Method for lightening the surface layer of chicken meat

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a method for lightening surface blood stasis of chicken. The method comprises the following steps: dissolving sodium tripolyphosphate in water to obtain a sodium tripolyphosphate solution; and mixing and rolling the chicken with surface blood stasis and the sodium tripolyphosphate solution in a rolling machine. The method of the present application is suitable for large-scale processing of industrial-grade chicken. After the chicken with surface blood stasis is mixed and rolled with the sodium tripolyphosphate solution in the rolling machine for a period of time, the surface blood stasis of the chicken is effectively lightened. After the chicken with surface blood stasis is treated in this way, the surface blood stasis of the chicken is dissolved in the sodium tripolyphosphate solution, and the surface of the chicken is almost free of blood stasis, thereby solving the technical problem that a large area of deep red blood stasis appears on the surface of chicken after some broiler chickens are stunned.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a method for lightening surface blood stasis of chicken. BACKGROUND

[0002] During the slaughtering process of broiler chickens, stunning is an important link for blood stasis prevention and control technology and reducing carcass damage. However, improper stunning parameters can cause great stress of broiler chickens, resulting in blood vessel rupture and blood stasis. At present, after part of the broiler chickens are stunned, large areas of deep red blood stasis appear on the surface of the chicken meat. Blood stasis chicken meat is often discarded or sold at a reduced price. The value of the product without surface blood stasis can be increased by more than 50% compared with the product with surface blood stasis. Therefore, there is an urgent need for a new method to solve the technical problem of chicken surface blood stasis, reduce the proportion of surface blood stasis products, and improve the value of chicken products. SUMMARY

[0003] Therefore, the present application provides a method for lightening surface blood stasis of chicken, which at least solves one problem in the prior art, such as the problem of chicken surface blood stasis caused by the stunning process.

[0004] The method for lightening surface blood stasis of chicken provided by the present application comprises the following steps:

[0005] Dissolve sodium tripolyphosphate in water to obtain a sodium tripolyphosphate solution;

[0006] Mix and roll the chicken meat with surface blood stasis and the sodium tripolyphosphate solution in a rolling machine.

[0007] The method of the present application is suitable for large-scale processing of industrial-grade chicken. After the chicken meat with surface blood stasis is mixed and rolled with the sodium tripolyphosphate solution in a rolling machine for a period of time, the surface blood stasis of the chicken is effectively lightened. After such treatment, the surface blood stasis of the chicken is dissolved in the sodium tripolyphosphate solution, and there is almost no blood stasis on the surface of the chicken, solving the technical problem that large areas of deep red blood stasis appear on the surface of the chicken meat after part of the broiler chickens are stunned.

[0008] The technical solution adopted by the embodiment of the present application can at least achieve the following beneficial effects: the method for lightening surface blood stasis of chicken of the present application can be applied on a large scale in the slaughtering process of industrial broiler chickens; the raw material cost is low and easy to obtain, the processing technology is simple, and the operation is convenient; the treatment process is green and healthy, and does not affect the consumption of chicken; after treatment, the surface blood stasis product can be converted into a non-blood stasis product, and the value is expected to be increased by more than 50%. BRIEF DESCRIPTION OF DRAWINGS

[0009] Figure 1 The figure shows the apparent blood stasis distribution state diagram of the chicken meat with surface blood stasis in Example 1 and Comparative Examples 1-3 when it is untreated and rolled in different types of lightening agents for 3 h.

[0010] Figure 2The figure shows the measured data of the area ratio of the surface blood stasis of the chicken with surface blood stasis in Example 1 and Comparative Examples 1-3 when the chicken is not treated and when the chicken is tumbled in different kinds of tenderizers for 3 hours.

[0011] Figure 3 The figure shows the apparent blood stasis distribution of the chicken with surface blood stasis in Example 2 and Examples 4-6 when the chicken is not treated and when the chicken is tumbled in different concentrations of sodium tripolyphosphate solution for 3 hours.

