CN109258780A - A method of extending the fresh duck shelf-life - Google Patents
A method of extending the fresh duck shelf-life Download PDFInfo
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- CN109258780A CN109258780A CN201811253675.1A CN201811253675A CN109258780A CN 109258780 A CN109258780 A CN 109258780A CN 201811253675 A CN201811253675 A CN 201811253675A CN 109258780 A CN109258780 A CN 109258780A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 28
- 239000005457 ice water Substances 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 9
- 230000002335 preservative effect Effects 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- 229920001661 Chitosan Polymers 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 4
- 238000005868 electrolysis reaction Methods 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000006000 Garlic extract Substances 0.000 claims description 2
- 235000020706 garlic extract Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 2
- 239000000463 material Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- -1 raw element Substances 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 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
- A23B4/14—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of method for extending the fresh duck shelf-life, by raw material preparation, ice water is marinated, preservative film package, these steps of atmosphere protection are realized.Using method of the invention, the preservation of freezing mode can be substituted, long shelf-life effectively maintained the intrinsic flavor of duck up to 30 days or more.
Description
Technical field
The present invention relates to a kind of methods for extending the fresh duck shelf-life, belong to food processing technology field.
Background technique
Duck is full of nutrition, and not only protein content is high, unsaturated fatty acid content is high, is easy digestion, but also contains dimension
The minerals such as raw element, calcium, have prevention effect to cardiovascular and cerebrovascular disease, athlete's foot, neuritis etc., moreover it is possible to anti-aging.
In the prior art, due to raw material (fresh duck) supply from processing adhere to separately it is different or with lots processed amount it is limited
And multiple batches of lower raw material supply not in time the problem of, generally require and carry out preservation after being freezed raw material.Freezing is realized
The effect guaranteed the quality, but the raw material of chilled preservation is easy to lose the flavor of raw material itself in post-production, influences final
The flavor of the product processed, mouthfeel.
Summary of the invention
In view of the deficiency of the prior art, extend fresh duck shelf-life the object of the present invention is to provide a kind of
Method extends the shelf life on the basis of retaining the flavor of script duck.
To achieve the above object, the technical solution adopted by the present invention is that: a method of extending the fresh duck shelf-life, lead to
Following steps are crossed to realize:
(1) raw material preparation: after the duck now killed is divided into strip immediately, bloodstain first is washed with sterile pure water, then
The subacidity electrolysis water for being 6-7 with pH is rinsed 1-3min and is cleaned, and drains；
(2) ice water is marinated: will be added in -1.5 ~ 0 DEG C of cure by the raw material of step (1) processing, and pickle after mixing evenly
0.8-1.5h, wherein cure be mainly the chitosan of 0.03-0.05g/100ml by lactic acid bacteria, mass concentration, it is sodium alginate, big
Garlic extract, glutinous rice liquor, sterile ice water mix, and air-dry surface liquid after the completion of pickling；
(3) preservative film wraps up: will be wrapped by the raw material of step (2) processing with preservative film；
(4) it atmosphere protection: is refrigerated being put into the environment of -3 ~ -1 DEG C by the raw material of step (3) processing, and in the process of refrigeration
In the oxygen that volume fraction is 60%-80% inert nitrogen gas, volume fraction is 20%-40% is filled with into environment.
Preferably, in above-mentioned steps (3) each raw material of cure parts by weight are as follows: 5-10 parts of lactic acid bacteria, mass concentration 0.03-
25-35 parts of 30-40 parts of 15-25 parts of 20-30 parts of chitosan, sodium alginate, garlic P.E, the glutinous rice liquor of 0.05g/100ml, nothing
100-300 parts of the ice water of bacterium.
Preferably, the raw material of cure further includes 20-30 parts of citric acid in above-mentioned steps (3).
Compared with prior art, the beneficial effect that the present invention has is:
Using method of the invention, the preservation of freezing mode can be substituted, long shelf-life is maintained up to 30 days or more, and effectively
The intrinsic flavor of duck.
