CN109953243A - A kind of processing method of dried ginger slice and the production method of chicken powder - Google Patents
A kind of processing method of dried ginger slice and the production method of chicken powder Download PDFInfo
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- CN109953243A CN109953243A CN201711439851.6A CN201711439851A CN109953243A CN 109953243 A CN109953243 A CN 109953243A CN 201711439851 A CN201711439851 A CN 201711439851A CN 109953243 A CN109953243 A CN 109953243A
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- 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
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
Abstract
The invention discloses a kind of processing method of dried ginger slice, include the following steps: S41, pretreatment: sieving processing being carried out to dried ginger slice, removes the impurity such as soil, the clast on the dried ginger slice surface, treated that the dried ginger slice rinses to sieving with clear water；S42, saline solution impregnate: the dried ginger slice after cleaning being impregnated with saline solution, keeps the dried ginger slice surface portion microorganism dehydration dead；S43, moist heat sterilization: the method for the rhizoma zingiberis piece collection moist heat sterilization after immersion is carried out disinfection；S44, microwave drying sterilization: sterilization treatment is dried by microwave dryer in the dried ginger slice after moist heat sterilization.The present invention effectively kills the microorganism in dried ginger slice, and method is simple to operation.Content of microorganisms is low after processing of the invention, then in chicken powder obtained for dried ginger slice, without sterilizing to chicken powder, will not influence the flavor of chicken powder, while reducing the food safety quality risk of chicken powder.
Description
Technical field
The invention belongs to the process fields of dried ginger slice, and in particular to a kind of processing method of dried ginger slice and the producer of chicken powder
Method.
Background technique
Rhizoma zingiberis is the dry rhizome of zingiberaceous plant (ZingiberoffcinaleRosc).Winter excavation, removes fibrous root and mud
Sand, sun drying or low temperature drying take advantage of fresh slices sun drying or low temperature drying person and are known as " dried ginger slice "." Chinese Pharmacopoeia " 2010 editions is only to dry
The quality index such as ash content, moisture, water-soluble extractives content, 6-gingerol content, the volatile oil content of ginger require, not right
The microbiological indicator of rhizoma zingiberis makees related request, there are problems that the following aspects:
1, dried ginger slice is directly appended in chicken powder for a moment as raw material: dried ginger slice, and → 2.0 sieves beat powder → is added to chicken
In powder, without process for sterilizing, the microorganism level of dried ginger slice directly affects the control of microorganisms of chicken powder for centre；
2, national standard does not make related request to the microbiological indicator of dried ginger slice, and processor is not to the microorganism of dried ginger slice
Take relevant control measure；
3, the acquisition machining profile of current rhizoma zingiberis also in extremely original artificial collecting method or uses mechanization degree
Extremely low simple and mechanical operation is asked because its growing environment and pick and process process etc. are easy to appear the safe masses such as microorganism is exceeded
Inscribe risk.
In the prior art, lack the effective sterilizing processing method for dried ginger slice, lead to dried ginger slice and with dried ginger slice for original
Expect in chicken powder obtained, content of microorganisms is obviously exceeded, need to carry out finished product chicken powder sterilization processing, but to finished product chicken powder into
After row sterilization processing, the flavor of chicken powder, which will receive, to be significantly affected.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing methods of dried ginger slice, can carry out to dried ginger slice effective
Sterilizing.
In order to solve the above technical problems, technical solution provided by the invention are as follows:
A kind of processing method of dried ginger slice, include the following steps:
S41, pretreatment: carrying out sieving processing to dried ginger slice, removes the impurity such as soil, the clast on the dried ginger slice surface,
With clear water, to sieving, treated that the dried ginger slice rinses；
S42, saline solution impregnate: the dried ginger slice after cleaning being impregnated with saline solution, makes the dried ginger slice surface portion
Microorganism dehydration is dead；
S43, moist heat sterilization: the method for the rhizoma zingiberis piece collection moist heat sterilization after immersion is carried out disinfection；
S44, microwave drying sterilization: the dried ginger slice after moist heat sterilization is dried at sterilizing by microwave dryer
Reason.
Further, further include following steps:
S45, it is polished into powder: dried ginger slice described in step S4 is polished into powder.
Further, the specific steps of step S41 are as follows: with circular impact screen installation 2.0mm sieve to the dried ginger slice into
Row sieving processing, with clear water, to sieving, treated that the dried ginger slice rinses, rinsing time 5min-15min, clear water with it is described
The weight ratio of dried ginger slice is 1.5-2.5: 1.
Further, saline solution described in step S42 is saturated salt solution, soaking time 15min-30min.
