Processing method for improving quality of chicken prefabricated prepared food

Abstract

The invention provides a processing method for improving the quality of chicken prefabricated prepared food, which mainly integrates injection pickling, low-temperature rolling, active matter coating preservation, vacuum packaging and liquid nitrogen quick-freezing processes, so that the quality of prepared chicken cutlets during storage, transportation and frozen storage is ensured. The method comprises the following steps: injecting marinade into chicken in an injection manner, performing low-temperature vacuum rolling, kneading and pickling after injection, and performing film coating and fresh keeping through a fresh-keeping solution after pickling is finished, and finally, packaging, putting into a liquid nitrogen tunnel instant freezer, controlling the time to be 10-20 minutes at the temperature of-80 to-100 DEG C, and rapidly cooling to-20 DEG C or below. Through injection pickling and low-temperature rolling, the loss of original juice of the chicken cutlet can be effectively reduced, and the initial texture characteristics of the chicken cutlet are maintained; active matter coating preservation plays a role in inhibiting bacteria and resisting oxidation; through combination of vacuum packaging and liquid nitrogen quick freezing, surface moisture drying consumption and large-particle ice crystal formation during chicken cutlet freezing can be reduced, so that the water binding capacity, texture characteristics and freshness of the prefabricated chicken cutlet are kept for a long time.

Description

Technical Field

[0001] The present application relates to the technical field of pre-prepared food processing, and in particular to a processing method for improving the quality of pre-prepared conditioned chicken food. Background Art

[0002] Pre-prepared dishes are dishes that are supplied to consumers in the form of finished or semi-finished products after the food raw materials are processed in the processing plant. The entire process of pre-prepared dishes from the manufacturer to the consumer takes a long time. The product is prone to changes in flavor and quality due to changes in its nutritional components during processing, storage, and transportation. Among them, raw meat products often have serious juice loss and obvious changes in tissue structure.

[0003] High-protein, low-fat chicken is rich in nutrients such as essential amino acids, minerals, vitamins, etc., and is easy to cook. Therefore, pre-prepared dishes made of chicken are very popular among consumers. However, in existing pre-prepared dishes, raw meat products are prone to serious juice loss during preparation, transportation and storage. How to ensure the water retention and texture characteristics of chicken fillets for a long time and extend the shelf life of the best flavor and taste of existing products is a major problem that needs to be solved in existing pre-prepared meat products. Summary of the invention

[0004] The present invention aims to provide a processing method for improving the quality of pre-prepared chicken food. The combined use of tumbling and marinating, active substance coating preservation, vacuum packaging, and liquid nitrogen quick freezing processes can effectively maintain the water holding capacity and texture characteristics of the prepared chicken fillet, and at the same time can inhibit the growth of microorganisms and protein lipid oxidation in the chicken fillet during the freeze-thaw process, thereby improving the edible quality of the prepared chicken fillet.

[0005] In order to achieve the above object, the present invention adopts the following scheme: The present invention provides a processing method for improving the quality of pre-prepared conditioned chicken food, comprising the following steps:

[0006] A method for improving the quality of pre-prepared chicken food, characterized by comprising:

[0007] Marinate: prepare the marinating liquid in proportion and inject it into the chicken breast, and place the chicken breast in a marinating environment for marinating to prepare a marinated product;

[0008] Packaging of pickled products;

[0009] Freezing: The packaged marinated product is placed in a freezing environment to obtain a prefabricated chicken fillet product.

[0010] Furthermore, the mixing of the pickling liquid with the chicken breast in a certain proportion comprises:

[0011] Inject marinade into chicken breasts.

[0012] Further, the pickling environment includes:

[0013] Marinating temperature: 0 to 4 degrees Celsius; Marinating pressure: 10 kPa; Rotation speed: 3 to 6 revolutions per minute; Tumbling time: 30 to 45 minutes.

[0014] Furthermore, the mass components of the pickling liquid include:

[0015] Water, 65%~68%; salt, 12%; sugar, 10%; peptide powder, 5%~8%; sodium bicarbonate, 1.5%; flavor enhancer, 1%; corn starch, 2.5%~5.5%.

