CN106797996A - A kind of method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life - Google Patents

Abstract

The invention discloses a method for prolonging the shelf life of braised pork with low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization, which belongs to the technical field of meat product processing. In the present invention, firstly, the cooked braised pork with soup is vacuum-packed in a high-temperature-resistant retort bag, then subjected to high-temperature and high-pressure sterilization, and then subjected to low-frequency ultrasonic-assisted sterilization after rapid cooling. Compared with the traditional high temperature and high pressure sterilization, the color of the skin of the product obtained in the present invention is brighter, the color of the lean meat is red and more glossy, and it has the unique mellow aroma of braised pork, no cooking taste, moderate taste, and moderate softness of lean meat And no firewood (dry and hard), the fat meat melts in the mouth, the meat skin is soft and waxy, and the degree of fat oxidation is greatly reduced, and the product is not easy to oxidize and deteriorate. Therefore, the present invention solves the problem that traditional high-temperature and high-pressure sterilization destroys the sensory and nutritional quality of products, and at the same time makes up for the problem of insufficient strength of pure ultrasonic sterilization, and under the premise of not adding preservatives, compared with before sterilization, the flavor of braised pork is improved. The preservation rate is above 93%, which can make the high-quality shelf life of braised pork at room temperature reach 12 months.

Description

A method of low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization to prolong the shelf life of braised pork method

technical field

The invention relates to a method for prolonging the shelf life of braised pork with low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization, which is mainly used for small-package meat products in vacuum, specifically relates to two sterilization processes for meat products, and belongs to the technical field of meat product processing.

Background technique

Braised pork in brown sauce is widely spread throughout our country and is a famous popular dish. Braised pork is made with pork belly as the main ingredient. The cooking technique is mainly in casserole. It is fat and thin, sweet and soft, and melts in the mouth. The deliciousness cannot be described in words. It is fat but not greasy. At present, the research on braised pork in brown sauce has just started in my country, so the scientific understanding of the nutrition and flavor of braised pork in brown sauce is still incomplete. But braised pork is also gradually moving towards modernization and industrialization. With the development of food technology, people can not only taste braised pork in restaurants, but also go to supermarkets to buy industrially produced braised pork products, mainly in vacuum bags. There are two forms of braised pork and canned braised pork. At present, processed braised pork products have disadvantages such as heavy quality and short shelf life, and the degree of industrialization is low. Most of them are prepared and ready-to-eat and have no commercial shelf life. The nutritional components are seriously damaged, and the taste and texture of the product are quite different from fresh cooking products, which cannot meet the needs of consumers. Therefore, it is an urgent problem to be solved to improve the quality of braised pork dishes by adopting suitable sterilization methods. The quality change of vacuum-packed braised pork during storage is mainly caused by physical factors, chemical factors, microbial factors and the action of endogenous enzymes in the meat. Since the product can passivate the endogenous enzymes in the meat during the cooking and sterilization process, Therefore, the reproduction of microorganisms and the deterioration of physical and chemical quality caused by microorganisms have become the main factors affecting the shelf life of products.

High temperature and high pressure sterilization mainly refers to the sterilization treatment of food at a temperature above 100°C and below 130°C, which is a necessary process for most processed meat products at present. High temperature and high pressure sterilization can kill all microorganisms including spores, and is one of the methods with the best sterilization effect. However, although this sterilization method can ensure the safety of the product, the essential amino acids contained in the meat will be destroyed. The nutritional value of protein will also be reduced. At the same time, the meat of the product will be soft and rotten, the juice will be lost, and the flavor will be seriously lost, which will have a great impact on product quality.

