CN109964995A - 一种冷鲜鹅的综合保鲜方法 - Google Patents
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Abstract
一种冷鲜鹅的综合保鲜方法,涉及食品加工工业与食品加工技术领域,检疫后活鹅放血、消毒冲洗、烫毛、褪毛、清洗、净膛、预冷消毒、保鲜处理、风冷冷却、抗氧化处理、气调包装、辐照、低温冷藏;本发明采用的所述消毒冲洗目的是防止高温浸泡池微生物交叉感染;烫毛时,及时除去浸烫池内泡沫,可有效减少细菌聚集;预冷消毒时,采用安全、无毒的绿色消毒剂ClO2消毒液进行淋洗;保鲜处理后及时进行风冷冷却,是减少冷鲜鹅初始含菌数关键,采用本方法可使冷鲜鹅保质期在10天以上。
Description
技术领域
本发明涉及食品加工工业与食品加工技术领域,特别是畜禽肉制品的保鲜技术领域。
背景技术
鹅肉蛋白质的含量为22.3%,其中赖氨酸含量高于鸡肉的30%,其脂肪熔点低,消化率高,胆固醇含量低,易被人体消化吸收,鹅肉中钙、磷含量高于鸡鸭肉。脂肪含量仅为11%,主要的脂肪酸多为人体所需的不饱和脂肪酸,如油酸、亚油酸、棕榈酸。中医学认为,鹅肉补虚益气、养胃生津、通利五脏。截止2017年,我国禽肉产量占总肉类产量的22.9%。鹅肉由于其富含营养且具有保健作用,成为餐桌上的常用食用肉。
近年来,由于活杀鹅影响环境与禽流感的不断爆发,许多大城市已禁止市场活杀鹅,而冷鲜鹅又具有营养、口感、卫生方面的优势,热鲜鹅慢慢被冷鲜鹅取代成为鹅肉消费的主要趋势。目前冷鲜鹅由于初始含菌数较高,冷藏所采用的温度0℃~4℃并不能抑制微生物的生长繁殖及其它有关变化的发生,出现保鲜期短,无法满足市场流通的要求。
气调包装技术是采用具有阻隔气体性能的包装材料包装食品,以被充填气体替代空气于包装内,防止食品在物理、化学、生物等方面发生品质下降或减缓品质下降速度,使食品达到延长保质期的目的一种保鲜技术。
辐照保质技术是一项新兴的绿色加工高新技术,属于原子能和平利用——民用非动力核技术应用范畴,与传统的食品保藏方法如加热、冷藏、烟熏、化学防腐剂处理等相比,具有灭菌彻底 、不升温、无残留、不破坏原包装及节约能源、可以在常温下贮存的显著优点,发展空间巨大。
发明内容
本发明目的是提出一种冷鲜鹅的综合保鲜方法,以使冷鲜鹅保质期在10天以上。
本发明包括以下顺序步骤:检疫后活鹅放血、消毒冲洗、烫毛、褪毛、清洗、净膛、预冷消毒、保鲜处理、风冷冷却、抗氧化处理、气调包装、辐照、低温冷藏;本发明的特点是:
所述消毒冲洗是将活鹅经放血后用ClO2浓度不低于80mg/L的消毒水冲洗除去羽毛和皮肤上的排泄物;
在所述烫毛过程中,及时除去浸烫池内泡沫;
所述预冷消毒是将冷鲜鹅用10℃以下ClO2消毒液淋洗5~10min;
所述保鲜处理是采用由乳酸链球菌素、壳聚糖、丁香提取物和水组成的复合保鲜溶液浸蘸冷鲜鹅;
所述风冷冷却时,在15min内将冷鲜鹅中心温度降至4℃,再经恒温1~10小时;
所述抗氧化处理是将冷鲜鹅浸泡于抗氧化复合液中浸泡5~10min,沥干,所述抗氧化复合液由茶多酚、维生素C、维生素E和水组成;
所述气调包装是以由CO2和N2组成的混合气体,在温度为0℃~9℃的条件下用复合聚乙烯袋包装;
所述辐照时,剂量为2.5 kGy~4.5kGy。
本发明采用的所述消毒冲洗目的是防止高温浸泡池微生物交叉感染;烫毛时,及时除去浸烫池内泡沫,可有效减少细菌聚集;预冷消毒时,采用安全、无毒的绿色消毒剂ClO2消毒液进行淋洗;保鲜处理后及时进行风冷冷却,是减少冷鲜鹅初始含菌数关健。
本发明的显著优点如下:
1、本发明对目前生产加工的冷鲜鹅科研试验数据分析,起始残存菌相主要由假单胞菌、热杀索丝菌、肠杆菌组成,冷鲜鹅在温度为0℃~4℃贮存条件下,酶的分解、微生物的繁殖、干耗、氧化等作用是影响保鲜期主要原因。
2、采用活鹅放血后含有ClO2的消毒水冲洗除去羽毛和皮肤上的排泄物可防止高温浸泡池微生物交叉感染;烫毛时,及时除去浸烫池内产生的大量泡沫可减少细菌聚集;净膛后及时对冷鲜鹅用10℃以下ClO2消毒液淋洗,用复合保鲜溶液、复合抗氧化溶液浸蘸处理,并及时进行风冷冷却,是减少冷鲜鹅初始含菌数的关健。
3、本发明针对性采取了除菌、保鲜、抗氧化相应措施,在净膛操作时,会导致胴体污染程度上升,冲洗、预冷过程对减菌有很好效果,但也可能导致假单胞菌等嗜冷菌的污染发生。试验筛选乳酸链球菌素、壳聚糖、丁香提取物复合保鲜溶液浸蘸处理,可进一步降低假单胞菌数、低温性菌、大肠杆菌、热杀索丝菌等。
4、本发明同时选用茶多酚、维生素C、和维生素E组成的抗氧化复合液与气调辐照处理来减少氧化、降低酶活性,并可具有广谱杀菌、抑菌作用,还可进一步有效控制包装前、包装中污染微生物。由于前期关键污染源的防控,减少冷鲜鹅初始含菌数,辐照所用剂量只有正常1/2左右,经济有效提高保鲜效果。
5、净膛后对冷鲜鹅选用ClO2取代氯制剂消毒液淋洗,可防过高浓度消毒剂长时间接触,氧离子对鹅肉风味产生的影响,同时还可大幅度降低屠宰厂用水量和能耗。
由于冷鲜鹅起始残存菌相主要由假单胞菌、热杀索丝菌、肠杆菌组成,通过针对性灭活选择保鲜溶液试验,确定选取有利降低假单胞菌、低温菌的柠檬酸与有利降低肠杆菌的乳酸链球菌素复合液,本发明所述复合保鲜溶液中,优选乳酸链球菌素占复合保鲜溶液总质量的0.03%~0.05%,壳聚糖占复合保鲜溶液总质量的0.36%~0.60%,丁香提取物占复合保鲜溶液总质量的3.6%~6%。
风冷冷却、抗氧化处理、气调包装等工艺条件均是在现有工艺基础上优化设计,达到方便、实用、经济的目的。本发明风冷冷却时,将冷鲜鹅置于具有风机的冷库中进行冷却,冷库的温度为-10℃~-15℃,相对湿度为92%~95%,风机风速为1.8~2.5米/秒,在15min内将冷鲜鹅中心温度降至4℃,再经恒温1~10小时。
所述抗氧化处理时,将冷鲜鹅浸泡于抗氧化复合液中浸泡5~10min,沥干后,在环境温度为0℃~9℃的条件下用复合聚乙烯袋包装;确定抗氧化复合液由茶多酚、维生素C和维生素E组成,是因茶多酚为茶叶提取物,不但具有抗氧化作用,还具广谱杀菌、抑菌作用,与维生素C和维生素E复配抗氧化作用效果更好。抗氧化复合液中,茶多酚占抗氧化复合液总质量的0.018%~0.03%,维生素C占抗氧化复合液总质量的0.012%~0.02%,维生素E占抗氧化复合液总质量的0.012%~0.02%,是对冷鲜鹅最佳抗氧化效果试验获得的数据。
气调包装时,混合气体比例为70% CO2和30%N2。
辐照时,辐照剂量为2.5 kGy~4.5kGy,同批产品箱不均匀度为1.2~1.4。由于采用多重灭活病原微生物防控措施,减少冷鲜鹅初始含菌数,结合保鲜目的试验,辐照所用剂量选择只有正常1/2左右,经济有效提高保鲜效果。
所述恒温贮藏的温度条件为0℃~4℃。防止酶的分解、微生物的繁殖、干耗、氧化等影响保鲜效果。
具体实施方式
冷鲜鹅的综合保鲜步骤有:检疫后活鹅放血、消毒冲洗、烫毛、褪毛、清洗、净膛、冷鲜鹅预冷消毒、保鲜处理、风冷冷却、抗氧化处理、气调包装、辐照、低温冷藏。
操作要点:
1、消毒冲洗是将活鹅经放血后用浓度不低于80mg/L ClO2消毒水冲洗除去羽毛和皮肤上的排泄物,防止高温浸泡池微生物交叉感染。
2、烫毛时,及时除去浸烫池内产生的大量泡沫,减少细菌聚集。
3、冷鲜鹅预冷消毒是将冷鲜鹅用10℃以下ClO2消毒液淋洗5min,批处理时,每30min更换一次新的消毒液。
