CN102057980A - Method for performing flexible sterilization on cooked dishes at room temperature - Google Patents
Method for performing flexible sterilization on cooked dishes at room temperature Download PDFInfo
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- CN102057980A CN102057980A CN2010105741469A CN201010574146A CN102057980A CN 102057980 A CN102057980 A CN 102057980A CN 2010105741469 A CN2010105741469 A CN 2010105741469A CN 201010574146 A CN201010574146 A CN 201010574146A CN 102057980 A CN102057980 A CN 102057980A
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Abstract
The invention relates to a method for performing flexible sterilization on cooked dishes at room temperature, belonging to the technical field of vegetable product processing. The method mainly comprises the following steps: performing cleaning, shredding and nano silver coating on vegetable raw material, frying according to a formula, then adding preservatives of potassium sorbite, nisin and the like, performing vacuum packaging, and performing flexible thermal sterilization. The method in the invention has the advantages that cooked vegetable products with high quality and long quality guarantee period can be obtained by the following operations: 1) nano silver, nisin and potassium sorbate are compounded, so that the antibacterial spectrum is expanded and sterilization strength is weakened; and 2) the flexible sterilization way of pasteurization is adopted, and damages of high temperature to nutrient components and tissue structure of vegetable can be greatly reduced, so that the vegetable products with bacterium resistance and quality guarantee can be obtained while the shelf life of the products is ensured.
Description
Technical field
A kind of method that reduces the vegetable product sterilization intensity relates to the vegetable product process for sterilizing, is mainly used in the sterilization of vacuum-packed shortening vegetable product, belongs to the vegetable product processing technique field.
Background technology
Shortening garnishes are emerging in the last few years a kind of convenience type food, and it is subjected to liking of consumers in general deeply with instant, characteristics such as nutritious.The shortening garnishes have very big nutritive value, and at first, it is used for seasoning, has tasty and refreshing greasy, the orectic effect of separating; Secondly, wherein contained organic acid and its esters can generate alkaline mineral matter after by human consumption, can regulate the interior acid-base balance of human body, prevent the acid higher of blood.The shortening garnishes are nutritious, lovely luster, and sweet salty appropriateness, instant edible is the first-selected food of travelling at home.At present, the shortening garnishes kind of selling on the market is less, and shelf life of products is short, and through behind the high-intensity heat sterilization, the institutional framework of product is destroyed, and flavor loss is serious, and mouthfeel is not good enough.Therefore, the quality of shortening vegetable product be improved, sterilization intensity must be reduced.Only in this way could further open up markets, enlarge the producing and selling scale, improve economic benefit of enterprises.
But pasteurization is a not only kill pathogens but also can keep the constant sterilization of nutriment local flavor in the article of the lower temperature of a kind of utilization.It is that to utilize pathogen be not very heat-resisting characteristics, handles with suitable temperature and temperature retention time, and it is all killed, and only keeps harmless or useful, more heat-resisting bacterium of fraction or gemma.Pasteurize can make pathogenic microorganisms death such as Brucella, bacillus, shigella dysenteriae, typhoid bacillus, makes total number of bacteria reduce 90%～95%, thereby plays the minimizing transmission, prolongs the effect of shelf life of products.
Nano Silver is the silver-colored particulate of Nano grade, has superpower antibacterial ability, but pathogenic microorganisms such as kill bacteria, fungi, mycoplasma, Chlamydia.The effect of nano silver coating has continuation, can also continue to act on other bacteriums after nano-Ag particles oozes out from bacterium, and action effect stable, can not be subjected to factor affecting such as temperature, pressure, can control the microorganism in the following process process.But simple use nano silver coating is difficult to control of microorganisms in safe range, therefore, needs to suppress microbial growth jointly in conjunction with anticorrisive agents such as other sterilization process such as pasteurize, interpolation potassium sorbate and nisins.
