CN103689749B - Method for prolonging quality guarantee period of cooked marinated product through MicroGARD 730 - Google Patents
Method for prolonging quality guarantee period of cooked marinated product through MicroGARD 730 Download PDFInfo
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- CN103689749B CN103689749B CN201310731000.4A CN201310731000A CN103689749B CN 103689749 B CN103689749 B CN 103689749B CN 201310731000 A CN201310731000 A CN 201310731000A CN 103689749 B CN103689749 B CN 103689749B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
Abstract
The invention discloses a method for prolonging the quality guarantee period of a cooked marinated product through MicroGARD 730, and relates to the technical field of food preservation. The method comprises the following steps: preparing a crude product from raw materials, adding 0.3%-9% by mass of the MicroGARD 730 into marinating water, heating, marinating the crude product to obtain a semi-finished cooked marinated product, cooling the semi-finished cooked marinated product in a spreading manner, putting the cooled product into a modified atmosphere packaging box, performing modified atmosphere packaging on the semi-finished cooked marinated product by a modified atmosphere packaging machine, controlling the nitrogen content of the modified atmosphere packaging box to be 99%-100%, and sealing. According to the method, the breeding of microorganisms in the cooked marinated product can be inhibited, the quality guarantee period of the bulk cooked marinated product is effectively prolonged, and the specific flavor and mouth feel of the cooked marinated product are kept; the pressure in the modified atmosphere packaging box is larger, so that compared with an existing vacuum packaging mode, the cooked marinated product can be effectively prevented from being extruded and the appearance quality of the cooked marinated product is kept.
Description
Technical field
The present invention relates to food preservative technology field, be specifically related to a kind of method being extended the ripe spiced and stewed food shelf-life by MicroGARD730.
Background technology
Ripe spiced and stewed food is deeply by the traditional food that China consumer likes, due in ripe spiced and stewed food containing the nutriment such as rich in protein, fat, easy microbial contamination and cause product corruption.In order to prevent product corrupt, extend the shelf life, the method that present stage adopts comprises adds anticorrisive agent and high temperature sterilization.
Add anticorrisive agent and easily cause the excessive or Use overrun anticorrisive agent of anticorrisive agent, thus there is potential safety hazard; High temperature sterilization then can lose the local flavor of food, reduces nutritive value of food and organoleptic quality.
Ripe spiced and stewed food in bulk is directly exposed in air, and flavor substance easily runs off, and causes the organoleptic quality of ripe spiced and stewed food to reduce; Vacuum-packed ripe spiced and stewed food is through high-temperature sterilization, and flavor substance easily runs off, and the local flavor of product and organoleptic quality are deteriorated.
Summary of the invention
For the defect existed in prior art, the object of the present invention is to provide a kind of method being extended the ripe spiced and stewed food shelf-life by MicroGARD 730, the breeding of the microorganism in ripe spiced and stewed food can be suppressed, effectively extend the shelf-life of ripe spiced and stewed food, preserve local flavor and the mouthfeel of ripe spiced and stewed food.
For reaching above object, the technical scheme that the present invention takes is: a kind ofly in bittern, add MicroGARD 730 extends ripe spiced and stewed food shelf-life method by boiling, comprises the following steps:
A, by the raw material of ripe spiced and stewed food take out, make semifinished product;
B, be that the ferment local-flavor material MicroGARD 730, MicroGARD 730 added in 5.36 bittern for extending the shelf life accounts for 0.3% ~ 9% of brine quality mark to pH value; MicroGARD 730 comprises glucose fermentation and maltodextrin; After bittern and MicroGARD 730 being mixed, the pH value of bittern is 4.86 ~ 5.16, and add hot brine to 95 DEG C ~ 105 DEG C, semifinished product is put into bittern, and bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product;
On the basis of technique scheme, the process making semifinished product in steps A comprises: judge whether raw material are meat, if, take out after raw material are deposited 2h ~ 24h in the water of 20 DEG C ~ 50 DEG C, then in boiling water, deposit 1min ~ 15min and carry out blanching, make semifinished product, put into food frame; Otherwise cleaning raw material, obtain semifinished product, put into food frame.
On the basis of technique scheme, further comprising the steps of after step B: in the residue local flavor bittern after stew in soy sauce semifinished product 3min ~ 150min, to add MicroGARD 730, MicroGARD 730 account for 0.05% ~ 0.5% of semifinished product mass fraction.
On the basis of technique scheme, step B comprises the following steps: prepare 51 ~ 600 parts of bittern and the ferment local-flavor material MicroGARD 730 for extending the shelf life, the mass fraction that MicroGARD 730 accounts for bittern is 0.3% ~ 9%, take out 1 ~ 100 part of bittern and add MicroGARD 730 and make pre-composition, pre-composition is imported in 50 ~ 500 parts of bittern, make local flavor bittern, the pH value of local flavor bittern is 4.86 ~ 5.16;
Heating local flavor bittern to 90 DEG C ~ 120 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product.
On the basis of technique scheme, step B comprises the following steps: MicroGARD730 accounts for 1.5% of local flavor brine quality mark, heating local flavor bittern to 90 DEG C ~ 120 DEG C, and semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product.
On the basis of technique scheme, step B is further comprising the steps of: the controlled atmospheric packing box ripe spiced and stewed food semi-finished product being loaded uncovered, and the volume fraction that ripe spiced and stewed food semi-finished product account for controlled atmospheric packing box is 10% ~ 90%;
Be the pressure of 0.8 ~ 1 normal atmosphere at pressure, nitrogen is filled with to being placed with the half-finished controlled atmospheric packing box of ripe spiced and stewed food, inflationtime is 0.1s ~ 0.3s, the blowing pressure is 0.1MPa ~ 0.6MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99% ~ 100%, then adopts sealed membrane to seal controlled atmospheric packing box.
