Fresh-keeping method for frozen fresh chicken

A fresh-keeping method and chilled chicken technology, which are applied in the direction of anti-microbial preservation of food ingredients, the function of food ingredients, food ingredients containing gas, etc., can solve the problems of general fresh-keeping effect, avoid radiation damage, and ensure meat color , Improve the effect of flesh color

Inactive Publication Date: 2018-04-27
HUIZHOU XINGTAI MODERN AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem that this invention exists is: fresh-ke

Method used

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  • Fresh-keeping method for frozen fresh chicken
  • Fresh-keeping method for frozen fresh chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] How to keep chilled chicken fresh:

[0026] (1) Prepare fresh-keeping liquid: fresh-keeping liquid is mixed by the component of following weight percentage content: chitosan oligosaccharide 2%, tea polyphenol 8%, sodium erythorbate 5%, phytic acid 1.6%, sodium citrate 4%, Spinach extract 2.4%, balance is water, the content sum of each component is 100%, the preparation method of spinach extract is:

[0027] Rinse the fresh spinach and put it in deionized water, take it out after soaking for 20 hours, rinse it with deionized water for 5 minutes, air-dry it, grind it into spinach powder with a grinder, add the spinach powder to 10 times its weight in distilled water, and heat it at 55°C Extraction was obtained by leaching for 5 hours, the filtrate obtained after suction filtration of the extract was concentrated in vacuum, and vacuum-dried at 55° C. for 2 hours to obtain spinach extract;

[0028] (2) Prepare fresh-keeping gas: CO with a volume ratio of 1:1 2 and N 2 Mi...

Embodiment 2

[0032] How to keep chilled chicken fresh:

[0033] (1) Prepare fresh-keeping liquid: fresh-keeping liquid is mixed by the component of following weight percentage content: chitosan oligosaccharide 5%, tea polyphenol 5%, sodium erythorbate 4.8%, phytic acid 1%, sodium citrate 6%, Spinach extract 1%, balance is water, the content sum of each component is 100%, the preparation method of spinach extract is:

[0034] Rinse the fresh spinach and put it in deionized water, take it out after soaking for 20 hours, rinse it with deionized water for 5 minutes, air-dry it, grind it into spinach powder with a grinder, add the spinach powder to 10 times its weight in distilled water, and heat it at 55°C Extraction was obtained by leaching for 5 hours, the filtrate obtained after suction filtration of the extract was concentrated in vacuum, and vacuum-dried at 55° C. for 2 hours to obtain spinach extract;

[0035] (2) Prepare fresh-keeping gas: CO with a volume ratio of 1:1 2 and N 2 Mix ...

Embodiment 3

[0039] How to keep chilled chicken fresh:

[0040] (1) Prepare fresh-keeping liquid: fresh-keeping liquid is mixed by the component of following weight percentage content: chitosan oligosaccharide 4%, tea polyphenol 6%, sodium erythorbate 4.5%, phytic acid 1.5%, sodium citrate 5%, Spinach extract 2%, balance is water, the content sum of each component is 100%, the preparation method of spinach extract is:

[0041] Rinse the fresh spinach and put it in deionized water, take it out after soaking for 20 hours, rinse it with deionized water for 5 minutes, air-dry it, grind it into spinach powder with a grinder, add the spinach powder to 10 times its weight in distilled water, and heat it at 55°C Extraction was obtained by leaching for 5 hours, the filtrate obtained after suction filtration of the extract was concentrated in vacuum, and vacuum-dried at 55° C. for 2 hours to obtain spinach extract;

[0042] (2) Prepare fresh-keeping gas: CO with a volume ratio of 1:1 2 and N 2 Mi...

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Abstract

The invention provides a fresh-keeping method for frozen fresh chicken. The fresh-keeping method comprises the following steps: (1) preparation of a fresh-keeping solution which is composed of chitosan oligosaccharide, tea polyphenol, sodium isoascorbate, phytic acid, sodium citrate, spinach extract and water; (2) preparation of fresh-keeping gas: uniformly mixing CO2 and N2 so as to obtain the fresh-keeping gas; (3) gas-liquid mixing: cooling the fresh-keeping solution to 0 to 4 DEG C, then adding the fresh-keeping solution and the fresh-keeping gas into a gas-water mixer and carrying out uniform gas-water mixing at 0 to 4 DEG C so as to obtain a gas-liquid mixed fresh-keeping solution; and (4) preservation: soaking the frozen fresh chicken in the gas-liquid mixed fresh-keeping solution at 0 to 4 DEG C for 1 to 10 min, then taking out the soaked frozen fresh chicken, draining the soaked frozen fresh chicken until no liquid drips, then carrying out irradiation treatment, taking out thefrozen fresh chicken, carrying out vacuum packaging with packaging bags, and subjecting finished products to warehousing or cold-chain transport and selling. The fresh-keeping method can effectivelyprolong the shelf life of the frozen fresh chicken and guarantee the quality of the frozen fresh chicken.

Description

technical field [0001] The invention relates to a fresh-keeping method for chilled chicken. Background technique [0002] Chilled chicken refers to the fresh chicken in which the slaughtered live chicken is quickly cooled after implementing the quarantine system and pollution-free management procedures, and the temperature drops to 0-4 °C within 2 hours. In recent years, with the frequent occurrence of bird flu, hot fresh chicken is gradually being replaced by chilled chicken. Compared with hot fresh chicken, chilled chicken has the advantages of safety guard and high nutritional value, so it is more and more popular. However, under the current conditions, chilled chickens are easily infected by microorganisms from links such as production, transportation, and storage, making the chickens easy to rot. Therefore, chilled chickens need to be kept fresh. [0003] The Chinese invention with the application number CN201510649923.4 discloses "a biological preservation method for...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24A23B4/015
CPCA23B4/015A23B4/20A23B4/24A23V2002/00A23V2200/10A23V2200/048A23V2200/02A23V2250/511A23V2250/214A23V2250/21A23V2250/2134A23V2250/11A23V2250/124
Inventor 刘贤荣
Owner HUIZHOU XINGTAI MODERN AGRI
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