Fresh-keeping method of roasted chicken with modified atmosphere packaging with chrysanthemum extract

A technology of chrysanthemum extract and modified atmosphere packaging, which is applied in the direction of chemical preservation of meat/fish, etc., can solve the problems of low fat and cholesterol content, high nutritional content, spoilage, etc., so as to maintain the shape and taste and prolong the stagnation period and exponential growth phase, good shape and taste effects

Inactive Publication Date: 2019-10-25
南京黄教授食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chicken has high protein and unsaturated fatty acid content, low fat and cholesterol content, and high nutritional content, so it is prone to spoilage

Method used

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  • Fresh-keeping method of roasted chicken with modified atmosphere packaging with chrysanthemum extract
  • Fresh-keeping method of roasted chicken with modified atmosphere packaging with chrysanthemum extract
  • Fresh-keeping method of roasted chicken with modified atmosphere packaging with chrysanthemum extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035]A low-temperature preservation method for grilled chicken in modified atmosphere packaging, the steps are as follows:

[0036] 1) Put 350g roasted chicken legs into the natural fresh-keeping liquid, soak for 1min, and then put them into the packing container;

[0037] 2) Fill 1100mL of mixed gas with volume percentage of 20% carbon dioxide and 80% nitrogen into the packaging container, and seal the packaging container;

[0038] 3) Store the packaging container at 4°C;

[0039] The shelf life of roasted chicken legs stored according to the above steps can be extended to 18 days.

Embodiment 2

[0041] A low-temperature preservation method for grilled chicken in modified atmosphere packaging, the steps are as follows:

[0042] 1) Put 350g roasted chicken legs into the natural fresh-keeping liquid, soak for 1min, and then put them into the packing container;

[0043] 2) Fill 1100mL of mixed gas with volume percentage of 30% carbon dioxide and 70% nitrogen into the packaging container, and seal the packaging container;

[0044] 3) Store the packaging container at 4°C;

[0045] The shelf life of roasted chicken legs stored according to the above steps can be extended to 21 days.

Embodiment 3

[0047] A low-temperature preservation method for grilled chicken in modified atmosphere packaging, the steps are as follows:

[0048] 1) Put 350g roasted chicken legs into the natural fresh-keeping liquid, soak for 1min, and then put them into the packing container;

[0049] 2) Fill 1100mL of mixed gas with volume percentage of 40% carbon dioxide and 60% nitrogen into the packaging container, and seal the packaging container;

[0050] 3) Store the packaging container at 4°C;

[0051] The shelf life of roasted chicken legs stored according to the above steps can be extended to 22 days.

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PUM

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Abstract

The invention discloses a fresh-keeping method of roasted chicken with modified atmosphere packaging with chrysanthemum extract. The fresh-keeping method includes: 1), soaking whole roasted chicken legs in a natural fresh-keeping solution, and then putting the soaked roasted chicken legs in a packing container; 2), filling the mixed gas of carbon dioxide and nitrogen into the packing container andsealing the packing container; 3), storing the packing container in an environment of 4+ / -1DEG C. The natural fresh-keeping solution is combined with the carbon dioxide to inhibit the growth and reproduction of aerobic bacteria, mold, lactic acid bacteria and other microorganisms, the stagnation period and index growth period of the microorganisms are prolonged, the initial number of bacteria inthe product is reduced, and effects of anticorrosion, mold prevention and oxidation resistance are achieved.

Description

technical field [0001] The invention belongs to the technical field of packaging and preservation, and in particular relates to a method for preserving the freshness of grilled chicken in modified atmosphere packaging by adding chrysanthemum extract. Background technique [0002] Roast chicken has a long history, and its production process is similar to that of roast duck. As early as the Southern and Northern Dynasties, there was a record of "roasted chicken" in "Shi Zhenlu". "Shang" also records the production of roasted chicken, which is baked with charcoal fire, which makes the chicken golden in color, crisp and tender, fat but not greasy, and attractive in fragrance, so it is welcomed by everyone. Invented the technology of grilled chicken, and became a famous dish. Chicken has high protein and unsaturated fatty acid content, low fat and cholesterol content, and high nutritional content, so it is prone to spoilage. Therefore, during the storage of roast chicken, the m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/16
CPCA23B4/20A23B4/16
Inventor 周兴虎黄明翟洋黄继超杨静
Owner 南京黄教授食品科技有限公司
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