传统加工方法生产的卤菜在运输、贮存及销售过程中易受二次污染 ,导致质量恶化 ,引起食物中毒。近年来用加压高温生产牛肉、酱排骨等软罐头 ,虽解决了卫生问题 ,能长时间贮存 ,但由于加工温度过高 ( 12 0℃～ 180℃ ) ,破坏了卤菜原有风味及营养价值 ,消费者不易接受。因此探讨 Lucai produced by traditional processing methods is susceptible to secondary pollution during transportation, storage and sale, resulting in deterioration of quality and food poisoning. In recent years, the use of pressurized high temperature production of beef, pork ribs and other soft canned, although to solve the health problems, can be stored for a long time, but because of the processing temperature is too high (12 0 ℃ ~ 180 ℃), undermining the original flavor and nutritional value , Consumers are not easy to accept. So explore