鸡肉在非标蒸煮设备中杀菌安全的工艺条件

Process Condition for Safe Sterilization of Chicken Meat in Non-standard Cooking Equipment

鸡肉在蒸煮工序中主要是通过控制蒸鸡箱的温度与时间实现安全杀菌的要求,通过试验验证非标蒸煮设备的冷点位置的确定方法,并通过热穿透试验在最差情况条件下验证鸡肉达到安全杀菌条件,结合文献资料中确定的鸡肉达到安全可食用的安全标准,进而确定鸡肉在非标蒸煮设备的蒸煮安全条件,开蒸汽升温至100℃时,蒸煮保温时间45 min,关蒸汽后继续焖煮不小于10 min,该条件为工厂蒸鸡环节的关键参数控制、确保鸡肉的质量安全提供重要参考。

In the cooking process of chicken meat,the safe sterilization is mainly achieved by controlling the temperature and time of the cooker.The determination method of the cold point position of non-standard cooking equipment through experiments is verified,and through heat penetration experiments to validate the chicken meets the safe sterilization condition under worse case.Combined with standard for safe edible of the chicken meat confirmed in the literature,determine the safe sterilization condition of chicken meat in non-standard cooking equipment.Raise the temperature to 100℃and cook for 45min,after turning off the steam and continue to simmer for no less than 10 min.It provides a guide for controlling the key cooking parameter in the factory and ensuring the quality and safety of chicken meat.