CN102113538B - Processing method of irradiated chicken claw and pickled pepper product - Google Patents
Processing method of irradiated chicken claw and pickled pepper product Download PDFInfo
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Abstract
The invention relates to a processing method of an irradiated chicken claw and pickled pepper product, relating to the technical fields of poultry product processing and irradiation quality assurance. The processing method sequentially comprises the processes of thawing, bleaching, boiling in water, picking, packaging and irradiating. The invention changes the traditional mode of boiling before bleaching and adopts the mode of bleaching before boiling in water, which is beneficial to eliminating bleach liquor residues in chicken claws and preventing minute bubbles in a packaging bag from influencing quality guarantee period, the addition of composite salt for preprocessing is beneficial to avoidance of the phenomenon that the boiling-out degree is difficult to grasp in the mode of bleaching before boiling in water, and the boiling temperature and time are favorably controlled to ensure that the chicken claws are not too soft and are kept to be full. In the invention, the processing technology is improved so as to effectively control the initial microbial content and anaerobe, irradiation is combined for sterilization and quality guarantee, and thus, the purposes that chicken claw products processed in an industrialized way have the characteristics of unique flavor, suitability to tastes of the mass and long quality guarantee period are achieved.
Description
Technical field
The present invention relates to food industry and radiation processing technology field, particularly birds meat products processing and the irradiation field of guaranteeing the quality.
Background technology
Chicken claw bubble green pepper converted products is the Speciality Foods of China's Sichuan-chongqing Region, because of its vinegar-pepper appetizing, be rich in abundant collagen, have beauty functions etc. and be subject to pursuing of young crowd.Through the bubble green pepper product of fermentation process, if directly packing can produce gas because of fermentation, product easily rises by bag and shortens shelf life, adopts thermal sterilization, easily makes chicken claw become soft mashed, mouthfeel and local flavor variation, and the packing shrinkage affects outward appearance; Add food preservative and guarantee the quality, because using excessive anticorrisive agent, do not meet national standard or become the focus that food security is reported.
The irradiation technology of guaranteeing the quality is an emerging green processing new and high technology, belong to the peaceful use of atomic energy category, compare with traditional food preservation process such as heating, refrigeration, sootiness, chemical preservative processing etc., have sterilization thoroughly, do not heat up, noresidue, the remarkable advantage that do not destroy original packing and energy savings, can store at normal temperatures, development space is huge.
In recent years, great food safety affair constantly occured, and brought grave danger to people's lives and properties.After a lot of food quality events were seen in report, food-safety problem had now become one of much-talked-about topic that the public pays close attention to the most.Also there is big gap in China's security status of food apart from broad masses' requirement at present, oneself becomes the significant problem that current government paid much attention to and paid the utmost attention to solution food security, and oneself is listed in the current the fourth-largest social concern after population, resource, environment.
Although irradiation method has certain advantage than other anti-corrosive fresh-keeping methods, but neither " omnipotent umbrella ", if the quality of raw material and the standard operation in the production process are not noted controlling by enterprise self, the too high words of initial bacteria containing amount that cause product, after namely using conventional dosage to carry out irradiation, still quality problems can appear.Simultaneously varieties of food items is because production calendar variation, fat and lean degree differ with institutional framework, used batching is different from flavouring method, the packaging material of use and the shelf-life of expectation respectively have any different, required dosage, technique can not be indiscriminately imitated, and must be determined through meticulous research.
Summary of the invention
Solved by the invention is to excavate on the traditional fabrication chicken claw technique basis, designs the processing method that a kind of a kind of irradiation chicken claw that can keep chicken claw local flavor and mouthfeel steeps refined goods.
Step order of the present invention is: thaw, bleaching, poach, pickled, packing and irradiation technique.
