Combined sterilization and fresh-keeping method for fresh marinated series products
By adopting a combined sterilization method in the fresh braised series products, first pasteurization and then irradiation sterilization, the problem of microbial growth in fresh braised products is solved, the safety and flavor of the product are maintained, and the shelf life is extended.
Patent Information
- Application Number
- CN202510358512.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-25
- Publication Date
- 2025-05-16
AI Technical Summary
Fresh braised products are difficult to effectively inhibit microbial growth during the fresh-keeping process, which affects the safety and shelf life of the product.
Combined sterilization method is adopted, first pasteurization (65℃-100℃, 1-3 hours), and then irradiation sterilization (2kGy-8kGy, 1-3 hours) to ensure the safety of the product and the freshness effect.
Through the combined sterilization method, microorganisms can be effectively killed, ensuring the safety and flavor of the product, and extending the shelf life.
Smart Images
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, and in particular to a combined sterilization and preservation method for fresh brine series products. Background Art
[0002] Fresh brine series are nutritious, convenient, fast and delicious foods, which have attracted much attention because they meet the needs of social development. Among them, the taste of fresh brine is mainly determined by the brine and processing methods. And the preservation of fresh brine series products is also an important factor in determining the taste of fresh brine, and preservation involves the entire production process, such as raw material control, processing environment, processing technology, cooling method, packaging method, sterilization method, storage method, etc.
[0003] Duck meat is widely welcomed by enterprises because of its easy availability and good price. As people's research on meat preservation deepens, no single preservation measure is perfect, so comprehensive preservation technology must be adopted to inhibit microorganisms from different aspects of processing technology, ensure product flavor and taste, and thus extend the shelf life of the product.
[0004] Therefore, providing a combined sterilization and preservation method for fresh brine series products is an urgent problem to be solved by the present invention. Summary of the invention
[0005] The present invention provides a combined sterilization and preservation method for fresh brine series products, aiming to solve the problems existing in the above-mentioned background technology.
[0006] In order to achieve the above technical objectives, the present invention mainly adopts the following technical solutions:
[0007] The invention discloses a combined sterilization and preservation method for fresh brine series products. The product is sterilized by first pasteurization and then irradiation sterilization.
[0008] In a preferred embodiment of the present invention, the pasteurization method is sterilization at 65°C-100°C for 1-3 hours, and the irradiation sterilization method is sterilization at an irradiation dose of 2kGy-8kGy for 1-3 hours.
[0009] Preferably, the pasteurization method is sterilization at 70°C for 2 hours, and the irradiation sterilization method is sterilization at an irradiation dose of 4.5 kGy for 2 hours.
[0010] The invention also discloses a method for preparing duck stew, comprising the following steps:
[0011] Step 1, thawing the frozen duck meat raw material to restore it to a temperature and state suitable for processing, and washing it;
[0012] Step 2: marinate the cleaned duck meat with the marinade to make it evenly penetrate into the meat;
[0013] Step 3: Put the marinated duck meat into clean water and boil it over high heat. Take it out after it boils. Then put the taken out ingredients into cold water to cool them down and store them in a refrigerator until they are marinated.
[0014] Step 4: After the duck meat brine is boiled, put the boiled ingredients into the brine, heat until boiling, then turn to low heat, stew over low heat until the end, and remove from the pot to cool;
[0015] Step 5: trimming, nitrogen filling and packaging the cooled food;
[0016] Step 6: sterilize the packaged product using the method described above.
[0017] In a preferred embodiment of the present invention, in step 1, the frozen duck meat is thawed by running clean water, and the temperature of the water used for thawing and washing is 0-15°C.
[0018] In a preferred embodiment of the present invention, in step 2, the pickling liquid includes refined salt, monosodium glutamate and rock sugar, and for every 100 kg of the duck meat, 1000-3000 g of refined salt, 1000-30000 g of monosodium glutamate and 3000-5000 g of rock sugar are used, and the duck meat is marinated using a tumbling machine, and the tumbling is performed at 8-20 rpm for 1-5 hours. During the tumbling process, the temperature of the ingredients needs to be 0-4°C.
[0019] In a preferred embodiment of the present invention, in step 3, ginger and spices are also added during white boiling, and 500-1000g of ginger and 1000-2000g of spices are added to every 100kg of ingredients, and the spices include 10-20 parts of star anise, 10-20 parts of cinnamon, 10-20 parts of angelica, 10-20 parts of galangal, 10-20 parts of licorice, 20-30 parts of dried chili peppers, and 10-20 parts of red peppercorns, calculated by weight.
