CN111480682B - Method for controlling bacteria and guaranteeing quality of cooked meat product - Google Patents

Method for controlling bacteria and guaranteeing quality of cooked meat product Download PDF

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Publication number
CN111480682B
CN111480682B CN202010345059.XA CN202010345059A CN111480682B CN 111480682 B CN111480682 B CN 111480682B CN 202010345059 A CN202010345059 A CN 202010345059A CN 111480682 B CN111480682 B CN 111480682B
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meat product
ozone
meat
microwave
meat products
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CN111480682A (en
Inventor
王铁龙
李莉
杨倩
陶清泉
侯阳
段伟
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CHENGDE SHENLI FOOD CO LTD
Chinese Academy of Inspection and Quarantine CAIQ
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CHENGDE SHENLI FOOD CO LTD
Chinese Academy of Inspection and Quarantine CAIQ
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—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
    • 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
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a method for controlling bacteria and guaranteeing the quality of cooked meat products, which comprises the steps of heating and boiling the cut meat products, then carrying out microwave heating on the meat products, carrying out surface spraying on ozone-containing solution on the surfaces of the meat products subjected to microwave sterilization, then carrying out emulsification operation on the processed meat products, sealing and entering a refrigeration house for cold chain transportation. The method adopts flexible ultra-high temperature sterilization method, which can kill microorganisms in cooked meat product and effectively retain the special flavor of meat quality, thereby improving the quality of the product.

