CN111165559A - Comprehensive preservation method for instant flavor meat product - Google Patents
Comprehensive preservation method for instant flavor meat product Download PDFInfo
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- CN111165559A CN111165559A CN201811346478.4A CN201811346478A CN111165559A CN 111165559 A CN111165559 A CN 111165559A CN 201811346478 A CN201811346478 A CN 201811346478A CN 111165559 A CN111165559 A CN 111165559A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
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Abstract
the invention relates to a comprehensive preservation method of an instant flavor meat product, which comprises the following steps of A, spraying a food additive onto the cooked meat product, airing for later use, wherein the food additive comprises the following components of water-soluble chitosan oligosaccharide, β -carotene, phytic acid, theaflavin and rosemary, B, vacuumizing and pre-packaging the meat product obtained in the step A by adopting a food-grade high-barrier high-temperature cooking bag, C, quickly freezing the meat product subjected to vacuum packaging in the step B at-18 to-20 ℃ for 1 to 6 hours, then freezing the meat product at-35 to-40 ℃ for 2 to 4 hours, and D, irradiating and sterilizing the meat product obtained in the step C by adopting gamma rays or electron beams.
Description
Technical Field
The invention relates to the technical field of food preservation and preservation, in particular to a comprehensive preservation method of an instant flavor meat product.
Background
The meat product is one of important animal food on dining tables of people at present, can provide high-quality protein and necessary fatty acid, and is popular with consumers due to the characteristics of unique flavor, convenience in eating and the like of instant meat products such as pig trotters, elbow flowers, rabbit heads, chicken claws, chicken wings, chicken gizzards, duck claws, marinated chicken, marinated duck, marinated rabbit and the like. However, meat products are rich in nutrition and high in water activity, spoilage microorganisms are easy to grow and reproduce, and in addition, raw and auxiliary materials used for processing are various in types and complex in sources, source pollution and secondary pollution are difficult to thoroughly control, if only a traditional high-temperature method is adopted for treatment, a part of heat-resistant microorganisms can still remain, and microbial spoilage of products is easily caused. At present, the conventional preservation method comprises the steps of adding preservatives, cold chain transportation, low-temperature storage and the like, but the preservatives, particularly chemical additives, do not meet the requirements of consumers on green healthy food, and the excessive and out-of-range addition of the preservatives is harmful to the health of people; in addition, energy and labor are consumed for cold chain transportation, low-temperature storage and the like, the cost of enterprises and merchants is increased, the development concept of environmental protection, energy conservation and emission reduction is not met, and the requirements of the enterprises, the merchants and consumers cannot be met.
The irradiation technology is developed at a fast pace in the global scope as a novel food preservation technology, has the advantages of thorough sterilization, no unpacking, energy conservation, low consumption, environmental protection, no secondary pollution and the like, has outstanding performance in the aspects of agricultural products, fresh fruits and vegetables, pre-packaged food, inspection and quarantine and the like, and provides a comprehensive quality guarantee method for goose products with the application number of CN 200810022025.6. The meat products of goose and the like obtained by the traditional flavor cooking method are comprehensively preserved by combining the nuclear irradiation technology with the water bath initial sterilization, refrigeration bacteriostasis technology and vacuum packaging technology, the contradiction between quality keeping such as color, aroma, taste and shape and the like and the prolongation of the quality guarantee period in the food processing process is solved, and the food with convenient eating, nutrition and sanitation and long quality guarantee period is provided for people. However, the irradiation treatment of meat products causes the position and number of carbonyl double bonds of the fat molecules in the fat of the meat products to change, or molecular chains to break, and the change or chain breakage causes the following problems: 1. the texture of the meat product is changed, and the mouthfeel is deteriorated; 2, lipid substances are oxidized to generate peculiar smell; 3. the color becomes poor.
Disclosure of Invention
The invention aims to solve the problems of the preservation and preservation method of the irradiation treated cooked meat product in the prior art, and provides a comprehensive preservation method of the instant flavor meat product, which can reduce the carbonyl breakage condition in the irradiation treated cooked meat product process, thereby reducing lipid oxidation, reducing the generation of peculiar smell, ensuring the texture and taste of the product, and improving the color and luster; thereby prolonging the shelf life of the instant meat product, reducing the transportation and storage cost of enterprises and obtaining greater economic benefit.
