CN102008084A - Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof - Google Patents
Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof Download PDFInfo
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- CN102008084A CN102008084A CN2010105104668A CN201010510466A CN102008084A CN 102008084 A CN102008084 A CN 102008084A CN 2010105104668 A CN2010105104668 A CN 2010105104668A CN 201010510466 A CN201010510466 A CN 201010510466A CN 102008084 A CN102008084 A CN 102008084A
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Abstract
The invention discloses an ultrahigh-pressure low-temperature sterilization method for processed meat products and application thereof. The method is suitable for directly edible foods or foods which are edible after being heated and cooked and are made of edible livestock, aquatic products and aquatic byproducts serving as major raw materials. The defects of degraded eating quality, flavor and nutrition of the conventional high-temperature meat product are overcome, high eating quality of the processed meat products is kept well, the meat products has high elasticity and good chewing mouthfeel and are fresh, tender and juicy and the shelf life of the meat products is far longer than the processed meat products which are not sterilized under an ultrahigh pressure. The method can be applied to ultrahigh-pressure low-temperature sterilization of packaged processed meat products which are mainly made of livestock and aquatic raw materials and need heating and cooking before being eaten as well as cooked processed meat products which are mainly made of livestock and aquatic raw materials.
Description
Technical field
The present invention relates to meat product processing technology field, specifically, the processing and the superelevation that relate to a kind of flavoured meat goods are forced down the Warm sterilization technology.
Background technology
The flavoured meat goods are meant that with edible livestock and poultry and aquatic products and byproduct thereof be primary raw material, add certain auxiliary material and flavoring and the convenient conditioning goods without slaking made, need further slaking before edible; Or adopt boil, frying, steam, a kind of or several technology combinations such as fried, sootiness, again through sterilization processing obtain having certain characteristic, certain local flavor, direct-edible or after heating edible again meat product.
Difference according to pasteurization temperature in the meat products production can be divided into meat products two kinds of high temperature meat product and low-temperature meat products.High temperature meat product refers generally to the meat products through HTHP processing, and the pasteurization temperature is more than 120 ℃.Low-temperature meat product is meant under normal pressure and makes the central temperature of meat products reach 65～85 ℃ meat products by process such as steaming, boil, smoke, bake.
The high temperature meat product long shelf-life is beneficial to long-distance transport and preservation, but because of the heating-up temperature height, the excessive sex change of protein, meat fiber elasticity variation, meat is shaky, with overdone flavor, has lost intrinsic local flavor and nutritive value; Low-temperature meat product in process, the sex change of protein appropriateness, meat is solid, high resilience has chewiness, fresh and tender succulence, kept former nutritious and excellent flavor to greatest extent, but the low-temperature meat product shelf-life is shorter relatively, is not easy to transport for long-distance at normal temperatures and preservation.
Therefore, research safety, low-temperature meat product sterilization technology and comprehensive preservation method efficiently, make meat products in process, keep former nutritious and excellent flavor to greatest extent, again rational shelf life can be arranged, be the important content of meat products research, and closely related with the quality that guarantees people's current consumption meat products.
Summary of the invention
The objective of the invention is to overcome the deficiency of sterilization technology in the existing meat products processing, a kind of preconditioned meat products hyperpressure low-temperature sterilization method is provided.
Another object of the present invention provides the application of described method.
Purpose of the present invention is achieved by the following technical programs:
A kind of preconditioned meat products hyperpressure low-temperature sterilization method is provided, may further comprise the steps:
(1) raw meat is added certain auxiliary material and flavoring, prepare without the convenience of slaking according to the common process low-temperature salting and nurse one's health goods, need further slaking before eating; Also raw meat can be added certain auxiliary material and flavoring, prepare flavoured meat goods direct-edible or that after adding thermal maturation, eat according to common process;
(2) the flavoured meat goods are packed into packing container vacuumizes or thermal exhaust after seal; Or the flavoured meat goods are packed into while hot seal after packing container forms certain vacuum;
(3) carry out hyperpressure low-temperature sterilization after packaged flavoured meat goods being inserted conventional ultrahigh-pressure sterilization equipment.
