| Our country keeps the goose in the world at most of nation. In a lot of regions, the goose industry keep on the up, booming development. It is very important for the agricultural development to develop geese' deep processing . However the low temperature meat products and Chinese-style food will be the point of the food studies in the future in our country. At the same time people pay more and more attention to safety of food, and the natural and not poisonous antiseptic becomes the investigative hot issue. Among them, Nisin and lactic acid sodium is generally recognized as safe(GRAS) by the United States Food and Drug Adminstration (FDA); monoceryl caprylate is recognized as safe by the Japanese food hygiene rules.1 The study of improvement the quality of the goose products and technology of cured and aromatic geeseThe goose breast meat was divided into the A, B, C three major group which don't add the seasoning and the other additive. Each group was processed through deep-fry, cooking and roasting respective. After packaging, each group was divided into three group and each group proceed high temperature sterilization under 121 ℃ 15,20, 25 minutes respectively. The result shows that sterilization must little less than 20 minutes; high temperature sterilization, fleshy humidity in goose contain the deal that the quality that goose meat product main reason descend high, suffer hot processed group, cause the protein decline the solution excessiveness, make goose meat quality become lousy, the taste become bad; The quality that goose meat product can been obviously improved through the low temperature dehydrates, lowering the water activity, alleviating heat treatment intensity and reducing primitive germ number etc. synthesizes technique measure can obviously ameliorative the heat disinfects the quality that goose meat product.Study the effects of roasting temperature and time on the characteristics of cured and aromatic geese by Lg (34) . The three levels of roasting temperature is: 50, 60, 70 ℃ ; roasting time is: 22, 18, 14 hours. The result indicates that the perfect condition is : roasting at 50-60℃ and 18 hours. The further study show the suitable temperature is 53 ℃. Meat quality of the finally product is compactness. The flavor of cured and aromatic is very heavy. The shelf life of the product under vacuum-packed after sterilization at 121 ℃ amounts to 6 months.2 The study of technology of salted goose and elevating its shelf lifeStudy the effects of salt, time of cured and time of cooking in salted goose by orthogonal design L? (34) . The three levels of salt is: 10,14,18%; time of cured is 6, 9,12 hours and time of cooking is 30,40, 50 minutes. Based on the sense organ of the salted goose, the optimized technology is: salt 14%, time of cured 9 hours and time of cooking 40 minutes.Study the effects of Nisin, sodium lactate and monocaprylate in salted goose by orthogonal design Lg (34) . The three levels of Nisin is: 0, 500,1 000IU/g; Lactic acid sodium is: 0, 2, 4% and Monoceryl caprylate is 0, 0.02, 0.04%. Based on the shelf life of the salted goose and the cost of antiseptics, the optimized formulation is: Nisin1000IU/g, sodium lactate 2% and glycerin monocaprylate 0.02%.The optimized experiments shows that the shelf life of salted geese is 21 days at 25℃ and 117 days at 7℃ with the optimized formulation. The shelf life of the control is only 6 days at 25℃ and 42 days at 7℃. The optimized formulation of the three antiseptic can prolong the shelf life of salted goose very well associated with low temperature.Keep the salted goose with or without the optimized formulation of the three antiseptic under 25℃, and analyze their bacteria phase every 5 days. The results shows that the optimized formulation of the three antiseptic does not change total trend of salted goose' bacteria phase change. The biggest proportion of bacteria phase is Staphylcoccus (account for 46.25% and 42.86% respectively) at the first day. The kinds of bacteria phase which increases and wh... |
PDF Full Text Request