CN103891863A - Method for improving quality of steamed pork product by low-intensity sterilization - Google Patents
Method for improving quality of steamed pork product by low-intensity sterilization Download PDFInfo
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Abstract
The invention provides a method for improving the quality of a steamed pork product by low-intensity sterilization and belongs to the technical field of meat product processing. The method comprises the following steps: treating side dishes, pre-treating, frying by oil, preparing side dish sauce, preparing steamed pork sauce, immersing, bagging and sealing, and carrying out back-pressure sterilization to obtain steamed pork. According to the method provided by the invention, the steamed pork is pre-treated by pointedly adopting nano zinc oxide and nisin to solve the problems that the meat is tender, a lot of fat is separated out and the mouth feel becomes poor, caused by high sterilization intensity of the steamed pork product; a low-intensity sterilization method is used for sterilizing so that the quality of the steamed pork is improved; the prepared steamed pork product meets commercial sterile requirements of canned foods; the guarantee period can reach 12 months; the method is simple in process and low in equipment requirements; large-scale production and technology improvement of enterprises can be carried out conveniently.
Description
Technical field
The present invention relates to a kind of method that low-intensity sterilization promotes braised pork product property, be specifically related to a kind of pretreatment, process for sterilizing of braised pork goods, belong to meat product processing technology field.
Background technology
The cooking culture of China is of long standing and well established, and numerous dish is subject to liking of people, and wherein braised pork is the delicacies very with Chinese traditional characteristics, has mouthfeel fertilizer and oiliness, and entrance is comfortable, flavour gracefulness, and dish is fragrant aromatic strongly fragrant with meat, the feature bringing out the best in each other.Traditional braised pork vegetable is now to do existing food, and along with the quickening of people's rhythm of life, such mode can not meet people's demand, thereby has occurred conditioning braised pork, and people only need simple process can taste delicious food.But, consider safety and sanitation and preservation term requirement, product will pass through high-intensity thermal sterilization.According to the difference of Packing Unit, the sterilization intensity that at present enterprise adopts is generally 121 ℃, more than 40min.High strength sterilization causes product to occur soft rotten, the problem such as fat is separated out, fragrance is lost, peculiar smell generation of matter structure.To reduce sterilization intensity, obtaining high-quality conditioning braised pork goods by rational processing, is the common problem of paying close attention to of enterprise and researcher.
Solve the bad problem of product qualitative change in braised pork high-temperature process, must reduce its heating strength.But as a kind of low acidity food, the reduction of heating strength causes again product keeping quality to be affected.The present invention makes full use of efficiently antibacterial, the bactericidal action of nano zine oxide and nisin, in the situation that significantly reducing heating strength, significantly improving product quality, has ensured the preservation term of product.
Nano zine oxide is the new inorganic material of particle diameter between 1～100nm.Grain diameter is very little, compared with common zinc oxide, has good optical activity and catalytic activity.Its antifungal mechanism mainly contains photocatalytic effect, digestion of metallic ion theory, contact antifungal mechanism and active oxygen mechanism.(1) photocatalytic effect: nano zine oxide in the time being subject to energy and being greater than the illumination of its energy gap, on particle with electronics (e
-) excited and transit to conduction band.Therefore, in valence band, leave positively charged hole (H
+), H
+and e
-react with oxygen, hydroxyl and the water etc. that are adsorbed in material surface and produce hydroxyl, negative oxygen ion, hydrogen peroxide etc.And H wherein
+with hydroxyl be strong active oxide material, can react with most organic-matter chemical keys, various compositions that can composition microorganism decompose, and cause the defect of Bacterial Physiological metabolic capability, play bactericidal action; In addition, negative oxygen ion has higher reducing power, also can play antibacterial action.(2) digestion of metallic ion theory: ZnO can slowly release zinc ion in water-bearing media, itself and microorganism wall protein generation radical reaction, destroy the physiologically active of cell membrane, and microorganism is inhibited.And zinc ion enters in the middle of microbial cell, also can with the biology enzyme effect that wherein maintains growth of microorganism, play equally destroy microorganisms biochemical functions.(3) contact antifungal mechanism: nano zine oxide is a kind of positively charged antibacterial material, and cell surface is electronegative., there is charging neutrality phenomenon in the two contact.Surface of cell membrane generation electric charge shifts, and causes that the physiological function of surface of cell membrane albumen is lost, and destroys bacterial metabolism and plays bacteriostasis.(4) people such as active oxygen mechanism: Sawai finds to detect hydrogen peroxide composition in the sample that utilizes nano zine oxide processing, and infer that it is one of nano zine oxide anti-microbial property, experimental results show that the generation of hydrogen peroxide in nano zine oxide and its fungistatic effect have good proportional relationship.In addition, easily there is decomposition reaction and produce active oxygen ion in hydrogen peroxide in the time that heat, light are processed, and this ion also plays certain bacteriostasis.
