CN104223314A - Preservation method of salted meat product - Google Patents
Preservation method of salted meat product Download PDFInfo
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- CN104223314A CN104223314A CN201410447763.0A CN201410447763A CN104223314A CN 104223314 A CN104223314 A CN 104223314A CN 201410447763 A CN201410447763 A CN 201410447763A CN 104223314 A CN104223314 A CN 104223314A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a preservation method of a salted meat product. The preservation method of the salted meat product comprises the following steps: coating a preservative, immersing with the preservative, carrying out microwave sterilization and carrying out pulse illumination sterilization. The preservation method of the salted meat product combines three preservation and sterilization technologies including Chinese herbal medicine preservative preservation, microwave sterilization and pulse light sterilization, so that the quality can be effectively kept, the shelf life of the salted meat product is prolonged, and the influences on nutrition ingredients and mouth feel are very small; the preservative is pure natural and toxin-free, has a unique flavor and also has a nutrition and health value; the pulse illumination sterilization also has no toxic side effect; and by virtue of the method, the disadvantages of a traditional salted product that the meat quality is hard after the product is stored for a long time, the mouth feel is not good, the acid value is high due to oxidization and the flavor is changed are effectively avoided.
Description
Technical field
The present invention relates to a kind of preservation method of meat product, specifically the preservation method of the baked meat products of a kind of Yan, belongs to food processing technical field of preservation of fresh.
Background technology
The baked meat products of salt is Guangdong name food, existing more than 300 year history, because it comes from Dong Jiang, Guangdong one band, and the baked sauce spiced and stewed food of Guangdong, therefore named Dong Jiang formula salt.Nowadays the baked meat products of ， Yan fragrance spread various places, Guangdong, and it is overseas to enjoy great prestige.(the baked sauce spiced and stewed food of Guangdong Shi Yan, chicken pin, chicken neck, the chicken wings) of the baked meat products of Guangdong formula tradition Yan is a based food of tool Lingnan features cooking culture, processing history is long, nutritious, instant, unique flavor, deeply liking by South China, Hongkong and Macro and south east asia consumers in general, is one of large meat products of Guangdong conventional outlet.The Zhong Yan of the baked meat products of Guangdong formula tradition Yan is baked is be primary raw material with meat, adds taste substance pickled 1 hour, then smoothens the epidermis of meat with dark soy sauce, tissue paper is swept upper lard, meat is put on tissue paper, double-bags, the third layer tissue paper parcel not sweeping lard, crude salt is fried to scorching hot, meat is imbedded and adds a cover, keep little Huo baked 15 minutes, take out another side baked 15 minutes of more down, dial and remove tissue paper, cut part and be built into fixing shape.
Refrigeration and high-temperature sterilization is generally had to the fresh-keeping conventional method of meat products, refrigeration can keep color, smell and taste and the structural state of goods, but be inconvenient to carry, the guarantee of cold chain must be had, cost is higher, high-temperature sterilization can room temperature preservation, is easy to carry, but destroys local flavor and the structural state of goods.
By adding fresh-keeping mouthfeel and the local flavor that can preferably keep meat products of antistaling agent realization to meat products.Natural or chemical preservative common are Nisin, lysozyme, natamycin, kojic acid, shitosan, trehalose, Tea Polyphenols, organic acid etc., in recent years, the impact of the food-safety problem occurred repeatedly, people pay close attention to pollution-free food, healthy food.Compared with the chemical synthesis antistaling agent used at present in a large number, Chinese herbal medicine preservative has natural bactericidal action, and to human body and environment without harm, safety coefficient is high.The essential oil contained in Chinese herbal medicine has broad-spectrum sterilization and suppresses the effect of microorganism, the essential oil such as, extracted in the pungent perfumery material such as garlic, pepper, nutmeg, fennel, also have the material such as hydroxy compounds, terpene, have significant inhibitory action to bacterium, mould or yeast such as staphylococcus aureus, salmonella typhimurium, dust Xi Shi Escherichia coli, vibrio parahaemolytious, Aspergillus flavus; Aldehydes matter in Chinese herbal medicine is also the main active of food antiseptic, has broad-spectrum antiseptic ability.
