CN112913905A - Method for prolonging storage period of cooked meat product by adopting ultrahigh-voltage pulsed electric field sterilization - Google Patents
Method for prolonging storage period of cooked meat product by adopting ultrahigh-voltage pulsed electric field sterilization Download PDFInfo
- Publication number
- CN112913905A CN112913905A CN202110372065.9A CN202110372065A CN112913905A CN 112913905 A CN112913905 A CN 112913905A CN 202110372065 A CN202110372065 A CN 202110372065A CN 112913905 A CN112913905 A CN 112913905A
- Authority
- CN
- China
- Prior art keywords
- electric field
- meat
- cooked meat
- sterilization
- cooked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for prolonging the storage period of cooked meat products by adopting ultrahigh-voltage pulsed electric field sterilization, belonging to the technical field of cooked meat product storage. The invention adopts the ultrahigh-voltage pulse electric field technology to sterilize cooked meat products, and an instantaneous high-voltage pulse electric field is generated between two poles of the high-voltage pulse electric field, so that the cells of microorganisms in food are induced to generate transmembrane potential, and because opposite charges are mutually attracted to form and press, when the potential reaches a limit value, cell membranes are broken to form cell membrane perforations, the cell membranes are compressed and form small holes under the action of an external electric field, the permeability is increased, small molecular substances can enter the cells to cause the cells to swell and die, and the microorganisms are killed under the combined action of the electric field and the ionization. The invention does not need to change any other procedures in the existing meat product preparation process, only needs to change the sterilization process in the processing process, and has simple and easy operation.
Description
Technical Field
The invention relates to the technical field of cooked meat product storage, in particular to a method for prolonging the storage period of cooked meat products by adopting ultrahigh-voltage pulsed electric field sterilization.
Background
With the change of consumption ideas and the improvement of living standard of people, in order to meet the multisource requirements of consumers, the types and the quantity of sausage and ham meat products are increasing day by day, the flavors are different, and the consumption scale and the consumption level of the meat product market are also continuously expanded. The sterilization is a very important link in the processing process of sausage and ham meat products, and the quality of the sterilization directly influences the quality of cooked food. With the improvement of living standard of people and the increasing of nutritional requirements of meat products, the traditional thermal sterilization technology has destructive effect on color, aroma, taste, nutritional ingredients and the like of cooked meat products. At present, sausages and ham meat products made under low temperature (usually 75-85 ℃) can not kill microorganisms effectively, so that a method for prolonging the shelf life on the basis of not damaging nutrients and flavor substances is needed.
Disclosure of Invention
The invention aims to provide a method for prolonging the storage period of cooked meat products by adopting ultrahigh-voltage pulsed electric field sterilization, which can effectively prolong the shelf life of the cooked meat products.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for prolonging the storage period of cooked meat products by adopting ultrahigh-voltage pulsed electric field sterilization, which comprises the following steps:
and (3) sequentially carrying out ultrahigh-pressure pulsed electric field sterilization and vacuum packaging on the cooked meat material to obtain a cooked meat product.
Preferably, the preparation method of the cooked meat material comprises the following steps:
trimming and dicing raw meat to obtain diced meat;
pickling the diced meat with ingredients to obtain pickled meat material;
and cooking the pickled meat material to obtain cooked meat material.
Preferably, the electric field intensity of the ultrahigh-voltage pulse electric field sterilization is 40-90 kV/cm.
Preferably, the number of pulses for the ultra-high voltage pulse electric field sterilization is 3 to 9.
Preferably, the sterilization temperature of the ultrahigh-voltage pulse electric field sterilization is 20-50 ℃.
Preferably, the cooked meat product comprises a sausage-type meat product.
