CN107372771A - A kind of method for preserving of saline taste chicken feet - Google Patents

A kind of method for preserving of saline taste chicken feet Download PDF

Info

Publication number
CN107372771A
CN107372771A CN201710637268.XA CN201710637268A CN107372771A CN 107372771 A CN107372771 A CN 107372771A CN 201710637268 A CN201710637268 A CN 201710637268A CN 107372771 A CN107372771 A CN 107372771A
Authority
CN
China
Prior art keywords
chicken feet
preserving
saline taste
taste chicken
liquid
Prior art date
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.)
Pending
Application number
CN201710637268.XA
Other languages
Chinese (zh)
Inventor
邹伟权
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Xianghua Huada Biological Technology Co Ltd
Original Assignee
Hunan Xianghua Huada Biological Technology Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hunan Xianghua Huada Biological Technology Co Ltd filed Critical Hunan Xianghua Huada Biological Technology Co Ltd
Priority to CN201710637268.XA priority Critical patent/CN107372771A/en
Publication of CN107372771A publication Critical patent/CN107372771A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • A23B4/023Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/015Preserving by irradiation or electric treatment without heating effect
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/175Amino acids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention belongs to food processing field, and in particular to a kind of method for preserving of saline taste chicken feet.Chicken feet is first immersed in pickling liquid by the present invention before radiation sterilizing, and each matter interaction can not only reduce generation of the chicken feet in pickling process nitrite in pickling liquid, and pickling liquid is immersed inside chicken feet, can prevent chicken feet fat oxidation in irradiation process.After pickling, chicken feet is together vacuum-packed with preserving liquid, and oxidation fatty in irradiation process can not only further be prevented by preserving liquid, and is preserved in liquid and also contained multiple functions composition, can extend the preservation term of saline taste chicken feet;In addition, often feeding can also effectively alleviate visual fatigue with the chicken feet.

