CN105166968A - Irradiating quality guaranteeing processing method for spicy and fragrant boned duck feet - Google Patents
Irradiating quality guaranteeing processing method for spicy and fragrant boned duck feet Download PDFInfo
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- CN105166968A CN105166968A CN201510484108.7A CN201510484108A CN105166968A CN 105166968 A CN105166968 A CN 105166968A CN 201510484108 A CN201510484108 A CN 201510484108A CN 105166968 A CN105166968 A CN 105166968A
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Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/231—Lactis
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses an irradiating quality guaranteeing processing method for spicy and fragrant boned duck feet and relates to the technical field of food processing and irradiating quality guaranteeing. The cleaned duck feet are put into a blood rinsing liquid to be soaked and the rinsed duck feet are placed into a clean water to be blanched with the foams being skimmed; then the blanched duck feet are placed into a brine at a temperature of 85-95 DEG C to be cooked well-done and the cooked duck feet are subjected to rapid cooling; the cooled duck feet are cut with cross blade shapes, the tendons are cut off, and the bones are picked out; the boned and tendon cut duck feet are stirred evenly with prepared seasoning material, and the seasoned duck feet are mixed with preservatives and the treated duck feet are subjected to vacuum pumping and subpackaging using a vacuum packing machine and the packaged duck feet are sealed; and finally the packaged duck feet are sterilized using 60Co irradiation and the sterilized duck feet are stored at room temperature. The prepared duck feet are pure and authentic in flavor, fresh and bright in color and luster, crisp and fragrant in meat quality, and rich in nutrition, can supplement a variety of trace elements needed by human body, and have a long shelf life.
Description
Technical field
The present invention relates to food processing and irradiation to guarantee the quality technical field, particularly freeze animal meat products processing and irradiation and to guarantee the quality technical field.
Background technology
Duck's foot is the underlying organ of motion, and muscle is many, skin depth, without meat.Muscle chews strength at most, and skin depth is then containing soup juice, and meat is easily tasty at least, is nutritious healthy food.
Find after deliberation, duck's foot fat content only has 1.9%, lower than pork, and containing unrighted acid and short chain saturated fatty acid in aliphatic acid, fusing point is low, digests and assimilates higher; Protein content is up to 26%, more much higher than poultry meat content, and wherein major part be collagen, thus duck's foot be keep fit strong bone, nourish the good merchantable brand of improving looks.But because duck's foot is duck processed side product, and duck's foot smell is heavier, so the utilization rate of food worker to duck's foot is lower at present.
Cold spiced duck palm goods are a kind of instant food that people often eat, and great majority now do cash sale, and along with the market demand expands, normal employing vacuum packaging and high temperature sterilization mode, add the measures such as the anticorrisive agent in national allowed band to control the bacteria containing amount of product simultaneously.Adopt high temperature sterilization that duck's foot goods organoleptic quality can be caused to reduce, tough degree reduction as crisp in: voluptuousness, meat colour-darkening, fragrance reduction etc., the considerable influence consumption choice of consumer to duck's foot goods.
Summary of the invention
The present invention is directed to above situation, the processing method of the spicy hot duck's foot that proposes that a kind of delicious and crisp is moderate, spicy hot is good to eat, the irradiation of long shelf-life is guaranteed the quality.
The present invention includes following steps:
1) clear up: after freezing duck's foot is thawed in cold water, get the qualified duck's foot of outward appearance and remove impurity, then clean with the clear water of flowing;
2) blood is floated: duck's foot is put into drift blood and soak;
3) blanching: duck's foot is placed in clear water blanching, skims offscum;
4) boil: bittern duck's foot being placed in 85 ~ 95 DEG C boils;
5) cool: the duck's foot after boiling is put into true air speed cold fast cooling;
6) bone: duck's foot is cut cross bladed, and cut off muscle, choose bone;
7) seasoning: the duck's foot of disconnected muscle and the flavoring of configuration stir by boning;
8) anticorrisive agent, packaging is added: after being mixed with anticorrisive agent by duck's foot, vacuumize packing, sealing with vacuum packing machine;
9) sterilizing: packaged duck's foot is adopted
60normal temperature storage after Co irradiation sterilization.
The present invention identifies the dominant spoilage organisms contained in duck's foot, anticorrisive agent is added targetedly according to duck's foot flora analysis result, again through packaging, sterilizing procedure of processing, the duck's foot fragrance made is pure, bright, meat is crisp fragrant, nutritious, the various trace elements of needed by human body can be supplemented, long shelf-life.
