CN108887587A - A kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines - Google Patents
A kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines Download PDFInfo
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Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
Abstract
The invention discloses a kind of methods that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines, procedure of processing includes that defrosting on the rocks cleans antibacterial antibacterial, slightly sour electrolysis water bacteria reducing pretreatment, rest and reorganization cutoff process, blanching bacteria reducing processing, the frying bacteria reducing processing of spice, stew in soy sauce bacteria reducing processing, vacuum infiltration, high-pressure pulse electric bacteria reducing, selects clear miscellaneous, the classification multisteps bacteria reducing bacteriostatic methods such as antibacterial processing, the antibacterial processing of controlled atmospheric packing that quickly cool and prepare crisp Cold spiced duck intestines, kinds of processes innovation is integrated, the microbiological indicator of crisp Cold spiced duck intestines product can be efficiently controlled.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines
Method.
Background technique
Cold spiced duck intestines are one of stewed meat products, belong to one of the duck pair deep processed product being loved by consumers, mesh
The preceding duck intestines processing method occurred on the market much with local characteristic, such as flavor duck intestines, spicy duck intestines, and this kind of Cold spiced duck
The sales volume of intestines product is flourishing long time, has the more wide market space.However, insider generally reflects that duck intestines produce in recent years
The microbiological indicator of product is more difficult to control, and measuring two whether exceeded important indicators of stewed meat products microorganism is coliform
And total plate count.The micro organism quantity of duck intestines raw material be it is highest in all duck byproducts, especially the content of coliform is very
Height often leads to the duck intestines product coliform index exceeding standard of stew in soy sauce due to the stew in soy sauce time is too short to kill coliform,
So most of product all takes the mode of addition preservative to reach shelf life of products 7 days or more, without adding preservative
Cold spiced duck intestines product generally only has 3 days shelf-lifves.
It is typically all at present using the extension stew in soy sauce time in industry to solve the problems, such as that duck intestines product microorganism is exceeded
Mode is to achieve the purpose that thoroughly to kill microorganism.But stew in soy sauce overlong time, but the mouthfeel that will appear duck intestines is hardened, not crisp is asked
Topic, greatly reduces the desire to purchase of consumer.If patent 201510207319.6 discloses a kind of method for making Cold spiced duck intestines,
Duck intestines in the patented method need stew in soy sauce 2 hours, and the duck intestines mouth sense after such stew in soy sauce is hardened, and black, by appearance and
The influence of mouthfeel will be greatly reduced the competitiveness of product in market.For another example patent 201510625129.6 discloses a kind of Cold spiced duck intestines system
Preparation Method, duck intestines in the patented method first with thick gravy it is marinated after, being placed again into stew in soy sauce 7-9 minutes in thick gravy can take the dish out of the pot, though
The right technical solution has a biggish improvement compared to prolonged stew in soy sauce, but to still remain mouthfeel not crisp for the product of stew in soy sauce,
Shelf-life only has 5 days or so defects.According to market survey and the practical work experience of industry personage is calculated, and does not add sodium bicarbonate etc.
The duck intestines product of brittleness agent can only just can guarantee the brittleness of mouthfeel stew in soy sauce 3-4 minutes in halogen soup, but stew in soy sauce 3-4 minutes
Though duck intestines have been cured from institutional framework, because heating time short meeting is so that the detection of microorganism is unqualified, especially
The exceeded problem of coliform is particularly pertinent.
Therefore, it still can solve the problems, such as that duck intestines microorganism is exceeded on the whole without a kind of at present, especially be the absence of one kind
The crisp Cold spiced duck production process of sausage of 7 days or more shelf-lifves is prepared when not adding preservative.
Summary of the invention
In view of the above-mentioned problems, the purpose of the present invention is to propose to a kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines,
Using Cold spiced duck intestines made from this method, be not only able to achieve effective control to microbiological indicator, but the mouthfeel of duck intestines can be made crisp without
Firmly, meet the mouthfeel demand of consumer, while also having biggish promotion to the appearance of existing product, yield rate.
