CN110946245B - Composite bacteria-reducing ginger female duck and processing method thereof - Google Patents
Composite bacteria-reducing ginger female duck and processing method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a processing method of a composite bacteria-reducing ginger female duck and the ginger female duck, which comprises the following steps: soaking and flushing female duck with 75deg.C hot water, quick-boiling, spraying curcumin ethanol solution on the surface of duck, parching rhizoma Zingiberis recens and female rhizoma Zingiberis recens with black sesame oil, adding marinade, parching, adding water, heating, and decocting to obtain soup stock; and cooling the duck sprayed with the curcumin ethanol solution, pickling with a pickling material, putting the pickled duck into boiling soup stock for marinating, drying and cooling the marinated duck, vacuum packaging the marinated duck with PVDC film, and sequentially preheating for 5 minutes at 95 ℃, heating for 10 minutes at 106 ℃ and heating for 15 minutes at 121 ℃ to obtain the ginger female duck. According to the invention, the curcumin ethanol solution is sprayed on the surface of the quick-boiled duck, and the temperature-changing stage sterilization is carried out after the PVDC film is vacuum packaged, so that the microbial mortality rate of the ginger female duck reaches 99.9%, and the ginger female duck has good hardness, good elasticity and long storage life.
Description
Technical Field
The invention relates to the field of poultry meat product processing, in particular to a composite bacteria-reducing ginger female duck and a processing method thereof.
Background
With the rapid development of social economy in China, people are looking for high-quality life, and meanwhile, the safety and health problems of food are also highly valued. Therefore, the development of healthy, nutritional, convenient and rapid food becomes a new direction for the development of modern food enterprises. Meat products are one of the favored foods for consumers in China, and are rich in nutrients such as high protein, low fat, multiple vitamins and the like. The Chinese traditional meat product is taken as the origin of the development of the Chinese meat product, has a potential influence on the development of the meat product in the future, and has a long history background for traditional foods such as Guangdong sausage, beijing roast duck, jinhua ham and the like.
The traditional Chinese ginger ducks are called as 'Xiamen Bao, mintai' and are one of products with intelligent crystallization of Chinese meat products because of unique flavor and unique secret recipe transmitted by generations. At present, the traditional bacteria reduction process of the Chinese traditional ginger female duck mainly takes the traditional bacteria reduction technology such as high-temperature sterilization, ultrahigh-pressure sterilization and the like as the main principle. The bacteria-reducing means can better kill microorganisms in the ginger female ducks, but has certain destructive effects on the sensory quality, color, nutritional value and the like of the ginger female ducks. Compared with the traditional high-temperature sterilization and super-high-pressure sterilization technology, the temperature-change staged sterilization technology can better maintain the color, aroma, taste and morphological characteristics of meat, solves the problem of food flavor change caused by high-temperature sterilization, can effectively improve the shelf life of food, and has a certain positive effect on circulation and sales of traditional Chinese ginger ducks.
The invention patent with application number 201110304353.7 discloses an industrial production method of ginger female ducks, which comprises the following steps: step 1, material preparation: salting duck meat with brine; step 2, injection: injecting ginger juice into duck meat; step 3, rolling and kneading: rolling and kneading duck meat; and 4, marinating: putting duck meat into a marinating soup pot for marinating; step 5, boiling ginger slices: decocting ginger slices with marinating soup with slow fire; step 6, drying: drying the marinated duck meat; step 7, cooling: cooling duck meat to below 10deg.C; step 8, vacuum packaging: respectively packaging duck meat, ginger slices, marinated soup and rosemary into packaging bags, and vacuumizing; and 9, sterilizing at high temperature and high pressure. The method has long processing time, and has great influence on organoleptic quality of the ginger female duck, and can not be stored for a long time at normal temperature.
