CN115836695A - Preservation method of semi-finished dishes - Google Patents
Preservation method of semi-finished dishes Download PDFInfo
- Publication number
- CN115836695A CN115836695A CN202211605277.8A CN202211605277A CN115836695A CN 115836695 A CN115836695 A CN 115836695A CN 202211605277 A CN202211605277 A CN 202211605277A CN 115836695 A CN115836695 A CN 115836695A
- Authority
- CN
- China
- Prior art keywords
- semi
- zinc oxide
- finished
- nano zinc
- finished dishes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 43
- 238000004321 preservation Methods 0.000 title description 16
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims abstract description 103
- 239000011787 zinc oxide Substances 0.000 claims abstract description 52
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 37
- 239000000839 emulsion Substances 0.000 claims abstract description 22
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 230000002335 preservative effect Effects 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 17
- 229930195729 fatty acid Natural products 0.000 claims description 17
- 239000000194 fatty acid Substances 0.000 claims description 17
- 150000004665 fatty acids Chemical class 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 241000234314 Zingiber Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 15
- 239000000787 lecithin Substances 0.000 claims description 15
- 229940067606 lecithin Drugs 0.000 claims description 15
- 235000010445 lecithin Nutrition 0.000 claims description 15
- 238000001132 ultrasonic dispersion Methods 0.000 claims description 13
- 239000000469 ethanolic extract Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 230000004888 barrier function Effects 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 235000021355 Stearic acid Nutrition 0.000 claims description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 239000008117 stearic acid Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000002105 nanoparticle Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 238000009832 plasma treatment Methods 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 239000003899 bactericide agent Substances 0.000 abstract 1
- 229960001296 zinc oxide Drugs 0.000 description 40
- 235000021186 dishes Nutrition 0.000 description 22
- 244000124853 Perilla frutescens Species 0.000 description 16
- 235000004348 Perilla frutescens Nutrition 0.000 description 16
- 235000015278 beef Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 235000002566 Capsicum Nutrition 0.000 description 9
- 239000006002 Pepper Substances 0.000 description 9
- 241000722363 Piper Species 0.000 description 9
- 235000016761 Piper aduncum Nutrition 0.000 description 9
- 235000017804 Piper guineense Nutrition 0.000 description 9
- 235000008184 Piper nigrum Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 238000009461 vacuum packaging Methods 0.000 description 7
- 240000002234 Allium sativum Species 0.000 description 6
- 230000008859 change Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000004611 garlic Nutrition 0.000 description 6
- 229940002508 ginger extract Drugs 0.000 description 6
- 235000020708 ginger extract Nutrition 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000014692 zinc oxide Nutrition 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000021551 crystal sugar Nutrition 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a fresh-keeping method of semi-finished dishes, which comprises the following steps: uniformly mixing the preservative emulsion containing the nano zinc oxide with semi-finished dishes, then carrying out low-temperature plasma treatment, and carrying out radio frequency sterilization treatment. The method adopts the method of combining the zinc oxide bactericide, the low-temperature plasma and the radio frequency sterilization for fresh-keeping treatment, not only can greatly prolong the fresh-keeping time of semi-finished dishes, but also can keep good edible quality of the semi-finished dishes after fresh keeping, and is particularly suitable for the fresh-keeping treatment of the semi-finished dishes of meat products.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a preservation method of semi-finished dishes.
Background
Semi-finished dish, also called prefabricated dish, is made up by using agricultural products of vegetables, domestic animals, fowls and aquatic products as raw material and adding various auxiliary materials through the processes of cutting, stirring, pickling, rolling, forming and flavouring. The semi-finished dish can be eaten after being simply cooked, so that the time for cooking is greatly saved, and the semi-finished dish is very suitable for fast-paced life style, and has good market potential and economic value.
With the rapid market introduction of semi-finished dishes and the development of related technologies, the quality requirements of people are gradually increased. Among many factors influencing the quality of semi-finished dishes, the sterilization and preservation technology of the semi-finished dishes has great influence on the texture, sensory quality and nutrition of the dishes besides raw materials, preprocessing technology and the like. At present, a high-temperature high-pressure sterilization method is commonly used as a preservation method of semi-finished dishes, although a satisfactory sterilization effect can be achieved and the storage period is prolonged, the method often has adverse effects on the texture and sensory quality of the semi-finished dishes, and the taste of the sterilized dishes is seriously reduced. Therefore, how to make semi-finished dishes have a long shelf life and maintain good sensory quality is an important research topic at present.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a method for preserving semi-finished dishes.
The invention provides a method for preserving semi-finished dishes, which comprises the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide with semi-finished dishes;
s2, placing the semi-finished dishes processed in the S1 into a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, and performing sterilization treatment by adopting low-temperature plasma;
and S3, placing the semi-finished dish processed in the S2 into a radio frequency instrument for radio frequency sterilization treatment.
Preferably, in S1, the preservative emulsion containing nano zinc oxide comprises the following raw materials in percentage by mass: 0.1-0.2% of fatty acid modified nano zinc oxide, 0.3-0.5% of lecithin, 0.05-0.1% of ginger ethanol extract and the balance of water.
Preferably, the preparation method of the fatty acid modified nano zinc oxide comprises the following steps: adding stearic acid and nano zinc oxide into an ethanol solution, performing ultrasonic dispersion uniformly, performing reflux heating reaction, centrifuging, and drying to obtain the zinc oxide nanoparticle.
Preferably, the mass ratio of the stearic acid to the nano zinc oxide is (0.2-0.5): 10; the temperature of the reflux heating reaction is 60-100 ℃, and the time is 1-3h.
Preferably, the preparation method of the ginger ethanol extract comprises the following steps: mixing rhizoma Zingiberis recens dry powder with 60-95% ethanol solution, leaching, filtering, rotary evaporating the filtrate to remove solvent, and oven drying at 50-60 deg.C.
Preferably, the ratio of the ginger dry powder to the ethanol solution is 1g: (10-20) mL; the leaching temperature is 40-60 ℃, and the leaching time is 3-5h.
Preferably, in S1, the preparation method of the preservative emulsion containing nano zinc oxide comprises the following steps: mixing fatty acid modified nanometer zinc oxide, rhizoma Zingiberis recens extract and lecithin, ultrasonically dispersing at 40-50 deg.C, dripping the obtained mixture into water at 40-50 deg.C, and ultrasonically dispersing.
Preferably, in S1, the mass ratio of the preservative emulsion containing nano zinc oxide to semi-finished dishes is (0.03-0.05): 1000.
Preferably, in S2, the discharge power of the sterilization treatment by adopting low-temperature plasma is 200-400W, the treatment time is 1-2min, and the working gas is air.
Preferably, in S3, the distance between the plates subjected to radio frequency sterilization treatment is 140-180mm, and the sterilization time is 10-15min.
Preferably, the semi-finished food is a meat product.
Preferably, the semi-finished dish is western cold beef steak, sauced pork ribs or spicy beef sauce.
The invention has the following beneficial effects:
according to the invention, the method of adding the preservative emulsion containing nano zinc oxide, low-temperature plasma treatment and radio frequency sterilization is combined, wherein the nano zinc oxide is subjected to fatty acid coating treatment and is prepared into the emulsion together with natural antioxidant and lecithin, so that the nano zinc oxide can be well combined with fat in dishes, the antibacterial property and the antioxidant property of the dishes are improved, and the change of flavor in the long-term preservation process is favorably reduced; by adopting the combination of low-temperature plasma treatment and radio frequency sterilization methods and adjusting proper process parameters, the method not only can play a good sterilization effect, but also can reduce the influence on the texture and flavor change of dishes in the sterilization process, so that the dishes have good sensory quality and fresh-keeping effect. The invention can effectively prolong the preservation period of semi-finished dishes, reduce the influence of sterilization treatment on the internal texture and chemical component change of semi-finished dish products in the sterilization treatment and the preservation process and the reduction of edible sensory quality caused by the oxidative deterioration of fat in meat products in the preservation process, can still meet the requirement of food sanitation and safety on the colony number after being refrigerated for 8 months, can keep good flavor, and is particularly suitable for the preservation treatment of the semi-finished dishes of meat products.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
In the following examples and comparative examples:
the preparation method of the ginger ethanol extract comprises the following steps: mixing 10g of ginger dry powder with 150mL of 75% ethanol solution by mass fraction, leaching for 4h at 50 ℃, filtering, performing rotary evaporation on the obtained filtrate to remove the solvent, and drying at 50 ℃ to obtain the ginger extract.
