CN110169528A - A kind of method that chicken feet is brightened, sterilized while handling - Google Patents
A kind of method that chicken feet is brightened, sterilized while handling Download PDFInfo
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- CN110169528A CN110169528A CN201910553929.XA CN201910553929A CN110169528A CN 110169528 A CN110169528 A CN 110169528A CN 201910553929 A CN201910553929 A CN 201910553929A CN 110169528 A CN110169528 A CN 110169528A
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- chicken feet
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 121
- 238000000034 method Methods 0.000 title claims abstract description 53
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- 238000012545 processing Methods 0.000 claims abstract description 30
- 238000005516 engineering process Methods 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 11
- 238000002203 pretreatment Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims description 17
- 230000008569 process Effects 0.000 claims description 14
- 239000005457 ice water Substances 0.000 claims description 13
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 230000008859 change Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229960003237 betaine Drugs 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 210000004906 toe nail Anatomy 0.000 claims description 4
- 238000012797 qualification Methods 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims 1
- 210000002683 foot Anatomy 0.000 abstract description 102
- 230000003647 oxidation Effects 0.000 abstract description 14
- 238000007254 oxidation reaction Methods 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000011156 evaluation Methods 0.000 description 18
- 230000001954 sterilising effect Effects 0.000 description 16
- 230000000694 effects Effects 0.000 description 15
- 230000001953 sensory effect Effects 0.000 description 15
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 9
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 238000004061 bleaching Methods 0.000 description 7
- 230000008878 coupling Effects 0.000 description 6
- 238000010168 coupling process Methods 0.000 description 6
- 238000005859 coupling reaction Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 244000005700 microbiome Species 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010795 Steam Flooding Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000855 fungicidal effect Effects 0.000 description 2
- 239000000417 fungicide Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000366676 Justicia pectoralis Species 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 244000174681 Michelia champaca Species 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000006318 protein oxidation Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of method that the invention discloses chicken feets to brighten, sterilizes while handling, belongs to food processing technology field.The present invention is by using high-concentration ozone water oxidation technology and the instantaneous processing technique Combined Treatment chicken feet of superhigh temperature, comprising the following steps: (1) the conventional pre-treatment of chicken feet；(2) helical cut prepares high-concentration ozone water oxidation；(3) superhigh temperature is instantaneously handled；(4) it is quickly cooled down；(5) it packs, transport, storage.The application couple with superhigh temperature instantaneous processing technique using high-concentration ozone water oxidation technology, more quick, safety, noresidue compared to conventional processing technique, chicken feet handle after without fishy smell, surface brilliant white, shelf life is longer.
Description
Technical field
A kind of method that the present invention relates to chicken feets to brighten, sterilizes while handling, belongs to food processing technology field.
Background technique
Chicken feet (also known as chicken claw) is one of chicken processing byproduct, and rich in nutrition content has low fat, high protein
The characteristics of, the mineral elements such as collagen, glutamic acid and calcium, iron are rich in, have effects that beautifying face and moistering lotion, Weight-lossing antihypertensive, it is right
Human skin, skeletal tissue, the development of nervous centralis and immune system and function all have a major impact.Chicken feet is rich in collagen
Equal nutriments, easily corrupt, additionally there may be some foodborne bacterial pathogens, therefore, to micro- life potential in process
The control of object harm is concerned.Common preservation method has Radiation Asepsis, heating anti-corrosion and chemical preservation etc. at present.But irradiation is anti-
The problems such as corruption lacks there are irradiation bomb and irradiation dose control, irradiation residual, will cause meat products quality a degree of broken
It is bad, as color, flavor, the deterioration of texture or influence meat or protein oxidation lead to different chemical reactions；Heating anti-corrosion is deposited
Leading to the deterioration of chicken feet shape, taste, flavor because temperature is excessively high or sterilizing time is too long, temperature is too low inadequate with soaking time
The problems such as fresh-keeping effect cannot be reached again；Chemical preservation mainly uses sorbate and sodium benzoate, has security risk.Exploitation
A kind of natural, safe and efficient preservation method, is chicken feet processing industry one of technical problem urgently to be resolved.
