CN113854293A - Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken - Google Patents

Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken Download PDF

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Publication number
CN113854293A
CN113854293A CN202111300815.8A CN202111300815A CN113854293A CN 113854293 A CN113854293 A CN 113854293A CN 202111300815 A CN202111300815 A CN 202111300815A CN 113854293 A CN113854293 A CN 113854293A
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China
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chicken
antibacterial agent
salt
water
compound antibacterial
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Chinese (zh)
Inventor
胡郁汉
谢灿杰
胡心怡
曹松林
余以刚
黄丰景
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GUANGZHOU RESTAURANT GROUP LIKOUFU FOOD CO Ltd
South China University of Technology SCUT
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GUANGZHOU RESTAURANT GROUP LIKOUFU FOOD CO Ltd
South China University of Technology SCUT
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N31/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic oxygen or sulfur compounds
    • A01N31/08—Oxygen or sulfur directly attached to an aromatic ring system
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N31/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic oxygen or sulfur compounds
    • A01N31/02—Acyclic compounds
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N35/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having two bonds to hetero atoms with at the most one bond to halogen, e.g. aldehyde radical
    • A01N35/02—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having two bonds to hetero atoms with at the most one bond to halogen, e.g. aldehyde radical containing aliphatically bound aldehyde or keto groups, or thio analogues thereof; Derivatives thereof, e.g. acetals
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen

Abstract

The application belongs to the technical field of preservation, and particularly relates to a compound antibacterial agent, application thereof and a preparation method of salt roasted chicken. The application provides a compound antibacterial agent, which is prepared from the following raw materials in percentage by weight of water: 0.005-0.025% of thymol; 0.005 to 0.025 percent of cinnamaldehyde; 0.4 to 1 percent of ethanol; the balance being water. The preparation method of the compound antibacterial agent comprises the following steps: adding thymol and cinnamaldehyde into ethanol and mixing to form a thymol and cinnamaldehyde stock mixed solution; and adding the thymol and cinnamaldehyde stock mixed solution into water for mixing to form the compound antibacterial agent. The application provides an application of the compound antibacterial agent in prolonging the shelf life of food. The application provides a compound antibacterial agent, application thereof and a preparation method of salt roasted chicken, which can effectively prolong the shelf life of foods, particularly salt roasted chicken.

Description

Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken
Technical Field
The application belongs to the technical field of preservation, and particularly relates to a compound antibacterial agent, application thereof and a preparation method of salt roasted chicken.
Background
The salt roasted chicken is one of signboard dishes of Guangdong Hakka. The salt roasted chicken is different from other cooked chicken, has unique salt fragrance, and is favored by consumers due to the crisp skin, tender meat and bone fragrance. However, the short shelf life of the salt roasted chicken retards the promotion of the salt roasted chicken to a larger market, and the main problems of the salt roasted chicken include non-uniform and non-standard processing technology and uncontrollable product quality. Meanwhile, the conditions of a plurality of small workshops such as old processing equipment and untidy workshop environment can not only lose the original flavor and characteristics of the salt roasted chicken, but also effectively guarantee the sanitary quality and the shelf life.
At present, the method for prolonging shelf life of salt roasted chicken mainly comprises the steps of adding an antibacterial agent into brine or carrying out high-temperature and high-pressure heat sterilization treatment after product packaging, but the treatment can damage the original flavor and quality of the salt roasted chicken to a certain extent. Therefore, the problem to be solved still remains how to maintain the original flavor and characteristics of the salt roasted chicken and enable consumers to eat healthier and safer foods while prolonging the shelf life of the salt roasted chicken stored at normal temperature.
The addition of natural antibacterial agent is a novel fresh-keeping means which is popular at home and abroad at present. The natural antibacterial agent has certain biological activity, nutritive value and bacteriostatic and fresh-keeping effects, and Chinese invention patent CN202010828845.5 discloses a processing method for fresh and tender salt baked chicken capable of being stored for a long time. However, the components in the moisturizing finishing gel in the method do not contain antibacterial active components, the antibacterial effect is limited, no sterilization means is provided after packaging, and the effect of prolonging the shelf life is limited. The Chinese invention patent CN201810018637.1 discloses a preparation method of salt roasted chicken, the method adopts air drying in a cold store, the salt roasted chicken is clean and sanitary, the package is fresh, the color and the taste are not changed in 7 days under the condition of normal temperature storage, and the quality guarantee period can be prolonged by 6 months. However, this method is too costly for air drying in a refrigerator, and the microwave sterilization effect is not uniform, and may cause local overheating or discoloration problems. Chinese patent CN201910711004.3 discloses a preparation method of a flavored salt roasted chicken wing. Uniformly spraying a 10% alcohol solution of ascorbyl palmitate onto the marinated chicken wings, and carrying out salt baking, vacuum packaging and sterilization to obtain the flavored salt baked chicken wings, so that the shelf life of the salt baked chicken wings is remarkably prolonged. However, the ascorbyl palmitate sprayed in the method can only be dispersed on the surface of the salt roasted chicken wings, and the putrefactive oxidation inside the chicken is not effectively inhibited.