The invention provides a method for prolonging the storage period of cooked meat products by adopting ultrahigh-voltage pulsed electric field sterilization, which comprises the following steps: and (3) sequentially carrying out ultrahigh-pressure pulsed electric field sterilization and vacuum packaging on the cooked meat material to obtain a cooked meat product. The invention adopts the ultrahigh-voltage pulse electric field technology to sterilize cooked meat products, the sterilization mechanism is mainly shown in two aspects, one is the action of the electric field: the instantaneous high-voltage pulse electric field is generated between the two electrodes of the high-voltage pulse electric field, so that the cells of microorganisms in food are induced to generate transmembrane potential, extrusion force is formed due to mutual attraction of opposite charges, when the potential reaches a limit value, the cell membranes of the microorganisms are broken, so that the cell membranes are perforated, the cell membranes are compressed and form pores under the action of an external electric field, the permeability is increased, and small molecular substances can enter the cells to cause the cells to swell and die; secondly, the ionization function: the invention applies the ultrahigh-voltage pulse electric field sterilization technology to the cooked meat products, has the characteristics of uniform transmission, short treatment time, good treatment quality, low energy consumption and the like, and can effectively prolong the shelf life of the cooked meat products.
The invention does not need to change any other procedures in the existing meat product preparation process, only needs to change the sterilization process in the processing process, and has simple and easy operation.
Detailed Description
The invention provides a method for prolonging the storage period of cooked meat products by adopting ultrahigh-voltage pulsed electric field sterilization, which comprises the following steps:
and (3) sequentially carrying out ultrahigh-pressure pulsed electric field sterilization and vacuum packaging on the cooked meat material to obtain a cooked meat product.
In the present invention, unless otherwise specified, all the starting materials required for the preparation are commercially available products well known to those skilled in the art.
According to the invention, the cooked meat materials are sequentially sterilized by an ultrahigh-voltage pulse electric field. In the present invention, the preparation method of the cooked meat material preferably includes:
trimming and dicing raw meat to obtain diced meat;
pickling the diced meat with ingredients to obtain pickled meat material;
and cooking the pickled meat material to obtain cooked meat material.
The invention trims and cuts the raw meat to obtain the diced meat. The raw meat is not particularly limited in the present invention, and the raw meat used in the field of cooked meat products is only required; in an embodiment of the present invention, the raw meat is fresh pork. The present invention is not particularly limited to the specific process of trimming, and the trimming may be performed according to a process of cooking meat products well known in the art. In the embodiment of the invention, the trimming and dicing process is preferably to remove tendons and skins from fresh pork, cut the pork into diced meat with the size of 0.8-1cm, rinse the diced meat with warm water and remove surface stains. The specific temperature of the warm water is not particularly limited in the present invention, and warm water having a temperature well known in the art may be used.
After the diced meat is obtained, the invention preferably adopts ingredients to cure the diced meat to obtain cured meat material. The invention has no special limitation on the specific types and the dosage of the ingredients, and can be actually adjusted according to the requirements of different cooked meat products. In the embodiment of the invention, the ingredients are salt, sugar, monosodium glutamate, ginger juice, pepper flour and soy sauce; aiming at 6kg of pork, the dosages of the salt, the sugar, the monosodium glutamate, the ginger juice and the pepper powder are all 100g, and the dosage of the soy sauce is 350 g; the invention mixes the ingredients evenly by stirring.
The specific process of the present invention is not particularly limited, and the curing may be performed according to the curing process of the cooked meat product well known in the art. In the embodiment of the invention, the pickling process is to pickle the diced meat for about 2 hours until the lean meat is changed into bright red color with consistent inside and outside, the juice in the meat stuffing is exuded, the hand feeling is firm, the meat stuffing is not soft, the surface is greasy, and the cooking wine is added and mixed uniformly to finish the pickling.
After obtaining the cured meat material, the invention preferably cooks the cured meat material to obtain the cooked meat material. Before the cooking, the invention preferably performs the wrapping treatment of the cured meat material according to the requirements of different cooked meat products, such as sausage meat products, which need to be subjected to the filling treatment. In the embodiment of the invention, the casing is soaked in clean water for softening, after salt is removed, the casing is sleeved on a tank nozzle of a filling machine so that the pickled meat is uniformly filled into the casing, and air bubbles are discharged by needling. The sausage casing and the pouring process are not particularly limited in the invention, and the sausage casing well known in the field can be selected according to the process well known in the field.
The specific cooking process is not particularly limited in the present invention, and the cooking may be performed according to a process for cooking meat products well known in the art. In an embodiment of the invention, the cooking time is 15 min.
