#$%^&*AU2018200085B220191017.pdf#####ABSTRACT A method for prolonging the shelf life of a prepared eight-treasure duck by utilizing combined flexible sterilization relates to the field of meat product processing technologies. According to the present invention, during a process of making a staffing heart of an 5 eight-treasure duck, a nano preservative containing a composite extract of clove, cinnamon, and onion is added to the stuffing heart. After being cooked, the eight-treasure duck is vacuum packed by using a retort pouch, and then the packed eight-treasure duck is placed in a radio frequency working chamber to be sterilized by heating. Subsequently, the packed eight-treasure duck is sterilized by short-time high temperature and high pressure 10 sterilization, and then is quickly cooled. According to the method, a problem that the product quality is damaged by using a traditional high temperature and high pressure sterilization method and complexity of quality preservation that is caused because the eight-treasure duck has both the duck body and stuffs are resolved. After flexible sterilization, quality preservation rates of the color, aroma, taste, and shape of the duck 15 body and the stuffing heart are respectively 90% and 88%. Moreover, under the premise that no artificial preservative is added, commercial sterility is achieved, thereby obviously prolonging the high-quality shelf life of the product. The high-quality shelf life at a room temperature (25°C to 35C) in summer may be 60 days, and the high-quality shelf life at a low temperature (4°C) may be 180 days. 20 16