In general, the salt roasted chicken processing technology can prolong the shelf life of the salt roasted chicken, but has the problems of uneven sterilization effect, higher cost, insufficient antibacterial performance and the like, and can not meet the requirements of industrial production and application.
Disclosure of Invention
In view of the above, the application provides a compound antibacterial agent, an application thereof and a preparation method of salt roasted chicken, which can effectively prolong the shelf life of foods, especially salt roasted chicken.
The first aspect of the application provides a compound antibacterial agent, which comprises the following raw materials in percentage by weight of water:
0.005 to 0.025 percent of thymol;
0.005 to 0.025 percent of cinnamyl aldehyde;
0.4 to 1 percent of ethanol;
the balance being water.
In another embodiment, the ethanol is an ethanol aqueous solution, and the concentration of the ethanol aqueous solution is 50-55%.
In another embodiment, the compound antibacterial agent consists of the following raw materials in percentage by weight of water:
0.005-0.020% of thymol;
0.005 to 0.020 percent of cinnamyl aldehyde;
0.4 to 1 percent of ethanol;
the balance being water.
In another embodiment, the compound antibacterial agent consists of the following raw materials in percentage by weight of water:
0.0125% of thymol, 0.0125% of cinnamaldehyde, 1% of ethanol and the balance of water.
The second aspect of the application provides a preparation method of a compound antibacterial agent, which comprises the following steps:
adding thymol and cinnamaldehyde into ethanol and mixing to form a thymol and cinnamaldehyde stock mixed solution;
adding the thymol and cinnamaldehyde stock mixed solution into water for mixing to form a compound antibacterial agent;
the compound antibacterial agent consists of the following raw materials in percentage by weight of water:
0.005 to 0.025 percent of thymol;
0.005 to 0.025 percent of cinnamyl aldehyde;
0.4 to 1 percent of ethanol;
the balance being water.
The third aspect of the application provides the application of the compound antibacterial agent or the compound antibacterial agent prepared by the preparation method in prolonging the shelf life of food.
Specifically, the food is chicken, duck or goose.
The fourth aspect of the application provides a preparation method of salt roasted chicken, which comprises the following steps:
step 1, cleaning chickens, then carrying out water catalyst purification treatment, and cleaning and sterilizing to obtain first chickens;
step 2, scalding the first chicken in boiling water, and removing bloody water to obtain a second chicken;
step 3, adopting salt baked powder, and refrigerating and pickling the second chicken to obtain a third chicken;
step 4, baking the third chicken to obtain a fourth chicken;
and step 5, soaking the fourth chicken in the compound antibacterial agent, taking out, drying, packaging and sterilizing in sequence to obtain the salt roasted chicken.
Specifically, in step 1, the chicken may be fresh chicken or frozen fresh chicken.
Specifically, in the step 1, the water catalyst purification treatment specifically comprises the step of cleaning the chicken and then putting the chicken into a water catalyst cleaning machine for cleaning and sterilizing.
In another embodiment, the compound antibacterial agent consists of the following raw materials in percentage by weight of water:
0.005 to 0.025 percent of thymol;
0.005 to 0.025 percent of cinnamyl aldehyde;
0.4 to 1 percent of ethanol;
the balance being water.
Preferably, the compound antibacterial agent consists of the following raw materials in percentage by weight of water: 0.005-0.020% of thymol, 0.005-0.020% of cinnamaldehyde, 0.4-1% of ethanol and the balance of water; more preferably, thymol 0.0125%, cinnamaldehyde 0.0125%, ethanol 1%, and the balance water.
In another embodiment, the salt baked powder comprises salt, salt baked chicken powder and seasonings;
the salt is: the salt roasted chicken powder comprises the following components: the mass ratio of the flavoring is (1-1.5) to (1-2) to (3-4).
Specifically, the seasoning is a seasoning such as ginger which is conventionally used for cooking salt roasted chicken.
In another embodiment, the time of the water catalyst purification treatment is 15 to 20 min.
In another embodiment, the temperature for cold preservation and pickling is 0-4 ℃; the time for refrigerating and pickling is 10-12 h;
the baking temperature is 220-222 ℃; the baking time is 35-50 min;
the time for soaking the composite antibacterial agent is 40-60 s;
the drying temperature is 50-53 ℃, and the drying humidity is 20-25%;
the sterilization temperature is 110-115 ℃, and the sterilization time is 30-35 min.
Specifically, the baking temperature is 220 ℃, the drying temperature is 50 ℃, the drying humidity is 20%, the sterilization temperature is 110 ℃, and the sterilization time is 30 min.
The application provides a salt roasted chicken, which comprises the following steps and process conditions: (1) putting the cleaned chicken into a water catalyst cleaning machine for further cleaning and sterilizing; (2) putting the clean chicken into boiling water to remove blood water; (3) then coating the salt and the salt baked chicken powder on the surface of chicken, and then refrigerating and pickling; (4) putting the pickled chicken into an oven for baking; (5) soaking the roasted chicken in a compound antibacterial agent; (6) drying the soaked chicken; (7) drying and cooling the mixture and then carrying out vacuum packaging; (8) the packaged chicken is sterilized at 110 deg.C.
In the present application, water catalyst (electrochemical oxidation method) is used for cleaning and sterilization, and the water catalyst mainly decomposes H2O generates OH radicals, which can effectively degrade organic drugs and inhibit microorganisms. Compared with other traditional disinfection technologies, such as sodium hypochlorite, the water catalyst technology has the advantages of high sterilization rate, no by-product and low toxicity. In the application, the baking method is used for replacing the traditional marinating method, and the moisture generated in the high-temperature baking is fully flowedAnd the water activity of the chicken is reduced, so that the taste of the chicken is ensured, the activity of microorganisms is inhibited, and the shelf life of the product is effectively prolonged. The salt roasted chicken prepared by the method has the characteristics of crisp skin, tender meat, fragrant bone, chewy taste and the like, the shelf life can reach 14-16 days at 37 ℃, the production cost is low, the production process has strong operability, and the method is suitable for industrial production.
The compound antibacterial agent has the following advantages:
(1) the compound antibacterial agent in the application takes thymol and cinnamaldehyde as antibacterial active ingredients, the thymol and the cinnamaldehyde have broad-spectrum antibacterial effects, common pathogenic bacteria salmonella and Listeria monocytogenes in salt roasted chicken can be effectively inhibited, and the measurement result of the combined antibacterial effect shows that the thymol and the cinnamaldehyde have additive antibacterial effect on the salmonella and have better synergistic antibacterial effect on Listeria monocytogenes, so that the antibacterial effect can be greatly improved by combining the thymol and the cinnamaldehyde, and compared with the independent use of the thymol and the cinnamaldehyde, the combined use of the two can keep the same antibacterial effect and lower the additive amount.
(2) Aiming at the characteristics that most of fat in salt roasted chicken is unsaturated fatty acid and protein is easy to oxidize and rot, thymol and cinnamaldehyde are selected as main antioxidant active ingredients of the compound antibacterial agent, so that the salt roasted chicken has good antioxidant performance;
(3) the salt roasted chicken prepared by the technical scheme can keep the original flavor and characteristics of the salt roasted chicken;
(4) the method has the advantages of wide raw material source, convenience in application and operation, easiness in realization of industrialization and the like.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 is a graph showing the change of the total number of colonies of salt-roasted chicken stored at 37 ℃ according to the application examples and the comparative examples provided in the examples;
FIG. 2 is a graph showing the variation of volatile basic nitrogen (TVB-N) during storage at 37 ℃ of salt-roasted chicken produced by the application examples and the comparative examples provided in the application examples;
FIG. 3 shows the lipid oxidation (TBARS) of salt-baked chicken produced by the application examples and comparative examples provided in the present application during storage at 37 ℃;
FIG. 4 shows the change of sensory evaluation of the salt-roasted chicken produced by the application example and the comparative example provided in the examples of the present application during storage at 37 ℃.
Detailed Description
The application provides a compound antibacterial agent, application thereof and a preparation method of salt roasted chicken, which are used for solving the technical defect that the antibacterial agent in the prior art can damage the flavor and the texture of foods (especially the salt roasted chicken).