Disclosure of Invention
Therefore, the invention aims to provide a composite bacteria-reducing ginger female duck which has short processing time, high microorganism mortality reaching 99.9%, high hardness, high elasticity and long storage life and a processing method thereof.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: a processing method of a composite bacteria-reducing ginger female duck comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of the female duck, soaking and flushing with hot water at 75deg.C, removing viscera after dehairing;
step 2, placing the pretreated ducks into cold water, boiling for 3 minutes, draining, and spraying 40-120 mu mol/L curcumin ethanol solution on the drained surfaces of the ducks;
step 3, putting the sliced ginger and the old ginger nut into 200 ℃ black sesame oil, stir-frying for 1 minute, adding a marinade, continuously stir-frying for 1 minute, wherein the weight ratio of the ginger to the old ginger nut to the marinade is 1:1:1, then adding water, continuously heating for 30 minutes, and decocting to obtain the old soup; simultaneously cooling the duck sprayed with the curcumin ethanol solution, and then curing the duck with a curing material for 20 minutes, wherein the weight ratio of the duck to the curing material is 100:7, and the weight ratio of fructus tsaoko, clove, cinnamon and dried orange peel in the curing material is 21:1:3;
step 4, putting the salted duck into boiled soup stock, and heating for 4 hours for marinating;
and 6, preheating the vacuum packaged duck for 5 minutes at the temperature of 95 ℃, heating for 10 minutes at the temperature of 106 ℃, and heating for 15 minutes at the temperature of 121 ℃ to obtain the ginger female duck.
And further, the drying mode in the step 5 is to blow and dry the duck by using 20 ℃ air, and vacuum packaging is carried out after the duck is dried and cooled to room temperature.
Further, the duck in the step 5 is further diced after being cooled.
Further, in the step 2, the concentration of the curcumin solution is 100 mu mol/L.
Further, in the step 6, the ginger female duck which is vacuum packed is heated in the environment of 300-600 MPa.
The invention also provides the ginger female duck obtained by the method.
The key conception of the technical scheme is as follows: during pretreatment, the duck is soaked and washed by hot water at 75 ℃, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after boiling water, a special curing material is added for curing under the low-temperature and vacuum conditions, PVDC with heat shrinkage performance of a monomer film is used as a packaging material for packaging the treated female duck meat, staged sterilization is carried out, the microorganism mortality rate reaches 99.9%, and the original flavor can be maintained after the duck meat is stored for 15 days.
The beneficial effects of the technical scheme are as follows: the duck meat is soaked and washed by hot water at 75 ℃ during pretreatment, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after boiling water, a special curing material is added for curing under the low-temperature and vacuum conditions, PVDC with heat shrinkage performance of a single film is used as a packaging material for packaging the treated duck meat, and the treated duck meat is sterilized in stages, so that the ginger duck meat with good hardness, good elasticity, golden color, compact meat quality, difficult dispersion and microorganism mortality reaching 99.9% can be obtained, and the original flavor can be maintained after the ginger duck meat is stored for 15 days.
Drawings
FIG. 1 shows the inactivation of microorganisms by the addition of curcumin at various concentrations.
Figure 2 shows the sensory evaluation after treatment with different sterilization means.
Fig. 3 shows the effect of different sterilization modes on the texture of the ginger female duck.
Reference numerals illustrate:
a in fig. 1: the influence of curcumin added with different concentrations on the total number of colonies; b in fig. 1: the influence of curcumin with different concentrations on the mortality rate is added; fig. 3 a: influence of different sterilization modes on elasticity of ginger female duck meat, in fig. 3: b, influence of different sterilization modes on the hardness of the ginger female duck meat.