After the cooked meat material is obtained, the cooked meat material is sequentially subjected to ultrahigh-pressure pulsed electric field sterilization and vacuum packaging to obtain a cooked meat product. In the invention, the electric field intensity of the ultrahigh-voltage pulse electric field sterilization is preferably 40-90 kV/cm, more preferably 50-80 kV/cm, and further preferably 60-70 kV/cm; the pulse number is preferably 3 to 9, more preferably 4 to 8, and further preferably 5 to 6; the sterilization temperature is preferably 20-50 ℃, more preferably 25-45 ℃, and further preferably 30-40 ℃. The equipment for sterilizing the ultrahigh voltage pulsed electric field is not particularly limited, and the ultrahigh voltage pulsed electric field sterilization equipment well known in the art can be used.
The vacuum packaging process is not particularly limited in the present invention, and may be performed according to a process well known in the art.
In the present invention, the cooked meat product preferably includes a sausage-type meat product.
The invention adopts the ultrahigh-voltage pulse electric field technology to sterilize cooked meat products, the sterilization mechanism is mainly shown in two aspects, one is the action of the electric field: the instantaneous high-voltage pulse electric field is generated between the two electrodes of the high-voltage pulse electric field, so that the cells of microorganisms in food are induced to generate transmembrane potential, extrusion force is formed due to mutual attraction of opposite charges, when the potential reaches a limit value, the cell membranes of the microorganisms are broken, so that the cell membranes are perforated, the cell membranes are compressed and form pores under the action of an external electric field, the permeability is increased, and small molecular substances can enter the cells to cause the cells to swell and die; secondly, the ionization function: the invention applies the ultrahigh-voltage pulse electric field sterilization technology to the cooked meat products, has the characteristics of uniform transmission, short treatment time, good treatment quality, low energy consumption and the like, and can effectively prolong the shelf life of the cooked meat products.
The invention does not need to change any other procedures in the existing meat product preparation process, only needs to change the sterilization process in the processing process, and has simple and easy operation.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Selecting raw meat and trimming: removing tendon and skin of fresh pork 6kg, cutting meat into 0.8-1cm pieces, and rinsing with warm water to obtain pieces;
preparing materials and pickling: taking 100g of salt, sugar, monosodium glutamate, ginger juice and pepper flour, stirring and dissolving 350g of soy sauce, adding the mixture into diced meat, uniformly mixing to prepare minced meat, pickling for about 2h until the lean meat becomes bright red with consistent internal and external colors, the minced meat has juice exudation, firm hand touch feeling, no softness and greasy surface, and then adding 100g of cooking wine and uniformly stirring to obtain pickled meat material;
and (3) casting: soaking and softening the sausage casing in clear water, washing off salt, sleeving the sausage casing on a tank nozzle of a filling machine to uniformly fill meat stuffing into the sausage casing, and exhausting air by needling when bubbles are found to obtain the sausage;
and (3) cooking: cooking the sausage for 15 minutes;
sterilizing by an ultrahigh-voltage pulse electric field: sterilizing at an electric field intensity of 40kV/cm, a pulse number of 4 and a sterilization temperature of 25 ℃, and vacuum packaging the obtained product to obtain the sausage meat product.
Example 2
The difference from example 1 is that: the electric field intensity was 55kV/cm, the pulse number was 6, and the sterilization temperature was 30 ℃ as in example 1.
Example 3
The difference from example 1 is that: the electric field intensity was 65kV/cm, the pulse number was 8, and the sterilization temperature was 35 ℃ as in example 1.
Comparative example 1
The only difference from example 1 is: and (4) carrying out no ultrahigh-pressure pulse electric field sterilization treatment, and steaming to obtain the sausage meat product.
Sterilization Performance test
The total colony count test was performed on the sausage products obtained in comparative example 1 and examples 1-3, wherein the total colony count (CFU/g) of the sausage products prepared in different cases in different storage time is shown in Table 1:
TABLE 1 Total number of colonies of the cooked meat products prepared in examples 1-3 and comparative example 1 at different periods
As can be seen from Table 1, the ultrahigh-voltage pulse electric field sterilization treatment technology is adopted to sterilize the sausage meat products, so that the sausage meat products can be effectively bacteriostatic for a long time, and the sterilization effect is good.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A method for prolonging the storage period of cooked meat products by adopting ultra-high voltage pulsed electric field sterilization comprises the following steps:
and (3) sequentially carrying out ultrahigh-pressure pulsed electric field sterilization and vacuum packaging on the cooked meat material to obtain a cooked meat product.
