CN106819064A - A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint - Google Patents
A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint Download PDFInfo
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- CN106819064A CN106819064A CN201710028400.7A CN201710028400A CN106819064A CN 106819064 A CN106819064 A CN 106819064A CN 201710028400 A CN201710028400 A CN 201710028400A CN 106819064 A CN106819064 A CN 106819064A
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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
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in 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
- A23B4/14—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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, belongs to meat product processing technology field.The present invention nano preservative of addition containing cloves/Chinese cassia tree/onion composite extract in Duck stuffed with "eight-treasures" heart of filling manufacturing process, retort pouch vacuum packaging Duck stuffed with "eight-treasures" is reused after shortening, packaging Duck stuffed with "eight-treasures" is placed in sterilization is heated in radio frequency operation chamber, then carry out short time high temperature high pressure sterilization, quick cooling.Destruction problem of the conventional high-temperature high pressure sterilization method to product quality, and Duck stuffed with "eight-treasures" be this method solve due to the complexity that there is duck body and interior its quality of filling two parts to preserve simultaneously.The quality storage rate of the color, smell, taste and shape of Duck stuffed with "eight-treasures" duck body and heart of filling respectively reaches 90%, 88% after flexible sterilization, and on the premise of without artificial preservative, has reached commercial sterilization, significantly extends the high-quality shelf life of product, summer room temperature（25‑35℃）High-quality shelf life can reach 60d, low temperature（4℃）High-quality shelf life can reach 180d.
Description
Technical field
The present invention relates to a kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is mainly used in vacuum
A kind of packed meat prod based food, and in particular to meat products process for sterilizing, belongs to meat product processing technology field.
Background technology
Duck stuffed with "eight-treasures" is the good to eat Huaiyang tradition famous dish of delicious, this dish it is important that remove duck bone with the de- bone skill and technique of whole duck,
Duck skin is kept not break.The stuff with filling in duck abdomen（Glutinous rice, myotonin, fresh bamboo shoot fourth, mushroom fourth, diced ham, lotus seeds, jujube, plate
Li Ding, ripe diced chicken meat, ripe pine nut）, Seiko is made Pear-Shaped.Duck is fresh and tender, and the glutinous evacuations of heart of filling Ci, flavour is salty fresh aromatic.Vacuum
The change of Duck stuffed with "eight-treasures" storage period quality is packed mainly due to physical factor, chemical factor, microbiological factor and endogenous enzymes in meat
Effect caused by, the endogenous enzymatic inactivation in can making meat in boiling and sterilization process due to product, therefore physics and change
Factor influences smaller to storage period meat products quality comparison, microorganism and the physical and chemical quality deterioration that is caused by microorganism into
To influence the principal element of shelf life.Further, since Duck stuffed with "eight-treasures" has duck body and interior filling two parts simultaneously, therefore for it
Quality is preserved has suitable complexity, also there is certain requirement for sterilization mode.Duck stuffed with "eight-treasures" product in the market is big
Use 121 DEG C of high temperature high pressure sterilizings more, add preservative, or extend its shelf life using freezen protective.Due to chemical synthesis
The cost of preservative is relatively low, so the preservative commonly used in current food industry in the world is in the majority with chemical synthesis preservative, but
It is the problems such as some chemical synthesis preservatives lure carcinous, carcinogenicity, teratogenesis and easily cause food poisoning.Therefore, with reference to making
Just sterilization intensity can be reduced, so as to extend eight treasures (choice ingredients of certain special dishes) while antiseptic and inhibiting bacteria function is ensured with natural antirot substance and flexible sterilization
Duck room temperature and low temperature shelf life and ensure product quality.
Spice is used for the Science Report of food first appeared in 1880 due to its antibiotic property, just discuss at that time mustard,
Cloves, cassia bark and onion and their essential oil have fungistatic effect.Martindale phenols coefficients study the anti-of spices oil
Bacterium property, it is found that cassia oil and caryophyllus oil have very strong bacteriostasis.Essential oil containing 15%-20%, wherein 85%- in cloves bud
92% is main antipathogenic composition eugenol, and it has suppression to make to Escherichia coli, Salmonella, shigella dysenteriae, proteus etc.