In bittern, adding MicroGARD 730 by soaking the method extending the ripe spiced and stewed food shelf-life, comprising the following steps:
A, by the raw material of ripe spiced and stewed food take out, make semifinished product;
B, mixing bittern, bittern is heated to 90 DEG C ~ 120 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, take out, in bittern, adding the ferment local-flavor material MicroGARD 730 for extending the shelf life, making local flavor bittern, it is that 0.3% ~ 9%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
The pH value of local flavor bittern is 4.86 ~ 5.16, heating local flavor bittern to 30 DEG C ~ 90 DEG C, and the semifinished product crossed by stew in soy sauce adds local flavor bittern, semifinished product 1cm ~ 20cm that bittern need not have stew in soy sauce to cross; Dipping 3min ~ 20min, makes ripe spiced and stewed food semi-finished product.
On the basis of technique scheme, after raw material take out by steps A, further comprising the steps of, judge whether raw material are meat, if so, by being placed on of raw material ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 20 DEG C ~ 50 DEG C, keeping water temperature constant is 20 DEG C ~ 50 DEG C, takes out, in boiling water, then deposit 1min ~ 15min carry out blanching after raw material thaw 2h ~ 24h in change ice pond, make semifinished product, put into food frame; If not, cleaning raw material obtain semifinished product, put into food frame.
On the basis of technique scheme, further comprising the steps of after step B: by semifinished product stew in soy sauce 3min ~ 150min, after making ripe spiced and stewed food semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.05% ~ 0.5% of semifinished product mass fraction.
On the basis of technique scheme, further comprising the steps of after step B: the controlled atmospheric packing box ripe spiced and stewed food semi-finished product being loaded uncovered, the volume fraction that ripe spiced and stewed food semi-finished product account for controlled atmospheric packing box is 10% ~ 90%;
Be the pressure of 0.8 ~ 1 normal atmosphere at pressure, nitrogen is filled with to being placed with the half-finished controlled atmospheric packing box of ripe spiced and stewed food, inflationtime is 0.1s ~ 0.3s, the blowing pressure is 0.1MPa ~ 0.6MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99% ~ 100%, then adopts sealed membrane to seal controlled atmospheric packing box; Described employing sealed membrane is 150 DEG C ~ 180 DEG C to the sealing temperature that controlled atmospheric packing box seals, and sealing time is 1s ~ 3s.
Compared with prior art, the invention has the advantages that:
(1) the present invention adds MicroGARD 730 in bittern, and the pH value of bittern is reduced to 4.86 ~ 5.16 from 5.34, effectively can suppress the microbial growth breedings such as yeast, mould, Gram-negative bacteria; The ripe spiced and stewed food semi-finished product of semifinished product stew in soy sauce in the bittern being added with MicroGARD 730, MicroGARD 730 can infiltrate ripe spiced and stewed food, suppresses the growth of microorganism in ripe spiced and stewed food, effectively extends the shelf-life of ripe spiced and stewed food.
(2) the present invention adds the mass fraction of MicroGARD 730 in bittern is 0.3% ~ 9%, the consumption of MicroGARD 730 is less, and MicroGARD 730 is the natural products of lactobacillus fermentation, compare with high-temperature sterilization with interpolation anticorrisive agent of the prior art, local flavor and the mouthfeel of ripe spiced and stewed food can not only be preserved, and the dependence to synthetic additive can be reduced.
(3) ripe spiced and stewed food of the present invention adopts controlled atmospheric packing, it is under the condition of 99% ~ 100% that finished product after packaging is in nitrogen volume fraction, effectively can prevent the ripe spiced and stewed food in controlled atmospheric packing from contacting with air, effectively extend shelf-life and the local flavor of ripe spiced and stewed food; Pressure in packing box is comparatively large, compared with existing vacuum packaging, ripe spiced and stewed food effectively can be avoided to be squeezed, and then maintain the exterior quality of ripe spiced and stewed food.
(4) the present invention is by after semifinished product stew in soy sauce 3min ~ 150min, MicroGARD 730 is added in local flavor bittern, local flavor bittern after stew in soy sauce can be reused, be compared with the MicroGARD 730 of 0.3% ~ 9% with adding mass fraction in the bittern modulated, decrease the consumption of MicroGARD 730, can be effectively cost-saving.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Method of the present invention draws according to the character of research for the ferment local-flavor material MicroGARD 730 extended the shelf life, MicroGARD 730 comprises glucose fermentation and maltodextrin, effectively can suppress the microbial growth breedings such as yeast, mould, Gram-negative bacteria, for the anti-corrosive fresh-keeping of ripe cheese, Yoghourt, sausage, pickles, raw meat, dried food and nuts, bean product, aquatic products and quick-frozen in bulk, add under normal temperature and refrigerated condition, the shelf life of food can be extended.Present invention finds the anti-corrosive fresh-keeping that the MicroGARD 730 added in meat products is enough in ripe spiced and stewed food, directly can add in cooking techniques process, there is the purposes extending ripe spiced and stewed food shelf life.