Further, the freezing duck's foot of the present invention duck's foot that to be cooling time be within 90 days.The duck's foot of freezen protective in 90 days is used to be convenient to division processing again and long-term frozen can be avoided to store cause duck's foot content of microorganisms to exceed standard for raw material can either ensure that the meat of duck's foot is fresh.
Described thawing time is 3 ~ 5h, changes cold water 1 ~ 2 time therebetween.Freezing duck's foot thawing time controls within 3 ~ 5h, is ensureing, under the prerequisite that duck's foot thaws completely, duck's foot can be avoided to be immersed in water the tissue fluid that runs off for a long time.Need between duck's foot frost free period to change cold water 1 ~ 2 time, freezing duck's foot can be allowed can to thaw at stable temperature.
Soaking by the temperature of described drift blood is 40 ~ 45 DEG C, and soak time is 4 ~ 6 hours, soaks and within every 2 hours, stirs once therebetween; Described drift blood is mixed by salt, white wine and water and forms, and the mixing quality ratio of described salt, white wine and water is 2 ~ 5:2:100.Drift blood by salt, white wine and water mix form can effectively remove duck's foot mucus with fishy smell.Duck's foot soaking temperature in drift blood controls at 40 ~ 45 DEG C, can farthest allow the blood component contained in duck's foot incorporate in drift blood.
Described bittern is primarily of water, anistree liquid, cassia bark liquid, spiceleaf liquid, ginger juice and cooking wine composition, and described anistree liquid, cassia bark liquid, spiceleaf liquid, ginger juice and cooking wine account for 0.2% ~ 0.3%, 0.2% ~ 0.3%, 0.1% ~ 0.2%, 0.3% ~ 0.4%, 0.1% ~ 0.2% of bittern gross mass respectively.Adopt the bittern of this formula carry out processing can play flavouring, increase fresh, separate greasy, go different, anticorrosion and taste effect, make duck's foot quality agreeable to the taste, sense of taste be abundant, pleasant aroma, profit and oiliness, increase appetite, nutritional benefit.
During described cooling, duck's foot is cooled to 10 ~ 15 DEG C.Duck's foot is cooled to 10 ~ 15 DEG C by the cold process of true air speed, can reduce the Oxidation of Fat and Oils that duck's foot at high temperature produces, and avoids duck's foot bacterial reproduction phenomenon in 65 DEG C ~ 3O DEG C slow cooling process simultaneously, plays the effect of the addition reducing anticorrisive agent.
The duck's foot of described disconnected muscle of boning and the mixing quality of flavoring are than being 4:1.Duck's foot is because in the dehydration of vacuum cooled process peripheral, and flavoring easily can promptly enter into duck's foot organization internal and go.Duck's foot can allow both mix fully with the mixing quality of flavoring than for 4:1, improves the local flavor of duck's foot.
Described anticorrisive agent is potassium sorbate and nisin, and the mixing quality of the duck's foot that potassium sorbate, nisin are ripe with system is than being 0.2:0.4:100.After duck's foot carries out seasoning, dominant spoilage organisms qualification is carried out to duck's foot, conventional bacteria isolated culture and high throughput sequencing technologies flora analytic approach is adopted to carry out Bacteria identification to dominant spoilage organisms in duck's foot, combine the kind that two kinds of identification of bacteria methods can identify the dominant spoilage organisms contained in duck's foot more accurately, so targetedly potassium sorbate and nisin are added anticorrisive agent as the spoilage organisms in duck's foot.
Nisin effectively can suppress and kill the gram-positive bacteria of the easy generation gemma contained in duck's foot, potassium sorbate effectively can suppress the breeding of Gram-negative bacteria, the mixing quality ratio of the duck's foot that potassium sorbate, nisin are ripe with system is set to 0.2:0.4:100, farthest can suppress the dominant spoilage organisms contained in duck's foot.
Duck's foot is carried out sterilizing after 6 hours with being stored in 2 ~ 4 DEG C of temperature environments after anticorrisive agent mixing vacuum packaging.Duck's foot stores in 2 ~ 4 DEG C of low temperature environments can be killed and slow down the reproduction speed of a part of microorganism, the storage time more than 6 hours after, microorganism residual in duck's foot adapts to low temperature environment, can accelerate corrupt duck's foot.Duck's foot is irradiation two kinds of sterilization methods after first low temperature, can realize the complementation of two kinds of sterilization method pluses and minuses.
