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A flexible sterilization method for ready-to-eat surimi products combined with radio frequency and hot air

A technology of surimi products and radio frequency, which is applied in the flexible sterilization of instant surimi products combined with radio frequency and hot air, and in the field of sterilization of instant surimi products, which can solve the problems of incomplete sterilization of materials and failure to achieve commercial sterility, and achieve high efficiency and low damage Flexible sterilization, solution to product quality decline, and easy industrial production

Inactive Publication Date: 2019-08-09
NANJING JIANGGAO DRYING EQUIP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the radio frequency heating is uneven and cannot be adjusted, and some parts of the product are too cold or overheated, the sterilization of the material will not be complete, and commercial sterility cannot be achieved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: A flexible sterilization method for ready-to-eat silver carp surimi products combined with radio frequency and hot air

[0026] Place the directly edible silver carp surimi products in vacuum packaging on the polyetherimide (PEI) dielectric resistance block in the radio frequency working chamber for sterilization. The standard frequency of the radio frequency device is 27.12MHz; the power is 1500W; the distance between the plates is 35cm; the hot air temperature is 50°C; the stacking thickness of fish products is 60mm, the flat length is 15cm, and the flat width is 10cm; the sterilization time is 10min; the length of polyetherimide (PEI) dielectric block is 18cm, It is 15cm and the thickness is 1.3cm. The total number of colonies in meat products was <10cfu / g, which was reduced by 4.4 orders of magnitude, no pathogenic bacteria were detected, and the gel strength and hardness of surimi products had no significant changes.

Embodiment 2

[0027] Example 2: A flexible sterilization method for ready-to-eat dace surimi products combined with radio frequency and hot air

[0028]The surimi products that can be directly eaten are vacuum-packed and placed between the plates of the radio frequency device for sterilization. The standard frequency of the radio frequency device is 27.12MHz; the power is 1500W; The plate spacing is 35cm; the hot air temperature is 50°C; the stacking thickness of fish products is 100mm, the flat length is 15cm, and the flat width is 10cm; the sterilization time is 15min; the length of the polyetherimide (PEI) dielectric block is 18cm, width 15cm, thickness 1.3cm. The total number of bacterial colonies in meat products is less than 10cfu / g, which is reduced by 5.6 orders of magnitude. No pathogenic bacteria are detected. The gel strength of surimi products is reduced by about 3.5%. The lethality rate is significantly improved, and the uniformity of RF heating is significantly improved when ...

Embodiment 3

[0029] Example 3: A flexible sterilization method for ready-to-eat small miscellaneous surimi products combined with radio frequency and hot air

[0030] The small miscellaneous surimi products that can be directly eaten are vacuum-packed and placed on the polyetherimide (PEI) dielectric block in the radio frequency working chamber for sterilization. The standard frequency of the radio frequency device is 27.12MHz; the power is 1500W; the distance between the plates The temperature of the hot air is 60°C; the stacking thickness of fish products is 100mm, the flat length is 15cm, and the flat width is 10cm; the sterilization time is 15min; the length of the polyetherimide (PEI) dielectric block is 18cm, The width is 15cm and the thickness is 1.3cm. The PEI dielectric resistance block also selects the best value to ensure uniform RF heating. At the same time, the distance between the plate and the material is reduced, and the temperature of the hot air increases, which will lea...

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PUM

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Abstract

The invention relates to a method for flexibly sterilizing ready-to-eat surimi products by combining radio frequency and hot blast, and belongs to the technical field of sterilization of meat products. The method disclosed by the invention comprises the following steps of performing vacuum packing on surimi products which can be directly eaten, then placing the packed surimi products on a polyether imides (PEI) dielectric resistance block in a radio-frequency working space, directly performing radio frequency-hot blast combined sterilization, and performing preservation at normal temperature. The radio frequency and hot blast combined sterilizing technology is simple to operate, and the PEI dielectric resistance blocks can notably reduce an edge superheat effect caused by radio-frequency heating. The prepared surimi products can keep good flavor, texture, color and nutrient quality, and are convenient and safe to eat. The quality guarantee period of the prepared surimi products can reach 9 months or more under normal temperature, so that requirements of consumers for safety, dainty and convenience of modern food of consumers are met, the industrialized production is easy to realize, and the market prospects are broad.

Description

technical field [0001] The invention relates to a method for sterilizing instant surimi products, in particular to a flexible sterilizing method for instant surimi products combined with radio frequency and hot air, and belongs to the technical field of meat product sterilization. Background technique [0002] In recent years, as a major deep-processing product of aquatic protein, surimi products are mainly fish cakes, fish balls, fish tofu, frozen surimi, etc., which are popular because of their high protein, low fat, and crisp taste. Consumers at home and abroad love it, and the output is increasing year by year. [0003] With the improvement of people's living standards and the enhancement of health care awareness, people pay more and more attention to the health elements of food. It is required not only to ensure the safety and stability of food, but also to keep its original nutrients and flavor as much as possible. However, the traditional high-temperature sterilizati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/005A23B4/01A23L17/00
CPCA23B4/0053A23B4/01
Inventor 张慜王琳陈镇司新超
Owner NANJING JIANGGAO DRYING EQUIP CO LTD
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