CN110692703A - Method for prolonging shelf life of dish - Google Patents

Method for prolonging shelf life of dish Download PDF

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Publication number
CN110692703A
CN110692703A CN201910926996.1A CN201910926996A CN110692703A CN 110692703 A CN110692703 A CN 110692703A CN 201910926996 A CN201910926996 A CN 201910926996A CN 110692703 A CN110692703 A CN 110692703A
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CN
China
Prior art keywords
oil
vegetable
dishes
phospholipid
vegetables
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Withdrawn
Application number
CN201910926996.1A
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Chinese (zh)
Inventor
甄泽华
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Hunan Zhangzhongshao Food Technology Co Ltd
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Hunan Zhangzhongshao Food Technology Co Ltd
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Priority to CN201910926996.1A priority Critical patent/CN110692703A/en
Publication of CN110692703A publication Critical patent/CN110692703A/en
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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

Abstract

The invention discloses a special medium oil material for urban fast vegetables, which comprises soybean oil and palm oil as main components, water, plant fermentation juice and an antioxidant are added after the soybean oil and the palm oil are mixed and stirred and dissolved at medium temperature, and a tea polyphenol phospholipid compound which is embedded with phospholipid is added after ultrasonic oscillation and is uniformly dispersed to obtain the medium oil material. Meanwhile, the invention also discloses a method for prolonging the shelf life of dishes by using the medium oil material, which is characterized in that the processed mixture oil material is used as a medium to fry the fleshy food material and the vegetable food material respectively, and then the fried meat material and the vegetable food material are manufactured and packaged according to the manufacturing process of the quick dishes, so that the effect of prolonging the shelf life of the dishes is achieved. The invention can kill bacteria in internal tissues and inhibit growth of the packaged raw material vegetable on the basis of effectively ensuring the taste of the quick vegetable, and can prolong the shelf life of the hermetically packaged raw material vegetable by improving the oxidation resistance.