Further, the specific steps of step S43 are as follows: use high pressure steam sterilization, 110 DEG C -130 DEG C at a temperature of go out
Bacterium 45min-55min.
Further, the frequency of microwave equipment used in microwave drying sterilization is 7Hz-15Hz in the step S44.
The technical problem to be solved in the present invention is to provide a kind of chicken powder production methods that will not influence chicken powder flavor.
A kind of production method of chicken powder, the processing method including dried ginger slice, the processing method of the dried ginger slice include as follows
Step:
S41, pretreatment: carrying out sieving processing to dried ginger slice, removes the impurity such as soil, the clast on the dried ginger slice surface,
With clear water, to sieving, treated that the dried ginger slice rinses；
S42, saline solution impregnate: the dried ginger slice after cleaning being impregnated with saline solution, loses the dried ginger slice surface microorganism
Water is dead；
S43, moist heat sterilization: the rhizoma zingiberis piece collection moist heat sterilization method after immersion is carried out disinfection；
S44, microwave drying sterilization: the dried ginger slice after moist heat sterilization is dried at sterilizing by microwave dryer
Reason；
S45, it is polished into powder: the dried ginger slice after dry sterilization is polished into powder.
Further, include the following steps:
S1, aniseed weigh: the aniseed includes salt, white granulated sugar, monosodium glutamate and dark reddish brown water, salt, white granulated sugar, monosodium glutamate and dark reddish brown water
It is weighed according to 9-11: 5-7: 1-3: 1-3 weight proportion；
S2, semi-finished product are prepared: semi-finished product described in step S2 being stirred evenly, semi-finished product are obtained；
S3, dry sterilization: sterilization treatment is dried in the semi-finished product after preparation；
S4, batching: the small powder includes dried ginger slice, chicken meal and edible essence fragrance, dried ginger slice, chicken meal, food
The weight proportion of the semi-finished product described in flavors and fragrances and step S2 is respectively 0.1-0.5: 100,3-7: 100,0.1-0.5:
100, it is weighed according to said ratio, dried ginger slice is handled according to the processing method of the dried ginger slice；
S5, finished product are prepared: small powder described in step S4 being added in the semi-finished product, stirs evenly, pulverizes and sieves；
S6, packaging.
Further, the weight proportion of semi-finished product described in the dried ginger slice, chicken meal, edible essence fragrance and step S2
Respectively 0.2-0.3: 100,4.5-5.5: 100,0.2-0.4: 100.
A kind of chicken powder, is made of aforementioned production method.
Beneficial effects of the present invention:
The present invention effectively kills the microorganism in dried ginger slice, and method is simple to operation.Dried ginger slice is by the present invention
Processing after, then in chicken powder obtained content of microorganisms is low, without sterilizing to chicken powder, will not influence the flavor of chicken powder, together
When reduce the food safety quality risk of chicken powder.
Specific embodiment
In order to which technical problems, technical solutions and advantages to be solved are more clearly understood, tie below
Embodiment is closed, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein is only used to solve
The present invention is released, is not intended to limit the present invention.
Embodiment 1
For a preferred embodiment of the invention, the processing method S4 of dried ginger slice includes S41, S42, S43, S44 and S45, with
Under above-mentioned each step is further discussed in detail respectively.
S41, pretreatment: sieving processing is carried out to dried ginger slice with circular impact screen installation 2.0mm sieve, removes dried ginger slice table
The impurity such as soil, the clast in face, with clear water, to sieving, treated that dried ginger slice rinses.Jacketed pan is selected to be stirred drift
It washes, rinsing time 10min, the weight ratio of clear water and dried ginger slice is 2: 1, removes the dust on dried ginger slice surface.
S42, saline solution impregnate: the dried ginger slice after cleaning being impregnated with saturated salt solution, is not had with saturated common salt water energy
It crosses dried ginger slice to be preferred, the weight ratio of saturated salt solution and dried ginger slice is 2: 1, and soaking time 30min makes dried ginger slice surface element
Divide microorganism dehydration dead.After the step process, a large amount of microorganism deads adhered on dried ginger slice, but still have part
Bacillus survival.
S43, moist heat sterilization: the method for the rhizoma zingiberis piece collection moist heat sterilization after immersion is carried out disinfection, to depositing in step S42
Microorganism living is further killed.Using high pressure steam sterilization, 121 DEG C at a temperature of sterilize 50min.
S44, microwave drying sterilization: being dried sterilization treatment by microwave dryer for the dried ginger slice after moist heat sterilization,
Dried ginger slice can carry out sterilization treatment again in the drying process of microwave equipment, and microwave equipment frequency is set as 12Hz.
