CN105660813A - 一种即食猪蹄的防腐方法 - Google Patents

一种即食猪蹄的防腐方法 Download PDF

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Publication number
CN105660813A
CN105660813A CN201610028845.0A CN201610028845A CN105660813A CN 105660813 A CN105660813 A CN 105660813A CN 201610028845 A CN201610028845 A CN 201610028845A CN 105660813 A CN105660813 A CN 105660813A
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sus domestica
ungula sus
trotters
fresh
instant
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Inventor
裴陆松
裴晓鹏
吴向骏
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Hao Zailai Food Co Ltd Of Anhui Province
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Hao Zailai Food Co Ltd Of Anhui Province
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Priority to CN201610028845.0A priority Critical patent/CN105660813A/zh
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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
    • 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
    • A23B4/03—Drying; Subsequent reconstitution
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • 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
    • A23B4/12—Preserving with acids; Acid fermentation
    • 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
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种即食猪蹄的防腐方法，其包括如下技术方案为：一：将新鲜猪蹄放入密闭空间，并向密闭空间内通入二氧化碳气体，放置18-24小时，同时使用紫外灯对新鲜猪蹄进行照射；二：利于烘干设备将新鲜猪蹄熟化，进行烘干作业；三：对烘干的猪蹄进行急速冷却作业，即将60-80℃的熟化猪蹄袋装后置于装满碎冰的容器内，直至猪蹄降至常温。本发明所提出的一种即食猪蹄的防腐方法，延长猪蹄的保质期限，提高即食猪蹄的产品质量。

Description

一种即食猪蹄的防腐方法
技术领域
本发明涉及食品加工领域，尤其是一种即食猪蹄的防腐方法。
背景技术
因猪蹄中含有丰富的胶原蛋白，其深受广大女性同志的喜爱，即食猪蹄市场广阔。目前，制约即食猪蹄生产一个最主要原因在于，熟化的猪蹄容易变质，保藏时间短，生产企业不能堆积仓储一定量的存货。
目前，用于即食猪蹄防腐的主要方式是采用苯甲酸钠、山梨酸钾等防腐剂进行保藏，这种方式虽然延长了即食猪蹄的保质期，但过量食用则会对人体构成危害，同时使用防腐剂的食品儿童不宜食用，也使得即食猪蹄受众面缩小。
发明内容
本发明所要解决的技术问题是提供一种即食猪蹄的防腐方法，延长猪蹄的保质期限，提高即食猪蹄的产品质量。
为实现上述技术效果，本发明提供一种即食猪蹄的防腐方法，其包括如下技术方案为：
一：将新鲜猪蹄放入密闭空间，并向密闭空间内通入二氧化碳气体，放置18-24小时，同时使用紫外灯对新鲜猪蹄进行照射；
二：利于烘干设备将新鲜猪蹄熟化，进行烘干作业，烘干设备的箱体内壁环绕后蒸汽环路，向蒸汽环路内通入180-220℃的水蒸汽3分钟后持续平稳通入160-180℃的水蒸汽6-10分钟，可重复进行烘干作业1-2次，不得超过3次；
三：对烘干的猪蹄进行急速冷却作业，即将60-80℃的熟化猪蹄袋装后置于装满碎冰的容器内，直至猪蹄降至常温。
本发明进一步改进，它还包括对新鲜猪蹄的酸化作业，即将新鲜猪蹄置于冰醋酸中浸泡3-6分钟。
本发明所提出的一种即食猪蹄的防腐方法，延长猪蹄的保质期限，提高即食猪蹄的产品质量。
具体实施方式
一种即食猪蹄的防腐方法，其包括如下技术方案为：
一：将新鲜猪蹄放入密闭空间，并向密闭空间内通入二氧化碳气体，放置18-24小时，同时使用紫外灯对新鲜猪蹄进行照射；
二：利于烘干设备将新鲜猪蹄熟化，进行烘干作业，烘干设备的箱体内壁环绕后蒸汽环路，向蒸汽环路内通入180-220℃的水蒸汽3分钟后持续平稳通入160-180℃的水蒸汽6-10分钟，可重复进行烘干作业1-2次，不得超过3次；
三：对烘干的猪蹄进行急速冷却作业，即将60-80℃的熟化猪蹄袋装后置于装满碎冰的容器内，直至猪蹄降至常温。
本发明进一步改进，它还包括对新鲜猪蹄的酸化作业，即将新鲜猪蹄置于冰醋酸中浸泡3-6分钟。
本发明所提出的一种即食猪蹄的防腐方法，延长猪蹄的保质期限，提高即食猪蹄的产品质量。

Claims (2)

1.一种即食猪蹄的防腐方法，其特征在于它包括如下技术方案为：
一：将新鲜猪蹄放入密闭空间，并向密闭空间内通入二氧化碳气体，放置18-24小时，同时使用紫外灯对新鲜猪蹄进行照射；
二：利于烘干设备将新鲜猪蹄熟化，进行烘干作业，烘干设备的箱体内壁环绕后蒸汽环路，向蒸汽环路内通入180-220℃的水蒸汽3分钟后持续平稳通入160-180℃的水蒸汽6-10分钟，可重复进行烘干作业1-2次，不得超过3次；
三：对烘干的猪蹄进行急速冷却作业，即将60-80℃的熟化猪蹄袋装后置于装满碎冰的容器内，直至猪蹄降至常温。
2.根据权利要求1所述的一种即食猪蹄的防腐方法，其特征在于它还包括对新鲜猪蹄的酸化作业，即将新鲜猪蹄置于冰醋酸中浸泡3-6分钟。
CN201610028845.0A 2016-01-15 2016-01-15 一种即食猪蹄的防腐方法 Pending CN105660813A (zh)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN87103033A (zh) * 1987-09-04 1988-02-24 成都南郊肉类联合加工厂 精制蹄筋丝生产工艺
US20040005390A1 (en) * 2002-05-07 2004-01-08 Newman Paul Bernard Treatment of vegetable foodstuffs
CN102440397A (zh) * 2010-11-19 2012-05-09 南通玉兔集团有限公司 一种腊肠的制作方法
CN104886621A (zh) * 2015-06-08 2015-09-09 田慧彬 一种即食瓦钵焖蒸猪蹄的制备方法及腌制液、卤汤、酱色
CN105029470A (zh) * 2015-08-06 2015-11-11 安徽兴程食品有限责任公司 一种袋装五香猪蹄黄豆

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN87103033A (zh) * 1987-09-04 1988-02-24 成都南郊肉类联合加工厂 精制蹄筋丝生产工艺
US20040005390A1 (en) * 2002-05-07 2004-01-08 Newman Paul Bernard Treatment of vegetable foodstuffs
CN102440397A (zh) * 2010-11-19 2012-05-09 南通玉兔集团有限公司 一种腊肠的制作方法
CN104886621A (zh) * 2015-06-08 2015-09-09 田慧彬 一种即食瓦钵焖蒸猪蹄的制备方法及腌制液、卤汤、酱色
CN105029470A (zh) * 2015-08-06 2015-11-11 安徽兴程食品有限责任公司 一种袋装五香猪蹄黄豆

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