CN114847440A - 一种基于食用菌活性因子的熏鹅加工方法 - Google Patents
一种基于食用菌活性因子的熏鹅加工方法 Download PDFInfo
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- CN114847440A CN114847440A CN202210516020.9A CN202210516020A CN114847440A CN 114847440 A CN114847440 A CN 114847440A CN 202210516020 A CN202210516020 A CN 202210516020A CN 114847440 A CN114847440 A CN 114847440A
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- goose
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- edible fungus
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Abstract
本发明公开了一种基于食用菌活性因子的熏鹅加工方法，属于肉制品加工技术领域。所述方法包括：卤制：将宰杀处理后的白鹅进行卤制，卤制采用的卤汁中添加食用菌多糖和防腐保鲜剂；熏制：卤制后白鹅沥干，将调味品抹于鹅体内部和表面，再放入烟熏炉内高温熏制；然后加入米酒、食用菌多糖及食用菌黄酮类化合物的混合液，中温熏制；微波杀菌：熏制好的鹅放入微波杀菌机中进行一次杀菌；冷却后立即进行真空包装，真空包装后再放入微波杀菌机中进行二次杀菌，获得常温下保质期达30天以上的熏鹅制品。
Description
技术领域
本发明属于肉制品加工技术领域，具体涉及一种基于食用菌活性因子的熏鹅加工方法。
背景技术
近年来鹅肉发展迅速，受到了广大消费者的喜爱，这主要是因为它的营养价值高，鹅肉的蛋白质含量高达22.3％，其氨基酸组成接近人体所需氨基酸的比例，脂肪含量较低，不饱和脂肪酸的含量高达66.3％，特别是亚麻酸含量高达4％，均超过其他肉类，对人体健康有利。鹅肉由于其高营养和保健作用，2002年被世界粮农组织列为21世纪重点发展绿色食品之一，2007年被联合国粮农组织评为最佳肉食品之首，2011年世界卫生组织将其列为健康肉食品榜首。此外，鹅肥肝数量稀少，口味鲜美，更是被一些发达国家认为是“三大美味之一”的高档营养食品。
“岚谷熏鹅”是武夷山市民逢年过节和招待客人的必备佳肴。2008 年“岚谷熏鹅”制作技艺被评为武夷山市级首批非物质文化遗产，2012 年第八届海峡旅游博览会上“岚谷熏鹅”被评为“闽台十大乡村美食”， 2014年“岚谷熏鹅”荣获国家地理标志证明商标，成为武夷山市第二个国家地理标志证明商标，同年“岚谷熏鹅”制作技艺列入南平市非物质文化遗产，2016年岚谷熏鹅被评为福建省“十大名菜”之一。
目前，市售“岚谷熏鹅”主要有真空包装和散装两种形式。真空包装后高温高压灭菌已成为我国许多肉制品加工企业延长产品货架期的必需环节。对于真空包装“岚谷熏鹅”，高温高压灭菌的优点是可以杀死所有潜在的细菌，因而在常温下有较长的货架期，但高强度的热处理使蛋白质过度变性，肉纤维的弹性降低，对产品口感、风味和营养价值都产生了较大的损害。散装“岚谷熏鹅”，虽然保持了良好风味，但是其货架期短(室温下不超过48小时)，室温条件下容易腐败变质。所以正宗风味“岚谷熏鹅”的销售半径一直只能在当地或邻近县市，无法全国大范围销售，所以急需开发一种保质期相对较长且能保持正宗风味的熏鹅加工工艺，以期扩大销售半径，让全国各地的消费者都能享受熏鹅的美味和营养。
发明内容