Description

Method for prolonging shelf life of dish
Technical Field
The invention relates to the technical field of food processing, in particular to a method for prolonging the shelf life of dishes by pretreating quick prepared dishes.
Background
With the acceleration of the pace of life and the revolution of the catering trend, urban fast dishes are more and more produced by people, and in recent years, with the continuous updating of prefabricated dishes of dishes and dishes, the urban fast dishes are also popular with more consumers. The urban quick dish is redesigned and manufactured aiming at the characteristic of complex dish manufacturing procedures of the large dishes for the family banquet, the modern standardized flow production standard is used for carrying out preliminary preparation work on dish raw materials, the manufacturing steps are simplified, and the dish is sterilized and scientifically packaged. After being unsealed, the food can be made into delicious dishes with different shapes and different taste characteristics by adopting different cooking modes and slightly processing the food through final heating or stir-frying. The household dish cooking system is applied to a household, can effectively improve the dish processing efficiency, greatly simplifies complex cooking and making, avoids the complex flow of household cooking, makes household banquet and daily cooking easier, has more dish type selections, meets the current catering requirements, and can save more rest time for young families and salary classes in modern cities.
And for the urban fast food technology, the quality guarantee period problem is an important obstacle for restricting the development of the urban fast food technology. Generally, urban fast food is packaged after food materials are cleaned and processed in a modern standardized and centralized processing production process through a central kitchen, additives such as preservatives and the like are not additionally added in the preparation process, and the freshness and the original taste of the food are guaranteed by mainly adopting a freezing technology after the packaging is finished; but even if the food is stored under the condition of low temperature, the shelf life is still short, generally days to weeks, and particularly the summer sales period is short; the urban fast vegetable is high in water content, high in water activity and multiple in component types, so that a good living environment is created for the growth of microorganisms, the number of bacterial colonies begins to increase along with the prolonging of the storage time, pathogenic bacteria possibly appear, and the market popularization is greatly restricted. The method also adopts processing methods such as dehydration, pickling, acid pickling, water boiling and the like for secondary treatment, but generally has the defects of more loss of nutrient components, high processing cost, serious loss of original flavor, inconvenience in eating and the like, and has obvious limitation of application.
Disclosure of Invention
The technical problem to be solved by the present invention is to provide a method for extending the shelf life of dishes to solve the above-mentioned drawbacks in the prior art.
The technical problem solved by the invention is realized by adopting the following technical scheme:
a method for prolonging the shelf life of dishes comprises the steps of respectively preprocessing a fleshy food material and a vegetable food material by using processed mixture oil as a medium, and then making and packaging the preprocessed mixture oil according to a quick dish making process to achieve the effect of prolonging the shelf life of the dishes.
The invention firstly discloses a preparation method of a special medium oil material for urban swiftly dishes, which comprises the following steps of taking soybean oil and palm oil as main components, mixing, stirring and dissolving the main components at a medium temperature, adding water, plant fermentation juice and an antioxidant, and uniformly dispersing the mixture to obtain the medium oil material, wherein the specific operation mode is as follows:
1. weighing soybean oil and palm oil, respectively refining, deodorizing and dewaxing, adding the soybean oil and the palm oil into a container according to the mass ratio of 3:1, heating under stirring and keeping the constant temperature at 45-50 ℃ until the mixture oil is completely dissolved, and adding cannabis oil accounting for 3-7% of the total mass of the mixture oil of the soybean oil and the palm oil;
2. adding plant fermentation juice accounting for 0.7-1.5% of the total mass of the mixture oil, 3-5% of distilled water and 0.02-0.05% of antioxidant into the dissolved oil, performing ultrasonic oscillation, and standing, wherein the plant fermentation juice is prepared by fermenting a 5:3:2 composition of cabbage, onion and garlic, and the antioxidant is one or a combination of Butyl Hydroxy Anisol (BHA), dibutyl hydroxy toluene (BHT), Propyl Gallate (PG), Citric Acid (CA), ethoxyquin and ascorbic acid;
3. and (3) adding a tea polyphenol phospholipid complex which accounts for 0.8-2% of the total mass of the mixture oil and is subjected to phospholipid embedding treatment into the mixture oil in the step (2), and performing ultrasonic oscillation to disperse uniformly to obtain the medium oil.
In the above method, the antioxidant is preferably a mixture of butyl hydroxyanisole and propyl gallate at a mass ratio of 1: 3 in an amount of 0.02% of the total mass of the mixture oil.
In the method, during ultrasonic vibration treatment, the power of ultrasonic waves is 180-250W, the frequency is 70-90 kHz, the ultrasonic treatment time is 8-10 min, and the standing time after the ultrasonic treatment is not less than 2 h.
In the above method, the preparation method of the phospholipid-embedded tea polyphenol-phospholipid complex comprises: firstly, dissolving phospholipid in heated absolute ethyl alcohol, then adding tea polyphenol, continuously stirring at the temperature of 60-70 ℃, condensing and refluxing after stirring is finished, and drying the dissolved compound to obtain the tea polyphenol phospholipid compound.
A method for prolonging the shelf life of dishes specifically comprises the following operation steps:
1. separating meat dish and vegetable dish as raw materials in instant dish, removing non-edible part of vegetable dish, cleaning, cutting meat dish and vegetable dish into small segments, slices, blocks, strips, dices or shreds as required, protecting color, and filtering to remove scraps.
2. Respectively sterilizing vegetable and meat vegetables by using ohmic sterilization equipment, adding the vegetable and meat vegetables into a medium oil material, boiling for 30-90 s at the temperature of 60-70 ℃, taking out, gradually cooling to 0-5 ℃, keeping the temperature cool for 2-3 h, then putting into a deoiling machine to remove redundant oil, and keeping the oil content in the vegetable below 6% and the oil content in the meat vegetables below 15%.
3. Placing the vegetable and meat dishes after deoiling in a closed container, introducing superheated steam, keeping for 15-30 s, taking out, seasoning and packaging to obtain the finished product quick dish.
4. The finished quick dish is refrigerated and stored at the temperature of 0-5 ℃, and the effective quality guarantee period can be prolonged to 15-25 days.
