Chicken pretreatment method for improving quality and flavor of canned chicken

Abstract

The invention discloses a chicken pretreatment method for improving the quality and flavor of canned chicken, and belongs to the technical field of canned meat production. The preparation method of the canned chicken comprises the following steps: thawing chicken breast in a high-voltage electrostatic field, cleaning and reducing bacteria by using terahertz waves, performing composite vacuum tumbling and pickling by combining ultrasonic waves and terahertz waves, blanching, canning, injecting juice, cooking at high temperature, sealing the canned chicken in a sterile manner, cooling, and performing irradiation sterilization. According to the invention, ultrasonic waves are combined with terahertz waves to cooperate with a vacuum tumbling technology to assist with a lysine tenderizing technology, so that the problems of meat moisture loss and meat hardening and deterioration in the canned chicken are solved. The canned materials and seasoning juice are firstly cooked to generate flavor and reduce the number of primary bacteria, then sterile can sealing is performed, and irradiation sterilization is performed after cooling, so that deterioration of texture and flavor caused by traditional high-temperature and high-pressure thermal sterilization is improved. The progress of a pickling technology and a sterilization technology in the field of canned meat processing is promoted, and the method has important significance in the aspects of promoting sustainable development of meat industry and the like.

Description

Technical Field

[0001] The present invention belongs to the field of meat product processing, and particularly relates to a method for pre-treating chicken to improve the quality and flavor of canned chicken. Background Art

[0002] Chicken is rich in high-quality protein and has high nutritional value. As a convenient food option, canned food is popular among consumers for its attractive taste and convenience. However, in the process of canning, the commonly used high-temperature and high-pressure thermal sterilization treatment method not only affects the sensory characteristics of food, but also has an adverse impact on the flavor and texture of the product. After traditional canned chicken is sterilized by high temperature and high pressure, problems such as the decline in the texture of canned chicken and the generation of distillation flavor and poor flavor urgently need to be solved.

[0003] In response to the above problems, some patent documents adopt a method combining tenderizers with physical technology. For example, in "A method and device for tenderizing chicken by alternating dual-frequency ultrasound (CN202310368798.4)", calcium chloride and protease are used as tenderizers and processed in combination with alternating dual-frequency ultrasound (22 / 40 kHz). However, after the pretreatment of the breast meat of culled laying hens, the tenderizer is used in combination with ultrasonic treatment, but the quality of the chicken state is greatly lost after heat processing. Another "A method for making spicy diced chicken seasoning food (CN202110378830.8)" adds papain and sodium carbonate edible alkali during the marinating process. The former helps to tenderize the chicken, and the latter helps to soften the chicken bones, making the marinade penetrate more evenly, enhancing the flavor and shortening the marinating time, resulting in a tenderized chicken product. However, for some people with sensitive constitutions, papain may induce allergic reactions, such as skin redness, itching, and difficulty breathing. In addition, in order to improve the texture and flavor, the patent "Sterile canning and sterilization system and method for solid foods (CN113460403B)", its sterilization method is applicable to the commercial aseptic packaging and processing of solid foods, but is limited by solid foods. In addition, a study on the quality of Xueshan chicken by vacuum tumbling technology (A comparativestudy of vacuum tumbling and immersion marination on quality,microstructure,and protein changes of Xueshan chicken) shows that this technology requires 10 hours of marinating to complete, with a long processing time and high energy consumption. It can be seen that although these existing technologies have improved the texture and flavor to a certain extent, there are still deficiencies such as long time, high energy consumption, and damage to the human body caused by the selection of tenderized chicken. There is still no chicken product that can maintain the quality of chicken after sterilization, has high safety, and is suitable for a wide range of people. Summary of the Invention

[0004] In order to make up for the deficiencies of the prior art, the present invention provides a method for improving the quality and flavor of canned chicken. This method is based on the synergistic vacuum tumbling technology assisted by lysine tenderization technology combined with ultrasonic waves and terahertz waves. Through the ultrasonic cavitation effect combined with terahertz waves, the dissolution ability of water between tissues is enhanced, and combined with the mechanical effect of vacuum tumbling, the absorption of the pickling solution after lysine fortification is accelerated, the pickling solution permeability of the muscle is improved, the tenderness of canned chicken is effectively enhanced, the water retention performance of muscle fibers is enhanced, the shear force is reduced, and the problem of hard and dry meat quality in canned chicken is effectively solved.

[0005] In addition, the present invention adopts a multiple bacteriostatic method, thereby shortening the time of traditional high-temperature and high-pressure sterilization, reducing the intensity of high-temperature and high-pressure sterilization, improving the texture and flavor deterioration caused by traditional high-temperature and high-pressure sterilization, and at the same time forming a good flavor and maintaining the color of the chicken in the can. Moreover, the operation is simple, the efficiency is high, and the safety is strong. This method is not only applicable to solid canned food, but also more applicable to traditional canned food products with both solid and liquid components.

[0006] The present invention aims to develop a method for improving the quality and flavor of canned chicken, which is not only suitable for the production of canned chicken, but also more suitable for semi-meat-and-vegetable products. On the premise of ensuring commercial sterility, it can greatly improve the bad smell generated after traditional high-temperature and high-pressure sterilization, improve the quality and flavor, and is of great significance for improving the quality of canned food products and supporting the sustainable development of the canned food industry.

[0007] To achieve the above object, the technical solutions adopted include:

[0008] A chicken pretreatment method for improving the quality and flavor of canned chicken, comprising the following steps:

[0009] (1) High-voltage electrostatic field thawing: Take the chicken and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 0 - 4°C;

[0010] (2) Terahertz wave cleaning and bacterium reduction: The thawed chicken in step (1) is cleaned using terahertz waves;

[0011] (3) Ultrasonic wave and terahertz wave combined vacuum tumbling pickling: Add lysine to the cleaned chicken, then mix it with the pickling solution, and at the same time use ultrasonic waves and terahertz waves for mixed pickling treatment for a period of time, and then perform vacuum tumbling for a period of time;

[0012] (4) Precooking: Blanch the pickled chicken in step (3), and then take it out.

[0013] In an embodiment of the present invention, in step (1), the high-voltage electrostatic field voltage is 6000V.

[0014] In one embodiment of the present invention, in step (2), the condition for terahertz wave cleaning is 0.3 THz, and the power is 80 - 100 mW.

[0015] In one embodiment of the present invention, in step (3), the frequency of ultrasonic wave is 40 kHz, and the power is 300 W.

[0016] In one embodiment of the present invention, in step (3), the frequency of terahertz wave is 0.3 THz, and the power is 80 - 100 mW.

[0017] In one embodiment of the present invention, in step (3), the pickling solution is prepared from 25 - 27.33 parts of yellow rice wine, 2 - 3.95 parts of salt, 10 - 11.32 parts of braised soy sauce, 1 - 1.47 parts of thirteen spices, 16 - 17.55 parts of starch, 30 - 32.90 parts of egg white, and 4 - 5.48 parts of oil.

[0018] In one embodiment of the present invention, in step (3), the vacuum degree of vacuum tumbling is 1 Mpa, and the rotation speed is 10 prm.

[0019] In one embodiment of the present invention, in step (4), the blanching condition is blanching for 150 - 180 s at 80 - 100 °C.

