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Technology method of recuperated chicken breast through combination of vacuum with extrahigh-pressure preservation

A process method, the technology of chicken breast meat, is applied in the fields of ultra-high pressure food processing, fat-containing food ingredients, food science, etc. It can solve the problems of decreased calcium absorption capacity, excessive phosphate, and impact on health, so as to promote penetration speed and ensure water retention. efficiency and the effect of ensuring food safety

Inactive Publication Date: 2018-12-07
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive intake of phosphate by the human body will lead to a decrease in the body's ability to absorb calcium, which will affect health.
The raw materials of meat products themselves have a certain amount of phosphate, and there is a risk of adding too much phosphate if you are not careful.

Method used

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  • Technology method of recuperated chicken breast through combination of vacuum with extrahigh-pressure preservation
  • Technology method of recuperated chicken breast through combination of vacuum with extrahigh-pressure preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Raw meat pretreatment: select chicken breast meat with good meat quality, store it in the refrigerator at 0-4°C for 12 hours, wash and remove fat and connective tissue, cut into strips of 5cm×10cm×2cm and store them for later use;

[0030] (2) Marinating and tumbling: preparing a marinating solution, the formula is 1% corn starch, 0.3% sodium bicarbonate, 0.05% sodium pyrophosphate, 0.02% sodium nitrite, 0.05% ascorbic acid, ice Water 20%, allspice powder 0.5%, salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate 1.0%, carrageenan 0.9%.

[0031] Put the chicken breast processed in step (1) into a vacuum tumbler, add the marinade, and vacuum tumble for 10 minutes with a vacuum degree of 0.06Mpa;

[0032] (3) Vacuum packaging: pack the chicken breasts processed in step (2) into vacuum bags, seal them with a sealing machine, boil them in boiling water for 10 minutes, take them out, and place them to cool ...

Embodiment 2

[0037] (1) Raw meat pretreatment: select chicken breast meat with good meat quality, store it in the refrigerator at 0-4°C for 12 hours, wash and remove fat and connective tissue, cut into strips of 5cm×10cm×2cm and store them for later use;

[0038] (2) Marinating and tumbling: preparing a marinating liquid, the formula is 7% corn starch, 1.5% sodium bicarbonate, 0.2% sodium pyrophosphate, 0.02% sodium nitrite, 0.05% ascorbic acid, ice Water 20%, allspice powder 0.5%, salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate 1.0%, carrageenan 0.9%.

[0039] Put the chicken breast processed in step (1) into a vacuum tumbler, add the marinade, and vacuum tumble for 30 minutes, with a vacuum degree of 0.06Mpa;

[0040] (3) Vacuum packaging: pack the chicken breasts processed in step (2) into vacuum bags, seal them with a sealing machine, boil them in boiling water for 10 minutes, take them out, and place them to cool to...

Embodiment 3

[0045] (1) Raw meat pretreatment: select chicken breast meat with good meat quality, store it in the refrigerator at 0-4°C for 12 hours, wash and remove fat and connective tissue, cut into strips of 5cm×10cm×2cm and store them for later use;

[0046](2) Marinating and tumbling: preparing a marinating solution, the formula is 9% corn starch, 1.8% sodium bicarbonate, 0.3% sodium pyrophosphate, 0.02% sodium nitrite, 0.05% ascorbic acid, ice Water 20%, allspice powder 0.5%, salt 1.5%, cooking wine 2.0%, ginger powder 0.2%, white pepper powder 0.2%, soybean oil 2.5%, soybean protein isolate 1.0%, carrageenan 0.9%.

[0047] Put the chicken breast processed in step (1) into a vacuum tumbler, add the marinade, and vacuum tumble for 50 minutes with a vacuum degree of 0.06Mpa;

[0048] (3) Vacuum packaging: pack the chicken breasts processed in step (2) into vacuum bags, seal them with a sealing machine, boil them in boiling water for 10 minutes, take them out, and place them to cool to...

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Abstract

The invention discloses a technology method of recuperated chicken breast through combination of vacuum with extrahigh-pressure preservation, and belongs to the field of processing of meat products. According to the technology method disclosed by the invention, the water retention rate and the cooking loss rate of the recuperated chicken meat are used as indexes, through single factor experiment and response surface experiment, rolling and kneading time, the addition quantity of water retaining agents, extrahigh-pressure time and pressure are optimized, and the optimum technological parametersare determined. Results indicate that the vacuum degree is 0.06Mpa, and when the rolling and kneading time is 30min, the rolling and kneading effect is the best. When the compounding ratio of preserving liquid is that sodium pyrophosphate is 0.2%, starch is 7% and sodium bicarbonate is 1.5%, water retention is the best. When extrahigh-pressure treatment time is 10min and treatment pressure is 200Mpa, the effect is the best.

Description

technical field [0001] The invention relates to the field of meat product processing, in particular to a process method for conditioning chicken breast meat combined with vacuum and ultra-high pressure pickling. Background technique [0002] At present, chicken has become the second largest meat product in the world after pork. China is the world's major chicken producer and consumer. In recent years, chicken production and consumption are still on the rise. In 2014, China's broiler slaughtering and processing capacity accounted for 70% of the industry's supply capacity, while the development of primary and deep-processing chicken products was slow. At present, the chicken industry is developing from a single raw chicken to a high-quality, high-value-added product. Conditioned chicken breast products refer to fresh chicken breasts as raw materials, supplemented by marinating and seasoning. After proper processing, such as cutting, mixing, shaping and conditioning, it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/70A23L13/50A23L13/40
CPCA23V2002/00A23L13/426A23L13/428A23L13/43A23L13/432A23L13/50A23L13/70A23L13/72A23V2250/1614A23V2250/1618A23V2250/18A23V2250/5036A23V2250/5118A23V2250/5488A23V2250/708A23V2300/46
Inventor 黄群郑宝东宋洪波何丹许正金傅凌韵
Owner FUJIAN AGRI & FORESTRY UNIV
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