In canned poultry production process, often because of poor health condition, processing process imprecise or incoherent and cause acidic pollution, bad flat cover acid occur. The halophilic bacteria, heat resistance, the optimum growth temperature is 50 ~ 55 ℃, pH = 6.8 ~ 7.2, flat cover bad cause acid tank poultry sour red, fleshy, affect the quality of the product. The solution is the following:

1. Strictly follow the system workshop health, prevent and reduce microbial contamination and breeding, ensure each process can be operating in a clean work environment.

2. The can sealing to sterilization of retention time should not be too long.

(3) strengthen the quality inspection of auxiliary materials into the factory, and do a good job cleaning thoroughly, in order to reduce the chance of microbial contamination.

4. Check and control before canning spore number of semi-finished products, in order to find problems in time, take the necessary measures.

5. Adjust the formula of sterilization, sterilization of flat acid bacteria with 121 ℃ formula is better than the 118 ℃. Cooling must be fully after sterilization, the temperature of the cooling after no more than 37 ℃.

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