CN101933531B - Method for refreshing spiced goose - Google Patents
Method for refreshing spiced goose Download PDFInfo
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- CN101933531B CN101933531B CN 201010234288 CN201010234288A CN101933531B CN 101933531 B CN101933531 B CN 101933531B CN 201010234288 CN201010234288 CN 201010234288 CN 201010234288 A CN201010234288 A CN 201010234288A CN 101933531 B CN101933531 B CN 101933531B
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- goose
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- halogen goose
- sterilization
- brine electrolysis
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Abstract
The invention relates to the field of food processing, in particular relating to a method for refreshing a spiced goose, which comprises the following concrete steps: atomizing and sterilizing by electrolytic water, and sterilizing by an edible film preservative. The refreshing method in the invention adopts no chemical preservative, thus satisfying the requirement of customers on health food; and moreover, the refreshing method can further prolong the shelf life of the spiced goose under the premise of maintaining the taste, flavor and nutritional value of the spiced goose, thus providing basic guarantee for sales volume and economic cost of products.
Description
Technical field
The present invention relates to food processing field, particularly halogen goose preservation method.
Background technology
The halogen goose is the traditional cooked meat product that liked by the consumer, has that lovely luster, unique flavor, meat are tender characteristics such as to be prone to chew, nutritious.But, be rich in nutrition such as protein it is very easily polluted because halogen goose water activity is high; Air humidity was bigger when the halogen goose was made in addition, microorganisms such as the bacterium in the workshop air very easily attached to food surface, be prone to cause pollute once more, cause the putrid and deteriorated of halogen goose goods then.The short circulation distance that causes of the shelf life of halogen goose is short under the normal temperature, and quality is difficult to guarantee.There are certain life and economic worth the prolongation halogen goose shelf-life.
For prolonging the shelf life of halogen goose; The general shelf life that adopts after the vacuum packaging again the method for autoclave sterilization to prolong spiced and stewed food; But high-intensity heat treatment makes the excessive sex change of protein, and the elasticity of meat fiber reduces, and product mouthfeel, local flavor and nutritive value have all been produced bigger infringement.Sauce halogen goose goods normal-temperature fresh-keeping Study on Technology. meat industry; O. 11th 19-20 page or leaf in 2009 discloses in the link of boiling or has pickled link and add anticorrisive agent and the high temperature segmentation sterilization of packing back (122 ℃ sterilization 30 minutes or 40 minutes method of 122 ℃ of sterilizations) targetedly and improve the fresh keeping property of sauce halogen goose, but it can not overcome the variation issue that heat is brought product special flavour equally.
Shitosan and nisin are as present widely used natural antiseptic agent, in the synthetical preservation technology of spiced and stewed food, show its application advantage in recent years.The research of Cold spiced duck neck synthetical preservation technology. meat industry, 2006,65 ℃ of heated-air dryings are disclosed in 8:23-26. one literary composition, by nisin, kojic acid, shitosan, EDTA-Na
2, the optimization composite preservative formed of potassium sorbate, sodium Diacetate and combine technology such as vacuum packaging, microwave disinfection to carry out fresh-keeping to the Cold spiced duck neck; Sample is at room temperature preserved after 95 days and is never degenerated, local flavor and the basic no change of color and luster, meets the requirement (GB2767-2005) of national cooked meat product sanitary standard.The comprehensive Preservation Techniques of sauced duck meat meat (Chinese poultry, 2007; 20:45-46.) disclose soaking with compound preservative (Nisin, potassium sorbate, sodium lactate, calcium propionate, compound preservative) after the duck boiling, vacuum-packed back adopts atmosphere intermission sterilization (10 minutes-normal temperature of 90 ℃ of sterilizations-90 ℃ of sterilizations in 5 minutes 10 minutes) to prolong shelf life.But the simple at present purpose of using natural antiseptic agent can not reach the prolongation shelf life; Said method need be used natural antiseptic agent and chemical preservative just can play effect; And chemical addition agent in use is prone to cause and exceeds standard; Security is lower, and the spiced and stewed food increasing demand that recurrent food security accident makes everybody produce the natural fresh-keeping method that does not contain chemical addition agent increases.