At the fresh-keeping aspect of meat, patent CN101180981 B discloses a kind of preservation method of low temperature birds meat products, what its used antistaling agent flooding meat adopted is composite preservative, composition in its formula mainly contains CMC, dehydro sodium acetate, nisin, niacinamide, disodium ethylene diamine tetraacetate and pure water, though these compositions are recognized spendable additive by food-processing industry, but part is still chemicals, there is potential harm; Utilize Chinese herbal medicine fresh-keeping, such as, patent CN 1180713C discloses a kind of thickening-antistaling agent for meat food, and this antistaling agent main component is three kinds of varigrained sand sagebrush (Artemisia filifolia) powder and flax green pepper powder; Patent CN101427705 B discloses preparation and the operation technique of the middle employing antistaling agent of a kind of vegetables.
Microorganism is the important indicator of the baked stewed meat products product of Guangdong formula tradition Yan.In the process of Guangdong formula traditional meat, for needs that are anticorrosion, that protect the growth of clostridium botulinum in look and suppression meat, nitrate and nitrite is all used to reach this purpose traditionally.But because nitrate may form the carcinogen such as nitrosoamide and nitrosamine in meat products, national Specification, the use amount maximum in meat products of anticorrisive agent sorbic acid is 0.075g/kg, and synthetic food color can not be used for meat product.And State General Administration for Quality Supervision finds the baked stewed meat products sampling observation of Guangdong formula tradition Yan, in meat product, in selective examination, total multiple product is judged to defective because food additives exceed standard, the use that wherein has that some product anticorrisive agents exceed standard, microorganism exceeds standard, food additives exceed standard, alarm bell has been beaten to the safety problem of the baked sauce spiced and stewed food of Guangdong Shi Yan, cause fear to consumer, have impact on the sound development of the baked stewed meat products of Guangdong formula tradition Yan.
In addition the baked meat products of Yan is in bake process, adipolysis constantly carries out, during water content height, hydrolysis is stronger, be hydrolyzed to free fatty and glycerine, product acid value is raised, and the easy oxidized generation short chain material of free fatty wherein, as aldehyde, ketone etc. have special smell and the material of bitter taste; Simultaneously in storage, fat is oxidized under the effect of heat, light or metal ion catalyst, generates peroxide, causes the instability of product special flavour.
Chinese herbal medicine preservative fails to obtain large-scale commercial application, main cause may be that the medicinal herb components owing to adopting in part antistaling agent is complicated, active constituent content wherein and the mechanism of action are not very clear, the stability of medicine source, content and preparation itself not easily solves, also there is special smell when heavy dose uses in some Chinese herbal medicine, differ surely accept by masses; Secondly, also industrialized condition is not possessed for the extraction of the active ingredient of antistaling agent and production in enormous quantities in Chinese herbal medicine.
There is abundant natural Chinese medicinal herb plant resources in China, has no the preservation technique that Chinese herbal medicine preservative is used for the baked meat products of salt by report at present.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provides a kind of Chinese herbal medicine preservative is fresh-keeping, microwave sterilization and pulsed light sterilizing three kinds of refreshing sterilizing combine with technique to get up, for the preservation method of the baked meat products of Yan.
For solving the problem, the technical solution adopted in the present invention is: the preservation method of the baked meat products of a kind of Yan, and concrete steps are as follows:
(1) before carrying out that Yan is baked and pickling, first meat products surface uniform to be pickled is smeared one deck antistaling agent solution, carry out pickling 1-2 minute with this antistaling agent solution, then Yan is baked to be pickled and follow-up workshop section, until prepare the ripe product of the baked meat products of Yan carrying out;
(the ripe product of baked for Yan meat products are soaked in 3-5 minute in antistaling agent solution by 2), then take out, air-dry residual without obvious water droplet Zhi Yan baked meat products surface;
(3) microwave sterilization: carrying out vacuum packaging by obtaining the baked meat products of Yan through step (2) process, carrying out microwave sterilization, sterilising conditions: temperature 85-95 DEG C, time 5-15min, microwave output frequency 2450MHz; After sterilizing terminates, be cooled to room temperature, moisture outside air-dry packaging;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtained, pulse is dodged according to time 10-20s, and dodge range from 10-20cm, pulsed light intensity is 0.5-1.0J/cm2.
