CAJ | 학술논문

结合高温肉制品与低温肉制品各自的优缺点,设计一种更为合理的肉制品杀菌工艺即亚高温杀菌工艺。以亚高温为基础,在产品加工的各个环节严格把关,并在产品的防腐保鲜方面选用复配防腐剂进行科学合理的搭配,最终生产出一种兼顾低温肉制品的优点,又能够常温运输、存放、销售的一种火腿肠。
결합고온육제품여저온육제품각자적우결점,설계일충경위합리적육제품살균공예즉아고온살균공예。이아고온위기출,재산품가공적각개배절엄격파관,병재산품적방부보선방면선용복배방부제진행과학합리적탑배,최종생산출일충겸고저온육제품적우점,우능구상온운수、존방、소수적일충화퇴장。
In this paper, a more reasonable meat sterilization process, sub - high - temperature steri- lization process was designed by combined the respective advantages and disadvantages of the high - tem- perature meat and low temperature meat products. Using sub - high temperature as basic, all aspects of the product were strictly controlled, preservative compound was scientifically and rationally selected, and ulti- mately the product was developed with the advantages of a balanced low - temperature meat product, and could be transport, storage and sales at room temperature.