Comprehensive fresh keeping method of chilled chickens

A fresh-keeping method and technology for chilled chicken, which are applied in the preservation of meat/fish, preservation of meat/fish by freezing/cooling, food preservation, etc. Oxidation, reduction of enzymatic activity, reduction of bacterial aggregation effects

Active Publication Date: 2016-08-31
JIANGSU LIXIAHE REGION AGRI RES INST +1
View PDF10 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Although the irradiation method has certain advantages over other antiseptic and fresh-keeping methods, it is not a "universal umbrella". If the manufacturer itself does not pay attention to controlling the quality of raw materials and standard operations in the production process, the initial bacterial content of the product will be too high If it is not used, even after irradiating with conventional doses, there will still be quality problems

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The comprehensive fresh-keeping steps of cold-fresh chickens include: bloodletting of live chickens after quarantine, disinfection and washing, scalding, depilation, cleaning, evisceration, pre-cooling and disinfection of cold-fresh chickens, fresh-keeping treatment, air cooling, anti-oxidation treatment, packaging, radiation Photo, constant temperature storage.

[0024] Operation points:

[0025] 1. Disinfection flushing is to wash live chickens with disinfectant water with a chloride ion concentration of not less than 50mg / L after bleeding to remove feces from feathers and skin, so as to prevent cross-infection of microorganisms in high-temperature soaking pools.

[0026] 2. When scalding, the large amount of foam generated in the scalding pool is removed in time to reduce the accumulation of bacteria.

[0027] 3. After evisceration, rinse the chilled fresh chicken with an acidic oxidation potential water disinfectant below 10°C for 3 minutes. The acidic oxidation po...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a comprehensive fresh keeping method of chilled chickens, and relates to the technical field of the food processing industry and food irradiation. The method sequentially comprises the following steps: quarantined living chicken bloodletting, disinfection flushing, hair scalding, hair picking, cleaning, eviscerating, chilled chicken pre-cooling disinfection, fresh keeping treatment, air cooling, anti-oxidation treatment, packaging, irradiation and constant temperature storage. The disinfection flushing step is carried out to prevent cross infection of microorganisms in a high-temperature immersion tank; foams in an immersion scalding tank are timely removed in the hair scalding step in order to effectively aggregation of bacteria; and air cooling timely carried out after the fresh keeping treatment is a key process for reducing the initial bacterium quantity of the chilled chickens.

Description

technical field [0001] The invention relates to the technical field of food processing industry and food irradiation, in particular to the technical field of comprehensive preservation of livestock and poultry meat products. Background technique [0002] Cold fresh meat has the advantages of being tender and juicy, delicious, nutritious, safe and hygienic, and will gradually replace hot and frozen meat and become the mainstream of meat consumption. As a kind of white meat, chicken is rich in vitamins, indispensable trace elements and inosinic acid (IMP) and other umami substances, and has the nutritional characteristics of high protein, low fat, low calorie and low cholesterol. Chicken has become the world's The second meat product in the world after pork. [0003] In recent years, due to the impact of live chickens on the environment and the continuous outbreak of bird flu, many big cities have banned live chickens from the market, and cold fresh chickens have advantages i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A22C21/00A22C21/04A23B4/20A23B4/22A23B4/06
CPCA22C21/0061A22C21/04A23B4/066A23B4/20A23B4/22A23V2002/00A23V2250/032A23V2250/2132A23V2250/214
Inventor 曹宏蒋云升赖宏刚包建忠韩燕翟建青肖欢陈秀兰邹剑敏
Owner JIANGSU LIXIAHE REGION AGRI RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap