CN109329373A - A kind of preservation method of pickle cured meat product - Google Patents
A kind of preservation method of pickle cured meat product Download PDFInfo
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- CN109329373A CN109329373A CN201811544484.0A CN201811544484A CN109329373A CN 109329373 A CN109329373 A CN 109329373A CN 201811544484 A CN201811544484 A CN 201811544484A CN 109329373 A CN109329373 A CN 109329373A
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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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of bacon snack food, it passes through bacon is soaking, it cuts and mixes, water-removing, cross oil, spice, packing, it is long that a kind of holding time is made in sterilization steps processing, fresh-keeping degree is high, the bacon snack food of instant bagged, its unique flavor, it is cured aromatic strongly fragrant, it is tasty and refreshing oiliness, it lefts a lingering fragrance in one's mouth, it is mellow delicious, cured Flavor with bacon, eating method is simple and convenient, it has complied with people from modern metropolitan cities and has pursued high-quality on diet, unique consumption demand, the rhythm of life and life requirement that people increasingly accelerate are catered to, it is a kind of bacon snack food to show unique characteristics, great market potential.
Description
Technical field
The present invention relates to a kind of store methods of food, the specifically preservation method of pickle cured meat product.
Background technique
Pickle cured meat product is mostly to sell nearby, is mainly influenced by shelf life of products and seasonal variations.In high temperature height
Wet season, product are likely to occur the qualitative changes phenomenon such as mildew, rancid, swollen bag during selling storage.Therefore product is prevented
Rotten fresh-keeping, the further shelf-life for extending product proposes requirement that is higher, updating.The packaging product of pickle cured meat product is all at present
It is packed using compound membrane bag is vacuumized.Such packaged form effectively extends the shelf-life of product, inhibits to a certain extent
The oxidation stain of the growth and breeding and meat of aerobic microorganism and rancid.But vacuum packaging is conducive to the growth of anaerobic bacteria.When
There is this bacteroids in meat products, and when salinity is lower than 8%, it will be easy to breeding, and generate and have to human body
Harmful toxin.Experiments have shown that the vacuum-packed bacon based article that salts down can at temperature lower season and lossless Packing Sound
Storage more than half a year is never degenerated at normal temperature, but in the season of high temperature and humidity, and environment temperature locating for product is very suitable for micro-
The growth and breeding of biology, while pickle cured meat product is easy to contaminating microorganisms in the process of production and processing.In addition, product is transporting
With, also by a degree of extruding and collision, certain packaging bags will cause abrasion in sales process, along with some packaging
The fine and close barrier property of bag itself is inadequate, and the vacuum state of these products just will receive destruction, gradually presentation " scattered vacuum " state, and one
There is " scattered vacuum " in denier, will accelerate the mildew of product and rancid.Once going bad, principal phenomena is mildew, surface hair
It is viscous.The protein content of this kind of product is high, and mould has the ability of very strong decomposing protein, therefore pickle cured meat product is easily mould
It is acted on.
In addition in the processing and storage process of meat products, fat is under the action of outer derived bacterium or endogenous lipase, water
Solution is free fatty acid and glycerol, increases product acid value；Also, wherein free fatty acid, which is easily oxidized, generates short chain object
Matter, such as aldehyde, ketone have the substance of special smell and bitter taste.Modern medicine study shows that these fat oxidation products can
It is the main inducing of human senility and cardiovascular disease to induce a variety of chronic diseases of body.
Therefore, in order to guarantee that meat products color in storage does not have greatly changed, extend the guarantor of product
Deposit the phase, effective anti-corrosive fresh-keeping need to be carried out to the bacon product that salts down, enable product mildew, rancid and oxidation the problems such as it is effective
It solves and preferably controls, so that there have quality stability and safety of the product when storing summer and autumn and longer-term to be larger
The guarantee of degree.
Super-pressure (Ultra Pressure Processing, UPP), can also claim liquid high static pressure (Hydrostatic
High Pressure, HHP) food processing, refer to and flexible package or food in bulk are put into sealing, high-intensitive application pressure
In force container, using water and mineral oil as the medium of transmitting pressure, apply high static pressure (the generally pressure of 100MPa or more), and
The physicochemical characteristic and chemical reaction velocity that can change food after a certain period of time are maintained, active the one of sterilization and change enzyme is reached
Kind processing method.
Researcher Jaenicke and Morild has investigated super-pressure early in 1981 to the mechanism of action of enzymatic activity,
Show that super-pressure is to influence the catalytic activity of its enzyme by influencing the three-stage structure of zymoprotein.Due to the three-level knot of protein
Structure is that the basis to form enzyme active center makes the amino acid group of enzyme active center when super-pressure effect causes three-stage structure to collapse
At changing or loss of activity center, to change the catalytic activity of its enzyme.And on the activity of enzyme starts at low pressures
Rising then is considered as that pressure produces the cohesion of enzyme active center.Enzyme and matrix in complete tissue are often isolated, and
Lower pressure can destroy this isolation instead, and enzyme is made to contact with each other with matrix, to accelerate enzymatic reaction active.