[0020] The present invention provides a chicken ready-to-eat dish based on the above method.

[0021] The present invention also provides a processing technology for chicken cans, including the following steps:

[0022] (a) Pretreat the chicken according to the above method and load it into an empty can sterilized by steam; then inject the sauce;

[0023] (b) After injecting the sauce, steam it, and then cool it to 85 - 90 °C and seal the can;

[0024] (c) Rapidly cool it to room temperature and irradiate for sterilization.

[0025] In one embodiment of the present invention, in step (a), the sauce is prepared from 6 - 7.9 parts of tomato sauce, 2 - 2.7 parts of soy sauce, 0.5 - 1 part of five-spice seasoning oil, 3 - 3.7 parts of white vinegar, 6 - 6.3 parts of sugar, 1 - 1.8 parts of salt, 0.3 - 0.5 part of monosodium glutamate, 0.7 - 1 part of chicken powder, 0.2 - 0.5 part of xanthan gum, 50 - 55 parts of water, and 20 - 23.5 parts of oil.

[0026] In one embodiment of the present invention, in step (a), the filling amount of the empty can sterilized by steam is 50% - 65% of the solid content.

[0027] In one embodiment of the present invention, in step (a), the filling amount of the injected sauce is 35-50%.

[0028] In one embodiment of the present invention, in step (b), the steaming conditions are steaming at 121 °C for 10-15 min.

[0029] In one embodiment of the present invention, in step (c), the conditions for irradiation sterilization are irradiation sterilization at a dose of 2-6 kGy.

[0030] In one embodiment of the present invention, the processing technology of the canned chicken specifically includes the following steps:

[0031] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it by high-voltage electrostatic field until the central temperature of the meat reaches 4 °C, reducing the juice loss rate and at the same time reducing the initial bacteria count of the chicken breast meat.

[0032] S2. Terahertz wave cleaning and bacteria reduction: The thawed chicken breast meat in step S1 is cleaned with terahertz waves for 3 min. While washing away the blood and water, the initial bacteria count is further reduced.

[0033] S3. Pretreatment: Cut the washed chicken breast meat in step S2 into chicken cubes with a size of 1-3 cm 3

[0034] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling and marinating improvement: Add 0.1-0.4% of lysine based on the chicken breast meat to the chicken breast meat in step S3, and then mix it evenly with the marinade at a ratio of (10-12):(1-1.5). After that, perform ultrasonic combined with terahertz wave mixed marinating treatment for 30-60 min, and then perform vacuum tumbling for 30-60 min to synergistically tenderize and impart flavor.

[0035] S5. Pre-boiling: Blanch the tenderized and marinated chicken breast meat in step S4 in boiling water at 80 °C for 150-180 s, then take it out to further reduce the initial bacteria count.

[0036] S6. Canning: Put the pre-boiled chicken breast meat in step S5 into a steam-sterilized empty can, and the filling amount is 50%-65% of the solid content.

[0037] S7. Juice injection: Inject the cooked sauce into step S6, and inject 35-50% of the sauce into the can.

[0038] S8. High-temperature steaming: Steam the canned chicken breast meat and sauce in step S7 at 121 °C for 10-15 min to sterilize and form a strong flavor of the canned chicken at the same time.

[0039] S9. Aseptic can sealing: After the steaming sterilization in step S8, air-cool to 85-90 °C, and immediately seal the can under aseptic conditions. ​

[0040] S10. Cooling: The canned food in step S9 is quickly cooled to room temperature.

[0041] S11. Irradiation sterilization: The canned chicken in step S10 is irradiated and sterilized at a dose of 2 - 6 kGy.

[0042] The beneficial effects of the present invention are as follows:

[0043] (1) The present invention adopts the electrostatic field thawing and terahertz wave cleaning technologies, which can reduce the initial bacterial count of canned products, thereby reducing the sterilization intensity in the sterilization link and improving the damage to the texture and flavor of the products caused by high-temperature and high-pressure sterilization.

[0044] (2) The present invention provides a lysine tenderization technology assisted by ultrasonic combined with terahertz wave synergistic vacuum tumbling technology. Utilizing the ultrasonic cavitation effect combined with the terahertz wave to enhance the dissolution ability of water between tissues and the mechanical effect of vacuum tumbling, it accelerates the absorption of the pickling solution after lysine fortification, increases the permeability of the pickling solution in the muscle, effectively improves the problem of hard and dry meat in canned chicken, and makes the taste of chicken breast more delicate. Using the patented technology of the present invention, the shear force of chicken is significantly reduced, the shear force is reduced to 12.88% of the blank group, the water content is increased by 18.44%, and the chicken pretreatment method can also be applied to the production of chicken-based prepared dishes.

[0045] (3) The present invention first sterilizes the canned material by steaming, aseptically seals the can after cooling, and then performs irradiation sterilization, which improves the deterioration of texture and flavor caused by traditional high-temperature and high-pressure sterilization. Using the patented technology of the present invention, the sensory evaluation score is 9.50 points, and the acceptance degree is relatively high.

[0046] (4) The sterilization and packaging forms provided by the present invention are not only suitable for the production of canned chicken, but also more suitable for semi-meat-and-vegetable products, such as canned products containing vegetarian foods like mixed diced chicken and diced chicken with potatoes. On the premise of ensuring commercial sterility, the sterilization intensity is reduced, which can greatly improve the bad smell generated after traditional high-temperature and high-pressure sterilization, and can also form a good flavor and maintain the color of chicken and vegetables in the can;

[0047] (5) The method of the present invention is not only suitable for solid canned food, but also suitable for traditional canned food products with both solid and liquid components. It is easy to operate, the steps are simple, and it is suitable for industrial production. Specific Embodiments

[0048] The following further details the specific embodiments of the present invention in conjunction with examples. Many specific details are set forth in the following description to facilitate a full understanding of the present invention. However, the present invention can also be implemented in other ways different from those described herein. Those skilled in the art can make similar extensions without departing from the connotation of the present invention. Therefore, the present invention is not limited by the specific embodiments disclosed below.

[0049] The present invention discloses a method for improving the quality and flavor of canned chicken, which specifically includes the following steps:

[0050] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it in a high-voltage electrostatic field until the central temperature of the meat reaches 4°C, reducing the juice loss rate and at the same time reducing the initial bacterial count of the chicken breast meat.

[0051] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast meat in step S1, clean it with terahertz waves for 3 minutes. While washing away the blood and water, continue to reduce the initial bacterial count.

[0052] S3. Pretreatment: Cut the washed chicken breast meat in step S2 into chicken cubes with a size of 1 - 3 cm 3 .

[0053] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling and marinating improvement: Add lysine accounting for 0.1 - 0.4% of the chicken breast meat to the chicken breast meat in step S3, and then mix it evenly with the marinade at a ratio of (10 - 12):(1 - 1.5). After that, perform ultrasonic combined with terahertz wave mixed marinating treatment for 30 - 60 minutes, and then perform vacuum tumbling for 30 - 60 minutes to synergistically tenderize and endow flavor.

[0054] S5. Precooking: Blanch the tenderized and marinated chicken breast meat in step S4 in boiling water at 80°C for 150 - 180 seconds, then take it out to further reduce the initial bacterial count.

[0055] S6. Canning: Put the precooked chicken breast meat in step S5 into an empty can sterilized by steam, and the filling amount is 50% - 65% of the solid content.

