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Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging

A technology of vacuum packaging and chilling fresh chicken, which is applied in meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc. It can solve problems such as blood seepage, dark red meat color, and great difference in preservation effect , to improve water holding capacity, prevent juice loss, maintain color and brightness

Inactive Publication Date: 2011-05-18
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the vacuum-packed chilled fresh chicken breasts in retail have disadvantages such as dark red meat color and blood oozing, which directly affect the product appearance and consumers' desire to buy.
with CO 2 , N 2 , O 2 Modified atmosphere packaging mixed in a certain proportion has a good fresh-keeping effect, but the fresh-keeping effect obtained by different studies varies greatly, and the storage period ranges from a few days to more than ten days

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Example 1: The carcass of a healthy feather chicken after slaughtering, draining, and evisceration, after 30 minutes of pre-cooling, the temperature of the center of the chicken body is below 10°C, and then the butterfly breasts that are cut and separated are used 0.05% (w / w) compound phosphate is injected into the meat, and then sprayed with compound sterilizing water (a mixed fresh-keeping solution containing 3% sodium lactate, 0.3% sodium isovitamin C and 0.2% acetic acid), drained, and put on the skin Packaging (vacuum degree is 100%), after packaging quick-frozen, the product center temperature is -2°C-+2°C for fresh chicken breast products.

Embodiment 2

[0012] Example 2: The carcass of a healthy feather chicken after slaughtering, draining, and evisceration, after 30 minutes of pre-cooling, the temperature of the center of the chicken body is below 10°C, and then the butterfly breasts that are separated and separated are used 0.07% (w / w) compound phosphate is injected into the meat, and then sprayed with compound sterilizing water (a mixed fresh-keeping solution containing 4% sodium lactate, 0.3% sodium isovitamin C and 0.4% acetic acid), drained, and put on the skin Packaging (vacuum degree is 100%), after packaging quick-frozen, the product center temperature is -2°C-+2°C for fresh chicken breast products.

Embodiment 3

[0013] Example 3: The carcass of a healthy feather chicken after slaughtering, draining, and evisceration, after 30 minutes of pre-cooling, the temperature of the center of the chicken body reaches below 10°C, and then the butterfly breasts that are separated and separated are used 0.08% (w / w) compound phosphate is injected into the meat, and then sprayed with compound sterilized water (a mixed fresh-keeping solution containing 5% sodium lactate, 0.1% sodium isovitamin C and 0.4% acetic acid), drained, and put on the skin Packaging (vacuum degree is 100%), after packaging quick-frozen, the product center temperature is -2°C-+2°C for fresh chicken breast products.

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PUM

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Abstract

The invention relates to a method for prolonging the refreshing time of frozen and fresh chicken breast by skin vacuum packaging. The method comprises the following steps: slaughtering a healthy chicken, draining blood and removing viscera to get carcass chicken, precooling for 30 minutes to enable the core temperature of the chicken body to be less than 10 DEG C, then splitting, injecting 0.05-0.08% (w / w) of composite phosphate into the split butterfly-shaped chest, spraying compound sterilization solution (mixed refreshing solution containing 3-5% of sodium lactate, 0.1-0.3% of sodium isovitamin C and 0.2-0.4% of acetic acid), draining, performing skin packaging (vacuum degree is ), and performing quick freezing, thereby preparing a fresh chicken breast product with the core temperature of -2 to 2 DEG C. The fresh chicken can be slaughtered, packaged and warehoused in only two hours, thereby effectively reducing pollution and reproduction of bacterium. Optimal storage temperature and optimal refreshing time of the frozen and fresh chicken can be determined, namely the frozen and fresh chicken can be stored for 12 days at the temperature of 0-1 DEG C.

Description

technical field [0001] The invention relates to a fresh-keeping method for chilled fresh chicken breast, in particular to a method for improving the fresh-keeping period of chilled fresh chicken breast by skin-fitting vacuum packaging. Background technique [0002] Chicken meat is tender, delicious, nutritious, nourishing and nourishing, and suitable for a variety of cooking methods. Compared with beef and pork, chicken has higher protein quality and lower fat content. Chicken protein is rich in all essential amino acids, and its content is very similar to that in eggs and milk. It is a high-quality protein source. Chicken breast meat is a high-protein food with little fat. It not only has many types, but also has high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. [0003] Chilled chicken breast is a carcass chicken that has been gutted. After 30 minutes of pre-cooling, the...

Claims

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Application Information

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IPC IPC(8): A23B4/00A23B4/24A23B4/20
Inventor 吴立根王岸娜王晓曦竹建德
Owner HENAN UNIVERSITY OF TECHNOLOGY
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