CN104814448A - Preparation method for cured poultry products using intense pulsed light method - Google Patents
Preparation method for cured poultry products using intense pulsed light method Download PDFInfo
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Abstract
The present invention discloses a preparation method for cured poultry products using an intense pulsed light method, and the preparation method includes the following processing steps: live poultry slaughtering, intense pulsed light treatment, pickling treatment, intense pulsed light treatment, film coating treatment, air-drying treatment, intense pulsed light treatment and post-processing. The preparation method solves the problems of insufficient cured taste and relative worse color and mouthfeel of finished products obtained by the existing cured poultry product pickling and subsequent conventional air-drying processes.
Description
Technical field
The present invention relates to birds meat products deep process technology field, be specially and a kind ofly pickling in air drying process the processing method adopting pulse strong-light process meat products.
Background technology
Traditional salted and cured goods generally adopt the workshop-based production of homecraft, and production life cycle is grown and by seasonal effect, be there is food safety risk in addition.At present, enterprise's general employing in the modern production process of pickled and salted poultry product is carried out air-dry technique in air-dry workshop after pickling and is carried out, and achieves perennial production.
But suitability for industrialized production is in order to enhance productivity, compared with traditional handicraft, air-dry time is shorter, and breaks down proteins is incomplete on the one hand, cannot produce a large amount of peptide classes and free amino acid, and then have impact on formation and the accumulation of flavor substance; The decomposition of muscle fibril and ctgf protein is incomplete on the other hand, cannot reduce the hardness of meat.In addition, the coloring matter myoglobins in muscle and the oxidation of hemoglobin receive certain impact equally.Therefore product also exists the poor shortcoming of cured meat and fish deficiency, mouthfeel and finished product color and luster.
Patent CN101433341B discloses a kind of method of pickled and salted poultry product air-drying maturation medium ultraviolet flavouring, the method mainly improves cured Flavor, but Ultraviolet radiation process is consuming time longer, cured meat and fish, mouthfeel also cannot make with traditional-handwork and compare, and may cause radiation hazradial bundle in addition to human body.
Summary of the invention
The technical problem to be solved in the present invention is to provide the method for pulse strong-light legal system for pickled and salted poultry product, the invention solves existing bird curing food pickles air-dry through the air-dry technique of routine afterwards, not only there is the problem of cured meat and fish deficiency, and there is finished product color and luster and the poor problem of mouthfeel.
The present invention is achieved through the following technical solutions:
Pulse strong-light legal system, for the method for pickled and salted poultry product, comprises following processing step,
1), live-bird slaughters process: live-bird through bloodletting, shed, clean, gill, shaping, cleaning and draining, obtained preserving raw material;
2), pulse strong-light process: preserving raw material is placed in pulsed light photoenvironment, pulsed light photoenvironment adopts the xenon flash lamp of quartz glass cast to be light source, its input voltage is that 800 ~ 3000V is adjustable, illumination spectra scope is 500 ~ 1100nm, and preserving raw material is 1 ~ 30cm from light source distance, and pulse width is 20 ~ 300 μ s, it is 1-10 time/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 1 ~ 7s interval time, and dodging according to energy intensity is 0.5 ~ 50 J/cm2, irradiation time 0.1 ~ 1h;
3), pickle process: be laid in pickling liquid by the preserving raw material through the process of step 2 pulse strong-light, make it complete submergence, under being placed in 0 ~ 4 DEG C of condition, pickle 24 ~ 72h;
4), pulse strong-light process: the preserving raw material pickled through step 3 is placed in pulsed light photoenvironment, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is that 800 ~ 3000V is adjustable, illumination spectra scope is 500 ~ 1100nm, and preserving raw material is 1 ~ 30cm from light source distance, and pulse width is 20 ~ 300 μ s, it is 1-10 time/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 1 ~ 8s interval time, and dodging according to energy intensity is 0.5 ~ 50 J/cm2, irradiation time 0.1 ~ 2h;
5), coating problems: the mixed solution preserving raw material after the process of step 4 pulse strong-light being dipped chitin oligosaccharide and bromelain composition with aseptic brush, is evenly painted on the body surface of raw material;
6), air-dry process: the preserving raw material after step 5 coating problems is placed in air-dry room and carries out air-dry process;
7), pulse strong-light process: the preserving raw material after step 6 is air-dry is placed in pulsed light photoenvironment, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is that 800 ~ 3000V is adjustable, illumination spectra scope is 500 ~ 1100nm, and sample is 1 ~ 30cm from light source distance, and pulse width is 20 ~ 300 μ s, it is 1 ~ 10 time/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 1 ~ 6s interval time, and dodging according to energy intensity is 0.5 ~ 50 J/cm2, irradiation time 0.1 ~ 1.5h;
8), post-processed: by the preserving raw material through the process of step 7 pulse strong-light, carry out vacuum packaging, low-temperature preservation makes finished product.