[0056] S7. Juice injection: Inject the well-boiled sauce into the can in step S6, and inject 35 - 50% of the sauce into the can.

[0057] S8. High-temperature steaming: Steam the canned chicken breast meat and the sauce in step S7 at 121°C for 10 - 15 minutes to sterilize and at the same time form a rich flavor of canned chicken.

[0058] S9. Aseptic can sealing: After the steaming and sterilization in step S8, air-cool to 85 - 90°C, and immediately seal the can under aseptic conditions.

[0059] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0060] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 2 - 6 kGy for sterilization.

[0061] Example 1

[0062] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4°C, reducing the juice loss rate and simultaneously reducing the initial bacterial count of the chicken breast. The conditions of the high-voltage electrostatic field are: 6000V.

[0063] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast meat in step S1, clean it using terahertz waves for 3 minutes. While washing away the blood, continue to reduce the initial bacterial count. The conditions of the terahertz wave are: 0.3THz, and the power is 80mW.

[0064] S3. Pretreatment: Cut the washed chicken breast meat in step S2 into chicken cubes with a size of 2 cm. 3 of chicken cubes.

[0065] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling and marinating improvement: Add 0.4% of lysine based on the weight of the chicken breast meat in step S3. After mixing it evenly with the marinade at a ratio of 12:1.2, perform a combined treatment of ultrasonic and terahertz wave marinating for 30 minutes, and then perform vacuum tumbling for 60 minutes to synergistically tenderize and impart flavor.

[0066] Among them, the conditions of the ultrasonic wave are: 40kHz, and the power is 300W.

[0067] The conditions of the terahertz wave are: 0.3THz, and the power is 80mW.·

[0068] The marinade composition is: 27.33 parts of yellow rice wine, 3.95 parts of salt, 11.32 parts of braised soy sauce, 1.47 parts of thirteen spices, 17.55 parts of starch, 32.90 parts of egg white, and 5.48 parts of oil.

[0069] S5. Precooking: Blanch the tenderized and marinated chicken breast meat in step S4 at 80°C for 180 seconds, then take it out to further reduce the initial bacterial count.

[0070] S6. Canning: Put the precooked chicken breast meat in step S5 into an empty can that has been steam sterilized, and the filling amount is 65% of the solid content.

[0071] S7. Juice injection: Inject the prepared sauce into step S6, and inject 35% of the sauce into the can. Among them, the sauce composition is: 7.9 parts of tomato sauce, 2.7 parts of soy sauce, 1 part of five-spice seasoning oil, 3.7 parts of white vinegar, 6.3 parts of sugar, 1.8 parts of salt, 0.5 part of monosodium glutamate, 1 part of chicken powder, 0.5 part of xanthan gum, 55 parts of water, and 23.5 parts of oil.

[0072] S8. High-temperature steaming: Steam the canned chicken breast meat and the sauce in step S7 at 121°C for 10 minutes to sterilize and simultaneously form the rich flavor of the chicken can.

[0073] S9. Aseptic canning: After the cooking and sterilization in step S8, air-cool to 85°C, and then immediately can under aseptic conditions.

[0074] S10. Cooling: Quickly cool the canned food in step S9 to room temperature.

[0075] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 6 kGy for sterilization.

[0076] Example 2

[0077] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4°C, reducing the juice loss rate and at the same time reducing the initial bacterial count of the chicken breast meat. The conditions of the high-voltage electrostatic field are: 6000 V.

[0078] S2. Terahertz wave cleaning for bacteria reduction: For the thawed chicken breast meat in step S1, clean it with terahertz waves for 3 minutes. While washing away the blood and water, continue to reduce the initial bacterial count. The conditions of the terahertz waves are: 0.3 THz, and the power is 80 mW.

[0079] S3. Pretreatment: Cut the washed chicken breast meat in step S2 into chicken dices with a size of 2 cm 3 each.

[0080] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling marinating and improvement: Add 0.3% lysine of the chicken breast meat to the chicken breast meat in step S3, then mix it evenly with the marinating liquid at a ratio of 12:1. After that, carry out a combined marinating treatment with ultrasonic and terahertz waves for 40 minutes, and then perform vacuum tumbling for 50 minutes to synergistically tenderize and impart flavor.

[0081] Among them, the conditions of the ultrasonic waves are: 40 kHz, and the power is 300 W.

[0082] The conditions of the terahertz waves are: 0.3 THz, and the power is 80 mW.

[0083] The marinating liquid is composed of: 27.33 parts of yellow rice wine, 3.95 parts of salt, 11.32 parts of braised soy sauce, 1.47 parts of thirteen spices, 17.55 parts of starch, 32.90 parts of egg white, and 5.48 parts of oil.

[0084] S5. Precooking: Blanch the tenderized and marinated chicken breast meat in step S4 at 80°C for 180 s, then take it out to further reduce the initial bacterial count.

[0085] S6. Canning: Put the precooked chicken breast meat in step S5 into an empty can that has been steam sterilized, and the filling amount is 65% of the solid content.

[0086] S7. Sauce injection: Inject the cooked sauce into the product obtained in step S6, with 35% of the sauce filled into the can. The sauce composition is as follows: 7.9 parts of tomato ketchup, 2.7 parts of soy sauce, 1 part of five-spice seasoning oil, 3.7 parts of white vinegar, 6.3 parts of sugar, 1.8 parts of salt, 0.5 part of monosodium glutamate, 1 part of chicken powder, 0.5 part of xanthan gum, 55 parts of water, and 23.5 parts of oil.

[0087] S8. High-temperature steaming: Steam the canned chicken breast and sauce obtained in step S7 at 121 °C for 11 minutes to sterilize and form a rich flavor of the chicken can.

[0088] S9. Aseptic canning: After the steaming and sterilization in step S8, air-cool to 85 °C and immediately can under aseptic conditions.

[0089] S10. Cooling: Quickly cool the can obtained in step S9 to room temperature.

[0090] S11. Irradiation sterilization: Irradiate the chicken can obtained in step S10 at a dose of 4 kGy for sterilization.

[0091] Example 3

[0092] S1. High-voltage electrostatic field thawing: Take chicken breast and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4 °C to reduce the juice loss rate and simultaneously reduce the initial bacterial count of the chicken breast. The conditions of the high-voltage electrostatic field are: 6000 V.

[0093] S2. Terahertz wave cleaning for bacteria reduction: For the thawed chicken breast obtained in step S1, clean it with terahertz waves for 3 minutes to wash away the blood and continue to reduce the initial bacterial count. The conditions of the terahertz waves are: 0.3 THz, and the power is 80 mW.

[0094] S3. Pretreatment: Cut the cleaned chicken breast obtained in step S2 into chicken dices with a size of 2 cm 3 each.

[0095] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling and marinating for improvement: Add 0.3% of lysine based on the weight of the chicken breast in step S3, mix it evenly with the marinade at a ratio of 11:1, then perform ultrasonic combined with terahertz wave mixed marinating treatment for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0096] Among them, the conditions of the ultrasonic waves are: 40 kHz, and the power is 300 W.

[0097] The conditions of the terahertz waves are: 0.3 THz, and the power is 80 mW.

