CN1377812A - Preserving method for soft package of Guangdong dishes - Google Patents
Preserving method for soft package of Guangdong dishes Download PDFInfo
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- CN1377812A CN1377812A CN 02115196 CN02115196A CN1377812A CN 1377812 A CN1377812 A CN 1377812A CN 02115196 CN02115196 CN 02115196 CN 02115196 A CN02115196 A CN 02115196A CN 1377812 A CN1377812 A CN 1377812A
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- soft package
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Abstract
The preserving method of soft package of Guangdong dishes includes the physical field disinfection step with microwave, electric field, magnetic field or their combination; and the natural biological preservation step with natural spiecery extractive, lysozyme, nisin and other bioactive components. The comprehensive application of different preserving measures results in well preserving effect. The products produced by said method can be maintained for over 90 days at 25 deg.c without changing in original flavor and taste. The said method may be also used in the preservation of similar food product.
Description
(1) technical field
The present invention relates to food processing and preservation technology, particularly a kind of preserving method for soft package of Guangdong dishes.
(2) background technology
Guangdong formula dish is nutritious, is meat product mostly, contains amounts of protein and lipid, is easy to by microorganism encroach denaturalization phenomenon be taken place; The rotten reason of dish and mechanism vary because of composition, structure and the proterties of dish and the difference of external environment, for example owing to rotting appears in bacterial reproduction, owing to causing, the yeast effect becomes sour, owing to mycotic infection is gone mouldy, lose because air oxidation causes grease to breathe out, the variation of moisture also can cause the sex change of food; Wherein, action of microorganisms is the topmost factor of food spoilage.
At present, adopt the freezing technology for dish such as meat both at home and abroad more, but the shelf-life of freezing meat dish be generally 10～15 days, the preservation time is shorter, and be subjected to the restriction of preservation equipment and condition simultaneously, cause the very big inconvenience of freezing dish food transport and sale.In order to reach the purpose that under normal temperature condition, prolongs the dish shelf-life, just must carry out sterilization processing to dish.The present dish processing method of preserving for prepared food normal temperature is carried out the uht means after mainly adopting flexible packaging; But through behind the high temperature sterilization, the juice of meat dish oozes out, and the meat hardening easily loses local flavor, mouthfeel and the nutritive value of original fresh dish; And with complete form, succulence is fresh and tender and brisk taste etc. is that the Guangdong formula dish of feature more is not suitable for adopting the preservation of mono-ultra high temperature sterilization mode.Development tendency from food preservation, the physical field " sterilization method " that forms based on physical property comprehensive developments such as light, electricity, sound, magnetic, food temperature does not raise or temperature rises not high in cold sterilization process, do not change the color of food, and do not destroy the component (as vitamin etc.) of food, thereby just receiving the very big concern of domestic and international food service industry, become one of the trend of 21 century food industry research and development and important new and high technology of popularization.Physical field " sterilization method " includes method for disinfection such as electromagnetic field, high light, microwave, radiation and high pressure; Abroad, people competitively carry out the research of the sterilization of physical field, and for example people such as Japanese Ponre studies high intensity pulses magnetic field and kills in the food bacterium and obtain relatively good effect; Germany bass holder company utilizes microwave that food such as bread, jam and sausage are sterilized; People such as the JoneDunn of the U.S. utilize pulse high light killing microorganisms or the like.But, pulse high light, high pressure sterilization and CO
60Methods such as radiation sterilization are because processing method is single, and bactericidal effect is limited, is subjected to certain restriction in practical application in industry.So the method for preserving of current soft package of Guangdong dishes suitability for industrialized production still adopts the ultra high temperature sterilization method, this has destroyed local flavor, mouthfeel and the nutritive value of traditional cuisines to a great extent.
(3) summary of the invention
The objective of the invention is to overcome the shortcoming of existing preservation process technology, a kind of preserving method for soft package of Guangdong dishes that can keep mouthfeel, local flavor and the nutrition of Guangdong formula dish preferably and can obviously prolong its shelf-life is provided.
Purpose of the present invention is achieved through the following technical solutions: this preserving method for soft package of Guangdong dishes includes fresh-keeping step of natural biological and physical field sterilisation step.
Described physical field is one or more combinations in microwave, electric field, magnetic field.
Described electric field is the high-voltage electrostatic field, and intensity is 20～40kv/cm, generally handles 10～30min, and temperature keeps 50～70 ℃.
Described magnetic-field intensity is 500～1000kA/m, generally handles 30～120min, and temperature keeps 50～70 ℃.
