| 出口冻煮螯虾制品生产中蒸煮灭菌的杀菌值研究 |
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| 引用本文： | 袁永辉. 出口冻煮螯虾制品生产中蒸煮灭菌的杀菌值研究[J]. 检验检疫科学, 2011, 0(2): 22-24 |
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| 作者姓名： | 袁永辉 |
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| 作者单位： | 南通出入境检验检疫局启东办事处,江苏启东226200 |
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| 摘 要： | 本文应用杀菌学原理,研究了出口冻煮螯虾制品生产中蒸煮灭菌需要达到的合理杀菌值,结果表明其为5.6m in。同时本文还进一步推算了不同规格螯虾、在不同初温时所需的预期蒸煮时间,从理论上确保了出口冻煮螯虾制品的微生物安全性。
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| 关 键 词： | 出口冻煮螯虾制品 蒸煮灭菌 杀菌值 |
The F Value of Cooking Sterilization of Frozen Cooked Crawfish Products for Export |
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| Yuan Yonghui. The F Value of Cooking Sterilization of Frozen Cooked Crawfish Products for Export[J]. Inspection and Quarantine Science, 2011, 0(2): 22-24 |
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| Authors: | Yuan Yonghui |
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| Affiliation: | Yuan Yonghui (Qidong Agency of Nantong Exit-Entry Inspection and Quarantine Bureau,Qidong,Jiangsu,226200) |
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| Abstract: | According to the sterilization theory,the proper F value of frozen cooked crawfish products during cooking process was studied.The results showed that the reasonable F value was 5.6min.Moreover,the expected cooking time of crawfish under different specifications and different initial temperature was calculated.Thus,the security of microorganism for frozen cooked crawfish products was ensured in theory. |
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| Keywords: | Frozen Cooked Crawfish Products for Export Cooking Sterilization F Value |
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