CN110447702A - A method of extension is risen the scared tripe shelf-life - Google Patents
A method of extension is risen the scared tripe shelf-life Download PDFInfo
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- CN110447702A CN110447702A CN201910648777.1A CN201910648777A CN110447702A CN 110447702 A CN110447702 A CN 110447702A CN 201910648777 A CN201910648777 A CN 201910648777A CN 110447702 A CN110447702 A CN 110447702A
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- Prior art keywords
- tripe
- scared
- shelf
- life
- rises
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/16—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using chemical substances
- A61L2/18—Liquid substances or solutions comprising solids or dissolved gases
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
Abstract
The invention belongs to food preservings, Techniques of preserving field, specifically disclose a kind of method for extending the scared tripe shelf-life of rising, including sterilization measure and antibacterial measure；The sterilization measure is；The scared tripe that will rise is divided in packaging bag；The maintenance water of pH=10-12 is poured into packaging bag, in individual packaging bag, the total weight ratio > 1:1 of rise scared tripe and maintenance water；It scared tripe and the packaging bag of water will be maintained will sterilize at 85-95 DEG C 20-40min equipped with rising；The antibacterial measure are as follows: carried out disinfection using the sodium dichloro cyanurate of 0.32-0.5mg/ml to the production utensil for the scared tripe that rises, equipment.This method can effectively kill and reduce the quantity of rotten bacterium, inhibit the growth and breeding of rotten bacterium, extend the shelf-life for the scared tripe that rises.
Description
Technical field
The invention belongs to food preserving, Techniques of preserving field more particularly to a kind of methods for extending the scared tripe shelf-life of rising.
Background technique
Hair tripe is a part of tripe (ox stomach), is that the indispensability of chafing dish rinses one of product.When edible, if taking fresh hair tripe straight
It connects to rinse to scald and eat, mouthfeel is harder, and is unfavorable for digesting and assimilating, so people like purchase and (change in it by hair processing of rising
Portion's structure), and the scared tripe that rises being immersed in maintenance water, this scared tripe that rises is crisp in taste, be very suitable to directly to rinse scald it is edible,
But it is shorter there is also the shelf-life, the problem of generally capable of only being saved 40 days at 0-4 DEG C.
Summary of the invention
Rise the method for scared tripe shelf-life the purpose of the present invention is to provide a kind of extension, with guaranteeing the quality for the scared tripe that solves to rise
Phase short problem.
In order to achieve the above object, technical scheme is as follows:
A method of extension is risen the scared tripe shelf-life, including sterilization measure and antibacterial measure；
The sterilization measure are as follows: the scared tripe that will rise first is divided in packaging bag, then fills the maintenance water of pH=10-12
Enter in packaging bag, finally scared tripe and the packaging bag of water will be maintained sterilize at 85-95 DEG C 20-40min equipped with rising；
The antibacterial measure are as follows: using 0.32-0.5mg/ml sodium dichloro cyanurate to the production utensil of the scared tripe that rises,
Equipment carries out disinfection.
The principle and beneficial effect of the technical program are:
(1) at present extend the most common method of effective period of food quality be preservative is added into food, but with society
Progress, food become increasingly abundant and health of masses consciousness gradually promotion, this food for being added to preservative can gradually by
It eliminates in market.Compared with through method of the addition preservative to extend the scared tripe shelf-life of rising, the technical program is from causing to rise
The putrid and deteriorated root of scared tripe (rotten bacterium) is set out, and the quantity of rotten bacterium is effectively killed and reduce, and inhibits the life of rotten bacterium
The shelf-life of long breeding, the scared tripe that enables to rise reaches 50-60 days, effectively extends the shelf-life for the scared tripe that rises.
The problem expensive there is also price of the scared tripe that rises at present on the market, main reason is that: the transport for the scared tripe that rises,
Save costly, and the shelf-life is shorter, the technical program can not change rise by scared tripe production technology on the basis of, effectively
Extend its shelf-life, improves the cost performance for the scared tripe that rises.
(2) the technical program passes through the pH control that will maintain water in 10-12, to effectively inhibit the growth of rotten bacterium numerous
It grows.
(3) the technical program controls sterilising temp at 85-95 DEG C, had both effectively killed the scared tripe that rises, has maintained in water
Rotten bacterium, additionally it is possible to the mouthfeel for the scared tripe that rises is effectively ensured (when 95 DEG C of sterilising temp >, the scared tripe that rises can soften).
(4) applicants have discovered that, it is rotten there is also the scared tripe that largely causes to rise on the production utensil of the scared tripe that rises, equipment
Rotten bacterium, so the technical program also uses the sodium dichloro cyanurate of 0.32-0.5mg/ml to the hair that rises other than sterilization measure
The production utensil of hair tripe, equipment carry out disinfection, and effectively inhibit the growth and breeding of rotten bacterium.