The technical solutions in the embodiments of the present application will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. 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 application.
The raw materials and reagents used in the following examples are commercially available or self-made.
The preparation method of the salt roasted chicken of the following example comprises the following steps:
the compound antibacterial agent prepared by the method can be used for keeping the freshness of salt roasted chicken, and the specific method comprises the following steps:
(1) unfreezing: and (4) unfreezing the frozen fresh chicken in running water.
(2) Cleaning and sterilizing: cleaning and sterilizing, then washing with running water, and putting into a water catalyst cleaning machine for cleaning and sterilizing for 15-20 min.
(3) Flying water: taking out, and blanching in boiling water for 20-30S to remove bloody water.
(4) Pickling: coating 4% of salt and 4% of salt baked chicken powder on the surface of the chicken according to the mass percentage of the frozen fresh chicken, and refrigerating and pickling the chicken at the temperature of 0-4 ℃ for 10-12 hours.
(5) Baking: baking the pickled chicken in an oven at 220 deg.C for 35-50 min.
(6) Soaking a compound antibacterial agent: soaking the salt roasted chicken in the compound antibacterial agent for 40-60S;
the compound antibacterial agent consists of the following raw materials:
0.005 to 0.025 percent of thymol;
0.005 to 0.025 percent of cinnamyl aldehyde;
0.4 to 1 percent of ethanol.
The balance of water;
(7) drying: taking out and drying in a drying oven with the temperature of 50 ℃ and the humidity of 20 percent.
(8) Packaging: and drying and cooling the mixture, and then carrying out vacuum packaging.
And (3) sterilization: sterilizing in a sterilizing pot at 110 deg.C for 30min, and cooling to obtain salt baked chicken product.
Example 1
The embodiment of the application provides a preparation method of a compound antibacterial agent and salt roasted chicken, which comprises the following steps:
adding 125mg of thymol and 125mg of cinnamaldehyde into 20mL of ethanol water solution (the concentration of the ethanol water solution is 50%), and performing vortex oscillation uniformly to form a thymol and cinnamaldehyde stock mixed solution; and adding 20mL of the thymol and cinnamaldehyde stock mixed solution into 1000mL of deionized water, and uniformly stirring to form the compound antibacterial agent.
Unfreezing frozen chicken in running water, cleaning the chicken with running water, putting the cleaned chicken into a water catalyst cleaning machine for 15min, scalding the cleaned chicken with boiled water for 30S, removing blood, uniformly coating salt and salt baked chicken powder on the surface of the chicken, finally pickling the pickled chicken at 4 ℃ for 10h, putting the pickled chicken into a 220 ℃ oven for baking for 40min, putting the obtained salt baked chicken into a compound antibacterial agent for soaking for 40S, taking out the salt baked chicken, putting the salt baked chicken into an oven with the temperature of 50 ℃ and the humidity of 20% for drying, drying and cooling, then carrying out vacuum packaging, putting the salt baked chicken into a 110 ℃ sterilization pot for sterilization for 30min, cooling, and preparing a salt baked chicken finished product, which is marked as example 1.
Example 2
The embodiment of the application provides a preparation method of a compound antibacterial agent and salt roasted chicken, which comprises the following steps:
adding 50mg of thymol and 50mg of cinnamaldehyde into 20mL of ethanol aqueous solution (the concentration of the ethanol aqueous solution is 50%), and performing vortex oscillation uniformly to form a thymol and cinnamaldehyde stock mixed solution; and adding 20mL of the thymol and cinnamaldehyde stock mixed solution into 1000mL of deionized water, and uniformly stirring to form the compound antibacterial agent.
Thawing frozen chicken in running water, cleaning the chicken with running water, putting the chicken into a water catalyst cleaning machine for 20min, scalding the cleaned chicken with boiled water for 30S, removing blood, uniformly coating salt and salt baked chicken powder on the surface of the chicken, finally pickling the pickled chicken at 4 ℃ for 12h, putting the pickled chicken into a 220 ℃ oven for baking for 50min, putting the obtained salt baked chicken into a compound antibacterial agent for soaking for 50S, taking out the salt baked chicken, putting the salt baked chicken into an oven with the temperature of 50 ℃ and the humidity of 20% for drying, drying and cooling, then carrying out vacuum packaging, putting the salt baked chicken into a 110 ℃ sterilization pot for sterilization for 30min, cooling, and preparing a salt baked chicken finished product, which is marked as example 2.
