醉蟹生产工艺的优化

本文对醉蟹生产工艺进行了优化，通过传统微生物学方法和现代分子生物学（PCR—DGGE）手段来评估新工艺的安全性。主要的优化工艺为：1）必须选用腮和肠道干净的原料蟹制备醉蟹；2）使用高浓度食用酒精预杀菌相比于臭氧杀菌更方便有效；3）原料蟹预杀菌时增加减压处理对提高醉蟹安全性的作用明显。通过用优化后的工艺腌制醉蟹，不仅提高了醉蟹的食品安全性，而且缩短了腌制时间，为企业节约了成本。

The study optimized manufacture process of drunken crabs and evaluated its food safety by traditional microbiological methods and PCR-DGGE. The main process conditions were as follows：l） it is necessary that the cheek and intestinal of raw crab were clean enough. 2） the presterilization of with high concentation alcohol was more effective than ozone sterilizaton.3） hypobaric treatment with presterilization could obviously improve the food safety of drunken crabs. Drunken crabs producted by the new process improved its food safety, and the sousing time was shorten which save the costs for the companies.