With.Equally, Chinese cassia tree contains the essential oil of 1%-3.5%, and wherein cinnamic aldehyde content is up to 80%-95%, plays main bacteriostasis.Cinnamic acid
With mycostatic effect is pressed down well, antibacterial action power is strong, and can effectively kill bacterium, Escherichia coli.Onion contains
The 0.05% pungent volatile oil with penetrating odor, wherein containing substantial amounts of sulfur-containing compound, its composition has obvious antibacterial
Effect.Kang Meiling（2012）Conditions of Onion Juice is reported to Gram-negative bacteria（Bacillus subtilis）And gram-positive bacteria（Large intestine
Bacillus）There is good fungistatic effect.
Radio frequency refers to the high-frequency ac electromagnetic wave that frequency range is 3-300MHz, and radio frequency heating is to absorb electromagnetism by object
Wave energy converts thereof into heat energy, is not necessary to any heat transfer process, and material inside and surface be almost heating simultaneously, while heating up
New fast heating technique.The mechanism of radio frequency sterilizing is that under some strength action of radio, the thalline in material can be because of molecule pole
Change phenomenon, while absorb radio frequency energy heating up, make its protein denaturation so as to lose bioactivity.On the other hand, radio frequency energy is non-
Fuel factor serves the Typical physical unexistent special role of sterilizing in sterilizing, is also one of the reason for causing bacterial death
（Shi Huojie etc., 2014）.Compared with traditional heating mode, not only the rate of heat addition is fast for radio frequency heating, and heats also more equal
It is even.Radio frequency has more preferable heating uniformity, bigger penetration depth, more stable temperature control and Geng Gao than heating using microwave
Product quality.Meanwhile, radio frequency is a kind of non-ionising radiation technology, different from the high-energy energy that X-ray or gamma ray are produced
Change molecular structure, its energy for producing will not ionize hydrone, and it is a kind of safe heat treatment method to be accordingly regarded as.
Radio-frequency technique due to selection heating property, processing procedure have efficiently, quick, energy consumption is low, the low advantage of temperature of charge, in agriculture
The application in product and food sterilization field has turned into the focus of domestic and international research（Liu's bright red etc., 2010）.According to the literature, penetrate
Frequency sterilization technology is in canned pork luncheon meat（Zhao Hui, 2015）, pineapple tin（Hou Quan, 2015）, kiwi-fruit juice（Lv Xiaoying
Deng 2015）, white bread（Liu's bright red etc., 2009）There is preferable sterilization effect in.
High temperature high pressure sterilizing is primarily referred to as treatment of the food through sterilization 30min at 120 DEG C, is current processing meat product mostly
Required process procedure.High temperature high pressure sterilizing can be killed including all microorganisms including brood cell, be the best side of sterilization effect
One of method, but although this method for disinfection ensure that the security of product, but the essential amino acid meeting contained in meat
Destroyed, protein nutritive value can also be reduced, meanwhile, the soft rotten, juice loss of meat of product, loss of aroma are serious, right
Product quality has a significant impact.
Flexible sterilization refers to by the joint of different sterilization technologies or adds certain preservative and can guarantee that Product Safety
On the premise of, lower sterilization intensity, so as to keep a kind of method for disinfection of the original color of product to greatest extent.
Zhang Min etc.（Chinese invention patent, the patent No.：201310578719.9）, invented a kind of containing compound cloves/Chinese cassia tree
The preparation method of the preservative of extract and the anti-corrosion for sauce products, the anti-corrosion that it is applied to sauce products contain for addition
The preservative of 0.2% mass fraction and 85 DEG C of conditions of sterilization 20-30min coordinate carrys out antiseptic and inhibiting bacteria function, can reach sauce products 1
The shelf life of guaranteeing the quality in year, with good antibacterial antiseptic effect.The present invention unlike this point be have selected cloves, Chinese cassia tree and
Three kinds of materials of onion, antimicrobial spectrum is wider, while the grain of the nano preservative containing cloves/Chinese cassia tree/onion composite extract for preparing
Footpath is smaller, is beneficial to preservative being evenly distributed in food materials.
