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Biological preservation method for iced chicken meat

A biological preservation and chicken technology, applied in food science, preservation of meat/fish with chemicals, preservation of meat/fish through freezing/cooling, etc., can solve problems such as prolonging the freshness period of cold fresh chicken, achieve good development and utilization prospects, The effect of extending the storage period and simple equipment

Inactive Publication Date: 2016-03-02
GUANGDONG UNIV OF PETROCHEMICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After searching and researching, there is no method identical or similar to this patent solution to prolong the freshness period of chilled chicken, and the technical solution of the above-mentioned patent is also different from the technical solution of this patent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Slaughter the chicken in a hygienic environment, remove the viscera and wash it, then soak it in the preservative for 2 minutes, take it out and drain it in the cold storage for 4 minutes, and then pack the chicken carcass in a package that is impermeable to gas and water vapor bag, and vacuumize, and finally keep fresh at low temperature. The fresh-keeping temperature for low-temperature preservation is kept at 0-4°C, and a refrigerated environment of 0-4°C is always maintained during transportation and sales; the preservatives are nisin, lysobacter An aqueous solution mixed with enzyme and chitosan, wherein, in the antistaling agent, the mass percentage concentration of nisin is 0.03%, the mass percentage concentration of lysozyme is 0.03%, and the mass percentage concentration of chitosan is 0.2%.

Embodiment 2

[0020] The difference from Example 1 is that in the preservative, the mass percent concentration of nisin is 0.05%, the mass percent concentration of lysozyme is 0.01%, and the mass percent concentration of chitosan is 0.5%.

Embodiment 3

[0022] The difference from Example 1 is that in the preservative, the mass percent concentration of nisin is 0.04%, the mass percent concentration of lysozyme is 0.02%, and the mass percent concentration of chitosan is 0.3%.

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PUM

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Abstract

A biological preservation method for iced chicken meat comprises the steps that fresh chicken carcasses obtained after slaughter and cleaning are soaked in a preservative for 1-3 minutes and are taken out to undergo draining-off for 3-5 minutes, then the chicken carcasses are packed by using packing pieces, vacuum pumping is performed, and finally the chicken carcasses are preserved at low temperature. The preservative is an aqueous solution prepared by blending nisin from streptococcus lactis, lysozyme and chitosan, wherein the nisin from streptococcus lactis accounts for 0.03-0.05% by mass, the lysozyme accounts for 0.01-0.03% by mass and the chitosan accounts for 0.2-0.5% by mass in the preservative. The biological preservation method can remarkably prolong the preservation period of iced fresh chickens and can well keep the nutrition and flavor of iced chicken meat. In addition, after the iced chicken meat are taken out and unfrozen within the preservation period, it can be guaranteed that the meat is not slightly stiff and does not have sticky feel, and the preservation effect is greatly improved.

Description

technical field [0001] The invention relates to a biological preservation method for chilled chicken, which belongs to the field of meat storage and processing. Background technique [0002] On October 10, 2012, the State Intellectual Property Office published a patent document whose publication number is CN102715226A, and the title of the invention is a method of chicken preservation using fence technology. The patent document first sprays at least two appropriate food-grade Preservatives are added, and the chicken nuggets are packed in highly impermeable packages to gas and water vapor, and finally vacuumized and quick-frozen. The invention uses different barrier factor technologies to suppress microorganisms that cause food spoilage from different aspects, thereby improving food quality and ensuring food hygiene and safety. [0003] On May 19, 2010, the State Intellectual Property Office published a patent document whose publication number is CN101708013A, and the title ...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/22A23B4/06
CPCA23B4/06A23B4/20A23B4/22A23V2400/21
Inventor 邱松山姜翠翠王彦安刘杰凤
Owner GUANGDONG UNIV OF PETROCHEMICAL TECH
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