即食海蜇生產(chǎn)加工中殺菌技術(shù)研究進展

Research Progress on Sterilization Technologies in the Production and Processing of Ready-to-Eat Jellyfish

WANG Lulu'， GAO Huilan1，XUHaiyun2， ZHU Shengnan2，CHENMinmin1 （1.BinzhouTesting Center，Binzhou 256600，China; 2.Binzhixiang （Shandong）Co.，Ltd.，Binzhou 25660o，China） Abstract： Ready-to-eat jelyfish is deeply recognized and loved by the majority of consumers in the food market. However，inits productionand processing，affcted by many factors，it isextremely vulnerable to microbial polution.This paper reviewed various sterilization technologies involved in the productionand processingof readyto-eat jelyfish，aiming to provide targeted and operable ideas and references for efectivelyaddressing the microbial quality and safety risks in the production and processing of ready-to-eat jellyfish.

Keywords： ready-to-eat jellyfish; production and processing; sterilization technologies

即食海蜇因其獨特的口感和便捷的食用方式，深受廣大消費者的認(rèn)可與喜愛。（剩余5660字）