The embodiment of the present invention provides a kind of in bittern, adds the method for MicroGARD 730 by the increased periods of the stew in soy sauce boiling ripe spiced and stewed food shelf-life, raw material comprise meat, normal temperature place vegetable dish, egg products, bean product, edible mushroom and algae, comprise the following steps:
S1: raw material are taken out, judge whether raw material are meat, after if so, taking out from refrigerating chamber, on being placed on ice shelf, by change ice shelf putting into ice pond, be the water of 20 DEG C ~ 50 DEG C to changing implantation temperature in ice pond, keeping water temperature constant is 20 DEG C ~ 50 DEG C, take out after raw material deposit 2h ~ 24h in change ice pond, then in boiling water, deposit 1min ~ 15min carry out blanching, make semifinished product, put into food frame; If not, cleaning raw material obtain semifinished product, put into food frame.
S2: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
S3: add water in jacketed pan, Xiang Shuizhong add halogen material and are modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Bittern is heated to 90 DEG C ~ 120 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, take out, the ferment local-flavor material MicroGARD 730 for extending the shelf life is added in bittern, make local flavor bittern, pH value is 4.86 ~ 5.16, it is that 0.3% ~ 9%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
Heating local flavor bittern to 90 DEG C ~ 120 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product.
Concrete steps are: add water in jacketed pan, and Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 51 ~ 600 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 0.3% ~ 9%, takes out 1 ~ 100 part of bittern and adds MicroGARD 730 and make pre-composition, and imported in 50 ~ 500 parts of bittern by pre-composition, make local flavor bittern, the pH value of local flavor bittern is 4.86 ~ 5.16;
Heating local flavor bittern to 90 DEG C ~ 120 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product.
By semifinished product stew in soy sauce 3min ~ 150min, after making ripe spiced and stewed food semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.05% ~ 0.5% of semifinished product mass fraction.
S4: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the half-finished beach of ripe spiced and stewed food, after the half-finished central temperature of ripe spiced and stewed food is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe spiced and stewed food semi-finished product, the volume fraction that ripe spiced and stewed food semi-finished product account for controlled atmospheric packing box is 10% ~ 90%.
S5: the half-finished controlled atmospheric packing box of ripe spiced and stewed food will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 0.8 ~ 1 normal atmosphere at pressure, nitrogen is filled with in controlled atmospheric packing box, the blowing pressure is 0.1MPa ~ 0.6MPa, inflationtime is 0.1s ~ 0.3s, the volume fraction of the nitrogen in controlled atmospheric packing box is 99% ~ 100%, then sealed membrane is adopted to seal controlled atmospheric packing box, sealing temperature is 150 DEG C ~ 180 DEG C, sealing time is 1s ~ 3s, to bring about the desired sensation tune packed products, pressure in controlled atmospheric packing finished product is the refrigerating chamber preservation that controlled atmospheric packing finished product is positioned over that temperature is 0 DEG C ~ 10 DEG C by 1atm (standard atmospheric pressure).
The present invention also provides a kind of in bittern, adds MicroGARD 730 extends ripe spiced and stewed food shelf-life method by the process MicroGARD soaked, raw material comprise meat, normal temperature place vegetable dish, egg products, bean product, edible mushroom and algae, comprise the following steps:
S1: raw material are taken out, judge whether raw material are meat, after if so, taking out from refrigerating chamber, on being placed on ice shelf, by change ice shelf putting into ice pond, be the water of 20 DEG C ~ 50 DEG C to changing implantation temperature in ice pond, keeping water temperature constant is 20 DEG C ~ 50 DEG C, take out after raw material thaw 2h ~ 24h in change ice pond, then in boiling water, deposit 1min ~ 15min carry out blanching, make semifinished product, put into food frame; If not, cleaning raw material obtain semifinished product, put into food frame.
S2: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
S3: add water in jacketed pan, Xiang Shuizhong add halogen material and are modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Bittern is heated to 90 DEG C ~ 120 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, take out, in bittern, adding the ferment local-flavor material MicroGARD 730 for extending the shelf life, making local flavor bittern, it is that 0.3% ~ 9%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
The pH value of local flavor bittern is 4.86 ~ 5.16, heating local flavor bittern to 30 DEG C ~ 90 DEG C, and the semifinished product crossed by stew in soy sauce adds local flavor bittern, semifinished product 1cm ~ 20cm that bittern need not have stew in soy sauce to cross; Dipping 3min ~ 20min, makes ripe spiced and stewed food semi-finished product;
After making ripe spiced and stewed food semi-finished product, in remaining local flavor bittern, add MicroGARD730, MicroGARD 730 accounts for 0.05% ~ 0.5% of semifinished product mass fraction, makes local flavor bittern can be used in the stew in soy sauce of other semifinished products.
S4: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the half-finished beach of ripe spiced and stewed food, after the half-finished central temperature of ripe spiced and stewed food is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe spiced and stewed food semi-finished product, the volume fraction that ripe spiced and stewed food semi-finished product account for controlled atmospheric packing box is 10% ~ 90%.
S5: the half-finished controlled atmospheric packing box of ripe spiced and stewed food will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 0.8 ~ 1 normal atmosphere at pressure, nitrogen is filled with in controlled atmospheric packing box, the blowing pressure is 0.1MPa ~ 0.6MPa, inflationtime is 0.1s ~ 0.3s, the volume fraction of the nitrogen in controlled atmospheric packing box is 99% ~ 100%, then sealed membrane is adopted to seal controlled atmospheric packing box, sealing temperature is 150 DEG C ~ 180 DEG C, sealing time is 1s ~ 3s, to bring about the desired sensation tune packed products, pressure in controlled atmospheric packing finished product is the refrigerating chamber preservation that controlled atmospheric packing finished product is positioned over that temperature is 0 DEG C ~ 10 DEG C by 1atm (standard atmospheric pressure).
