摘要
分析了出口冻煮小龙虾的生产工艺、控制微生物的种类及其相应的耐热性和致病隐患等方面,得出蒸煮是控制小龙虾生产加工过程中微生物的有效方法,并且得出影响蒸煮的因素有蒸煮数量、加工季节和虾体大小。
The process flow of frozen boiled crawfish,the genera of microorganism and its heat resistance and pathogenicity were analyzed in this article. The results showed that boiling was an effective method in controlling the microorganism in crawfish. The factors influenced steam boiling were processing amount, processing season and size of the crawfish.
出处
《冷饮与速冻食品工业》
2006年第1期33-35,共3页
Beverage & Fast Frozen Food Industry
关键词
蒸煮
控制
冻煮小龙虾
微生物
steam boiling
control
frozen boiled crawfish
microorganism
