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A kind of chicken bio-coating fresh-keeping agent and its preparation process and fresh-keeping method

A technology of coating preservative and fresh-keeping method, which is applied in food science, food ingredients containing natural extracts, and preservation of meat/fish with a coating protective layer, etc. It can solve the problem of affecting commodity value and shelf life, and reducing the safety of chicken consumption , Pollution, environmental economy and other issues, to achieve the effect of enhancing anti-oxidation and antibacterial effect, inhibiting the growth of bacteria, and strong antibacterial effect

Active Publication Date: 2022-03-29
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh chicken has a high water content and is extremely vulnerable to microbial attack, which not only causes environmental pollution and economic losses, but also greatly reduces the food safety of chicken
In particular, chicken meat is not sterilized after slaughter, which makes chicken perishable during storage and transportation, affecting commodity value and shelf life

Method used

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  • A kind of chicken bio-coating fresh-keeping agent and its preparation process and fresh-keeping method
  • A kind of chicken bio-coating fresh-keeping agent and its preparation process and fresh-keeping method
  • A kind of chicken bio-coating fresh-keeping agent and its preparation process and fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The application of biological coating preservative comprises the following steps:

[0035] 1) Select fresh chicken that has passed slaughter and quarantine as raw material, which can be a complete chicken carcass or a divided tissue. It is required to have less fascia, fresh meat, and better color. Clean the fresh chicken for later use;

[0036] 2) Mix ginger essential oil, clove essential oil, and cinnamon essential oil in a ratio of 1:2:3 to obtain spice essential oil, and then compound it with sesame oil and olive oil in a ratio of 1:1:1 to obtain compound Prepare essential oil mixture and set aside, wherein the ginger essential oil, clove essential oil and cinnamon essential oil are all food grade;

[0037] The preparation method of the ginger essential oil is as follows: peel the ginger, mash it, add water, use 200 W ultrasonic treatment for 15-20 min, put it into a flask equipped with a volatile oil extractor, heat and distill to extract the volatile oil until no ...

Embodiment 2

[0049] The application of biological coating preservative comprises the following steps:

[0050] 1) Select fresh chicken that has passed the slaughter and quarantine as raw materials, requiring less fascia, fresh meat, and better color, and clean the fresh chicken for later use;

[0051] 2) Mix ginger essential oil, clove essential oil, and cinnamon essential oil in a ratio of 2:1:2 to obtain spice essential oil, then compound it with sesame oil and olive oil in a ratio of 2:2:1 for later use;

[0052] Wherein the preparation method of ginger essential oil, clove essential oil, cinnamon essential oil is consistent with embodiment 1;

[0053] 3) Weigh 15g of carboxymethylcellulose into a beaker, add 500mL of sterile distilled water, slightly heat to aid dissolution, and let it cool to room temperature to obtain an aqueous solution of carboxymethylcellulose for later use;

[0054] 4) Add 4g of tea polyphenols, 10g of sorbitol, 1g of vitamin C, and 0.1g of lysozyme to the aqueo...

Embodiment 3

[0062] The application of biological coating preservative comprises the following steps:

[0063] 1) Choose fresh chicken that has passed strict slaughter inspection and quarantine, select chicken breasts with less fascia, clean the fresh chicken and divide it for later use;

[0064] 2) Mix ginger essential oil, clove essential oil, and cinnamon essential oil in a ratio of 1:1:1 to obtain spice essential oil, then compound it with sesame oil and olive oil in a ratio of 1:2:1 for later use;

[0065] Wherein the preparation method of ginger essential oil, clove essential oil, cinnamon essential oil is consistent with embodiment 1;

[0066] 3) Weigh 10 g of carboxymethyl cellulose into a beaker, add 500 mL of sterile distilled water, slightly heat to aid dissolution, and let it cool to room temperature to obtain a carboxymethyl cellulose aqueous solution;

[0067] 4) Add 10 g of tea polyphenols, 12 g of sorbitol, 3 g of vitamin C, and 0.2 g of lysozyme to the aqueous solution of...

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Abstract

The invention provides a high-efficiency chicken biological coating preservative and its preparation process and preservation method. The preservative includes tea polyphenol, sorbitol, vitamin C, lysozyme, carboxymethyl cellulose, compound lactic acid bacteria fermentation concentrate, compound The preparation process of the essential oil mixture is as follows: firstly prepare an aqueous carboxymethyl cellulose solution, add tea polyphenols, sorbitol, vitamin C, and lysozyme to the prepared carboxymethyl cellulose solution, and stir; then add compound lactic acid bacteria to ferment and concentrate Stir the solution until it is evenly prepared; then add the compound essential oil mixture and stir evenly at a high speed to obtain the biological coating preservative; the preservation method is as follows: select fresh and healthy chicken, and apply the biological coating preservative to the prepared chicken , after the chicken surface is attached to the antistaling agent solution, take it out and drain, vacuum-seal the package, and put it into the refrigerator for refrigerated storage. The antistaling agent made by the present invention can improve the shelf life of the chicken, and significantly inhibit the TVB-N value and the total number of bacterial colonies from rising. , Improve the commodity value of chicken.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping, in particular to a chicken bio-coated fresh-keeping agent, a preparation process and a fresh-keeping method thereof. Background technique [0002] With the improvement of people's living standards, the safety and nutritional properties of food have been widely concerned. Chicken is more and more favored by people because of its nutritious, low-fat and high-protein characteristics, and at the same time, higher requirements are put forward for the quality of chicken. my country is the second largest chicken production and consumption country in the world. With the increasing consumption of chicken, the preservation of chicken has attracted more and more attention. Fresh chicken has a high water content and is extremely vulnerable to microbial attack, which not only causes environmental pollution and economic losses, but also greatly reduces the food safety of chicken. In particular, ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10
CPCA23B4/10A23V2002/00A23V2250/2132A23V2250/214A23V2250/642A23V2250/708A23V2250/51082A23V2250/21
Inventor 刘丽莉康怀彬杨晓盼李浩丽费鹏张慧芸
Owner HENAN UNIV OF SCI & TECH
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