摘要
介绍了猪肉脯的加工工艺和辐照处理过程 ,并确定了辐照杀菌、保藏的工艺条件。产品卫生指标达到相关产品的国标标准。
The process technology of preserved pig flesh was introduced. The technology conditions for preserving the product and killing bacteria with irradiation were determined. The sanitary index of the product was in line with the national standard.
出处
《绵阳经济技术高等专科学校学报》
2001年第1期24-25,33,共3页
Journal of Mianyang College of Economy & Technology
关键词
猪肉脯
加工工艺
辐照
杀菌
保藏
preserved pig flesh
irradiation
killing bacteria
preservation.
