WO2019169804A1 - Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish - Google Patents

Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish Download PDF

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Publication number
WO2019169804A1
WO2019169804A1 PCT/CN2018/093121 CN2018093121W WO2019169804A1 WO 2019169804 A1 WO2019169804 A1 WO 2019169804A1 CN 2018093121 W CN2018093121 W CN 2018093121W WO 2019169804 A1 WO2019169804 A1 WO 2019169804A1
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chicken
red
reheating
shelf life
quality
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PCT/CN2018/093121
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French (fr)
Chinese (zh)
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张慜
王婧宇
杨朝晖
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江南大学
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    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the 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
    • A23B4/14—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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves

Definitions

  • the invention relates to a method for regulating the shelf life of a red-fried chicken dish and the improvement of the reheating quality, which can not only prolong the refrigerating shelf life of the product, but also maintain the color, flavor, tenderness and the like of the conditioning red chicken dish while satisfying
  • the demand for quality improvement after reheating belongs to the technical field of meat processing.
  • Pork can provide heme (organic iron) and cysteine which promotes iron absorption. It can improve iron deficiency anemia. It has the effect of nourishing kidney and nourishing blood, nourishing yin and moistening dryness. It is one of the important animal foods on people's table.
  • the red crispy chicken is made by steaming and frying the pork belly on the boneless chicken legs. It is one of the special dishes in Yangzhou, China. However, due to its nutrient-rich and high water activity, it is very susceptible to microbial contamination. In addition, after the red-crowned chicken is cooked, secondary pollution is easily generated in the process of cooling, cutting, and packaging, so that the initial number of products after vacuum packaging is high, resulting in a short shelf life.
  • Nano-ZnO is a new type of functional nano-material with fine particles, high activity, anti-infrared, ultraviolet and bactericidal functions. It can effectively kill and inhibit various Staphylococcus aureus, Escherichia coli and Bacillus in food. microorganism. Zinc oxide has good stability and safety, is non-toxic and edible, does not decompose, does not deteriorate, and has good thermal stability. The US Food and Drug Administration considers it to be one of the five safe compounds of zinc (21CFR182.8991). The content of zinc in meat shall not exceed 100 mg/kg as specified in GB/T 13106-1991.
  • Lilac buds contain 15%-20% essential oils, of which 85%-92% are the main antibacterial component eugenol, which inhibits Escherichia coli, Salmonella, Shigella, Proteus and so on.
  • cinnamon contains 1% to 3.5% essential oils, of which cinnamaldehyde content is as high as 80%-95%, which plays a major bacteriostatic action.
  • Ultrasonic waves are sound waves with a frequency greater than 20 kHz. They are mechanical vibrations that propagate in the medium. Due to their high frequency and short wavelength, in addition to good directionality, high power, and strong penetrating power, ultrasonic waves can also cause air. Chemical effects and a range of special effects, such as mechanical effects, thermal effects, chemical effects, and biological effects. These characteristics of the ultrasonic wave can make the chemical reagent penetrate into the material quickly, and at the same time, the structure of the material is destructive. Ultrasonic properties have good application value in the processing of meat products, such as increasing the speed of pickling, tenderizing muscles and using ultrasonic thawing. Cai Huazhen and others studied ultrasonic marinated bacon products.
  • the experiment showed that ultrasonic treatment with a power density of 0.68 W/cm 2 for 3 h could destroy the structure of fresh meat and accelerate the penetration rate of salt.
  • the ultrasonic group was earlier than the control group during pickling. 2 d reached the salting balance.
  • Microwave heating has the advantages of short processing time, good quality and product safety. Microwave heating means that the microwave penetrates into the material and interacts with the polar molecules of the material, so that the polar orientation changes with the change of the external electromagnetic field, causing the molecules to sharply rub and collide, so that the various parts in the material obtain heat at the same instant. Warm up. However, this method usually leads to uneven heating, and the microwave heating penetration depth is not high, and it is difficult to penetrate for a large sample.
  • the radio frequency is a high-frequency electromagnetic wave with a frequency between 3KHz and 300MHz.
  • the commonly used RF frequencies are 13.56MHz, 27.12 MHz and 40.68 MHz. It uses the electromagnetic energy generated between the two plates in a rapidly alternating electromagnetic field to heat the dielectric material, and generates a thermal effect by the polarity reversal of the dipole or the oscillation of the charged ions. In the process, no heat conduction is required, so that the inside and outside of the material can be heated at the same time, the heating rate is fast, the energy conversion efficiency is high, the moisture content is rapidly decreased, and the corresponding heating requirement can be achieved at a lower temperature.
  • RF heating does not require direct contact of the sample with the electrode, as RF energy can penetrate traditional cardboard or plastic packaging materials.
  • the mechanism and effect of radiofrequency sterilization is similar to that of microwave, but compared with microwave heating, the radio frequency penetration depth is large, the temperature control is more stable, and finally a higher quality product can be obtained.
  • Sun Gang et al. discloses a formula for antiseptic of low-temperature meat products, which is prepared by compounding potassium sorbate, sodium lactate, nisin and sodium diacetate. Preservatives can kill a variety of harmful microorganisms, the anti-corrosion effect is significantly improved compared to a single preservative, and the shelf life or shelf life can be extended by 2 times.
  • the difference of the present invention is that the use of the novel nano zinc oxide and the natural nano clove/cinnaminant preservative is used in combination, and the use of ultrasonic assisted penetration improves the uniformity of the preservative distribution, achieves the antiseptic effect, and adds Product flavor, and harmless to the human body.
  • Zhang Etc. (Chinese invention patent, patent number: 201310578719.9), invented a preparation method of a preservative containing a composite clove/cinnamin extract and antiseptic for a sauce product, which is applied to the preservation of the sauce product to include 0.2
  • the % mass fraction of the preservative is combined with the conditions of sterilization at 85 ° C for 20-30 min to prevent corrosion and bacteriostasis, and can achieve a shelf life of the sauce product for one year, and has good antibacterial and antiseptic effects.
  • the difference of the present invention is that in addition to the use of clove/cinnaminant preservative, a new preservative nano-zinc oxide is added, which increases the anti-corrosion effect, and additionally uses ultrasonic waves to assist the penetration, so that the preservative quickly penetrates into the material.
  • Zhang Etc. (Chinese invention patent, patent number: 200910213553.4) Invented a method for controlling the quality of bacteria for regulating the heat sterilization intensity of poultry meat or fish products.
  • nisin and potassium sorbate expanding the spectrum of inhibition, freeze sterilization Combined with flexible thermal sterilization, it achieves a good bactericidal effect by changing the temperature difference in a short time. Thereby reducing the destruction of the nutrient components of poultry meat by simple high-temperature sterilization, maintaining the quality of poultry meat, and finally obtaining the cooked poultry meat products with controlled quality and preservation under the premise of ensuring the shelf life of the products.
  • the present invention differs in that the use of the novel nano zinc oxide and the natural nano clove/cinnaminant preservative is more safe, while reducing the traditional high temperature and high pressure sterilization strength, and can improve the product flavor, and use ultrasonic assisted penetration to increase The diffusion rate of the preservative.