Description

A kind of method for preserving of saline taste chicken feet
Technical field
The invention belongs to food processing field, and in particular to a kind of method for preserving of saline taste chicken feet.
Background technology
The nutritive value of chicken feet is quite high, and containing abundant calcareous and collagen, blood vessel can not only be softened more by eating, and be had simultaneously There are beauty functions.In the manufacture craft of current saline taste chicken feet food, using thermal sterilization or the method for adding food preservative Preservation is carried out to saline taste chicken feet, but the former easily makes chicken claw become soft rotten, and mouthfeel and flavor are deteriorated, and packaging bag shrinkage, influence outer See;The latter because using excessive preservative, or national standard do not allow the preservative that uses and as food security report Focus.
Food irradiation preservation is exactly to extend the food preservation time using the method for ionising radiation, ensures one of food quality Physics preservation technology.The research of food irradiation preservation, there is two kinds of developing direction always in the world, i.e., high dose radiation and in, it is low Dose.(1) high dose radiation:Some national development high dosage irradiations research based on the U.S., carries out beef, chicken Radiation sterilization.This is the needs for military purposes, has put into substantial amounts of fund (up to up to ten million dollars), has been focussed in particular on and defends In terms of raw security.High dosage irradiation cost is big, without much practical values.(2) low dose radiation in:Using developing country as The research of low dose irradiation in main progress, because dose of radiation used is low, cost is relatively low, suitable for large-scale popularization, and kills Worm, fresh-keeping the problem of being also exactly in the urgent need to address in developing country's food preservation, easily receive for consumers in general from food The research and development general trend of product radiation preservation sees, middle low dose irradiation is a Main way of food irradiation technique development, example Such as, irradiation preservation chicken, originally American Studies are handled with 50,000 Gy or so, and in October, 1986, United States Department of Agriculture Chicken (including beef, pork) fresh-keeping irradiation dose is changed to 3kGy, the fresh meat handled by such dose delivery does not have to Freezing, not opening packaging at 5 DEG C or so can preserve for 2~3 week.
Chinese patent application (CN105614468A) discloses a kind of novel processing technology of Chicken Feet with Pickled Peppers, by studying matter Measure security control means, and matching technique study, optimize irradiation processing technique, to sorting, irradiation dose in irradiation process, when Between, the motion mode of irradiation box carry out strict automatic control, improve processing efficiency and the utilization rate of radioactive source, reduce Financial cost, reduce the usage amount of preservative, hence it is evident that the content of microorganisms of product is reduced, caused by solving anaerobic bacteria The phenomenon of product aerogenesis swollen bag, product quality are improved.
But also there are some researches show, meat and bird product after irradiation, fat in peroxide content can substantially increase, The material such as lipoid and protein can produce typical " irradiation smell " after irradiation.These problems have impact on irradiation to a certain extent The organoleptic quality of food and the acceptance level of consumer.
The content of the invention
To solve the above problems, the invention provides a kind of method for preserving of saline taste chicken feet.The present invention before radiation sterilizing, First chicken feet is immersed in pickling liquid, each matter interaction can not only reduce chicken feet nitrous acid during pickling in pickling liquid The generation of salt, and pickling liquid is immersed inside chicken feet, can prevent chicken feet fat oxidation in irradiation process.After pickling, chicken feet is with protecting Liquid storage is together vacuum-packed, and oxidation fatty in irradiation process can not only further be prevented by preserving liquid, and be preserved in liquid Also contain multiple functions composition, the preservation term of saline taste chicken feet can be extended;In addition, often feeding can also effectively be alleviated regarding tired with the chicken feet Labor.
The present invention is achieved through the following technical solutions:
A kind of method for preserving of saline taste chicken feet, comprises the following steps:
S1. the chicken feet after boiling is infiltrated on 8~12h in the pickling liquid that temperature is 15~20 DEG C;The pickling liquid is by tieing up Raw plain C phosphates magnesium, linseed oil, sweet basil leaf, Chinese prickly ash, ginger splices, garlic juice, basic amino acid, dried orange peel, sodium chloride and sterilized water group Into;
S2. soaked saline taste chicken feet is taken out, under the conditions of 10~15 DEG C of temperature, be fitted into food pack, add 5 ~10mL is vacuum-packed after preserving liquid;
