Composite natural preservative and fresh-keeping method for chilled fresh chicken

Abstract

The invention discloses a composite natural antistaling agent and a freshness preservation method for chilled chicken. The composite natural antistaling agent consists of Yemachai extract with a volume fraction v / v of 35%-45% and a volume fraction v / v of 55% %-65% Houttuynia cordata extract; the slaughtered and washed fresh chicken is divided, pre-cooled and soaked in a compound natural preservative composed of Yemachai extract and Houttuynia cordata extract, taken out, and drained Dry, vacuum packed, refrigerated at 0-4°C. The composite natural antistaling agent of the invention can be used repeatedly, and the storage time of the chilled fresh chicken treated by the antistaling process is obviously prolonged, and the shelf life reaches 21 days.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a composite natural preservative and a preservation method for chilled fresh chicken. Background technique [0002] At present, my country's chicken consumption is mainly hot fresh meat and frozen meat, while most of the chicken consumed in developed countries is cold fresh meat. Because cold fresh meat is always kept in the range of 0-4°C during slaughtering, processing, distribution and sales, compared with hot fresh meat and frozen meat, it is fresh and delicious, tender and juicy, soft and elastic in texture, and juice loss. Less, high nutritional value, safety, health and other advantages. With the rapid development of the economy, the cold storage chain in large and medium-sized cities in my country has been basically improved, and the purchasing power of consumers has also been greatly improved. Since the mid-1990s, cold meat has been favored by consumers in l...

AI Technical Summary

Problems solved by technology

The patent application number CN201210536518.8 adopts a mixed fresh-keeping solution containing Gastrodia elata, grape seed, grapefruit total flavonoids, and chrysanthemum total flavonoids extracts to keep fish fresh, and the preservation effect is better, but the above fresh-keeping components grapefruit total flavonoids, The flavonoid extraction process requires many steps such as percolation extraction, flash concentration, macroporous adsorption resin purification, etc. The extraction process is relatively complicated, and the preservative solution needs to use 4 natural components, and the cost is relatively high

Henan Agricultural Vocational College Jiao Lei and others published a paper "Research on the Fresh-keeping Effect of Chinese Herbal Medicine Compound Liquid in Cooling Chicken" published in the journal "Animal Products and Safety", using cloves, purple salvia miltiorrhiza, rosemary, magnolia bark, bitter Shen et al. prepared a compound liquid of Chinese herbal medicine, and applied it to the preservation of chilled chicken breast. The compound liquid of Chinese herbal medicine can extend the shelf life of chilled meat to more than 7 days. Although this process can be applied to the preservation of chilled chicken breast, the shelf life The period is only 7 days, making it difficult to apply on a large scale

The patent application number CN200910042546.2 uses a biological preservative consisting of 0.3%-0.8% lactoferrin, 0.02%-0.05% nisin, 0.1%-0.5% lysozyme and the rest of water For biological preservation of chilled pork, the price of lactoferrin and lysozyme is relatively expensive, the cost of preservatives is high, and the shelf life of the product is short

[0005] Patent application number CN201110361580.3 uses natural preservatives composed of purple salvia extract, ebony extract and cassia bark extract to food preservation, but the patent does not mention product shelf life, and the actual application effect cannot be determined

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