AU2018200086B2 - Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly - Google Patents

Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly Download PDF

Info

Publication number
AU2018200086B2
AU2018200086B2 AU2018200086A AU2018200086A AU2018200086B2 AU 2018200086 B2 AU2018200086 B2 AU 2018200086B2 AU 2018200086 A AU2018200086 A AU 2018200086A AU 2018200086 A AU2018200086 A AU 2018200086A AU 2018200086 B2 AU2018200086 B2 AU 2018200086B2
Authority
AU
Australia
Prior art keywords
sterilization
pork belly
braised pork
temperature
red
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
AU2018200086A
Other versions
AU2018200086A1 (en
Inventor
Qingbo Wang
Chaohui YANG
Min Zhang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangnan University
Original Assignee
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to CN201710028399.8 priority Critical
Priority to CN201710028399.8A priority patent/CN106797996A/en
Application filed by Jiangnan University filed Critical Jiangnan University
Publication of AU2018200086A1 publication Critical patent/AU2018200086A1/en
Application granted granted Critical
Publication of AU2018200086B2 publication Critical patent/AU2018200086B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/005Preserving by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/015Preserving by irradiation or electric treatment without heating effect
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention belongs to the field of meat product processing technologies, and provides a low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging the shelf life of red braised pork belly. In the present 5 invention, cooked red braised pork belly together with soup is first vacuum packaged by using a high temperature-resistant retort pouch, and then high temperature and pressure sterilization is performed. After the packaged red braised pork belly is quickly cooled down, low frequency ultrasound sterilization is performed for assistance. Compared with a conventional high temperature and pressure sterilization, the pork skin of the obtained 10 product in the present invention is more red and shiny, and the lean meat is strong brown and more lustrous. In addition, the product has the unique rich aroma of red braised pork belly without any retort smell, and tastes moderate. The lean meat is neither too mushy nor too dry, the fat meat is easily melted in the mouth, the pork skin is soft and glutinous, and the fat is far less oxidized, so that the product is not prone to be oxidized and go bad. 15 By means of the present invention, the problem that the sensory quality and the nutritional quality of a product are affected by using a conventional high temperature and pressure sterilization is resolved, and the problem that the sterilization strength is inadequate when only the ultrasound is used is resolved. In addition, compared with the product before the sterilization, the flavor maintaining rate of the red braised pork belly is more than 93% on 20 the premise that no preservative is added, so that the high-quality shelf life of the red braised pork belly at the room temperature reaches 12 months.