The dosage of irradiation is 3 ~ 5KGy, has both maintained the mouthfeel of duck's foot, nutrition and local flavor, and has also extended the shelf life of duck's foot.
Feature of the present invention and beneficial effect:
1, by boning to duck's foot, then seasoning, more even, tasty when not only making duck's foot tissue and baste stir, and the crowd facilitating tooth inconvenience to gnaw hard object eats duck's foot, has both expanded the market of duck's foot, has facilitated consumer again.
2, after duck's foot carries out seasoning, dominant spoilage organisms qualification is carried out to duck's foot, conventional bacteria isolated culture and high throughput sequencing technologies flora analytic approach is adopted to carry out Bacteria identification to dominant spoilage organisms in duck's foot, combine the kind that two kinds of identification of bacteria methods can identify the dominant spoilage organisms contained in duck's foot more accurately, anticorrisive agent can be added to the spoilage organisms in duck's foot targetedly.
3, this antioxidant of D-araboascorbic acid sodium is added, can scavenging hydroxyl, reduce fat and protein oxidation degree, inhibit duck's foot sterilizing and the oxidation in storage, reduce the smell of irradiation peculiar smell and duck's foot, guarantee that the spicy hot duck's foot delicious and crisp produced is moderate, spicy hot is good to eat, long shelf-life, nutrition health, instant requirement.
4, because irradiation sterilization process is difficult to thoroughly to kill the microorganism generating gemma, by adding potassium sorbate and nisin two kinds of anticorrisive agents, the breeding of the dominant spoilage organisms (lactic acid bacteria and staphylococcus) of gemma can easily be generated in strong inhibition duck's foot.
5, irradiation and low temperature two kinds of physical cold process for sterilizing are combined, reduce irradiation dose and energy consumption, and maintain the mouthfeel of duck's foot, nutrition and local flavor.
Specific implementation method
Embodiment 1:
Step 1: duck's foot is cleared up, choose the duck's foot of cooling time within 3 months, freezing duck's foot is naturally thawed in cold water, thawing time is 3h, in course of defrosting, the cold water of immersion is changed 1 time, is as the criterion with the complete thawing time of duck's foot, underproof duck's foot is chosen after having thawed, nail repaiied to qualified duck's foot, removes the peel, remove scar and yellow cuticula and other impurity, clean with the clear water of flowing.
Step 2: drift blood, in drift blood pond, add the salt of 3% and the white wine of 2% and stir, the duck's foot trimmed is put into drift blood pond after weighing, immersion water and duck's foot weight ratio are 2:1, the temperature controlling drift blood in immersion process is 40 ~ 45 DEG C, soak time is 6 hours, within every 2 hours, stirs once.
Step 3: blanching, duck's foot is put into pot and is added clear water and boil, till not generating offscum.
Step 4: boil, bittern mainly comprises anistree liquid, cassia bark liquid, spiceleaf liquid, ginger juice, cooking wine and water, above-mentioned composition mass percent is: anistree liquid 0.2%, cassia bark liquid 0.3%, spiceleaf liquid 0.2%, ginger juice 0.3%, cooking wine 0.1%, and all the other are water, cooking temperature 90 DEG C.Duck's foot is put into the bittern pot boiled, do not stop to stir bittern and ensure that boiling is even, when duck's foot tissue is soft, flexible, not rotten as well.
Step 5: cooling, puts into true air speed cold fast cooling, duck's foot greenhouse cooling to 12 DEG C by the duck's foot after boiling.
Step 6: bone, with cutter cutter under the joint of duck's foot, cuts cross bladed by duck's foot, scratches and sees bone, first broken in joint disconnected, then chosen by bone by root along bone toward all directions.
Step 7: seasoning, puts into pot by Chinese prickly ash, fries fragrant rear taking-up and Chinese prickly ash is rolled into end; Green onion leaf, fine salt are chopped and carefully puts into bowl, and put into Chinese prickly ash end; With soy sauce, monosodium glutamate, sesame oil, duck soup furnishing green pepper fiber crops taste juice.Green pepper fiber crops taste juice composition comprises Chinese prickly ash, green onion leaf, fine salt, soy sauce, monosodium glutamate, sesame oil, D-araboascorbic acid sodium, duck soup, above-mentioned Component Percent is: Chinese prickly ash 7%, green onion leaf 2%, fine salt 0.6%, soy sauce 1.5%, monosodium glutamate 0.3%, sesame oil 0.3%, D-araboascorbic acid sodium 0.4%, all the other are duck soup (preparing in addition, method: pour duck block into pressure cooker boiling together with clear water and form).The green pepper fiber crops taste juice of the duck's foot after boning and configuration is stirred.Green pepper fiber crops taste juice and duck's foot weight ratio are 1:4.