2. The method according to claim 1, characterized in that the preparation of the cooked meat mass comprises:
trimming and dicing raw meat to obtain diced meat;
pickling the diced meat with ingredients to obtain pickled meat material;
and cooking the pickled meat material to obtain cooked meat material.
3. The method according to claim 1, wherein the electric field intensity of the ultra-high voltage pulsed electric field sterilization is 40-90 kV/cm.
4. The method according to claim 1, wherein the number of pulses for the ultra-high voltage pulsed electric field sterilization is 3 to 9.
5. The method according to claim 1, wherein the sterilization temperature of the ultra-high voltage pulsed electric field sterilization is 20-50 ℃.
6. The method of claim 1, wherein the cooked meat product comprises a meat sausage product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110372065.9A CN112913905A (en) | 2021-04-07 | 2021-04-07 | Method for prolonging storage period of cooked meat product by adopting ultrahigh-voltage pulsed electric field sterilization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110372065.9A CN112913905A (en) | 2021-04-07 | 2021-04-07 | Method for prolonging storage period of cooked meat product by adopting ultrahigh-voltage pulsed electric field sterilization |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112913905A true CN112913905A (en) | 2021-06-08 |
Family
ID=76174256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110372065.9A Withdrawn CN112913905A (en) | 2021-04-07 | 2021-04-07 | Method for prolonging storage period of cooked meat product by adopting ultrahigh-voltage pulsed electric field sterilization |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112913905A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117469925A (en) * | 2023-12-28 | 2024-01-30 | 珠海格力电器股份有限公司 | Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium |
-
2021
- 2021-04-07 CN CN202110372065.9A patent/CN112913905A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117469925A (en) * | 2023-12-28 | 2024-01-30 | 珠海格力电器股份有限公司 | Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium |
| CN117469925B (en) * | 2023-12-28 | 2024-04-05 | 珠海格力电器股份有限公司 | Meat ripening method applied to fresh-keeping refrigerator, electronic equipment and storage medium |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101165753B1 (en) | Method for fabricating of artificial food using pork | |
| CN102524821B (en) | Pu'er tea gosling-making process | |
| KR100439839B1 (en) | Preparation of chicken jerky | |
| CN103330233A (en) | Manufacturing method of Traditional Chinese bacon | |
| CN112913905A (en) | Method for prolonging storage period of cooked meat product by adopting ultrahigh-voltage pulsed electric field sterilization | |
| CN110050967B (en) | Production process of fine-spot round-toe crab meat recombined product | |
| KR100972922B1 (en) | Manufacturing method of wine taste sauce and that wine taste sauce | |
| CN104432247A (en) | Method for preparing liquid-smoked fish product | |
| ES2366407T3 (en) | ACCELERATED METHOD OF DRYING AND MATURATION OF FOOD PRODUCTS CUT IN TAJADAS. | |
| CN105211904A (en) | A kind of sootiness bundle hoof | |
| KR102119036B1 (en) | Aging method of Meats for a pork cutlet using citron peeling | |
| CN110973512A (en) | Preparation method of betel nut substitute | |
| KR101440785B1 (en) | Method of manufacturing a Ham using Loin and a Ham manufactured by the Method | |
| CN107028098A (en) | A kind of manufacture method of bacon | |
| RU2568506C1 (en) | Method for preparation of smoked-and-cooked product "mugudayskaya foal meat" | |
| CN1159895A (en) | Method for preparing preserved fish | |
| CN111109546A (en) | Method for making tomato-flavored dried fish meat slices | |
| RU2751956C1 (en) | Method for production of pork roll | |
| KR102609465B1 (en) | Stiff meat softening method and soft meat product | |
| CN102613599B (en) | Production method of purely natural dried yak meat without additives | |
| KR100495244B1 (en) | Flesh and Meat ripening method to use Korean hot pepper paste | |
| CN108719412B (en) | Method for making pure meat spicy meat chops | |
| Tomović et al. | 345 Manufacture of Whole Muscle Cook-In Ham | |
| KR101849776B1 (en) | Making method for bar rice cake | |
| JP6035360B2 (en) | Manufacturing method of Shiogama grilled meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210608 |