The described raw material of step (1) comprises raw meat and edible adjuvant; Described raw meat comprises the byproduct of edible livestock and poultry meat or aquatic products or livestock and poultry meat, aquatic products; Described raw meat also can be pickled tumbling under the low temperature below 10 ℃ after adding auxiliary material.
The gross weight of the described edible adjuvant of step (1) accounts for raw meat gross weight 2.0%～80%.The auxiliary material here is except salt, sucrose, soybean protein, starch, edible glue, protease, the vitamin C (V of routine
C), pepper powder, monosodium glutamate, five-spice powder, perfect powder aniseed powder or other utilize outside one or more the mixture in the liquid or powdery seasonings that natural flavouring produces, also comprise other flavorings that culinary art is required, for example edible oil, soy sauce, vinegar, green onion, ginger, garlic or the like, also comprise vegetables or other culinary art batching, for example batchings such as bean curd, fresh kidney beans, auricularia auriculajudae, Xi Lanhua, potato, eggplant, tomato, auricularia auriculajudae, mushroom and sea-tangle that some batchings for example can be cooked with livestock and poultry meat and aquatic products.Wherein the consumption of flavoring is with reference to routine.
The described packing container of step (2) can be the flexible packing material that high voltage bearing plastics, plastic-aluminum, paper etc. meet food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries.
After flavoured meat goods after step (3) will be packed place ultrahigh-pressure sterilization equipment, can be according to kind, characteristics and the expectation shelf life of flavoured meat goods, adjust the temperature and pressure and the sterilizing time of ultrahigh-pressure sterilization equipment, usually design temperature is between 24 ℃ of (room temperature)～90 ℃, pressure is between 100～1000Mpa, time is 5～50min, can effectively reach the cold sterilization purpose and keep the quality of meat products.
The inventive method can be applicable to the cold sterilization based on the flexible package semi-finished product food of livestock and poultry and raw materials of marine products and cooking food cooking bag, comprises conditioning instant food for preparing not slaking or the application for preparing slaking conditioning food aspect; The conditioning instant food of described not slaking, for example slaking chicken leg etc. not needs after adding thermal maturation edible again before the conditioning instant food of the not slaking of hyperpressure low-temperature sterilization uses; Described slaking conditioning food comprises boiled chicken with parsley, stirfried bean curd in hot sauce, homely shredded pork and eggs with dired mushroom or stewed fish with brown sauce piece or the like, and the slaking conditioning food of hyperpressure low-temperature sterilization can directly eat, and need not slaking after also can heating and direct eating.
Compared with prior art, the present invention has following beneficial effect:
(1) compares with traditional meat products high-temperature sterilization technique, meat products sterilization processing after the present invention adopts the hyperpressure low-temperature sterilization technology to premodulated, not only overcome the conventional high-temperature meat products shaky because of the excessive sex change of heating-up temperature high protein, meat fiber elasticity variation, meat, with the bigger shortcoming of overdone flavor, local flavor and nutritive loss, and the meat products high resilience after the sterilization processing and chewiness, fresh and tender succulence, eutrophy and long shelf life;
(2) compare with cold sterilization methods such as existing hot water, steam, steam mixing, the present invention adopts the meat products after the hyperpressure low-temperature sterilization technology sterilization processing, has kept low-temperature meat product high resilience and chewiness, fresh and tender succulence and mn characteristic basically.
The present invention can be used for the cold sterilization based on the flexible package semi-finished product food of livestock and poultry and raw materials of marine products and cooking food cooking bag.
Description of drawings
" boiled chicken with parsley " technology for processing meat food flow chart 1 that Fig. 1 hyperpressure low-temperature sterilization is handled
Processing process Fig. 2 of Fig. 2 hyperpressure low-temperature sterilization boiled chicken with parsley
Fig. 3 hyperpressure low-temperature sterilization potato burns processing process Fig. 3 of chop
Processing process Fig. 4 of Fig. 4 hyperpressure low-temperature sterilization daily life of a family shredded pork and eggs with dired mushroom
Processing process Fig. 5 of Fig. 5 hyperpressure low-temperature sterilization stewed fish with brown sauce piece
Fig. 6 hyperpressure low-temperature sterilization preconditioned is processing process Fig. 6 of adding of slaking chicken leg not
The specific embodiment
Further describe the present invention below in conjunction with specific embodiment.
