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大量調理における真空調理法の利用について The Use of Vacuum Cooking Method in Mass Cooking 村山, 恵美子 純浦, めぐみ 竹原, 小菊 大量調理 真空調理 微生物検査 保存期間 官能検査 mass cooking vacuum cooking microbial examination shelf-life sensory evaluation We investigated the shelf-life of vacuum cooked foods through microbial experiments and sensory evaluation with the aim of effective mass cooking in practice of service management.The foods that were heated before and after of vacuum cooking could be kept for 7days in the refrigerator. The food that was heated after of vacuum cooking with raw food soaked in strong electrolyzed water could be kept for 3days. The foods that were no heated before and after of vacuum cooking with fresh food soaked in strong electrolyzed water could be kept for 3days.We examined effective methods of washing to decrease bacterial counts in fresh vegetable. 鹿児島女子短期大学 2014 jpn departmental bulletin paper https://kwjc.repo.nii.ac.jp/records/1071 AN10553637 0286-8970 鹿児島女子短期大学紀要 BULLETIN OF KAGOSHIMA WOMEN'S COLLEGE 49 11 18 https://kwjc.repo.nii.ac.jp/record/1071/files/05村山恵美子.pdf application/pdf 1.3 MB 2015-05-22