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Fresh keeping method of chilled chicken and composite preservative liquid

A fresh-keeping method and chilled chicken technology, which are applied in food preservation, meat/fish preservation, meat/fish preservation with chemicals, etc., can solve the problems of short preservation time and inability to meet logistics and transportation requirements, and ensure nutritional quality , remove bad flavor, enhance the effect of inherent flavor

Inactive Publication Date: 2019-07-19
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The first purpose of the present invention is to provide a fresh-keeping method for chilled chickens, which solves the problem that the chilled chickens in the prior art have a short preservation time at room temperature and cannot meet the requirements of logistics and transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A composite preservative liquid is composed of the following components in weight percentage: 2% orange peel extract, 0.5% acetic acid, 1.0% lactic acid, 0.3% carrageenan, and the rest water.

[0031] A method for keeping fresh chicken fresh, comprising the following steps:

[0032] (1) Composite anticorrosion solution deployment: mix and deploy composite anticorrosion solution according to the above formula;

[0033] (2) Pre-cooling: quickly put the slaughtered fresh whole broilers into the ice-water mixture that has been pre-cooled to 0°C for 5 minutes;

[0034] (3) Drain and soak: put the chilled chicken into the compound antiseptic solution and soak for 1 min, and coat the surface of the chilled chicken with a layer of antiseptic solution;

[0035] (4) Packing: with a gas volume fraction of 70% O 2 : 10%N 2 : 20% CO 2 The inflatable packaging machine packs the treated chicken and ice packs together with a modified atmosphere packaging machine. The weight ratio o...

Embodiment 2

[0038] A compound antiseptic solution, which is composed of the following components in weight percentage: 4% tangerine peel extract, 1.0% acetic acid, 0.5% lactic acid, 0.6% carrageenan, and the balance water.

[0039] A method for keeping fresh chicken fresh, comprising the following steps:

[0040] (1) Composite anticorrosion solution deployment: mix and deploy composite anticorrosion solution according to the above formula;

[0041] (2) Pre-cooling: quickly put the slaughtered fresh whole broiler into the ice-water mixture that has been pre-cooled to 0°C for 8 minutes;

[0042] (3) Drain and soak: put the chilled chicken into the compound antiseptic solution and soak for 2 minutes, so that the surface of the chilled chicken is coated with a layer of antiseptic solution;

[0043] (4) Packing: with a gas volume fraction of 70% O 2 : 20%N 2 : 10% CO 2 The inflatable packaging machine is used for packaging, and the treated chicken and ice packs are inflated and packaged wi...

Embodiment 3

[0046] A composite preservative liquid is composed of the following components by weight percentage: 4% tangerine peel extract, 0.7% acetic acid, 0.8% lactic acid, 0.5% carrageenan and the rest water.

[0047] A method for keeping fresh chicken fresh, comprising the following steps:

[0048] (1) Composite anticorrosion solution deployment: mix and deploy composite anticorrosion solution according to the above formula;

[0049] (2) Pre-cooling: quickly put the slaughtered fresh whole broiler into the ice-water mixture that has been pre-cooled to 0°C for 6 minutes;

[0050] (3) Drain and soak: put the chilled chicken into the compound antiseptic solution and soak for 2 minutes, so that the surface of the chilled chicken is coated with a layer of antiseptic solution;

[0051] (4) Packing: with a gas volume fraction of 80% O 2 : 10%N 2 : 10% CO 2 The inflatable packaging machine is used for packaging, and the treated chicken and ice packs are inflated with a modified atmospher...

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PUM

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Abstract

The invention provides a fresh keeping method of a chilled chicken. The fresh keeping method comprises the following steps of (1) preparing composite preservative liquid; (2) putting a fresh broiler which is subjected to slaughter treatment in ice water mixed liquid, performing cooling, performing draining to obtain a chilled chicken, and putting the chilled chicken in the composite preservative liquid prepared in the step (1) for soaking; and (3) performing modified atmosphere fresh keeping packaging on the soaked chicken and an ice bag together, and then performing logistics distribution under the condition of refrigeration or normal temperature. The fresh keeping method of the chilled chicken disclosed by the invention integrates a chemical preservative technique and a modified atmosphere fresh keeping technique, and the adopted chemical preservative agent is composite preservative dried orange peel extraction liquid; and under normal temperature, the storage period of the chilled chicken treated by the method reaches 2-3 days, so that the sale distance of the chilled chicken under express delivery transportation under the condition of normal temperature is extended, and the nutritional quality of chicken meat is guaranteed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fresh-keeping method for chilled chicken, and also relates to a composite preservative liquid used in the fresh-keeping method for chilled chicken. Background technique [0002] Chicken is rich in nutrition, has the characteristics of low fat, low cholesterol, high protein, etc., and is more and more favored by consumers. my country's chicken industry is developing rapidly, and the proportion of chicken in people's daily consumption life is increasing year by year. At present, my country's chicken industry consumption accounts for about 30% of the total meat consumption, becoming the second largest consumer meat product after pork. As the management of live slaughtered poultry in cities is becoming more and more stringent, farmers' markets in some big cities have canceled live slaughter. How to provide consumers with fresh, safe and nutritious chicken is an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/16A23B4/20
CPCA23B4/066A23B4/16A23B4/20
Inventor 唐道邦温靖傅曼琴李俊卜智斌
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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