" boiled chicken with parsley " meat products that embodiment 1 hyperpressure low-temperature sterilization is handled
Processing process figure as shown in Figure 1.
(1) cleaned chicken, killed or stripped feather off is cut after according to the common process shortening, smear the assistant taste substance, the assistant taste substance is that ginger young pilose antler, garlic solvent, very light blue silk, refined salt are added the peanut oil that boils in a subtle way;
(2) smear behind the assistant taste substance pack chicken into packing container vacuumize or thermal exhaust after seal;
Packing container can adopt high voltage bearing plastics, plastic-aluminum, paper etc. to meet the flexible packing material of food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries;
(3) after being inserted ultrahigh-pressure sterilization equipment, packaged flavoured meat goods carry out cold sterilization.
If the shortening boiled chicken with parsley of 200g, vacuumize after the packing that (2～10Mpa), ultrahigh-pressure sterilization 20min promptly under room temperature, the pressure 300Mpa condition.
Boiled chicken with parsley high resilience and chewiness, fresh and tender succulence, eutrophy, shelf life extended to 12～60 days by traditional 2～3 days when 10 ℃ of following temperature were preserved.
" boiled chicken with parsley " meat products that embodiment 2 hyperpressure low-temperature sterilizations are handled
Processing process figure as shown in Figure 2.
(1) cleaned chicken, killed or stripped feather off is cut after according to the common process shortening;
Assistant taste substances such as ginger young pilose antler, very light blue silk, refined salt are added the peanut oil that boils in a subtle way;
(2) chicken after will cutting pack that packing container vacuumizes into or thermal exhaust after seal;
To smear the assistant taste substance packing container sealed after being vacuumized of packing into;
Packing container can adopt high voltage bearing plastics, plastic-aluminum, paper etc. to meet the flexible packing material of food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries;
(3) packaged chicken after inserting ultrahigh-pressure sterilization equipment, taste substance is carried out cold sterilization with helping.
(2) smear assistant taste substance can be applied in the chicken surface before packing after, together with chicken ultrahigh-pressure sterilization together; Can and smear also that the assistant taste substance is packed respectively, ultrahigh-pressure sterilization respectively with boiled chicken with parsley, when edible by consumer oneself adding flavoring.
Shortening boiled chicken with parsley about 200g, vacuumize after the packing (2～10Mpa), ultrahigh-pressure sterilization 12min under room temperature, pressure 300Mpa;
Smearing of 50g vacuumize after the assistant taste substance packing (2～10Mpa), ultrahigh-pressure sterilization 20min under room temperature, pressure 300Mpa;
When the consumer eats with boiled chicken with parsley with after smearing assistant taste substance taking apart respectively, high-ranking officer's taste substance is applied on the chicken nugget edible, boiled chicken with parsley high resilience and chewiness, fresh and tender succulence, eutrophy, shelf life extended to 12～60 days by traditional 2～3 days when 10 ℃ of following temperature were preserved.
The processing of embodiment 3 hyperpressure low-temperature sterilizations " potato burning chop "
1. supplementary material
(1) raw material: Pig spareribs
(2) auxiliary material: potato, carrot, bean paste sauce, chilli, Chinese prickly ash, aniseed, salt, rock sugar, soy sauce, vinegar etc.
2. processing technology
Flow chart as shown in Figure 3.
