阅读说明：本技术 一种熟食鸡肉辐照结合低温贮藏防腐保鲜方法 (Preservative and fresh-keeping method for cooked chicken by combining irradiation with low-temperature storage ) 是由 黄仁华 刘继恺 唐文杰 曾宇 王丹 陈梅 于 2021-06-21 设计创作，主要内容包括：本发明公开了一种熟食鸡肉辐照结合低温贮藏防腐保鲜方法,包括如下步骤：S1将新鲜鸡胸肉洗净,分切成大小一致的鸡丁,于沸水中焯水熟化；S2将焯水熟化后的鸡丁肉捞出、沥干水分,进行真空包装,得到真空包装品；S3将真空包装品进行巴氏灭菌,捞出后冷却,待冷至室温后再进行冷冻处理,得到待辐照品；S4将待辐照品单层平铺在冰盒里,用电子直线加速器进行辐照,得到辐照成品；S5将辐照成品进行避光贮藏。本发明提供的熟食鸡肉辐照防腐保鲜结合低温贮藏方法不影响鸡肉的口味和色泽,贮藏32周后无其他不良气体,保质期长,且操作简单、有效,能够满足熟食鸡肉的保鲜需求,对于熟食鸡肉在方便食品中的推广和应用,具有重要的意义和较好的经济价值。(The invention discloses a method for preserving and preserving cooked chicken by combining irradiation with low-temperature storage, which comprises the following steps: s1, cleaning fresh chicken breast, cutting into diced chicken with the same size, blanching in boiling water, and aging; s2, fishing out the diced chicken after blanching and curing, draining, and carrying out vacuum packaging to obtain a vacuum packaging product; s3, carrying out pasteurization on the vacuum packaging product, fishing out, cooling, and freezing after cooling to room temperature to obtain an irradiated product; s4, flatly paving the to-be-irradiated product in an ice box in a single layer, and irradiating by using an electronic linear accelerator to obtain an irradiated finished product; s5 storing the irradiation finished product in dark. The irradiation preservation and preservation of the cooked chicken does not influence the taste and color of the chicken by combining the low-temperature storage method, no other harmful gas exists after the chicken is stored for 32 weeks, the quality guarantee period is long, the operation is simple and effective, the preservation requirement of the cooked chicken can be met, and the method has important significance and better economic value for popularization and application of the cooked chicken in convenient foods.)

1. A method for preserving and preserving cooked chicken by irradiation and low-temperature storage is characterized by comprising the following steps:

s1, cleaning fresh chicken breast, cutting into diced chicken with the same size, and blanching in boiling water for curing;

s2, fishing out the diced chicken after blanching and curing, draining, carrying out vacuum packaging, and flattening the packaging bag until the thickness is less than 1.2cm to obtain a vacuum packaging product;

s3, performing pasteurization on the vacuum packaging product obtained in the step S2, taking out the vacuum packaging product, cooling the vacuum packaging product to room temperature, and performing freezing treatment to obtain an irradiated product;

s4, spreading the product to be irradiated which is frozen in the step S3 in an ice box in a single layer, and irradiating by using an electronic linear accelerator to obtain an irradiation finished product;

and S5, storing the irradiation finished product processed in the step 4 in a dark place.

2. The cooked chicken irradiation and low-temperature storage combined preservation and preservation method as claimed in claim 1, which is characterized in that: in the step S1, the diced chicken is cut into diced chicken with consistent size, wherein the length, the width and the height of the diced chicken are 1cm, 1cm and 1 cm; and blanching and curing in boiling water for 18-22 min.

3. The cooked chicken irradiation and low-temperature storage combined preservation and preservation method as claimed in claim 1, which is characterized in that: the packaging bags in the step S2 are aluminum foil bags, and each bag is 70-100 g.

4. The cooked chicken irradiation and low-temperature storage combined preservation and preservation method as claimed in claim 1, which is characterized in that: the pasteurization temperature in the step S3 is 90-95 ℃, and the pasteurization time is 20-30 min.

5. The cooked chicken irradiation and low-temperature storage combined preservation and preservation method as claimed in claim 1, which is characterized in that: the temperature of the freezing treatment in the step S3 is-1 to-3 ℃, and the time of the freezing treatment is 30 to 45 min.

6. The cooked chicken irradiation and low-temperature storage combined preservation and preservation method as claimed in claim 1, which is characterized in that: in the step S4, the irradiation is carried out by using an electron linear accelerator, specifically, the irradiation is carried out by using an electron linear accelerator of 10MeV-20 kW; the irradiation dose of the irradiation is 7-10 kGy.

