| 英文摘要 |
The dried roe in makes the product after the air seasoning, must freeze the storage, in order to avoid the microorganism breeds, but the general market dried roe and does not have carries out completely freezes the chain (cold chain) the management, therefore sells to the consumer hand in time, its microorganism fungus number has reached the ration, even possibly harms human body＆apos;s healthy security. Discovered according to the formerly research, market dried roe common microbial contamination question, although the general normal sales＆apos; dried roe all has freezes the preservation, but the processing environment bad regular session creates always lives the fungus number and the backwoods coli number surpasses the standard, the excessive microorganism reproduces can cause the dried roe the VBN value to be excessively high, and the long retention time will have affected the dried roe the quality of material and the flavor, this plan will plan the dried roe to manufacture may the normal temperature or the refrigeration preservation dried roe be the food product, the consumer may omit the tedious ingredients step, and because of the railing technology＆apos;s operation, will reduce in the product microorganism＆apos;s fungus number, will enable the dried roe product to be possible to put in the room temperature or 4℃ the refrigerationStorage |