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.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- YANGZHOU YECHUN FOOD PRODN & DISTRIBUTION INC CO
- Filing Date
- 2026-05-21
- Publication Date
- 2026-07-17
AI Technical Summary
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.
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.
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.
Smart Images
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