Refreshing method of fresh chicken conditioning product

Abstract

The invention relates to a refreshing method of a fresh chicken conditioning product, belongs to the field for refreshing meat products, and aims to provide a simple effective fresh chicken conditioning product refreshing method. The method provided by the invention comprises the following steps of: directly adding a composite antistaling agent which is composed of 70% sodium lactate, pure glacial acetic acid and 1100IU / mg Nisin when a rolling kneading pickling solution is prepared according to a preparation technical process of a fresh chicken conditioning product, wherein the component dosages are respectively 4% (v / w),0.4%(v / w) and 0.1g / kg of the raw meat; and statically pickling 12 hours after rolling and kneading, and packing the product through an oxygen tray so as to be stored under 0-4 DEG C. By using the technology, the marketable life of the fresh chicken conditioning product packed by the tray is prolonged from four days to more than 20 days, and the color quality is obviously improved; the technology does not need to change a production process, the operation is simple and convenient, the production efficiency is improved, and the effective refreshing technology is provided for the development of the fresh chicken conditioning product.

Description

(1) Technical field [0001] The invention relates to a fresh-keeping method for prepared fresh chicken products, belonging to the field of fresh-keeping of meat and meat products. (2) Background technology [0002] With the improvement of people's living standards, the change of consumption concept and the continuous improvement of the cold chain, fresh prepared meat products are highly sought after by consumers due to their nutrition, convenience, and speed, and have gradually become the mainstream direction of the development of meat products. one. Compared with frozen meat products, fresh chicken conditioned products can well maintain the color, aroma and tissue state of the products, avoiding the loss of juice and quality deterioration of frozen products during the thawing process. However, under low-temperature refrigeration conditions, such products are easily corrupted and have a short shelf life, which has severely limited their industrialization and marketization. ...

AI Technical Summary

Problems solved by technology

[0004] Most of the domestic and foreign studies on the effect of adding antistaling agents on poultry meat preservation are methods such as dipping or spraying the surface of poultry meat with antistaling agents, or using new packaging with antiseptics. Not practical

However, there are few reports on the research of directly adding preservatives to the tumbling pickle solution to preserve the freshness of fresh chicken conditioning products.