[0020] Preferably, in step 4, the duck brine comprises the following raw materials by weight per 100 kg of drinking water: 50-100 g star anise, 50-100 g galangal, 50-100 g cinnamon, 50-100 g licorice, 50-100 g amomum villosum, 50-100 g dried ginger, 50-100 g fennel, 50-100 g nutmeg, 50-100 g tsaoko, 50-100 g angelica, 50-100 g monk fruit, 50-100 g dried chili, 50-100 g red pepper, 2-8 kg crystal sugar, 1-5 kg refined salt, 1-5 kg monosodium glutamate, 0.1-0.5 kg disodium flavor nucleotides, 1-5 kg soybean oil, and 10-200 g yeast compound seasoning.
[0021] More preferably, every 100kg of drinking water includes the following raw materials by weight: 700g of star anise, 63g of galangal, 57g of cinnamon, 60g of licorice, 62g of amomum villosum, 88g of dried ginger, 78g of cumin, 72g of nutmeg, 65g of tsaoko, 70g of angelica, 88g of momordica grosvenori, 80g of dried chili, 92g of red pepper, 5kg of crystal sugar, 3kg of refined salt, 3kg of monosodium glutamate, 0.3kg of disodium nucleotide, 3kg of soybean oil, and 100g of yeast compound seasoning.
[0022] Furthermore, the method for preparing duck brine is to beat star anise, galangal, cinnamon, licorice, amomum villosum, dried ginger, fennel, nutmeg, cardamom, angelica dahurica, monk fruit, dried chili pepper, and red pepper into soybean-sized particles, put them into a pot and pre-cook for 1-3 hours. After the pre-cooking time, add rock sugar, refined salt, monosodium glutamate, disodium nucleotide, soybean oil, and yeast compound seasoning into the pot, stir evenly, and turn off the heat after all the auxiliary ingredients are melted.
[0023] Compared with the prior art, the present invention has the following beneficial effects:
[0024] The brine and duck brine preparation method provided by the present invention can produce delicious duck brine. The combined sterilization method of pasteurization + irradiation can effectively sterilize the duck without affecting its flavor, thereby ensuring product safety. DETAILED DESCRIPTION
[0025] The following introduces several preferred embodiments of the present invention to make its technical content clearer and easier to understand. The present invention can be embodied in many different forms of embodiments, and the protection scope of the present invention is not limited to the embodiments mentioned in the text.
[0026] Example 1 Preparation of brine
[0027] Beat 50g of star anise, 50g of galangal, 50g of cinnamon, 50g of licorice, 50g of amomum villosum, 50g of dried ginger, 50g of fennel, 50g of nutmeg, 50g of grass fruit, 50g of angelica, 50g of monk fruit, 50g of dried chili and 50g of red pepper into soybean-sized particles, put them into a pot and pre-cook for 1-3 hours. After the pre-cooking time, put 2kg of rock sugar, 1kg of refined salt, 1kg of MSG, 0.1kg of disodium nucleotides, 1kg of soybean oil and 10g of yeast compound seasoning (Angel Yeast, Hebei Takuhai Biotechnology Co., Ltd.) into the pot, stir evenly, and turn off the heat after all the auxiliary materials are melted.
[0028] Example 2 Preparation of brine
[0029] Beat 700g of star anise, 63g of galangal, 57g of cinnamon, 60g of licorice, 62g of amomum villosum, 88g of dried ginger, 78g of fennel, 72g of nutmeg, 65g of cardamom, 70g of angelica, 88g of monk fruit, 80g of dried chili and 92g of red pepper into soybean-sized particles, put them into a pot and pre-cook for 2 hours. After the pre-cooking time, put 5kg of rock sugar, 3kg of refined salt, 3kg of MSG, 0.3kg of disodium nucleotide, 3kg of soybean oil and 100g of yeast compound seasoning into the pot, stir evenly, and turn off the heat after all the auxiliary materials are melted.
