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Device for spraying poultry meat product preservative and preservation method

A technology of a spraying device and a fresh-keeping method, which is applied in the field of fresh-keeping of poultry meat products and a spraying device of a fresh-keeping agent for poultry meat products.

Active Publication Date: 2014-10-08
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a poultry meat fresh-keeping agent spraying device and its fresh-keeping method, which can prolong the fresh-keeping period of poultry meat products and improve the fresh-keeping quality, and especially solve the problem that general fresh-keeping methods affect the flavor of poultry meat products to a large extent

Method used

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  • Device for spraying poultry meat product preservative and preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Using the antistaling agent spraying device, the cooked poultry products are kept fresh and packaged, and the steps include:

[0044] (1) Put the cooked poultry products into a vacuum cooling chamber and cool to normal temperature;

[0045] (2) Ozone sterilization is carried out to the spraying room and the draining room;

[0046] (3) prepare antistaling agent, described antistaling agent is formed by mixing and emulsifying compound essential oil and distilled water of 0.3% by volume percentage, and described compound essential oil is 10% clove essential oil, 40% clary sage essential oil and 50% by volume percentage % Thyme essential oil mixed composition, the clove essential oil, clary sage essential oil and thyme essential oil are edible essential oils, and the antistaling agent is stirred for 15min by the agitator at a rotating speed of 300r / min in the liquid storage tank;

[0047] (4) spray preservative on the poultry product surface cooled by step (1) in the spray...

Embodiment 2

[0052] (1) Put the cooked poultry products into a vacuum cooling chamber and cool to normal temperature;

[0053] (2) Ozone sterilization is carried out to the spraying room and the draining room;

[0054] (3) prepare antistaling agent, described antistaling agent is mixed by 0.5% compound essential oil and distilled water by volume percentage, and described compound essential oil is 15% clove essential oil, 35% clary sage essential oil and 40% by volume percentage Thyme essential oil mixed composition, the clove essential oil, clary sage essential oil and thyme essential oil are edible essential oils, and the antistaling agent is stirred by the agitator at a rotating speed of 300r / min for 15min in the liquid storage tank;

[0055] (4) spray preservative on the poultry product surface cooled by step (1) in the spraying room sterilized by step (2), the spraying time is 1min, and the spray volume of the nozzle is 50cc / min, the spraying process The rotating speed of the stirrer ...

Embodiment 3

[0060] (1) Put the cooked poultry products into a vacuum cooling chamber and cool to normal temperature;

[0061] (2) Ozone sterilization is carried out to the spraying room and the draining room;

[0062] (3) prepare antistaling agent, described antistaling agent is mixed by 0.4% compound essential oil and distilled water by volume percentage, and described compound essential oil is 20% clove essential oil, 30% clary sage essential oil and 40% by volume percentage Thyme essential oil mixed composition, the clove essential oil, clary sage essential oil and thyme essential oil are edible essential oils, and the antistaling agent is stirred by the agitator at a rotating speed of 300r / min for 15min in the liquid storage tank;

[0063] (4) spray preservative on the poultry product surface cooled by step (1) in the spraying room sterilized by step (2), the spraying time is 3min, and the spray volume of the nozzle is 20cc / min, the spraying process The rotating speed of the stirrer ...

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Abstract

The invention discloses a device for spraying a poultry meat product preservative and a preservation method, and relates to the fields of cooked poultry meat product preservation technologies and preservation technology devices. The invention designs a device for spraying a poultry meat product preservative, especially the device is suitable for spraying preservative which has immiscible components, the invention also provides a poultry meat product preservation method utilizing the spraying device, and the preservation method comprises the following steps: performing vacuum cooling on the poultry meat products, spraying a preservative, standing the poultry meat products so as to drain off water, and performing vacuum package, wherein the used preservative is prepared by mixing 0.3-0.5% of compound essential oil and distilled water in percentage by volume, the compound essential oil is prepared by mixing 10-20% of clove essential oil, 30-40% of sage essential oil and 40-50% of thyme essential oil in percentage by volume. By virtue of the preservation method provided by the invention, the preservation period for the poultry meat products can be prolonged and the special flavor of the cooked poultry meat products can be preserved well.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology and fresh-keeping process devices for cooked poultry meat products, in particular to a fresh-keeping agent spraying device for poultry meat products and a fresh-keeping method for poultry meat products. Background technique [0002] Dezhou Braised Chicken, Fuliji Roasted Chicken, Daokou Roasted Chicken and Beijing Roasted Duck are famous local delicacies. They are golden in color, bright in skin, tender in meat and mellow in aroma. They are famous at home and abroad as local specialties. At present, there are mainly two forms of poultry meat products in the market: bulk and vacuum packaging. Bulk products have a short shelf life and are prone to spoilage at room temperature, so they are not suitable for long-distance transportation and sales; vacuum-packed poultry products have a longer shelf life at room temperature, but vacuum-packed products are prone to browning during storage Phenomen...

Claims

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Application Information

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IPC IPC(8): A23B4/30A23B4/20
Inventor 胡宏海张泓张春江黄峰张雪陈文波路立立郭昕徐芬
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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