CN1063927C - Method for making cooked food contg. meats with long shelf-life - Google Patents
Method for making cooked food contg. meats with long shelf-life Download PDFInfo
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- CN1063927C CN1063927C CN97116776A CN97116776A CN1063927C CN 1063927 C CN1063927 C CN 1063927C CN 97116776 A CN97116776 A CN 97116776A CN 97116776 A CN97116776 A CN 97116776A CN 1063927 C CN1063927 C CN 1063927C
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Abstract
The present invention relates to a method for making meat products with a longer shelf life, which comprises the steps of preparing auxiliary materials and making and processing raw materials of meat. The present invention is characterized in that parts of the auxiliary materials are irradiated by gamma rays below 10 kgy (containing 10KG y) in the process of preparing the auxiliary materials; after the sterile auxiliary materials are formed, the sterile auxiliary materials, other auxiliary materials and the raw materials of meat are made and processed. The method of the present invention has the advantages of simpleness, convenience, low cost, good effects, safety and sanitation. The present invention can effectively prolong the shelf life of meat products which can be preserved for two to three weeks at a normal temperature of 25 DEG C. The present invention can be widely used for the field of making various meat products, particularly for the making technology of meat products with high activity by pasteurization at a low temperature.
Description
The present invention relates to a kind of preparation method of meat products.
Continuous development along with Chinese meat product processing technology, the Western-style meat product of high moisture activity as: the kind and the quantity of sausage, ham are increasing, common Chinese meat products is processed producer, the common auxiliary materials of buying from the market that use carry out production and processing more, because these auxiliary materials have been subjected to a large amount of contamination by micro, so the shelf life of product usually is affected, as common one week of less than of the shelf life of this series products of vacuum inner wrapping.Therefore, many producers bring into use the HTHP means to carry out this series products of heat treated, this heat treatment technics microorganism gemma in the product that can effectively cause death, thereby, make the shelf life of this series products be able to relative prolongation.But adopt the sausage and the ham of this means processing all obviously to have the can local flavor, several years ago on market, relatively sell well, begin recent years to go down hill.Thing followed new generation product is to adopt the pasteurization means, and at sausage, ham series products that cryogenic conditions is made, it does not have the can local flavor, delicious flavour, and nutritive value is higher than high-temperature product, very gets consumer reception.But the microorganism gemma in the product can not be killed (disabling) effectively under 80-85 ℃ manufacturing conditions, therefore, long shelf life can not be arranged.How to adopt pasteurization method treatment product, and the shelf life of product becomes the focus that vast manufacturer and the public gaze at the problem that prolongs again.
In the past few years, by the further investigation to this problem, we find, process the employed auxiliary material of all kinds of sausages and ham, and salt is as sodium chloride, phosphate, sodium isoascorbate, natrium nitrosum etc.; Carbohydrate is as white sugar, glucose etc.; Other class seldom contains gemma as monosodium glutamate etc., and it generally can not influence the shelf life of pasteurization cryogenic product.But another kind of powder auxiliary material is as ginger powder, garlic powder, white pepper powder, soybean protein, carragheen, milk powder, casein, peanut protein etc., because of it contains more rich nutrition, and water content is extremely low, so microorganism very easily forms gemma therein, these gemma are the main causes that cause the cryogenic product shelf life short.
At the problems referred to above, the purpose of this invention is to provide a kind of should features good taste, be of high nutritive value, can prolong the meat products preparation method of shelf life again.
For achieving the above object, the present invention takes following design: a kind of meat products preparation method that can prolong shelf life, it comprises the preparation auxiliary material and raw meat is made processing, it is characterized in that: in the process of described preparation auxiliary material, wherein nutritional powder auxiliary material is carried out 10KGy or the gamma-ray irradiation below the 10KGy, after making aseptic auxiliary material, with other auxiliary material raw meat is carried out described making processing again.
Described nutritional powder auxiliary material comprises ginger powder, garlic powder, chilli powder, white pepper powder, nutmeg, bay, soy protein isolate powder, starch, carragheen, milk powder, casein, peanut protein.
Below the present invention is described in detail.
The production process of general sausage, ham class meat products comprises:
Feature of the present invention is that process for preparation is improved, raw meat is identical with conventional art, only be that the nutritional powder auxiliary material in the auxiliary material is taken out, these auxiliary materials comprise ginger powder, garlic powder, white English white, soybean protein, carragheen, milk powder, casein, peanut protein etc.These auxiliary materials are adopted 10KGy, 8KGy or other gamma-ray irradiation below 10KGy, after radiation treatment, become aseptic auxiliary material, add auxiliary materials such as other salt, carbohydrate with these auxiliary materials again, carry out the making processing of raw meats such as ham, sausage together.
