CN102008084B - Ultrahigh-pressure low-temperature sterilization method for processed meat product and application thereof - Google Patents

Abstract

The invention discloses an ultrahigh-pressure low-temperature sterilization processing method and application of conditioned meat products. This method is applicable to foods that are made from edible livestock, poultry, aquatic products and their by-products and can be eaten directly or after being heated and cooked. The invention overcomes the defects of traditional high-temperature meat products, such as eating quality, flavor and nutrition deterioration, and well maintains the good eating quality of pre-conditioned meat products. Longer than unpasteurized conditioned meat products. The present invention can be applied to ultra-high pressure and low-temperature sterilization of packaged and conditioned meat products mainly composed of livestock, poultry and aquatic raw materials that need to be heated and matured before food, and can also be applied to cured conditioned meat products mainly composed of livestock, poultry and aquatic raw materials Ultra-high pressure and low temperature sterilization.

Description

A method of ultra-high pressure and low-temperature sterilization of conditioned meat products and its application

technical field

The invention relates to the technical field of meat product processing, in particular to a technology for processing conditioned meat products and ultrahigh-pressure low-temperature sterilization. the

Background technique

Prepared meat products refer to uncooked and convenient prepared products made from edible livestock and poultry, aquatic products and their by-products as the main raw materials, adding certain auxiliary materials and seasonings, and need to be further cooked before eating; Combination of one or several processes such as frying, steaming, frying, smoking, etc., and then sterilized to obtain meat products with certain characteristics and flavors, which can be eaten directly or after heating. the

According to the difference in heat sterilization temperature in the production of meat products, meat products can be divided into high-temperature meat products and low-temperature meat products. High-temperature meat products generally refer to meat products processed under high temperature and high pressure, and the heat sterilization temperature is above 120°C. Low-temperature meat products refer to meat products whose core temperature reaches 65-85°C through steaming, boiling, smoking, roasting and other processing processes under normal pressure. the

High-temperature meat products have a long shelf life, which is beneficial to long-distance transportation and preservation. However, due to high heating temperature, excessive protein denaturation, poor meat fiber elasticity, weak meat quality, and overcooked taste, it loses its inherent flavor and nutritional value; low-temperature meat products During the processing, the protein is moderately denatured, the meat is firm, elastic, chewy, tender and juicy, and the original nutrition and good flavor are maintained to the maximum extent, but the shelf life of low-temperature meat products is relatively short, which is not convenient for long-distance at room temperature Transport and storage. the

Therefore, it is an important content of meat research to study safe and efficient low-temperature meat product sterilization technology and comprehensive fresh-keeping methods, so that meat products can maintain the original nutrition and good flavor to the greatest extent during the processing process, and can have a reasonable shelf life. And it is closely related to ensuring the quality of meat products consumed by people in daily life. the

Contents of the invention

The purpose of the present invention is to overcome the deficiencies of the existing sterilization technology in the processing of meat products, and provide a method of ultra-high pressure and low temperature sterilization of pre-conditioned meat products. the

Another object of the present invention is to provide the use of said method. the

The purpose of the present invention is achieved through the following technical solutions:

A method for ultra-high pressure and low temperature sterilization of preconditioned meat products is provided, comprising the following steps:

(1) Add certain auxiliary materials and seasonings to the raw meat, and prepare uncooked convenient conditioning products by low-temperature pickling according to the conventional process, which needs to be further matured before eating; it is also possible to add certain auxiliary materials and seasonings to the raw meat, according to Conditioned meat products prepared by conventional processes that can be eaten directly or cooked after heating;

(2) Put the conditioned meat products into the packaging container and seal it after vacuuming or heating and exhausting; or put the conditioned meat product into the packaging container while it is hot to form a certain vacuum degree and then seal it;

(3) Put the packaged conditioned meat products into conventional ultra-high pressure sterilization equipment and then perform ultra-high pressure and low-temperature sterilization. the

