Preparation method of fresh conditioned chicken product and natural fresh keeping agent of fresh conditioned chicken product
A preservative, chicken technology, applied in chemical preservation of meat/fish, food science, etc., can solve problems that are difficult to meet large-scale promotion and application, achieve lipid oxidation and microbial level control, reduce spoilage, prevent food faded effect
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Embodiment 1
[0021] This embodiment provides a natural antistaling agent for fresh and conditioned chicken products, which is prepared by mixing the following components in parts by weight: 18 parts of tea polyphenols, 40 parts of black garlic extract, and 42 parts of Trichosanthes extract.
[0022] The extraction method of the above-mentioned black garlic extract is as follows: clean the black garlic with 0.9% salt water; add pure water according to the ratio of 1:2 material to liquid, and use a disperser at a temperature of 35°C~55°C at a temperature of 500~1500r / Stir for 3min~5min; get the slurry; process the slurry with 60KHz~80KHz ultrasonic wave for 8min and then squeeze it to collect black garlic juice and black garlic residue; centrifuge the black garlic juice at 2500~7000r / min 3-15min, and then filtered to obtain the filtrate; vacuum-concentrate the filtrate to obtain black garlic extract.
[0023] The extraction method of the above-mentioned Fructus Trichosanthes extract is as f...
Embodiment 2
[0032] This embodiment is roughly the same as Embodiment 1, the only difference being that when using natural antistaling agents to preserve water and freshness of freshly prepared chicken products, the amount of natural antistaling agents added is 0.875% of the chicken breast meat.
[0033] 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:
[0034] Table 2 Common physical and chemical indicators of fresh conditioned chicken
[0035] 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 1.5 3.0 4.1 4.9 5.8 Volatile basic nitrogen (mg / 100g) 0.37 1.91 7.23 13.29 17.12 19.6 pH 5.13 5.47 5.72 5.89 6.33 6.40
[0036] From Table 2, it was found that the total number of bacterial colonies of fresh and conditioned chicken stored for 30 days was not ...
Embodiment 3
[0038] This embodiment is roughly the same as Embodiment 1, the only difference is that when using natural antistaling agents to preserve water and freshness of fresh prepared chicken products, the amount of natural antistaling agents added is 0.5% of the chicken breast meat.
[0039] 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:
[0040] Table 3 Common physical and chemical indicators of fresh conditioned chicken
[0041] Chicken Sample Index 5 days 10 days 15 days 20 days 25 days 30 days The total number of colonies lg (cfu / g) 0.9 1.6 3.7 4.5 5.0 5.9 Volatile basic nitrogen (mg / 100g) 0.40 2.05 7.34 13.51 17.23 19.71 pH 5.20 5.48 5.77 5.95 6.45 6.67
[0042] From Table 3, it was found that the total number of bacterial colonies in fresh and conditioned chicken stored for 30 days was not more t...
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