| 不同杀菌方式对酱牛肉品质的影响 |
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| 引用本文： | 洪伯铿,赵凯,张庆钢.不同杀菌方式对酱牛肉品质的影响[J].哈尔滨商业大学学报(自然科学版),1999(4). |
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| 作者姓名： | 洪伯铿 赵凯 张庆钢 |
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| 作者单位： | 黑龙江商学院食品工程系!黑龙江哈尔滨，１５００７６ |
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| 摘 要： | 分别采用微波杀菌、高温杀菌和沸水杀菌方式，并在感官、理化、微生物和食品物性方面对杀菌效果进行比较。试验结果，微波杀菌优于其他两种杀菌方式。
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| 关 键 词： | 微波 高温 沸水 杀菌效果 |
A Study of Different Ways of Sterilization on the Quality of Braised Beef Seasoned With Soy Sauce |
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| Hong Bo-keng, Zhao-Kai, Zhang Qing-gang.A Study of Different Ways of Sterilization on the Quality of Braised Beef Seasoned With Soy Sauce[J].Journal of Harbin University of Commerce :Natural Sciences Edition,1999(4). |
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| Authors: | Hong Bo-keng Zhao-Kai Zhang Qing-gang |
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| Abstract: | This article focuses on the effects of different ways of sterilization on the quality ofbraised beef seasoned with soy sauce. Three ways of sterilization have been adopted:microwave sterilization; high-temperature sterilization and boil water sterilization. This papercompares the effects in the following four aspects: sense perception; physics and chemistry;microorganism and food texture. According to comparison, microwave sterilization has a bettereffect. |
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| Keywords: | microwave high-temperature boil water sterilization effect |
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