Zhang Min etc.（Chinese invention patent, the patent No.：201510746427.0）Invent a kind of containing cloves/Chinese cassia tree/ginger
The preparation method of the nano preservative of composite extract and for chicken extract class product anti-corrosion, the addition 0.5g/kg nano preservatives
Combined with the condition of 85 DEG C of sterilization 15-20min and can be applied to sauce product antiseptic and inhibiting bacteria function, made the storage goods that product reaches 1 year
The frame phase.Point is that have selected cloves, three kinds of materials of Chinese cassia tree and onion to the present invention unlike this, and it is secondary to employ ultrasonic wave
Extraction, extracting efficiency is higher, and antibacterial substance valid density is higher, and antiseptic effect is more preferable.
Ye Jian（Chinese invention patent, the patent No.：201410427261.1）A kind of preparation method of local flavor Cold spiced duck has been invented,
Which use the artificial preservatives such as natrium nitrosum, potassium sorbate.The present invention unlike this point be employ it is natural containing fourth
The nano preservative of perfume (or spice)/Chinese cassia tree/onion composite extract, can both reach corrosion-resistant effect, and product special flavour can be increased again, and right
Human body is harmless.
Wu Guang and wait（1997）A kind of manufacturing technology of flexible package Duck stuffed with "eight-treasures" is invented, its method for disinfection is high using tradition
Warm high pressure sterilization, bactericidal formula is（10-40-15）Min/120 DEG C, product meets tinned food commercial sterilization requirement.The present invention
Point is to combine short time high temperature high pressure sterilization using radio frequency is sterilized unlike this, reduce sterilization intensity, it is to avoid conventional high-temperature
Destruction of the high pressure sterilization to product quality；Additionally, long sterilizing time causes the reduction of processing efficiency, it is unfavorable for rapidly and efficiently
Industrialized production, the present invention in radio frequency combination short time high temperature high pressure combined sterilizing method action time it is short, improve life
Produce efficiency.
Zhang Min etc.（Chinese invention patent, the patent No.：200910213553.4）A kind of reduction conditioning fowl or fish are invented
The control bacterium keeping method of meat products heat sterilization intensity, by compounding nisin and potassium sorbate, expands antimicrobial spectrum, cold
Freeze sterilization to be combined with flexible heat sterilization, good bactericidal effect is reached by short time big difference variation.It is simple so as to reduce
Destruction of the high temperature sterilization to poultry nutritional ingredient, keep the quality of poultry, finally on the premise of shelf life is ensured, obtain
The ripe birds meat products that bacterium is guaranteed the quality must be controlled.The present invention unlike this point be, use containing cloves/Chinese cassia tree/onion composite extract
Nano preservative, safer, while reducing conventional high-temperature high pressure sterilization intensity, product special flavour changes little.
Zhang Min etc.（Chinese invention patent, the patent No.：201610009458.2）A kind of radio frequency-hot air combined to is i.e. invented
The flexible sterilization method of ichthyophagy meat, is positioned over poly- in radio frequency operation chamber after edible surimi product is vacuum-packed
On etherimide dielectric stop block, radio frequency-hot air combined sterilization is directly carried out.Gained surimi product can keep preferable local flavor, matter
Structure, color and luster and nutritional quality, the normal temperature shelf-life was up to more than 9 months.Point is to have used radio frequency to drop to the present invention unlike this
The high intensity of low conventional high-temperature high pressure sterilization, enables product reaching target compared with bactericidal effect under low-intensity.