  • the difference between the present invention is that the radio frequency and the microwave are alternately reheated, the radio frequency penetration depth is large, and the internal deep reheating can be realized, and then the low frequency microwave reheating is used, focusing on the surface reheating flavor enhancement of the sample surface, and the low frequency microwave can be improved. Heating uniformity.
  • the difference in the invention is that the radio frequency reheating is used first, focusing on the internal rapid and uniform reheating, and then using the low-frequency microwave reheating, the heating can be more uniform than the ordinary microwave, mainly for the surface reheating, greatly improving the flavor.
  • the object of the present invention is to develop a method for regulating the shelf life of refrigerated red crisp chicken dishes and improving the reheating quality.
  • the low-temperature combination of nano-zinc oxide and nano-clove/cinnamon-ultrasound-assisted penetration was used to prolong the shelf life of the conditioned red broth chicken dishes.
  • the use of radio frequency and microwave alternating reheating before eating improved the reheating quality of the conditioned red crisp chicken dishes.
  • the combination of the two can achieve smooth processing and sales.
  • a method for regulating the shelf life of a red crisp chicken dish and prolonging the reheating quality is as follows:
  • Pre-treatment The frozen chicken leg meat and pork belly are used as raw materials. After thawing, the pork belly is peeled and cut into pieces of 10cm*10cm, and twisted into fine powder, and the old onion and ginger are respectively cut into the end;
  • Halogen Wash the sandwich pot, dry the water in the pot, add the oil, onion, ginger and seasoning package, stir fry for 4 minutes, add water and adjust the red crispy chicken, marinate for 20 minutes, add
  • the nano zinc oxide and the nano-clove and/or cinnamon are subjected to ultrasonic treatment; the amount of the nano zinc oxide, nano-clove and/or cinnamon preservative is 0.2% of the quality of the conditioned red crispy chicken.
  • Reheating Use the 27.12MHZ, 6kW RF device to heat and refrigerate the red crisp chicken dishes. After the temperature is 40 ⁇ 2°C, use 915MHz low frequency microwave heating until the temperature of the red crisp chicken dish reaches 75 ⁇ 2°C.
  • the vacuum tumbling time is 30-60 minutes.
  • the ultrasonic treatment conditions are: ultrasonic frequency is 20 kHz, ultrasonic power is 1000 w, and ultrasonic time is 20 min.
  • the vacuum packaging condition is: vacuuming at -0.15 ⁇ -0.1MPa for 18s, and sealing at 80-90 °C for 1.8s.
  • the size of the vacuum-packed conditioning red crispy chicken nuggets is within 4.5 cm x 4.5 cm x 4 cm - 5 cm x 5 cm x 4 cm, 50 ⁇ 5 g per piece.
  • the vacuum packaging bag has a size of 13cm ⁇ 19cm, a vacuum packaging machine-0.15 ⁇ -0.1MPa vacuuming for 18s, and a 80-90°C medium temperature sealing for 1.8s.
  • the conditioned red crispy chicken dish of the present invention is used in a halogenating process by using a novel nano zinc oxide preservative and a natural nano clove/cinnaminant preservative, and uses ultrasonic assisted penetration to enhance the preservative.
  • the penetration speed is better to achieve the anti-corrosion effect, prolong the shelf life, and increase the flavor of the product, and is harmless to the human body.
  • Conditioning red chicken dishes are sterilized and refrigerated. Before use, RF and microwave are used to reheat alternately. The RF penetration depth is large, and internal deep reheating can be realized. After that, low-frequency microwave reheating is used, focusing on the surface reheating flavor enhancement of the sample surface. The heating uniformity can be improved, and the reheating method improves the eating quality of the conditioned red chicken dish compared with the ordinary reheating, and has good nutritional value and sensory level.
  • Example 1 Method for prolonging shelf life and improving reheating quality of a conditioning red crisp chicken dish with a mass of 50 ⁇ 5g
  • the frozen chicken leg meat and pork belly were used as raw materials. After thawing, the peeled pork belly was changed into a 10 cm*10 cm piece, and the meat grinder was twisted into fine powder. The onion and ginger were cut into 0.1 mm. Put the pork belly, ginger, and diced green onion into a vacuum tumbler, turn on the machine stirring function, pour into the seasoning package, turn on the vacuum, and roll in vacuum for 30 minutes.
  • the chicken legs are placed in a stainless steel tray with the skin down, placed in a steam box and steamed at 85 ° C for 2 minutes. The steamed chicken legs are taken out, and the meat is placed on the chicken legs and smoothed with a tool and placed in a steam box at 95 ° C.
  • the steam was steamed for 5 minutes, taken out, and cut into 5*5 pieces.
  • the sandwich pot was added with salad oil pressure at 10 MPa for 10 minutes. When the oil temperature reached 200 ° C, the chicken pieces were cut into the upper step.
  • the oil temperature was continuously fried at 150 ° C for 5 minutes, and drained and drained.
  • the sandwich pot is cleaned, the steam intensity is 0.1MPa, the water in the drying pot is put into the oil seasoning package, the onion ginger is added, and the stir-fry is stirred for 4 minutes, then the water and the fried red crispy chicken are added, and after 20 minutes of halogenation, the mixture is marinated for 20 minutes. Add nano zinc oxide and nano clove/cinnamon and perform ultrasonic treatment.
  • the 27.12MHZ, 6kW RF device was used to heat and conditioned the red crisp chicken dishes to a central temperature of 40 ⁇ 2°C, and then 915MHz low frequency microwave heating was used until the temperature of the red crisp chicken dish reached 75 ⁇ 2°C.
  • the method can prolong the 0-4 ° C refrigerated shelf life of the conditioned red chicken dishes to 90 d, and at the same time ensure the quality of the conditioned red broth dishes to the utmost extent, the preservation rate of the color and scent shape reaches 92.5%, and the color and fragrance shape after the reheating The preservation rate reached 93.8%.
  • Example 2 Method for prolonging shelf life and improving reheating quality of a conditioning red crisp chicken dish with a mass of 100 ⁇ 5g
  • the frozen chicken leg meat and pork belly were used as raw materials. After thawing, the peeled pork belly was changed into a 10 cm*10 cm piece, and the meat grinder was twisted into fine powder. The onion and ginger were cut into 0.1 mm. Put the pork belly, ginger, and diced green onion into a vacuum tumbler, turn on the machine stirring function, pour into the seasoning package, turn on the vacuum, and roll in vacuum for 30 minutes.
  • the chicken legs are placed in a stainless steel tray with the skin down, placed in a steam box and steamed at 85 ° C for 2 minutes. The steamed chicken legs are taken out, and the meat is placed on the chicken legs and smoothed with a tool and placed in a steam box at 95 ° C.
  • the steam was steamed for 5 minutes and then taken out and cut into 8*8 pieces.
  • the sandwich pot is added with salad oil at a pressure of 1 MPa for 10 minutes.
  • the oil temperature is 200 ° C, the braised chicken pieces are cut into the upper step.
  • the oil temperature is continuously fried at 150 ° C for 5 minutes, and the drain is drained.