Example 3
The embodiment of the application provides a preparation method of a compound antibacterial agent and salt roasted chicken, which comprises the following steps:
adding 100mg of thymol and 100mg of cinnamaldehyde into 20mL of ethanol aqueous solution (the concentration of the ethanol aqueous solution is 50%), and performing vortex oscillation uniformly to form a thymol and cinnamaldehyde stock mixed solution; and adding 20mL of the thymol and cinnamaldehyde stock mixed solution into 1000mL of deionized water, and uniformly stirring to form the compound antibacterial agent.
Thawing frozen chicken in running water, cleaning the chicken with running water, putting the chicken into a water catalyst cleaning machine for 15min, scalding the cleaned chicken with boiled water for 30S, removing blood, uniformly coating salt and salt baked chicken powder on the surface of the chicken, finally pickling the pickled chicken at 0 ℃ for 12h, putting the pickled chicken into a 220 ℃ oven for baking for 35min, putting the obtained salt baked chicken into a compound antibacterial agent for soaking for 50S, taking out the salt baked chicken, putting the salt baked chicken into an oven with the temperature of 50 ℃ and the humidity of 20%, drying and cooling, then carrying out vacuum packaging, putting the salt baked chicken into a 110 ℃ sterilization pot for sterilization for 30min, cooling, and preparing a salt baked chicken finished product, wherein the label is example 3.
Example 4
The embodiment of the application provides a preparation method of a compound antibacterial agent and salt roasted chicken, which comprises the following steps:
adding 250mg of thymol and 250mg of cinnamaldehyde into 20mL of ethanol aqueous solution (the concentration of the ethanol aqueous solution is 50%), and performing vortex oscillation uniformly to form a thymol and cinnamaldehyde stock mixed solution; and adding 20mL of the thymol and cinnamaldehyde stock mixed solution into 1000mL of deionized water, and uniformly stirring to form the compound antibacterial agent.
Thawing frozen chicken in running water, cleaning the chicken with running water, putting the chicken into a water catalyst cleaning machine for 15min, scalding the cleaned chicken with boiled water for 30S, removing blood, uniformly coating salt and salt baked chicken powder on the surface of the chicken, finally pickling the pickled chicken at 4 ℃ for 10h, putting the pickled chicken into a 220 ℃ oven for baking for 40min, putting the obtained salt baked chicken into a compound antibacterial agent for soaking for 40S, taking out the salt baked chicken, putting the salt baked chicken into an oven with the temperature of 50 ℃ and the humidity of 20% for drying, drying and cooling, then carrying out vacuum packaging, putting the salt baked chicken into a 110 ℃ sterilization pot for sterilization for 30min, cooling, and preparing a salt baked chicken finished product, wherein the label is example 4.
Comparative example
The application comparative example provides a control solution and a preparation method of salt roasted chicken, which is a blank control and comprises the following steps:
20mL of ethanol aqueous solution (the concentration of the ethanol aqueous solution is 50%) is added into 1000mL of deionized water, and the mixture is uniformly stirred to form a control solution.
Unfreezing frozen chicken in running water, cleaning the chicken with running water, putting the cleaned chicken into a water catalyst cleaning machine for 15min, scalding the cleaned chicken with boiled water for 30S, removing blood water, uniformly coating salt and salt baked chicken powder on the surface of the chicken, finally pickling the pickled chicken at 4 ℃ for 10h, putting the pickled chicken into a 220 ℃ oven for baking for 40min, putting the obtained salt baked chicken into a basic control solution for soaking for 40S, taking out the salt baked chicken, putting the salt baked chicken into an oven with the temperature of 50 ℃ and the humidity of 20%, drying and cooling, then carrying out vacuum packaging, putting the salt baked chicken into a 110 ℃ sterilization pot for sterilization for 30min, cooling, and preparing a salt baked chicken finished product, which is marked as a comparative example.
