CN111011797A - 一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺 - Google Patents
一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺 Download PDFInfo
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Abstract
本发明涉及一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺。该方法的具体操作步骤如下:1)将原料鸡屠宰之后,清理干净,去除内脏等,并将其切成4x3cm大小的块状;2)将鸡块焯水,去除血水等脏东西,然后2000W大火烧开,改300W小火煮制2小时,加入0.36%食用盐,冷却至室温;3)用150目纱布过滤,装袋,超高压杀菌;4)在‑2~‑5℃的温度下贮藏,此温度为鸡汤的微冻温度。本发明方法中只利用了超高压冷杀菌和微冻贮藏,一方面是超高压处理属于冷杀菌,压力对鸡汤的风味口感以及营养价值的破坏程度不高,具有较好地杀菌效果;另一方面微冻的贮藏温度,有利于延长货架期,节约成本,便于运输和保藏。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺。
背景技术
我国是鸡肉消费大国,鸡肉的消耗量仅次于猪肉。鸡肉具有低脂肪,高蛋白的特点,在中国人的宴席中常常看到“鸡”的身影,正所谓“无鸡不成宴”,鸡肉制品趋于多样化,但鸡汤产业还处于起步阶段,将鸡肉制成汤品一直深受普通大众的喜爱。
鸡汤含有丰富的蛋白质、脂肪、糖类、有机酸、矿物质,其肌酸、肌肽、半胱氨酸等生理活性成分可以缓解感冒、增加免疫力、消除炎症。但鸡汤的贮藏时间很短,大部分人选择热处理来达到商业无菌的效果以及延长货架期,然而热处理对鸡汤的口感风味以及营养价值有一定的破坏性。因此,我们选择了一种冷杀菌技术——超高压处理。
超高压处理具有杀菌的作用,其杀菌原理在于通过高压使得微生物细胞形态变长,细胞壁增厚或是细胞体积变小等,导致细胞的功能特性出现退化、限制了细胞的生理活动,进而影响了细胞原本的生理机能;还能很好地保持食品品质,尤其是对一些热敏物质。
同时,本次产品还选择了微冻这种贮藏技术,它是一种将食品贮藏在冰点以及-2~-5℃的新型贮藏保鲜方式。与冷藏相比,微冻的温度更低,更能抑制微生物的繁殖速度和食品中内源酶的酶活,达到延长货架期的效果,减小食品中营养物质的流失;与冻藏相比,微冻食品不是完全冻结,它属于部分冻结,结晶小,对食品的内部结构破坏性小,且缩减了解冻时间,能耗低。微冻技术最先应用在水产方面,人们发现在这个温度带下的鱼类表面出现结晶,但不是完全的冻结,其保鲜期比冷藏时间长,鱼肉口感会比冻藏的要好。之后,微冻技术又被广泛的运用到蔬果方面,为蔬果产业带来新的方向和机遇。将微冻技术引入汤品中,为产品的贮藏、运输等提供新的贮藏条件。
目前,市面上即食汤品基本分为2种,一种是干燥后直接进行冲泡,另一种是通过高温灭菌生产的汤品罐头类产品。这两种产品均采用高温处理,破坏汤品中原有风味和营养价值,限制了汤品产品的推广,无法满足高品质汤品的需求,研究一款能保持汤品品质又有较长货架期的鸡汤就变得十分有意义。因此本发明利用超高压结合微冻保藏技术,发明了一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺。
发明内容
(1)鸡汤的制备
将除杂并清洗干净的鸡肉剁块,得到4x3cm大小的鸡块;将鸡块放到锅中,鸡块与水的重量比为1:2~3,2000W大火煮沸,保持8min;去除血水,用清水清洗干净,得到焯水过后的鸡块; 随后再加入清水,料液比1:2,2000W大火煮制10min,转300W小火,煮制2小时,加盐,起锅;
