论文部分内容阅读
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。
The results showed that the bactericidal effect of four kinds of dishes was sweet and sour taste> hot and sour taste> spicy taste> salty flavor. After adjusting the amount of condiments and the combination of relevant measures, can make the four kinds of taste dishes sterilization rate reached more than 82%.