Has the advantages that: according to the method for prolonging the shelf life of the dish, the quick dish is treated by adopting the specially-made oil as the medium, on one hand, the antioxidant and the antibacterial agent can be dissolved in the oil, and the oil is used as the medium to fill the interior of the quick dish, so that the storage performance of the raw materials is effectively improved; meanwhile, the inherent flavor of the dish can be effectively reserved, most of nutrient substances are reserved, moisture migration is effectively prevented, and the oil fragrance can be increased under the condition that the taste of the dish is not changed.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
In the following examples, it will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the prior art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In an embodiment, a medium oil material is disclosed, which is used for frying urban quick-fried dish raw materials and improving the preservation performance of the fried urban quick-fried dish raw materials so as to prolong the shelf life of the urban quick-fried dishes. The preparation method comprises the steps of weighing refined, deodorized and dewaxed soybean oil and palm oil, adding the soybean oil and palm oil into a container according to the mass ratio of 3:1, heating the container in a water bath at constant temperature to keep the temperature of the container at 46-48 ℃, wherein the palm oil is solid during addition, slowly dissolves with the soybean oil after being heated in the container and is blended into a whole by stirring, and adding cannabis oil accounting for 5% of the total mass of the mixed oil of the soybean oil and the palm oil after complete dissolution.
Adding plant fermentation juice accounting for 1.2% of the total mass of the mixture oil, 4% of distilled water and 0.02% of antioxidant into the oil added with the hemp oil, then carrying out ultrasonic oscillation, wherein the ultrasonic oscillation treatment is carried out at the power of 200W and the frequency of 80kHz for 8min, and standing for 4h after the ultrasonic treatment is finished, wherein the plant fermentation juice is prepared by fermenting a composition of 5:3:2 of cabbage, onion and garlic, and the antioxidant is Butyl Hydroxy Anisole (BHA) and Propyl Gallate (PG) in a mass ratio of 1: 3 in a mixture of two or more.
In this embodiment, a tea polyphenol phospholipid complex subjected to phospholipid embedding treatment is also required to be prepared, and when the tea polyphenol phospholipid complex subjected to phospholipid embedding treatment is prepared, firstly, phospholipid is dissolved in heated absolute ethyl alcohol, then, tea polyphenol is added, continuous stirring is performed at a temperature of 65 ℃, condensation and reflux are performed after the stirring is completed, the dissolved complex is dried to obtain tea polyphenol phospholipid complex particles, the tea polyphenol phospholipid complex particles are added into the mixture oil according to a proportion of 1% of the total mass of the mixture oil, and the medium oil is obtained after ultrasonic oscillation and uniform dispersion are performed.
Generally, food is considered to be a multi-element active complex system, and generally, protein food is easy to be sticky, grease food is easy to be rancid with howline taste, and carbohydrate food is easy to ferment and turn into taste. Wherein, water is the basic component of food, the oxidation of grease, the growth of microorganism, the generation and disappearance of flavor substance, the change of texture and the like have great relation with the water, and the putrefaction and deterioration of most of food are caused by the microorganism, if the shelf life of the water-containing product is prolonged, the water content and water activity in the food preservation system are reduced as much as possible, and the living condition and the growth speed of the microorganism are changed. In this embodiment, the cabbage, the onion and the garlic are antibacterial plants, the fermented fermentation broth is rich in natural bactericides such as garlicin, and meanwhile, the fermented fermentation broth has a seasoning effect, so that the food material can be seasoned, and the taste is improved. While BHA, PG as antioxidant can effectively reduce peroxide value in food material, when BHA: PG is 1: 3 the antioxidant effect proved to be the best.
Because the cannabis oil is water-soluble oil, after water is added into the oil, an interface layer can be formed between the oil and the water, so that the natural plant antibacterial agent and the antioxidant in the plant fermentation juice can be fully dispersed by the oil, and fully enter the food material along with the oil in the frying process, so that the natural plant antibacterial agent and the antioxidant do not stay on the surface of the food material, and when BHA and PG are used as the antioxidant in a compounding manner, the antioxidant effect is most obvious; the tea polyphenol phospholipid complex particles are used, tea polyphenol with oxidation resistance is embedded by phospholipid, so that the fat solubility of the tea polyphenol is improved, the integral oxidation resistance of the oil material is improved by an auxiliary antioxidant, meanwhile, the tea polyphenol can also improve the maintenance of the oxidation resistance activity of BHA and PG serving as the antioxidant in the oil material, and the discomfort brought to a human body in intestines and stomachs when the concentration of allicin in fermentation liquor is too high is reduced.
The medium oil material can be used for processing quick dishes, in the embodiment, the quick dishes to be processed are fried chili meat, the method for prolonging the shelf life of the dishes needs to process meat vegetable raw materials (streaky pork) and vegetable raw materials (chili) in the quick dishes respectively, when the quick dishes are processed, the chili are cleaned and then the head and the tail of the chili are removed, then the quick dishes are cut into strips according to requirements, chips are filtered after color protection, and the streaky pork is washed clean and then sliced. And then carrying out resistance sterilization treatment on the cut streaky pork and the hot pepper by using ohmic sterilization equipment. The method comprises the steps of frying the streaky pork and the hot pepper subjected to resistance sterilization treatment in pre-prepared medium oil at 68-70 ℃ for 30-90 s, wherein the hot pepper is used as a vegetable raw material, the frying time can be properly shortened, and the frying time can be properly prolonged. And after fishing out, gradually cooling to 0-5 ℃, keeping the temperature for 2-3 h to solidify the palm oil in the vegetable, keeping the dispersed antibacterial agent and antioxidant in the food, and then putting the food into a deoiling machine to remove redundant oil, so that the oil content in the vegetable is kept below 6%, and the oil content in the meat is kept below 15%. And then placing the vegetable and meat dishes after deoiling in a closed container, introducing superheated steam, keeping for 15-30 s, inhibiting the decomposition and oxidation of food, taking out, seasoning and packaging to obtain the finished product of the instant dish.
In the embodiment, finished quick dishes are refrigerated and stored at the temperature of 0-5 ℃, the effective quality guarantee period can be prolonged to 15-25 days, and the method is simple, convenient and effective, and is convenient to implement and popularize in industrial application.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (7)

