CN101611843A - The preparation method of biological preservative farci flour product - Google Patents

Abstract

The present invention discloses a kind of preparation method of biological preservative farci flour product, comprise with the wheat flour being the musculus cutaneus raw material, make up the filling material respectively with meat, marine product, vegetables, oil, flavouring, it is characterized in that adding in the filling material composite preservative by microbial source antistaling agent, animal sources antistaling agent, plant source antistaling agent; The controlled atmosphere technology is set among the preparation method improves the quality assurance of product under the normal temperature state, the coefficient and the fresh-keeping keeping quality of product of safety assurance more effectively, make the "goubuli" stuffed bun can be more than normal temperature following shelf-life of state 〉=90 day, biological preservation food is that (below 25 ℃) store, transport, sell at normal temperatures, can not bring any quality and food safety hazard to food fully.Substitute quick freezed instant food with biological preservation food, product has reduced the expense that whole cold chain operation brings and the consumption of the energy in storage, transportation, sales process.

Description

The preparation method of biological preservative farci flour product

Technical field

The invention belongs to food technology field, the preparation method who relates to a kind of biological preservative farci flour product, add complex biological preservative in the filling material and make product have more fresh-keeping keeping quality, adding technology, the technical parameter of research complex biological preservative, determine that the optimised process standard makes product can store 3 months biological preservative farci flour product under the normal temperature state.

Background technology

In food industry, the anti-corrosive fresh-keeping of food is a very important problem.According to estimates, the food of the annual about 10%-20% in the whole world is discarded owing to corrupt, causes enormous economic loss.The preservation term that the past people usually utilize the method for adding chemical preservative to prolong food can be carcinogenic because the chemical preservative interpolation is excessive, and health and ecological environment are all produced adverse influence.Along with the raising of people's living standard, healthy food, pollution-free food more and more are subjected to people's favor, utilize safe and efficient bio-preservative, anticorrosion auxiliary agent to come food is carried out the fresh-keeping inevitable trend that become.

At present, in making, adopt wheaten food the pertinent literature report of the gentle packing technique of stealthily substituting of biological preservative more both at home and abroad, Lin Jialian (Food Science and Engineering system of Hangzhou Commercial College), the quality improver of the damp face of Tan Yun (Institute of Science and Technology, National Food Bureau) and the research of storage life; China's grain and oil journal, 2002,17 (3): 55-58 document 1 has been reported the quality improver of damp face and the research of storage life.Preservation is the result show, the propane diols of interpolation 3% can effectively suppress microbial growth, in conjunction with controlled atmospheric packing (CO ₂: N ₂=6: 4) and refrigeration, the storage life that can prolong damp face; Wang Chao, (South China Science ﹠ Engineering University's light industry and Foodstuffs Academy) given birth in Lee Kaifeng, Zhou Jian, the research of Wang Wei (Wuhan University of Technology) soft package instant wetted surface formulation optimization; Modern food science and technology, 2005,21 (3): 86-89 document 2 has been reported the research of soft package instant wetted surface formulation optimization.South China Science ﹠ Engineering University's light industry and Foodstuffs Academy and Wuhan University of Technology are by range analysis of orthogonal experiment and variance analysis, determine to produce the optimum formula of instant wetted surface, reach the influence to noodle quality and storage effect such as emulsifying agent, thickener, quality improver, microbial transglutaminase, composite preservative with high-strength flour; Dong Caiwen, Liu Changhong (Zhengzhou Engineering College), Cao Guofeng (Wuhan scientific research designing institute of State Bureau of Grain Reserve). steam face system staple food mildew-resistant desk study. grain and feed industry, 2003 (9): 45-47 document 3 has been reported the face system of steaming staple food mildew-resistant desk study.With gram intelligence, Xu Shaohu (Xi'an University of Technology), the research of controlled atmospheric packing system model, the Guangdong packing, 2005 (3): 48-49 document 5 has been reported the research of controlled atmospheric packing system model; YUAN JAMES T C (US) .METHOD FOR PRESERVING FOOD PRODUCTS USINGBIOLOGICAL MODIFIED ATMOSPHERE PACKAGING..WO 0226059,2002-04-04 document 12 disclose a kind of method that is used to prepare the acidifying wheaten food of abundant boiling, stable storage or refrigeration; With long preservation period the baking and pastry product of Spain's invention ^[11]Handle through biologically active before the food encapsulation of U.S.'s invention, and in the employing packing high concentration CO is arranged ₂The packaged food produced of biological controlled atmospheric packing method.SAITO ISAO.METHOD FOR PACKINGNUTRIENT-ADJUSTED FOOD OF SOLID THICK FORM.JP2006068014,2006-03-16 document 13 discloses the production method of day the present invention's the solid thick type packaged food of regulating through nutrition, the moulding dough that will contain carbohydrate, hard fat, sugar, proteins,vitamins,and minerals is placed in the mould in the baking box and processes, the food that will have packing film is then put into the aluminium foil of anhydrous and oxygen-free, nitrogen injection, heat sealed package bag then;

In processes such as cooked wheaten food making, storage, transportation, sale, adopt the report document of biological preservation and controlled atmosphere fresh-keeping package technology quite a few both at home and abroad, the food wetted surface that main contents relate to, the biologically active that steams before the mildew-resistant of face staple food, controlled atmospheric packing quality control, the food encapsulation are handled or the like, show by literature search: there is no at normal temperatures store, transport, with the bibliographical information of the research and development of the farci flour product of the biology of circulation, the compound use of controlled atmosphere.

Tianjin famous-eat the "goubuli" stuffed bun was firstly appeared in 1858, existing so far 148 years history.Gou Buli has been satisfied older generation several generations' cuisines demand through pursuit and the development of a century and a half.Goubuli Stuffed bun quick-frozen food stock is the nineties in 20th century, introduced advanced quick freezing unit and external advanced person's quick-freeze craft, will go through century-old this traditional snack of Goubuli Stuffed bun, rises to use modern production equipment and carry out industrialized product.This transformation is the breakthrough that Goubuli Stuffed bun food has been realized essence.

But the quick-frozen the "goubuli" stuffed bun cold chain system operation, brought following problem:

(1) characteristic of quick frozen product causes the product back atrophy of catching a cold to form former form and differ, and after the quick-frozen in the filling material soup juice run off to some extent, can not satisfy full, the full desired mouthfeel characteristic of Goubuli Stuffed bun soup juice fully.

(2) quick-frozen food is to finish product quick-frozen process at ultra-low temperature surroundings (below 35 ℃), can prevent effectively that the nutritional labeling of product runs off in a large number, substantially original local flavor and taste have been kept, but keeping in cold storage and the transportation and sale process be difficult to guarantee that product is to the specified temp requirement, temperature fluctuation in a big way can bring bigger qualitative change possibility to quick-frozen food.(for example product subsurface dehydration cracking etc.)

(3) product impels filling material generation oxidation, the qualitative change of product easily at the storage process that has under the environment of oxygen.Be the product of raw material to contain the more vegetables of chlorophyll particularly, (as hill dish, shepherd's purse, little green goods filling material product) be easier oxidation deterioration just.

(4) being subjected to maximum restriction at present is that the Gou Buli quick-freeze steamed stuffed bun is made, transported and sale relies on cold chain operation fully, and this all brings chain inconvenience to product from processing, transport, be sold to dining table consumption.As wherein some link control is bad, all can bring the qualitative change possibility to product.(5) the cold chain consumption of the processing charges of Goubuli Stuffed bun, quick-frozen, storage, sale, 40%, one product that accounts for value of the product substantially will be born huge cold chain consumption costs; The quick-frozen the "goubuli" stuffed bun is because cold chain operation adds about 20% expense, the unstability of the luxus consumption of the financial charges and the energy and product quality, safety, many unfavorable factor restrictions, had a strong impact on the sustainable development of Gou Buli famous brand name, research and development are biological, controlled atmosphere normal temperature the "goubuli" stuffed bun is imperative.