7. The cooked chicken irradiation and low-temperature storage combined preservation and preservation method as claimed in claim 1, which is characterized in that: the temperature environment for the lightproof storage in the step S5 is-1 to-3 ℃.

Technical Field

The invention relates to the technical field of food preservation, in particular to a preservation method for cooked chicken by irradiation combined with low-temperature storage.

Background

Since ancient times, chicken is considered to be a healthy meat food due to the characteristics of being tender and juicy, delicious in taste, high in protein, low in fat, low in cholesterol, low in calorie and the like, and is particularly favored by consumers in instant foods. In recent years, Sichuan-characteristic spicy instant foods represented by self-heating chafing dishes, instant rice, portable bowl-bowl chicken and the like are rapidly developed in recent years, the market prospect is very wide, and the diced chicken is a main food material in the spicy instant foods, is popular with people and has huge demand.

In the research and application of food preservation technology, the temperature control storage and preservation technology, the air-conditioned storage and preservation technology, the chemical preservative storage and preservation technology, the smoking, pickling, storage and preservation technology and the comprehensive application of various technologies are mainly adopted at home and abroad. At present, the main method for preserving cooked meat products mostly adopts a method of combining thermal sterilization with chemical preservatives for preservation, although the sanitation and safety of the food can be effectively ensured, the color, the flavor and the nutrient substances of the food are changed due to the heat effect, and the use of the chemical preservatives can bring health hidden troubles.

Chinese patent application CN201210158397.8 discloses a method for sterilizing cooked macrobrachium rosenbergii food products, which comprises the steps of cleaning fresh and alive macrobrachium rosenbergii, adding seasonings into the cleaned macrobrachium rosenbergii, heating for cooking, placing the cooked macrobrachium rosenbergii in a fresh-keeping solution for treating for 30-60 s, taking out, irradiating for 5-10 s under the condition that the irradiation intensity is 3-6 kGy, and finally carrying out vacuum packaging, wherein the finished product has the requirements of freshness, delicacy, nutrition, safety and convenience in carrying.

The high-energy electron beam irradiation technology is a cold sterilization technology, sterilizes food by using a certain dose of electron beam radiation with extremely short wavelength, has the characteristics of convenient operation, small temperature change, good sterilization effect and the like, does not heat the interior of the food, does not cause changes in color, aroma, taste and the like, can furthest preserve the original quality and flavor of the food, and avoids the negative effect brought by the traditional food sterilization technology.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides the method for preserving and preserving the cooked chicken by combining irradiation with low-temperature storage, which can effectively solve the problem of sanitation and safety of food, is simple and effective to operate, can meet the requirements of preserving and preserving the cooked chicken, prolongs the storage period, has important significance and better economic value for popularization and application of the cooked chicken on convenient food, and solves the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a preservation and fresh-keeping method for cooked chicken by irradiation and low-temperature storage comprises the following steps:

s1, cleaning fresh chicken breast, cutting into diced chicken with the same size, and blanching in boiling water for curing;

s2, fishing out the diced chicken after blanching and curing, draining, carrying out vacuum packaging, and flattening the packaging bag until the thickness is less than 1.2cm to obtain a vacuum packaging product;

s3, performing pasteurization on the vacuum packaging product obtained in the step S2, taking out the vacuum packaging product, cooling the vacuum packaging product to room temperature, and performing freezing treatment to obtain an irradiated product;

s4, spreading the product to be irradiated which is frozen in the step S3 in an ice box in a single layer, and irradiating by using an electronic linear accelerator to obtain an irradiation finished product;

and S5, storing the irradiation finished product processed in the step 4 in a dark place.

Preferably, in the step S1, the diced chicken is cut into diced chicken with the same size, wherein the length × width × height of the diced chicken is 1cm × 1cm × 1 cm; and blanching and curing in boiling water for 18-22 min.

Preferably, the packaging bag in the step S2 is an aluminum foil bag, and each bag is 70-100 g.

Preferably, the pasteurization temperature in the step S3 is 90-95 ℃, and the pasteurization time is 20-30 min.

Preferably, the temperature of the freezing treatment in the step S3 is-1 to-3 ℃, and the time of the freezing treatment is 30 to 45 min.