Test example 1
The embodiment of the application provides a combined bacteriostatic effect determination method of thymol and cinnamaldehyde, which specifically comprises the following steps:
the combined inhibitory effect of thymol and cinnamaldehyde on 2 pathogenic bacteria commonly found in salt-baked chickens was evaluated by reference to the microdilution chessboard method of mu et al (mu, s.h., Joung, d.k., Kim, y.s., Kang, o.h., Kim, s.b., Seo, y.s., et al (2013) Synergistic antibacterial effect of curriculin against antibiotic induced infection induced bacterium, bacterium induced bacterium-resistant bacterium strain induced bacterium, phytometer diode, 20(8-9), 714-718), and the tested bacteria included a strain of listeria monocytogenes ATCC 19115, a strain of salmonella typhimurium ATCC 14028. The method comprises the steps of firstly measuring the minimum inhibitory concentration of the two antibacterial agents to four strains of bacteria during single and combined treatment, and then evaluating the combined inhibitory effect between the two antibacterial agents by calculating the graded inhibitory concentration index, wherein the calculation formula of the graded inhibitory concentration index is as follows:
Figure BDA0003338280050000091
in the formula: MIC aloneAAnd MIC aloneBRespectively representing MICs of a single component bacteriostatic substance A and B; compound MICAAnd compounding MICBRespectively, the effective concentration of the bacteriostatic substances A and B in the combination. And (4) result judgment standard: when 0.5<When the FICI is less than or equal to 0.75, the synergistic relationship between the bacteriostatic substances A and B is shown; when 0.75<FICI is less than or equal to 1.0, which represents that the bacteriostatic substance A and the bacteriostatic substance B have additive effect; when 1 is<When the FICI is less than or equal to 2, the correlation between the bacteriostatic substances A and B is represented; when the FICI is more than or equal to 2, the antagonistic relationship between the bacteriostatic substances A and B is shown.
According to the method of the literature, thymol is taken as A, cinnamaldehyde is taken as B, and the bacteriostatic concentration index is calculated.
As can be seen from Table 1, MICs of thymol for Listeria monocytogenes and Salmonella are both 0.25mg/mL, and MBCs are both 0.5 mg/mL; MIC of cinnamaldehyde to Listeria monocytogenes and Salmonella are both 0.25mg/mL, MBC is both 0.5 mg/mL. The FICI index of the thymol and the cinnamaldehyde to the Listeria monocytogenes is 1, the thymol and the cinnamaldehyde have an additive effect, and the bacteriostatic effects of the thymol and the cinnamaldehyde are equivalent; the FICI index of the thymol and the cinnamaldehyde to the salmonella is 0.75, the thymol and the cinnamaldehyde have a synergistic effect, and the bacteriostatic effects of the thymol and the cinnamaldehyde are equivalent.
TABLE 1 Combined inhibitory Effect of thymol and cinnamaldehyde on common pathogenic bacteria in salt-baked chickens
Figure BDA0003338280050000092
Test example 2
The embodiment of the application provides the change situation of the total number of bacterial colonies of the salt roasted chicken prepared in the embodiments 1 to 4 and the comparative example in the storage period at 37 ℃, and the change situation specifically comprises the following steps:
the total number of colonies of the salt-roasted chicken samples of the above examples 1 to 4 and comparative example during storage (0 to 16d) was determined according to the national standard for food safety "determination of colony number for food microbiology test" (GB4789.2-2016), and the samples were determined every 2d, and each sample was repeated three times.
The change of the colony count of the salt roasted chicken samples in the above examples 1-4 and comparative example during the storage period is shown in figure 1. The results show that the colony counts of 5 groups of salt baked chicken samples show an upward trend in the storage period, the colony counts of the salt baked chicken samples of examples 1-4 are significantly lower than those of the comparative example in the whole storage period, and the salt baked chicken sample of example 1 has no significant difference (p >0.05) from example 4 in the whole storage period. The thymol and cinnamaldehyde mixed solution is proved to be capable of effectively inhibiting the growth of microorganisms in salt roasted chicken. During storage, the total number of the colonies of the sample of the comparative example rises most rapidly, and the total number of the colonies of the samples of the examples 1 and 4 rises more slowly, which proves that the inhibition capability on the total number of the colonies of the salt roasted chicken sample is stronger and the preservative and fresh-keeping effects are better along with the increase of the concentration of thymol and cinnamaldehyde. Furthermore, according to GB2726-2016, a microbial limit of 5.00lg (CFU/g) in salt-roasted chickens was found to be exceeded in the comparative example within 8d, whereas application examples 1, 2 and 3 exceeded this limit in 16d, >8d, >12d, respectively, indicating that the thymol and cinnamaldehyde mixed solution was effective in extending the shelf life of salt-roasted chickens.
Test example 3
The embodiment of the application provides the change situation of volatile basic nitrogen (TVB-N) of the salt roasted chicken prepared in the embodiments 1 to 4 and the comparative example during the storage period at 37 ℃, and specifically includes:
the volatile basic nitrogen of the salt-baked chicken samples of the above examples 1 to 4 and comparative example during storage (0 to 16d) was measured according to national standard for food safety "determination of volatile basic nitrogen in food" (GB 5009.228-2016) second method "automatic Kjeldahl azotometer method", and the samples were measured every 2d, and each sample was repeated three times.
