CN106858262A - A kind of antibacterial and the radio frequency sterilized extension salted water goose shelf-life the method for use pasteurize combination nano zine oxide - Google Patents
A kind of antibacterial and the radio frequency sterilized extension salted water goose shelf-life the method for use pasteurize combination nano zine oxide Download PDFInfo
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- CN106858262A CN106858262A CN201710098334.0A CN201710098334A CN106858262A CN 106858262 A CN106858262 A CN 106858262A CN 201710098334 A CN201710098334 A CN 201710098334A CN 106858262 A CN106858262 A CN 106858262A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A kind of antibacterial and the radio frequency sterilized extension salted water goose shelf-life the method for use pasteurize combination nano zine oxide, belongs to meat product processing technology field., by cold pasteurization, before vacuum packaging, first addition nano zine oxide is antibacterial, carries out radio frequency after vacuum packaging again sterilized for goose of the present invention.The pasteurize that the present invention is used, sterilized and curing effect can simultaneously be reached, and use the radio frequency heating carried out after nano zine oxide, can either be sterilized, solve the problems, such as individually to use the antibacterial permeability of nano zine oxide bad again, radio frequency heating can promote nano zine oxide to accelerate to penetrate into portion in goose body, reach the purpose of homogenization distribution.The method turn avoid destroys larger problem using high temperature high pressure sterilizing to goose quality, 25 DEG C of room temperature shelf-lifves of salted water goose can be extended to 56 months, 4 DEG C of low temperature shelf-lifves were to 11 12 months, ensure that the quality of goose to greatest extent simultaneously, the storage rate of local flavor, color and luster, taste, texture is respectively reached 93% or so.
Description
Technical field
Guaranteed the quality with the sterilized extension salted water goose of radio frequency using pasteurize combination nano zine oxide is antibacterial the present invention relates to one kind
The method of phase, its shelf-life that can extend product, can maintain the qualities such as color and luster, local flavor, the tenderness of salted water goose again, belong to meat system
Product processing technique field.
Background technology
Salted water goose is the traditional meat of China Operation in Yangzhou Area, with fresh, tender, nutritious, fragrant taste, light taste
The features such as, it is deep to be liked by consumer.In order to keep the qualities such as the distinctive local flavor of salted water goose, tenderness, color and luster to be killed frequently with relatively low
Bacterium temperature and time, but if the initial strip bacterium number of goose is too high or process in microorganism pollution it is more serious, just
It is easily sterilized not thorough, so as to cause its shelf life short, it is not easy to transport for long-distance and stores.Vacuum packaging salted water goose storage period
The change of quality mainly due to physical factor, chemical factor, microbiological factor and in meat caused by the effect of endogenous enzymes, by
Endogenous enzymatic inactivation in product can make meat in boiling and sterilization process, therefore physics and chemical factor are to storage period meat
Product property change influence is smaller, and microorganism and the physical and chemical quality deterioration caused by microorganism turn into influence shelf life
Principal element.Salted water goose microbiological pollution has had more research, Wei Jinrong etc.（2012）Invent a kind of goose surface
The lossless detection method that bacterium directly counts, Dong Yang etc.（2012）To microorganism pollution in vacuum-packed salted water goose process
Situation and bacterial diversity are studied, Zheng Anjian etc.（2006）CCP to microorganism in salted water goose process
It has been careful research, Ge Qinglian etc.（2015）The risk analysis of salted water goose quality safety and control strategy are studied, therefore
Salted water goose must find suitable method for disinfection to keep its distinctive quality.