(1) with pork chop and auxiliary material according to the common process shortening;
Present embodiment is that cleaned pork chop is cut off, and crosses to add behind the boiling water drainage to stew after the auxiliary material fryings such as vegetable oil, thick broad-bean sauce, chilli, Chinese prickly ash, aniseed, rock sugar, sauce oil and vinegar turn over and boils, and adds carrot and potato and stewes and boils, and stewes and boils the time with reference to routine;
(2) stew that well-done potato chop packs that packing container vacuumizes into or thermal exhaust after seal;
Or the potato chop packed into while hot seal after packing container forms certain vacuum;
Packing container can adopt high voltage bearing plastics, plastic-aluminum, paper etc. to meet the flexible packing material of food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries;
(3) packaged potato chop is inserted ultrahigh-pressure sterilization equipment after, ultrahigh-pressure sterilization equipment carries out cold sterilization.
The shortening potato of 200g burns chop, and ultrahigh-pressure sterilization 20min is promptly under 50 ℃ of temperature, pressure 800Mpa behind 55 ℃ of hot packings.
Unpacking was instant or heating back edible, high resilience of meat meat and fish dishes and chewiness, fresh and tender succulence, eutrophy, room temperature storage shelf life 1～3 month when the consumer ate; Shelf life was 3～6 months when 10 ℃ of following temperature were preserved.
The processing of embodiment 4 hyperpressure low-temperature sterilizations " homely shredded pork and eggs with dired mushroom "
1. supplementary material
(1) raw material: pig tenterloin
(2) auxiliary material: extra dry white wine back of the body auricularia auriculajudae, dried chrysanthemum, cucumber, shallot, egg;
Condiment: cooking wine, soy sauce, salt, sesame oil, starch, sugar, water-starch.
2. processing technology
Processing process figure as shown in Figure 4.
(1) according to common process shortening daily life of a family shredded pork and eggs with dired mushroom;
Present embodiment is that auricularia auriculajudae, chrysanthemum bubble are sent out and cleaned; After stirring evenly, egg, clear water and cooking wine fries; The section of pig tenterloin adds cooking wine and starch is pickled back adding auricularia auriculajudae, chrysanthemum, scrambled eggs, soy sauce, salt, sugar, added the cucumber slice frying, thicken soup, and the frying time is all with reference to conventional;
(2) the homely shredded pork and eggs with dired mushroom that frying is good pack that packing container vacuumizes into or thermal exhaust after seal;
Or homely shredded pork and eggs with dired mushroom packed into while hot seal after packing container forms certain vacuum;
Packing container can adopt high voltage bearing plastics, plastic-aluminum, paper etc. to meet the flexible packing material of food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries;
(3) after being inserted ultrahigh-pressure sterilization equipment, packaged homely shredded pork and eggs with dired mushroom carries out cold sterilization.
The shortening daily life of a family shredded pork and eggs with dired mushroom of 200g, packing, (3～4Mpa), ultrahigh-pressure sterilization 20min is promptly under 60 ℃ of temperature, the pressure 800Mpa for vacuumizing and exhausting.
Unpacking was instant or heating back edible, high resilience of meat meat and fish dishes and chewiness, fresh and tender succulence, eutrophy, room temperature storage shelf life 1～3 month when the consumer ate; Shelf life was 3～6 months when 10 ℃ of following temperature were preserved.
The processing of embodiment 5 hyperpressure low-temperature sterilizations " stewed fish with brown sauce piece "
1. supplementary material
(1) raw material: black carp or grass carp
(2) auxiliary material: ripe bamboo shoot sheet, bruised ginger, onion parts, white sugar, soy sauce, monosodium glutamate, Shaoxing rice wine, vegetable oil, wet starch.
2. processing technology
Processing process figure as shown in Figure 5.
(1) according to common process cooked fish piece;
Present embodiment is that fish is cut into piece, and fry adds bruised ginger, Shaoxing rice wine, soy sauce, sugar and boiling water shortening to receiving juice, with thicken soup after onion parts, the monosodium glutamate; Fry and frying time are all with reference to conventional;
(2) fish that frying is good packaged go into that packing container vacuumizes or thermal exhaust after seal;
Or the fish piece packed into while hot seal after packing container forms certain vacuum;
Packing container can adopt high voltage bearing plastics, plastic-aluminum, paper etc. to meet the flexible packing material of food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries;
(3) after being inserted ultrahigh-pressure sterilization equipment, packaged fish piece carries out cold sterilization.
