阅读说明：本技术 一种肉类罐头的低温杀菌方法 (Low-temperature sterilization method for meat cans ) 是由 蔡玮 于 2020-06-11 设计创作，主要内容包括：本发明属于食品加工技术领域,特别涉及一种肉类罐头的低温杀菌方法,所述的方法包括在装填食材后的罐体内淋上饱和碳酸氢钠溶液；以及,在无菌且环境温度为50-55℃的条件下对未加盖的罐体施以超声处理,待超声处理完成后对所述的罐体加盖密封,以完成杀菌处理工序；本发明提供的肉类罐头的低温杀菌方法,通过在装填食材的罐体内淋上饱和的碳酸氢钠溶液,当该罐体处于较高的环境温度时,碳酸氢钠饱和溶液的水解程度增大,产生弥漫在食材表面和浅表层的气泡单元,当辅以超声处理时,由于超声所具有的空化作用,可导致细菌微生物的细胞质膜被击穿,进而实现杀菌的效果。(The invention belongs to the technical field of food processing, and particularly relates to a low-temperature sterilization method of a meat can, which comprises the steps of spraying a saturated sodium bicarbonate solution in a can body filled with food materials; and, under the conditions of asepsis and environment temperature of 50-55 deg.C, applying ultrasonic treatment to the uncovered tank body, after the ultrasonic treatment is completed, covering and sealing the tank body to complete the sterilization treatment process; according to the low-temperature sterilization method for the meat cans, the saturated sodium bicarbonate solution is sprayed in the can body filled with the food materials, when the can body is at a high environmental temperature, the hydrolysis degree of the saturated sodium bicarbonate solution is increased, bubble units which are filled on the surface and the superficial layer of the food materials are generated, and when ultrasonic treatment is supplemented, due to the cavitation effect of ultrasonic, the cytoplasmic membrane of bacterial microorganisms can be punctured, so that the sterilization effect is achieved.)

1. A low-temperature sterilization method for meat cans is characterized by comprising the steps of spraying a saturated sodium bicarbonate solution in a can body filled with food materials; and the number of the first and second groups,

and (3) performing ultrasonic treatment on the uncovered tank body under the conditions of sterility and the environment temperature of 50-55 ℃, and covering and sealing the tank body after the ultrasonic treatment is finished to finish the sterilization treatment process.

2. The method of claim 1, wherein the saturated sodium bicarbonate solution is poured from the circumferential side wall of the tank.

3. The method of claim 1, wherein the uncapped can is first left to stand at an ambient temperature of 50-55 ℃ for at least 30 minutes.

4. The method of claim 1, wherein the power of the sonication is 10-100 kHz.

5. The method of claim 1, wherein the sonication time is 30-60 min.

6. The method of claim 1, wherein the saturated sodium bicarbonate solution is added in an amount of 0.8-2% by weight of the total food material in the can.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a low-temperature sterilization method for meat cans.

Background

The canned meat is prepared from pork, beef, mutton, rabbit, and fowl meat by treating, sealing in a container, sterilizing at high temperature to kill most microorganisms, and preventing external microorganisms from invading again to obtain long-term stored food at room temperature.

In order to avoid the quality problems of bacterial reproduction and deterioration, flavor deterioration, vacuum degree reduction and the like caused by the existence of bacterial microorganisms in the can body, sterilization treatment is indispensable in the manufacturing process of meat cans and all canned foods. At present, the meat can is generally sterilized at high temperature, namely, bacterial microorganisms are killed by the action of high temperature, but the protein of food materials in the can is deteriorated in the process of sterilizing at high temperature, so that the digestibility of human bodies to the food materials in the can is reduced; in addition, the existing canned meat is sterilized after being packaged, the types and sizes of the contents of the canned meat are different, instantaneous heating and cooling are difficult to perform, and in the actual high-temperature sterilization operation process, the central temperature in the can body does not reach the sterilization temperature when the sterilization is about to be finished, so that the high-temperature sterilization operation time must be adjusted according to the types or sizes of the contents, and the food materials in the can at the outermost side can be subjected to long-time high-temperature treatment to influence the food materials; in addition, in the process of high-temperature sterilization of the soft can, the residual gas in the bag expands and the volume of the content increases, so that the pressure in the bag body rises, when the difference between the pressure in the bag body and the pressure in the sterilization pot is larger than the internal pressure which can be borne by the bag body, the bag body can be broken, in order to ensure that the bag of the soft can is not broken in the sterilization process, the soft can is generally subjected to pressure sterilization and pressure cooling, and the inconvenience is brought to the whole high-temperature sterilization treatment.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide the low-temperature sterilization method for the meat cans, which has the advantage of low operation temperature and avoids the defects of the traditional high-temperature sterilization treatment.