The preparation method of the fatty acid modified nano zinc oxide comprises the following steps: adding 0.04g of stearic acid and 1g of nano zinc oxide into 100mL of ethanol solution, performing ultrasonic dispersion uniformly, performing reflux heating reaction at 70 ℃ for 2h, centrifuging, and drying to obtain the zinc oxide nanoparticle.
Example 1
Frying the western cold beefsteak:
cleaning and slicing beef, uniformly coating a pickling material on the surface of the beef, pickling for 48h at 4 ℃, taking out the beef, standing at room temperature for 15min, and frying the beef on an electric furnace by using butter, wherein the pickling material is prepared from table salt, chilli powder, paprika powder and garlic powder in a mass ratio of 1:3, and (3).
The method for preserving the fried western cold beefsteak comprises the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide with western cold beefsteak according to a mass ratio of 0.04g; the preservative emulsion containing the nano zinc oxide comprises the following raw materials in percentage by mass: 0.15% of fatty acid modified nano zinc oxide, 0.4% of lecithin, 0.08% of ginger ethanol extract and the balance of water, and the preparation method comprises the following steps: mixing fatty acid modified nano zinc oxide, ginger extract and lecithin, performing ultrasonic dispersion at 45 ℃, then dropwise adding the obtained mixture into water at 45 ℃, and performing ultrasonic dispersion uniformly to obtain the product;
s2, placing the western cold steak processed in the S1 into a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, taking air as working gas, and performing sterilization treatment for 1.5min by adopting low-temperature plasma under the condition of discharge power of 300W;
and S3, placing the western cold steak processed in the S2 in a radio frequency instrument, setting the distance between polar plates to be 160mm, carrying out radio frequency sterilization treatment for 12min, and then carrying out vacuum packaging.
Example 2
Decocting secretly made sauce chop:
adding salad oil into a pot, heating with slow fire, adding shallot for quick-frying, adding spareribs, frying to slight yellow, adding sauce prepared from crystal sugar, soybean paste and dark soy sauce, transferring to a marmite, adding garlic, ginger, long green pickled pepper, rod pepper, pickled pepper water, yellow rice wine, white vinegar and chicken powder, and cooking to obtain the pork, garlic, ginger, shallot, crystal sugar, long green pickled pepper, rod pepper, pickled pepper water, soybean paste, salad oil, dark soy sauce, yellow rice wine, white vinegar and chicken powder, wherein the mass ratio of the spareribs, garlic, ginger, shallot, long green pickled pepper, rod pepper, pickled pepper water to the yellow rice wine to the white rice wine to the chicken powder is 50:2:0.9:0.75:2.5:1:0.5:8:6.5:5:0.1:0.5:0.65:0.2.
the method for preserving the secretly-made sauced steak obtained by the decoction comprises the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide and secret sauce steaks according to a mass ratio of 0.05g; the preservative emulsion containing the nano zinc oxide comprises the following raw materials in percentage by mass: 0.2% of fatty acid modified nano zinc oxide, 0.5% of lecithin, 0.1% of ginger ethanol extract and the balance of water, and the preparation method comprises the following steps: mixing fatty acid modified nano zinc oxide, ginger extract and lecithin, performing ultrasonic dispersion at 50 ℃, then dropwise adding the obtained mixture into water at 50 ℃, and performing ultrasonic dispersion uniformly to obtain the product;
s2, arranging the special sauce processed in the S1 in a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, and performing sterilization treatment for 2min by using low-temperature plasma under the condition of discharge power of 400W by taking air as working gas;
and S3, placing the secretly-made sauce steak processed in the step S2 in a radio frequency instrument, setting the distance between polar plates to be 180mm, carrying out radio frequency sterilization treatment for 15min, and then carrying out vacuum packaging.