Specific embodiment
Presently in connection with specific embodiment, next the invention will be further elaborated.
Embodiment one
The method for extending the fresh duck shelf-life, is realized by following steps:
(1) raw material preparation: after the duck now killed is divided into strip immediately, bloodstain first is washed with sterile pure water, then
The subacidity electrolysis water for being 6-7 with pH is rinsed 3min and is cleaned, and drains；
(2) ice water is marinated: it will be added in -1.5 DEG C of cure by the raw material of step (1) processing, and pickle 0.8h after mixing evenly,
Wherein cure is mainly mixed by the raw material of following parts by weight: 5 parts of lactic acid bacteria, mass concentration are 0.03-0.05g/100ml's
30 parts of chitosan, 15 parts of sodium alginate, 40 parts of garlic P.E, 25 parts of glutinous rice liquor, sterile 100 parts of ice water, after the completion of pickling
Air-dry surface liquid；Wherein glutinous rice liquor is the liquid by glutinous rice after being routinely fermented into sweet wine without blending；
(3) preservative film wraps up: will be wrapped by the raw material of step (2) processing with preservative film；
(4) it atmosphere protection: is refrigerated being put into the environment of -3 ~ -1 DEG C by the raw material of step (3) processing, and in the process of refrigeration
In the oxygen that volume fraction is 80% inert nitrogen gas, volume fraction is 20% is filled with into environment.
Embodiment two
The method for extending the fresh duck shelf-life, is realized by following steps:
(1) raw material preparation: after the duck now killed is divided into strip immediately, bloodstain first is washed with sterile pure water, then
The subacidity electrolysis water for being 6-7 with pH is rinsed 1min and is cleaned, and drains；
(2) ice water is marinated: will be added in -1.5 ~ 0 DEG C of cure by the raw material of step (1) processing, and pickle after mixing evenly
1.5h, wherein cure is mainly mixed by the raw material of following parts by weight: 10 parts of lactic acid bacteria, mass concentration 0.03-0.05g/
30 parts of 35 parts of 40 parts of 25 parts of 20 parts of chitosan, sodium alginate, garlic P.E, glutinous rice liquor, citric acid, the sterile ice of 100ml
300 parts of water, surface liquid is air-dried after the completion of pickling；
(3) preservative film wraps up: will be wrapped by the raw material of step (2) processing with preservative film；
(4) it atmosphere protection: is refrigerated being put into the environment of -3 ~ -1 DEG C by the raw material of step (3) processing, and in the process of refrigeration
In the oxygen that volume fraction is 60% inert nitrogen gas, volume fraction is 40% is filled with into environment.
Claims (3)
1. a kind of method for extending the fresh duck shelf-life, which is characterized in that realized by following steps:
(1) raw material preparation: after the duck now killed is divided into strip immediately, bloodstain first is washed with sterile pure water, then
The subacidity electrolysis water for being 6-7 with pH is rinsed 1-3min and is cleaned, and drains；
(2) ice water is marinated: will be added in -1.5 ~ 0 DEG C of cure by the raw material of step (1) processing, and pickle after mixing evenly
0.8-1.5h, wherein cure be mainly the chitosan of 0.03-0.05g/100ml by lactic acid bacteria, mass concentration, it is sodium alginate, big
Garlic extract, glutinous rice liquor, sterile ice water mix, and air-dry surface liquid after the completion of pickling；
(3) preservative film wraps up: will be wrapped by the raw material of step (2) processing with preservative film；
(4) it atmosphere protection: is refrigerated being put into the environment of -3 ~ -1 DEG C by the raw material of step (3) processing, and in the process of refrigeration
In the oxygen that volume fraction is 60%-80% inert nitrogen gas, volume fraction is 20%-40% is filled with into environment.