[0012] Figure 4 The figure shows the measured data of the area ratio of the surface blood stasis of the chicken with surface blood stasis in Example 2 and Examples 4-6 when the chicken is not treated and when the chicken is tumbled in different concentrations of sodium tripolyphosphate solution for 3 hours.

[0013] Figure 5 The figure shows the apparent blood stasis distribution of the chicken with surface blood stasis in Example 3 and Examples 7-8 when the chicken is tumbled in 5% sodium tripolyphosphate solution for different times.

[0014] Figure 6 The figure shows the measured data of the area ratio of the surface blood stasis of the chicken with surface blood stasis in Example 3 and Examples 7-8 when the chicken is tumbled in 5% sodium tripolyphosphate solution for different times. DETAILED DESCRIPTION

[0015] Some embodiments of the present application will be described below in detail with reference to the accompanying drawings, so as to fully set forth the objects, schemes and effects of the present application.

[0016] The inventor found that the food-grade sodium tripolyphosphate powder is dissolved in water to obtain a sodium tripolyphosphate solution, and the chicken with surface blood stasis is mixed with the sodium tripolyphosphate solution in a tumbler for a period of time, and the surface blood stasis of the chicken is effectively tenderized. After such treatment, the surface blood stasis of the chicken is dissolved in the sodium tripolyphosphate solution, and there is almost no blood stasis on the surface of the chicken, which solves the technical problem that a large area of deep red blood stasis appears on the surface of the chicken after part of the broiler chickens are stunned.

[0017] Accordingly, the present application provides a method for tenderizing the surface blood stasis of chicken, which comprises the following steps:

[0018] The sodium tripolyphosphate is dissolved in water to obtain a sodium tripolyphosphate solution;

[0019] The chicken with surface blood stasis is mixed with the sodium tripolyphosphate solution in a tumbler.

[0020] In some preferred embodiments, the sodium tripolyphosphate is a food-grade sodium tripolyphosphate powder, which is used as a blood stasis tenderizer.

[0021] In some preferred embodiments, the concentration of the sodium tripolyphosphate solution is 1 wt% to 5 wt%. In more preferred embodiments, the concentration of the sodium tripolyphosphate solution is 5 wt%.

[0022] In some preferred embodiments, the mass ratio of the chicken with surface blood stasis to the sodium tripolyphosphate solution is 2 to 5:1. In more preferred embodiments, the mass ratio of the chicken with surface blood stasis to the sodium tripolyphosphate solution is 2:1.

[0023] In some preferred embodiments, the tumbling time is 1 h to 15 h. In more preferred embodiments, the tumbling time is 3 h.

[0024] In some preferred embodiments, the chicken can be chicken drumstick, chicken piper leg, chicken wing, etc. In more preferred embodiments, the chicken is chicken drumstick.

[0025] Some specific embodiments are described below.

[0026] In the following examples and comparative examples, the measurement method of the blood stasis area is as follows:

[0027] 1. The chicken with surface blood stasis is laid flat on both sides on the table surface in turn;

[0028] 2. The overhead view of the bone-in chicken with surface blood stasis on both sides is taken from top to bottom in turn using a camera;

[0029] 3. The total pixels P0 of the bone-in chicken on both sides and the surface blood stasis pixels P1 of the bone-in chicken are calculated using Adobe Photoshop;

[0030] 4. The surface blood stasis area S (%) of the chicken is P1 / P0.

[0031] Example 1

[0032] The chicken drumstick is processed according to the following steps:

[0033] 1. The food-grade sodium tripolyphosphate powder is mixed with water at room temperature to prepare a 5 wt% sodium tripolyphosphate solution;

[0034] 2. The bone-in chicken drumstick with surface blood stasis is mixed with the above-mentioned sodium tripolyphosphate solution in a tumbler for 3 h, and the solid-liquid ratio is about 2:1.

[0035] It is determined that the surface blood stasis area of the chicken drumstick after tumbling in the 5 wt% sodium tripolyphosphate solution for 3 h is about 3.27%, and the reduction rate of the surface blood stasis area compared to the surface blood stasis area (95.53%) of the chicken drumstick before tumbling (untreated) is 92.26%.