Summary of the invention

The objective of the invention is to research and develop a kind of preparation method of biological preservative farci flour product, complex biological preservative and controlled atmosphere preservation technique are combined, make the shelf-life of farci flour product under normal temperature condition greater than 90 days.

We adopt the compound bio preservation technique to carry out research and development work to Tianjin famous-eat the "goubuli" stuffed bun in order to reach purpose of the present invention, carried out complex biological preservative prescription experimental study, biological controlled atmosphere antistaling process research experiment, pass through orthogonal experiment, determine the best processing route, technological parameter, a kind of preparation method of biological preservative farci flour product is provided, comprise with the wheat flour being the musculus cutaneus raw material, make up the filling material respectively with meat, marine product, vegetables, oil, flavouring, it is characterized in that being provided with in the filling material 0.10～0.45% composite preservative; Described composite preservative is by 15%-25% microbial source antistaling agent, 15%-25% animal sources antistaling agent, 52%-68% plant source antistaling agent;

In the filling material: pork accounts for 32.77%～57.72%, and peeled shrimp accounts for 0～31.77%, and vegetables account for 6.61%～71.63%, and oil accounts for 1.39%～23.01%, and flavouring accounts for 3.69%～6.01%.

Musculus cutaneus: flour: 32.98Kg, yeast: 0.56Kg, baking powder: 0.21Kg, lard: 0.4Kg, water: 13.9Kg

The preparation method:

A pre-treatment: get former, auxilliary material and whether quality inspection meets standard by above-mentioned proportion scale, standard compliant former, auxilliary material, fresh pork or peeled shrimp or cooling meat are put into chopping board, cut the 2-3cm sheet open with stainless steel knife and touch check, whether residual broken bone and cartilage are arranged, if any rejecting; Be immersed in the solution of bio-preservative cutting pork, soak 5min, the meat material after the soaking and washing twists system; The processing of raw material dish class is handled: the check green vegetables have or not the worm plague of rats, remove the yellow leaf of Lao Ye of dish, remove old stem and root.Carry out twice washing＜cleaning-flushing 〉, be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again, sloughs excessive moisture with dewaterer.

The processing of raw material dish class is handled:

B shallot performance tests: have or not insect pest, remove Lao Ye, cured leaf, green onion body dry hide and the root of green onion.Carry out twice cleaning-flushing; Be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again; In strict accordance with proportioning process standard weighing and burden standby (will be placed on and soak 30-40min in the sesame oil)

C fresh ginger performance tests: remove insect pest, rot partly and coring.Break into the monolithic shape off with the fingers and thumb with hand, after scrubbing secondary and scrub-clean with brush, be put into drop water purification part on the draining rack, in bio-preservative, soak 5min, circulating water clean the back with the cutmixer chopped to the 0.5mm particle.Strictness is weighed standby by the proportioning process standard.

D auxiliary material, batching operation require: monosodium glutamate, chickens' extract, sesame oil, soy sauce, cooking wine, each auxiliary material of refined salt are wanted strict and are weighed standby by the batching standard.(monosodium glutamate, chickens' extract, refined salt can load in mixture in same container; Soy sauce, cooking wine can load in mixture in same container; The sesame oil shallot mixes puts.)

System is cut in the sterilization of seasoning dish cleaning and dipping, and whether check grease, bio-preservative, flour, inner packing, external packing meet the quality standard requirement, meet the standby of standard-required.

E makes filling: check the pasting machine health: no foreign matter, dirt, and the back starts pasting machine with clear water flushing back, and whether check has abnormal conditions.Close pasting machine, strand is made the standby meat of weighing put into pasting machine (the meat temperature control is about 10 ℃), stir 5min, put into auxiliary material siccative＜monosodium glutamate, chickens' extract, refined salt〉stir behind the 2min wet feed＜soy sauce, cooking wine put into, complex biological preservative is dissolved in the soup, will divide input in the wet feed input process 5 times, stirs 5min, soup drops into the whipping process soup and drops into 2kg with every min, divides and progressively drops into for 5 times.Continue to stir 3-5min after soup drops into again, drop into sesame oil green onion raw material, in 5min, divide and progressively drop into for 5 times.Raw material stirs 3-5min after all dropping into again.In continuing whipping process, open discharging opening, emit 5-10kg filling material, drop into homogeneous stirring secondary in the pasting machine again.

The filling material stirs and finishes, and opens discharging opening, puts into clean rustless steel container, and it is standby by the batching standard test to weigh.

F and face: check that whether cleaning of dough mixing machine health, no foreign matter, insect pest, the plague of rats are residual, clean, whether normal, the no abnormal situation of startup dough mixing machine, press proportioning process standard input flour with clean-cloth.Auxiliary material is accurately weighed by the proportioning process standard: after starting dough mixing machine average, stirring 5min: will weigh with closing behind the interior 5-8min of stirring of 3 input dough mixing machines of moisture: start to stir in the other direction and shut down, leave standstill 10-15min after 3-5min closes, starts positive direction stirring 3-5min; Start positive direction stirring 5-10min and can trip out dough, 24-26 ℃ of dough temperature changes the next procedure pressure surface over to.Pressure surface: A checks the oodle maker health, and pressure roller does not have iron mold, and no foreign matter starts the no abnormal phenomenon of oodle maker.Close the back and clean aspect with clean-cloth.B cuts out the 3-5kg dough with stainless steel knife, starts oodle maker, and the compacting dough comes and goes compacting 8-12 time, and the dough aspect is smooth, glossy.Cut with cutter, section is smooth, and bee-hole is tiny evenly.Slitting, preparation: wearing of will suppressing is put on the breadboard, is cut into the 3-5cm noodles with stainless steel knife, is twisted into the circular noodles of 3-4cm again, begins to seize the face agent.Product face agent weight is 18g ± 1g; The face agent should be controlled in the 15-20min and use.Using plastic foil in use hides.

G moulding bag: with stainless steel ware the filling material is distributed to the stainless steel that packs in face of the operating personnel and contains in the container of filling material; The face agent is distributed to each operative employee, should be controlled at 30-40 at most at every turn, hides with plastic foil; The skin of making dough: the face agent wants hand by flat, and the bar shaped of shape prolate is rolled up and down to circle, and diameter should be controlled at 85mm ± 5mm, and thickness is about 2mm, and surface thickness is even, and forbidding has webbing; Divide filling to pack: to pack hand shape separately by the operative employee and carry out the bag molding bag; The check formed product is pinched the pleat size evenly, shape is rectified, upright degree sense is arranged, put neat, spacing is even, bag molding finishes 3 and face: check that whether cleaning of dough mixing machine health, no foreign matter, insect pest, the plague of rats are residual, clean with clean-cloth, whether normal, the no abnormal situation of startup dough mixing machine, press proportioning process standard input flour.Auxiliary material is accurately weighed by the proportioning process standard: after starting dough mixing machine average, stirring 5min: will weigh with closing behind the interior 5-8min of stirring of 3 input dough mixing machines of moisture: start to stir in the other direction and shut down, leave standstill after 3-5min closes, starts positive direction stirring 3-5min: 10-15min:

Start positive direction stirring 5-10min and can trip out dough, 24-26 ℃ of dough temperature changes the next procedure pressure surface over to.Pressure surface: A checks the oodle maker health, and pressure roller does not have iron mold, and no foreign matter starts the no abnormal phenomenon of oodle maker.Close the back and clean aspect with clean-cloth.B cuts out the 3-5kg dough with stainless steel knife, starts oodle maker, and the compacting dough comes and goes compacting 8-12 time, and the dough aspect is smooth, glossy.Cut with cutter, section is smooth, and bee-hole is tiny evenly.Slitting, preparation: wearing of will suppressing is put on the breadboard, is cut into the 3-5cm noodles with stainless steel knife, is twisted into the circular noodles of 3-4cm again, begins to seize the face agent.Product face agent weight is 18g ± 1g;

The face agent should be controlled in the 15-20min and use.Using plastic foil in use hides.