Example 3
Boiling the spicy beef paste:
cutting beef into granules, pouring soybean oil into a pot, heating with slow fire, frying the beef in the pot, adding garlic seeds, hot pepper and soybean paste, and cooking to obtain the beef, garlic seeds, hot pepper, soybean oil and soybean paste, wherein the mass ratio of the beef, garlic seeds, hot pepper, soybean oil and soybean paste is 70.
The method for preserving the cooked spicy beef paste comprises the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide and 1kg of spicy beef paste according to the mass ratio of 0.03g; the preservative emulsion containing the nano zinc oxide comprises the following raw materials in percentage by mass: 0.1% of fatty acid modified nano zinc oxide, 0.3% of lecithin, 0.05% of ginger ethanol extract and the balance of water, and the preparation method comprises the following steps: mixing fatty acid modified nano zinc oxide, ginger extract and lecithin, performing ultrasonic dispersion at 40 ℃, then dropwise adding the obtained mixture into water at 40 ℃, and performing ultrasonic dispersion uniformly to obtain the product;
s2, placing the spicy beef paste processed in the S1 into a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, and performing sterilization treatment for 1min by using low-temperature plasma under the condition of discharge power of 200W by taking air as working gas;
and S3, placing the spicy beef paste processed in the step S2 in a radio frequency instrument, setting the distance between polar plates to be 140mm, carrying out radio frequency sterilization treatment for 10min, and then carrying out vacuum packaging.
Comparative example 1
The method for preserving the fried western cold beefsteak comprises the following steps:
s1, uniformly mixing a water dispersion of nano zinc oxide with a solid content of 0.15% with 1kg of western cold beefsteak according to a mass ratio of 0.04g;
s2, placing the western cold steak processed in the S1 into a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, taking air as working gas, and performing sterilization treatment for 1.5min by adopting low-temperature plasma under the condition of discharge power of 300W;
and S3, placing the western cold steak processed in the S2 in a radio frequency instrument, setting the distance between polar plates to be 160mm, carrying out radio frequency sterilization treatment for 12min, and then carrying out vacuum packaging.
The frying method of Xiliang beefsteak is the same as that of example 1.
Comparative example 2
The method for preserving the fried western cold beefsteak comprises the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide with western cold beefsteak according to a mass ratio of 0.04g; the preservative emulsion containing the nano zinc oxide comprises the following raw materials in percentage by mass: 0.15% of fatty acid modified nano zinc oxide, 0.4% of lecithin, 0.08% of ginger ethanol extract and the balance of water, and the preparation method comprises the following steps: mixing fatty acid modified nano zinc oxide, ginger extract and lecithin, performing ultrasonic dispersion at 45 ℃, then dropwise adding the obtained mixture into water at 45 ℃, and performing ultrasonic dispersion uniformly to obtain the product;
and S2, placing the western cold steak processed in the S1 in a radio frequency instrument, setting the distance between polar plates to be 160mm, carrying out radio frequency sterilization for 12min, and then carrying out vacuum packaging.
The frying method of Xiliang beefsteak is the same as that of example 1.
Comparative example 3
The method for preserving the fried western cold beefsteak comprises the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide with western cold beefsteak according to a mass ratio of 0.04g; the preservative emulsion containing the nano zinc oxide comprises the following raw materials in percentage by mass: 0.15% of fatty acid modified nano zinc oxide, 0.4% of lecithin, 0.08% of ginger ethanol extract and the balance of water, and the preparation method comprises the following steps: mixing fatty acid modified nano zinc oxide, ginger extract and lecithin, performing ultrasonic dispersion at 45 ℃, then dropwise adding the obtained mixture into water at 45 ℃, and performing ultrasonic dispersion uniformly to obtain the product;
and S2, placing the western cold steak processed in the S1 into a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, taking air as working gas, carrying out sterilization treatment for 1.5min by adopting low-temperature plasma under the condition of discharge power of 300W, and then carrying out vacuum packaging.