(2)鸡汤的杀菌工艺
鸡汤冷却至室温,用150目干净的纱布,过滤鸡块残渣,装袋,抽真空,利用超高压设备施加200MPa~600MPa的压力,时间为15~25分钟,得到杀菌后的鸡汤;
(3)鸡汤的贮藏工艺
将鸡汤放置冰点以下-2~-5℃的贮藏温度,此温度为鸡汤的微冻温度。在此条件下,贮藏鸡汤100天。
步骤(1)中鸡汤盐的添加量为0.35%~0.4%。
步骤(2)中使用三层150目的纱布,真空时间20~30秒,热封口3~5秒。
步骤(3)中微冻温度为-2~-5℃。
本发明的有益技术效果体现在以下方面:
1.本发明工艺方法中采用了超高压处理,优势在于一是不会产生有毒物质,影响鸡汤的可食性;二是很好地保持鸡汤的风味口感以及营养价值;三是具有杀菌效果。
2.本发明采用了微冻这种新型的贮藏温度,与冷藏相比,微冻的温度更能抑制微生物的繁殖速度,货架期较冷藏方式延长 1.4~4 倍;与冻藏相比,减少了解冻时间,节约能耗等。
具体实施方式
下面结合实施例,对本发明作进一步地说明。
以下实施例所用原材料的来源说明如下:
原料鸡,安徽肥西老母鸡公司;食用盐,中国盐业总公司。
实施例1:
即食鸡汤的具体操作步骤如下:
(1)鸡汤的制备
鸡肉经除杂并清洗后,将其切成4x3cm大小,然后置于锅中,倒入适量的冷水,大火烧开进行焯水处理,随后冷水清洗鸡块,置于锅中,料液比1:2,2000W大火烧开,此过程持续10min,随后将功率调成300W、煮制时间2h;加入0.36%的食用盐,起锅,冷却;
(2)鸡汤的杀菌
利用150目纱布过滤鸡汤,然后称取200g鸡汤装袋,对袋装鸡汤施加400MPa,15min;
(3)鸡汤的贮藏
将杀完菌的鸡汤放进微冻贮藏条件下,贮藏0d时,在此条件下的鸡汤香气浓郁,口感醇厚,菌落未被检出,丙二醛含量为0.042mg/kg,挥发性盐基氮含量为3.6mg/100 mg,游离氨基酸总量为98.69mg/100mL,肌苷酸含量为85.77 mg/100 mL。
实施例2
制备即食鸡汤的具体操作步骤如下:
(1)鸡汤的制备
鸡肉经除杂并清洗后,将其切成4x3cm大小,然后置于锅中,倒入适量的冷水,大火烧开进行焯水处理,随后冷水清洗鸡块,置于锅中,料液比1:2,2000W大火烧开,此过程持续10min,随后将功率调成300W、煮制时间2h;加入0.36%的食用盐,起锅,冷却;
(2)鸡汤的杀菌
利用150目纱布过滤鸡汤,然后称取200g鸡汤装袋,对袋装鸡汤施加400MPa,15min;
(3)鸡汤的贮藏
将杀完菌的鸡汤放进微冻贮藏条件下,贮藏25d时,在此条件下的鸡汤香气浓郁,口感醇厚,菌落仍未被检出,丙二醛含量为0.053mg/kg,挥发性盐基氮含量为3.7mg/100 mg,游离氨基酸总量为97.01mg/100mL,肌苷酸含量为85.62 mg/100 mL。
实施例3
制备即食鸡汤的具体操作步骤如下:
(1)鸡汤的制备
鸡肉经除杂并清洗后,将其切成4x3cm大小,然后置于锅中,倒入适量的冷水,大火烧开进行焯水处理,随后冷水清洗鸡块,置于锅中,料液比1:2,2000W大火烧开,此过程持续10min,随后将功率调成300W、煮制时间2h;加入0.36%的食用盐,起锅,冷却;
(2)鸡汤的杀菌
利用150目纱布过滤鸡汤,然后称取200g鸡汤装袋,对袋装鸡汤施加400MPa,15min;
(3)鸡汤的贮藏
将杀完菌的鸡汤放进微冻贮藏条件下,贮藏50d时,在此条件下的鸡汤香气略微变淡,口感略微下降,菌落总数为1.32logCFU/mL,丙二醛含量为0.056mg/kg,挥发性盐基氮含量为4.0mg/100 mg,游离氨基酸总量为94.84mg/100mL,肌苷酸含量为84.18 mg/100 mL。
实施例4