S3. packaged saline taste chicken feet is placed under irradiated rays, carry out irradiation sterilization processing, irradiation dose be 8~ 10kGy;
S4. after irradiation terminates, saline taste chicken feet is subjected to preservation at 4~8 DEG C.
Preferably, each content of material is as follows in the pickling liquid:0.02~0.06g/L of L-Ascorbic Acid L-O-Phosphate, linseed oil 5~15%v/v, 3~5g/L of sweet basil leaf, 3~5g/L of Chinese prickly ash, 2~4g/L of ginger splices, garlic 4~8g/L of juice, basic amino acid 0.2~ 25~40%v/v of 0.5g/L, 5~7g/L of dried orange peel, 5~10g/L of sodium chloride and sterilized water.
Preferably, each content of material is as follows in the step S1 pickling liquids:L-Ascorbic Acid L-O-Phosphate 0.04g/L, linseed oil 7.5%v/v, sweet basil leaf 4.2g/L, Chinese prickly ash 3.5g/L, ginger splices 3.5g/L, garlic juice 6.0g/L, basic amino acid 0.3g/L, dried orange peel 6.5g/L, sodium chloride 8g/L and sterilized water 30%v/v.
Preferably, the pickling liquid neutral and alkali amino acid is by arginine and histidine by weight 3:2 compositions.
Preferably, the step S2 preserves liquid and is made up of following material and its content:30~40%v/v of tomato juice, carrot 40~50%v/v of juice, 6~8g/L of grape seed extract, 4~6g/L of cranberry extract, 0.3~0.5g/L of thyme powder, methyl 5~8g/L of 0.75~2.5mg/L of aurantiamarin and glucose.
Preferably, the step S2 preserves liquid and is made up of following material and its content:Tomato juice 40%v/v, carrot juice 45%v/v, grape seed extract 7.5g/L, cranberry extract 5g/L, thyme powder 0.4g/L, hesperidin methyl 1.5mg/L and Glucose 6g/L.
Preferably, the step S2 preserves the preparation method of cranberry extract in liquid, is divided into following steps:
I. 30~45 parts of blueberry is weighed by weight, and it is 3~5% to be dried after 15~20 parts of cleanings of blueberry leaf to water content;
II. by the dried raw materials of step I, ultramicro grinding is carried out, 300~500 mesh is crushed to, obtains superfine powder;
III. superfine powder step II obtained is added in the phosphate buffer that pH value is 5~5.5, and adds 2000U/ G cellulases, stirring and dissolving, 35~45 DEG C of 2~3h of water-bath;Water-bath terminates rear 15~20min of ultrasonic extraction, obtains solution A;
IV. absolute ethyl alcohol is added to the medium volume of solution A, after being ultrasonically treated 15~20min, is concentrated and dried and produces.
Preferably, food pack used in the step S2 is aluminum foil sack.
Preferably, irradiation dose is 5.5kGy in the step S3.
Irradiation meat product can accelerate fat oxidation therein, produce the effect such as oxidation, decarboxylation, hydrogenation, dehydrogenation, these changes Change has considerable influence to the flavor of meat and the stability of fat, and causes to irradiate one of major reason of peculiar smell.Irradiation lures The process for leading fat oxidation follows radical reaction mechanism.Antioxidant can effectively check radical reaction, so as to effectively reduce The chemical reaction of the dependence free radical occurred in meat in irradiation process, suppresses the oxidation of fat.In the prior art, often use into Divide single antioxidant.And largely eating these antioxidants may adversely affect to human body.
Containing L-Ascorbic Acid L-O-Phosphate in the pickling liquid that the present invention selects, it had both had, and vitamin C institute is powerful, and gram Taken vitamin C keep in dark place, heat and metal ion etc., the shortcomings that being easily oxidized.Also containing specific proportioning in pickling liquid of the present invention Basic amino acid:Arginine and histidine, additionally it can effectively hinder nitrite containing ginger splices and garlic juice, above composition Generation, and polyphenoils rich content in pickling liquid, chicken feet help to prevent fat in irradiation process after its infiltration completely Fat aoxidizes.
The present invention, which preserves, contains cranberry extract, grape seed extract in liquid, the two compound and other composition collective effect, Chicken feet can be reduced and carry out the fat oxidation of generation during radiation treatment, and the shelf-life can be greatly prolonged;In addition, pickling liquid and preservation Functional components containing a variety of effectively protection eyesights in liquid, have the effect of effect alleviates visual fatigue.
Compared with prior art, the present invention has following technical advantage:
(1) the saline taste chicken feet obtained using method for preserving of the present invention not only has good flavor, effectively reduces simultaneously The content of nitrite, so as to ensure that the edible safety of saline taste chicken feet;
(2) present invention can extend the shelf-life of saline taste chicken feet, and also have the effect of effect alleviates visual fatigue, can meet Current working clan, student race etc. use the needs of eye crowd for a long time.
Embodiment
The present invention is further described in detail below in conjunction with embodiment.It is pointed out that following explanation is only pair Claimed is technical scheme for example, not to any restrictions of these technical schemes.The protection of the present invention Scope is defined by the content that appended claims are recorded.
