A kind of comprehensive fresh-keeping method of chilled fresh chicken

A fresh-keeping method and chilled chicken technology, applied in the preservation of meat/fish, meat/fish through freezing/cooling, food preservation, etc., can solve problems such as quality problems, high initial bacterial content, and non-quality problems, and achieve Effects of reducing oxidation, reducing enzyme activity, and reducing bacterial aggregation

A fresh-keeping method and chilled chicken technology, applied in the preservation of meat/fish, meat/fish through freezing/cooling, food preservation, etc., can solve problems such as quality problems, high initial bacterial content, and non-quality problems, and achieve Effects of reducing oxidation, reducing enzyme activity, and reducing bacterial aggregation

CN105901108BActive Publication Date: 2018-05-04JIANGSU LIXIAHE REGION AGRI RES INST +1
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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...

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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

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Application Information

Patent Timeline
04 May 2018
Publication
CN105901108B
IPC
A22C21/00; A22C21/04; A23B4/20; A23B4/22; A23B4/06
CPC
A22C21/0061; A22C21/04; A23B4/066; A23B4/20; A23B4/22; A23V2002/00; A23V2250/032; A23V2250/2132
Inventors
曹宏; 蒋云升