In the embodiment of the present invention, MicroGARD 730 accounts for 1.5% of local flavor brine quality mark, heating local flavor bittern to 95 DEG C ~ 105 DEG C, and semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm ~ 3cm; By semifinished product stew in soy sauce 25min ~ 50min, make ripe spiced and stewed food semi-finished product.
In the embodiment of the present invention, MicroGARD 730 accounts for 2% of local flavor brine quality mark, heating local flavor bittern to 90 DEG C ~ 120 DEG C, and semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product.
In the embodiment of the present invention, be the pressure of 0.8 normal atmosphere at pressure, nitrogen is filled with to being placed with the half-finished controlled atmospheric packing box of ripe spiced and stewed food by gas-control packing device, inflationtime is 0.2s, the blowing pressure is 0.3MPa, be after 99.5% until the volume fraction of the nitrogen in controlled atmospheric packing box, adopt sealed membrane to seal controlled atmospheric packing box, tune packed products of bringing about the desired sensation.
The principle extended the shelf life of the present invention is as follows:
MicroGARD 730 comprises glucose fermentation and maltodextrin, can effectively suppress the microbial growth such as yeast in bittern, mould Gram-negative bacteria to be bred after adding bittern.
The heat endurance of MicroGARD 730 is higher, process 2h under the high temperature of 100 DEG C after, good activity can be kept, until ripe spiced and stewed food in the bittern containing MicroGARD 730 after stew in soy sauce, MicroGARD 730 can be made to infiltrate and to treat ripe spiced and stewed food, effectively to inhibit in controlled atmospheric packing finished product the microbial growth breedings such as yeast, mould, Gram-negative bacteria, prevent microbial metabolism from ripe spiced and stewed food is gone bad.
Below, method of the present invention is specifically described by 13 embodiments.
Embodiment 1: select raw material to be duck neck.
Step 101: after duck neck is taken out from the refrigerating chamber of constant temperature-18 DEG C, on being placed on ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 20 DEG C, keeping water temperature constant is 20 DEG C, takes out, in boiling water, then deposit 5min carry out blanching after duck neck thaws 12h in change ice pond, make semifinished product, put into food frame.
Step 102: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 103: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 70 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 9%, takes out 10 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 60 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 5.01;
Heating local flavor bittern to 90 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm; By semifinished product stew in soy sauce 50min, make ripe Cold spiced duck neck semi-finished product; After making ripe spiced and stewed food semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.05% of semifinished product mass fraction.
Step 104: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of Cold spiced duck neck, after the half-finished central temperature of ripe Cold spiced duck neck is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe Cold spiced duck neck semi-finished product, the volume fraction that ripe Cold spiced duck neck semi-finished product account for controlled atmospheric packing box is 50%.
Step 105: the half-finished controlled atmospheric packing box of ripe Cold spiced duck neck will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 0.8 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.3s, the blowing pressure is 0.6MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 100%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 150 DEG C, sealing time is 1s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 0 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 1 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 43566cfu/g(Colony-Forming Units Per Gram) total number of bacterial colonies that contains in every gram of sample), coliform is less than 30MPN/100g (Most ProbableNumber, counting is cultivated in dilution), total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 0 DEG C is 11 days, with the ripe Cold spiced duck neck semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 1 day, effectively extend ripe Cold spiced duck neck half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe Cold spiced duck neck half-finished shelf-life.
Embodiment 2: select raw material to be duck wing.
Step 201: after duck wing is taken out from the refrigerating chamber of constant temperature-18 DEG C, on being placed on ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 30 DEG C, keeping water temperature constant is 30 DEG C, takes out, in boiling water, then deposit 8min carry out blanching after duck wing thaws 24h in change ice pond, make semifinished product, put into food frame.
Step 202: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 203: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 320 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 1.575%, takes out 50 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 270 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 5.01;
Heating local flavor bittern to 100 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 10cm; By semifinished product stew in soy sauce 100min, make ripe spicy duck wings semi-finished product; After making ripe spicy duck wings semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.1% of semifinished product mass fraction.
Step 204: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the half-finished beach of ripe spicy duck wings, after the half-finished central temperature of ripe spicy duck wings is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe spicy duck wings semi-finished product, the volume fraction that ripe spicy duck wings semi-finished product account for controlled atmospheric packing box is 62.5%.
Step 205: the half-finished controlled atmospheric packing box of ripe spicy duck wings will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 0.9 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.2s, the blowing pressure is 0.3MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99.5%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 170 DEG C, sealing time is 3s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 5 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 2 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, but the holding time is when being 11 days, total plate count mean value is less than 48536cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, and controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 5 DEG C is 11 days; Do not add the ripe spicy duck wings semi-finished product of MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 5 DEG C the shelf-life be compare for 1 day, effectively extend ripe spicy duck wings half-finished shelf-life; With the controlled atmospheric packing finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe spicy duck wings half-finished shelf-life.
Embodiment 3: select raw material to be duck clavicle.
Step 301: after duck clavicle is taken out from the refrigerating chamber of constant temperature-18 DEG C, on being placed on ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 35 DEG C, keeping water temperature constant is 35 DEG C, takes out, in boiling water, then deposit 10min carry out blanching after duck clavicle thaws 24h in change ice pond, make semifinished product, put into food frame.
