桃林烧鸡加工过程中微生物关键控制点的研究

Study on Key Microorganism Control Points in Traditional Taolin Roast Chicken Processing

[目的]为了找出桃林烧鸡加工过程中微生物的主要控制环节。[方法]通过跟踪桃林烧鸡加工过程中解冻、清洗、煮制、冷却和杀菌5个工艺点的鸡体表微生物数量的变化,同时对清洗、煮制和冷却3个车间内的空气、操作台、工作人员手和工作服的微生物污染状况进行调查。[结果]加工工艺微生物关键控制点为清洗、煮制和杀菌,加工车间内环境微生物也需要有效控制。[结论]可根据试验结果制定相应的控制措施。

[ Objective ] To find out the critical microorganism control steps in the processing of traditional Taolin Roast Chicken. [ Method ] Track the changing microorganism amount during the 5 processing procedure of Taolin Roast Chicken, namely defrosting, washing, cooking, cooling and sterilizing, and meanwhile, investigate the microorganism pollution in the air, operation platform, workers＇ hands and uniforms in 3 workshops of washing, cooking and cooling. [ Result ] Key microorganism control procedures are respectively washing, cooking and sterilizing, and the microorganism in the workshop also need to be effectively controlled. [ Conclusion] Corresponding measures should be taken according to the research results.