Nisin (Nisin), claim galactococcus peptide or streptococcus lactis peptide again, it is the micromolecule polypeptide material that in metabolic process, synthesizes and secrete by some streptococcus lactis that belongs to N type serum (Lactococcus lactis) with very strong bactericidal action, belong to a kind of of microbial source natural biological antiseptic agent, it is degraded by some pepsins and the trypsase of human body alimentary canal easily, can not accumulate in vivo and causes bad reaction.Its LD
50Be worth quite, and color of food etc. had no adverse effects with salt.Nisin mainly has very strong inhibitory action to gram-positive bacteria such as staphylococcus, streptococcus, micrococcus luteus, lactobacillus, bacillus etc.When actings in conjunction such as it and other anticorrisive agents such as potassium sorbate, EDTA, natamycin, can enlarge its fungicidal spectrum.In recent years, Nisin all is used widely in food industry, as is used for dairy products, meat products and tin product.
Potassium sorbate is a kind of new food additive, and it can participate in human body metabolism, and oxidation generates carbon dioxide and water, and is harmless, has advantages such as efficient, nontoxic, stable, easy dissolving, and can effectively suppress the growth of bacterium, mould and saccharomycete etc.The anticorrisive agent that the food of selling on the market such as hot pickled mustard tube are commonly used is a benzoic acid and sodium benzoate at present, it is cheap, applied range, but its toxicity is higher, be 40 times more than of potassium sorbate, and antiseptic effect only is 1/10～1/5 of a potassium sorbate, and security does not ensure, is therefore replaced by sorbic acid and potassium sorbate just gradually.
Nisin mainly suppresses gram-positive bacterium and the stronger spore gemma of hear resistance, and potassium sorbate mainly suppresses the growth of Gram-negative bacteria and mould, yeast.Therefore composite by nisin and potassium sorbate, the expansion scope of restraining fungi lowers sterilization intensity; Because both act on the different parts of same microorganism, therefore can play the effect of Synergistic biocidal simultaneously, thereby the reduction sterilization intensity so both can reduce the influence of high temperature sterilization to the nisin activity, made it play bacteriostasis; Can prevent that again vegetable tissue from being destroyed.
The purpose of this research is the optimum condition that the optimum of condition, nisin and the potassium sorbate of definite nano silver coating processing adds concentration and pasteurize, provides reliable foundation for instructing reality to produce.
Aspect the anticorrosion and preservation that makes things convenient for prepared food, Zhu Zhongnan etc. have invented a kind of technological method for processing (Chinese invention patent of Semen Lablab Album, the patent No.: 200610025854.0), it adopts biotechnology and traditional diamond-making technique to combine, the bright beans of Semen Lablab Album is processed into the soft package instant product, undertaken composite by adding 0.3g/kg potassium sorbate and 0.3g/kgNisin, the Semen Lablab Album color and luster of producing is pure, mouthfeel is tender, unique flavor, but anticorrisive agent interpolation total amount is bigger, is unfavorable for consumer's health.Xiao Kaijun etc. have invented a kind of preserving method for soft package of Guangdong dishes (Chinese invention patent, the patent No.: 02115196.2), adopt biological antiseptic and the anticorrosion flexible sterilization mode that combines of physics, prolonged the shelf life of product largely.Wherein, biological antiseptic is to utilize bioactive ingredients such as natural flavor extract, lysozyme, nisin to kill or suppress microorganism, and physics is anticorrosion to be to come sterilization by the combination in microwave, electric field and magnetic field.This comprehensive method for disinfection can be realized safety effect preferably, and can keep original local flavor of Guangdong dishes and mouthfeel preferably.But, relate to the application of microwave, magnetic field and electric field, the experimental cost height, energy consumption is big.
Summary of the invention
The object of the present invention is to provide a kind of security that can guarantee vegetable product, can improve the method for vegetable product quality again, thereby reduce the drawback that commercial sterilization brings greatly, improve the quality of vacuum-packed vegetable product, help enterprise to enlarge market, increase economic efficiency.