Grape seed extract is purchased from Hubei Yin Xing heavy chemicals Co., Ltd;Thyme powder, which is purchased from the Shandong smooth flavouring of pleasure, to be had Limit company, hesperidin methyl are purchased from Xi'an Bai Chuan bio tech ltd.
A kind of method for preserving of saline taste chicken feet of embodiment 1
The method for preserving of the saline taste chicken feet, comprises the following steps:
S1. the chicken feet after boiling is infiltrated on 10h in the pickling liquid that temperature is 15 DEG C;Each content of material in the pickling liquid It is as follows:L-Ascorbic Acid L-O-Phosphate 0.04g/L, linseed oil 7.5%v/v, sweet basil leaf 4.2g/L, Chinese prickly ash 3.5g/L, ginger splices 3.5g/ L, garlic juice 6.0g/L, basic amino acid 0.3g/L, dried orange peel 6.5g/L, sodium chloride 8g/L and sterilized water 30%v/v;The alkaline ammonia Base acid is by arginine and histidine by weight 3:2 compositions;
S2. soaked saline taste chicken feet is taken out, under the conditions of 15 DEG C of temperature, is fitted into food-grade aluminum foil sack, adds Enter after 8mL preserves liquid and be vacuum-packed;The preservation liquid is made up of following material and its content:Tomato juice 40%v/v, Hu Luo Foretell juice 45%v/v, grape seed extract 7.5g/L, cranberry extract 5g/L, thyme powder 0.4g/L, hesperidin methyl 1.5mg/L With glucose 6g/L;
S3. packaged saline taste chicken feet is placed under irradiated rays, carries out irradiation sterilization processing, irradiation dose is 5.5kGy;Irradiation bomb is60Co- gamma-rays;
S4. after irradiation terminates, saline taste chicken feet is subjected to preservation at 4 DEG C.
A kind of method for preserving of saline taste chicken feet of embodiment 2
The method for preserving of the saline taste chicken feet, comprises the following steps:
S1. the chicken feet after boiling is infiltrated on 8h in the pickling liquid that temperature is 15 DEG C;Each content of material in the pickling liquid It is as follows:L-Ascorbic Acid L-O-Phosphate 0.02g/L, linseed oil 5%v/v, sweet basil leaf 3g/L, Chinese prickly ash 3g/L, ginger splices 2g/L, garlic juice 4g/ L, basic amino acid 0.2g/L, dried orange peel 5g/L, sodium chloride 5g/L and sterilized water 25%v/v;Basic amino acid is by arginine and group Propylhomoserin is by weight 3:2 compositions;
S2. soaked saline taste chicken feet is taken out, under the conditions of 10 DEG C of temperature, is fitted into food-grade aluminum foil sack, adds Enter after 10mL preserves liquid and be vacuum-packed;The preservation liquid is made up of following material and its content:Tomato juice 40%v/v, recklessly Radish Juice 50%v/v, grape seed extract 8g/L, cranberry extract 6g/L, thyme powder 0.5g/L, hesperidin methyl 2.5mg/L With glucose 8g/L;
S3. packaged saline taste chicken feet is placed under irradiated rays, carries out irradiation sterilization processing, irradiation dose 7kGy; Irradiation bomb is in the step S360Co- gamma-rays;
S4. after irradiation terminates, saline taste chicken feet is subjected to preservation at 4 DEG C.
A kind of method for preserving of saline taste chicken feet of embodiment 3
The method for preserving of the saline taste chicken feet, comprises the following steps:
S1. the chicken feet after boiling is infiltrated on 12h in the pickling liquid that temperature is 15 DEG C;Each content of material in the pickling liquid It is as follows:Vitamin C phosphoric ester 0.06g/L, linseed oil 15%v/v, sweet basil leaf 5g/L, Chinese prickly ash 5g/L, ginger splices 4g/L, garlic juice 8g/ L, basic amino acid 0.5g/L, dried orange peel 7g/L, sodium chloride 10g/L and sterilized water 40%v/v;Basic amino acid is by arginine and group Propylhomoserin is by weight 3:2 compositions;
S2. soaked saline taste chicken feet is taken out, under the conditions of 10 DEG C of temperature, is fitted into food-grade aluminum foil sack, adds Enter after 5mL preserves liquid and be vacuum-packed;The preservation liquid is made up of following material and its content:Tomato juice 30%v/v, Hu Luo Foretell juice 40%v/v, grape seed extract 6g/L, cranberry extract 4g/L, thyme powder 0.3g/L, hesperidin methyl 0.75mg/L With glucose 5g/L;
S3. packaged saline taste chicken feet is placed under irradiated rays, carries out irradiation sterilization processing, irradiation dose 4kGy; Irradiation bomb is in the step S360Co- gamma-rays;
S4. after irradiation terminates, saline taste chicken feet is subjected to preservation at 8 DEG C.
The preparation method of the cranberry extract of embodiment 4
The preparation method of the cranberry extract, is divided into following steps:
I. 45 parts of blueberry is weighed by weight, and it is 3% to be dried after the 15 parts of cleanings of blueberry leaf to water content;
II. by the dried raw materials of step I, ultramicro grinding is carried out, 300 mesh is crushed to, obtains superfine powder;
III. superfine powder step II obtained is added in the phosphate buffer that pH value is 5.2, and adds 2000U/g fibres Tie up plain enzyme, stirring and dissolving, 45 DEG C of water-bath 3h;Water-bath terminates rear ultrasonic extraction 20min, obtains solution A;
IV. absolute ethyl alcohol is added to the medium volume of solution A, after being ultrasonically treated 20min, is concentrated and dried and produces.