Step 8, dominant spoilage organisms is identified: in conjunction with two kinds of different analytical methods: traditional microbiological isolated culture method and high throughput sequencing technologies flora analytic approach carry out microbial diversity qualification to duck's foot, determine the kind of the dominant spoilage organisms contained in duck's foot.
Step 9, adds anticorrisive agent: add anticorrisive agent according to dominant spoilage organisms qualification result in duck's foot in conjunction with anticorrisive agent kind in GB2726-2005 (cooked meat product sanitary standard) and consumption relevant regulations.In the duck's foot that above system is ripe, add anticorrisive agent: potassium sorbate and nisin, the mixing quality of the duck's foot that potassium sorbate, nisin are ripe with system is than being 0.2:0.4:100.
Step 10, packaging: duck's foot ripe for the system being added with anticorrisive agent is adopted PA/PE laminated film bag packaging, vacuumizes with vacuum packing machine, seal.The sealing of packaging require smooth, firm, can not leak gas, and packaging is placed in 4 DEG C of temperature environments and preserves etc. subject to sterilization.
Step 11, sterilizing: packaged duck's foot is adopted
60co irradiation sterilization, duck's foot first should be stored in 4 DEG C of temperature conditions and carry out radiation treatment after lower 6 hours, and irradiation dose is 5KGy.Adopting automatically during radiation treatment, stand up piling suspension chain up and down and carry out continuous irradiation, is 1.4 with batch product box unevenness.
Embodiment 2:
Step 1: duck's foot is cleared up, choose the duck's foot of cooling time within 3 months, freezing duck's foot is naturally thawed in cold water, thawing time is 4h, in course of defrosting, the cold water of immersion is changed 2 times, is as the criterion with the complete thawing time of duck's foot, underproof duck's foot is chosen after having thawed, nail repaiied to qualified duck's foot, removes the peel, remove scar and yellow cuticula and other impurity, clean with the clear water of flowing.
Step 2: drift blood, in drift blood pond, add the salt of 4.5% and the white wine of 2% and stir, the duck's foot trimmed is put into drift blood pond after weighing, immersion water and duck's foot weight ratio are 2:1, the temperature controlling drift blood in immersion process is 40 ~ 45 DEG C, soak time is 5 hours, within every 2 hours, stirs once.
Step 3: blanching, duck's foot is put into pot and is added clear water and boil, till not generating offscum.
Step 4: boil, bittern mainly comprises anistree liquid, cassia bark liquid, spiceleaf liquid, ginger juice, cooking wine, and above-mentioned Component Percent is: anistree liquid 0.3%, cassia bark liquid 0.2%, spiceleaf liquid 0.2%, ginger juice 0.4%, cooking wine 0.2%, and all the other are water, cooking temperature 93 DEG C.Duck's foot is put into the bittern pot boiled, do not stop to stir bittern and ensure that boiling is even, when duck's foot tissue is soft, flexible, not rotten as well.
Step 5: cooling, puts into true air speed cold fast cooling, duck's foot greenhouse cooling to 14 DEG C by the duck's foot after boiling.
Step 6: bone, with cutter cutter under joint, cuts cross bladed by duck's foot, scratches and sees bone, first broken in joint disconnected, then chosen by bone by root along bone toward all directions.
Step 7: seasoning, puts into pot by Chinese prickly ash, fries fragrant rear taking-up and Chinese prickly ash is rolled into end; Green onion leaf, fine salt are chopped and carefully puts into bowl, and put into Chinese prickly ash end; With soy sauce, monosodium glutamate, sesame oil, duck soup furnishing green pepper fiber crops taste juice.Green pepper fiber crops taste juice composition comprises Chinese prickly ash, green onion leaf, fine salt, soy sauce, monosodium glutamate, sesame oil, D-araboascorbic acid sodium, duck soup, above-mentioned Component Percent is: Chinese prickly ash 8%, green onion leaf 1.5%, fine salt 0.5%, soy sauce 1%, monosodium glutamate 0.4%, sesame oil 0.4%, D-araboascorbic acid sodium 0.4%, and all the other are duck soup.The green pepper fiber crops taste juice of the duck's foot after boning and configuration is stirred.Green pepper fiber crops taste juice and duck's foot weight ratio are 1:4.