  • the sandwich pot is cleaned, the steam intensity is 0.1MPa, the water in the drying pot is put into the oil seasoning package, the onion ginger is added, and the stir-fry is stirred for 4 minutes, then the water and the fried red crispy chicken are added, and after 20 minutes of halogenation, the mixture is marinated for 20 minutes.
  • the 27.12MHZ, 6kW RF device was used to heat and conditioned the red crisp chicken dishes to a central temperature of 40 ⁇ 2°C, and then 915MHz low frequency microwave heating was used until the temperature of the red crisp chicken dish reached 75 ⁇ 2°C.
  • the method can prolong the shelf life of 0-4 ° C of braised chicken nuggets to 78 d, and at the same time ensure the quality of braised chicken nuggets to the utmost extent, the preservation rate of color and flavor forms reaches 93.2%, and the preservation rate of color and flavor after reheating reaches 94.7. %.

Abstract

A method for extending the refrigerated shelf life and improving the reheat quality of a precooked red crispy chicken dish. A precooked red crispy chicken, when stewed, is added with nano-zinc oxide and a nano-clove and/or cinnamon preservative, treated with ultrasound, picked up and drained then vacuum packed, refrigerated at 4 °C, and then reheated alternately using radiofrequency and microwave.

Description

一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法Method for regulating shelf life of refrigerating shelf life of red crisp chicken dishes and improving reheating quality 技术领域Technical field
本发明涉及一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其既能延长产品冷藏保质期，又能保持调理红酥鸡菜肴的色泽、风味、嫩度等品质，同时满足复热以后品质提升的需求，属于肉制品加工技术领域。The invention relates to a method for regulating the shelf life of a red-fried chicken dish and the improvement of the reheating quality, which can not only prolong the refrigerating shelf life of the product, but also maintain the color, flavor, tenderness and the like of the conditioning red chicken dish while satisfying The demand for quality improvement after reheating belongs to the technical field of meat processing.
背景技术Background technique
鸡肉滋味鲜美、肉质细嫩，是磷、铁、铜与锌的良好来源，富含维生素B12、维生素B6、维生素A、维生素D、维生素K等，深受消费者喜爱。猪肉可提供血红素 (有机铁)和促进铁吸收的半胱氨酸，能改善缺铁性贫血，具有补肾养血，滋阴润燥的功效，是人们餐桌上重要的动物食品之一。红酥鸡是由在去骨鸡腿肉上涂抹五花肉泥经蒸制油炸卤制而成，是我国扬州地区的特色菜肴之一。但是由于其营养丰富，水分活度较高，非常容易被微生物污染。另外，红酥鸡熟制以后，在冷却、切分、包装的过程中极易产生二次污染，使得真空包装后的产品初始菌数很高，导致货架期较短。Chicken tastes delicious, meat is tender, is a good source of phosphorus, iron, copper and zinc, rich in vitamin B12, vitamin B6, vitamin A, vitamin D, vitamin K, etc., deeply loved by consumers. Pork can provide heme (organic iron) and cysteine which promotes iron absorption. It can improve iron deficiency anemia. It has the effect of nourishing kidney and nourishing blood, nourishing yin and moistening dryness. It is one of the important animal foods on people's table. The red crispy chicken is made by steaming and frying the pork belly on the boneless chicken legs. It is one of the special dishes in Yangzhou, China. However, due to its nutrient-rich and high water activity, it is very susceptible to microbial contamination. In addition, after the red-crowned chicken is cooked, secondary pollution is easily generated in the process of cooling, cutting, and packaging, so that the initial number of products after vacuum packaging is high, resulting in a short shelf life.
目前市场上的调理红酥鸡菜肴产品大多采用121℃高温高压杀菌，添加防腐剂，或采用冷冻保存来延长其货架期。高温高压杀菌对肉制品的品质及营养成分破坏较大，在防腐剂使用上面，由于化学合成防腐剂的成本较低,所以目前世界上食品工业中常用的防腐剂以化学合成防腐剂居多，但是一些化学合成防腐剂有诱癌性、致癌性、致畸性和易引起食物中毒等问题。因此，结合使用天然防腐物质和柔性杀菌就可以保证防腐抑菌的同时，降低杀菌强度，从而延长调理红酥鸡菜肴低温货架期并且保证产品品质。At present, most of the conditioning red crisp chicken dishes on the market are sterilized by high temperature and high pressure at 121 ° C, preservatives are added, or frozen storage is used to extend the shelf life. High temperature and high pressure sterilization damages the quality and nutrients of meat products. In the use of preservatives, the preservatives commonly used in the food industry in the world are mostly chemical synthetic preservatives, but the preservatives used in the world's food industry are mostly. Some chemical synthetic preservatives have problems such as carcinogenicity, carcinogenicity, teratogenicity and food poisoning. Therefore, the combination of natural antiseptic substances and flexible sterilization can ensure the antiseptic and antibacterial properties while reducing the bactericidal strength, thereby prolonging the low shelf life of the red-fried chicken dishes and ensuring product quality.
纳米ZnO 是一种新型的功能性纳米材料，其颗粒细、活性高，具有抗红外线、紫外线和杀菌功能，可以有效杀灭和抑制食品中的金黄色葡萄球菌、大肠杆菌、芽孢杆菌等各种微生物。氧化锌的稳定性和安全性较好，无毒可食，不分解，不变质，热稳定性好，美国食品药物监督管理局认为是锌的5种安全化合物之一（ 21CFR182.8991）。GB/T 13106-1991 中规定了锌在肉类中的含量不得超过100 mg/kg。Nano-ZnO is a new type of functional nano-material with fine particles, high activity, anti-infrared, ultraviolet and bactericidal functions. It can effectively kill and inhibit various Staphylococcus aureus, Escherichia coli and Bacillus in food. microorganism. Zinc oxide has good stability and safety, is non-toxic and edible, does not decompose, does not deteriorate, and has good thermal stability. The US Food and Drug Administration considers it to be one of the five safe compounds of zinc (21CFR182.8991). The content of zinc in meat shall not exceed 100 mg/kg as specified in GB/T 13106-1991.
许多香辛料(如丁香、桂皮等)除了赋予食品在感官上的特殊风味及生理保健功能外，还有抑菌防腐、抗氧化的作用。香辛料由于其抗菌性而用于食品的科学报道始见于1880年,那时就论述了芥末、丁香和桂皮及它们的精油具有抑菌效果。Smith-Palmer等研究了在干酪中肉桂和丁香抑制单增李斯特菌的作用，结果表明在4℃条件下，丁香和肉桂均产生了抑菌作用，其中丁香的效果较明显。Martindale用酚类系数研究香辛料油的抗菌性,发现桂皮油和丁香油有很强的抑菌能力。丁香花蕾中含有15%-20%的精油,其中 85%-92%为主要抑菌成分丁香酚,其对大肠杆菌、沙门氏杆菌、痢疾杆菌、变形杆菌等均有抑制作用。同样,肉桂含有1%-3.5%的精油,其中肉桂醛含量高达80%-95%,起主要抑菌作用。Many spices (such as cloves, cinnamon, etc.) in addition to giving the food a special flavor and physiological health functions, but also antibacterial, anti-corrosion, anti-oxidation. The scientific report on the use of spices for foods was first seen in 1880, when it was discussed that mustard, clove and cinnamon and their essential oils have bacteriostatic effects. Smith-Palmer et al. studied the inhibition of Listeria monocytogenes in cheese by cinnamon and clove. The results showed that clove and cinnamon all had antibacterial activity at 4 °C, and the effect of clove was obvious. Martindale studied the antibacterial properties of spice oil with phenolic coefficient and found that cinnamon oil and clove oil have strong antibacterial ability. Lilac buds contain 15%-20% essential oils, of which 85%-92% are the main antibacterial component eugenol, which inhibits Escherichia coli, Salmonella, Shigella, Proteus and so on. Similarly, cinnamon contains 1% to 3.5% essential oils, of which cinnamaldehyde content is as high as 80%-95%, which plays a major bacteriostatic action.