Preferably, the irradiation with the electron linear accelerator in step S4 is specifically performed with an electron linear accelerator of 10MeV to 20 kW; the irradiation dose of the irradiation is 7-10 kGy.

Preferably, in the step S4, the vacuum-packed cooked chicken monolayer frozen in the step S3 is placed in an ice box, and the temperature of the monolayer is maintained at 0 ℃ before irradiation.

Preferably, the temperature environment for the light-shielding storage in the step S5 is-1 to-3 ℃.

The invention has the beneficial effects that:

1) the invention carries out dicing treatment on fresh chicken breast meat, and the length, the width and the height are controlled to be 1cm, the x 1cm and the x 1cm, so that the subsequent pasteurization and the irradiation sterilization are ensured to be more thorough, and the mass propagation of bacteria can be effectively inhibited. And after pasteurization, vacuum packaging is carried out by using an aluminum foil bag, and freezing treatment is carried out, so that the internal temperature of the chicken subjected to subsequent irradiation sterilization is not obviously increased, and the nutritional value and the sensory quality of the cooked chicken can be better maintained.

2) According to the invention, the electron beam low-dose irradiation preservation technology is adopted to treat the cooked chicken dices, so that microorganisms remained on the surface and inside of the chicken can be effectively killed, the color, the fragrance, the taste and the shape of the cooked chicken can be maintained, the nutritional ingredients and the sensory quality of the cooked chicken are ensured, the preservation effect can be achieved only by refrigerating at the temperature of-1 to-3 ℃ after the irradiation treatment is finished, compared with the storage at the freezing temperature of (-20 ℃), the temperature requirement of the freezing environment is lowered, the energy is greatly saved, the cost is reduced, and the preservative and preservation efficiency is improved.

3) The pathogenic bacteria and microorganism detection of the invention all meet the national standard, and have no obvious influence on the protein content, thereby effectively reducing the peroxide value in the storage process of the cooked chicken and preventing the cooked chicken from being overoxidized. The method is simple and quick to operate, does not need to add an external chemical preservative, is safe and healthy to eat, has a long shelf life, well maintains the nutritional value and sensory quality of the cooked chicken, and has a good application prospect.

Drawings

FIG. 1 is a schematic diagram showing the comparison between the protein detection results of the examples of the present invention and the comparative examples;

FIG. 2 is a comparison of peroxide number test results between examples of the present invention and comparative examples.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The aluminum foil bag vacuum packed cooked diced chicken was processed as follows.

(1) Preparation of vacuum package of cooked diced chicken

1) Cleaning and dicing fresh chicken breast, wherein the size, length, width and height of each diced chicken are 1cm, 1cm and 1cm, and blanching and curing the diced chicken in boiling water for 18-22 min;

2) and (4) fishing out the blanched and cured diced chicken, draining, carrying out vacuum packaging, flattening the packaging bag to a thickness of less than 1.2cm, and thus obtaining the vacuum packaging product.

(2) Pasteurizing cooked diced chicken in vacuum package

Pasteurizing the vacuum packaged product of the cooked diced chicken in the step (1) at 90-95 ℃ for 20-30 min, taking out, cooling to room temperature, and freezing at-1-3 ℃ for 30-45 min to obtain an irradiated product;

(3) radiation sterilization

And (3) placing the vacuum-packaged cooked chicken subjected to freezing treatment in the step (2) into an ice box in a single layer, keeping the temperature at low, and irradiating by using a 10MeV-20kW electron linear accelerator, wherein the irradiation dose is 7 kGy.

(4) Storage of

And (4) storing the vacuum-packaged cooked diced chicken which is treated in the step (3) at the temperature of between-1 and-3 ℃ in a dark place.

Example 2

The aluminum foil bag vacuum packed cooked diced chicken was processed as follows.

(1) Preparation of vacuum package of cooked diced chicken

1) Cleaning and dicing fresh chicken breast, wherein the size, length, width and height of each diced chicken are 1cm, 1cm and 1cm, and blanching and curing the diced chicken in boiling water for 18-22 min;

2) and (4) fishing out the blanched and cured diced chicken, draining, carrying out vacuum packaging, flattening the packaging bag to a thickness of less than 1.2cm, and thus obtaining the vacuum packaging product.

