Synthesis fresh-keeping method for goose meat products

Abstract

A method for comprehensive quality preservation of goose meat products relates to the food industry technical field, in particular to the quality preservation technical field of cooked animal meat products. The method comprises the following steps that: goose meat is cooked and then undergoes vacuum packaging; the product in vacuum packaging is dipped in water bath at a temperature of between 50 and 80 DEG C for 30 to 40 minutes, and then undergoes cold preservation at an ambient temperature of between 0 and 10 DEG C; then, the product undergoes nuclear irradiation at a dose of between 3 and 10KGY, and undergoes cold preservation at an ambient temperature of between 0 and 10 DEG C for 2 to 3 days; and the product is preserved at a normal temperature. The method adopts the nuclear irradiation technology which is combined with water bath initial sterilization, a cold preservation bacteriostatic technology and a vacuum packaging technical system so as to carry out comprehensive quality preservation of meat products of goose, etc. made through adopting a cooking method for traditional flavor; therefore, the method overcomes the contradiction between keeping qualities such as color, flavor, taste and shape and prolonging shelf life during food processing, and provides people with food of convenient eating, abundant nutrition, excellent sanitation and long shelf life.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to the technical field of quality preservation of cooked animal meat products. Background technique [0002] Goose is a herbivorous poultry and a high-quality green food raw material. The protein content of goose meat is as high as 22.3%, and the lysine content is 30% higher than that of chicken, but the fat content is only about 11%, and most of them are unsaturated fatty acids that are beneficial to health. Goose meat has high digestibility and low cholesterol content, which is a modern healthy food. Yangzhou salted goose is well-known as a local specialty. As early as the late Qing Dynasty, braised goose began to be produced, and it was once a tribute to the palace. In the production process of salted goose, not only pay attention to the formula of condiments, but also pay attention to the heat, so that it can be cooked in a timely manner, so as to achieve the purpose of g...

AI Technical Summary

Problems solved by technology

However, for meat products represented by goose meat with high water content, the shelf life can be extended, but there are effects such as skin discoloration and radiation smell.

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