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Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization

A technology of electron beam cold sterilization and processing method, which is applied in food preservation, food science, application, etc., can solve the problems of no research reports and patents, and achieve the effects of reducing production costs, shortening the processing cycle, and facilitating sterilization

Active Publication Date: 2013-11-20
上海束能辐照技术有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The present invention makes full use of the multiple effects of ultrasonic waves to pickle chicken feet. There is no research report or patent for this method yet.

Method used

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  • Processing method for improving quality of instant chicken feet by adopting ultrasonic combined with electron beam cold sterilization

Examples

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Effect test

Embodiment 1

[0025] Ultrasound combined with electron beam cold sterilization processing method for hot and sour pickled pepper flavor ready-to-eat chicken feet

[0026] Weigh 5Kg of frozen chicken feet, thaw naturally in tap water (about 2 hours), cut off toenails and other foreign objects, and then wash them with clean water. Use 6L mass concentration of 2.5% hydrogen peroxide and 1% glacial acetic acid bleaching water for bleaching, turn on the agitator, the stirring speed is 15rpm, and the bleaching time is 120min; after bleaching, rinse with tap water. The chicken feet after bleaching are added into boiling water for steaming, the temperature is controlled at 95-98°C, and the time is 25min. Conditions of ultrasonic pickling treatment: frequency 20-25KHz, power 800W, ultrasonic work is intermittent, intermittent time is 2min, ultrasonic working time is 30S, and the whole time of ultrasonic pickling is 8h; the formula of pickling liquid is: salt 23.6, sucrose 18.9, monosodium glutamate ...

Embodiment 2

[0028] Ultrasound combined with electron beam cold sterilization processing method for instant chicken feet with fragrance flavor

[0029] Weigh 5Kg of frozen chicken feet, thaw naturally in tap water (about 2 hours), cut off toenails and other foreign objects, and then wash them with clean water. Use 5L mass concentration of 2.5% hydrogen peroxide and 1% glacial acetic acid bleaching water for bleaching, turn on the agitator, the stirring speed is 20rpm, and the bleaching time is 120min; after bleaching, rinse it with tap water; add the chicken feet after bleaching to boiling water for cooking, the temperature Controlled at 95-98°C, time 20min; ultrasonic pickling treatment conditions: frequency 20-25KHz, power 800W, ultrasonic work is intermittent, intermittent time is 2min, ultrasonic working time 45S, ultrasonic pickling time 6h; pickling liquid formula composition For: salt 25.4, sucrose 20.3, monosodium glutamate 26.8, chili powder 1.3, peppercorns 1.2, onion slices 2.3,...

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Abstract

The invention provides a processing method for improving the quality of instant chicken feet by ultrasonic combined with electron beam cold sterilization, and relates to the technical field of sterilization and freshness preservation of poultry machining and electronic accelerators. The processing method comprises the following steps of: thawing, trimming and washing chicken feet; bleaching and washing; boiling; ultrasonically pickling; and packaging and carrying out electron beam sterilization. According to the invention, a novel process of ultrasonic auxiliary pickling is added in a pickling process of the instant chicken feet; the processing method has the effect that by utilizing cavatition effect of ultrasonic waves, the speed of immersing pricking condiments into inner parts of tissues of the chicken feet is increased, the pickling time is shortened and the integral flavor of the chicken feet is improved; furthermore, the instant chicken feet are treated by the electron beam cold sterilization, and the processing method has the obvious advantages of short sterilization time, no temperature changes and low production cost, and can keep the original pickled flavor of the instant chicken feet to the greatest extent. Therefore, the method can improve the flavor quality of the instant chicken feet and can shorten the manufacturing and processing periods; the aims of rapidly sterilizing and prolonging the quality guarantee period of products are achieved; and finally, the instant chicken feet product with high quality is obtained.

Description

technical field [0001] A processing method for improving the quality of ready-to-eat chicken feet by combining ultrasonic waves with electron beam cold sterilization, the invention belongs to meat product processing, and relates to the technical fields of poultry meat processing and electron accelerator sterilization and preservation. Background technique [0002] Chicken feet are one of the main by-products of chicken processing. In recent years, chicken feet have been gradually processed into snack foods that are widely liked by consumers. Therefore, processed ready-to-eat chicken feet are easily affected by the growth and reproduction of microorganisms, and the product often suffers from corruption and other quality deterioration during storage, which affects the shelf life of chicken feet. In order to control the growth and reproduction of microorganisms, the traditional method is thermal sterilization. This high temperature and high pressure method will cause changes in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/30A23L3/32
Inventor 戚文元颜伟强孔秋莲岳玲陈志军
Owner 上海束能辐照技术有限公司
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