To achieve the goals above, the technical solution adopted by the present invention is as follows：
A kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines, which is characterized in that procedure of processing is as follows：
One, defrosting cleaning on the rocks is antibacterial
The duck intestines raw material of freezing is added in the cold water equipped with ice cube and is thawed, enters in cleaning machine after defrosting and cleans, pass through addition
Ice cube will thaw and the temperature of ejected wash water is controlled at 12 degrees Celsius hereinafter, if water temperature detection should add in time when reaching 12 degrees Celsius
Enter ice cube to adjust the water temperature of defrosting, cleaning, it is ensured that low temperature, which thaws, cleans the breeding of inhibition bacterium.
Two, slightly sour electrolysis water bacteria reducing pretreatment
Duck intestines after cleaning in step 1 is thawed, impregnate 30-60 seconds in slightly sour electrolysis water, reduce bacterium in raw material to reach
The purpose of quantity, the slightly sour electrolysis water that the slightly sour electrolysis water is food-grade, pH value is 5.5-6.5.
Three, rest and reorganization cutoff process
The oil slick adhered on duck intestines pretreated in step 2 is removed, is then sheared, is cut into 6-10 centimetre length
Duck intestinal segment, the soaking sterilization that scissors before shearing and operation manpower need to carry out 30-45 seconds with slightly sour electrolysis water handles.
Four, blanching bacteria reducing is handled
The millesimal compounding mixture of water weight ratio will be accounted for be added to the water, boil obtained blanching bacteria reducing processing mixed liquor, it will
Treated in step 3, and duck intestines are added in the blanching bacteria reducing processing mixed liquor blanching 30-45 seconds；
Compounding mixture described in this step, by 4 parts of functional Monascus powder, 6 parts of Noni extract, 19 parts of kaempferia galamga extract,
41 parts of FSCY86 converted starch, 26 parts of water, 14 parts of maltodextrin, 7 parts of green plum organic acids extract be prepared.
Five, the frying bacteria reducing processing of spice
2-5 parts of spice of stew in soy sauce duck intestines are added in the 1-3 part vegetable oil heated, frying 3-5 minutes, to spice
Bacteria reducing processing is carried out, the fragrance of spice can also be further discharged；Frying temperature is controlled at 140-160 degrees Celsius；
Spice described in this step is by 1-12 parts of lemon-grass, pine cool 1-4 parts, 2-6 parts of spiceleaf, 1-3 parts of murraya paniculataJack, Radix Codonopsis 3-8
Part, 2-6 parts of ramulus cinnamomi, fresh southern 4-8 parts of ginger, 1-3 parts of horseradish, 10-20 parts of illiciumverum, 6-12 parts of hawthorn, 2-6 parts of kaempferia galamga, Radix Glycyrrhizae 4-12
Part, red 1-4 parts cool, 2-8 parts of semen myristicae, 3-7 parts of dried orange peel, 5-10 parts of cassia bark, 2-6 parts of Fructus Aurantii, 1-4 parts of Yellow Fructus Gardeniae, Bi dial 3-7 parts,
2-5 parts of the root of Dahurain angelica, 3-7 parts of cloves, 5-9 parts of galanga, 1-3 parts of fructus amomi, 6-10 parts of radix aucklandiae, 2-6 parts of cortex acanthopanacis, 6-10 parts of fennel seeds,
15-25 parts of numb green pepper, 18-28 parts of Chinese prickly ash mix, 10-20 mesh graininess is crushed to after mixing；
Vegetable oil described in this step is one of soybean oil, rapeseed oil, salad oil, peanut oil, preferably rapeseed oil.
Six, stew in soy sauce bacteria reducing is handled
Spice, 1-6 parts of the chilli, 1-3 parts of edible salt, 0.5-1.0 parts of monosodium glutamate, flavor nucleosides that bacteria reducing in step 5 is handled
Acid disodium（I+G）0.02-0.04 parts, 30-40 parts of water sequentially add in Marinating boiler, start timing 5 minutes after being heated to boiling, so
20-40 parts of beginning timing of duck intestines of blanching bacteria reducing processing in step 4 are added afterwards, stew in soy sauce reaches the mesh of curing and bacteria reducing for 2-3 minutes
's；The additive amount of duck intestines did not had duck intestines as principle using halogen soup, depending on different Marinating boilers in range appropriate adjustment.