Technical scheme of the present invention: the flexible method for disinfection under a kind of shortening garnishes room temperature condition, step is as follows:
(1) preliminary treatment: get vegetable raw-material cleaning, chopping, the material of must garnishing food;
(2) nano silver coating: getting concentration is nano-silver water solution treatment step (1) the gained garnishes material of 0.040-0.045ppm, and the processing time is 15-20s, does not stop during the processing to stir, and makes the various piece of vegetable surface all evenly be stained with nano-Ag particles;
(3) produce shortening garnishes: the garnishes material drying after step (2) gained is filmed, cross cold water, stir-fry, mix thoroughly and obtain the shortening garnishes;
(4) composite: add nisin and potassium sorbate in step (3) gained shortening garnishes, the amount of adding nisin is that 0.06-0.08g/kg, the amount of adding potassium sorbate are 0.30-0.35g/kg; Treat shortening garnishes cooling final vacuum packing;
(5) flexible heat sterilization: flexible heat sterilization 8-10min under 80-85 ℃ of condition, cooling back room temperature storage.
The described vegetable raw-material of step (1) is:
(1) carrot 40g, ternip 50g, thousand sheets 20g, new ginger 10g, garlic shoot 60g, lettuce 80g, Chinese cabbage 50g, pickled melon 40g;
Or (2) carrot 40g, ternip 50g, thousand sheets 20g, new ginger 10g, winter bamboo shoot 80g, auricularia auriculajudae 40g, mushroom 50g, major part green vegetables 70g.
Step (3) is described, and to produce shortening garnishes process as follows: with sliced carrot and ternip silk heated-air drying 20min, 40min successively respectively in 60 ℃ of baking ovens, slough the moisture of half, the garlic shoot silk is scalded in boiling water and is gone over cold water rapidly behind the 10s, keep its fragility, after soybean oil is heated to 120 ℃, other vegetables silk is put into the pot 5min that stir-fries, at last the garlic shoot silk is admixed.
Beneficial effect of the present invention: the present invention is lowered the intensity of heat sterilization by adding the nisin that can effectively suppress hear resistance thalline such as gemma.Adopt suitable technology at characteristics such as raw tissue fragilities, finally can make the shortening vegetable product under the prerequisite that guarantees food security, reduce sterilization intensity, the product that help obtaining being of high nutritive value, mouthfeel is good.Potassium sorbate mainly suppresses Gram-negative bacteria, plays synergy with nisin simultaneously.
Compare with the traditional thermal sterilization technology, the antibacterial technology of this anticorrisive agent and pasteurize associating both can the kill harmful microorganism, can effectively suppress hear resistance thalli growth breedings such as gemma again, had guaranteed that simultaneously the local flavor of product and institutional framework are not destroyed.
The specific embodiment
Flexible sterilization under embodiment 1 shortening garnishes (garlic shoot, lettuce, pickled melon, Chinese cabbage etc.) room temperature
Batching is selected carrot 40g, ternip 50g, thousand sheets 20g, new ginger 10g, garlic shoot 60g, lettuce 80g, Chinese cabbage 50g, pickled melon 40g approximately for use.Vegetable raw-materials such as garlic shoot, pickled melon, lettuce, Chinese cabbage, new ginger, carrot, ternip, a thousand sheets are cleaned chopping, and being immersed in films in the nano-silver water solution that concentration is 0.045ppm handles 15s, ceaselessly stirs simultaneously.Then sliced carrot and ternip silk are distinguished heated-air drying 20min, 40min successively in 60 ℃ of baking ovens, slough the moisture of making an appointment with half, the garlic shoot silk is scalded in boiling water and is gone over cold water rapidly behind the 10s, can keep its fragility, after soybean oil is heated to 120 ℃, other vegetables silk is put into the pot 5min that stir-fries, at last the garlic shoot silk is admixed, add 0.08g/kg streptococcus lactis Nisin and 0.30g/kg potassium sorbate again, after the cooling, vacuum-packed (vacuum is-1000mbar), packaging material is an aluminium foil bag.Carry out flexible heat sterilization then, sterilization conditions is 80 ℃, 10min, and cooling was fast preserved under room temperature after sterilization was finished.