The frequency of described microwave is 300MHz～300GHz, and commonly used is the microwave of 915MHz and two kinds of frequencies of 2450MHz, generally handles 1～5min, and temperature keeps 90～95 ℃.
Described natural biological fresh-keeping method is to utilize one or more bioactive ingredients such as natural flavor (as ginger, garlic, cloves etc.) extract, Chinese herbal medicine extract, lysozyme, nisin (Nisin) and natamycin to kill or suppress germ.
Adopt the multilayer film plastic bag that food is carried out flexible packaging before the described physical field sterilisation step and preserve processing; As utilize the polyester (PET) heat-resisting, that barrier property is good/polyethylene (PE), nylon (PA)/polyethylene (PE) and polyester (PET)/polyvinylidene chloride (PUDC)/polyethylene laminated film bag flexible packagings such as (PE) to preserve food, not only can microbial barrier, prevent microbial contamination, and can starvation and aqueous vapor, avoid the oxidized and moisture loss of food, thus the look of retaining food product, perfume and flavor preferably.
Action principle of the present invention is: this preserving method for soft package of Guangdong dishes carries out combined treatment with physical field sterilization and natural biological preservation technique, carry out choose reasonable according to the molecular structure of crude antistaling agent, antibiotic characteristics and physical field sterilization mechanism, action condition, physical field sterilization technology and crude antistaling agent preservation technology are combined together, have complementary advantages synergy; Adopt single one physical field such as microwave, electromagnetic field or its combination to kill germ in the food, relate generally to coupling, combination and the process for sterilizing etc. of two or more method for disinfection; The electromagnetic field sterilization technology comprises the theoretical and hole theory of dielectric rupture, adds outside under the high strength electromagnetic field effect, and germ can be subjected to magnetic field force effect and energy coupling effect, and the electronics of pair cell, ion and enzyme active center exert an influence.Simultaneously, produce corresponding electromotive force on the cell membrane, cause producing on the cell membrane separation of charge then, when the electromotive force on applying film surpasses its critical value, owing to scold effect between charged molecule, cause to occur the perforation polarization on the cell membrane, thereby cause permeability of cell membrane to increase and the film function impaired.Microwave belongs to a kind of frequency by the electromagnetic wave of 300MHz to 300GHz, and the microwave in the general industry only uses 915MHz and two kinds of frequencies of 2450MHz, and microwave has fluctuation, high-frequency performance, calorific effect and biological effect (non-thermal property) etc.And microwave disinfection mainly comprises calorific effect and biological effect, when the microwave action germ, the thermodynamic activity that not only microorganisms is had heat effect, the protein receptor thermal denaturation is solidified, and also produce the electromagnetic radiation of non-heating power simultaneously, polar water molecules causes strong vibration easily under the alternating electromagnetism field action of microwave, cause the electric breakdown of capacitive character membrane structure and break or make active component inactivation in the cell and death.Microwave disinfection has characteristics such as heating is fast, efficient is high, pollution-free.According to batching, processing technology and the nutritive quality of Guangdong dishes, parameters such as the intensity by control microwave and electromagnetic field, the mode of action, processing time can reach the purpose of killing microorganisms.
Adopting natural bioactive ingredients such as natural flavor extract, lysozyme, Nisin to kill or suppress action of microorganisms mechanism mainly is to suppress germ physiological metabolism activity by respiratory enzyme system or the membrane structure that destroys cell, reach the inhibition microbial activities, prevent that food apoilage is with the purpose that extends the shelf life.
The present invention compared with prior art has following advantage: this preserving method for soft package of Guangdong dishes be used in combination physical field non high temperature process for sterilizing such as electromagnetic field, microwave with and the natural biological antistaling process different Guangdong dishes food systems are carried out Preservation Treatment, the different mechanism of action of integrated use is carried out sterilization and preservation to Guangdong dishes food, thereby can realize the mutual supplement with each other's advantages of different preservation methods, the synergy of multiple preservation method can realize fresh-keeping effect preferably; But adopt the preservation more than 90 days under 25 ℃ of conditions of product that the present invention produces, and can keep original local flavor of Guangdong dishes and mouthfeel preferably; The present invention solves the traditional hot sterilization mode to original local flavor of food and the damnous technical barrier of nutrition, can form a series of complete Guangdong formula dish sterilization up-to-date technologys, promotes Guangdong dishes processing and food preservative technology upgrading and Product Renewal; The present invention can extensively apply to different Guangdong dishes systems and with the preserving process of the similar food of Guangdong dishes, range of use is wider, good market prospect.
