CN112914014A - 一种生肉的清洗方法 - Google Patents
一种生肉的清洗方法 Download PDFInfo
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- CN112914014A CN112914014A CN202110297902.6A CN202110297902A CN112914014A CN 112914014 A CN112914014 A CN 112914014A CN 202110297902 A CN202110297902 A CN 202110297902A CN 112914014 A CN112914014 A CN 112914014A
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- raw meat
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- 235000020995 raw meat Nutrition 0.000 title claims abstract description 52
- 238000004140 cleaning Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 230000001678 irradiating effect Effects 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 235000021056 liquid food Nutrition 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 abstract description 9
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 8
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000011324 bead Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 206010011409 Cross infection Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种生肉的清洗方法,包括以下步骤:一、清洗:将需要清洗的生肉放置在液态的食品脱氧剂内,处理时间为10m i n‑15m i n,将处理后的生肉取出后,使用清水清洗干净;二、去除水分:利用烘干机将生肉表面的水分,达到生肉表面无细小水滴即可;三、杀菌:利用紫外灯照射生肉表面,紫外灯的照射波长为254nm。本发明提出了一种顾客买回去就可下锅的“免洗肉”的清洗方法,大大提升了肉类食品的健康食用状况,也省去了普通家庭没法实现无菌洗肉的麻烦。
Description
技术领域
本发明涉及食用肉领域,具体涉及一种生肉的清洗方法。
背景技术
肉类产品从圈养到屠宰再到市场案板上的整个过程都没有办法达到无菌操作,而且整个过程环境一般都比较差,很容易滋生细菌,所以当生肉到达市场上销售的时候,生肉一般都充满着各种细菌、残留物等脏东西,而且普通家庭把生肉买回去的时候一般就是用自来水清洗,然后就下锅了,但是这种简单清洗根本就没有办法实现生肉的无菌,而且现实中很多大食堂以及餐厅他们把肉买回去的时候一般都不清洗(或者只做简单的清洗),在家中清洗时,容易造成交叉感染,因为清洗生肉的时候,水珠容易四溅,这些水珠都带有细菌(如大肠杆菌),粘在碗上、菜上都会造成药物残留,且清洗之后的肉如果不及时把水分烘干,那么就会影响肉的食用口感。所以整个现实环境导致的就是生肉买回去没有办法实现很好的清洗工作,食用后影响人的身体健康。
发明内容
鉴于现有技术中的上述缺陷或不足,期望提供一种生肉的清洗方法。
根据本申请实施例提供的技术方案,一种生肉的清洗方法,包括以下步骤:
一、清洗:将需要清洗的生肉放置在液态的食品脱氧剂内,处理时间为10min-15min,将处理后的生肉取出后,使用清水清洗干净;
二、去除水分:利用烘干机将生肉表面的水分,达到生肉表面无细小水滴即可;
三、杀菌:利用紫外灯照射生肉表面,紫外灯的照射波长为254nm。
本发明中,食品脱氧剂为有机系脱氧剂,质量分数为60%-70%。
本发明中,烘干温度为20℃,时间为30min-60min。
本发明中,紫外灯的照射剂量在300J/m2以上。
综上所述,本申请的有益效果:本发明提出了一种顾客买回去就可下锅的“免洗肉”的清洗方法,大大提升了肉类食品的健康食用状况,也省去了普通家庭没法实现无菌洗肉的麻烦。
具体实施方式
下面结合实施例对本申请作进一步的详细说明。可以理解的是,此处所描述的具体实施例仅仅用于解释相关发明,而非对该发明的限定。另外还需要说明的是,为了便于描述,实施例中仅示出了与发明相关的部分。
需要说明的是,在不冲突的情况下,本申请中的实施例及实施例中的特征可以相互组合。下面将参考实施例来详细说明本申请。
一种生肉的清洗方法,包括以下步骤:
一、清洗:将需要清洗的生肉放置在液态的食品脱氧剂内,处理时间为10min-15min,将处理后的生肉取出后,使用清水清洗干净;食品脱氧剂为食品脱氧剂为有机系脱氧剂,质量分数为60%-70%。可以清洗掉生肉表面的细菌、病毒、农药残留物等脏东西。