[0016] Furthermore, the mass ratio of chicken breast to marinade is 1:0.2 to 1:0.6.

[0017] Furthermore, the packaged pickled product comprises:

[0018] Place the pickled product in the compound preservative liquid and soak for 1 to 2 minutes;

[0019] The soaked pickled products are packed into low-temperature resistant packaging materials.

[0020] Furthermore, the composite fresh-keeping liquid comprises:

[0021] Antimicrobial peptides, rosmarinic acid and chitosan.

[0022] Furthermore, the low temperature resistant packaging material is nylon composite polyethylene.

[0023] Furthermore, the freezing environment includes:

[0024] Freezing temperature: -80 to -100 degrees Celsius; freezing time 10 to 20 minutes.

[0025] Furthermore, the prefabricated chicken fillet product is stored at -18 degrees Celsius.

[0026] The beneficial effects of the present invention are:

[0027] The present invention can effectively reduce the loss of original juice of chicken fillet through injection marinating and low-temperature tumbling and kneading, thereby maintaining the initial texture characteristics of the chicken fillet; the active substance coating preservation plays an antibacterial and antioxidant role; combined with vacuum packaging and liquid nitrogen quick freezing, the surface moisture loss and the formation of large ice crystals when the chicken fillet is frozen are reduced, thereby maintaining the water retention, texture characteristics and freshness of the prefabricated chicken fillet for a long time. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0029] Figure 1 It is a schematic diagram of the operation flow of the present invention;

[0030] Figure 2 This is the chicken core temperature curve drawn for the air-frozen chicken;

[0031] Figure 3 This is the chicken center temperature curve drawn for chicken frozen in the liquid nitrogen freezing group. DETAILED DESCRIPTION

[0032] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0033] Please refer to Figure 1 The method for improving the quality of pre-prepared conditioned chicken food disclosed in the present invention comprises the following steps:

[0034] S001: Prepare pickling solution.

[0035] The present invention discloses three preparation methods for preparing the pickling liquid:

[0036] Formula 1: water 68.0%, salt 12.0%, sugar 10.0%, peptide powder 5.0%, sodium bicarbonate 1.5%, flavor enhancer 1.0%, corn starch 2.5%; (mass percentage, the same below)

[0037] Formula 2: water 65.0%, salt 12.0%, sugar 10.0%, peptide powder 5.0%, sodium bicarbonate 1.5%, flavor enhancer 1.0%, corn starch 5.5%;

[0038] Recipe 3: 65.0% water, 12.0% salt, 10.0% sugar, 8.0% peptide powder, 1.5% sodium bicarbonate, 1.0% flavor enhancer, and 2.5% corn starch.

[0039] Among them, table salt can produce a salt-dissolving effect on chicken, increasing the solubility of salt-soluble myofibrillar protein in chicken, thereby improving water retention; sodium bicarbonate can adjust the pH value of meat, while reducing the internal structural grid of meat, making muscle lines become slender, thereby increasing the water retention of chicken; peptide powder, white sugar and flavor enhancers are used to increase the flavor of the product; corn starch can increase the water retention of meat products.

[0040] By adjusting the mass ratio of different ingredients in the marinade, different chicken products were prepared. After marinating, freezing and storage, they were prepared into dishes and handed over to the chef team and randomly selected passers-by for taste testing. After enough samples were evaluated, the evaluation mean was taken to determine the widespread consumption evaluation of the chicken products, increasing the objectivity of the test results:

[0041] Table 1: Sensory evaluation of pickled ingredients with different recipes

[0042]

[0043] According to the above test results, it is preferred to prepare the pickling liquid in the configuration of Recipe 1.

[0044] S002: Select chicken products to be processed.

[0045] In order to reduce the difficulty of preparation and increase the ease of cooking of the finished product, boneless chicken is preferred for preparation. You can select areas with concentrated meat such as chicken breast and chicken thighs to facilitate overall preparation and reduce problems such as chicken breakage and uneven distribution of marinade liquid caused by splicing chicken during preparation. The quality of the meat needs to be checked before preparation to avoid problems such as dryness, deterioration, and loose meat in the processed products. Before preparation, the chicken needs to be cleaned and the surface water stains need to be wiped off.