Description

LOW FREQUENCY ULTRASOUND ASSISTED AND HIGH TEMPERATURE AND PRESSURE COMBINED STERILIZATION METHOD FOR PROLONGING SHELF LIFE OF RED BRAISED PORK BELLY
Technical Field
The present invention relates to a low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging the shelf life of red braised pork belly, and specifically to two types of meat product sterilization processes, is 10 mainly for meat products in small vacuum packages, and pertains to the field of meat product processing technologies.
Related Art
Red braised pork belly is very popular in various places of China and is a well-known dish. A main preparation material of red braised pork belly is pork belly and use of 15 casseroles is a primary cooking technique. Characterized in being fat and lean, being fragrant, sweet, and soft, easily melting in the mouth, and being agreeably greasy, the delicacy of red braised pork belly is beyond words, making red braised pork belly reputed as a classic well-known dish in Chinese cuisine. Currently, researches on red braised pork belly conducted in China are at an initial stage, and scientific knowledge about the nutrition 20 and the flavor of red braised pork belly is inadequate. On the other hand, red braised pork belly gradually develops toward modernization and industrialization. With the development of food technologies, in addition that red braised pork belly can be savored in restaurants, products of red braised pork belly that are industrially produced, mainly including vacuum bagged red braised pork belly and canned red braised pork belly, can be 25 bought from supermarkets. At present, red braised pork belly processed products have such disadvantages as heavy, and short in the shelf life, and meanwhile the degree of industrialization is low, and most of the processed products are ready-to-eat and do not
2018200086 04 Jan 2018 have a commercial shelf life. A part of the industrially produced red braised pork belly is sterilized by means of a high temperature and pressure sterilization process. Such a product has a long shelf life, but nutrients are heavily damaged, and the mouthfeel and the texture of the product are quite different from those of freshly cooked products, failing to 5 meet the requirements of consumers. Therefore, it is urgent to find a proper sterilization method to improve the quality of red braised pork belly. Changes of the quality of the vacuum packaged red braised pork belly during preservation are mainly caused by the action of physical factors, chemical factors, microbiological factors, and endogenous enzyme in meat. Because the endogenous enzyme in the meat is inactivated in a retort 10 sterilization process of the product, microorganisms are reproduced, and the deterioration of the physicochemical quality caused by the microorganisms is a main factor affecting the shelf life of the product.
The high temperature and pressure sterilization is mainly sterilization processing performed on food at 100°C to 130°C, and is a necessary part in the processing of most of 15 the current meat products. The high temperature and pressure sterilization can kill all microorganisms including spores, and is one of the most effective sterilization methods. However, although the sterilization method can ensure the safety of a product, essential amino acids contained in meat are damaged, and the nutritional value of protein is reduced. In addition, meat in the product is mushy, the juice is lost, and the aroma is severely lost, 20 greatly affecting the quality of the product.
Low frequency ultrasound is ultrasound having the frequency of 20 KHz to 100 KHz, and is characterized in good directivity, large power, and strong penetration. The principle of low frequency ultrasound sterilization includes: cavitation, mechanical action, thermal effect, and the like. It is generally considered that the sterilization effect of the 25 low frequency ultrasound is mainly due to cavitation generated by the ultrasound.
Cellular contents in microorganisms are strongly shaken because of the cavitation, so that the microorganisms are damaged. Cavitation refers to that during ultrasound-used processing, shock waves are generated when sound waves are in contact with a liquid medium. The shock waves produce very high temperatures and pressures. Local
2018200086 04 Jan 2018 momentary high temperatures and temperature alternating and local momentary high pressures and pressure changes generated in the liquid due to the ultrasound cavitation kill some bacteria, inactivate virus, and even damage cell walls of some microorganisms having relatively small volumes. The low frequency ultrasound can kill and damage 5 microorganisms within an extremely short time, thereby better improving the quality of a food, maintaining the original taste and flavor of the food, and prolonging the shelf life of the food.
Among patents in China about the processing of red braised pork belly, a salted and pickled vegetable red braised pork belly (Chinese Patent No. 201510602770.8) is invented 10 by inventors such as Zhou Ping. The salted and pickled vegetable red braised pork belly include raw materials such as three line meat (a type of pork belly), salted and pickled vegetables, lard, soy sauce, scallions, ginger, garlic, and spices, and is essentially prepared by combining conventional processes and modern technologies. High temperature and pressure sterilization is performed at (125+2) °C for (30+1) min after the salted and pickled 15 vegetable red braised pork belly is vacuum packaged. The high temperature sterilization prolongs the shelf life, and the salted and pickled vegetable red braised pork belly is ready-to-eat after being heated, thereby greatly facilitating and enriching eating of people. Different from this patent, in the present invention, the short-duration high temperature and pressure sterilization manner is combined with the low frequency ultrasound sterilization 20 manner, so that the strength of the high temperature and pressure sterilization is reduced, improving the sensory quality and the nutritional value of a red braised pork belly product while prolonging the shelf life.