Guo Zhuozhao etc.（Chinese invention patent, the patent No.：200910009361.1）A kind of bittern birds meat products are invented
Processing method.The invention uses microwave and high temperature（118-121 DEG C, 10-15min）With reference to sterilization technology, kill the high temperature of product
The bacterium time shortens 5-10min, and product quality improves about 20%, and product realizes commercial sterilization, can preserve for a long time.The present invention is with more than
Difference is the radio frequency for having used penetration depth to be far longer than microwave, it is to avoid microwave occurs because penetration depth is smaller
The uneven problem of sterilizing, while also reducing the intensity of high temperature sterilization, it is ensured that the quality of product.
Li Zhijian（Chinese invention patent, the patent No.：201410447763.0）Disclose a kind of the fresh-keeping of the baked meat products of Yan
Method, invention the Yan baked selection of meat products sterilization method microwave sterilization and pulse strong-light sterilizing methods.But the penetration depth of microwave
It is smaller, it may appear that because of the uneven problem that sterilized caused by depth of microwave penetration deficiency；And radio frequency penetrates depth in the present invention
Degree is far longer than microwave, and can effectively solve sterilized uneven phenomenon.
(Chinese invention patent, the patent No.s 201210174940.3) such as Li Xin, bear light power discloses a kind of instant long tail anchovy
Preparation technology and method for disinfection.The invention uses radiation sterilizing, and irradiation dose 3Kgy, irradiation temperature is normal temperature.With conventional high-temperature
High pressure sterilization is compared, and product hardness and chewiness increase, therefore the patent provides new thinking for meat products flexibility is sterilized.So
And the meat products after irradiated sterilization can produce " irradiation smell ", the acceptable degree of influence product.And in the present invention radio frequency have it is extremely strong
Penetration depth and even action the characteristics of realize quick sterilization, while other unfavorable smells will not be produced, can also keep producing
The original quality of product.
Xia Xiaodong, Lv Xiaoying etc.（Chinese invention patent, the patent No.：201410314527.1）Disclose a kind of for macaque
The method for disinfection of peach juice, including kiwi-fruit juice is placed between the pole plate of radio-frequency unit and carries out the sterilized step of radio frequency, can be effective
The nutritional ingredient in kiwi-fruit juice is preserved, its nutritional quality is improved.But only according to the heating condition of radio frequency, sterilization time is long, nothing
Method reaches efficient energy-saving.Radio frequency combination high temperature high pressure sterilizing in the present invention, can shorten sterilization time, reduce energy consumption, economic ring
Protect.
The present invention is more difficult in sterilization, compound cloves/Chinese cassia tree/onion is with the addition of in the Duck stuffed with "eight-treasures" heart of filling for guaranteeing the quality more difficult new
Preservative, and flexible sterilization is carried out to Duck stuffed with "eight-treasures" product using radio frequency combination HTHP, not only reach the effect for killing microorganism
Really, can guarantee that again product nutrition and texture not by high temperature, the flexibility for realizing high-efficiency low-damage is sterilized.
The content of the invention
It is an object of the present invention to overcome the above deficiencies, there is provided one kind is using the flexible sterilized extension conditioning eight treasures (choice ingredients of certain special dishes) of joint
The method of duck shelf life.
According to the technical scheme that the present invention is provided：A kind of side using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint
Method, it is carried out to nano preservative is added in Duck stuffed with "eight-treasures" heart of filling by being placed in radio frequency operation chamber after conditioning Duck stuffed with "eight-treasures" vacuum packaging
Heating is sterilized to combine short time high temperature high pressure sterilization；Comprise the following steps that：
（1）The addition of nano preservative：Nano preservative is added in Duck stuffed with "eight-treasures" heart of filling preparation process, addition consumption is according to eight treasures (choice ingredients of certain special dishes)
Duck heart of filling mass percent 0.2% is added；
（2）Joint is flexible sterilized：Radio frequency heating is sterilized after Duck stuffed with "eight-treasures" vacuum packaging will be nursed one's health, the working frequency of the radio-frequency unit
It is 27.12MHz, power is 1500W, and pole plate spacing is 30-35cm, sterilized 10-15min；Short time high temperature high pressure sterilization, sterilized again
Temperature is 115-121 DEG C, and sterilizing time is 8-10min.
