麻辣风味香肠防霉措施研究

研究了散装麻辣风味香肠(以下简称麻辣肠)加工工序防腐处理对保质期的影响,发现以下措施均可提高麻辣肠的保质期:用复配防腐液浸泡肠衣;对成品表面进行复配防腐液喷涂;在包装中添加干燥剂。采用综合措施生产的一批麻辣肠,产品放在0～4℃冷库存放16d,在蒸煮间存放20d产品没有发霉变质现象,达到了预期效果。

Study on mildew prevention measure of hot and spicy flavor sausage

In this article,the effect of antiseptic treatment during producing process of hot and spicy flavor sausage on its shelf life was researched,and the results showed that all of the following treatments could prolong the product shelf life: soaking enteric with compound antiseptic liquid;Spraying compound antiseptic liquid on the surface of end-product;adding dry agent inside of the package.A batch of hot and spicy flavor sausage were produced with this synthetical measure,and the product showed no mildew or degeneration after 16d storage at 0~4℃or stored at steam boil room for 20d,which achieved the expect result.