针对上述技术问题，本发明提供一种基于食用菌活性因子的熏鹅加工方法，该方法工艺简单、成本低，所得产品感官品质好，无异味，可最大程度保持熏鹅原有的风味。
本发明是通过以下技术方案实现的：
一种基于食用菌活性因子的熏鹅加工方法，所述方法包括：
卤制：将宰杀处理后的白鹅进行卤制，卤制采用的卤汁中添加食用菌多糖和防腐保鲜剂；
熏制：卤制后白鹅沥干，将调味品抹于鹅体内部和表面，再放入烟熏炉内高温熏制；然后加入米酒、食用菌多糖及食用菌黄酮类化合物的混合液作为烟熏液，中温熏制；
微波杀菌：熏制好的鹅放入微波杀菌机中进行一次杀菌；冷却后立即进行真空包装，真空包装后再放入微波杀菌机中进行二次杀菌，获得常温下保质期达30天以上的熏鹅制品。
进一步地，所述宰杀处理方法为：将白鹅放血宰杀、褪毛剖腹、去内脏后洗净沥干。
进一步地，所述卤制的方法包括：将宰杀后的白鹅放入卤汁中卤制40-50分钟，至白鹅熟而不烂时取出沥干；
卤汁中添加食用菌多糖的量为卤汁与白鹅的总质量的1.5-3.5％；
所述防腐保鲜剂包括：乳酸链球菌素、山梨酸钾、植酸、双乙酸钠和纳他霉素；各种防腐保鲜剂的添加量为：按卤汁与白鹅的总质量计，加入0.01％～0.025％乳酸链球菌素、0.002％～0.004％山梨酸钾、 0.015％～0.035％植酸、0.08％～0.21％双乙酸钠和0.01％～0.016％纳他霉素。
进一步地，熏制过程具体为：
将食盐、辣椒粉和若干种香料搅拌均匀，然后抹于鹅体内部和表面；
放入烟熏炉内高温熏制，熏制8～12分钟，温度80～85℃；
然后通过喷撒的方式，往熏鹅体表喷撒米酒、食用菌多糖及食用菌黄酮类化合物的混合液，作为烟熏液，进行中温熏制1～3分钟，温度 55～60℃；所述烟熏液中米酒、食用菌多糖及食用菌黄酮类化合物的质量比为(5-9)：1：(1-3)，米酒、食用菌多糖及食用菌黄酮类化合物的质量比优选7:1:2，烟熏液的总添加量为熏鹅质量的8～12％。
传统熏制一般全程采用高温熏制，会产生较多的多环芳烃、生物胺等致癌物质，本发明结合两次烟熏物质的加热，配合两段式熏制处理，可大大减少多环芳烃、生物胺等致癌物质的产生，且同时产生良好的风味。
进一步地，所述高温熏制和中温熏制的熏制过程中熏锅底部添加的熏制物质包括糯米、桂叶和茶叶，锅底熏制物质的添加量为熏鹅质量的4～9％。熏锅底部熏制物质的作用是增加熏鹅风味。
进一步地，所述卤制以及熏制过程中添加的食用菌多糖包括海鲜菇多糖、真姬菇多糖、杏鲍菇多糖、香菇多糖、竹荪多糖中的一种或多种。本发明选取的这几种食用菌多糖可以赋予熏鹅更好的色泽，增强熏鹅的弹性，同时这几种食用菌多糖可与乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉产生协同作用，增强防腐保鲜效果。
进一步地，所述熏制的过程添加的食用菌黄酮类化合物提取于海鲜菇、真姬菇、杏鲍菇、香菇、竹荪中一种或多种。本发明熏制的过程选取的这几种食用菌黄酮类化合物会与辣椒、米酒产生协同作用，增强防腐保鲜效果。
本发明的有益技术效果：
(1)本发明提供的方法在卤制过程中加入食用菌多糖、乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉素，一方面食用菌多糖可赋予熏鹅更好的色泽，增强熏鹅的弹性，另一方面食用菌多糖可与乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉产生协同作用，增强防腐保鲜效果。
(2)本发明提供的方法通过四次灭菌防腐保鲜处理，第一次是卤制过程中加入食用菌多糖、乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉素，第二次是熏制过程中加入辣椒、米酒、食用菌多糖及食用菌黄酮类化合物混合液，第三次真空包装，第四次微波杀菌机中两次杀菌。四次灭菌防腐保鲜集成处理使熏鹅常温下保质期达30 天以上，可满足常温销售要求并扩大销售半径。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合实施例，对本发明进行进一步详细描述。应当理解，此处所描述的具体实施例仅仅用于解释本发明，并不用于限定本发明。