Low-frequency ultrasonic is ultrasonic with a frequency between 20-100KHz. It has the characteristics of good directionality, high power, and strong penetrating power. The principle of low-frequency ultrasonic sterilization includes: cavitation, mechanical action, thermal action, etc. It is generally believed that low-frequency ultrasonic The bactericidal effect of ultrasonic waves is mainly due to the cavitation effect generated by ultrasonic waves, which makes the contents of microbial cells subject to strong shocks, thereby achieving the destruction of microorganisms. Cavitation refers to the generation of shock waves when sound waves come into contact with a liquid medium during ultrasonic treatment, and these shock waves generate very high temperatures and pressures. The local instantaneous high temperature and temperature alternation, local instantaneous high pressure and pressure change generated in the liquid by the ultrasonic cavitation effect will kill some bacteria in the liquid, inactivate the virus, and even destroy the cell walls of some small microorganisms. Low-frequency ultrasonic waves can kill and destroy microorganisms in a very short period of time, thereby better improving and improving food quality, maintaining the original taste and flavor of food, and extending its shelf life.

As far as the domestic patents on the processing of braised pork are concerned, Zhou Ping and others invented a kind of braised pork with salted vegetables (Chinese invention patent, patent number: 201510602770.8). Garlic, spices, etc. are refined by traditional techniques and modern technology. After vacuum packaging, they are sterilized under high temperature and high pressure. The sterilization temperature is 125±2°C and the time is 30±1min. Edible also greatly facilitates and enriches people's dietary life. The present invention differs from this in that it adopts a short-term high-temperature high-pressure and low-frequency ultrasonic sterilization method to reduce the high-temperature high-pressure sterilization intensity, prolong the shelf life, and improve the sensory quality and nutritional value of braised pork products.

Wang Yingxian invented a processing technology of braised pork (Chinese invention patent, patent number: 200510047872.4), the raw material is pork belly from Changbai Mountain area, the cooked braised pork is put into vacuum packaging bags, and ginger, fried pork Scallions and seasonings, vacuumize the bag to make no air bubbles, and then carry out secondary sterilization, that is, steam or boil in a steamer for 8-12 minutes, cool to room temperature under running water after sterilization, dry the surface and freeze quickly, and the obtained product Containing rich protein and amino acids needed by the human body, the color is bright and moist, and the taste is moderate. The present invention differs from this in that the product can be stored at room temperature for 12 months through the combination of short-term high temperature and high pressure and low frequency ultrasonic sterilization, avoiding the problems of texture deterioration and taste decline caused by quick freezing and thawing, And it can be heated or not heated when eating, which is more convenient and quick.

Xiao Lian and others invented a kind of braised pork and its production method (Chinese invention patent, patent number: 201110000495.4), using injection seasoning, vacuum tumbling, steaming technology and other production methods that are completely different from traditional braised pork, avoiding traditional braised pork In the process of processing, the process is complex and the quality changes greatly. By using plant-derived ginger oil, garlic essential oil, tea polyphenols, cinnamon oil, and clove oil as fresh-keeping preservatives combined with pasteurization, the product can be guaranteed at room temperature. Six More than a month, the product has a unique flavor, sweet and delicious, and rich in nutrition. The present invention is different from this in that, through the combination of short-term high temperature and high pressure and low frequency ultrasonic sterilization, the product can achieve a longer shelf life, without adding any preservatives to make the product safer and healthier, which is conducive to attracting customers to buy, and can reduce Cost of production.

Ma Laomo and others invented a kind of braised pork and its production process (Chinese invention patent, patent number: 201210541347.8). The fresh pork is cut into blocks, cleaned, seasoned with traditional Chinese medicine, soaked in traditional Chinese medicine, blown dry, and fired in a pot. Adding condiments, cooking in three hours, air cooling, packaging, pasteurization at low temperature, constant temperature storage (3-6 days at 20-30°C), outsourcing and warehousing for sale. The production process is standardized. The quality is stable, and industrialized production can be realized. The present invention differs from this in that it adopts a combination of short-term high temperature and high pressure and low frequency ultrasonic to achieve higher synergistic sterilization intensity and can better extend the shelf life of braised pork stored at room temperature.