For chicken feet as a snack food, market prospects are extremely wide, and consumer is ready to choose the fair and clear production of appearance more
Product.In order to realize this target, the big more options hydrogen peroxide (hydrogen peroxide) of traditional handicraft, formaldehyde are rinsed, but 2012 with
Afterwards, national food safety standard GB2760-2011, which has cancelled, bleaches the sterilization of chicken feet using hydrogen peroxide, and the residual of formaldehyde
The health of people can be seriously affected.Use, which is disclosed, in patent (CN102687863A) and (CN103504344A) contains carbon
The compound saline solution of sour hydrogen sodium carries out immersion chicken feet and brightens, but its effect but has no way of finding out about it.Current many manufacturers suffer from not
There is the safe and efficient chicken feet of substitution hydrogen peroxide and formaldehyde bleaching method.
Ozone is a kind of known high-effective broad-spectrum fungicide, it can change the permeability of cell, make the egg of thallus
White matter denaturation, to achieve the effect that sterilization.Meanwhile ozone is also widely used for the techniques such as bleaching because of its strong oxidation.It is smelly
Oxygen can be decomposed into oxygen in water, and secondary pollution is not present.Ozone Water is currently used primarily in seafood, meat and fresh-cut fruit
The sterilizing of class.However the preparation industry of existing Ozone Water is not perfect, and ozone decomposes very fast, conventional method obtains consistency of ozone water
It is lower, limit application of the Ozone Water in food.Liu Guimin uses the ozone of 10-20mg/L in patent CN103238859A
Water impregnate 10-60 minutes to chicken feet and be sterilized, and can also play bleaching effect, still, author does not hand over ozone water immersion
The environment (temperature, pH, water purity etc.) of bubble, these factors can all directly affect half-life period and the oxidation effectiveness of Ozone Water, make
Person does not provide specific shelf-life and bleaching index finally yet.
Currently, Li Zuowei is pointed out in " influence of the sterilization conditions to white clouds chicken feet storage quality ", sterilized with ultra-high static pressure
Mode (300MPa, 20min) is compared, and high temperature, short time thermal sterilization (90 DEG C, 5min) can achieve ideal bactericidal effect,
Without obvious corruption in 7 days room temperature storages.Ni Lei " influence and its technological parameter of the thermal sterilization to chicken feet quality it is excellent
Change research " in display, chicken feet is under conditions of 95 DEG C, 30min, the overall merit quality highest of chicken feet, total plate count more than height
It presses sterilizing group (121 DEG C, 30min), can only save one month at normal temperature, cold chain need to be cooperated to store.Yu Jianfeng " chicken feet it is micro-
Wave combined with Pasteur process for sterilizing research " in show that microwave combines sterilization (88 DEG C of Pasteur's temperature, microwave temperature 120 with Pasteur
DEG C, sterilization number be 2) under conditions of handle after, can have a longer shelf-life, and the mouthfeel of chicken feet and nutriment loss compared with
It is few.As can be seen that thermal sterilization remains the effective means for extending the chicken feet shelf-life, still, the temperature of sterilization from above-mentioned report
100 DEG C or so are all only limited to, sterilizing time is up to several minutes, and treated, and the chicken feet shelf-life cannot reach commercial requirements (extremely
Few 6-12 months).
Summary of the invention
In view of the above-mentioned problems, the present invention is by using high-concentration ozone water oxidation technology and the instantaneous processing technique coupling of superhigh temperature
Close, compared to conventional processing technique more quickly, safety, noresidue, without fishy smell after chicken feet processing, surface brilliant white, shelf life is longer.
A kind of method that the first purpose of the invention is to provide chicken feets to brighten, sterilizes while handling, the method are to adopt
With high-concentration ozone water oxidation technology and the instantaneous processing technique Combined Treatment chicken feet of superhigh temperature.
In one embodiment of the present invention, the method specifically includes the following steps:
(1) chicken feet pre-treatment；
(2) ozone water process chicken feet: the concentration of Ozone Water is 16~20mg/L；
(3) superhigh temperature is instantaneously handled: spray into superhigh temperature steam in step (2) treated chicken feet, temperature is 250~
350℃；
(4) it is quickly cooled down；
(5) pack, transport, storage: the chicken feet handled well is packed after draining, and is transported, storage.
