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Acid discharge and fresh-keeping method of chicken

A fresh-keeping method and acid-removing technology, which are applied in the fields of preserving meat/fish with chemicals, preserving meat/fish by freezing/cooling, etc., can solve the problems of low market share of chilled meat, and achieve complete acid-removal. Effect

Pending Publication Date: 2022-05-27
曾磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In most developed countries, the raw meat products on the market are mainly chilled meat; although my country’s meat production ranks among the top in the world in recent years, the market share of chilled meat is lower than that of developed countries, less than 10%.
[0004] Chilled meat is sold at a low temperature of 0-4°C, with a short shelf life of about 3-5 days. At present, solving the shelf life of chilled meat and prolonging the edible period of chilled meat have become the main factors restricting the rapid development of chilled meat

Method used

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  • Acid discharge and fresh-keeping method of chicken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for expelling acid and preserving freshness of chicken is carried out according to the following steps: after the inspection of the live chicken is completed, it enters a slaughtering workshop, and the temperature of the slaughtering workshop is 5 DEG C and the humidity is 80%; The whole body was soaked, stagnant for 25 minutes, put the chicken head down into the slaughtering bucket; slaughtered for bloodletting, dehairing, and gutted at a temperature of 15 °C and a humidity of 55% to obtain the chicken carcass; rinse the chicken carcass with Drain the water, put it into a clear water pool with a mass fraction of 5‰ sodium carbonate added, the temperature is 10 ℃, and the time is 10 minutes. After soaking, put it into an open perforated basket and enter the first fresh-keeping warehouse Provide a soft wind environment, the temperature is 5 °C, the humidity is 90%, and the storage time is 5 hours, so that the core temperature of the chicken carcass is reduced to ...

Embodiment 2

[0037] A method for expelling acid and preserving freshness of chicken is carried out according to the following steps: after the inspection of the live chicken is completed, it enters a slaughtering workshop, and the temperature of the slaughtering workshop is 4 DEG C and the humidity is 75%; The whole body was soaked, stagnant for 20 minutes, put the chicken head down into the slaughtering bucket; slaughtered for bloodletting, dehairing, and gutted at a temperature of 16°C and a humidity of 50% to obtain the chicken carcass; rinse the chicken carcass with clean water, and put it down. Drain the water, put it into a clear water pool with a mass fraction of 6‰ sodium carbonate added, the temperature is 9 °C, and the time is 8 minutes. After soaking, put it into an open perforated basket and enter the first fresh-keeping warehouse Provide a soft wind environment, the temperature is 4 °C, the humidity is 88%, and the storage time is 6 hours, so that the core temperature of the ch...

Embodiment 3

[0039] A method for expelling acid and preserving freshness of chicken is carried out according to the following steps: after the inspection of the live chicken is completed, it enters a slaughtering workshop, and the temperature of the slaughtering workshop is 6 DEG C and the humidity is 85%; The whole body was soaked, stagnant for 30 minutes, put the chicken head down into the slaughtering bucket; slaughtered for bloodletting, dehairing, and gutted at a temperature of 18°C ​​and a humidity of 60% to obtain the chicken carcass; rinse the chicken carcass with clean water, and put it down. Drain the water, put it into a clear water pool with a mass fraction of 8‰ sodium carbonate added, the temperature is 11 ℃, and the time is 12 minutes. After soaking, put it into an open perforated basket and enter the first fresh-keeping warehouse Provide a soft wind environment, the temperature is 3 °C, the humidity is 92%, and the storage time is 6 hours, so that the core temperature of the...

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Abstract

The invention provides an acid discharge and preservation method of chicken, and belongs to the technical field. The invention relates to an acid discharge and fresh-keeping method of chicken, which comprises the following steps of: after live chicken is inspected, entering a slaughter workshop, carrying out soaking type disinfection, thoroughly wetting the whole body of the chicken, staying for a certain time, and putting the chicken into a slaughter hopper with the chicken head facing downwards; slaughtering a live chicken, letting blood, removing hair, and removing viscera to obtain a chicken carcass; the method comprises the following steps: washing chicken carcasses with clear water, hanging and draining, soaking, putting into a basket, putting into a first fresh-keeping storehouse, and reducing the central temperature of the chicken carcasses to 3-7 DEG C; and disinfecting the chicken carcasses, putting the chicken carcasses into a basket, and storing the chicken carcasses in a second fresh-keeping storehouse. According to the acid-discharging and fresh-keeping method of the chicken provided by the invention, the shelf life of the acid-discharging meat is prolonged.

Description

technical field [0001] The invention belongs to the technical field of poultry processing, and particularly relates to a method for expelling acid and preserving freshness of chicken. Background technique [0002] At present, my country's raw meat market is mainly in three forms: frozen meat, hot fresh meat and cold fresh meat. Among them, cold fresh meat, also known as sour pork and cooled sour pork, retains most of the nutritional components of meat. It has the characteristics of fresh and juicy, easy to chew and tender meat. The freezing method usually freezes at -18 ℃, which can make the preservation period of raw meat reach more than 12 months, but the loss of juice during the thawing process causes the beef to lose nutrition, reduce freshness and tenderness, and weaken the flavor, thereby reducing its value. In addition, The freezing process of meat is energy-intensive. Because the hot meat has not been cooled to remove acid after slaughter, it is not conducive to hum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/24A23B4/06A23L5/20
CPCA23B4/24A23B4/06A23L5/276A23V2002/00A23V2250/1576A23V2250/1614A23V2250/1582Y02P60/85
Inventor 曾磊
Owner 曾磊
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