In order to solve the problems, the invention adopts the following technical scheme:
a comprehensive fresh-keeping method for instant flavor meat products comprises the following steps:
A. spraying food additive, namely spraying the food additive on the cooked meat product, and airing for later use, wherein the food additive comprises the following components of water-soluble chitosan oligosaccharide, β -carotene, phytic acid, theaflavin and rosemary;
B. the meat product obtained in the step A is subjected to vacuumizing and pre-packaging by adopting a food-grade high-barrier high-temperature cooking bag;
C. rapidly freezing the meat product subjected to vacuum packaging in the step B at-18 to-20 ℃ for 1 to 6 hours, and then freezing the meat product at-35 to-40 ℃ for 2 to 4 hours;
D. and C, performing irradiation sterilization treatment on the meat product obtained in the step C by adopting gamma rays or electron beams.
the spraying amount of each component in the food additive is 0.05-0.3 g/kg of β -soluble chitosan oligosaccharide, 0.01-0.02 g/kg of beta-carotene, 0.05-0.18 g/kg of phytic acid, 0.01-0.18 g/kg of theaflavin and 0.02-0.2 g/kg of rosemary, and is calculated by the weight of the meat product.
In the step B, the food-grade high-barrier high-temperature cooking bag is made of PA/PVDC/PE.
The vacuum degree of the vacuum prepackage is-0.08 to-0.095 MPa;
in the step D, the irradiation source of the irradiation is cobalt 60 and an electron accelerator.
In the step D, the irradiation treatment dosage is 1-20 kGy.
The cooked meat product is from the whole or part of livestock and poultry commonly used in the industry and comprises pig trotters, elbow flowers, rabbit heads, chicken claws, chicken wings, chicken gizzards, duck claws, marinated chicken, marinated duck, marinated rabbit and the like.
The present invention has the following advantageous effects
1. According to the invention, the instant flavor meat product is treated by adding the natural source food additive, a gradient cooling method and an irradiation technology, the shelf life of the product is prolonged, the transportation and storage cost of an enterprise is reduced on the premise of not adding a chemical preservative, so that the economic benefit is obtained, the common technical problem of the industry of texture change and peculiar smell generation by oxidation caused by irradiation sterilization treatment of the meat product is solved, the application of a novel advanced irradiation preservation technology in the meat product processing industry is promoted, and the safety and the quality of the food are ensured.
2. The invention relates to a method for preparing a meat product, which comprises the steps of simple refrigeration treatment (0-10 ℃) or direct irradiation sterilization treatment after packaging, wherein the meat product has peculiar smell, and long-term research shows that the meat product after vacuum packaging is frozen at-35 to-40 ℃ and then is subjected to irradiation treatment, so that the obtained meat product has no peculiar smell basically, and the reason is that the temperature of the meat product is lower after the meat product is frozen at-35 to-40 ℃, and the fracture of grease molecular carbonyl of the lipid of the meat product caused by irradiation treatment can be effectively reduced at low temperature, thereby reducing oxidation and avoiding the generation of peculiar smell to the maximum extent.
3. The method comprises the steps of firstly, rapidly freezing at-18 to-20 ℃ for 1-6 hours, and then freezing at-35 to-40 ℃ for 2-4 hours; thus, the meat product is cooled in a gradient manner, the quality reduction of texture, color, flavor and the like caused by the change of muscle fiber and myoglobin caused by sudden long-time freezing at a lower temperature of (-35 to-40 ℃) in the meat product can be reduced, and the shelf life of the instant meat product is prolonged.
4. the water-soluble chitosan oligosaccharide, β -carotene, the phytic acid, the theaflavin and the rosemary in the additive are all pure natural additives, and the additive with the specific composition is adopted, and the operations of vacuum pre-packaging, gradient cooling treatment and irradiation treatment are combined, so that the texture, the flavor and the color of meat products can be effectively improved.
