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Complex preservation method of cold fresh chicken

A composite fresh-keeping and chicken technology, which is applied in the direction of freezing/cooling meat/fish, and coating protective layer to preserve meat/fish, etc. It can solve the problems of fresh-keeping effect, achieve good promotion value, huge market potential, antibacterial good effect

Inactive Publication Date: 2012-06-20
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new compound described in this patents improves upon previous methods such as adding chemical agents or enzymes into foodstuff without affecting their taste quality. Its use helps maintain flavor integrity during storage even after long periods of time due to its ability to kill harmful germs overall.

Problems solved by technology

This patented technical problem addressed in this patents relates to improving the quality of preserved fried fish products during storage without compromising their taste, smell, texture, appearance, odor, nutritional content, and environmental impact caused by refrigerated chilling methods that involve cooling down parts before storing them again. Current solutions require expensive chemical agents like nitrogen bleach, sulfur dioxiridon tetraoxysulfonic acid, citric acid, ammonothermal lycopene complexes, formaldehyde resins, beta glucans, gamma ray irradiation, hydroxypropyltriazolidone, lithography techniques, ion exchange chromatographic analysis, and various combinations therapies involving different types of stabilizers/solvents.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material processing: Select healthy chickens that pass the inspection and quarantine, slaughter, drain the blood, remove the viscera, wash, and then pre-cool the chicken body to reach a temperature of 10°C.

[0028] (2) Pre-sterilization: Soak in ozone water with a temperature of 2°C and a concentration of 10g / mL for 10 minutes to kill the microorganisms attached to the surface of the chicken carcass and in the cavity, reduce the initial microbial content, and further reduce the temperature of the chicken body to 4 ℃, then drain the water for later use;

[0029] (3) Preparation of coating solution: prepare 10kg of coating solution, the preparation process and formula are as follows:

[0030] Get 0.01kg of ascorbic acid (Vc), 0.01kg of tea polyphenols, add 9.178kg of water to make the above two substances dissolve completely, then add 0.15kg of glacial acetic acid, fully mix and prepare an acetic acid composite solution for subsequent use;

[0031] Preparation o...

Embodiment 2

[0038] (1) Raw material processing: select healthy feather chickens that pass the inspection and quarantine, slaughter, drain blood, remove internal organs, wash, and then pre-cool the chicken body temperature to reach 8°C.

[0039] (2) Pre-sterilization: Soak in ozone water with a temperature of 4°C and a concentration of 4g / mL for 25 minutes to kill the microorganisms attached to the surface of the chicken carcass and in the cavity, reduce the initial microbial content, and further reduce the temperature of the chicken body to 8 ℃, then drain the water for later use.

[0040] (3) Preparation of coating solution: prepare 10kg of coating solution, the preparation process and formula are as follows:

[0041] Take 0.03kg of ascorbic acid and 0.03kg of tea polyphenols, add 8.937kg of water to dissolve the above two substances completely, then add 0.1kg of glacial acetic acid, mix well and prepare an acetic acid composite solution for future use.

[0042] Preparation of chitosan ...

Embodiment 3

[0049] (1) Raw material processing: Select healthy chickens that pass the inspection and quarantine, slaughter, drain the blood, remove the viscera, wash, and then pre-cool the chicken body to reach a temperature of 12°C.

[0050] (2) Pre-sterilization: Soak in ozone water with a temperature of 3 °C and a concentration of 8 g / mL for 20 minutes to kill the microorganisms attached to the surface of the chicken carcass and in the cavity, reduce the initial microbial content, and further reduce the temperature of the chicken body to 6 ℃, then drain the water for later use.

[0051] (3) Preparation of coating solution: prepare 10kg of coating solution, the preparation process and formula are as follows:

[0052] Take 0.02kg of ascorbic acid and 0.02kg of tea polyphenols, add 9.259kg of water to dissolve the above two substances completely, then add 0.2kg of glacial acetic acid, mix well and prepare an acetic acid composite solution for future use.

[0053] Preparation of chitosan ...

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Abstract

The invention discloses a complex preservation method of cold fresh chicken. The method comprises pre-sterilizing chicken by soaking the chicken in 2-4 DEG C 4-10g/mL ozone water for 10-25min; preparing a film coating solution; and soaking the pre-sterilized drained chicken in the film coating solution for 1-3min, draining, and refrigerating at 4-8 DEG C. The invention can effectively prolong thepreservation period of the chicken. The chicken treated by the inventive method can keep for about 28 days at 4-8 DEG C, but untreated cold fresh chicken only keeps for 3-4 days at 4-8 DEG C.

Description

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Claims

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Application Information

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Owner SOUTH CHINA UNIV OF TECH
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