Process for eliminating blood stasis in chicken with bones

Abstract

The application discloses a kind of bone chicken blood stasis elimination processing technology, belong to meat processing technical field.The process includes: after butchering and trimming, bone blood stasis chicken is washed and drained, low-temperature soaking treatment is carried out using composite salt solution composed of sodium chloride, phosphate substance and citrate substance, then ultrasonic assisted treatment is carried out, and further low-temperature vacuum tumbling treatment is carried out, to obtain low blood stasis bone chicken product.The application promotes the dissolution and migration of blood stasis components by composite salt soaking, improves the mass transfer efficiency of the tissue using ultrasonic cavitation effect, and promotes the internal liquid exchange by vacuum tumbling, realizing the synergistic strengthening of bone chicken blood stasis removal by multiple action modes.The bone chicken blood stasis elimination rate can reach more than 95% after the preferred process of the application is used, while maintaining good water retention performance and sensory quality.

Description

Technical Field

[0001] This invention belongs to the field of meat processing technology, specifically relating to a blood clot removal process applicable to the processing of chilled bone-in chicken, and particularly to a processing method that uses low-temperature soaking in compound salt, ultrasonic-assisted enhanced mass transfer, and vacuum tumbling as a synergistic effect to achieve efficient removal of blood clots inside bone-in chicken while maintaining product quality. Background Technology

[0002] With the improvement of residents' consumption level and the development of cold chain logistics system, chilled chicken has become an important form of meat consumption. Bone-in chicken accounts for a high proportion of chicken products due to its good flavor, nutritional value and consumption habits. However, during the slaughtering, bleeding, cutting and cooling of broilers, factors such as residual blood circulation, capillary rupture and bone marrow blood seepage can easily cause quality defects such as local congestion and blood spots in the bone-in parts.

[0003] Blood clots in bone-in chicken not only severely affect the product's appearance and reduce consumer acceptance, but more importantly, residual hemoglobin and iron ions can significantly catalyze lipid oxidation and accelerate microbial growth, thereby shortening the product's shelf life and threatening food safety. Therefore, developing efficient and safe blood clot removal technologies is of great significance for improving the quality and added value of chilled chicken products.

[0004] Currently, methods such as water soaking, brine soaking, marinating, tumbling, and heat treatment are mainly used to improve the problem of blood pooling in chicken. Water soaking relies on a concentration gradient to drive the passive diffusion of blood components; however, due to the dense structure of bone-bound tissue, much of the blood remains deep in the muscle and around the bones, resulting in low processing efficiency. While brine soaking can improve some blood migration through protein swelling, this single soaking process still suffers from long processing cycles and incomplete removal of blood pooling. Tumbling can enhance mass transfer through mechanical action; however, excessive mechanical force can easily lead to muscle fiber breakage, causing juice loss and deterioration in taste, making it difficult to achieve a balance between removing blood pooling and maintaining quality.

[0005] In recent years, ultrasonic-assisted processing technology has been gradually introduced into the food processing field due to its advantages in promoting mass transfer through cavitation and microjets. However, practice has shown that when ultrasonic treatment is used alone, the complex internal structure of bone-in chicken leads to significant attenuation of sound wave energy at the tissue interface, resulting in limited effectiveness in removing blood stasis around the bones and in deep muscles. Furthermore, the localized temperature rise during ultrasonic treatment poses a significant risk to the quality stability of chilled chicken.

[0006] In summary, existing technologies for addressing blood stasis in bone-in chicken meat have significant shortcomings in terms of processing efficiency, product quality, and process applicability, making it difficult to simultaneously meet the dual requirements of efficient removal and quality preservation. Therefore, there is an urgent need in this field to develop a novel processing technology that can effectively resolve these contradictions. Summary of the Invention

[0007] To address the problems existing in the prior art, the purpose of this invention is to provide a process for removing blood stasis from bone-in chicken meat. This process aims to solve the technical problems of low blood stasis removal efficiency, long processing cycles, easy deterioration of meat quality, and limited industrial application in existing bone-in chicken meat processing methods. This invention uses compound salt soaking combined with ultrasonic-assisted and vacuum tumbling processes. Through the synergistic effect of multiple processing methods, the migration efficiency of blood stasis components is improved, effectively removing blood stasis from the inside of bone-in chicken meat while maintaining good water retention, sensory quality, and processing adaptability.

