Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for reducing nitrite content of poultry meat

A technology of nitrite and poultry meat, which is applied in the direction of preserving meat/fish with chemicals, food ingredients containing natural extracts, food ingredients as antioxidants, etc., to reduce oxidation levels, improve modern industrial levels, and improve product quality. Effect

Inactive Publication Date: 2022-02-25
江苏华斯达食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of method that reduces poultry meat nitrite content, to solve the problem mentioned in the above-mentioned process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for reducing nitrite content of poultry meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for reducing nitrite content in poultry meat, comprising the steps of:

[0023] Step 1: Determination of olive fruit extracts; prepare multiple olive fruit extracts with different concentrations, and measure the antioxidant properties of olive fruit extracts with different concentrations, and carry out the antioxidant properties displayed by each concentration of olive fruit extracts Record;

[0024] Step 2: Prepare ingredients; prepare fresh poultry meat or frozen poultry meat, no matter fresh poultry meat or frozen poultry meat, the prepared quality is the same;

[0025] Step 3: Mixing; mix a certain concentration of olive fruit essence with quantitative poultry meat at a specific process stage, and evaluate the quality and antioxidant activity of the poultry meat, and at the same time evaluate the physical and chemical indicators and microbial indicators of the poultry meat Determination;

[0026] Step 4: establish the combination; determine the optimum co...

Embodiment 2

[0033] A method for reducing nitrite content in poultry meat, comprising the steps of:

[0034] Step 1: Determination of olive fruit extracts; prepare multiple olive fruit extracts with different concentrations, and measure the antioxidant properties of olive fruit extracts with different concentrations, and carry out the antioxidant properties displayed by each concentration of olive fruit extracts Record;

[0035] Step 2: Prepare ingredients; prepare fresh poultry meat or frozen poultry meat, no matter fresh poultry meat or frozen poultry meat, the prepared quality is the same;

[0036] Step 3: Mixing; mix a certain concentration of olive fruit essence with quantitative poultry meat at a specific process stage, and evaluate the quality and antioxidant activity of the poultry meat, and at the same time evaluate the physical and chemical indicators and microbial indicators of the poultry meat Determination;

[0037] Step 4: establish the combination; determine the optimum co...

Embodiment 3

[0044] A method for reducing nitrite content in poultry meat, comprising the steps of:

[0045] Step 1: Determination of olive fruit extracts; prepare multiple olive fruit extracts with different concentrations, and measure the antioxidant properties of olive fruit extracts with different concentrations, and carry out the antioxidant properties displayed by each concentration of olive fruit extracts Record;

[0046] Step 2: Prepare ingredients; prepare fresh poultry meat or frozen poultry meat, no matter fresh poultry meat or frozen poultry meat, the prepared quality is the same;

[0047] Step 3: Mixing; mix a certain concentration of olive fruit essence with quantitative poultry meat at a specific process stage, and evaluate the quality and antioxidant activity of the poultry meat, and at the same time evaluate the physical and chemical indicators and microbial indicators of the poultry meat Determination;

[0048] Step 4: establish the combination; determine the optimum co...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of reducing the nitrite content of poultry meat, in particular to a method for reducing the nitrite content of poultry meat. The method comprises the following steps: 1, measuring olive fruit essence; 2, carrying out material preparation; 3, mixing; 4, establishing a combination; and 5, tracking and recording. According to the invention, the novel natural olive fruit extract fresh-keeping agent is combined with a salt substitution technology to reduce the final salt content level and improve the safety quality; and through the arrangement, essence with different purities and different colors can be added according to production requirements, so that the oxidation level is effectively reduced, the product quality is improved, and the modern industrial level of poultry products is improved.

Description

technical field [0001] The invention relates to the technical field of reducing the nitrite content of poultry meat, in particular to a method for reducing the nitrite content of poultry meat. Background technique [0002] my country is the largest consumer of meat products in the world. Various chilled chickens and chilled poultry products, as a kind of meat food for daily consumption, have entered the era of modern industrial production. In the processing and storage of chilled poultry meat products and prepared products, especially in the process of cold and fresh sales in supermarkets, the oxidation of protein and lipid in meat is an important biochemical reaction that is very easy to occur, which will have an important impact on the quality of meat products, especially Its edible safety and sensory flavor quality, lipid oxidation is still the main cause of food chemical spoilage, which not only deteriorates food flavor, color, texture, nutritional value, etc., but also ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20A23V2002/00A23V2200/02A23V2250/21
Inventor 王洪浩张迎阳邹平曾令文赵姗姗蔡玉莲王永生
Owner 江苏华斯达食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com