CN107372769A - A kind of process for sterilizing applied to meat products processing - Google Patents
A kind of process for sterilizing applied to meat products processing Download PDFInfo
- Publication number
- CN107372769A CN107372769A CN201710726330.2A CN201710726330A CN107372769A CN 107372769 A CN107372769 A CN 107372769A CN 201710726330 A CN201710726330 A CN 201710726330A CN 107372769 A CN107372769 A CN 107372769A
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- China
- Prior art keywords
- stage
- sterilizing
- temperature
- meat products
- products processing
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 36
- 235000013622 meat product Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000012545 processing Methods 0.000 title claims abstract description 16
- 230000005855 radiation Effects 0.000 claims abstract description 23
- 229910017052 cobalt Inorganic materials 0.000 claims abstract description 15
- 239000010941 cobalt Substances 0.000 claims abstract description 15
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 241000726221 Gemma Species 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000000149 penetrating effect Effects 0.000 claims 2
- 210000001367 artery Anatomy 0.000 claims 1
- 210000003462 vein Anatomy 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 6
- 244000052616 bacterial pathogen Species 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 2
- 230000000284 resting effect Effects 0.000 abstract description 2
- 238000004080 punching Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000000427 antigen Substances 0.000 description 1
- 102000036639 antigens Human genes 0.000 description 1
- 108091007433 antigens Proteins 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23B4/0053—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
- A23B4/005—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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of process for sterilizing applied to meat products processing, comprise the following steps：1) the cold temperature rise period, is arranged：By the preheating temperature of meat products to 55 DEG C~60 DEG C, 10~15min of constant temperature；2), the cobalt source radiation sterilizing stage：Using cobalt source radiation sterilizing, irradiation dose is 4~5kGy；3), the microwave radiation stage：Using continuous tunnel microwave disinfection, sterilized at 80 DEG C~98 DEG C.Sterilization of high efficiency, and can effectively kill gemma and have the pathogenic bacteria of certain patience, while the chewy and color and luster of meat are in turn ensure that, the resting period of meat products is substantially prolongs, lower room temperature, which is vacuum-packed, can preserve more than 180 days.
Description
Technical field
The present invention relates to meat product processing technology field, specially a kind of process for sterilizing applied to meat products processing.
Background technology
High temperature high pressure sterilizing is traditional meat products process for sterilizing, but this sterilization mode often causes the matter of meat products
Ground is deteriorated, color and luster shades, nutritional ingredient destroys larger, mouthfeel and section property is deteriorated, and simply reduces temperature and sterilized, very
Hardly possible, which kills gemma, has the pathogenic bacteria of certain patience with some, is unable to reach national standard.
The content of the invention
The technical problem to be solved in the present invention is to overcome existing meat products process for sterilizing to destroy the color and luster of meat products and rear sense
The defects of, there is provided a kind of Rh blood group antigens detection card.
In order to solve the above-mentioned technical problem, the invention provides following technical scheme：
A kind of process for sterilizing applied to meat products processing, comprise the following steps：
1) the cold temperature rise period, is arranged：By the preheating temperature of meat products to 55 DEG C~60 DEG C, 10~15min of constant temperature；
2), the cobalt source radiation sterilizing stage：Using cobalt source radiation sterilizing, irradiation dose is 4~5kGy；
3), the microwave radiation stage：Using continuous tunnel microwave disinfection, sterilized at 80 DEG C~98 DEG C.
Further, the row of the step 1) uses temperature to be preheated for 90~94 DEG C of vapor the cold temperature rise period.
Further, irradiation temperature is 30~37 DEG C in step 2) the cobalt source radiation sterilizing stage.
Further, gradually heating is sterilized in three stages during step 3) the microwave radiation stage.
Further, the temperature of first stage is 80 DEG C~86 DEG C during step 3) the microwave radiation stage；Second stage
Temperature be 94 DEG C~98 DEG C；The temperature of phase III is 80 DEG C~95 DEG C.Preferably, the pulse of first stage stops to wash 2s open
1s, the pulse in second and third stage stop 2s to wash 2s open.Prevent the too high influence quality of temperature.Kill gemma.
The process for sterilizing of the meat products processing of the present invention, using segmented sterilization by using cobalt source to irradiate after arranging cold heating
Sterilization and microwave radiation stage, at the microwave radiation stage, gradually heating is sterilized in three stages, efficiency high, and can be had
Effect kills gemma and has the pathogenic bacteria of certain patience, while in turn ensure that the chewy and color and luster of meat, substantially prolongs meat products
Resting period, lower room temperature, which is vacuum-packed, can preserve more than 180 days.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of process for sterilizing applied to meat products processing, comprise the following steps：
1) the cold temperature rise period, is arranged：By the preheating temperature of meat products to 55 DEG C, constant temperature 15min；
2), the cobalt source radiation sterilizing stage：Using cobalt source radiation sterilizing, irradiation dose 4kGy, irradiation temperature is 37 DEG C；
3), the microwave radiation stage：Using continuous tunnel microwave disinfection, the temperature of first stage is 80 DEG C；Second stage
Temperature be 98 DEG C；The temperature of phase III is 80 DEG C.
Embodiment 2
A kind of process for sterilizing applied to meat products processing, comprise the following steps：
1) the cold temperature rise period, is arranged：By the preheating temperature of meat products to 58 DEG C, constant temperature 12min, temperature is used as 92 DEG C of water
Steam is preheated；
2), the cobalt source radiation sterilizing stage：Using cobalt source radiation sterilizing, irradiation dose 4.5kGy, irradiation temperature is 34 DEG C；
3), the microwave radiation stage：Using continuous tunnel microwave disinfection, gradually heating is sterilized in three stages, and first
The temperature in stage is 84 DEG C；The temperature of second stage is 96 DEG C；The temperature of phase III is 90 DEG C；The pulse of first stage is punching
Open 2s and stop 1s, the pulse in second and third stage stops 2s to wash 2s open.
