CN101322508B - Stewed livestock and poultry meat heat-storing and fresh-keeping method - Google Patents
Stewed livestock and poultry meat heat-storing and fresh-keeping method Download PDFInfo
- Publication number
- CN101322508B CN101322508B CN2008100629342A CN200810062934A CN101322508B CN 101322508 B CN101322508 B CN 101322508B CN 2008100629342 A CN2008100629342 A CN 2008100629342A CN 200810062934 A CN200810062934 A CN 200810062934A CN 101322508 B CN101322508 B CN 101322508B
- Authority
- CN
- China
- Prior art keywords
- livestock
- stewed
- poultry meat
- cabinet
- heat
- 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.)
- Expired - Fee Related
Links
Images
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a heat preservation method and a heat preservation cabinet of halogen meat of livestock and poultry, the halogen meat of the livestock and the poultry is arranged in the heat preservation cabinet, original gravy when in preparation of halogen meat is added to immerse the halogen meat, the temperature of the heat preservation cabinet is controlled within the range of 60 to 68 DEG C, the shelf life can reach 3 to 7 days; the gravy needs to be heated till boiling for sterilization every 3 to 7 days, then the temperature is decreased to 60 to 68 DEG C, and the gravy can berepeatedly utilized; the heat preservation cabinet comprises a cabinet body (1), a cabinet base (7), partition boards (2) and storage boxes (3) of the halogen meat of the livestock and the poultry, the cabinet body (1) is divided into a plurality of independent storage cavities by the partition boards (2), the storage boxes (3) of the halogen meat of the livestock and the poultry are arranged in the storage cavities, and a plurality of round holes (4) are arranged at the bottom parts of the storage boxes (3); the use of the proposal has the advantages of maintaining the original gravy and theoriginal taste of the halogen meat, maintaining the original texture and the shape, having safety, sanitation and longer shelf life and always being in a hot state on sale, etc.
Description
Technical field
The present invention relates to a kind of stewed livestock and poultry meat preservation technique, particularly a kind of hide the method for fresh-keeping stewed livestock and poultry meat and be used for the fresh-keeping heat of stewed livestock and poultry meat with heat hide antistaling cabinet.
Background technology
As everyone knows, stewed livestock and poultry meat is one of convenient dish on China's tradition dining table.For a long time, the production of stewed livestock and poultry meat delicatessen is continued to use family workshop type mostly and is simply processed the directly exposed sale in back.Because stewed livestock and poultry meat without packing, is exposed in the air by bare bare area, is subjected to various pollutions easily, the bacterium index very easily exceeds standard.Hangzhou Center for Disease Control and Prevention and Hangzhou health monitoring institutions of health bureau have carried out supervision and check and sampling Detection in April, 2006-November to the cold cuts pot-stewed fowl of some hotels, supermarket and the sauced meat shop of Hangzhou, 126 sauce halogen class prepared food pot-stewed fowls are qualified 74, qualification rate is 58.73%, wherein the total plate count qualification rate is 88.88% (112/126), and the coliform qualification rate is 57.94% (73/126); Lu Xinger, Zheng Yuekang randomly draw 320 parts of cooked meat products from year September in October, 2005 to 2006, and the total plate count qualification rate is 60.3% (193/320), and the coliform qualification rate is 46.6% (149/320).So there is bigger safety and sanitation hidden danger in the exposed stewed livestock and poultry meat of selling, cause the food poisoning phenomenon to happen occasionally.And the stewed livestock and poultry meat fresh keeping time is short, and producing the same day needed sold the same day, sell surplus pot-stewed meat or fowl and can only twice-cooked stir-frying sell again in second day, if still sell, and twice-cooked stir-frying again, the high temperature heating makes product quality particularly local flavor and mouthfeel is badly damaged so repeatedly.
For the wholesomeness that improves stewed livestock and poultry meat with prolong storage period, the employing vacuum packaging that has, high temperature sterilization (121 ℃) and room temperature storage carry out fresh-keeping, but stewed livestock and poultry meat is behind high temperature sterilization, its quality change is mashed, local flavor becomes bad, lost original mouthfeel of stewed livestock and poultry meat and local flavor, the aesthetic quality also descends greatly; Also there are the vacuum packaging of employing, cold sterilization (below 100 ℃) and cryopreservation (0～7 ℃) to carry out fresh-keeping, but this cold-storage and fresh-keeping method also is not suitable for the pot-stewed meat or fowl of many kinds, as vacuum-packed squeeze and destroy the form of product, cryopreservation is condensed the colloid in the pot-stewed meat or fowl, cause adhesion between piece, sheet, inconvenient eating, and the original strong local flavor of stewed livestock and poultry meat is edible when low temperature just is inferior very much, edible increasing again bothers after the re-heat, thereby the consumer generally likes buying reeky pot-stewed meat or fowl product.
