Nrog kev txhim kho ntawm cov qauv kev ua neej, cov neeg siv khoom tau them ntau zuj zus rau qhov zoo thiab nyab xeeb ntawm nqaij. Raws li ob lub ntsiab lus nqaij cov khoom lag luam, chilled nqaij thiab cov nqaij khov yog feem ntau cov ncauj lus ntawm kev sib cav txog lawv cov "saj" thiab "kev nyab xeeb". Puas yog nqaij chilled tiag tiag nyab xeeb dua li nqaij khov? Ua kom cov nqaij mos khov ntau cov kab mob vim yog ntev cia? Kab lus no nkag siab txog kev nyab xeeb ntawm ob los ntawm kev sim ntsuas, thiab kev siv cov kev tshawb fawb, muab cov neeg siv khoom nrog cov neeg siv khoom nrog kev xaiv.
- Chilled nqaij vs Cov nqaij khov: sib piv ntawm cov ntsiab lus thiab cov txheej txheem kev ua
1)Chilled nqaij: freshness khaws cia kub ntawm cov kub kub thoob plaws tus txheej txheem
Chilled nqaij, tseem hu ua cov nqaij txias uas tau dhau los uas tau dhau los ua raws li cov txheej txheem kev tshem tawm, ua raws cov kauj ruam no:
- Sai sai txias tom qab slaughter: tom qab slaughter, lub cev tau sai sai rau 0-4 ° C nyob rau hauv 2 teev kom muaj kev sib deev microbial.
- Lactic acid Tshem Tawm: Nws yog tom qab ntawd sab laug kom so hauv qhov chaw kub tas li rau 24-48 teev kom decompose lactic acid, muag muag fibers, thiab txhim kho saj.
- Kev thauj mus los txias tig mus thoob: Los ntawm kev mus muag, qhov ntsuas kub yog tswj hwm tsis pub dhau ntawm 0-4 ° C, nrog lub neej ua lub neej ntawm 3-7 hnub.
2)Cov nqaij khov: sai sai locks hauv "lub xeev qub"
Cov tub ntxhais ntawm cov nqaij khov ua cov lus dag nyob rau hauv "sai heev technology":
- Ua kom khov sai: nqaij tshiab tom qab tua tsiaj yog khov rau hauv ib puag ncig hauv qab-muaju, ua kom muaj kev puas tsuaj rau nqaij zoo.
- Lub taub hau ntev: nws tuaj yeem khaws cia hauv qhov ntsuas kub tsis tu ncua ntawm -18 ° C rau 6-12 lub hlis thiab yuav tsum tau noj kom sai li sai tau tom qab yaj.
Qhov sib txawv tseem ceeb:Chilled cov nqaij hais txog "tshiab thiab kev sib tw saj" tab sis muaj qhov rai luv luv. Cov nqaij nqaij txi txi ua ke ib co saj rau lub neej ntev dua.
- Tag nrho cov kab ke suav xeemKev sim: Qhov kev sib tw me me ntawm lub sijhawm thiab kub
Los sib piv cov microbial kev nyab xeeb ntawm ob hom nqaij, cov ntawv sau qhia kev paub txog nqaij npuas los ntawm tib qho chaw cia khoom:
Kev tsim qauv tsim
- Piv txwv li pawg ua piv txwv: Cov nqaij npuas tshiab tau muab faib ua pawg chilled (tub yees ntawm 0-4 ° C) thiab cov roj khov ntawm pab pawg (khov ntawm -18 ° C).
- Kev Kuaj Sij Hawm Cov Ntsiab Lus: Hnub 1 (Thawj Lub Xeev), Hnub 3, Hnub 7, thiab Hnub 14 (Tsuas Yog Rau Pawg Khov).
- Kuaj cov ntsuas: tag nrho cov kab mob suav tag nrho (CFU / g), cov kab mob uas muaj koob-roj (pathogenic) (Tus ntses siavthiabStaphylococcus aureus).
