摘要
本研究对传统中式香肠自然晾挂成熟过程中的好氧菌总数、厌养菌总数、乳酸菌总数、嗜冷菌总数、酵母和霉菌总数变化规律进行测定和分析,为我国传统中式香肠技术水平的提升和工艺现代化研究提供理论参考与方法指导。
In this expeximent,the rules of change which were canpfised of aerobic plate count, anaerobic plate oount,lactic add bacteria, psychrophile cottnt,yeasts and molds count were investigated and analyzed during natural airdrying of Chinese style sausage. This article is supposed to be helpful to improve and guide the proccessing technology of Chinese- style sausage.
出处
《郑州牧业工程高等专科学校学报》
2006年第1期16-17,20,共3页
Journal of Zhengzhou College of Animal Husbandry Engineering
关键词
中式香肠
自然晾挂成熟
微生物变化
Chinese - style sausage
natural air- drying
microbiological changes