[0098] The pickling solution is composed of: 27.33 parts of yellow rice wine, 3.95 parts of salt, 11.32 parts of braised soy sauce, 1.47 parts of thirteen spices, 17.55 parts of starch, 32.90 parts of egg white, and 5.48 parts of oil.

[0099] S5. Precooking: Blanch the tenderized and pickled chicken breast obtained in step S4 in boiling water at 80°C for 180 s, then take it out to further reduce the initial bacterial count.

[0100] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0101] S7. Juice injection: Inject the cooked sauce into the can in step S6, and 35% of the sauce is injected into the can. Among them, the sauce is composed of: 7.9 parts of tomato sauce, 2.7 parts of soy sauce, 1 part of five-spice seasoning oil, 3.7 parts of white vinegar, 6.3 parts of sugar, 1.8 parts of salt, 0.5 part of monosodium glutamate, 1 part of chicken powder, 0.5 part of xanthan gum, 55 parts of water, and 23.5 parts of oil.

[0102] S8. High-temperature steaming: Steam the canned chicken breast and the sauce in step S7 at 121°C for 12 min to sterilize and form a strong flavor of the canned chicken at the same time.

[0103] S9. Aseptic can sealing: After the sterilization by steaming in step S8, air-cool to 85°C, and immediately seal the can under aseptic conditions.

[0104] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0105] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 4 kGy for sterilization.

[0106] Example 4

[0107] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it to the central temperature of 4°C by using a high-voltage electrostatic field to reduce the juice loss rate and the initial bacterial count of the chicken breast at the same time. The conditions of the high-voltage electrostatic field are: 6000 V.

[0108] S2. Terahertz wave cleaning and bacteria reduction: Clean the thawed chicken breast in step S1 with terahertz waves for 3 min to wash away the blood and continue to reduce the initial bacterial count at the same time. The conditions of the terahertz waves are: 0.3 THz and the power is 80 mW.

[0109] S3. Pretreatment: Cut the cleaned chicken breast in step S2 into chicken cubes with a size of 2 cm 3 in size.

[0110] S4. Improvement by combined ultrasonic and terahertz wave vacuum tumbling marinating: Add lysine accounting for 0.2% of the chicken breast in step S3, mix it evenly with the marinade at a ratio of 10:1, then perform combined ultrasonic and terahertz wave marinating treatment for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0111] Among them, the conditions of the ultrasonic wave are: 40 kHz, and the power is 300 W.

[0112] The conditions of the terahertz wave are: 0.3 THz, and the power is 80 mW.

[0113] The marinade is composed of: 27.33 parts of yellow rice wine, 3.95 parts of salt, 11.32 parts of braised soy sauce, 1.47 parts of thirteen spices, 17.55 parts of starch, 32.90 parts of egg white, and 5.48 parts of oil.

[0114] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 at 80 °C for 180 s, then take it out to further reduce the initial bacterial count.

[0115] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0116] S7. Juice injection: Inject the prepared sauce into step S6, and inject 35% of the sauce into the can. Among them, the sauce is composed of: 7.9 parts of tomato sauce, 2.7 parts of soy sauce, 1 part of five-spice seasoning oil, 3.7 parts of white vinegar, 6.3 parts of sugar, 1.8 parts of salt, 0.5 part of monosodium glutamate, 1 part of chicken powder, 0.5 part of xanthan gum, 55 parts of water, and 23.5 parts of oil.

[0117] S8. High-temperature steaming: Steam the canned chicken breast and the sauce in step S7 at 121 °C for 15 minutes to sterilize and form a strong flavor of the canned chicken at the same time.

[0118] S9. Aseptic can sealing: After sterilization by steaming in step S8, air-cool to 85 °C, and immediately seal the can under aseptic conditions.

[0119] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0120] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 2 kGy for sterilization.

[0121] Example 5

[0122] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it to the center temperature of 4 °C by using a high-voltage electrostatic field, reduce the juice loss rate, and at the same time reduce the initial bacterial count of the chicken breast. The conditions of the high-voltage electrostatic field are: 6000 V.

[0123] S2. Terahertz wave cleaning for bacteria reduction: The thawed chicken breast in step S1 is cleaned with terahertz waves for 3 minutes. While washing away the blood, the initial bacteria count is further reduced. The conditions of the terahertz waves are: 0.3 THz and the power is 80 mW.

[0124] S3. Pretreatment: Cut the washed chicken breast in step S2 into chicken cubes with a size of 2 cm. 3

[0125] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling marination improvement: Add 0.1% lysine of the chicken breast to the chicken breast in step S3. After mixing evenly with the marinating liquid at a ratio of 10:1.5, perform ultrasonic combined with terahertz wave mixed marination treatment for 50 minutes, and then perform vacuum tumbling for 40 minutes to synergistically tenderize and impart flavor.

[0126] Among them, the conditions of the ultrasonic waves are: 40 kHz and the power is 300 W.

[0127] The conditions of the terahertz waves are: 0.3 THz and the power is 80 mW.

[0128] The marinating liquid is composed of: 27.33 parts of yellow rice wine, 3.95 parts of salt, 11.32 parts of braised soy sauce, 1.47 parts of thirteen spices, 17.55 parts of starch, 32.90 parts of egg white, and 5.48 parts of oil.

[0129] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 at 80 °C for 180 s, then take it out to further reduce the initial bacteria count.

[0130] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0131] S7. Juice injection: Inject the cooked seasoning sauce into step S6, and inject 35% of the seasoning sauce into the can. Among them, the seasoning sauce is composed of: 7.9 parts of tomato sauce, 2.7 parts of soy sauce, 1 part of five-spice seasoning oil, 3.7 parts of white vinegar, 6.3 parts of sugar, 1.8 parts of salt, 0.5 part of monosodium glutamate, 1 part of chicken powder, 0.5 part of xanthan gum, 55 parts of water, and 23.5 parts of oil.

[0132] S8. High-temperature steaming: Steam the canned chicken breast and seasoning sauce in step S7 at 121 °C for 14 minutes to sterilize and form a strong flavor of the chicken can at the same time.

[0133] S9. Aseptic can sealing: After the steaming and sterilization in step S8, air-cool to 85 °C, and immediately seal the can under aseptic conditions.

[0134] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0135] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 4 kGy for sterilization.

[0136] Example 6

[0137] S1. High-voltage electrostatic field thawing: Take chicken breast and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4 °C, reducing the juice loss rate and at the same time reducing the initial bacterial count of the chicken breast. The conditions of the high-voltage electrostatic field are: 6000 V.

[0138] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast in step S1, clean it with terahertz waves for 3 min. While washing away the blood and water, continue to reduce the initial bacterial count. The conditions of the terahertz wave are: 0.3 THz, and the power is 80 mW.

[0139] S3. Pretreatment: Cut the washed chicken breast in step S2 into chicken cubes with a size of 2 cm 3 each.

[0140] S4. Ultrasonic combined with terahertz wave composite vacuum tumbling and marinating improvement: Add 0.1% lysine of the chicken breast to the chicken breast in step S3, then mix it evenly with the marinade at a ratio of 11:1. After that, perform ultrasonic combined with terahertz wave mixed marinating treatment for 60 min, and then perform vacuum tumbling for 30 min to synergistically tenderize and impart flavor.

[0141] Among them, the conditions of the ultrasonic wave are: 40 kHz, and the power is 300 W.

