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Freshness keeping method for cold fresh chicken

A fresh-keeping method and technology for cold-fresh chicken are applied in the field of fresh-keeping of cold-fresh chicken and fresh-keeping chicken, which can solve the problems of complicated preparation process and fresh-keeping method of composite preservatives, difficult for consumers to accept, etc., so as to reduce the phenomenon of spoilage and deterioration. Low cost and extended shelf life

Inactive Publication Date: 2015-07-15
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this study, glacial acetic acid was used as the solvent. Although glacial acetic acid is the main component of vinegar, it differs greatly from vinegar in sensory quality and is not easily accepted by consumers.
At the same time, although it can be kept fresh for about 28 days, the preparation process and fresh-keeping method of the composite preservative are relatively cumbersome.

Method used

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  • Freshness keeping method for cold fresh chicken
  • Freshness keeping method for cold fresh chicken
  • Freshness keeping method for cold fresh chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Prepare composite preservative according to the following method:

[0037] Take 3.15g of oregano essential oil and put it in an 800ml beaker; use an analytical balance to weigh 0.675g of tea polyphenols and 0.135g of D-sodium erythorbate powder into the above beaker; add 10% ethanol to dilute to 450ml; use heating and magnetic stirring Stir at a medium speed for 5 minutes, and the heating temperature is 60°C to obtain a composite preservative.

[0038] Prepare oregano essential oil as follows:

[0039] Take 150g of oregano leaf and wash it, put it in a 2000ml round bottom flask with 1500ml of distilled water, connect it to one end of the simultaneous distillation extraction device (SDE), heat it with an electric heating mantle, and keep the voltage at about 100V; the other end is connected to a 150ml Dichloromethane in a 200ml flask, heated in a water bath at 65°C, and distilled simultaneously for 5 hours; dried over anhydrous sodium sulfate for 12 hours, filtered, and...

Embodiment 2

[0053] Prepare composite preservative according to the following method:

[0054] Take 1.05g of oregano essential oil and put it in a 250ml beaker; use an analytical balance to weigh 0.225g of tea polyphenols and 0.045g of sodium D-isoascorbate powder into the above beaker; add 10% ethanol to make it 150ml; use heating and magnetic stirring Stir at a medium speed for 5 minutes, and the heating temperature is 60°C to obtain a composite preservative.

[0055] Prepare oregano essential oil as follows:

[0056] Take 50g of oregano leaves and wash them, put them in a 1000ml round bottom flask with 500ml of distilled water, connect to one end of the simultaneous distillation extraction device (SDE), heat with an electric heating mantle, and keep the voltage at about 100V; the other end is connected to a 50ml Dichloromethane in a 100ml flask, heated in a water bath at 65°C, and distilled simultaneously for 5 hours; dried over anhydrous sodium sulfate for 12 hours, filtered, and the ...

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Abstract

The present invention discloses a freshness keeping method for cold fresh chicken. The freshness keeping method is composed of the following steps: firstly, preparing a compound biological freshness keeping agent which contains origanum vulgare essential oil, tea polyphenols and D-sodium isoascorbate; secondly, using a heating magnetic stirrer to conduct stirring for the compound biological freshness keeping fluid; thirdly, selecting healthy chickens and conducting slaughtering, bloodletting, feather, head, claw and viscus removing, and ice water rinsing on the selected chickens; fourthly, cooling the chicken carcasses until the central temperature of the chicken carcasses drops to a temperature of 0-4 DEG C, disinfecting the cooled chicken carcasses, and washing and cleaning the disinfected chicken carcasses; fifthly, disinfecting the knife tools and cutting the fresh chicken carcasses into chicken breasts, chicken legs and chicken wings; sixthly, placing and soaking the chicken meat into the compound freshness keeping agent by class for one minute, taking out the soaked chicken meat, and draining the soaked chicken meat at room temperature; and seventhly, classifying and packaging the treated chicken meat with sterile PE bags, and storing the chicken meat in a refrigerated cabinet at 4 DEG C. Compared with the conventional cold storage, the freshness keeping method can significantly extend the shelf life of cold fresh chicken by 5-6 days, is simple and convenient to implement, is safe and reliable, and low in cost, is a good substitute for the current processing technology of cold fresh chicken, and has high market and application potential.

Description

technical field [0001] The invention belongs to the technical field of food fresh-keeping and the technical field of composite biological fresh-keeping, and in particular relates to a fresh-keeping method suitable for cold-fresh chicken, especially cold-fresh chicken. Background technique [0002] Chicken is favored by consumers for its tender meat, delicious taste, rich nutrition and easy cooking; it has gradually become one of the main daily edible meats for human beings due to its rich variety, diverse flavors and easy processing, and it has become my country's second only to pork. The second largest meat consumer goods. Traditionally, my country's chicken consumption mainly comes from hot-air chickens. The outbreak of animal influenza H7N9 has promoted changes in my country's chicken consumption habits. Government departments in Beijing, Shanghai, Shenzhen and other cities have banned the sale of live chickens. The market demand for chicken is increasing day by day. Howe...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/20
Inventor 谢晶高磊王金锋叶藻杨胜平
Owner SHANGHAI OCEAN UNIV
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