Detailed Description
The following examples are provided to further illustrate the implementation steps and main technical features of the present invention, and are not intended to limit the technical solutions of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the following embodiments, and any modifications or partial substitutions, as well as various changes and improvements made to the technical solution of the present invention, should be covered within the protection scope of the present invention without departing from the spirit and scope of the present invention.
Example 1
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh ungula Sus domestica, removing bone and hair, cutting, removing blood, adding cooking wine, flavoring agent and spice, decocting, coloring with soy sauce, flavoring, and taking out after thoroughly cooked;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.05g/kg of water-soluble chitosan oligosaccharide, 0.01g/kg β -carotene, 0.18g/kg of phytic acid, 0.02 g/kg of theaflavin and 0.002 g/kg of rosemary;
(3) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature steaming bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), and the vacuum degree is-0.08 MPa;
(4) vacuum packaging the product, rapidly freezing at-18 deg.C for 1 hr, and standing at-40 deg.C for 4 hr;
(5) carrying out gamma-ray irradiation sterilization treatment on the meat product frozen at the temperature of-40 ℃, wherein the irradiation dose is 1 kGy;
(6) the product after irradiation treatment was stored at 4 ℃. The total bacterial count of the product after 1 kGy irradiation treatment is 7.3 multiplied by 103The cfu/g is reduced to 1.8 multiplied by 102cfu/g, the total number of bacteria was significantly reduced. Pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, and the requirements of the national food safety standard GB2726-2016 on cooked meat products are met; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no obvious peculiar smell is generated by irradiation treatment, and the color and the taste of the product are not obviously reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After being stored for 60 days, the microorganism, sensory quality and nutritional indexes of the product still meet the relevant national standards and are maintained at a better level.
Example 2
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh rabbit heads, adding cooking wine, seasonings, salt and the like for pickling, boiling in boiling water, and fishing out; adding flavoring agent and spice, decocting, adding flavoring agent, taking out, and air drying;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.1 g/kg of water-soluble chitosan oligosaccharide, 0.01g/kg β -carotene, 0.05g/kg of phytic acid, 0.05g/kg of theaflavin and 0.15 g/kg of rosemary;
(3) vacuumizing and pre-packaging the product by adopting a food-grade high-temperature cooking bag PA/PE (nylon/polyethylene), wherein the vacuum degree is-0.09 MPa;
(4) vacuum packaging the product, rapidly freezing at-20 deg.C for 3 hr, and standing at-35 deg.C for 2 hr;
(5) carrying out gamma-ray irradiation sterilization treatment on the meat product frozen at the temperature of-35 ℃, wherein the irradiation dose is 5 kGy;
(6) the product after irradiation treatment was stored at 4 ℃. After the product is irradiated by 5 kGy, bacteria are not detected and can be effectively killed. Pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, and the requirements of the national food safety standard GB2726-2016 on cooked meat products are met; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no obvious peculiar smell is generated by irradiation treatment, and the color and the sensory evaluation of the product are not obviously reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After 180 days of storage, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
Example 3
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) removing hair of fresh pig elbow and Corii Sus Domestica, cutting, blanching, adding flavoring and spice, decocting, taking out after thoroughly cooking, and shaping;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.25 g/kg of β -soluble chitosan oligosaccharide, 0.015 g/kg of beta-carotene, 0.1 g/kg of phytic acid, 0.08 g/kg of theaflavin and 0.06g/kg of rosemary;
(3) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature steaming bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), and the vacuum degree is-0.09 MPa;
(4) rapidly freezing the vacuum-packed product at-20 deg.C for 2 hr, and standing at-38 deg.C for 2 hr to achieve gradient cooling;
(5) carrying out gamma-ray irradiation sterilization treatment on the meat product frozen at the temperature of-38 ℃, wherein the irradiation dose is 10 kGy;
(6) the product after irradiation treatment was stored at 10 ℃. Bacteria are not detected after the product is irradiated by 10 kGy, and the total number of the bacteria is lower than the detection limit after comprehensive preservation treatment. Pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, and the requirements of the national food safety standard GB2726-2016 on cooked meat products are met; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no obvious peculiar smell is generated by irradiation treatment, and the color and the taste quality of the product are not reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After being stored for 60 days, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
