CN102187890B - Method for preparing poultry products with pickled peppers - Google Patents
Method for preparing poultry products with pickled peppers Download PDFInfo
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- CN102187890B CN102187890B CN 201110048079 CN201110048079A CN102187890B CN 102187890 B CN102187890 B CN 102187890B CN 201110048079 CN201110048079 CN 201110048079 CN 201110048079 A CN201110048079 A CN 201110048079A CN 102187890 B CN102187890 B CN 102187890B
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 235000002566 Capsicum Nutrition 0.000 title abstract description 5
- 241000758706 Piperaceae Species 0.000 title abstract description 5
- 235000013613 poultry product Nutrition 0.000 title abstract 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- 238000009835 boiling Methods 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 244000144977 poultry Species 0.000 claims abstract description 11
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000011194 good manufacturing practice Methods 0.000 claims abstract description 10
- 230000005855 radiation Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000013622 meat product Nutrition 0.000 claims description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 16
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 16
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000001632 sodium acetate Substances 0.000 claims description 9
- 235000017454 sodium diacetate Nutrition 0.000 claims description 9
- 239000003381 stabilizer Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 4
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- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
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- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 13
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- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000002035 prolonged effect Effects 0.000 abstract description 2
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- 235000013594 poultry meat Nutrition 0.000 abstract 3
- 230000000249 desinfective effect Effects 0.000 abstract 1
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- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000271566 Aves Species 0.000 description 21
- 241000287828 Gallus gallus Species 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 210000000078 claw Anatomy 0.000 description 7
- 238000002372 labelling Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
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- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
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- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
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- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
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- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- 230000008542 thermal sensitivity Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing poultry products with pickled peppers, which comprises the following steps of: sterilizing and disinfecting a myriad-level good manufacturing practice (GMP) workshop; washing poultry raw materials, unfreezing, selecting, slitting, and washing again; after washing, boiling thoroughly, washing by using clear water, cooling, putting poultry feed water which is prepared in advance and is added with a composite refreshing color fixative, and soaking for a certain time; and taking the poultry out, packaging in separate bags under vacuum, and performing radiation sterilization to obtain the poultry products. The poultry products with the pickled peppers have abundant nutrients, retains the unique mouthfeel and flavor of the poultry products, the nutritional ingredients and flavor of the poultry products are kept to a maximum degree, and the shelf life of the products is prolonged; and the preparation method has a simple process and is low in investment cost.
Description
Technical field
The present invention relates to a kind of preparation method of steeping green pepper class birds meat products.
Background technology
It is tender and crisp that bubble green pepper class birds meat products has delicate fragrance, tasty and refreshing appetizing, be rich in calcareous and collagen, the characteristics such as nutritive value height, but its technical process, process equipment is opening-wide state mostly at normal temperatures, operation is various, and the process time is long, again because of chicken claw, the chicken wings raw material is nutritious, process material under this condition is microbial contamination very easily, and amount reproduction, so that the initial bacterium of the semi-finished product source content before the re-pasteurization is higher, the normal HTHP boiling sterilization that adopts of tradition, but this process can cause the heating peculiar smell of food, destroy the due look of food, fragrant, flavor, shape causes the nutritional labeling loss of thermal sensitivity etc., and preserving and sterilizing can remedy this type of scarce deficiency under the low-temperature condition, bubble green pepper class birds meat products generally adopts pasteurization, can keep well original nutritional labeling and local flavor.