Further, in the sterilization measure: in individual packaging bag, 1:1 < rise scared tripe and maintain water total weight ratio≤
1:0.4.Total weight ratio=1:1 of existing rise scared tripe and maintenance water on the market, the technical program have been broken industry and have routinely been grasped
Make, by the total weight of rise scared tripe and maintenance water than improving, greatly improve transport cost performance (accounting for the scared tripe that rises increases).
In addition, applicants have discovered that, using sterilization measure of the invention, antibacterial measure, and control rises and scared tripe and maintains the total of water
Weight ratio≤1:0.4, additionally it is possible to be obviously improved the mouthfeel for the scared tripe that rises, there is unexpected technical effect.
Preferably, the antibacterial measure extends the shelf-life for the scared tripe that rises, the change by inhibiting the growth of rotten bacterium
The cultural method of matter bacterium is as follows:
1., the scared tripe that will rise smash and filter and leave and take scared tripe filtrate of rising, weigh that scared tripe filtrate of rising is appropriate, sodium chloride 1-
8g, agar 18-30g and water 1000mL are in beaker；Using the sodium hydrate aqueous solution of 0.1-2mol/L by the solution in beaker
It is adjusted to pH=10-12；
2., carry out heating to 1. beaker that step obtains and boil, then, by the mixture of beaker dispense into conical flask into
Horizontal high voltage steam sterilizing, the condition of high pressure steam sterilization are 121 DEG C, 15min；After high-temperature sterilization, mixture in beaker is poured into
In the culture dish to sterilize, culture medium is obtained；
3., on 2. culture medium that step obtains inoculated and cultured in the rotten bacterium grown on scared tripe of rising.
Due to the color burn for scared tripe filtrate of rising, there is cover effect, be unfavorable for observing the growth and breeding of rotten bacterium, but
It is that the rise additional amount of scared tripe filtrate has no effect on the culture of rotten bacterium, so the technical program takes the scared tripe filter of rising of " appropriate "
Liquid.
Rise scared tripe filtrate, sodium chloride and agar in the technical program provide necessary for the growth and breeding of rotten bacterium
Nutriment, by inoculated and cultured, the technical program filters out four kinds in the rotten bacterium colony grown on scared tripe that rises, respectively white
Color bacterium colony, milky bacterium colony, crocus bacterium colony and faint yellow bacterium colony accurate sterilize to be later, safe and healthy extend food
Shelf-life provides basis.In addition, the sodium dichloro cyanurate of 0.32-0.5mg/ml is to white colony, milky bacterium colony, crocus
Bacterium colony and faint yellow bacterium colony all have a strong inhibitory effect, and inhibit the time longer, raw without the bacterium that goes bad in 24 hours after use
Long phenomenon.
Preferably, the antibacterial measure is that the production utensil for the scared tripe that rises, equipment are immersed in sodium dichloro cyanurate
In, then high pressure steam sterilization 15min under the conditions of 121 DEG C, or the production using sodium dichloro cyanurate to the scared tripe that rises
Utensil, equipment carry out spray disinfectant, can effectively inhibit the growth and breeding of rotten bacterium.
Preferably, before filling, first maintenance water is boiled, maintenance water can be made more stable, it is ensured that maintain the steady of water
It is qualitative, it ensure that maintenance water to the inhibitory effect of rotten bacterium.
Specific embodiment
Below in conjunction in the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiment is only a part of the embodiments of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A method of extension is risen the scared tripe shelf-life, including is prepared culture medium, inoculated and cultured, sterilization measure, antibacterial arranged
Apply and acquired with data, wherein culture medium, inoculated and cultured be in order to determine that influence is risen the rotten rotten bacterium of scared tripe, sterilization measure and
Antibacterial measure is to extend the technological means for scared tripe shelf-life of rising.
1, culture medium is prepared, comprising the following steps:
1., the scared tripe that will rise smash filter and leave and take scared tripe filtrate of rising, take rise scared tripe filtrate 15g, sodium chloride 5g, fine jade
Rouge 24g and water 1000mL are in beaker；Solution in beaker is adjusted to by pH=using the sodium hydrate aqueous solution of 0.5mol/L
10-12；
2., carry out heating to 1. beaker that step obtains and boil, then, by the mixture of beaker dispense into conical flask into
Horizontal high voltage steam sterilizing, the condition of high pressure steam sterilization are 121 DEG C, 15min；After high-temperature sterilization, mixture in beaker is poured into
In the culture dish to sterilize, culture medium is obtained；
2, inoculated and cultured
Maintenance water in draw package bag, or use sterilized cotton wiping device utensil, worker's both hands (wiping surface
Product is 5cm2), then in sterile water by cotton dissolution, aqua sterilisa is drawn, and be added drop-wise to step and 2. obtain in culture medium, carried out
The rotten bacterium grown on culture hair tripe.