Brine electrolysis is the novel environment friendly disinfectant of developing in recent years; Nontoxic and do not have a burn into noresidue, to such as dust Xi Shi Escherichia coli, salmonella, mould; Pathogens such as yeast all have fine fungistatic effect; Be a kind of desirable disinfectant, be designated as food bactericide, domestic its research report that also carried out at fresh meat surface and food processing material surface Disinfection Effect in Japan.Although brine electrolysis has carried out correlative study at food processing field, it is to the food processing shop air sterilization effect, and the variation that whether can produce color, local flavor etc. during to the spiced and stewed food surface sterilization does not appear in the newspapers as yet.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of halogen goose preservation method that does not adopt any chemical preservative, this method can guarantee mouthfeel, local flavor and the nutritive value of halogen goose simultaneously.
For realizing above-mentioned purpose, technical scheme of the present invention is:
Halogen goose preservation method may further comprise the steps:
A brine electrolysis spray disinfection: the halogen goose is taken out in the halogen pot, treat its dry tack free after, with brine electrolysis spray disinfection is carried out on halogen goose surface;
The sterilization of b edible film-coating antistaling agent: get the halogen goose behind the step a spray disinfection, treat its dry tack free after, immerse in the edible film-coating antistaling agent that contains shitosan and nisin and carry out sterilization;
C is vacuum-packed: get the halogen goose after the step b sterilization, treat its dry tack free after, vacuum packaging promptly gets.
Further, 80 ℃ of sterilizations of said step c packing back temperature are 5 minutes;
Further, the chlorinty of said brine electrolysis is 40～80mg/L;
Further, containing mass percent in the said edible film-coating antistaling agent is 1～3% shitosan;
Further, contain the nisin that concentration is 0.5～10g/L in the said edible film-coating antistaling agent;
Further, the time of said step b edible film-coating antistaling agent sterilization is 30～60 seconds;
Further, said halogen goose preservation method overall process is to carry out at the workshop after brine electrolysis spraying sterilization treatment, and the chlorinty of said brine electrolysis is 40～80mg/L.
Beneficial effect of the present invention is: this preservation method does not adopt any chemical preservative, has satisfied the demand of consumer to healthy food; What is more important, this preservation method further prolong the shelf life of halogen goose under the prerequisite of not destroying halogen goose mouthfeel, local flavor and nutritive value, thereby basic guarantee are provided for the sales volume of product and financial cost.
The specific embodiment
Embodiment halogen goose preservation method
One, the evaluation criteria of halogen goose
The evaluation criteria of halogen goose comprises water content, microbial limit detection, VBN, thiobarbituricacid value and the several standards of sensory evaluation.
Two, reagent preparation and preservation method
The preparation of edible film-coating antistaling agent: accurately take by weighing shitosan 15g and streptococcus lactis 10g, being dissolved in the 1L mass fraction is in 1% acetum, and stir back suction filtration and deaeration get the edible film-coating antistaling agent.
The preparation of brine electrolysis: the amount that adds 1g salt by the 1L running water adds salt, separates with brine electrolysis electromechanics and gets brine electrolysis in 10～20 minutes, and the adjusting available chlorine content is 40mg/L.
Three, experiment is divided into groups
Experiment is divided into to blank group, dual sterilization group and triple sterilization organizes three groups, wherein the blank group is: the halogen goose that directly the halogen goose is carried out vacuum packaging and room temperature storage between vehicle of sterilization.Dual sterilization group is: between vehicle of sterilization; The halogen goose is taken out the back to dry tack free in the halogen pot; Brine electrolysis with present embodiment preparation carries out spray disinfection to halogen goose surface, treat halogen goose drying after, continued to immerse in the edible film-coating antistaling agent of chitosan-containing and nisin of embodiment preparation immersion 30 seconds; And carry out the halogen goose that obtains after the vacuum packaging, room temperature storage.Triple sterilization groups are: between vehicle of sterilization; The halogen goose is taken out the back to dry tack free in the halogen pot; Brine electrolysis with embodiment preparation carries out spray disinfection to halogen goose surface, treat halogen goose drying after, continue to immerse in the edible film-coating antistaling agent of chitosan-containing and nisin of embodiment preparation immersion 30 seconds and carry out vacuum packaging; Halogen goose after the vacuum packaging is further used 5 minutes gained halogen of 80 ℃ of sterilizations goose, room temperature storage.
Testing result shows: tangible qualitative change took place in the blank group at the 7th day, and the dual sterilization group shelf-life at 14 days the qualitative change phenomenon takes place, and triple sterilization group can reach more than 35 days.