[0046] S100: Pickled.

[0047] Select the prepared marinade and the chicken to be processed. Inject the marinade into the chicken several times and evenly to prevent the problem of uneven flavor distribution. Compared with traditional tumbling marinade, injection marinade can effectively reduce the waste of marinade and the loss of meat juice. At the same time, injection marinade can increase the contact area between the marinade and the chicken, so that the flavor of the marinade can enter the chicken faster.

[0048] The pickling process specifically includes:

[0049] The marinating temperature is controlled between 0 and 4°C, the pressure in the marinating container is controlled at about 0.01MPa, the marinating time is 30min, and the chicken is rolled and kneaded at a speed of 3 to 6r / min.

[0050] In the above pickling process, 0.2 times the weight of the chicken is uniformly injected into the chicken each time. It is found that when the pickling solution is injected more than 4 times, obvious juice loss occurs. Therefore, in a preferred embodiment of the present invention, the mass ratio of the pickling solution to the chicken is 0.6:1.

[0051] In order to compare the injection-type pickling of the present invention with the smearing and rolling-kneading pickling of the prior art, the present invention prepared chicken products by the smearing and rolling-kneading pickling method under the same temperature, pressure and preparation time environment, and carried out centrifugal loss rate determination:

[0052] T11, thaw the injection pickled sample and the control sample, weigh 4 test samples, each 5g, cut the test samples into pieces with scissors and weigh them to obtain the pre-test mass M1.

[0053] T12, wipe the juice on the surface of the test sample with filter paper, wrap it with filter paper and place it in a 15mL centrifuge tube containing absorbent cotton.

[0054] T13, centrifuge at 4000r / min for 20min, take out the sample, peel off the filter paper and weigh M2.

[0055] T14, calculate the centrifugal loss rate according to M2 / M1*100%.

[0056] And the drip loss rate was measured:

[0057] At T21, thaw the injection pickled samples and control samples, weigh 4 test samples each, and record the mass P1 of each sample.

[0058] T22, hang the sample in a beaker with a thin wire, put a fresh-keeping bag on the beaker and tie the bag tightly to seal the meat sample.

[0059] T23, after hanging and storing at 4°C for 48 hours, remove the fresh-keeping bag, thin wire and beaker, wipe the residual moisture on the surface of the test sample with filter paper, and weigh it to obtain P2.

[0060] T24, calculate the drip loss rate according to P2 / P1*100%.

[0061] After the above tests, the average values ​​of multiple samples were taken to obtain the following data:

[0062] Table 2: Comparison of centrifugal loss rate and dripping loss rate of injection pickled products and smearing and rolling pickled products

[0063]

[0064] As can be seen from Table 2, the centrifugal loss rate and dripping loss rate of the injection pickled products are lower than those of the existing spreading and tumbling pickled products.

[0065] After the pickled product is obtained through the pickling operation, it is necessary to package the pickled product:

[0066] S201: placing the pickled product in the composite fresh-keeping liquid and soaking for 1 to 2 minutes;

[0067] S202: Packing the soaked pickled product into low-temperature resistant packaging materials.

[0068] The composite fresh-keeping liquid disclosed by the invention comprises: antimicrobial peptides, rosmarinic acid and chitosan, wherein the antimicrobial peptides can inhibit the growth and reproduction of microorganisms in chicken fillets during freezing and thawing or temperature fluctuations; rosmarinic acid can delay the oxidation of protein and lipid in chicken fillets; and the main functions of chitosan are antibacterial and film-forming.

[0069] To illustrate the fresh-keeping effect of the composite fresh-keeping liquid in the present invention, the present invention is verified by the following method:

[0070] T31, pickled products prepared in the same way were selected as test samples, and were placed in salt water, immersed in antimicrobial peptide solution, immersed in rosmarinic acid solution, immersed in chitosan solution, and immersed in the composite preservative solution, the immersion time was 2 minutes, and the products were drained after immersion.

