CN105028598B - A kind of box-packed flavor livestock and poultry product irradiation keeping method - Google Patents
A kind of box-packed flavor livestock and poultry product irradiation keeping method Download PDFInfo
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- CN105028598B CN105028598B CN201510465669.2A CN201510465669A CN105028598B CN 105028598 B CN105028598 B CN 105028598B CN 201510465669 A CN201510465669 A CN 201510465669A CN 105028598 B CN105028598 B CN 105028598B
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Abstract
A kind of box-packed flavor livestock and poultry product irradiation keeping method, is related to food-processing industry and food irradiation technique field, it is characteristic of the invention that：According to the dominant strain analysis that flavor livestock and poultry product is determined using culture or not cultured method, 5~15mg/L ozone water process, 10~25min is carried out to raw and auxiliary material used in production；Antistaling agent is selected to being added after livestock meat shortening, is placed in packing container, vacuum nitrogen filling packaging.Then water-bath Pasteur's processing is carried out in time, then carries out radiation sterilizing.The present invention can effectively reduce the initial content of molds of packaged product, then carry out water-bath Pasteur processing and special radiation sterilizing technique using suitable temperature and time.
Description
Technical field
The present invention relates to food-processing industry and food irradiation technique field, especially animal meat products processing to be protected with irradiation
Matter technical field.
Background technology
Flavor livestock and poultry product is often the synonym in an area, city, gives the rapid association of people from one to the other, is
It is rooted in civil traditional characteristics food.
The flavor livestock and poultry product of domestic market is mostly based on table food and heat product, some local famous brand product shelf-lifves
It is too short, can only immediate consumption, though other products are packaged and high pressure sterilization, original local flavor is lost, with modern to health,
Fast, nutrition, delicious diet pursuit gap are larger, influence consumption figure.Flavor livestock and poultry product cuisines are general lack of matched
Applicable modern processing and Keep the quality and freshness technology.
Flavor livestock and poultry product will keep original color, type, can only use non-heating sterilization that could extend and guarantee the quality
Phase.Existing non-heating sterilization has addition food preservative method, controlled atmosphere method, irradiation sterilization method, freezing and refrigeration method etc..
Since remaining bacterium existing for all kinds of livestock and poultry products differs, the antimicrobial spectrum of natural antiseptic agent is different, it is difficult to filter out suitable
Close most of livestock and poultry product special anti-corrosion agent；Controlled atmospheric packing（MAP）The shelf life of product can be extended, but effect is less apparent, ground
Study carefully and is still in the starting stage.
It is an emerging green processing new and high technology to irradiate the technology of guaranteeing the quality, and belongs to peaceful use of atomic energy scope, with biography
The food preservation process of system such as heats, refrigerates, sootiness, chemical preservative processing are compared, have sterilizing thoroughly, do not heat up, nothing
Residual does not destroy original packing and remarkable advantage that is energy saving, can storing at normal temperatures, development space are huge.
Although irradiation method has certain advantage compared with other anti-corrosive fresh-keeping methods, nor " omnipotent umbrella ", if production
Enterprise itself does not pay attention to controlling the standard operation in the quality and production process of raw material, leads to the initial bacteria containing amount mistake of product
If height, i.e., after being irradiated using conventional dosage, it still will appear quality problems.
Invention content
Purpose of the present invention is to propose that a kind of box-packed flavor livestock and poultry product irradiates keeping method, so that flavor livestock and poultry product is prolonging
The long shelf-life simultaneously, keeps original color, type.
The present invention includes the following steps：
1）Raw and auxiliary material washing degerming will be placed in the flavor livestock and poultry product for adding antistaling agent shortening in packing container,
It first vacuumizes, then nitrogen charging, then packs；
2）Water-bath Pasteur is handled；
3）Radiation sterilizing；
4）Cold chain preservation.
It is characteristic of the invention that：The washing degerming is with the Ozone Water of a concentration of 5~15mg/L to raw and auxiliary material processing
10~25min；The antistaling agent is the dominant strain point determined using culture or not cultured method according to flavor livestock and poultry product
The antistaling agent extracted.
Product after packing carries out to water-bath Pasteur's processing in time, bath temperature is 70~85 DEG C, the time is 20~
30min。
After being handled water-bath Pasteur using the electron accelerator of -60 irradiation devices of cobalt or≤10MeV when the radiation sterilizing
Packaging product carry out radiation treatment, be 1.1~1.4 with batch product box unevenness, irradiation dose is 3~4KGY.