High pressure will directly influence the vigor of microorganism and its enzyme system.Cell membrane is separated by intracellular organic matter with ambient enviroment
From playing the transmission and respiration for controlling inside and outside substance.Extremely can thoroughly if cell membrane is, cell just faces death.Carefully
The main component of after birth is phosphatide and protein.Under high pressure effect, the volume of the double-layer structure of cell membrane is with phospholipid molecule
The contraction of cross section shows as the variation of permeability of cell membrane.In ribosome, the outflow of potassium and sodium is in pressure rise
Linear decline.It is suppressed that the deterioration of cell membrane function caused by pressure will lead to amino acid intake.In addition, cell wall assigns microorganism
Cell is with rigidity and shape, and high pressure energy makes the cell wall compared with maxicell that mechanical breaking occur because being more than the limiting range of stress, to make
Cell is loosened.This effect is main influence factor for fungi microbe.In general, eukaryotic microorganisms are more micro- than protokaryon
Biology is more sensitive to pressure.Experiment shows that bacterium, mould, yeast can be killed under 300MPa pressure；Inactive enzyme needs
The pressure of the pressure of 400MPa or more, 600MPa or more can make the bacterial death with gemma.
Researcher has begun to the treatment research of super-pressure meat early in 1899, and Hite used HIGH PRESSURE TREATMENT not at that time
Same meat, discovery HIGH PRESSURE TREATMENT can extend the preservation term of meat.1991, Shigehisa etc. had studied ultra high pressure treatment to pig
The function and effect of microorganism in muddy flesh, it was demonstrated that super-pressure has bactericidal effect to the microorganism in pork mud.1992, Hayashi
Equal researchs think that HIGH PRESSURE TREATMENT can also kill helminth and worm's ovum in muscle, change the quality of meat, improve the tenderness of meat.
Super-high-pressure Food-processing Technology technology is widely used in the processing of fruit, beverage, dairy products and meat at present, and
And super high pressure food can retain more nutritional ingredients compared with heat treatment method, reduce the damage of heat sensitivity food ingredients
It loses, does not generate boiling taste brought by thermal sterilization, thus can be better maintained the original character of food and flavor.
Summary of the invention
The object of the present invention is to provide a kind of novel fresh-keeping method of pickle cured meat product, which, which can greatly prolong, salts down
The freshness date of cured meat product.
The purpose of the present invention is by taking following technical scheme to be achieved: a kind of preservation method of pickle cured meat product, packet
Include following steps:
(1) pickle cured meat product is vacuum-packed:
(2) pickle cured meat product after vacuum packaging is put into the liquid pressure medium in ultrahigh pressure vessel；
(3) pickle cured meat product is pressurized to 50MPa~1000MPa simultaneously pressure release after pressure maintaining 1 second~30 minutes.
For fresh-keeping effect and the shelf-life for further increasing pickle cured meat product, the present invention repeats after step (3)
Step (3) 1~2 times.
The initial temperature of pickle cured meat product of the present invention is 20 DEG C~69 DEG C.
The present invention has the advantages that
1, the super-pressure processing that the present invention uses is cold processing technique, is not had to small-molecule substances such as vitamin, pigment, flavor components
Have an impact.Therefore, it will not bring flavor to be deteriorated to food and destroy the problems such as more serious with nutritional ingredient, can keep well
The original flavor of food and nutrition.Moreover, its consuming little energy, there are no pollution to the environment.
2, the present invention is handled 1~3 time under conditions of pickle cured meat product to be placed on to super-pressure, it is at 20 DEG C~69 DEG C
It carries out, the mildew of meat products and rancid by microorganisms most in meat products and endogenous fatty enzyme-deactivating, can be effectively prevented,
Its freshness date, which can extend to, to be stored at room temperature 1 year.
3, the present invention is due to using ultra high pressure treatment, so that pickle cured meat product texture is improved, elasticity, chewability have
Changed, brings new taste and flavor for traditional salted and cured meat products.
4, the present invention has the characteristics that operation is easy, sterilization effect is good, energy consumption is low, is that the high-quality and efficient technology of one kind is arranged
It applies, can be applied in the various bacon based articles that salt down, such as sausage, bacon, dried duck, Dry-cured beef.
Specific embodiment
A part of specific embodiment is set forth below, and the present invention will be described, it is necessary to which indicated herein is real in detail below
It applies example and is served only for that the invention will be further described, do not represent limiting the scope of the invention.Other people are according to the present invention
The some nonessential modifications and adjustment made still fall within protection scope of the present invention.
Embodiment 1
The fresh-keeping preparation method thereof of Guangdong style sausage:
Raw material proportioning are as follows: sodium nitrite 20mg/kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose,
4% bent wine.Lean meat is rubbed, with 60 DEG C after hot water wash one time, mixes meat particle, addition by being formulated modulation above after fat meat pelletizing
Seasoning, all mixing is mixed thoroughly.With bowel lavage after clear water soaking casing, pricker exhaust, segmentation jag are cleaned up with warm water, are hung
Upper bamboo pole enters drying chamber baking, 50-55 DEG C of temperature, u-turn up and down is needed when baking, bakes that taking-ups in three days is cooling to cut intestines, weighing, vacuum
Packaging.
