虾米拌豆腐的菌群分析与控制

Analysis and control of microflora in shrimp mixed with tofu salad

虾米拌豆腐是一道脍炙人口的家常美食,针对其带菌量高、不耐放置的弱点,研究了热烫预处理对其减菌率的影响,结果表明:对所用原料内酯豆腐热烫1 min处理的减菌率为96.5%,虾米热烫3 min的减菌率为98.8%,制成品菌落总数由9.2×10~3cfu/g降至4.5×10~2cfu/g,减菌率为95.1%,于4℃低温冰箱放置的保质期由4 d延长至8 d。

Shrimp mixed with tofu is a popular food.The effect of blanching on ba cteria reducing rate was investigated.The results showed that blanching the glu colactone tofu and shrimp 1 min and 3 min could give bacteria reducing rates of 96.5%and 98.8%,respectively.The total bacterial count of finished product was reduced by 95.1%from 9.2×10^3 to 4.5×10^2 cfu/g,and the shelf lif e at 4℃was extended from 4 days to 8 days.