In one embodiment of the present invention, step (1) pre-treatment is sanitary inspection qualification of learning from else's experience, and no corruption is no different
Taste, frozen chicken paw of uniform size or chilled chicken feet after microwave-assisted defrosting, are removed the peel and are trimmed chicken feet toenail, cut off impurity and black
After color connective, the extravasated blood in chicken feet is removed, ventilating and cooling is pulled after cleaning out and drains, it is spare after tumbling tenderization and puncture.
In one embodiment of the present invention, Ozone Water is to couple variable-pitch auger by ozone generator in step (2)
Cutting is prepared, wherein and temperature controls 4~15 DEG C, and pH is 4.0~4.5, and the concentration for finally obtaining Ozone Water is 16~
20mg/L。
In one embodiment of the present invention, chicken feet and the solid-liquid ratio of Ozone Water are in step (2) ozone water process chicken feet
1:(2~10)；The processing time is 1~3min；Treatment temperature is 4~25 DEG C.
In one embodiment of the present invention, step (3) need to lead to steam in advance and drive air in equipment cavity away, and cavity is pre-
For heat to temperature to 100~150 DEG C, superhigh temperature steam equably sprays to chicken feet.
In one embodiment of the present invention, the instantaneous treatment conditions of step (3) superhigh temperature are as follows: steam pressure be 0.5~
0.8MPa, temperature are 250~350 DEG C, are held time as 5~10s.
In one embodiment of the present invention, step (4) rapid cooling is by step (3) resulting chicken feet using ultralow temperature
The cooling mode fast cooling of ice water conduction, is quickly cooled to 40~25 DEG C in 3~5min.
In one embodiment of the present invention, the group of step (4) the ultralow temperature ice water becomes 15~20v/v% ethyl alcohol, 5
~10v/v% propylene glycol, 3~7w/v% glycine betaine and 8~10w/v% sodium chloride, ice water temperature are -60~-18 DEG C.
A second object of the present invention is to provide a kind of chicken feets being prepared using the above method.
Beneficial effects of the present invention:
(1) ozone not only can play the role of sterilizing to chicken feet as a kind of high-effective broad-spectrum fungicide, can be with
The whiteness for removing chicken feet fishy smell, increasing chicken feet.But the function and effect of Ozone Water are subject to processing the factors limitation of link, kill
Bacterium effect and security and stability are difficult to be protected.In addition, Germicidal Efficacy of Ozone Water also with chicken feet surface primary colony type and
Quantity is related, and microorganism or microorganism resistant to high temperature to chicken feet interior tissue, bactericidal effect are difficult to ensure.Superhigh temperature is instantaneous
Processing technique is coupled with Ozone Water oxidation technology can make up above-mentioned deficiency, and chicken feet sterilizing rate may be up to 99%, meanwhile, superhigh temperature
The remaining bleaching liquid of the Ozone Water elimination time can also be foreshortened in the several seconds from 2h.
(2) ozone generator and variable-pitch auger cutting couple, greatly enhances gas-liquid mass transferring, and ozone and water mix
Collaborate body by the ever-reduced spiral camber of axial pitch, forms high turbulence rotation inside axial compressive force effect lower chamber
Flow field not only forms the Ozone Water of high concentration, even more pole to realize further micro-nanoization of bubble and the dispersion of height
The quick dissolution and oxidation, the function and effect for ozone water process chicken feet for improving ozone greatly provide effective guarantee.
(3) compared to the prior art, change ultralow temperature ice water composition, will can quickly reduce the temperature to target temperature
Degree.Superhigh temperature processing and rapid cooling coupling as far as possible the time of shortening chicken feet experience high temperature, avoid chicken feet caused by high temperature from becoming
Shape, the denaturation of protein and collagenous fibres microstructure change, while the loss of chicken feet flavor substance and nutriment being dropped to most
It is low.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
Hereinafter, preferred embodiments of the present invention will be described, it should be understood that embodiment is in order to preferably explain this hair
It is bright, it is not used in the limitation present invention.
1, the total plate count of chicken feet microorganism detection: is detected according to GB 4789.2-2016 prescriptive procedure.
2, color: being measured using desk-top color difference meter, as a result indicated with Hunter Lab value, repeats to survey 3 samples, takes it flat
Mean value wherein L: it represents shading value (black and white), a: representing red green, b: representing champac color.Since the whiteness of chicken feet is mainly by L value
It determines, therefore bleaching effect known to need to only detecting the variation i.e. of its L value, as a result it is expressed as Δ L=LAfter processing-LBefore processing。
3, sensory evaluation: selection carries out subjective appreciation by the evaluation group that 10 people form, to the color form (10 of product
Point), deodorization effect (10 points), structural state (10 points) comprehensive score is carried out to it (total score 30 is divided).When overall score < 18 timesharing,
Then think that product sensory reaches the unacceptable degree of consumer.Specific evaluation criteria is shown in Table 1.
