Preparation method of fresh conditioned chicken product and natural water-retaining preservative thereof

A preservative and chicken technology, which is used in the preservation of meat/fish with chemicals, preservation of meat/fish with a protective layer, food science, etc. , The effect of protecting the quality of meat and improving the texture

Inactive Publication Date: 2020-07-03
HUAIYIN INSTITUTE OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent application No. CN201510649923.4 uses the aqueous solution of nisin, lysozyme and chitosan as a preservative to keep chilled chicken fresh. Although this process can be applied to keep fresh chicken fresh, its shelf life is only 10 days, it is difficult to meet the large-scale promotion and application
[0008] It can be seen that the existing main fresh-keeping technologies for fresh-conditioned chicken products can play a certain role in prolonging their storage period, but there is still a big gap from the actual requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a natural water-retaining and fresh-keeping agent for fresh and conditioned chicken products, which is formed by mixing the following components in parts by weight: 2 parts of tea polyphenols, 10 parts of black pine needle extract, 13 parts of Trichosanthes extract, konjac 15 parts gum, 4 parts carrageenan, 1.5 parts xanthan gum, 1.5 parts linseed gum, 10 parts tapioca starch acetate, 10 parts tapioca starch phosphate, 10 parts potato starch acetate, 23 parts corn starch phosphate.

[0029] The extraction method of above-mentioned black pine needle extract is as follows:

[0030] To the crushed and sieved black pine needles, according to the ratio of material to liquid ratio of 1:20, add ethanol with a volume fraction of 95% and soak for 20-25h and filter to obtain the extract; concentrate the obtained extract to no ethanol to obtain Black pine needle extract.

[0031] The extraction method of the above-mentioned Fructus Trichosanthes extract i...

Embodiment 2

[0040] This embodiment is roughly the same as Embodiment 1, the only difference is that when using the natural water-retaining and fresh-keeping agent to preserve water and freshness of the freshly prepared chicken products, the added amount of the natural water-retaining and fresh-keeping agent is 3.5% of the chicken breast.

[0041] The various indicators detected by the same detection method as Embodiment 1 of the fresh and conditioned chicken products processed in this embodiment are shown in Table 2:

[0042] Table 2 Common physical and chemical indicators of fresh conditioned chicken products

[0043] Chicken Sample Index 5 days 10 days 15 days 20 days 25 days 30 days The total number of colonies lg (cfu / g) 0.8 1.3 2.9 3.6 4.8 5.7 Volatile basic nitrogen (mg / 100g) 0.37 1.81 7.23 12.29 16.12 18.6 pH 5.13 5.37 5.72 5.89 6.13 6.20 Cooking loss rate (%) 6.45 6.51 6.92 7.58 8.11 8.25

[0044] It is found fro...

Embodiment 3

[0046] This embodiment is roughly the same as Embodiment 1, the only difference is that when using the natural water-retaining and antistaling agent to preserve water and freshness of the freshly prepared chicken products, the amount of the natural water-retaining and antistaling agent added is 2% of the chicken breast.

[0047] The various indicators detected by the same detection method as Embodiment 1 of the fresh and conditioned chicken products processed in this embodiment are shown in Table 3:

[0048] Table 3 Common physical and chemical indicators of fresh conditioned chicken products

[0049] Chicken Sample Index 5 days 10 days 15 days 20 days 25 days 30 days The total number of colonies lg (cfu / g) 0.8 1.4 3.1 3.7 5.0 5.9 Volatile basic nitrogen (mg / 100g) 0.40 2.05 7.34 12.51 16.23 18.71 pH 5.13 5.38 5.75 5.92 6.15 6.27 Cooking loss rate (%) 6.75 7.01 7.23 7.67 8.21 8.34

[0050] It is found from Tab...

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PUM

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Abstract

The invention relates to the field of meat processing and fresh-keeping, and discloses a preparation method of a fresh conditioned chicken product and a natural water-retaining preservative thereof. The natural water-retaining preservative is prepared by mixing the following components in parts by weight: 10-30 parts of edible gum, 30-60 parts of modified starch, 0.5-5 parts of tea polyphenol, 2-15 parts of black pine needle extract and 10-25 parts of trichosanthes kirilowii maxim extract. Compared with the prior art, the natural water-retaining preservative disclosed by the invention is compounded by preferably selecting several natural water-retaining agents and preservatives, so that the natural water-retaining preservative not only can effectively inhibit juice loss and lipid oxidationof fresh conditioned meat products, but also can effectively inhibit the growth of microorganisms under the storage condition of 4 +/-1 DEG C, thereby further prolonging the shelf life of the products; and the defect that the shelf life of fresh conditioned chicken products is short is overcome.

Description

technical field [0001] The invention relates to the field of meat processing and fresh-keeping, in particular to a preparation method of fresh-seasoned chicken products and a natural water-retaining and fresh-keeping agent thereof. Background technique [0002] At present, most of the chicken conditioning products in my country are quick-frozen products, which are mostly frozen during transportation and storage, and thawed into chilled fresh products when sold; in addition, there are also a small amount of chilled fresh chicken conditioning products. However, regardless of frozen or chilled fresh products, they have not undergone high-temperature sterilization during processing, and the products contain viable microorganisms. Under refrigerated conditions, many microbial species, especially psychrophilic bacteria, tend to multiply and grow, causing meat spoilage. For example, the shelf life of fresh prepared chicken products at 0-4 °C is only 1-3 days. In addition, frozen c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/18A23B4/10A23L13/50A23L13/40A23L13/70
CPCA23B4/20A23B4/18A23B4/10A23L13/50A23L13/428A23L13/72A23V2002/00
Inventor 毕艳红王朝宇刁怡涵赵祥杰聂凌鸿赵立叶凯韦洁玲
Owner HUAIYIN INSTITUTE OF TECHNOLOGY
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