Example 4
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh chicken feet, removing bloodiness, boiling with boiled water, blanching, taking out, adding flavoring and spice, soaking, taking out, and air drying;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.2 g/kg of water-soluble chitosan oligosaccharide, 0.01g/kg β -carotene, 0.06g/kg of phytic acid, 0.05g/kg of theaflavin and 0.016 g/kg of rosemary;
(3) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature cooking bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), wherein the vacuum degree is-0.095 MPa;
(4) rapidly freezing the vacuum-packed product at-20 deg.C for 2 hr, and standing at-40 deg.C for 2 hr to obtain gradient-cooled product;
(5) carrying out gamma-ray irradiation sterilization treatment on the meat product frozen at the temperature of-40 ℃, wherein the irradiation dose is 15 kGy;
(6) the product after irradiation treatment is stored at 5 ℃. After the product is irradiated by 15 kGy, the total number of bacteria is obviously reduced, and the bacteria are not detected, and pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, so that the product meets the requirements of national food safety standards GB2726-2016 on cooked meat products; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no peculiar smell is generated by irradiation treatment, and the color and the taste quality of the product are not reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After 270 days of storage, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
Example 5
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh chicken wings, cutting, adding cooking wine and seasonings, pickling, decocting with spices, coloring, adding fragrance, taking out after the chicken wings are thoroughly cooked, and airing for later use;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.3 g/kg of β -soluble chitosan oligosaccharide, 0.015 g/kg of beta-carotene, 0.06g/kg of phytic acid, 0.18g/kg of theaflavin and 0.03 g/kg of rosemary;
(3) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature steaming bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), and the vacuum degree is-0.09 MPa;
(4) rapidly freezing the vacuum-packed product at-20 deg.C for 2 hr, and standing at-40 deg.C for 2 hr to obtain gradient-cooled product;
(5) carrying out electron beam irradiation sterilization treatment on the meat product frozen at the temperature of-40 ℃, wherein the irradiation dose is 6 kGy;
(6) the product after irradiation treatment is stored at 5 ℃. The total number of bacteria of the product is not detected after 6 kGy irradiation treatment, pathogenic bacteria such as coliform bacteria, staphylococcus aureus, shigella and Listeria are not detected, and the product meets the requirements of related cooked meat products in national standard GB2726-2016 food safety; analyzing and evaluating the sensory quality of the product according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, wherein no obvious peculiar smell is generated by irradiation treatment, and the color and the taste quality of the product are not obviously changed; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After 180 days of storage, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
Example 6
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh gizzards, cutting into halves, blanching, adding seasonings, spices and the like, boiling, fishing out after the gizzards are thoroughly cooked, and mixing the spices for later use;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.15 g/kg of water-soluble chitosan oligosaccharide, 0.02 g/kg β -carotene, 0.1 g/kg of phytic acid, 0.05g/kg of theaflavin and 0.1 g/kg of rosemary;
(3) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature steaming bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), and the vacuum degree is-0.09 MPa;
(4) rapidly freezing the vacuum-packed product at-20 deg.C for 3 hr, and standing at-40 deg.C for 2 hr to obtain gradient-cooled product;
(5) carrying out electron beam irradiation sterilization treatment on the meat product frozen at the temperature of-40 ℃, wherein the irradiation dose is 8 kGy;
(6) the product after irradiation treatment is stored at 5 ℃. The total bacterial count of the product after 8 kGy irradiation treatment is 6.4 multiplied by 103cfu/g is reduced to<The total number of bacteria was significantly reduced at 10 cfu/g. Pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, and the requirements of the national food safety standard GB2726-2016 on cooked meat products are met; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no obvious peculiar smell is generated by irradiation treatment, and the sensory quality of the product is not obviously reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After 150 days of storage, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
Example 7