超声波是频率大于20 kHz的声波，是在媒质中传播的一种机械振动，由于其频率高、波长短，除了具有方向性好、功率大、穿透力强等特点以外，超声波还能引起空化作用和一系列的特殊效应，如力学效应、热学效应、化学效应和生物效应等。超声波的这些特点可以使化学试剂快速渗透到物料中，同时对物料的组织结构有一定的破坏性。超声波这些特性在肉制品加工中具有很好的应用价值，比如可以提高腌制速度、嫩化肌肉和利用超声波解冻等。蔡华珍等研究了超声波腌制咸肉制品，试验表明采用功率密度为0.68W/cm 2的超声波处理3 h能破坏鲜肉的组织结构，加快食盐的渗透速度，腌制期间超声波组比对照组提前2 d 达到腌制平衡。 Ultrasonic waves are sound waves with a frequency greater than 20 kHz. They are mechanical vibrations that propagate in the medium. Due to their high frequency and short wavelength, in addition to good directionality, high power, and strong penetrating power, ultrasonic waves can also cause air. Chemical effects and a range of special effects, such as mechanical effects, thermal effects, chemical effects, and biological effects. These characteristics of the ultrasonic wave can make the chemical reagent penetrate into the material quickly, and at the same time, the structure of the material is destructive. Ultrasonic properties have good application value in the processing of meat products, such as increasing the speed of pickling, tenderizing muscles and using ultrasonic thawing. Cai Huazhen and others studied ultrasonic marinated bacon products. The experiment showed that ultrasonic treatment with a power density of 0.68 W/cm 2 for 3 h could destroy the structure of fresh meat and accelerate the penetration rate of salt. The ultrasonic group was earlier than the control group during pickling. 2 d reached the salting balance.
对于即食冷藏肉制品的食用，往往需要借助加热设备进行复热。在现在所有的食品加热方法中，比较常用的是：常规加热、电炉加热、微波加热等。微波加热，具有加工时间短，品质好，产品安全的优点。微波加热即微波透入物料内，与物料的极性分子相互作用，使其极性取向随着外电磁场的变化而变化，致使分子急剧摩擦、碰撞，使物料内各部分在同一瞬间获得热量而升温。但此种方法通常会导致受热不均匀的情况，并且微波加热穿透深度不高，对于体积较大的样品，难以穿透。For the consumption of ready-to-eat chilled meat products, it is often necessary to use a heating device for reheating. In all current food heating methods, conventional heating, electric furnace heating, microwave heating, etc. are commonly used. Microwave heating has the advantages of short processing time, good quality and product safety. Microwave heating means that the microwave penetrates into the material and interacts with the polar molecules of the material, so that the polar orientation changes with the change of the external electromagnetic field, causing the molecules to sharply rub and collide, so that the various parts in the material obtain heat at the same instant. Warm up. However, this method usually leads to uneven heating, and the microwave heating penetration depth is not high, and it is difficult to penetrate for a large sample.
射频是频率在3KHz-300MHz之间的高频率电磁波，目前国际上常用的射频频率是13.56MHz、27.12 MHz和40.68 MHz。它是利用在快速交变的电磁场中通过两个极板间产生的电磁能量对介电材料进行加热，通过偶极子的极性反转或带电离子的振荡迁移发生摩擦而产生热效应，在这个过程中无需热传导，就可以使物料内外同时受热，升温速度快，能量转换效率高，水分含量迅速下降，在较低的温度下就可以达到相应的加热要求。射频加热无需样品与电极直接接触，因为射频的能量可以穿透传统的硬纸板或塑料包装材料等。射频杀菌的作用机理和效应与微波类似，但是和微波加热相比，射频穿透深度大、温度控制更稳定，最终可获更高品质的产品。The radio frequency is a high-frequency electromagnetic wave with a frequency between 3KHz and 300MHz. Currently, the commonly used RF frequencies are 13.56MHz, 27.12 MHz and 40.68 MHz. It uses the electromagnetic energy generated between the two plates in a rapidly alternating electromagnetic field to heat the dielectric material, and generates a thermal effect by the polarity reversal of the dipole or the oscillation of the charged ions. In the process, no heat conduction is required, so that the inside and outside of the material can be heated at the same time, the heating rate is fast, the energy conversion efficiency is high, the moisture content is rapidly decreased, and the corresponding heating requirement can be achieved at a lower temperature. RF heating does not require direct contact of the sample with the electrode, as RF energy can penetrate traditional cardboard or plastic packaging materials. The mechanism and effect of radiofrequency sterilization is similar to that of microwave, but compared with microwave heating, the radio frequency penetration depth is large, the temperature control is more stable, and finally a higher quality product can be obtained.
就杀菌方式而言，孙刚等(中国发明专利，专利号：201410010471.0)公开了一种低温肉制品防腐的配方，将山梨酸钾、乳酸钠、乳酸链球菌素、双乙酸钠复合，制备的复合防腐剂可以杀灭多种有害微生物，防腐效果相比单个防腐剂明显提高，保质期或货架期可以延长2倍。本发明的不同之处在于使用新型的纳米氧化锌和天然的纳米丁香/肉桂防腐剂复配使用，并且使用超声波辅助渗透，既提高了防腐剂的分布均匀性，达到防腐的效果，又能增添产品风味，且对人体无害。As far as the sterilization method is concerned, Sun Gang et al. (Chinese invention patent, patent number: 201410010471.0) discloses a formula for antiseptic of low-temperature meat products, which is prepared by compounding potassium sorbate, sodium lactate, nisin and sodium diacetate. Preservatives can kill a variety of harmful microorganisms, the anti-corrosion effect is significantly improved compared to a single preservative, and the shelf life or shelf life can be extended by 2 times. The difference of the present invention is that the use of the novel nano zinc oxide and the natural nano clove/cinnaminant preservative is used in combination, and the use of ultrasonic assisted penetration improves the uniformity of the preservative distribution, achieves the antiseptic effect, and adds Product flavor, and harmless to the human body.