The change in the volatile basic nitrogen (TVB-N) values during storage of the salt-roasted chicken samples of examples 1-4 and comparative example is shown in FIG. 2. The results show that the volatile basic nitrogen of each group shows an upward trend during storage. The TVB-N values of the salt-roasted chicken samples of examples 1, 2, 3, 4 were significantly lower than the comparative example throughout the storage period. The TVB-N values of comparative example and examples 1, 2, 3, 4 reached maximum values at 16d during storage, 36.73. + -. 0.59mg/100g, 18.77. + -. 0.83mg/100g, 20.77. + -. 0.68mg/100g, 17.77. + -. 0.71mg/100g, 14.77. + -. 0.84mg/100g, respectively. The salt roasted chicken basically inactivates enzymes in the high-temperature roasting process, so that the TVB-N content is mainly related to the total number of bacterial colonies, and the change rule of the total number of the bacterial colonies is similar to that of the TVB-N, and the change rule of the total number of the bacterial colonies continuously rises along with the decay of the salt roasted chicken. Thymol and cinnamaldehyde have an inhibitory effect on microorganisms, and can prevent the decomposition of protein to a certain extent, thereby inhibiting the increase of TVB-N value. According to the total number of bacterial colonies and volatile basic nitrogen data, the compound antibacterial agent containing thymol and cinnamaldehyde can delay decomposition of nitrogenous substances such as protein and the like into volatile nitrogen-containing compounds by inhibiting proliferation of microorganisms in salt roasted chicken, slow down the putrefaction speed of the salt roasted chicken and achieve better preservative and fresh-keeping effects.
Test example 4
The embodiments of the present application provide the lipid oxidation (TBARS) condition of the salt roasted chicken prepared in examples 1 to 4 and comparative example during storage at 37 ℃, specifically including:
the thiobarbituric acid reactant (TBARS) in the storage period (0-16d) of the salt-baked chicken samples of the above examples 1 to 4 and comparative example was measured according to the national standard for food safety "determination of malondialdehyde in food" (GB 5009.181-2016) second method "spectrophotometry", and the samples were measured every 2d and each set of samples was repeated three times.
The lipid oxidation during storage of the salt-roasted chicken samples of examples 1 to 4 and comparative example is shown in FIG. 3. The thiobarbituric acid reactant (TBARS) is a TBARS value used for characterizing the lipid oxidation degree of meat products, and the higher the TBARS value is, the more severe the lipid oxidation degree is, and the lower the chicken quality and nutritional value is. The results show that the TBARS values in the 5 groups of salt-roasted chicken samples all showed an increasing trend with increasing storage time, but the growth rates of examples 1, 2 and 3 were lower than those of the comparative examples. The TBARS values of the comparative example and examples 1, 2 and 3 reached a maximum at 16d during storage, 6.24. + -. 0.08mg/kg, 4.42. + -. 0.18mg/kg, 6.00. + -. 0.19mg/kg, 5.20. + -. 0.18mg/kg and 3.97. + -. 0.18mg/kg, respectively. The main reason is that thymol and cinnamaldehyde have good antioxidation, and the TBARS values of samples in examples 1, 2 and 3 can find that the higher the concentration of thymol and cinnamaldehyde is, the better the inhibition effect on the oxidation of the salt roasted chicken lipid is, and the stronger the preservative and fresh-keeping effects are.
Test example 5
The embodiment of the application provides the change condition of the sensory evaluation of the salt roasted chicken prepared in the embodiments 1 to 4 and the comparative example in the storage period at 37 ℃, and the change condition specifically comprises the following steps:
the salt baked chicken samples of the above examples 1-4 and comparative examples were measured in the vacuum packaging salt baked chicken sensory evaluation standard table of table 2 every 2d for sensory evaluation samples during storage (0-16d), and each sample was repeated three times.
