Mycelium control and quality guaranteeing method for reducing heat sterilization intensity for conditioning fowl or fish product

A technology of sterilization strength and fish meat products, which is applied in the sterilization process of meat products and vacuum-packed cooked meat products. It can solve the problems of losing poultry and fish flavor, poor chewiness, and poor taste, so as to inhibit growth and reproduction and reduce sterilization. Good effect of strength and taste

Inactive Publication Date: 2010-05-05
JIANGNAN UNIV +1
View PDF2 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most packaged poultry and fish products on the market are sterilized at high temperature for a long time. Such products have a long sh

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the flexible sterilization of conditioning duck meat

[0023] Divide the duck meat that has been thawed in the microwave, and the size of the duck pieces is about 2×2×1.5cm 3 , precook for 3-5 minutes after washing with water, remove part of the fat, and then cook, and the amount of spices is carried out according to the above formula. Add potassium sorbate 0.05g / kg at the beginning of cooking, and add a certain concentration of nisin vinegar solution after cooking for about 20 minutes. Continue to cook for 20min, then cool and pack in vacuum (vacuum degree is -1000mbar), and the packaging material is an aluminum foil bag. After packaging, quick-freeze at -70°C, and the quick-freeze time is 4 to 5 hours; heat sterilization, flexible heat sterilization conditions: 110°C constant temperature for 20 minutes, rapid cooling and storage after sterilization. The preservation experiment proves that the total number of colonies after one year of product storage i...

Embodiment 2

[0024] Embodiment 2: the flexible sterilization of conditioning grass carp meat

[0025] Divide the grass carp meat that has been thawed in the microwave, and the size is about 2×2×1.5cm 3 , precook for 3-5 minutes after washing with water to remove the fishy smell, and then cook, and the amount of spices is carried out according to the above formula. Add potassium sorbate 0.05g / kg at the beginning of cooking, and add a certain concentration of nisin vinegar solution after cooking for about 5 minutes. Continue to cook for 5 minutes, then cool and pack in vacuum (vacuum degree is -1000mbar), and the packaging material is an aluminum foil bag. After packaging, quick-freeze at -80°C, and the quick-freeze time is 4 to 5 hours; heat sterilization, flexible heat sterilization conditions: 110°C constant temperature for 15 minutes, rapid cooling and storage after sterilization. The preservation experiment proves that the total number of bacterial colonies after one year of product sto...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a mycelium control and quality guaranteeing method for reducing the heat sterilization intensity for conditioning fowl or fish product, belonging to the technical field of cooked meat product sterilization. The method mainly comprises the process: after being unfrozen, cut and washed, raw material is cooked according to the formulation; after being cooked for a certain period of time, nisin and other auxiliary materials are added into the raw material; after reaching a certain ripening degree, the mixture is cooled and packaged by vacuum; and the product is quick-frozen at ultralow temperature and then treated by flexible heat sterilization. The method has the advantages the fowl or fish product with high quality and long quality guarantee period can be obtained by the operation; (1) by compounding the nisin and potassium sorbate, antibacterial spectrum can be expanded; and (2) by combining freezing sterilization and the flexible heat sterilization, good sterilization effect can be achieved by large temperature difference change within a short time. Therefore, the method reduces the damage for the nutritional ingredients of the fowl or the fish under pure high temperature sterilization, ensures the quality of the products and finally the mycelium control and quality guaranteeing cooked meat product on the premise of guaranteeing the shelf life of the product.

Description

technical field [0001] A method for reducing the sterilization intensity of cooked poultry meat or fish meat products, the invention belongs to the field of meat product processing, relates to a meat product sterilization process, and is mainly used for the sterilization of vacuum-packed cooked meat products. Background technique [0002] The nutritional value of poultry and fish is very high, and compared with livestock meat, it has the advantages of high protein and low fat. For example: the protein content of the edible part of duck meat is 16% to 25%, and the fat content is about 7.5%; the protein content of fish meat is 17% to 21%, and the fat content is 1% to 4%. The fatty acids of poultry and fish meat are mainly unsaturated fatty acids, which have a low melting point, are easy to digest, and have the effect of lowering cholesterol. This is a feature that other livestock products do not have. In addition, poultry and fish also contain more B vitamins, vitamin E and ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B4/00A23B4/22
Inventor 张慜王毅明王拥军徐丰民
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap