| 桃林烧鸡加工过程中微生物关键控制点的研究 |
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| 引用本文： | 诸永志,王道营,李艳亮,张洪涛.桃林烧鸡加工过程中微生物关键控制点的研究[J].安徽农业科学,2009,37(8):3767-3768. |
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| 作者姓名： | 诸永志 王道营 李艳亮 张洪涛 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏南京,210014
2. 连云港马陵食品有限公司,江苏东海,222302 |
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| 基金项目： | 苏北科技发展专项资金项目，江苏省农业科技自主创新资金项目 |
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| 摘 要： | 目的]为了找出桃林烧鸡加工过程中微生物的主要控制环节。方法]通过跟踪桃林烧鸡加工过程中解冻、清洗、煮制、冷却和杀菌5个工艺点的鸡体表微生物数量的变化，同时对清洗、煮制和冷却3个车间内的空气、操作台、工作人员手和工作服的微生物污染状况进行调查。结果]加工工艺微生物关键控制点为清洗、煮制和杀菌，加工车间内环境微生物也需要有效控制。结论]可根据试验结果制定相应的控制措施。
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| 关 键 词： | 烧鸡 微生物 关键控制点 |
Study on Key Microorganism Control Points in Traditional Taolin Roast Chicken Processing |
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| ZHU Yong-zhi et al.Study on Key Microorganism Control Points in Traditional Taolin Roast Chicken Processing[J].Journal of Anhui Agricultural Sciences,2009,37(8):3767-3768. |
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| Authors: | ZHU Yong-zhi |
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| Institution: | ZHU Yong-zhi et al(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014) |
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| Abstract: | Objective ] To find out the critical microorganism control steps in the processing of traditional Taolin Roast Chicken. Method ] Track the changing microorganism amount during the 5 processing procedure of Taolin Roast Chicken, namely defrosting, washing, cooking, cooling and sterilizing, and meanwhile, investigate the microorganism pollution in the air, operation platform, workers＇ hands and uniforms in 3 workshops of washing, cooking and cooling. Result ] Key microorganism control procedures are respectively washing, cooking and sterilizing, and the microorganism in the workshop also need to be effectively controlled. Conclusion] Corresponding measures should be taken according to the research results. |
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| Keywords: | Roast chicken Microorganism Key control points |
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