Four, testing result
1. water content is measured
After above-mentioned three groups of halogen goose storage, whenever carry out water content and measure examination criteria: GB/T 9695.15-2008 at a distance from sampling in 7 days.Concrete steps are weighed and record to the halogen goose after pulverizing for pulverizing the halogen goose, and dry 3 hours of the halogen goose after will weighing under 105 ℃ is weighed after the cooling in drier once more, and water content mean value sees table 1 for details:
Table 1 water content testing result table
| Fate (d)/processed group | 0 | 7 | 14 | 21 | 28 | 35 |
| Blank control group (%) | 56.4 | 48.6 | * | |||
| Dual sterilization group (%) | 54.6 | 51.7 | 56.3 | * | ||
| Triple sterilization groups (%) | 52.2 | 53.8 | 49.5 | 55.2 | 51.3 | 53.4 |
Wherein, * representes that the detection because of the first seven day is defective, follow-up no longer duplicate detection
2. microbial limit detects
Directly cut or take by weighing 25g according to " GB/T 4789.17 ", put into sterilization container, censorship immediately, total number of bacteria sees table 2 for details, and wherein, total number of bacteria＞80000 are defective.
Table 2 total number of bacteria
Wherein, * representes that the detection because of the first seven day is defective, follow-up no longer duplicate detection
3. the detection of VBN salt
According to " GB/T 5009.44-2003 " standard; Detect with the semimicro Kjeldahl, get the meat extract that 20g halogen goose was processed 1: 10, add weak alkali agent magnesia and meat extract; Make alkali property nitrogen substance in the meat free and be distilled out; Absorb with 2% boric acid (contain the lavatory and close indicator), use the standard acidometric titration, try to achieve its content from calculating.Wherein, the testing result of VBN salt sees table 3 for details.
The content detection of table 3 VBN salt
Wherein, * representes that the detection because of the first seven day is defective, follow-up no longer duplicate detection
4. the detection of thiobarbituricacid
Take by weighing 10g meat porphyrize, place in the triangular flask of 100mL, add the mixed liquid of trichloroacetic acid-EDTA (containing 0.1% EDTA) of 50mL7.5%; Jolting 30min filters twice with double-deck filter paper, accurately takes by weighing above-mentioned filtrating 5mL; Add 5ml0.02mol/LTBA (2 monothio barbiturates) solution, be incubated 40min in 90 ℃ of water-baths, centrifugal 5min (1600r/min) behind the taking-up cooling 1h; Add the 5ml chloroform in the supernatant and shake up, get supernatant behind the standing demix, respectively in 532nm and 600nm colorimetric; The record extinction value, and with following formula calculating TBA value.
The content detection of table 4 thiobarbituricacid
Wherein, * representes because of the first seven big detection is defective, follow-up no longer duplicate detection
5. sensory evaluation result
Subjective appreciation carries out in the sensory test chamber, forms scoring group by 10 people (22-30 year, wherein the men and women is each 5, trained by the subjective appreciation of specialty), and state is estimated on an empty stomach under room temperature.Have 3 indexs in the subjective appreciation: color, fragrance, local flavor, every the highest 5 minutes, minimum 0 part, tangible smell variation occurs and then do not do sensory evaluation.Concrete sensory evaluation value sees table 5 for details
Table 5 sensory evaluation value
Wherein, * representes that the detection because of the first seven day is defective, follow-up no longer duplicate detection
Above-mentioned fresh-keeping test be through carrying out in the workshop of disinfecting.Disinfection way is for per hour once spraying to air, ground, the utensil of workshop with the above-mentioned brine electrolysis of preparation or the wiping sterilization.Also can replace with other conventional physics, chemical disinfection mode.
In addition; The chlorinity that adopts preparation according to the method described above is after the brine electrolysis of 80mg/L carries out spray disinfection to the halogen goose; The edible film-coating antistaling agent immersion that to adopt and prepare mass percent according to the method described above nisin that to be 1% shitosan be 10g/L with content or mass percent again be 3% shitosan prepares for the 5g/L nisin with content 60 seconds; The halogen goose is under the situation that the sensory evaluation value does not reduce; Water content, microbial limit detection, VBN, thiobarbituricacid value index and compare on the same group are all less than changing.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although through invention has been described with reference to the preferred embodiments of the present invention; But those of ordinary skill in the art should be appreciated that and can make various changes to it in form with on the details, and the spirit and scope of the present invention that do not depart from appended claims and limited.