The nano preservative is the nano preservative containing cloves/Chinese cassia tree/onion composite extract.
The average grain diameter of the nano preservative is 8.52nm, and polydispersity coefficient PDI is 0.26.
The preparation method of the nano preservative is as follows：
（1）The preparation of extract：Cloves, Chinese cassia tree and Bulbus Allii Cepae extract are prepared respectively；Using high speed plant pulverizer respectively by fourth
Fragrant flower flower bud, cassia and dehydrated onion are crushed, by obtaining powder after 80 mesh sieves；50g cloves bud, cassia and ocean are taken respectively
Green onion powder, using secondary extraction, extraction solid-liquid ratio g/mL counts 1 ︰ 2, i.e., total ︰ 4 of solid-liquid ratio 1 every time；Being subsequently added mass concentration is
95% ethanol solution, 15min is extracted under 27kHz low frequencies, 200W ultrasonic assistants, is concentrated into 10mL and extract is obtained；
（2）The preparation of cloves/Chinese cassia tree/onion composite extract：By step（1）Gained Flos Caryophylli extract, cinnamomum cassia extract and ocean
Herba Alii fistulosi extract is well mixed with the ︰ 1.8 of 1 ︰ of volume ratio 1.8, obtains cloves/Chinese cassia tree/onion composite extract；
（3）The preparation of nano preservative：Design temperature is 45-50 DEG C, is mixed with magnetic stirring apparatus, by mass fraction
2% the step of（2）Gained cloves/Chinese cassia tree/onion composite extract is dissolved in the ethyl acetate of mass fraction 3%, adds quality
The ethanol of fraction 10%, the Tween-80 for adding mass fraction 30% stirs, until system is by thick gradually thinning, most
The distilled water of mass fraction 55% is added dropwise afterwards, the emulsion until becoming clear is prepared into compound containing cloves/Chinese cassia tree/onion
The nano preservative of extract.
The preparation method of the conditioning Duck stuffed with "eight-treasures" is as follows：
（1）Pre-treatment：Whole duck is gone out into bone skin to turn up, two pieces of duck dried meat meat are removed, with cleaned standby seam after boiling water blanching；
（2）The preparation of eight treasures (choice ingredients of certain special dishes) filling：Take glutinous rice immersion 2-3h, lotus seed core removal immersion 2h, step（1）Gained duck dried meat meat is cooked dices,
In frying pan add sesame oil heat, add chopped spring onion and bruised ginger, afterwards add glutinous rice, lotus seeds, fresh bamboo shoot fourth, mushroom fourth, diced ham, jujube,
Chinese chestnut fourth, myotonin, ripe pine nut, ripe diced chicken meat and duck dried meat meat flavouring material（Pepper powder 3g, chicken powder 50g, light soy sauce 300g）And filling
The nano preservative of heart mass percent 0.2% stir-fries 5min, pours into pallet cooling stand-by；
（3）Frying：By step（1）The whole duck skin of gained is righted, and is put into eight treasures (choice ingredients of certain special dishes) filling 250g/1kg and is righted whole duck, and cucurbit is bundled into straw rope
Shape, duck embryos skin is smeared lower oil cauldron after light soy sauce and is fried to golden yellow；
（4）Smoulder：By step（3）Gained Duck stuffed with "eight-treasures" is neatly emitted on and is lined with the cauldron of ginger green onion spices, adds water, light soy sauce
250g, dark soy sauce 100g, yellow rice wine 500g, rock sugar 200g, big fire is boiled, turns the stewing 3h of small fire, proposes, obtains final product conditioning Duck stuffed with "eight-treasures".
It is described conditioning Duck stuffed with "eight-treasures" be vacuum-packed, size within 20cm × 13cm × 10cm, vacuum 0.1MPa.
Beneficial effects of the present invention：The present invention with the addition of containing cloves/Chinese cassia tree/ocean in sterilized more difficult Duck stuffed with "eight-treasures" heart of filling
The nano preservative of green onion composite extract, can effectively suppress growth of microorganism, while adding the local flavor of product.