The baked meat products of described Yan, comprise Salt roasted chicken, shank, chicken neck, the baked duck of edible offal ， Yan of chicken wings and chicken, duck neck, duck wing, duck's foot, duck head and the baked pork of edible offal ， Yan of duck and the edible offal of pig.
Described antistaling agent is Chinese herbal medicine preservative, be made up of the mixed extract of natural Chinese medicinal herb, propolis extract and pure water, each component composition quality proportioning is: the mixed extract of natural Chinese medicinal herb accounts for the 10-35% of antistaling agent quality, propolis extract accounts for the 3-8% of antistaling agent quality, and pure water is surplus.
The mixed extract of described natural Chinese medicinal herb is that one or more in following Chinese herbal medicine prepare: matrimony vine, galangal, garlic, pepper, fennel, cloves, cape jasmine, rheum officinale.
Described propolis extract is using ethanol as Extraction solvent, and adopt general extraction methods to prepare, propolis extract concentration is 0.5%-5%.
The described fresh-keeping workshop condition operated by each step all needs through ozone sterilization, controls ozone concentration 5-10ppm, sterilizing 45-60min before start.
In antistaling agent of the present invention the effect of main component or the effect that plays as follows:
(1) matrimony vine, refers to the fruit of Chinese wolfberry, has " medicine-food two-purpose ", there is nourishing the liver, nourshing kidney, effect of moistening lung, wherein contained LBP-X there is Promote immunity, anti-ageing, antitumor, scavenging free radicals, antifatigue, radioresistance, protect the liver, the effect such as reproductive function protection and improvement;
(2) galangal: be the dry rhizome of zingiberaceous plant Alpinia officinarum Hance, galangal extract all has antibacterial action in various degree to bacillus anthracis, alpha-Hemolytic streptococcus, beta hemolytic streptococcus, corynebacterium diphtheriae, bacillus pseudodiphthericus, Diplococcus pneumopniae, staphylococcus aureus, Staphylococcus citreus, staphylococcus albus, hay bacillus etc.;
(3) garlic: containing galic essential oil in garlic, main component in oil is allicin, allicin is that garlic amino acid contained in fresh garlic produces through large allinase double decomposition, which includes garlic rhzomorph and Allicin, allicin suppress and killing action as anthrax-bacilus, vertical withered bacterium, rhizopus etc. have Mycophyta; The antibacterial principle of allicin is: the oxygen atom in allicin molecule can breed with bacterial growth needed for cysteine molecule in sulfydryl combine, thus inhibit the growth and breeding of bacterium, make garlic have broad-spectrum antibacterial action;
(4) pepper, fennel, cloves: containing multiple types chromocor compound in pungent perfumery material, and some aldehyde radicals, ketone group, hydroxyl, ether isoreactivity group and some heterocyclic compounds, these compositions, as the scavenger of active oxygen or free radical, have obvious fat anti-oxidation effect, the mode that the natural component in pungent perfumery material is lived by the effect to microbial cell film, inhibitory enzyme suppresses or sterilization; Containing clove oil in cloves, there is broad-spectrum sterilization, suppress growth of microorganism effect;
(7) cape jasmine: cape jasmine has inhibitory action to staphylococcus aureus, diplococcus meningitidis, micrococcus catarrhalis etc., and agent has the effect of killing Leptospira and imago of blood fluke, and infusion has inhibitory action to various skin fungi in vitro.
(8) rheum officinale: wherein containing Rhein, archen, aloe-emodin, there is resisting pathogenic microbes effect: responsive bacterium has staphylococcus, hemolytic streptococcus, micrococcus gonococcus, corynebacterium diphtheriae, typhoid bacillus, shigella dysenteriae etc.; Responsive virus has influenza virus, orphan virus, hepatitis B, poliovirus etc.; Other sensitive microbials have Amoeba, Trichomonas vaginalis, blood fluke and Leptospira etc.; Antibacterial mechanism: the enzyme system affecting folic acid; Anti-bacteria nucleic acid and protein synthesis; Anti-bacteria biological oxidation enzyme system; Inducement interferon.