Detailed Description
The invention is further described below with reference to the accompanying drawings and specific examples, in which:
the invention provides a processing method of a composite bacteria-reducing ginger female duck, which comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of the female duck, soaking and flushing with hot water at 75deg.C, removing viscera after dehairing;
step 2, placing the pretreated ducks into cold water, boiling for 3 minutes, draining, and spraying 40-120 mu mol/L curcumin ethanol solution on the drained surfaces of the ducks;
step 3, putting the sliced ginger and the old ginger nut into 200 ℃ black sesame oil, stir-frying for 1 minute, adding a marinade, continuously stir-frying for 1 minute, wherein the weight ratio of the ginger to the old ginger nut to the marinade is 1:1:1, then adding water, continuously heating for 30 minutes, and decocting to obtain the old soup; simultaneously cooling the duck sprayed with the curcumin ethanol solution, and then curing the duck with a curing material for 20 minutes, wherein the weight ratio of the duck to the curing material is 100:7, and the weight ratio of fructus tsaoko, clove, cinnamon and dried orange peel in the curing material is 21:1:3;
step 4, putting the salted duck into boiled soup stock, and heating for 4 hours for marinating;
and 6, preheating the vacuum packaged duck for 5 minutes at the temperature of 95 ℃, heating for 10 minutes at the temperature of 106 ℃, and heating for 15 minutes at the temperature of 121 ℃ to obtain the ginger female duck.
And further, the drying mode in the step 5 is to blow and dry the duck by using 20 ℃ air, and vacuum packaging is carried out after the duck is dried and cooled to room temperature.
Further, the duck in the step 5 is further diced after being cooled.
Further, in the step 2, the concentration of the curcumin solution is 100 mu mol/L.
Further, in the step 6, the ginger female duck which is vacuum packed is heated in the environment of 300-600 MPa.
The invention also provides the ginger female duck obtained by the method.
The inventor accidentally discovers that the duck is soaked and washed by hot water at 75 ℃ during pretreatment, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after boiling water, a special marinade is added for curing under the low-temperature and vacuum conditions, PVDC with heat shrinkage performance of a single film is used as a packaging material to package the treated duck meat, and the treated duck meat is sterilized in stages, so that the ginger duck with good hardness, good elasticity, golden color, compact meat quality, difficult dispersion, and 99.9 percent of microorganism mortality can be obtained, and the original flavor of the ginger duck can be maintained after the ginger duck is stored for 15 days.
The following are examples of the present invention and comparative examples to help those skilled in the art to better understand the technical contents of the present invention and technical contributions of the present invention to the art.
Example 1
A processing method of a composite bacteria-reducing ginger female duck comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of the female duck, soaking for 30 minutes with hot water at 75 ℃, flushing, and removing viscera after dehairing;
step 2, placing the pretreated ducks into cold water, boiling for 3 minutes, draining, and spraying 40 mu mol/L curcumin ethanol solution on the drained surfaces of the ducks;
step 3, putting the sliced ginger and the old ginger nut into 200 ℃ black sesame oil, stir-frying for 1 minute, adding a marinade, continuously stir-frying for 1 minute, wherein the weight ratio of the ginger to the old ginger nut to the marinade is 1:1:1, then adding water, continuously heating for 30 minutes, and decocting to obtain the old soup; simultaneously cooling the duck sprayed with the curcumin ethanol solution, and then curing the duck with a curing material for 20 minutes, wherein the weight ratio of the duck to the curing material is 100:7, and the weight ratio of fructus tsaoko, clove, cinnamon and dried orange peel in the curing material is 21:1:3;
step 4, putting the salted duck into boiled soup stock, and heating for 4 hours for marinating;
and 6, preheating the vacuum packaged duck for 5 minutes at the temperature of 95 ℃, heating for 10 minutes at the temperature of 106 ℃, and heating for 15 minutes at the temperature of 121 ℃ to obtain the ginger female duck.
Example 2
The only difference from example 1 is that step 2: spraying with 60 mu mol/L curcumin ethanol solution.
Example 3
The only difference from example 1 is that step 2: spray-coating with 80. Mu. Mol/L curcumin ethanol solution.
Example 4
The only difference from example 1 is that step 2: spraying with 100 mu mol/L curcumin ethanol solution.
Example 5
The only difference from example 1 is that step 2: spray-coating with 120. Mu. Mol/L curcumin ethanol solution.
Example 6
The only difference from example 3 is that step 6: heating the vacuum packed ginger female duck in 500 MPa stage by stage.
Comparative example 1
The only difference from example 1 is that: no soaking or flushing with hot water is performed in step 1.
Comparative example 2
The only difference from example 3 is that: no soaking or flushing with hot water is performed in step 1.