According to the difference of processing temperature, cooked meat product can be divided into two kinds of high temperature meat product and low-temperature meat product.High temperature meat system
Product are sterilized for a long time frequently with 121 DEG C, can not only kill the microorganisms such as deathly bacterium, fungi, also have killing to brood cell, spore
Can be serious with the destruction of the nutritional ingredients such as the amino acid in long-term storage, but meat, vitamin, protein under effect, normal temperature, muscle bullet
Property reduce, loss of aroma it is serious, quality decline.Low-temperature meat product uses pasteurize, compared with high temperature meat product, pasteurize
The features such as meat products has pure nutritious, close structure, meat flavour, attractive color, delicate mouthfeel, but due to sterilization intensity
It is low, the weaker microorganism of part heat resistance can only be killed, and the stronger microorganism of some heat resistances such as spore, gemma remain to deposit
Living, therefore the method for disinfection is used alone need to carry out accumulating, sale under cold chain.
Nano-ZnO is a kind of new functional nanomaterials, and its particle is thin, activity is high, with infrared resistant, ultraviolet
Line and sterilizing function, can effectively kill and suppress staphylococcus aureus, Escherichia coli, bacillus in food etc. various
Microorganism.The stability and security of zinc oxide are preferably, nontoxic edible, do not decompose, and never degenerate, and heat endurance is good, is eaten by the U.S.
Product Drug Administration is considered one of 5 kinds of safe compounds of zinc（ 21CFR182.8991）.GB/T 13106-1991
In define zinc content in meat and must not exceed 100 mg/kg.Food is processed by nano zine oxide, although microorganism energy
A certain degree of control is obtained, but is difficult by control of microorganisms in safe range, therefore nano zine oxide needs to combine it
His sterilization technology, just can preferably control the growth of microorganism, it is ensured that the edible safety of food.
Radio frequency is high-frequency electromagnetic wave of the frequency between 3KHz-300MHz, at present rf frequency conventional in the world
It is 13.56MHz, 27.12 MHz and 40.68 MHz.It is to utilize to be produced by between two pole plates in the electromagnetic field of quick alternation
Raw electromagnetic energy is heated to dielectric material, is migrated and is rubbed by the polarity inversion of dipole or the vibration of charged ion
Wipe and produce fuel factor, in this process without heat transfer, so that it may which, so that material inside and outside is heated simultaneously, programming rate is fast, energy
Amount high conversion efficiency, moisture declines rapidly, and corresponding heating requirements can be just reached at a lower temperature.Radio frequency heating
Without sample and electrode directly contact, because the energy of radio frequency can penetrate traditional hardboard or plastic package material etc..Penetrate
Frequency technology is a kind of safe non-ionising radiation mode, molecular ionization, and structure will not be made also not to change, no
Harm can be produced to environment and human body.The sterilized mechanism of action of radio frequency and effect are similar with microwave, but are compared with microwave disinfection,
Radio frequency penetration depth is big, temperature control is more stable, can finally obtain the product of higher quality.Radio frequency is used as emerging Electromagnetic Heating skill
Art, penetration power is high when having heating because of it, and firing rate is fast, will not produce chemical residual, sterilizing pesticide efficiency high and to treatment
The advantages of material crossed damages small, it is considered to be one of very promising technology in food industry in itself.
Liu Yuqin etc. has invented a kind of production and processing method of salted water goose（Chinese invention patent, the patent No.
201210465266.4）, be salted water goose is first carried out it is dry salt down, then bittern is pickled, and carries out bittern cooking in two stages afterwards
Afterwards, room temperature is cooled to, is vacuum-packed, carry out Pasteur's antivirus or microwave antivirus.Advantage of the invention is in radio frequency sterilization and microwave
Sterilization is compared, it is possible to achieve material inside and outside is heated simultaneously, and evenly, bactericidal effect is good compared with Pasteur kills virus, and penetrates for effect
Power is strong.
Cheng Rengong has invented a kind of manufacture craft of the old chicken of fresh salt solution（Chinese invention patent, the patent No.,
201410663889.1）, making step includes：Raw material is picked and processed, wind solution it is dry salt down, halogen pickled, decompose produce perfume, low temperature stew in soy sauce,
Cooling packing, vacuum seal, pasteurize, external packing.The invention only used pasteurize, and sterilization intensity is low, and microorganism is held
Easily bring back to life, the shelf-life is shorter.
