水蒸鸡的杀菌工艺  

The Sterilization Technology of Steamed Chicken

作　　者：王亚丽[1] 李秋庭[1] 吴建文[1] 曲正[1] 丘华[1] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《农产品加工（下）》2013年第6期24-26,29,共4页Farm Products Processing

基　　金：广西壮族自治区科技计划项目(桂科攻1140001-12)

摘　　要：对整只水蒸鸡的杀菌工艺进行研究,结果表明先真空包装再蒸煮的一次杀菌法能显著降低水蒸鸡贮藏期间的菌落总数、TVB-N值和TBA值,进而延长水蒸鸡的贮藏期;综合考虑水蒸鸡的感官品质,水蒸鸡的杀菌工艺选择先真空包装、后蒸制45 min的方法较佳。The sterilization of whole water steamed chicken is studied and the result shows that steaming sterilization after vacuum packaging can reduce total number of bacterial colonies, the value of TVB-N and TBA of steamed chicken significantly in storage period. Combining with sensory quality, the best sterilization process of whole water steamed chicken is steaming with 45 min after direct vacuum packaging.

关 键 词：水蒸鸡 杀菌 贮藏期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]