Method for prolonging preserving time of chilled fresh chicken

A technology for preservation period and chicken, applied in the direction of preservation of meat/fish with a coating protection layer, etc., can solve the problems of increased juice loss rate, short preservation period, and greater impact on environmental sanitation, and achieves the improvement of juice flow loss rate, The effect of prolonged storage time and simple processing method

Inactive Publication Date: 2010-05-19
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, live chicken killing on site has affected the environment, especially the environmental sanitation of big cities, and it is likely to cause problems such as "bird flu". Many cities will gradually ban live chicken killing
However, after chickens are mass slaughtered, because the temperature (0-4°C) used in cold storage cannot effectively inhibit the growth and reproduction of microorganisms and the occurrence of other related quality declines, the surface of the meat is browned, the rate of internal juice loss increases, and the preservation period is longer. Short, unable to meet the requirements of market circulation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The composite preservative is to add nisin 0.03g, sodium dehydroacetate 0.30g and lauric monoglyceride 0.7g respectively in 1kg sterile water (dissolve lauric monoglyceride with 30 milliliters of 65% edible ethanol and then add added to the compound preservative). Adjust to pH 4.0 by edible acetic acid. After being slaughtered for 2 hours, the ketone body of the chicken is washed and soaked in a preservative for 40 minutes at a temperature of 2-6°C, taken out and dried, and stored and transported at 0-4°C. After this treatment, the chicken’s microorganisms, pH value, color, Indicators such as odor and juice flow loss rate have been significantly improved, and the fresh-keeping period can be extended to more than 7 days.

Embodiment 2

[0026] The composite preservative is to add nisin 0.05g, sodium dehydroacetate 0.35g, and lauric monoglyceride 0.75g respectively in 1kg sterile water (dissolve lauric monoglyceride with 30 milliliters of 65% edible ethanol to added to the compound preservative). Adjust to pH 4.0 by edible acetic acid. After being slaughtered for 2 hours, the ketone body of the chicken is washed and soaked in the preservative for 35 minutes at a temperature of 2-6°C, taken out and dried, and stored and transported at 0-4°C. After this treatment, the chicken’s microorganisms, pH value, color, Indicators such as odor and juice flow loss rate have been significantly improved, and the fresh-keeping period can be extended to more than 7 days.

Embodiment 3

[0028] The composite preservative is to add nisin 0.07g, sodium dehydroacetate 0.25g, and lauric monoglyceride 0.8g respectively in 1kg sterile water (dissolve lauric monoglyceride with 30 milliliters of 65% edible ethanol to added to the compound preservative). Adjust to pH 4.0 by edible acetic acid. After being slaughtered for 2 hours, the ketone body of the chicken is cleaned and soaked in the preservative for 38 minutes at a temperature of 2-6°C, taken out and dried, and stored and transported at 0-4°C. After this treatment, the chicken’s microorganisms, pH value, color, Indicators such as odor and juice flow loss rate have been significantly improved, and the fresh-keeping period can be extended to more than 7 days.

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PUM

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Abstract

The invention provides a method for prolonging the preserving time of chilled fresh chicken. In the method, a newly slaughtered chick carcass is used as a raw material; nisin, sodium dehydroacetate and glycerol monolaurate are adopted as preservatives; composite preservative is prepared by adding 0.03 to 0.07 grams of nisin, 0.25 to 0.35 grams of sodium dehydroacetate and 0.6 to 0.8 grams of glycerol monolaurate into 1kilogram of sterile water; the glycerol monolaurate is firstly dissolved in 30 milliliters of 65 percent edible ethanol, and is added into the composite preservative; and the pH value of the preservative is adjusted to be between 4.0 and 5.0 by alimentary acetic acid. The storage time of the chilled fresh chicken which is subjected to preserving treatment is obviously prolonged, and is prolonged to 7 days from the primary 4 days, and the quality of the preserved chicken can be well maintained over 7 days. The application of the method ensures that individual slaughtering of the chicken can be transformed into factory slaughtering on the premise that the excellent flavor of the chilled fresh chicken is maintained, thereby greatly improving the environment, reducing pollution of individual chicken slaughtering to urban environment, and ensuring that safety and sanitation of foods can be better controlled.

Description

technical field [0001] The invention relates to a method for prolonging the preservation period of chilled fresh chicken. Background technique [0002] Chicken is characterized by its soft connective tissue, uniform fat distribution, rich in vitamins, indispensable trace elements and inosinic acid (IMP) and other umami substances, and has the nutritional characteristics of high protein, low fat, low calorie and low cholesterol. It has become the second largest meat product next to pork in the world, maintaining an annual consumption growth rate of 3%. However, in recent years, live killing of chickens has affected the environment, especially the environmental sanitation of big cities, and it is easy to cause problems such as "bird flu". Many cities will gradually ban live chicken killing. However, after chickens are mass slaughtered, because the temperature (0-4°C) used in cold storage cannot effectively inhibit the growth and reproduction of microorganisms and the occurren...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 王维民谌素华章超桦陈良刘辉李青莲冯小敏
Owner GUANGDONG OCEAN UNIVERSITY
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