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Fence preservation method for prolonging shelf life of cold fresh poultry

A fresh-keeping method and a technology of shelf life, which are applied in the preservation of meat/fish, food preservation, preservation of meat/fish with chemicals, etc., can solve the problem of meat being prone to spoilage and other problems, and achieve the solution of bacterial residues on the surface and enhanced bacteriostasis. effect, stable performance

Inactive Publication Date: 2012-10-03
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Because chilled poultry meat is rich in nutrients and has a high water activity, it is easily affected by microbial contamination and other environmental factors during the usual processing, transportation, storage and sales, making the meat prone to spoilage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Fresh poultry meat is kept fresh according to the following specific steps:

[0021] (1) Segmentation: the slaughtered and washed fresh chicken is divided into breasts, wings, and legs to obtain segmented poultry meat;

[0022] (2) Pre-cooling: Place the above-mentioned cut poultry meat in a cold storage at 2-5°C for 1 hour to pre-cool, the surface temperature of the poultry meat will drop below 5°C, and the internal temperature of the poultry meat will be below 10°C;

[0023] (3) Pre-sterilization: Transfer the pre-cooled divided poultry meat to the purification room, and generate ozone in the environment of the purification room through the ozone generator to sterilize the air, environment and poultry surface. The ozone concentration in the air is 2ppm, and the sterilization time for 2h;

[0024] (4) Preservative immersion: Submerge the divided poultry meat sterilized by ozone in the chitosan glutamic acid solution for 1 min, take out and drain; among t...

Embodiment 2

[0027] Embodiment 2: Fresh poultry meat is kept fresh according to the following specific steps:

[0028] (1) Segmentation: the slaughtered and washed fresh duck meat is divided into breast, wings and legs to obtain poultry meat;

[0029] (2) Pre-cooling: Place the above-mentioned cut poultry meat in a cold storage at 2~5°C for 1.5 hours, the surface temperature of the poultry meat will drop below 5°C, and the internal temperature of the poultry meat will be below 10°C;

[0030] (3) Pre-sterilization: Transfer the pre-cooled divided poultry meat to the purification room, and generate ozone in the environment of the purification room through the ozone generator to sterilize the air, environment and poultry surface. The ozone concentration in the air is 6ppm, and the sterilization time for 2h;

[0031] (4) Preservative immersion: Submerge the divided poultry meat sterilized by ozone in the chitosan glutamic acid solution for 2 minutes, take out and drain; among them, the chitos...

Embodiment 3

[0034] Embodiment 3: Fresh poultry meat is kept fresh according to the following specific steps:

[0035] (1) Segmentation: Segment the slaughtered and washed fresh goose meat according to the breast, wings, and legs to obtain the poultry meat;

[0036] (2) Pre-cooling: Place the above-mentioned cut poultry meat in a cold storage at 2-5°C for 2 hours to pre-cool, the surface temperature of the poultry meat will drop below 5°C, and the internal temperature of the poultry meat will be below 10°C;

[0037] (3) Pre-sterilization: Transfer the pre-cooled divided poultry meat to the purification room, and generate ozone in the environment of the purification room through the ozone generator to sterilize the air, environment and poultry surface. The ozone concentration in the air is 10ppm, and the sterilization time for 2h;

[0038] (4) Preservative immersion: Submerge the divided poultry meat sterilized by ozone in the chitosan glutamic acid solution for 3 minutes, remove and drain...

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PUM

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Abstract

The invention discloses a fence preservation method for prolonging shelf life of cold fresh poultry. The fence preservation method for prolonging the shelf life of the cold fresh poultry comprises the following steps of: placing fresh poultry which is obtained by slaughtering, washed completely and cut into a refrigeration storage at the temperature of between 2 and 5 DEG C and precooling the poultry for 1 to 2 hours, so that the surface temperature of the poultry is reduced below 5 DEG C and the internal temperature of the poultry is reduced below 10 DEG C; transferring the precooled poultryto a purification room and performing surface sterilization on the poultry through ozone or ozone solution of an ozone generator; immersing the poultry subjected to ozone sterilization into chitosan glutamate solution to retain freshness; taking out and draining the poultry; placing the poultry after corrosion prevention and freshness preservation into a food plastic packaging box; introducing carbon dioxide (CO2) and nitrogen (N2) into the food plastic packaging box and performing sealing package; and storing the packaged poultry into a cold chain at the temperature of between 2 and 5 DEG C.The fence preservation method for prolonging the shelf life of the cold fresh poultry has good effect and is suitable for retaining freshness of the fresh cut poultry.

Description

technical field [0001] The invention relates to a fresh-keeping method for meat products, in particular to a fence fresh-keeping method for extending the shelf life of chilled fresh poultry meat. Background technique [0002] Poultry meat is tender, delicious, rich in nutrients, and has a wide range of edible effects. Although frozen poultry meat has a long shelf life, there are problems such as loss of juice, flavor, color deterioration, and high energy consumption due to freezing and thawing. With the improvement of people's living standards, the continuous improvement of the food cold chain and the change of consumer awareness, the cold fresh poultry products sold on the market after fresh poultry meat has been refrigerated at low temperature have been welcomed by consumers. [0003] Because chilled poultry meat is rich in nutrients and has a high water activity, it is easily affected by microbial contamination and other environmental factors during the usual processing,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/16A23B4/20
Inventor 赵希荣
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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