出口冻煮螯虾制品生产中蒸煮灭菌的杀菌值研究

The F Value of Cooking Sterilization of Frozen Cooked Crawfish Products for Export

本文应用杀菌学原理,研究了出口冻煮螯虾制品生产中蒸煮灭菌需要达到的合理杀菌值,结果表明其为5.6m in。同时本文还进一步推算了不同规格螯虾、在不同初温时所需的预期蒸煮时间,从理论上确保了出口冻煮螯虾制品的微生物安全性。

According to the sterilization theory,the proper F value of frozen cooked crawfish products during cooking process was studied.The results showed that the reasonable F value was 5.6min.Moreover,the expected cooking time of crawfish under different specifications and different initial temperature was calculated.Thus,the security of microorganism for frozen cooked crawfish products was ensured in theory.