Nano zine oxide has outside restraining and sterilizing bacteria effect, also has the features such as good thermal stability, price economy, broad spectrum activity, low toxicity.Existing many nano zine oxide research reports.Lv Meng (2013) prepares fishskin gelatin-shitosan-nano zine oxide composite membrane, and be applied in the middle of bighead meat fresh-keeping, the composite membrane of finding the nano zine oxide that adds 0.6% has good fungistatic effect, single fungistatic effect that increases listeria spp has been improved to 15%, more obvious to the fungistatic effect of staphylococcus aureus, reach 108%.What antibacterial action of the research such as (2012) nano zine oxide to Candida albicans that border on the sea, compared with common zinc oxide, antibacterial action is fairly obvious.Jiang Min (2012) and big vast English (2011) utilize respectively shitosan-nano zine oxide masking, are applied in the middle of granulated sugar tangerine and apple fresh-keeping, prove that it can reduce the respiratory intensity of fruit body, extends storage period.(2013) associating Nano Silver and nano zine oxide in Lu, show that the two all has the ability that suppresses Escherichia coli and staphylococcus aureus, is that the two has cooperative effect and combine use.Illustrate that nano zine oxide and other antibacterial or bactericide have potential synergistic function.
Aspect the patent application of nano zine oxide, Wang Xinqiang (application number 201110321482.7) has been invented the preparation method of a kind of Nano Silver and nanometer zinc oxide composite antibiosis agent, the Nano Silver of complex antimicrobials is attached to nano granular of zinc oxide surface can promote nano zinc oxide photocatalysis activity, and nano zine oxide is attached to nano-Ag particles surface can improve bactericidal nano-silver performance.The Shan cloud (application number 201210296453.4) that continues discloses a kind of preparation method of nano polyaniline/ZnO complex antimicrobials.This complex antimicrobials is to Escherichia coli, staphylococcus aureus, and the different strains such as bacillus subtilis all have excellent bactericidal action.Shi Lue (application number 201210593721.9) discloses a kind of nano zine oxide anticorrisive agent in acidic beverages with applications well potential quality.Zhang Min (application number 201110362635.2) associating ultraviolet and nano zine oxide sterilization facilitate the method for vegetable dish meat and fish dishes.Eliminated nutriment that conventional high-temperature sterilization causes and the defect of flavor loss, guaranteed the shelf life that product is grown, had technique simple, processing ease, saves the features such as the energy.
Nisin (Nisin) also claim nisin, is the peptide material that streptococcus lactis produces, and molecular weight is about 3500Da.Because nisin can suppress most of gram-positive bacteriums, and the spore of bacillus is had to strong inhibitory action, be therefore used as food preservative and be widely used in food service industry.After it is edible, under human physiological metabolism's condition, be hydrolyzed into very soon amino acid, can not change the resistance problem of normal flora and bacterium in human body intestinal canal, be a kind of efficient, nontoxic, safely, the antiseptics for natural food that has no side effect.Meanwhile, nisin has good dissolubility in acid flux material, and especially in low acid flux material, its solubility can reach 118mg/mL, is dissolved in the skim milk of pH6.5, and through 85 ℃ of pasteurizations, after 15 minutes, activity only loses 15%.Be dissolved in the watery hydrochloric acid of pH3, still keep 100% activity through 121 ℃ of 15 minutes autoclavings, have good acidproof heat-proof, be widely used in the middle of meat products.