Microorganism is biological the same with other, and growth in certain temperature range, growth, breeding change life temperature and can weaken its vital movement, even make its death.Be divided into pyschrophile, mesophile and high temperature bacterium according to the suitableeest life temperature of various microorganisms and mobility scale.Little life temperature thing is relatively responsive to last limit, surpasses ceiling temperature promptly be destroyed (high temperature sterilization principle) slightly; Microorganism is not complete death under minimum temperature, just is in holddown or slowly dead.Most of pathogenic bacteria and spoilage organisms belong to mesophile, and its growth temperature is minimum to be 10 ℃, is up to 45 ℃.Temperature is reduced to below 10 ℃ can delay its value-added speed, and growth substantially stops growing under 0 ℃ of left and right sides condition; Temperature is raised to and can suppresses them more than 45 ℃ and grow, even kills.
The main component of meat is a protein, can be divided into fribrillin, myosinogen and sarcenchyma albumen etc.The protein receptor thermal denaturation generation change of molecular structure of meat during heating makes some character generation radical change of protein. and lost original solubility, be easier to be subjected to tryptic decomposition, digested and assimilated easily.And the collagen in the sarcenchyma albumen is adding the variation of pining for, and decision fabricated product shape, toughness etc. are had important meaning.Along with the rising of temperature, collagen absorbs water swelling and becomes soft condition in the boiling process, and mechanical strength lowers, and is decomposed into the gelatin of solubility gradually.The quantity that collagen is transformed into gelatin pork more is just crisp more mashed, but collagen is transformed into character, the structure of connective tissue, hot worked time and temperature that the speed of gelatin depends on collagen, though, only near 100 ℃ the time, could change rapidly along with temperature raises and increases.Simultaneously also relevant with the state of boiling, the fierce more transformation of boiling fast more.Therefore, the rule that is transformed into gelatin according to the growth characteristics and the collagen of mesophile how, selection can suppress pathogenic bacteria and spoilage organisms grows, the temperature that can not make the collagen excessive decomposition again is to carry out the key that livestock and poultry pot-stewed meat or fowl heat is hidden preservation technique, address this problem the safety and sanitation that just can improve the livestock and poultry pot-stewed meat or fowl, prolong shelf life, can guarantee product quality again, satisfy the hobby demand of consumer the stewed livestock and poultry meat consumption pattern.But there is not stewed livestock and poultry meat heat to hide the report of preservation technique so far as yet.
Summary of the invention
For overcoming the problem that existing stewed livestock and poultry meat exists in selling, the purpose of this invention is to provide a kind of keep genuine, original quality and shape, safety and sanitation, freshness date long, and be in the stewed livestock and poultry meat preservation method of steaming hot state in print all the time and be used for the fresh-keeping heat of stewed livestock and poultry meat and hide antistaling cabinet.
The technical solution adopted for the present invention to solve the technical problems, this method is that the stewed livestock and poultry meat that stew in soy sauce is good is placed in the antistaling cabinet of heat Tibetan, former thick gravy when adding the pot-stewed meat or fowl stew in soy sauce, it is submerged in the former thick gravy, the temperature that heat is hidden antistaling cabinet is controlled in 60～68 ℃ of scopes, can make the stewed livestock and poultry meat freshness date reach 3～7 days.
Described stewed livestock and poultry meat heat is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 3～7 days palpuses, make its temperature reduce to 60～68 ℃ then after, the heat that is recycled and reused for stewed livestock and poultry meat is again hidden fresh-keeping.
Described heat is hidden antistaling cabinet, it comprises cabinet, cabinet seat, dividing plate, stewed livestock and poultry meat storage box, cabinet is divided into a plurality of cavitys of independently storing by dividing plate, the stewed livestock and poultry meat storage box is placed on to be stored in the cavity, and the bottom of stewed livestock and poultry meat storage box is provided with a plurality of circular holes that communicate with the storage cavity.
