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Processing method for chicken ice temperature preservation

A treatment method, ice temperature technology, applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, food ingredients as anti-microbial preservation, etc., to maintain meat quality characteristics, excellent freshness, and freshness degree of effect

Inactive Publication Date: 2018-11-30
GUANGXI ZHUANG AUTONOMOUS REGION INST OF ANIMAL HUSBANDRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no record that can control the characteristics of meat quality while keeping fresh

Method used

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  • Processing method for chicken ice temperature preservation
  • Processing method for chicken ice temperature preservation
  • Processing method for chicken ice temperature preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A processing method for ice-temperature preservation of chicken, specifically comprising the following specific steps:

[0030](1) Preparation of composite ice temperature regulator solution: prepared from the following raw materials according to weight percentage: 15% sodium chloride, 10% sucrose, 0.01‰ of licorice extract, 0.1‰ of rosemary extract, and the remaining Ionized water makes up 100%;

[0031] (2) Ice-temperature storage of chicken: slaughter live chickens, remove hair, eviscerate, cool at 3°C ​​for 1 hour, soak the chicken in the compound ice temperature regulator solution for 2.5 hours, and add 15 kg of compound ice temperature regulator Put 10 kg of chicken into the solution, then take it out and store it in an ice temperature storage device at -0.5°C.

[0032] Among them, the licorice extract is prepared by the following method: remove impurities and wash the licorice, add it to a dryer at 40°C for drying until the moisture content is 5%, then take it o...

Embodiment 2

[0035] A processing method for ice-temperature preservation of chicken, specifically comprising the following specific steps:

[0036] (1) Preparation of composite ice temperature regulator solution: prepared by the following raw materials according to weight percentage: 25% sodium chloride, 20% sucrose, 0.018‰ of licorice extract, 0.2‰ of rosemary extract, and the remaining Ionized water makes up 100%;

[0037] (2) Ice temperature preservation treatment of chicken: slaughter live chickens, remove hair, eviscerate, cool at 3°C ​​for 1 hour, soak the chicken in the compound ice temperature regulator solution for 2.5 hours, and add 20 kg of compound ice temperature regulator Put 10 kg of chicken into the solution, then take it out and store it in an ice temperature storage device at -3.5°C.

[0038] Among them, the licorice extract is prepared by the following method: remove impurities and wash the licorice, add it to a dryer at 40°C for drying until the water content is 8%, th...

Embodiment 3

[0041] A processing method for ice-temperature preservation of chicken, specifically comprising the following specific steps:

[0042] (1) Preparation of composite ice temperature regulator solution: prepared from the following raw materials according to weight percentage: 20% sodium chloride, 15% sucrose, 0.015‰ of licorice extract, 0.12‰ of rosemary extract, and the remaining Ionized water makes up 100%;

[0043] (2) Ice temperature preservation treatment of chicken: slaughter live chickens, remove hair, eviscerate, cool at 3°C ​​for 1 hour, soak the chicken in the compound ice temperature regulator solution for 2.5 hours, and add 18 kg of compound ice temperature regulator Put 10 kg of chicken into the solution, then take it out and store it in an ice-temperature storage device at -2°C.

[0044] Among them, the licorice extract is prepared by the following method: remove impurities and wash the licorice, add it to a dryer at 40°C for drying until the water content is 7%, t...

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Abstract

The invention belongs to the technical field of food processing, and concretely relates to a processing method for chicken ice temperature preservation. The method comprises the following specific steps: (1) preparation of a composite ice temperature regulator solution: weighting the following materials by weight percent: 15-25% of sodium chloride, 10-20% of cane sugar, 0.001- 0.0018 % of a licorice extract, 0.01-0.02 % of a rosemary extract, and the balance of water to 100%; and (2) chicken ice temperature preservation: killing, dehairing and cleaning the live chicken, after cooling for 1 h at 3 DEG C, immersing the chicken in the compound ice temperature regulator solution for 2.5 h, and then taking the chicken out and storing the chicken in an ice temperature preservation device. The treatment method can greatly reduce the freezing point of chicken meat, prolongs the storage time, and ensures the quality of chicken meat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for cold storage of chicken. Background technique [0002] The freezing point of food (also known as freezing point) is lower than 0°C. When the temperature is higher than the freezing point, the cells are always in a living state. Dr. Yamane Akimi from Japan defines the temperature zone below 0°C and above the freezing point as the "ice temperature zone" of the food, referred to as "ice temperature". The mechanism of ice temperature includes three aspects (Shi Wenxing, Yan Qisen. Ice temperature technology and its application in food industry. Journal of Tianjin University of Commerce, 1999, 19(3): 39): (1) control the temperature of food The living state of its cells can be maintained in the ice temperate zone; (2) When the freezing point of the food is high, freezing point regulators (such as salt, sugar, sodium acetate, ethanol, propyl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/20A23B4/24
CPCA23B4/09A23B4/20A23B4/24A23V2002/00A23V2250/21A23V2200/10
Inventor 周志扬何仁春周俊华孙俊丽王启芝黄香罗鲜青黄丽霞梁琪妹唐承明
Owner GUANGXI ZHUANG AUTONOMOUS REGION INST OF ANIMAL HUSBANDRY
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