A kind of method for preserving of saline taste chicken feet of comparative example 1
The method for preserving of the saline taste chicken feet, the difference with embodiment 1 are replacing dimension in the pickling liquid with vitamin C Raw plain C phosphates magnesium, other steps are similar to Example 1.
A kind of method for preserving of saline taste chicken feet of comparative example 2
The method for preserving of the saline taste chicken feet, the difference with embodiment 1 are being free of cranberry extract in the preservation liquid, Grape seed extract content increases 10g/L, and other steps are similar to Example 1.
A kind of method for preserving of saline taste chicken feet of comparative example 3
The method for preserving of the saline taste chicken feet, the difference with embodiment 1 be it is used preserve liquid be 0.02% vitamin C and 0.06% vitamin E solution mixed liquor, other steps are similar to Example 1.
The measure of the irradiation nonuniformity of test example 1
First before radiation treatment is carried out to Chicken Feet with Pickled Peppers using the method for embodiment 1~3, irradiation dose distribution is first carried out Experiment, minimal absorption dosage Dmin and maximum absorbed dose Dmax are measured respectively, calculating unevenness is:U=Dmax/Dmin; The unevenness of the embodiment 1~3 measured is as shown in table 1 below:
The measure of the different group unevennesses of table 1
Group Dmin(kGy) Dmax(kGy) Unevenness
Embodiment 1 4.4 5.7 1.29
Embodiment 2 4.7 6.2 1.31
Embodiment 3 3.2 4.3 1.33
As shown in Table 1, embodiment 1~3 irradiates minimal absorption dosage and has exceeded sterilizing dose, maximum dose not above Maximum acceptable dosage, unevenness between 1.29~1.33 (<2), therefore the radiation treatment of the embodiment of the present invention 1~3 can be with Sterilizing preservation for Chicken Feet with Pickled Peppers.
The measure of the saline taste chicken feet nitrite of test example 2
By the method for preserving of embodiment 1~3 and the saline taste chicken feet of comparative example 1~3 respectively pickling terminate after, preserve 20 days Afterwards, detection method carries out content of nitrite measure as defined in standard GB/T 5009.33, and concrete outcome is as shown in table 2.
Table 2 remains the measure of content of nitrite
As shown in Table 2, the method for preserving of the embodiment of the present invention 1~3 is equal during the pickling of saline taste chicken feet and in preserving process The generation of nitrite can effectively be suppressed, and be above comparative example 1~3, illustrate that method for preserving of the present invention can effectively suppress nitrous The generation of hydrochlorate, so that it is guaranteed that the security that saline taste chicken feet of the present invention is edible.
The preservation effect of 3 different method for preserving of test example
After carrying out preservation by embodiment 1~3 and comparative example method, determined its microorganism at 0,10,20,30 day respectively and contain Amount.Detection method presses standard GB/T/4789.2-2010《Food hygiene detection method (microbiology part)》Carry out, as a result As shown in table 3.
The preservation effect of 3 different method for preserving of table
As shown in Table 3, the saline taste chicken feet of preservation is carried out by embodiment 1-3 method for preserving at 30 days, total plate count is not It is not exceeded more than 1000cfu/g.After the preservation 30 days of 2 groups of comparative example, total plate count is exceeded, thus proves cranberry extract Good fungistatic effect can be played with other interaction between component in solution of the present invention.After the preservation 30 days of 3 groups of comparative example, bacterium colony Sum reaches 1280cfu/g, it follows that method for preserving of the present invention compared with conventional irradiation sterilization processing, can greatly prolong The preservation date of saline taste chicken feet.
The influence of saline taste chicken feet peroxide value after test example 4 irradiates
The saline taste chicken feet obtained by embodiment 1~3 and the method for preserving of comparative example 1~3 carries out determination of POV, measure side Method determines according to GB/T 5538-2005 methods, and measurement result is as shown in table 4.
The peroxide value of gained saline taste chicken feet after the processing of 4 different method for preserving of table
Method for preserving Peroxide value (POV)
Embodiment 1 1.64±0.06
Embodiment 2 1.82±0.12
Embodiment 3 1.73±0.28
Comparative example 1 2.63±0.14
Comparative example 2 4.24±0.26
Comparative example 3 3.52±0.32
As shown in Table 4, the peroxide value of the saline taste chicken feet obtained by embodiment 1-3 method for preserving is below comparative example 2, right Ratio 3, illustrate method for preserving of the present invention can effectively reduce radiation sterilizing caused by fat oxidation react.Compared with comparative example 1, 1 group of peroxide value of the embodiment of the present invention reduces 37.6%.Compared with comparative example 2,1 group of peroxide value of the embodiment of the present invention reduces 61.3%, it follows that with the present invention to preserve each composition synergy in liquid notable for cranberry extract.Compared with comparative example 3, 1 group of peroxide value of the embodiment of the present invention reduces 53.4%, and it is a kind of or several to illustrate that method for preserving of the present invention utilizes with prior art Kind antioxidant compounding is more notable to reduce antioxidant effect.
