Method for prolonging shelf life of saltwater-stewed geese by combining pasteurization with nano zinc oxide bacterium inhibition and radio frequency sterilization

A nano-zinc oxide, pasteurization technology, applied in the application, food preservation, food science and other directions, can solve the problems of poor antibacterial permeability of nano-zinc oxide, and achieve the effect of ensuring quality

Inactive Publication Date: 2017-06-20
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] Radio frequency sterilization is a relatively new type of sterilization method, with relatively strong penetrating power, which can heat the inside and outside of the material at the same time, and the heating speed is fast. Radio frequency heating can also promote the accelerated penetration of nano-zinc oxide into the goose body to achieve the purpose of uniform distribution and solve the problem of Solved the problem of poor antibacterial penetration of nano-zinc oxide alone

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: A method of prolonging the shelf life of a whole brine goose at room temperature by using combined antibacterial

[0027] Slaughter and clean the goose, soak the goose body in water for 1 hour, cut green onions into sections (10cm long), slice ginger (0.5cm thick). Stew scallions, ginger slices, and goose in goose brine at 100°C for 60 minutes, turn off the heat, and simmer for 60 minutes. Take the goose out and spread evenly with goose oil. Put it on a plate and chill it, keep the center temperature of the goose below 10°C, and pasteurize it at 85°C for 20 minutes.

[0028] Take 0.1g nano-ZnO powder (purity is 99%) and disperse it in 100mL sterilized distilled water, the concentration of dispersion protection agent sodium hexametaphosphate is 0.015%, make 0.1% nano-ZnO dispersion liquid, after stirring continuously for 12h with a magnetic stirrer After ultrasonic treatment for 20 minutes, a nano-ZnO dispersion with good dispersibility can be obtained.

[...

Embodiment 2

[0030] Example 2: A method of prolonging the shelf life of cut brine goose at room temperature by using combined antibacterial

[0031] Slaughter and clean the goose, soak the goose body in water for 1 hour, cut green onions into sections (10cm long), slice ginger (0.5cm thick). Stew scallions, ginger slices, and goose in goose brine at 100°C for 60 minutes, turn off the heat, and simmer for 60 minutes. Take the goose out and spread evenly with goose oil. Put it on a plate and chill it, keep the center temperature of the goose below 10°C, and pasteurize it at 80°C for 15 minutes.

[0032] Take 0.1 g of nano-ZnO powder (99% purity) and disperse it in 100 mL of sterilized distilled water. The concentration of the dispersion protective agent sodium hexametaphosphate is 0.015% to make a 0.1% nano-ZnO dispersion, and stir continuously for 12 hours with a magnetic stirrer. After ultrasonic treatment for 20 min, a nano-ZnO dispersion with good dispersibility can be obtained. Add n...

Embodiment 3

[0034] Example 3: A method of prolonging the low-temperature shelf life of whole brine goose by using combined antibacterial

[0035] Slaughter and clean the goose, soak the goose body in water for 1 hour, cut green onions into sections (10cm long), slice ginger (0.5cm thick). Stew scallions, ginger slices, and goose in goose brine at 100°C for 60 minutes, turn off the heat, and simmer for 60 minutes. Take the goose out and spread evenly with goose oil. Put it on a plate and chill it, keep the center temperature of the goose below 10°C, and pasteurize it at 85°C for 20 minutes.

[0036] Take 0.1 g of nano-ZnO powder (purity 99%) and disperse it in 100 mL of sterilized distilled water, and the concentration of the dispersion protective agent sodium hexametaphosphate is 0.015%, to make a 0.1% nano-ZnO dispersion, and stir continuously for 12 hours with a magnetic stirrer After ultrasonic treatment for 20 min, a nano-ZnO dispersion with good dispersibility can be obtained. Add...

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PUM

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Abstract

The invention provides a method for prolonging the shelf life of saltwater-stewed geese by combining pasteurization with nano zinc oxide bacterium inhibition and radio frequency sterilization and belongs to the technical field of processing of meat products. Goose meat is subjected to low-temperature pasteurization; before vacuum packaging, nano zinc oxide is added and is used for inhibiting bacteria; after the vacuum packaging, the radio frequency sterilization is carried out. By adopting the pasteurization, effects of sterilizing and curing can be realized at the same time; after the nano zinc oxide is used, radio frequency heating is also carried out, so that the sterilization can be realized, and the problem that the permeability is not good when only the nano zinc oxide is used for inhibiting the bacteria is solved; the radio frequency heating can promote the nano zinc oxide to rapidly permeate into a goose body, and the aim of uniform distribution is realized. According to the method provided by the invention, the problem that the quality of the goose meat is greatly damaged by high-temperature and high-pressure sterilization is also avoided, the room-temperature shelf life of the saltwater-stewed geese at 25 DEG C can be prolonged for 5 to 6 months and the low-temperature shelf life of the saltwater-stewed geese at 4 DEG C can be prolonged to 11 to 12 months; meanwhile, the quality of the goose meat is guaranteed to the greatest extent and the preservation rates of flavor, color and luster, taste and texture reach about 93 percent.

Description

technical field [0001] The invention relates to a method for prolonging the shelf life of salted goose by using pasteurization combined with nano-zinc oxide antibacterial and radio frequency sterilization, which can not only extend the shelf life of products, but also maintain the color, flavor, tenderness and other qualities of salted goose. Product processing technology field. Background technique [0002] Salted goose is a traditional meat product in Yangzhou, my country. It has the characteristics of freshness, tenderness, rich nutrition, fragrance and light taste, and is deeply loved by consumers. In order to maintain the unique flavor, tenderness, color and other qualities of salted goose, lower sterilization temperature and time are often used. However, if the initial bacterial count of goose meat is too high or the microbial contamination is serious during processing, it is easy to sterilize incompletely, thus As a result, its shelf life is short and it is not conve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00A23L3/358A23L3/30A23L13/50A23L13/40
Inventor 张慜王婧宇孙磊王向连刘春泉
Owner JIANGNAN UNIV
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