Description

Method for controlling bacteria and guaranteeing quality of cooked meat product
Technical Field
The invention relates to the field of biological bacterium control, in particular to a bacterium control and quality guarantee method for cooked meat products.
Background
At present, broth products sold in the market have few varieties, short shelf life and serious fragrance loss. After the meat product is cooked for a long time, the meat product is extremely susceptible to microbial spoilage due to the fact that the meat product contains a large amount of protein, calcium ions, unsaturated fatty acids and the like, and the content of the fatty acids is not increased. Therefore, a method for controlling bacteria and keeping quality of cooked meat products is needed, which can effectively solve the problems.
Disclosure of Invention
The invention aims to provide a method for controlling bacteria and guaranteeing the quality of cooked meat products,
in order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the invention comprises the following steps:
A. processing the cut meat product and then cooling;
B. the meat product is heated by microwave;
C. carrying out surface spraying on the ozone-containing solution on the surface of the meat product subjected to microwave sterilization;
D. emulsifying the treated meat product;
E. and sealing and storing the mixture in a cold storage for low-temperature treatment such as packaging and the like to prepare cold chain transportation.
Further, the preparation method of the solution containing ozone comprises the step of passing ozone through a mixed solution of 10% acetic acid solution and hexadecyl chloride, wherein the ozone is passed through a 1M ozone passage3/L。
Specifically, the concentration of ozone in the ozone-containing solution is 30%.
Specifically, the microwave working parameters of the microwave sterilization are 800W, 1-2.5 min, and the baking temperature is 220-250 ℃.
Further, the emulsifier is uniformly sprayed on the meat product according to the weight of 1% of the meat product, and the meat product is uniformly stirred and mixed.
Specifically, the emulsifier comprises
Further, the processing method comprises steaming, pickling and baking.
The invention has the beneficial effects that:
the method adopts flexible ultra-high temperature sterilization method, which can kill microorganisms in cooked meat product and effectively retain the special flavor of meat quality, thereby improving the quality of the product.
Drawings
FIG. 1 is a schematic flow chart of a method for controlling bacteria and preserving quality of cooked meat products;
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be in a manner including, but not limited to, the following examples.
As shown in fig. 1, the present invention comprises the steps of:
the invention comprises the following steps:
A. processing the cut meat product and then cooling;
B. the meat product is heated by microwave;
C. carrying out surface spraying on the ozone-containing solution on the surface of the meat product subjected to microwave sterilization;
D. emulsifying the treated meat product;
E. and sealing and storing the mixture in a cold storage for low-temperature treatment such as packaging and the like to prepare cold chain transportation.
The preparation method of the ozone-containing solution comprises the step of passing ozone through a mixed solution of 10% acetic acid solution and hexadecyl chloride, wherein the ozone throughput is 1M3/L。
The concentration of ozone in the ozone-containing solution was 30%.
Soaking the ozone microbubble in water for 3-5 minutes. Ozone is a high-efficiency disinfectant, has strong bactericidal effect, and can kill various microorganisms. (1) Ozone can kill various bacterial propagules, but the sensitivity of different bacteria is different. The more sensitive bacteria comprise bacillus subtilis, mesenterium, staphylococcus aureus and the like; bacteria with moderate resistance include common proteus, Escherichia coli, etc.; the bacteria with stronger resistance include achromobacter, pseudomonas and the like. According to the test, the difference of the killing concentration between sensitive bacteria and bacteria with strong resistance is about two times.
The ozone sterilization process belongs to biochemical oxidation reaction, and mainly depends on the oxidation capacity of nascent oxygen generated after the ozone sterilization is decomposed. The enzyme required for oxidizing and decomposing glucose in the bacteria is inactivated and killed, the enzyme directly acts with the bacteria and viruses to destroy organelles and DNA (deoxyribonucleic acid) of the bacteria and the viruses, the metabolism of the bacteria is destroyed to cause the bacteria to be dead, ozone reacts with double bonds of lipid of cell walls to penetrate the cell walls, enters the cell walls, acts on lipoprotein of outer shells and lipopolysaccharide of inner surfaces to change the permeability of the cells, and finally the cells are dissolved and dead.
The microwave sterilization microwave working parameters are 800W, 1-2.5 min and the baking temperature is 220-250 ℃. The microwave sterilization not only has high speed and good effect, but also can better solve the sterilization problem of the soft package meat product. The sterilization test shows that the sterilization effect of the microwave sterilization is close to that of high-pressure sterilization, the sensory evaluation score is highest, the loss of the nutrient components is minimum 0, the sterilized and disinfected milk is filled and sealed by adopting raw milk, the bag and the milk are sterilized together,
the processing method comprises steaming, pickling and baking.
The interaction of the microwave and the organism is the result of the comprehensive biological effect generated after the extremely complex interaction of the microwave and the organism is absorbed by the extremely complex object,
the non-thermal effect means that under the action of electromagnetic waves, the organism can generate strong biological response besides the thermal effect in vivo, so that various physiological, biochemical and functional changes occur in the organism. The microwave effect can change the biological arrangement polymerization state and the movement rule thereof, and ion flow induced by the microwave field can influence the charge state and distribution near the cell membrane, so that the barrier effect of the membrane is damaged, the functional disorder of the membrane is generated, the normal metabolism function of the cell is interfered or destroyed, and the growth of bacteria is inhibited, stopped or dead. From the biochemical analysis, the nucleic acid (RNA) and deoxyribonucleic acid (DNA) for the normal growth and reproduction of bacteria are coiled macromolecules formed by tightly connecting a plurality of hydrogen bonds, and microwaves cause the hydrogen bonds to be loosened, broken and recombined, thereby inducing the genetic gene or chromosome aberration and even breaking, further influencing the change of the biological activity of the bacteria, and delaying or interrupting the stable heredity and proliferation of cells.