Sausage after vacuum packaging is put into the liquid pressure medium in ultrahigh pressure vessel；At room temperature, by sausage
Once it is pressurized to 300MPa and pressure release after pressure maintaining 30 minutes；At room temperature, sausage is pressurized to 400MPa and pressure maintaining 20 for the second time
Pressure release after minute；At room temperature, sausage third time is pressurized to 700MPa simultaneously pressure release after pressure maintaining 15 minutes.
Appearance, structural state, smell, mouthfeel evaluation are carried out to finished product, sense index is recorded at normal temperature, as a result
It is listed in table 1.
The total number of bacteria (by the measurement of method as defined in GB/T 4789.2) of product is measured at 37 DEG C,
The acid value (method measurement as defined in pressing 14.3 in GB/T5009.44) of product is measured at 37 DEG C,
Comparative example 1
Guangdong style sausage traditional diamond-making technique:
Raw material proportioning are as follows: sodium nitrite 20mg/kg, 30% fat meat, 70% lean meat, 20% water, 3.5% salt, 13% sucrose,
4% bent wine.Lean meat is rubbed, with 60 DEG C after hot water wash one time, mixes meat particle, addition by being formulated modulation above after fat meat pelletizing
Seasoning, all mixing is mixed thoroughly.With bowel lavage after clear water soaking casing, pricker exhaust, segmentation jag are cleaned up with warm water, are hung
Upper bamboo pole enters drying chamber baking, 50-55 DEG C of temperature, u-turn up and down is needed when baking, bakes that taking-ups in three days is cooling to cut intestines, weighing, vacuum
Packaging.
By described in embodiment 1, each sense index of finished product is recorded.
By described in embodiment 1, finished product total number of bacteria is measured.
By described in embodiment 1, finished product acid value is measured.
The sense organ variation of sausage during storage
Embodiment 2
The fresh-keeping preparation method thereof of Cantonese cured meat:
Raw meat thaws --- > seasoning, marinated 4.5h --- > remove remaining seasoning --- > dry water --- > add soy sauce ---
> wire rope handling --- > baking 48h --- > cooling --- > vacuum packaging
Bacon after vacuum packaging is put into the liquid pressure medium in ultrahigh pressure vessel；At 40 DEG C of temperature, by bacon
Once it is pressurized to 300MPa and pressure release after pressure maintaining 30 minutes；At 40 DEG C of temperature, bacon is pressurized to 400MPa for the second time and is protected
Press pressure release after twenty minutes；At 40 DEG C of temperature, bacon third time is pressurized to 700MPa simultaneously pressure release after pressure maintaining 15 minutes.
Appearance, structural state, smell, mouthfeel evaluation are carried out to finished product, sense index is recorded at normal temperature, as a result
It is listed in table 2.
The total number of bacteria (by the measurement of method as defined in GB/T 4789.2) of product is measured at 37 DEG C,.
The acid value (method measurement as defined in pressing 14.3 in GB/T5009.44) of product is measured at 37 DEG C,.
Comparative example 2
Cantonese cured meat traditional diamond-making technique:
Raw meat thaws --- > seasoning, marinated 4.5h --- > remove remaining seasoning --- > dry water --- > add soy sauce ---
> wire rope handling --- > baking 48h --- > cooling --- > vacuum packaging
By described in embodiment 2, each sense index of finished product is recorded.
By described in embodiment 2, finished product total number of bacteria is measured.
By described in embodiment 2, finished product acid value is measured.
Claims (3)
1. a kind of preservation method of pickle cured meat product, it is characterised in that the following steps are included: (1) is by pickle cured meat product vacuum packet
Dress: the pickle cured meat product after vacuum packaging is put into the liquid pressure medium in ultrahigh pressure vessel by (2)；(3) will salt down bacon
Product is pressurized to 50MPa~1000MPa and pressure release after pressure maintaining 1 second~30 minutes.
2. the preservation method of pickle cured meat product according to claim 1, it is characterised in that repeat to walk after step (3)
Suddenly (3) 1~2 times.
3. the preservation method of pickle cured meat product according to claim 2, it is characterised in that the pickle cured meat product it is initial
Temperature is 20 DEG C~69 DEG C.
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| CN201811544484.0A CN109329373A (en) | 2018-12-17 | 2018-12-17 | A kind of preservation method of pickle cured meat product |
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| CN201811544484.0A CN109329373A (en) | 2018-12-17 | 2018-12-17 | A kind of preservation method of pickle cured meat product |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521955A (en) * | 2019-09-21 | 2019-12-03 | 成都老城南食品有限公司 | A kind of pickle cured meat product preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521955A (en) * | 2019-09-21 | 2019-12-03 | 成都老城南食品有限公司 | A kind of pickle cured meat product preparation method |
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