CN114680291A - Non-irradiation normal-temperature storable leisure meat product and processing method thereof - Google Patents
Non-irradiation normal-temperature storable leisure meat product and processing method thereof Download PDFInfo
- Publication number
- CN114680291A CN114680291A CN202210430455.1A CN202210430455A CN114680291A CN 114680291 A CN114680291 A CN 114680291A CN 202210430455 A CN202210430455 A CN 202210430455A CN 114680291 A CN114680291 A CN 114680291A
- Authority
- CN
- China
- Prior art keywords
- meat
- product
- raw meat
- raw
- soaking
- 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.)
- Pending
Links
- 235000013622 meat product Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 37
- 235000020995 raw meat Nutrition 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 238000007599 discharging Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 14
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 49
- 239000000047 product Substances 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims description 26
- 238000009928 pasteurization Methods 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 13
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000012266 salt solution Substances 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 210000005069 ears Anatomy 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 210000000003 hoof Anatomy 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 244000144972 livestock Species 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 244000144977 poultry Species 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000013019 agitation Methods 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 claims 1
- 235000012976 tarts Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 37
- 241000894006 Bacteria Species 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 abstract description 3
- 238000009461 vacuum packaging Methods 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 description 13
- 230000000694 effects Effects 0.000 description 10
- 235000013305 food Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 9
- 210000004666 bacterial spore Anatomy 0.000 description 8
- 241000272525 Anas platyrhynchos Species 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 7
- 210000000078 claw Anatomy 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- 241000110634 Sarcocornia perennis Species 0.000 description 4
- 239000006227 byproduct Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 241000722363 Piper Species 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 230000005251 gamma ray Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000004215 spore Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010894 electron beam technology Methods 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- -1 Hypochlorous acid Sodium hypochlorite Calcium chloride Chemical compound 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000024330 bloating Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000008782 xin-kang Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23B4/24—Inorganic compounds
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a non-irradiation normal-temperature storable leisure meat product and a processing method thereof, wherein the processing method comprises the following steps: (1) taking meat product raw meat, putting the meat product raw meat in closed processing equipment, cleaning, adding a hypochlorous acid solution with the mass concentration of 4.5-5.0%, soaking for 10-15 minutes, stirring, discharging liquid, and drying the raw meat; (2) adding 0.5-0.6% salt water at 70-75 deg.C, pasteurizing for 60-65 min, discharging hot water, and drying; (3) preparing a soup base, heating to 30-32 ℃, carrying out soaking treatment on the raw meat for 5-6 hours, then cooling to 10-15 ℃, carrying out soaking treatment again for 5-6 hours, and discharging the soup after the soaking is finished; (4) vacuum packaging and sterilizing. The processing method provided by the invention can effectively remove the pollution bacteria in the raw materials, greatly prolong the quality guarantee period of the product, improve the safety of the product and well ensure the quality of the meat product.
Description
Technical Field
The invention belongs to the technical field of leisure food processing, relates to sanitary control and safe production of leisure food, and particularly relates to a non-irradiation normal-temperature storable processing method for chicken claws, duck claws and other leisure meat products and the obtained non-irradiation normal-temperature storable leisure meat products.
Background
The conditioning or leisure instant meat products in the market, such as pickled chicken feet (lemon chicken feet and pickled pepper chicken feet), layer-by-layer crisp (marinated pig ears), sauced pig feet, sour and hot beef tripe and the like, are popular among consumers due to unique flavor and taste. However, the meat products are processed by taking byproducts of slaughtered livestock and poultry, such as claws, heads, hooves, tripes and the like as raw materials, and have the problems of complex raw material sources, uneven quality, bad sanitation conditions in the processing process and serious microbial pollution.
On the other hand, the processing technology of the meat products generally comprises raw material cleaning, hot processing and pre-boiling, marinating and modulation, marinating and pickling, packaging and sealing, different processing units are adopted in all links in the preparation process, cross contamination is difficult to avoid, and the products have the problem that high-temperature treatment cannot be adopted for sterilization, so that the processed products are extremely easy to rot when being stored at normal temperature.