Claims (3)
1. halogen goose preservation method is characterized in that: may further comprise the steps:
A brine electrolysis spray disinfection: the halogen goose is taken out in the halogen pot, treat its dry tack free after, using chlorinty is that the brine electrolysis of 40～80mg/L carries out spray disinfection to halogen goose surface;
The sterilization of b edible film-coating antistaling agent: get the halogen goose behind the step a spray disinfection, treat its dry tack free after, immersed in the edible film-coating antistaling agent sterilization 30～60 seconds; It is that 1～3% shitosan and concentration are the nisin of 0.5～10g/L that said edible film-coating antistaling agent contains mass percent;
C is vacuum-packed: get the halogen goose after the step b sterilization, treat its dry tack free after, vacuum packaging promptly gets.
2. halogen goose preservation method according to claim 1 is characterized in that: 80 ℃ of sterilizations of said step c packing back temperature 5 minutes.
3. halogen goose preservation method according to claim 1 is characterized in that: said halogen goose preservation method overall process is to carry out at the workshop after brine electrolysis spraying sterilization treatment, and the chlorinty of said brine electrolysis is 40～80mg/L.
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| CN 201010234288 CN101933531B (en) | 2010-07-23 | 2010-07-23 | Method for refreshing spiced goose |
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| CN 201010234288 CN101933531B (en) | 2010-07-23 | 2010-07-23 | Method for refreshing spiced goose |
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| CN101933531B true CN101933531B (en) | 2012-10-10 |
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Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103355731B (en) * | 2012-03-29 | 2015-03-18 | 浙江海洋学院 | Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water |
| CN103798841A (en) * | 2012-11-06 | 2014-05-21 | 浙江海洋学院 | Dipping method for tuna sashimi and related sterilization seasoning thereof |
| CN103004950A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县原野土特产品有限公司 | Preservation method of beef jerk |
| CN103653071A (en) * | 2013-08-27 | 2014-03-26 | 严中明 | Preparation method of dryness-reduction pickled peanuts |
| CN103461485A (en) * | 2013-08-27 | 2013-12-25 | 严中明 | Fresh preservation method of dried peanut |
| CN103653069A (en) * | 2013-08-27 | 2014-03-26 | 严中明 | Preparation method of salted peanuts |
| CN103444866A (en) * | 2013-08-27 | 2013-12-18 | 青岛老三东食品股份有限公司 | Method for preserving flavored peanut |
| CN103653072A (en) * | 2013-08-27 | 2014-03-26 | 严中明 | Processing method of peanuts |
| CN103461484A (en) * | 2013-08-27 | 2013-12-25 | 严中明 | Preservation method of salted peanuts |
| CN103653070A (en) * | 2013-08-27 | 2014-03-26 | 严中明 | Preparation method of refreshing peanuts |
| CN103445236A (en) * | 2013-08-27 | 2013-12-18 | 青岛老三东食品股份有限公司 | Method for preparing flavored peanuts |
| CN103583669B (en) * | 2013-10-24 | 2016-01-20 | 吉林农业大学 | A kind of moisturizing of sauce spiced and stewed food and color protecting method |
| CN106307436A (en) * | 2016-08-17 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Processing and preserving method of convenient marinated meat dishes |
| CN107646961A (en) * | 2017-09-19 | 2018-02-02 | 扬州口缘食品有限公司 | A kind of meat products normal temperature keeping method |
| CN109258780A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A method of extending the fresh duck shelf-life |
| CN112400978A (en) * | 2020-10-19 | 2021-02-26 | 重庆市鹅堂食品有限公司 | Marinated goose preservative and preparation method and application thereof |
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2010
- 2010-07-23 CN CN 201010234288 patent/CN101933531B/en not_active Expired - Fee Related
Non-Patent Citations (3)
| Title |
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| Yu-Ru Huang et al.Application of electrolyzed water in the food industry.《Food Control》.2007,第19卷(第4期),第335、336、340和342页. * |
| 殷雪.低温禽肉制品(卤鸭脖)综合保鲜技术研究.《中国优秀硕士学位论文全文数据库》.2009,(第12期),正文第11、28、29、40、54、56和67页. * |
| 陶兴无.卤鸭脖综合保鲜技术研究.《肉类工业》.2006,(第8期),第23和24页. * |
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