As far as the sterilization method is concerned, Chen Tao et al. invented a quantitative stewing method for braised beef (Chinese invention patent, patent number: 201210115668.5), including the preparation of spice extracts, the preparation of beef Maillard reaction products, and the preparation of marinade , injection pickling, boiling water, cutting, adding beef Maillard reaction products, vacuum packaging, high temperature and high pressure aging sterilization, cooling, and storage steps. over a month. Lu Tiejun and others invented a method for making boneless pork knuckle (Chinese invention patent, patent number: 201410377219.3). The finished product uses a vacuum-sealed inner packaging bag. It can be stored for a long time and is easy to carry. The difference between the present invention and the above patents is that the short-time high-temperature and high-pressure combined with low-frequency ultrasonic sterilization technology is used to replace the traditional high-temperature and high-pressure technology, which greatly reduces the sterilization time at 121°C, and the sterilization intensity decreases, so that the braised pork products can protect the microorganisms Under the premise of meeting the national standard, the cooking taste is greatly reduced, and at the same time, the original color, flavor, taste and nutritional value can be well maintained, and the degree of fat oxidation is greatly reduced, and the product is not easy to oxidize and deteriorate.

Shi Wenzheng and others invented a processing method to improve the quality of fish sausages (Chinese invention patent, patent number 201510456078.9), that is, after fresh or chilled fish are harvested, they are rinsed and dehydrated twice, and the ligated sausages are placed in boiling water ( 100℃) for 20 minutes, cooled to about 50℃, and then treated with ultra-high pressure equipment, the pressure is 300-500MPa, and the time is 10-15min. The heat treatment temperature during the sterilization of fish sausage can also increase the quality of fish sausage, such as improving the gel strength and maintaining the unique flavor of fish. The present invention differs from this in that it adopts a short-time high temperature and high pressure combined with low frequency ultrasonic sterilization method, which is lower in cost and more operable than ultrahigh pressure sterilization, and can also maintain the original flavor and other qualities of braised pork.

Li Xing and others invented an ultrasonic sterilization method for Escherichia coli in citrus juice (Chinese invention patent, patent number: 200910202059.8). Freshly squeezed citrus juice was homogenized and then subjected to ultrasonic treatment. The treatment condition was that the ultrasonic amplitude was 60%-80%. The ultrasonic treatment time is 5-15 minutes. The main components and sensory quality of the product have not changed significantly before and after ultrasonic sterilization. On the basis of ensuring the sterilization effect, its natural color, taste and flavor can be maintained to the maximum extent, and the prospect is broad. The difference of the present invention is that the low-frequency ultrasonic wave is used as an auxiliary sterilization method and applied to the sterilization of solid food, which can improve the sensory quality and nutritional value of the product by reducing the traditional high-temperature and high-pressure sterilization intensity.

Huang Ju invented a method for making ready-to-eat shrimp (Chinese invention patent, patent number: 201510530516.1). The cooked shrimp was marinated in salt water in a vacuum and then dried, and then a special preservative was used, that is, the adsorption of activated zeolite was used. It is made as an adsorption carrier for tea polyphenols, antibacterial peptides, and ascorbic acid. Due to the adsorption of zeolite, the loss of active ingredients in the preservative during the processing of bad shrimp is reduced, and then it is prepared by vacuum packaging and ultrasonic sterilization. For degraded shrimp, as a preference, the ultrasonic sterilization conditions are power 1300W, time 180s, temperature 55°C. The present invention is different from this in that the shelf life of the braised pork is extended through a combined sterilization process, and no preservatives and preservatives are added to make the product safer and healthier.