The present invention uses radio frequency combination high temperature high pressure sterilizing, reduces sterilization intensity, preferably keeps product quality.
Radio frequency method for disinfection can be penetrated into inside material in the present invention, and its penetration depth is far longer than microwave, be capable of achieving
Satisfied bactericidal effect is obtained in relatively low temperature of charge.
Radio frequency sterilization is first carried out in the present invention to Duck stuffed with "eight-treasures", can be reached and be rapidly heated and preliminary sterilized purpose；By
After radio frequency sterilization, product bulk temperature is raised, then short time high temperature high pressure sterilization, is conducive to being rapidly achieved target sterilization temperature, is contracted
Short sterilized required time.
Specific embodiment
A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" normal-temperature shelf life of joint of embodiment 1
In Duck stuffed with "eight-treasures" manufacturing process, 0.2% is added during heart of filling frying（Mass percent）Compound cloves/Chinese cassia tree/onion Performances of Novel Nano-Porous
Rice preservative, Duck stuffed with "eight-treasures" will be nursed one's health after shortening using retort pouch（Duck body 1kg, interior filling 250g）After vacuum packaging, radio frequency work is placed in
Make to carry out sterilization in chamber, the standard working frequency of radio-frequency unit is 27.12MHz；Power is 1500W；Pole plate spacing is 35cm；Kill
Bacterium action time is 10min.Then conditioning Duck stuffed with "eight-treasures" is placed in into sterilization kettle carries out sterilization, and sterilization temperature is 115 DEG C, sterilizing time
10min, bactericidal formula（6-10-1）min/115℃.Rapid spraying cooling is to normal temperature after sterilization.Total plate count in conditioning Duck stuffed with "eight-treasures"
<10cfu/g, reduces by 6.2 orders of magnitude, does not have pathogenic bacteria to detect；Duck stuffed with "eight-treasures" hardness, color and luster and local flavor do not have significant changes, duck
The storage rate of the color, smell, taste and shape of body and heart of filling is respectively 91.3%, 88.2%；Summer room temperature（25-35℃）The high-quality goods of lower Duck stuffed with "eight-treasures"
The frame phase is up to 60d.
A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" low temperature shelf life of joint of embodiment 2
In Duck stuffed with "eight-treasures" manufacturing process, 0.2% is added during heart of filling frying（Mass percent）Compound cloves/Chinese cassia tree/onion Performances of Novel Nano-Porous
Rice preservative, Duck stuffed with "eight-treasures" will be nursed one's health after shortening using retort pouch（Duck body 1kg, interior filling 250g）After vacuum packaging, radio frequency work is placed in
Make to carry out sterilization in chamber, the standard working frequency of radio-frequency unit is 27.12MHz；Power is 1500W；Pole plate spacing is 35cm；Kill
Bacterium action time is 10min.Then conditioning Duck stuffed with "eight-treasures" is placed in into sterilization kettle carries out sterilization, and sterilization temperature is 115 DEG C, sterilizing time
9min, bactericidal formula（6-10-1）min/115℃.Rapid spraying cooling is to normal temperature after sterilization.Total plate count in conditioning Duck stuffed with "eight-treasures"<
10cfu/g, reduces by 6.1 orders of magnitude, does not have pathogenic bacteria to detect；Duck stuffed with "eight-treasures" hardness, color and luster and local flavor do not have significant changes, duck body
And the storage rate of the color, smell, taste and shape of heart of filling is respectively 91.8%, 88.7%；Low temperature（4℃）The high-quality shelf life of lower Duck stuffed with "eight-treasures" is reachable
180d。
Claims (6)
1. a kind of using the flexible sterilized method for extending conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is characterised in that：It is to Duck stuffed with "eight-treasures" filling
Nano preservative is added in the heart, carries out heating sterilized combination in short-term by being placed in radio frequency operation chamber after conditioning Duck stuffed with "eight-treasures" vacuum packaging
High temperature high pressure sterilizing；Comprise the following steps that：
（1）The addition of nano preservative：Nano preservative is added in Duck stuffed with "eight-treasures" heart of filling preparation process, addition consumption is according to eight treasures (choice ingredients of certain special dishes)
Duck heart of filling mass percent 0.2% is added；
（2）Joint is flexible sterilized：Radio frequency heating is sterilized after Duck stuffed with "eight-treasures" vacuum packaging will be nursed one's health, the working frequency of the radio-frequency unit
It is 27.12MHz, power is 1500W, and pole plate spacing is 30-35cm, sterilized 10-15min；Short time high temperature high pressure sterilization, sterilized again
Temperature is 115-121 DEG C, and sterilizing time is 8-10min.