Sim cov txiaj ntsig
| Lub sijhawm kuaj | Tag nrho cov kab mob suav rau cov nqaij chilled (cfu / g) | Tag nrho cov kab mob suav rau cov nqaij khov (cfu / g) |
| Hnub 1 | 3.2 × 10⁴ 10⁴ 10⁴ | 1.1 × 10⁴ |
| Hnub 3 | 8.5 × 10⁵ | 1.3 × 10⁴ (unthawed) |
| Hnub 7 | 2.3 × 10⁷ (tshaj li lub teb chaws tus qauv txwv) | 1.5 × 10⁴ (unthawed) |
| Hnub 14 | - | 2.8 × 10⁴ (unthawed) |
Kuaj cov nqaij khov tom qab yaj:
Tom qab yaj thiab tau muab tso rau hauv 4 ° C ib puag ncig rau 24 teev, tag nrho cov kab mob suav kom tau tias yog 4.8 × 10 teev ntawm qib ntawm chilled nqaij hnub 3.
Sim sim
1) chilled nqaij: tag nrho cov kab mob suav tau nthuav dav dhau sijhawm, tshaj qhov kev txwv ntawm 1 lub teb chaws muaj kev nyab xeeb cov qauv "(GB 2707-2016) txij hnub 7.
2) Cov nqaij nqaij khov: cov kab mob sib deev yog ze li ntawm cov neeg tsis sib xws yog ze rau ntawm -18 ° C, tab sis cov kab mob kis tau sai tom qab yaj tau, nrawm nrawm.
3) Cov kab mob pathogenic muaj kev phom sij: tsis muaj pathogenic cov kab mob xws li salmonella tau kuaj pom hauv ob pab pawg ntawm cov qauv. Txawm li cas los xij, ib qho kev suav ntau dhau los yuav ua rau tsis zoo thiab tawm-tsw, nce kev pheej hmoo noj.
- Kev tau txais kev ua kom tsis meej pem thiab kev yuav khoom qhia txuj ci
Txhaum 1: Cov nqaij chilled xav tau kev nyab xeeb dua li cov nqaij khov?
Qho tseeb: Kev nyab xeeb ntawm ob leeg nyob ntawm kev cia khoom. Yog tias chilled nqaij yog nthuav tawm ntawm cov txee tsev me ntev dhau los yog khaws cia hauv tsev ntev dua peb hnub, txoj kev pheej hmoo yuav siab dua li cov nqaij khov.
Txhaum 2: Puas khov ua nqaij txom nyem cov khoom noj kom txaus?
Qho tseeb: Niaj hnub no ceev ceev thev naus laus zis tuaj yeem khaws tau ntau dua 90% ntawm cov as-ham tau dhau los ntawm cov vitamins xws li B1 vim muaj oxidation thiab enzymatic cov kev tshuaj tiv thaiv hydrolysis.
Kev yuav khoom thiab kev pom zoo cia
1) Rau chilled nqaij:
Thaum kev yuav khoom, soj ntsuam cov xim (qaim liab nrog ci ntsa iab nrog cov ntsej muag zoo nkauj thiab tsis nplaum me me), thiab tsw dawb los ntawm qaub lossis rancid tsw).
Rau tsev cia khoom, Foob cov nqaij nrog cov yas qhwv thiab muab nws tso rau hauv qhov chaw txias tshaj plaws ntawm phab ntsa (feem ntau nyob ze rau ntawm phab ntsa rov qab), siv nws nyob hauv peb hnub.
2)Rau cov nqaij khov:
Xaiv cov khoom lag luam me me thiab ntim dej khov thiab ntim tsis tau, tsis txhob "zombie" uas tau raug muab yaj thiab txias.
Thaum thawing, siv "maj mam nce" txoj kev: hloov ntawm lub tub yees rau hauv tub yees rau 12 teev, ces soak hauv qab ntsev rau kom tsis muaj menyuam.
3)Cov ntsiab cai dav dav:
Yaug rau saum npoo ntawm cov nqaij nrog dej ntws ua ntej ua noj, tab sis tsis txhob so rau ncua sijhawm.
Xyuas kom meej ntawm kev ua kom sov ua noj ua haus tau nce siab txog 75 ° C txhawm rau kom huv si cov kab mob.
Lub sijhawm Post: Mar-04-2025