The frying method of Xiliang beefsteak is the same as that of example 1.
Comparative example 4
The conventional high-temperature high-pressure fresh-keeping treatment of the fried western cold beefsteak comprises the following steps:
vacuum packaging West cold steak, placing in high temperature high pressure sterilizing pan, and sterilizing at 121 deg.C for 20 min.
The frying method of Xiliang beefsteak is the same as that of example 1.
Test examples
After the western cold steak after the preservation treatment of example 1 and comparative examples 1-4 is stored at 4 +/-1 ℃ for 8 months under the condition of keeping out of the sun, the total number of microbial colonies in the sample is detected according to GB 4789.1-2016 national food safety Standard food microbiology test, and the test results are shown in Table 1:
TABLE 1
The western-cold beefsteak which is not subjected to preservation treatment, is preserved for 8 months at 4 +/-1 ℃ under the condition of keeping out of the sun after being subjected to preservation treatment of example 1, comparative example 1 and comparative example 4, is subjected to sensory evaluation of tenderness (full score of 25), juiciness (full score of 25) and flavor (full score of 50), and the total score is 100. The evaluation results are shown in table 2:
TABLE 2
| Example 1 | Comparative example 1 | Comparative example 4 | Untreated with | |
| Sensory Scoring (score) | 81.2 | 69.5 | 54.8 | 93.7 |
The results of microbial colony quantity inspection and sensory evaluation show that the combination of the method of adding the preservative emulsion containing nano zinc oxide, low-temperature plasma treatment and radio frequency sterilization can effectively prolong the preservation period of semi-finished dishes, reduce the influence of sterilization treatment on the change of the internal texture and chemical components of semi-finished dish products in the sterilization treatment and preservation process and reduce the reduction of edible sensory quality caused by oxidative deterioration of fat in meat products in the preservation process, and can still meet the requirements of food sanitation and safety on the colony quantity after being refrigerated for 8 months, and the change of flavor is small; comparative example 1 only adopts a common nano zinc oxide aqueous dispersion, and has large flavor change after long-term storage because the bonding property with fat in meat products is not strong enough and the nano zinc oxide aqueous dispersion can not play a good role in antioxidation; comparative examples 2 and 3 only adopt one of low-temperature plasma treatment and radio frequency sterilization, the sterilization effect is not good enough, and the number of colonies after long-term storage is unqualified; comparative example 4 adopts conventional high-temperature high-pressure sterilization treatment, so that the sensory quality of the dish is greatly reduced.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A method for keeping semi-finished dishes fresh, which is characterized by comprising the following steps:
s1, uniformly mixing preservative emulsion containing nano zinc oxide with semi-finished dishes;
s2, placing the semi-finished dishes processed in the S1 into a reaction cavity of a dielectric barrier discharge type low-temperature plasma device, and performing sterilization treatment by adopting low-temperature plasma;
and S3, placing the semi-finished dish processed in the S2 into a radio frequency instrument for radio frequency sterilization treatment.
2. The method for preserving semi-finished dishes according to claim 1, wherein in S1, the preservative emulsion containing nano zinc oxide comprises the following raw materials by mass percent: 0.1-0.2% of fatty acid modified nano zinc oxide, 0.3-0.5% of lecithin, 0.05-0.1% of ginger ethanol extract and the balance of water.
3. The method for preserving semi-finished dishes according to claim 1, wherein the fatty acid-modified nano zinc oxide is prepared by: adding stearic acid and nano zinc oxide into an ethanol solution, performing ultrasonic dispersion uniformly, performing reflux heating reaction, centrifuging, and drying to obtain the zinc oxide nanoparticle.
4. The method for preserving semi-finished dishes according to claim 3, wherein the stearic acid and the nano zinc oxide are mixed in a mass ratio of (0.2-0.5): 10; the temperature of the reflux heating reaction is 60-100 ℃, and the time is 1-3h.