Aspect nisin patent application ， Zhang Min (application number 200910213553.4) adopt nisin and potassium sorbate composite and be applied in conditioning fowl or fish product, reduced the heat sterilization intensity of meat products.Zhang Yanjie (application number 201310337300.4) discloses a kind of preparation method of nisin compound preservative.Tan's (application number 201110360126.6) of heap of stone invents in the anti-corrosive fresh-keeping of a kind of compound preservative for meat products, and wherein important anti-corrosion composition is nisin and AOB.Ma Meihu (application number 200610031403.8) is with lysozyme, GNa liquid, nisin, potassium sorbate is anti-corrosion composition, is combined into the compound preservative with good antiseptic effect, in the middle of fresh-keeping for cooling meat and meat products, there is very significant effect.
In sum, nano zine oxide and nisin are the additives that good antimicrobial effect, the scope of application are wide, safe and efficient, have no side effect.The present invention takes full advantage of its antibacterial, sterilization idiocratic, is applied in braised pork production, in the situation that ensureing product keeping quality, has significantly reduced sterilization intensity, has improved product quality.
Summary of the invention
The object of the invention is to the meat that causes greatly because of sterilization intensity for braised pork goods soft rotten, fat is separated out in a large number, the problem of mouthfeel variation, adopt nano zine oxide and nisin to carry out pretreatment to braised pork, recycling low-intensity bactericidal assay carries out sterilization, and braised pork quality is significantly improved.
Technical scheme provided by the invention, a kind of low-intensity sterilization promotes the method for braised pork product property, utilizes nano zine oxide and nisin combined pretreatment braised pork, reaches and reduces braised pork sterilization intensity, promotes the object of braised pork product property, and step is:
(1) garnishes are processed: garnishes are cut into the segment of 2cm, with the water soaking 45～75min of 30～40 ℃, then slough garnishes surface moisture, and stand-by;
(2) pork pretreatment: get belt leather streaky pork, after running water cleans up, be cut into the cube meat of 10cm × 10cm; Cube meat is precooked in boiling water 10～15min, controlling meat is 1 ︰ 2 with the ratio of water, taking-up drains surface moisture;
(3) fried: the pretreated pork of step (2) is put into 150～250 ℃ of oil cauldrons fried, the fried time is 30 ~ 80s, take out and be positioned over ventilation and be cooled to room temperature, and cut into the thin slice that thickness is 0.3～0.7cm; Remove because of fried simultaneously and be charred and irregular position;
(4) garnishes baste preparation: get sugar 1～5g, starch 12～20g, water 1000mL boils to micro-and boils in big fire boiling water, and keeps 8～15min, is cooled to room temperature; Then add nano zine oxide and the 0.1～0.2g/kg nisin of 0.01～0.05g/kg;
(5) braised pork thick gravy preparation: get dried thin mushroom powder 10～15g, yellow rice wine 120～180mL, soy sauce 15～20g, oil consumption 10～15g, rock sugar 8～12g, starch 8～12g, chickens' extract 1.8～2.4g, white pepper powder 0.6～1.2g, old ginger 12～18g, cassia bark 1.5～2.7g, anistree 2.5～3.5g, water 1000mL; 3～8min is boiled in first big fire, less fire boils 1 ~ 2h, is cooled to room temperature, adds the nano zine oxide of 0.01 ~ 0.05g/kg and the nisin of 0.1～0.2g/kg;
(6) infuse: the garnishes that step (1) is handled well are immersed in garnishes baste prepared by step (4), and dish juice mass ratio is 1 ︰ 1.5～3; Fried step (3) good chipped meat is immersed in the middle of step (5) gained braised pork thick gravy to gravy mass ratio 1 ︰ 1.5～2.5; Both all process 30min ~ 80min in 0.05～0.06MPa vacuum infiltration;
(7) pack sealing: get the garnishes 30～50g of step (6) infuse gained, braised pork 350～370g, pack vacuum seal;
(8) back-pressure sterilization: the braised pork after step (7) being packed by back-pressure sterilization is processed, and at 113 ℃ of cooling 10～30min of back-pressure, back-pressure pressure is 1.0～1.1kg/m
2, obtain the braised pork preparing by low-intensity sterilization after cooling.