In order to achieve the purpose, the invention adopts the following technical scheme:

a method for sterilizing meat can at low temperature comprises spraying saturated sodium bicarbonate solution into the can body filled with food material; and the number of the first and second groups,

and (3) performing ultrasonic treatment on the uncovered tank body under the conditions of sterility and the environment temperature of 50-55 ℃, and covering and sealing the tank body after the ultrasonic treatment is finished to finish the sterilization treatment process.

Under the optimal conditions, the saturated sodium bicarbonate solution is sprayed from the circumferential side wall of the tank body.

Preferably, the uncovered can is first set aside at 50-55 deg.c for at least 30 min.

Preferably, the power of the ultrasonic treatment is 10-100 kHz.

Preferably, the ultrasonic treatment time is 30-60 min.

Under the preferable condition, the adding amount of the saturated sodium bicarbonate solution is 0.8-2% of the total weight of the food materials in the tank body.

Compared with the prior art, the invention has the following technical effects:

according to the low-temperature sterilization method for the meat cans, the saturated sodium bicarbonate solution is sprayed in the can body filled with the food materials, when the can body is at a high environmental temperature, the hydrolysis degree of the saturated sodium bicarbonate solution is increased, bubble units which are filled on the surface and the superficial layer of the food materials are generated, and when ultrasonic treatment is supplemented, due to the cavitation effect of ultrasonic, the cytoplasmic membrane of bacterial microorganisms can be punctured, so that the sterilization effect is achieved.

Additional features and advantages of the invention will be set forth in the detailed description which follows.

Detailed Description

In order to make the technical means, the creation features, the achievement purposes and the effects of the invention easy to understand, the invention is further clarified with the specific embodiments.

All the starting materials in the present invention, the sources of which are not particularly limited, may be either commercially available or prepared according to conventional methods well known to those skilled in the art. All the raw materials used in the present invention are not particularly limited in purity, and the present invention preferably employs a purity which is conventional in the field of analytical purification or composite materials.

The invention provides a low-temperature sterilization method of a meat can, which comprises the steps of spraying a saturated sodium bicarbonate solution in a can body filled with food materials; and carrying out ultrasonic treatment on the uncovered tank body under the conditions of sterility and the environment temperature of 50-55 ℃, and covering and sealing the tank body after the ultrasonic treatment is finished so as to finish the sterilization treatment process.

According to the technical scheme provided by the invention, the meat food materials which are pretreated are contained in the tank body according to the traditional method, but the meat food materials which are not sealed to form a finished product are subjected to high-temperature sterilization treatment, a saturated sodium bicarbonate solution is sprayed into the tank body, the tank body sprayed with the sodium bicarbonate solution is placed under the conditions of sterility and the environment temperature of 50-55 ℃, at the moment, the temperature of the tank body, the food materials contained in the tank body and the saturated sodium bicarbonate solution is increased, the hydrolysis degree of the sodium bicarbonate solution is increased, bubble units which are filled on the surface and the shallow surface of the food materials are formed, and when ultrasonic treatment is supplemented, due to the cavitation effect of ultrasonic, the cell plasma membrane of bacterial microorganisms can be punctured, and the sterilization effect is further realized.

Further, according to the method provided by the invention, in order to enable the saturated sodium bicarbonate solution to generate a uniform surrounding coating effect and improve the sterilization effect, the saturated sodium bicarbonate solution is sprayed from the circumferential side wall of the tank body.

According to the method provided by the invention, in order to enrich the bubble units generated by the sodium bicarbonate solution, the uncovered tank body is firstly kept stand for at least 30min under the condition that the ambient temperature is 50-55 ℃.

According to the method provided by the invention, the power of the ultrasonic treatment can be selected in a wide range, and in order to realize better cavitation effect, the power of the ultrasonic treatment is 10-100 kHz.

According to the method provided by the invention, the ultrasonic treatment time is 30-60 min.

According to the method provided by the invention, the adding amount of the saturated sodium bicarbonate solution can be selected in a wide range, and preferably, the adding amount of the saturated sodium bicarbonate solution is 0.8-2% of the total weight of the food materials in the tank body.

The method provided by the invention is not particularly limited in the type of meat of the canned meat, and can be common canned meat in the field, and concretely can be braised pork, salted beef and pork ham.

The method for low-temperature sterilization of canned meat according to the present invention will be further described with reference to the following specific examples.