[0008] To achieve the above objectives, the present invention first provides a process for removing blood stasis from bone-in chicken meat, comprising the following steps: (1) Raw material pretreatment: Select bone-in bloody chicken meat after slaughter and trimming, and clean and drain it for later use; (2) Low-temperature soaking treatment with compound salt: The pretreated bone-in chicken is placed in a compound salt solution for low-temperature soaking treatment, wherein the compound salt includes sodium chloride, phosphate and citrate, the mass concentration of the compound salt solution is 1-3%, and the soaking temperature is 0-12℃. (3) Ultrasonic assisted treatment: After soaking, the bone-in chicken is subjected to ultrasonic assisted treatment; (4) Vacuum tumbling treatment: After ultrasonic treatment, the bone-in chicken is subjected to low-temperature vacuum tumbling treatment to obtain low-congestion bone-in chicken products.

[0009] In one embodiment of the present invention, in step (2), the mass ratio of sodium chloride, phosphate and citrate in the composite salt is 6-8:1-5:0.5-2.

[0010] In one embodiment of the present invention, in step (2), the phosphates include sodium tripolyphosphate and sodium pyrophosphate, and the composite salt is preferably composed of sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate.

[0011] In one embodiment of the present invention, in step (2), the mass ratio of sodium chloride to sodium tripolyphosphate in the composite salt is 6-8:1-3, the mass ratio of sodium chloride to sodium pyrophosphate is 6-8:0.5-2, and the mass ratio of sodium chloride to sodium citrate is 6-8:0.5-2.

[0012] In one embodiment of the present invention, in step (2), the mass ratio of sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate in the composite salt is preferably 6:2:1:1.

[0013] In one embodiment of the present invention, in step (2), during the low-temperature soaking, the concentration of the compound salt is 2.0-2.5%, the soaking temperature is 0-4°C, and the soaking time is 12-24 h.

[0014] In one embodiment of the present invention, in step (3), the ultrasonic-assisted treatment has a power of 300-700 W and a treatment time of 10-20 min, and the temperature rise of the system is controlled to not exceed 5°C during the treatment.

[0015] In one embodiment of the present invention, in step (3), during ultrasonic-assisted processing, the ultrasonic frequency is 20-40kHz, the power is 500W, and the processing time is 10 min.

[0016] In one embodiment of the present invention, in step (4), during vacuum tumbling, the tumbling speed is 10-30 rpm, the tumbling time is 5-15 min, and the tumbling temperature is 2-10℃.

[0017] In one embodiment of the present invention, in step (4), the vacuum tumbling process is performed at a tumbling speed of 20 rpm, a processing time of 15 min, a processing temperature of 4°C, and a vacuum degree of -0.04 to -0.08 MPa.

[0018] This invention achieves highly efficient removal of blood clots from bone-in chicken through the synergistic effect of compound salt, ultrasound, and vacuum tumbling. First, sodium chloride in the compound salt solution increases ionic strength, promoting the release of water-soluble blood components such as hemoglobin from muscle tissue; phosphate enhances the swelling capacity of muscle proteins and improves interstitial tissue structure; citrate regulates the ionic environment, promoting the migration of blood clot components. Second, the cavitation effect generated by ultrasound creates microscale disturbances and mass transfer channels on the muscle tissue surface, reducing resistance to blood clot migration and enhancing the penetration of the compound salt into the tissue. Finally, the periodic mechanical action generated by vacuum tumbling further promotes internal liquid-phase exchange, accelerating the outward migration of residual blood components while avoiding quality degradation caused by excessive mechanical damage. By combining these three mechanisms, a balance is achieved between the efficiency of blood clot removal and quality maintenance in bone-in chicken.

[0019] Beneficial effects: 1. This invention organically combines a composite salt solution, ultrasonic cavitation effect, and the periodic mechanical action of vacuum tumbling. The composite salt soaking promotes the release of water-soluble blood components such as hemoglobin and blood clots from muscle tissue. Combined with the mass transfer effect of ultrasound, it reduces the resistance to blood clot migration and improves the ability of composite salt to penetrate into the tissue. Finally, the periodic mechanical action of vacuum tumbling accelerates the outward migration of residual blood components. This significantly improves the efficiency of blood clot removal while effectively avoiding the quality deterioration caused by excessive mechanical action or excessive temperature in traditional methods.

[0020] 2. The blood stasis removal rate of bone-in chicken treated using the method of this invention can reach over 95%, significantly reducing blood spot residue and effectively improving the product's appearance and grade. The bone-in chicken treated with this invention maintains good water retention and sensory quality, effectively reducing quality degradation problems such as muscle fiber breakage, tissue damage, and juice loss caused by excessive mechanical action in traditional tumbling methods.