The present invention first carries out 2~4KGy irradiation by packing the flavor livestock and poultry product vacuum nitrogen filling of conventional machining
Processing, then be placed in incubator and kept the temperature to the bag that rises in 25 DEG C~35 DEG C conditions, the flavor livestock and poultry product to rise in bag is taken, by system
The detaching of spoilage organisms, the resistance assay of corresponding bacterial strain, determine dominant strain in product；Or utilize ARDRA technologies（16S rDNA limitations
Property endonuclease analysis technology）Sequencing, obtains phylogenetic trees development figure, show that the flora contained in sample closes by software analysis
System.By using culture or not cultured method, analyzing the dominant strain of the flavor livestock and poultry product to rise in bag above.To dominant bacteria
The approach of strain analysis pollution, degerming is washed to formulate to raw and auxiliary material, and is selected effective antistaling agent addition and reached bacteria reducing, remove
Bacterium.Product after packing carries out water-bath Pasteur's processing in time, can effectively reduce the initial content of molds of packaged product, then
Water-bath Pasteur's processing is carried out using suitable temperature and time.Meanwhile the present invention selects special radiation sterilizing technique.
The crude antistaling agent that the present invention selects can be selected from least one of nisin, potassium sorbate, phytic acid etc..
The pressure vacuumized is -0.09~-1.2MPa, and the time is 3~6s.
The nitrogen gas concn used when the nitrogen charging is more than 99%, pressure for 0.3~0.5 MPa, and the nitrogen charging time is 1~4s.
In order to reduce the flavor loss for preserving and occurring for a long time, the temperature condition of cold chain preservation of the present invention is 5~
10℃。
Experiment proves that, analysis, compare, process above require obtain result it is ideal.
The remarkable advantage of the present invention is as follows：
1, the present invention take first to sample irradiation relatively low-dose processing after, carry out destructive testing analyze microorganism species,
Determine that low dosage is not easy irradiation and kills microorganism, analysis reason targetedly takes degerming corresponding measure, and purposefully screens
Crude antistaling agent；While the microorganism to easily irradiating killing, the related antistaling agent of addition can be reduced.It reducing irradiation dose, reducing
The purpose of guaranteeing the quality reached under additive service condition.
2, it is by washing degerming, addition antistaling agent antibacterial, controlled atmosphere, irradiation sterilization that the present invention, which guarantees the quality to animal products,
With refrigerate it is antibacterial be combined, shelf-life and shelf effect can be made to reach optimum efficiency.
3, the type of the invention by analyzing food spoilage microorganism, when according to the preservation state of food with expected guarantee the quality
Between, determine using antistaling agent property, antimicrobial spectrum, anti-corrosion effect, usage amount and application method, can reduce abuse, exceeded use
The phenomenon that antistaling agent.
4, by vacuum nitrogen filling controlled atmosphere is fresh-keeping and irradiation is guaranteed the quality, the technology that is combined is applied to livestock and poultry boxed products to the present invention,
It is inelegant usually individually to vacuumize food appearance, inconvenient to use, packaging external and internal pressure imbalance product easily bonds or the group of connecing, shape
Body is imperfect, and packing box is easily damaged by the external world.Inflated with nitrogen will not have an effect with substance oxidizable in food and microorganism, production
Product body is perfect.
5, for the product that production has been got well to carrying out irradiating to guarantee the quality have a time slot, the present invention adopts the product produced in time
The mesophile reduction total number of bacteria for combining appropriate low-temperature treatment to inhibit with water dip sterilization, being polluted in frostbite production process, it is ensured that
Irradiation sterilization effect.
6, on optimization irradiation technique, the present invention uses certainly according to -60 irradiation devices of cobalt and high-energy electron accelerator feature
It is dynamic to turn over continuous irradiation mode, the tracking of effective agent gauge be used in combination, it can be ensured that the dosage of irradiation is accurately in minimum effective dose and most
High acceptable dose range, and improve the operation of irradiation devices economical and effective.
7, the flavor livestock and poultry product irradiation keeping method that the present invention is formed, solves the production of traditional properties food industrialization
Bottleneck problem improves product quality, level of processing, has reached and not only kept the peculiar color, smell, taste, shape of traditional food, but also can extend production
Product shelf-life purpose provides convenient, nutrition health, long shelf-life traditional properties food for people.
8, the method for the dominant strain for the flavor livestock and poultry product that present invention analysis is risen in bag, includes by the flavor of no antistaling agent
Livestock and poultry product vacuum nitrogen filling packs first progress 2~4KGy radiation treatments, then is placed in incubator in 25 DEG C~35 DEG C items
Part is kept the temperature to the bag that rises, and then obtains the flavor livestock and poultry product to rise in bag, analyzes the dominant strain of the flavor livestock and poultry product to rise in bag.