Zhang Min etc. have invented a kind of flexible sterilization method of promotion fish grain sauce flavor（Chinese invention patent, the patent No.
201110395050.0）, Nano Silver 0.10-0.13g/kg and nano zine oxide 0.10- is added during fish grain sauced is made
Then 0.15g/kg carries out 90 DEG C as preservative to fish grain sauce, and the sterilization of the low sterilization intensity of 10min can finally make fish grain
The shelf-life of sauce has reached 12 months.Present invention be distinguished in that not using only cold pasteurization and nano zine oxide,
More thorough sterilization is also carried out to material inside and surface using radio frequency sterilization, the antibacterial permeability of nano zine oxide is solved bad
Problem, can promote nano zine oxide in the internal homogenising distribution of goose body.
The method that Xun Yan armies and Shi Chunjuan etc. disclose a kind of sterilized lifting braised pork product property of low-intensity（Chinese invention is special
Profit, the patent No. 201410131252.8）, braised pork is pre-processed using nano zine oxide and nisin, Ran Houzai
113 DEG C of back-pressure sterilization 10-30min are carried out, so as to improve the quality of meat, the invention can make the shelf-life of braised pork product reach 12
Individual month.It is of the invention to be a difference in that without high temperature high pressure sterilizing, such that it is able to avoid the boiling taste for therefore bringing, and meat
Matter is felt like jelly, the quality decline problem such as flavor loss, and HTHP is to heat from outside to inside, and radio frequency heating of the invention makes
Material inside and outside is heated simultaneously, and firing rate is fast.
Zhang Gensheng etc.（2015）The shadow of research deepfreeze, ultraviolet sterilization and methylene azur to Chilled Meats comprehensive preservation
Ring, develop a kind of technique that can extend cooled meat shelf period, process conditions be ultraviolet sterilization (20 W, 90 s and 30 cm)+
Natural fresh-keeping formula of liquid (epsilon-polylysine 0.5%, Tea Polyphenols 1.75% and phytic acid 0.3%) can make the shelf life of Chilled Meats from
Extend within 4 days 18 days.Advantage of the invention is that it is sterilized to increased radio frequency again, microorganism is more thoroughly killed, can be with
Greatly prolong shelf life.
Yang Xinlei etc.（2012）It is 0.45J/cm with intensity2It is ultraviolet respectively irradiation live fresh pork 0,20,40,60,80,
As a result 100s, then show pork in 4 DEG C of storages, and ultraviolet-sterilization can effectively kill the initial micro- life in part of meat surface
Thing, improves the quality of meat, and wherein Chilled Meats are through 0.45J/cm2Ultraviolet irradiation 60s comprehensive preservation effect it is best.It is of the invention
It is a difference in that and also carried out using nano zine oxide antibacterial, sterilization is then carried out to material inside and outside portion using radio frequency sterilization, it is sterilized
Intensity increases, and bactericidal effect is more preferable.
Zhang Min etc. develop a kind of flexible sterilization method of inner wrapping tubers mixing fresh cut vegetables（Chinese invention patent,
The patent No. 201610010015.5）, 3-5min is soaked with 100mg/L sodium hypochlorite to rhizome vegetable, deionized water cleaning is cut
Block, the blanching of hot water containing calcium salt is gone out enzyme, and vegetables block is placed in into fresh-keeping liquid immersion 8-10min immediately after, is pulled out, is added nano oxidized
Zinc dispersion liquid, is well mixed, vacuum small package bag packaging；By packaged vegetables by radio frequency, hot air combined treatment, in normal temperature
Lower storage.The invention has the advantages that in addition to sterilized using nano zine oxide and radio frequency, pasteurize is also add, can be to thing
Material carries out more thorough sterilization, and can increase the fungistatic effect of nano zine oxide, and bactericidal effect is stronger.
The content of the invention
Can extend salted water goose shelf life it is an object of the invention to provide one kind, salted water goose local flavor can be as far as possible ensured again
Method, so as to avoid using traditional high temperature high pressure sterilizing method larger to quality injury.