A red braised pork belly processing process (Chinese Patent No. 200510047872.4) is invented by Wang Yingxian. A raw material of the red braised pork belly is pork belly in 25 Changbaishan area. Cooked red braised pork belly is placed into vacuum packaging bags, ginger, decocted scallions segments, and seasoning are added to each bag, and each bag is vacuumized with no remaining air bubbles. Then, a second sterilization is performed. That is, the red braised pork belly is placed into a steam cabinet to be steamed or into water to be boiled for sterilization for 8 min to 12 min. After the sterilization is completed, the
2018200086 04 Jan 2018 red braised pork belly is cooled downed to the room temperature by using flowing water, and the surface of the red braised pork belly is dried up before being quick-frozen. In this way, an obtained product contains rich protein and essential amino acids needed in human bodies, looks fresh and lustrous, and tastes moderate. Different from this patent, in the 5 present invention, the short-duration high temperature and pressure sterilization manner is combined with the low frequency ultrasound sterilization manner, so that a product can be preserved at the room temperature for 12 months, avoiding problems such as texture and mouthfeel deterioration caused by quick-freezing and thawing. In addition, the product can be heated or not when being eaten, thereby being more convenient and faster.
A red braised pork belly and a preparation method thereof (Chinese Patent No.
201110000495.4) are invented by inventors such as Xiao Li'an. Technologies are used such as seasoning injection, vacuum tumbling, and steaming that are completely different from conventional red braised pork belly preparation technologies, avoiding such disadvantages in a conventional red braised pork belly processing process as complex 15 process operations and greatly changed quality. Plant-derived ginger oil, garlic essential oil, tea polyphenol, cinnamon oil, and clove oil are used as fresh-keeping agents and preservatives and combined with pasteurization, so that a product can be ensured to be preserved without change of the quality at the room temperature for more than six months, and the product is unique in the flavor, and is fragrant, sweet, delicious, and nutritious.
Different from this patent, in the present invention, the short-duration high temperature and pressure sterilization manner is combined with the low frequency ultrasound sterilization manner, so that a product can have a relatively long shelf life, and is safer and healthier since no preservative is added, thereby being more customer-attractive, and production costs can be reduced.
A red braised pork belly and a preparation process thereof (Chinese Patent No.
201210541347.8) is invented by inventors such as Ma Laomo. Different parts of fresh pork are segmented and piled up, cleaned, seasoned and soaked by using Chinese herbal medicine, dried by ventilating, and cooked in a pot. Then, seasoning is added to the pot, and the pork completes cooking three hours later, and is cooled down by wind, packaged,
2018200086 04 Jan 2018 pasteurized at a low temperature, preserved at a constant temperature (preserved for three days to six days at 20°C to 30°C), outsourced, stocked in, sold, and goes through other manufacturing processes. The preparation process is standardized and is stable in the quality, and can implement industrial production. Different from this patent, in the present 5 invention, the short-duration high temperature and pressure sterilization manner is combined with the low frequency ultrasound sterilization manner, so that joint sterilization is relatively strong, and the shelf life of red braised pork belly at the room temperature can be better prolonged.
In terms of sterilization methods, a method for quantitatively brining to-be-brined beef 10 (Chinese Patent No. 201210115668.5) is invented by inventors such as Chen Tao, including the steps of preparing spice extracts, preparing beef Maillard reaction products, preparing a pickling solution, injection pickling, short-duration boiling, segmenting, adding the beef Maillard reaction products, vacuum packaging, high temperature and pressure curing sterilization, cooling down, and preserving. After the high temperature and pressure 15 sterilization is performed at 121°C for 30 min to 40 min, the shelf life of a product can be more than six months. A preparation method of boneless pig's trotters (Chinese Patent No. 201410377219.3) is invented by inventors such as Lv Tiejun. An end product is packaged in a vacuum sealed inner packaging bag, and high temperature and pressure sterilization is performed at 121°C for 25 min to 35 min. In this way, the boneless pig's trotters can be 20 preserved for a long time and can be conveniently carried. Different from this patent, in the present invention, the short-duration high temperature and pressure sterilization technology is combined with the low frequency ultrasound sterilization technology, to replace a conventional high temperature and pressure technology, so that the sterilization time at 121 °C is greatly reduced, and the sterilization strength is decreased. In this way, 25 on the premise that microorganisms in a red braised pork belly product are ensured to reach the national standards, the retort smell is greatly reduced. In addition, the original color, flavor, mouthfeel, and nutritional value can be relatively well maintained, and the degree of fatty acid oxidation is greatly lowered, so that the product is not prone to be oxidized and go bad.
2018200086 04 Jan 2018
