Comprehensive preservation technology of meat, pou

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Microwave sterilization and comprehensive preservation technology for meat, poultry and fish products Abstract: using microwave sterilization and comprehensive preservation technology can make the shelf life of wind geese reach six months at 30 ℃ constant temperature and 15~36 ℃ room temperature; Beijing roast duck meets the requirements of commercial sterility; Steamed perch, flatfish and yellow croaker are kept at 30 ℃ for more than three months. The color, flavor and other sensory properties of the test samples in each group remained unchanged. Microwave sterilization does not mean preservation

key words: microwave sterilization; Special microwave equipment; Bactericidal AIDS; Supporting technologies; Preservation of meat and poultry products

normal temperature storage; Six months

the traditional preservation methods of cooked meat (poultry) products are generally cold storage and high temperature sterilization. Cold storage can maintain the color, flavor and organizational state of products, but it must be guaranteed by the cold chain. The investment and use cost are high, and the products are not easy for consumers to carry. High temperature sterilization destroys the flavor and organizational state of products. It can be said that high temperature sterilization is gradually being eliminated

a fresh-keeping technology that can not only maintain flavor but also preserve at room temperature and can be used in large-scale commercial production is urgently needed by many meat (poultry) products manufacturers. In the past decade, the microwave sterilization and comprehensive preservation technology developed by Nanjing Yongqing food high tech Development Co., Ltd. has basically met this demand. The technology itself has been gradually improved, improved and matured with a large number of experiments and production practices. At present, it is being widely applied, and has achieved remarkable social and economic benefits. In this paper, the characteristics of microwave sterilization, some of our experimental results in recent years and the application of this technology are summarized and introduced

1 materials and methods:

1.1 microwave sterilization equipment: wl4s-1 special microwave sterilization equipment, produced by Nanjing Yongqing food high tech Development Co., Ltd

1.2 natural food sterilization additives (synergists): produced by Nanjing Yongqing food high tech Development Co., Ltd

1.3 food samples: the wind goose is provided by Zhejiang Dongli Food Co., Ltd; Roast duck is provided by Beijing Quanjude (Group); All kinds of fish are provided by Shandong Guangyu poultry Co., Ltd

1.4 the test was carried out by Nanjing health and epidemic prevention station (Nanjing Center for Disease Control and prevention) according to the method specified in the national food hygiene standard. Results and discussion

2.1 application test of sterilization and preservation of wind geese

wind geese are a kind of cooked cured products. Due to the drying process of its processing technology, it has strong cured meat. Cooked packaging then causes the change of sensor output voltage, which makes it easy to eat, It is a newly developed goose product. Because of its unique flavor, it requires high preservation technology

the treatment process is as follows: raw goose treatment → ripening → soaking natural food sterilization additives → vacuum packaging → microwave treatment → cooling

the samples were divided into three groups: test group 1 (5 rats), test group 2 (5 rats) and control group (5 rats). Test group 1 was stored in a 30 ℃ incubator, test group 2 was stored at 15~36 ℃ room temperature, the control group was not soaked in bactericidal additives, and the rest were the same, stored in a 30 ℃ incubator. Test results are shown in table 1:

Table 1 fresh keeping results of wind geese

storage time



test results total bacterial count


coliform group (mpn/100g) test group I --------------------------------------------------------------------------------------------representsthat peculiar smell or odor has occurred, and each "+" represents a sample (the same below)

from the above results, it can be seen that the comprehensive preservation process of microwave plus additives can make the shelf life of wind geese reach more than 6 months, which can fully meet the requirements of production and management. However, microwave sterilization without additives can only keep fresh for 10 days, indicating that microwave sterilization synergist can significantly prolong the shelf life of food

2.2 experiment on sterilization and preservation of roast duck

Beijing roast duck is a famous specialty in China. It has a strong flavor and unique flavor. However, for a long time, it has been roasted and eaten now, which has inhibited the production and sales of enterprises. In order to expand the sales radius and facilitate the carrying of consumers, we conducted a fresh-keeping experiment on Beijing roast duck

storage preservation process: it also focuses on the development of 3D printing technology. The same as 2.2.1

samples are divided into two groups, i.e. test group 1 (6 pieces), which are stored in a 37 ℃ incubator, and test group 2 (6 pieces), which are stored in natural conditions (room temperature is 16~36 ℃). Since it is known in previous tests and production practices that the shelf life of products that are only vacuum packed after baking is no more than 2 days in summer, there is no control group

test results are shown in table 2:

Table 2 roast duck test results

storage time



test results total bacterial count


coliform group (mpn/100g) test group 1

(37 ℃ constant temperature) - even if the standard waterproof material enterprise - 10 30 test group 2

(16~36 ℃) --for more than 10 30

test samples, except that the skin of each group is not brittle, Its aftertaste, aroma and taste are normal. The results of test group 1 showed that the fresh-keeping effect met the requirements of commercial sterility, and test group 2 further cited that the shelf life at room temperature could reach six months

2.3 sterilization and fresh-keeping test of cooked fish products

steamed bass and flat fish are common dishes in restaurants, and their main feature is freshness and tenderness. In order to make it go out of the restaurant and meet the dining table needs of families, Shandong Guangyu poultry industry Co., Ltd. requires to develop the fresh-keeping technology, which requires that the product structure is complete, fresh and tender, and

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