摘要
采取无菌真空热包装生产工艺和传统真空包装生产工艺对烧鸡进行加工,并找出无菌真空热包装的最佳工艺。通过菌落总数和大肠菌群的测定,对无菌真空热包装和传统真空包装两种生产工艺进行对比分析,得出无菌真空热包装工艺是可行的,并具有一定的优势。
Base on the sterile thermal vacuum packing production technology and traditional vacuum packing production technology, the optimal technology was identified in this paper. According to the determination of microbial counts and coliform group of roasted chicken, the sterile thermal vacuum packaging technology was feasible and possessed certain advantages.
出处
《肉类工业》
2008年第12期38-40,共3页
Meat Industry
关键词
烧鸡
无菌真空热包装
传统真空包装
二次杀菌
可行性
roasted chicken
sterile thermal vacuum packing
traditional vacuum packing
second disinfect
feasibility
