Method for controlling juice loss of frozen and fresh chicken breast in cold chain
A technology for chilled chicken and chicken breast, which can be applied to the preservation of meat/fish with chemicals and preservation of meat/fish by freezing/cooling, etc., which can solve problems such as the decline of chicken quality and the loss of corporate profits.
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Embodiment 1
[0010] Example 1: Inject 0.05% compound phosphate solution into the meat at multiple points by injection, and then soak in 0.001% sodium alginate and 0.001% sodium bicarbonate solution for 0.5-3 minutes respectively. The chicken breasts are cooled, packaged in plastic film, single-frozen, and put into boxes for storage.
Embodiment 2
[0011] Example 2: Inject 0.06% compound phosphate solution into the meat at multiple points by injection, and then soak in 0.002% sodium alginate and 0.0015% sodium bicarbonate solution for 0.5-3 minutes respectively. The chicken breasts are cooled, packaged in plastic film, single-frozen, and put into boxes for storage.
Embodiment 3
[0012] Example 3: Inject 0.08% compound phosphate solution into the meat at multiple points by injection, and then soak in 0.003% sodium alginate and 0.002% sodium bicarbonate solution for 0.5-3 minutes respectively. The chicken breasts are cooled, packaged in plastic film, single-frozen, and put into boxes for storage.
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