The subjective appreciation of test example 5
The sense organs such as the quality and flavour by embodiment 1~3 and the saline taste chicken feet of the method for preserving of comparative example 1~3 processing are referred to Mark is evaluated.Sensory evaluation person is screened and trained according to standard GB/T/T15549-1995.Sense organ appraise person by The sensorium such as health, vision, smell, the sense of taste and tactile is normal, and the people in face of evaluated food without taboo Serve as.
Sensory evaluation is carried out under the guidance of sensory evaluation host.Sensory evaluation person totally 9 people, it is separate at 9 Cell is evaluated, and sample treatment and numbering, test toolss used in small interior etc. are completely the same, and sample is according to the rules with 3 Several random digit numberings.Evaluation carries out preceding by sensory evaluation host explanation point system and assessment process.Appraise personnel point Kept quite after Jin Ru cell not evaluated, look first at the integrality and sample chromatism measurement of sample packaging and structure, then open packaging Smelling, trial test, finally scored by the standard formulated in table 5, scoring is accurate to after decimal point 1, and recorded scoring On table.
The saline taste chicken feet organoleptic analysis's index table of table 5
The quality and flavour of saline taste chicken feet after radiation treatment are analyzed such as the institute of table 6:
The quality of saline taste chicken feet and the analysis of flavour score after table 6 irradiates
Method for preserving Score
Embodiment 1 4.8±1.06
Embodiment 2 4.5±1.09
Embodiment 3 4.6±1.00
Comparative example 1 3.5±0.67
Comparative example 2 3.2±0.95
Comparative example 3 3.0±1.20
As shown in Table 6, obtain the quality of saline taste chicken feet by the method for preserving of embodiment 1~3 and flavour is above comparative example.It is real It is high to apply the score compared with comparative example 3 of example 1, illustrates that the pickling liquid in method for preserving of the present invention and preservation liquid are preventing irradiation process Middle fat oxidation, the generation of " irradiation smell " can not only be prevented, extend saline taste chicken feet preservation term, and saline taste chicken feet can also be improved Organoleptic quality.
Experimental study of the saline taste chicken feet of the present invention of test example 6 to improvement visual fatigue
1. experimental subjects
By the principle of voluntariness selection the age be 17~23 years old, the fatigable subject of eyesight 60, excluded when selecting it is following by Examination person:With infectious, traumatic eye part disease;With cornea, crystal, vitreum, eyeground pathological changes patient;With it is cardiovascular, The disease patient such as the cerebrovascular, liver, kidney, hemopoietic system;The medicine relevant with tested function, health products are taken in a short time or use other Treatment method fails terminator;Do not meet inclusive criteria, not by the edible tested material person of regulation, or the not congruent influence effect of data or Security judgement person.
2. test-meal method
The daily saline taste chicken feet absorbed by the method for preserving preservation of embodiment 1 of experimental group, 3 every time, once a day.
3. symptom improves situation
1 saline taste chicken feet of the test-meal embodiment of the present invention improves the comparison of situation, result of the test such as table to cardinal symptom after 15 days Shown in 7.
The cardinal symptom of table 7 improves situation
Symptom Number of cases It is effective Effectively It is invalid Improvement rate
Eye is swollen 22 8 10 4 81.8%
Ophthalmodynia 8 3 3 2 75.0%
Photophobia 7 2 4 1 85.7%
Blurred vision 13 4 7 2 84.6%
It is dry and astringent 10 2 7 1 90%
As shown in Table 7, after eating the embodiment of the present invention 1 saline taste chicken feet, in the fatigable subject of eyesight, eye is swollen, ophthalmodynia, Photophobia, blurred vision and the symptom such as dry and astringent have improvement, illustrate the saline taste chicken feet of preservation of the present invention and there is effect to alleviate visual fatigue Effect, the needs of the long-time eye crowd such as current working clan, student race can be met.
Above-described is only some embodiments of the present invention, but embodiments of the present invention are not by above-described embodiment Limitation.For the person of ordinary skill of the art, under other any Spirit Essences and principle without departing from the present invention Change, modification, replacement, the simplification made, should be equivalent substitute mode, are included within protection scope of the present invention.