Comparative example 3
The only difference from example 5 is that: no soaking or flushing with hot water is performed in step 1.
Comparative example 4
The only difference from example 1 is that: and 5, sealing and packaging by adopting a common fresh-keeping bag.
Comparative example 5
The only difference from example 3 is that: and 5, sealing and packaging by adopting a common fresh-keeping bag.
Comparative example 6
The only difference from example 5 is that: and 5, sealing and packaging by adopting a common fresh-keeping bag.
Comparative example 7
The only difference from example 1 is that: step 2 does not spray curcumin ethanol solution.
The method comprises the following steps:
1 materials and instruments
1.1 materials
The ginger female duck meat of the Chinese traditional meat product is taken as a main research object.
Ginger, old ginger, black sesame oil, spice (tsaoko cardamom, clove, cinnamon, dried orange peel and the like), culture medium (peptone, beef extract, agar) and cooking wine and the like.
1.2 major instrumentation
SLI-400 electrothermal incubator (tokyo physicochemical company of japan), DHG-9246a electrothermal blast drying oven (Shanghai macro laboratory equipment limited), 754P ultraviolet spectrophotometer (Shanghai spectrometer limited), 3K-30 desk centrifuge (sigma company of germany), 420+ acidometer (WTW company of germany), CP225D electronic balance (saidolis group of germany), supplementary model BOSCH cutter (five metals company of south-pass, usa), LH4a29A-1 autoclave (Ningbo-lehui food equipment manufacturing limited), RPX-20 dry digester (zhejiang rapon machinery limited) and the like.
2. Experimental method
2.1 Process route
Raw material selection and pretreatment, duck water boiling, cooling, pickling, soup stock preparation, marinated duck, cooling and drying, packaging and storage
2.2 Temperature-variable staged sterilization parameters
The temperature-change staged sterilization adopts the method of 95 ℃ in the first stage, 5 min, 106 ℃ in the second stage, 10 min and 121 ℃ in the third stage for 15 min to sterilize the traditional Chinese ginger female ducks.
2.2 Pretreatment of raw materials and auxiliary materials
After spraying the ducks before slaughtering, bleeding, spraying, soaking and flushing with hot water, removing dirt such as hair of the ducks, measuring the total number of colonies before and after treatment, and setting three groups of parallel experiments for comparison.
2.3 Adding natural bacteriostat
Preparing curcumin stock solution: weighing curcumin powder, dissolving in absolute ethyl alcohol, and preparing curcumin solution with final concentration of 10 mol/L. When in use, it is diluted to the desired concentration. And (3) taking cooled duck meat, respectively adding curcumin natural bacteriostat with final concentrations of 40, 60, 80, 100 and 120 mu mol/L to the surface of the duck meat, measuring the total number of bacterial colonies and the microorganism mortality before and after the treatment after 30min, and simultaneously setting three groups of parallel experiments for comparison.
2.4 Vacuum treatment during packaging
PVDC with heat shrinkage performance of the monomer film is used as a packaging material to package the processed female duck meat, and a non-vacuum packaging treatment group is used as a control. And detecting the total colony count of the female duck meat after different treatment modes, and simultaneously setting three groups of parallel experiments for comparison.
2.5 Microorganism detection
The total number of colonies was determined according to GB 4789.2-2010.
2.6 Sensory evaluation
The natural bacteriostat curcumin with the concentration of 100 mu mol/L and the ginger female duck meat with PVDC package are respectively added for temperature-changing staged sterilization, high-temperature sterilization and ultrahigh-pressure sterilization treatment, and meanwhile, numbering is carried out. 10 sensory evaluation experts are randomly selected to form a scoring group, 4 sensory indexes of the appearance, the color, the flavor and the taste are evaluated, and the final result is averaged. The sensory scoring criteria are shown in table 1.