4、保鲜处理是将冷鲜鹅在复合保鲜溶液浸蘸处理。
复合保鲜溶液由乳酸链球菌素、壳聚糖、丁香提取物和水组成,其中,乳酸链球菌素占复合保鲜溶液总质量的0.03%~0.05%,壳聚糖占复合保鲜溶液总质量的0.36%~0.60%,丁香提取物占复合保鲜溶液总质量的3.6%~6%。
其中,丁香提取物的主成分为丁香酚,有效成分的占比为10 wt.%。
5、风冷冷却是将冷鲜鹅置于具有风机的冷库中进行冷却,冷库的温度为-10℃~-15℃,相对湿度92%~95%(以防肉品风干),风机风速控制在2.0米/秒,在30min内将冷鲜鹅中心温度降至4℃,恒温1~10小时后进行抗氧化处理。
6、抗氧化处理是将冷鲜鹅浸泡于抗氧化复合液中浸泡5min,沥干。
以上抗氧化复合液由茶多酚、维生素C、维生素E和水组成,其中茶多酚占抗氧化复合液总质量的0.018%~0.03%,维生素C占抗氧化复合液总质量的0.012%~0.02%,维生素E占抗氧化复合液总质量的0.012%~0.02%。
7、气调包装时,包装区温度控制在0℃~9℃,采用复合聚乙烯袋包装,包装用气体为混合气体比例7∶3的CO2和N2。
8、辐照时,用冷藏车运输至辐照室,辐照处理时,辐照剂量2.5 kGy~4.5kGy,同批产品箱不均匀度为1.3。
9、低温冷藏的温度条件为0℃~4℃,保质期可达10天以上。
Claims (7)
1.一种冷鲜鹅的综合保鲜方法,包括以下顺序步骤:检疫后活鹅放血、消毒冲洗、烫毛、褪毛、清洗、净膛、预冷消毒、保鲜处理、风冷冷却、抗氧化处理、气调包装、辐照、低温冷藏,其特征在于:
所述消毒冲洗是将活鹅经放血后用ClO2浓度不低于80mg/L的消毒水冲洗除去羽毛和皮肤上的排泄物;
在所述烫毛过程中,及时除去浸烫池内泡沫;
所述预冷消毒是将冷鲜鹅用10℃以下ClO2消毒液淋洗5~10min;
所述保鲜处理是采用由乳酸链球菌素、壳聚糖、丁香提取物和水组成的复合保鲜溶液浸蘸冷鲜鹅;
所述风冷冷却时,在15min内将冷鲜鹅中心温度降至4℃,再经恒温1~10小时;
所述抗氧化处理是将冷鲜鹅浸泡于抗氧化复合液中浸泡5~10min,沥干,所述抗氧化复合液由茶多酚、维生素C、维生素E和水组成;
所述气调包装是以由CO2和N2组成的混合气体,在温度为0℃~9℃的条件下用复合聚乙烯袋包装;
所述辐照时,剂量为2.5 kGy~4.5kGy。
2.根据权利要求1所述冷鲜鹅的综合保鲜方法,其特征在于所述复合保鲜溶液中,乳酸链球菌素占复合保鲜溶液总质量的0.03%~0.05%,壳聚糖占复合保鲜溶液总质量的0.36%~0.60%,丁香提取物占复合保鲜溶液总质量的3.6%~6%。
3.根据权利要求1所述冷鲜鹅的综合保鲜方法,其特征在于所述风冷冷却时,将冷鲜鹅置于具有风机的冷库中进行冷却,冷库的温度为-10℃~-15℃,相对湿度为92%~95%,风机风速为1.8~2.5米/秒。
4.根据权利要求1所述冷鲜鹅的综合保鲜方法,其特征在于所述抗氧化复合液中,茶多酚占抗氧化复合液总质量的0.018%~0.03%,维生素C占抗氧化复合液总质量的0.012%~0.02%,维生素E占抗氧化复合液总质量的0.012%~0.02%。
5.根据权利要求1所述冷鲜鹅的综合保鲜方法,其特征在于所述气调包装时混合气体中CO2和N2的混合体积比为7∶3。
6.根据权利要求1所述冷鲜鹅的综合保鲜方法,其特征在于辐照时,同批产品箱不均匀度为1.2~1.4。
7.根据权利要求1所述冷鲜鹅的综合保鲜方法,其特征在于所述低温冷藏的温度条件为0℃~4℃。
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