[0021] 3. This invention operates entirely at low temperatures, effectively avoiding problems such as protein denaturation, juice loss, and flavor deterioration caused by high-temperature processing. It is particularly suitable for the processing requirements of chilled chicken products, ensuring the safety of the final product for consumption. The equipment used in this invention are all conventional equipment in the meat processing field, requiring no additional complex equipment investment. The process flow is simple, and the operating parameters are easy to control, making it well-suited for the needs of large-scale continuous production.

[0022] 4. After processing with the method of the present invention, the commodity grade and market price of bone-in chicken products can be effectively improved, and the product downgrade loss caused by blood stasis can be reduced, thereby bringing better economic returns and application and promotion value to enterprises. Detailed Implementation

[0023] The present invention will be further described below with reference to specific embodiments. It should be understood that the following embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the present invention. Any adjustments to the process parameters or equivalent substitutions made by those skilled in the art without departing from the technical concept of the present invention should be included within the scope of protection of the present invention.

[0024] The raw material used in this invention is fresh, bone-in chicken legs after slaughter and processing. The experiment selected bone-in chicken legs processed from healthy white-feathered broiler chickens within 24 hours of slaughter. After uniform screening, chicken legs weighing 250±10 g and with a bruising area of ​​10–15 cm² were chosen. 2 Samples were prepared to ensure that the initial state of the test materials was consistent.

[0025] The composite salt raw materials selected in the embodiments of the present invention are all food grade, including: sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate.

[0026] The equipment used in the examples and comparative examples includes a constant temperature water bath, an ultrasonic treatment device, and a vacuum tumbling machine. The frequency of the ultrasonic device is 28 kHz, and the vacuum degree control range of the vacuum tumbling device is -0.04 to -0.08 MPa.

[0027] Detection methods 1. Measurement of bruising area and calculation of bruising elimination rate: Under standard D65 light source conditions, bone-in chicken samples were photographed uniformly before and after treatment. The area of ​​the bruised region on the sample surface was measured using ImageJ software. The bruising removal rate was calculated according to the following formula:

[0028] 2. Water retention test Weigh approximately 5 g of chicken sample and place it between two layers of filter paper. Apply a pressure of 35 kg and maintain for 5 min. Calculate the sample's water loss rate based on the filter paper's water absorption and calculate the water retention capacity using the following formula:

[0029] 3. Sensory evaluation Ten evaluators who had received food sensory training were selected to conduct the evaluation.

[0030] Evaluation environment: Temperature 23±2℃; Relative humidity 50±5%; D65 standard light source. A 9-point evaluation method was used. Evaluation indicators included: appearance and color; degree of residual bruising; meat quality; and overall acceptability. 4. Economic Benefit Evaluation Based on the following factors during processing: changes in raw material loss; process consumables; energy consumption; and product grade improvement benefits, calculate the net profit per unit mass of product.

[0031] Example 1 A process for removing blood stasis from bone-in chicken meat includes the following steps: (1) Preparation of composite salt solution: Using water as solvent, sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate are added to prepare a composite salt solution with a mass concentration of 2.5%, wherein the mass ratio of sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate is 6:2:1:1.

[0032] (2) Low temperature soaking treatment: The bone-in chicken leg was completely immersed in the compound salt solution in step (1) for soaking. The material-to-liquid ratio was controlled at 1:3, the soaking temperature was 4℃, and the soaking time was 12 h. After soaking, the sample was taken out, drained naturally for 5 min, and the surface free water was removed.

[0033] (3) Ultrasonic-assisted treatment: The soaked chicken legs were placed back into a compound salt solution of the same concentration and subjected to ultrasonic-assisted treatment. The ultrasonic frequency was 28 kHz, the ultrasonic power was 500 W, and the treatment time was 10 min. The temperature change was recorded every 5 min during the treatment process, and the temperature rise of the system was controlled to be ≤5℃.

[0034] (4) Vacuum tumbling treatment: The ultrasonically treated chicken legs were placed in a vacuum tumbling machine for vacuum tumbling treatment. The treatment temperature was 4℃, the rotation speed was 20 rpm, the vacuum degree was -0.06 MPa, and the tumbling time was 15 min. After tumbling, the samples were refrigerated at 4℃ for later use.

[0035] Example 2 The difference between Example 2 and Example 1 is that steps (3) and (4) are omitted, the concentration of the compound salt in step (1) is adjusted to 2.0%, and the soaking time in step (2) is adjusted to 24h.

[0036] Example 3 The difference between Example 3 and Example 1 is that step (4) is omitted, the concentration of the compound salt in step (1) is adjusted to 2.0%, and the soaking time in step (2) is adjusted to 24h.

[0037] Example 4 The difference between Example 4 and Example 1 is that step (3) is omitted, the concentration of the compound salt in step (1) is adjusted to 2.0%, and the soaking time in step (2) is adjusted to 24h.

