Complex preservation method of cold fresh chicken

A composite fresh-keeping and chicken technology, which is applied in the directions of preserving meat/fish by freezing/cooling, and preserving meat/fish with a coating protective layer, which can solve problems such as the impact of fresh-keeping effect, achieve obvious protection effect, inhibit microbial reproduction, reduce The effect of loss of activity

Inactive Publication Date: 2013-01-09
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Previous technology or research only focused on fresh-keeping treatment and packaging, which affected the fresh-keeping effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material processing: select healthy feather chickens that pass the inspection and quarantine, slaughter, drain the blood, remove the viscera, wash, and then pre-cool the chicken body to reach a temperature of 10°C.

[0028] (2) Pre-sterilization: Soak in ozone water with a temperature of 2°C and a concentration of 10g / mL for 10 minutes to kill the microorganisms attached to the surface of the chicken carcass and in the cavity, reduce the initial microbial content, and further reduce the temperature of the chicken body to 4 ℃, then drain the water for later use;

[0029] (3) Preparation of coating solution: Prepare 10kg of coating solution. The preparation process and formula are as follows:

[0030] Take 0.01kg of ascorbic acid (Vc) and 0.01kg of tea polyphenols, add 9.178kg of water to dissolve the above two substances completely, then add 0.15kg of glacial acetic acid, mix well and prepare an acetic acid composite solution for later use;

[0031] Preparation ...

Embodiment 2

[0038] (1) Raw material processing: Select healthy chickens that pass the inspection and quarantine, slaughter, drain, remove internal organs, wash, and then pre-cool the chicken body temperature to 8°C.

[0039] (2) Pre-sterilization: Soak in ozone water with a temperature of 4°C and a concentration of 4g / mL for 25 minutes to kill the microorganisms attached to the surface of the chicken carcass and in the cavity, reduce the initial microbial content, and further reduce the temperature of the chicken body to 8 ℃, then drain the water for later use.

[0040] (3) Preparation of coating solution: Prepare 10kg of coating solution. The preparation process and formula are as follows:

[0041] Take 0.03kg of ascorbic acid and 0.03kg of tea polyphenols, add 8.937kg of water to dissolve the above two substances completely, then add 0.1kg of glacial acetic acid, mix well and prepare an acetic acid composite solution for future use.

[0042] Preparation of chitosan solution: Take 70% o...

Embodiment 3

[0049] (1) Raw material processing: select healthy feather chickens that pass the inspection and quarantine, slaughter, drain blood, remove internal organs, wash, and then pre-cool the chicken body temperature to 12°C.

[0050] (2) Pre-sterilization: Soak in ozone water with a temperature of 3°C and a concentration of 8g / mL for 20 minutes to kill the microorganisms attached to the surface of the chicken carcass and in the cavity, reduce the initial microbial content, and further reduce the temperature of the chicken body to 6 ℃, then drain the water for later use.

[0051] (3) Preparation of coating solution: Prepare 10kg of coating solution. The preparation process and formula are as follows:

[0052] Take 0.02kg of ascorbic acid and 0.02kg of tea polyphenols, add 9.259kg of water to dissolve the above two substances completely, then add 0.2kg of glacial acetic acid, mix well and prepare an acetic acid composite solution for future use.

[0053] Preparation of chitosan solut...

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PUM

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Abstract

The invention discloses a complex preservation method of cold fresh chicken. The method comprises pre-sterilizing chicken by soaking the chicken in 2-4 DEG C 4-10g / mL ozone water for 10-25min; preparing a film coating solution; and soaking the pre-sterilized drained chicken in the film coating solution for 1-3min, draining, and refrigerating at 4-8 DEG C. The invention can effectively prolong thepreservation period of the chicken. The chicken treated by the inventive method can keep for about 28 days at 4-8 DEG C, but untreated cold fresh chicken only keeps for 3-4 days at 4-8 DEG C.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a composite preservation method for chilled fresh chicken. Background technique [0002] At present, the preservation technology of chilled fresh chicken is relatively simple. After slaughtering chicken, it is washed and cooled with chlorine-containing water (chlorine-containing disinfectants are not allowed to be added to pollution-free chicken or organic chicken production), cooled or frozen after proper packaging, and then processed. Refrigeration and freezing have poor fresh-keeping effects. [0003] At present, most studies on the preservation of chilled chicken use dipping or spraying a single or compound preservation solution to extend the preservation period. For example, after Wang Weimin and others sprayed the chicken with a compound preservation solution containing 0.003% to 0.007% nisin (Nisin), 0.025% to 0.035% sodium dehydroacetate, and 0.06 to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10A23B4/09
Inventor 张立彦芮汉明朱南新
Owner SOUTH CHINA UNIV OF TECH
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