CN102008084B - 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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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, relate to a kind of processing and hyperpressure low-temperature sterilization technology of processed meat products.
Background technology
Processed meat products refers to take edible livestock and poultry and aquatic products and byproduct thereof as primary raw material, adds certain auxiliary material and flavoring and the convenient conditioning goods without slaking made, needs further slaking before edible; Or adopt boil, frying, steam, one or several technique combinations such as fried, sootiness, then through sterilization processing obtain thering is certain characteristic, certain local flavor, direct-edible or after heating edible meat product again.
In producing according to meat products, the difference of pasteurization temperature, 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 pasteurization temperature is more than 120 ℃.Low-temperature meat product refers under normal pressure by process such as steaming, boil, smoke, bake, makes the central temperature of meat products reach the meat products of 65～85 ℃.
High temperature meat product long shelf-life, is beneficial to long-distance transport and preservation, but because heating-up temperature is high, the excessive sex change of protein, meat fiber elasticity variation, meat is shaky, with overdone taste, 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 to greatest extent former nutritious and excellent flavor, but the low-temperature meat product shelf-life is relatively short, is not easy to transport for long-distance at normal temperatures and preservation.
Therefore, research safety, efficient low-temperature meat product sterilization technology and comprehensive fresh-keeping method, make meat products in process, keep to greatest extent former nutritious and excellent flavor, can there is rational shelf life again, 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 deficiency that the object of the invention is to overcome sterilization technology in existing meat products processing, provides a kind of preconditioned meat products hyperpressure low-temperature sterilization method.
Another object of the present invention is to provide the application of described method.
Object of the present invention is achieved by the following technical programs:
A kind of preconditioned meat products hyperpressure low-temperature sterilization method is provided, comprises the following steps:
(1) raw meat is added to certain auxiliary material and flavoring, according to common process low-temperature salting, prepare the convenient conditioning goods without slaking, before eating, need further slaking; Also raw meat can be added to certain auxiliary material and flavoring, according to common process prepare direct-edible or after adding thermal maturation edible processed meat products;
(2) processed meat products is packed into packing container vacuumizes or thermal exhaust after seal; Or processed meat products is packed into while hot after packing container forms certain vacuum and sealed;
(3) after being inserted to conventional ultrahigh-pressure sterilization equipment, packaged processed meat products carries out hyperpressure low-temperature sterilization.
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 after adding auxiliary material under the low temperature below 10 ℃.
The gross weight of the described edible adjuvant of step (1) accounts for raw meat gross weight 2.0%～80%.The auxiliary material is here except conventional salt, sucrose, soybean protein, starch, edible glue, protease, vitamin C (V
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 etc., also comprise vegetables or other culinary art batchings that some batchings for example can be cooked with livestock and poultry meat together with aquatic products, batchings such as bean curd, fresh kidney beans, auricularia auriculajudae, Xi Lanhua, potato, eggplant, tomato, auricularia auriculajudae, mushroom and sea-tangle.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.
Step (3) is placed in the processed meat products after packing after ultrahigh-pressure sterilization equipment, can be according to the kind of processed meat products, feature and expectation shelf life, adjust temperature and pressure and the sterilizing time of ultrahigh-pressure sterilization equipment, conventionally design temperature is between 24 ℃ of (room temperature)～90 ℃, pressure is between 100～1000Mpa, time is 5～50min, can effectively reach cold sterilization object and keep the quality of meat products.
The inventive method can be applicable to take livestock and poultry and raw materials of marine products is main flexible package semi-finished product food and the cold sterilization of cooking food cooking bag, comprises the conditioning instant food of preparing not slaking or the application of preparing slaking conditioning food aspect; The conditioning instant food of described not slaking, such as slaking chicken leg not etc., the conditioning instant food of the not slaking of hyperpressure low-temperature sterilization needs after adding thermal maturation edible again before using; 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 etc., and the slaking conditioning food of hyperpressure low-temperature sterilization can directly eat, directly edible without slaking after also can heating.
Compared with prior art, the present invention has following beneficial effect:
(1) compare with traditional meat products high-temperature sterilization technique, meat products sterilization processing after the present invention adopts hyperpressure low-temperature sterilization technology to premodulated, not only overcome conventional high-temperature meat products because the excessive sex change of heating-up temperature high protein, meat fiber elasticity variation, meat are shaky, with the larger shortcoming of overdone taste, local flavor and nutritive loss, and the meat products high resilience after sterilization processing and chewiness, fresh and tender succulence, eutrophy and longer shelf life;
(2) compare with cold sterilization methods such as existing hot water, steam, steam mixing, the present invention adopts the meat products after hyperpressure low-temperature sterilization technology sterilization processing, has substantially kept low-temperature meat product high resilience and chewiness, fresh and tender succulence and mn characteristic.