The present invention changes traditional first poach after bleaching way, adopt after the bleaching again poach, it is residual and cause packaging bag to have minute bubbles to affect the shelf-life phenomenon in chicken claw to be conducive to eliminate bleaching liquid, add the complex salt preliminary treatment and can avoid be difficult for holding well-done phenomenon because of poach after the first bleaching, and it is plentiful with the not soft mashed form of time maintenance chicken claw to control brew temperatures well.The present invention improves and adds technique, can effectively control initially to contain bacterium number and anaerobic bacteria, guarantees the quality in conjunction with radiation sterilizing, to reach the purpose of industrialization chicken claw converted products unique flavor, suitable popular taste, long shelf-life.
Bleaching of the present invention is that to adopt by concentration be that 1～5% hydrogen peroxide and concentration are the bleaching liquid immersion chicken claw that forms of the aqueous solution of 0.5～2% glacial acetic acid 0.5～3 hour, then rinsing, anhydrate after, again under 15～18 ℃ temperature environment, left standstill 1～3 hour after chicken claw and complex salt mixed with the mass ratio of 100 ︰ 2～8; Described complex salt is comprised of salt, natrium nitrosum.
The mass ratio of salt of the present invention and natrium nitrosum is 1000 ︰ 1～3.
Poach of the present invention is to add chicken claw and ginger, cooking wine, onion parts to boil till thoroughly in water.
During poach of the present invention, the mass ratio of water and ginger, cooking wine, onion parts is 1000 ︰, 2～10 ︰, 1～4 ︰ 1～4, and brew temperatures is 80～100 ℃, and the time is 5～15 minutes.
Of the present inventionly pickledly be: under 15～18 ℃ of environment temperatures, chicken claw is immersed in the Chinese pepper pickling liquid 4～10 hours, then remove partially mixed liquid after, add lemon acid for adjusting pH value to 3.5～4.5 to residual mixed liquor again.
Chinese pepper pickling liquid of the present invention mainly is comprised of wild mountain bubble green pepper, calcium chloride, Tea Polyphenols and the sodium isoascorbate of water, onion, salt, the processing of precooking.
Chinese pepper pickling liquid of the present invention is that the new liquid of 2～10:1 and old liquid form by volume ratio, and described new liquid steeps green pepper, 1～5g calcium chloride, 20～40g Tea Polyphenols and 20～60g sodium isoascorbate and makes by adding the precook wild mountain of processing of 20～100g onion, 20～60g salt, 100～200g in the cold boiling water of every 1000g.
Old liquid of the present invention is the mixed liquor that flooded chicken claw.
Irradiation of the present invention is: select automatic front and back to stand up piling suspension chain continuous irradiation mode, position, source coding is designated as 13855 ± 10, suspended chain speed electrical quantity is that 15～25Hz, suspended chain rotating cycle are 2～6, are 1.1～1.4 with batch product box unevenness that irradiation dose is 3～9KGY.
The present invention compared with prior art, its remarkable advantage is:
1, the first poach after bleaching way of process reform tradition of the present invention, adding complex salt after realizing bleaching leaves standstill, poach way again, it is residual and cause packaging bag to have minute bubbles to affect the shelf-life phenomenon in chicken claw to be conducive to eliminate bleaching liquid, add the complex salt preliminary treatment and can avoid be difficult for holding well-done phenomenon because of poach after the first bleaching, and it is plentiful with the not soft mashed form of time maintenance chicken claw to control brew temperatures well.
2, the present invention removes different, smelling removal, Fungicidal substance at poach, a certain amount of chicken claw of pickled middle adding, process in conjunction with precooking and to contain the supplementary materials such as wild mountain bubble green pepper that the bacterium number may be higher and come effective control initially to contain bacterium number and anaerobic bacteria, reduction irradiation dose, solution anaerobic bacteria easily cause a swollen bag phenomenon, guarantee the irradiation preservation and effect.
3, pickling liquid of the present invention adopts new liquid and old liquid multi-salting, and in new pickling liquid, add Tea Polyphenols, sodium isoascorbate, in regulating the pH value, use citric acid, form the compound anti-oxidation system, eliminate the impact of irradiation accelerated oxidation, can guarantee that pickled quality, irradiation preservation and effect and the peculiar flavour of chicken claw in the industrialization production process forms.