The result analyzed in this approach is objective, accurate, accurately selects different antistaling agents to provide for different livestock and poultry products
The guarantee of power.
Specific implementation mode
One, the irradiation keeping method introduction of box-packed flavor chicken products：
1, sample flora is analyzed：
The flavor chicken products vacuum nitrogen filling routinely produced is packed, after first carrying out 2.5KGy radiation treatments, is set
In 30 DEG C of heat preservations of incubator to the bag that rises, the flavor chicken products to rise in bag are taken.
By to the detaching of spoilage organisms, the resistance assay of corresponding bacterial strain in the product in bag that rises, determining that dominant strain is main
For bacillus.
2, to cold freshly-slaughtered poultry raw and auxiliary material using 12mg/L Ozone Water bacteria removings 15min, cold freshly-slaughtered poultry removes clean rear clear water
Rinsing is put into boiling water blanching and is added after 5% yellow rice wine tightens uniformly to cock skin, pull out cleaning be put into be added green onion, ginger, water pot
Interior cooked, nisin is added in seasoning process, uses a concentration of 8mg/kg for stripping and slicing after cooling.
3, it vacuumizes, nitrogen charging, packaging：It is loaded into bag or box-packed flavored chicken packaging of meat products, is first vacuumized, pressure
For -1.0MPa, time 4s；Then concentration is re-filled with more than the nitrogen that 99%, pressure is 0.3 MPa, nitrogen charging time about 4s.
Finally sealed.
4, water-bath Pasteur is handled：The product being sealed is subjected to water bath processing in time, bath temperature is 70 DEG C, the time
30min。
5, radiation sterilizing：- 60 irradiation devices of cobalt are selected in irradiation, are 1.2 with batch product box unevenness, and irradiation dose is
3.5KGY。
6, cold chain preservation：The product irradiated is stored under the conditions of temperature is 5~8 DEG C, the shelf-life was at three months or more.
Two, box-packed spicy hot duck's foot product irradiates keeping method introduction：
1, sample flora is analyzed：
The spicy hot duck's foot product vacuum nitrogen filling routinely produced is packed, after first carrying out 3KGy radiation treatments, is placed in
35 DEG C of heat preservations of incubator obtain the spicy hot duck's foot product to rise in bag to the bag that rises.
By the separation to spoilage organisms in the product in bag that rises, ARDRA technologies are utilized（16S rDNA restriction enzymes point
Analysis technology）Sequencing, obtains phylogenetic trees development figure, obtains sample in conventional box-packed spicy hot duck's foot product by software analysis
It is lactic acid bacteria that middle low dosage, which is not easy the microorganism that irradiation is killed,.The antistaling agent determined using this is potassium sorbate and phytic acid.
2,10mg/L ozone water process degerming 25min are used to duck's foot processing raw and auxiliary material, clear water rinses after finishing, through salting down
System blanching, boils, quickly cooling, de- bone, and screening addition antistaling agent is mainly potassium sorbate when seasoning, uses a concentration of 65mg/kg；
Phytic acid uses a concentration of 0.15g/kg.
3, it vacuumizes, nitrogen charging, packaging：Be loaded into bag or box-packed spicy hot duck's foot product packaging, the pressure vacuumized be-
1.0MPa, time 4s；Nitrogen gas concn is more than 99%, pressure 0.3 MPa, time 4s when nitrogen charging.
4, water-bath Pasteur is handled：Packaged product is subjected to water bath processing in time, bath temperature is 75 DEG C, the time
30min。
5, radiation sterilizing：The electron accelerator irradiation of selection≤10MeV is 1.2 with batch product box unevenness, irradiates agent
Amount is 4KGY.
6, cold chain preservation：The product irradiated is stored under the conditions of temperature is 7~10 DEG C, and the shelf-life was at three months or more.
