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
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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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