The M product steams: product is before required steaming, open the steam pipe valve in a small amount, behind the residual steam, product enters steamer, opens 1/3 steam valve in the discharge pipe, temperature rises to 95-98 ℃ in the 1min, temperature should be controlled in 100 ℃, steams 5-6min, and the product center temperature is more than 95 ℃, the steam off valve keeps 1min; After product steamed, the testing product central temperature was answered more than 95 ℃.After the steaming car offerd for sale, cooling 10min coiled operation naturally;

The N examination and test of products: coil the procedure inspection product, the surface should be leached and the cracking that breaks off the base by glossy, clean, no soup juice; Should be judged to be defective work if any above situation, should pick to elect and handle as B level product;

The K precooling: push noble and unsullied clean district after product falls to coil and cool off, product is cooled to 25 ℃.

T sterilization: after product was cooled to and can packs, the alcohol with 75% carried out disinfection, and sterilization is afterwards in strict accordance with the pack of weighing of packing of product net content control criterion

H product controlled atmospheric packing seals: behind the weighing products, and the fresh-keeping gas ratio of controlled atmospheric packing: nitrogen N ₂: carbon dioxide CO ₂For: 65: 35, carry out packaging operation with gas Flushing Machine, inner packing disinfection by ultraviolet light ozonization;

The V package test: whether controlled atmospheric packing seals the back test package smooth, tight, whether gas leakage arranged, as pack defective returning.

X metal detection check: with metal detector product is detected, will detect, calibrate metal detector 1 time before each the use, guarantee that metal detector effectively works.

Y external packing vanning check: after between external packing, whether the vanning personnel answer the test package bag to seal smooth through metal detector for product, and whether date printed is accurate, whether lettering is clear, whether packaging seal has gas leak phenomenon, if any above any situation, should return from new packing and seal; Product external packaging carries out ozonization.

The invention effect: the preparation method of biological preservative farci flour product of the present invention, pass through bio-preservative: the compound use of nisin, sodium lactate, natamycin, phytic acid, natural plant extracts etc., to product sterilize, antibacterial; Product has passed through primary high temperature sterilization process in technical process, presses state food hygienic requirements and the hygienic requirements of quick-frozen face rice food, and product has reached edible hygienic state, meets national standard fully.Because the complexity of former, the auxilliary material of characteristic of this product and use and traditional food processing operation, want to reach the fresh-keeping effect of expection, product must just can be guaranteed the safety assurance of product nutrition, quality under the environment of aseptic anaerobic, reach guaranteeing the quality greater than 90 days targets of expection.After production is finished for this reason, adopt controlled atmosphere displacement technology of the package again, at first select high density, edible packaging material for use, finished product is put into packing, by controlled atmosphere displacement packing special equipment, product has formed environment in certain packing after placing and sealing in the packing container between its surface and the packaging material.Interior ambiance is the direct factor that influences product quality, uses environment in certain technical regulation, forms the interior environment of a kind of high concentration carbon dioxide, low concentration oxygen again in the packing, suppresses the metabolism of product, is the effective means that prolongs shelf life of products.Packing of product bag internal oxygen gas is extracted out, be replaced as nitrogen after, (ventilative experiment) can reach the effect of effective inhibition aerobic bacteria through heated sealant, prevents that effectively product is in storage, circulation, the qualitative change problem that occurs between the shelf-life; Owing to used compound bio preservation technique, controlled atmosphere technology so guaranteed the distinctive characteristic of Goubuli Stuffed bun and product color, shape and nutrition, reached desired every index of food security and quality requirement.

Adopt biological preservation food to substitute quick-frozen food, overcome all drawbacks that various factors brings.In conjunction with the controlled atmosphere The Application of Technology, improve the quality assurance of product under the normal temperature state, the coefficient and the fresh-keeping keeping quality of product of safety assurance more effectively, make that " Goubuli Stuffed bun can be more than normal temperature following shelf-life of state 〉=90 day.

Biological controlled atmosphere fresh-keeping foodstuff of Goubuli Stuffed bun and the contrast of quick-freeze steamed stuffed bun cost: 5100 yuan/T of Gou Buli quick-freeze steamed stuffed bun raw materials for production cost, refrigeration quick-frozen expense accounts for 1800 yuan, 1800 yuan of processing charges, overall cold chain stores 3000 yuan of freights, Gou Buli pork is contracted for fixed output quotas product as being converted into commodity, whole cost is 11700 yuan, and whole profit accounts for product 3-5%, is the product of very small profits.

The biological controlled atmosphere fresh-keeping foodstuff of Gou Buli, 5100 yuan/T of raw materials for production cost, it is 260 yuan/T that complex biological preservative uses the input expense, the extra package thing drops into 1600 yuan/T, 1600 yuan of production and processing expenses, 1200 yuan of normal temperature storage expense freights.The Gou Buli pork product of contracting for fixed output quotas are converted into commodity, and whole cost is 9760 yuan/T.Biological controlled atmosphere fresh-keeping foodstuff is compared the quick-frozen food cost and has been reduced 1940/T, falls 16.5% expense on a year-on-year basis.

Description of drawings:

Fig. 1 process conditions factorial effect figure

The specific embodiment

Embodiment 1: the technical study experiment of biological preservative farci flour product:

1 materials and methods

1.1 mainly use material: pork, flour, green onion, ginger, flavoring; Nisin, allicin, lysozyme, Natamycin, aloe powder, aloe extract, ultrafine green tea powder, Tea Polyphenols, natural VE

1.2 mainly use equipment: small meat mincer, mini chopper, the multi-functional filling machine that stirs, steamer, the automatic temperature-adjusting detector, experiment is installed with small package, ozone generator

1.3 process route design: the biological controlled atmosphere steamed stuffed bun of Gou Buli is by using bio-preservative that the filling material is handled, by steaming the total plate count content in the process minimizing product, make product reach germ-free condition substantially, bacteriostasis by bio-preservative suppresses the growth and breeding of bacterium, and product can be stored under normal temperature condition.

1.4 determining of process conditions: can under normal temperature condition, store for making product, it is very necessary reducing in the product total plate count and it is controlled at lower level, manufacturing in the process of product, the factor that influences the product total plate count mainly is: the antistaling agent consumption, product steam central temperature, the retention time is under the certain condition of antistaling agent, to the central temperature that steams and the retention time after reaching temperature experimentize, to determine optimal process conditions.

1.5 concrete test method

1, for making the unanimity of testing the condition in early stage, equipment surface, the liquid charging stock that before each experiment laboratory environment, operating personnel's hand, direct contact is used handled and carried out the microbiology colony determination, to obtain consistent experiment condition.

Laboratory environment: before each experiment, open ultraviolet germicidal lamp and ozone generator, behind the common sterilization 30min, adopt flat band method determination experiment room environmental.

Operating personnel's hand: hand cleanser cleaning-medicining liquid dipping-75% alcohol spraying, carry out the stem sterilization with this program after, semar technique is measured the hand total plate count.

Equipment surface: after the 75% alcohol-pickled or wipe surfaces, semar technique is measured the SC sum.

(1) liquid charging stock: raw material is heated to 70 ℃; Pork is handled: use soak with ozone solution 10min

(2) system filling: make the filling material according to filling material production process

(3) moulding: dough and the filling material made are carried out bag molding

(4) steam: steam product

(5) packing: the sample after will steaming is packed after being cooled to about 25 ℃

(6) sample to packing carries out microbiological Test and observation

2 results and discussion

2.1 determining of process conditions: controlled atmosphere gas generally is made up of carbon dioxide (CO2), nitrogen (N2) and a small amount of special gas.CO2 gas has the effect that suppresses most of putrefactivebacterias and fungus growth breeding, is the main antipathogenic composition in the protective gas; N2 is an inert gas, and is inoperative with food, as blanketing gas, forms composite fresh-keeping gas with CO2 and special gas.Show that through inspection information during controlled atmosphere prepared food, its fresh-keeping gas mixture ratio example is: nitrogen (N2) 60%～70%, carbon dioxide (CO2) 30%～40%, gas displacement rate 〉=98%.Because the growth and breeding of a lot of microorganisms (bacterium) needs O2, therefore reducing oxygen content can slow down the reproduction speed of bacterium (except the anaerobic bacteria).Experiment shows that reasonably the mist of N2 and CO2 forms the protective layer with broad-spectrum antibacterial and Bao Sebao flavor at food surface, and under low-oxygen environment, it is fresh-keeping that food is obtained.

