Processing method capable of applying antimicrobial polypeptide and spices to poultry products in vacuum package

Abstract

The invention provides a processing method capable of applying antimicrobial polypeptide and spices to poultry products in vacuum package; and the processing method takes fresh and alive poultry as raw material, and the poultry product can be prepared by the steps of slaughtering, cutting, cleaning, precooking, marinating, vacuum packaging, sterilizing and cooling. The processing method is characterized in that the marinating liquid containing the spices and seasonings is adopted during marinating; before the marinated product leaves a pot, mixed material formed by lysozyme, protamine, lactic acid streptococci and corn antioxidant peptide is added to the marinating liquid; and then, the product is cooled and packaged in a vacuum way. Based on the traditional poultry processing technology, the processing method comprehensively utilizes the modern sterilization technology with low sterilization intensity, the antioxidation technology and the flavor control technology, so that the traditional characteristic flavor of the poultry product with vacuum package can be maintained, and the poultry product in vacuum package is more nutrient and healthy; and the whole processing process is in accordance with the requirements on the food quality and safety, and industrial production is easily realized.

Description

technical field [0001] The invention provides a processing method for applying antibacterial polypeptide and spices to vacuum-packed poultry products, belonging to the technical field of food processing and preservation. Background technique [0002] In recent years, with the improvement of people's requirements for eating and carrying convenience and the development of food processing technology, many traditional characteristic poultry products have been processed into industrialized products. Most of these industrialized products of poultry products are vacuum-packed in retort bags, and then High temperature and high pressure sterilization technology is adopted to achieve the purpose of long shelf life. Since the 1980s, poultry products packaged in retort bags have developed rapidly, which has promoted the rapid development of poultry breeding and processing industries to a certain extent. However, after the high-intensity sterilization treatment of poultry meat products,...

AI Technical Summary

Problems solved by technology

At present, some researchers in China have proposed the method of combining nisin and heat treatment to greatly reduce the sterilization temperature and time in order to solve the problem of flavor loss caused by too long sterilization time and high sterilization intensity during the sterilization process. And improve the heat sensitivity of spoilage microorganisms, prolong the shelf life of meat products

However, due to the high price and narrow antibacterial spectrum of Nisin, its effectiveness and scope of use are limited

[0004] In addition, poultry, especially duck, has a high fat content, especially the relatively high content of unsaturated fatty acids in the fat, which is easily oxidized during processing and storage, resulting in warmed over flavor, which makes consumers dislike industrialized products. Traditional poultry products lose due interest

[0005] Although domestic researchers have done some research on the formation principle and control of the characteristic flavor of traditional flavored meat products in recent years, the research results are not very satisfactory, especially how to protect and control the characteristic flavor of traditional poultry meat products during processing. There are still no good methods and research conclusions