TABLE 1 sensory scoring criteria for ginger ducks
2.7 Determination of texture index
The natural bacteriostat curcumin with the concentration of 100 mu mol/L and the ginger female duck meat with PVDC package are respectively added for temperature-changing staged sterilization, high-temperature sterilization and ultrahigh-pressure sterilization treatment, and the measurement of the texture index is carried out every 3 d. And (5) evaluating elasticity and hardness indexes of the ginger female ducks treated in different sterilization modes by adopting a texture analyzer. The texture analyzer comprises: the TA3/100 probe has a speed of 2.00 mm/s before testing, a speed of 1.00 mm/s when testing, and a testing time of 3 s, and three groups of parallel experiments are simultaneously arranged for comparison.
2.8 Data analysis
Results are expressed as mean ± standard deviation, data mapping and statistical analysis were performed using Graphpad Prism software, differential significance was determined by t-test, P < 0.05 was significant difference.
3 results and analysis
3.1 bacterial reduction effect of raw and auxiliary material pretreatment on ginger female ducks
The surface of the muscle of the healthy living female duck is in a sterile state, but the female duck is extremely easy to be polluted by microorganisms in the environment and manual operation in the processing processes of slaughtering, dividing and the like, so that the microorganisms enter the muscle tissue to cause the microbial pollution of the female duck meat. As is clear from Table 2, a large amount of microorganisms remained in the raw material after pretreatment such as hot water immersion and washing, but the total number of colonies after pretreatment was reduced by 0.99 Log compared with that of the untreated group. This is probably because hot water washing reduced microorganisms on the surface of the ginger female ducks to some extent, but the total colony count did not drop to the national colony count index for meat products (8X 104 cfu/g, 4.903 Log). Therefore, the hot water soaking can reduce the microbial pollution of raw materials and auxiliary materials during slaughtering and cutting, but a large amount of microorganisms still exist in the female duck meat, and the method can not completely inactivate the microorganisms in the female duck meat and further needs to sterilize the female duck meat.
TABLE 2 Effect of pretreatment on the antibacterial effect of ginger female Duck
3.2 Bacteria reducing effect of curcumin with different concentrations on ginger female ducks
Curcumin is a polyphenol active substance extracted from turmeric, a plant of the family zingiberaceae, and is now widely used as a food additive, often as a natural pigment, a flavoring agent, a spice, and a preservative. A great deal of research at home and abroad shows that curcumin has biological activities such as antioxidation, anti-inflammatory, anti-tumor, antimicrobial effect and the like. The sterilizing effect of curcumin on microorganisms in ginger ducks in the concentration range of 0-120 mu mol/L is shown in figure 1. With the gradual increase of curcumin concentration, the colony count decreases significantly and tends to stabilize. When the curcumin concentration is 100 mu mol/L and 120 mu mol/L, the total colony count of the microorganisms is reduced to 3.136 Log (CFU/g), and the mortality rate reaches 99.9%. Experimental results show that the curcumin has a remarkable bactericidal effect when the curcumin concentration is 100 mu mol/L.
3.3. Bacteria reducing effect of vacuum packaging on ginger female ducks
The monomer film PVDC with heat shrinkage performance is a food-grade heat shrinkage film with certain barrier property, high temperature and high pressure resistance and radiation stability. As shown in Table 3, the total colony count of the ginger female ducks without vacuum packaging is 4.63 Log, and the total colony count of the ginger female ducks after vacuum packaging is reduced by 1.42 Log. Therefore, PVDC is adopted to have a certain bacteria reducing effect on processing and storage of the ginger female ducks.
TABLE 3 Effect of vacuum packaging on the antibacterial Effect of ginger female Duck
3.4 Influence of different sterilization modes on quality of ginger female ducks
3.4.1 Bacteria reducing effect of different sterilization modes on ginger female ducks
As shown in Table 4, after temperature-change staged sterilization, high-pressure sterilization and ultrahigh-pressure sterilization, the total colony count of the ginger female ducks is respectively reduced from 3.21 Log to 1.32 Log, 1.04 Log and 1.40Log, and meets the total colony count index of meat product microorganisms in China. Therefore, the three modes can effectively inactivate microorganisms of the ginger female ducks, and the high-temperature sterilization shows higher inactivation, and the inactivation level of the temperature-change staged sterilization is consistent with that of the ultrahigh-pressure sterilization.