Under identical condition, to influencing the factor of product total plate count: retention time and fresh-keeping gas ratio after steaming central temperature and reaching temperature experimentize.

2.1.1 the microbiology colony determination result after the equipment surface of breadboard environment, operating personnel's hand, directly contact use, liquid charging stock etc. are handled before the experiment is as follows:

Annotate: [1] laboratory environment is measured and is adopted flat band method, a culture medium flat plate is respectively placed by four jiaos and central authorities in the laboratory, after placing 30min, place 36 ℃ of incubators to cultivate [2] operating personnel's hand and adopt semar technique, smear with the clean cotton balls of sterilization and to cultivate [3] equipment surface behind the both hands and adopt semar technique, smear back, surface cultivation [4] liquid charging stock that directly contacts with food with clean cotton balls and mainly refer to soy sauce

2.1.2 under the condition of experiment term harmonization in early stage, different process conditions are experimentized, and after off-test, manufactured samples are carried out the microbiology colony counting, investigate the action effect of different process conditions with this.The principal element that influences the antistaling agent action effect is: the consumption of antistaling agent, steam central temperature, reach the time that keeps after the temperature, with the microorganism level as investigating target.Orthogonal test factor level table and orthogonal test table see Table 2, table 3.

The checking of table 1 experiment condition

According to table 2, table 3 content, add nisin 0.06%, lysozyme 0.06%, natural VE 0.1%, Tea Polyphenols 0.025%, green tea powder 0.06% is tested.

According to extreme difference R value in the table 4 as can be seen, the factor A that influences the microbe colony sum has the greatest impact, and secondly is factor B, is factor C at last; Level (analysis of K value) A factor from each factor is K again ₁＞K ₂＞K ₃, the B factor is K ₁＞K ₂＞K ₃, because the character of experiment, list is just investigated index, and index is the smaller the better, and factor is along with the rising of level, and effect is good more, visible Fig. 1.

With the laboratory sample regular test sample microbiological indicator that keeps sample, observe the antistaling agent fungistatic effect.Observed result sees Table 5.

Table 2 factor level table

Table 3 L ₉(3 ⁴) orthogonal design table

Table 4 process conditions orthogonal test

By table 4 table 5 as can be seen, the prolongation of retention time along with the rising that steams central temperature and after reaching temperature, it is obvious to steam process total plate count control effect, is steaming 95 ℃ of central temperatures, keeps being stored in fresh-keeping gas ratio nitrogen N more than the 60s ₂: carbon dioxide CO ₂For: in 65: 35, the product storage process is in good condition, and microorganism is effectively suppressed.

2.1.3 conclusion

Summing up above experiment can reach a conclusion as follows: can draw the antistaling process parameter through overtesting is: steam 95 ℃ of central temperatures, reach temperature and keep 60s, the fresh-keeping gas ratio of controlled atmospheric packing: nitrogen N ₂: carbon dioxide CO ₂For: 65: 35.

Table 5 process conditions sample is observed table

2.1.3 the demonstration test of technological parameter condition: for fixed Gou Buli biological preservation steamed stuffed bun processing parameter, according to composite fresh-keeping agent prescription that draws in the screening process at prescription and the processing parameter determined: product steams 95 ℃ of central temperatures, retention time 60s, carry out multiple test, with the feasibility of checking technological parameter.Demonstration test to parameter process sees Table 6.

As can be seen from Table 6, the processing parameter of screening is verified by test of many times, effect stability.

Embodiment 2: the biological preservative farci flour product acute toxicity test:

Sample is accepted numbering: WT-QT-0087

Operative norm: " toxicological evaluation of food safety procedure and method " (GB15193.03-2003)

Test basis: " toxicological evaluation of food safety procedure and method " (GB15193.03-2003)

Assay:

One, experiment purpose detects the toxic reaction that animal produced of short time oral administration contamination.

Two, material and method

1, animal used as test is selected 20 of the healthy Wistar rats of SPF level for use, body weight 180-220 gram, and male and female half and half are provided by institute of section of army Experimental Animal Center, and the quality certification number is: SCXK-(army) 2,007 0040024416.

2, experimental animal feeding environment SPF Animal Lab, room temperature 20-25 ℃, relative humidity 40-70%.The experimental animal room quality certification number: SYXK (Tianjin) 2008-0004.Feed is provided by institute of section of army Experimental Animal Center.

3, tried the thing shape and the configuration sample be the light green suspension, proportion is 1.14g/mL.Experimentize with raw sample.

Table 6 antistaling agent demonstration test

4, experimental technique: behind the experimental mouse fasting 16h, with the dosage oral administration contamination of 22.8g/KgBW, irritating the stomach amount is 2mL/100gBW, each 10 of male and female.Feeding behind the contamination 3h is observed poisoning manifestations and death condition at any time, observes for two weeks continuously.

Three, result's (seeing the following form)

Table Gou Buli normal temperature steamed stuffed bun complex biological preservative is to the acute oral toxicity of rat

Do not see obvious poisoning manifestations behind the animal contaminated, do not have death in the observation period, each main organs shows no obvious abnormalities in the postmortem.

Four, the rat acute per os toxicity MTD＞20.0g/KgBW of this sample of conclusion.

By " toxicological evaluation of food safety procedure and method " (GB15193.03-2003), it is nontoxic that this product belongs to.(following blank)

Embodiment 3: food with filling is done the effective period of food quality reserved sample observing test of additive with biological products:

Purpose: the situation of observing institute's sampling tissue morphology, mass change in the shelf-life.

Method: the normal temperature that the sample that is provided carried out 90 days is preserved (reference value: indoor 90 days mean temperature is 20 degrees centigrade, and relative humidity is 50%)

Experiment grouping: the same batch of sample that is provided is divided into 3 groups at random, carries out with the condition parallel test.

The result: by 3 groups with the condition parallel test, the result is as follows: observed its tissue morphology in preceding 15 days, and do not change, its quality does not change yet after testing; Observe its tissue morphology in 15-30 days, 2% changes, and the sample that the tissue morphology variation does not take place is carried out sampling Detection, and its quality does not change; Observe its tissue morphology in 30-60 days, 5% changes, and the sample that the tissue morphology variation does not take place is carried out sampling Detection, and its quality does not change; Observe its tissue morphology in 60-90 days, 8% changes, and the sample that the tissue morphology variation does not take place is carried out sampling Detection, and its quality does not change.

(annotate: the tissue morphology variation comprises rise bag, local mildew, oil impregnate; Examination criteria is according to its company standard relevant regulations)

Conclusion:

Draw as drawing a conclusion by the sample that is provided being carried out normal temperature preservation experiment: this sample normal temperature storage stability is 100% in 15 days; This sample normal temperature storage stability reaches more than 85% in 90 days.

Embodiment 4: preparation biological preservative farci flour product (pork bag): unit (Kg)

The pork package definition: with the wheat flour is the musculus cutaneus raw material, and in the filling material, pork accounts for 57.72%, and vegetables account for 6.61%, and oil accounts for 5.29%, and flavouring accounts for 6.01%.With the filling material is 100%, composite preservative accounts for the filling material: 0.3127%, through Preservation Treatment, moulding, steam, " biological, controlled atmosphere " pork steamed stuffed bun that processes such as precooling, gas displacement packing form, be 100% with the filling material, composite preservative accounts for the filling material: 0.3127%, wherein, nisin accounts in the composite preservative: 19.68%, and lysozyme: 19.68%, natural VE: 33.07%, natural ultrafine green tea powder: 19.68%, Tea Polyphenols: 7.89%.