The technical scheme that the present invention solves further is:
Pickling liquid in described step 3 for add salt 1 ~ 1.5% in proportion in 1 ~ 3 aqueous solution, and anise 0.06 ~ 0.1%, cassia bark 0.2 ~ 0.6%, pimiento 0.03 ~ 0.1%, fennel seeds 0.02 ~ 0.2%, fructus amomi 0.02 ~ 0.12%, ginger 0.5 ~ 1.0%, green onion 0.5 ~ 1.2%, cooking wine 0.1 ~ 0.8% are made.
The technical scheme that the present invention solves further is:
Described air-dry room temperature is 8 ~ 12 DEG C, and humidity is 40 ~ 58%, and wind speed is 3 ~ 8 meter per seconds, and air-dry time is 24 ~ 72h.
The technical scheme that the present invention solves further is:
Described coating liquid is molecular weight is 1000 ~ 3000, concentration be 1 ~ 5% chitin oligosaccharide and concentration is the mixed solution that 0.01 ~ 0.05% bromelain forms by 1:1 ~ 1:3.
The present invention compared with prior art, has following obvious advantage:
One, the present invention adopts pulse strong-light to discharge high-energy with the form of light radiation, its high temperature produced can make the protein structure in bird curing food be destroyed, hydrogen bond cleavages, there is the reaction of deacylated tRNA amine simultaneously, and then make breaks down proteins be small peptide and amino acid, the increase of amino acid content can promote the formation of product special flavour, in addition, the high temperature that pulse strong-light process produces also can impel glucide generation Maillard reaction in meat and caramelization, and then produce more flavor substance, the cured local flavor that salts down of improving product.
Two, the present invention adopts the high temperature produced during pulse strong-light process bird curing food can accelerate the oxidation of fat in meat, myoglobins, fat-soluble and water colo(u)r, make the uniform color of product vivid, present golden yellow, thus improve the color and luster of bird pickled products.
Three, when the present invention adopts pulse strong-light process, in sample, the network of protein is destroyed, and protein is degraded, and then the compactness of reduction meat products structure.
Four, the present invention adopts chitin oligosaccharide, bromelain as food additives, bromelain energy decomposing protein, peptide, acid amides and ester etc., can tenderization meat and aminosal etc. in poultry meat processing, and then shorten the agreeable to the taste sense of process time, raising meat products, chitin oligosaccharide has the effect of antibacterial bacteriostatic, can extend the shelf-life of birds meat products.
Five, method of operating of the present invention is simple, and the cycle is short, is applicable to industrialized continuous seepage.
Accompanying drawing explanation
Fig. 1, the kind number to the volatile ingredient of product and the comparison of total peak area for traditional handicraft of the present invention (A) and pulsed light treatment process (B);
Fig. 2, be sensory evaluation scores table of the present invention;
Fig. 3, be chromatic aberration block diagram of the present invention;
Fig. 4, be muscle fibril snip to change exponent of the present invention change block diagram;
Fig. 5, be present protein hydrolysis index variation block diagram;
Fig. 6, be shearing force of the present invention change block diagram;
Fig. 7, be subjective appreciation block diagram of the present invention.