Radio frequency sterilization is a kind of relatively new type method for disinfection, and penetration power is stronger, and material inside and outside can be made to heat simultaneously,
Firing rate is fast, and radio frequency heating can also promote nano zine oxide to accelerate to penetrate into portion in goose body, reach the purpose of homogenization distribution,
Solve the problems, such as individually to use the antibacterial permeability of nano zine oxide bad.
Technical scheme, one kind is antibacterial using pasteurize combination nano zine oxide and radio frequency sterilization extends salt solution
The method of goose shelf-life, by the control of microorganisms in boiled salted duck product in safe range, including pasteurize, add nano oxygen
Change zinc, vacuum packaging, radio frequency is sterilized, normal temperature storage step；It is specific as follows：
（1）Pasteurize：Room temperature saline solution goose is carried out into cold pasteurization 15-20min at 80-85 DEG C；
（2）Nano zine oxide is added：In step（1）Nano-ZnO solution is added in gained salted water goose so that final nano-ZnO
Addition is calculated as 0.06-0.08g/kg with salted water goose quality；
（3）Radio frequency is sterilized：By step（2）The salted water goose of gained addition nano-ZnO is vacuum-packed, and is then carried out radio frequency and is killed
Bacterium；Frequency setting is 27.12MHz, pole plate spacing 20-25cm, sterilizing time 15-20 min, that is, the salt for being extended the shelf life
Water goose.
Step（1）The salted water goose prepares as follows：
A, pre-treatment：Take goose one（About 1.5-2 kg）, slaughter after cleaning up, in water（Submergence goose body, about 2.5kg）Leaching
Bubble goose body 1h；Another standby ginger splices 5g（0.5cm is thick）, onion parts 5g（10cm is long）；
B, stew：By step（a）Gained onion parts, ginger splices and goose stew 60min, Guan Huo in 100 DEG C of goose halogen, boil in a covered pot over a slow fire 60min processed；
Goose is pulled out, whole body is smeared uniform with goose oil.Goose halogen is by water, salt, ginger, green onion, anise with 100: 10: 6: 8:5
Weight is formed than mixing infusion；
C, sabot beat cold：Keep below 10 DEG C of the central temperature of goose, obtain salted water goose.
Step（2）The nano-ZnO solution preparation process is as follows：
Take the nanometer ZnO powder that 0.1 g purity is 99% to be scattered in 100mL sterile purified waters, add the dispersion inclined phosphorus of protective agent six
Sour sodium, until its mass concentration is 0.015%, prepared mass concentration is 0.1% nano-ZnO dispersion solution；Stirred with magnetic stirring apparatus
Mix uniform rear ultrasonication（Frequency 40KHz, power 200w）20min, finally can obtain the nano-ZnO dispersion of favorable dispersibility
Liquid.
Beneficial effects of the present invention：The present invention can simultaneously reach sterilized and curing effect using cold pasteurization；
And using the radio frequency heating carried out after nano zine oxide, can either be sterilized, solve again individually antibacterial using nano zine oxide
The bad problem of permeability, radio frequency heating can promote nano zine oxide to accelerate to penetrate into portion in goose body, reach the mesh of homogenization distribution
's.The method turn avoid destroys larger problem using high temperature high pressure sterilizing to goose quality, can extend the 25 of salted water goose
DEG C room temperature shelf-life, 4 DEG C of low temperature shelf-lifves were to 11 ~ 12 months, while ensure that the product of goose to greatest extent to 5 ~ 6 months
Matter, makes the storage rate of local flavor, color and luster, taste, texture respectively reach 93% or so.The present invention is conditioning salted water goose and other kinds
Livestock and poultry based article provide a kind of new method.
