| 旅客列车餐车冷鲜肉保鲜实验研究 |
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| 引用本文： | 赵宇,王东黎.旅客列车餐车冷鲜肉保鲜实验研究[J].铁道劳动安全卫生与环保,2010,37(6):306-308. |
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| 作者姓名： | 赵宇 王东黎 |
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| 作者单位： | 中国铁道科学研究院节能环保劳卫研究所,北京100081 |
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| 摘 要： | 在铁路餐车上使用冷鲜肉,可以改善餐车饭菜的品质,提高顾客的满意度。为延长冷鲜肉的保存期,对餐车冷鲜肉保鲜进行了实验研究。原料肉用50 mg/L二氧化氯杀菌浸泡10 min,PE保鲜膜包装,-1℃冰温保存,7d后肉的品质良好。
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| 关 键 词： | 餐车 冷鲜肉 保鲜 |
A Study on Shelf Life Extension for Fresh Meat in the Passenger Train Dining Car |
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| ZHAO Yu,WANG Dong-li.A Study on Shelf Life Extension for Fresh Meat in the Passenger Train Dining Car[J].Railway Occupational Safety Health & Environmental Protection,2010,37(6):306-308. |
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| Authors: | ZHAO Yu WANG Dong-li |
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| Institution: | (Energy Saving ＆ Environmental Protection ＆ Occupational Safety and Health Research Institute,China Academy of Railway Sciences,Beijing 100081,China) |
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| Abstract: | As fresh meat cooked in the dining car can improve the quality of dishes and customer sastisfaction,it’s significant to study on fresh-keeping technique of fresh meat.To extend shelf life for fresh meet,it still has good quality soaked in 50 mg /L chlorine dioxide for 10 minutes,packed with PE preservative films,and stored at-1 degrees Centigrade for 7 days. |
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| Keywords: | dining car meat fresh-keeping |
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