[0142] The conditions of the terahertz wave are: 0.3 THz, and the power is 80 mW.

[0143] The marinade composition is: 27.33 parts of yellow rice wine, 3.95 parts of salt, 11.32 parts of braised soy sauce, 1.47 parts of thirteen spices, 17.55 parts of starch, 32.90 parts of egg white, and 5.48 parts of oil.

[0144] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80 °C for 180 s, then take it out to further reduce the initial bacterial count.

[0145] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0146] S7. Juice injection: Inject the prepared sauce into step S6, and inject 35% of the sauce into the can. Among them, the sauce composition is: 7.9 parts of tomato ketchup, 2.7 parts of soy sauce, 1 part of five-spice seasoning oil, 3.7 parts of white vinegar, 6.3 parts of sugar, 1.8 parts of salt, 0.5 part of monosodium glutamate, 1 part of chicken powder, 0.5 part of xanthan gum, 55 parts of water, and 23.5 parts of oil.

[0147] S8. High-temperature steaming: Steam the chicken breast and sauce canned in step S7 at 121°C for 15 minutes to sterilize and form a rich flavor of the chicken can at the same time.

[0148] S9. Aseptic canning: After the steaming and sterilization in step S8, air-cool to 85°C and immediately can in aseptic conditions.

[0149] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0150] S11. Irradiation sterilization: Irradiate the chicken can in step S10 at a dose of 2 kGy for sterilization.

[0151] Comparative example 1 (blank group)

[0152] Refer to Example 4, omit the combined ultrasonic and terahertz wave composite vacuum tumbling and marinating, and only mix the chicken breast with the marinade, and keep the others unchanged.

[0153] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it with a high-voltage electrostatic field until the central temperature of the meat reaches 4°C to reduce the juice loss rate and the initial bacterial count of the chicken breast at the same time.

[0154] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast in step S1, clean it with terahertz waves for 3 minutes to wash away the blood and continue to reduce the initial bacterial count.

[0155] S3. Pretreatment: Cut the washed chicken breast in step S2 into 3 chicken cubes of 2 cm.

[0156] S4. Marinating: Add the marinade to the chicken breast in step S3 and mix evenly at a ratio of 10:1.

[0157] S5. Blanching: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80°C for 180 s, take it out to further reduce the initial bacterial count.

[0158] S6. Canning: Put the pre-boiled chicken breast in step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0159] S7. Juice injection: Inject the prepared sauce into step S6, and inject 35% of the sauce into the can.

[0160] S8. High-temperature steaming: Steam the chicken breast and sauce canned in step S7 at 121°C for 15 minutes to sterilize and form a rich flavor of the chicken can at the same time.

[0161] S9. Aseptic canning: After the steaming and sterilization in step S8, air-cool to 85°C and immediately can in aseptic conditions.

[0162] S10. Cooling: The canned food in step S9 is quickly cooled to room temperature.

[0163] S11. Irradiation sterilization: The canned chicken in step S10 is sterilized by irradiation at a dose of 2 kGy.

[0164] Comparative example 2 (only lysine)

[0165] Referring to Example 4, ultrasonic combined with terahertz wave composite vacuum tumbling and marinating is omitted, and only the chicken breast is mixed with lysine and the marinating solution, and the others remain unchanged.

[0166] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it by high-voltage electrostatic field until the central temperature of the meat reaches 4 °C, reduce the juice loss rate, and at the same time reduce the initial bacterial count of the chicken breast.

[0167] S2. Terahertz wave cleaning and bacteria reduction: The thawed chicken breast in step S1 is cleaned with terahertz wave for 3 min. While washing away the blood, the initial bacterial count is further reduced.

[0168] S3. Pretreatment: Cut the cleaned chicken breast in step S2 into 3 chicken cubes of 2 cm.

[0169] S4. Marinating and improvement: Add 0.2% of lysine based on the weight of the chicken breast in step S3, and then mix it with the marinating solution at a ratio of 10:1 to uniformly tenderize and impart flavor.

[0170] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80 °C for 180 s, then take it out to further reduce the initial bacterial count.

[0171] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0172] S7. Juice injection: Pour the prepared sauce into the can in step S6, and inject 35% of the sauce into the can.

[0173] S8. High-temperature steaming: Steam the canned chicken breast and sauce in step S7 at 121 °C for 15 min to sterilize and form a strong flavor of the canned chicken at the same time.

[0174] S9. Aseptic can sealing: After the sterilization by steaming in step S8, air-cool to 85 °C, and immediately seal the can under aseptic conditions.

[0175] S10. Cooling: The canned food in step S9 is quickly cooled to room temperature.

[0176] S11. Irradiation sterilization: The canned chicken in step S10 is sterilized by irradiation at a dose of 2 kGy.

[0177] Comparative example 3 (without ultrasound)

[0178] Referring to Example 4, the ultrasonic treatment in S4 is omitted, and the rest remains unchanged.

[0179] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4°C, reducing the juice loss rate and at the same time reducing the initial bacterial count of the chicken breast meat.

[0180] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast meat in step S1, clean it with terahertz waves for 3 minutes. While washing away the blood and water, continue to reduce the initial bacterial count.

[0181] S3. Pretreatment: Cut the washed chicken breast meat in step S2 into chicken cubes with a size of 2 cm 3 .

[0182] S4. Terahertz wave combined with vacuum tumbling marination and improvement: Add 0.2% lysine of the chicken breast meat to the chicken breast meat in step S3. After mixing it evenly with the marinating liquid at a ratio of 10:1, perform terahertz wave marination treatment for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0183] S5. Precooking: Blanch the tenderized and marinated chicken breast meat in step S4 in boiling water at 80°C for 180 seconds, then take it out to further reduce the initial bacterial count.

[0184] S6. Canning: Put the precooked chicken breast meat in step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0185] S7. Juice injection: Inject the cooked sauce into the can in step S6, and inject 35% of the sauce into the can.

[0186] S8. High-temperature steaming: Steam the canned chicken breast meat and the sauce in step S7 at 121°C for 15 minutes to sterilize and at the same time form a rich flavor of the canned chicken.

[0187] S9. Aseptic can sealing: After the steaming and sterilization in step S8, air-cool to 85°C, and immediately seal the can under aseptic conditions.

[0188] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0189] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 2 kGy for sterilization.

[0190] Comparative Example 4 (without vacuum tumbling)

[0191] Referring to Example 4, the vacuum tumbling treatment in S4 is omitted, and the rest remains unchanged.

[0192] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4°C, reducing the juice loss rate and simultaneously reducing the initial bacterial count of the chicken breast meat.

[0193] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast meat in step S1, clean it with terahertz waves for 3 minutes. While washing away the blood and water, continue to reduce the initial bacterial count.

[0194] S3. Pretreatment: Cut the washed chicken breast meat in step S2 into chicken cubes with a size of 2 cm. 3

[0195] S4. Ultrasonic combined with terahertz wave marinating and improvement: Add 0.2% lysine of the chicken breast meat to the chicken breast meat in step S3. After mixing it evenly with the marinating liquid at a ratio of 10:1, perform ultrasonic combined with terahertz wave mixing and marinating treatment for 45 minutes to synergistically tenderize and impart flavor.