The meat products are generally disinfected and sterilized by adopting a magnetron and a klystron. And (3) heating for 60min under a microwave 850W condition for 130s or 98C water bath, so that the phenomenon that the temperature is controlled improperly and too fast temperature rise and high temperature are easily generated in the material, and the material is cracked and even scorched is prevented.
The raw meat and finished products of the cut meat and cooked products are sterilized by using ozone, so that the bacteria carrying amount of the raw meat and finished products can be greatly reduced, and hormones in meat products can be decomposed, thereby ensuring the quality of the products and prolonging the shelf life. Ozone has an excellent effect on solving the problem of salmonella contamination of the cut meat. The ozone has good inhibition effect on bacteria (including bacteria, mold, yeast, parasites, viruses and the like) on the surface of the cooled beef, for example, after beef is treated by the ozone through acetic acid solution and hexadecyl chloride solution, the sterilization, color protection and fragrance of the beef are ensured.
The emulsifier comprises 80-90 parts of soybean protein, 10-20 parts of sodium caseinate, 5-10 parts of sucrose fatty acid ester and 5-10 parts of lecithin.
And uniformly spraying the emulsifier on the meat product according to the weight of 1% of the meat product, and then uniformly stirring and mixing.
The emulsifier used in the production of meat products can fully emulsify and uniformly mix the ingredients, prevent fat segregation, improve the water retention of the products, prevent the products from bleeding out, avoid cooling shrinkage and hardening, improve the tissue state of the products, make the products more elastic, increase the whiteness of the products, improve the tenderness of the products, improve the flavor of the products and improve the quality of the products.
When used for processing meat products, the soybean protein is gathered at an oil-water interface, so that the surface tension of the soybean protein is reduced, and the formation of oil-water emulsion is promoted. After the emulsion is formed, the emulsified oil droplets are stabilized by the protein accumulated on the surface thereof to form a seed protective layer. This protective layer prevents oil droplet accumulation and emulsion breakdown. This indicates that the soy protein not only has emulsifying properties, but also has strong stability. The process of forming the gel by the soybean protein is that the soybean protein becomes gel after being heated, the gel forms the gel after the gel is cooled, the soybean protein and the meat protein have the effect of forming the gel with certain strength and elasticity and chewing feeling, the gel is superior to the effect of the meat and egg protein, the gel with certain strength and elasticity and chewing feeling can be formed, the nutritional value of the gel is improved and the cost is reduced, so the soybean protein becomes an indispensable component in the meat product.
The sodium caseinate has obvious hydrophobic region and hydrophilic region, strong hydrophilicity, strong attraction by fat-water interface, good emulsibility and foamability, thickening, bonding and stabilizing effect, is the only one at present in high-attraction, good emulsibility and foamability, thickening, bonding and stabilizing effect, and is the only one at present in high-variety food processing, and the dosage is about 5%. The sodium caseinate can be used in meat products and cans according to the production requirements specified in the food additive use health standard (GB2760-1996) of China. In the meat emulsion, casein is coated on free fat particles to form a protein film in preference to myofibrillar protein, so that the myofibrillar protein is saved, and a network tissue is better formed. The fat is emulsified in the meat product and can not be separated out, and the texture and the mouthfeel of the finished product can be improved, wherein the dosage is 1.5-2%. The product can prevent fat from sinking and distributing, and the lecithin (soybean lecithin) is soybean lecithin, and is pure natural emulsifier. Lecithin is a lipid mixture of various phosphoglycerides and their derivatives found in soybean, mainly including choline phosphatide (lecithin), choline phosphatide (cephalin) and inositol phosphatide, and contains certain vegetable oils. The soybean phospholipid is a zwitterionic surfactant. It is easy to emulsify in hot water or at pH value above 8. The soybean lecithin is not high-temperature resistant, turns brown at 80 ℃ and decomposes at 120 ℃, and is not very sensitive to temperature due to small dosage in food. Lecithin has many functional properties, such as emulsification, splash protection, instant dissolution, wetting, disintegration, membrane removal, separation and viscosity improvement, and can be used as a nutrient source. As an emulsifier, lecithin accounts for about 20% of the total amount of edible emulsifier, second only to fatty acid glycerides. Lecithin can be combined with starch and protein, and can be used for meat products to achieve the effects of homogenizing and promoting phosphate dispersion. The FDA classifies this product as a generally recognized safe substance.
Sucrose fatty acid esters are typically mixtures of mono-, di-, tri-, and polyesters. The sucrose fatty acid ester is an emulsifier with excellent performance, high efficiency and safety, is widely applied in the food industry, has various performances of dispersion, solubilization, lubrication, permeation, foaming, viscosity regulation, aging prevention, crystallization prevention, antibiosis and the like besides good emulsification, and has the characteristic of easy biodegradation. The sucrose fatty acid ester can interact with protein and starch, and can be used for meat and minced fish products, and can improve water retention, improve product elasticity, and prevent oil-water separation. The dosage is 0.3 to 1.0 percent. When the sucrose fatty acid ester is applied, the sucrose fatty acid ester is blended into paste by using a proper amount of cold water, then the required water is added, the temperature is raised to 60-80 ℃, the mixture is stirred to be dissolved, or the sucrose fatty acid ester is added into a proper amount of oil, stirred to be dissolved and dispersed, and then the mixture is added into a product raw material. The product has low toxicity, and can be decomposed in vivo to generate sucrose and fatty acid, and further generate glucose and fructose for absorption and utilization.
The above-mentioned embodiment is only one of the preferred embodiments of the present invention, and should not be used to limit the scope of the present invention, but all the insubstantial modifications or changes made within the spirit and scope of the main design of the present invention, which still solve the technical problems consistent with the present invention, should be included in the scope of the present invention.