Wang Zhenghong invented walnut salad dressing and its production method (Chinese invention patent, patent number: 201510285367.7). Walnuts are made into salad dressing through peeling, drying, grinding, sterilization and other processes. Before sterilization, the walnut salad dressing is filled into glass In the bottle, cover the bottle cap and put it into an ultrasonic cleaning machine, and carry out normal pressure water bath pasteurization with the help of ultrasonic waves. The sterilization temperature is 75-90°C, and the sterilization time is 10-25min. 35 ℃, placed in a 5-8 ℃ refrigerator to refrigerate. This not only maintains the original nutrition of walnuts, but also makes the taste delicate, sweet and delicious when mixed with salad dressing. Ultrasonic technology is also used to break the long chain of protein, which is easier for the human body to absorb and convenient to eat. Zhang Longtao and others invented a method of ultrasonically assisted electrolytic water soaking sea cucumbers (Chinese invention patent, patent number: 201410034367.5), in which the selected dried sea cucumbers or fresh sea cucumbers that have been directly disemboweled, cleaned, and pre-cooked, are soaked in the hair. At the same time, it is assisted by ultrasonic wave. By controlling the time, temperature, frequency and power of ultrasonic assisted foaming, and at the same time, the clear water used in the foaming process is replaced by weak acid electrolyzed water, which can achieve fast foaming, obvious bactericidal effect, improved texture, and more It can better retain nutrients and prolong the shelf life. The difference between the present invention and the above patents is that short-term high-temperature and high-pressure sterilization is mainly used, and low-frequency ultrasonic sterilization is supplemented. The optimal combination of the two is determined through research to achieve the purpose of killing microorganisms and prolonging the shelf life of braised pork.

Contents of the invention

The purpose of the present invention is to study the change of flavor, mouthfeel, nutritional value and microorganisms during normal temperature storage of braised pork, determine the optimal process combination parameters of high temperature, high pressure and ultrasonic sterilization, so as to prolong the shelf life of braised pork and ensure the quality.

Technical scheme of the present invention:

A method for extending the shelf life of braised pork with low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization, the steps of which are as follows:

(1) Vacuum packaging of braised pork: use vacuum packaging bags, five pieces of braised pork in one bag, add soup, the ratio of braised pork and soup is the solid-liquid mass ratio range of 2︰1～4︰1, through the vacuum packaging machine- 0.15~-0.1MPa vacuuming for 18s, 80-90℃ medium temperature sealing for 1.8s;

(2) Short-term high-temperature and high-pressure sterilization: use a fully automatic rotary multifunctional sterilizer with back pressure cooling function to sterilize step (1) vacuum-packed braised pork, working pressure 0.3MPa, sterilization temperature 121°C, sterilization time 8- 10min, spray to room temperature quickly after sterilization;

(3) Low-frequency ultrasonic sterilization: use an ultrasonic device with parameters of 150W, 20-60kHz, use braised pork broth as the medium, and sterilize at room temperature for 18-20min.

The vacuum packaging bag in step (1) is a high temperature resistant 121°C nylon food vacuum packaging retort bag with a size of 13cm×19cm.

In step (1), the size of the braised pork pieces is 1.5×1.5×1.5-3×3×3 cm.

Beneficial effects of the present invention: the present invention adopts high temperature and high pressure sterilization, which can effectively kill microorganisms and spores thereof in braised pork, and greatly reduce the order of magnitude of the total number of bacterial colonies in the product; after high temperature and high pressure sterilization, combined with ultrasonic sterilization, the sterilization intensity is further increased, which can The shelf life of the product is extended, and compared with the traditional high temperature and high pressure sterilization, the high temperature and high pressure sterilization time is reduced, so that the product maintains the original sensory quality and nutritional value as much as possible.

detailed description

Example 1 A combined sterilization method for flavor preservation of seasoned braised pork in a small package with a solid-liquid mass ratio of 2:1

Take five pieces of cooked braised pork and weigh them. Weigh the soup with a mass of 1/2 of the mass of the meat pieces, put them together in a high-temperature-resistant vacuum cooking bag for vacuum packaging, and put them in a sterilizer for sterilization. The working pressure is 0.3 MPa, set the sterilization temperature to 121°C, and the sterilization time to 10 minutes. After the sterilization is completed, quickly spray cold water to cool down to room temperature. Then put the packaged braised pork in an ultrasonic equipment filled with water for sterilization, the parameters are 150W, 20kHz, sterilized at room temperature for 18 minutes, take it out, it is a finished product with excellent flavor; compared with before sterilization, the flavor preservation rate of braised pork Above 93%, the high-quality shelf life at room temperature reaches 12 months.