Filling material: pork: 24Kg, green onion: 2.2Kg, ginger: 0.55Kg, water: 10Kg, chickens' extract: 0.15Kg, monosodium glutamate: 0.4Kg, soy sauce: 1.5Kg, sesame oil: 2.2Kg, white sugar: 0.13Kg, cooking wine: 0.12Kg, salt: 0.2Kg, composite preservative: 0.13Kg

Musculus cutaneus: flour: 32.98Kg, yeast: 0.56Kg, baking powder: 0.21Kg, lard: 0.4Kg, water: 13.9Kg

The preparation method:

1, pre-treatment: get former, auxilliary material and whether quality inspection meets standard by above-mentioned proportion scale, standard compliant former, auxilliary material, fresh pork or cooling meat are put into chopping board, cut the 2-3cm sheet open with stainless steel knife and touch check, whether residual broken bone and cartilage are arranged, if any rejecting; Be immersed in the solution of bio-preservative cutting pork, soak 5min, the meat material after the soaking and washing twists system;

The processing of raw material dish class is handled:

A, shallot performance tests: have or not insect pest, remove Lao Ye, cured leaf, green onion body dry hide and the root of green onion.Carry out twice＜cleaning-flushing 〉.Be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again; In strict accordance with proportioning process standard weighing and burden standby (will be placed on and soak 30-40min in the sesame oil)

B, fresh ginger performance tests: remove insect pest, rot partly and coring.Break into the monolithic shape off with the fingers and thumb with hand, scrub secondary＜scrub-clean with brush〉after, be put into drop water purification part on the draining rack, in bio-preservative, soak 5min, circulating water clean the back with the cutmixer chopped to the 0.5mm particle.Strictness is weighed standby by the proportioning process standard.

C, auxiliary material, batching operation require:＜monosodium glutamate, chickens' extract, sesame oil, soy sauce, cooking wine, refined salt〉each auxiliary material wants strict and weigh standby by the batching standard.(monosodium glutamate, chickens' extract, refined salt can load in mixture in same container; Soy sauce, cooking wine can load in mixture in same container; The sesame oil shallot mixes puts.)

System is cut in the sterilization of seasoning dish cleaning and dipping, and whether check grease, bio-preservative, flour, inner packing, external packing meet the quality standard requirement, meet the standby of standard-required.

2, system filling: check the pasting machine health: no foreign matter, dirt, the back starts pasting machine with clear water flushing back, and whether check has abnormal conditions.Close pasting machine, strand is made the standby meat of weighing put into pasting machine (the meat temperature control is about 10 ℃), stir 5min, put into auxiliary material siccative＜monosodium glutamate, chickens' extract, refined salt〉stir behind the 2min wet feed＜soy sauce, cooking wine put into, complex biological preservative is dissolved in the soup, will divide input in the wet feed input process 5 times, stirs 5min,＜soup〉input whipping process＜soup〉drop into 2kg with every min, divide and progressively drop into for 5 times.＜soup〉continue to stir 3-5min again after dropping into, drop into sesame oil green onion raw material, in 5min, divide and progressively drop into for 5 times.Raw material stirs 3-5min after all dropping into again.In continuing whipping process, open discharging opening, emit 5-10kg filling material, drop into homogeneous stirring secondary in the pasting machine again.

The filling material stirs and finishes, and opens discharging opening, puts into clean rustless steel container, and it is standby by the batching standard test to weigh.

3 and face: check that whether cleaning of dough mixing machine health, no foreign matter, insect pest, the plague of rats are residual, clean, whether normal, the no abnormal situation of startup dough mixing machine, press proportioning process standard input flour with clean-cloth.Auxiliary material is accurately weighed by the proportioning process standard: after starting dough mixing machine average, stirring 5min: will weigh with closing behind the interior 5-8min of stirring of 3 input dough mixing machines of moisture: start to stir in the other direction and shut down, leave standstill after 3-5min closes, starts positive direction stirring 3-5min: 10-15min:

Start positive direction stirring 5-10min and can trip out dough, 24-26 ℃ of dough temperature changes the next procedure pressure surface over to.Pressure surface: A checks the oodle maker health, and pressure roller does not have iron mold, and no foreign matter starts the no abnormal phenomenon of oodle maker.Close the back and clean aspect with clean-cloth.B cuts out the 3-5kg dough with stainless steel knife, starts oodle maker, and the compacting dough comes and goes compacting 8-12 time, and the dough aspect is smooth, glossy.Cut with cutter, section is smooth, and bee-hole is tiny evenly.Slitting, preparation: wearing of will suppressing is put on the breadboard, is cut into the 3-5cm noodles with stainless steel knife, is twisted into the circular noodles of 3-4cm again, begins to seize the face agent.Product face agent weight is 18g ± 1g;

The face agent should be controlled in the 15-20min and use.Using plastic foil in use hides.

4, moulding bag: with stainless steel ware the filling material is distributed to the stainless steel that packs in face of the operating personnel and contains in the container of filling material; The face agent is distributed to each operative employee, should be controlled at 30-40 at most at every turn, hides with plastic foil; The skin of making dough: the face agent wants hand by flat, and the bar shaped of shape prolate is rolled up and down to circle, and diameter should be controlled at 85mm ± 5mm, and thickness is about 2mm, and surface thickness is even, and forbidding has webbing; Divide filling to pack: to pack hand shape separately by the operative employee and carry out the bag molding bag; It is big or small even that the check formed product is pinched pleat, and shape is rectified, and has upright degree to feel, and puts neatly, and spacing is even, and bag molding is finished.

5, product steams: product is before required steaming, open the steam pipe valve in a small amount, behind the residual steam, product enters steamer, opens 1/3 steam valve in the discharge pipe, temperature rises to 95-98 ℃ in the 1min, temperature should be controlled in 100 ℃, steams 5-6min, and the product center temperature is more than 95 ℃, the steam off valve keeps 1min; After product steamed, the testing product central temperature was answered more than 95 ℃.After the steaming car offerd for sale, cooling 10min coiled operation naturally;

6, the examination and test of products: coil the procedure inspection product, the surface should be leached and the cracking that breaks off the base by glossy, clean, no soup juice; Should be judged to be defective work if any above situation, should pick to elect and handle as B level product;

7, precooling: push noble and unsullied clean district after product falls to coil and cool off, product is cooled to 25 ℃.

8, sterilization: after product was cooled to and can packs, the alcohol with 75% carried out disinfection, and sterilization is afterwards in strict accordance with the pack of weighing of packing of product net content control criterion

9, the product controlled atmospheric packing seals: behind the weighing products, and the fresh-keeping gas ratio of controlled atmospheric packing: nitrogen N ₂: carbon dioxide CO ₂For: 65: 35, carry out packaging operation with gas Flushing Machine, inner packing disinfection by ultraviolet light ozonization;

10, package test: whether controlled atmospheric packing seals the back test package smooth, tight, whether gas leakage arranged, as pack defective returning.

11, metal detection check: with metal detector product is detected, will detect, calibrate metal detector 1 time before each the use, guarantee that metal detector effectively works.

12, external packing vanning check: after between external packing, whether the vanning personnel answer the test package bag to seal smooth through metal detector for product, and whether date printed is accurate, whether lettering is clear, whether packaging seal has gas leak phenomenon, if any above any situation, should return from new packing and seal; Product external packaging carries out ozonization.

