摘要
论述了非发酵和发酵的臭豆腐的不安全因素及影响因素,如原料、煮浆、菌种、腌制、配卤、发酵生产容器、包装袋、加工环境及产品中的不良微生物、转基因技术等。根据上述因素加强臭豆腐生产管理,建立行之有效的质量管理体系,使其具有较高的安全性和广阔的发展前景。
Unfermented and fermented gray tofu safety problems and the affected factors were discussed, such as raw materials,boiling juice, mucor species, brine gray tofu, mixing juice, processing containers, packages, processing conditions, undesirable microorganisms existing in gray tofu, wastes, and transgenic technology. According to the above factors, the monitoring of gray tofu should be enhanced, and effective quality system should be established to ensure a high level safety for consumption and their development in the future.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期97-99,103,共4页
Food and Fermentation Industries