Each of described cabinet stored cavity and is provided with the temperature control heater, and this device comprises temperature controller, temperature sensor, electric heater, and temperature sensor and electric heater are arranged on the bottom of storing cavity, and temperature controller is fixed on the cabinet.
Each of described cabinet stored cavity bottom valve is installed.
Described stewed livestock and poultry meat storage box is provided with case lid.
The present invention adopts above-mentioned preservation method and heat to hide antistaling cabinet to carry out that stewed livestock and poultry meat is fresh-keeping a following advantage:
1. stewed livestock and poultry meat is preserved in 60～68 ℃ former thick gravy, and pathogenic bacteria and spoilage organisms are difficult to grow, even are killed, and has guaranteed the safety and sanitation of stewed livestock and poultry meat, has prolonged freshness date.
2. stewed livestock and poultry meat is preserved in 60～68 ℃ former thick gravy, and it is extremely slow that collagen in the livestock and poultry meat decomposes the speed that is transformed into gelatin, and the quality mouthfeel of meat changes minimumly in storage period, can excessively crisply not rot, and can keep original quality of product and shape.
3. stewed livestock and poultry meat is preserved in 60～68 ℃ former thick gravy, can reduce the flavor components loss, and it is genuine that product keeps, and is in the edible state of reeky the best in print all the time.
Description of drawings
Fig. 1 hides the structural representation of antistaling cabinet for the present invention's heat.
Fig. 2 is the A-A cutaway view of Fig. 1.
The specific embodiment
Below in conjunction with accompanying drawing a kind of stewed livestock and poultry meat heat Tibetan preservation method of the present invention and heat Tibetan antistaling cabinet are sketched.
Described this preservation method is that the stewed livestock and poultry meat that stew in soy sauce is good is placed in the antistaling cabinet of heat Tibetan, former thick gravy when adding the pot-stewed meat or fowl stew in soy sauce, it is submerged in the former thick gravy, and the temperature that heat is hidden antistaling cabinet is controlled in 60～68 ℃ of scopes, so just can make the stewed livestock and poultry meat freshness date reach 3～7 days.Stewed livestock and poultry meat heat is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 3～7 days palpuses, make its temperature fall 60～68 ℃ then after, the heat that is recycled and reused for stewed livestock and poultry meat is again hidden fresh-keeping.
Described heat is hidden antistaling cabinet, it comprises cabinet 1, cabinet seat 7, dividing plate 2, stewed livestock and poultry meat storage box 3, cabinet 1 is divided into a plurality of cavitys of independently storing by dividing plate 2, stewed livestock and poultry meat storage box 3 is placed on to be stored in the cavity, the bottom of stewed livestock and poultry meat storage box 3 be provided with a plurality of with store the cavity circular holes 4 that communicate, so just different stewed livestock and poultry meats can be placed on that to carry out the heat Tibetan in same the cabinet fresh-keeping.For the temperature of each being stored cavity is controlled in 60～68 ℃ of scopes, each of cabinet 1 stored cavity and is provided with the temperature control heater, this device comprises temperature controller 9, temperature sensor 10, electric heater 11, relay indicating light 5 and power supply indicator 6, temperature sensor 10 and electric heater 11 are arranged on the bottom of storing cavity, temperature controller 9 is fixed on the cabinet 1, relay indicating light 5 and power supply indicator 6 are installed on the panel of cabinet 1, the temperature of measuring when temperature sensor 10 is lower than down in limited time, and temperature controller 9 is connected electric heater 11; The temperature of measuring when temperature sensor 10 is higher than in limited time, and temperature controller 9 is closed electric heater 11.For the ease of thick gravy transposing, sanitation and hygiene in each storage cavity of cabinet 1, each of described cabinet 1 stored cavity bottom valve 12 is installed.In order to ensure safe and sanitary, prevent bacterial cross-infection, described stewed livestock and poultry meat storage box 3 is provided with case lid 8, can certainly be at the sliding window of setting up suitable for reading of cabinet 1.
