摘要
在方腿生产过程中，控制原料肉的质量和冷却、贮藏条件是提高合格率的关键。建议选用新鲜的猪肉，采用先进淋浴式快速冷却法，控制冷藏时间在８ｈ以内。生产时，肉品中心温度控制在７５℃～７６℃，时间维持３０～３５ｍｉｎ时，可既不影响产品的感官指标，又使菌落总数控制在国家标准内。
n
the procedure of production of ham,the
critical control points are the quality of rawmeat inspection and
the good conditions of cooling and storing maintained.Fresh pig
meat,water shower methods of cooling as well as maintaining the
storage time less than 8h are profitable If the center temperature
and time maintained in 75℃ and 30～35min. the product will be both
in good sensory condition and the microorganism under the standard
level.Author's address Hu Minghua, Hygiene and Anti-epidemic Station
of Luwan District. Shanghai 200025, PRC
出处
《中国食品卫生杂志》
1995年第2期11-14,61-62,共6页
Chinese Journal of Food Hygiene
关键词
肉制品
灭菌检验
食品感官评价
食品贮藏
meat products
steriling test food organoleptic evaluation food storage
