CN107319349A - 一种食品罐头及其制备方法 - Google Patents
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- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
一种食品罐头及其制备方法是利用漆树籽提取物代替以往的防腐剂,其中不含或含微量防腐剂。将肉类、菌类、蔬菜类罐头加工成可长期保质保鲜的罐头食品,使人们能够四季均吃到新鲜肉类、菌类、蔬菜类罐头,为肉类、菌类、蔬菜类罐头的保鲜提供了一种新的方法。具体实施方法如下:(1)肉类、菌类、蔬菜按食品罐头标准加工好后灭菌;(2)将漆树籽提取物与肉类、菌类、蔬菜在一定质量比条件下混合均匀;(3)加入其它辅料调配;(4)装肉类、菌类、蔬菜在罐头瓶中;(5)瓶口用漆蜡密封;(6)包装。采用本发明的方法制备的罐头是一种具有保健功能的新型休闲食品。本发明提供的罐头风味独特、纯天然、无防腐剂、生产工艺简单,易控制,且质量稳定可靠。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种食品罐头及其制备方法。
背景技术
罐头一直是我国食品行业的拳头出口品种,在国际市场保持有一定的竞争优势。目前,我国已经成为全球最主要的罐头食品生产和出口国。
近几年,随着食品市场的繁荣与发展,随着人们生活水平提高和工作节奏的加快,安全、营养、健康和便捷食品受到更多人欢迎。罐头食品采用密封和高温杀菌技术,食品安全能得到充分保证,营养健康的特点也符合国内外消费潮流。但是作为一个传统的加工行业,在时代进步的大潮中,罐头食品同样需要不断创新和进步。现在人们崇尚新鲜、风味,各种预包装食品丰富多彩,满足了人们对营养、健康、美味的需求,但同时又时刻改变着食品概念和消费行为。在这种情况下,罐头食品必须求新求变。讯
近几年关于食品罐头有很多文献和专利报道。在专利CN201510516603.1“罐头用保鲜剂”的报道中,提供了用一种罐头用保鲜剂,包括迷迭香、丁香、紫苏粉、绿豆粉、砂糖和蒸馏水。在专利CN201110362005.5“一种乳酸开胃脆红菜产品”的报道中,采用无热灭菌技术能最大限度保护产品营养成分和红甜菜鲜艳的天然红色素。而采用高温灭菌保鲜罐头里的红甜菜全是软烂的。
对于本发明中将漆树籽提取物应用于食品罐头及其制备方法目前还未见有文献报道。
发明内容
本发明的目的是提供一种方便、简单、新鲜、保健、口味独特的食品罐头。
本发明的目的通过以下技术方案实现一种食品罐头及其制备方法,由以下重量比的原料制成:漆树籽提取物5~20%,主料75~90%,加入辅料至100%,制备方法为:
1)将主料肉类、菌类、蔬菜按食品罐头标准加工好后灭菌后待用;
2)将漆树籽提取物与肉类、菌类、蔬菜在一定质量比1:10~50条件下混合均匀;
3)将步骤2)中获得的混合物中加入其它辅料成分调配;
4)将步骤3)中调配好的混合物装入罐头瓶中;
5)将步骤4)中获得的混合物罐头瓶口用漆蜡密封;
6)包装后即得一种食品罐头。
其中上述步骤2)中与肉类、菌类、蔬菜在一定质量比条件下混合均匀的漆籽提取物为漆蜡和漆树籽核仁油中的一种和/或一种以上。
其中上述步骤5)中罐头瓶口用漆蜡密封。
其中漆树籽核仁油和漆蜡均包含在漆树籽提取物5~20%的质量中。
该罐头食用时可直接打开食用,也可打开加热后再加入其它蔬菜和肉类加工后一起食用。
本发明中所述的漆蜡可以怒江州当地农贸市场购买所得。
本发明中所述的漆树籽核仁油是将漆树籽核仁直接压榨或蒸炒后压榨所得。
本发明以肉类、菌类、蔬菜为主料,加入辅料和无毒安全、保健强身,且符合食品标准的漆树籽提取物。所用辅料成分是指符合食品添加剂国际标准的调味、调香、保鲜、护色和防腐等作用的添加剂。本发明应用了漆树籽油封口和高温灭菌双保险的灭菌防腐保鲜技术,其具体实施方式:
实施例1:
漆树籽提取物6%,主料(牦牛肉)90%,辅料4%,制备方法为:
1)将主料(牦牛肉)按食品罐头标准加工好后在温度85℃下杀菌25分钟后待用;
2)将漆籽核仁油与(牦牛肉)在一定质量比1:50条件下混合均匀;
3)将步骤2)中获得的混合物中加入其它辅料成分白砂糖、食盐、香辛料(质量比2:1:1)调配;
4)将步骤3)中调配好的混合物装入罐头瓶中;
5)将步骤4)中获得的混合物罐头瓶口用漆蜡密封;
6)包装后即得一种食品罐头。
实施例2:
漆树籽提取物20%,主料(鸡肉)75%,辅料5%,制备方法为:
1)将主料(鸡肉)按食品罐头标准加工好后在温度95℃下杀菌10分钟后待用;
2)将漆籽核仁油与(鸡肉)在一定质量比1:30条件下混合均匀;
3)将步骤2)中获得的混合物中加入其它辅料成分白砂糖、食盐、香辛料(质量比1:1:2)调配;
4)将步骤3)中调配好的混合物装在罐头瓶中;
5)将步骤4)中获得的混合物罐头瓶口用漆蜡密封;
6)包装后即得一种食品罐头。
实施例3:
漆树籽提取物12%,主料(鱼肉)85%,辅料3%,制备方法为:
1)将主料(鱼肉)按食品罐头标准加工好后在温度95℃下杀菌10分钟灭菌后待用;
2)将漆籽核仁油和漆蜡(质量比2:1)与(鱼肉)在一定质量比1:40条件下混合均匀;
3)将步骤2)中获得的混合物中加入其它辅料成分食盐、香辛料(质量比1:2)调配;
4)将步骤3)中调配好的混合物装入罐头瓶中;
5)将步骤4)中获得的混合物罐头瓶口用漆蜡密封;
6)包装后即得一种食品罐头。
Claims (4)
1.一种食品罐头及其制备方法的特征在于由漆树籽提取物5~20%,主料75~90%,加入辅料至100%,按照如下工艺步骤加工制成:
1)将主料肉类、菌类、蔬菜按食品罐头标准加工好后灭菌后待用;
2)将漆籽提取物与肉类、菌类、蔬菜在一定质量比条件下混合均匀;
3)将步骤2)中获得的混合物中加入其它辅料成分调配;
4)将步骤3)中调配好的混合物装入罐头瓶中;
5)将步骤4)中获得的混合物罐头瓶口用漆蜡密封;
6)包装后即得一种食品罐头。
2.根据权利要求1所述的一种食品罐头及其制备方法,其特征在于:漆树籽提取物是漆蜡和漆树籽核仁油中的一种和/或一种以上。
3.根据权利要求1所述的一种食品罐头及其制备方法,其特征在于:辅料成分是白砂糖、食盐、香辛料、抗氧化剂中的一种和/或一种以上。
4.根据权利要求1所述的一种保鲜罐头及其制备方法,其特征在于:含有漆树籽提取物。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102309020A (zh) * | 2011-06-29 | 2012-01-11 | 张永顺 | 漆油鸡的制作方法 |
CN102613595A (zh) * | 2012-04-12 | 2012-08-01 | 西南大学 | 复合动植物罐头加工方法 |
CN104974271A (zh) * | 2015-07-20 | 2015-10-14 | 中国林业科学研究院林产化学工业研究所 | 一种具有抗氧化活性的漆籽多糖的制备方法 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN102309020A (zh) * | 2011-06-29 | 2012-01-11 | 张永顺 | 漆油鸡的制作方法 |
CN102613595A (zh) * | 2012-04-12 | 2012-08-01 | 西南大学 | 复合动植物罐头加工方法 |
CN104974271A (zh) * | 2015-07-20 | 2015-10-14 | 中国林业科学研究院林产化学工业研究所 | 一种具有抗氧化活性的漆籽多糖的制备方法 |
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