Based on above-mentioned culture medium and inoculated and cultured method, applicant filters out four kinds in the rotten bacterium grown on scared tripe of rising
Fall, respectively white colony, milky bacterium colony, crocus bacterium colony and faint yellow bacterium colony, the specific natures of these four bacterium colonies referring to
The following table 1.
Table 1
3, sterilize measure the following steps are included:
A, it prepares the scared tripe that rises: first at 100 DEG C, pickling hair tripe being scalded using 1% sodium carbonate and 1% sodium hydroxide
2-3min processed.Then, at 50-60 DEG C, hair tripe 30-40min is cooked using 0.5% sodium carbonate, so that a mao tripe is hardened water suction, to work
When the surface of hair tripe can be pinched saturating by people, hair tripe is pulled out to and is put into cooling in ice water, obtains the scared tripe that rises.
B, weighing packing: will rise scared tripe weighing, and be divided in packaging bag by the specification of 2.5kg.
C, preparation and filling maintenance water: 0.1-0.5g sodium pyrophosphate is dissolved in 1000ml tap water, pH=10- is obtained
12 maintenance water, is then filled into packaging bag by the specification of 1.0kg, and at this time in individual packaging bag, rise scared tripe and maintenance water
Total weight ratio=1:0.4.
D, vacuum seal vacuum seal: is carried out to packaging bag using vacuum machine.
E, high-temperature sterilization: the clear water of 10.5kg (three times of entire packaging product) is heated to 85-95 DEG C first (can not be high
In 95 DEG C), then the packaging bag that step D is obtained is put into clear water and is pulled out after 30min.
F, cooling: the packaging bag that step E is obtained is put into rapidly in room temperature clear water and is cooled down.
4, antibacterial measure is the following steps are included: using the sodium dichloro cyanurate of 0.32-0.5mg/ml to the scared tripe that rises
Production utensil, equipment carry out disinfection.Production part is divided into region one, region two, region three and region four, specific partitioning scenario,
Utensil citing and sterilization method are referring to the following table 2.
Table 2
5, data acquire
By scared tripe preservation at 0-4 DEG C of rising made from embodiment 1, related data is acquired in the following table 3.
Table 3
| The preservation time | Solid content | Washing shrinkage | Total plate count | Hair tripe pH | Maintain water pH | Sense organ description |
| 4 days | 2.389 | 7% | / | 10.91 | 11.69 | It is tender and crisp excellent |
| 7 days | 2.620 | 9% | / | 10.27 | 11.08 | It is tender and crisp excellent |
| 10 days | 2.752 | 11% | / | 9.90 | 10.70 | It is tender and crisp excellent |
| 20 days | 2.675 | 10% | 40 | 10.55 | 11.02 | It is tender and crisp excellent |
| 41 days | 2.598 | 9% | 50 | 10.21 | 11.15 | It is tender and crisp excellent |
Conclusion:
(1) embodiment 1 is reduced water is maintained to the 40% of former content, and fixture (weight for the scared tripe that rises) does not occur dehydration
The case where, it was demonstrated that control, which is risen, scared tripe and maintains total weight ratio=1:0.4 of water, the edible mouth for the scared tripe that can preferably guarantee to rise
Sense.
(2) preservation 41 days, the washing shrinkage of embodiment 1 is 7%-11%, and in normal range (NR), the guarantee scared tripe that rises is preferable
Eating mouth feel.
(3) preservation 20 days when, embodiment 1 just has a bacterium colony growth, and at preservation 41 days, and the bacterium colony in embodiment 1 is still
It is considerably less, it was demonstrated that the sterilization measure and antibacterial measure of the present embodiment can effectively kill and reduce the quantity of rotten bacterium, inhibit
The growth and breeding of rotten bacterium, extends the shelf-life for the scared tripe that rises.
(4) preservation 41 days do not occur the phenomenon that microbial reproduction excessively causes pH to decline on the scared tripe that rises；It maintains waterborne
Do not occur the phenomenon that microbial reproduction excessively causes pH to decline.
(5) through subjective appreciation, preservation 41 days, the scared tripe that rises of embodiment 1 was still tender and crisp.
Comparative example 1
Comparative example 1 and the difference of embodiment 1 are only that:
B, weighing packing: the scared tripe that will rise is divided in packaging bag by the specification of 2.5kg.
C, preparation and filling maintenance water: the maintenance water boiled is filled into packaging bag by the specification of 2.5kg.
I.e. step D, step E and step F is not present in comparative example, kills only by the maintenance water boiled to rotten bacterium
Extremely, and at this point, the scared tripe that rises is=1:1 with the total weight ratio for maintaining water in individual packaging bag.
By scared tripe preservation at 0-4 DEG C of rising made from comparative example 1, related data is acquired in the following table 4.
