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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.

Inactive Publication Date: 2011-04-06
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This not only caused the decline of chicken quality, but also caused the loss of the interests of the enterprise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a method for controlling the juice loss of frozen and fresh chicken breast in a cold chain. During production of the frozen and fresh chicken breast, 0.05 to 0.08 weight percent of composite phosphate, 0.001 to 0.003 weight percent of sodium alginate, and 0.00001 to 0.00002 weight percent of sodium bicarbonate are used for improving the water holding capacity of muscle protein of the chicken breast, so that the juice loss rate of the frozen and fresh chicken breast can be reduced by about 3 percent.

Description

technical field [0001] The invention relates to a method for controlling the loss of juice, in particular to a method for controlling the loss of juice of chilled chicken breast in the cold chain. Background technique [0002] Chilled chicken is a chicken product that is presented when the live chickens that have passed the quarantine are slaughtered, divided, vacuum-packed, inspected and quarantined, and then quick-frozen so that the central temperature reaches 0°C. Chilled chicken is a production and processing technology relative to normal temperature and frozen products. That is: the carcass of healthy feather chickens after slaughtering, draining, and evisceration, after 30 minutes of pre-cooling, the center temperature of the chicken body is below 10°C, and then after being divided and packaged for quick freezing, the center temperature of the product is -2°C ~+2℃ fresh chicken products. It takes only two hours for fresh chickens to be slaughtered, packaged and put i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20A23B4/24
Inventor 吴立根王岸娜王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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