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腌腊制品和熟食制品具有特殊风味,颇受消费者欢迎。但由于此类食品如卫生不佳可直接危害人的健康,所以,为了限制具有害品流入市场,保证人们食用安全,加强其卫生检验非常重要。现将笔者多年来在市场对该类制品的感官检验体会叙述如下。1 腌腊制品的感官检验1.1 检验方法1.1.1 看 对腌腊制品要从表面和切面上观察其色泽、硬度和组织状态,对香肚、香肠要观察其表面有无变色、发霉、破裂、虫蚀及有无异物或粘液附着。1.1.2 刺 用特制竹签插入腌腊制品深部,一般多
Cured products and cooked food products with special flavor, popular with consumers. However, since poor health of such foods can directly endanger people’s health, it is very important to limit the flow of harmful products to the market, ensure their food safety and enhance their hygiene inspection. Now the author over the years on the market for such products sensory test experience described below. Sensory test of a cured product 1.1 Inspection methods 1.1.1 Look at the cured product should be observed from the surface and the cut surface of its color, hardness and tissue state, on the belly, sausage to observe whether the surface discoloration, mold, rupture, Erosion and the presence of foreign body or mucus adhesion. 1.1.2 stabbed with a special bamboo sticks deep into the cured products, generally more