2. the method according to claim 1 for extending the fresh duck shelf-life, which is characterized in that above-mentioned steps salt down in (3)
Expect the parts by weight of each raw material are as follows: 5-10 parts of lactic acid bacteria, 20-30 parts of the chitosan that mass concentration is 0.03-0.05g/100ml, sea
15-25 parts of mosanom, 30-40 parts of garlic P.E, 25-35 parts of glutinous rice liquor, sterile 100-300 parts of ice water.
3. the method according to claim 2 for extending the fresh duck shelf-life, which is characterized in that above-mentioned steps salt down in (3)
The raw material of material further includes 20-30 parts of citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811253675.1A CN109258780A (en) | 2018-10-26 | 2018-10-26 | A method of extending the fresh duck shelf-life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811253675.1A CN109258780A (en) | 2018-10-26 | 2018-10-26 | A method of extending the fresh duck shelf-life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109258780A true CN109258780A (en) | 2019-01-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811253675.1A Pending CN109258780A (en) | 2018-10-26 | 2018-10-26 | A method of extending the fresh duck shelf-life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109258780A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060019016A1 (en) * | 2004-07-23 | 2006-01-26 | Palga International | Composition for preparing a food product that is at least partially gelled |
| EP2177111A1 (en) * | 2007-07-02 | 2010-04-21 | San-Ei Gen F.F.I., INC. | Processed food composition containing dextrin |
| CN101933531A (en) * | 2010-07-23 | 2011-01-05 | 重庆市畜牧科学院 | Method for refreshing spiced goose |
| CN102578209A (en) * | 2012-01-19 | 2012-07-18 | 仲恺农业工程学院 | Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same |
| CN103004949A (en) * | 2012-12-28 | 2013-04-03 | 中国肉类食品综合研究中心 | Fresh-keeping agent of smoke meat and fresh-keeping method |
| CN106261874A (en) * | 2016-08-15 | 2017-01-04 | 天津滨海新区鸿博鸿食品有限公司 | A kind of stewed duck with bean sauce manufacture method |
| CN106719366A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of cultural method of duck |
| CN106942342A (en) * | 2017-01-17 | 2017-07-14 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
| CN107439896A (en) * | 2017-08-23 | 2017-12-08 | 无为黄老头风味食品有限公司 | One kind fat-reducing skin care thick chilli sauce and preparation method thereof |
| CN108522637A (en) * | 2018-05-15 | 2018-09-14 | 湖州展旺食品科技有限公司 | A kind of antistaling process of chilled duck |
-
2018
- 2018-10-26 CN CN201811253675.1A patent/CN109258780A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060019016A1 (en) * | 2004-07-23 | 2006-01-26 | Palga International | Composition for preparing a food product that is at least partially gelled |
| EP2177111A1 (en) * | 2007-07-02 | 2010-04-21 | San-Ei Gen F.F.I., INC. | Processed food composition containing dextrin |
| CN101933531A (en) * | 2010-07-23 | 2011-01-05 | 重庆市畜牧科学院 | Method for refreshing spiced goose |
| CN102578209A (en) * | 2012-01-19 | 2012-07-18 | 仲恺农业工程学院 | Compound fresh-keeping liquid for chilled duck meat as well as preparation and application of same |
| CN103004949A (en) * | 2012-12-28 | 2013-04-03 | 中国肉类食品综合研究中心 | Fresh-keeping agent of smoke meat and fresh-keeping method |
| CN106261874A (en) * | 2016-08-15 | 2017-01-04 | 天津滨海新区鸿博鸿食品有限公司 | A kind of stewed duck with bean sauce manufacture method |
| CN106719366A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of cultural method of duck |
| CN106942342A (en) * | 2017-01-17 | 2017-07-14 | 广西神龙王农牧食品集团有限公司 | A kind of preservation method of Luchuan pork |
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| CN108522637A (en) * | 2018-05-15 | 2018-09-14 | 湖州展旺食品科技有限公司 | A kind of antistaling process of chilled duck |
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Application publication date: 20190125 |