Claims (1)

1. A method for controlling bacteria and guaranteeing quality of cooked meat products is characterized by sequentially comprising the following steps:
A. cooling the cut meat product after processing, wherein the processing mode comprises steaming and baking;
B. carrying out microwave heating sterilization on the cooled meat product, wherein the microwave working parameter of the microwave heating sterilization is 800W, 1-2.5 min, and the temperature of microwave baking is 220-250 ℃;
C. the surface of meat product sterilized by microwave heating is sprayed with ozone-containing solution obtained by passing ozone through 10% mixed solution of acetic acid solution and hexadecyl chloride, wherein the ozone is passed through the mixed solution at a throughput of 1M3L, the concentration of ozone in the ozone microbubble water is 30 percent;
D. emulsifying the meat product subjected to surface spraying treatment, wherein the emulsifier comprises 80-90 parts of soybean protein, 10-20 parts of sodium caseinate, 5-10 parts of sucrose fatty acid ester and 5-10 parts of lecithin, and the emulsifying treatment process comprises uniformly spraying the emulsifier on the meat product according to 1% of the weight of the meat product, stirring and mixing uniformly;
E. sealing and storing the materials in a cold storage for packaging and low-temperature treatment for preparation of cold chain transportation.
CN202010345059.XA 2020-04-27 2020-04-27 Method for controlling bacteria and guaranteeing quality of cooked meat product Active CN111480682B (en)

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ES2264366A1 (en) * 2005-01-24 2006-12-16 Agroinnova, S.L. Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking
CN101180981A (en) * 2007-12-17 2008-05-21 武汉工业学院 Fresh-keeping method for low temperature birds meat products
CN102488231A (en) * 2011-11-14 2012-06-13 常州市尊龙食品有限公司 Sterilization method for manufacturing of marinated ducks
CN105901526A (en) * 2016-04-22 2016-08-31 江苏雨润肉食品有限公司 Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production
CN105942465A (en) * 2016-05-10 2016-09-21 浙江海洋大学 Hot and spicy beef sauce and processing technology thereof

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CA2279054A1 (en) * 1998-08-20 2000-02-20 Kraft Foods, Inc. Precooked meat for long-term refrigerated storage
RU2262279C2 (en) * 2003-12-18 2005-10-20 Общество с ограниченной ответственностью "Дарья" Method for disinfecting of semi-finished meat product

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2264366A1 (en) * 2005-01-24 2006-12-16 Agroinnova, S.L. Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking
CN101180981A (en) * 2007-12-17 2008-05-21 武汉工业学院 Fresh-keeping method for low temperature birds meat products
CN102488231A (en) * 2011-11-14 2012-06-13 常州市尊龙食品有限公司 Sterilization method for manufacturing of marinated ducks
CN105901526A (en) * 2016-04-22 2016-08-31 江苏雨润肉食品有限公司 Production method for reducing fat separated from steamed pork belly with preserved greens in industrial production
CN105942465A (en) * 2016-05-10 2016-09-21 浙江海洋大学 Hot and spicy beef sauce and processing technology thereof

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