Step 302: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 303: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 92 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 1.575%, takes out 7 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 85 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 4.86;
Heating local flavor bittern to 105 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 13cm; By semifinished product stew in soy sauce 75min, make ripe Cold spiced duck clavicle semi-finished product; After making ripe Cold spiced duck clavicle semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.3% of semifinished product mass fraction.
Step 304: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of Cold spiced duck clavicle, after the half-finished central temperature of ripe Cold spiced duck clavicle is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe Cold spiced duck clavicle semi-finished product, the volume fraction that ripe Cold spiced duck clavicle semi-finished product account for controlled atmospheric packing box is 75%.
Step 305: the half-finished controlled atmospheric packing box of ripe Cold spiced duck clavicle will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.1s, the blowing pressure is 0.1MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 180 DEG C, sealing time is 3s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 3 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 57061cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, do not add the ripe Cold spiced duck clavicle semi-finished product of MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe Cold spiced duck clavicle half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe Cold spiced duck clavicle half-finished shelf-life.
Embodiment 4: selection raw material are lotus rhizome.
Step 401: lotus rhizome is taken out and cleans to obtain semifinished product, put into food frame.
Step 402: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 403: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 92 parts of bittern and the ferment local-flavor material MicroGARD 520, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 6%, takes out 20 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 500 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 4.86;
Heating local flavor bittern to 90 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 5cm; By semifinished product stew in soy sauce 60min, make ripe halogen lotus rhizome semi-finished product; After making ripe halogen lotus rhizome semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.15% of semifinished product mass fraction.
Step 404: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of halogen lotus rhizome, after the half-finished central temperature of ripe halogen lotus rhizome is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe halogen lotus rhizome semi-finished product, the volume fraction that ripe halogen lotus rhizome semi-finished product account for controlled atmospheric packing box is 90%.
Step 405: the half-finished controlled atmospheric packing box of ripe halogen lotus rhizome will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.1s, the blowing pressure is 0.1MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 180 DEG C, sealing time is 1s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 4 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 29902cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe halogen lotus rhizome semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe halogen lotus rhizome half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe halogen lotus rhizome half-finished shelf-life.
Embodiment 5: selection raw material are beef.
Step 501: after beef is taken out from the refrigerating chamber of constant temperature-18 DEG C, on being placed on ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 50 DEG C, keeping water temperature constant is 50 DEG C, takes out, in boiling water, then deposit 15min carry out blanching after beef thaws 24h in change ice pond, make semifinished product, put into food frame.
Step 502: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 503: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 600 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 1.575%, takes out 100 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 500 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 4.86;
Heating local flavor bittern to 120 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 20cm; By semifinished product stew in soy sauce 150min, make ripe Spiced beef semi-finished product; After making ripe Spiced beef semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.25% of semifinished product mass fraction.
Step 504: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the half-finished beach of ripe Spiced beef, after the half-finished central temperature of ripe Spiced beef is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe Spiced beef semi-finished product, the volume fraction that ripe Spiced beef semi-finished product account for controlled atmospheric packing box is 10%.
Step 505: the half-finished controlled atmospheric packing box of ripe Spiced beef will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.1s, the blowing pressure is 0.1MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 170 DEG C, sealing time is 3s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 5 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 67090cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe Spiced beef semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe Spiced beef half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe Spiced beef half-finished shelf-life.
Embodiment 6: selection raw material are pig's feet.
Step 601: after pig's feet is taken out from the refrigerating chamber of constant temperature-18 DEG C, on being placed on ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 40 DEG C, keeping water temperature constant is 40 DEG C, takes out, in boiling water, then deposit 10min carry out blanching after pig's feet thaws 20h in change ice pond, make semifinished product, put into food frame.
Step 602: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 603: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 410 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 8%, takes out 60 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 350 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 5.03;
Heating local flavor bittern to 100 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 12cm; By semifinished product stew in soy sauce 135min, make ripe halogen pig's feet semi-finished product; After making ripe halogen pig's feet semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.45% of semifinished product mass fraction.
Step 604: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of halogen pig's feet, after the half-finished central temperature of ripe halogen pig's feet is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe halogen pig's feet semi-finished product, the volume fraction that ripe halogen pig's feet semi-finished product account for controlled atmospheric packing box is 60%.
Step 605: the half-finished controlled atmospheric packing box of ripe halogen pig's feet will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.1s, the blowing pressure is 0.1MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 180 DEG C, sealing time is 2s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 6 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 20675cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe halogen pig's feet semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe halogen pig's feet half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe halogen pig's feet half-finished shelf-life.
Embodiment 7: selection raw material are squid.
Step 701: after squid is taken out from the refrigerating chamber of constant temperature-18 DEG C, on being placed on ice shelf, by change ice shelf putting into ice pond, in change ice pond, implantation temperature is the water of 23 DEG C, keeping water temperature constant is 23 DEG C, takes out, in boiling water, then deposit 1min carry out blanching after squid thaws 10h in change ice pond, make semifinished product, put into food frame.
Step 702: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 703: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 51 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 5%, takes out 1 part of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 50 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 5.07;
Heating local flavor bittern to 100 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 3cm; By semifinished product stew in soy sauce 20min, make ripe halogen squid semi-finished product; After making ripe halogen squid semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.35% of semifinished product mass fraction.
Step 704: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of halogen squid, after the half-finished central temperature of ripe halogen squid is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe halogen squid semi-finished product, the volume fraction that ripe halogen squid semi-finished product account for controlled atmospheric packing box is 65%.