2. according to claim 1 using the method for the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is characterised in that
The nano preservative is the nano preservative containing cloves/Chinese cassia tree/onion composite extract.
3. according to claim 1 using the method for the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is characterised in that
The average grain diameter of the nano preservative is 8.52nm, and polydispersity coefficient PDI is 0.26.
4. according to claim 1 using the method for the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is characterised in that
The preparation method of the nano preservative is as follows：
（1）The preparation of extract：Cloves, Chinese cassia tree and Bulbus Allii Cepae extract are prepared respectively；Using high speed plant pulverizer respectively by fourth
Fragrant flower flower bud, cassia and dehydrated onion are crushed, by obtaining powder after 80 mesh sieves；Cloves bud, the cassia of 50g are respectively taken respectively
And onion powder, using secondary extraction, extraction solid-liquid ratio g/mL counts 1 ︰ 2, i.e., total ︰ 4 of solid-liquid ratio 1 every time；It is subsequently added quality dense
The ethanol solution for 95% is spent, 15min is extracted under 27kHz low frequencies, 200W ultrasonic assistants, be concentrated into 10mL and extract is obtained；
（2）The preparation of cloves/Chinese cassia tree/onion composite extract：By step（1）Gained Flos Caryophylli extract, cinnamomum cassia extract and ocean
Herba Alii fistulosi extract is well mixed with the ︰ 1.6-2 ︰ 1.6-2 of volume ratio 1, obtains cloves/Chinese cassia tree/onion composite extract；
（3）The preparation of nano preservative：Design temperature is 45-55 DEG C, is mixed with magnetic stirring apparatus, with quality percentage
Number meter：The step of by 2%（2）Gained cloves/Chinese cassia tree/onion composite extract is dissolved in 3% ethyl acetate, adds 10%
Ethanol, 30% Tween-80 stirs, and until system is by thick gradually thinning, distilled water is finally added dropwise reaches emulsion
100%, the emulsion until becoming clear is prepared into the nano preservative containing cloves/Chinese cassia tree/onion composite extract.
5. according to claim 1 using the method for the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is characterised in that
The preparation method of the conditioning Duck stuffed with "eight-treasures" is as follows：
（1）Pre-treatment：Whole duck is gone out into bone skin to turn up, two pieces of duck dried meat meat are removed, with cleaned standby seam after boiling water blanching；
（2）The preparation of eight treasures (choice ingredients of certain special dishes) filling：Take glutinous rice immersion 2-3h, lotus seed core removal immersion 2h, step（1）Gained duck dried meat meat is cooked dices,
In frying pan add sesame oil heat, add chopped spring onion and bruised ginger, afterwards add glutinous rice, lotus seeds, fresh bamboo shoot fourth, mushroom fourth, diced ham, jujube,
Chinese chestnut fourth, myotonin, ripe pine nut, ripe diced chicken meat and duck dried meat meat, flavouring material：The ︰ of 3 ︰ of Hu Jiao Fen ︰ Ji Fen ︰ light soy sauce mass ratioes 50
300, and the nano preservative of heart of filling mass percent 0.2% stir-fries 5min, pours into pallet cooling stand-by；
（3）Frying：By step（1）The whole duck skin of gained is righted, and is put into eight treasures (choice ingredients of certain special dishes) filling 250g/1kg and is righted whole duck, and cucurbit is bundled into straw rope
Shape, duck embryos skin is smeared lower oil cauldron after light soy sauce and is fried to golden yellow；
（4）Smoulder：By step（3）Gained Duck stuffed with "eight-treasures" is neatly emitted on and is lined with the cauldron of ginger green onion spices, adds water, light soy sauce
250g, dark soy sauce 100g, yellow rice wine 500g, rock sugar 200g, big fire is boiled, turns the stewing 3h of small fire, proposes, obtains final product conditioning Duck stuffed with "eight-treasures".
