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Chicken fresh-keeping method utilizing fence technology

A fresh-keeping method, chicken technology, applied in the preservation of meat/fish, preservation of meat/fish with chemicals, application, etc., to achieve the effect of ensuring hygienic safety and improving food quality

Inactive Publication Date: 2012-10-10
JIANGSU YUEDA AGRI DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the deepening of people's research on food antisepsis and preservation, new understandings of preservation theory have also been obtained. Researchers agree that no single preservation measure is perfect, and comprehensive preservation technology must be adopted.

Method used

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Examples

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Effect test

Embodiment 1

[0014] A chicken fresh-keeping method using fence technology, comprising the following steps: a. slaughtering, removing viscera, and cleaning broilers, carried out in a hygienic environment; b. cutting chicken pieces at low temperature according to the requirements stipulated by the market; c. Spray an appropriate amount of food-grade preservatives, at least two kinds of preservatives; d, pack the chicken nuggets in highly impermeable packages to gas and water vapor; e, vacuumize the packages; f 1. Perform quick freezing treatment on the package, so that the center part of the chicken nuggets reaches a temperature of -7°C-6°C within 2 hours at most. The preservative is composed of the following components: 3-4 parts of ginger powder ethanol extract and 8-10 parts of clove powder ethanol extract. The preservative is composed of the following components: 1-5 parts of calcium oxide, 1-10 parts of polyacrylate resin, pH value of 6-7.5, and 4-15 parts of potassium permanganate.

Embodiment 2

[0016] A chicken fresh-keeping method using fence technology, comprising the following steps: a. slaughtering, removing viscera, and cleaning broilers, carried out in a hygienic environment; b. cutting chicken pieces at low temperature according to the requirements stipulated by the market; c. Spray an appropriate amount of food-grade preservatives, at least two kinds of preservatives; d, pack the chicken nuggets in highly impermeable packages to gas and water vapor; e, vacuumize the packages; f 1. Perform quick freezing treatment on the package, so that the center part of the chicken nuggets reaches a temperature of -4°C-3°C within 1 hour at most. The preservative consists of the following components: 3 parts of ginger powder ethanol extract and 9 parts of clove powder ethanol extract. The preservative is composed of the following components: 2-3 parts of calcium oxide, 5-8 parts of polyacrylate resin, pH value of 7, and 6-12 parts of potassium permanganate.

[0017] Wherein...

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PUM

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Abstract

The invention discloses a chicken fresh-keeping method utilizing fence technology. The method is characterized in that it comprises the following steps of, a, killing a chicken, removing viscera, cleaning the chicken in a clean environment; b, cutting the chicken into chicken nuggets according to a requirement prescribed by a market under a low temperature; c, spraying a proper amount of at least two kinds of food-grade antiseptic on the chicken; d, packing the chicken nuggets in a package with high permeability to gases and vapor; e, vacuum-pumping the package; f, quick-freezing the package, making a center part of the chicken nuggets reach the temperature in the range of from minus seven DEG C to minus six DEG C within two 2h. Because the method of the invention uses different fence factors technology and combines technology scientifically and reasonably to play a synergistic action, the method inhibits microbes causing food corruption from different aspects, forms multi-target attack to the microbes, thereby improves food quality and guarantees food sanitation and security.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for preserving chicken products at low temperature. Background technique [0002] Modern food biological preservation technology is an emerging research field developed on the basis of biological science and integrating various disciplines and technologies. Although there is no exact definition of it at present, it mainly refers to the control, control, Reform or preservation (preservation) treatment, technology used to develop new products or new processes. At present, the methods used for food preservation at home and abroad are roughly as follows: dry storage, frozen storage, controlled atmosphere storage, chemical treatment, heat treatment, ultra-high temperature treatment, high pressure treatment, etc. [0003] With the deepening of people's research on food antisepsis and preservation, new understandings of preservation theory have also been...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/20A23B4/24A23B4/06
Inventor 孙久建岳金龙丁杰周玲玲钱璟
Owner JIANGSU YUEDA AGRI DEV
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