The raw materials in step (1) include raw meat and edible auxiliary materials; the raw meat includes edible livestock and poultry meat or aquatic products or by-products of livestock and poultry meat and aquatic products; Under the marinade and tumble. the

The total weight of the edible auxiliary materials in the step (1) accounts for 2.0%-80% of the total weight of the raw meat. The auxiliary materials here are not only conventional salt, sucrose, soybean protein, starch, edible gum, protease, vitamin C (V _C ), pepper, monosodium glutamate, five-spice powder, Shiquan powder, aniseed powder or other natural seasonings. In addition to one or several mixtures of liquid or powder seasonings, it also includes other seasonings required for cooking, such as edible oil, soy sauce, vinegar, onion, ginger, garlic, etc., and some ingredients such as Vegetables or other cooking ingredients cooked with livestock and poultry meat and aquatic products, such as tofu, beans, fungus, broccoli, potatoes, eggplant, tomato, fungus, mushrooms, kelp and other ingredients. Wherein the consumption of seasoning is with reference to routine.

The packaging container in step (2) can be flexible packaging materials such as high-pressure-resistant plastics, aluminum-plastics, paper-plastics, etc. that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other various geometric shapes. Material. the

Step (3) After the packaged conditioned meat products are placed in the ultra-high pressure sterilization equipment, the temperature, pressure and sterilization time of the ultra-high pressure sterilizer can be adjusted according to the type, characteristics and expected shelf life of the conditioned meat products. Usually, the temperature is set It is between 24°C (room temperature) ~ 90°C, the pressure is between 100 ~ 1000Mpa, and the time is 5 ~ 50min, which can effectively achieve the purpose of low temperature sterilization and maintain the quality of meat products. the

The method of the present invention can be applied to the low-temperature sterilization of soft-packed semi-finished food and cooking food package mainly based on livestock, poultry and aquatic raw materials, including the application in the preparation of uncooked conditioned convenience food or the preparation of cooked conditioned food; the uncooked conditioned Convenience food, such as uncooked chicken legs, etc., the uncooked conditioned convenience food sterilized by ultra-high pressure and low temperature needs to be cooked before use; Wait, the cooked and conditioned food sterilized by ultra-high pressure and low temperature can be eaten directly, or can be eaten directly after being heated without ripening. the

Compared with the prior art, the present invention has the following beneficial effects:

(1) Compared with the traditional high-temperature sterilization technology for meat products, the present invention uses ultra-high pressure low-temperature sterilization technology to sterilize the pre-modulated meat products, which not only overcomes the excessive protein denaturation and meat fiber elasticity of traditional high-temperature meat products due to high heating temperature Deterioration, weak meat quality, accompanied by overcooked taste, large loss of flavor and nutrition, and the meat products after sterilization are elastic and chewy, tender and juicy, good nutrition and long shelf life;

(2) Compared with the existing low-temperature sterilization methods such as hot water, steam, and water-vapor mixing, the meat products sterilized by the ultra-high pressure low-temperature sterilization technology in the present invention basically maintain the elasticity, chewiness, and freshness of the low-temperature meat products. Juicy and nutritious properties. the

The invention can be used for low-temperature sterilization of soft-packed semi-finished food and cooking food package mainly based on livestock and poultry and aquatic raw materials. the

Description of drawings

Fig. 1 Process flow chart of "white chopped chicken" meat product processing with ultra-high pressure and low temperature sterilization treatment 1

Fig. 2 Process flow chart of ultra-high pressure and low temperature sterilization of poached chicken 2

Fig. 3 Process flow chart of ultra-high pressure and low temperature sterilization of potatoes and roasted pork ribs 3

Figure 4 Process flow chart of ultra-high pressure and low temperature sterilization of home-cooked Mushu meat 4

Fig. 5 Process flow chart of ultra-high pressure and low-temperature sterilization of braised fish nuggets 5