Step 8, dominant spoilage organisms is identified: in conjunction with two kinds of different analytical methods: traditional microbiological isolated culture method and high throughput sequencing technologies flora analytic approach carry out microbial diversity qualification to duck's foot, determine the kind of the dominant spoilage organisms contained in duck's foot.
Step 9, adds anticorrisive agent: add anticorrisive agent according to dominant spoilage organisms qualification result in duck's foot in conjunction with anticorrisive agent kind in GB2726-2005 (cooked meat product sanitary standard) and consumption relevant regulations.Add preservative ingredient in duck's foot to comprise: potassium sorbate, nisin, the mixing quality of the duck's foot that potassium sorbate, nisin are ripe with system is than being 0.2:0.4:100.
Step 10, packaging: duck's foot ripe for the system being added with anticorrisive agent is adopted PA/PE laminated film bag packaging, vacuumizes with vacuum packing machine, seal.The sealing of packaging require smooth, firm, can not leak gas, and packaging is placed in 2 DEG C of temperature environments and preserves etc. subject to sterilization.
Step 11, sterilizing: packaged duck's foot is adopted
60co irradiation sterilization, duck's foot first should be stored in 2 DEG C of temperature conditions and carry out radiation treatment after lower 6 hours, and irradiation dose is 3KGy.Adopting automatically during radiation treatment, stand up piling suspension chain up and down and carry out continuous irradiation, is 1.5 with batch product box unevenness.
Claims (10)
1. to bone a kind of processing method of guaranteeing the quality of spicy hot duck's foot, comprise the following steps:
1) clear up: after freezing duck's foot is thawed in cold water, get the qualified duck's foot of outward appearance and remove impurity, then clean with the clear water of flowing;
2) blood is floated: duck's foot is put into drift blood and soak;
3) blanching: duck's foot is placed in clear water blanching, skims offscum;
4) boil: bittern duck's foot being placed in 85 ~ 95 DEG C boils;
5) cool: the duck's foot after boiling is put into true air speed cold fast cooling;
6) bone: duck's foot is cut cross bladed, and cut off muscle, choose bone;
7) seasoning: the duck's foot of disconnected muscle and the flavoring of configuration stir by boning;
8) anticorrisive agent, packaging is added: after being mixed with anticorrisive agent by duck's foot, vacuumize packing, sealing with vacuum packing machine;
9) sterilizing: packaged duck's foot is adopted
60normal temperature storage after Co irradiation sterilization.
2. processing method according to claim 1, is characterized in that the described freezing duck's foot duck's foot that to be cooling time be within 90 days.
3. processing method according to claim 1 or 2, is characterized in that described thawing time is 3 ~ 5h, changes cold water 1 ~ 2 time therebetween.
4. processing method according to claim 1, it is characterized in that soaking by the temperature of described drift blood is 40 ~ 45 DEG C, soak time is 4 ~ 6 hours, soaks and within every 2 hours, stirs once therebetween; Described drift blood is mixed by salt, white wine and water and forms, and the mixing quality ratio of described salt, white wine and water is 2 ~ 5:2:100.
5. processing method according to claim 1, it is characterized in that described bittern is primarily of water, anistree liquid, cassia bark liquid, spiceleaf liquid, ginger juice and cooking wine composition, described anistree liquid, cassia bark liquid, spiceleaf liquid, ginger juice and cooking wine account for 0.2% ~ 0.3%, 0.2% ~ 0.3%, 0.1% ~ 0.2%, 0.3% ~ 0.4%, 0.1% ~ 0.2% of bittern gross mass respectively.
6. processing method according to claim 1, when it is characterized in that described cooling, is cooled to 10 ~ 15 DEG C by duck's foot.
7. processing method according to claim 1, the duck's foot of disconnected muscle of boning described in it is characterized in that and the mixing quality of flavoring are than being 4:1.
8. processing method according to claim 1, is characterized in that described anticorrisive agent is potassium sorbate and nisin, and the mixing quality of the duck's foot that potassium sorbate, nisin are ripe with system is than being 0.2:0.4:100.
9. processing method according to claim 1, is characterized in that duck's foot to carry out sterilizing after 6 hours with being stored in 2 ~ 4 DEG C of temperature environments after anticorrisive agent mixing vacuum packaging.
10. processing method according to claim 1 or 2 or 4 or 5 or 6 or 7 or 8 or 9, is characterized in that the dosage of irradiation is 3 ~ 5KGy.
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