The present invention can be used for take livestock and poultry and raw materials of marine products is that main flexible package semi-finished product food and cooking food arranged the cold sterilization wrapping.
Accompanying drawing explanation
" boiled chicken with parsley " technology for processing meat food flow chart 1 that Fig. 1 hyperpressure low-temperature sterilization is processed
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 processing process Fig. 6 that slaking chicken leg does not add
The specific embodiment
Below in conjunction with specific embodiment, further describe the present invention.
" boiled chicken with parsley " meat products that embodiment 1 hyperpressure low-temperature sterilization is processed
Processing process figure as shown in Figure 1.
(1) cleaned chicken, killed or stripped feather off is cut after according to common process shortening, smear assistant taste substance, assistant taste substance is that ginger young pilose antler, garlic solvent, Bulbus Allii Fistulosi silk, refined salt are added to the peanut oil that boils in a subtle way;
(2) smear pack chicken into packing container vacuumize after assistant taste substance 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 to ultrahigh-pressure sterilization equipment, packaged processed meat products carries out cold sterilization.
If the shortening boiled chicken with parsley of 200g vacuumizes (2～10Mpa) after packing, ultrahigh-pressure sterilization 20min and get final product under room temperature, pressure 300Mpa condition.
Boiled chicken with parsley high resilience and chewiness, fresh and tender succulence, eutrophy, during 10 ℃ of following temperature storages, shelf life extended to 12～60 days by traditional 2～3 days.
" boiled chicken with parsley " meat products that embodiment 2 hyperpressure low-temperature sterilizations are processed
Processing process figure as shown in Figure 2.
(1) cleaned chicken, killed or stripped feather off is cut after according to common process shortening;
The assistant taste substances such as ginger young pilose antler, Bulbus Allii Fistulosi silk, refined salt are added to the peanut oil that boils in a subtle way;
(2) chicken after cutting is packed into packing container vacuumizes or thermal exhaust after seal;
To smear assistant taste substance and pack packing container sealed after being vacuumized 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 is carried out to cold sterilization with helping after taste substance is inserted ultrahigh-pressure sterilization equipment.
(2) smear assistant taste substance and can before packing, be applied in behind chicken surface, together with chicken ultrahigh-pressure sterilization together; Also can and smear assistant taste substance and pack respectively, distinguish ultrahigh-pressure sterilization boiled chicken with parsley, when edible, by consumer oneself, add flavoring.
The shortening boiled chicken with parsley of 200g left and right, vacuumizes (2～10Mpa), ultrahigh-pressure sterilization 12min under room temperature, pressure 300Mpa after packing;
Smearing after assistant taste substance is packed of 50g vacuumizes (2～10Mpa), ultrahigh-pressure sterilization 20min under room temperature, pressure 300Mpa;
When consumer is edible by boiled chicken with parsley with after smearing assistant taste substance taking apart respectively, high-ranking officer's taste substance is applied on chicken nugget edible, boiled chicken with parsley high resilience and chewiness, fresh and tender succulence, eutrophy, during 10 ℃ of following temperature storages, shelf life extended to 12～60 days by traditional 2～3 days.
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) by pork chop and auxiliary material according to common process shortening;
The present embodiment is that cleaned pork chop is cut off, and crosses to add after boiling water drainage 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 stewes and boil, and adds carrot and potato to stew 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 potato chop is packed into while hot after packing container forms certain vacuum and sealed;
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 after ultrahigh-pressure sterilization equipment, ultrahigh-pressure sterilization equipment carries out cold sterilization.
The shortening potato of 200g burns chop, after 55 ℃ of hot packings under temperature 50 C, pressure 800Mpa ultrahigh-pressure sterilization 20min and get final product.
Edible after the instant or heating of unpacking when consumer is edible, the high resilience of meat meat and fish dishes and chewiness, fresh and tender succulence, eutrophy, room temperature storage shelf life 1～3 month; During 10 ℃ of following temperature storages, shelf life is 3～6 months.