[0030] Example 3 Preparation of brine
[0031] Beat 100g of star anise, 100g of galangal, 100g of cinnamon, 100g of licorice, 100g of amomum villosum, 100g of dried ginger, 100g of fennel, 100g of nutmeg, 100g of grass fruit, 100g of angelica, 100g of monk fruit, 100g of dried chili and 100g of red pepper into soybean-sized particles, put them into a pot and pre-cook for 2 hours. After the pre-cooking time, put 8kg of rock sugar, 5kg of refined salt, 5kg of MSG, 0.5kg of disodium nucleotide, 5kg of soybean oil and 200g of yeast compound seasoning (Angel Yeast, Hebei Takuhai Biotechnology Co., Ltd.) into the pot, stir evenly, and turn off the heat after all the auxiliary materials are melted.
[0032] Example 4 Preparation of Duck Stew
[0033] The main steps are as follows:
[0034] 1. Raw materials: Duck meat has high protein content, moderate and evenly distributed fat content, and also contains calcium, phosphorus, iron, niacin, vitamin B1, and vitamin B2. It has the effects of enhancing appetite, promoting diuresis and reducing swelling, and nourishing yin and replenishing deficiency. Fresh marinated products are made of duck necks, duck wings, duck clavicles, duck wing roots and other materials for marinating, giving them unique flavor and nutritional value.
[0035] 2. Thawing and cleaning: In order to restore the frozen meat raw materials to a temperature and state suitable for processing, and to ensure that the raw materials are free of impurities, blood, etc., the thawing and cleaning process is carried out.
[0036] 2.1 Specific operation: After unpacking the frozen meat products, pour them into running water to thaw them in order to speed up the thawing process; after thawing, the materials pass through a spray bubble cleaning machine to clean the surface and effectively remove blood; during the operation, the temperature of the water used for thawing and cleaning is controlled at 0-15℃ to prevent the meat from deteriorating.
[0037] 3. Tumbling and kneading: Through physical action, the marinade (for every 100kg of duck meat, use 1000-3000g of refined salt, 1000-30000g of MSG and 3000-5000g of rock sugar) is evenly penetrated into the meat to enhance the overall flavor.
[0038] 3.1 Specific operation: Taking 100kg duck meat as an example, prepare the marinade according to the proportion of 20kg water, 2000g refined salt, 15000g monosodium glutamate and 4000g rock sugar, and put the marinade into the tumbling machine together with the ingredients after fully dissolving and mixing; start the machine, and tumble and knead according to the set time of 3 hours and the speed of 15 rpm; during the tumbling process, the temperature of the ingredients is controlled at 0-4℃ to avoid bacterial growth and meat deterioration; take out after the tumbling time is up and store in the cold storage.
[0039] 4. Boiling: Put the ingredients into clean water and boil them for a short time, then take them out. This can improve the taste of the ingredients, remove odors and blood, and make the finished product cleaner and more delicious.
[0040] 4.1 Specific operation: Put 100kg of ingredients, 800g of ginger, and 1500g of spices (the spices include 200g of star anise, 100g of cinnamon, 150g of angelica, 150g of galangal, 200g of ginger, 200g of licorice, 300g of dried chili pepper, and 200g of red pepper) into a pot filled with water, boil over high heat, and remove from the pot after boiling; cool the removed ingredients in cold water, and store them in a cold storage (0-15℃) for braising.
[0041] 5. Braising: The ingredients are soaked in brine to make them have full color, fragrance and taste.
[0042] 5.1 Specific operations
[0043] 5.1.1 Preparation of brine: Use the brine of Example 2 for brine preparation.
[0044] 5.1.2 Braising: After the braising liquid is boiled, put the boiled ingredients into the braising liquid, heat it to boiling and then turn to low heat. Braising on low heat will make it more flavorful. The braising time is adjusted according to the type and size of the ingredients. The braising time for duck neck is 2-3 hours, the braising time for duck wings is 1-3 hours, the braising time for duck collarbones is 1-3 hours, and the braising time for duck wing roots is 1-3 hours.
[0045] 5.1.3 Remove from the pot and cool: After the ingredients have been marinated for a certain period of time, remove from the pot;
[0046] 6. Cooling: Cool the ingredients quickly by controlling the cooling time to ensure the quality, safety and taste of the ingredients.
[0047] 6.1 Specific operation: The fished out ingredients pass through a spiral cooling tunnel and are cooled to 0-15°C within 20-60 minutes, which can prevent bacterial growth and ensure that the meat products meet hygiene standards; rapid cooling can also prevent the loss of moisture in the ingredients during long-term cooling and maintain their taste.