Claims (13)

1. a kind of method for preserving of saline taste chicken feet, it is characterised in that the described method comprises the following steps:
S1. the chicken feet after boiling is infiltrated on 8~12h in the pickling liquid that temperature is 15~20 DEG C;The pickling liquid is by vitamin C Phosphate magnesium, linseed oil, sweet basil leaf, Chinese prickly ash, ginger splices, garlic juice, basic amino acid, dried orange peel, sodium chloride and sterilized water composition;
S2. soaked saline taste chicken feet is taken out, under the conditions of 10~15 DEG C of temperature, be fitted into food pack, addition 5~ 10mL is vacuum-packed after preserving liquid;
S3. packaged saline taste chicken feet is placed under irradiated rays, carries out irradiation sterilization processing, irradiation dose is 4~7kGy;
S4. after irradiation terminates, saline taste chicken feet is subjected to preservation at 4~8 DEG C.
2. the method for preserving of saline taste chicken feet according to claim 1, it is characterised in that each content of material is such as in the pickling liquid Under:0.02~0.06g/L of L-Ascorbic Acid L-O-Phosphate, 5~15%v/v of linseed oil, 3~5g/L of sweet basil leaf, 3~5g/L of Chinese prickly ash, ginger 2~4g/L of piece, garlic 4~8g/L of juice, 0.2~0.5g/L of basic amino acid, 5~7g/L of dried orange peel, 5~10g/L of sodium chloride and sterile 25~40%v/v of water.
3. the method for preserving of saline taste chicken feet according to claim 1, it is characterised in that each material in the step S1 pickling liquids Content is as follows:L-Ascorbic Acid L-O-Phosphate 0.04g/L, linseed oil 7.5%v/v, sweet basil leaf 4.2g/L, Chinese prickly ash 3.5g/L, ginger splices 3.5g/L, garlic juice 6.0g/L, basic amino acid 0.3g/L, dried orange peel 6.5g/L, sodium chloride 8g/L and sterilized water 30%v/v.
4. according to the method for preserving of any saline taste chicken feet of claims 1 to 3, it is characterised in that the pickling liquid neutral and alkali Amino acid is by arginine and histidine by weight 3:2 compositions.
5. the method for preserving of saline taste chicken feet according to claim 1, it is characterised in that the step S2 preserves liquid by following thing Matter and its content composition:30~40%v/v of tomato juice, 40~50%v/v of carrot juice, 6~8g/L of grape seed extract, blueberry 5~8g/L of 4~6g/L of extract, 0.3~0.5g/L of thyme powder, 0.75~2.5mg/L of hesperidin methyl and glucose.
6. the method for preserving of saline taste chicken feet according to claim 1, it is characterised in that the step S2 preserves liquid by following thing Matter and its content composition:Tomato juice 40%v/v, carrot juice 45%v/v, grape seed extract 7.5g/L, cranberry extract 5g/ L, thyme powder 0.4g/L, hesperidin methyl 1.5mg/L and glucose 6g/L.
7. according to the method for preserving of the saline taste chicken feet of claim 5 or 6, it is characterised in that the step S2 is preserved in liquid more The preparation method of tangerine extract, is divided into following steps:
I. 30~45 parts of blueberry is weighed by weight, and it is 3~5% to be dried after 15~20 parts of cleanings of blueberry leaf to water content;
II. by the dried raw materials of step I, ultramicro grinding is carried out, 300~500 mesh is crushed to, obtains superfine powder;
III. superfine powder step II obtained is added in the phosphate buffer that pH value is 5~5.5, and adds 2000U/g fibres Tie up plain enzyme, stirring and dissolving, 35~45 DEG C of 2~3h of water-bath;Water-bath terminates rear 15~20min of ultrasonic extraction, obtains solution A;
IV. absolute ethyl alcohol is added to the medium volume of solution A, after being ultrasonically treated 15~20min, is concentrated and dried and produces.
8. the method for preserving of saline taste chicken feet according to claim 1, it is characterised in that food pack used in the step S2 For aluminum foil sack.
9. the method for preserving of saline taste chicken feet according to claim 1, it is characterised in that irradiation dose is in the step S3 5.5kGy。
CN201710637268.XA 2017-07-31 2017-07-31 A kind of method for preserving of saline taste chicken feet Pending CN107372771A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710637268.XA CN107372771A (en) 2017-07-31 2017-07-31 A kind of method for preserving of saline taste chicken feet