(2) Pasteurizing cooked diced chicken in vacuum package

Pasteurizing the vacuum packaged product of the cooked diced chicken in the step (1) at 90-95 ℃ for 20-30 min, taking out, cooling to room temperature, and freezing at-1-3 ℃ for 30-45 min to obtain an irradiated product;

(3) radiation sterilization

And (3) placing the vacuum-packaged cooked chicken subjected to freezing treatment in the step (2) into an ice box in a single layer, keeping the temperature at low, and irradiating by using a 10MeV-20kW electron linear accelerator, wherein the irradiation dose is 10 kGy.

(4) Storage of

And (4) storing the vacuum-packaged cooked diced chicken which is treated in the step (3) at the temperature of between-1 and-3 ℃ in a dark place.

Example 3

The aluminum foil bag vacuum packed cooked diced chicken was processed as follows.

(1) Preparation of vacuum package of cooked diced chicken

1) Cleaning and dicing fresh chicken breast, wherein the size, length, width and height of each diced chicken are 1cm, 1cm and 1cm, and blanching and curing the diced chicken in boiling water for 18-22 min;

2) and (4) fishing out the blanched and cured diced chicken, draining, carrying out vacuum packaging, flattening the packaging bag to a thickness of less than 1.2cm, and thus obtaining the vacuum packaging product.

(2) Pasteurizing cooked diced chicken in vacuum package

Pasteurizing the vacuum packaged product of the cooked diced chicken in the step (1) at 90-95 ℃ for 20-30 min, taking out and cooling to room temperature to obtain an irradiated product without freezing;

(3) radiation sterilization

Placing the vacuum-packaged cooked chicken cooled to room temperature in a single layer, and irradiating by using a 10MeV-20kW electron linear accelerator, wherein the irradiation dose is 7 kGy.

(4) Storage of

And (4) storing the vacuum-packaged cooked diced chicken processed in the step (3) at room temperature in a dark place without low-temperature storage.

Example 4

The aluminum foil bag vacuum packed cooked diced chicken was processed as follows.

(1) Preparation of vacuum package of cooked diced chicken

1) Cleaning and dicing fresh chicken breast, wherein the size, length, width and height of each diced chicken are 1cm, 1cm and 1cm, and blanching and curing the diced chicken in boiling water for 18-22 min;

2) and (4) fishing out the blanched and cured diced chicken, draining, carrying out vacuum packaging, flattening the packaging bag to a thickness of less than 1.2cm, and thus obtaining the vacuum packaging product.

(2) Pasteurizing cooked diced chicken in vacuum package

Pasteurizing the vacuum packaged product of the cooked diced chicken in the step (1) at 90-95 ℃ for 20-30 min, taking out and cooling to room temperature to obtain an irradiated product without freezing;

(3) radiation sterilization

Placing the vacuum-packed cooked chicken cooled to room temperature in a single layer, and irradiating by using a 10MeV-20kW electron linear accelerator, wherein the irradiation dose is 10 kGy.

(4) Storage of

And (4) storing the vacuum-packaged cooked diced chicken processed in the step (3) at room temperature in a dark place without low-temperature storage.

Comparative example

The aluminum foil bag vacuum packed cooked diced chicken was processed as follows.

(1) Preparation of vacuum package of cooked diced chicken

1) Cleaning and dicing fresh chicken breast, wherein the size, length, width and height of each diced chicken are 1cm, 1cm and 1cm, and blanching and curing the diced chicken in boiling water for 18-22 min;

2) and (4) fishing out the blanched and cured diced chicken, draining, carrying out vacuum packaging, flattening the packaging bag to a thickness of less than 1.2cm, and thus obtaining the vacuum packaging product.

(2) Pasteurizing cooked diced chicken in vacuum package

Pasteurizing the cooked diced chicken in the step (1) at 90-95 ℃ for 10-30 min in vacuum package, taking out and cooling to room temperature without freezing treatment;

(3) radiation sterilization

No irradiation treatment was performed.

(4) Storage of

And (4) storing the vacuum-packaged cooked diced chicken processed in the step (3) at room temperature in a dark place without low-temperature storage.

And (3) experimental detection: testing of products prepared in this application

1. Sterility test (detection of the pathogens, Total count of colonies, coliform group of microorganisms)

The vacuum-packed cooked diced chicken meat treated in comparative example 1, example 2, example 3 and example 4 was subjected to the measurement according to the method specified in GB2726-2016 (national food safety Standard cooked meat product) for food sanitation safety, and the measurement was carried out according to the method specified in national standards GB4789.4-2016, GB4789.30-2016, GB4789.10-2016, GB4789.2-2016 and GB 4789.3-2016.

