食糖食醋对生食菜肴卫生质量控制的研究

Studies of Sugar and Vinegar on Quality Control of Raw Food Cuisine

对以食醋、食糖为主要调味品加工的糖醋味型的生食蔬菜瓜果类菜肴的杀菌效果进行试验性观察,结果表明:不同质地的原料对杀菌率有不同影响,常用菜肴中食醋用量为2%,其杀菌率为70%左右,而改进工艺配方,食醋用量增加到8%,其杀菌率一般可提高到90%左右。

The sterilizing effect of vinegar and sugar was observed experimentally in raw-eaten vegetables and gourds in sweet and sour sauce. Tne results indicated that the sterilizing rate was influenced by the quality of the material. In the sweet and sour dishes, when the amount of vinegar was 2% ,and its sterilizing rate was about 70% ,While the amount of vinegar was added to 8%, its sterilizing rate increased by 90% or so.