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南京市午迅电气机械设备厂(025-5614836 5614837)推出“豆腐保鲜新技术”。利用该项技术,在常温贮藏条件下,可将豆腐的保质期从一天延长到15天。豆腐是我国的一种传统食品,内含丰富的蛋白质、维生素等营养物质,但是,豆腐的含水量很高,极易腐败变质,保质期只有一天。如果以工厂化方式生产豆腐,产量很大,所产的豆腐在一天之内很难卖完;如果将剩余的豆腐放到第二天出售,豆腐的卫生质量又很难保证。针对这一现状,南京市午迅电气机械设备厂经过精心研制,终于开发成功了豆腐保鲜新技术。据食品卫生专家介绍,该项技术是一个综合性的技术,其核心为:一是采用微波设备杀菌,杀灭豆腐内的大部分微生物;二是采用真空包装,将包装袋内的氧气抽除,使好氧菌无法继续繁殖。研究表明,引起豆腐腐败变质的微生物主要是酵母菌和霉菌,采用微波杀菌和真空包装技术,可以
Nanjing Xun Xun Electrical Machinery Factory (025-5614836 5614837) introduced “tofu preservation of new technologies ”. The use of this technology, storage conditions at room temperature, the shelf life of tofu can be extended from one day to 15 days. Tofu is a kind of traditional food in our country, rich in protein, vitamins and other nutrients, however, tofu is very high moisture content, perishable perishable, the shelf life of only one day. If the factory production of tofu, the yield is large, the production of tofu is difficult to sell within a day; if the remaining tofu to sell the next day, tofu health quality is difficult to guarantee. In response to this situation, Nanjing Xun Xun Electrical Machinery Factory elaborately developed, and finally developed a successful tofu preservation of new technologies. According to food hygiene experts, the technology is a comprehensive technology, its core is: First, the use of microwave sterilization equipment to kill most of the microbes within the tofu; the second is the use of vacuum packaging, the oxygen bag will be removed , So that aerobic bacteria can not continue to breed. Research shows that the spoilage caused by spoilage of tofu microorganisms are mainly yeast and mold, using microwave sterilization and vacuum packaging technology, you can