花江狗肉两段式杀菌技术研究

Research on two section sterilization technology of Huajiang dog meat

为了降低杀菌工艺对花江狗肉产品品质的影响,研究采用分段式杀菌技术对花江狗肉罐头进行杀菌处理,以杀菌后产品的感官评分和菌落总数为参考标准。结果表明:采用90℃/4min,100℃/6min的两段式杀菌条件既可满足产品卫生要求又能保证产品感官品质。

Sectional sterilization technology was researched on Huajiang dog meat to reduce the negative effect of sterilization technology on the quality of it. The sense scores and CFU were considered as the evaluation standard. The results showed that using two sectional sterilization which was 90℃, 4 min and 100℃, 6 min could both satisfy hygiene requirements and obtain good sensory quality.