Specific embodiment
Embodiment 1：A kind of method that utilization Combination extends whole salted water goose room temperature shelf life
Goose is slaughtered and is cleaned up, be soaked in water goose body 1h, shallot segment（10cm is long）, ginger section（0.5cm is thick）.By green onion
Section, ginger splices, goose stew 60min, Guan Huo in 100 DEG C of goose halogen, boil in a covered pot over a slow fire 60min processed.Goose is pulled out, smears uniform with goose oil.Dress
Disk beats cold, keeps below 10 DEG C of the central temperature of goose, pasteurize 20min at 85 DEG C.
Take 0.1g nanometer ZnO powders（Purity is 99%）It is scattered in 100mL sterile purified waters, disperses the inclined phosphorus of protective agent six
Sour na concn is 0.015%, is made 0.1% nano-ZnO dispersion solution, and ultrasonication after 12h is continuously stirred with magnetic stirring apparatus
20min, can obtain the nano-ZnO dispersion solution of favorable dispersibility.
Nano-ZnO dispersion solution is added in goose, the addition of ZnO is 0.08g/kg, radio frequency is carried out after vacuum packaging and is killed
Bacterium, the frequency setting of radio frequency is 27.12MHz, pole plate spacing 20cm, sterilizing time 20min.The method can extend salted water goose
The room temperature shelf-life, 4 DEG C of low temperature shelf-lifves, to 12 months, while ensure that the quality of goose to greatest extent, made wind to 6 months
Taste, color and luster, taste, the storage rate of texture respectively reach 92.5%, 93.4%, 92.7%, 89.8%.
Embodiment 2：A kind of method of utilization Combination extension cutting salted water goose room temperature shelf life
Goose is slaughtered and is cleaned up, be soaked in water goose body 1h, shallot segment（10cm is long）, ginger section（0.5cm is thick）.By green onion
Section, ginger splices, goose stew 60min, Guan Huo in 100 DEG C of goose halogen, boil in a covered pot over a slow fire 60min processed.Goose is pulled out, smears uniform with goose oil.Dress
Disk beats cold, keeps below 10 DEG C of the central temperature of goose, pasteurize 15min at 80 DEG C.
Take 0.1 g nanometer ZnO powders（Purity is 99%）It is scattered in 100mL sterile purified waters, disperses the inclined phosphorus of protective agent six
Sour na concn is 0.015%, is made 0.1% nano-ZnO dispersion solution, and ultrasonication after 12h is continuously stirred with magnetic stirring apparatus
20 min, can obtain the nano-ZnO dispersion solution of favorable dispersibility.Nano-ZnO dispersion solution, the addition of ZnO are added in goose
It is 0.08g/kg, radio frequency sterilization is carried out after vacuum packaging, the frequency setting of radio frequency is 27.12MHz, the cm of pole plate spacing 20, sterilization
The min of time 15.
The method can extend the room temperature shelf-life of salted water goose to 6 months, 4 DEG C of low temperature shelf-lifves to 12 months, while most
The quality that ensure that goose of limits, makes local flavor, color and luster, taste, the storage rate of texture respectively reach 92.0%, 93.2%,
92.4%, 89.0%.
Embodiment 3：A kind of method that utilization Combination extends whole salted water goose low temperature shelf life
Goose is slaughtered and is cleaned up, be soaked in water goose body 1h, shallot segment（10cm is long）, ginger section（0.5cm is thick）.By green onion
Section, ginger splices, goose stew 60min, Guan Huo in 100 DEG C of goose halogen, boil in a covered pot over a slow fire 60min processed.Goose is pulled out, smears uniform with goose oil.Dress
Disk beats cold, keeps below 10 DEG C of the central temperature of goose, pasteurize 20min at 85 DEG C.
Take 0.1 g nanometer ZnO powders（Purity is 99%）It is scattered in 100mL sterile purified waters, disperses the inclined phosphorus of protective agent six
Sour na concn is 0.015%, is made 0.1% nano-ZnO dispersion solution, and ultrasonication after 12h is continuously stirred with magnetic stirring apparatus
20 min, can obtain the nano-ZnO dispersion solution of favorable dispersibility.Nano-ZnO dispersion solution, the addition of ZnO are added in goose
It is 0.06g/kg, radio frequency sterilization is carried out after vacuum packaging, the frequency setting of radio frequency is 27.12MHz, pole plate spacing 20cm, sterilization
The min of time 20.