The described garnishes of described step (1) are plum dish, potherb mustard or preserved vegetable.
The particle diameter of described nano zine oxide is 15～50nm.
Beneficial effect of the present invention: the present invention utilizes nano zine oxide and nisin to carry out, after pretreatment, sterilization intensity obviously being reduced to braised pork, and product quality is improved significantly.Concrete advantage is as follows:
(1) the present invention utilizes after nano zine oxide and anticorrisive agent nisin Combined Treatment, and the sterilization intensity that makes braised pork product drops to 113 ℃, 10～30min from traditional 121 ℃, 40min left and right;
(2) adopt the braised pork of the inventive method processing compared with conventional method processing braised pork, quality is significantly improved.Except shearing force changes not quite, fat is separated out and crushing juice rate all obviously declines, and chewiness obviously improves, and product recovery improves, and red scale value (a value) obviously improves, and the degree that boiling taste occurs declines.
(3) the braised pork goods that adopt the present invention to produce meet tinned food commercial sterilization requirement, and the shelf-life can reach 12 months.
(4) technique of the present invention is simple, and equipment requirement is low, facilitates enterprise to carry out large-scale production and process modification.
The specific embodiment
Embodiment 1 steamed pork belly with preserved greens
(1) garnishes are processed: plum dish is cut into the segment of about 2cm, with the water soaking 45min of 35 ℃, then sloughs garnishes surface moisture, and stand-by;
(2) pork pretreatment: get belt leather streaky pork, after running water cleans up, be cut into the cube meat of 10cm × 10cm.Cube meat is precooked in boiling water 10～15min, the ratio of pork and water approximately 1 ︰ 2, takes out and drains surface moisture;
(3) fried: by pre-well-done pork, to put into 200 ℃ of oil cauldrons, fried time 50s.Take out and be positioned over ventilation, be cooled to room temperature, and cut into the thin slice of thickness 0.5cm～0.7cm.Meanwhile, remove because of fried and be charred and irregular position;
(4) garnishes baste preparation: sugared 1g～5g, starch 12g, water 1000mL, big fire boiling water boiling 10min, adds 0.01g/kg(baste to room temperature after cooling) nano zine oxide (particle diameter 15 nm) and 0.1g/kg(baste) nisin;
(5) braised pork thick gravy preparation: dried thin mushroom powder 12g, yellow rice wine 120mL, soy sauce 15g, oil consumption 12g, rock sugar 10g, starch 10g, chickens' extract 1.9g, white pepper powder 0.8g, old ginger 18g, cassia bark 1.5g, anistree 2.5g, water 1000mL.7min is boiled in first big fire, less fire boils 1.5h, is cooled to room temperature and adds 0.01g/kg(thick gravy) nano zine oxide (particle diameter 15 nm) and 0.1g/kg(thick gravy) nisin;
(6) infuse: the garnishes that step (1) is handled well are immersed in garnishes baste prepared by step (4), and dish juice mass ratio is 1 ︰ 2; Fried step (3) good chipped meat is immersed in the middle of step (5) gained braised pork thick gravy to gravy mass ratio 1 ︰ 2.Both are vacuum infiltration processing 30min under 0.05-0.06MPa condition all;
(7) pack sealing: get the garnishes 30g of step (6) infuse gained, braised pork 370g, pack vacuum seal;
(8) back-pressure sterilization: the braised pork after step (7) being packed by back-pressure sterilization is processed, and at 113 ℃ of cooling 10min of back-pressure, back-pressure pressure is 1.0kg/m
2, obtain the steamed pork belly with preserved greens preparing by low-intensity sterilization after cooling.