4, optimizing on the irradiation technique, stand up piling suspension chain continuous irradiation mode before and after adopting automatically, regulate the method for suspended chain speed and suspended chain rotating cycle, and follow the tracks of with silver dichromate dosimeter, can guarantee the dosage of irradiation accurately in minimum effective dose and maximum permissible dosage scope, and improve the operation of irradiation devices economical and effective.
5, the present invention forms the processing technology of chicken claw and the irradiation keeping method has solved the bottleneck problem that the traditional properties food industrialization is produced, improve the quality of products, level of processing, reached and both kept the peculiar color of traditional food, shape, can prolong shelf life of products six months again, for people provide instant, nutrition health, long shelf-life traditional properties food.
The specific embodiment
One, production instance:
Embodiment one:
Step 1: thaw, temperature is more than 25 ℃ the time, and chicken claw is processed row filter, the finishing of going forward side by side of naturally thawing in front 6 hours.
Step 2: bleaching, bleaching liquid is that 1.6% hydrogen peroxide and concentration are that the aqueous solution of 1% glacial acetic acid forms by concentration, after bleaching rear 2 hours, flowing water rinsing remainder liquid, anhydrating, leaves standstill after chicken claw and complex salt mixed with the mass ratio of 100 ︰ 2, dwell temperature is 15～18 ℃, time 2 h.Wherein, complex salt by salt and natrium nitrosum with the mass ratio of 1000 ︰ 1 for being mixed.
Step 3: poach, chicken claw is dropped in 50kg water, 300g ginger, 200g cooking wine, the 150g onion parts, brew temperatures is lower 9 minutes of 100 ℃ of conditions, boils till thoroughly.
Step 4: pickled, pickling liquid is the old liquid of Xin Ye ︰=5:1 mixed type Chinese pepper pickling liquid, 6 hours pickled time, environment temperature: 15～18 ℃, then remove partially mixed liquid (the old liquid of batch pickled chicken claw after being), add lemon acid for adjusting pH value to 4.0 to residual mixed liquor again.
The preparation method of pickled new liquid: get the cold boiling water adding of 1000g 40g onion, 30g salt, 150g through the wild mountain of the processing of precooking bubble green pepper, 2g calcium chloride, 30g Tea Polyphenols, 30g sodium isoascorbate, 40g section Radix Astragali mixing composition.
Step 5: packing, with the chicken claw polyethylene/nylon Composite laminated food packaging bag of packing into, with vacuum〉0.1Mpa, vacuum time≤10min, sealing time≤1min do vacuum packaging.
Step 6: irradiation, select automatic front and back to stand up piling suspension chain continuous irradiation mode, position, control source coding is designated as 13855, suspended chain speed electrical quantity is that 19Hz, suspended chain rotating cycle are 4, are 1.2 with batch product box unevenness.In addition, irradiation dose is selected 7KGY; Dosage monitoring is selected through national dosage and is guaranteed service tissue comparison deviation≤± 4% silver dichromate dosimeter tracking.
Embodiment two:
Step 1: thaw, temperature soaks row filter, the finishing of going forward side by side of thawing with flowing water more than 5 ℃ the time.
Step 2: bleaching, bleaching liquid is that 1.8% hydrogen peroxide and concentration are that the aqueous solution of 1.2% glacial acetic acid forms by concentration, after bleaching rear 3 hours, flowing water rinsing remainder liquid, anhydrating, leave standstill after chicken claw and complex salt mixed with the mass ratio of 100 ︰ 4, the environment temperature that leaves standstill is 15～18 ℃, time 2 h.Wherein, complex salt by salt and natrium nitrosum with the mass ratio of 1000 ︰ 3 for being mixed.
Step 3: poach, chicken claw is dropped in 50Kg water, 300g ginger, 200g cooking wine, the 150g onion parts, brew temperatures is lower 12 minutes of 100 ℃ of conditions, boils till thoroughly.