(9) propolis: to be honeybee gather resin from positions such as the tree bud barks of long-lived glue source plant to propolis, mixed with glandular secretion things such as honeybee lingual gland, wax glands again, through honeybee repeatedly metabolism synthesis a kind of colloid substance, the flavone compounds such as the rutin in propolis, Quercetin, Galangin, caffeic acid, a-catechin have very strong antioxidation; Flavonoids in propolis have can be antibacterial, anti-oxidant etc. effect.
The present invention relative to the beneficial effect of prior art is:
(1) preservation method of the baked meat products of Yan of the present invention, by the Chinese herbal medicine preservative of pure natural being carried out respectively twice operation of smearing and soaking meat products, the active ingredient of contained natural disinfection, sterilizing and suppression microorganism can be utilized in Chinese herbal medicine, realize fresh-keeping to meat products, can to keep or the color, smell and taste of meat products and structural state, fresh keeping time are long, have no side effect, unique flavor, has healthy nutritive value;
(2) sterilizing technology with pulsed light of the present invention's employing, it is a kind of non-thermal physical sterilization new technology, pulsed light technology is that one can in very short time (tens of to hundreds of microsecond), high-energy is discharged with light radiation form, produce very high peak power thus and (reach as high as MW class, 100,000 times of sunlight intensity arriving ground) luminous energy, instantaneous, the pulsed light energy of high strength kills food and the upper each quasi-microorganism of packaging, it effectively can keep food quality, extend Food Shelf-life and on the nutrition of food and mouthfeel impact very little, pulse strong-light can not produce harmful accessory substance when irradiating material, working time is short, energy-efficient,
(3) for the feature of the baked meat products of Yan, Chinese herbal medicine preservative is fresh-keeping, microwave sterilization and pulsed light sterilizing three kinds of refreshing sterilizing combine with technique are adopted to get up to carry out fresh-keeping and sterilizing, the meat caused after avoiding the baked goods period of storage length of traditional Yan hardens, mouthfeel is not good, and the oxidized acid value caused is high, the deficiency of flavor variations.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
1, antistaling agent is prepared by the following method:
(1) preparation of natural Chinese medicinal herb mixed extract: adopt general extraction methods, take ethanol as Extraction solvent, prepare the galangal extract of concentration 0.5-30% and the garlic extract of concentration 0.5-30% respectively, be concentrated into 0.05 times that concentration is its mother liquor respectively, then the extract after concentrated is respectively mixed, obtain mixed extract;
(2) preparation of propolis extract: be Extraction solvent with ethanol, prepares propolis extract, diluted concentration to 0.5%;
(3) the natural Chinese medicinal herb mixed extract accounting for antistaling agent quality 35% is mixed with the propolis extract of antistaling agent quality 8%, stir, then add pure water to 100%, stir, can obtain;
2, edible offal fresh-keeping of the baked duck of Yan, duck's foot, duck neck, duck wing and duck is carried out by the inventive method:
(1) before carrying out that Yan is baked and pickling, first by the above-mentioned preparation antistaling agent solution of material surface uniform application one deck to be pickled, carry out pickling 1 minute with this antistaling agent solution, then Yan is baked to be pickled and follow-up workshop section, until prepare the ripe product of the baked meat products of Yan carrying out;
(the ripe product of baked for Yan meat products to be soaked in antistaling agent solution 4 minutes by 2), then take out, and air-dryly remain Zhi Yan baked meat products surface without obvious water droplet;
(3) microwave sterilization: carrying out vacuum packaging by obtaining the baked meat products of Yan through step (2) process, carrying out microwave sterilization, sterilising conditions: temperature 85 DEG C, time 15min; After sterilizing terminates, be cooled to room temperature, moisture outside air-dry packaging;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtained, pulse is dodged according to time 15s, and dodge range from 15cm, pulsed light intensity is 0.5J/cm2.