Embodiment 2 potherb mustard braised pork
(1) garnishes are processed: potherb mustard is cut into the segment of about 2cm, with the water soaking 60min of 30 ℃, then sloughs garnishes surface moisture, and stand-by;
(2) pork pretreatment: get belt leather streaky pork, after running water cleans up, be cut into the cube meat of 10cm × 10cm.Cube meat is precooked in boiling water 15min, the ratio of meat and water approximately 1 ︰ 2, takes out and drains surface moisture;
(3) fried: by pre-well-done pork, to put into 200 ℃ of oil cauldrons, fried time 60s.Take out and be positioned over ventilation, be cooled to room temperature, and cut into the thin slice of thickness 0.3cm.Meanwhile, remove because of fried and be charred and irregular position;
(4) garnishes baste preparation: sugared 5g, starch 16g, water 1000mL, big fire boiling water boiling 12min, is cooled to room temperature, adds 0.05g/kg(baste) nano zine oxide (particle diameter 50nm) and 0.2g/kg(baste) nisin;
(5) braised pork thick gravy preparation: dried thin mushroom powder 15g, yellow rice wine 160mL, soy sauce 18g, oil consumption 12g, rock sugar 10g, starch 12g, chickens' extract 2g, white pepper powder 1g, old ginger 15g, cassia bark 2 g, anistree 3g, water 1000mL.7min is boiled in first big fire, boils 2h at little fire, is cooled to room temperature, adds 0.05g/kg(thick gravy) nano zine oxide (particle diameter 50nm) and 0.2g/kg(thick gravy) nisin;
(6) infuse: the garnishes that step (1) is handled well are immersed in garnishes baste prepared by step (4), and dish juice mass ratio is 1 ︰ 2.5; Fried step (3) good chipped meat is immersed in the middle of step (5) gained braised pork thick gravy to gravy mass ratio 1 ︰ 2.Both process 50min respectively at vacuum infiltration under 0.05-0.06MPa condition.
(7) pack sealing: get the garnishes 50g of step (6) infuse gained, braised pork 350g, pack vacuum seal.
(8) back-pressure sterilization: the braised pork after step (7) being packed by back-pressure sterilization is processed, and at 113 ℃ of cooling 10min of back-pressure, back-pressure pressure is 1.1kg/m
2, obtain the potherb mustard braised pork preparing by low-intensity sterilization after cooling.
Application Example 1
The braised pork comparison of braised pork prepared by embodiment 1 and embodiment 2 and traditional diamond-making technique processing, the result obtaining is as shown in table 1.
Table 1
From main quality index, adopt the inventive method, the quality of product is significantly improved.Except shearing force changes not quite, fat is separated out and crushing juice rate all obviously declines, and chewiness obviously improves, and product recovery improves, and red scale value (a value) obviously improves.The degree that boiling taste occurs declines.