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh duck feet, removing bones and bloodiness, boiling with boiled water, blanching, taking out, adding seasonings, spices and the like, boiling for flavoring, taking out, and airing for later use;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.1 g/kg of water-soluble chitosan oligosaccharide, 0.02 g/kg β -carotene, 0.15 g/kg of phytic acid, 0.05g/kg of theaflavin and 0.025 g/kg of rosemary;
(3) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature steaming bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), and the vacuum degree is-0.09 MPa;
(4) rapidly freezing the vacuum-packed product at-20 deg.C for 1 hr, and standing at-40 deg.C for 3 hr to complete gradient cooling;
(5) carrying out electron beam irradiation sterilization treatment on the meat product frozen at the temperature of-40 ℃, wherein the irradiation dose is 4 kGy;
(6) the product after irradiation treatment is stored at 25 ℃. Bacteria are not detected after the product is irradiated by 4 kGy, and the total number of the bacteria is obviously reduced. Pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, and the requirements of the national food safety standard GB2726-2016 on cooked meat products are met; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no obvious peculiar smell is generated by irradiation treatment, and the sensory quality of the product is not obviously reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After 90 days of storage, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
Working example 8
A comprehensive preservation method for an instant flavor meat product comprises the following steps:
(1) cleaning fresh duck neck, removing bones and blood, boiling with boiled water, blanching, taking out, adding flavoring and spice, decocting, taking out, and air drying;
(2) spraying food additives on the surface of food, and air drying for later use, wherein the spraying amount of the food additives is (by weight of meat product) 0.15 g/kg of water-soluble chitosan oligosaccharide, 0.005 g/kg β -carotene, 0.06g/kg of phytic acid, 0.01g/kg of theaflavin and 0.2 g/kg of rosemary;
(4) rapidly freezing the vacuum-packed product at-20 deg.C for 2 hr, and standing at-40 deg.C for 4 hr to obtain gradient-cooled product;
(5) performing electron beam irradiation sterilization treatment on the meat product treated in the step (4), wherein the irradiation dose is 20 kGy;
(6) the product after irradiation treatment was stored at 4 ℃. Bacteria are not detected after the product is irradiated by 20 kGy, and the total number of the bacteria is obviously reduced. Pathogenic bacteria such as coliform, staphylococcus aureus, shigella, listeria and the like are not detected, and the requirements of the national food safety standard GB2726-2016 on cooked meat products are met; the sensory quality of the product is analyzed and evaluated according to GB/T29605-2013 sensory analysis food sensory quality control guide rules, no obvious peculiar smell is generated by irradiation treatment, and the sensory quality of the product is not obviously reduced; and the protein content and the fat content of the product after the comprehensive fresh-keeping treatment have no obvious change. After 90 days of storage, the microorganism, the sensory quality and the nutritional indexes still meet the relevant national standards and are maintained at a better level.
To better illustrate the present invention, the following comparative experiments were conducted
Comparative experiment 1
(1) Removing hair of fresh pig elbow and Corii Sus Domestica, cutting, blanching, adding flavoring and spice, decocting, taking out after thoroughly cooking, and shaping;
(2) vacuumizing and pre-packaging the product by adopting a food-grade packaging bag PA/PE (nylon/polyethylene), wherein the vacuum degree is-0.085 MPa, and placing the product at room temperature;
(3) the product is subjected to radiation sterilization treatment by adopting gamma rays, and the radiation dose is 5 kGy;
(4) the product after irradiation treatment was stored at 4 ℃.
After the irradiation treatment, the total number of bacteria in the product is obviously reduced and is below the detection limit, the shelf life is prolonged to 30 days, but more obvious peculiar smell is generated, and the sensory quality of the product is obviously reduced.
Comparative experiment 2
The comparative experimental procedure was as follows:
(1) cleaning fresh rabbit heads, adding cooking wine, seasonings, salt and the like for pickling, boiling in boiling water, and fishing out; adding flavoring agent and spice, decocting, adding flavoring agent, taking out, and air drying;
(2) the product is subjected to vacuum-pumping and pre-packaging by adopting a food-grade high-barrier high-temperature steaming bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), wherein the vacuum degree is-0.09 MPa, and the vacuum-packaged product is rapidly frozen at the temperature of-20 ℃ for 2 hours and then refrigerated and stored at the temperature of 4 ℃.
The method can ensure that the product has peculiar smell at 7 days, and the total number of microorganism bacteria reaches 2.7 × 106cfu/g, far exceeding the national limit standards.