The above-mentioned fresh-keeping workshop condition operated by each step all needs through ozone sterilization, controls ozone concentration 10ppm, sterilizing 50min before start.
embodiment 2
1, antistaling agent is prepared by the following method:
(1) preparation of natural Chinese medicinal herb mixed extract: adopting general extraction methods, take ethanol as Extraction solvent, prepare respectively:
The medlar extract liquid of concentration 1-20%, the pepper extract of concentration 0.5-30%, concentration are 3-30% cloves extract, are concentrated into 0.1 times that concentration is its mother liquor respectively, are then mixed by the extract after concentrated respectively, obtain mixed extract;
(2) preparation of propolis extract: be Extraction solvent with ethanol, prepares propolis extract, diluted concentration to 2.5%;
(3) the natural Chinese medicinal herb mixed extract accounting for antistaling agent quality 22% is mixed with the propolis extract of antistaling agent quality 6%, stir, then add pure water to 100%, stir, can obtain;
2, the fresh-keeping of the edible offal of the baked pork of Yan and pig is carried out by the inventive method:
(1) before carrying out that Yan is baked and pickling, first by the above-mentioned preparation antistaling agent solution of material surface uniform application one deck to be pickled, carry out pickling 2 minutes with this antistaling agent solution, then Yan is baked to be pickled and follow-up workshop section, until prepare the ripe product of the baked meat products of Yan carrying out;
(the ripe product of baked for Yan meat products to be soaked in antistaling agent solution 3 minutes by 2), then take out, and air-dryly remain Zhi Yan baked meat products surface without obvious water droplet;
(3) microwave sterilization: carrying out vacuum packaging by obtaining the baked meat products of Yan through step (2) process, carrying out microwave sterilization, sterilising conditions: temperature 95 DEG C, time 5min; After sterilizing terminates, be cooled to room temperature, moisture outside air-dry packaging;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtained, pulse is dodged according to time 10s, and dodge range from 10cm, pulsed light intensity is 1.0J/cm2.
The above-mentioned fresh-keeping workshop condition operated by each step all needs through ozone sterilization, controls ozone concentration 5ppm, sterilizing 60min before start.
embodiment 3
1, antistaling agent is prepared by the following method:
(1) preparation of natural Chinese medicinal herb mixed extract: adopt general extraction methods, take pure water as Extraction solvent, the preparation garlic extract of concentration 0.5-30% and the galangal extract of concentration 0.5-30%, be concentrated into 0.1 times that concentration is its mother liquor, then the extract after concentrated is respectively mixed, obtain mixed extract;
(2) preparation of propolis extract: take ethanol as Extraction solvent, the propolis extract of preparation concentration 4%;
(3) the natural Chinese medicinal herb mixed extract accounting for antistaling agent quality 18% is mixed with the propolis extract of antistaling agent quality 5%, stir, then add pure water to 100%, stir, can obtain;
2, edible offal fresh-keeping of Salt roasted chicken, shank, chicken neck, chicken wings and chicken is carried out by the inventive method:
(1) before carrying out that Yan is baked and pickling, first by the above-mentioned preparation antistaling agent solution of material surface uniform application one deck to be pickled, carry out pickling 1 minute with this antistaling agent solution, then Yan is baked to be pickled and follow-up workshop section, until prepare the ripe product of the baked meat products of Yan carrying out;
(the ripe product of baked for Yan meat products to be soaked in antistaling agent solution 5 minutes by 2), then take out, and air-dryly remain Zhi Yan baked meat products surface without obvious water droplet;
(3) microwave sterilization: carrying out vacuum packaging by obtaining the baked meat products of Yan through step (2) process, carrying out microwave sterilization, sterilising conditions: temperature 90 DEG C, time 10min; After sterilizing terminates, be cooled to room temperature, moisture outside air-dry packaging;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtained, pulse is dodged according to time 20s, and dodge range from 20cm, pulsed light intensity is 0.5J/cm2.
The above-mentioned fresh-keeping workshop condition operated by each step all needs through ozone sterilization, controls ozone concentration 10ppm, sterilizing 45min before start.
