Western-style ham plates are transported to the quality of the material H center cold Through the Western-style ham that is released and packaged, while the slice packaging needs to be cooled to the core temperature of 4 especially below, and the mold release section and sub-pack sealing are carried out strictly according to the aseptic operation mode. Due to the difficulty of secondary pollution control, the packaging method of slice packing is not recommended. After microbiological testing, in the workshop after general cleaning, the air contains 1 ~ 102 / cm2, machinery and molds up to 5x 〗 3 ~ 5xl4 / cm2, cutting knife surface and handle 105x104 / cm2, cutting board Zeda hands also reach 5X103 / cm2, about, after the electronic disinfection cabinet treatment of molds, knives and sticky plates and other small tools can be reduced to 360 / cm2.In the production process of ordinary Western-style ham, raw meat contains 104 ~ 106 / g, After pickling and kneading, it drops to 104 ~ 105 / g, rises to 104 ~ 106 / g after compression molding, reduces to 103 / g after cooking and cooling, but the steamer process is unreasonable or the number of original bacteria is too much can also reach 104 / g, the health concept is not strong when the slice packaging is not strong, the finished product contains up to 105 / g, exceeding the national health standards. Therefore, the slice packaging room should not only cool down the air conditioning, the workshop temperature should not exceed 20C, but also the tool items and room should be disinfected after cleaning, the sterile air should be maintained at positive pressure, and the Western-style ham after the packaging is completed is immediately put in the cold storage to cool down to 05 you. The transportation and sales of products should use special refrigerated transport tools and refrigerated sales counters, so that the products are always kept at 05 you. The short-term heating does not exceed 10 especially, so that the quality is not accelerated by storage and sales. (Liu Chao plucked) taboo, the drop has "Eight Hua Mingfeng (Shandong Province Pingyi County Traditional Chinese Medicine Hospital 273300) - avoid drinking excessively. Drinking too much beer at a time will cause the blood to open. At this time, rapid beer drinking will lead to sweat pores due to sudden cold and lead content increases, long-term excessive drinking, will lead to fat accumulation, affect heart function and inhibition, destroy brain cells.

Second, do not drink with spirits. Drinking strong liquor and drinking beer, or mixing beer with liquor to drink, so that the joint stimulation of the digestive tract can easily lead to digestive disorders.

Three avoid drinking beer that has been stored for a long time. Regular beer can be stored for 2 months, high-quality beer can be stored for 4 months, and bulk beer can only be stored for 5-10 days. Drinking beer that has been stored for a long time can easily cause diarrhea or poisoning.

Fourth, patients with digestive system diseases should not drink. Chronic gastritis, gastric ulcers and duodenal bulbs. Ulcer patients drink beer, which is easy to cause increased gastrointestinal pressure, induce perforation of gastric and duodenal ulcers and endanger life.

Five taboos to drink beer after sweating heavily. Sweating sweat gland pores close rapidly, causing body temperature to be blocked and sweating, inducing colds and other diseases.

Six avoid taking medicine with beer. Beer is mixed with drugs, which not only increases acidity but also destroys blood absorption, reduces drug efficacy and even produces side effects, especially for antibiotics, antihypertensive drugs, sedatives, anticoagulants and other drugs.

Seven avoid eating pickled and smoked foods. Pickled smoked products contain organic amines and polycyclic aromatic hydrocarbon benzopyrene, aminomethyl derivatives. When drinking beer reaches a certain amount, the blood lead content increases, and when combined with the above substances, it is easy to induce digestive tract diseases.

Eight taboos to store beer in warm water bottles. Beer easily reacts with mercury, cadmium, arsenic, lead and other metals in the scale on the inner wall of the warm water bottle, which often leads to human metal poisoning.