(4) description of drawings
Fig. 1 is the flow scheme of preserving method for soft package of Guangdong dishes of the present invention.
Fig. 2 is another flow scheme of preserving method for soft package of Guangdong dishes of the present invention.
(5) specific embodiment
Below in conjunction with accompanying drawing the present invention is done further concrete description, but embodiments of the present invention are not limited thereto.
Embodiment 1
Squab preserving method for soft package braised in soy sauce
The concrete production technology of squab preserving method for soft package braised in soy sauce as shown in Figure 1.In clean rank is 100,000 grades workshop, the production of braising the squab flexible packing products in soy sauce; Aborning, it is fresh-keeping that squab is carried out adding bio-preservative nisin nisin (addition 0.02～0.05%) behind the pretreatment in pickling step, and after boiling, adopt nylon (PA)/polyethylene (PE) film vacuum packaging, squab after will packing then carries out magnetic field (intensity 500～1000kA/m earlier, handle 2hr) sterilization, (450 watts, 1～5min) carries out sterilization processing, carries out outsourcing at last and dresses up finished product to use the 2450Hz microwave then.Table 1 is braised the integrated preservation test results of squab flexible packaging (storage is 90 days under 25 ℃ of conditions) in soy sauce
| Processing method | Total number of bacteria (cfu/g) | Coliform group count (MPN/100g) | Mouthfeel and local flavor |
| Control sample | ?3360 | ?230 | Stench, spoiled |
| Add 0.02%nisin | ?1250 | ?80 | Peculiar smell is arranged |
| Add 0.03%nisin | ?630 | ?50 | Peculiar smell is arranged |
| Add 0.05%nisin | ?350 | ＜30 | Can accept |
| Interpolation 0.05%nisin+ magnetic field (500kA/m, 2hr) | ?150 | ＜30 | Better |
| Interpolation 0.05%nisin+ magnetic field (1000kA/m, 2hr) | ?60 | ＜30 | Well |
| Interpolation 0.05%nisin+ magnetic field (1000kA/m, 2hr)+microwave (450 watts, 1min) | ?20 | ＜30 | Good |
| Interpolation 0.05%nisin+ magnetic field (1000kA/m, 2hr)+microwave (450 watts, 3min) | ＜10 | ＜30 | Good |
| Interpolation 0.05%nisin+ magnetic field (1000kA/m, 2hr)+microwave (450 watts, 5min) | ＜10 | ＜30 | Good |
Table 1 is the integrated preservation test results of squab flexible packaging braised in soy sauce, show the variation (storage is 90 days under 25 ℃ of conditions) of handling back total number of bacteria and large intestine clump count through distinct methods, by the test results of table 1 as can be known, add the integrated preservation method that bio-preservative, magnetic field and microwave combination Synergistic biocidal are handled, can make squab flexible packing products braised in soy sauce reach 90 days in room temperature (25 ℃) the following shelf-life of condition, total number of bacteria＜10cfu/g, coliform group count＜30MPN/100g, meet corresponding national food hygienic standard, mouthfeel and raciness.
Embodiment 2
The soft packing method for preserving of the sloping pig in east
The concrete production technology of the soft packing method for preserving of the sloping pig in east as shown in Figure 2.In clean rank is 100,000 grades workshop, carries out the production of the soft packaging product of eastern sloping pig; Aborning, the pig hand channel crossed clearly bleach after hair waits pretreatment, adding the active material ginger end (addition 0.5～2%) with antibacterial action in the seasoning step carries out fresh-keeping, carry out boiling, cooling then, adopt polyester (PET)/polyethylene (PE) film vacuum packaging again, the pig hand after will packing then carries out electric field (intensity 20～40kv/cm, handle 10min) sterilization, (450 watts, 1～5min) carries out sterilization processing, carries out outsourcing at last and dresses up finished product to use the 2450Hz microwave then.