Taking soaked chicken feet as an example, the raw materials of the soaked chicken feet are chicken feet, namely chicken feet, and in the long food culture of China, the chicken feet are called chicken feet which are splendid attire with precious and delicious meaning. The pickled chicken feet are the most famous products in leisure chicken feet products, and have the advantages of large market, good economic benefit and greatest research strength. The pickled chicken feet are prepared by adopting a soaking and marinating method as a main tasty process, are non-high-heat-processed products, are gelatinized if the chicken feet are sterilized at high temperature, seriously affect the sensory quality of the products, and have extremely high heat resistance due to spores of bacteria. The common sterilization parameters in scientific research, such as treatment at 121 ℃ for 20min, show good sterilization effect in other food processing aspects, but the high-temperature sterilization treatment obviously destroys the texture characteristics of the product, influences the sensory evaluation of the product, and is difficult to be applied to the production of leisure instant meat products such as pickled chicken claws and the like.
Therefore, most of leisure and instant meat products are stored at normal temperature, the sterilization treatment mode of the leisure and instant meat products mostly adopts irradiation sterilization after packaging, an uninterrupted cold chain is required for packaging in the storage and transportation of non-irradiated products, and a food marketing system with an unsound cold chain brings troubles for the circulation of the products.
Irradiation is an efficient cold sterilization technology, and has wide application prospect in the fresh-keeping treatment of perishable foods such as meat products and the like. The irradiation technology mainly adopts gamma ray and electron beam irradiation, and the gamma ray irradiation has stronger penetrating power than the electron beam irradiation, so that the gamma ray irradiation sterilization efficiency is higher and the application is more in the field of meat product irradiation. However, a great deal of research has shown that irradiation causes some deterioration in the quality of meat products, such as color, flavor, texture, and that irradiation requires specialized and expensive facilities, and some consumers always have questions about the safety of irradiated food.
Therefore, it is necessary to invent a method for processing a leisure instant meat product which can be stored at normal temperature without irradiation, and to design a closed flow production line for the method by combining with a new sterilization means, so as to ensure effective removal of raw material pollution bacteria and avoid recontamination of each processing link, greatly prolong the shelf life of the product, improve the safety of the product, and well ensure the quality of the meat product.
Disclosure of Invention
The invention aims to solve the technical problems, and provides a non-irradiation normal-temperature storable leisure meat product and a processing method thereof. The technical purpose of the invention is to solve the problem of potential food safety hazard caused by the irradiation sterilization means mostly adopted by the traditional leisure ready-to-eat meat products; on the other hand, the problems of short shelf life, insignificant sterilization effect and low product quality of the meat products caused by the conventional processing technology are solved.
In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a processing method of a leisure meat product which can be stored at normal temperature without irradiation comprises the following steps:
(1) taking leisure instant meat product raw meat subjected to non-high-heat sterilization treatment, putting the raw meat into closed processing equipment, injecting clear water to stir and clean the raw meat, discharging cleaning water, then adding hypochlorous acid solution with the mass concentration of 4.5-5.0%, soaking the raw meat for 10-15 minutes, then stirring for 2-5 minutes, discharging liquid, and drying the raw meat to remove water;
(2) adding salt solution with the mass concentration of 0.5-0.6% into the raw meat treated in the step (1), heating the salt solution to 70-75 ℃, keeping the temperature for pasteurization treatment for 60-65 minutes, discharging hot water after the pasteurization treatment is finished, and drying the raw meat to remove water after the raw meat is cooled to room temperature;
(3) preparing seasonings and spices into a soup base, heating to 30-32 ℃, soaking the raw meat obtained by the step (2) for 5-6 hours, cooling to 10-15 ℃, soaking for 5-6 hours again, and discharging soup after soaking;
(4) transferring the soaked product into a packaging machine under a closed condition, selectively injecting fruit juice into the packaging machine, vacuum sealing, packaging, performing spray pasteurization on the packaged product with 55-60 deg.C hot water, cooling, and drying to obtain the final product.
The inventor of the invention has conducted a great deal of research on the sterilization processing technology of the raw materials of the leisure and instant meat products such as the pickled chicken feet, and tries to search various processing technology conditions like the technology optimization test recorded in the embodiment, and finds that it is difficult to simultaneously ensure efficient sterilization effect and high-quality product quality under other processing conditions. Finally, through a large amount of groping, the inventor fuses and improves various processing means, and groping a large amount of technological parameters, so that the effect of efficiently sterilizing the raw materials is achieved, and the prepared product has high sensory quality.