Table 4
Conclusion:
(1) a certain amount of moisture in maintenance water can be drawn after the scared tripe pack refrigeration of rising of embodiment 1, so that solid content contains
Amount is better than comparative example 1, meanwhile, microbial reproduction significantly reduces.
(2) through subjective appreciation, after preservation 41 days, tender and crisp two indexs of the scared tripe that rises of embodiment 1 are excellent compared with original product
Rate improves 15%.Meat feeling can be experienced simultaneously, this is felt as the texture of the shortcoming of comparative example 1.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be within the scope of protection determined by the claims.
Claims (5)
- A kind of method of scared tripe shelf-life 1. extension is risen, which is characterized in that including sterilization measure and antibacterial measure；The sterilization measure are as follows: the scared tripe that will rise first is divided in packaging bag, and the maintenance water of pH=10-12 is then poured into packet In pack, finally scared tripe and the packaging bag of water will be maintained sterilize at 85-95 DEG C 20-40min equipped with rising；The antibacterial measure are as follows: production utensil, equipment using the sodium dichloro cyanurate of 0.32-0.5mg/ml to the scared tripe that rises It carries out disinfection.
- The method of scared tripe shelf-life 2. a kind of extension according to claim 2 is risen, which is characterized in that the sterilization measure In: in individual packaging bag, 1:1 < rise scared tripe and maintain water total weight ratio≤1:0.4.
- The method of scared tripe shelf-life 3. a kind of extension according to claim 1 is risen, which is characterized in that the antibacterial measure Extend the shelf-life for the scared tripe that rises by inhibiting the growth of rotten bacterium, the cultural method of the rotten bacterium is as follows:1., the scared tripe that will rise smash and filter and leave and take scared tripe filtrate of rising, weigh scared tripe filtrate of rising appropriate, sodium chloride 1-8g, Agar 18-30g and water 1000mL are in beaker；The solution in beaker is adjusted using the sodium hydrate aqueous solution of 0.1-2mol/L To pH=10-12；2., carry out heating to 1. beaker that step obtains and boil, then, the mixture of beaker is dispensed high into carrying out in conical flask Steam sterilizing is pressed, the condition of high pressure steam sterilization is 121 DEG C, 15min；After high-temperature sterilization, mixture in beaker is poured into sterilizing In the culture dish crossed, culture medium is obtained；3., on 2. culture medium that step obtains inoculated and cultured in the rotten bacterium grown on scared tripe of rising.
- The method of scared tripe shelf-life 4. a kind of extension according to claim 1 is risen, which is characterized in that described antibacterial to arrange It applies, is that the production utensil for the scared tripe that rises, equipment are immersed in sodium dichloro cyanurate, then high pressure is steamed under the conditions of 121 DEG C Vapour sterilizing 15min, or spray disinfectant is carried out to the production utensil for the scared tripe that rises, equipment using sodium dichloro cyanurate.
- The method of scared tripe shelf-life 5. a kind of extension according to claim 1 is risen, which is characterized in that before filling, first will Maintenance water is boiled.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742116A (en) * | 2019-11-30 | 2020-02-04 | 重庆德庄农产品开发有限公司 | Conveniently transported fresh-keeping method for tripe |
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| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
| CN104522696A (en) * | 2014-11-11 | 2015-04-22 | 重庆德庄实业（集团）有限公司 | A preparing process of bagged pawpaw cattle stomach suitable for quantitative processing and used for scalding in hot water in a chafing dish |
| CN107156266A (en) * | 2017-07-18 | 2017-09-15 | 四川省雅士科技有限公司 | A kind of crisp method of shield of salt marsh hair tripe |
| CN108651863A (en) * | 2018-05-18 | 2018-10-16 | 重庆市凯鸿食品有限公司 | A kind of mao of tripe processing technology |
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2019
- 2019-07-18 CN CN201910648777.1A patent/CN110447702A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593237A (en) * | 2004-07-16 | 2005-03-16 | 毕海峰 | Instant fresh sea cucumber can and its preparation method |
| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
| CN104522696A (en) * | 2014-11-11 | 2015-04-22 | 重庆德庄实业（集团）有限公司 | A preparing process of bagged pawpaw cattle stomach suitable for quantitative processing and used for scalding in hot water in a chafing dish |
| CN107156266A (en) * | 2017-07-18 | 2017-09-15 | 四川省雅士科技有限公司 | A kind of crisp method of shield of salt marsh hair tripe |
| CN108651863A (en) * | 2018-05-18 | 2018-10-16 | 重庆市凯鸿食品有限公司 | A kind of mao of tripe processing technology |
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| CN110742116A (en) * | 2019-11-30 | 2020-02-04 | 重庆德庄农产品开发有限公司 | Conveniently transported fresh-keeping method for tripe |
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