摘要
在铁路餐车上使用冷鲜肉,可以改善餐车饭菜的品质,提高顾客的满意度。为延长冷鲜肉的保存期,对餐车冷鲜肉保鲜进行了实验研究。原料肉用50 mg/L二氧化氯杀菌浸泡10 min,PE保鲜膜包装,-1℃冰温保存,7d后肉的品质良好。
As fresh meat cooked in the dining car can improve the quality of dishes and customer sastisfaction,it’s significant to study on fresh-keeping technique of fresh meat.To extend shelf life for fresh meet,it still has good quality soaked in 50 mg /L chlorine dioxide for 10 minutes,packed with PE preservative films,and stored at-1 degrees Centigrade for 7 days.
出处
《铁道劳动安全卫生与环保》
2010年第6期306-308,共3页
Railway Occupational Safety Health & Environmental Protection
关键词
餐车
冷鲜肉
保鲜
dining car
meat
fresh-keeping
