香辣里脊成品中微生物数量影响因素的探讨

从香辣里脊的原料﹑生产加工工艺﹑成品贮存方式对香辣里脊成品中微生物数量的影响进行了探讨。结果表明:香辣里脊原料的带菌量与成品的带菌量具有相关关系;生产加工工艺中的各参数对成品中微生物数量有很大影响,如蒸煮温度78～80℃,蒸煮时间65min时,成品品质最佳,且能达到商业无菌的要求;成品在冷藏条件下贮存比在常温下贮存效果更佳,且最佳贮存温度为0～7℃。

The impact of material,the technical process, and the production storing on the microbial of the fragrant spicy fillet were studied in this paper. The result showed that the number of bacteria in fragrant spicy fillet was related to the number of the production of fragrant spicy fillet ;Parameters in processing had powerful affection on the number of microbe in product,for example the optional conditions were 78 -- 80℃ （boiling temperature）,65min （boiling time）;And the product was better preserved in cold environment,and the best condition was among 0--7℃.