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Fresh-keeping method for low temperature birds meat products

A fresh-keeping method and product technology, which are applied in the preservation of meat/fish, food preservation, and heating preservation of meat/fish, etc., can solve the problems of destroying the flavor and tissue state of the product, decreasing the commodity value of the product, and high cost of investment and use. Save cold chain investment, long shelf life, good effect

Inactive Publication Date: 2008-05-21
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigeration can maintain the color, fragrance and organizational state of the product, but it must be guaranteed by the cold chain, the investment and use costs are high, and the product is not easy for consumers to carry
High-temperature sterilization can be stored at room temperature and is easy to carry, but it destroys the flavor and tissue state of the product. Some local specialty products in China, such as Beijing roast duck and Dezhou braised chicken, have used this method, and the product value has dropped greatly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: A comprehensive fresh-keeping method for low-temperature poultry products

[0022] 1. Poultry products are braised duck necks, duck steaks, duck wings, chicken wings, duck feet, chicken feet, etc.

[0023] 2. Antibacterial treatment method: adopt ozone sterilization method for air and surface sterilization. In the 300,000-class clean production workshop, the ozone concentration is controlled to 10ppm, and it is sterilized for 30 minutes before going to work (it enters the clean area after 30 minutes of shutdown) to ensure that the sedimentation colony meets the requirements of GMP (≤15CFU / M 3 ).

[0024] 3. Composite preservative dipping: In the 300,000-level clean production workshop after the debacterization treatment, the cooked products such as duck neck, duck breast, duck wings, chicken wings, duck feet, chicken feet etc. , Dip it into the homemade preservative solution for 5 minutes. Take out and let cool and let air dry for 40 minutes. Then vacuum packagin...

Embodiment 2

[0032] Example 2: Preservation of braised duck neck

[0033] In the 300,000-level clean production workshop, control the ozone concentration to 5ppm, and start sterilization for 40 minutes before going to work (enter the clean area after 30 minutes of shutdown), so that the sedimentation colony is ≤15CFU / M 3. Take 10kg of marinated duck necks and cut them in the workshop, put them into the self-made preservative solution (the amount of each component of the preservative is: carboxymethyl chitosan 2%, sodium dehydroacetate 0.03%, lactose Bacteriocin 0.03%, nicotinamide 0.02%, EDTA-2Na 0.03%, purified water 97.89%, the preservative ingredient sequence and the preparation of carboxymethyl chitosan are the same as in Example 1) and immersed for 3 minutes. Take it out and let it cool, air dry for 30 minutes, and vacuum pack. The packaging material is a food cooking bag, and the packaging specification is 225g / bag. Then put it in a 2450MHz microwave sterilization oven, sterilize at 85°C...

Embodiment 3

[0034] Example 3: Preservation of braised duck steak

[0035] In the 300,000-level clean production workshop, the ozone concentration is controlled to 5ppm, and the sterilization is 45 minutes before going to work (it enters the clean area after 30 minutes of shutdown), so that the sedimentation colony is less than 15CFU / M 3 . Take 10kg of marinated duck steaks in the workshop, cut and sort them, put them into the homemade preservative solution (the amount of each component of the preservative is: carboxymethyl chitosan 3%, sodium dehydroacetate 0.05%, lactic acid streptavidin Bacteriocin 0.04%, nicotinamide 0.03%, EDTA-2Na 0.04%, purified water 96.84%, the preservative ingredient sequence and the preparation of carboxymethyl chitosan are the same as in Example 1) and immersed for 5 minutes. Take it out and let it cool, air-dry for 35 minutes, and vacuum pack. The packaging material is a food retort bag, and the packaging specification is 200g / bag. Then put it in a 2450MHz microwa...

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PUM

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Abstract

The invention discloses a fresh-keeping method for low-temperature poultry meat products. The steps are firstly that the poultry meat products are stewed duck neck, duck row, duck wing, chicken wing, duck paw, and chicken feet; secondly, a bacteria-reducing treatment method: using ozone The sterilization method is to sterilize the air and the surface of the object; followed by the impregnation of the compound preservative: in the clean production workshop, the cooked products of the duck neck, duck breast, duck wings, chicken wings, duck feet, and chicken feet marinated in sauce are separated. Cut and organize, soak in the preservative solution, take it out and let it cool, air-dry, and then vacuum-pack; finally, microwave sterilization: put the vacuum-packed poultry products into a microwave sterilizer to sterilize, and put them in tap water after coming out of the oven. Cool to below 25°C, then dry the moisture on the surface of the packaging bag, pack it into a box, and put it into storage. The method of the invention is easy to operate and easy to operate, and has the characteristics of being able to maintain the original quality and flavor of low-temperature poultry meat products, having a long shelf life (over 120 days) at room temperature, saving cold chain investment, and the like.

Description

Technical field [0001] The invention belongs to the technical field of food preservation, and specifically relates to a method for preservation of low-temperature poultry meat products. Low-temperature poultry products can be stored and circulated at normal temperature (below 25°C) after being processed by the comprehensive fresh-keeping method of the present invention. Background technique [0002] 1. Characteristics and development status of low-temperature meat products [0003] According to the different sterilization temperature, meat products can be divided into high temperature and low temperature meat products (low temperature meat products are processed under normal pressure through steaming, boiling, smoking, roasting, etc., so that the center temperature of the meat products reaches 75-85 ℃ For the first class of products, the transportation, storage and sales of finished products require low temperature (0~4℃) conditions). The advantage of high-temperature meat produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/16A23B4/01A23B4/18A23B4/20A23B4/22
Inventor 刘章武涂国华陶兴无殷雪吴宇宽
Owner WUHAN POLYTECHNIC UNIVERSITY
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