Embodiment 3
A kind of process for sterilizing applied to meat products processing, comprise the following steps：
1) the cold temperature rise period, is arranged：By the preheating temperature of meat products to 60 DEG C, constant temperature 10min；
2), the cobalt source radiation sterilizing stage：Using cobalt source radiation sterilizing, irradiation dose 5kGy, irradiation temperature is 30 DEG C；
3), the microwave radiation stage：Using continuous tunnel microwave disinfection, gradually heating is sterilized in three stages, and first
The temperature in stage is 86 DEG C；The temperature of second stage is 94 DEG C；The temperature of phase III is 95 DEG C；The pulse of first stage is punching
Open 2s and stop 1s, the pulse in second and third stage stops 2s to wash 2s open.Prevent the too high influence quality of temperature.
First, microbiological indicator
Detected according to standard GB/T/method specified in T 4789.17-2003, testing result is as follows：
The testing result of the microorganism of table 1
2nd, meat products flavor taste index
The sensory evaluation standard of table 2
| Project | Index |
| Mode of appearance | Profile is neat, handsome in appearance |
| Color and luster | Color and luster is ruddy, natural, glossy |
| Tissue morphology | Tissue tight, it is flexible |
| Mouthfeel | The tender bullet of mouthfeel, voluptuousness is strong, and profit mouth degree is good |
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of process for sterilizing applied to meat products processing, it is characterised in that comprise the following steps：
1) the cold temperature rise period, is arranged：By the preheating temperature of meat products to 55 DEG C~60 DEG C, 10~15min of constant temperature；
2), the cobalt source radiation sterilizing stage：Using cobalt source radiation sterilizing, irradiation dose is 4~5kGy；
3), the microwave radiation stage：Using continuous tunnel microwave disinfection, sterilized at 80 DEG C~98 DEG C.
2. it is applied to the process for sterilizing of meat products processing as claimed in claim 1, it is characterised in that the row of the step 1) is cold
Temperature rise period uses temperature to be preheated for 90~94 DEG C of vapor.
3. it is applied to the process for sterilizing of meat products processing as claimed in claim 1, it is characterised in that step 2) the cobalt source spoke
It it is 30~37 DEG C according to irradiation temperature in sterilization stage.
4. it is applied to the process for sterilizing of meat products processing as claimed in claim 1, it is characterised in that step 3) the microwave spoke
Gradually heating is sterilized in three stages when penetrating the stage.
5. it is applied to the process for sterilizing of meat products processing as claimed in claim 4, it is characterised in that step 3) the microwave spoke
The temperature of first stage is 80 DEG C~86 DEG C when penetrating the stage；The temperature of second stage is 94 DEG C~98 DEG C；The temperature of phase III
For 80 DEG C~95 DEG C.
6. the process for sterilizing applied to meat products processing as described in claim 1 or 4, it is characterised in that the arteries and veins of first stage
Rush and stop 1s to wash 2s open, the pulse in second and third stage stops 2s to wash 2s open.Prevent the too high influence quality of temperature.Kill gemma.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710726330.2A CN107372769A (en) | 2017-08-22 | 2017-08-22 | A kind of process for sterilizing applied to meat products processing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710726330.2A CN107372769A (en) | 2017-08-22 | 2017-08-22 | A kind of process for sterilizing applied to meat products processing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107372769A true CN107372769A (en) | 2017-11-24 |
Family
ID=60353959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710726330.2A Pending CN107372769A (en) | 2017-08-22 | 2017-08-22 | A kind of process for sterilizing applied to meat products processing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107372769A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100870A (en) * | 2019-05-13 | 2019-08-09 | 湖南文理学院 | A kind of cray temperature-gradient method sterilizing unit and its application method |
| CN114586830A (en) * | 2022-03-24 | 2022-06-07 | 四川省明叶食品有限公司 | Aseptic cooling inner packaging process for flavor cold-eaten food |
| CN116473183A (en) * | 2023-02-27 | 2023-07-25 | 淮阴工学院 | Bean paste sterilization and preservation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184602A (en) * | 1996-12-11 | 1998-06-17 | 李东跃 | Method for prodn. of instant food |
| CN104273634A (en) * | 2014-09-05 | 2015-01-14 | 佛山市新战略知识产权文化有限公司 | Processing method of meat product |
| CN106332947A (en) * | 2016-08-18 | 2017-01-18 | 浙江渔婆婆食品有限公司 | Multistage heating mild sterilization method for normal temperature preservation of crab meat products |
-
2017
- 2017-08-22 CN CN201710726330.2A patent/CN107372769A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184602A (en) * | 1996-12-11 | 1998-06-17 | 李东跃 | Method for prodn. of instant food |
| CN104273634A (en) * | 2014-09-05 | 2015-01-14 | 佛山市新战略知识产权文化有限公司 | Processing method of meat product |
| CN106332947A (en) * | 2016-08-18 | 2017-01-18 | 浙江渔婆婆食品有限公司 | Multistage heating mild sterilization method for normal temperature preservation of crab meat products |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100870A (en) * | 2019-05-13 | 2019-08-09 | 湖南文理学院 | A kind of cray temperature-gradient method sterilizing unit and its application method |
| CN114586830A (en) * | 2022-03-24 | 2022-06-07 | 四川省明叶食品有限公司 | Aseptic cooling inner packaging process for flavor cold-eaten food |
| CN116473183A (en) * | 2023-02-27 | 2023-07-25 | 淮阴工学院 | Bean paste sterilization and preservation method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20171124 |