[0048] 7. Trimming and nitrogen-filled packaging: After cooling, the ingredients are transferred to the packaging room. The whole duck neck needs to be cut, and the duck wings, duck clavicles, and duck wing roots can be directly packaged. The duck neck is cut by equipment to avoid cross contamination caused by improper contact between people. The packaging is nitrogen-filled packaging, which reduces the oxygen concentration (usually to below 1%) by extracting the air in the packaging bag and injecting nitrogen. Because nitrogen is an inert gas, it can inhibit the growth of microorganisms and oxidation reactions, extend the shelf life, and retain the color and flavor of the meat products.
[0049] 7.1.1 Specific operation of knife changing: Set the neck cutting machine to a fixed knife changing size, place the cooled duck neck into the neck cutting machine for cutting. During the knife changing process, pay attention to the disinfection of personnel, tools and environment to avoid microbial contamination.
[0050] 7.1.2 Nitrogen filling packaging: Put the food into the packaging bag, use the nitrogen filling packaging machine to extract the air in the packaging bag, fill it with nitrogen, and heat-seal the packaging bag; arrange a dedicated person on site to be responsible for testing the sealing of the packaging and the amount of oxygen residue after packaging. During the packaging process, pay attention to the disinfection of personnel, tools, and environment to avoid microbial contamination.
[0051] 8. Pasteurization + irradiation: Pasteurization is a method of killing or reducing pathogenic microorganisms in food by heating to extend the shelf life of food and ensure its safety. At the same time, because the heat treatment temperature is usually between 65℃ and 100℃, it can effectively retain the nutrition and flavor of food, but it cannot kill all microorganisms. Irradiation is a technology that uses ionizing radiation to treat food, which can effectively kill bacteria, viruses, etc. in food, but due to the high fat content in some ingredients, high doses of irradiation will produce odor.
[0052] 8.1 Specific operation: After packaging, the finished product is pasteurized at 70℃ for 2 hours and then irradiated for 2 hours at a dose of 4.5 kGy while ensuring its safety and flavor.
[0053] Comparative Example 1
[0054] The preparation method of duck stew is basically the same as that of Example 4, except that only pasteurization is used.
[0055] Comparative Example 2
[0056] The preparation method of duck stew is basically the same as that of Example 4, except that only irradiation sterilization is used.
[0057] Comparative Example 3
[0058] The preparation method of duck stew is basically the same as that of Example 4, except that it is first pasteurized at 50° C. for 2 hours, and then irradiated and sterilized for 2 hours at an irradiation dose of 8.5 kGy.
[0059] Comparative Example 4
[0060] The preparation method of duck stew is basically the same as that of Example 4, except that it is first pasteurized at 110° C. for 2 hours, and then irradiated and sterilized for 2 hours at an irradiation dose of 1.5 kGy.
[0061] Test Example 1
[0062] Sensory and safety tests were performed on the duck stew of Example 4 of the present invention and Comparative Examples 1-3. The results are shown in Table 1 below.
[0063] Table 1 Sensory and safety test results
[0064]
[0065]
[0066] From the results in Table 1, it can be seen that the fresh marinated duck neck prepared by Example 4 of the present invention has better taste and flavor and can meet the factory standards. The sweetness and spicy taste of the fresh marinated duck neck prepared by Comparative Examples 1 and 2 are reduced by about 10-30%, and the meat is firm and chewy; the sweetness and spicy taste of the fresh marinated duck neck prepared by Comparative Examples 3 and 4 are reduced by about 10-30%, and the meat is soft and glutinous, and there is an excess of coliform bacteria in Comparative Examples 1, 3, and 4.
[0067] Test Example 2
[0068] The sterilization method of Example 4 of the present invention was subjected to sensory and safety verification, and the results are shown in Table 2.
[0069] Table 2 Summary of sensory and safety verification results of fresh marinated duck neck under pasteurization + irradiation combined sterilization
[0070]
[0071]
[0072]
[0073]
[0074]
[0075] It can be seen from Table 2 above that the duck stew prepared by the combined sterilization method of Example 2 of the present invention has good taste and flavor within the shelf life of 180 days, and the safety meets the requirements.
[0076] The preferred specific embodiments of the present invention are described in detail above. It should be understood that ordinary technicians in the field can make many modifications and changes based on the concept of the present invention without creative work. Therefore, all technical solutions that can be obtained by technicians in the technical field based on the concept of the present invention through logical analysis, reasoning or limited experiments on the basis of the prior art should be within the scope of protection determined by the claims.
Claims
1. A combined sterilization and preservation method for fresh brine series products, characterized in that: The product is sterilized by first pasteurization and then irradiation sterilization.
