Preparation of Yangzhou salted goose and method for prolonging shelf life by synergistic bacteriostasis

By combining liquid spice packet preparation, edible film immersion, and cold plasma sterilization, the problems of unstable aroma and short shelf life in Yangzhou salted goose processing have been solved, achieving the effects of unique flavor, uniform quality, and extended shelf life.

CN122397877APending Publication Date: 2026-07-17YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO +1
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Patent Information

Application Number
CN202610706182.7
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-21
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing technologies for processing Yangzhou salted goose suffer from problems such as unstable aroma, inconsistent quality, heat sterilization affecting flavor and nutritional components, and expensive sterilization equipment, making it difficult to effectively extend shelf life.

Method used

A combination of liquid spice packet preparation, edible film immersion, and cold plasma sterilization is used to prepare Yangzhou salted goose, utilizing spice essential oils and natural antibacterial substances, combined with cold plasma sterilization technology. This process forms a protective film and destroys the microbial cell structure, extending the shelf life.

Benefits of technology

It achieves a unique flavor and uniform quality in salted goose, extends shelf life without compromising product flavor and nutritional components, and is simple to operate with low cost.

✦ Generated by Eureka AI based on patent content.

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Abstract

本发明涉及一种扬州盐水鹅制备及协同抑菌延长货架期的方法，属于肉制品加工技术领域。本发明采用的液体卤料包组成为：1~2份八角茴香精油溶液、1~2份小茴香精油溶液、0.2~0.6份丁香花蕾精油溶液、1~5份生姜精油溶液、0.1~0.5份肉桂精油溶液。制得熟鹅成品后，通过液卤制鹅、浸泡可食膜液及冷等离子体处理等进一步加强抑菌效果。可食膜液成分为壳聚糖、ε‑聚赖氨酸、乳酸链球菌素。本发明采用100%氩气进行包装填充，再用冷等离子体处理后低温贮藏。采用本工艺加工的盐水鹅产品能保留较好的风味并显著延长货架期。
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Citation Information

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