Detailed description of the invention
The present invention is further elaborated by following examples:
Embodiment 1:
Live-bird process: chicken slaughter after through bloodletting, shed, clean, gill, shaping, cleaning and draining, obtain preserving raw material;
Pulse strong-light process: raw material is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is 2200V, illumination spectra scope is 500 ~ 1100nm, raw material is 25cm from light source distance, and pulse width is 50 μ s, and it is 5 times/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 5s interval time, and dodging according to energy intensity is 20J/cm
2, irradiation time 0.3h;
Pickle process: for 100 kilograms of chickens; salt 2000g is added in 200 aqueous solution; anistree 120g, cassia bark 400g, pimiento 60g, fennel seeds 40g, fructus amomi 40g, ginger 1000g, green onion 1000g, cooking wine 200g; the chicken processed is laid in wet salting liquid; make it complete submergence, under being placed in 4 DEG C of conditions, pickle 48h;
Pulse strong-light process: the raw material after pickling is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, input voltage is 2200V, illumination spectra scope is 500 ~ 1100nm, sample is 20cm from light source distance, pulse width is 25 μ s, it is 6 times/s that pulse is dodged according to frequency, and each sudden strain of a muscle shines 5s interval time, and dodging according to energy intensity is 12 J/cm
2, irradiation time 0.2h;
Coating problems: it is 1500 that the preserving raw material after pulse strong-light process is dipped molecular weight with aseptic brush, concentration is 1.2% chitin oligosaccharide and concentration is the mixed solution that 0.02% bromelain 1:1 forms, and is evenly painted on the body surface of raw material.
Air-dry process: the air-dry room raw material after coating problems being placed in automation, temperature is 8 DEG C, and humidity is 50%, and wind speed is 7 meter per seconds, and air-dry time is 48h;
Pulse strong-light process: the raw material after air-dry is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is 2200V, illumination spectra scope is 500 ~ 1100nm, raw material is 30cm from light source distance, and pulse width is 60 μ s, and it is 4 times/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 4s interval time, and dodging according to energy intensity is 30J/cm
2, irradiation time 0.3h;
Packaging process: through the preserving raw material vacuum packaging of above-mentioned process, be placed in 0 DEG C of preservation.
Embodiment 2:
Live-bird process: duck slaughter after through bloodletting, shed, clean, gill, shaping, cleaning and draining, obtain preserving raw material;
Pulse strong-light process: raw material is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is 1800V, illumination spectra scope is 500 ~ 1100nm, raw material is 20cm from light source distance, and pulse width is 100 μ s, and it is 3 times/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 4s interval time, and dodging according to energy intensity is 22J/cm
2, irradiation time 0.4h;
Pickle process: for 100 kilograms of ducks; salt 2400g is added in 200 aqueous solution; anistree 140g, cassia bark 430g, pimiento 100g, fennel seeds 60g, fructus amomi 93g, ginger 1300g, green onion 1600g, cooking wine 300g; the duck processed is laid in wet salting liquid; make it complete submergence, under being placed in 0 DEG C of condition, pickle 48h;
Pulse strong-light process: the raw material after pickling is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, input voltage is 2500V, illumination spectra scope is 500 ~ 1100nm, sample is 28cm from light source distance, pulse width is 200 μ s, it is 8 times/s that pulse is dodged according to frequency, and each sudden strain of a muscle shines 7s interval time, and dodging according to energy intensity is 32J/cm
2, irradiation time 0.5h;
Coating problems: it is 1500 that the preserving raw material after pulse strong-light process is dipped molecular weight with aseptic brush, concentration is 2.3% chitin oligosaccharide and concentration is the mixed solution that 0.03% bromelain 1:2 forms, and is evenly painted on the body surface of raw material.
Air-dry process: the air-dry room raw material after coating problems being placed in automation, temperature is 9 DEG C, and humidity is 56%, and wind speed is 7 meter per seconds, and air-dry time is 50h;
Pulse strong-light process: the raw material after air-dry is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is 1000V, illumination spectra scope is 500 ~ 1100nm, raw material is 26cm from light source distance, and pulse width is 80 μ s, and it is 7 times/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 6s interval time, and dodging according to energy intensity is 40 J/cm
2, irradiation time 0.4h;
Packaging process: through the preserving raw material vacuum packaging of above-mentioned process, be placed in 0 DEG C of preservation.