Fig. 6 The processing flow chart of ultra-high pressure low-temperature sterilization preconditioning uncooked chicken drumsticks 6

Detailed ways

The present invention will be further described in detail below in conjunction with specific examples. the

Example 1 "Bai Zhan Ji" meat product processed by ultra-high pressure and low temperature sterilization

The processing flow chart is shown in Figure 1. the

(1) Cook the cleaned white striped chicken according to the conventional process, then cut it into pieces, and apply the condiment. The condiment is to add minced ginger, minced garlic, shredded scallion and refined salt to slightly boiling peanut oil;

(2) After smearing the seasoning, put the chicken into a packaging container, vacuumize or heat and exhaust, and then seal it;

The packaging container can be made of high-pressure resistant plastic, aluminum-plastic, paper-plastic and other flexible packaging materials that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other geometric shapes; 

(3) Put the packaged conditioned meat products into the ultra-high pressure sterilization equipment for low-temperature sterilization. the

If it is 200g of cooked poached chicken, vacuumize (2-10Mpa) after packaging, and sterilize under ultra-high pressure for 20min at room temperature and pressure of 300Mpa. the

Boiled chicken is full of elasticity and chewiness, tender and juicy, and has good nutrition. When stored at a temperature below 10°C, the shelf life is extended from the traditional 2 to 3 days to 12 to 60 days. the

Example 2 "Bai Zhan Ji" meat products processed by ultra-high pressure and low temperature sterilization

The processing flow chart is shown in Figure 2. the

(1) Cook the cleaned white striped chicken according to the conventional process and chop it;

Add minced ginger, scallion shreds, refined salt and other condiments to slightly boiling peanut oil;

(2) Pack the chopped chicken into a packaging container to evacuate or heat and exhaust and then seal;

Put the smear seasoning into the packaging container and seal it after vacuumizing;

The packaging container can be made of high-pressure resistant plastic, aluminum-plastic, paper-plastic and other flexible packaging materials that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other geometric shapes; 

(3) Put the packaged chicken and condiments into the ultra-high pressure sterilization equipment for low-temperature sterilization. the

(2) The smearing seasoning can be applied on the surface of the chicken before packaging, and then be sterilized together with the chicken by ultra-high pressure; or the boiled chicken and the smearing seasoning can be packaged separately and sterilized separately, and the consumer can add the seasoning when eating . the

About 200g cooked boiled chicken, vacuumize (2-10Mpa) after packaging, and sterilize at room temperature and pressure 300Mpa for 12min under ultra-high pressure;

50g of smear seasonings are packaged and vacuumed (2-10Mpa), and sterilized at room temperature and pressure 300Mpa for 20min under ultra-high pressure;

When consumers eat, they disassemble the boiled chicken and the smeared seasoning, and then spread the seasoning on the chicken nuggets for consumption. The boiled chicken is full of elasticity and chewiness, tender and juicy, and has good nutrition. The shelf life when stored at a temperature below 10°C Extended from the traditional 2 to 3 days to 12 to 60 days. the

Example 3 Processing of Ultra-High Pressure and Low Temperature Sterilization "Potato Burned Pork Ribs"

1. Raw materials

(1) Raw material: pork ribs

(2) Accessories: potatoes, carrots, Pixian bean paste, dried chili, pepper, aniseed, salt, rock sugar, soy sauce, vinegar, etc. the

2. Processing technology

The flowchart is shown in Figure 3. the

(1) Cook pork chops and auxiliary materials according to conventional techniques;

In this example, cut the cleaned pork chops, add vegetable oil, bean paste, dried chili, Chinese prickly ash, aniseed, rock sugar, soy sauce, vinegar and other auxiliary materials after boiling, and then stew. Add carrots and potatoes and stew. , refer to the routine for the stewing time;

(2) Put the stewed potato ribs into a packaging container, vacuumize or heat and exhaust, and then seal;

Or put the potato ribs into the packaging container while it is hot to form a certain vacuum degree and then seal it;