TABLE 4 Effect of different sterilization modes on the antibacterial effect of ginger female ducks
3.4.2 Influence of different sterilization modes on sensory evaluation of ginger female ducks
Sensory quality is an important means for evaluating the quality of meat products in terms of evaluating color, mouthfeel, flavor, and appearance of food. As shown in fig. 2, the temperature-variable staged sterilization, the high-pressure sterilization and the ultra-high-pressure sterilization have a certain influence on the traditional Chinese ginger female ducks. After the temperature change is sterilized in a staged manner, the ginger female duck can better maintain the color, the fragrance, the taste and the appearance form of the food; the taste and flavor scores of the ultra-high pressure sterilization group are consistent with those of the temperature-change stage sterilization group, but the color and luster and appearance of the ultra-high pressure sterilization group are slightly lower than those of the temperature-change stage sterilization group. In addition, the autoclave group showed a lower score value relative to the temperature-variable staged sterilization and the ultra-autoclave group. This is probably because the long-term high temperature causes loss of some nutrients of the dried ginger duck meat, loss of moisture and melting of meat fat, resulting in degradation of sensory quality.
3.4.3 Influence of different sterilization modes on texture of ginger female duck
Texture is one of the criteria for evaluating meat quality. Meat elasticity and hardness indicate to some extent the freshness of meat and the microbial contamination. As can be seen from fig. 3, along with the increase of the pressure, the elasticity of the ginger ducks treated by different sterilization methods all showed an increasing trend (a), and meanwhile, the elasticity of the ginger ducks treated by the temperature-varying staged sterilization treatment showed an optimal state. In addition, when the pressure reaches 500 MPa, the hardness and elasticity of the ginger female duck are maximized, and the quality of the ginger female duck reaches the optimal state; when the pressure reaches 600 MPa, the elasticity and hardness of the ginger female duck start to decrease (B). Therefore, a proper amount of pressure is increased in the sterilization process, and the quality of the ginger female duck is positively influenced. This is probably due to the polymerization of myosin and disulfide bond interactions in meat under high pressure conditions, increasing the elasticity and hardness of meat. And the temperature-change staged sterilization treatment group can better maintain the texture characteristics of the ginger female duck compared with high-temperature sterilization and ultrahigh-pressure sterilization.
3.4.4 Influence of different treatment modes on quality of ginger female ducks after 15 days of storage
TABLE 5 sensory quality scores after 15 days of storage at 25℃ for the ginger ducks of examples 1-5 and comparative examples 1-7
4 knots
The sterilization technology of the novel traditional Chinese livestock and poultry meat product is determined by adopting pretreatment of raw materials and auxiliary materials, adding natural bacteriostat curcumin with a certain concentration, and performing sterilization treatment such as PVDC vacuum packaging treatment of a monomer film with heat shrinkage performance, and comparing the bacterial colony count of the ginger female duck microorganisms and the sensory quality and texture characteristics of the ginger female duck microorganisms after temperature-change staged sterilization and high-temperature sterilization treatment with those of the ginger female duck microorganisms after ultrahigh-pressure sterilization treatment, so that the problems of incomplete sterilization, nutrition and flavor change caused by heating and the like in the traditional sterilization method are avoided. The temperature-change staged sterilization can effectively kill the residual bacteria in the ginger female ducks, delay the bacterial growth of the ginger female ducks in the storage period, effectively maintain the change of the texture of the ginger female ducks and better maintain the sensory quality of the ginger female ducks. The test results show that the duck is soaked and washed by hot water at 75 ℃ during pretreatment, the curcumin effect of 40-120 mu mol/L of the ginger female duck is combined, and the ginger female duck is subjected to temperature-change staged sterilization after vacuum packaging, so that the sensory quality of the ginger female duck can be effectively maintained, the texture is not influenced, the microorganism mortality rate can reach 99.99%, and the original flavor can be still maintained after the duck is stored for 15 days.