[0038] Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that steps (1), (3) and (4) are omitted. In step (2), the material is directly soaked in conventional water with a material-to-liquid ratio of 1:3 and soaked at 4°C for 24 hours.

[0039] Comparative Example 2 The difference between Comparative Example 2 and Comparative Example 1 is that the water was replaced with a 2% sodium chloride solution and the mixture was soaked at 4°C for 24 hours.

[0040] Table 1. Effects of the methods in Examples 1-4 and Comparative Examples 1-2 on the elimination of blood stasis in bone-in chicken meat.

[0041] Table 1 shows the effects of removing blood stasis, water retention, and sensory scores of bone-in chicken treated in Examples 1-4 and Comparative Examples 1-2. As can be seen from Table 1, compared with untreated chicken and traditional soaking methods, the combined treatment of compound salt soaking, ultrasonic assistance, and vacuum tumbling in this invention significantly improves the blood stasis removal rate of bone-in chicken. Specifically, compound salt soaking alone promotes blood stasis migration; combined with ultrasonic treatment, it further improves the blood stasis removal efficiency; and the addition of vacuum tumbling utilizes mechanical action to promote internal liquid phase exchange, further enhancing the blood stasis removal effect. The three treatment methods exhibit a synergistic effect.

[0042] Table 2 Comparison of economic benefits of different treatment methods

[0043] Table 2 analyzes the economic benefits of different treatment methods. As can be seen from Table 2, although the optimized process of this invention adds ultrasonic and tumbling treatment steps, it further increases the economic value per unit product by shortening the soaking time and improving the product grade. After adopting the process of Example 1, the net profit per unit product reaches 0.21 yuan / kg, demonstrating good industrial promotion value.

[0044] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A process for removing blood stasis from bone-in chicken meat, characterized in that, Includes the following steps: (1) Raw material pretreatment: Select bone-in bloody chicken meat after slaughter and trimming, and clean and drain it for later use; (2) Low-temperature soaking treatment with compound salt: The pretreated bone-in chicken is placed in a compound salt solution for low-temperature soaking treatment, wherein the compound salt includes sodium chloride, phosphate and citrate, the mass concentration of the compound salt solution is 1-3%, and the soaking temperature is 0-12℃. (3) Ultrasonic assisted treatment: After soaking, the bone-in chicken is subjected to ultrasonic assisted treatment; (4) Vacuum tumbling treatment: After ultrasonic treatment, the bone-in chicken is subjected to low-temperature vacuum tumbling treatment to obtain low-congestion bone-in chicken products.

2. The processing technology according to claim 1, characterized in that, In step (2), the mass ratio of sodium chloride, phosphate and citrate in the composite salt is 6-8:1-5:0.5-2.

3. The processing technology according to claim 1, characterized in that, In step (2), the phosphates include sodium tripolyphosphate and sodium pyrophosphate, and the composite salt is preferably composed of sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate.

4. The processing technology according to claim 3, characterized in that, In step (2), the mass ratio of sodium chloride to sodium tripolyphosphate in the composite salt is 6-8:1-3, the mass ratio of sodium chloride to sodium pyrophosphate is 6-8:0.5-2, and the mass ratio of sodium chloride to sodium citrate is 6-8:0.5-2.

5. The processing technology according to claim 4, characterized in that, In step (2), the mass ratio of sodium chloride, sodium tripolyphosphate, sodium pyrophosphate and sodium citrate in the composite salt is 6:2:1:

1.

6. The processing technology according to claim 1, characterized in that, In step (2), during the low-temperature soaking, the concentration of the compound salt is 2.0-2.5%, the soaking temperature is 0-4℃, and the soaking time is 12-24 h.

7. The processing technology according to claim 1, characterized in that, In step (3), the ultrasonic-assisted treatment is performed with a power of 300-700 W and a treatment time of 10-20 min. During the treatment, the temperature rise of the system is controlled to not exceed 5℃.

8. The processing technology according to claim 1, characterized in that, In step (3), during ultrasonic-assisted treatment, the ultrasonic frequency is 20-40 kHz, the power is 500 W, and the treatment time is 10 min.

9. The processing technology according to claim 1, characterized in that, In step (4), during vacuum tumbling, the tumbling speed is 10-30 rpm, the tumbling time is 5-15 min, and the tumbling temperature is 2-10℃.

10. The processing method according to claim 1, characterized in that, In step (4), during the vacuum tumbling process, the tumbling speed is 20 rpm, the processing time is 15 min, the processing temperature is 4℃, and the vacuum degree is -0.04 to -0.08 MPa.

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