相反，本发明涵盖任何由权利要求定义的在本发明的精髓和范围上做的替代、修改、等效方法以及方案。进一步，为了使公众对本发明有更好的了解，在下文对本发明的细节描述中，详尽描述了一些特定的细节部分。对本领域技术人员来说没有这些细节部分的描述也可以完全理解本发明。
针对现有技术中，真空包装“岚谷熏鹅”，因高强度的热处理使蛋白质过度变性，对产品口感、风味和营养价值都产生较大的损害。以及散装“岚谷熏鹅”，货架期短室温条件下容易腐败变质，销售半径小的技术问题，本发明提供一种基于食用菌活性因子的熏鹅加工方法，所述方法包括：
卤制：将宰杀处理后的白鹅进行卤制，卤制采用的卤汁中添加食用菌多糖和防腐保鲜剂；本发明卤制步骤中采用的卤汁可以为现有技术中常规卤汁，不同之处在于添加了食用菌多糖和防腐保鲜剂。在卤制过程中加入食用菌多糖、乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉素，一方面食用菌多糖可赋予熏鹅更好的色泽，增强熏鹅的弹性，另一方面食用菌多糖可与乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉产生协同作用，增强防腐保鲜效果。在本实施例中，所述宰杀处理方法为：将白鹅放血宰杀、褪毛剖腹、去内脏后洗净沥干。
熏制：卤制后白鹅沥干，将调味品抹于鹅体内部和表面，再放入烟熏炉内高温熏制；然后加入米酒、食用菌多糖及食用菌黄酮类化合物的混合液作为烟熏液，中温熏制；米酒、食用菌多糖及食用菌黄酮类化合物组成的烟熏液直接喷撒在鹅体表面，在高温下瞬间汽化产生独特风味。
微波杀菌：熏制好的鹅放入微波杀菌机中进行一次杀菌；冷却后立即进行真空包装，真空包装后再放入微波杀菌机中进行二次杀菌，获得常温下保质期达30天以上的熏鹅制品。
在本实施例中，所述卤制的方法包括：将宰杀后的白鹅放入卤汁中卤制40-50分钟，至白鹅熟而不烂时取出沥干；
卤汁中添加食用菌多糖的量为卤汁与白鹅的总质量的1.5-3.5％；
所述防腐保鲜剂包括：乳酸链球菌素、山梨酸钾、植酸、双乙酸钠和纳他霉素；各种防腐保鲜剂的添加量为：按卤汁与白鹅的总质量计，加入0.01％～0.025％乳酸链球菌素、0.002％～0.004％山梨酸钾、 0.015％～0.035％植酸、0.08％～0.21％双乙酸钠和0.01％～0.016％纳他霉素。
在本实施例中，熏制过程具体为：
将食盐、辣椒粉和若干种香料搅拌均匀，然后抹于鹅体内部和表面；其中，此步骤中香料种类以及用量与“岚谷熏鹅”现有的制备技术相同；
放入烟熏炉内高温熏制，熏制8～12分钟，温度80～85℃；
然后通过喷撒的方式，往熏鹅体表喷撒米酒、食用菌多糖及食用菌黄酮类化合物的混合液，作为烟熏液，进行中温熏制1～3分钟，温度55～60℃；所述烟熏液中米酒、食用菌多糖及食用菌黄酮类化合物的质量比为(5-9)：1：(1-3)，烟熏液的总添加量为熏鹅质量的8～12％。优选地，米酒、食用菌多糖及食用菌黄酮类化合物的质量比为7:1:2。
所述高温熏制和中温熏制的熏制过程中熏锅底部添加的熏制物质包括糯米、桂叶和茶叶，锅底熏制物质的添加量为熏鹅质量的 4～9％。
在本实施例中，所述卤制以及熏制过程中添加的食用菌多糖包括海鲜菇多糖、真姬菇多糖、杏鲍菇多糖、香菇多糖、竹荪多糖中的一种或多种。本发明选取的这几种食用菌多糖可以赋予熏鹅更好的色泽，增强熏鹅的弹性，同时这几种食用菌多糖可与乳酸链球菌素、山梨酸钾、植酸、双乙酸钠、纳他霉产生协同作用，增强防腐保鲜效果。
