CN107535582A

CN107535582A - A kind of high pressure of low-temperature meat product circulates low temperature sterilization method in short-term

Info

Publication number: CN107535582A
Application number: CN201610476000.8A
Authority: CN
Inventors: 徐幸莲; 薛思雯; 段德宝
Original assignee: Nanjing Agricultural University
Current assignee: Nanjing Agricultural University
Priority date: 2016-06-27
Filing date: 2016-06-27
Publication date: 2018-01-05

Abstract

The invention discloses a kind of high pressure of low-temperature meat product to circulate sterilizing methods in short-term, it is characterized in that the meat products taken out after refrigeration is subjected to the pressurized treatments of 2-6 times at 8-25 DEG C, the pressure limit of the pressurized treatments is 200-300MPa, and the pressing time of each pressurized treatments is no less than 1min.Larger change does not occur for low-temperature meat product exterior quality and edible quality after being handled using the inventive method, and the shelf-life effectively extends to 6-8 weeks, and because pressure applied is less than 400MPa, it is general easily to realize to the less demanding of high-tension apparatus.

Description

A kind of high pressure of low-temperature meat product circulates low temperature sterilization method in short-term

Technical field

The present invention relates to food processing technology field.

Background technology

Low-temperature meat product, foreign countries are referred to as boiling class meat products (cooked meat products), and the boiling stage typically adopts With 68-72 DEG C of process for sterilizing, cool down afterwards, remove original packing, sterile workshop section.Such meat products typically uses vacuum Packaging, its shelf life length depends on initial contamination bacterium number and reserve temperature, typically at 2 one 4 weeks or so.Due to the sterilization of use Temperature is relatively low, and low-temperature meat product preferably maintains nutritional ingredient and flavor substance in meat.But easily lead but then Cause sterilization not thorough, it is such meat system of restriction that the characteristic corruption such as acid, the bag that rises, production be viscous are produced as caused by microorganism in selling period The bottleneck problem in product market.

Many scholars are directed to the characteristic of low-temperature meat product, and have studied a variety of can effectively extend the low-temperature meat product shelf-life Method, for example with different types of preservative, or by controlling Aw（Water activity）, pH value, Eh（Potential）, temperature and pressure The hurdles such as power extend the shelf life of low-temperature meat product.However, because consumer supports to additivated outside preservative etc. The process touched psychology and controlled hurdle is complex, therefore these technologies are popularized.

In recent years, with the development of field of food science, food production field need to be applied to emerging technology, wherein eating Product Technology of Ultra-high Pressure Sterilization not only ensures the safety in terms of food microorganisms as the non-thermal technology quickly grown a technology Property, and can preferably keep intrinsic nutritional ingredient, texture, color and luster and the freshness of food.Turn into recent years domestic and international The study hotspot in Food Science and Engineering field.

Technology of Ultra-high Pressure Sterilization of Foods is mainly lethal, the effect of causing injury according to pressure, is not being changed (or smaller change) The killing to microorganism is realized on the premise of the existing sensory feel of food and flavor, is suppressed, extends Food Shelf-life to reach Purpose.Super-pressure process technology can be effectively improved the short problem of shelf life existing for low-temperature meat product, and current many countries are By in the processing of the Technology application to low temperature meat product, many super high pressure foods appear on the market, and its high-quality sense organ and quality are by disappearing The person of expense favors.Up to the present, use is relatively broad, also empirical tests regard as effective high voltage parameter more reach 400- 600MPa, 10-20min.For low-temperature meat product, this intensity of pressure can cause the deterioration of protein gel in product, shadow Ring the quality of product.

The content of the invention

The purpose of the present invention is to overcome the shortcomings of the prior art, there is provided a kind of high pressure of low-temperature meat product circulates in short-term Larger change does not occur for sterilizing methods, low-temperature meat product exterior quality and edible quality after this method is handled, and can Extend the shelf life.