S45, it is polished into powder: the dried ginger slice after dry sterilization is polished into powder with pulverizer.It is polished 1 time with 3.0mm sieve
Afterwards, then with the sieve of 1.0mm it polishes 1 time, it is spare.
Embodiment 2
The present embodiment is roughly the same with embodiment 1, the difference is that, in step S41 rinsing time be 5min, clear water with
The weight ratio of dried ginger slice is 1.5: 1；Soaking time is 15min in step S42；In step S43 130 DEG C at a temperature of sterilize
45min；Microwave equipment frequency is set as 7Hz in step S44.
Embodiment 3
The present embodiment is roughly the same with embodiment 1, the difference is that, rinsing time is 15min, clear water in step S41
Weight ratio with dried ginger slice is 2.5: 1；Soaking time is 20min in step S42；In step S43 110 DEG C at a temperature of go out
Bacterium 55min；Microwave equipment frequency is set as 15Hz in step S44.
Embodiment 4
The present embodiment is roughly the same with embodiment 1, the difference is that, rinsing time is 10min, clear water in step S41
Weight ratio with dried ginger slice is 2: 1；Soaking time is 25min in step S42；In step S43 130 DEG C at a temperature of sterilize
55min；Microwave equipment frequency is set as 10Hz in step S44.
Embodiment 5
A kind of production method of chicken powder, includes the following steps:
S1, aniseed weigh: aniseed includes salt, white granulated sugar, monosodium glutamate and dark reddish brown water, and salt, white granulated sugar, monosodium glutamate and dark reddish brown water are pressed
It is weighed according to 9: 6: 1: 2 weight proportion；
S2, semi-finished product are prepared: the aniseed in step S1 being added to the mixer, is stirred evenly, semi-finished product are obtained；
S3, dry sterilization: sterilization treatment is dried using microwave dryer in the semi-finished product after preparation；
S4, batching: small powder includes dried ginger slice, chicken meal and edible essence fragrance, dried ginger slice, chicken meal, edible perfume
The weight proportion of smart fragrance and semi-finished product described in step S2 is respectively 0.1: 100,5: 100,0.5: 100, according to said ratio
It is weighed, dried ginger slice is handled according to the processing method of dried ginger slice described in embodiment 1；
S5, finished product are prepared: small powder load weighted in step S4 being added in semi-finished product, stirs evenly, pulverizes and sieves；
S6, packaging.
The chicken powder of content of microorganisms qualification is finally obtained, and the flavor of chicken powder is not destroyed, nutritive value is high.
Embodiment 6
The present embodiment is roughly the same with embodiment 5, the difference is that, salt, white granulated sugar, monosodium glutamate and dark reddish brown water in step S1
Weight ratio be 11: 5: 2: 3；The weight of semi-finished product described in dried ginger slice, chicken meal, edible essence fragrance and step S2 in step S4
Amount proportion is respectively 0.5: 100,3: 100,0.1: 100, and dried ginger slice is according to the processing method pair of dried ginger slice as described in example 2
Dried ginger slice is handled.
Embodiment 7
The present embodiment is roughly the same with embodiment 5, the difference is that, salt, white granulated sugar, monosodium glutamate and dark reddish brown water in step S1
Weight ratio be 10: 7: 3: 1；The weight of semi-finished product described in dried ginger slice, chicken meal, edible essence fragrance and step S2 in step S4
Amount proportion is respectively 0.3: 100,7: 100,0.3: 100, and dried ginger slice is according to the processing method pair of dried ginger slice described in embodiment 3
Dried ginger slice is handled.
Embodiment 8
The present embodiment is roughly the same with embodiment 5, the difference is that, salt, white granulated sugar, monosodium glutamate and dark reddish brown water in step S1
Weight ratio be 10: 6: 2: 1；The weight of semi-finished product described in dried ginger slice, chicken meal, edible essence fragrance and step S2 in step S4
Amount proportion is respectively 0.5: 100,5: 100,0.1: 100, and dried ginger slice is according to the processing method pair of dried ginger slice as described in example 4
Dried ginger slice is handled.
Comparative example
The dried ginger slice of comparative example is not handled according to the method for embodiment 1-4, but is directly polished into powder with pulverizer,
Method and proportion production chicken powder, obtained chicken powder according still further to embodiment 5-8 carry out the inspection of coliform, total plate count respectively
It surveys, is averaged, is compared respectively with chicken powder made from embodiment 5-8.