Seven, vacuum infiltration is antibacterial
The millesimal garlic P.E of water weight ratio will be accounted for, the millesimal cinnamomum cassia extract of water weight ratio is accounted for, accounts for water weight
It is added to the water than millesimal forsythia suspense extraction, 25-35 degrees Celsius of obtained vacuum infiltration liquid is cooled to after boiling, vacuum is taken to seep
Vacuum infiltration pot is added in transparent liquid, then vacuum infiltration pot will be added by the duck intestines that stew in soy sauce bacteria reducing is handled in step 6, opens vacuum
It pumps to 0.06-0.08MPa, vacuum infiltration antibacterial processing 10-15 minutes.
Eight, high-pressure pulse electric bacteria reducing
Halogen soup after step 6 stew in soy sauce is added in high-voltage pulse electric field device, while step 7 treated duck intestines being added；
High-voltage pulse electric field device is opened, impulse electric field strength is 12-30 Kv/cm, and the burst length is 20 μ s-22 μ s.
Nine, it selects clear miscellaneous
In the environment less than 10 degrees Celsius, the various sundries adhered on duck intestines are removed.
Ten, it is classified the antibacterial processing that quickly cools
Successively spreading for cooling is 2-6 minutes cooling respectively in 8-10 degrees Celsius, 0-4 degrees Celsius of environment for the duck intestines that step 9 is obtained,
4 degrees Celsius or less are down to central temperature；Control product center temperature is to achieve the purpose that inhibit bacterial reproduction.
11, the antibacterial processing of controlled atmospheric packing
The mixed gas for adding 35% carbon dioxide using 65% nitrogen, by two-stage drying device by the humid control of gas 12%
Below；The duck intestines product that step 10 is obtained carries out weighing packing by packing instructions, is then placed in gas-control packing device, with mixing
Gas is filled, after packaging to obtain the final product.
Further, the functional Monascus powder is that the functionality of the biotech inc Shandong Zhong Hui production is red
Starter powder, it is desirable that Lovastatin content is 1.2-3.4%.
Further, the FSCY86 converted starch is that Divine Land richness contains science and technology（Beijing）Co., Ltd research and develop and sell with
Cassava is raw material by starch denaturalization technique oxidation hydroxypropul starch obtained, and Divine Land richness contains science and technology（Beijing）Co., Ltd's name
For FSCY86 converted starch.
Further, the compounding mixture processing method is as follows：
One, 4 parts of functional Monascus powder, 6 parts of Noni extract, 19 parts of kaempferia galamga extract are successively separately added into 26 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；The stirring is manually to stir or stirred using blender,
Mixing speed is lower than 200 turns per minute；
Two, by 41 parts of FSCY86 converted starch, 14 parts of maltodextrin, 7 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two；The stirring is artificial stirring or stirs using blender that mixing speed is lower than every
200 turns of minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out by heated-air drying dry, be dried to moisture content be 10% after be crushed to 40 mesh with
Down to obtain the final product.
Further, the Noni extract is prepared using following methods：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, 10 mesh screens is used when beater is beaten, the promise after taking mashing
Beautiful pulp body is spare, and the material of beater waste residue outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
40 mesh screens are used when pulverizer crushes, up to Noni extract after crushing.
Further, the green plum organic acids extract is marinated green plum, by stoning → crushing → juicing → concentration
The powdered substance that → acidity obtained of dry → dusting is 25-30%.
Compared with prior art, the beneficial effects of the present invention are：
1, the invention proposes pungent by antibacterial, the slightly sour electrolysis water bacteria reducing pretreatment of defrosting on the rocks cleaning, blanching bacteria reducing processing, perfume
It is antibacterial that the frying bacteria reducing processing of material, stew in soy sauce bacteria reducing processing, vacuum infiltration be antibacterial, high-pressure pulse electric bacteria reducing, classification quickly cool
Kinds of processes is innovated to prepare crisp Cold spiced duck intestines and carries out active set by the multisteps bacteria reducing bacteriostatic methods such as processing, the antibacterial processing of controlled atmospheric packing
At the microbiological indicator of crisp Cold spiced duck intestines product can be efficiently controlled.
2, in same workshop processing environment, the duck intestines product prepared using conventional production process, bacterium colony is total when factory
Number index is 1000-3000CFU/g, and coliform index is 30-100MPN/100g.Using production method of the present invention preparation
When crisp Cold spiced duck intestines product export detects, total plate count index highest 20CFU/g, and 60% product testing result is < 10CFU/
G, coliform index are not detected, microbiological indicator far below product made from conventional production process, while also well below
The index request of total plate count 80000CFU/g, coliform index 150MPN/100g, have efficiently controlled crisp in national standard
Microbiological indicator in Cold spiced duck intestines product.