[0196] S5. Precooking: Blanch the tenderized and marinated chicken breast meat in step S4 in boiling water at 80°C for 180 seconds, then take it out to further reduce the initial bacterial count.

[0197] S6. Canning: Put the precooked chicken breast meat in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0198] S7. Juice injection: Inject the cooked seasoning sauce into the can in step S6, and inject 35% of the seasoning sauce into the can.

[0199] S8. High-temperature steaming: Steam the canned chicken breast meat and seasoning sauce in step S7 at 121°C for 15 minutes to sterilize and simultaneously form a rich flavor of the chicken can.

[0200] S9. Aseptic can sealing: After the steaming and sterilization in step S8, air-cool the can to 85°C, and immediately seal the can under aseptic conditions.

[0201] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0202] S11. Irradiation sterilization: Irradiate the chicken can in step S10 at a dose of 2 kGy for sterilization.

[0203] Comparative example 5 (without terahertz wave)

[0204] Refer to Example 4, omit the terahertz wave treatment in S4, and keep the others unchanged.

[0205] S1. High-voltage electrostatic field thawing: Take chicken breast meat and thaw it using a high-voltage electrostatic field until the central temperature of the meat reaches 4°C, reducing the juice loss rate and simultaneously reducing the initial bacterial count of the chicken breast meat.

[0206] S2. Terahertz wave cleaning for bacteria reduction: The thawed chicken breast in step S1 is cleaned with terahertz waves for 3 minutes. While washing away the blood, the initial bacteria count is further reduced.

[0207] S3. Pretreatment: Cut the cleaned chicken breast in step S2 into chicken cubes with a side length of 2 cm. 3 of the chicken cubes.

[0208] S4. Ultrasonic combined with vacuum tumbling marination and improvement: Add 0.2% lysine of the chicken breast to the chicken breast in step S3. After mixing evenly with the marinade at a ratio of 10:1, perform ultrasonic marination treatment for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0209] S5. Blanching: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80°C for 180 seconds, then take it out to further reduce the initial bacteria count.

[0210] S6. Canning: Put the blanched chicken breast in step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0211] S7. Juice injection: Inject the cooked sauce into the can in step S6, and 35% of the sauce is injected into the can.

[0212] S8. High-temperature steaming: Steam the canned chicken breast and sauce in step S7 at 121°C for 15 minutes to sterilize and form a rich flavor of the chicken can at the same time.

[0213] S9. Aseptic can sealing: After the steaming sterilization in step S8, air-cool to 85°C, and immediately seal the can under aseptic conditions.

[0214] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0215] S11. Irradiation sterilization: Irradiate the chicken can in step S10 at a dose of 2 kGy for sterilization.

[0216] Comparative Example 6 (without terahertz wave)

[0217] Refer to Example 4, omit the terahertz wave treatment in S4, and adjust the irradiation dose in S11, with other steps remaining unchanged.

[0218] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it with a high-voltage electrostatic field until the center temperature of the meat reaches 4°C, reducing the juice loss rate and the initial bacteria count of the chicken breast at the same time.

[0219] S2. Terahertz wave cleaning for bacteria reduction: The thawed chicken breast in step S1 is cleaned with terahertz waves for 3 minutes. While washing away the blood, the initial bacteria count is further reduced.

[0220] S3. Pretreatment: Cut the well-washed chicken breast in Step S2 into diced chicken with a size of 2 cm. 3 and the like.

[0221] S4. Ultrasonic combined with vacuum tumbling and compound marinating improvement: Add lysine accounting for 0.2% of the chicken breast to the chicken breast in Step S3, mix it evenly with the marinade at a ratio of 10:1, then perform ultrasonic marinating treatment for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0222] S5. Precooking: Blanch the tenderized and marinated chicken breast in Step S4 in boiling water at 80°C for 180 seconds, then take it out to further reduce the initial bacteria count.

[0223] S6. Canning: Put the precooked chicken breast in Step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0224] S7. Juice injection: Inject the well-boiled sauce into Step S6, and inject 35% of the sauce into the can.

[0225] S8. High-temperature steaming: Steam the canned chicken breast and the sauce in Step S7 at 121°C for 15 minutes to sterilize and form a rich flavor of the canned chicken at the same time.

[0226] S9. Aseptic can sealing: After the steaming and sterilization in Step S8, air-cool to 85°C, and immediately seal the can under aseptic conditions.

[0227] S10. Cooling: Quickly cool the can in Step S9 to room temperature.

[0228] S11. Irradiation sterilization: Irradiate the canned chicken in Step S10 at a dose of 4 kGy for sterilization.

[0229] Comparative Example 7 (without lysine)

[0230] Refer to Example 4, omit lysine in S4, and keep the others unchanged.

[0231] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it to a central temperature of 4°C by using a high-voltage electrostatic field to reduce the juice loss rate and the initial bacteria count of the chicken breast at the same time.

[0232] S2. Terahertz wave cleaning and bacteria reduction: Use terahertz waves to clean the thawed chicken breast in Step S1 for 3 minutes. While washing away the blood, continue to reduce the initial bacteria count.

[0233] S3. Pretreatment: Cut the well-washed chicken breast in Step S2 into diced chicken with a size of 2 cm 3 and the like.

[0234] S4. Improvement by combined ultrasonic and terahertz wave vacuum tumbling marinating: After adding the marinade to the chicken breast in step S3 and mixing evenly at a ratio of 10:1, perform marinating treatment with combined ultrasonic and terahertz waves for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0235] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 at 80 °C for 180 s, then take it out to further reduce the initial bacterial count.

[0236] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0237] S7. Juice injection: Inject the cooked sauce into step S6, and inject 35% of the sauce into the can.

[0238] S8. High-temperature steaming: Steam the canned chicken breast and sauce in step S7 at 121 °C for 15 minutes to sterilize and form a strong flavor of the canned chicken at the same time.

[0239] S9. Aseptic can sealing: After the sterilization by steaming in step S8, air-cool to 85 °C and immediately seal the can under aseptic conditions.

[0240] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0241] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 2 kGy for sterilization.

[0242] Comparative Example 8 (Sodium tripolyphosphate)

[0243] Referring to Example 4, replace lysine in S4 with sodium tripolyphosphate, and keep the others unchanged.

[0244] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it by high-voltage electrostatic field until the central temperature of the meat reaches 4 °C to reduce the juice loss rate and the initial bacterial count of the chicken breast at the same time.

[0245] S2. Terahertz wave cleaning and bacteria reduction: For the thawed chicken breast in step S1, clean it with terahertz wave for 3 minutes. While washing away the blood, continue to reduce the initial bacterial count.

[0246] S3. Pretreatment: Cut the washed chicken breast in step S2 into chicken dices with a size of 2 cm 3 in size.

[0247] S4. Improvement by ultrasonic combined with terahertz wave compound vacuum tumbling and marinating: Add sodium tripolyphosphate accounting for 0.2% of the chicken breast in step S3, then mix it evenly with the marinade at a ratio of 10:1. After that, perform ultrasonic combined with terahertz wave mixed marinating treatment for 45 minutes, and then perform vacuum tumbling for 45 minutes to synergistically tenderize and impart flavor.

[0248] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80 °C for 180 seconds, then take it out to further reduce the initial bacterial count.

