Analysis And Control Of The Microbial Flora Of Kelp Salad Dishes

Kelp is favored by consumers because of its rich mineral content and low price,the restaurant industry was mostly used to make salad vegetable,in view of the current situation that spoilage and deterioration often occur without any report of bacterial carrier status,the composition and control technology of microbial flora in cold mix products were studied and discussed in this paper.According to the relevant literature and the basic formula,the main raw materials and finished products were tested,the main raw materials were scalded by boiling water scalding,and the formula was adjusted,the new formula was established to optimize the new formula.Further observe the Changes of microflora in 4 C refrigeration,reveal the bacteria control mechanism of new technology,and combine the Changess of sensory quality of products,preliminary design the shelf-life of new products to meet the needs of safety production and health consumption.In the washed raw materials,the total number of the starter colonies was 6.9×102 CFU/g-7.9×104 CFU/g,from high to low:cabbage>parsley>dried tofu>kelp>fans>carrots>cucumber>shrimp>celery>lettuce.The total bacterial colony of the dishes was 1.5×103 CFU/g to 5.3× 105 CFU/g,from high to low cucumber mixed with kelp>cabbage mixed kelp>garlic rong mixed kelp>carrots mixed kelp>shrimp mixed kelp>three kinds of shredded vegetable mixed kelp,the results showed that there was perishability due to the high quantity of bacteria.The contribution rate of the raw materials to the finished product was:cabbage>dried tofu>fans>parsley>cucumber>carrots>celery>lettuce>shrimp.Taking kelp as an example,the contribution rate of kelp to different dishes ranged from 13.2%to 75.5%.Obviously,the actual usage of kelp was also the main factor.Through preliminary experiments,choose blanching 2 min as the main bacteria control condition,the results showed that the bactericidal rate of all kinds of dishes ranged from 98.84%to 99.80%,and the bactericidal effect was better.On the basis of hot-blanching pretreatment,the use of vinegar in cucumber mixed kelp,three kinds of shredded vegetable mixed kelp and carrot mixed kelp can further increase the bacterial reduction rate of improved dishes,which indicates that it can be used as an auxiliary bacterial control factor without changing the flavor characteristics of dishes.During refrigeration,the total number of bacterial colonies in dishes has been increasing or decreasing gradually,and it increases rapidly after turning point.This is related to the composition of dominant bacteria,flora alternation and antagonism.Initial dishes were corrupted by Pseudomonas spp.as dominant bacteria,cabbage mixed with kelp and shrimp mixed with kelp were corrupted by Pseudomonas spp.and Lactobacillus spp.together;Improve dishes were also corrupted by P.seudomonas spp.as dominant bacteria,three kinds of shredded vegetable mixed kelp was corrupted by Pseudomonas spp.and Enterobacter spp.Together,shrimp mixed with kelp and carrot mixed with kelp were corrupted by Pseudomonas spp.and Lactobacillus spp.From the identification of dominant bacteria,Micrococcus albican appeared in the cucumber mixed with kelp,Staphylococcus albicans appeared in the Carrot mixed with kelp,in other kinds of kelp products,mainly by Pseudomonas aeruginosa or Pseudomonas syringae,such as Klebsiella,Citrobacter and other performance corruption.The shelf life of improved dishes formed by hot blanching and increasing vinegar usage can be prolonged by 1-4 days under the condition of refrigeration at 4?.Among them,cabbage mixed kelp was extended from 2 days to 3 days,cucumber mixed kelp from 2 days to 4 days,three kinds of shredded vegetable mixed kelp and garlic mixed kelp from 2 days to 5 days,shrimp mixed kelp from 2 days to 6 days,carrot mixed kelp from 4 days to 6 days.