Comparative experiment 3
The comparative experimental procedure was as follows:
(1) removing hair from fresh chicken wings, cutting, blanching, adding flavoring and spice, decocting, taking out after thoroughly cooked, and shaping;
(2) vacuumizing and pre-packaging a food-grade high-barrier high-temperature cooking bag PA/PVDC/PE (nylon/polyvinylidene chloride/polyethylene), wherein the vacuum degree is-0.085 MPa, and standing at room temperature;
(3) freezing at-10 deg.C for 3 hr
(4) The product is subjected to radiation sterilization treatment by adopting gamma rays, and the radiation dose is 8 kGy;
(5) the product after irradiation treatment is stored at 25 ℃.
After the irradiation treatment, the total number of bacteria is obviously reduced, no bacteria are detected in the product, the shelf life is prolonged to 25 days, but more obvious peculiar smell is generated, and the color and the taste quality of the product are obviously reduced.
Claims (7)
1. A comprehensive fresh-keeping method for an instant flavor meat product is characterized by comprising the following steps: the method comprises the following steps:
spraying food additive, namely spraying the food additive on the cooked meat product, and airing for later use, wherein the food additive comprises the following components of water-soluble chitosan oligosaccharide, β -carotene, phytic acid, theaflavin and rosemary;
b, the meat product obtained in the step A is subjected to vacuumizing and pre-packaging by adopting a food-grade high-barrier high-temperature cooking bag;
c, rapidly freezing the meat product subjected to vacuum packaging in the step B at-18 to-20 ℃ for 1 to 6 hours, and then freezing the meat product at-35 to-40 ℃ for 2 to 4 hours;
d, performing irradiation sterilization treatment on the meat product obtained in the step C by adopting gamma rays or electron beams.
2. the comprehensive preservation method of the instant flavored meat product as claimed in claim 1, wherein the spraying amount of each component in the food additive is 0.05-0.3 g/kg of β -soluble chitosan oligosaccharide, 0.01-0.02 g/kg of beta-carotene, 0.05-0.18 g/kg of phytic acid, 0.01-0.18 g/kg of theaflavin and 0.02-0.2 g/kg of rosemary.
3. The comprehensive preservation method of instant flavor meat product according to claim 1, characterized in that: in the step B, the food-grade high-barrier high-temperature cooking bag is made of PA/PVDC/PE.
4. The comprehensive preservation method of instant flavor meat product according to claim 1, characterized in that: the vacuum degree of the vacuum prepackage is-0.08 to-0.095 MPa.
5. The comprehensive preservation method of instant flavor meat product according to claim 1, characterized in that: in the step D, the irradiation source of the irradiation is cobalt 60 and an electron accelerator.
6. The comprehensive preservation method of instant flavor meat product according to claim 1, characterized in that: in the step D, the irradiation treatment dosage is 1-20 kGy.
7. The comprehensive preservation method of instant flavor meat product according to claim 1, characterized in that: the instant flavor meat product is whole or part of livestock and poultry commonly used in the industry, and comprises pig trotters, elbow flowers, rabbit heads, chicken claws, chicken wings, chicken gizzards, duck claws, marinated chicken, marinated duck and marinated rabbit.
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| CN112237248A (en) * | 2020-09-03 | 2021-01-19 | 江苏百斯特鲜食有限公司 | A comprehensive fresh-keeping method for cold-fresh bento |
| CN112493395A (en) * | 2020-11-27 | 2021-03-16 | 湖南湘华华大生物科技有限公司 | Irradiation sterilization method for tea |
| CN112515084A (en) * | 2020-11-27 | 2021-03-19 | 湖南湘华华大生物科技有限公司 | Irradiation sterilization method for frozen product |
| CN113229465A (en) * | 2021-06-21 | 2021-08-10 | 西南科技大学 | Radiation peculiar smell removing and texture protecting method for cooked diced rabbit meat |
| CN113508832A (en) * | 2021-06-21 | 2021-10-19 | 西南科技大学 | A kind of cooked chicken irradiation combined with low-temperature storage anti-corrosion and fresh-keeping method |
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