5. The method for preserving semi-finished dishes according to claim 1, wherein the ethanol extract of ginger is prepared by: mixing rhizoma Zingiberis recens dry powder with 60-95% ethanol solution, leaching, filtering, rotary evaporating the filtrate to remove solvent, and oven drying at 50-60 deg.C.
6. The method of claim 5, wherein the ratio of the dry ginger powder to the ethanol solution is 1g: (10-20) mL; the leaching temperature is 40-60 ℃, and the leaching time is 3-5h.
7. The method for preserving semi-finished dishes according to claim 2, wherein in S1, the nano-zinc oxide-containing preservative emulsion is prepared by the following steps: mixing fatty acid modified nanometer zinc oxide, rhizoma Zingiberis recens extract and lecithin, ultrasonically dispersing at 40-50 deg.C, dripping the obtained mixture into water at 40-50 deg.C, and ultrasonically dispersing.
8. The method for preserving semi-finished food as claimed in claim 1, wherein in S1, the mass ratio of the preservative emulsion containing nano zinc oxide to the semi-finished food is (0.03-0.05): 1000.
9. The method of claim 1, wherein in S2, the discharge power of the low temperature plasma for sterilization is 200-400W, the treatment time is 1-2min, and the working gas is air.
10. The method of claim 1, wherein in S3, the distance between the plates for RF sterilization is 140-180mm, and the sterilization time is 10-15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211605277.8A CN115836695A (en) | 2022-12-14 | 2022-12-14 | Preservation method of semi-finished dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211605277.8A CN115836695A (en) | 2022-12-14 | 2022-12-14 | Preservation method of semi-finished dishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115836695A true CN115836695A (en) | 2023-03-24 |
Family
ID=85578571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211605277.8A Withdrawn CN115836695A (en) | 2022-12-14 | 2022-12-14 | Preservation method of semi-finished dishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115836695A (en) |
-
2022
- 2022-12-14 CN CN202211605277.8A patent/CN115836695A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946917B (en) | Method for preparing shrimp soft can | |
| CN103947996B (en) | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof | |
| CN101978875A (en) | Mushroom lily meat paste can and preparation method thereof | |
| CN106852460A (en) | A kind of low nitrite preserved pork processing method for fumigating | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN103783485A (en) | Preparation process for beef paste | |
| Ninan et al. | Frozen storage studies of value‐added mince‐based products from tilapia (Oreochromis mossambicus, peters 1852) | |
| CN111264779A (en) | Tablet for man and wife and its preparation process | |
| CN113907293A (en) | Processing method of prefabricated loach dish | |
| KR102160763B1 (en) | Making Method of Canned Seasoned Oyster and the Same Made Thereby | |
| CN105533608B (en) | Can normal temperature storage hygrometric state meat cubelets seasoning and preparation method thereof | |
| KR101652639B1 (en) | Processed seasoning sauce for pork comprising wasabi, and the preparation method thereof | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| KR101824165B1 (en) | Pickled hizikia fusiformis | |
| CN115836695A (en) | Preservation method of semi-finished dishes | |
| KR102353805B1 (en) | Abalone noodle and process for preparing the same | |
| KR102228597B1 (en) | Grilled Dried Pollack Sause and Manufacturing Method thereof | |
| CN114027491A (en) | Chengdu cap and joint fat intestine powder | |
| KR101204386B1 (en) | Manufacturing method of garlic food material and garlic source using the food material | |
| KR20160020364A (en) | Method for Reducing Harmful Material of Meat Products during Roasting by Superheated steam | |
| CN112006268A (en) | Beef paste with daylily flowers and preparation method thereof | |
| CN110692954A (en) | Nutritional baked fish and preparation method thereof | |
| El-Lahamy et al. | Impact of cooking methods and frozen storage on quality parameters of mullet fish (Mugil cephalous) steaks | |
| CN112841607B (en) | Sipunculus nudus hoisin sauce composition, hoisin sauce prepared from Sipunculus nudus hoisin sauce composition and preparation method of Sipunculus nudus hoisin sauce | |
| CN113040341B (en) | Method for processing marinated meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20230324 |