张
Figure 615c
等（中国发明专利，专利号：201310578719.9），发明了一种含复合丁香/肉桂提取物的防腐剂的制备方法及用于酱类产品的防腐，其应用于酱类产品的防腐为添加含0.2%质量分数的该防腐剂与85℃杀菌20-30min的条件配合来防腐抑菌,能达到酱类产品1年的保质货架期,具有良好的抑菌防腐效果。本发明的不同点在于，除使用丁香/肉桂防腐剂外还添加了新型防腐剂纳米氧化锌，增加了防腐效果，另外又采用了超声波来辅助渗透，使防腐剂快速渗透到物料中。Zhang
Figure 615c
Etc. (Chinese invention patent, patent number: 201310578719.9), invented a preparation method of a preservative containing a composite clove/cinnamin extract and antiseptic for a sauce product, which is applied to the preservation of the sauce product to include 0.2 The % mass fraction of the preservative is combined with the conditions of sterilization at 85 ° C for 20-30 min to prevent corrosion and bacteriostasis, and can achieve a shelf life of the sauce product for one year, and has good antibacterial and antiseptic effects. The difference of the present invention is that in addition to the use of clove/cinnaminant preservative, a new preservative nano-zinc oxide is added, which increases the anti-corrosion effect, and additionally uses ultrasonic waves to assist the penetration, so that the preservative quickly penetrates into the material.
张
Figure 615c
等（中国发明专利，专利号：200910213553.4）发明了一种降低调理禽肉或鱼肉制品热力杀菌强度的控菌保质方法，通过复配乳酸链球菌素与山梨酸钾，扩大抑菌谱，冷冻杀菌与柔性热力杀菌结合，通过短时间大温差变化达到很好的杀菌效果。从而减小单纯的高温杀菌对禽肉营养成分的破坏，保持禽肉的品质，最终在保证产品货架期的前提下，获得控菌保质的熟禽肉制品。本发明与此不同点在于使用新型的纳米氧化锌和天然的纳米丁香/肉桂防腐剂复配使用，更加安全，同时降低传统高温高压杀菌强度，又可以提高产品风味，并且使用超声波辅助渗透，增加了防腐剂的扩散速度。Zhang
Figure 615c
Etc. (Chinese invention patent, patent number: 200910213553.4) Invented a method for controlling the quality of bacteria for regulating the heat sterilization intensity of poultry meat or fish products. By compounding nisin and potassium sorbate, expanding the spectrum of inhibition, freeze sterilization Combined with flexible thermal sterilization, it achieves a good bactericidal effect by changing the temperature difference in a short time. Thereby reducing the destruction of the nutrient components of poultry meat by simple high-temperature sterilization, maintaining the quality of poultry meat, and finally obtaining the cooked poultry meat products with controlled quality and preservation under the premise of ensuring the shelf life of the products. The present invention differs in that the use of the novel nano zinc oxide and the natural nano clove/cinnaminant preservative is more safe, while reducing the traditional high temperature and high pressure sterilization strength, and can improve the product flavor, and use ultrasonic assisted penetration to increase The diffusion rate of the preservative.
就复热方式而言，赵钜阳等人（2017）研究不同微波复热功率和复热时间对速冻方便菜肴红烧肉品质的影响规律。当微波复热的功率和时间分别为720 W、60s时, 红烧肉的出品率、水分含量、嫩度和感官质量等得分均显著高于其他各处理组(P<0.05)。得出最佳条件下制作出红烧肉菜肴软糯可口、颜色红亮、香气丰富。本发明与此不同之处在于先使用射频与微波交替复热，射频穿透深度大，可以实现内部深度复热，之后使用低频微波复热，侧重样品表面复热风味提升，低频微波又可提高加热均匀性。 In terms of reheating method, Zhao Yuyang et al. (2017) studied the effects of different microwave reheating power and reheating time on the quality of braised meat in quick-frozen convenient dishes. When the power and time of microwave reheating were 720 W and 60 s, respectively, the yield, moisture content, tenderness and sensory quality of braised pork were significantly higher than those of other treatment groups (P<0.05). Under the best conditions, the braised pork dishes are soft, delicious, bright red and rich in aroma. The difference between the present invention is that the radio frequency and the microwave are alternately reheated, the radio frequency penetration depth is large, and the internal deep reheating can be realized, and then the low frequency microwave reheating is used, focusing on the surface reheating flavor enhancement of the sample surface, and the low frequency microwave can be improved. Heating uniformity.
刘雅娜等人（2017）研究了微波复热和烤箱复热2种方式对烤全羊食用品质及挥发性风味物质影响。得出复热处理降低了烤全羊的p H值和色差（L *值、a *值和b *值）,增加了水分含量，增加了烤全羊挥发性风味物质的组成,其中烤箱复热方式可以增加醛类化合物种类，产生风味物质最多,且风味浓郁。本发明不同之处在于先使用射频复热，侧重内部快速均匀复热，之后使用低频微波复热，相对于普通的微波可以加热更加均匀，主要针对表面复热，大大提升风味。 Liu Yana et al. (2017) studied the effects of microwave reheating and oven reheating on the quality and volatile flavor of roasted whole sheep. It is concluded that the re-heat treatment reduces the p H value and chromatic aberration (L * value, a * value and b * value) of roasted whole sheep, increases the moisture content, and increases the composition of the volatile flavor substances of roasted whole sheep, wherein the oven is reheated. The method can increase the type of aldehyde compound, produce the most flavor substances, and has rich flavor. The difference in the invention is that the radio frequency reheating is used first, focusing on the internal rapid and uniform reheating, and then using the low-frequency microwave reheating, the heating can be more uniform than the ordinary microwave, mainly for the surface reheating, greatly improving the flavor.
技术问题technical problem
本发明的目的在于开发一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法。采用低温结合纳米氧化锌与纳米丁香/肉桂复合-超声波辅助渗透来延长调理红素鸡菜肴的货架期，食用前使用射频与微波交替复热改善了调理红酥鸡菜肴的复热品质。这两者结合可实现加工、销售的顺利进行。The object of the present invention is to develop a method for regulating the shelf life of refrigerated red crisp chicken dishes and improving the reheating quality. The low-temperature combination of nano-zinc oxide and nano-clove/cinnamon-ultrasound-assisted penetration was used to prolong the shelf life of the conditioned red broth chicken dishes. The use of radio frequency and microwave alternating reheating before eating improved the reheating quality of the conditioned red crisp chicken dishes. The combination of the two can achieve smooth processing and sales.
技术解决方案Technical solution
本发明的技术方案：The technical solution of the invention:
一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，步骤如下：A method for regulating the shelf life of a red crisp chicken dish and prolonging the reheating quality is as follows:
（1）前处理：以冷冻的鸡腿肉和五花肉为原料，解冻后，将五花肉去皮、切成10cm*10cm的块状，并绞成细末，将老葱和生姜分别切成末；(1) Pre-treatment: The frozen chicken leg meat and pork belly are used as raw materials. After thawing, the pork belly is peeled and cut into pieces of 10cm*10cm, and twisted into fine powder, and the old onion and ginger are respectively cut into the end;
（2）滚揉：将五花肉细末、生姜末、老葱末和调料包混合，进行真空滚揉，得到肉泥。(2) Rolling: Mix the pork belly, ginger, diced green onion and seasoning bag, and roll it in a vacuum to obtain the meat.
