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Production method of antibacterial bacteriostatic chilled chicken meat

A production method and chicken technology, which are applied in the fields of freezing/cooling preservation of meat/fish, processing meat, and removing poultry viscera, etc., can solve the problems of affecting chicken quality and short shelf life, and achieve color protection and shelf life extension. , The effect of preventing oxidation and discoloration

Inactive Publication Date: 2019-08-20
ANIMAL HUSBANDRY TECH EXTENSION STATION OF ZHEJIANG PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are still some problems in the production and storage of existing fresh chicken, such as: the short shelf life of chilled chicken due to the rapid growth and reproduction of microorganisms, which also affects the quality of chicken

Method used

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  • Production method of antibacterial bacteriostatic chilled chicken meat
  • Production method of antibacterial bacteriostatic chilled chicken meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] An antibacterial and bacteriostasis cold fresh chicken production method comprises the following steps:

[0027] (1) Acceptance of chickens: After passing the pre-slaughter veterinary inspection and quarantine, select 25 qualified chickens of similar size and weight, and then stop eating and rest for 10 hours;

[0028] (2) Corona: Stunning the resting chickens with anesthesia motor, the voltage is controlled at 35V, and the anesthesia time is 5s;

[0029] (3) Slaughter and bleeding: cut off the carotid artery and jugular vein of the chicken with a knife and drain the blood;

[0030] (4) Scalding: put the slaughtered chickens in water at 100°C for 3 minutes, and constantly turn over the chickens during the scalding process so that the chickens evenly touch the water;

[0031] (5) Depilation: send the scalded chicken into the depilator for depilation, and spray an appropriate amount of water to wash away the feathers on the chicken;

[0032] (6) Cleaning the chicken org...

Embodiment 2

[0039] Embodiment two differs from embodiment one in that:

[0040] In the present embodiment, the voltage control in step (2) is 30V;

[0041] In this embodiment, in step (4), the slaughtered chicken is placed in a water temperature of 80° C. and scalded for 5 minutes;

[0042] In this embodiment, in step (7), the ketone body of the chicken was put into a cold water bath containing the first antibacterial agent 1 with a concentration of 78 mg / L and cooled for 34 minutes, and then the carcass of the chicken was hung at a temperature of 4° C. in the air-cooled room;

[0043] In this embodiment, the second antibacterial agent includes the following components in parts by weight: propolis extract: 10 parts; tea polyphenols: 9 parts; rosemary extract: 15 parts; table salt: 4 parts; Polysaccharide: 13 parts; Distilled water: 30 parts;

[0044] Others are the same as embodiment one.

[0045] Implementation three

Embodiment 3

[0046] Embodiment 3 differs from Implementation 1 in that:

[0047] In the present embodiment, voltage control is 40V in step (2);

[0048] In the present embodiment, in step (4), the slaughtered chicken is placed in a water temperature of 89° C. and scalded for 4 minutes;

[0049] In this embodiment, in step (7), the ketone body of the chicken is put into a cold water bath containing the first antibacterial agent 1 with a concentration of 100 mg / L and cooled in a water bath for 20 minutes, and then the carcass of the chicken is hung at a temperature of 3° C. in the air-cooled room;

[0050] In this embodiment, the second antibacterial agent includes the following components in parts by weight: propolis extract: 11 parts; tea polyphenols: 7 parts; rosemary extract: 9 parts; table salt: 5 parts; Polysaccharide: 15 parts; Distilled water: 45 parts;

[0051] Others are the same as embodiment one.

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Abstract

The invention discloses a production method of antibacterial bacteriostatic chilled chicken meat. The production method comprises the following steps of checking and accepting hair commercial chickens, performing electrical corona, performing slaughtering and blood drainage, performing scalding, performing hair removal, cleaning organs of the hair commercial chickens after hair removal, performingdisinfection on the carcass of the hair commercial chickens after hair removal, and performing warehousing for storage. According to the production method disclosed by the invention, the growth and reproduction speed of common various bacteria on the surface of the carcass of the hair commercial chickens after hair removal can be effectively restrained, the shelf life of chilled chicken meat canbe prolonged, and the quality of the chilled chicken meat can also be maintained.

Description

technical field [0001] The invention relates to the technical field of chicken production, in particular to an antibacterial and antibacterial chilled fresh chicken production method. Background technique [0002] In recent years, the spread of avian influenza-like diseases caused by live poultry market transactions is not uncommon, which has caused extremely adverse effects on the majority of breeding owners and consumers. It has also caused huge economic losses to the poultry industry and has become a threat to the personal health and safety of consumers. underlying biological factors. A few days ago, in response to the repeated treatment of the spread of bird flu-like diseases, the country and many provinces and cities have studied and introduced the relevant policies of "Banning Live Poultry Market Transactions, Fully Implementing and Promoting the Implementation of Chilled Fresh Meat", in terms of controlling diseases that endanger people achieved better performance. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/06A22B3/08A22C21/00A22C21/04A22C21/06
CPCA23B4/20A23B4/24A23B4/06A22B3/086A22B3/08A22C21/04A22C21/06A22C21/0061
Inventor 刘雅丽任晋东刘莉君任丽宋美娥夏兵卢立志杜雪刘均马敏彪
Owner ANIMAL HUSBANDRY TECH EXTENSION STATION OF ZHEJIANG PROVINCE
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