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 PDFInfo
- 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
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 98
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 89
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 80
- 238000000034 method Methods 0.000 title claims abstract description 70
- 239000007788 liquid Substances 0.000 claims abstract description 54
- 238000005554 pickling Methods 0.000 claims abstract description 34
- 238000004321 preservation Methods 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 150000001413 amino acids Chemical class 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 235000020237 cranberry extract Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000002532 grape seed extract Nutrition 0.000 claims description 10
- 229940087603 grape seed extract Drugs 0.000 claims description 10
- 239000001717 vitis vinifera seed extract Substances 0.000 claims description 10
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 9
- 240000007926 Ocimum gratissimum Species 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 235000021388 linseed oil Nutrition 0.000 claims description 9
- 239000000944 linseed oil Substances 0.000 claims description 9
- 240000002657 Thymus vulgaris Species 0.000 claims description 8
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 8
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 239000001585 thymus vulgaris Substances 0.000 claims description 8
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims description 7
- 239000002211 L-ascorbic acid Substances 0.000 claims description 7
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 7
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 7
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 7
- 229960005070 ascorbic acid Drugs 0.000 claims description 7
- 235000021014 blueberries Nutrition 0.000 claims description 7
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 229940025878 hesperidin Drugs 0.000 claims description 7
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims description 7
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims description 7
- 235000015193 tomato juice Nutrition 0.000 claims description 7
- 239000004475 Arginine Substances 0.000 claims description 6
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 4
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 claims description 4
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000015190 carrot juice Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 229910052749 magnesium Inorganic materials 0.000 claims description 3
- 239000011777 magnesium Substances 0.000 claims description 3
- 235000001055 magnesium Nutrition 0.000 claims description 3
- 239000008363 phosphate buffer Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002137 ultrasound extraction Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims 2
- 241000675108 Citrus tangerina Species 0.000 claims 1
- MIJPAVRNWPDMOR-UHFFFAOYSA-N [2-(1,2-dihydroxyethyl)-3-hydroxy-5-oxo-2h-furan-4-yl] dihydrogen phosphate Chemical compound OCC(O)C1OC(=O)C(OP(O)(O)=O)=C1O MIJPAVRNWPDMOR-UHFFFAOYSA-N 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 230000005855 radiation Effects 0.000 abstract description 14
- 230000008569 process Effects 0.000 abstract description 12
- 230000003647 oxidation Effects 0.000 abstract description 11
- 238000007254 oxidation reaction Methods 0.000 abstract description 11
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 7
- 208000003464 asthenopia Diseases 0.000 abstract description 5
- 230000006870 function Effects 0.000 abstract description 4
- 230000003993 interaction Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 22
- 230000000694 effects Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 9
- 150000002978 peroxides Chemical class 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000004438 eyesight Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000009930 food irradiation Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 206010034960 Photophobia Diseases 0.000 description 2
- 206010047513 Vision blurred Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 2
- 238000007348 radical reaction Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 231100000987 absorbed dose Toxicity 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000004087 cornea Anatomy 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000002285 radioactive effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000000472 traumatic effect Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- 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
- 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
- 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
-
- 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
- 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
- A23L13/428—Addition 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
-
- 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
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
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 (9)
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。
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) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229465A (en) * | 2021-06-21 | 2021-08-10 | 西南科技大学 | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat |
| CN114794392A (en) * | 2022-04-11 | 2022-07-29 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
Citations (3)
| 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 |
-
2017
- 2017-07-31 CN CN201710637268.XA patent/CN107372771A/en active Pending
Patent Citations (3)
| 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)
| 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》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229465A (en) * | 2021-06-21 | 2021-08-10 | 西南科技大学 | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat |
| CN114794392A (en) * | 2022-04-11 | 2022-07-29 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
| CN114794392B (en) * | 2022-04-11 | 2023-08-18 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jaspal et al. | Effect of oregano essential oil or lactic acid treatments combined with air and modified atmosphere packaging on the quality and storage properties of chicken breast meat | |
| CN106982914A (en) | A kind of irradiation fresh-keeping method for eating salmon piece raw | |
| Dutra et al. | Use of gamma radiation on control of Clostridium botulinum in mortadella formulated with different nitrite levels | |
| CN107821569A (en) | A kind of preservation method of Tilapia mossambica | |
| Joshua Ajibola | An overview of irradiation as a food preservation technique | |
| Niemira | Irradiation of fresh and minimally processed fruits, vegetables and juices | |
| CN107372771A (en) | A kind of method for preserving of saline taste chicken feet | |
| Sayyari et al. | Investigation of the effect of essential oil along with nanocoatings containing gums in the development of fish fillet storage time | |
| Ramezani et al. | Separate and combined effects of lactic acid, chitosan and modified atmosphere packaging on the shelf life of quail carcass under chilled conditions | |
| CN107212073A (en) | It is a kind of applied to plant source biological preservation keep-alive liquid of aquatic products and preparation method thereof | |
| Zamani et al. | Chitosan nano-coating incorporated with green cumin (Cuminum cyminum) extracts: An active packaging for rainbow trout (Oncorhynchus mykiss) preservation | |
| CN107094855A (en) | A kind of low dose irradiation preservation method of swimming crab | |
| Loaharanu et al. | Preliminary estimates of economic impact of liver fluke infection in Thailand and the feasibility of irradiation as a control measure | |
| Akinloye et al. | Irradiation as a Food Preservation Method in Nigeria: Prospects and Problems | |
| Irawati et al. | Feeding studies of radiation sterilization ready to eat foods on sprague dawley rats: In vivo | |
| Alfarobbi et al. | Preservation of foodstuffs with gamma ray irradiation technology for decreasing pathogen bacteria on food and maintain sustainable food security: A review | |
| Ahn et al. | Meat decontamination by irradiation | |
| CN107372781A (en) | A kind of method for preserving of Chicken Feet with Pickled Peppers | |
| KR101179154B1 (en) | Manufacturing method of bulgogi for storage in severe environment using irradiation technology | |
| Kebede et al. | Review on radiation as a means of food preservation and its challenge | |
| Niemira et al. | Irradiation of fluid foods | |
| Kim et al. | Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder | |
| Irawati et al. | Development of shelf-stable foods fish pepes, chicken and meat dishes through radiation processing | |
| Over et al. | Antilisterial activity and consumer acceptance of irradiated chicken breast meat vacuum‐infused with grape seed and green tea extracts and tartaric acid | |
| Schweigert et al. | A summary of studies on the irradiation of meats |
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 |