（3）蒸制：将鸡腿皮朝下放入容器中，并放入蒸汽箱中，用85℃蒸汽蒸2分钟，取出蒸过的鸡腿，将肉泥放在鸡腿上并抹平后放入蒸汽箱中，用95℃的蒸汽蒸5分钟后取出，将鸡腿肉切成5*5的块。(3) Steaming: Put the chicken legs down into the container, put them in a steam box, steam for 2 minutes at 85 ° C, remove the steamed chicken legs, place the meat on the chicken legs and smooth them. In a steam box, steam was taken at 95 ° C for 5 minutes, and then taken out, and the chicken leg meat was cut into 5*5 pieces.
（4）油炸：在夹层锅中加入色拉油，在气压强度为1MPa下，加热10分钟，当油温达到200℃时放入鸡块，油温持续在150℃，炸制5分钟，捞出沥干，得到调理红酥鸡。(4) Deep-fried: Add salad oil to the sandwich pot, heat it for 10 minutes at a gas pressure of 1 MPa, and put the chicken pieces when the oil temperature reaches 200 °C. The oil temperature is continued at 150 ° C and fried for 5 minutes. Drain and get the red chicken.
（5）卤制：将夹层锅清洗干净，烘干锅中的水份，放入油、葱、姜和调料包，煸炒4分钟后，加入水和调理红酥鸡，卤制20分钟后，加入纳米氧化锌和纳米丁香和/或肉桂，进行超声波处理；所述的纳米氧化锌、纳米丁香和/或肉桂防腐剂的用量为调理红酥鸡质量的0.2%。(5) Halogen: Wash the sandwich pot, dry the water in the pot, add the oil, onion, ginger and seasoning package, stir fry for 4 minutes, add water and adjust the red crispy chicken, marinate for 20 minutes, add The nano zinc oxide and the nano-clove and/or cinnamon are subjected to ultrasonic treatment; the amount of the nano zinc oxide, nano-clove and/or cinnamon preservative is 0.2% of the quality of the conditioned red crispy chicken.
（6）包装：捞出调理红酥鸡块，沥干冷却，抽真空包装。(6) Packing: Remove the red crispy chicken pieces, drain and cool, and vacuum pack.
（7）储藏：0-4℃冷藏。(7) Storage: Refrigerated at 0-4 °C.
（8）复热：选用27.12MHZ，6kW的射频装置加热冷藏调理红酥鸡菜肴，至中心温度40±2℃后，使用915MHz低频微波加热直至红酥鸡菜肴中心温度达到75±2℃。(8) Reheating: Use the 27.12MHZ, 6kW RF device to heat and refrigerate the red crisp chicken dishes. After the temperature is 40±2°C, use 915MHz low frequency microwave heating until the temperature of the red crisp chicken dish reaches 75±2°C.
所述的真空滚揉的时间为30-60分钟。The vacuum tumbling time is 30-60 minutes.
所述的超声波处理条件为：超声频率为20kHz，超声功率为1000w，超声时间20min。The ultrasonic treatment conditions are: ultrasonic frequency is 20 kHz, ultrasonic power is 1000 w, and ultrasonic time is 20 min.
所述的抽真空包装条件为：在-0.15~-0.1MPa下抽真空18s，在80-90℃中温封口1.8s。The vacuum packaging condition is: vacuuming at -0.15~-0.1MPa for 18s, and sealing at 80-90 °C for 1.8s.
所述的真空包装的调理红酥鸡块的尺寸在4.5cm×4.5cm×4cm -5cm×5cm×4cm以内，每块50±5g。The size of the vacuum-packed conditioning red crispy chicken nuggets is within 4.5 cm x 4.5 cm x 4 cm - 5 cm x 5 cm x 4 cm, 50 ± 5 g per piece.
所述真空包装袋尺寸为13cm×19cm，真空包装机-0.15~-0.1MPa抽真空18s，80-90℃中温封口1.8s。The vacuum packaging bag has a size of 13cm×19cm, a vacuum packaging machine-0.15~-0.1MPa vacuuming for 18s, and a 80-90°C medium temperature sealing for 1.8s.
有益效果Beneficial effect
本发明的有益效果：本发明的调理红酥鸡菜肴在卤制过程中使用新型的纳米氧化锌防腐剂和天然的纳米丁香/肉桂防腐剂复配使用，并且使用超声波辅助渗透，既提高了防腐剂的渗透速度，较好达到防腐的效果，延长保质期，又能增添产品风味，且对人体无害。调理红酥鸡菜肴杀菌后冷藏，食用前使用射频与微波交替复热，射频穿透深度大，可以实现内部深度复热，之后使用低频微波复热，侧重样品表面复热风味提升，低频微波又可提高加热均匀性，这种复热方法相比于普通复热提高了调理红素鸡菜肴的食用品质，同时具有较好的营养价值和感官水平。Advantageous Effects of the Invention: The conditioned red crispy chicken dish of the present invention is used in a halogenating process by using a novel nano zinc oxide preservative and a natural nano clove/cinnaminant preservative, and uses ultrasonic assisted penetration to enhance the preservative. The penetration speed is better to achieve the anti-corrosion effect, prolong the shelf life, and increase the flavor of the product, and is harmless to the human body. Conditioning red chicken dishes are sterilized and refrigerated. Before use, RF and microwave are used to reheat alternately. The RF penetration depth is large, and internal deep reheating can be realized. After that, low-frequency microwave reheating is used, focusing on the surface reheating flavor enhancement of the sample surface. The heating uniformity can be improved, and the reheating method improves the eating quality of the conditioned red chicken dish compared with the ordinary reheating, and has good nutritional value and sensory level.
