研究一种酱汁猪肘方便菜辐照杀菌工艺.检测生产过程中微生物污染水平,研究不同污染微生物种类的D10及混合菌的D10,探求产品最适宜的辐照工艺,以及辐照对产品质量的影响.与传统的工艺相比,采用4.0kGy-6.0kGy辐照杀菌工艺,避免了去钵、包装易破损以及包装后到处凝油的缺陷,有利于保持酱汁猪肘的良好外型、色泽和产品质量,延长保质期.

The radiation technology for killing microbe on convenient dish of sauced pig elbow were studied. The level of pollution by microbe, the sensitivity to radiation (D10), the suitable radiation dosage and technology and the effect of radiation on the quality were investigated. The result shows that radiation of 4.06.0kGy without using antiseptic is the best technology for keeping the good shape, the color and the taste of pig elbow . The advantages of the radiation technology comparing with the traditional technology are as follows: the pig elbow can be kept in the bowl when cooking and eating it, the bowl and other packages is more durable, the oil will not drops everywhere and it is better in keeping the shape, the color and the taste.