A processing method for improving the quality of fish sausages (Chinese Patent No. 201510456078.9) is invented by inventors such as Shi Wengzheng. Meat of fresh or frozen fresh fish is selected, and bleached and dehydrated twice. Then, a bound sausage is retorted in boiling water (100°C) for 20 min, cooled down to approximately 50°C, and then 5 processed by using an ultra high voltage device at 300 MPa to 500 MPa for 10 min to 15 min. Compared with a fish sausage on which the ordinary high temperature and pressure sterilization is performed, not only the heat treatment temperature at which an obtained fish sausage is sterilized is lower, but also the quality of the fish sausage is improved. For example, the gel strength can be improved and the unique flavor of fish can be maintained.
Different from this patent, in the present invention, the short-duration high temperature and pressure sterilization method is combined with the low frequency ultrasound sterilization method, so that compared with the ultra high voltage sterilization, the costs are lower, the operation is more flexible, and the quality such as the original flavor of red braised pork belly can be maintained.
A method for ultrasound sterilizing Escherichia coli in tangerine juice (Chinese Patent
No. 200910202059.8) is invented by inventors such as Li Xing. Ultrasound processing is performed on homogenized fresh tangerine juice for 5 min to 15 min with the ultrasonic amplitude being 60% to 80%. Main compositions and the sensory quality of the product before and after the ultrasound sterilization do not undergo apparent changes, so that the 20 natural color, mouthfeel, and flavor of the product can be maintained to the maximum limit on the basis of ensuring the sterilization effect. In this way, the method has a bright feature. Different from this patent, in the present invention, the low frequency ultrasound is used as an assistant sterilization method and applied to sterilization of a solid food. In this way, the sensory quality and the nutritional value of the product can be improved by reducing a conventional high temperature and pressure sterilization strength.
A method for vinasse-making ready-to-eat shrimps (Chinese Patent No. 201510530516.1) is invented by Huang Ju. Cooked shrimps are vacuum pickled by using salty water and are vinasse-made, and then a specially-made fresh-keeping agent is used in which an activated zeolite is used for absorbing tea polyphenol, antimicrobial peptide, and
2018200086 04 Jan 2018 ascorbic acid. Due to the absorbability of the zeolite, fewer of the effective compositions of the fresh-keeping agent are lost during the processing process of the vinasse-made shrimps. Then, vacuum packaging and ultrasound sterilization are performed and the ready-to-eat vinasse-made shrimps are obtained. Preferably, the ultrasound sterilization is performed at 1300 W and 55°C for 180s. Different from this patent, in the present invention, the sterilization process is combined for prolonging the shelf life of red braised pork belly, and no fresh-keeping agent or preservative is added, so that the product is safer and healthier.
A walnut salad dressing and a preparation method thereof (Chinese Patent No. 201510285367.7) is invented by Wang Zhenghong. Salad dressing is obtained by performing processes on walnuts such as peeling, drying, grinding, and sterilization. Before performing the sterilization, the walnut salad dressing is poured into a glass bottle, and the glass bottle is covered by using a bottle cap and placed into an ultrasound cleaning machine, to perform atmospheric water bath pasteurization with the assistance of ultrasound at 75°C to 90°C for 10 min to 25 min. After the sterilization is completed, the salad dressing is cooled down to 30°C to 35°C by using the running water and is preserved in a refrigerator at 5°C to 8°C. In this way, the original nutrition of the walnuts is maintained, and the salad dressing tastes smooth and soft, and fragrant, sweet, and delicious after being mixed with the walnuts. In addition, long-chains of protein are broken by using the ultrasound technology, making it easier for the protein to be absorbed by the human body and facilitating eating. An ultrasound-assisting-electrolyzed-water method for foaming sea cucumbers (Chinese Patent No. 201410034367.5) is invented by inventors such as Zhang Longtao. Ultrasound is used for assistance during the foaming of selected dry sea cucumbers or directly belly-opened, cleaned, and pre-cooked fresh sea cucumbers. By controlling the ultrasound-assisted foaming time, temperature, frequency, and power, and replacing clean water used during the foaming with slightly acidic electrolyzed water, the foaming is fast, the sterilization effect is apparent, the texture is improved, nutrients are better maintained, and the shelf life is prolonged. Different from this patent, in the present invention, the short-duration high temperature and pressure sterilization is the primary method and the low frequency ultrasound sterilization is the assistant method. By 7
2018200086 04 Jan 2018 researching on the best combination of the two methods, microorganisms are killed and the shelf life of red braised pork belly is prolonged.
SUMMARY
The objective of the present invention is to conduct research on the changes of the flavor, the mouthfeel, the nutritional value, and microorganisms during preservation of red braised pork belly at the room temperature, and determine the best process parameters of combining the high temperature and pressure sterilization and the ultrasound sterilization, thereby prolonging the shelf life of red braised pork belly and ensuring the quality.
A low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging the shelf life of red braised pork belly, comprising the following steps:
(1) red braised pork belly vacuum packaging: vacuum packaging bags are used, wherein each bag contains five pieces of red braised pork belly, soup is added, wherein a solid (the red braised pork belly)-liquid (the soup) mass ratio is 2:1 to 4:1, and the vacuum packaging bags are vacuumized by using a vacuum packaging machine at -0.15 MPa to -0.1 MPa for 18s, and sealed at the intermediate temperature of 80°C to 90°C for 1.8s;