本发明的实施方式Embodiments of the invention
下面结合具体实施方式，说明发明的有效性：The effectiveness of the invention will be described below in conjunction with specific embodiments:
实施例1：一种质量为50±5g的调理红酥鸡菜肴冷藏货架期延长及复热品质提升方法Example 1: Method for prolonging shelf life and improving reheating quality of a conditioning red crisp chicken dish with a mass of 50±5g
以冷冻的鸡腿肉和五花肉为原料，解冻后，去皮五花肉用刀改成10cm*10cm的块，绞肉机绞成细末，葱和生姜分别切成类似0.1毫米的末。将五花肉细末、生姜末，老葱末放入真空滚揉机中，开启机器搅拌功能，并倒入调料包，开启真空方式，真空滚揉30分钟。鸡腿将皮朝下入不锈钢托盘中，放入蒸汽箱中用85℃蒸汽蒸2分钟，取出蒸过的鸡腿，将肉泥放在鸡腿上用工具抹平后放入蒸汽箱中，用95℃的蒸汽蒸5分钟后取出，切成5*5的块。夹层锅加入色拉油气压强度在1MPa加热10分钟，油温到200℃时放入上步切好的鸡块，油温持续在150℃炸制5分钟，捞出沥干。夹层锅清洗干净，蒸汽强度为0.1MPa烘干锅中的水份，放入油调料包、加入葱姜，煸炒4分钟后，加入水和炸制好的调理红酥鸡，卤制20分钟后，加入纳米氧化锌和纳米丁香/肉桂并进行超声波处理。捞出调理红酥鸡块，沥干冷却，抽真空包装，0-4℃冷藏。选用27.12MHZ，6kW的射频装置加热冷藏调理红酥鸡菜肴至中心温度40±2℃后，再使用915MHz低频微波加热直至红酥鸡菜肴中心温度达到75±2℃。该方法可以延长调理红素鸡菜肴的0-4℃冷藏保质期至90d，同时最大限度的保证了调理红素鸡菜肴的品质，色香味形的保存率达到92.5%，复热以后色香味形的保存率达93.8%。The frozen chicken leg meat and pork belly were used as raw materials. After thawing, the peeled pork belly was changed into a 10 cm*10 cm piece, and the meat grinder was twisted into fine powder. The onion and ginger were cut into 0.1 mm. Put the pork belly, ginger, and diced green onion into a vacuum tumbler, turn on the machine stirring function, pour into the seasoning package, turn on the vacuum, and roll in vacuum for 30 minutes. The chicken legs are placed in a stainless steel tray with the skin down, placed in a steam box and steamed at 85 ° C for 2 minutes. The steamed chicken legs are taken out, and the meat is placed on the chicken legs and smoothed with a tool and placed in a steam box at 95 ° C. The steam was steamed for 5 minutes, taken out, and cut into 5*5 pieces. The sandwich pot was added with salad oil pressure at 10 MPa for 10 minutes. When the oil temperature reached 200 ° C, the chicken pieces were cut into the upper step. The oil temperature was continuously fried at 150 ° C for 5 minutes, and drained and drained. The sandwich pot is cleaned, the steam intensity is 0.1MPa, the water in the drying pot is put into the oil seasoning package, the onion ginger is added, and the stir-fry is stirred for 4 minutes, then the water and the fried red crispy chicken are added, and after 20 minutes of halogenation, the mixture is marinated for 20 minutes. Add nano zinc oxide and nano clove/cinnamon and perform ultrasonic treatment. Remove the red crispy chicken nuggets, drain and cool, vacuum packed, and chill at 0-4 °C. The 27.12MHZ, 6kW RF device was used to heat and conditioned the red crisp chicken dishes to a central temperature of 40±2°C, and then 915MHz low frequency microwave heating was used until the temperature of the red crisp chicken dish reached 75±2°C. The method can prolong the 0-4 ° C refrigerated shelf life of the conditioned red chicken dishes to 90 d, and at the same time ensure the quality of the conditioned red broth dishes to the utmost extent, the preservation rate of the color and scent shape reaches 92.5%, and the color and fragrance shape after the reheating The preservation rate reached 93.8%.
实施例2：一种质量为100±5g的调理红酥鸡菜肴冷藏货架期延长及复热品质提升方法Example 2: Method for prolonging shelf life and improving reheating quality of a conditioning red crisp chicken dish with a mass of 100±5g
以冷冻的鸡腿肉和五花肉为原料，解冻后，去皮五花肉用刀改成10cm*10cm的块，绞肉机绞成细末，葱和生姜分别切成类似0.1毫米的末。将五花肉细末、生姜末，老葱末放入真空滚揉机中，开启机器搅拌功能，并倒入调料包，开启真空方式，真空滚揉30分钟。鸡腿将皮朝下入不锈钢托盘中，放入蒸汽箱中用85℃蒸汽蒸2分钟，取出蒸过的鸡腿，将肉泥放在鸡腿上用工具抹平后放入蒸汽箱中，用95℃的蒸汽蒸5分钟后取出，切成8*8的块。夹层锅加入色拉油气压强度在1MPa加热10分钟，油温到200℃时放入上步切好的红烧鸡块，油温持续在150℃炸制5分钟，捞出沥干。夹层锅清洗干净，蒸汽强度为0.1MPa烘干锅中的水份，放入油调料包、加入葱姜，煸炒4分钟后，加入水和炸制好的调理红酥鸡，卤制20分钟后，加入纳米氧化锌和纳米丁香/肉桂并进行超声波处理。捞出调理红酥鸡块，沥干冷却，抽真空包装，0-4℃冷藏。选用27.12MHZ，6kW的射频装置加热冷藏调理红酥鸡菜肴至中心温度40±2℃后，再使用915MHz低频微波加热直至红酥鸡菜肴中心温度达到75±2℃。该方法可以延长红烧鸡块的0-4℃冷藏保质期至78d，同时最大限度的保证了红烧鸡块的品质，色香味形的保存率达到93.2%，复热以后色香味形的保存率达94.7%。The frozen chicken leg meat and pork belly were used as raw materials. After thawing, the peeled pork belly was changed into a 10 cm*10 cm piece, and the meat grinder was twisted into fine powder. The onion and ginger were cut into 0.1 mm. Put the pork belly, ginger, and diced green onion into a vacuum tumbler, turn on the machine stirring function, pour into the seasoning package, turn on the vacuum, and roll in vacuum for 30 minutes. The chicken legs are placed in a stainless steel tray with the skin down, placed in a steam box and steamed at 85 ° C for 2 minutes. The steamed chicken legs are taken out, and the meat is placed on the chicken legs and smoothed with a tool and placed in a steam box at 95 ° C. The steam was steamed for 5 minutes and then taken out and cut into 8*8 pieces. The sandwich pot is added with salad oil at a pressure of 1 MPa for 10 minutes. When the oil temperature is 200 ° C, the braised chicken pieces are cut into the upper step. The oil temperature is continuously fried at 150 ° C for 5 minutes, and the drain is drained. The sandwich pot is cleaned, the steam intensity is 0.1MPa, the water in the drying pot is put into the oil seasoning package, the onion ginger is added, and the stir-fry is stirred for 4 minutes, then the water and the fried red crispy chicken are added, and after 20 minutes of halogenation, the mixture is marinated for 20 minutes. Add nano zinc oxide and nano clove/cinnamon and perform ultrasonic treatment. Remove the red crispy chicken nuggets, drain and cool, vacuum packed, and chill at 0-4 °C. The 27.12MHZ, 6kW RF device was used to heat and conditioned the red crisp chicken dishes to a central temperature of 40±2°C, and then 915MHz low frequency microwave heating was used until the temperature of the red crisp chicken dish reached 75±2°C. The method can prolong the shelf life of 0-4 ° C of braised chicken nuggets to 78 d, and at the same time ensure the quality of braised chicken nuggets to the utmost extent, the preservation rate of color and flavor forms reaches 93.2%, and the preservation rate of color and flavor after reheating reaches 94.7. %.