Embodiment 5: preparation biological preservative farci flour product (three delicacies bag): unit (Kg)

The three delicacies package definition: with the wheat flour is the musculus cutaneus raw material, and in the filling material, pork accounts for 32.77%, and peeled shrimp accounts for 31.77%, and vegetables account for 12.35%, and oil accounts for 1.39%, and flavouring accounts for 3.69%.Through Preservation Treatment, moulding, steam, " biological, controlled atmosphere " three delicacies steamed stuffed bun that processes such as precooling, gas displacement packing form, wherein, nisin accounts in the composite preservative: 19.68%, lysozyme: 19.68%, natural VE: 33.07%, natural ultrafine green tea powder: 19.68%, Tea Polyphenols: 7.89%

Filling material: pork: 13Kg, peeled shrimp: 12.6Kg, green onion: 1.3Kg, ginger: 0.5Kg, auricularia auriculajudae: 2.6Kg, blanched garlic leaves: 0.5Kg, water: 7Kg, monosodium glutamate: 0.15Kg, white sugar: 0.105Kg, soy sauce: 0.65Kg, sesame oil: 0.55Kg, cooking wine: 0.26Kg, salt: 0.3Kg, composite preservative: 0.15Kg

Musculus cutaneus: flour: 32.98Kg, yeast: 0.56Kg, baking powder: 0.21Kg, lard: 0.4Kg, water: 13.9Kg

With the filling material is 100%, and composite preservative accounts for the filling material: 0.3782%

The preparation method:

1, pre-treatment: get former, auxilliary material and whether quality inspection meets standard by above-mentioned proportion scale, standard compliant former, auxilliary material, fresh pork or cooling meat are put into chopping board, cut the 2-3cm sheet open with stainless steel knife and touch check, whether residual broken bone and cartilage are arranged, if any rejecting; Be immersed in the solution of bio-preservative cutting pork, soak 5min, standby after the soaking and washing; Peeled shrimp is handled: freezing peeled shrimp is placed in the rinse bath thaws, 10min is soaked in the back that thaws in bio-preservative, and adding cooking wine is tasty standby behind the immersion draining; The meat material twists system after the pre-treatment;

The processing of raw material dish class is handled:

A, shallot performance tests: have or not insect pest, remove Lao Ye, cured leaf, green onion body dry hide and the root of green onion.Carry out twice＜cleaning-flushing 〉.Be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again; In strict accordance with proportioning process standard weighing and burden standby (will be placed on and soak 30-40min in the sesame oil)

B, fresh ginger performance tests: remove insect pest, rot partly and coring.Break into the monolithic shape off with the fingers and thumb with hand, scrub secondary＜scrub-clean with brush〉after, be put into drop water purification part on the draining rack, in bio-preservative, soak 5min, circulating water clean the back with the cutmixer chopped to the 0.5mm particle.Strictness is weighed standby by the proportioning process standard.

C, auxiliary material, batching operation require:＜monosodium glutamate, chickens' extract, sesame oil, soy sauce, cooking wine, refined salt〉each auxiliary material wants strict and weigh standby by the batching standard.(monosodium glutamate, chickens' extract, refined salt can load in mixture in same container; Soy sauce, cooking wine can load in mixture in same container; The sesame oil shallot mixes puts.)

System is cut in the sterilization of seasoning dish cleaning and dipping, and whether check grease, bio-preservative, flour, inner packing, external packing meet the quality standard requirement, meet the standby of standard-required.

2, system filling: check the pasting machine health: no foreign matter, dirt, the back starts pasting machine with clear water flushing back, and whether check has abnormal conditions.Close pasting machine, strand is made the standby meat of weighing put into pasting machine (the meat temperature control is about 10 ℃), stir 5min, put into auxiliary material siccative＜monosodium glutamate, chickens' extract, refined salt〉stir behind the 2min wet feed＜soy sauce, cooking wine put into, complex biological preservative is dissolved in the soup, will divide input in the wet feed input process 5 times, stirs 5min,＜soup〉input whipping process＜soup〉drop into 2kg with every min, divide and progressively drop into for 5 times.＜soup〉continue to stir 3-5min again after dropping into, drop into sesame oil green onion raw material, in 5min, divide and progressively drop into for 5 times.Raw material stirs 3-5min after all dropping into again.In continuing whipping process, open discharging opening, emit 5-10kg filling material, drop into homogeneous stirring secondary in the pasting machine again.The filling material stirs and finishes, and opens discharging opening, puts into clean rustless steel container, and it is standby by the batching standard test to weigh.

3 and face: check that whether cleaning of dough mixing machine health, no foreign matter, insect pest, the plague of rats are residual, clean, whether normal, the no abnormal situation of startup dough mixing machine, press proportioning process standard input flour with clean-cloth.Auxiliary material is accurately weighed by the proportioning process standard: after starting dough mixing machine average, stirring 5min: will weigh with closing behind the interior 5-8min of stirring of 3 input dough mixing machines of moisture: start to stir in the other direction and shut down, leave standstill after 3-5min closes, starts positive direction stirring 3-5min: 10-15min:

Start positive direction stirring 5-10min and can trip out dough, 24-26 ℃ of dough temperature changes the next procedure pressure surface over to.Pressure surface: A checks the oodle maker health, and pressure roller does not have iron mold, and no foreign matter starts the no abnormal phenomenon of oodle maker.Close the back and clean aspect with clean-cloth.B cuts out the 3-5kg dough with stainless steel knife, starts oodle maker, and the compacting dough comes and goes compacting 8-12 time, and the dough aspect is smooth, glossy.Cut with cutter, section is smooth, and bee-hole is tiny evenly.Slitting, preparation: wearing of will suppressing is put on the breadboard, is cut into the 3-5cm noodles with stainless steel knife, is twisted into the circular noodles of 3-4cm again, begins to seize the face agent.Product face agent weight is 18g ± 1g; The face agent should be controlled in the 15-20min and use.Using plastic foil in use hides.

4, moulding bag: with stainless steel ware the filling material is distributed to the stainless steel that packs in face of the operating personnel and contains in the container of filling material; The face agent is distributed to each operative employee, should be controlled at 30-40 at most at every turn, hides with plastic foil; The skin of making dough: the face agent wants hand by flat, and the bar shaped of shape prolate is rolled up and down to circle, and diameter should be controlled at 85mm ± 5mm, and thickness is about 2mm, and surface thickness is even, and forbidding has webbing; Divide filling to pack: to pack hand shape separately by the operative employee and carry out the bag molding bag; It is big or small even that the check formed product is pinched pleat, and shape is rectified, and has upright degree to feel, and puts neatly, and spacing is even, and bag molding is finished.

5, product steams: product is before required steaming, open the steam pipe valve in a small amount, behind the residual steam, product enters steamer, opens 1/3 steam valve in the discharge pipe, temperature rises to 95-98 ℃ in the 1min, temperature should be controlled in 100 ℃, steams 5-6min, and the product center temperature is more than 95 ℃, the steam off valve keeps 1min; After product steamed, the testing product central temperature was answered more than 95 ℃.After the steaming car offerd for sale, cooling 10min coiled operation naturally.

6, the examination and test of products: coil the procedure inspection product, the surface should be leached and the cracking that breaks off the base by glossy, clean, no soup juice; Should be judged to be defective work if any above situation, should pick to elect and handle as B level product;

7 precoolings: push noble and unsullied clean district after product falls to coil and cool off, product is cooled to 25 ℃.

8, sterilization: after product was cooled to and can packs, the alcohol with 75% carried out disinfection, and sterilization is afterwards in strict accordance with the pack of weighing of packing of product net content control criterion

9, the product controlled atmospheric packing seals: behind the weighing products, and the fresh-keeping gas ratio of controlled atmospheric packing: nitrogen N ₂: carbon dioxide CO ₂For: 65: 35, carry out packaging operation with gas Flushing Machine, inner packing disinfection by ultraviolet light ozonization;

10, package test: whether controlled atmospheric packing seals the back test package smooth, tight, whether gas leakage arranged, as pack defective returning.

11, metal detection check: with metal detector product is detected, will detect, calibrate metal detector 1 time before each the use, guarantee that metal detector effectively works.