[0249] S6. Canning: Put the precooked chicken breast in step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0250] S7. Juice injection: Inject the cooked sauce into step S6, and inject 35% of the sauce into the can.

[0251] S8. High-temperature steaming: Steam the canned chicken breast and sauce in step S7 at 121 °C for 15 minutes to sterilize and form a rich flavor of the canned chicken at the same time.

[0252] S9. Aseptic can sealing: After the sterilization by steaming in step S8, air-cool to 85 °C, and immediately seal the can under aseptic conditions.

[0253] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0254] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 2 kGy for sterilization.

[0255] Comparative Example 9 (sodium tripolyphosphate)

[0256] Referring to Example 4, replace lysine in S4 with sodium tripolyphosphate and adjust the marinating treatment time of ultrasonic combined with terahertz wave compound vacuum tumbling, and keep the others unchanged.

[0257] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it by high-voltage electrostatic field until the center temperature of the meat reaches 4 °C to reduce the juice loss rate and the initial bacterial count of the chicken breast at the same time.

[0258] S2. Terahertz wave cleaning and bacteria reduction: Wash the thawed chicken breast in step S1 with terahertz wave for 3 minutes. While washing away the blood, continue to reduce the initial bacterial count.

[0259] S3. Pretreatment: Cut the washed chicken breast in step S2 into 3 chicken cubes with a size of 2 cm.

[0260] S4. Improvement by combined ultrasonic and terahertz wave vacuum tumbling and marinating: Add sodium tripolyphosphate accounting for 0.2% of the chicken breast in step S3, then mix it evenly with the marinade at a ratio of 10:1, and perform combined ultrasonic and terahertz wave mixed marinating treatment for 50 min, followed by vacuum tumbling for 40 min to synergistically tenderize and impart flavor.

[0261] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80 °C for 180 s, then take it out to further reduce the initial bacterial count.

[0262] S6. Canning: Put the precooked chicken breast in step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0263] S7. Juicing: Pour the well-boiled sauce into step S6, and inject 35% of the sauce into the can.

[0264] S8. High-temperature steaming: Steam the canned chicken breast and sauce in step S7 at 121 °C for 15 min to sterilize and form a rich flavor of the canned chicken at the same time.

[0265] S9. Aseptic can sealing: After the sterilization by steaming in step S8, air-cool to 85 °C, and immediately seal the can under aseptic conditions.

[0266] S10. Cooling: Quickly cool the can in step S9 to room temperature.

[0267] S11. Irradiation sterilization: Irradiate the canned chicken in step S10 at a dose of 2 kGy for sterilization.

[0268] Comparative Example 10 (High-temperature and high-pressure sterilization)

[0269] Refer to Example 4, omit S8 and S11, and use high-temperature and high-pressure sterilization after aseptic can sealing, with other steps unchanged.

[0270] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it by high-voltage electrostatic field until the central temperature of the meat reaches 4 °C to reduce the juice loss rate and the initial bacterial count of the chicken breast at the same time.

[0271] S2. Bacteria reduction by terahertz wave cleaning: Clean the thawed chicken breast in step S1 by terahertz wave for 3 min. While washing away the blood, continue to reduce the initial bacterial count.

[0272] S3. Pretreatment: Cut the washed chicken breast in step S2 into chicken cubes with a size of 2 cm 3 in size.

[0273] S4. Composite vacuum tumbling and marinating improvement with ultrasonic and terahertz waves: Add lysine accounting for 0.2% of the chicken breast to the chicken breast in step S3, then mix it evenly with the marinade at a ratio of 10:1. After that, perform composite marinating treatment with ultrasonic and terahertz waves for 45 min, and then perform vacuum tumbling for 45 min to synergistically tenderize and impart flavor.

[0274] S5. Precooking: Blanch the tenderized and marinated chicken breast in step S4 in boiling water at 80 °C for 180 s, then take it out to further reduce the initial bacterial count.

[0275] S6. Canning: Put the precooked chicken breast in step S5 into an empty can sterilized by steam, and the filling amount is 65% of the solid content.

[0276] S7. Juice injection: Inject the well-boiled sauce into the can in step S6, and 35% of the sauce is injected into the can.

[0277] S8. Aseptic can sealing: Immediately seal the can under aseptic conditions after juice injection in step S7.

[0278] S9. High-temperature and high-pressure sterilization: Perform high-temperature and high-pressure sterilization on the canned chicken in step S8 at 121 °C for 20 min. On the premise of ensuring commercial sterility, a good texture and flavor are formed.

[0279] S10. Cooling: Rapidly cool the canned food after sterilization in step S9 to room temperature.

[0280] Comparative example 11

[0281] Refer to Example 4, adjust the method of ultrasonic and terahertz waves, and keep other conditions unchanged.

[0282] S1. High-voltage electrostatic field thawing: Take the chicken breast and thaw it to the center temperature of 4 °C by using a high-voltage electrostatic field to reduce the juice loss rate and the initial bacterial count of the chicken breast at the same time.

[0283] S2. Bacteria reduction by terahertz wave cleaning: Use terahertz wave to clean the thawed chicken breast in step S1 for 3 min. While washing away the blood and water, continue to reduce the initial bacterial count.

[0284] S3. Pretreatment: Cut the washed chicken breast in step S2 into chicken dices with a size of 2 cm 3 in size.

[0285] S4. Composite vacuum tumbling and marinating improvement with ultrasonic and terahertz waves: Add lysine accounting for 0.2% of the chicken breast to the chicken breast in step S3, then mix it evenly with the marinade at a ratio of 10:1. First, use terahertz wave to treat for 40 min, then assist the ultrasonic treatment for 5 min for the chicken breast after terahertz wave treatment. During the ultrasonic treatment, the terahertz wave is always working; then perform vacuum tumbling for 45 min to synergistically tenderize and impart flavor.

[0286] S5, Pre-cooking: Blanch the tenderized and marinated chicken breast prepared in step S4 at 80°C for 180 s, then take it out to further reduce the initial bacterial count.

[0287] S6, Canning: Put the pre-cooked chicken breast from step S5 into a steam-sterilized empty can, and the filling amount is 65% of the solid content.

[0288] S7, Juice injection: Inject the prepared sauce into the can in step S6, and 35% of the sauce is injected into the can.

[0289] S8, High-temperature steaming: Steam the canned chicken breast and sauce in step S7 at 121°C for 15 min to sterilize and form a strong flavor of the canned chicken at the same time.

[0290] S9, Aseptic can sealing: After the sterilization by steaming in step S8, air-cool to 85°C, and then seal the can immediately under aseptic conditions.

[0291] S10, Cooling: Quickly cool the can from step S9 to room temperature.

[0292] S11, Irradiation sterilization: Irradiate the canned chicken from step S10 at a dose of 2 kGy for sterilization.

[0293] Index determination:

[0294] (1) Determination of commercial sterility: Meet the requirements of commercial sterility for canned foods. According to the national standard GB 4789.26 - 2013, place the samples at 36 ± 1°C for 10 days, and store the control group samples in a refrigerator at 2 - 5°C for 10 days. After 10 days, open the package and determine whether the cans are commercially sterile by pH value, sensory evaluation, and smear staining.