The birds meat products preserving and sterilizing is set about mainly for microbial contamination in the meat tissue and fat oxidation, at present, the research of relevant meat products insurance both at home and abroad mainly contains the raw meat sanitary control, it is active to reduce product moisture, natural and chemical preservative fresh-keeping (lysozyme, shitosan, mannosan, Tea Polyphenols, spice extract etc.), vacuum-packed, CO
2Produce the aspects such as agent packing, irradiation sterilization, microwave treatment.What production application was more is refrigeration, high-temperature sterilization and microwave sterilization etc.Refrigeration can keep color, smell and taste and the structural state of birds meat products, but the investment of cold chain and cost are higher, is not easy to carry; High-temperature sterilization can room temperature preservation, is easy to carry but has destroyed local flavor and the structural state of goods; Microwave sterilization has carried out the post bake sterilization treatment to birds meat products, has affected to a certain extent local flavor and the mouthfeel of product, so existing microwave technology still is not suitable for the sterilization treatment of Chicken Feet with Pickled Peppers, chicken wings class product.Long-term result of study shows, there do not have single method for preserving can reach local flavor and shelf-life to be all best, must be according to cooperative effect and " hurdle technology " theory, bring into play the mutually collaborative and complementary disadvantageous changes that could can solve meat product quality generation behind the thermal sterilization of various fresh-keeping means, farthest keep its nutrition and local flavor.
Retrieving document both domestic and external has no with this project take D-araboascorbic acid sodium, Tea Polyphenols etc. as compound look antioxidant, the natural microbial polysaccharide xanthan gum etc. of protecting as rejuvenator, adopt the technology processing Chicken Feet with Pickled Peppers Product Report documents such as ten thousand grades of aseptic factory buildings of GMP, hurdle technology, 5kGY dosage (gamma-radiation or high-velocity electron beam) the cold sterilization of irradiation, be the exclusive innovation of technique of the present invention.
Summary of the invention
The invention provides a kind of preparation method of steeping green pepper class birds meat products.The inventive method is to adopt normal temperature and pressure refreshing sterilizing method, and nutritional labeling and the local flavor of bubble green pepper class birds meat products are at utmost kept, and prolongs the product shelf life-span.
For present domestic birds meat products preservation technique and development trend, tradition is steeped green pepper class birds meat products technique to combine with modern crafts, use the theory of fence effect, determined the preserving and sterilizing technique of bubble green pepper class birds meat products, various common hurdle have been analyzed to the impact of goods organoleptic quality and microorganism, optimize the multiple hurdle such as the sterilization of heating shortening, PH, vacuum packaging, anticorrisive agent screening, form the fence pattern that effectively reduces initial bacterium source quantity in the goods.Ten thousand grades of purification workshops of GMP are to the resist technology of production process; reduce to greatest extent initial bacterium source quantity in the semi-finished product; total number of bacteria＜10CFU/g behind radiation sterilizing; coliform＜30MPN/100g; shelf life of products reaches more than 160 days and (meets the requirement of " national cooked meat product sanitary standard " GB2726-2005), and color and luster, local flavor are substantially unchanged.
The technical solution used in the present invention is as follows for achieving the above object:
A kind of preparation method of steeping green pepper class birds meat products is characterized in that may further comprise the steps:
(1) first sterilization, sterilization are carried out in ten thousand grades of GMP workshops;
(2) in ten thousand grades of GMP workshops of sterilization, sterilization, poultry raw material flushing is thawed;
(3) processing is selected, cut to the raw material after thawing;
(4) the poultry raw material after cutting is cleaned again;
(5) will add clear water in the saucepan, be heated to the boiling shape, then the ginger bag is put in the boiling water, the pH with lactic acid and sodium Diacetate adjusting boiling water is 5.0-6.0 again, continues to boil 2-3 minute again, and the weight ratio of ginger and main material is (4-5): 100;
(6) the poultry raw material that step (4) is segmented joins boiling in the boiling water that step (5) modulates, and 4～10 minutes boiling time, need not stop to stir in the boiling process;
(7) boiling is pulled it out after good, and with clear water flushing 1-2 minute, forwards to after draining naturally to cool off between pickling;
(8) pour into after the cooling of semi-finished product raw material that step (7) boiling is good in the well-done material water that is added with the composite fresh-keeping color stabilizer and soak, regulate simultaneously the pH value of material water to 4.0-4.5, soak time 16-36 hour, soaking temperature was controlled at below 18 ℃, stirs in the process in good time;
(9) pickle finish after, take out in the nylon/PE composite membrane of packing into after draining vacuum-packed;
(10) will place dosage through vacuum-packed birds meat products is to carry out radiation sterilizing under the 60Coradiation source of 5-10kGy to process.