(2) short-duration high temperature and pressure sterilization: the vacuum packaged red braised pork belly in the step (1) is sterilized by using an automatic rotary multifunctional sterilization kettle having a back-pressure cooling function at 0.3 MPa and
121 °C for 8 min to 10 min, and the vacuum packaged red braised pork belly is immediately sprayed to room temperature after the sterilization; and (3) low frequency ultrasound sterilization: an ultrasound apparatus with parameters of 150 W and 20 kHz to 60 kHz is used, to perform sterilization at the room temperature for 18 min to 20 min by using the soup of the red braised pork belly as a medium.
The vacuum packaging bag described in step (1) is a nylon retort pouch for food vacuum packaging that is resistant to the high temperature of 121°C and has a size of 13 cm x 19 cm.
The sizes of the red braised pork belly pieces described in the step (1) range from 1.5
2018200086 04 Jan 2018 cm x 1.5 cm x 1.5 cm to 3 cm x 3 cm x 3 cm.
The beneficial effects of the present invention: in the present invention, the high temperature and pressure sterilization is used, so that microorganisms and spores in red braised pork belly can be effectively killed, and the magnitude of the total quantity of 5 bacterial colonies in the product can be greatly reduced. The ultrasound sterilization is combined after the high temperature and pressure sterilization, so that the sterilization strength is further increased, and the shelf life of the product can be prolonged. In addition, compared with a conventional high temperature and pressure sterilization, the time of the high temperature and pressure sterilization is reduced, so that the original 10 sensory quality and the nutritional value of the product can be maintained as much as possible.
DETAILED DESCRIPTION
Embodiment 1: A combined sterilization method for maintaining the flavor of seasoned red braised pork belly in small packages in which a solid-liquid mass ratio is 2:1.
Five pieces of cooked red braised pork belly are taken and weighed, and soup a mass ratio of which is 1/2 that of the belly pieces is weighed. The belly pieces and the soup are placed together into a high temperature-resistant vacuum retort pouch to be vacuum packaged, and then vacuum retort pouch is placed into a sterilization kettle for sterilization at 0.3 MPa and 121 °C for 10 min. The vacuum retort pouch is immediately sprayed with 20 cold water and cooled down to room temperature after the sterilization is completed.
Then, the packaged red braised pork belly is placed into an ultrasound device containing water to be sterilized at 150 W, 20 kHz, and the room temperature for 18 min. Then, the packaged red braised pork belly is taken out and becomes a delicious end product. Compared with the red braised pork belly before the sterilization, the flavor maintaining 25 rate of the red braised pork belly is more than 93%, and the high-quality shelf live at the room temperature reaches 12 months.
Embodiment 2: A combined sterilization method for maintaining the flavor of seasoned red braised pork belly in small packages in which a solid-liquid mass ratio is 3:1.
2018200086 01 Jul 2019
Five pieces of cooked red braised pork belly are taken and weighed, and soup a mass ratio of which is 1/3 that of the belly pieces is weighed. The belly pieces and the soup are placed together into a high temperature-resistant vacuum retort pouch to be vacuum packaged, and then vacuum retort pouch is placed into a sterilization kettle for sterilization 5 at 0.3 MPa and 121°C for 9 min. The vacuum retort pouch is immediately sprayed with cold water and cooled down to room temperature after the sterilization is completed. Then, the packaged red braised pork belly is placed into an ultrasound device containing water to be sterilized at 150 W, 40 kHz, and the room temperature for 19 min. Then, the packaged red braised pork belly is taken out and becomes a delicious end product. Compared with 10 the red braised pork belly before the sterilization, the flavor maintaining rate of the red braised pork belly is more than 95%, and the high-quality shelf live at the room temperature reaches 12 months.
Embodiment 3: A combined sterilization method for maintaining the flavor of seasoned red braised pork belly in small packages in which a solid-liquid mass ratio is 4:1.
Five pieces of cooked red braised pork belly are taken and weighed, and soup a mass ratio of which is 1/4 that of the belly pieces is weighed. The belly pieces and the soup are placed together into a high temperature-resistant vacuum retort pouch to be vacuum packaged, and then vacuum retort pouch is placed into a sterilization kettle for sterilization at 0.3 MPa and 121°C for 8 min. The vacuum retort pouch is immediately sprayed with 20 cold water and cooled down to room temperature after the sterilization is completed. Then, the packaged red braised pork belly is placed into an ultrasound device containing water to be sterilized at 150 W, 60 kHz, and the room temperature for 20 min. Then, the packaged red braised pork belly is taken out and becomes a delicious end product. Compared with the red braised pork belly before the sterilization, the flavor maintaining rate of the red 25 braised pork belly is more than 96%, and the high-quality shelf live at the room temperature reaches 12 months.
It will be understood that the term “comprise” and any of its derivatives (e.g., comprises, comprising) as used in this specification is to be taken to be inclusive of features to which it refers, and is not meant to exclude the presence of any additional 30 features unless otherwise stated or implied.
The reference to any prior art in this specification is not, and should not be taken as, an acknowledgement of any form of suggestion that such prior art forms part of the common general knowledge.