[0071] T32, after draining, the volatile basic nitrogen content and total colony count of the chicken were determined according to the methods in GB 5009.228-2016 National Food Safety Standard Determination of Volatile Basic Nitrogen in Food and GB 4789.2-2022 National Food Safety Standard Determination of Total Colony Count in Food Microbiological Examination. The results are as follows:

[0072] Table 3: Comparison of volatile basic nitrogen content and total bacterial count in chicken treated with different preservative solutions

[0073]

[0074]

[0075] Since the volatile basic nitrogen content and total colony count after the combined preservation treatment of antimicrobial peptides + rosmarinic acid + chitosan were the lowest, the ingredients of the preservation solution used were determined to be a mixed solution of antimicrobial peptides, rosemary and chitosan.

[0076] In a preferred embodiment of the present invention, the fresh-keeping solution is a mixed aqueous solution of 1.25 wt % antimicrobial peptide, 0.50 wt % rosmarinic acid and 1.00 wt % chitosan.

[0077] In a feasible embodiment of the present invention, the low-temperature resistant packaging material is nylon composite polyethylene. The nylon (PA) layer can effectively prevent the penetration of oxygen, water and microorganisms, while the polyethylene (PE) layer prevents the penetration of moisture, thereby extending the shelf life of food. In addition, this composite material can also withstand the low temperature of liquid nitrogen.

[0078] The packaged pickled product needs to be frozen, so after packaging, the present invention comprises:

[0079] S300: freezing the packaged marinated product in a freezing environment to obtain a prefabricated chicken fillet product.

[0080] In order to select the best freezing method, the present invention adopts the following methods to freeze the packaged pickled products:

[0081] S310, air freezing group: a portion of the packaged pickled products are placed in a -20°C refrigerator for freezing treatment, and the freezing is completed when the core temperature of the meat sample is frozen to -20°C.

[0082] S320, liquid nitrogen freezing group: placing a portion of the packaged pickled products into liquid nitrogen tunnel quick freezers with cavity temperatures set at -80°C, -100°C, and -120°C, respectively, and freezing is completed when the center temperature of the meat sample is frozen to -20°C;

[0083] S321, record the instantaneous temperature of the air-frozen chicken steak every 5 minutes, and draw the freezing curve of the air-frozen pre-made chicken steak (please refer to Figure 2 ); The instantaneous temperature of the chicken steaks in the liquid nitrogen quick-frozen group was recorded every 0.25 minutes, and the freezing curve 2 of the pre-made chicken steaks in the liquid nitrogen quick-frozen group was drawn (please refer to Figure 3 ).

[0084] from Figure 2 and Figure 3 It can be seen that the preparation time of chicken in the air freezing group is more than 250 minutes. The preparation time of the liquid nitrogen freezing group is about 20 minutes. The advantages of liquid nitrogen freezing are not only reflected in shortening the product preparation time. The freezing process of food can be divided into the pre-cooling stage (above -1°C), the maximum ice crystal formation zone stage (-1 to -5°C) and the supercooling stage (below -5°C) according to the temperature. The faster the cooling speed in the maximum ice crystal formation zone stage, the more conducive it is to form uniform and fine intracellular and extracellular ice crystals, thereby minimizing the damage of ice crystals to frozen foods. Therefore, the meat structure of chicken products frozen by liquid nitrogen changes less, reducing the impact of the freezing process on the water holding capacity, hardness, elasticity, chewiness and other aspects of chicken. The ice crystals inside the chicken products are small and the quality is stable, which improves the yield rate of the same batch of products.

[0085] In a preferred embodiment of the present invention, the cavity temperature of the liquid nitrogen freezing group is -80°C. During the implementation process, when the freezing environment is too low, the product is prone to severe local and surface water loss and cracking of the meat product.

[0086] To illustrate the advantages of liquid nitrogen freezing over air freezing, the present invention tests two different frozen chickens in the following manner:

[0087] T41, thaw the frozen product and process the sample into 1 cm squares with a side length of 1 cm. 3 Blocks for analysis.

[0088] T42, select the texture analyzer TPA (total texture analysis) mode, set the following parameters: probe pressing speed before test 2.5 mm / s, probe return speed after test and test 1.0 mm / s, stroke strain ratio is set to 40%.