Claims (6)
1. a preservation method for the baked meat products of salt, is characterized in that: concrete steps are as follows:
(1) before carrying out that Yan is baked and pickling, first meat products surface uniform to be pickled is smeared one deck antistaling agent solution, carry out pickling 1-2 minute with this antistaling agent solution, then Yan is baked to be pickled and follow-up workshop section, until prepare the ripe product of the baked meat products of Yan carrying out;
(the ripe product of baked for Yan meat products are soaked in 3-5 minute in antistaling agent solution by 2), then take out, air-dry residual without obvious water droplet Zhi Yan baked meat products surface;
(3) microwave sterilization: carrying out vacuum packaging by obtaining the baked meat products of Yan through step (2) process, carrying out microwave sterilization, sterilising conditions: temperature 85-95 DEG C, time 5-15min; After sterilizing terminates, be cooled to room temperature, moisture outside air-dry packaging;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtained, pulse is dodged according to time 10-20s, and dodge range from 10-20cm, pulsed light intensity is 0.5-1.0J/cm2.
2. the preservation method of the baked meat products of Yan according to claim 1, it is characterized in that: the baked meat products of described Yan, comprise Salt roasted chicken, shank, chicken neck, the baked duck of edible offal Yan of chicken wings and chicken, duck neck, duck wing, duck's foot, duck head and the baked pork of edible offal ， Yan of duck and the edible offal of pig.
3. the preservation method of the baked meat products of Yan according to claim 1, it is characterized in that: described antistaling agent is Chinese herbal medicine preservative, be made up of the mixed extract of natural Chinese medicinal herb, propolis extract and pure water, each component composition quality proportioning is: the mixed extract of natural Chinese medicinal herb accounts for the 10-35% of antistaling agent quality, propolis extract accounts for the 3-8% of antistaling agent quality, and pure water is surplus.
4. the preservation method of the baked meat products of Yan according to claim 2, is characterized in that: the mixed extract of described natural Chinese medicinal herb is that one or more in following Chinese herbal medicine prepare: matrimony vine, galangal, garlic, pepper, fennel, cloves, cape jasmine, rheum officinale.
5. the preservation method of the baked meat products of Yan according to claim 2, is characterized in that: described propolis extract is using ethanol as Extraction solvent, and adopt general extraction methods to prepare, propolis extract concentration is 0.5%-5%.
6. the preservation method of the baked meat products of Yan according to claim 1, is characterized in that: the described fresh-keeping workshop condition operated by each step all needs through ozone sterilization, controls ozone concentration 5-10ppm, sterilizing 45-60min before start.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585785A (en) * | 2015-02-06 | 2015-05-06 | 广西大学 | Salt-baked duck leg and preparation method thereof |
| CN104996534A (en) * | 2015-06-30 | 2015-10-28 | 北京秋实农业发展有限公司 | Pulsed light sterilization method for natural casings |
| CN105166968A (en) * | 2015-08-10 | 2015-12-23 | 江苏里下河地区农业科学研究所 | Irradiating quality guaranteeing processing method for spicy and fragrant boned duck feet |
| CN106107413A (en) * | 2016-08-01 | 2016-11-16 | 河南牧业经济学院 | A kind of biological preservative and preparation method thereof |
| WO2019169804A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish |
| CN113854293A (en) * | 2021-11-04 | 2021-12-31 | 广州酒家集团利口福食品有限公司 | Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken |
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| CN104585785A (en) * | 2015-02-06 | 2015-05-06 | 广西大学 | Salt-baked duck leg and preparation method thereof |
| CN104996534A (en) * | 2015-06-30 | 2015-10-28 | 北京秋实农业发展有限公司 | Pulsed light sterilization method for natural casings |
| CN104996534B (en) * | 2015-06-30 | 2017-05-31 | 北京秋实农业发展有限公司 | A kind of natural casing pulse strong-light method for disinfection |
| CN105166968A (en) * | 2015-08-10 | 2015-12-23 | 江苏里下河地区农业科学研究所 | Irradiating quality guaranteeing processing method for spicy and fragrant boned duck feet |
| CN106107413A (en) * | 2016-08-01 | 2016-11-16 | 河南牧业经济学院 | A kind of biological preservative and preparation method thereof |
| WO2019169804A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish |
| CN113854293A (en) * | 2021-11-04 | 2021-12-31 | 广州酒家集团利口福食品有限公司 | Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken |
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Application publication date: 20141224 |