摘要
对海蛰菜肴在原料浸泡和菜肴制作过程中的细菌数变化进行了实验性观察.结果表明:在浸泡过程中,随着时间的延长,食盐量的下降,细菌性污染加剧,但无嗜盐菌生长.海蛰生食菜肴所用调味品中以食醋、蒜泥、芥末粉等具有较强的杀菌效果.这些数据的建立,对评价海蛰菜肴卫生质量具有指导意义.
We detected the changes of bacterial count in uncooked jellyfish dish making process. The results showed that: (1) with soaking process, NaCl had soaked out, the bacterial count had been rising, but the helophilic bacteria had not detected; (2) the killing rate of the vinegar, mashed garlic and powdered mustard was bigger than others in uncooked jellyfish dish.