3, by shelf-life comparative experiments, the duck intestines shelf life of products of conventional production process preparation is 5 days or so, using this
The crisp Cold spiced duck intestines shelf life of products of invention production method preparation is 10-15 days, effectively controls crisp Cold spiced duck intestines product realizing
While microbiological indicator, the shelf-life of crisp Cold spiced duck intestines is also substantially prolonged, improves the food safety standard of crisp Cold spiced duck intestines.
4, the present invention uses unique compounding mixture, can be realized the purpose to extend the shelf life, and the compounding mixture
Be conducive to the color protection in process, finally make product color good；The Noni extract that the present invention uses is different from city
Noni extract is sold, the synthesis ingredient taken full advantage of in Noni fruit is antibacterial together with other components, and not only yield is high, effect
It is good, it is thus also avoided that the possible secondary pollution of organic solvent.
5, the crisp Cold spiced duck intestines of the method for the present invention preparation also have biggish promotion to the appearance of existing product, yield rate, produce
45-50% is promoted to by the 36-42% of original conventional method in terms of rate, the scoring perceived social support in terms of product mouthfeel brittleness, appearance
Similar product.Food service industry professional by 30 masses and 30 have been received with this higher education above section level carries out sense organ mould
Evaluation assessment is pasted, contrast sample is market sales volume preferable 2 kinds of products A and B, and specific scoring event is：
By list data it is known that product of the present invention in terms of brittleness and appearance two indices than market similar product score
Height, especially in terms of Majors of Food personnel evaluation score, product of the present invention has more obvious advantage.
Specific embodiment
Preparation process of the invention is illustrated below with reference to specific embodiment.
Prepare Noni extract：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, 10 mesh screens is used when beater is beaten, the promise after taking mashing
Beautiful pulp body is spare, and the material of beater waste residue outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 8%, powder
40 mesh screens are used when broken machine crushes, up to Noni extract after crushing.
Green plum organic acids extract is prepared, marinated green plum is passed through into stoning → crushing → juicing → concentration → drying → spray
The powdered substance that acidity is 30% is made in powder.
Preparation compounding mixture：
One, 4 parts of functional Monascus powder, 6 parts of Noni extract, 19 parts of kaempferia galamga extract are successively separately added into 26 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；It is stirred using blender, mixing speed is lower than per minute 200
Turn.The functional Monascus powder is the functional Monascus powder of the biotech inc Shandong Zhong Hui production, it is desirable that is cut down Lip river
Statin content is 3.4%.
It two, will 41 parts of hydroxypropul starch of oxidation, 14 parts of maltodextrin, 7 parts of green plum organic acids extract and said mixture
No.1 mixing, stirs evenly to obtain mixture two；It is stirred using blender, mixing speed is lower than 200 turns per minute.
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 65 degrees Celsius of proparea temperature, rear zone temperature 90
Degree Celsius, the semi-finished product squeezed out are dried by heated-air drying, are dried to after moisture content is 10% and are crushed to 40 mesh or less i.e.
?.
Prepare spice：
By 8 parts of lemon-grass, pine is 3 parts cool, 5 parts of spiceleaf, 2 parts of murraya paniculataJack, 5 parts of Radix Codonopsis, 4 parts of ramulus cinnamomi, fresh southern 6 parts of ginger, 2 parts of horseradish,
15 parts octagonal, 10 parts of hawthorn, 4 parts of kaempferia galamga, 8 parts of Radix Glycyrrhizae, cool 3 parts red, 6 parts of semen myristicae, 5 parts of dried orange peel, 8 parts of cassia bark, 4 parts of Fructus Aurantii, Huang
3 parts of cape jasmine, Bi dial 5 parts, 4 parts of the root of Dahurain angelica, 5 parts of cloves, 7 parts of galanga, 2 parts of fructus amomi, 8 parts of radix aucklandiae, 4 parts of cortex acanthopanacis, 8 parts of fennel seeds,
20 parts of numb green pepper, 20 parts of Chinese prickly ash mixing, are crushed to 15 mesh graininess after mixing.