The preparation process adopts closed processing and assembly line centralized treatmentThe raw material pollution caused by traditional multi-unit multi-link materials, appliances and personnel is avoided, and the processing pollution is one of the main factors causing the putrefaction and the deterioration of the meat products. Compared with the traditional multi-unit multi-equipment processing method, the total bacteria number of the finished product processed by the technology of the invention is less than 101CFU/g, not more than 10 after 2 months of storage2CFU/g, extremely obvious sterilization effect, greatly prolonged storage life and realization of high-quality instant products which can be stored and processed at normal temperature without irradiation.
The method is used for cleaning, sterilizing and processing the raw materials such as chicken feet, marinated duck feet and the like, and can ensure that the removal rate of killing and removing microorganisms on the raw materials such as chicken feet, duck feet and the like reaches more than 90 percent and the removal rate of bacterial spores reaches more than 95 percent. Especially chicken feet, duck feet, heads, hooves and the like with bones, residual blood and the like are deposited in the bones, and a large amount of microorganisms and bacterial spores thereof are contained in the bones, and the bacterial spores are the main reasons for causing the swelling and the putrefaction of the pickled chicken feet products.
The processing method can realize the processes of bagging products such as the lemon chicken feet and the like, squeezing the lemon juice, injecting the lemon juice and sealing in vacuum in the packaging stage. Compared with manual operation, the processing efficiency is improved, the effective utilization rate of the lemon juice is more than 98% (less than 60% of manual operation), and the pollution of manual operation can be avoided.
The method is not only suitable for soaking chicken feet and duck feet products, but also suitable for processing leisure instant conditioning products such as layer-by-layer crisp (braised pig ears), sauced pig feet, sour and hot beef tripe and the like, can realize a good sterilization effect on the raw meat which is the by-product of livestock and poultry, such as heads, hoofs, ears, tripes and the like, greatly improves the sanitary quality of the raw materials, ensures the safety of the final product, has no pollution in the processing process, can realize the processing of non-irradiation normal-temperature storable meat products, and greatly prolongs the storage life of the products.
Further, the non-high-heat sterilization processed leisure ready-to-eat meat product in the step (1) comprises pickled chicken feet, braised pig ears, sauced pig trotters or hot and sour beef tripe.
Further, the meat product raw material meat in the step (1) comprises the head, hoof, ear or belly of livestock and poultry.
Further, the weight ratio of the hypochlorous acid solution to the raw meat in the step (1) is 3: 5.
further, the weight ratio of the salt solution to the raw meat in the step (2) is 5: 5.
further, in step (2), the stirring is performed every 10 minutes during the pasteurization treatment.
Further, the brewed soup base prepared from the seasoning and the flavoring in the step (3) comprises pickled pepper flavor, brine flavor, sauce flavor or sour and hot flavor.
Further, the fruit juice in the step (4) comprises lemon juice.
Further, the meat in the step (1) and the step (2) is dried until the water content of the surface of the meat is less than 5%.
The invention also aims to provide the non-irradiation normal-temperature storable leisure meat product prepared by the method.
The invention has the following beneficial effects:
(1) the processing method provided by the invention can well sterilize and clean the raw materials from the source, realize the sanitary quality control of the raw materials of the leisure instant meat product and ensure the product quality and safety of the processing of the leisure instant meat product;
(2) the processing method provided by the invention can achieve the microbial killing and removal rate of meat product raw materials such as chicken claws and duck claws of more than 90 percent and the removal rate of bacterial spores of more than 95 percent;
(3) the processing method provided by the invention is used for processing the raw materials of the leisure and instant meat products, can process the products which can be stored at normal temperature under the condition of not carrying out irradiation sterilization, and the quality guarantee period of the products can reach more than 2 months;
(4) the processing method provided by the invention can reduce the treatment of irradiation sterilization for the processing of the leisure ready-to-eat meat product, ensures the healthy production of food, does not damage the texture and sense organ of the food, and provides a new technical means for the industrial processing production of the leisure food.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood, the present invention is described in detail below with reference to the following embodiments, and it should be noted that the following embodiments are only used for explaining and illustrating the present invention, and are not used to limit the present invention. The invention is not limited to the embodiments described above, but rather, may be modified within the scope of the invention.