Step 4: pickled, pickling liquid is the old liquid of Xin Ye ︰=3:1 multi-salting liquid, 8 hours pickled time, environment temperature: 15～18 ℃, then remove partially mixed liquid (the old liquid of batch pickled chicken claw after being), add lemon acid for adjusting pH value to 4.0 to residual mixed liquor again.
The preparation method of pickled new liquid: get the cold boiling water of 1kg and add 40g onion, 40g salt, 150g through the wild mountain of the processing of precooking bubble green pepper, 2g calcium chloride, 20g Tea Polyphenols, 20g sodium isoascorbate and 50g section Radix Astragali composition.
Step 5: packing, with the chicken claw polyethylene/nylon Composite laminated food packaging bag of packing into, with vacuum〉0.1Mpa, vacuum time≤10min, sealing time≤1min do vacuum packaging.
Step 6: irradiation, select automatic front and back to stand up piling suspension chain continuous irradiation mode, position, control source coding is designated as 13865, suspended chain speed electrical quantity is that 21Hz, suspended chain rotating cycle are 4, is 1.3 with batch product box unevenness, and irradiation dose is selected 6KGY; Dosage monitoring is selected through national dosage and is guaranteed service tissue comparison deviation≤± 4% silver dichromate dosimeter tracking.
Two, basic mechanical design feature index
1, stores 6 months shelf-lifves under 18 ℃ of following conditions of chicken claw product.
2, chicken claw goods sanitary index:
Total plate count≤300(CFU/g);
Escherichia coli≤30(MPN/100g).
3, chicken claw product sensory index sees the following form:
The organoleptic indicator of above product shows: unique, the suitable popular taste of the product special flavour that the present invention makes.
4, chicken claw goods physical and chemical index: food additives meet national food hygienic standard.
Claims (7)
1. the processing method of irradiation chicken claw bubble green pepper goods, its step order is: thaw, bleaching, poach, pickled, packing and irradiation technique; It is characterized in that describedly pickledly being: under 15～18 ℃ of environment temperatures, chicken claw is immersed in the Chinese pepper pickling liquid 4～10 hours, then remove partially mixed liquid after, add lemon acid for adjusting pH value to 3.5～4.5 to residual mixed liquor again; Described Chinese pepper pickling liquid mainly is comprised of wild mountain bubble green pepper, calcium chloride, Tea Polyphenols and the sodium isoascorbate of water, onion, salt, the processing of precooking; Described Chinese pepper pickling liquid is that the new liquid of 2～10:1 and old liquid form by volume ratio, and described new liquid steeps green pepper, 1～5g calcium chloride, 20～40g Tea Polyphenols and 20～60g sodium isoascorbate and makes by adding the precook wild mountain of processing of 20～100g onion, 20～60g salt, 100～200g in the cold boiling water of every 1000g.
2. according to claim
1Described irradiation chicken claw steeps the processing method of refined goods, it is characterized in that described old liquid is the mixed liquor that flooded chicken claw.
3. the processing method of described irradiation chicken claw bubble green pepper goods according to claim 1, it is characterized in that described bleaching is that to adopt by concentration be that 1～5% hydrogen peroxide and concentration are the bleaching liquid immersion chicken claw that forms of the aqueous solution of 0.5～2% glacial acetic acid 0.5～3 hour, then rinsing, anhydrate after, again under 15～18 ℃ temperature environment, left standstill 1～3 hour after chicken claw and complex salt mixed with the mass ratio of 100 ︰ 2～8; Described complex salt is comprised of salt, natrium nitrosum.
4. according to claim
3The processing method of described irradiation chicken claw bubble green pepper goods, the mass ratio that it is characterized in that described salt and natrium nitrosum is 1000 ︰ 1～3.
5. the described irradiation chicken claw processing method of steeping refined goods according to claim 1 is characterized in that described poach is to add chicken claw and ginger, cooking wine, onion parts to boil till thoroughly in water.
