Preservative for iced fresh chicken and preservation method of preservative

A fresh-keeping method and technology of a fresh-keeping agent, which are applied in the application, preservation of meat/fish with chemicals, and food ingredients as antioxidants, etc., can solve the problems of unfavorable application and promotion of chilled chicken, difficulty in large-scale promotion and application, and high cost of use of fresh-keeping agent. problems, to achieve good development and utilization prospects, good economic prospects, and the effect of preventing fading

Inactive Publication Date: 2017-01-11
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The patent application No. CN201510649923.4 uses the aqueous solution of nisin, lysozyme and chitosan as a preservative to keep chilled chicken fresh. Although this process can be applied to keep fresh chicken fresh, the shelf life is only There are 10 days, making it difficult to promote applications on a large scale
In the paper "The Effect of Lactic Acid and Sodium Acetate on the Preservation Effect of Chilled Chicken" published by He Ruiqi, School of Food Science and Technology, South China Agricultural University, etc. In terms of chicken preservation, the fresh-keeping solution can extend the shelf life of chilled chicken to more than 7 days, but the shelf life is also only 7 days, making it difficult to apply on a large scale
Patent application number CN201410711015.9 uses a preservative composed of carboxymethyl chitosan, monoglyceride or sucrose ester, tea polyphenols, ascorbic acid substances and gases CO2 and N2 to keep chilled chicken fresh, of which carboxymethyl Chitosan and tea polyphenols are relatively expensive, the cost of preservatives is high, and the shelf life of the products is still not long enough
[0005] The patent application number is CN201110113225.4, which uses citric acid, potassium sorbate, vitamin C, vitamin E, and hydroxymethyl cellulose to add propolis alcohol solution to make a propolis composite coating film preservative for chilled chicken preservation. The shelf life can still reach 10 days, but it is still not long enough, and the use cost of its preservative is relatively high, so the application promotion of chilled chicken is not used
He Ruiqi of South China Agricultural University and others published the paper "Research on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken" in the journal "Meat Research". For chicken preservation, the fresh-keeping solution can extend the shelf life of chilled chicken to more than 10 days, but because the preservative has a spicy taste, many people cannot adapt to this taste, making it difficult to apply it on a large scale

Method used

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  • Preservative for iced fresh chicken and preservation method of preservative
  • Preservative for iced fresh chicken and preservation method of preservative
  • Preservative for iced fresh chicken and preservation method of preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Wash and dry 170kg of perilla leaves, crush them through a 40-mesh sieve to obtain coarse perilla leaf powder; take 150 kg of perilla leaf coarse powder and place it in an extractor, and add 1200 L of 40% v / v each time The ethanol aqueous solution was refluxed twice for 40 min each time, the extracts were combined, filtered, concentrated under reduced pressure to obtain the extract, and dried to obtain the perilla leaf extract.

[0020] (2) Wash and dry 150kg poplar leaves, crush them through a 40-mesh sieve to obtain poplar leaf coarse powder; take 130kg poplar leaves and place them in an extractor, and add 780L of 30%v / v ethanol aqueous solution to reflux each time to extract 2 times, 30min each time, the extracts were combined, filtered, concentrated under reduced pressure to obtain the extract, and dried to obtain the poplar leaf extract.

[0021] (3) Take 5 kg of perilla leaf extract, 2 kg of poplar leaf extract, add 93 kg of water and mix and stir to form 100 ...

Embodiment 2

[0027] (1) Wash and dry 120kg of perilla leaves, crush them through a 40-mesh sieve to obtain coarse perilla leaf powder; take 100 kg of perilla leaf coarse powder and place it in an extractor, and add 800 L of 40% v / v each time The ethanol aqueous solution was refluxed twice for 40 minutes each time, the extracts were combined, filtered, concentrated under reduced pressure to obtain the extract, and dried to obtain the perilla leaf extract.

[0028] (2) Wash and dry 200kg of poplar leaves, crush them through a 40-mesh sieve to obtain coarse powder of poplar leaves; take 180kg of poplar leaves and place them in an extractor, and add 1080L of 30% v / v ethanol aqueous solution to reflux each time to extract 2 times, 30min each time, the extracts were combined, filtered, concentrated under reduced pressure to obtain the extract, and dried to obtain the poplar leaf extract.

[0029] (3) Take 3kg of perilla leaf extract, 4kg of poplar leaf extract, add 93kg of water and mix and stir...

Embodiment 3

[0035] (1) Wash and dry 150kg of perilla leaves, crush them through a 40-mesh sieve to obtain coarse perilla leaf powder; take 140kg of perilla leaf coarse powder and place it in an extractor, and add 1120L of 40% v / v The ethanol aqueous solution was refluxed twice for 40 minutes each time, the extracts were combined, filtered, concentrated under reduced pressure to obtain the extract, and dried to obtain the perilla leaf extract.

[0036] (2) Wash and dry 160kg poplar leaves, crush them through a 40-mesh sieve to obtain poplar leaf coarse powder; take 150kg poplar leaves and put them in an extractor, add 900L of 30% v / v ethanol aqueous solution to reflux each time to extract 2 times, 30min each time, the extracts were combined, filtered, concentrated under reduced pressure to obtain the extract, and dried to obtain the poplar leaf extract.

[0037] (3) Take 4 kg of perilla leaf coarse powder, 3 kg of poplar leaf extract, add 93 kg of water and mix and stir to form 100 kg of p...

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PUM

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Abstract

The invention discloses a preservative for iced fresh chicken and a preservation method. The preservative is prepared from an aqueous solution of perilla leaf extract and white poplar leaf extract, wherein the mass fraction m / m of the perilla leaf extract in the preservative is 3-5%, and the mass fraction m / m of the white poplar leaf extract in the preservative is 2-4%; fresh chicken obtained after slaughtering and thorough washing is precooled, put into the preservative to be soaked, taken out, drained, subjected to vacuum packaging and subjected to cold storage at 0-4 DEG C. The preservative can be repeatedly used, the storage time of the iced fresh chicken after preservative treatment is remarkably prolonged, and the shelf life reaches 18 days.

Description

technical field [0001] The invention relates to the field of food fresh-keeping, in particular to a fresh-keeping agent and a fresh-keeping method for chilled chicken. Background technique [0002] At present, the consumption of chicken in my country is mainly hot fresh chicken and frozen chicken, while most of the chicken consumed in developed countries is chilled chicken. The production process of chilled chicken is usually that after the chicken is slaughtered intensively, the carcass of the chicken will be subjected to air cooling treatment, so that the temperature of the carcass of the chicken will drop to 0°C-4°C within 2 hours, and then the chicken will be kept fresh and packaged, and will be processed in the follow-up During the processing, circulation and retailing process, it is always kept within the range of 0°C-4°C. Compared with hot fresh chicken and frozen chicken, the taste of such chicken is fresh and delicious, tender and juicy, soft and elastic, with less ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/06A23L5/41
CPCA23B4/20A23B4/06A23V2002/00A23V2200/10A23V2200/02A23V2200/048A23V2250/21A23V2300/20A23V2300/14
Inventor 游庆红尹秀莲万苗苗张雪娟周兴海
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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