Claims (3)

    CLAIMS What is claimed is:
  1. (1) red braised pork belly vacuum packaging: vacuum packaging bags are used, wherein each bag contains five pieces of red braised pork belly, soup is added, wherein a solid (the red braised pork belly)-liquid (the soup) mass ratio is 2:1 to 4:1, and the vacuum packaging bags are vacuumized by using a vacuum packaging machine at -0.15 MPa to -0.1
    10 MPa for 18s, and sealed at the intermediate temperature of 80°C to 90°C for 1.8s;
    1. A low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging the shelf life of red braised pork belly, comprising the
    5 following steps:
  2. 2. The low frequency ultrasound assisted and high temperature and pressure combined
    20 sterilization method for prolonging the shelf life of red braised pork belly according to claim 1, wherein the vacuum packaging bag in the step (1) is a nylon retort pouch for food vacuum packaging that is resistant to the high temperature of 121 °C and has a size of 13 cm x 19 cm.
    (2) short-duration high temperature and pressure sterilization: the vacuum packaged red braised pork belly in the step (1) is sterilized by using an automatic rotary multifunctional sterilization kettle having a back-pressure cooling function at 0.3 MPa and 121 °C for 8 min to 10 min, and the vacuum packaged red braised pork belly is immediately
    15 sprayed to room temperature after the sterilization; and (3) low frequency ultrasound sterilization: an ultrasound apparatus with parameters of 150 W and 20 kHz to 60 kHz is used, to perform sterilization at the room temperature for 18 min to 20 min by using the soup of the red braised pork belly as a medium.
  3. 3. The low frequency ultrasound assisted and high temperature and pressure combined 25 sterilization method for prolonging the shelf life of red braised pork belly according to claim 1, wherein the sizes of the red braised pork belly pieces in the step (1) range from 1.5 cm x 1.5 cm x 1.5 cm to 3 cm x 3 cm x 3 cm.
AU2018200086A 2017-01-16 2018-01-04 Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly Active AU2018200086B2 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201710028399.8 2017-01-16
CN201710028399.8A CN106797996A (en) 2017-01-16 2017-01-16 A kind of method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life

Publications (2)