Step 705: the half-finished controlled atmospheric packing box of ripe halogen squid will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.1s, the blowing pressure is 0.1MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 150 DEG C, sealing time is 3s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 7 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 54030cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe halogen squid semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe halogen squid half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe halogen squid half-finished shelf-life.
Embodiment 8: selection raw material are sea-tangle.
Step 801: sea-tangle is taken out and cleans to obtain semifinished product, put into food frame.
Step 802: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 803: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 130 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 4%, takes out 30 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 100 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 4.90;
Heating local flavor bittern to 95 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 1cm; By semifinished product stew in soy sauce 3min, make ripe halogen sea-tangle semi-finished product; After making ripe halogen sea-tangle semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.25% of semifinished product mass fraction.
Step 804: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of halogen sea-tangle, after the half-finished central temperature of ripe halogen sea-tangle is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe halogen sea-tangle semi-finished product, the volume fraction that ripe halogen sea-tangle semi-finished product account for controlled atmospheric packing box is 30%.
Step 805: the half-finished controlled atmospheric packing box of ripe halogen sea-tangle will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.1s, the blowing pressure is 0.2MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 180 DEG C, sealing time is 2s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 8 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 20988cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe halogen sea-tangle semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe halogen sea-tangle half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe halogen sea-tangle half-finished shelf-life.
Embodiment 9: selection raw material are egg.
Step 901: egg is taken out and cleans to obtain semifinished product, put into food frame.
Step 902: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 903: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 120 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 3%, takes out 7 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 85 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 4.95;
Heating local flavor bittern to 95 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 10cm; By semifinished product stew in soy sauce 30min, make ripe pot-stewed chicken egg semi-finished product; After making ripe pot-stewed chicken egg semi-finished product, in remaining local flavor bittern, add that MicroGARD 730, MicroGARD730 accounts for semifinished product mass fraction 0.5%.
Step 904: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of pot-stewed chicken egg, after the half-finished central temperature of ripe pot-stewed chicken egg is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe pot-stewed chicken egg semi-finished product, the volume fraction that ripe pot-stewed chicken egg semi-finished product account for controlled atmospheric packing box is 30%.
Step 905: the half-finished controlled atmospheric packing box of ripe pot-stewed chicken egg will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.2s, the blowing pressure is 0.2MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99.6%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 150 DEG C, sealing time is 1s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 9 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 54030cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe pot-stewed chicken egg semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe pot-stewed chicken egg half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe pot-stewed chicken egg half-finished shelf-life.
Embodiment 10: selection raw material are dried bean curd.
Step 1001: dried bean curd is taken out and cleans to obtain semifinished product, put into food frame.
Step 1002: the semifinished product in food frame is transferred to stew in soy sauce workshop, the temperature in stew in soy sauce workshop is lower than 15 DEG C, and the resting period of food frame in stew in soy sauce workshop that semifinished product is housed is less than 3h.
Step 1003: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Prepare 140 parts of bittern and the ferment local-flavor material MicroGARD 730, MicroGARD 730 for extending the shelf life comprises glucose fermentation and maltodextrin; The mass fraction that MicroGARD 730 accounts for bittern is 1.575%, takes out 40 parts of bittern and adds MicroGARD 730 and make pre-composition, imported by pre-composition in 100 parts of bittern, make local flavor bittern, and the pH value of local flavor bittern is 4.85;
Heating local flavor bittern to 95 DEG C, semifinished product is put into local flavor bittern, local flavor bittern need not have semifinished product 10cm; By semifinished product stew in soy sauce 30min, make ripe halogen dried bean curd semi-finished product; After making ripe halogen dried bean curd semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.45% of semifinished product mass fraction.
Step 1004: be transferred to temperature lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the ripe half-finished beach of halogen dried bean curd, after the half-finished central temperature of ripe halogen dried bean curd is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe halogen dried bean curd semi-finished product, the volume fraction that ripe halogen dried bean curd semi-finished product account for controlled atmospheric packing box is 90%.
Step 1005: the half-finished controlled atmospheric packing box of ripe halogen dried bean curd will be housed and be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 1 normal atmosphere at pressure, in controlled atmospheric packing box, be filled with nitrogen, inflationtime is 0.2s, the blowing pressure is 0.2MPa, the volume fraction of the nitrogen in controlled atmospheric packing box is 99.6%, and then adopt sealed membrane to seal controlled atmospheric packing box, sealing temperature is 150 DEG C, sealing time is 2s, tune packed products of bringing about the desired sensation.
Pressure in controlled atmospheric packing finished product is a standard atmospheric pressure, controlled atmospheric packing finished product is positioned over the refrigerating chamber preservation that temperature is 10 DEG C.
Adopt the controlled atmospheric packing finished product that embodiment 10 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 54030cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe halogen dried bean curd semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe halogen dried bean curd half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe halogen dried bean curd half-finished shelf-life.
Embodiment 11: selection raw material are dried bean curd.
Step 1101: this step is identical with the step 1001 in embodiment 9.
Step 1102: this step is identical with the step 1002 in embodiment 9.
Step 1103: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Bittern is heated to 90 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 1cm; By semifinished product stew in soy sauce 3min, take out, in bittern, adding the ferment local-flavor material MicroGARD 730 for extending the shelf life, making local flavor bittern, it is that 0.3%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
The pH value of local flavor bittern is 5.16, heating local flavor bittern to 30 DEG C, and the semifinished product crossed by stew in soy sauce adds local flavor bittern, the semifinished product 1cm that bittern need not have stew in soy sauce to cross; Dipping 3min, makes ripe halogen dried bean curd semi-finished product;
After making ripe halogen dried bean curd semi-finished product, in remaining local flavor bittern, add MicroGARD730, MicroGARD 730 accounts for 0.05% of semifinished product mass fraction.