[0295] (2) Determination of shear force: Cut the sterilized sample into 1 cm × 1 cm × 1 cm cubes along the myofibril direction. The shear force of the sample is measured by a TA-XT+ texture analyzer with an HDP / BSK knife head at a speed of 5 mm / s. To obtain data, the sample is cut along the vertical direction of the myofibril. Each sample is replicated 6 times.

[0296] (3) Determination of moisture content: Refer to GB / T 5009.3 - 2010, and the moisture content of the sterilized chicken is determined by the direct drying method. Take the sterilized test sample and put it into a weighing bottle (mass is m 0 ) that has been weighed to a constant weight. Weigh the sample and the weighing bottle, and record the mass as m 1 , place it in a forced-air drying oven at 105°C until the mass difference between two consecutive weighings does not exceed 2 mg. Record the dried sample and the weighing bottle, and the mass is recorded as m 2The drying experiment of each group of fish meat was repeated and measured 3 times, and the moisture content was calculated according to formula (1):

[0297] X = [(m 1 - m 2 ) / (m 1 - m 0 )] ×100% (1)

[0298] Where: X—the moisture content of chicken (g / 100g);

[0299] m 0 —the mass of the weighing bottle after constant weight (g);

[0300] m 1 —the mass of chicken after sterilization before drying (g);

[0301] m 2 —the mass of chicken after sterilization after drying (g).

[0302] (4) Determination of hardness: The sterilized chicken was placed on a texture analyzer for detection. In the texture profile analysis (TPA) mode, using a P / 50 probe, the sample was compressed 2 times. The probe rate before the test was 2.0 mm / s, the test rate was 1.0 mm / s, the rate after the test was 1.0 mm / s, the compression degree was 40%, and the interval time between the two determinations was 5 s. Among the TPA test results of chicken, the hardness index was selected. 6 parallels were made for each group of samples, and the results were averaged.

[0303] (5) Determination of sensory evaluation:

[0304]

[0305] The results of the index determination are shown in Table 1.

[0306] Table 1. Effects of different pickling and sterilization treatments on the shear force, hardness, moisture content, and sensory evaluation of canned chicken

[0307]

[0308]

[0309] Shearing force, hardness, and moisture content reflect the quality of chicken, the commercial sterility safety index, combined with sensory evaluation. As can be seen from Table 1, the commercial sterility results of the mixed diced chicken cans treated by different marinating methods are all commercially sterile and safe. Shearing force is a key index for evaluating the tenderness of meat products. As can be seen from Table 1, the shearing force of the chicken breast in Example 4 is the lowest, at 730.83 g. The moisture content in the examples is significantly higher than that in the comparative examples, and the moisture content in Example 4 (the optimal example) reaches as high as 71.65%. Hardness is an important quality attribute for evaluating the texture of products, and there are obvious differences in the hardness values through treatment. The acceptability score of Example 4 is the highest, with better sensory quality.

[0310] Specifically,

[0311] Combining Comparative Examples 1-9 and Example 4, it can be seen that the method of the present invention uses ultrasonic waves combined with terahertz waves to synergistically assist the lysine tenderization technology with vacuum tumbling technology, solving the problems of meat moisture loss and meat hardening and dryness in canned chicken, and ultrasonic waves, terahertz waves, vacuum tumbling technology, and lysine are all indispensable.

[0312] Combining Comparative Example 10 and Example 4, it can be seen that the canned materials and sauce are first steamed to generate flavor and reduce the initial bacterial count, then aseptically sealed, and irradiated and sterilized after cooling, improving the deterioration of texture and flavor caused by traditional high-temperature and high-pressure thermal sterilization.

[0313] Furthermore, combining Comparative Example 11 and Example 4, it can be seen that the way of jointly using ultrasonic waves and terahertz waves during the marinating process will also ultimately have a great impact on the quality of chicken products. Only by using ultrasonic waves and terahertz waves simultaneously can the problems of meat moisture loss and meat hardening and dryness in canned chicken be solved in combination with the overall process, significantly increasing the moisture content and reducing the hardness.

[0314] In summary, the chicken breast obtained by the pretreatment method of the present method has a lower shearing force and hardness while ensuring a higher moisture content of the chicken, which can improve the quality and flavor of the chicken in the subsequent processing and production of canned chicken.

[0315] The embodiments provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit their execution order. Obvious improvements made by those skilled in the art to the present invention in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A chicken pretreatment method for improving the quality and flavor of canned chicken, characterized in that: The steps include: (1) Thawing in high-voltage electrostatic field: Take the chicken and thaw it in a high-voltage electrostatic field until the core temperature of the meat reaches 0-4°C; (2) Terahertz wave cleaning and sterilization: The thawed chicken in step (1) is cleaned using terahertz waves; (3) Ultrasonic wave combined with terahertz wave vacuum rolling and kneading marinating: lysine is added to the cleaned chicken, and then mixed with the marinating liquid, and then the chicken is marinated with ultrasonic and terahertz waves for a period of time, and then vacuum rolling is used for a period of time; (4) Pre-cooking: blanch the chicken marinated in step (3) and remove it.

2. The chicken pretreatment method according to claim 1, characterized in that: In step (1), the voltage of the high-voltage electrostatic field is 6000V; in step (2), the condition of the terahertz wave is 0.3THz and the power is 80-100mW.

3. The chicken pretreatment method according to claim 1, characterized in that: In step (3), the frequency of ultrasound is 40kHz and the power is 300W.

4. The chicken pretreatment method according to claim 1, characterized in that: In step (3), the frequency of the terahertz wave is 0.3 THz and the power is 80-100 mW.

5. The chicken pretreatment method according to claim 1, characterized in that: In step (3), the pickling liquid is prepared from 25-27.33 parts of rice wine, 2-3.95 parts of salt, 10-11.32 parts of braised soy sauce, 1-1.47 parts of thirteen spices, 16-17.55 parts of starch, 30-32.90 parts of egg white, and 4-5.48 parts of oil.

6. The chicken pretreatment method according to claim 1, characterized in that: In step (3), the vacuum degree of vacuum tumbling is 1 MPa, and the rotation speed is 10 rpm.

7. A prepared chicken dish prepared by the chicken pretreatment method according to any one of claims 1 to 6.

8. A processing technology for canned chicken, characterized in that: The steps include: (a) pre-treating the chicken according to the method according to any one of claims 1 to 6 and packing it into a steam sterilized empty can; then injecting the sauce; (b) adding the sauce and steaming, then cooling to 85-90° C. and sealing the can; (c) Rapidly cool to room temperature and sterilize by irradiation.

9. The processing technology according to claim 8, characterized in that: In step (a), the seasoning sauce is prepared from 6-7.9 parts of tomato sauce, 2-2.7 parts of soy sauce, 0.5-1 parts of spiced seasoning oil, 3-3.7 parts of white vinegar, 6-6.3 parts of sugar, 1-1.8 parts of salt, 0.3-0.5 parts of monosodium glutamate, 0.7-1 parts of chicken powder, 0.2-0.5 parts of xanthan gum, 50-55 parts of water and 20-23.5 parts of oil.

10. The processing technology according to claim 8, characterized in that: In step (a), the filling amount of the steam sterilized empty cans is 50%-65% solid content; the filling amount of the sauce is 35-50%; In step (b), the steaming condition is steaming at 121° C. for 10-15 min; In step (c), the irradiation sterilization is performed at a dose of 2-6 kGy.

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