Fresh-keeping method for fresh chilled chicken

Abstract

The invention particularly relates to a fresh-keeping method for a fresh chilled chicken. The method comprises the following steps: soaking a fresh chilled chicken carcass with strong acidic electrolysis water and air-drying the fresh chilled chicken carcass after soaking; split-charging the air-dried fresh chilled chicken carcass into a storage box, and acquiring current temperature and the current humidity in the storage box during transportation; obtaining the current temperature and the current humidity, and generating corresponding early warning levels according to the current humidity and the current temperature; and adjusting the temperature and humidity in the storage box by adopting preset schemes corresponding to the early warning levels. The fresh-keeping method for the fresh chilled chicken adopts the strong acidic electrolysis water to sterilize the fresh chilled chicken carcass, and has the advantages of instantaneous, broad-spectrum and high-efficiency bactericidal capacity and also has the safety advantages of being free of residues, free of pollution and free of side effects compared with other chemical sterilization methods. The method applies the strong acidic electrolysis water to sterilization treatment of the fresh chilled chicken so as to prolong the shelf life of the fresh chilled chicken, and the quality and safety of the fresh chilled chicken are improved.

Description

technical field

[0001] The invention relates to the field of logistics, in particular to a fresh-keeping method for chilled chicken. Background technique

[0002] Chilled fresh chicken refers to chicken products that are stored and circulated at this temperature after the slaughtering and processing of live chickens, where the central temperature of the carcass is lowered to 0-4°C within 1 hour. It has the advantages of good flavor, high nutritional value and good hygiene and safety, but it also has the disadvantage of short shelf life. In order to prolong the shelf life, physical, chemical and biological fresh-keeping techniques can be used. There have been many reports on chicken fresh-keeping technology research at home and abroad, but in actual production, the requirements of ensuring chicken safety, edibility and the economy of circulation are all good, and the existing methods are still unsatisfactory. There are many factors affecting the shelf life of chilled fresh ...

Examples

Embodiment Construction

[0020] The principles and features of the present invention are described below in conjunction with the accompanying drawings, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0021] figure 1 A schematic flow diagram of a cold fresh chicken fresh-keeping method provided by the embodiment of the present invention, as figure 1 shown, including the following steps:

[0022] Step 1, using strong acid electrolyzed water to soak the chilled fresh chicken carcass, and drying the chilled fresh chicken carcass after soaking;

[0023] Step 3, packing the dried cold fresh chicken carcasses into storage boxes, and collecting the current temperature and current humidity in the storage box during transportation;

[0024] Step 4. Obtain the current temperature and the current humidity, and generate a corresponding warning level according to the current humidity and the current temperature;

[0025] S...

technical field

[0001] The invention relates to the field of logistics, in particular to a fresh-keeping method for chilled chicken. Background technique

[0002] Chilled fresh chicken refers to chicken products that are stored and circulated at this temperature after the slaughtering and processing of live chickens, where the central temperature of the carcass is lowered to 0-4°C within 1 hour. It has the advantages of good flavor, high nutritional value and good hygiene and safety, but it also has the disadvantage of short shelf life. In order to prolong the shelf life, physical, chemical and biological fresh-keeping techniques can be used. There have been many reports on chicken fresh-keeping technology research at home and abroad, but in actual production, the requirements of ensuring chicken safety, edibility and the economy of circulation are all good, and the existing methods are still unsatisfactory. There are many factors affecting the shelf life of chilled fresh ...

Examples

Embodiment Construction

[0020] The principles and features of the present invention are described below in conjunction with the accompanying drawings, and the examples given are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0021] figure 1 A schematic flow diagram of a cold fresh chicken fresh-keeping method provided by the embodiment of the present invention, as figure 1 shown, including the following steps:

[0022] Step 1, using strong acid electrolyzed water to soak the chilled fresh chicken carcass, and drying the chilled fresh chicken carcass after soaking;

[0023] Step 3, packing the dried cold fresh chicken carcasses into storage boxes, and collecting the current temperature and current humidity in the storage box during transportation;

[0024] Step 4. Obtain the current temperature and the current humidity, and generate a corresponding warning level according to the current humidity and the current temperature;

[0025] S...

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