The preparation method of described bubble green pepper class birds meat products, it is characterized in that: the weight portion of described its raw material components of composite fresh-keeping color stabilizer is: pure water 1000-1100, D-araboascorbic acid sodium 0.3～0.5, Tea Polyphenols 0.1～0.3, xanthans 0.1～0.3, sodium Diacetate 1～3, salt 5～10, lactic acid 1～10.
The preparation method of described bubble green pepper class birds meat products, it is characterized in that: the compound method of described composite fresh-keeping color stabilizer: at first boil to pure water adding Chinese pepper and the heating of formula rate, keep boiling 8-12min, then after D-araboascorbic acid sodium, Tea Polyphenols, xanthans, the salt that is sequentially added into formula rate stirs, share with lactic acid and sodium Diacetate and to transfer pH to 4.0-4.5 to get final product.
Beneficial effect of the present invention:
The inventive method is to adopt normal temperature and pressure refreshing sterilizing method, avoided product to cause excessively rotten " the overdone flavor " that produces of protein because of post bake, reduced the loss of meat products nutritional labeling, kept well the exclusive taste flavor of bird product, nutritional labeling and the local flavor of bubble green pepper class birds meat products are at utmost kept, prolonged the shelf life of product, the shelf-life reached more than 180 days.The inventive method technique is simple, and cost of investment is low.
The specific embodiment
A kind of preparation method of steeping green pepper class birds meat products may further comprise the steps:
(1) adopt first the method for ozone sterilization and ultraviolet-sterilization combination that sterilization, sterilization are carried out in ten thousand grades of GMP workshops;
(2) selecting chicken claw is raw material, in sterilization, ten thousand grades of GMP workshops of sterilizing, with the flowing water flushing chicken claw that thaws;
(3) processing is selected, cut to the chicken claw after thawing, every chicken claw is cut the 3-5 cutter from centre of the palm punishment;
(4) chicken claw after cutting is cleaned again;
(5) will add clear water in the saucepan, be heated to the boiling shape, then the ginger bag is put in the boiling water, the pH with lactic acid and sodium Diacetate adjusting boiling water is 5.0-6.0 again, continues to boil 2-3 minute again, and the weight ratio of ginger and chicken claw is 5: 100;
(6) the poultry raw material that step (4) is segmented joins boiling in the boiling water that step (5) modulates, and 4～10 minutes boiling time, need not stop to stir in the boiling process;
(7) boiling is pulled it out after good, and with clear water flushing 1-2 minute, forwards to after draining naturally to cool off between pickling;
(8) pour into after the cooling of semi-finished product raw material that step (7) boiling is good in the well-done material water that is added with the composite fresh-keeping color stabilizer and soak, regulate simultaneously the pH value of material water to 4.0-4.5, soak time 16-36 hour, soaking temperature was controlled at below 18 ℃, stirs in the process in good time;
(9) pickle finish after, take out in the nylon/PE composite membrane of packing into after draining vacuum-packed;
(10) will place dosage through vacuum-packed birds meat products is to carry out radiation sterilizing under the 60Coradiation source of 5-10kGy to process.
The preparation method of described bubble green pepper class birds meat products, it is characterized in that: the weight portion of described its raw material components of composite fresh-keeping color stabilizer is: pure water 1000-1100, D-araboascorbic acid sodium 0.3～0.5, Tea Polyphenols 0.1～0.3, xanthans 0.1～0.3, sodium Diacetate 1～3, salt 5～10, lactic acid 1～10.