Embodiment preparation process is as follows：
One, defrosting cleaning on the rocks is antibacterial
The duck intestines raw material of freezing is added in the cold water equipped with ice cube and is thawed, enters in cleaning machine after defrosting and cleans, pass through addition
Ice cube will thaw and the temperature of ejected wash water is controlled at 12 degrees Celsius hereinafter, if water temperature detection should add in time when reaching 12 degrees Celsius
Enter ice cube to adjust the water temperature of defrosting, cleaning, it is ensured that low temperature, which thaws, cleans the breeding of inhibition bacterium.
Two, slightly sour electrolysis water bacteria reducing pretreatment
Duck intestines after cleaning in step 1 is thawed, impregnate 50 seconds in slightly sour electrolysis water, reduce bacterial population in raw material to reach
The purpose of amount, the slightly sour electrolysis water that the slightly sour electrolysis water is food-grade, pH value is 5.5-6.5.
Three, rest and reorganization cutoff process
The oil slick adhered on duck intestines pretreated in step 2 is removed, is then sheared, is cut into the duck of 8 centimetre lengths
Intestinal segment, scissors and operation manpower before shearing need to carry out soaking sterilization processing in 40 seconds with slightly sour electrolysis water.
Four, blanching bacteria reducing is handled
The millesimal compounding mixture of water weight ratio will be accounted for be added to the water, boil obtained blanching bacteria reducing processing mixed liquor, it will
Treated in step 3, and duck intestines are added in the blanching bacteria reducing processing mixed liquor blanching 40 seconds.
Five, the frying bacteria reducing processing of spice
4 parts of spice of stew in soy sauce duck intestines are added in the 2 portions of rapeseed oils heated, frying 4 minutes, spice is subtracted
Bacterium processing, can also further discharge the fragrance of spice；Frying temperature is controlled at 150 degrees Celsius.
Six, stew in soy sauce bacteria reducing is handled
Spice, 4 parts of the chilli, 2 parts of edible salt, 1.0 parts of monosodium glutamate, the sapidity nucleotide disodium that bacteria reducing in step 5 is handled（I
+G）0.03 part, 40 parts of water sequentially adds in Marinating boiler, starts timing 5 minutes after being heated to boiling, is then added in step 4 and scalds
The 30 parts of beginning timing of duck intestines for floating bacteria reducing processing, achieve the purpose that curing and bacteria reducing in stew in soy sauce 3 minutes；The additive amount of duck intestines is with halogen soup
Do not cross duck intestines be principle, depending on different Marinating boilers in range appropriate adjustment.
Seven, vacuum infiltration is antibacterial
The millesimal garlic P.E of water weight ratio will be accounted for, the millesimal cinnamomum cassia extract of water weight ratio is accounted for, accounts for water weight
It is added to the water than millesimal forsythia suspense extraction, 30 degrees Celsius of obtained vacuum infiltration liquid is cooled to after boiling, take vacuum infiltration
Vacuum infiltration pot is added in liquid, then vacuum infiltration pot will be added by the duck intestines that stew in soy sauce bacteria reducing is handled in step 6, opens vacuum pump
To 0.06-0.08MPa, the antibacterial processing of vacuum infiltration 12 minutes.
Eight, high-pressure pulse electric bacteria reducing
Halogen soup after step 6 stew in soy sauce is added in high-voltage pulse electric field device, while step 7 treated duck intestines being added；
High-voltage pulse electric field device is opened, impulse electric field strength is 12-30 Kv/cm, and the burst length is 20 μ s-22 μ s.
Nine, it selects clear miscellaneous
In the environment less than 10 degrees Celsius, the various sundries adhered on duck intestines are removed.
Ten, it is classified the antibacterial processing that quickly cools
The duck intestines that step 9 is obtained successively distinguish spreading for cooling cooling 5 minutes in 8 degrees Celsius and 3 degrees Celsius of environment, until center
Temperature is down to 4 degrees Celsius or less；Control product center temperature is to achieve the purpose that inhibit bacterial reproduction.
11, the antibacterial processing of controlled atmospheric packing
The mixed gas for adding 35% carbon dioxide using 65% nitrogen, by two-stage drying device by the humid control of gas 12%
Below；The duck intestines product that step 10 is obtained carries out weighing packing by packing instructions, is then placed in gas-control packing device, with mixing
Gas is filled, after packaging to obtain the final product.
