Analysis and Control of Bulgaria Onion Cold Soup

A survey of microbial pollution and health quality change was conducted during the process of the production and refrigeration of Onion Cold Soup to provide a basic reference for the catering industry for the implementation of HACCP management system for food and to ensure the safety of food. A basic formula of Onion Cold Soup was made according to the literature, then the total number of bacteria, pseudomonas, lactic acid bacteria, enterobacter, cocci and microzyme were tested in the main raw material and finished product detection according to the national standard method; hot boiling water to wash the main raw materials, statistical reduction in strain rate, in order to determine improvement formula. The finished cold soup at 4~C refrigerator made flora analysis, and drew up the date of minimum durability. The total bacterial count of the Onion Cold Soup by the basic formula is 2.4xl04cfu/g, among which coriander occupied 53%, egg 24%, onion and lemonade 17% and 6%; respectively; and after blanching, the total number of colonies in the improved formulation is 1.1xl03, the sterilization rate reaches 95.4%, and the effect is slightly obvious. The Onion Cold Soup made in kitchen can be seriously polluted by microbial, hot boiling water to wash the main raw materials and avoid secondary pollution, thus the bacterial count can be controlled effectively, then the shelf life was extended and the risk of food poisoning was reduced, which did a lot of benefit to the catering industry the food safety management.