摘要
SPC(统计过程控制)和蒸煮杀菌值在香肠蒸煮的应用结果表明,60℃干燥10min、70℃干燥20min、68℃烟熏20min、75℃蒸煮45min的热加工公式可满足香肠质量安全要求;过程能力指数达到1.37,蒸煮工序温度有效受控,过程能力充足;蒸煮杀菌值最低达到531,香肠产品中致病菌均未检出。
The application results of SPC （statistical process control） and cooking sterilizing value in sausage cooking showed that hot working formula contained drying at 60℃ for 10 minutes, drying at 70℃ for 20 minutes, fumigation at 68℃ for 20 minutes and cooking at 75℃ for 45 minutes and it could satisfy sausage quality safety requirements. The process capability index could reach to 1.37, cooking process temperature could be effectively controlled and process capability was sufficiency. The cooking sterilizing lowest value could reach to 531 and pathogenic bacteria in sausage products had not been de- tected.
出处
《肉类工业》
2017年第5期20-26,共7页
Meat Industry
关键词
香肠
蒸煮
过程控制
杀菌值
sausage
cooking
process control
sterilizing value