Example 2 A combined sterilization method for flavor preservation of seasoned braised pork in a small package with a solid-liquid mass ratio of 3:1

Take five pieces of cooked braised pork and weigh them. Weigh the soup with a mass of 1/3 of the mass of the meat, put them together in a high-temperature-resistant vacuum cooking bag for vacuum packaging, and put them in a sterilizer for sterilization. The working pressure is 0.3 MPa, set the sterilization temperature to 121°C, and the sterilization time to 9 minutes. After the sterilization is completed, quickly spray cold water to cool down to room temperature. Then put the packaged braised pork in an ultrasonic device filled with water for sterilization, the parameters are 150W, 40kHz, sterilized at room temperature for 19 minutes, take it out, it is a finished product with excellent flavor; compared with before sterilization, the flavor preservation rate of braised pork Above 95%, the high-quality shelf life at room temperature reaches 12 months.

Example 3 A combined sterilization method for flavor preservation of braised pork in a small package with a solid-liquid mass ratio of 4:1

Take five pieces of cooked braised pork and weigh them. Weigh the soup with a mass of 1/4 of the mass of the meat pieces, put them together in a high-temperature-resistant vacuum cooking bag for vacuum packaging, and put them in a sterilizer for sterilization. The working pressure is 0.3 MPa, set the sterilization temperature to 121°C, and the sterilization time to 8 minutes. After the sterilization is completed, quickly spray cold water to cool down to room temperature. Then put the packaged braised pork in an ultrasonic device filled with water for sterilization, the parameters are 150W, 60kHz, sterilized at room temperature for 20 minutes, take it out, and it will be a finished product with excellent flavor; compared with before sterilization, the flavor preservation rate of braised pork Above 96%, the high-quality shelf life at room temperature reaches 12 months.

Claims (3)

1. a kind of method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life, it is characterized in that step is such as Under：

（1）Pork braised in brown sauce is vacuum-packed：Using vacuum packaging bag, five pieces of one bag of pork braised in brown sauce add soup, pork braised in brown sauce and soup ratio For solid-liquid mass ratio scope is 2:1~4:1, vacuumize 18s, 80-90 DEG C of middle temperature sealing through vacuum packing machine -0.15 ~ -0.1MPa 1.8s；

（2）Short time high temperature high pressure sterilization：Using the full automatic rotary type multifunctional sterilization kettle with back-pressure refrigerating function to step （1）Vacuum packaging pork braised in brown sauce carries out sterilization, operating pressure 0.3MPa, 121 DEG C of sterilization temperature, sterilizing time 8-10min, after sterilization It is sprayed to normal temperature rapidly；

（3）Low-frequency ultrasonic waves are sterilized：It is 150W to use parameter, the ultrasonic unit of 20-60kHz, with pork braised in brown sauce soup as medium, Sterilization 18-20min under normal temperature.

2. the method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life according to claim 1, It is characterized in that：Step（1）The vacuum packaging bag is 121 DEG C of nylon food vacuum packaging retort pouch of high temperature resistant, and size is 13cm×19cm。

3. the method that low-frequency ultrasonic waves assisted with high-temperature high pressure combined sterilizing extends the pork braised in brown sauce shelf-life according to claim 1, It is characterized in that：Step（1）The pork braised in brown sauce cube meat size is 1.5 × 1.5 × 1.5-3 × 3 × 3cm.