Step 1104: this step is identical with the step 1004 in embodiment 9.
Step 1105: this step is identical with the step 1005 in embodiment 9.
Adopt the controlled atmospheric packing finished product that embodiment 11 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 50030cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe halogen dried bean curd semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe halogen dried bean curd half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe halogen dried bean curd half-finished shelf-life.
Embodiment 12: selection raw material are beef.
Step 1201: this step is identical with the step 501 in embodiment 5.
Step 1202: this step is identical with the step 502 in embodiment 5.
Step 1203: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Bittern is heated to 120 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 20cm; By semifinished product stew in soy sauce 150min, take out, in bittern, adding the ferment local-flavor material MicroGARD 730 for extending the shelf life, making local flavor bittern, it is that 9%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
The pH value of local flavor bittern is 4.86, heating local flavor bittern to 0 DEG C, and the semifinished product crossed by stew in soy sauce adds local flavor bittern, the semifinished product 20cm that bittern need not have stew in soy sauce to cross; Dipping 20min, makes ripe Spiced beef semi-finished product;
After making ripe Spiced beef semi-finished product, in remaining local flavor bittern, add MicroGARD730, MicroGARD 730 accounts for 0.5% of semifinished product mass fraction.
Step 1204: this step is identical with the step 504 in embodiment 5.
Step 1205: this step is identical with the step 505 in embodiment 5.
Adopt the controlled atmospheric packing finished product that embodiment 12 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 59090cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe Spiced beef semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe Spiced beef half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe Spiced beef half-finished shelf-life.
Embodiment 13: selection raw material are egg.
Step 1301: this step is identical with the step 901 in embodiment 9.
Step 1302: this step is identical with the step 902 in embodiment 9.
Step 1303: add water in jacketed pan, Xiang Shuizhong adds halogen material and is modulated into bittern, and halogen material comprises capsicum, anise and Chinese prickly ash, and the pH value of bittern is 5.34.Bittern is heated to 100 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 10cm; By semifinished product stew in soy sauce 30min, take out, in bittern, adding the ferment local-flavor material MicroGARD 730 for extending the shelf life, making local flavor bittern, it is that 3%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
The pH value of local flavor bittern is 5.01, heating local flavor bittern to 60 DEG C, and the semifinished product crossed by stew in soy sauce adds local flavor bittern, the semifinished product 10cm that bittern need not have stew in soy sauce to cross; Dipping 11.5min, makes ripe pot-stewed chicken egg semi-finished product;
After making ripe pot-stewed chicken egg semi-finished product, in remaining local flavor bittern, add MicroGARD730, MicroGARD 730 accounts for 0.275% of semifinished product mass fraction.
Step 1304: this step is identical with the step 904 in embodiment 9.
Step 1305: this step is identical with the step 905 in embodiment 9.
Adopt the controlled atmospheric packing finished product that embodiment 13 is made, total plate count mean value in controlled atmospheric packing finished product increases to some extent along with the prolongation of holding time, holding time is when being 11 days, total plate count mean value is less than 51030cfu/g, coliform group count is less than 30MPN/100g, total plate count mean value and coliform group count are all lower than state food safety standard value, controlled atmospheric packing finished product shelf-life under temperature is the refrigerated condition of 10 DEG C is 11 days, with the ripe pot-stewed chicken egg semi-finished product not adding MicroGARD 730 stew in soy sauce, in temperature be under the refrigerated condition of 10 DEG C the shelf-life be compare for 1 day, effectively extend ripe pot-stewed chicken egg half-finished shelf-life, with the controlled atmospheric packing finished product not adding MicroGARD730 stew in soy sauce, in temperature be under the refrigerated condition of 0 DEG C the shelf-life be compare for 7 days, effectively extend ripe pot-stewed chicken egg half-finished shelf-life.
The present invention is not limited to above-mentioned embodiment, and for those skilled in the art, under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications are also considered as within protection scope of the present invention.The content be not described in detail in this description belongs to the known prior art of professional and technical personnel in the field.
Claims (6)
1. in bittern, add MicroGARD 730 extends a ripe spiced and stewed food shelf-life method by boiling, it is characterized in that, comprise the following steps:
A, by the raw material of ripe spiced and stewed food take out, make semifinished product;
B, be that the ferment local-flavor material MicroGARD 730, MicroGARD 730 added in 5.36 bittern for extending the shelf life accounts for 0.3% ~ 9% of brine quality mark to pH value; MicroGARD 730 comprises glucose fermentation and maltodextrin; After bittern and MicroGARD 730 being mixed, the pH value of bittern is 4.86 ~ 5.16, and add hot brine to 95 DEG C ~ 105 DEG C, semifinished product is put into bittern, and bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, make ripe spiced and stewed food semi-finished product;
Temperature is transferred to lower than the spreading for cooling workshop of 15 DEG C by being loaded with the cool equipment in the half-finished beach of ripe spiced and stewed food, after the half-finished central temperature of ripe spiced and stewed food is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe spiced and stewed food semi-finished product, the volume fraction that ripe spiced and stewed food semi-finished product account for controlled atmospheric packing box is 10% ~ 90%;
The half-finished controlled atmospheric packing box of ripe spiced and stewed food will be housed to be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 0.8 ~ 1 normal atmosphere at pressure, nitrogen is filled with in controlled atmospheric packing box, the blowing pressure is 0.1MPa ~ 0.6MPa, inflationtime is 0.1s ~ 0.3s, the volume fraction of the nitrogen in controlled atmospheric packing box is 99% ~ 100%, then sealed membrane is adopted to seal controlled atmospheric packing box, sealing temperature is 150 DEG C ~ 180 DEG C, sealing time is 1s ~ 3s, to bring about the desired sensation tune packed products, pressure in controlled atmospheric packing finished product is the refrigerating chamber preservation that controlled atmospheric packing finished product is positioned over that temperature is 0 DEG C ~ 10 DEG C by 1atm.