Claims (3)
1. low-intensity sterilization promotes a method for braised pork product property, it is characterized in that utilizing nano zine oxide and nisin combined pretreatment braised pork, reaches and reduces braised pork sterilization intensity, promotes the object of braised pork product property, and step is:
(1) garnishes are processed: garnishes are cut into the segment of 2cm, with the water soaking 45～75min of 30～40 ℃, then slough garnishes surface moisture, and stand-by;
(2) pork pretreatment: get belt leather streaky pork, after running water cleans up, be cut into the cube meat of 10cm × 10cm; Cube meat is precooked in boiling water 10～15min, controlling meat is 1 ︰ 2 with the ratio of water, taking-up drains surface moisture;
(3) fried: the pretreated pork of step (2) is put into 150～250 ℃ of oil cauldrons fried, the fried time is 30 ~ 80s, take out and be positioned over ventilation and be cooled to room temperature, and cut into the thin slice that thickness is 0.3～0.7cm; Remove because of fried simultaneously and be charred and irregular position;
(4) garnishes baste preparation: get sugar 1～5g, starch 12～20g, water 1000mL boils to micro-and boils in big fire boiling water, and keeps 8～15min, is cooled to room temperature; Then add nano zine oxide and the 0.1～0.2g/kg nisin of 0.01～0.05g/kg;
(5) braised pork thick gravy preparation: get dried thin mushroom powder 10～15g, yellow rice wine 120～180mL, soy sauce 15～20g, oil consumption 10～15g, rock sugar 8～12g, starch 8～12g, chickens' extract 1.8～2.4g, white pepper powder 0.6～1.2g, old ginger 12～18g, cassia bark 1.5～2.7g, anistree 2.5～3.5g, water 1000mL; 3～8min is boiled in first big fire, less fire boils 1 ~ 2h, is cooled to room temperature, adds the nano zine oxide of 0.01 ~ 0.05g/kg and the nisin of 0.1～0.2g/kg;
(6) infuse: the garnishes that step (1) is handled well are immersed in garnishes baste prepared by step (4), and dish juice mass ratio is 1 ︰ 1.5～3; Fried step (3) good chipped meat is immersed in the middle of step (5) gained braised pork thick gravy to gravy mass ratio 1 ︰ 1.5～2.5; Both all process 30min ~ 80min in 0.05～0.06MPa vacuum infiltration;
(7) pack sealing: get the garnishes 30～50g of step (6) infuse gained, braised pork 350～370g, pack vacuum seal;
(8) back-pressure sterilization: the braised pork after step (7) being packed by back-pressure sterilization is processed, and at 113 ℃ of cooling 10～30min of back-pressure, back-pressure pressure is 1.0～1.1kg/m
2, obtain the braised pork preparing by low-intensity sterilization after cooling.
2. low-intensity sterilization promotes the method for braised pork product property according to claim 1, it is characterized in that: the described garnishes of described step (1) are plum dish, potherb mustard or preserved vegetable.
3. low-intensity sterilization promotes the method for braised pork product property according to claim 1, it is characterized in that: the particle diameter of described nano zine oxide is 15～50nm.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192729A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Salt vegetable red-cooked pork and production method thereof |
| CN105231296A (en) * | 2015-09-25 | 2016-01-13 | 广西银农畜牧集团有限责任公司 | Making method of braised pork |
| CN106071897A (en) * | 2016-07-06 | 2016-11-09 | 周依宁 | A kind of manufacture method of Flos Osmanthi Fragrantis braised pork |
| CN106858362A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of potherb mustard braised pork |
| CN108391717A (en) * | 2018-03-12 | 2018-08-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of the cold fresh beef of top grade |
| CN110140885A (en) * | 2019-04-24 | 2019-08-20 | 华中农业大学 | A kind of processing method of tender flower stalk braised pork product |
-
2014
- 2014-04-03 CN CN201410131252.8A patent/CN103891863B/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 杨霞等: "纳米氧化锌的毒性作用及机制研究进展", 《浙江大学学报（医药版）》, 31 March 2014 (2014-03-31), pages 218 - 226 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192729A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Salt vegetable red-cooked pork and production method thereof |
| CN105231296A (en) * | 2015-09-25 | 2016-01-13 | 广西银农畜牧集团有限责任公司 | Making method of braised pork |
| CN106071897A (en) * | 2016-07-06 | 2016-11-09 | 周依宁 | A kind of manufacture method of Flos Osmanthi Fragrantis braised pork |
| CN106858362A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of potherb mustard braised pork |
| CN108391717A (en) * | 2018-03-12 | 2018-08-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of the cold fresh beef of top grade |
| CN110140885A (en) * | 2019-04-24 | 2019-08-20 | 华中农业大学 | A kind of processing method of tender flower stalk braised pork product |
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