[0089] T43, each sample was measured 5 times and the average value was taken.

[0090] The results are as follows:

[0091] Table 4: Comparison of physical and chemical indicators of chicken meat treated with different freezing methods

[0092]

[0093] The texture test simulates the chewing movement of the mouth by compressing the sample twice to obtain the texture characteristics of the food. Table 4 shows the texture characteristics of pre-prepared chicken steaks under different freezing conditions. Compared with liquid nitrogen quick freezing, the texture indicators of the slow freezing group showed different degrees of decline. This is because the large ice crystals caused by the slow freezing speed will tear the muscle fibers, causing them to dehydrate, shrink and deform, thereby destroying the muscle tissue structure, resulting in a decrease in the hardness and elasticity of the meat. In this experiment, -80℃ and -100℃ liquid nitrogen quick freezing have the best hardness, elasticity and chewiness. This is because the appropriate liquid nitrogen quick freezing temperature is conducive to the formation of finer ice crystals inside the chicken, thereby reducing the damage to the muscle fibers, while the slower freezing speed of air slow freezing and too low liquid nitrogen quick freezing temperature will cause more serious damage to the chicken tissue.

[0094] The present invention can effectively reduce the loss of original juice of chicken fillet through injection marinating and low-temperature tumbling and kneading, thereby maintaining the initial texture characteristics of the chicken fillet; the active substance coating preservation plays an antibacterial and antioxidant role; combined with vacuum packaging and liquid nitrogen quick freezing, the surface moisture loss and the formation of large ice crystals when the chicken fillet is frozen are reduced, thereby maintaining the water retention, texture characteristics and freshness of the prefabricated chicken fillet for a long time.

[0095] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for improving the quality of pre-prepared chicken food, characterized in that: include: Marinate: prepare the marinating liquid in proportion and inject it into the chicken breast, and place the chicken breast in a marinating environment for marinating to prepare a marinated product; Packaging of pickled products; Freezing: The packaged marinated product is placed in a freezing environment to obtain a prefabricated chicken fillet product.

2. The method for improving the quality of pre-prepared chicken food according to claim 1, characterized in that: The method of mixing the pickling liquid with the chicken breast comprises: Inject marinade into chicken breasts.

3. The method for improving the quality of pre-prepared chicken food according to claim 1, characterized in that: The pickling environment includes: Marinating temperature: 0 to 4 degrees Celsius; Marinating pressure: 10 kPa; Rotation speed: 3 to 6 revolutions per minute; Tumbling time: 30 to 45 minutes.

4. The method for improving the quality of pre-prepared conditioned chicken food according to claim 2, characterized in that: The mass components of the pickling solution include: Water, 65%~68%; salt, 12%; sugar, 10%; peptide powder, 5%~8%; sodium bicarbonate, 1.5%; flavor enhancer, 1%; corn starch, 2.5%~5.5%.

5. The method for improving the quality of pre-prepared chicken food according to claim 2, characterized in that: The mass ratio of chicken breast to marinating liquid is 1:0.2 to 1:0.

6.

6. The method for improving the quality of pre-prepared chicken food according to claim 1, characterized in that: The packaged pickled product comprises: Place the pickled product in the compound preservative liquid and soak for 1 to 2 minutes; The soaked pickled products are packed into low-temperature resistant packaging materials.

7. The method for improving the quality of pre-prepared chicken food according to claim 6, characterized in that: The composite fresh-keeping liquid comprises: Antimicrobial peptides, rosmarinic acid and chitosan.

8. The method for improving the quality of pre-prepared chicken food according to claim 6, characterized in that: The low temperature resistant packaging material is nylon composite polyethylene.

9. The method for improving the quality of pre-prepared chicken food according to claim 1, characterized in that: The freezing environment includes: Freezing temperature: -80 to -100 degrees Celsius; freezing time 10 to 20 minutes.

10. The method for improving the quality of pre-prepared chicken food according to claim 1, characterized in that: The prefabricated chicken steak product is stored at -18 degrees Celsius.

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