Claims (5)
1. a kind of box-packed flavor livestock and poultry product irradiates keeping method, include the following steps：
1）Raw and auxiliary material washing degerming will be placed in the flavor livestock and poultry product for adding antistaling agent shortening in packing container, is first taken out
Vacuum, then nitrogen charging, then pack；
2）Water-bath Pasteur is handled；
3）Radiation sterilizing；
4）Cold chain preservation；
It is characterized in that：
The washing degerming is to handle 10~25min to raw and auxiliary material with the Ozone Water of a concentration of 5~15mg/L；
The antistaling agent is obtained using the dominant strain analysis that culture or not cultured method determine according to flavor livestock and poultry product
Antistaling agent；
Product after packing carries out to water-bath Pasteur's processing in time, bath temperature is 70~85 DEG C, the time is 20~
30min；
When the radiation sterilizing using the electron accelerator of -60 irradiation devices of cobalt or≤10MeV to water-bath Pasteur treated packet
It fills product and carries out radiation treatment, be 1.1~1.4 with batch product box unevenness, irradiation dose is 3~4KG y；It is described to use training
It supports or not cultured method is：The flavor livestock and poultry product vacuum nitrogen filling of conventional machining is packed, 2~4KGy spokes are first carried out
It according to processing, then is placed in incubator and is kept the temperature to swollen bag in 25 DEG C~35 DEG C conditions, take the flavor livestock and poultry product in swollen bag, pass through
To the detaching of spoilage organisms, the resistance assay of corresponding bacterial strain in product, dominant strain is determined；Or utilize 16S rDNA restriction enzymes
Enzyme analytical technology is sequenced, and obtains phylogenetic trees development figure, and the flora relationship contained in sample is obtained by software analysis；Pass through
Above using culture or not cultured method, the dominant strain of the flavor livestock and poultry product in swollen bag is analyzed；Dominant strain is analyzed
The approach of pollution washs degerming to formulate to raw and auxiliary material, and selects effective antistaling agent addition and reach bacteria reducing, degerming.
2. method according to claim 1, it is characterised in that crude antistaling agent is nisin, potassium sorbate, phytic acid
At least one of.
3. method according to claim 1, it is characterised in that the pressure vacuumized is -0.09MPa, and the time is 3~6s.
4. method according to claim 1, it is characterised in that the nitrogen gas concn used when the nitrogen charging be more than 99%, pressure for
0.3~0.5 MPa, nitrogen charging time are 1~4s.
5. method according to claim 1, it is characterised in that the temperature condition of the cold chain preservation is 5~10 DEG C.
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| CN109042834A (en) * | 2018-08-06 | 2018-12-21 | 湖北文理学院 | The preparation method of potato store method and potato products |
| CN113508832A (en) * | 2021-06-21 | 2021-10-19 | 西南科技大学 | Preservative and fresh-keeping method for cooked chicken by combining irradiation with low-temperature storage |
| CN114557380A (en) * | 2022-03-18 | 2022-05-31 | 江苏元佳新材料有限公司 | Irradiation quality guarantee method for boxed flavor livestock and poultry products |
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| CN101313692A (en) * | 2008-06-23 | 2008-12-03 | 江苏里下河地区农业科学研究所 | Synthesis fresh-keeping method for goose meat products |
| CN102113538A (en) * | 2011-03-09 | 2011-07-06 | 扬州辐照中心 | Processing method of irradiated chicken claw and pickled pepper product |
| CN102578204A (en) * | 2012-02-23 | 2012-07-18 | 江南大学 | Method for preserving white fish |
| CN103651775A (en) * | 2013-12-06 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Blueberry preservation method |
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2015
- 2015-08-03 CN CN201510465669.2A patent/CN105028598B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313692A (en) * | 2008-06-23 | 2008-12-03 | 江苏里下河地区农业科学研究所 | Synthesis fresh-keeping method for goose meat products |
| CN102113538A (en) * | 2011-03-09 | 2011-07-06 | 扬州辐照中心 | Processing method of irradiated chicken claw and pickled pepper product |
| CN102578204A (en) * | 2012-02-23 | 2012-07-18 | 江南大学 | Method for preserving white fish |
| CN103651775A (en) * | 2013-12-06 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Blueberry preservation method |
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Effective date of registration: 20200414 Address after: 225007 No. 568 Jiangbei Road, Hanjiang District, Hanjiang, Jiangsu, Yangzhou Co-patentee after: YANGZHOU IRRADIATION CENTER Patentee after: JIANGSU LIXIAHE REGION AGRICULTURAL Research Institute Address before: 225007 No. 568 Jiangbei Road, Weiyang District, Jiangsu, Yangzhou Patentee before: YANGZHOU IRRADIATION CENTER |
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Effective date of registration: 20230407 Address after: No. 568, Yangzijiang North Road, Hanjiang District, Yangzhou City, Jiangsu Province 225007 Patentee after: JIANGSU LIXIAHE REGION AGRICULTURAL Research Institute Address before: No. 568, Yangzijiang North Road, Hanjiang District, Yangzhou City, Jiangsu Province 225007 Patentee before: JIANGSU LIXIAHE REGION AGRICULTURAL Research Institute Patentee before: YANGZHOU IRRADIATION CENTER |