12, external packing vanning check: after between external packing, whether the vanning personnel answer the test package bag to seal smooth through metal detector for product, and whether date printed is accurate, whether lettering is clear, whether packaging seal has gas leak phenomenon, if any above any situation, should return from new packing and seal; Product external packaging carries out ozonization.

Embodiment 6: preparation biological preservative farci flour product (Vegetarian Bun): unit (Kg)

The Vegetarian Bun definition: with the wheat flour is the musculus cutaneus raw material, make up the filling material respectively with vegetables, oil, flavouring, through Preservation Treatment, moulding, steam, " biological, controlled atmosphere " fresh-keeping steamed stuffed bun that processes such as precooling, gas displacement packing form, with the filling material is 100%, and composite preservative accounts for the filling material: 0.1670% wherein, and nisin accounts in the composite preservative: 19.68%, lysozyme: 19.68%, natural VE: 33.07, natural ultrafine green tea powder: 19.68%, Tea Polyphenols: 7.89%.

Filling material: green vegetables: 20, mushroom: 8, cabbage: 8, green onion: 2, ginger: 0.6, chickens' extract: 1.2, monosodium glutamate: 0.8, palm oil: 10, sesame oil: 2.4, white sugar: 0.4, salt: 0.4, composite preservative: 0.09

In the filling material: vegetables account for 71.63%, and oil accounts for 23.01%, and flavouring accounts for 5.20%.

Musculus cutaneus: musculus cutaneus: flour: 32.98, yeast: 0.56, baking powder: 0.21, lard: 0.4, water: 13.9

The preparation method:

1, pre-treatment: get former, auxilliary material and whether quality inspection meets standard, standard compliant former, auxilliary material, green vegetables performance tests: have or not the worm plague of rats, remove the yellow leaf of Lao Ye of dish, remove old stem and root by above-mentioned proportion scale.Carry out twice washing＜cleaning-flushing 〉, be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again, sloughs excessive moisture with dewaterer.

A, shallot performance tests: have or not insect pest, remove Lao Ye, cured leaf, green onion body dry hide and the root of green onion.Carry out twice＜cleaning-flushing 〉.Be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again; In strict accordance with proportioning process standard weighing and burden standby (will be placed on and soak 30-40min in the sesame oil)

B, fresh ginger performance tests: remove insect pest, rot partly and coring.Break into the monolithic shape off with the fingers and thumb with hand, scrub secondary＜scrub-clean with brush〉after, be put into drop water purification part on the draining rack, in bio-preservative, soak 5min, circulating water clean the back with the cutmixer chopped to the 0.5mm particle.Strictness is weighed standby by the proportioning process standard.

C, auxiliary material, batching operation require:＜monosodium glutamate, chickens' extract, sesame oil, soy sauce, cooking wine, refined salt〉each auxiliary material wants strict and weigh standby by the batching standard.(monosodium glutamate, chickens' extract, refined salt can load in mixture in same container; Soy sauce, cooking wine can load in mixture in same container; The sesame oil shallot mixes puts.)

System is cut in the sterilization of seasoning dish cleaning and dipping, and whether check grease, bio-preservative, flour, inner packing, external packing meet the quality standard requirement, meet the standby of standard-required.

2, system filling: check the pasting machine health: no foreign matter, dirt, the back starts pasting machine with clear water flushing back, and whether check has abnormal conditions.Close pasting machine, put into pasting machine with cutting the system standby dish of weighing, stir 1min, put into auxiliary material siccative＜monosodium glutamate, chickens' extract, refined salt〉stir behind the 2min wet feed＜soy sauce, cooking wine put into, complex biological preservative is dissolved in the soup, will divide input in the wet feed input process 5 times, stirs 5min, drop into sesame oil green onion and palm oil raw material, in 5min, divide and progressively drop into for 5 times.Raw material stirs 3-5min after all dropping into again.In continuing whipping process, open discharging opening, emit 5-10kg filling material, drop into homogeneous stirring secondary in the pasting machine again.The filling material stirs and finishes, and opens discharging opening, puts into clean rustless steel container, and it is standby by the batching standard test to weigh.

3 and face: check that whether cleaning of dough mixing machine health, no foreign matter, insect pest, the plague of rats are residual, clean, whether normal, the no abnormal situation of startup dough mixing machine, press proportioning process standard input flour with clean-cloth.Auxiliary material is accurately weighed by the proportioning process standard: after starting dough mixing machine average, stirring 5min: will weigh with closing behind the interior 5-8min of stirring of 3 input dough mixing machines of moisture: start to stir in the other direction and shut down, leave standstill after 3-5min closes, starts positive direction stirring 3-5min: 10-15min:

Start positive direction stirring 5-10min and can trip out dough, 24-26 ℃ of dough temperature changes the next procedure pressure surface over to.Pressure surface: A checks the oodle maker health, and pressure roller does not have iron mold, and no foreign matter starts the no abnormal phenomenon of oodle maker.Close the back and clean aspect with clean-cloth.B cuts out the 3-5kg dough with stainless steel knife, starts oodle maker, and the compacting dough comes and goes compacting 8-12 time, and the dough aspect is smooth, glossy.Cut with cutter, section is smooth, and bee-hole is tiny evenly.Slitting, preparation: wearing of will suppressing is put on the breadboard, is cut into the 3-5cm noodles with stainless steel knife, is twisted into the circular noodles of 3-4cm again, begins to seize the face agent.Product face agent weight is 18g ± 1g;

The face agent should be controlled in the 15-20min and use.Using plastic foil in use hides.

4, moulding bag: with stainless steel ware the filling material is distributed to the stainless steel that packs in face of the operating personnel and contains in the container of filling material; The face agent is distributed to each operative employee, should be controlled at 30-40 at most at every turn, hides with plastic foil; The skin of making dough: the face agent wants hand by flat, and the bar shaped of shape prolate is rolled up and down to circle, and diameter should be controlled at 85mm ± 5mm, and thickness is about 2mm, and surface thickness is even, and forbidding has webbing; Divide filling to pack: to pack hand shape separately by the operative employee and carry out the bag molding bag; It is big or small even that the check formed product is pinched pleat, and shape is rectified, and has upright degree to feel, and puts neatly, and spacing is even, and bag molding is finished.

5, product steams: product is before required steaming, open the steam pipe valve in a small amount, behind the residual steam, product enters steamer, opens 1/3 steam valve in the discharge pipe, temperature rises to 95-98 ℃ in the 1min, temperature should be controlled in 100 ℃, steams 4-5min, and the product center temperature is more than 95 ℃, the steam off valve keeps 1min.After product steamed, the testing product central temperature was answered more than 95 ℃.After the steaming car offerd for sale, cooling 10min coiled operation naturally.

6, coil the procedure inspection product: the surface should be leached and the cracking that breaks off the base by glossy, clean, no soup juice.Should be judged to be defective work if any above situation, should pick to elect and handle as B level product.

7, precooling: push noble and unsullied clean district after product falls to coil and cool off, product is cooled to 25 ℃.

8, sterilization: after product was cooled to and can packs, the alcohol with 75% carried out disinfection, and sterilization is afterwards in strict accordance with the pack of weighing of packing of product net content control criterion

9, the product controlled atmospheric packing seals: behind the weighing products, and the fresh-keeping gas ratio of controlled atmospheric packing: nitrogen N ₂: carbon dioxide CO ₂For: 65: 35, carry out packaging operation with gas Flushing Machine, inner packing disinfection by ultraviolet light ozonization;

10, package test: whether controlled atmospheric packing seals the back test package smooth, tight, whether gas leakage arranged, as pack defective returning.

11, metal detection check: with metal detector product is detected, will detect, calibrate metal detector 1 time before each the use, guarantee that metal detector effectively works.

12, external packing vanning check: after between external packing, whether the vanning personnel answer the test package bag to seal smooth through metal detector for product, and whether date printed is accurate, whether lettering is clear, whether packaging seal has gas leak phenomenon, if any above any situation, should return from new packing and seal; Product external packaging carries out ozonization.