Publication Number Publication Date
AU2018200086A1 AU2018200086A1 (en) 2018-08-02
AU2018200086B2 true AU2018200086B2 (en) 2019-07-25

Family

ID=58985790

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2018200086A Active AU2018200086B2 (en) 2017-01-16 2018-01-04 Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly

Country Status (2)

Country Link
CN (1) CN106797996A (en)
AU (1) AU2018200086B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109699995A (en) * 2019-01-24 2019-05-03 扬州冶春食品生产配送股份有限公司 A kind of high-quality shelf life extension method improving chopped chilli sauce
CN109730234A (en) * 2019-03-01 2019-05-10 江南大学 A kind of conditioning eight-treasure sauce sauce is guaranteed the quality the complex method of shelf life extension

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1775100A (en) * 2005-11-29 2006-05-24 王英贤 Method for processing pork braised in brown sauce
WO2007047525A2 (en) * 2005-10-16 2007-04-26 Cargill, Incorporated Ultrasonic treatment for preparing meat products

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101361804B (en) * 2008-09-25 2011-04-27 中国科学院南海海洋研究所 Enteral nutrition emulsion for tumor patient
CN101810344B (en) * 2009-02-20 2011-11-30 广东康辉集团有限公司 Method for processing brined portray meat product
CN102669788B (en) * 2012-05-22 2013-11-20 上海束能辐照技术有限公司 Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization
CN104938606B (en) * 2015-07-07 2018-12-28 成都大学 A method of stewed meat products are processed using impulse electric field and impulse ultrasound
CN105685833A (en) * 2016-01-25 2016-06-22 王溢炯 Frozenly-stored and transported microwave ready-to-eat stewed pork with brown sauce and preparation method thereof
CN105918892A (en) * 2016-05-05 2016-09-07 中国农业科学院农产品加工研究所 Production method of pork braised in brown sauce by performing vacuum low-temperature processing

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007047525A2 (en) * 2005-10-16 2007-04-26 Cargill, Incorporated Ultrasonic treatment for preparing meat products
CN1775100A (en) * 2005-11-29 2006-05-24 王英贤 Method for processing pork braised in brown sauce

Also Published As

Publication number Publication date
CN106797996A (en) 2017-06-06
AU2018200086A1 (en) 2018-08-02

Similar Documents

Publication Publication Date Title
JP4679023B2 (en) Production method and food preservative with excellent preservability
US11154080B2 (en) High pressure frozen sterilization process
US20190183151A1 (en) Method for sterilizing processed foods comprising microwave heating pretreatment
CN102178279A (en) Instant fish slices with tea fragrance and preparation method thereof
US11064708B2 (en) Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life
AU2018200086B2 (en) Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly
AU2018200085B2 (en) Method for prolonging shelf life of prepared eight-treasure duck by utilizing combined flexible sterilization
CN102389120A (en) Manufacturing method of sauced duck
CN104770759A (en) Seasoning sea cucumber processing method
CN104323317A (en) A shredded yak meat production method
CN112385787A (en) Novel duck meat product preparation method, pickling solution and special brine thereof
CN104905084A (en) Method for making flavor smoked food
WO2020105590A1 (en) Packaged precooked seafood product and method for producing same
NL2020477B1 (en) Method for prolonging shelf life of saltwater-stewed goose by means of combining pasteurization with nanometer zinc oxide bacteria inhibition and radio frequency sterilization
CN103549492B (en) Making method for powder sticked pacific saury slices
WO2019169804A1 (en) Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish
CN1457650A (en) Can processing technology and product
CN102475106A (en) Novel can
CN106993783A (en) The pickled fermented method and its processing technology of a kind of sauerkraut
CN102057980A (en) Method for performing flexible sterilization on cooked dishes at room temperature
KR20200023021A (en) Precooked food materials for soup cooking and method of preparing the same
CN106509652B (en) Method for preparing diced pork in pot by microwave heating sterilization
CN110651965A (en) Soft package minced fillet processing method capable of reducing bacteria
Majumdar Advances in Fish Processing Technology
CN109123483A (en) Clear water canned fish and its production method

Legal Events

Date Code Title Description
FGA Letters patent sealed or granted (standard patent)