The technical solution adopted by the present invention is as follows：

A kind of high pressure of low-temperature meat product circulates sterilizing methods in short-term, it is characterized in that by the meat products taken out after refrigeration in 8-25 DEG C carry out the pressurized treatments of 2-6 times, the pressure limits of the pressurized treatments is 200-300MPa, the pressurization of each pressurized treatments Time is no less than 1min.

The meat products is put into carries out pressurized treatments into the high pressure chest of high-pressure medium temperature control water bath.

In the press processes, each pressing time has arrived release and has carried out repressurization at once afterwards.

The meat products preferably carries out the pressurized treatments of 4 times at 10 DEG C, and the pressure of the pressurized treatments is 300MPa, every time The pressing time of pressurized treatments is 1min.

Beneficial effects of the present invention have：

Larger change does not occur for low-temperature meat product exterior quality and edible quality after treatment, and the shelf-life effectively extends It is general easily to realize to the less demanding of high-tension apparatus to 6-8 weeks, and because pressure applied is less than 400MPa.

Brief description of the drawings

Fig. 1 is the total plate count measure figure of meat products after present invention processing.

Fig. 2 is the cold-resistant Counting alive microbial figure of meat products after present invention processing.

Embodiment

The present invention is further described with reference to specific embodiment：

By taking jelly salted pork as an example, using 200-300MPa, 1 min, 2,4,6 recycling sterilizings

The processing technology of jelly salted pork is as follows：

Cleaning → plus salt and spice are pickled in 1 day → cold water soak 8h → cleaning → water and heat 2h after hoof → defrosting after freezing pig → refrigerated with pigskin briquetting → -18 DEG C cool overnight → stripping and slicing after gel of precooking, → 4 DEG C of vacuum packaging.

High pressure prepares：

High-pressure medium temperature control water bath is opened, temperature is adjusted to 10 DEG C, after temperature stabilization, by the crystal meat and fish dishes in refrigerating chamber Meat is taken out, and is put into pressure cooker.

Arrange parameter：

200MPa, 1min, 2 circulations；

200MPa, 1min, 4 circulations；

200MPa, 1min, 6 circulations；

300MPa, 1min, 2 circulations；

300MPa, 1min, 4 circulations；

300MPa, 1min, 6 circulations.

Jelly salted pork after afterwards will be treated puts back to refrigerating chamber, carries out total plate count measure and subjective appreciation every other day. Microbiological indicator（Total plate count, cold-resistant bacterium number）See Fig. 1, Fig. 2.

Subjective appreciation after the above-mentioned jelly salted pork of the present invention is treated see the table below：

5 points are excellent（excellent）, 4 points are good（good）, 3 points are acceptable（acceptable）, 2 points are poor（fair）, 1 It is divided into bad（unacceptable）, NA is not examine.

Other undeclared parts of the present invention are same as the prior art.

Claims

1. a kind of high pressure of low-temperature meat product circulates sterilizing methods in short-term, it is characterized in that by the meat products taken out after refrigeration in 8- 25 DEG C of pressurized treatments for carrying out 2-6 times, the pressure limit of the pressurized treatments is 200-300MPa, and each pressurized treatments add The pressure time is no less than 1min.

2. the high pressure of low-temperature meat product according to claim 1 circulates sterilizing methods in short-term, it is characterized in that the meat products It is put into and carries out pressurized treatments into the high pressure chest of high-pressure medium temperature control water bath.

3. the high pressure of the low-temperature meat product according to claim requirement 1 circulates sterilizing methods in short-term, it is characterized in that described add Press in processing procedure, each pressing time has arrived release and carried out repressurization at once afterwards.

4. the high pressure of low-temperature meat product according to claim 1 circulates sterilizing methods in short-term, it is characterized in that the meat products The pressurized treatments of 4 times are carried out at 10 DEG C, the pressure of the pressurized treatments is 300MPa, and the pressing time of each pressurized treatments is 1min。