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Controlled atmosphere preservation method of Cantonese style chopped cold chicken

A technology of controlled atmosphere for white-cut chicken, which is applied in the field of controlled-atmosphere preservation of Cantonese-style white-cut chicken, which can solve the problems affecting the transportation and storage of white-cut chicken across space and time, texture, flavor, color and nutrition of white-cut chicken Composition destruction, restricting the development of white-cut chicken industry, etc., to avoid changes in taste and flavor, retain sensory quality and flavor, and reduce energy consumption and cost

Inactive Publication Date: 2018-12-07
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, enterprises usually adopt the method of vacuum packaging after high-temperature sterilization to seek to extend the storage period and taste of white-cut chicken to the greatest extent. The destruction of poached chicken leads to a decline in the quality of poached chicken, coupled with the imperfect cold chain in the industry, it greatly affects the transportation and preservation of poached chicken across space and time, and largely restricts the development of poached chicken industry

Method used

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  • Controlled atmosphere preservation method of Cantonese style chopped cold chicken
  • Controlled atmosphere preservation method of Cantonese style chopped cold chicken
  • Controlled atmosphere preservation method of Cantonese style chopped cold chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Take a whole fresh white-cut chicken, cut it with a sterilized knife, put it in a clean packaging box, pack about 150g in each packaging box, and use a modified atmosphere packaging machine to pack it with a film containing volatile antibacterial substances. Heat sealing, heat sealing temperature 110°C, heat sealing time 2s, vacuuming time 5s, inflation time 5s. Using a gas mixer according to (75% CO 2 :25%N 2 ) volume ratio to obtain a mixed gas, fill it into a packaging box, press film and heat seal it, and obtain a mixture containing 75% CO 2 Modified atmosphere sustained-release packaging box, stored at room temperature.

[0030] The film containing the volatile antibacterial substance used in this embodiment is prepared by the following method: adding cinnamaldehyde in different mass percentages (2%, 3%, 4%, 5%) to PE resin, extruding Film casting is performed to obtain a film containing cinnamaldehyde, a volatile antibacterial substance. The cinnamaldehyde sus...

Embodiment 2

[0032] Take a whole fresh white-cut chicken, cut it with a sterilized knife, put it in a clean packaging box, each packaging box is divided into about 150g, and use a modified atmosphere packaging machine to heat seal it with ordinary PE film. The sealing temperature is 110°C, the heat sealing time is 2s, the vacuuming time is 5s, and the inflation time is 5s. Using a gas mixer according to (25% CO 2 :75%N 2 ) volume ratio to obtain a mixed gas, fill it into the packaging box, press film and heat seal it, and obtain a mixture containing 25% CO 2 The gas environment packaging box is stored at room temperature.

Embodiment 3

[0034] Take a whole fresh white-cut chicken, cut it with a sterilized knife, put it in a clean packaging box, each packaging box is divided into about 150g, and use a modified atmosphere packaging machine to heat seal it with ordinary PE film. The sealing temperature is 110°C, the heat sealing time is 2s, the vacuuming time is 5s, and the inflation time is 5s. Using a gas mixer according to (50% CO 2 :50%N 2 ) volume ratio to obtain a mixed gas, fill it into a packaging box, press film and heat seal it, and obtain a mixture containing 50% CO 2 The gas environment packaging box is stored at room temperature.

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Abstract

The invention belongs to the technical field of food preservation and discloses a controlled atmosphere preservation method of Cantonese style chopped cold chicken. The controlled atmosphere preservation method comprises the following steps: firstly, preparing a whole fresh chopped cold chicken, then cutting the whole fresh chopped cold chicken with an antiseptic cutter, placing the cut fresh chopped cold chicken in a clean packing box, performing heat sealing with a thin film after vacuum pumping, then filling mixed gas of CO2 and N2 and performing preservation. The controlled atmosphere preservation method adopts high-concentration CO2 controlled atmosphere preservation and combines a biological antimicrobial agent gas-phase slow-release sterilization method, the preservation effect is better than that of the present vacuum preservation method, and the shelf life of the chopped cold chicken can reach 45 days.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a controlled-atmosphere preservation method of Cantonese-style poached chicken. Background technique [0002] Cantonese-style white-cut chicken, also known as white-cut chicken, is the most common Cantonese chicken dish. It is characterized by easy preparation, fresh but not rotten, oily but not greasy, no ingredients and original flavor. Chicken Northern Duck". The white-cut chicken skin is smooth and meaty, light and delicious, and is well-known in Guangdong, Hong Kong and Macao. The content of protein in chicken is relatively high, there are many types, and the digestibility is high. It is easy to be absorbed and utilized by the human body. One of the important sources of middle fat and phospholipids. [0003] Due to the backwardness of packaging machinery and packaging materials in my country, the shelf life of traditional chicken products is short, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/16A23B4/20A23L5/10A23L5/20A23L13/50
CPCA23B4/16A23B4/20A23L5/13A23L5/27A23L13/50
Inventor 肖凯军何家鹏吴小平朱良潘振辉董浩
Owner SOUTH CHINA UNIV OF TECH
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