Claims (1)

1, a kind of preparation method of biological preservative farci flour product comprises with the wheat flour being the musculus cutaneus raw material, makes up the filling material respectively with meat, marine product, vegetables, oil, flavouring, it is characterized in that adding in the filling material 0.10～0.45% composite preservative; Described composite preservative is by 15%-25% microbial source antistaling agent, 15%-25% animal sources antistaling agent, 52%-68% plant source antistaling agent;

In the filling material: pork accounts for 32.77%～57.72%, and peeled shrimp accounts for 0～31.77%, and vegetables account for 6.61%～71.63%, and oil accounts for 1.39%～23.01%, and flavouring accounts for 3.69%～6.01%;

Musculus cutaneus: flour: 32.98Kg, yeast: 0.56Kg, baking powder: 0.21Kg, lard: 0.4Kg, water: 13.9Kg;

The preparation method:

A pre-treatment: get former, auxilliary material and whether quality inspection meets standard by above-mentioned proportion scale, standard compliant former, auxilliary material, fresh pork or peeled shrimp or cooling meat are put into chopping board, cut the 2-3cm sheet open with stainless steel knife and touch check, whether residual broken bone and cartilage are arranged, if any rejecting; Be immersed in the solution of bio-preservative cutting pork, soak 5min, the meat material after the soaking and washing twists system; The processing of raw material dish class is handled: the check green vegetables have or not the worm plague of rats, remove the yellow leaf of Lao Ye of dish, remove old stem and root; Carry out twice washing, be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again, sloughs excessive moisture with dewaterer;

B shallot performance tests: have or not insect pest, remove Lao Ye, cured leaf, green onion body dry hide and the root of green onion; Carry out twice cleaning, be put into draining on the dish class draining rack, behind biological preservation agent solution immersion 5min, circulating water cleans, and with the vegetable-chopper chopping, uses the cutmixer chopped to the broken graininess of 3-4mm again; Be placed in the sesame oil that to soak 30-40min standby in strict accordance with proportioning process standard weighing and burden;

C fresh ginger performance tests: remove insect pest, rot partly and coring; Break into the monolithic shape off with the fingers and thumb with hand, after scrubbing secondary and scrub-clean with brush, be put into drop water purification part on the draining rack, in bio-preservative, soak 5min, circulating water clean the back with the cutmixer chopped to the 0.5mm particle; Strictness is weighed standby by the proportioning process standard;

D auxiliary material, batching operation require: monosodium glutamate, chickens' extract, sesame oil, soy sauce, cooking wine, each auxiliary material of refined salt are wanted strict and are weighed standby by the batching standard; Monosodium glutamate, chickens' extract, refined salt can load in mixture in same container; Soy sauce, cooking wine can load in mixture in same container; The sesame oil shallot mixes puts; System is cut in the sterilization of seasoning dish cleaning and dipping, and whether check grease, bio-preservative, flour, inner packing, external packing meet the quality standard requirement, meet the standby of standard-required;

E makes filling: check the pasting machine health: no foreign matter, dirt, and the back starts pasting machine with clear water flushing back, and whether check has abnormal conditions; Close pasting machine, strand is made the standby meat of weighing put into pasting machine, the meat temperature control is about 10 ℃, stir 5min, put into auxiliary material siccative monosodium glutamate, chickens' extract, refined salt and after stirring 2min wet feed soy sauce, cooking wine are put into, complex biological preservative is dissolved in the soup, to divide input in the wet feed input process 5 times, stir 5min, soup drops into the whipping process soup and drops into 2kg with every min, divides and progressively drops into for 5 times; Continue to stir 3-5min after soup drops into again, drop into sesame oil green onion raw material, in 5min, divide and progressively drop into for 5 times; Raw material stirs 3-5min after all dropping into again; In continuing whipping process, open discharging opening, emit 5-10kg filling material, drop into homogeneous stirring secondary in the pasting machine again; The filling material stirs and finishes, and opens discharging opening, puts into clean rustless steel container, and it is standby by the batching standard test to weigh;

F and face: check that whether cleaning of dough mixing machine health, no foreign matter, insect pest, the plague of rats are residual, clean, whether normal, the no abnormal situation of startup dough mixing machine, press proportioning process standard input flour with clean-cloth; Auxiliary material is accurately weighed by the proportioning process standard: after starting dough mixing machine average, stirring 5min: will weigh with closing behind the interior 5-8min of stirring of 3 input dough mixing machines of moisture: startup is stirred in the other direction and is shut down, leaves standstill after 3-5min closes, starts positive direction stirring 3-5min: 10-15min: start positive direction stirring 5-10min and can trip out dough, 24-26 ℃ of dough temperature changes the next procedure pressure surface over to; Pressure surface: A checks the oodle maker health, and pressure roller does not have iron mold, and no foreign matter starts the no abnormal phenomenon of oodle maker; Close the back and clean aspect with clean-cloth; B cuts out the 3-5kg dough with stainless steel knife, starts oodle maker, and the compacting dough comes and goes compacting 8-12 time, and the dough aspect is smooth, glossy; Cut with cutter, section is smooth, and bee-hole is tiny evenly; Slitting, preparation: wearing of will suppressing is put on the breadboard, is cut into the 3-5cm noodles with stainless steel knife, is twisted into the circular noodles of 3-4cm again, begins to seize the face agent.Product face agent weight is 18g ± 1g; The face agent should be controlled in the 15-20min and use; Using plastic foil in use hides;

G moulding bag: with stainless steel ware the filling material is distributed to the stainless steel that packs in face of the operating personnel and contains in the container of filling material; The face agent is distributed to each operative employee, should be controlled at 30-40 at most at every turn, hides with plastic foil; The skin of making dough: the face agent wants hand by flat, and the bar shaped of shape prolate is rolled up and down to circle, and diameter should be controlled at 85mm ± 5mm, and thickness is about 2mm, and surface thickness is even, and forbidding has webbing; Divide filling to pack: to pack hand shape separately by the operative employee and carry out the bag molding bag; It is big or small even that the check formed product is pinched pleat, and shape is rectified, and has upright degree to feel, and puts neatly, and spacing is even, and bag molding is finished;

The M product steams: product is before required steaming, open the steam pipe valve in a small amount, behind the residual steam, product enters steamer, opens 1/3 steam valve in the discharge pipe, temperature rises to 95-98 ℃ in the 1min, temperature should be controlled in 100 ℃, steams 5-6min, and the product center temperature is more than 95 ℃, the steam off valve keeps 1min; After product steamed, the testing product central temperature was answered more than 95 ℃.After the steaming car offerd for sale, cooling 10min coiled operation naturally;

The N examination and test of products: coil the procedure inspection product, the surface should be leached and the cracking that breaks off the base by glossy, clean, no soup juice; Should be judged to be defective work if any above situation, should pick to elect and handle as B level product;

The K precooling: push noble and unsullied clean district after product falls to coil and cool off, product is cooled to 25 ℃;

T sterilization: after product was cooled to and can packs, the alcohol with 75% carried out disinfection, and sterilization is afterwards in strict accordance with the pack of weighing of packing of product net content control criterion;

H product controlled atmospheric packing seals: behind the weighing products, and the fresh-keeping gas ratio of controlled atmospheric packing: nitrogen N ₂: carbon dioxide CO ₂For: 65: 35, carry out packaging operation with gas Flushing Machine, inner packing disinfection by ultraviolet light ozonization;

The V package test: whether controlled atmospheric packing seals the back test package smooth, tight, whether gas leakage arranged, as pack defective returning;

X metal detection check: with metal detector product is detected, will detect, calibrate metal detector 1 time before each the use, guarantee that metal detector effectively works;

Y external packing vanning check: after between external packing, whether the vanning personnel answer the test package bag to seal smooth through metal detector for product, and whether date printed is accurate, whether lettering is clear, whether packaging seal has gas leak phenomenon, if any above any situation, should return from new packing and seal; Product external packaging carries out ozonization.

Images