The present invention is owing to take above design, and it has the following advantages:
1, the present invention is because in preparation auxiliary material process, partial supplementary material has been carried out gamma-ray irradiation, make microorganism gemma in these auxiliary materials in radiation exposed process, be killed in a large number or disable, and irreproducible with this aseptic auxiliary material gemma in the meat products of making, therefore can prolong the shelf life of meat products effectively.After seeing also predose below, the microorganism gemma quantity table of comparisons of partial supplementary material:
Table 1 supplementary material gemma number
| Kind | The gemma number (individual/g) | Gemma number behind the irradiation (individual/g) |
| Chilli powder | 10 3-10 4 | ＜100 |
| Nutmeg | 10 5-10 6 | ＜10 |
| The ginger powder | 10 4-10 3 | ＜10 |
| Month cassia lignea flour | 10 3-10 4 | ＜10 |
| Starch | 10 2-10 3 | ＜10 |
| Casoid flour | 10 3-10 4 | ＜10 |
| The OK a karaoke club rubber powder | ＞10 3 | ＜2×10 3 |
| The soy protein isolate powder | ＞10 3 | ＜10 |
2, because the present invention only carries out irradiation to the considerably less partial supplementary material of quantity, rather than whole goods are carried out irradiation, so cost is very low.Although have in the prior art various materials are carried out irradiation, to reach the mode (comprising irradiation) that prolongs storage life to spice, but its purpose is prolongation by the storage life of irradiation thing, and the present invention is by the considerably less material of quantity is wherein carried out irradiation, preservation quantity is very big, the purpose of the meat products shelf life of high-moisture activity and reach, and this kind design and application thereof are never to relate in the prior art.The meat products preparation method of existing high-moisture activity, its product can be guaranteed the quality one day at normal temperatures, under refrigerated condition, also can only guarantee the quality a week, and the high-moisture activity meat products of producing through the present invention, its shelf-life can extend to for two to three weeks, saw also 25 ℃ of vacuum inner wrapping storage life experimental result tables below:
25 ℃ of vacuum inner wrappings of table 2 storage life experiment (using aseptic auxiliary material)
| Total number of bacteria | First week | Second week | The 3rd week | Remarks |
| 1 group | ＜10 2 | 10 | 50 | Qualified |
| 2 groups | 2×10 2 | 2×10 2 | 19000 | Qualified |
| 3 groups | 3×10 2 | 5×10 2 | Do not exceed standard | Qualified |
Escherichia coli are negative, do not find pathogenic bacteria.
3, because additional process of the present invention is to finish in the preorder blending process that meat products is made, therefore needn't change other any operation in the existing meat products manufacture craft, just can produce the product that has in a large number than long shelf life, the present invention has significant especially meaning and effect in field of meat product processing, thereby very easily promotes the use of in actual production.
4, because the material that the present invention needs irradiation shared ratio in whole meat products is considerably less, and only need carry out the following gamma-ray irradiation of 10KGy, just can cause death effectively and the auxiliary material of disabling in the microorganism gemma, can reach the purpose of sterilization, this irradiation is by national standard, can be considered as non-irradiated food, especially compare with other irradiated food, only accounted for below 10% of overall product, so irradiation content is lower by the irradiation thing,, more safe and reliable to human body without any injury.
The inventive method is simple, cost is low effective, safety and sanitation, can prolong the shelf life of meat products effectively, (25 ℃) can preserve 2-3 week generally at normal temperatures, it can be widely used in various meat products and make the field, especially adopts in the manufacture craft of meat products of the high-moisture activity that pasteurization means low temperature makes.
Claims (2)
1, a kind of meat products preparation method that can prolong shelf life, it comprises the preparation auxiliary material and raw meat is made processing, it is characterized in that: in the process of described preparation auxiliary material, wherein nutritional powder auxiliary material is carried out 10KGy or the gamma-ray irradiation below the 10KGy, after making aseptic auxiliary material, with other auxiliary material raw meat is carried out described making processing again.
2, the meat products preparation method that can prolong shelf life as claimed in claim 1, it is characterized in that: described nutritional powder auxiliary material comprises ginger powder, garlic powder, chilli powder, white pepper powder, nutmeg, bay, soy protein isolate powder, starch, carragheen, milk powder, casein, peanut protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97116776A CN1063927C (en) | 1997-08-19 | 1997-08-19 | Method for making cooked food contg. meats with long shelf-life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97116776A CN1063927C (en) | 1997-08-19 | 1997-08-19 | Method for making cooked food contg. meats with long shelf-life |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1208579A CN1208579A (en) | 1999-02-24 |
| CN1063927C true CN1063927C (en) | 2001-04-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97116776A Expired - Fee Related CN1063927C (en) | 1997-08-19 | 1997-08-19 | Method for making cooked food contg. meats with long shelf-life |
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| CN (1) | CN1063927C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252132B (en) * | 2017-03-20 | 2019-06-21 | 浙江工商大学 | Casein-carragheen independently fills the preparation method and applications of capsule of nano |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88100128A (en) * | 1987-01-13 | 1988-08-10 | 卡明尼·基治鲁 | The processing method of fish and meat |
| JPH06263996A (en) * | 1991-03-15 | 1994-09-20 | Sanei Gen F F I Inc | Method for sterilizing coloring matter |
| CN1104070A (en) * | 1994-08-13 | 1995-06-28 | 高汝云 | Sterilizing putrid-proof method |
| CN1124575A (en) * | 1995-08-14 | 1996-06-19 | 郭玉栋 | Fresh-keeping process for red dates |
-
1997
- 1997-08-19 CN CN97116776A patent/CN1063927C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88100128A (en) * | 1987-01-13 | 1988-08-10 | 卡明尼·基治鲁 | The processing method of fish and meat |
| JPH06263996A (en) * | 1991-03-15 | 1994-09-20 | Sanei Gen F F I Inc | Method for sterilizing coloring matter |
| CN1104070A (en) * | 1994-08-13 | 1995-06-28 | 高汝云 | Sterilizing putrid-proof method |
| CN1124575A (en) * | 1995-08-14 | 1996-06-19 | 郭玉栋 | Fresh-keeping process for red dates |
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|---|---|
| CN1208579A (en) | 1999-02-24 |
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