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Method for quickly cooling chicken

A cooling method, chicken technology, applied in the direction of freezing/cooling preservation of meat/fish, etc., can solve the problems of slow cooling rate, high loss of air-cooled quality, adverse effects of color, etc., to achieve simple operation, good promotion value, and cooling rate fast effect

Inactive Publication Date: 2014-04-02
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cooling rate of water cooling and immersion vacuum cooling is slow, the mass loss of vacuum cooling and air cooling is high and the color is adversely affected, the cooling rate of vacuum cooling-immersion vacuum cooling is high and the mass loss is small, and the color is less affected, but for The temperature transition point from vacuum cooling to immersion vacuum cooling, a new type of rapid cooling method, has not been studied and determined

Method used

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  • Method for quickly cooling chicken
  • Method for quickly cooling chicken
  • Method for quickly cooling chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Boil the chicken with cold water until the core temperature of the chicken reaches 72°C, take it out immediately and drain for 30 seconds.

[0018] (2) The chicken is immediately put into the vacuum chamber of the vacuum cooler for vacuum treatment, and the vacuum degree in the chamber is reduced to 950Pa within 1.5min, and the chicken immediately cools down.

[0019] (3) Use the vacuum cooling method to cool the chicken until the center temperature of the chicken reaches 45-40°C, and immediately pump sterilized water at 10°C into the vacuum chamber, so that the chicken cooling method can be converted into immersion vacuum cooling within 1 minute.

[0020] (4) The chicken is submerged in water at 10°C in the vacuum chamber, and the vacuum chamber is still in a vacuum condition, that is, the chicken is cooled to the cooling end point, namely 10°C, under the cooling mode of immersion vacuum cooling.

[0021] (5) After cooling, take the chicken out of the vacuum chambe...

Embodiment 2

[0023] (1) Boil the chicken with cold water until the core temperature of the chicken reaches 72°C, take it out immediately and drain for 30 seconds.

[0024] (2) The chicken is immediately put into the vacuum chamber of the vacuum cooler for vacuuming, and the vacuum degree in the chamber is reduced to 950Pa within 1.5min, and the chicken immediately cools down.

[0025] (3) Use the vacuum cooling method to cool the chicken until the center temperature of the chicken reaches 40-35°C, and immediately pump sterilized water at 10°C into the vacuum chamber, so that the chicken cooling method can be converted into immersion vacuum cooling within 1 minute.

[0026] (4) The chicken is submerged in water at 10°C in the vacuum chamber and the vacuum chamber is still in a vacuum condition, that is, the chicken is cooled to the cooling end point of 10°C under the cooling mode of immersion vacuum cooling.

[0027] (5) After cooling, take the chicken out of the vacuum chamber and drain fo...

Embodiment 3

[0029] (1) Boil the chicken with cold water until the core temperature of the chicken reaches 72°C, take it out immediately and drain for 30 seconds.

[0030] (2) The chicken is immediately put into the vacuum chamber of the vacuum cooler for vacuuming, and the vacuum degree in the chamber is reduced to 950Pa within 1.5min, and the chicken immediately cools down.

[0031] (3) Use the vacuum cooling method to cool the chicken until the center temperature of the chicken reaches 35-30°C, and immediately pump sterilized water at 10°C into the vacuum chamber, so that the chicken cooling method can be converted into immersion vacuum cooling within 1 minute.

[0032] (4) The chicken is submerged in water at 10°C in the vacuum chamber and the vacuum chamber is still in a vacuum condition, that is, the chicken is cooled to the cooling end point of 10°C under the cooling mode of immersion vacuum cooling.

[0033] (5) After cooling, take the chicken out of the vacuum chamber and drain fo...

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Abstract

The invention belongs to the technical field of meat cooling, and specifically relates to a method for quickly cooling cooked chicken with higher temperature. According to the method for cooling the chicken, the method comprises the following steps: (1) cooking the chicken and cold water together until the central temperature of the chicken reaches 72 DEG C, taking out immediately and draining for 30s; (2) putting the chicken into a vacuum chamber in a vacuum cooling machine immediately for vacuum processing, reducing the vacuum degree inside the chamber to be 950 Pa, and cooling down the chicken immediately; (3) with a vacuum cooling method, cooling the chicken until the central temperature of the chicken reaches 40-35 DEG C, pumping disinfected water with temperature of 10 DEG C into the vacuum chamber immediately, so that the chicken cooling manner is converted into an immersion type vacuum cooling manner within 1min; (4) immersing the chicken in the water at 10 DEG C in the vacuum chamber and enabling the vacuum chamber to be still at a vacuum condition, namely cooling the chicken to a cooling end point, namely 10 DEG C, in the immersion type vacuum cooling manner; (5) after the cooling is finished, taking the chicken out from the vacuum chamber and draining for 30s, and storing under the conditions of vacuum packaging and the temperature of 4 DEG C.

Description

technical field [0001] The invention belongs to the technical field of meat cooling, and in particular relates to a method for rapidly cooling cooked chicken with a relatively high temperature. Background technique [0002] The chicken industry is currently the industry with the highest level of large-scale farming in China’s livestock and poultry breeding industry. China is the second largest chicken producer in the world, and the meat consumption structure of the public diet is also undergoing profound changes. Red meat represented by pork Consumption is decreasing year by year, while the consumption of white meat represented by chicken is increasing year by year. As chicken consumption becomes more common, the demand for cooked chicken products in the market is gradually increasing, as is the demand for chilled chicken products. As a key link in hazard control in industrialized meat production, cooling has an important impact on product quality, especially hygienic quali...

Claims

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Application Information

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IPC IPC(8): A23B4/06
Inventor 李兴民杜颖刘毅戴瑞彤
Owner CHINA AGRI UNIV