That records above is merely a preferred embodiment of the present invention, and of course, the scope of rights of the present invention cannot be limited by this,
Therefore equivalent changes made in accordance with the claims of the present invention, are still within the scope of the present invention.
Claims (4)
1. a kind of method that multistep bacteria reducing bacteriostatic method prepares crisp Cold spiced duck intestines, which is characterized in that procedure of processing is as follows：
One, defrosting cleaning on the rocks is antibacterial
The duck intestines raw material of freezing is added in the cold water equipped with ice cube and is thawed, enters in cleaning machine after defrosting and cleans, pass through addition
Ice cube will thaw and the temperature of ejected wash water is controlled at 12 degrees Celsius or less, it is ensured that low temperature, which thaws, cleans the breeding of inhibition bacterium；
Two, slightly sour electrolysis water bacteria reducing pretreatment
Duck intestines after cleaning in step 1 is thawed, impregnate 30-60 seconds in slightly sour electrolysis water, and the slightly sour electrolysis water is food
Grade, the slightly sour electrolysis water that pH value is 5.5-6.5；
Three, rest and reorganization cutoff process
The oil slick adhered on duck intestines pretreated in step 2 is removed, is then sheared, is cut into 6-10 centimetre length
Duck intestinal segment, the soaking sterilization that scissors before shearing and operation manpower need to carry out 30-45 seconds with slightly sour electrolysis water handles；
Four, blanching bacteria reducing is handled
The millesimal compounding mixture of water weight ratio will be accounted for be added to the water, boil obtained blanching bacteria reducing processing mixed liquor, it will
Treated in step 3, and duck intestines are added in the blanching bacteria reducing processing mixed liquor blanching 30-45 seconds；
Compounding mixture described in this step, by 4 parts of functional Monascus powder, 6 parts of Noni extract, 19 parts of kaempferia galamga extract,
41 parts of FSCY86 converted starch, 26 parts of water, 14 parts of maltodextrin, 7 parts of green plum organic acids extract be prepared；
Five, the frying bacteria reducing processing of spice
2-5 parts of spice of stew in soy sauce duck intestines are added in the 1-3 part vegetable oil heated, frying 3-5 minutes, frying temperature
Control is at 140-160 degrees Celsius；
Spice described in this step is by 1-12 parts of lemon-grass, pine cool 1-4 parts, 2-6 parts of spiceleaf, 1-3 parts of murraya paniculataJack, Radix Codonopsis 3-8
Part, 2-6 parts of ramulus cinnamomi, fresh southern 4-8 parts of ginger, 1-3 parts of horseradish, 10-20 parts of illiciumverum, 6-12 parts of hawthorn, 2-6 parts of kaempferia galamga, Radix Glycyrrhizae 4-12
Part, red 1-4 parts cool, 2-8 parts of semen myristicae, 3-7 parts of dried orange peel, 5-10 parts of cassia bark, 2-6 parts of Fructus Aurantii, 1-4 parts of Yellow Fructus Gardeniae, Bi dial 3-7 parts,
2-5 parts of the root of Dahurain angelica, 3-7 parts of cloves, 5-9 parts of galanga, 1-3 parts of fructus amomi, 6-10 parts of radix aucklandiae, 2-6 parts of cortex acanthopanacis, 6-10 parts of fennel seeds,
15-25 parts of numb green pepper, 18-28 parts of Chinese prickly ash mix, 10-20 mesh graininess is crushed to after mixing；
Vegetable oil described in this step is one of soybean oil, rapeseed oil, salad oil, peanut oil, preferably rapeseed oil；
Six, stew in soy sauce bacteria reducing is handled
Spice, 1-6 parts of the chilli, 1-3 parts of edible salt, 0.5-1.0 parts of monosodium glutamate, flavor nucleosides that bacteria reducing in step 5 is handled
Acid disodium（I+G）0.02-0.04 parts, 30-40 parts of water sequentially add in Marinating boiler, start timing 5 minutes after being heated to boiling, so
20-40 parts of beginning timing of duck intestines that blanching bacteria reducing is handled in addition step 4 afterwards, stew in soy sauce 2-3 minutes；
Seven, vacuum infiltration is antibacterial
The millesimal garlic P.E of water weight ratio will be accounted for, the millesimal cinnamomum cassia extract of water weight ratio is accounted for, accounts for water weight
It is added to the water than millesimal forsythia suspense extraction, 25-35 degrees Celsius of obtained vacuum infiltration liquid is cooled to after boiling, vacuum is taken to seep