Through preservation experiment showed, product storage after 20 days total plate count less than 6000CFU/g, coliform＜30MPN/100g, pathogenic bacteria do not detect.Through subjective appreciation, the product mouthfeel is good, tender crisp and refreshing mouthful, has shortening garnish food distinctive fragrance and matter structure.After matter structure instrument was analyzed, the hardness of garlic shoot was 1878.31g, brittleness 1522.12gs, elasticity 0.886, chewiness 762.358.; The hardness of lettuce is 1736.568g, brittleness 1942.654gs, elasticity 0.991, chewiness 867.382; The hardness of Chinese cabbage is 1430.90g, brittleness 1326.693gs, elasticity 0.635, chewiness 524.902.
Embodiment 2: the flexible sterilization under shortening garnishes (winter bamboo shoot, auricularia auriculajudae, mushroom, major part green vegetables etc.) room temperature
Batching is selected carrot 40g, ternip 50g, thousand sheets 20g, new ginger 10g, winter bamboo shoot 80g, auricularia auriculajudae 40g, mushroom 50g, major part green vegetables 70g approximately for use.Vegetable raw-materials such as winter bamboo shoot, auricularia auriculajudae, mushroom, major part green vegetables, new ginger, carrot, ternip, a thousand sheets are cleaned chopping, and being immersed in films in the nano-silver water solution that concentration is 0.040ppm handles 20s, ceaselessly stirs simultaneously.Sliced carrot and ternip silk be heated-air drying 20min, 40min in 60 ℃ of baking ovens in advance, slough the moisture of making an appointment with half, the major part green vegetables are pickled with salt in advance, after rapeseed oil is heated to 120 ℃, after putting into shredded ginger, green vegetables silk earlier and frying out fragrance, put into other vegetables silks 5～8min that stir-fries again, add the streptococcus lactis Nisin of 0.06g/kg and the potassium sorbate of 0.35g/kg at last, after the cooling, vacuum-packed (vacuum is-1000mbar), packaging material is an aluminium foil bag.Carry out flexible heat sterilization then, sterilization conditions is 85 ℃, 8min, and cooling was fast preserved under room temperature after sterilization was finished.
Experiment showed, product storage total plate count＜6000CFU/g after 20 days through preservation, coliform＜30MPN/100g, pathogenic bacteria do not detect.Through subjective appreciation, the product mouthfeel is good, tender crisp and refreshing mouthful, has shortening garnish food distinctive fragrance and matter structure.After matter structure instrument was analyzed, the hardness of winter bamboo shoot was 1537.112g, brittleness 2024.128gs, elasticity 0.732, chewiness 711.098; The hardness of carrot is 2878.012g, brittleness 2508.943gs, elasticity 0.721, chewiness 588.506; The hardness of ternip is 2416.395g, brittleness 3351.415gs, elasticity 0.758, chewiness 467.208.
Claims (6)
1. the flexible method for disinfection under the shortening garnishes room temperature condition is characterized in that step is as follows:
(1) preliminary treatment: get vegetable raw-material cleaning, chopping, the material of must garnishing food;
(2) nano silver coating: getting concentration is nano-silver water solution treatment step (1) the gained garnishes material of 0.040-0.045ppm, and the processing time is 15-20s, does not stop during the processing to stir, and makes the various piece of vegetable surface all evenly be stained with nano-Ag particles;
(3) produce shortening garnishes: the garnishes material drying after step (2) gained is filmed, cross cold water, stir-fry, mix thoroughly and obtain the shortening garnishes;
(4) composite: add nisin and potassium sorbate in step (3) gained shortening garnishes, the amount of adding nisin is that 0.06-0.08g/kg, the amount of adding potassium sorbate are 0.30-0.35g/kg; Treat shortening garnishes cooling final vacuum packing;
(5) flexible heat sterilization: flexible heat sterilization 8-10min under 80-85 ℃ of condition, cooling back room temperature storage.
