论文部分内容阅读
对由盐水鹅、火腿肠、黄瓜三种原料制成的盘菜(扇面三拼)在切配、摆盘和存放过程中细菌数的变化进行了实验性检测。结果表明,这种盘菜的细菌数平均为1～8×10~4cfu/g。其中95.5％来自盐水鹅,3.2％来自黄瓜,1.3％来自火腿肠。25℃存放1h细菌数可达到1×10~5cfu/g。紫外线灭菌试验结果,15min内表面杀菌率为93％,按原料起始菌数高低确定切配摆盘的先后次序,对盘菜进行紫外线灭菌,是控制其卫生质量的有效措施。
Experiments were carried out on the changes of bacteria number in the process of cutting, setting and storage by using the three raw materials of saltwater goose, sausage and cucumber. The results showed that the average number of bacteria in this dish was 1 ~ 8 × 10 ~ 4cfu / g. 95.5% came from salt water goose, 3.2% from cucumber and 1.3% from sausage. 25 ℃ stored 1h bacteria can reach 1 × 10 ~ 5cfu / g. UV sterilization test results, 15min sterilization rate of 93% of the surface, according to the number of starting bacteria to determine the order of the cut wobble plate dish, dish dish UV sterilization is effective measures to control their health quality.