CN107348311A - 一种腌制品的新型保鲜方法 - Google Patents

一种腌制品的新型保鲜方法 Download PDF

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CN107348311A
CN107348311A CN201710581933.8A CN201710581933A CN107348311A CN 107348311 A CN107348311 A CN 107348311A CN 201710581933 A CN201710581933 A CN 201710581933A CN 107348311 A CN107348311 A CN 107348311A
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parts
fresh
vitamin
keeping liquid
curing food
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谭泽林
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Hunan Poly Food Co Ltd
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Hunan Poly Food Co Ltd
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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
    • 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
    • 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
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • 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
    • 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
    • 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
    • A23L3/358—Inorganic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

本发明公开了一种腌制品的新型保鲜方法，包括如下步骤：1)将腌制品表面喷上保鲜液，所述保鲜液由以下重量份的配料组成：茶多酚2～5份，维生素E和维生素C共3～6份，生姜精油1～4份，柠檬酸10～20份，肉桂提取液1‑3份；所述维生素E和维生素C两者的重量比为(1～4):(1～4)，保鲜液的PH值控制在3‑4；2)喷涂完保鲜液之后在腌制品外表面抹上一层食盐薄粉层之后进行真空包装；3)将步骤2)的真空包装放入超高压容器中的液体压力介质内，加压至50MPa‑800MPa并保持2秒至30分钟。

Description

一种腌制品的新型保鲜方法
技术领域
本发明涉及一种腌制品的新型保鲜方法。
背景技术
随着经济的发展、社会的进步和生活节奏的加快，消费者对食品的要求已不仅仅是饱腹、营养，而是越来越注重食品的口味和保鲜期。目前腌制品的保鲜一般采用真空包装保鲜，难以满足人们的保鲜期要求。
发明内容
本发明的目的在于针对现有技术的上述不足和缺陷，提供一种腌制品的新型保鲜方法，以解决上述问题。
本发明所解决的技术问题可以采用以下技术方案来实现：
一种腌制品的新型保鲜方法，其特征在于，包括如下步骤：
1)将腌制品表面喷上保鲜液，所述保鲜液由以下重量份的配料组成：茶多酚2～5份，维生素E和维生素C共3～6份，生姜精油1～4份，柠檬酸10～20份，肉桂提取液1-3份；所述维生素E和维生素C两者的重量比为(1～4):(1～4)，保鲜液的PH值控制在3-4；
2)喷涂完保鲜液之后在腌制品外表面抹上一层食盐薄粉层之后进行真空包装；
3)将步骤2)的真空包装放入超高压容器中的液体压力介质内，加压至50MPa-800MPa并保持2秒至30分钟。
在本发明的一个优选实施例中，所述保鲜液由以下重量份的配料组成：茶多酚4份，维生素E和维生素C共4份，生姜精油2份，柠檬酸15份，肉桂提取液2份；所述维生素E和维生素C两者的重量比为2:2，保鲜液的PH值控制在3.5；
由于采用了如上的技术方案，本发明利用特别的保鲜方法，大大延长了腌制品的保鲜期。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面进一步阐述本发明。
实施例1
一种腌制品的新型保鲜方法，包括如下步骤：
1)将腌制品表面喷上保鲜液，保鲜液由以下重量份的配料组成：茶多酚2份，维生素E和维生素C共3份，生姜精油1份，柠檬酸10份，肉桂提取液1份；维生素E和维生素C两者的重量比为1:1，保鲜液的PH值控制在3；
2)喷涂完保鲜液之后在腌制品外表面抹上一层食盐薄粉层之后进行真空包装；
3)将步骤2)的真空包装放入超高压容器中的液体压力介质内，加压至50MPa-800MPa并保持2秒至30分钟。
实施例2
一种腌制品的新型保鲜方法，包括如下步骤：
1)将腌制品表面喷上保鲜液，保鲜液由以下重量份的配料组成：茶多酚4份，维生素E和维生素C共4份，生姜精油2份，柠檬酸15份，肉桂提取液2份；维生素E和维生素C两者的重量比为2:2，保鲜液的PH值控制在3.5；
2)喷涂完保鲜液之后在腌制品外表面抹上一层食盐薄粉层之后进行真空包装；
3)将步骤2)的真空包装放入超高压容器中的液体压力介质内，加压至50MPa-800MPa并保持2秒至30分钟。
实施例3
一种腌制品的新型保鲜方法，包括如下步骤：
1)将腌制品表面喷上保鲜液，保鲜液由以下重量份的配料组成：茶多酚5份，维生素E和维生素C共6份，生姜精油4份，柠檬酸20份，肉桂提取液3份；维生素E和维生素C两者的重量比为4:4，保鲜液的PH值控制在4；
2)喷涂完保鲜液之后在腌制品外表面抹上一层食盐薄粉层之后进行真空包装；
3)将步骤2)的真空包装放入超高压容器中的液体压力介质内，加压至50MPa-800MPa并保持2秒至30分钟。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (2)

1.一种腌制品的新型保鲜方法，其特征在于，包括如下步骤：
1)将腌制品表面喷上保鲜液，所述保鲜液由以下重量份的配料组成：茶多酚2～5份，维生素E和维生素C共3～6份，生姜精油1～4份，柠檬酸10～20份，肉桂提取液1-3份；所述维生素E和维生素C两者的重量比为(1～4):(1～4)，保鲜液的PH值控制在3-4；
2)喷涂完保鲜液之后在腌制品外表面抹上一层食盐薄粉层之后进行真空包装；
3)将步骤2)的真空包装放入超高压容器中的液体压力介质内，加压至50MPa-800MPa并保持2秒至30分钟。
2.如权利要求1所述的一种腌制品的新型保鲜方法，其特征在于，所述保鲜液由以下重量份的配料组成：茶多酚4份，维生素E和维生素C共4份，生姜精油2份，柠檬酸15份，肉桂提取液2份；所述维生素E和维生素C两者的重量比为2:2，保鲜液的PH值控制在3.5。
CN201710581933.8A 2017-07-17 2017-07-17 一种腌制品的新型保鲜方法 Pending CN107348311A (zh)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1729850A (zh) * 2005-08-08 2006-02-08 浙江工商大学 腌制萝卜干保鲜剂配方及工艺
CN103004949B (zh) * 2012-12-28 2014-02-19 中国肉类食品综合研究中心 一种熏肉的保鲜液及保鲜方法
CN105614640A (zh) * 2014-10-29 2016-06-01 程从丽 一种腌制品的保鲜方法
CN106720174A (zh) * 2016-12-08 2017-05-31 陈豪 一种腌腊肉制品的保鲜方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1729850A (zh) * 2005-08-08 2006-02-08 浙江工商大学 腌制萝卜干保鲜剂配方及工艺
CN103004949B (zh) * 2012-12-28 2014-02-19 中国肉类食品综合研究中心 一种熏肉的保鲜液及保鲜方法
CN105614640A (zh) * 2014-10-29 2016-06-01 程从丽 一种腌制品的保鲜方法
CN106720174A (zh) * 2016-12-08 2017-05-31 陈豪 一种腌腊肉制品的保鲜方法

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Application publication date: 20171117