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Method for retaining freshness of boiled salted duck based on electronic beam radiation

An electron beam irradiation and preservation method technology, applied in the field of food preservation, can solve the problems of poor absorbed dose unevenness, the electron beam range cannot reach the thickness of the product duck, restricting the application of the electron beam irradiation technology, etc. Uniformity, reduced fat oxidation time, and market-acceptable effects

Active Publication Date: 2013-03-27
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to irradiate salted duck with γ-rays to produce radiation smell, while the unevenness of the absorbed dose is poor during electron beam irradiation, and the electron beam range cannot reach the product duck itself when low-energy irradiation is used. Thickness, which restricts the application of electron beam irradiation technology in salted duck preservation, invented a fresh-keeping method using high-energy electron beam irradiation salted duck

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The conventional salted duck production and processing process (material selection→thawing→cleaning the inner cavity→hanging the embryo→marinating→re-brining→boiling) is used to prepare the semi-finished salted duck, about 1250g / duck. Cut the semi-finished duck into a 15cm long S-shaped opening along the spine, put it into a fully irradiated sterilized aluminum foil bag, vacuumize to 650mmHg, and seal the bag. Take 8 bags of salted duck as a group, place them neatly and flatly on a metal tray, tighten and compact them with packing belts, and the total thickness is 3.85cm. An electron beam device with an energy of 10 Mev and a beam power of 20 kW is used for irradiation treatment, the irradiation time is 3 seconds, the irradiation dose is 3.50-4.55kGy, and the unevenness of absorbed dose of the product is 1.3. The above-mentioned salted salted duck after the irradiation treatment is reset, pulled, and the whole bag is stored at 2 ° C, and the shelf life is 6 months.

Embodiment 2

[0034] The conventional salted duck production and processing process (material selection→thawing→cleaning the inner cavity→hanging the embryo→marinating→re-brining→boiling) is used to produce semi-finished salted duck, about 1200g / duck. Cut the semi-finished duck into a 14cm long S-shaped opening along the spine, put it into a fully irradiated and sterilized aluminum foil bag, vacuumize it to 650mmHg, and seal the bag. Take 8 bags of salted duck as a group, place them neatly and flatly on a metal tray, tighten and compact them with packing belts, and the total thickness is 3.75cm. An electron beam device with an energy of 10 Mev and a beam power of 18 kW is used for irradiation treatment, the irradiation time is 3 seconds, the irradiation dose is 3.5-4.48kGy, and the unevenness of absorbed dose of the product is 1.28. The above-mentioned salted salted duck after the irradiation treatment is reset, pulled, and the whole bag is stored at 2 ° C, and the shelf life is 6 months. ...

Embodiment 3

[0036]The conventional salted duck production and processing process (selection→thawing→cleaning the inner cavity→hanging the embryo→marinating→re-brining→boiling) is used to produce semi-finished salted duck, about 1100g / duck. Cut the semi-finished duck into a 13cm long V-shaped opening along the spine, put it into a fully irradiated polyethylene bag, vacuumize to 650mmHg, and seal the bag. Take 8 bags of salted duck as a group, place them neatly and flatly on a metal tray, and compact them with wooden slats, with a total thickness of 3.65cm. An electron beam device with an energy of 10 Mev and a beam power of 15 kW is used for irradiation treatment, the irradiation time is 2.6 seconds, the irradiation dose is 3.5-4.45kGy, and the unevenness of absorbed dose of the product is 1.27. The above-mentioned irradiated salted duck has two halves reset, pulled, and the whole bag is stored at 4 ° C, with a shelf life of 6 months.

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Abstract

The invention discloses a method for retaining freshness of a boiled salted duck based on electronic beam radiation. The method is characterized by comprising the following steps of: 1, processing a boiled salted duck semi-finished product by the conventional boiled salted duck production line, and splitting the boiled salted duck along the spinal column or the belly; then performing vacuum packaging; putting the vacuum packaged boiled salted duck into an electronic beam radiation device, and fixing the boiled salted duck, wherein the total thickness of the boiled salted duck is not more than 3.85cm; performing electronic beam radiation processing, wherein the energy is 10 Mev, the beam power is not less than 10 kW, and the radiation time is controlled to be shorter than 3 seconds, the radiation dosage is 3.5 to 4.55 Gy, and the absorption amount non-uniformity is less than 1.3; and bagging and storing. By the method, the boiled salted duck does not need to turn around during radiation, so that leakage radiation is prevented, and labor cost is reduced; and the fresh time is longer than 6 months.

Description

technical field [0001] The invention relates to a fresh-keeping method for food, in particular to a fresh-keeping method for salted duck, in particular to a fresh-keeping method for salted duck based on electron beam irradiation, which can maintain the flavor of salted duck and prolong the fresh-keeping period. Background technique [0002] As we all know, salted duck is a traditional specialty food in Nanjing, the ancient capital of the Six Dynasties. It has the characteristics of fresh and tender meat, light taste and rich nutrition. It can be eaten directly and is deeply loved by consumers. Because salted duck has high water content, high protein content and low salt content, it is also a good culture medium for bacteria. As long as there is a very small number of bacterial contamination or the raw duck itself has residual spores that have not been killed by cooking, it can multiply in a short period of time and cause the salted duck to deteriorate. The sampling inspecti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015
Inventor 赵永富汪昌保王志东李淑荣
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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