淋水式杀菌技术在潮式卤水熟肉食品的应用  

Application of Water Spray Sterilization Technology in Chaozhou Brine Cooked Food

作　　者：陈宇 郭卓钊 郭美媛 郭奕纯 黄妙云 杨曼 

机构地区：[1]广东康辉集团有限公司,广东潮州515638

出　　处：《现代食品科技》2012年第7期847-849,共3页Modern Food Science and Technology

摘　　要：本文叙述淋水式杀菌技术在潮式卤水传统食品生产中的应用,介绍了淋水式杀菌处理的优点。通过分析不同的处理温度和处理时间对潮式卤水的影响来确定最佳的杀菌方式,淋水式杀菌不仅能实现潮式卤水工业化生产杀菌,还能有效保留潮式卤水食品的风味和色泽。This paper described the application of water spray sterilization technology in Chouzhou brine cooked food. The optimal sterilization conditions were determined by analyzing the effect for Chouzhou brine cooked food at different temperature and time. Water spray sterilization technology could be used for the production sterilization of Chouzhou brine cooked food, as well as keeping food flavor and color.

关 键 词：潮式卤水 淋水式杀菌 熟肉加工工艺 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]