| 调味品味型对同一原料生食菜肴卫生质量控制的研究 |
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| 引用本文： | 蒋云升,董杰,王小静,潘明.调味品味型对同一原料生食菜肴卫生质量控制的研究[J].中国调味品,2007(1). |
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| 作者姓名： | 蒋云升 董杰 王小静 潘明 |
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| 作者单位： | 扬州大学,旅游烹饪学院扬州,225001 |
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| 基金项目： | 扬州大学校科研和教改项目 |
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| 摘 要： | 对4种不同味型的萝卜生食菜肴进行调味制作过程的细菌数变化的测定。结果表明4种菜肴的杀菌效果为糖醋味>酸辣味>麻辣味>咸鲜味。经调整调味品用量和结合有关措施,可以使4种味型菜肴杀菌率均达到82%以上。
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| 关 键 词： | 萝卜 调味 烹饪 卫生 |
Condiment taste of the same raw material quality control of food hygiene |
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| JIANG Yun-sheng,DONG Jie,WANG Xiao-jing,PAN Ming.Condiment taste of the same raw material quality control of food hygiene[J].China Condiment,2007(1). |
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| Authors: | JIANG Yun-sheng DONG Jie WANG Xiao-jing PAN Ming |
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| Abstract: | The determination of bacteria changes done on seasoning process of four different flavor types of uncooked radish shows that the disinfection effects of the four dishes are Sweet and Sour Flovor>Sour and Hot flavor >Very Hot Flavor>Salty and Dilicious Flavor. By adjusting seasonings usage and other measures, the disinfection rate of the four flavors can reach over 82%. |
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| Keywords: | radish seasoning hygiene |
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