Embodiment 1:
Specific step is as follows:
(1) chicken feet routine pre-treatment: sanitary inspection of learning from else's experience is qualified, without corrupt free from extraneous odour, frozen chicken paw of uniform size or
Chilled chicken feet after microwave-assisted defrosting, after removing the peel and trim chicken feet toenail, cutting off impurity and black connective, removes in chicken feet
Extravasated blood is pulled ventilating and cooling out and is drained after cleaning, spare after tumbling tenderization and puncture；
(2) helical cut prepares high-concentration ozone water: being prepared by ozone generator coupling variable-pitch auger cutting highly concentrated
Ozone Water is spent, the concentration for finally obtaining Ozone Water is 16mg/L, and the temperature of Ozone Water is 4 DEG C, pH 4.0；
(3) ozone water process chicken feet: chicken feet and the solid-liquid ratio of Ozone Water are 1:10；The processing time is 3min；Treatment temperature
It is 4 DEG C；
(4) superhigh temperature is instantaneously handled: logical steam drives air in equipment cavity away in advance, and cavity is preheating to temperature to 150
DEG C, then superhigh temperature steam, steam pressure 0.8MPa are sprayed into step (3) treated chicken feet, temperature is 300 DEG C, is maintained
Time is 5s, and superhigh temperature steam equably sprays to chicken feet；
(5) be quickly cooled down: by step (4) resulting chicken feet using ultralow temperature ice water conduction cooling by the way of fast cooling,
The group of ultralow temperature ice water becomes 20%v/v ethyl alcohol, 5%v/v propylene glycol, 7%w/v glycine betaine and 10%w/v sodium chloride, ice water temperature
Degree is -60 DEG C, and 40 DEG C are quickly cooled in 5min；
(6) subsequent processing: the chicken feet handled well is packed after draining, and is transported, storage.
Sensory evaluation, color and the total plate count of gained chicken feet are shown in Table 2~5 respectively.
Embodiment 2: the superhigh temperature of different temperatures instantaneously handles the influence to chicken feet performance.
Specific step is as follows:
(1) chicken feet routine pre-treatment: sanitary inspection of learning from else's experience is qualified, without corrupt free from extraneous odour, frozen chicken paw of uniform size or
Chilled chicken feet after microwave-assisted defrosting, after removing the peel and trim chicken feet toenail, cutting off impurity and black connective, removes in chicken feet
Extravasated blood is pulled ventilating and cooling out and is drained after cleaning, spare after tumbling tenderization and puncture；
(2) helical cut prepares high-concentration ozone water: being prepared by ozone generator coupling variable-pitch auger cutting highly concentrated
Ozone Water is spent, the concentration for finally obtaining Ozone Water is 16mg/L, and the temperature of Ozone Water is 4 DEG C, pH 4.0；
(3) ozone water process chicken feet: chicken feet and the solid-liquid ratio of Ozone Water are 1:10；The processing time is 3min；Treatment temperature
It is 4 DEG C；
(4) superhigh temperature is instantaneously handled: logical steam drives air in equipment cavity away in advance, then toward step (3) treated chicken
Spray into superhigh temperature steam in pawl, steam pressure 0.8MPa holds time as 5s, and superhigh temperature steam equably sprays to chicken feet；
(5) be quickly cooled down: by step (4) resulting chicken feet using ultralow temperature ice water conduction cooling by the way of fast cooling,
The group of ultralow temperature ice water becomes 20%v/v ethyl alcohol, 5%v/v propylene glycol, 7%w/v glycine betaine and 10%w/v sodium chloride, ice water temperature
Degree is -60 DEG C, and 40 DEG C are quickly cooled in 5min；
(6) subsequent processing: the chicken feet handled well is packed after draining, and is transported, storage.
