重庆市餐饮酱卤肉制品质量调查分析

为了解重庆市餐饮企业中酱卤肉制品质量情况,根据统计学原理,抽取有代表性的200份样品检测其食品添加剂指标和微生物指标。并分析样品的原材料种类,加工方式与样品质量之间的关系,不合格指标的分布情况,结果显示总体不合格率为20%,当煮制时间较长、样品纹理组织较疏松或环境温度较低时,产品合格率较高,据此提出相关建议,以提高餐饮酱卤肉的质量。

Investigation and analysis of sauced meat products quality in Chongqing

In order to understand quality situations for sauced meat products of catering enterprises in Chongqing,according to statistical principle,two hundred representative samples were extracted to investigate food additives and microbiology,and analyze the kind of raw materials,the relationship of processing methods and samples quality,and distribution of unqualified indexes.The results showed the unqualified rate was 20%.When heating time was longer,product texture was looser,or the temperature was lower,the qualified rate of products was higher.Based on the experimental results,some suggestions were put forward for the purpose of improving the quality of sauced meat products.