Embodiment 3:
Live-bird process: goose slaughter after through bloodletting, shed, clean, gill, shaping, cleaning and draining, obtain preserving raw material;
Pulse strong-light process: raw material is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is 1500V, illumination spectra scope is 500 ~ 1100nm, raw material is 26cm from light source distance, and pulse width is 70 μ s, and it is 5 times/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 5s interval time, and dodging according to energy intensity is 40 J/cm
2, irradiation time 0.3h;
Pickle process: for 100 kilograms of geese; salt 2300g is added in 200 aqueous solution; anistree 200g, cassia bark 1000g, pimiento 160g, fennel seeds 220g, fructus amomi 180g, ginger 1500g, green onion 1850g, cooking wine 500g; the goose processed is laid in wet salting liquid; make it complete submergence, under being placed in 2 DEG C of conditions, pickle 48h;
Pulse strong-light process: the raw material after pickling is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, input voltage is 1500V, illumination spectra scope is 500 ~ 1100nm, sample is 30cm from light source distance, pulse width is 40 μ s, it is 5 times/s that pulse is dodged according to frequency, and each sudden strain of a muscle shines 6s interval time, and dodging according to energy intensity is 38J/cm
2, irradiation time 0.6h;
Coating problems: it is 1500 that the preserving raw material after pulse strong-light process is dipped molecular weight with aseptic brush, concentration is 1.8% chitin oligosaccharide and concentration is the mixed solution that 0.03% bromelain 1:3 forms, and is evenly painted on the body surface of raw material;
Air-dry process: the air-dry room raw material after coating problems being placed in automation, temperature is 10 DEG C, and humidity is 52%, and wind speed is 8 meter per seconds, and air-dry time is 70h;
Pulse strong-light process: the raw material after air-dry is put into pulsed light illumination workshop, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is 3000V, illumination spectra scope is 500 ~ 1100nm, raw material is 15cm from light source distance, and pulse width is 210 μ s, and it is 2 times/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 6s interval time, and dodging according to energy intensity is 35J/cm
2, irradiation time 0.3h;
Packaging process: through the preserving raw material vacuum packaging of above-mentioned process, be placed in 0 DEG C of preservation.
Above-mentioned three kinds of products adopt headspace solid-phase microextraction and low-polarity components to carry out flavor analysis, compared with production technology common at present, after pulsed light process, the kind number of volatile flavor component and total peak area, dry breezed chicken increase by 6.12% and 32.21%, wind duck increase by 11.11% and 19.83%, wind goose increase by 10.53% and 28.43%, as shown in Figure 1.
Use color difference meter to measure the L* value of meat surface, represent lightness, L*=0 represents black, and L*=100 represents white; A* value represents red degree and b* value expression yellow chromaticity, and through the dry breezed chicken of pulse strong-light process, wind duck and wind goose product, compared with the product without pulse strong-light process, L* value adds 14.61%, 20.83% and 7.87% respectively; A* value decreases 7.25%, 13.13% and 12.31% respectively; B* value adds 27.26%, 10.03% and 20.69% respectively, as shown in Figure 3.
By measuring the muscle fibril snip to change exponent of product, find that the product after pulsed light process is compared with untreated samples, dry breezed chicken product increases by 5.41%, and wind duck increases by 4.53%, and wind goose increases by 4.10%, as shown in Figure 4;
For proteolysis index, dry breezed chicken product increases by 4.82%, and wind duck increases by 3.99%, and wind goose increases by 3.6% as shown in Figure 5; For shearing force, dry breezed chicken product reduces by 9.55%, and wind duck reduces by 13.9%, and wind goose reduces by 12.37%, as indicated with 6.
The result of subjective appreciation illustrates after pulsed light process too simultaneously, the comprehensive grading of the color and luster of product, salt down cured local flavor and mouthfeel promotes obviously, the sensory evaluation scores value of dry breezed chicken, wind duck and wind goose product adds 8.43%, 7.06% and 3.49% respectively, as shown in Figure 2 and Figure 7.
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned embodiment, also comprises the technical scheme be made up of above technical characteristic.It should be pointed out that 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 protection scope of the present invention.
