亚高温火腿肠的加工与关键控制点

Processing and critical control point of sub-high temperature ham sausage

结合高温肉制品与低温肉制品各自的优缺点,设计一种更为合理的肉制品杀菌工艺即亚高温杀菌工艺。以亚高温为基础,在产品加工的各个环节严格把关,并在产品的防腐保鲜方面选用复配防腐剂进行科学合理的搭配,最终生产出一种兼顾低温肉制品的优点,又能够常温运输、存放、销售的一种火腿肠。

In this paper, a more reasonable meat sterilization process, sub - high - temperature steri- lization process was designed by combined the respective advantages and disadvantages of the high - tem- perature meat and low temperature meat products. Using sub - high temperature as basic, all aspects of the product were strictly controlled, preservative compound was scientifically and rationally selected, and ulti- mately the product was developed with the advantages of a balanced low - temperature meat product, and could be transport, storage and sales at room temperature.