2. the method extending the ripe spiced and stewed food shelf-life as claimed in claim 1, it is characterized in that, the process making semifinished product in steps A comprises: judge whether raw material are meat, if, take out after raw material are deposited 2h ~ 24h in the water of 20 DEG C ~ 50 DEG C, then in boiling water, deposit 1min ~ 15min and carry out blanching, make semifinished product, put into food frame; Otherwise cleaning raw material, obtain semifinished product, put into food frame.
3. the method extending the ripe spiced and stewed food shelf-life as claimed in claim 1, it is characterized in that, further comprising the steps of after step B: in the residue local flavor bittern after stew in soy sauce semifinished product 3min ~ 150min, to add MicroGARD 730, MicroGARD 730 account for 0.05% ~ 0.5% of semifinished product mass fraction.
4. in bittern, adding MicroGARD 730 by soaking the method extending the ripe spiced and stewed food shelf-life, it is characterized in that, comprise the following steps:
A, by the raw material of ripe spiced and stewed food take out, make semifinished product;
B, mixing bittern, bittern is heated to 90 DEG C ~ 120 DEG C, semifinished product is put into bittern, bittern need not have semifinished product 1cm ~ 20cm; By semifinished product stew in soy sauce 3min ~ 150min, take out, the ferment local-flavor material MicroGARD 730 for extending the shelf life is added in bittern, make local flavor bittern, it is that 0.3% ~ 9%, MicroGARD 730 comprises glucose fermentation and maltodextrin that MicroGARD 730 accounts for local flavor brine quality mark;
The pH value of local flavor bittern is 4.86 ~ 5.16, heating local flavor bittern to 30 DEG C ~ 90 DEG C, and the semifinished product crossed by stew in soy sauce adds local flavor bittern, semifinished product 1cm ~ 20cm that bittern need not have stew in soy sauce to cross; Dipping 3min ~ 20min, makes ripe spiced and stewed food semi-finished product;
Temperature is transferred to lower than the spreading for cooling workshop of 15 DEG C by being loaded with the half-finished spreading for cooling equipment of ripe spiced and stewed food, after the half-finished central temperature of ripe spiced and stewed food is lower than 25 DEG C, be dispensed in the controlled atmospheric packing box of uncovered by ripe spiced and stewed food semi-finished product, the volume fraction that ripe spiced and stewed food semi-finished product account for controlled atmospheric packing box is 10% ~ 90%;
The half-finished controlled atmospheric packing box of ripe spiced and stewed food will be housed to be positioned in packing shop, by gas-control packing device, controlled atmospheric packing is carried out to controlled atmospheric packing box, be the pressure of 0.8 ~ 1 normal atmosphere at pressure, nitrogen is filled with in controlled atmospheric packing box, the blowing pressure is 0.1MPa ~ 0.6MPa, inflationtime is 0.1s ~ 0.3s, the volume fraction of the nitrogen in controlled atmospheric packing box is 99% ~ 100%, then sealed membrane is adopted to seal controlled atmospheric packing box, sealing temperature is 150 DEG C ~ 180 DEG C, sealing time is 1s ~ 3s, to bring about the desired sensation tune packed products, pressure in controlled atmospheric packing finished product is the refrigerating chamber preservation that controlled atmospheric packing finished product is positioned over that temperature is 0 DEG C ~ 10 DEG C by 1atm.
5. the method extending the ripe spiced and stewed food shelf-life as claimed in claim 4, it is characterized in that, after raw material take out by steps A, further comprising the steps of, judge whether raw material are meat, if, by on being placed on of raw material ice shelf, by change ice shelf putting into ice pond, be the water of 20 DEG C ~ 50 DEG C to changing implantation temperature in ice pond, keeping water temperature constant is 20 DEG C ~ 50 DEG C, take out after raw material thaw 2h ~ 24h in change ice pond, then in boiling water, deposit 1min ~ 15min carry out blanching, make semifinished product, put into food frame; If not, cleaning raw material obtain semifinished product, put into food frame.
6. the method extending the ripe spiced and stewed food shelf-life as claimed in claim 4, it is characterized in that, further comprising the steps of after step B: after making ripe spiced and stewed food semi-finished product, in remaining local flavor bittern, add MicroGARD 730, MicroGARD 730 account for 0.05% ~ 0.5% of semifinished product mass fraction.
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| CN104369981A (en) * | 2014-09-16 | 2015-02-25 | 湖南绝味食品股份有限公司 | Preservation method for sauce braised pork products |
| CN105685925A (en) * | 2016-01-22 | 2016-06-22 | 河南农业大学 | Marinating material of sauced beef and preparation method of sauced beef |
| CN110140891A (en) * | 2019-06-10 | 2019-08-20 | 江西国鸿集团股份有限公司 | A kind of stewed duck with bean sauce production method |
| CN112244226A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Production process of duck product packaged in controlled atmosphere and duck product |
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