The packaging container can be made of high-pressure resistant plastic, aluminum-plastic, paper-plastic and other flexible packaging materials that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other geometric shapes; 

(3) After putting the packaged potato ribs into the ultra-high pressure sterilization equipment, the ultra-high pressure sterilization equipment performs low-temperature sterilization. the

200g of cooked potatoes and pork ribs were hot-packed at 55°C and then sterilized under ultra-high pressure at 50°C and 800Mpa for 20 minutes. the

Consumers eat it immediately after unpacking or heating. The meat dishes are full of elasticity and chewiness, tender and juicy, and have good nutrition. The shelf life is 1 to 3 months when stored at room temperature; the shelf life is 3 to 6 months when stored at a temperature below 10°C. moon. the

Example 4 Processing of Ultra-High Pressure and Low Temperature Sterilization "Mushu Meat"

1. Raw materials

(1) Raw material: Pork tenderloin

(2) Accessories: dried white-backed fungus, dried yellow flowers, cucumbers, green onions, eggs;

Seasoning: cooking wine, soy sauce, salt, sesame oil, starch, sugar, water starch. the

2. Processing technology

The processing flow chart is shown in Figure 4. the

(1) Cook home-cooked Mushu meat according to conventional techniques;

In this example, soak the fungus and yellow flowers and wash them; stir the eggs, water and cooking wine until cooked; add cooking wine and starch to the sliced pork tenderloin and marinate them, then add fungus, yellow flowers, scrambled eggs, soy sauce, salt, sugar, and cucumber Fry the slices, thicken the sauce, and the frying time is as usual;

(2) The fried home-cooked Mushu meat is packed into a packaging container, vacuumed or heated and exhausted, and then sealed;

Or put the homemade Mushu meat into the packaging container while it is hot to form a certain vacuum degree and then seal it;

The packaging container can be made of high-pressure resistant plastic, aluminum-plastic, paper-plastic and other flexible packaging materials that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other geometric shapes; 

(3) Put the packaged home-cooked Mushu meat into the ultra-high pressure sterilization equipment and then sterilize it at low temperature. the

200g of cooked home-cooked Mushu meat, packaged, evacuated (3-4Mpa), and subjected to ultra-high pressure sterilization at 60°C and 800Mpa for 20 minutes. the

Consumers eat it immediately after unpacking or heating. The meat dishes are full of elasticity and chewiness, tender and juicy, and have good nutrition. The shelf life is 1 to 3 months when stored at room temperature; the shelf life is 3 to 6 months when stored at a temperature below 10°C. moon. the

Example 5 Processing of ultra-high pressure and low temperature sterilization "braised fish nuggets"

1. Raw materials

(1) Raw material: herring or grass carp

(2) Accessories: cooked bamboo shoots, minced ginger, green onion, sugar, soy sauce, monosodium glutamate, Shaojiu, vegetable oil, wet starch. the

2. Processing technology

The processing flow chart is shown in Figure 5. the

(1) cooked fish pieces according to conventional techniques;

In this example, chop the fish into pieces, fry them in oil, add minced ginger, Shaoxing wine, soy sauce, sugar and boiling water to cook until the juice is collected, add scallions and monosodium glutamate to thicken the sauce; frying and frying time refer to the conventional;

(2) The fried fish nuggets are put into the packaging container and sealed after vacuuming or heating and exhausting;

Or put the fish block into the packaging container while it is hot to form a certain vacuum degree and then seal it;

The packaging container can be made of high-pressure resistant plastic, aluminum-plastic, paper-plastic and other flexible packaging materials that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other geometric shapes; 

(3) Put the packaged fish pieces into the ultra-high pressure sterilization equipment and carry out low-temperature sterilization. the

200g of cooked braised fish nuggets are hot-packed at 55°C and then sterilized under ultra-high pressure at 50°C and 300Pa for 15 minutes. the