2. The combined sterilization and preservation method for fresh brine series products according to claim 1, characterized in that: The pasteurization method is sterilization at 65°C-100°C for 1-3 hours, and the irradiation sterilization method is sterilization at an irradiation dose of 2kGy-8kGy for 1-3 hours.
3. The combined sterilization and preservation method for fresh brine series products according to claim 2, characterized in that: The pasteurization method is sterilization at 70° C. for 2 hours, and the irradiation sterilization method is sterilization at an irradiation dose of 4.5 kGy for 2 hours.
4. A method for preparing duck stew, characterized in that: The steps include: Step 1, thawing the frozen duck meat raw material to restore it to a temperature and state suitable for processing, and washing it; Step 2: marinate the cleaned duck meat with the marinade to make it evenly penetrate into the meat; Step 3: Put the marinated duck meat into clean water and boil it over high heat. Take it out after it boils. Then put the taken out ingredients into cold water to cool them down and store them in a refrigerator until they are marinated. Step 4: After the duck meat brine is boiled, put the boiled ingredients into the brine, heat until boiling, then turn to low heat, stew over low heat until the end, and remove from the pot to cool; Step 5: trimming, nitrogen filling and packaging the cooled food; Step 6: sterilize the packaged product using the method described in any one of claims 1 to 3.
5. The preparation method according to claim 4, characterized in that: In step 1, the frozen duck meat is thawed by running clean water, and the temperature of the water used for thawing and washing is 0-15°C.
6. The preparation method according to claim 4, characterized in that: In step 2, the pickling liquid includes refined salt, monosodium glutamate and rock sugar, and for every 100 kg of the duck meat, 1000-3000 g of refined salt, 1000-30000 g of monosodium glutamate and 3000-5000 g of rock sugar are used. The duck meat is pickled using a tumbling machine. When tumbling, it is tumbled at 8-20 rpm for 1-5 hours. During the tumbling process, the temperature of the ingredients needs to be 0-4°C.
7. The preparation method according to claim 4, characterized in that: In step 3, ginger and spices are also added during white boiling, and 500-1000g of ginger and 1000-2000g of spices are added to every 100kg of ingredients. The spices, calculated by weight, include 10-20 parts of star anise, 10-20 parts of cinnamon, 10-20 parts of angelica, 10-20 parts of galangal, 10-20 parts of ginger, 10-20 parts of licorice, 20-30 parts of dried chili peppers, and 10-20 parts of red peppercorns.
8. The preparation method according to claim 4, characterized in that: In step 4, the duck brine includes the following raw materials by weight per 100kg of drinking water: 50-100g of star anise, 50-100g of galangal, 50-100g of cinnamon, 50-100g of licorice, 50-100g of fragrant amomum, 50-100g of dried ginger, 50-100g of fennel, 50-100g of nutmeg, 50-100g of grass fruit, 50-100g of angelica, 50-100g of monk fruit, 50-100g of dried chili, 50-100g of red pepper, 2-8kg of crystal sugar, 1-5kg of refined salt, 1-5kg of monosodium glutamate, 0.1-0.5kg of disodium flavor nucleotides, 1-5kg of soybean oil, and 10-200g of yeast compound seasoning.
9. The preparation method according to claim 8, characterized in that: Every 100kg of drinking water includes the following raw materials by weight: 700g of star anise, 63g of galangal, 57g of cinnamon, 60g of licorice, 62g of amomum villosum, 88g of dried ginger, 78g of fennel, 72g of nutmeg, 65g of cardamom, 70g of angelica, 88g of monk fruit, 80g of dried chili, 92g of red pepper, 5kg of rock sugar, 3kg of refined salt, 3kg of MSG, 0.3kg of disodium nucleotide, 3kg of soybean oil, and 100g of yeast compound seasoning.
10. The preparation method according to any one of claims 8 to 9, characterized in that: The preparation method of duck meat brine is as follows: star anise, galangal, cinnamon, licorice, amomum villosum, dried ginger, fennel, nutmeg, cardamom, angelica dahurica, monk fruit, dried chili pepper, and red peppercorns are beaten into soybean-sized particles, put into a pot and pre-cook for 1-3 hours. After the pre-cooking time, rock sugar, refined salt, MSG, disodium nucleotide, soybean oil, and yeast compound seasoning are put into the pot, stirred evenly, and after all the auxiliary ingredients are melted, turn off the heat.