Claims (10)

  1. 一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，步骤如下：The invention relates to a method for regulating the shelf life of a red-fried chicken dish and the improvement of the reheating quality, wherein the steps are as follows:
    （1）前处理：以冷冻的鸡腿肉和五花肉为原料，解冻后，将五花肉去皮、切成10cm*10cm的块状，并绞成细末； (1) Pre-treatment: using frozen chicken leg meat and pork belly as raw materials, after thawing, peel the pork belly, cut into pieces of 10cm*10cm, and twist into fine powder;
    （2）滚揉：将五花肉细末、生姜末、老葱末和调料包混合，进行真空滚揉，得到肉泥；(2) Rolling: Mix the pork belly, ginger, old diced green onion and seasoning package, and carry out vacuum rolling to obtain meat puree;
    （3）蒸制：将鸡腿皮朝下放入容器中，并放入蒸汽箱中，用85℃蒸汽蒸2分钟，取出蒸过的鸡腿，将肉泥放在鸡腿上并抹平后放入蒸汽箱中，用95℃的蒸汽蒸5分钟后取出，将鸡腿肉切成5*5的块；(3) Steaming: Put the chicken legs down into the container, put them in a steam box, steam for 2 minutes at 85 ° C, remove the steamed chicken legs, place the meat on the chicken legs and smooth them. In the steam box, steamed with 95 ° C steam for 5 minutes, and then taken out, the chicken leg meat is cut into 5 * 5 pieces;
    （4）油炸：在夹层锅中加入色拉油，在气压强度为1MPa下，加热10分钟，当油温达到200℃时放入鸡块，油温持续在150℃，炸制5分钟，捞出沥干，得到调理红酥鸡；(4) Deep-fried: Add salad oil to the sandwich pot, heat it for 10 minutes at a gas pressure of 1 MPa, and put the chicken pieces when the oil temperature reaches 200 °C. The oil temperature is continued at 150 ° C and fried for 5 minutes. Drain and get the red crispy chicken;
    （5）卤制：将夹层锅清洗干净，烘干锅中水份，放入油、葱、姜和调料包，煸炒4分钟后，加入水和调理红酥鸡，卤制20分钟后，加入纳米氧化锌和纳米丁香和/或肉桂，进行超声波处理；所述的纳米氧化锌、纳米丁香和/或肉桂防腐剂的用量为调理红酥鸡质量的0.2%；(5) Halogen: Clean the sandwich pot, dry the water in the pot, add the oil, onion, ginger and seasoning package, stir fry for 4 minutes, add water and adjust the red crispy chicken, marinate for 20 minutes, add nano Zinc oxide and nano-clove and/or cinnamon are subjected to ultrasonic treatment; the amount of the nano zinc oxide, nano-clove and/or cinnamon preservative is 0.2% of the quality of the conditioned red crispy chicken;
    （6）包装：捞出调理红酥鸡块，沥干冷却，抽真空包装；(6) Packing: remove the conditioning red crispy chicken pieces, drain and cool, vacuum packaging;
    （7）储藏：0-4℃冷藏；(7) Storage: 0-4 ° C refrigeration;
    （8）复热：选用27.12MHZ，6kW的射频装置加热冷藏调理红酥鸡菜肴，至中心温度40±2℃后，使用915MHz低频微波加热直至红酥鸡菜肴中心温度达到75±2℃。(8) Reheating: Use the 27.12MHZ, 6kW RF device to heat and refrigerate the red crisp chicken dishes. After the temperature is 40±2°C, use 915MHz low frequency microwave heating until the temperature of the red crisp chicken dish reaches 75±2°C.
  2. 根据权利要求1所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的真空滚揉的时间为30-60分钟。The method for prolonging shelf life and improving reheating quality of a conditioned red crisp chicken dish according to claim 1, wherein the vacuum tumbling time is 30-60 minutes.
  3. 根据权利要求1或2所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的超声波处理条件为：超声频率为20kHz，超声功率为1000w，超声时间20min。The method for prolonging the shelf life of a refrigerated red-fried chicken dish and the improvement of the reheating quality according to claim 1 or 2, wherein the ultrasonic treatment condition is: an ultrasonic frequency of 20 kHz and an ultrasonic power of 1000 W, Ultrasound time 20min.
  4. 根据权利要求1或2所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的抽真空包装条件为：在-0.15~-0.1MPa下抽真空18s，在80-90℃中温封口1.8s。The method for prolonging the shelf life of a refrigerated red-fried chicken dish and the improvement of the reheating quality according to claim 1 or 2, wherein the vacuum packaging condition is: pumping at -0.15~-0.1MPa Vacuum for 18 s, sealed at 80-90 ° C for 1.8 s.
  5. 根据权利要求3所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的抽真空包装条件为：在-0.15~-0.1MPa下抽真空18s，在80-90℃中温封口1.8s。The method for prolonging shelf life and improving reheating quality of a conditioned red crisp chicken dish according to claim 3, wherein the vacuum packaging condition is: vacuuming at -0.15~-0.1MPa for 18s , at 80-90 ° C medium temperature sealing 1.8s.
  6. 根据权利要求1、2或5所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的真空包装的调理红酥鸡块的尺寸在4.5cm×4.5cm×4cm -5cm×5cm×4cm以内，每块50±5g。The method for prolonging the shelf life of a refrigerated red-fried chicken dish and the improvement of reheating quality according to claim 1, 2 or 5, characterized in that the size of the vacuum-packed conditioning red crispy chicken nuggets is 4.5 cm. × 4.5 cm × 4 cm - 5 cm × 5 cm × 4 cm, 50 ± 5 g per piece.
  7. 根据权利要求3所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的真空包装的调理红酥鸡块的尺寸在4.5cm×4.5cm×4cm -5cm×5cm×4cm以内，每块50±5g。The method for prolonging shelf life and improving reheating quality of a conditioned red crisp chicken dish according to claim 3, wherein the size of the vacuum-packed conditioning red crispy chicken nuggets is 4.5 cm x 4.5 cm x Within 4cm - 5cm × 5cm × 4cm, each piece is 50 ± 5g.
  8. 根据权利要求4所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述的真空包装的调理红酥鸡块的尺寸在4.5cm×4.5cm×4cm -5cm×5cm×4cm以内，每块50±5g。The method for prolonging the shelf life of a refrigerated red-fried chicken dish and the improvement of reheating quality according to claim 4, wherein the size of the vacuum-packed conditioning red crispy chicken nuggets is 4.5 cm x 4.5 cm x Within 4cm - 5cm × 5cm × 4cm, each piece is 50 ± 5g.
  9. 根据权利要求1、2、5、7或8所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述真空包装袋尺寸为13cm×19cm，真空包装机-0.15~-0.1MPa抽真空18s，80-90℃中温封口1.8s。The method for prolonging the shelf life of a refrigerated red-fried chicken dish and the improvement of reheating quality according to claim 1, 2, 5, 7 or 8, wherein the vacuum packaging bag has a size of 13 cm × 19 cm, and a vacuum Packing machine -0.15~-0.1MPa vacuuming 18s, 80-90 °C medium temperature sealing 1.8s.
  10. 根据权利要求6所述的一种调理红酥鸡菜肴冷藏货架期延长及复热品质提升的方法，其特征在于，所述真空包装袋尺寸为13cm×19cm，真空包装机-0.15~-0.1MPa抽真空18s，80-90℃中温封口1.8s。The method according to claim 6, wherein the vacuum packaging bag has a size of 13 cm × 19 cm and the vacuum packaging machine is -0.15 to -0.1 MPa. Vacuuming for 18s, 80-90 °C medium temperature sealing for 1.8s.
PCT/CN2018/093121 2018-03-05 2018-06-27 Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish WO2019169804A1 (en)

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