The method can extend the room temperature shelf-life of salted water goose to 5 months, 4 DEG C of low temperature shelf-lifves to 11 months, while most
The quality that ensure that goose of limits, makes local flavor, color and luster, taste, the storage rate of texture respectively reach 93.5%, 93.7%,
93.8%, 90.6%.
Embodiment 4：A kind of method of utilization Combination extension cutting salted water goose low temperature shelf life
Goose is slaughtered and is cleaned up, be soaked in water goose body 1h, shallot segment（10cm is long）, ginger section（0.5cm is thick）.By green onion
Section, ginger splices, goose stew 60min, Guan Huo in 100 DEG C of goose halogen, boil in a covered pot over a slow fire 60min processed.Goose is pulled out, smears uniform with goose oil.Dress
Disk beats cold, keeps below 10 DEG C of the central temperature of goose, pasteurize 15min at 80 DEG C.
Take 0.1 g nanometer ZnO powders（Purity is 99%）It is scattered in 100mL sterile purified waters, disperses the inclined phosphorus of protective agent six
Sour na concn is 0.015%, is made 0.1% nano-ZnO dispersion solution, and ultrasonication after 12h is continuously stirred with magnetic stirring apparatus
20 min, can obtain the nano-ZnO dispersion solution of favorable dispersibility.Nano-ZnO dispersion solution, the addition of ZnO are added in goose
It is 0.06g/kg, radio frequency sterilization is carried out after vacuum packaging, the frequency setting of radio frequency is 27.12MHz, pole plate spacing 20cm, sterilization
The min of time 15.
The method can extend the room temperature shelf-life of salted water goose to 5 months, 4 DEG C of low temperature shelf-lifves to 11 months, while most
The quality that ensure that goose of limits, makes local flavor, color and luster, taste, the storage rate of texture respectively reach 93.0%, 93.4%,
93.6%, 89.8%.
Claims (3)
1. a kind of use pasteurize combination nano zine oxide is antibacterial and the method for radio frequency sterilized extension salted water goose shelf-life, and it is special
Levying is：By the control of microorganisms in boiled salted duck product in safe range, including pasteurize, add nano zine oxide, vacuum
Packaging, radio frequency is sterilized, normal temperature storage step；It is specific as follows：
（1）Pasteurize：Room temperature saline solution goose is carried out into cold pasteurization 15-20min at 80-85 DEG C；
（2）Nano zine oxide is added：In step（1）Nano-ZnO solution is added in gained salted water goose so that final nano-ZnO
Addition is calculated as 0.06-0.08g/kg with salted water goose quality；
（3）Radio frequency is sterilized：By step（2）The salted water goose of gained addition nano-ZnO is vacuum-packed, and is then carried out radio frequency and is killed
Bacterium；Frequency setting is 27.12MHz, pole plate spacing 20-25cm, sterilizing time 15-20 min, that is, the salt for being extended the shelf life
Water goose.
2. guaranteed the quality with the sterilized extension salted water goose of radio frequency using pasteurize combination nano zine oxide is antibacterial according to claim 1
The method of phase, it is characterized in that：Step（1）The salted water goose prepares as follows：
A, pre-treatment：1.5-2 kg geese one are taken, is slaughtered after cleaning up, goose body 1h is soaked in goose body immersion water；Another standby 0.5cm
Thick ginger splices 5g, 10cm onion parts 5g long；
B, stew：By step（a）Gained onion parts, ginger splices and goose stew 60min, Guan Huo in 100 DEG C of goose halogen, boil in a covered pot over a slow fire 60min processed；
Goose is pulled out, goose whole body is smeared uniform with goose oil；Goose halogen is by water, salt, ginger, green onion, the anistree weight with the ︰ 5 of 100 ︰, 10 ︰, 6 ︰ 8
Amount is formed than mixing infusion；
C, sabot beat cold：Keep below 10 DEG C of the central temperature of goose, obtain salted water goose.
