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为贯彻《食品卫生法》,摸清部队自产酱油的卫生质量状况。我们采集了广东、广西、海南部队自产的酱油样品共39份,做感官、理化和细菌检验。本文着重对39份酱油样品检验结果的各项指标进行了分析讨论。认为部队自产酱油质量普遍较差。主要原因是(一)厂房设备简陋,制作容器不清洁,露天作业,卫生防护不好。(二)酱油原料配比不当,营养成份低,由于水、盐比例不合理,产品发生酸败、霉变。通
In order to implement the “Food Sanitation Law,” find out the health status of soy sauce produced by troops. We collected 39 samples of soy sauce produced by Guangdong, Guangxi and Hainan troops and made sensory, physicochemical and bacterial tests. This article focuses on the 39 samples of soy sauce test results of the indicators were discussed. The quality of homemade soy sauce is generally poor. The main reasons are as follows: (I) Poorly equipped workshop facilities, unclean container making and open air operations, poor sanitation protection. (B) the proportion of raw materials, soy sauce inappropriate, low nutritional content, due to water, salt, unreasonable proportion of products rancidity, mildew. through