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Composite method for quality-preserving shelf life of conditioning eight-treasure sauce

A kind of Babao sauce, shelf life technology, applied in food preservation, food science, application and other directions, can solve the problems of enhancement, affecting product acceptability, darkening of color, etc., to reduce the loss of nutrients and inhibit the growth of the total number of colonies , the effect of reducing the sterilization intensity

Active Publication Date: 2019-05-10
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, irradiation enhances the red and yellow intensity of marinated chicken feet, which may darken the color and affect the acceptability of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: a kind of quality is the method for extending the shelf life of the conditioning eight-treasure sauce sauce of 125g

[0034] Clean shallots, ginger, Pleurotus eryngii, shiitake mushrooms, dried fragrant, and water bamboo shoots, and cut them into cubes. Thaw the frozen skinless pork belly and chicken breasts, clean them separately, and cut them into pieces about 20 cm long. , a rectangular block about 8 cm wide and 6 cm thick, minced meat with a meat grinder, put 200 kg of water in a sandwich pot, heat for 18 minutes at an air pressure of 0.26 MPa, and put it in after the water boils Minced pork belly, minced chicken breast, diced Pleurotus eryngii, diced shiitake mushrooms, diced dried fragrant, and diced water bamboo shoots, boiled for 5 minutes, took them out and put them in a stainless steel plate for later use; put 5kg of salad oil in the frying pan, When the oil temperature reaches 220°C, put in the peeled peanuts, keep the oil temperature at 150°C, ...

Embodiment 2

[0035] Embodiment 2: a kind of quality is the method for extending the shelf life of the conditioning eight-treasure sauce sauce of 200g

[0036] Clean shallots, ginger, Pleurotus eryngii, shiitake mushrooms, dried fragrant, and water bamboo shoots, and cut them into cubes. Thaw the frozen skinless pork belly and chicken breasts, clean them separately, and cut them into pieces about 20 cm long. , a rectangular block about 8 cm wide and 6 cm thick, minced meat with a meat grinder, put 200 kg of water in a sandwich pot, heat for 18 minutes at an air pressure of 0.26 MPa, and put it in after the water boils Minced pork belly, minced chicken breast, diced Pleurotus eryngii, diced shiitake mushrooms, diced dried fragrant, and diced water bamboo shoots, boiled for 5 minutes, took them out and put them in a stainless steel plate for later use; put 5kg of salad oil in the frying pan, When the oil temperature reaches 220°C, put in the peeled peanuts, keep the oil temperature at 150°C, ...

Embodiment 3

[0037] Embodiment 3: a kind of quality is the method for extending the shelf life of the conditioning eight-treasure sauce sauce of 280g

[0038] Clean shallots, ginger, Pleurotus eryngii, shiitake mushrooms, dried fragrant, and water bamboo shoots, and cut them into cubes. Thaw the frozen skinless pork belly and chicken breasts, clean them separately, and cut them into pieces about 20 cm long. , a rectangular block about 8 cm wide and 6 cm thick, minced meat with a meat grinder, put 200 kg of water in a sandwich pot, heat for 18 minutes at an air pressure of 0.26 MPa, and put it in after the water boils Minced pork belly, minced chicken breast, diced Pleurotus eryngii, diced shiitake mushrooms, diced dried fragrant, and diced water bamboo shoots, boiled for 5 minutes, took them out and put them in a stainless steel plate for later use; put 5kg of salad oil in the frying pan, When the oil temperature reaches 220°C, put in the peeled peanuts, keep the oil temperature at 150°C, ...

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PUM

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Abstract

The invention relates to a composite method for prolonging quality-preserving shelf life of conditioning eight-treasure sauce, and belongs to the technical field of food processing. The eight-treasuresauce processing process comprises vegetable processing, meat processing, hot processing and addition of epsilon-polylysine, then the conditioning eight-treasure sauce is prepared; a kelp carbon quantum dot solution is added into the conditioning eight-treasure sauce after the conditioning eight-treasure sauce is cooled, low-frequency ultrasonic wave synergistic treatment is adopted at the same time, packaging, low-intensity radio frequency and hot air combined sterilization, cooling are carried out, and storing is carried out at room temperature. The method adopts the following steps: combination of epsilon-polylysine, the kelp carbon quantum dot solution and low-frequency ultrasonic wave synergistic treatment with low-intensity radio frequency and hot air combined sterilization can effectively prolong the shelf life of the product to 12 months, and ensure that the conservation rate of sensory quality such as color, fragrance, taste and the like of the conditioning eight-treasure sauce is over 90 percent to the utmost extent.

Description

technical field [0001] The invention relates to a compound method for adjusting eight-treasure sauce and prolonging the shelf life of the sauce, which is mainly used for the sterilization of small-package sauce products and belongs to the technical field of food processing. Background technique [0002] Conditioning eight-treasure sauce is a kind of ready-to-eat sauce that is popular among consumers. It mainly consists of pork belly, chicken breast, king oyster mushroom, shiitake mushroom, bamboo shoots, peanuts, green onions, garlic and condiments. Conditioned Babao sauce is rich in nutrients, which can easily cause the growth and reproduction of microorganisms, resulting in a short shelf life. Therefore, sterilization is one of the important links in its production process and packaging and preservation. At present, most of the seasoning sauces sold in the market are processed by traditional thermal sterilization process, but due to the high temperature and long processing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3526A23L3/3472A23L3/30A23L3/005A23L3/00A23L27/60
CPCA23L3/00A23L3/005A23L3/3472A23L27/60A23L3/3526A23L3/30
Inventor 张慜范凯杨朝晖汪海祥胡学志
Owner JIANGNAN UNIV
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