The integrated preservation test results of the soft packing of the eastern sloping pig of table 2 (storage is 90 days under 25 ℃ of conditions)
| Processing method | Total number of bacteria (cfu/g) | Coliform group count (MPN/100g) | Mouthfeel and local flavor |
| Control sample | ??3200 | ??280 | Stench, turn sour |
| Add 0.5% bruised ginger | ??2750 | ??170 | Fouling, souring |
| Add 1% bruised ginger | ??670 | ??60 | Peculiar smell is arranged |
| Add 2% bruised ginger | ??530 | ??＜30 | Peculiar smell is arranged |
| Add 2% bruised ginger+electric field (20kv/cm, 10min) | ??250 | ??＜30 | Can accept |
| Add 2% bruised ginger+electric field (40kv/cm, 10min) | 120 | ＜30 | Can accept |
| Add 2% bruised ginger+electric field (40kv/cm, 10min)+microwave (450 watts, 2min) | 50 | ＜30 | Better |
| Add 2% bruised ginger+electric field (40kv/cm, 10min)+microwave (450 watts, 3min) | 10 | ＜30 | Good |
| Add 2% bruised ginger+electric field (40kv/cm, 10min)+microwave (450 watts, 5min) | ＜10 | ＜30 | Good |
Table 2 is that test results (storage is 90 days under 25 ℃ of conditions) is handled in the integrated preservation of the soft packing of eastern sloping pig, show the variation (storage is 90 days under 25 ℃ of conditions) of handling back total number of bacteria and large intestine clump count through distinct methods, by the test results of table 2 as can be known, adopt to add the ginger end and in conjunction with high-voltage electrostatic field and microwave cooperating sterilization processing method, can make the soft packaging product of eastern sloping pig reach 90 days in room temperature (25 ℃) the following shelf-life of condition, meet corresponding national food hygienic standard, total number of bacteria＜the 10cfu/g of product, coliform group count＜30MPN/100g, meet corresponding national food hygienic standard, can keep original local flavor and mouthfeel.
Claims (9)
1, a kind of preserving method for soft package of Guangdong dishes is characterized in that: include fresh-keeping step of natural biological and physical field sterilisation step.
2, preserving method for soft package of Guangdong dishes according to claim 1 is characterized in that: described physical field is one or more combinations in microwave, electric field, magnetic field.
3, preserving method for soft package of Guangdong dishes according to claim 2 is characterized in that: described electric field is the high-voltage electrostatic field, and intensity is 20～80kv/cm.
4, preserving method for soft package of Guangdong dishes according to claim 2 is characterized in that: described magnetic-field intensity is 500～1000kA/m.
5, preserving method for soft package of Guangdong dishes according to claim 2 is characterized in that: the frequency of described microwave is 300MHz～300GHz.
6, preserving method for soft package of Guangdong dishes according to claim 5 is characterized in that: the frequency of described microwave is 915MHz and 2450MHz.
7, preserving method for soft package of Guangdong dishes according to claim 1 is characterized in that: described natural biological is fresh-keeping to be to utilize bioactive ingredients to kill or suppress germ.
8, preserving method for soft package of Guangdong dishes according to claim 7 is characterized in that: described bioactive ingredients is one or more of natural flavor extract, Chinese herbal medicine extract, lysozyme, nisin and natamycin.
9, preserving method for soft package of Guangdong dishes according to claim 1 is characterized in that: adopt the multilayer film plastic bag that food is carried out flexible packaging before the described physical field sterilisation step and vacuumize the preservation processing.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB021151962A CN1189360C (en) | 2002-05-10 | 2002-05-10 | Preserving method for soft package of Guangdong dishes |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB021151962A CN1189360C (en) | 2002-05-10 | 2002-05-10 | Preserving method for soft package of Guangdong dishes |
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| CN1377812A true CN1377812A (en) | 2002-11-06 |
| CN1189360C CN1189360C (en) | 2005-02-16 |
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| CNB021151962A Expired - Fee Related CN1189360C (en) | 2002-05-10 | 2002-05-10 | Preserving method for soft package of Guangdong dishes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578682A (en) * | 2012-02-20 | 2012-07-18 | 江苏省农业科学院 | Antistaling agent for soup food and application method thereof |
| CN107161425A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of self-heating chafing dish and its sterilization packaging method |
-
2002
- 2002-05-10 CN CNB021151962A patent/CN1189360C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578682A (en) * | 2012-02-20 | 2012-07-18 | 江苏省农业科学院 | Antistaling agent for soup food and application method thereof |
| CN102578682B (en) * | 2012-02-20 | 2013-08-14 | 江苏省农业科学院 | Antistaling agent for soup food and application method thereof |
| CN107161425A (en) * | 2017-05-15 | 2017-09-15 | 重庆凰巢实业有限公司 | A kind of self-heating chafing dish and its sterilization packaging method |
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| Publication number | Publication date |
|---|---|
| CN1189360C (en) | 2005-02-16 |
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