摘要
以青椒、生蒜为主料,加入盐、味精、香油等调味料经拌匀制成蒜泥青椒,分析其细菌来源,其中94%来自于青椒、2.7%来自于生蒜。经沸水2min热烫后,减菌率均在98%以上。热烫处理能够抑制菜品中大肠杆菌的生长;使菜品在4℃下保质期由4天延至5天,具有一定的应用价值。
Analyze the dishes made from green pepper and garlic,add salt,monosodium glutamate,sesame oil and so on.The results show that green pepper contributes to 94% of bacterial count,and garlic contributes to 2.7% of bacterial count.After green pepper and garlic being scalded for 2 min,the percent reduction of bacteria is all above 98%.The scald treatment could inhibit the growth of E.coli in dishes;the shelf life of dishes is extended from 4 days to 5 days stored at 4℃,which has a certain application value.
作者
沈晖
SHEN Hui(Jiangsu College of Tourism, Yangzhou 225127, China)
出处
《中国调味品》
CAS
北大核心
2018年第7期114-117,共4页
China Condiment
关键词
蒜泥青椒
菌落总数
烫洗
减菌率
菌相
质量控制
mashed garlic green pepper
total bacterial count
scald
percent reduction of bacteria
bacterial flora
quality control
