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Method for refreshing spiced goose

A fresh-keeping method, the technology of braised goose, applied in food preservation, meat/fish preservation, meat/fish preservation with chemicals, etc., to achieve sales and economic cost protection, meet demand, and extend shelf life

Inactive Publication Date: 2012-10-10
CHONGQING ACAD OF ANIMAL SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although electrolyzed water has been studied in the field of food processing, its effect on air disinfection in food processing workshops and whether it will produce changes in color and flavor when disinfecting the surface of stewed products have not been reported.

Method used

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  • Method for refreshing spiced goose
  • Method for refreshing spiced goose
  • Method for refreshing spiced goose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Embodiment Braised goose fresh-keeping method

[0020] 1. The evaluation standard of stewed goose meat

[0021] The evaluation criteria of braised goose meat include water content, microbial limit detection, volatile basic nitrogen, thiobarbituric acid value and sensory evaluation.

[0022] 2. Reagent preparation and preservation method

[0023] Preparation of edible preservative coating: Accurately weigh 15g of chitosan and 10g of Streptococcus lactis, dissolve in 1L of acetic acid solution with a mass fraction of 1%, stir well, then filter and defoam to obtain edible preservative coating .

[0024] Preparation of electrolyzed water: add salt according to the amount of 1L of tap water plus 1g of salt, electrolyze with an electrolyzed water machine for 10 to 20 minutes to obtain electrolyzed water, and adjust the available chlorine content to 40mg / L.

[0025] 3. Experimental grouping

[0026] The experiment was divided into three groups: the blank control group, the...

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PUM

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Abstract

The invention relates to the field of food processing, in particular relating to a method for refreshing a spiced goose, which comprises the following concrete steps: atomizing and sterilizing by electrolytic water, and sterilizing by an edible film preservative. The refreshing method in the invention adopts no chemical preservative, thus satisfying the requirement of customers on health food; and moreover, the refreshing method can further prolong the shelf life of the spiced goose under the premise of maintaining the taste, flavor and nutritional value of the spiced goose, thus providing basic guarantee for sales volume and economic cost of products.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fresh-keeping method for braised goose. Background technique [0002] Braised goose is a traditional cooked meat product popular among consumers. It has the characteristics of bright color, unique flavor, tender and easy-to-chew meat, and rich nutrition. However, due to the high water activity of stewed goose and rich in protein and other nutrients, it is very easy to be polluted; in addition, when the stewed goose is produced, the air humidity is relatively high, and bacteria and other microorganisms in the air in the workshop are very easy to attach to the surface of the food, which is easy to cause re-contamination, and then Cause the spoilage of stewed goose products. The short shelf life of braised geese at room temperature results in short distribution distances and difficult quality assurance. Prolonging the shelf life of stewed goose has certain life and economic value....

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/24
Inventor 葛良鹏张晓春杜金平彭祥伟欧秀琼景绍红黄萍钟正泽林保忠
Owner CHONGQING ACAD OF ANIMAL SCI
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