[0036] Example 2

[0037] The chicken drumsticks were processed by the following steps:

[0038] 1. The food grade sodium tripolyphosphate powder was mixed with water at room temperature to prepare a 1 wt% sodium tripolyphosphate solution;

[0039] 2. The chicken drumsticks with surface blood stasis were mixed with the above sodium tripolyphosphate solution in a tumbling machine for 3 h, and the solid-liquid ratio was about 2:1.

[0040] It was determined that the surface blood stasis area of the chicken drumsticks after tumbling in the 1 wt% sodium tripolyphosphate solution for 3 h was about 4.07%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (84.46%) of the chicken drumsticks before tumbling (untreated) was 80.39%.

[0041] Example 3

[0042] The chicken drumsticks were processed by the following steps:

[0043] 1. The food grade sodium tripolyphosphate powder was mixed with water at room temperature to prepare a 5 wt% sodium tripolyphosphate solution;

[0044] 2. The chicken drumsticks with surface blood stasis were mixed with the above sodium tripolyphosphate solution in a tumbling machine for 15 h, and the solid-liquid ratio was about 2:1.

[0045] It was determined that the surface blood stasis area of the chicken drumsticks after tumbling in the 5 wt% sodium tripolyphosphate solution for 15 h was about 2.23%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (95.53%) of the chicken drumsticks before tumbling (untreated) was 93.31%.

[0046] Example 4

[0047] The chicken drumsticks were processed by the following steps:

[0048] 1. The food grade sodium tripolyphosphate powder was mixed with water at room temperature to prepare a 2 wt% sodium tripolyphosphate solution;

[0049] 2. The chicken drumsticks with surface blood stasis were mixed with the above sodium tripolyphosphate solution in a tumbling machine for 3 h, and the solid-liquid ratio was about 2:1.

[0050] It was determined that the surface blood stasis area of the chicken drumsticks after tumbling in the 2 wt% sodium tripolyphosphate solution for 3 h was about 1.53%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (83.64%) of the chicken drumsticks before tumbling (untreated) was 81.71%.

[0051] Example 5

[0052] The chicken drumsticks were processed by the following steps:

[0053] 1. Mix food grade sodium tripolyphosphate powder with water at room temperature to prepare a 3 wt% sodium tripolyphosphate solution;

[0054] 2. Mix the chicken drumstick with surface blood stasis with the above sodium tripolyphosphate solution in a tumbling machine for 3 h, and the solid-liquid ratio is about 2:1.

[0055] It is determined that the surface blood stasis area of the chicken drumstick after tumbling in the 3 wt% sodium tripolyphosphate solution for 3 h is about 2.62%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (87.29%) of the chicken drumstick before tumbling (untreated) is 84.67%.

[0056] Example 6

[0057] The chicken drumstick is processed according to the following steps:

[0058] 1. Mix food grade sodium tripolyphosphate powder with water at room temperature to prepare a 4 wt% sodium tripolyphosphate solution;

[0059] 2. Mix the chicken drumstick with surface blood stasis with the above sodium tripolyphosphate solution in a tumbling machine for 3 h, and the solid-liquid ratio is about 2:1.

[0060] It is determined that the surface blood stasis area of the chicken drumstick after tumbling in the 4 wt% sodium tripolyphosphate solution for 3 h is about 1.45%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (82.26%) of the chicken drumstick before tumbling (untreated) is 80.80%.

[0061] Example 7

[0062] The chicken drumstick is processed according to the following steps:

[0063] 1. Mix food grade sodium tripolyphosphate powder with water at room temperature to prepare a 5 wt% sodium tripolyphosphate solution;

[0064] 2. Mix the chicken drumstick with surface blood stasis with the above sodium tripolyphosphate solution in a tumbling machine for 1 h, and the solid-liquid ratio is about 2:1.

[0065] It is determined that the surface blood stasis area of the chicken drumstick after tumbling in the 5 wt% sodium tripolyphosphate solution for 1 h is about 33.64%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (95.53%) of the chicken drumstick before tumbling (untreated) is 61.90%.

