肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2015年
8期
52-54
,共3页
酱卤鸭脖%质量安全%低温
醬滷鴨脖%質量安全%低溫
장서압발%질량안전%저온
sauced duck neck%quality safety%low temperature
通过对低温酱卤鸭脖生产过程中的微生物、TVBN进行测定，并对其质量安全控制进行了分析。最终确定卤煮、真空包装环境、灭菌工序和贮藏温度对酱卤鸭脖生产过程中的质量安全有较显著影响，最终得出真空包装环境污染程度低、增加低温杀菌工序和在7℃环境下保存能将酱卤鸭脖的保质期延长至60d的结论。
通過對低溫醬滷鴨脖生產過程中的微生物、TVBN進行測定，併對其質量安全控製進行瞭分析。最終確定滷煮、真空包裝環境、滅菌工序和貯藏溫度對醬滷鴨脖生產過程中的質量安全有較顯著影響，最終得齣真空包裝環境汙染程度低、增加低溫殺菌工序和在7℃環境下保存能將醬滷鴨脖的保質期延長至60d的結論。
통과대저온장서압발생산과정중적미생물、TVBN진행측정，병대기질량안전공제진행료분석。최종학정서자、진공포장배경、멸균공서화저장온도대장서압발생산과정중적질량안전유교현저영향，최종득출진공포장배경오염정도저、증가저온살균공서화재7℃배경하보존능장장서압발적보질기연장지60d적결론。
Microorganism and TVBN in processing of production of low temperature sauced duck neck were detected. Quality safety control was analyzed. It was finally determined that boiling, vacuum package environment, sterilization and storage temperature had significant influence on quality safety in processing of production of low temperature sauced duck neck. And it was obtained that the shelf life of sauced duck neck could be extended to 60 days under the condition of low degree of contamination of the vacuum package, adding low temperature sterilization and keeping at 7℃.
