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Multi-antibacterial fresh-keeping treatment method for chilled geese

A treatment method and multiple technologies, applied in the field of goose processing, can solve the problems of excessive bacteria and rising cost of chilled goose, and achieve the effect of preventing meat quality from deteriorating, preventing bacteria from exceeding the standard, and extending the sales distance

Active Publication Date: 2021-07-09
清远市迎嘴尚品鹅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The chilled goose industry has also developed to a certain extent on the basis of the development of my country's refrigerated cold chain conditions, but it is limited to sales in chain supermarkets in the major cities of the Pearl River Delta, because the long-distance transportation of refrigerated cold chains will lead to a sharp increase in the cost of chilled goose. And in the process of long-distance transportation, if you don't pay attention, it is easy to have bacteria exceeding the standard

Method used

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  • Multi-antibacterial fresh-keeping treatment method for chilled geese

Examples

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Effect test

Embodiment 1

[0045] A multiple antibacterial and fresh-keeping treatment method for chilled goose, the steps are as follows:

[0046] S1, prepare antibacterial fresh-keeping liquid and vegetable oil antibacterial liquid respectively;

[0047] The composition of the antibacterial fresh-keeping liquid is: chitin 3wt%, aloe extract 2wt%, edible alcohol 50wt%, water 45wt%;

[0048] The composition of vegetable oil antibacterial liquid is: cinnamon oil 2wt%, coconut oil 2wt%, grape seed oil 1wt%, edible alcohol 50wt%, water 45wt%;

[0049] S2. Pre-cooling: After the meat geese in quarantine are slaughtered in the slaughterhouse, they are eviscerated and cleaned, and put into the ice-water mixture that has been pre-cooled to about 0°C to cool for 5 minutes;

[0050] S3. Antibacterial fresh-keeping treatment: soak the cold fresh goose in the antibacterial fresh-keeping liquid for 60 seconds, let the surface of the cold fresh goose be dipped in a layer of anti-bacterial fresh-keeping liquid, and ...

Embodiment 2

[0059] A multiple antibacterial and fresh-keeping treatment method for chilled goose, the steps are as follows:

[0060] S1, prepare antibacterial fresh-keeping liquid and vegetable oil antibacterial liquid respectively;

[0061] The composition of antibacterial fresh-keeping solution is: chitin 2wt%, aloe extract 1wt%, edible alcohol 50wt%, water 47wt%;

[0062] The composition of vegetable oil antibacterial liquid is: cinnamon oil 3wt%, coconut oil 3wt%, grape seed oil 2wt%, edible alcohol 37wt%, water 55wt%;

[0063] S2. Pre-cooling: After the meat geese in quarantine are slaughtered in the slaughterhouse, they are eviscerated and cleaned, and put into the ice-water mixture that has been pre-cooled to about 0°C to cool for 3 minutes;

[0064] S3. Antibacterial fresh-keeping treatment: soak the cold fresh goose in the antibacterial fresh-keeping liquid for 60 seconds, let the surface of the cold fresh goose be dipped in a layer of anti-bacterial fresh-keeping liquid, and th...

Embodiment 3

[0073] A multiple antibacterial and fresh-keeping treatment method for chilled goose, the steps are as follows:

[0074] S1, prepare antibacterial fresh-keeping liquid and vegetable oil antibacterial liquid respectively;

[0075] The composition of antibacterial fresh-keeping liquid is: chitin 1wt%, aloe extract 1wt%, edible alcohol 60wt%, water 38wt%;

[0076] The composition of the vegetable oil antibacterial liquid is: 1 wt% of cinnamon oil, 1 wt% of coconut oil, 1 wt% of grape seed oil, 65 wt% of edible alcohol, and 32 wt% of water;

[0077] S2. Pre-cooling: After the meat geese in quarantine are slaughtered in the slaughterhouse, they are eviscerated and cleaned, and put into the ice-water mixture that has been pre-cooled to about 0°C to cool for 6 minutes;

[0078] S3. Antibacterial fresh-keeping treatment: soak the cold fresh goose in the antibacterial fresh-keeping liquid for 60 seconds, let the surface of the cold fresh goose be dipped in a layer of anti-bacterial fr...

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Abstract

The invention belongs to the field of goose processing, and discloses a multiple antibacterial and fresh-keeping treatment method for chilled geese, which sequentially comprises the following steps: preparing an antibacterial and fresh-keeping solution and a vegetable oil antibacterial solution, slaughtering meat geese, carrying out eviscerating, carrying out cleaning, carying out pre-cooling, carrying out antibacterial and fresh-keeping treatment, performing hanging to dry, carrying out air cooling, carrying out ultraviolet irradiation, carrying out vacuum packaging, carrying out liquid nitrogen quick-freezing, carrying out secondary antibacterial treatment, and carrying out gas packaging. According to the fresh-keeping treatment method for the chilled goose, a triple antibacterial treatment technology, a liquid nitrogen quick-freezing technology, a double-layer gas packaging technology and a multiple fresh-keeping sterilization treatment technology are combined, so that the storage and fresh-keeping time is prolonged, bacteria are prevented from exceeding the standard, and meat deterioration is prevented.

Description

technical field [0001] The invention belongs to the field of goose processing, in particular to a multiple antibacterial and fresh-keeping treatment method for chilled goose. Background technique [0002] Goose is an omnivorous animal, and goose meat is an ideal nutritious and healthy food with high protein, low fat and low cholesterol. Goose meat contains more than ten kinds of trace elements, as well as various amino acids necessary for human growth and development. Its composition is close to the proportion of amino acids required by the human body. Low, but the content of unsaturated fatty acids is high, especially the content of linolenic acid exceeds that of other meats. [0003] It is still a mystery that geese do not develop tumors, but other animals do. Based on goose meat as green food, in 2002, it was listed as one of the green food that will be developed in the 21st century by the Food and Agriculture Organization of the United Nations. With the improvement of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/015A23B4/16A23B4/09B65D81/20B65D81/28
CPCA23B4/20A23B4/015A23B4/16A23B4/09B65D81/2023B65D81/28A23V2002/00A23V2200/10A23V2250/51A23V2250/21A23V2250/18
Inventor 梁海潮陈柏华陈建邦陈嘉文
Owner 清远市迎嘴尚品鹅食品有限公司
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