Vacuum infiltration pot is added in transparent liquid, then vacuum infiltration pot will be added by the duck intestines that stew in soy sauce bacteria reducing is handled in step 6, opens vacuum
It pumps to 0.06-0.08MPa, vacuum infiltration antibacterial processing 10-15 minutes；
Eight, high-pressure pulse electric bacteria reducing
Halogen soup after step 6 stew in soy sauce is added in high-voltage pulse electric field device, while step 7 treated duck intestines being added；
High-voltage pulse electric field device is opened, impulse electric field strength is 12-30 Kv/cm, and the burst length is 20 μ s-22 μ s；
Nine, it selects clear miscellaneous
In the environment less than 10 degrees Celsius, the various sundries adhered on duck intestines are removed；
Ten, it is classified the antibacterial processing that quickly cools
Successively spreading for cooling is 2-6 minutes cooling respectively in 8-10 degrees Celsius, 0-4 degrees Celsius of environment for the duck intestines that step 9 is obtained,
4 degrees Celsius or less are down to central temperature；
11, the antibacterial processing of controlled atmospheric packing
The mixed gas for adding 35% carbon dioxide using 65% nitrogen, by two-stage drying device by the humid control of gas 12%
Below；The duck intestines product that step 10 is obtained carries out weighing packing by packing instructions, is then placed in gas-control packing device, with mixing
Gas is filled, after packaging to obtain the final product.
2. the method that multistep bacteria reducing bacteriostatic method as described in claim 1 prepares crisp Cold spiced duck intestines, which is characterized in that the compounding is mixed
It is as follows to close object processing method：
One, 4 parts of functional Monascus powder, 6 parts of Noni extract, 19 parts of kaempferia galamga extract are successively separately added into 26 parts of water,
It stirs while being added to being completely dissolved, obtains mixture No.1；The stirring is manually to stir or stirred using blender,
Mixing speed is lower than 200 turns per minute；
Two, by 41 parts of FSCY86 converted starch, 14 parts of maltodextrin, 7 parts of green plum organic acids extract and said mixture No.1
Mixing, stirs evenly to obtain mixture two；The stirring is artificial stirring or stirs using blender that mixing speed is lower than every
200 turns of minute；
Three, by No. two addition twin (double) screw extruders of mixture, setting squeezes 60-65 degrees Celsius of proparea temperature, rear zone temperature 85-
100 degrees Celsius, the semi-finished product squeezed out by heated-air drying dry, be dried to moisture content be 10% after be crushed to 40 mesh with
Down to obtain the final product.
3. the method that multistep bacteria reducing bacteriostatic method as claimed in claim 1 or 2 prepares crisp Cold spiced duck intestines, which is characterized in that the promise
Beautiful berry extract is prepared using following methods：
One, it chooses fresh Noni fruit to clean up, is cooled to dry tack free under natural wind, it is desirable that surface is residual without water droplet
It stays, Noni fruit does not have apparent loss of moist；
Two, the Noni fruit of dry tack free is beaten in beater, 10 mesh screens is used when beater is beaten, the promise after taking mashing
Beautiful pulp body is spare, and the material of beater waste residue outlet is discarded；
Three, by Noni fruit slurry and salt spare in step 2 according to 100:It is stirred and evenly mixed after 1 mass ratio mixing, until salt
It is completely dissolved, then mixture is put into 25-30 degrees Celsius of incubator and keeps the temperature 24 hours；
Four, the mixture after keeping the temperature in step 3 is dried with baking oven, is crushed until moisture content is put into pulverizer after being 6-8%,
40 mesh screens are used when pulverizer crushes, up to Noni extract after crushing.
4. the method that multistep bacteria reducing bacteriostatic method as described in claim 1 prepares crisp Cold spiced duck intestines, which is characterized in that the green plum has
Machine acid extract is marinated green plum, is 25- by stoning → crushing → juicing → concentration → drying → acidity obtained of dusting
30% powdered substance.
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