Example 1
Instrument and reagent
The frozen chicken feet, salt, hypochlorous acid, sodium hypochlorite, calcium chloride and fresh lemon are all sold in the market; the automatic heating rotary cleaning machine and the DHP-9082 electric heating constant temperature incubator are purchased from Shanghai Qixin scientific instruments Co., Ltd; XK97-A colony counter was purchased from Xinkang medical devices, Inc.; the TAXTplus texture analyzer was purchased from Beijing Supertechnology instruments, Inc.
Second, test method
(1) The traditional pickled chicken feet processing technology is as follows:
chicken feet material → cleaning → splitting → poaching → pickling → boiling → cooling → seasoning → inspection → vacuum packaging → sterilization → finished product
(2) The processing technology of the pickled chicken feet provided by the invention is as follows:
chicken feet material → hypochlorous acid aqueous solution soaking and stirring cleaning → drying → 70-75 deg.C salt solution heat processing by pasteurization → drying → infusion soup seasoning → fruit juice injection → vacuum packaging → pasteurization → finished product
According to the processing technology provided by the invention, the pickled chicken claw raw material is processed by the following steps:
(1) taking chicken feet raw materials, putting the chicken feet raw materials into a closed type automatic heating rotary cleaning machine, adding a hypochlorous acid aqueous solution with the mass concentration of 4.5-5.0%, wherein the weight ratio of the hypochlorous acid aqueous solution to the chicken feet raw materials is 3: 5, soaking for 10-15 minutes, then stirring for 2-5 minutes, discharging liquid, and spin-drying the raw materials until the water content is below 5%;
(2) adding saline solution with the mass concentration of 0.5-0.6% into the chicken feet raw material treated in the step (1), wherein the weight ratio of the saline solution to the raw material is 5:5, heating the salt solution to 70-75 ℃, keeping the temperature for pasteurization treatment for 60-65 minutes, discharging hot water after the pasteurization treatment is finished, cooling to room temperature, and drying the raw meat until the water content is below 5%;
(3) preparing seasonings and spices into a pickled soup base (according to a conventional seasoning formula of chicken feet with pickled peppers), heating to 30-32 ℃, pickling the raw meat obtained by the treatment in the step (2) for 5-6 hours, cooling to 10-15 ℃, pickling again for 5-6 hours, and discharging soup after pickling;
(4) transferring the soaked product into a packaging machine under a closed condition, selectively injecting fruit juice into the packaging machine, vacuum sealing, packaging, performing spray pasteurization on the packaged product with 55-60 deg.C hot water, cooling, and drying to obtain the final product.
Thirdly, optimization of processing process conditions of pickled chicken feet
The processing process conditions of the pickled chicken feet are optimized.
3.1 determination of the Sterilization solution in step (1)
Hypochlorous acid, sodium hypochlorite and calcium chloride are respectively selected for soaking and stirring cleaning treatment in the step (1), and the total bacterial content (total bacterial colony number) and total bacterial spore amount of the pickled pepper chicken feet raw material treated in the step (1) are measured, and the results are shown in table 1:
TABLE 1
| Chlorine-containing bactericide | Hypochlorous acid | Sodium hypochlorite | Calcium chloride |
| Total bacteria content cfu/g | 3.14 | 25.52 | 39.97 |
| Total number of spores cfu/g | 2.86 | 19.31 | 28.83 |
As can be seen from Table 1, hypochlorous acid is selected as the bactericide to soak and stir the chicken feet raw materials, and the obtained sterilizing effect is optimal.
3.2 determination of hypochlorous acid concentration in step (1)
Setting the mass concentration of hypochlorous acid to be 3.5%, 4.0%, 4.5%, 5.0% and 5.5%, and preparing the chicken feet with pickled peppers by adopting the processing technology. The total bacterial content (total number of colonies) and total spore amount of the raw material of the pickled chicken feet processed in the step (1) are measured, and the results are shown in table 2:
TABLE 2
As can be seen from Table 2, the concentration of the hypochlorous acid solution is selected to be 4.5-5.0%, so that the sterilization effect on the chicken feet raw material is the best.