6. according to claim 5 using the method for the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint, it is characterised in that
It is described conditioning Duck stuffed with "eight-treasures" be vacuum-packed, size within 20cm × 13cm × 10cm, vacuum 0.1MPa.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710028400.7A CN106819064A (en) | 2017-01-16 | 2017-01-16 | A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint |
| AU2018200085A AU2018200085B2 (en) | 2017-01-16 | 2018-01-04 | Method for prolonging shelf life of prepared eight-treasure duck by utilizing combined flexible sterilization |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710028400.7A CN106819064A (en) | 2017-01-16 | 2017-01-16 | A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522935A (en) * | 2018-02-27 | 2018-09-14 | 江南大学 | A kind of method that combining flavouring metamorphosis carries out flexible sterilization |
| CN108967517A (en) * | 2018-09-28 | 2018-12-11 | 贺州学院 | The method that a kind of sterilization of stem powder flexibility and nutrition composition effectively save |
| CN109699732A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of complex method improving the high-quality shelf life extension of cured pork |
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| CN105231250A (en) * | 2015-11-04 | 2016-01-13 | 广东嘉豪食品有限公司 | Preparation method of nanometer preservative containing composite extracts and corrosion resistance application of nanometer preservative |
| CN105475506A (en) * | 2015-12-03 | 2016-04-13 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method and application of low-isoflavone soybean milk powder |
| CN105558895A (en) * | 2016-01-06 | 2016-05-11 | 浙江万好食品有限公司 | High elasticity conditioning fish tofu with low content of minced fillet and preparation method thereof |
| CN105660812A (en) * | 2016-01-07 | 2016-06-15 | 地利营养配餐科技有限公司 | Method for flexibly sterilizing ready-to-eat surimi products by combining radio frequency and hot blast |
-
2017
- 2017-01-16 CN CN201710028400.7A patent/CN106819064A/en active Pending
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2018
- 2018-01-04 AU AU2018200085A patent/AU2018200085B2/en not_active Ceased
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231250A (en) * | 2015-11-04 | 2016-01-13 | 广东嘉豪食品有限公司 | Preparation method of nanometer preservative containing composite extracts and corrosion resistance application of nanometer preservative |
| CN105475506A (en) * | 2015-12-03 | 2016-04-13 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method and application of low-isoflavone soybean milk powder |
| CN105558895A (en) * | 2016-01-06 | 2016-05-11 | 浙江万好食品有限公司 | High elasticity conditioning fish tofu with low content of minced fillet and preparation method thereof |
| CN105660812A (en) * | 2016-01-07 | 2016-06-15 | 地利营养配餐科技有限公司 | Method for flexibly sterilizing ready-to-eat surimi products by combining radio frequency and hot blast |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522935A (en) * | 2018-02-27 | 2018-09-14 | 江南大学 | A kind of method that combining flavouring metamorphosis carries out flexible sterilization |
| CN108967517A (en) * | 2018-09-28 | 2018-12-11 | 贺州学院 | The method that a kind of sterilization of stem powder flexibility and nutrition composition effectively save |
| CN109699732A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | A kind of complex method improving the high-quality shelf life extension of cured pork |
Also Published As
| Publication number | Publication date |
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| AU2018200085A1 (en) | 2018-08-02 |
| AU2018200085B2 (en) | 2019-10-17 |
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