摘要
即食海蜇在食品市场中深受广大消费者的认可与喜爱,然而在其生产加工中,受多种因素影响,极易遭受微生物污染。本研究分析了即食海蜇加工中的各类杀菌技术,旨在为有效解决即食海蜇生产加工过程中微生物质量安全风险问题提供具有针对性与可操作性的思路参考。
Ready-to-eat jellyfish is deeply recognized and loved by the majority of consumers in the food market.However,in its production and processing,affected by many factors,it is extremely vulnerable to microbial pollution.This paper reviewed various sterilization technologies involved in the production and processing of ready-to-eat jellyfish,aiming to provide targeted and operable ideas and references for effectively addressing the microbial quality and safety risks in the production and processing of ready-to-eat jellyfish.
作者
王璐璐
高会兰
徐海云
朱盛楠
陈敏敏
WANG Lulu;GAO Huilan;XU Haiyun;ZHU Shengnan;CHEN Minmin(Binzhou Testing Center,Binzhou 256600,China;Binzhixiang(Shandong)Co.,Ltd.,Binzhou 256600,China)
出处
《食品安全导刊》
2025年第22期144-147,共4页
Food Safety Guide Magazine
关键词
即食海蜇
生产加工
杀菌技术
ready-to-eat jellyfish
production and processing
sterilization technologies