Determination of salmonella: the determination results are shown in the table 1 by adopting the method specified in the national standard GB4789.4-2016 test for Salmonella in food safety national standard food microbiology for detection of Salmonella:

TABLE 1 Salmonella (cfu/g) test results

Storage time (week)	Comparative example 1	Example 1	Example 2	Example 3	Example 4
						0	0	0	0	0	0
1	0	0	0	0	0
						2	0	0	0	0	0
4	-	0	0	0	0
						8	-	0	0	0	0
16	-	0	0	0	0
						32	-	0	0	-	-

In Table 1, "-" indicates that the food had been swollen, rotten and deteriorated, and was not examined.

Assay for listeria monocytogenes: the measurement results are shown in Table 2 by adopting the method specified in the national standard GB4789.30-2016 food safety national standard food microbiology test Listeria monocytogenes test:

TABLE 2 Listeria monocytogenes (cfu/g) test results

Storage time (week)	Comparative example 1	Example 1	Example 2	Example 3	Example 4
						0	0	0	0	0	0
1	0	0	0	0	0
						2	0	0	0	0	0
4	-	0	0	0	0
						8	-	0	0	0	0
16	-	0	0	0	0
						32	-	0	0	-	-

In Table 2, "-" indicates that the food had been swollen, rotten and deteriorated, and was not examined.

Determination of staphylococcus aureus: the measurement results are shown in Table 3 by adopting the method specified in the national standard GB4789.10-2016 food safety national standard food microbiology test Staphylococcus aureus test:

TABLE 3 Staphylococcus aureus (cfu/g) assay results

Storage time (week)	Comparative example 1	Example 1	Example 2	Example 3	Example 4
						0	0	0	0	0	0
1	0	0	0	0	0
						2	0	0	0	0	0
4	-	0	0	0	0
						8	-	0	0	0	0
16	-	0	0	0	0
						32	-	0	0	-	-

In Table 3, "-" indicates that the food had been swollen, rotten and deteriorated, and was not examined.

Determination of the total number of colonies: the measurement results are shown in Table 4 by using the method specified in national standard GB4789.2-2016 (Total colony number measurement for food safety national standard food microbiological inspection), wherein:

TABLE 4 Total colony count (cfu/g) assay results

Storage time (week)	Comparative example 1	Example 1	Example 2	Example 3	Example 4
						0	3.5×105	0	0	0	0
1	2.5×107	0	0	0	0
						2	*	0	0	0	0
4	-	0	0	0	0
						8	-	0	0	0	0
16	-	0	0	0	0
						32	-	0	0	-	-

In table 4, "-" indicates that the food was swollen, rotten and deteriorated, and was not detected, and "-" indicates how much.

Determination of E.coli: the measurement results are shown in Table 5 by using the method specified in the national standard GB4789.3-2016 (food safety national standard food microbiology test Escherichia coli count):

TABLE 5 results of E.coli (cfu/g) detection

In Table 5, "-" indicates that the food had been swollen, rotten and deteriorated, and was not examined.

As can be seen from the above table 1-table 5, the cooked chicken irradiation combined low-temperature storage, preservation and fresh-keeping method of the invention can effectively kill microorganisms, so that the product meets the requirements of national food safety standard on the microbial limit of cooked meat products, namely the requirements of hygienic standard of the cooked meat products.

2. Protein assay

The vacuum-packed chicken treated in comparative example 1, example 2, example 3 and example 4 was measured for protein according to the specification of GB5009.5-2016 "determination of protein in national food for food safety" and the results are shown in fig. 1, which indicates that the irradiation of cooked chicken in accordance with the present invention in combination with the preservation and freshness-keeping method of low-temperature storage did not significantly affect the protein content of the cooked chicken.

3. Fatty acid test

The peroxide values of the vacuum-packed chicken treated in the comparative example 1, the example 2, the example 3 and the example 4 are measured according to the specification of GB 5009.227-2016 (national standard for food safety) for measuring the peroxide values in food, and the result is shown in figure 2.

The practical test result shows that the pathogenic bacteria and the microorganism of the application are tested to meet the national standard, the protein content is not obviously influenced, the peroxide value in the storage process of the cooked chicken is effectively reduced, and the cooked chicken is prevented from being overoxidized. The method is simple and quick to operate, does not need to add an external chemical preservative, is safe and healthy to eat, has a long shelf life, well maintains the nutritional value and sensory quality of the cooked chicken, and has a good application prospect.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.