6. according to claim
5The processing method that described a kind of irradiation chicken claw steeps refined goods, when it is characterized in that described poach, the mass ratio of water and ginger, cooking wine, onion parts is 1000 ︰, 2～10 ︰, 1～4 ︰ 1～4, and brew temperatures is 80～100 ℃, and the time is 5～15 minutes.
7. the described irradiation chicken claw processing method of steeping refined goods according to claim 1, it is characterized in that described irradiation is: select automatic front and back to stand up piling suspension chain continuous irradiation mode, position, source coding is designated as 13855 ± 10, suspended chain speed electrical quantity is that 15～25Hz, suspended chain rotating cycle are 2～6, are 1.1～1.4 with batch product box unevenness that irradiation dose is 3～9KGY.
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| CN 201110055178 CN102113538B (en) | 2011-03-09 | 2011-03-09 | Processing method of irradiated chicken claw and pickled pepper product |
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| CN 201110055178 CN102113538B (en) | 2011-03-09 | 2011-03-09 | Processing method of irradiated chicken claw and pickled pepper product |
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| CN102113538B true CN102113538B (en) | 2013-04-24 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669788B (en) * | 2012-05-22 | 2013-11-20 | 上海束能辐照技术有限公司 | Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN103284178A (en) * | 2013-04-10 | 2013-09-11 | 重庆市盛沿食品有限责任公司 | Chicken claw with processed hot pepper powder and preparation method thereof |
| CN103315317B (en) * | 2013-06-06 | 2015-10-14 | 四川农业大学 | A kind of preparation method steeping green pepper duck's foot |
| CN104997041B (en) * | 2014-04-17 | 2018-06-01 | 中国农业大学 | A kind of Chicken Feet with Pickled Peppers and preparation method thereof |
| CN104082757B (en) * | 2014-06-18 | 2016-05-11 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of production method of steeping green pepper duck's foot |
| CN105028598B (en) * | 2015-08-03 | 2018-09-04 | 扬州辐照中心 | A kind of box-packed flavor livestock and poultry product irradiation keeping method |
| CN107372781A (en) * | 2017-07-31 | 2017-11-24 | 湖南湘华华大生物科技有限公司 | A kind of method for preserving of Chicken Feet with Pickled Peppers |
| CN107372784A (en) * | 2017-08-24 | 2017-11-24 | 合肥市福来多食品有限公司 | A kind of processing method for improving Chicken Feet with Pickled Peppers shelf freshness date |
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Inventor after: Chen Xiulan Inventor after: Zhan Cunyu Inventor after: Cao Hong Inventor after: Bao Jianzhong Inventor after: Di Jianqing Inventor after: Yan Qiaoling Inventor after: Wang Xinghai Inventor after: Jiang Yunsheng Inventor after: Han Yan Inventor after: He Rong Inventor before: Cao Hong Inventor before: Zhan Cunyu Inventor before: Chen Xiulan Inventor before: Bao Jianzhong Inventor before: Di Jianqing Inventor before: Yan Qiaoling Inventor before: Wang Xinghai Inventor before: Jiang Yunsheng Inventor before: Han Yan Inventor before: He Rong |
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Free format text: CORRECT: INVENTOR; FROM: CAO HONG CHEN XIULAN BAO JIANZHONG ZHAI JIANQING YAN QIAOLING WANG XINGHAI JIANG YUNSHENG HAN YAN HE RONG ZHAN CUNYU TO: CHEN XIULAN CAO HONG BAO JIANZHONG ZHAI JIANQING YAN QIAOLING WANG XINGHAI JIANG YUNSHENG HAN YAN HE RONG ZHAN CUNYU |
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Effective date of registration: 20160526 Address after: 225000 Yangzhou Yangzhou environmental protection science and Technology Industrial Park entrepreneurship service center, Hanjiang, Jiangsu Patentee after: Yangzhou Yang Fu Technology Co., Ltd. Address before: 225007 No. 568 Jiangbei Road, Weiyang District, Jiangsu, Yangzhou Patentee before: Yangzhou Irradiation Center |
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