The preparation method of described bubble green pepper class birds meat products, it is characterized in that: the compound method of described composite fresh-keeping color stabilizer: at first boil to pure water adding Chinese pepper and the heating of formula rate, keep boiling 8-12min, then after D-araboascorbic acid sodium, Tea Polyphenols, xanthans, the salt that is sequentially added into formula rate stirs, share with lactic acid and sodium Diacetate and to transfer pH to 4.0-4.5 to get final product.
Claims (1)
1. preparation method of steeping green pepper class birds meat products is characterized in that may further comprise the steps:
(1) first sterilization, sterilization are carried out in ten thousand grades of GMP workshops;
(2) in ten thousand grades of GMP workshops of sterilization, sterilization, poultry raw material flushing is thawed;
(3) processing is selected, cut to the raw material after thawing;
(4) the poultry raw material after cutting is cleaned again;
(5) will add clear water in the saucepan, be heated to the boiling shape, then the ginger bag is put in the boiling water, the pH with lactic acid and sodium Diacetate adjusting boiling water is 5.0-6.0 again, continues to boil 2-3 minute again, and the weight ratio of ginger and main material is (4-5): 100;
(6) the poultry raw material that step (4) is segmented joins boiling in the boiling water that step (5) modulates, and 4～10 minutes boiling time, need not stop to stir in the boiling process;
(7) boiling is pulled it out after good, and with clear water flushing 1-2 minute, forwards to after draining naturally to cool off between pickling;
(8) pour into after the cooling of semi-finished product raw material that step (7) boiling is good in the well-done material water that is added with the composite fresh-keeping color stabilizer and soak, regulate simultaneously the pH value of material water to 4.0-4.5, soak time 16-36 hour, soaking temperature was controlled at 18 ° below the C, stirs in the process in good time;
(9) pickle finish after, take out in the nylon/PE composite membrane of packing into after draining vacuum-packed;
(10) will place dosage through vacuum-packed birds meat products is to carry out radiation sterilizing under the 60Coradiation source of 5-10kGy to process;
The weight portion of described its raw material components of composite fresh-keeping color stabilizer is: pure water 1000-1100, D-araboascorbic acid sodium 0.3～0.5, Tea Polyphenols 0.1～0.3, xanthans 0.1～0.3, sodium Diacetate 1～3, salt 5～10, lactic acid 1～10;
The compound method of described composite fresh-keeping color stabilizer: at first boil to pure water adding Chinese pepper and the heating of formula rate, keep boiling 8-12min, Chinese pepper is 1:(4-6 with the weight ratio of the poultry raw material that needs to concoct), then after D-araboascorbic acid sodium, Tea Polyphenols, xanthans, the salt that is sequentially added into formula rate stirs, share with lactic acid and sodium Diacetate and to transfer pH to 4.0-4.5 to get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110048079 CN102187890B (en) | 2011-03-01 | 2011-03-01 | Method for preparing poultry products with pickled peppers |
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| CN 201110048079 CN102187890B (en) | 2011-03-01 | 2011-03-01 | Method for preparing poultry products with pickled peppers |
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| CN102187890B true CN102187890B (en) | 2013-02-06 |
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| CN102113677B (en) * | 2011-03-01 | 2013-02-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
| CN102763859B (en) * | 2012-08-01 | 2013-09-18 | 安徽真心食品有限公司 | Method for processing pickled pepper beef with addition of oat dietary fibers |
| CN103238859A (en) * | 2013-05-13 | 2013-08-14 | 重庆晶晶乐食品有限公司 | Production process of chicken feet with pickled peppers |
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| CN1868344A (en) * | 2006-03-31 | 2006-11-29 | 梁嘉臻 | Preservation method for packaged food |
| CN101401652A (en) * | 2008-09-25 | 2009-04-08 | 华南理工大学 | Quick and safe bloating method for chicken paw or the like |
| CN101720948A (en) * | 2009-12-14 | 2010-06-09 | 杨永庆 | Method for preparing eggs with pickled peppers |
| CN102113677B (en) * | 2011-03-01 | 2013-02-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
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