Claims (4)
1. pulse strong-light legal system is for the method for pickled and salted poultry product, it is characterized in that: comprise following processing step,
1), live-bird slaughters process: live-bird through bloodletting, shed, clean, gill, shaping, cleaning and draining, obtained preserving raw material;
2), pulse strong-light process: preserving raw material is placed in pulsed light photoenvironment, pulsed light photoenvironment adopts the xenon flash lamp of quartz glass cast to be light source, its input voltage is that 800 ~ 3000V is adjustable, illumination spectra scope is 500 ~ 1100nm, preserving raw material is 1 ~ 30cm from light source distance, and pulse width is 20 ~ 300 μ s, and it is 1-10 time/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 1 ~ 7s interval time, and dodging according to energy intensity is 0.5 ~ 50 J/cm
2, irradiation time 0.1 ~ 1h;
3), pickle process: be laid in pickling liquid by the preserving raw material through the process of step 2 pulse strong-light, make it complete submergence, under being placed in 0 ~ 4 DEG C of condition, pickle 24 ~ 72h;
4), pulse strong-light process: the preserving raw material pickled through step 3 is placed in pulsed light photoenvironment, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is that 800 ~ 3000V is adjustable, illumination spectra scope is 500 ~ 1100nm nm, and preserving raw material is 1 ~ 30cm from light source distance, and pulse width is 20 ~ 300 μ s, it is 1-10 time/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 1 ~ 8s interval time, and dodging according to energy intensity is 0.5 ~ 50 J/cm2, irradiation time 0.1 ~ 2h;
5), coating problems: the mixed solution preserving raw material after the process of step 4 pulse strong-light being dipped chitin oligosaccharide and bromelain composition with aseptic brush, is evenly painted on the body surface of raw material;
6), air-dry process: the preserving raw material after step 5 coating problems is placed in air-dry room and carries out air-dry process;
7), pulse strong-light process: the preserving raw material after step 6 is air-dry is placed in pulsed light photoenvironment, the xenon flash lamp adopting quartz glass cast is light source, its input voltage is that 800 ~ 3000V is adjustable, illumination spectra scope is 500 ~ 1100nm, and sample is 1 ~ 30cm from light source distance, and pulse width is 20 ~ 300 μ s, it is 1 ~ 10 time/s that pulse is dodged according to frequency, each sudden strain of a muscle is according to 1 ~ 6s interval time, and dodging according to energy intensity is 0.5 ~ 50 J/cm2, irradiation time 0.1 ~ 1.5h;
8), post-processed: by the preserving raw material through the process of step 7 pulse strong-light, carry out vacuum packaging, low-temperature preservation makes finished product.
2. pulse strong-light legal system according to claim 1 is for the method for pickled and salted poultry product, it is characterized in that: the pickling liquid in described step 3 for add salt 1 ~ 1.5% in proportion in 1 ~ 3 aqueous solution, and anise 0.06 ~ 0.1%, cassia bark 0.2 ~ 0.6%, pimiento 0.03 ~ 0.1%, fennel seeds 0.02 ~ 0.2%, fructus amomi 0.02 ~ 0.12%, ginger 0.5 ~ 1.0%, green onion 0.5 ~ 1.2%, cooking wine 0.1 ~ 0.8% are made.
3. pulse strong-light legal system according to claim 1 and 2 is for the method for pickled and salted poultry product, it is characterized in that: described air-dry room temperature is 8 ~ 12 DEG C, and humidity is 40 ~ 58%, and wind speed is 3 ~ 8 meter per seconds, and air-dry time is 24 ~ 72h.
4. pulse strong-light legal system according to claim 1 and 2 is for the method for pickled and salted poultry product, it is characterized in that: described coating liquid is molecular weight is 1000 ~ 3000, concentration be 1 ~ 5% chitin oligosaccharide and concentration is the mixed solution that 0.01 ~ 0.05% bromelain forms by 1:1 ~ 1:3.
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| CN108391716A (en) * | 2017-02-06 | 2018-08-14 | 贵州大学 | A method of ultraviolet fresh-keeping bacon cut sheet goods are cooperateed with based on pulse strong-light |
| CN110754603A (en) * | 2018-07-28 | 2020-02-07 | 周子恒 | Pulse highlight sterilization device and application method |
| CN111955531A (en) * | 2020-09-01 | 2020-11-20 | 怀化市明友食品有限责任公司 | Meat product fresh-keeping treatment method |
| CN113229315A (en) * | 2021-05-28 | 2021-08-10 | 天津科技大学 | Production method of chilled fresh beef and mutton |
| CN115736207A (en) * | 2022-11-04 | 2023-03-07 | 淮阴工学院 | Preparation method of fermented minced fillet |
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| CN108391716A (en) * | 2017-02-06 | 2018-08-14 | 贵州大学 | A method of ultraviolet fresh-keeping bacon cut sheet goods are cooperateed with based on pulse strong-light |
| CN110754603A (en) * | 2018-07-28 | 2020-02-07 | 周子恒 | Pulse highlight sterilization device and application method |
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| CN115736207A (en) * | 2022-11-04 | 2023-03-07 | 淮阴工学院 | Preparation method of fermented minced fillet |
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