酱汁猪肘方便菜加工及辐照工艺

Studies on the processing technology of convenient dish of sauced pig elbow and its radiosterilizing

研究一种酱汁猪肘方便菜生产加工新工艺。采用一种耐高温、高压、可用于热密封的碗形包装 (PP) ,4.0～ 6.0KGY辐射灭菌工艺 ,与传统的工艺相比 ,不加任何防腐剂 ,酱汁肘子外形、色泽更美观 。

A new processing technology on sauced pig was studied.Bowl-shaped package which can endure high temperature,pressure and hot sealing has been adopted.Radiation treatment ranged 4.0 to 6.0 KGY also has been applicated for sterilization in the research.The results showed that if take some advantages compared with traditional technology,such as no food antiseptic addition ,keeping good shape and color,ensuring produced quality,prolonging the freshduation,avoiding package broken and dirty.