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710637268.XA CN107372771A (en) 2017-07-31 2017-07-31 A kind of method for preserving of saline taste chicken feet

Publications (1)

Publication Number Publication Date
CN107372771A true CN107372771A (en) 2017-11-24

Family

ID=60342563

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710637268.XA Pending CN107372771A (en) 2017-07-31 2017-07-31 A kind of method for preserving of saline taste chicken feet

Country Status (1)

Country Link
CN (1) CN107372771A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105265934A (en) * 2014-07-21 2016-01-27 重庆凰巢食品有限公司 Spicy chicken claw and preparation method thereof
CN105309941A (en) * 2014-07-21 2016-02-10 重庆凰巢食品有限公司 Chinese sauerkraut chicken feet, and preparation method thereof
CN105325891A (en) * 2015-11-19 2016-02-17 重庆市盛沿食品有限责任公司 Method for producing spicy and fragrant chicken feet

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105265934A (en) * 2014-07-21 2016-01-27 重庆凰巢食品有限公司 Spicy chicken claw and preparation method thereof
CN105309941A (en) * 2014-07-21 2016-02-10 重庆凰巢食品有限公司 Chinese sauerkraut chicken feet, and preparation method thereof
CN105325891A (en) * 2015-11-19 2016-02-17 重庆市盛沿食品有限责任公司 Method for producing spicy and fragrant chicken feet

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
彭惠惠等: "葡萄籽提取物作为肉制品保鲜剂的研究进展", 《食品与发酵工业》 *

Similar Documents

Publication Publication Date Title
Alsaggaf et al. Application of fungal chitosan incorporated with pomegranate peel extract as edible coating for microbiological, chemical and sensorial quality enhancement of Nile tilapia fillets
Ross et al. Combining nonthermal technologies to control foodborne microorganisms
Mosqueda-Melgar et al. Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices
Kilcast Effect of irradiation on vitamins
Park et al. Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties
Tuan et al. Growth and hepatic lesions of Nile tilapia (Oreochromis niloticus) fed diets containing aflatoxin B1
Farkas Irradiation for better foods
Al-Bachir Effect of gamma irradiation on fungal load, chemical and sensory characteristics of walnuts (Juglans regia L.)
McDonough et al. Ozone application in a modified screw conveyor to treat grain for insect pests, fungal contaminants, and mycotoxins
Molins Food irradiation: principles and applications
Lee et al. Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage
Brewer Irradiation effects on meat flavor: A review
Javanmard et al. Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran
FU et al. Survival of Listeria monocytogenes, Yersinia enterocolitica and Escherichia coli O157: H7 and quality changes after irradiation of beef steaks and ground beef
Thayer Food irradiation: benefits and concerns
El-Ishaq et al. Effect of temperature and storage on vitamin C content in fruits juice
US4104410A (en) Processing of green vegetables for color retention in canning
Niemira Irradiation compared with chlorination for elimination of Escherichia coli O157: H7 internalized in lettuce leaves: influence of lettuce variety
Li et al. Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles
Alf et al. Ubiquinol supplementation enhances peak power production in trained athletes: a double-blind, placebo controlled study
DE69928768T2 (en) METHOD FOR PREVENTING FLAVORING AND MAINTAINING FLAVORED FLAVORED MEAT AND MEAT PRODUCTS
Yuk et al. Effect of combined ozone and organic acid treatment for control of Escherichia coli O157: H7 and Listeria monocytogenes on lettuce
Pasha et al. Recent developments in minimal processing: a tool to retain nutritional quality of food
CN106490512B (en) A kind of production method of instant leisure fish
Kramer et al. Recent findings in pulsed light disinfection

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20171124

RJ01 Rejection of invention patent application after publication