3.3 determination of the amount of brine used in step (2)
After the operation of the step (1), selecting the weight ratios of the saline water and the chicken feet raw materials in the step (2) as 5:8, 5:5 and 8:5 respectively to perform subsequent tests, treating the chicken feet raw materials according to the scheme of the step (2) of the invention, and measuring the total bacterial content (total bacterial colony number) and the total bacterial spore content of the chicken feet raw materials treated in the step (2), wherein the results are shown in table 3:
TABLE 3
As can be seen from table 3, the weight ratio of the salt solution to the chicken feet raw material is selected to be 5: and 5, the sterilization effect on the chicken feet raw material is optimal.
3.4 determination of the temperature of the Barcol Heat treatment in step (2)
The pickled chicken claw products are processed according to the method of the invention, the temperature of the salt water in the step (2) is selected to be 60 ℃, 65 ℃, 70 ℃, 75 ℃ and 80 ℃ respectively for subsequent tests, the total bacterial content (total bacterial colony count) and the total bacterial spore count of the pickled chicken claw products obtained by processing are measured, and the results are shown in table 4:
TABLE 4
As can be seen from Table 4, when the temperature of the pasteurization treatment with the salt solution is 70-75 ℃, the sterilization effect of the chicken feet with pickled peppers is the best.
Experimental example 1
The meat products prepared by the processing method can ensure that the killing and removal rate of dirt and microorganisms on chicken claws and duck claws reaches over 90 percent and the removal rate of bacterial spores reaches over 95 percent through statistics. Meanwhile, the method disclosed by the invention can be well suitable for processing leisure and convenient activated conditioning products such as crispy (marinated pig ears), sauced pig feet, sour and spicy beef tripe and the like layer by layer, can realize a good degerming and decontamination effect on the by-product raw materials such as head, hoof and tripe of livestock and poultry, can improve the sanitary quality of the raw materials, does not influence the texture of the raw materials of the meat product and the by-products thereof, well ensures the safety of the final product, and greatly prolongs the storage life of the product.
The raw materials treated by the method are used for processing the pickled chicken feet, and the total bacteria number of the obtained finished product is less than 101CFU/g, not more than 10 after 2 months of storage2CFU/g. The total bacteria number of the finished product manufactured by the traditional irradiation treatment method reaches 102CFU/g is more than 10 after 7 days of storage3CFU/g, bloating and putrefaction occurred after 10 days. By adopting the traditional multi-unit multi-equipment processing method (the traditional processing technology in the above), the total bacteria number of the obtained finished product reaches 10 even after the irradiation sterilization treatment3CFU/g is more than 10 after 7 days of storage4CFU/g, the bag expansion phenomenon appears in 4-6 days of storage at normal temperature, and the putrefaction begins to appear after 6-7 days.
Claims (10)
1. A processing method of leisure meat products which can be stored at normal temperature without irradiation is characterized by comprising the following steps:
(1) taking leisure instant meat product raw meat subjected to non-high-heat sterilization treatment, putting the raw meat into closed processing equipment, injecting clear water to stir and clean the raw meat, discharging cleaning water, then adding hypochlorous acid solution with the mass concentration of 4.5-5.0%, soaking the raw meat for 10-15 minutes, then stirring for 2-5 minutes, discharging liquid, and drying the raw meat to remove water;
(2) adding salt solution with the mass concentration of 0.5-0.6% into the raw meat treated in the step (1), heating the salt solution to 70-75 ℃, keeping the temperature for pasteurization treatment for 60-65 minutes, discharging hot water after the pasteurization treatment is finished, and drying the raw meat to remove water after the raw meat is cooled to room temperature;
(3) preparing seasonings and spices into a soup base, heating to 30-32 ℃, soaking the raw meat obtained by the step (2) for 5-6 hours, cooling to 10-15 ℃, soaking for 5-6 hours again, and discharging soup after soaking;
(4) transferring the soaked product into a packaging machine under a closed condition, selectively injecting fruit juice into the packaging machine, vacuum sealing, packaging, performing spray pasteurization on the packaged product with 55-60 deg.C hot water, cooling, and drying to obtain the final product.
2. The method according to claim 1, wherein the non-high heat-sterilized ready-to-eat meat product of step (1) comprises pickled chicken feet, marinated pig ears, sauced pig feet or tart beef tripe.
3. The method of claim 1, wherein the meat-product raw meat of step (1) comprises the head, hoof, ear, or belly of livestock and poultry.
