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Update 食品安全.md

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Anduin Xue
2025-04-26 05:45:02 +00:00
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tips/learn/食品安全.md
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@@ -99,9 +99,9 @@
下列是业界标准的食物安全温度：
| |整块|碎肉|全只|
|---------|----|----|---|
|猪肉|71°C|71°C||
|禽肉|74°C|74°C|85°C|
|牛肉/羊肉|3 分熟：63°C；5 分熟：71°C；7 分熟：77°C|71°C|||
|剩菜再加热|74°C|
| | 整块 | 碎肉 | 全只 |
|-----------|------------------------------------------------|-------|-------|
| 猪肉 | 71°C | 71°C | |
| 禽肉 | 74°C | 74°C | 85°C |
| 牛肉/羊肉 | 3 分熟：63°C；5 分熟：71°C；7 分熟：77°C | 71°C | |
| 剩菜再加热 | 74°C | | |