FAST, SAFE FOOD PROCESSING

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FAST, SAFE FOOD PROCESSING

机译：快速，安全的食品加工

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Cured meat has been around at least since the time of the Romans, who ground fresh meat, salted it, and infused it with spices; fermented it to fuse the mass together; then allowed the meat to hang and dry for two to three months. The final products, such as salami, chorizo, and dry-cured sausage, are still popular today. Josep Lagares, CEO of Girona's Metalquimia, working with Institute of Agricultural Research and Technology (IRTA) general manager Josep Maria Montfort, believed it was time for a change. Instead of a drying period that stretches out over several months, "We have reinvented this process to be able to dry these products in 20 to 50 minutes," says Lagares.

机译：至少从罗马人时代起，腌肉就已经存在了，他们将新鲜的肉磨碎，腌制并加香料。发酵使其融合在一起；然后让肉悬吊干燥两到三个月。最终产品，例如萨拉米香肠，香肠和干腌香肠，今天仍然很受欢迎。赫罗纳Metalquimia的首席执行官Josep Lagares与农业研究与技术学院（IRTA）总经理Josep Maria Montfort一起工作，认为现在是改变的时候了。拉加雷斯说：“我们没有重新设计干燥过程，而是要花费几个月的时间，而我们已经重新发明了该过程，可以在20至50分钟内干燥这些产品。”

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《Technology Review》 |2011年第4期|p.11-12|共2页
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1. The impact of fast drying (QDS processReg.) and high pressure on food safety of NaCl-free processed dry fermented sausages. [J] . Stollewerk K, Jofre A, Comaposada J, Innovative Food Science & Emerging Technologies . 2012,第Null期

机译：快速干燥（QDS processReg。）和高压对无NaCl加工干发酵香肠食品安全的影响。
2. The impact of fast drying (QDS processReg.) and high pressure on food safety of NaCl-free processed dry fermented sausages. [J] . Stollewerk K, Jofre A, Comaposada J, Innovative Food Science & Emerging Technologies . 2012,第Null期

机译：快速干燥（QDS processReg。）和高压对无NaCl加工干发酵香肠食品安全的影响。
3. Impact of the global food safety initiative on food safety worldwide: Statistical analysis of a survey of international food processors [J] . Crandall Philip G., Mauromoustakos Andy, OBryan Corliss A., Journal of food protection . 2017,第10期

机译：全球食品安全倡议对全球食品安全的影响：对国际食品加工者的调查的统计分析
4. A Study on Quality and Safety Management in Import Food Logistics-Quality and Safety Problem of Import Processed Food in Logistics Process- [C] . Norio HAYAKAWA, Saburo TSURUTA, Takao KAWASHIMA Asia navigation conference 2010, KINPR-CIN-JIN Joint symposium 2010. . 2010

机译：进口食品物流质量安全管理研究-物流过程中进口加工食品质量安全问题-
5. Food safety evaluation of minimally processed foods with essential oils in combined processes (Spanish text). [D] . Delgado Bertolin, Begona. 2005

机译：在组合过程中对含精油的最低加工食品的食品安全性评估（西班牙语）。
6. Safety of vendor-prepared foods: evaluation of 10 processing mobile food vendors in Manhattan. [O] . Bryan M. Burt, Caroline Volel, Madelon Finkel 2003

机译：供应商准备的食品的安全性：对曼哈顿10家加工流动食品供应商的评估。
7. Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation [O] . Stollewerk Katharina 2012

机译：干腌肉制品的快速干燥（QDSprocess®）中的食品安全：高压和无NaCl加工实施

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