[0066] Example 8

[0067] The chicken drumstick is processed according to the following steps:

[0068] 1. Mix food grade sodium tripolyphosphate powder with water at room temperature to prepare a 5 wt% sodium tripolyphosphate solution;

[0069] 2. Mix the chicken drumsticks with surface blood stasis with the above sodium tripolyphosphate solution in a tumbler for 2 h, and the ratio of material to liquid is about 2:1.

[0070] It is determined that the surface blood stasis area of the chicken drumsticks after tumbling in the 5 wt% sodium tripolyphosphate solution for 1 h is about 8.53%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (95.53%) of the chicken drumsticks before tumbling (untreated) is 87.00%.

[0071] Comparative Example 1

[0072] The chicken drumsticks are processed according to the following steps:

[0073] Mix the chicken drumsticks with surface blood stasis with water in a tumbler for 3 h, and the ratio of material to liquid is about 2:1.

[0074] It is determined that the surface blood stasis area of the chicken drumsticks after tumbling in water for 3 h is about 53.26%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (90.66%) of the chicken drumsticks before tumbling (untreated) is 37.40%.

[0075] Comparative Example 2

[0076] The chicken drumsticks are processed according to the following steps:

[0077] 1. Mix food grade EDTA-Na2 powder with water at room temperature to prepare a 5 wt% EDTA-Na2 solution;

[0078] 2. Mix the chicken drumsticks with surface blood stasis with the above EDTA-Na2 solution in a tumbler for 3 h, and the ratio of material to liquid is about 2:1.

[0079] It is determined that the surface blood stasis area of the chicken drumsticks after tumbling in the 5 wt% EDTA-Na2 solution for 3 h is about 6.34%, and the reduction rate of the surface blood stasis area compared with the surface blood stasis area (88.06%) of the chicken drumsticks before tumbling (untreated) is 81.72%.

[0080] Comparative Example 3

[0081] The chicken drumsticks are processed according to the following steps:

[0082] 1. Mix food grade ascorbic acid powder with water at room temperature to prepare a 5 wt% ascorbic acid solution;

[0083] 2. Mix the chicken drumsticks with surface blood stasis with the above ascorbic acid solution in a tumbler for 3 h, and the ratio of material to liquid is about 2:1.

[0084] The surface congestion area of the chicken drumstick is about 9.85% after tumbling in the 5 wt% ascorbic acid solution for 3 hours, and the reduction rate of the surface congestion area of the chicken drumstick compared with the surface congestion area of the chicken drumstick before tumbling (untreated) is 80.56%.

[0085] The above merely describes the preferred embodiments of the present application, and the present application is not limited to the above-described embodiments. Embodiments achieving the same or equivalent technical effects by the same or equivalent means shall fall within the protection scope of the present application.

Claims

1. A method for lightening surface blood stasis of chicken, comprising the following steps: dissolving sodium tripolyphosphate in water to obtain a sodium tripolyphosphate solution; mixing and tumbling chicken with surface blood stasis and the sodium tripolyphosphate solution in a tumbler. The sodium tripolyphosphate is food-grade sodium tripolyphosphate powder. The concentration of the sodium tripolyphosphate solution is 1 wt%-5 wt%.

2. The method of claim 1, wherein, The concentration of the sodium tripolyphosphate solution is 5 wt%.

3. The method of claim 1, wherein, The mass ratio of the chicken with surface blood stasis to the sodium tripolyphosphate solution is 2-5:

1.

4. The method of claim 3, wherein, The mass ratio of the chicken with surface blood stasis to the sodium tripolyphosphate solution is 2:

1.

5. The method of claim 1, wherein, The tumbling time is 1 h-15 h.

6. The method of claim 5, wherein, The tumbling time is 3 h.

7. The method of claim 1, wherein, The chicken is chicken drumstick, chicken lyre leg or chicken wing.

8. The method of claim 7, wherein, The chicken is chicken drumstick.

9. The method of claim 1, wherein, ​ 10. The method of claim 9, wherein, ​

Images