The comparison of table 1 embodiment 5-8 and comparative example process results
As shown in Table 1, it is not dealt with compared to dried ginger slice in comparative example and directly beats chicken powder prepared by powder, in embodiment 5-8
Dried ginger slice after treatment obtained by coliform and total plate count are less in chicken powder, chicken powder can be met to content of microorganisms
It is required that chicken powder obtained is not required to using sterilization process, chicken powder flavor is not destroyed, and solves sterilization process in the prior art
The technical issues of destroying chicken powder flavor.
The above is only a preferred embodiment of the present invention, for those of ordinary skill in the art, according to the present invention
Thought, in specific embodiments and applications can be with many changes may be made, as long as these variations are without departing from structure of the invention
Think, all belongs to the scope of protection of the present invention.
Claims (10)
1. a kind of processing method of dried ginger slice, which comprises the steps of:
S41, pretreatment: carrying out sieving processing to dried ginger slice, removes the impurity such as soil, the clast on the dried ginger slice surface, with clear
Treated that the dried ginger slice rinses to sieving for water；
S42, saline solution impregnate: the dried ginger slice after cleaning being impregnated with saline solution, makes the micro- life of dried ginger slice surface portion
Object dehydration is dead；
S43, moist heat sterilization: the method for the rhizoma zingiberis piece collection moist heat sterilization after immersion is carried out disinfection；
S44, microwave drying sterilization: sterilization treatment is dried by microwave dryer in the dried ginger slice after moist heat sterilization.
2. the processing method of dried ginger slice according to claim 1, which is characterized in that further include following steps:
S45, it is polished into powder: dried ginger slice described in step S4 is polished into powder.
3. the processing method of dried ginger slice according to claim 1 or 2, which is characterized in that the specific steps of step S41 are as follows:
Sieving processing is carried out to the dried ginger slice with circular impact screen installation 2.0mm sieve, that treated is described dry to sieving with clear water
The weight ratio of ginger splices rinsing, rinsing time 5min-15min, clear water and the dried ginger slice is 1.5-2.5: 1.
4. the processing method of dried ginger slice according to claim 1, which is characterized in that saline solution described in step S42 is full
And saline solution, soaking time 15min-30min.
5. the processing method of dried ginger slice according to claim 1, which is characterized in that the specific steps of step S43 are as follows: use
High pressure steam sterilization, 110 DEG C -130 DEG C at a temperature of sterilize 45min-55min.
6. the processing method of dried ginger slice according to claim 1, which is characterized in that microwave drying is gone out in the step S44
The frequency of microwave equipment used in bacterium is 7Hz-15Hz.
7. a kind of production method of chicken powder, which is characterized in that the place including dried ginger slice as claimed in any one of claims 1 to 6
Reason method.
8. the production method of chicken powder according to claim 7, which comprises the steps of:
S1, aniseed weigh: the aniseed includes salt, white granulated sugar, monosodium glutamate and dark reddish brown water, salt, white granulated sugar, monosodium glutamate and dark reddish brown water according to
9-11: 5-7: 1-3: 1-3 weight proportion is weighed；
S2, semi-finished product are prepared: semi-finished product described in step S2 being stirred evenly, semi-finished product are obtained；
S3, dry sterilization: sterilization treatment is dried in the semi-finished product after preparation；
S4, batching: the small powder includes dried ginger slice, chicken meal and edible essence fragrance, dried ginger slice, chicken meal, edible perfume
The weight proportion of smart fragrance and semi-finished product described in step S2 is respectively 0.1-0.5: 100,3-7: 100,0.1-0.5: 100, is pressed
It is weighed according to said ratio, dried ginger slice is handled according to the processing method of dried ginger slice described in claim 7；
S5, finished product are prepared: small powder described in step S4 being added in the semi-finished product, stirs evenly, pulverizes and sieves；
S6, packaging.
9. the production method of chicken powder according to claim 8, which is characterized in that the dried ginger slice, chicken meal, edible essence
The weight proportion of fragrance and semi-finished product described in step S2 is respectively 0.2-0.3: 100,4.5-5.5: 100,0.2-0.4: 100.
10. a kind of chicken powder, which is characterized in that use and be made the method for claim 7.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823835A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Preparation method of chicken powder seasoning |
| CN104286755A (en) * | 2014-11-04 | 2015-01-21 | 吉林大学 | Method for preparing dewatered ginger slices |
-
2017
- 2017-12-25 CN CN201711439851.6A patent/CN109953243A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823835A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Preparation method of chicken powder seasoning |
| CN104286755A (en) * | 2014-11-04 | 2015-01-21 | 吉林大学 | Method for preparing dewatered ginger slices |
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Application publication date: 20190702 |