制备即食鸡汤的具体操作步骤如下:
(1)鸡汤的制备
鸡肉经除杂并清洗后,将其切成4x3cm大小,然后置于锅中,倒入适量的冷水,大火烧开进行焯水处理,随后冷水清洗鸡块,置于锅中,料液比1:2,2000W大火烧开,此过程持续10min,随后将功率调成300W、煮制时间2h;加入0.36%的食用盐,起锅,冷却;
(2)鸡汤的杀菌
利用150目纱布过滤鸡汤,然后称取200g鸡汤装袋,对袋装鸡汤施加400MPa,15min;
(3)鸡汤的贮藏
将杀完菌的鸡汤放进微冻贮藏条件下,贮藏75d时,在此条件下的鸡汤香气香气变淡,口感略微不足,菌落总数为1.88logCFU/mL。丙二醛含量为0.061mg/kg,挥发性盐基氮含量为4.1mg/100 mg,游离氨基酸总量为93.67mg/100mL,肌苷酸含量为81.59mg/100 mL。
实施例5
制备即食鸡汤的具体操作步骤如下:
(1)鸡汤的制备
鸡肉经除杂并清洗后,将其切成4x3cm大小,然后置于锅中,倒入适量的冷水,大火烧开进行焯水处理,随后冷水清洗鸡块,置于锅中,料液比1:2,2000W大火烧开,此过程持续10min,随后将功率调成300W、煮制时间2h;加入0.36%的食用盐,起锅,冷却;
(2)鸡汤的杀菌
利用150目纱布过滤鸡汤,然后称取200g鸡汤装袋,对袋装鸡汤施加400MPa,15min;
(3)鸡汤的贮藏
将杀完菌的鸡汤放进微冻贮藏条件下,贮藏100d时,在此条件下的鸡汤的肉香味变淡,口感不够醇厚,菌落总数达到了2.11logCFU/mL,丙二醛含量为0.065mg/kg,挥发性盐基氮含量为4.4mg/100 mg,游离氨基酸总量为90.38mg/100mL,肌苷酸含量为79.15mg/100 mL。
Claims (5)
1. 一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺,其特征在于具体操作步骤如下:
(1)鸡汤的炖煮
将刚刚宰杀好的原料鸡切成大约为4x3cm大小的鸡块,将鸡块放到锅中,鸡块与水的重量比为1/1.5~2,2000W大火煮沸,保持8min;去除血水,用清水清洗干净,得到焯水过后的鸡块;随后再加入清水,鸡块与水的重量比1/2~3,2000W大火煮制10min,转300W小火,煮制90~120min,加盐,起锅;
(2)鸡汤装袋
将炖煮好的鸡汤放入聚乙烯复合塑料袋中,袋子尺寸为15x25cm,装200g,冷却至室温,最后抽真空,真空度为0.1~0.6兆帕;
(3)鸡汤的超高压灭菌
将袋装鸡汤各施以200MPa-600MPa的压力,时间为15~20分钟;
(3)鸡汤的贮藏
将杀菌过的鸡汤放置微冻的贮藏温度(-2~-5℃),贮藏可达到100天。
2.根据权利要求1所述的一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺,其特征在于:步骤(1)中要将煮制完成的鸡汤里面的鸡块、碎骨等用150目的纱布过滤,并去除;食用盐的用量占料液总重量的0.35~0.4%。
3.根据权利要求1所述的一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺,其特征在于:步骤(2)中真空时间20~30秒,热封口3~5秒。
4.根据权利要求1所述的一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺,其特征在于:超高压这种冷杀菌方式以及微冻的新型贮藏条件。
5.根据权利要求1所述的一种可长期保存的新型即食液态鸡汤的加工及贮藏保鲜工艺,其特征在于:这种即食液态鸡汤无需解冻,开袋、加热之后就可食用。
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