Flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and preparation method and application thereof

A ginger extract and extract technology, applied in the field of Flammulina velutipes extract formula and preparation, can solve the problems of high cost, high cost of raw materials, great sensory impact, etc., and achieve high safety, improved stability, and improved tenderness Effect

Inactive Publication Date: 2017-03-22
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the method or cost of fresh chicken preservation is too high, such as irradiation; various surface treatments of chicken, such as ozone water treatment and film coating treatment, have a great impact on the senses, and the cost of raw materials is too high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) extract and obtain Flammulina velutipes material extract, mulberry pomace extract, tea extract, ginger extract and clove extract respectively:

[0038] The extract of Flammulina velutipes material is extracted with water from Flammulina velutipes, mushroom legs of Flammulina velutipes or chaff of Flammulina velutipes, the mass ratio of solid to liquid is 1:4-8, and concentrated to obtain the extract of Flammulina velutipes material, which is stored at -20°C for later use;

[0039] The mulberry pomace extract is extracted with water, the mass ratio of solid to liquid is 1:4-8, and concentrated to obtain the extract of Flammulina velutipes material, which is stored at -20°C for later use;

[0040] The tea extract is extracted with water, the mass ratio of solid to liquid is 1:4-8, and concentrated to obtain the extract of Flammulina velutipes material, which is stored at -20°C for later use;

[0041] The ginger extract is extracted with water, the mass ratio of solid ...

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PUM

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Abstract

The invention belongs to the technical field of recycling of abandoned mushroom feet after cultivation of edible mushrooms, and discloses a flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and a preparation method and application thereof. The formula is composed of the following components including flammulina velutipes material extractives, mulberry pomace extractives, tea leaf extractives, ginger extractives and clove extractives. In the formula, the mass contents of erythrothioneine and total phenols are equal. According the principle that in a finished mixture, the mass contents of the erythrothioneine and total phenols are equal, the lammulina velutipes material extractives, the mulberry pomace extractives, the tea leaf extractives, the ginger extractives and the clove extractives are mixed, and then a product is obtained. The formula has functional components of being oxidation resisting, antibacterial, aroma enhancing and peculiar smell removing, and is used for being added into a poultry slaughter processing disinfectant and retaining freshness and preventing color for the fresh chicken after the chicken is slaughtered. According to the flammulina velutipes extractive formula, the refreshing time of the fresh chicken can be remarkably prolonged, and the original nutrition and flavor of the fresh chicken can be greatly retained.

Description

technical field [0001] The invention belongs to the technical field of reuse of discarded mushroom legs after cultivation of edible fungi, and specifically relates to a formula, a preparation method and an application of an extract of Flammulina velutipes that can preserve the freshness and color of fresh chicken. Background technique [0002] Since the public still prefers fresh chickens, the live poultry market is still difficult to cancel, and H 7 N 9 The incidence and prevalence of influenza infection are closely related to the live poultry market, so the implementation of centralized slaughtering and fresh chicken listing can greatly reduce H 7 N 9 It can reduce the pollution of the external environment by bird flu virus and reduce the occurrence and prevalence of diseases. Fresh chicken, also known as chilled chicken, chilled chicken, according to "DB 31 / 2022-2014 Food Safety Local Standard Chilled Chicken Production and Operation Hygienic Code", refers to the rapid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 陈智毅刘学铭程镜蓉张友胜张业辉汪婧瑜
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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