4. The method according to claim 1, wherein the weight ratio of the hypochlorous acid solution to raw meat in step (1) is 3: 5.
5. the method of claim 1, wherein the weight ratio of the salt solution to the raw meat in step (2) is 5: 5.
6. the method of claim 1, wherein in step (2) the agitation is performed every 10 minutes during the pasteurization treatment.
7. The method according to claim 1, wherein the seasoning and flavoring agent in step (3) is prepared into a soup base comprising a pickled pepper flavor, a brine flavor, a sauce flavor or a hot and sour flavor.
8. The method of claim 1, wherein said juice in step (4) comprises lemon juice.
9. The method of claim 1, wherein the meat material in steps (1) and (2) is dewatered by spin drying until the moisture content of the surface of the meat material is less than 5%.
10. A non-irradiated ambient storable snack meat product processed by the method of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210430455.1A CN114680291A (en) | 2022-04-22 | 2022-04-22 | Non-irradiation normal-temperature storable leisure meat product and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210430455.1A CN114680291A (en) | 2022-04-22 | 2022-04-22 | Non-irradiation normal-temperature storable leisure meat product and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114680291A true CN114680291A (en) | 2022-07-01 |
Family
ID=82145339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210430455.1A Pending CN114680291A (en) | 2022-04-22 | 2022-04-22 | Non-irradiation normal-temperature storable leisure meat product and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114680291A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014212773A (en) * | 2013-04-30 | 2014-11-17 | 株式会社新進 | Method for producing vegetable pickled for short time |
-
2022
- 2022-04-22 CN CN202210430455.1A patent/CN114680291A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014212773A (en) * | 2013-04-30 | 2014-11-17 | 株式会社新進 | Method for producing vegetable pickled for short time |
Non-Patent Citations (1)
| Title |
|---|
| 张佳敏等: "泡椒凤爪防腐保藏及栅栏因子调控研究", 《食品工业科技》, pages 291 - 295 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Cunningham et al. | Egg-white lysozyme as a food preservative: an overview | |
| Okolocha et al. | The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat | |
| CN111165559A (en) | Comprehensive preservation method for instant flavor meat product | |
| JP2013526872A (en) | High-pressure sterilization of whole muscle meat | |
| Hecer et al. | Microbiological properties of mechanically deboned poultry meat that applied lactic acid, acetic acid and sodium lactate | |
| TW201526794A (en) | Process to produce safe pasteurized shrimp and other shellfish of high sensory quality and extended refrigerated shelf-life | |
| İbanoğlu | Applications of ozonation in the food industry | |
| CN112137010A (en) | Biological color-protecting and fresh-keeping method for fresh green peppers | |
| CN111248252A (en) | Processing method of high-quality chilled beef | |
| CN114680291A (en) | Non-irradiation normal-temperature storable leisure meat product and processing method thereof | |
| CN112515084B (en) | Irradiation sterilization method for frozen product | |
| KR20230014285A (en) | Technology for extending the shelf life of ready to eat foods using SDBD-CAPGE (Surface Dielectric Barrier Discharge Cold Atmospheric Plasma Generating Equipment) | |
| CN114766543A (en) | Method for degerming and decontaminating meat product processing raw materials | |
| JPH1189509A (en) | Treatment of meat | |
| Potter et al. | Food deterioration and its control | |
| KR100321317B1 (en) | Manufacture of delicatessen pork loin ham with desirable color and storage safety without a curing agent | |
| Purnell et al. | Advances in food surface pasteurisation by thermal methods | |
| Bacon | Physical decontamination strategies for meat | |
| CN102057980A (en) | Method for performing flexible sterilization on cooked dishes at room temperature | |
| VAZ‐PIRES et al. | Low‐level heat‐treatment to extend shelf‐life of fresh fish | |
| CN106359528A (en) | Quick slaughter and freezing method of shelducks | |
| Porteus | Oxidants as an antimicrobial intervention on Escherichia coli during carcase chilling | |
| Alarcon-Rojo et al. | Ensuring safety in chilling and freezing of poultry meat Universidad Autónoma de Chihuahua, Mexico | |
| Shaltout et al. | Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet stored at Chilling Conditions | |
| Thomas | The effect of antimicrobial interventions on quality and safety characteristics of blade tenderized beef, and veal and goat carcasses |
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 |