The shortening stewed fish with brown sauce piece of 200g, behind 55 ℃ of bag hot chargings, ultrahigh-pressure sterilization 15min promptly under 50 ℃, pressure 300Pa.
The flesh of fish is delicious, high resilience and chewiness, fresh and tender succulence, eutrophy, and shelf life was 30～90 days when 10 ℃ of following temperature were preserved.
The processing of embodiment 6 hyperpressure low-temperature sterilizations " preconditioned is the slaking chicken leg not "
1. supplementary material
(1) raw material: fryer leg
(2) auxiliary material: composite phosphate, egg, starch;
Condiment: salt, sugar, cooking wine, soy sauce.
2. processing technology
Processing process figure as shown in Figure 6.
(1) chicken leg is cleaned up, add composite phosphate, salt, sugar, cooking wine, soy sauce, stir, low-temperature salting below 10 ℃ 6～12 hours, tumbling added egg white and starch after 1～2 hour, was pickling tumbling below 10 ℃ 10～30 minutes again;
(2) chicken leg that frying the is good packing container of packing into, sealed after being vacuumized;
Packing container can adopt high voltage bearing plastics, plastic-aluminum, paper etc. to meet the flexible packing material of food requirement, and its shape can be the material of circular, square, triangle, rhombus, heart or other various geometries;
(3) after being inserted ultrahigh-pressure sterilization equipment, packaged chicken leg carries out cold sterilization.
200g pickles chicken leg, packing, and (2～4Mpa), ultrahigh-pressure sterilization 20min is promptly under the room temperature, under the pressure 500Mpa for vacuumizing and exhausting.Shelf life extended to 14～21 days by 2～3 days when 10 ℃ of following temperature were preserved.
Before the consumer is edible, need be according to conventional method fry, or barbecue to ripe be edible.Chicken leg high resilience that fry or barbecue are extremely ripe and chewiness, fresh and tender succulence, eutrophy.
Claims (9)
1. a flavoured meat goods hyperpressure low-temperature sterilization method is characterized in that comprising the steps:
(1) raw material is prepared flavoured meat goods direct-edible or that eat again according to common process after adding thermal maturation;
(2) the flavoured meat goods are packed into packing container vacuumizes or thermal exhaust after seal; Or with the packing container vacuum seal of packing into while hot of flavoured meat goods;
(3) with packaged flavoured meat goods hyperpressure low-temperature sterilization; The temperature of described hyperpressure low-temperature sterilization is 24 ℃～90 ℃, and pressure is 100～1000Mpa, and sterilizing time is 5～50min.
2. flavoured meat goods super-high-pressure sterilizing method as claimed in claim 1 is characterized in that the described raw material of step (1) comprises raw meat and edible adjuvant; Described raw meat comprises the byproduct of edible livestock and poultry meat or aquatic products or livestock and poultry meat, aquatic products.
3. flavoured meat goods super-high-pressure sterilizing method as claimed in claim 2 is characterized in that the gross weight of described edible adjuvant accounts for raw meat gross weight 2.0%～80%.
4. flavoured meat goods super-high-pressure sterilizing method as claimed in claim 2 is characterized in that described auxiliary material comprises flavoring and batching; Described batching comprises vegetables.
5. flavoured meat goods super-high-pressure sterilizing method as claimed in claim 1 is characterized in that the described packing container of step (2) is high voltage bearing flexible packing material.
6. the application of the described method of claim 1 is characterized in that being applied to the sterilization processing based on the flexible packaging food and the cooking food cooking bag of livestock and poultry meat and raw materials of marine products.
7. as the application of method as described in the claim 6, it is characterized in that being applied to prepare the conditioning instant food or the slaking conditioning food of not slaking.
8. as the application of method as described in the claim 7, the conditioning instant food that it is characterized in that described not slaking is slaking chicken leg not.
9. as the application of method as described in the claim 6, it is characterized in that described slaking conditioning food is that boiled chicken with parsley, potato burn chop, homely shredded pork and eggs with dired mushroom or stewed fish with brown sauce piece.
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