二、去除水分:利用烘干机将生肉表面的水分,达到生肉表面无细小水滴即可;烘干温度为20℃,时间为30min-60min。
三、杀菌:利用紫外灯照射生肉表面,紫外灯的照射波长为254nm。紫外灯的照射剂量在300J/m2以上。达到进一步给生肉消毒的作用。
紫外照射剂量是指达到一定的细菌灭活率时,需要特定波长紫外线的量:照射剂量(J/m2)=照射时间(s)×UVC强度(W/m2),照射剂量越大,消毒效率越高。
实施例1:
采用食品脱氧剂处理前后的细菌残留
将通过食品脱氧剂处理的生肉和未经处理的生肉经过清水清洗后,切取相同的表面积,相同的质量,然后放置在无菌水中放置15min,并通过稀释平板计数法检测细菌数,作三个平行,取平均值。
稀释倍数 | 平板上菌落数(平均值) | |
采用食品脱氧剂清洗前 | 1000 | 86 |
采用食品脱氧剂清洗后 | 1000 | 6 |
由上可知,经过食品脱氧剂处理并清洗后的生肉表面的细菌数远远低于未经过食品脱氧剂处理并清洗后的生肉表面的细菌数。
实施例2:
采用紫外灯照射前后的细菌残留
将已经过食品脱氧剂处理并清洗后的生肉烘干后,分成两份,一份经过紫外灯照射,另一份不作任何处理,然后两份生肉分别切取相同的表面积,相同的质量,然后放置在无菌水中放置15min,并通过稀释平板计数法检测细菌数,作三个平行,取平均值。
稀释倍数 | 平板上菌落数(平均值) | |
未经紫外灯照射的生肉 | 100 | 66 |
经紫外线照射后的生肉 | 100 | 4 |
由上可知,经过紫外灯照射后的生肉表面的细菌明显低于未经紫外灯照射的生肉表面的细菌。
以上描述仅为本申请的较佳实施例以及对所运用技术原理等方案的说明。同时,本申请中所涉及的发明范围,并不限于上述技术特征的特定组合而成的技术方案,同时也应涵盖在不脱离所述发明构思的情况下,由上述技术特征或其等同特征进行任意组合而形成的其它技术方案。例如上述特征与本申请中公开的(但不限于)具有类似功能的技术特征进行互相替换而形成的技术方案。
Claims (4)
1.一种生肉的清洗方法,其特征是:包括以下步骤:
一、清洗:将需要清洗的生肉放置在液态的食品脱氧剂内,处理时间为10min-15min,将处理后的生肉取出后,使用清水清洗干净;
二、去除水分:利用烘干机将生肉表面的水分,达到生肉表面无细小水滴即可;
三、杀菌:利用紫外灯照射生肉表面,紫外灯的照射波长为254nm。
2.根据权利要求1所述的一种生肉的清洗方法,其特征是:食品脱氧剂为有机系脱氧剂,质量分数为60%-70%。
3.根据权利要求1所述的一种生肉的清洗方法,其特征是:烘干机的烘干条件为:烘干温度为20℃,时间为30min-60min。
4.根据权利要求1所述的一种生肉的清洗方法,其特征是:紫外灯的照射剂量在300J/m2以上。
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Citations (7)
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---|---|---|---|---|
CN101115392A (zh) * | 2004-12-23 | 2008-01-30 | 雅宝公司 | 产肉四足动物加工中的杀微生物控制 |
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CN107624866A (zh) * | 2017-10-09 | 2018-01-26 | 陈玉海 | 一种韭菜的保鲜方法 |
CN108477506A (zh) * | 2018-03-22 | 2018-09-04 | 山东如康清真食品有限公司 | 一种保鲜肉串的加工方法 |
CN109699733A (zh) * | 2019-03-07 | 2019-05-03 | 金华观瑞科技有限公司 | 生肉类冷链物流保鲜加工方法 |
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2021
- 2021-03-19 CN CN202110297902.6A patent/CN112914014A/zh active Pending
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CN101115392A (zh) * | 2004-12-23 | 2008-01-30 | 雅宝公司 | 产肉四足动物加工中的杀微生物控制 |
TW200812537A (en) * | 2006-09-11 | 2008-03-16 | Li-Shing Lambert Ding | Cleaning and disinfection method and apparatus for contaminated materials |
CN106901141A (zh) * | 2017-02-08 | 2017-06-30 | 刘富来 | 一种生姜提取液清除肉制品中亚硝酸盐的方法 |
CN107624866A (zh) * | 2017-10-09 | 2018-01-26 | 陈玉海 | 一种韭菜的保鲜方法 |
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