2. according to the flexible method for disinfection under the described shortening garnishes of claim 1 room temperature condition, it is characterized in that the described vegetable raw-material of step (1) is:
(1) carrot 40g, ternip 50g, thousand sheets 20g, new ginger 10g, garlic shoot 60g, lettuce 80g, Chinese cabbage 50g, pickled melon 40g;
Or (2) carrot 40g, ternip 50g, thousand sheets 20g, new ginger 10g, winter bamboo shoot 80g, auricularia auriculajudae 40g, mushroom 50g, major part green vegetables 70g.
3. according to the flexible method for disinfection under the described shortening garnishes of claim 2 room temperature condition, it is characterized in that step (3), described to produce shortening garnishes process as follows: with sliced carrot and ternip silk heated-air drying 20min, 40min successively respectively in 60 ℃ of baking ovens, slough the moisture of half, the garlic shoot silk is scalded in boiling water and is gone over cold water rapidly behind the 10s, keep its fragility, after soybean oil is heated to 120 ℃, other vegetables silk is put into the pot 5min that stir-fries, at last the garlic shoot silk is admixed.
4. according to the flexible method for disinfection under the described shortening garnishes of claim 1 room temperature condition, it is characterized in that through 20 ℃-25 ℃ storages of room temperature the brittleness index of part vegetables is respectively: the hardness of garlic shoot is 1878.31g, brittleness 1522.12gs, elasticity 0.886, chewiness 762.358. after 20 days; The hardness of lettuce is 1736.568g, brittleness 1942.654gs, elasticity 0.991, chewiness 867.382; The hardness of Chinese cabbage is 1430.90g, brittleness 1326.693gs, elasticity 0.635, chewiness 524.902.
5. according to the flexible method for disinfection under the described shortening garnishes of claim 1 room temperature condition, it is characterized in that through 20 ℃-25 ℃ storages of room temperature the brittleness index of part vegetables is respectively: the hardness of winter bamboo shoot is 1537.112g, brittleness 2024.128gs, elasticity 0.732, chewiness 711.098 after 20 days; The hardness of carrot is 2878.012g, brittleness 2508.943gs, elasticity 0.721, chewiness 588.506; The hardness of ternip is 2416.395g, brittleness 3351.415gs, elasticity 0.758, chewiness 467.208.
6. according to the flexible method for disinfection under the described shortening garnishes of claim 1 room temperature condition, it is characterized in that through 20 ℃-25 ℃ storages of room temperature after 20 days, total plate count＜6000CFU/g, coliform＜30MPN/100g, pathogenic bacteria do not detect.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487987A (en) * | 2011-12-02 | 2012-06-13 | 江南大学 | Flexible sterilization method for promoting storage of flavor of fish tablet sauce |
| CN103584254A (en) * | 2013-11-19 | 2014-02-19 | 广东嘉豪食品股份有限公司 | Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products |
-
2010
- 2010-12-06 CN CN2010105741469A patent/CN102057980A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487987A (en) * | 2011-12-02 | 2012-06-13 | 江南大学 | Flexible sterilization method for promoting storage of flavor of fish tablet sauce |
| CN102487987B (en) * | 2011-12-02 | 2014-03-26 | 江南大学 | Flexible sterilization method for promoting storage of flavor of fish tablet sauce |
| CN103584254A (en) * | 2013-11-19 | 2014-02-19 | 广东嘉豪食品股份有限公司 | Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products |
| CN103584254B (en) * | 2013-11-19 | 2014-11-26 | 广东嘉豪食品有限公司 | Preparation method for aseptic containing compound clove/cinnamon extracts and aseptic application of aseptic in sauce products |
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Application publication date: 20110518 |