Mycelium control and quality guaranteeing method for reducing heat sterilization intensity for conditioning fowl or fish product

Abstract

The invention relates to a mycelium control and quality guaranteeing method for reducing the heat sterilization intensity for conditioning fowl or fish product, belonging to the technical field of cooked meat product sterilization. The method mainly comprises the process: after being unfrozen, cut and washed, raw material is cooked according to the formulation; after being cooked for a certain period of time, nisin and other auxiliary materials are added into the raw material; after reaching a certain ripening degree, the mixture is cooled and packaged by vacuum; and the product is quick-frozen at ultralow temperature and then treated by flexible heat sterilization. The method has the advantages the fowl or fish product with high quality and long quality guarantee period can be obtained by the operation; (1) by compounding the nisin and potassium sorbate, antibacterial spectrum can be expanded; and (2) by combining freezing sterilization and the flexible heat sterilization, good sterilization effect can be achieved by large temperature difference change within a short time. Therefore, the method reduces the damage for the nutritional ingredients of the fowl or the fish under pure high temperature sterilization, ensures the quality of the products and finally the mycelium control and quality guaranteeing cooked meat product on the premise of guaranteeing the shelf life of the product.

Description

technical field [0001] A method for reducing the sterilization intensity of cooked poultry meat or fish meat products, the invention belongs to the field of meat product processing, relates to a meat product sterilization process, and is mainly used for the sterilization of vacuum-packed cooked meat products. Background technique [0002] The nutritional value of poultry and fish is very high, and compared with livestock meat, it has the advantages of high protein and low fat. For example: the protein content of the edible part of duck meat is 16% to 25%, and the fat content is about 7.5%; the protein content of fish meat is 17% to 21%, and the fat content is 1% to 4%. The fatty acids of poultry and fish meat are mainly unsaturated fatty acids, which have a low melting point, are easy to digest, and have the effect of lowering cholesterol. This is a feature that other livestock products do not have. In addition, poultry and fish also contain more B vitamins, vitamin E and ...

AI Technical Summary

Problems solved by technology

At present, most packaged poultry and fish products on the market are sterilized at high temperature for a long time. Such products have a long shelf life, but have poor chewing properties, soft and rotten meat, and poor taste. At the same time, they lose the unique aroma of poultry and fish.