The invention has the beneficial effects that: the duck meat is soaked and washed by hot water at 75 ℃ during pretreatment, 40-120 mu mol/L curcumin ethanol solution is sprayed on the surface of the duck after boiling water, a special curing material is added for curing under the low-temperature and vacuum conditions, PVDC with heat shrinkage performance of a single film is used as a packaging material for packaging the treated duck meat, and the treated duck meat is sterilized in stages, so that the ginger duck meat with good hardness, good elasticity, golden color, compact meat quality, difficult dispersion and microorganism mortality reaching 99.9% can be obtained, and the original flavor can be maintained after the ginger duck meat is stored for 15 days.
The invention has been described with reference to the above-described related embodiments and drawings, however, the above-described embodiments are merely examples of practicing the invention. It should be noted that the disclosed embodiments do not limit the scope of the invention. On the contrary, modifications and equivalent arrangements included within the spirit and scope of the claims are intended to be included within the scope of the invention.
Claims (6)
1. A processing method of a composite bacteria-reducing ginger female duck is characterized by comprising the following steps: the method comprises the following steps:
step 1, pretreatment: spraying cold water after bloodletting of the female duck, soaking and flushing with hot water at 75deg.C, removing viscera after dehairing;
step 2, heating the pretreated ducks in cold water, draining after boiling for 3 minutes, and spraying 40-120 mu mol/L curcumin ethanol solution on the drained surfaces of the ducks;
step 3, putting the sliced ginger and the old ginger nut into 200 ℃ black sesame oil, stir-frying for 1 minute, adding a marinade, continuously stir-frying for 1 minute, wherein the weight ratio of the ginger to the old ginger nut to the marinade is 1:1:1, then adding water, continuously heating for 30 minutes, and decocting to obtain the old soup; simultaneously cooling the duck sprayed with the curcumin ethanol solution, and then curing the duck with a curing material for 20 minutes, wherein the weight ratio of the duck to the curing material is 100:7, and the weight ratio of fructus tsaoko, clove, cinnamon and dried orange peel in the curing material is 2:1:1:3;
step 4, putting the salted duck into boiled soup stock, and heating for 4 hours for marinating;
step 5, drying and cooling the marinated duck, and vacuum packaging by taking the PVDC film as a packaging material;
and 6, preheating the vacuum packaged duck for 5 minutes at the temperature of 95 ℃, heating for 10 minutes at the temperature of 106 ℃, and heating for 15 minutes at the temperature of 121 ℃ to obtain the ginger female duck.
2. The processing method of the composite bacteria-reducing ginger female duck, which is characterized by comprising the following steps of: and (5) drying the duck by using 20 ℃ wind, and vacuum packaging after the duck is cooled to room temperature.
3. The processing method of the composite bacteria-reducing ginger female duck, which is characterized by comprising the following steps of: and (5) cutting the cooled duck in the step (5).
4. The processing method of the composite bacteria-reducing ginger female duck, which is characterized by comprising the following steps of: in the step 2, the concentration of the curcumin solution is 100 mu mol/L.
5. The processing method of the composite bacteria-reducing ginger female duck, which is characterized by comprising the following steps of: in the step 6, the ginger female duck which is vacuum packed is heated in the environment of 300-600 MPa.
6. A ginger female duck obtained by the processing method of the composite bacteria-reducing ginger female duck according to any one of claims 1 to 5.
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| CN102461913A (en) * | 2011-12-09 | 2012-05-23 | 厦门银祥集团有限公司 | Ginger duck industrialization safety production method |
| CN102599538A (en) * | 2012-03-07 | 2012-07-25 | 江南大学 | Preparation method for ginger duck |
| CH711326B1 (en) * | 2015-10-16 | 2017-01-31 | Univ Jiangnan | A method of preparing a beef by means of vacuum drying over short and medium wave infrared in combination with a flexible sterilization. |
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| CN102599538A (en) * | 2012-03-07 | 2012-07-25 | 江南大学 | Preparation method for ginger duck |
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