1. The special medium oil for urban fast vegetables is characterized by comprising the following main components of soybean oil and palm oil which are mixed, stirred and dissolved at a medium temperature, water, plant fermentation juice and an antioxidant are added, and the medium oil is obtained after uniform dispersion, wherein the specific preparation method comprises the following steps:
①, weighing soybean oil and palm oil, respectively refining, deodorizing and dewaxing, adding the soybean oil and the palm oil into a container according to the mass ratio of 3:1, heating under stirring and keeping the constant temperature at 45-50 ℃ until the mixture oil is completely dissolved, and adding cannabis oil accounting for 3-7% of the total mass of the mixture oil of the soybean oil and the palm oil;
② adding plant fermentation juice accounting for 0.7-1.5% of the total mass of the mixture oil, 3-5% of distilled water and 0.02-0.05% of antioxidant into the dissolved oil, performing ultrasonic oscillation, and standing, wherein the plant fermentation juice is prepared by fermenting a 5:3:2 composition of cabbage, onion and garlic, and the antioxidant is one or a combination of butyl hydroxy anisole, dibutyl hydroxy toluene, propyl gallate, citric acid, ethoxyquin and ascorbic acid;
③, adding a tea polyphenol phospholipid complex which is embedded with phospholipid and accounts for 0.8-2% of the total mass of the mixture oil material into the mixture oil material in the step ②, and performing ultrasonic oscillation to disperse uniformly to obtain the medium oil material.
2. The special medium oil for urban shortcut vegetables as claimed in claim 1, wherein the antioxidant is butylated hydroxyanisole and propyl gallate, and the mass ratio of butylated hydroxyanisole to propyl gallate is 1: 3 in a mixture of two or more.
3. The special medium oil for urban shortcut vegetables as claimed in claim 1, wherein said antioxidant is added in an amount of 0.02% of total mass of the mixture oil.
4. The special medium oil for urban shortcut vegetables as claimed in claim 1, wherein in the step ②, when ultrasonic vibration treatment is performed, the power of ultrasonic waves is 180-250W, the frequency is 70-90 kHz, the ultrasonic treatment time is 8-10 min, and the standing time after ultrasonic treatment is not less than 2 h.
5. The special medium oil material for urban shortcut vegetables as claimed in claim 1, wherein said phospholipid-embedded tea polyphenol phospholipid complex is prepared by the following steps: firstly, dissolving phospholipid in heated absolute ethyl alcohol, then adding tea polyphenol, continuously stirring at the temperature of 60-70 ℃, condensing and refluxing after stirring is finished, and drying the dissolved compound to obtain the tea polyphenol phospholipid compound.
6. The method for prolonging the shelf life of the dishes is characterized by comprising the following operation steps:
① separating meat and vegetable from quick dish, removing non-edible part of vegetable, cleaning, cutting meat and vegetable into small segments, slices, blocks, strips, dices or shreds, protecting color, and filtering to remove scraps;
② sterilizing vegetable and meat vegetables respectively by using an ohmic sterilization device, adding the vegetable and meat vegetables into a medium oil material, boiling for 30-90 s at the temperature of 60-70 ℃, taking out, gradually cooling to 0-5 ℃, keeping the temperature cool for 2-3 h, then putting into a deoiling machine to remove redundant oil, and keeping the oil content in the vegetable below 6% and the oil content in the meat vegetables below 15%;
③ placing the vegetable and meat dishes in a sealed container, introducing superheated steam, keeping for 15-30 s, taking out, seasoning, and packaging to obtain the finished instant dish.
7. The method for prolonging the shelf life of dishes according to claim 6, wherein the finished quick dish is stored under refrigeration at a temperature of 0-5 ℃, and the effective shelf life is 15-25 days.
CN201910926996.1A 2019-09-27 2019-09-27 Method for prolonging shelf life of dish Withdrawn CN110692703A (en)

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Publication number Priority date Publication date Assignee Title
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Application publication date: 20200117