在本实施例中，所述熏制的过程添加的食用菌黄酮类化合物提取于海鲜菇、真姬菇、杏鲍菇、香菇、竹荪中一种或多种。本发明熏制的过程选取的这几种食用菌黄酮类化合物会与辣椒、米酒产生协同作用，增强防腐保鲜效果。
将上述实施例方法制备的岚谷熏鹅委托第三方检测机构进行检测，检测依据为Q/W/JSN 0001S-2018《熏鹅》、GB 2760-2014《食品安全国家标准食品添加剂使用标准》、GB2762-2017《食品安全国家标准食品中污染物限量》、GB 7718-2011《食品安全国家标准预包装食品标签通则》、GB 28050-2011《食品安全国家标准预包装食品营养标签通则》、JJF1070-2005《定量包装商品净含量计量检验规则》；检测项目包括感官N(色泽、滋味、气味、形态)、净含量、亚硝酸盐、铅、总砷、总汞、铬、镉、苯酸钾、山梨酸、苯并芘、N-二甲基亚硝胺、菌落总数、大肠菌群、沙门氏菌、单核细胞增生李斯特氏菌，以上各项指标均合格。
Claims (7)
1.一种基于食用菌活性因子的熏鹅加工方法，其特征在于，所述方法包括：
卤制：将宰杀处理后的白鹅进行卤制，卤制采用的卤汁中添加食用菌多糖和防腐保鲜剂；
熏制：卤制后白鹅沥干，将调味品抹于鹅体内部和表面，再放入烟熏炉内高温熏制；然后加入米酒、食用菌多糖及食用菌黄酮类化合物的混合液作为烟熏液，中温熏制；
微波杀菌：熏制好的鹅放入微波杀菌机中进行一次杀菌；冷却后立即进行真空包装，真空包装后再放入微波杀菌机中进行二次杀菌，获得常温下保质期达30天以上的熏鹅制品。
2.根据权利要求1所述一种基于食用菌活性因子的熏鹅加工方法，其特征在于，所述宰杀处理方法为：将白鹅放血宰杀、褪毛剖腹、去内脏后洗净沥干。
3.根据权利要求1所述一种基于食用菌活性因子的熏鹅加工方法，其特征在于，所述卤制的方法包括：将宰杀后的白鹅放入卤汁中卤制40-50分钟，至白鹅熟而不烂时取出沥干；
卤汁中添加食用菌多糖的量为卤汁与白鹅的总质量的1.5-3.5％；
所述防腐保鲜剂包括：乳酸链球菌素、山梨酸钾、植酸、双乙酸钠和纳他霉素；各种防腐保鲜剂的添加量为：按卤汁与白鹅的总质量计，加入0.01％～0.025％乳酸链球菌素、0.002％～0.004％山梨酸钾、0.015％～0.035％植酸、0.08％～0.21％双乙酸钠和0.01％～0.016％纳他霉素。
4.根据权利要求1所述一种基于食用菌活性因子的熏鹅加工方法，其特征在于，熏制过程具体为：
将食盐、辣椒粉和若干种香料搅拌均匀，然后抹于鹅体内部和表面；
放入烟熏炉内高温熏制，熏制8～12分钟，温度80～85℃；
然后通过喷撒的方式，往熏鹅体表喷撒米酒、食用菌多糖及食用菌黄酮类化合物的混合液，作为烟熏液，进行中温熏制1～3分钟，温度55～60℃；所述烟熏液中米酒、食用菌多糖及食用菌黄酮类化合物的质量比为(5-9)：1：(1-3)，烟熏液的总添加量为熏鹅质量的8～12％。
5.根据权利要求4所述一种基于食用菌活性因子的熏鹅加工方法，其特征在于，所述高温熏制和中温熏制的熏制过程中熏锅底部添加的熏制物质包括糯米、桂叶和茶叶，锅底熏制物质的添加量为熏鹅质量的4～9％。
6.根据权利要求1所述一种基于食用菌活性因子的熏鹅加工方法，其特征在于，所述卤制以及熏制过程中添加的食用菌多糖包括海鲜菇多糖、真姬菇多糖、杏鲍菇多糖、香菇多糖、竹荪多糖中的一种或多种。
7.根据权利要求1所述一种基于食用菌活性因子的熏鹅加工方法，其特征在于，所述熏制的过程添加的食用菌黄酮类化合物提取于海鲜菇、真姬菇、杏鲍菇、香菇、竹荪中一种或多种。
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| CN107347986A (zh) * | 2017-08-03 | 2017-11-17 | 青岛农业大学 | 一种保鲜剂及其制备和应用 |
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