Wherein, temperature distinguishes 80 DEG C, 121 DEG C, 250 DEG C, 350 DEG C, the sensory evaluation of gained chicken feet, color in step (4)
And total plate count is shown in Table 2~5 respectively.From the point of view of the data of table 2~5, high-concentration ozone water oxidation technology is instantaneously located with superhigh temperature
The product of available best in quality, long shelf life (11-12 months) after reason technology coupling processing chicken feet.Treatment effect is by height
The influence of temperature, the sensory evaluation total score of chicken feet is good after (80 DEG C) of lower temperature processing, still, with prolonging for storage time
Long, the color of chicken feet is gradually gloomy, and shelf life is also handled compared with (250-350 DEG C) of superhigh temperature short, and only 6-7 months.
Embodiment 3: influence of the Ozone Water oxidation processes of various concentration to chicken feet performance.
Using the method and step in embodiment 2, difference is, uses the instantaneous treatment temperature of preferred superhigh temperature for 300 DEG C,
Ozone concentration is respectively 4mg/L, 10mg/L, 20mg/L, and sensory evaluation, color and the total plate count of gained chicken feet are shown in Table 2 respectively
~5.From table 2~5 it is found that can be obtained after high-concentration ozone water oxidation technology and the instantaneous processing technique coupling processing chicken feet of superhigh temperature
To the product of best in quality, long shelf life (11-12 months).Treatment effect is influenced by consistency of ozone water, low concentration
The color bleaching effect of chicken feet and deodorization effect are poor after Ozone Water (4-10mg/L) processing, and overall sensory evaluation is not high, in advance
It is also not high (respectively 4-5 and 6-7 months) to survey shelf life, does not reach commercial requirements.Only when consistency of ozone water is higher
When (16-20mg/L), treated, and chicken feet can just meet commercial criterion.
Comparative example 1:
Chicken feet without any processing.
Comparative example 2: Ozone Water is individually handled
Chicken feet is handled using the method in embodiment 1, difference is, omission step (4) superhigh temperature instantaneously handles and step
(5) rapid cooling prepares high-concentration ozone water and step (3) ozone water process chicken feet only with step (2) helical cut.Institute
Sensory evaluation, color and the total plate count for obtaining chicken feet are shown in Table 2~5 respectively.From table 2~5 it is found that instantaneously being handled without superhigh temperature,
The indexs such as overall organoleptic's evaluation, color brightness and the total plate count of high-concentration ozone water treated chicken feet are all satisfactory, but
It is, as the extension of storage time has led to sensory evaluation, color and the shelf life of chicken feet all due to the growth of microorganism
Decline.
Comparative example 3: superhigh temperature is instantaneously individually handled
Chicken feet is handled using the method in embodiment 1, difference is, it is smelly to omit step (2) helical cut preparation high concentration
Oxygen water and step (3) ozone water process, are instantaneously handled only with step (4) superhigh temperature and step (5) are quickly cooled down.Gained chicken feet
Sensory evaluation, color and total plate count be shown in Table 2~5 respectively.From table 2~5 it is found that there is no high-concentration ozone water oxidation technology,
The indexs such as overall organoleptic's evaluation, color brightness and the total plate count of superhigh temperature instantaneously treated chicken feet do not comply with business and mark
It is quasi-.
Comparative example 4:
The step (5) omitted in comparative example 3 is quickly cooled down, and other conditions or parameter and comparative example 3 are unanimously.Gained chicken feet
Sensory evaluation, color and total plate count be shown in Table 2~5 respectively.From table 2~5 it is found that there is no high-concentration ozone water oxidation technology,
Chicken feet is without fast cooling process after the instantaneous processing technique of superhigh temperature, chicken feet at high temperature in the environment of when undergo compared with
Long, therefore, the prediction shelf life of chicken feet is higher than comparative example 2 and 3, and still, the sensory evaluation index of chicken feet is lower than comparative example 2 and 3.
1 chicken feet sensory evaluation criteria table of table
The sensory evaluation of chicken feet after the processing of table 2
Chicken feet sensory evaluation performance changes with time after 3 different disposal of table
Chicken feet color after 4 different disposal of table changes with time
Note: "/" indicates that color variation can be ignored in table.
Chicken feet bacterium colony index after 5 different disposal of table changes with time
Note: "/" indicates sterile and is born into；Can not count indicates that clump count is too many, can not count.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of method that chicken feet is brightened, sterilized while handling, which is characterized in that the method is using high-concentrated ozone water oxygen
Change technology and the instantaneous processing technique Combined Treatment chicken feet of superhigh temperature.
