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实验目的:餐厅里再也吃不到塞牙的肉丝。嫩肉粉已经非常广泛地运用在肉类烹调中。这些嫩肉粉的安全性究竟如何?本实验室进行了采样分析。实验方法:收集了在北京市及山东省各处卖场及餐饮渠道经销商所销售的嫩肉粉和腌肉料。同时,又在两地各大酒店后厨进行采样,共收集到10个品牌的嫩肉粉及腌肉料。在2009年10月至11月之间,对其进行了亚硝酸盐含量测定(所用方法为盐酸萘乙二胺法)。实验结果:10种嫩肉粉和腌肉料中均含有亚硝酸盐,但其中只有2种标注含有亚硝酸盐,其余8种根本没有标注。按照使用量说明来计算,其中大
The purpose of the experiment: the restaurant can not eat the teeth of the pork. Tenderloin has been used extensively in meat cooking. What exactly is the safety of these tenderloin powders? The lab conducted a sampling analysis. Experimental Methods: Tenders of meat and pickled meat sold in stores and food distribution outlets throughout Beijing and Shandong Province were collected. At the same time, the two hotels in the hotel after the kitchen sampling, collected a total of 10 brands of tenderloin powder and pickles. Between October and November 2009, the nitrite content was measured (using the naphthyl ethylenediamine hydrochloride method). The results showed that nitrite was found in 10 kinds of meat meal and marinade, but only 2 of them were labeled with nitrite, while the other 8 were not labeled at all. Calculated according to the amount of usage, which large