Hiding fresh-keeping specific embodiments below in conjunction with different stewed livestock and poultry meat heats sketches:
Embodiment 1: Spiced beef heat is hidden preservation method
The beef that stew in soy sauce is good is placed on heat and hides in the antistaling cabinet, and the former thick gravy when adding the beef stew in soy sauce is submerged in the former thick gravy it, and the temperature that heat is hidden antistaling cabinet is controlled in 68 ℃ of scopes, and the Spiced beef freshness date reaches 7 days.Spiced beef heat is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 7 days palpuses, make its temperature fall 68 ℃ then after, the heat that is recycled and reused for Spiced beef is again hidden fresh-keeping.
Embodiment 2: the fat heat of halogen pig's feet is hidden preservation method
The halogen pig's feet that stew in soy sauce is good is fat to be placed on heat and to hide in the antistaling cabinet, and the former thick gravy when adding the fat stew in soy sauce of halogen pig's feet is submerged in the former thick gravy it, and the temperature that heat is hidden antistaling cabinet is controlled at 65 ℃, and the fat freshness date of halogen pig's feet reaches 5 days.The fat heat of halogen pig's feet is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 5 days palpuses, make its temperature fall 65 ℃ then after, be recycled and reused for the fat heat of halogen pig's feet again and hide fresh-keeping.
Embodiment 3: pot-stewed chicken pawl heat is hidden preservation method
The pot-stewed chicken pawl that stew in soy sauce is good is placed on heat and hides in the antistaling cabinet, and the former thick gravy when adding pot-stewed chicken pawl stew in soy sauce is submerged in the former thick gravy it, and the temperature that heat is hidden antistaling cabinet is controlled at 60 ℃, and pot-stewed chicken pawl freshness date reaches 3 days.Pot-stewed chicken pawl heat is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 3 days palpuses, make its temperature fall 60 ℃ then after, the heat that is recycled and reused for the pot-stewed chicken pawl is again hidden fresh-keeping.
Embodiment 4: Cold spiced duck meat heat is hidden preservation method
The Cold spiced duck meat that stew in soy sauce is good is placed on heat and hides in the antistaling cabinet, and the former thick gravy when adding Cold spiced duck gravy system is submerged in the former thick gravy it, and heat is hidden the antistaling cabinet temperature and is controlled at 63 ℃, and Cold spiced duck meat freshness date reaches 4 days.Cold spiced duck meat heat is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 4 days palpuses, make its temperature fall 63 ℃ then after, the heat that is recycled and reused for Cold spiced duck meat is again hidden fresh-keeping.
Claims (5)
1. a stewed livestock and poultry meat heat is hidden preservation method, it is characterized in that: the stewed livestock and poultry meat that stew in soy sauce is good is placed on heat and hides in the antistaling cabinet, former thick gravy when adding the pot-stewed meat or fowl stew in soy sauce, it is submerged in the former thick gravy, the temperature that heat is hidden antistaling cabinet is controlled in 60～68 ℃ of scopes, makes the stewed livestock and poultry meat freshness date reach 3～7 days; Described heat is hidden antistaling cabinet and is comprised cabinet (1), cabinet seat (7), dividing plate (2), stewed livestock and poultry meat storage box (3), cabinet (1) is divided into a plurality of cavitys of independently storing by dividing plate (2), stewed livestock and poultry meat storage box (3) is placed on to be stored in the cavity, the bottom of stewed livestock and poultry meat storage box (3) is provided with a plurality of circular holes (4) that communicate with the storage cavity, and each of cabinet (1) stored cavity and be provided with the temperature control heater.
2. stewed livestock and poultry meat heat according to claim 1 is hidden preservation method, it is characterized in that: described stewed livestock and poultry meat heat is hidden fresh-keeping former thick gravy and is heated to the sterilization of boiling every 3～7 days palpuses, after making its temperature reduce to 60～68 ℃ then, the heat that is recycled and reused for stewed livestock and poultry meat is again hidden fresh-keeping.
3. stewed livestock and poultry meat heat according to claim 1 is hidden preservation method, it is characterized in that: described temperature control heater comprises temperature controller (9), temperature sensor (10), electric heater (11), temperature sensor (10) and electric heater (11) are arranged on the bottom of storing cavity, and temperature controller (9) is fixed on the cabinet (1).
4. stewed livestock and poultry meat heat according to claim 1 is hidden preservation method, it is characterized in that: each of described cabinet (1) stored cavity bottom valve (12) is installed.