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: dry white back fungus, dry 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;
The present embodiment is that auricularia auriculajudae, chrysanthemum bubble are sent out and cleaned; After stirring evenly, egg, clear water and cooking wine fries; After the section of pig tenterloin adds cooking wine and starch to pickle, add auricularia auriculajudae, chrysanthemum, scrambled eggs, soy sauce, salt, sugar, add cucumber slice frying, thicken soup, 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 is packed into while hot after packing container forms certain vacuum and sealed;
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 to 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, vacuumizing and exhausting (3～4Mpa), ultrahigh-pressure sterilization 20min and get final product under temperature 60 C, pressure 800Mpa.
Edible after the instant or heating of unpacking when consumer is edible, the high resilience of meat meat and fish dishes and chewiness, fresh and tender succulence, eutrophy, room temperature storage shelf life 1～3 month; During 10 ℃ of following temperature storages, shelf life is 3～6 months.
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;
The 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, monosodium glutamate; Fry and frying time are all with reference to conventional;
(2) frying is good fish is packaged enter that packing container vacuumizes or thermal exhaust after seal;
Or fish piece is packed into while hot after packing container forms certain vacuum and sealed;
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 to ultrahigh-pressure sterilization equipment, packaged fish piece carries out cold sterilization.
The shortening stewed fish with brown sauce piece of 200g, after 55 ℃ of bag hot chargings, ultrahigh-pressure sterilization 15min and get final product under 50 ℃, pressure 300Pa.
The flesh of fish is delicious, high resilience and chewiness, fresh and tender succulence, eutrophy, and during 10 ℃ of following temperature storages, shelf life is 30～90 days.
The processing of embodiment 6 hyperpressure low-temperature sterilizations " preconditioned is slaking chicken leg not "
1. supplementary material
(1) raw material: broiler 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, below 10 ℃, low-temperature salting is 6～12 hours, and tumbling, after 1～2 hour, adds egg white and starch, then pickles below tumbling 10～30 minutes at 10 ℃;
(2) chicken leg that frying is good packs packing container 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 to ultrahigh-pressure sterilization equipment, packaged chicken leg carries out cold sterilization.
200g pickles chicken leg, packing, vacuumizing and exhausting (2～4Mpa), ultrahigh-pressure sterilization 20min and get final product under room temperature, under pressure 500Mpa.During 10 ℃ of following temperature storages, shelf life extended to 14～21 days by 2～3 days.
Before consumer is edible, need to be according to conventional method fry, or barbecue to ripe be edible.The chicken leg high resilience that fry or barbecue are extremely ripe and chewiness, fresh and tender succulence, eutrophy.
Claims (2)
1. a slaking processed meat products hyperpressure low-temperature sterilization method, is characterized in that comprising the steps:
(1) raw material is prepared to direct-edible or edible processed meat products after adding thermal maturation again according to common process;
(2) processed meat products is packed into packing container vacuumizes or thermal exhaust after seal; Or pack while hot processed meat products into packing container vacuum seal;
(3) by packaged processed meat products 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;
Wherein, the described raw material of step (1) comprises raw meat and edible adjuvant; Described raw meat is selected from the byproduct of edible livestock and poultry meat or aquatic products or livestock and poultry meat, aquatic products;
Described auxiliary material comprises flavoring and batching; Described batching comprises vegetables;
The gross weight of described edible adjuvant accounts for raw meat gross weight 2.0%～80%;
Described slaking processed meat products is that boiled chicken with parsley, potato burn chop, homely shredded pork and eggs with dired mushroom or stewed fish with brown sauce piece;
When slaking processed meat products is boiled chicken with parsley, the condition of hyperpressure low-temperature sterilization is: ultrahigh-pressure sterilization 20min under room temperature, pressure 300MPa condition;
When slaking processed meat products is potato burning chop, the condition of hyperpressure low-temperature sterilization is: ultrahigh-pressure sterilization 20min under temperature 50 C, pressure 800MPa;
When slaking processed meat products is homely shredded pork and eggs with dired mushroom, the condition of hyperpressure low-temperature sterilization is: ultrahigh-pressure sterilization 20min under temperature 60 C, pressure 800MPa;
When slaking processed meat products is stewed fish with brown sauce piece, the condition of hyperpressure low-temperature sterilization is: ultrahigh-pressure sterilization 15min under 50 ℃, pressure 300MPa.
2. processed meat products 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.
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| C06 | Publication | ||
| PB01 | Publication | ||
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