2. the method according to claim 1, wherein the method specifically includes the following steps:
(1) chicken feet pre-treatment；
(2) ozone water process chicken feet: the concentration of Ozone Water is 16~20mg/L；
(3) superhigh temperature is instantaneously handled: superhigh temperature steam is sprayed into step (2) treated chicken feet, temperature is 250~350 DEG C；
(4) it is quickly cooled down；
(5) pack, transport, storage: the chicken feet handled well is packed after draining, and is transported, storage.
3. according to the method described in claim 2, it is characterized in that, step (1) pre-treatment is sanitary inspection qualification of learning from else's experience, nothing
The frozen chicken paw of corrupt free from extraneous odour or chilled chicken feet, after defrosting, after removing the peel and trim chicken feet toenail, cutting off impurity and black connective,
The extravasated blood in chicken feet is removed, ventilating and cooling is pulled after cleaning out and drains, it is spare after tumbling tenderization and puncture.
4. according to the method described in claim 2, it is characterized in that, Ozone Water is coupled by ozone generator in step (2)
Variable-pitch auger cutting is prepared, wherein temperature controls 4~15 DEG C, and pH is 4.0~4.5, finally obtains the dense of Ozone Water
Degree is 16~20mg/L.
5. according to the method described in claim 2, it is characterized in that, chicken feet and Ozone Water in step (2) ozone water process chicken feet
Solid-liquid ratio be 1:2~1:10；The processing time is 1~3min；Treatment temperature is 4~25 DEG C.
6. according to the method described in claim 2, it is characterized in that, step (3) need to lead to steam in advance drives sky in equipment cavity away
Cavity is preheating to temperature to 100~150 DEG C by gas, and superhigh temperature steam equably sprays to chicken feet.
7. according to the method described in claim 2, it is characterized in that, the instantaneous treatment conditions of step (3) superhigh temperature are as follows: steam pressure
For 0.5~0.8MPa, temperature is 250~350 DEG C, is held time as 5~10s.
8. according to the method described in claim 2, it is characterized in that, step (4) rapid cooling is by step (3) resulting chicken feet
The fast cooling in such a way that the conduction of ultralow temperature ice water is cooling, is quickly cooled to 40~25 DEG C in 3~5min.
9. according to the method described in claim 8, it is characterized in that, the group of the ultralow temperature ice water becomes 15~20v/v% second
Alcohol, 5~10v/v% propylene glycol, 3~7w/v% glycine betaine and 8~10w/v% sodium chloride, ice water temperature are -60~-18 DEG C.
10. the chicken feet that any method of application claim 1~9 is prepared.
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| CN103238859A (en) * | 2013-05-13 | 2013-08-14 | 重庆晶晶乐食品有限公司 | Production process of chicken feet with pickled peppers |
| CN108771090A (en) * | 2018-04-28 | 2018-11-09 | 江南大学 | A kind of method that superhigh temperature instantaneously handles the fresh squeezing juice brown stain of inhibition |
| CN109043352A (en) * | 2018-06-14 | 2018-12-21 | 中国农业科学院农产品加工研究所 | A kind of temperature control accurate stage by stage stews meat dish and its processing method |
| CN109499464A (en) * | 2018-11-01 | 2019-03-22 | 江南大学 | A kind of preparation facilities and preparation method of high-concentration ozone water |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| AU4605796A (en) * | 1995-01-30 | 1996-08-21 | Utah State University | Ultra-high temperature treatment of low-fat formed meat products |
| CN202588176U (en) * | 2012-04-17 | 2012-12-12 | 南京盟博环保科技有限公司 | Chicken claw sterilization processing system |
| CN103238859A (en) * | 2013-05-13 | 2013-08-14 | 重庆晶晶乐食品有限公司 | Production process of chicken feet with pickled peppers |
| CN108771090A (en) * | 2018-04-28 | 2018-11-09 | 江南大学 | A kind of method that superhigh temperature instantaneously handles the fresh squeezing juice brown stain of inhibition |
| CN109043352A (en) * | 2018-06-14 | 2018-12-21 | 中国农业科学院农产品加工研究所 | A kind of temperature control accurate stage by stage stews meat dish and its processing method |
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Application publication date: 20190827 |