TABLE 2 organoleptic evaluation criteria of salt roasted chicken packed in vacuum
Figure BDA0003338280050000121
The changes in sensory scores of the salt-roasted chicken samples of the above examples 1 to 4 and comparative example during storage are shown in FIG. 4. The results show that the sensory score at 0d of example 4 is significantly lower than that of comparative example 1 (blank) (p <0.05) in the five groups of samples, and the sensory evaluation difference between examples 1, 2 and 3 and the comparative example (blank) at 0d is not significant (p >0.05), which indicates that the flavor of the salt roasted chicken is directly influenced by the high concentration of thymol and cinnamyl aldehyde (the adding amount of thymol and cinnamyl alcohol reaches 0.025 percent), and the sensory evaluation of the salt roasted chicken treated by the low concentration of thymol and cinnamyl aldehyde has no significant influence. With the prolonging of the storage time, the sensory scores of the comparative example and the samples of examples 1, 2 and 3 can be found to be obviously higher than those of the comparative examples, so that the compound antibacterial agent has the effect of inhibiting the phenomena of peculiar smell, soft tissues and the like generated in the oxidation process of the salt roasted chicken fat, and can be preserved and preserved.
In conclusion, the compound antibacterial agent can keep the original flavor and characteristics of the salt roasted chicken, and can effectively inhibit the growth of microorganisms in the salt roasted chicken and slow down lipid oxidation at a lower dose through the antibacterial effect of the compound antibacterial agent, so that a better fresh-keeping effect is achieved and the shelf life of the salt roasted chicken is prolonged.
The foregoing is only a preferred embodiment of the present application and it should be noted that those skilled in the art can make several improvements and modifications without departing from the principle of the present application, and these improvements and modifications should also be considered as the protection scope of the present application.

Claims (10)

1. The compound antibacterial agent is characterized by comprising the following raw materials in percentage by weight of water:
Figure FDA0003338280040000011
2. the compound antibacterial agent as claimed in claim 1, wherein the ethanol is an ethanol aqueous solution, and the concentration of the ethanol aqueous solution is 50-55%.
3. The compound antibacterial agent according to claim 1, which is characterized by comprising the following raw materials in percentage by weight of water:
Figure FDA0003338280040000012
4. the compound antibacterial agent according to claim 1, which is characterized by comprising the following raw materials in percentage by weight of water:
0.01-0.0125% of thymol, 0.01-0.0125% of cinnamaldehyde, 1% of ethanol and the balance of water.
5. The preparation method of the compound antibacterial agent is characterized by comprising the following steps:
adding thymol and cinnamaldehyde into ethanol and mixing to form a thymol and cinnamaldehyde stock mixed solution;
adding the thymol and cinnamaldehyde stock mixed solution into water for mixing to form a compound antibacterial agent;
the compound antibacterial agent consists of the following raw materials in percentage by weight of water:
Figure FDA0003338280040000013
6. the use of the compound antibacterial agent of any one of claims 1 to 4 or the compound antibacterial agent prepared by the preparation method of claim 5 for prolonging the shelf life of food.
7. The preparation method of the salt roasted chicken is characterized by comprising the following steps:
step 1, cleaning chickens, then carrying out water catalyst purification treatment, and cleaning and sterilizing to obtain first chickens;
step 2, scalding the first chicken in boiling water, and removing bloody water to obtain a second chicken;
step 3, adopting salt baked powder, and refrigerating and pickling the second chicken to obtain a third chicken;
step 4, baking the third chicken to obtain a fourth chicken;
and step 5, soaking the fourth chicken in the compound antibacterial agent, taking out, drying, packaging and sterilizing in sequence to obtain the salt roasted chicken.
8. The preparation method according to claim 7, wherein the compound antibacterial agent consists of the following raw materials in percentage by weight of water:
Figure FDA0003338280040000021
9. the method of claim 7, wherein the salt baked powder comprises salt, salt baked chicken powder and seasoning;
the salt is: the salt roasted chicken powder comprises the following components: the mass ratio of the flavoring is (1-1.5) to (1-2) to (3-4).
10. The method according to claim 7, wherein the time for the water catalyst purification treatment is 15 to 20 min;
the temperature for cold storage and pickling is 0-4 ℃; the time for refrigerating and pickling is 10-12 h;
the baking temperature is 220-222 ℃; the baking time is 35-50 min;
the time for soaking the composite antibacterial agent is 40-60 s;
the drying temperature is 50-53 ℃, and the drying humidity is 20-25%;
the sterilization temperature is 110-115 ℃, and the sterilization time is 30-35 min.
CN202111300815.8A 2021-11-04 2021-11-04 Compound antibacterial agent and application thereof, and preparation method of salt roasted chicken Pending CN113854293A (en)

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CN104223314A (en) * 2014-09-04 2014-12-24 佛山市新战略知识产权文化有限公司 Preservation method of salted meat product
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