The fish meat is delicious, full of elasticity and chewiness, tender and juicy, and has good nutrition. The shelf life is 30 to 90 days when stored at a temperature below 10°C. the

Example 6 Processing of ultra-high pressure and low temperature sterilization "pre-conditioned uncooked chicken legs"

1. Raw materials

(1) Raw material: Broiler chicken leg

(2) Excipients: compound phosphate, eggs, starch;

Seasoning: salt, sugar, cooking wine, soy sauce. the

2. Processing technology

The processing flow chart is shown in Figure 6. the

(1) Clean the chicken legs, add compound phosphate, salt, sugar, cooking wine, soy sauce, stir evenly, marinate at a low temperature below 10°C for 6-12 hours, roll and knead for 1-2 hours, add egg white and starch, and then Marinate and knead for 10-30 minutes below 10°C;

(2) The fried chicken legs are put into a packaging container, and sealed after vacuuming;

The packaging container can be made of high-pressure resistant plastic, aluminum-plastic, paper-plastic and other flexible packaging materials that meet food requirements, and its shape can be round, square, triangular, rhombus, heart-shaped or other geometric shapes; 

(3) Put the packaged chicken legs into the ultra-high pressure sterilization equipment and carry out low-temperature sterilization. the

200g of marinated chicken legs, packaged, vacuumed (2-4Mpa), and subjected to ultra-high pressure sterilization at room temperature and pressure of 500Mpa for 20min. When stored at a temperature below 10°C, the shelf life is extended from 2 to 3 days to 14 to 21 days. the

Before consumers eat, they need to be fried according to conventional methods, or grilled until cooked. Fried or grilled chicken legs are elastic and chewy, tender and juicy, and have good nutrition. the

Claims (2)

1. A method for ultra-high pressure and low-temperature sterilization of cooked and conditioned meat products, characterized in that it comprises the following steps: (1) The raw materials are prepared according to the conventional process to obtain the conditioned meat products that can be eaten directly or after being heated and cooked; (2) Put the prepared meat products into the packaging container and then seal it after vacuuming or heating and exhausting; or put the prepared meat products into the packaging container while it is hot and vacuum seal; (3) Ultra-high pressure and low-temperature sterilization of the packaged conditioned meat products; the temperature of the ultra-high-pressure low-temperature sterilization is 24°C-90°C, the pressure is 100-1000MPa, and the sterilization time is 5-50min; Wherein, the raw materials in step (1) include raw meat and edible auxiliary materials; the raw meat is selected from edible livestock and poultry meat or aquatic products or by-products of livestock and poultry meat and aquatic products; The auxiliary materials include seasonings and ingredients; the ingredients include vegetables; The total weight of the edible auxiliary materials accounts for 2.0% to 80% of the total weight of raw meat; The cooked and conditioned meat products are poached chicken, roasted pork ribs with potatoes, homemade wood shredded meat or braised fish nuggets; When the cooked and conditioned meat product is boiled chicken, the conditions for ultra-high pressure and low-temperature sterilization are: ultra-high pressure sterilization at room temperature and pressure 300MPa for 20 minutes; When the cooked and conditioned meat product is roasted pork ribs with potatoes, the conditions for ultra-high pressure and low-temperature sterilization are: temperature 50°C, pressure 800MPa, ultra-high pressure sterilization for 20 minutes; When the cooked and conditioned meat product is home-cooked Mushu meat, the conditions for ultra-high pressure and low-temperature sterilization are: temperature 60°C, pressure 800MPa, ultra-high pressure sterilization for 20 minutes; When the cooked and conditioned meat product is braised fish nuggets, the conditions for ultra-high pressure and low-temperature sterilization are: 50°C, 300 MPa pressure, ultra-high pressure sterilization for 15 minutes. 2. The ultra-high pressure sterilization method for conditioned meat products according to claim 1, characterized in that the packaging container in step (2) is a flexible packaging material resistant to high pressure.

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