해동을 하는 본 단계에서는 병원균(L. monocytogenes)의 오염이될 가능성이 있는데 이는 생물학적 위해요소에 속하며, 해동 시 균의 번식 혹은 교차 오염에 의하여 발생할 수 있다. 본 단계에서는 온도를 제어함으로써 이러한 위해요소를 관리하게 된다.(실내 온도 16℃ 이하, 품온 5℃ 이하)
이러한 온도 제
Representative Foods which need thorough management control about temperature of all making process and product delivery vehicles
Motive of the research
Safety administration announcement(2009.6.30) -Encourage the period of circulation on the basis of refrigeration circulation on Fruit vegetables beverages below 10°C
Require the research development about non-heating production proce
3. Investigate the methods (more than three) to maintain the quality attributes of minimally-processed foods.
(1) 저온법
식품의 품온을 떨어뜨려 미생물과 효소의 작용을 억제하여 식품의 품질유지를 꾀하는 방법으로 식품의 품질 유지상 가장 강력하고 경제적인 수단이다. 식품, 특히 생선류는 상온에 방치하여 두면 수일내로
2. Background of the concept of MIS
Comparing to other product, dairy products such as milk requires the highest quality of taste and freshness through all the process from the ranch to the market. Lots of people today receive milk. Each time when they drink milk they expect freshness. Therefore the company should predict the exact demand, construct sophisticated customer database, logistics &
I. Introduction
1. Understanding of Kimchi
History
Given the facts that Koreans have been using vegetables and making salt from ancient times, and the era of making fermented foods, such as pickled fishes and soy pastes, we can assume that some kinds of Kimchi have been made since the period of the Three States. Kimchi, Korean traditional fermented food, is stemmed from natural environment, su