5. stewed livestock and poultry meat heat according to claim 1 is hidden preservation method, and it is characterized in that: described stewed livestock and poultry meat storage box (3) is provided with case lid (8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100629342A CN101322508B (en) | 2008-07-05 | 2008-07-05 | Stewed livestock and poultry meat heat-storing and fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100629342A CN101322508B (en) | 2008-07-05 | 2008-07-05 | Stewed livestock and poultry meat heat-storing and fresh-keeping method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101322508A CN101322508A (en) | 2008-12-17 |
| CN101322508B true CN101322508B (en) | 2010-12-01 |
Family
ID=40186346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100629342A Expired - Fee Related CN101322508B (en) | 2008-07-05 | 2008-07-05 | Stewed livestock and poultry meat heat-storing and fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101322508B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112853A (en) * | 2016-11-29 | 2018-06-05 | 郑惠玉 | A kind of high temperature fresh-keeping method of bean curd |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2142311Y (en) * | 1992-12-16 | 1993-09-22 | 李旭昂 | Heating and insulation food chamber |
| CN2145559Y (en) * | 1992-12-23 | 1993-11-10 | 韩海涛 | Dry type thermal insulation table for canteen meal |
| CN2922734Y (en) * | 2006-05-10 | 2007-07-18 | 海买提·阿吉 | Food heat-insulation cabinet |
-
2008
- 2008-07-05 CN CN2008100629342A patent/CN101322508B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2142311Y (en) * | 1992-12-16 | 1993-09-22 | 李旭昂 | Heating and insulation food chamber |
| CN2145559Y (en) * | 1992-12-23 | 1993-11-10 | 韩海涛 | Dry type thermal insulation table for canteen meal |
| CN2922734Y (en) * | 2006-05-10 | 2007-07-18 | 海买提·阿吉 | Food heat-insulation cabinet |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101322508A (en) | 2008-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Naveena et al. | Effect of different cooking methods on lipid oxidation and microbial quality of vacuum‐packaged emulsion products from chicken | |
| Kato et al. | Evaluation of the shelf life of tambaqui fillet processed by the sous vide method | |
| CN109152374A (en) | The preservation treatment method of production of sperm meat | |
| CN102389120A (en) | Manufacturing method of sauced duck | |
| Kumar et al. | STORAGE QUALITY AND SHELF LIFE OF VACUUM‐PACKAGED EXTENDED CHICKEN PATTIES | |
| CN106107621A (en) | Instant flexibly-packaged fish of a kind of long kiss and preparation method thereof | |
| CN101322508B (en) | Stewed livestock and poultry meat heat-storing and fresh-keeping method | |
| Kala et al. | Evaluation of quality of chicken emulsions stored refrigerated (4±1 C) for chicken patties | |
| Kin et al. | Effects of phosphate type on the quality of vacuum-tumbled catfish fillets | |
| Mohammad et al. | Effect of cooking methods and fat levels on the physico-chemical, processing, sensory and microbial quality of buffalo meat patties | |
| Xiong et al. | Meat and meat products | |
| CN104939110A (en) | Spiced yak meat braised in soy sauce and preparation method thereof | |
| CN102028025B (en) | Method for controlling bacteria and guaranteeing quality of cooked mixed vegetables under refrigeration condition | |
| Phoemchalard et al. | The effects of sous-vide cooking on the physicochemical, microbiological, and carbon footprint of buffalo meat at various temperatures and times. | |
| Moody et al. | Smoked, cured, and dried fish | |
| Juneja et al. | Sous Vide and Cook‐Chill Processing of Foods: Concept Development and Microbiological Safety | |
| Wilkinson | Cook‐chill in perspective | |
| CN218889493U (en) | Marinated product storage cabinet based on temperature and humidity regulation | |
| Dąbrowska et al. | Reducing food waste as a base of innovative Lean Society philosophy | |
| Oyelese | Drip loss measurements, organoleptic assessment and filleting characteristics of the silver catfish Chrysichthys nigrodigitatus under low storage temperature conditions | |
| US20220202026A1 (en) | Shredded dried food products | |
| Oster | The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, and Smoking | |
| Khulel et al. | Effect of thawing and coating of broiler carcass cuts on cooking loss and sensory characteristics | |
| CN106889488A (en) | Local flavor ostrich meat pie and preparation method thereof | |
| Dilmurod To’lqin o’g | GOʻSHT MAHSULOTLARINI SAQLASH USULLARINI TAKOMILLASHTIRISH |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101201 Termination date: 20130705 |