3. guaranteed the quality with the sterilized extension salted water goose of radio frequency using pasteurize combination nano zine oxide is antibacterial according to claim 1
The method of phase, it is characterized in that：Step（2）The nano-ZnO solution preparation process is as follows：
Take the nanometer ZnO powder that 0.1 g purity is 99% to be scattered in 100mL sterile purified waters, add the dispersion inclined phosphorus of protective agent six
Sour sodium, makes its mass concentration be 0.015%, and prepared mass concentration is 0.1% nano-ZnO dispersion solution；Use magnetic stirrer
Frequency 40KHz, power 200w ultrasonication 20min are used after uniform, the nano-ZnO dispersion solution of favorable dispersibility is finally given.
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| CN201710098334.0A CN106858262A (en) | 2017-02-23 | 2017-02-23 | A kind of antibacterial and the radio frequency sterilized extension salted water goose shelf-life the method for use pasteurize combination nano zine oxide |
| NL2020477A NL2020477B1 (en) | 2017-02-23 | 2018-02-22 | Method for prolonging shelf life of saltwater-stewed goose by means of combining pasteurization with nanometer zinc oxide bacteria inhibition and radio frequency sterilization |
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| CN201710098334.0A CN106858262A (en) | 2017-02-23 | 2017-02-23 | A kind of antibacterial and the radio frequency sterilized extension salted water goose shelf-life the method for use pasteurize combination nano zine oxide |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019169804A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish |
| CN112042730A (en) * | 2020-09-17 | 2020-12-08 | 扬州冶春食品生产配送股份有限公司 | Coating processing method for prolonging refrigerated shelf life of conditioned roast duck |
| CN112401104A (en) * | 2020-11-27 | 2021-02-26 | 宁波海通食品科技有限公司 | Method for controlling bacteria and improving quality of special bean products by combining orange carbon quantum dots with microwave-radio frequency treatment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101313692A (en) * | 2008-06-23 | 2008-12-03 | 江苏里下河地区农业科学研究所 | Synthesis fresh-keeping method for goose meat products |
| CN105146553A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization |
-
2017
- 2017-02-23 CN CN201710098334.0A patent/CN106858262A/en active Pending
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2018
- 2018-02-22 NL NL2020477A patent/NL2020477B1/en not_active IP Right Cessation
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| CN101313692A (en) * | 2008-06-23 | 2008-12-03 | 江苏里下河地区农业科学研究所 | Synthesis fresh-keeping method for goose meat products |
| CN105146553A (en) * | 2015-10-16 | 2015-12-16 | 江南大学 | Method for preparing semi-dry conditioning shredded beef by combination of medium-short wave infrared vacuum drying and flexible sterilization |
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| 熊嫂: "《风靡南北的凉拌菜》", 31 July 2015, 辽宁科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019169804A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for extending refrigerated shelf life and improving reheat quality of precooked red crispy chicken dish |
| CN112042730A (en) * | 2020-09-17 | 2020-12-08 | 扬州冶春食品生产配送股份有限公司 | Coating processing method for prolonging refrigerated shelf life of conditioned roast duck |
| CN112401104A (en) * | 2020-11-27 | 2021-02-26 | 宁波海通食品科技有限公司 | Method for controlling bacteria and improving quality of special bean products by combining orange carbon quantum dots with microwave-radio frequency treatment |
| CN112401104B (en) * | 2020-11-27 | 2023-08-11 | 宁波海通食品科技有限公司 | Method for controlling bacteria and improving quality of special bean products by combining orange carbon quantum dots with microwave-radio frequency treatment |
Also Published As
| Publication number | Publication date |
|---|---|
| NL2020477B1 (en) | 2019-08-29 |
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