CN101637198A - Film-coating fresh-keeping method of icy fresh poultry meat products - Google Patents
Film-coating fresh-keeping method of icy fresh poultry meat products Download PDFInfo
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- CN101637198A CN101637198A CN200910184363A CN200910184363A CN101637198A CN 101637198 A CN101637198 A CN 101637198A CN 200910184363 A CN200910184363 A CN 200910184363A CN 200910184363 A CN200910184363 A CN 200910184363A CN 101637198 A CN101637198 A CN 101637198A
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Abstract
The invention relates to a film-coating fresh-keeping method of icy fresh poultry meat products, belonging to the field of food processing. The method comprises the following steps: the pre-processingof the icy fresh poultry meat; the preparation of 1.6 percent of film-coating antistaling agent chitosan, 0.6 percent of citric acid, 0.2 percent of L-cysteine, 0.2 percent of VC, 0.25 percent of VEand 0.16 percent of stearic acid; the film-coating processing of the icy fresh poultry meat; and the post-processing of products. The invention adopts film-coating fresh-keeping processing, prolongs the self life of the icy fresh poultry by more than 25 percent and greatly improves the stability of surface colors.
Description
Technical field
The present invention relates to a kind of method of icing fresh poultry goods coating-film fresh-keeping, belong to food processing field.
Background technology
Ice bright fowl and be meant that live-bird passing inspection and quarantine slaughters back central temperature in 1 hour and reduce to 8 ℃, reduce to 4 ℃ in 12 hours, the bird product of packing, storage, transportation under 0 ~ 4 ℃ of condition.Its main feature be of high nutritive value, raciness, edible safety, shelf life be long.
Icing bright fowl is that modal packaged form is pallet packing, under the situation that guarantees omnidistance cold chain, shelf life generally can reach 5 days, but dry and astringent, jaundice, greening phenomenon generally will appear since the 3rd day fowl surface, greatly reduce the exterior quality of the bright fowl of ice, had a strong impact on the sale of icing bright fowl.Our system research the reason of the bright fowl exterior quality of influence ice, mainly cause by a large amount of breedings of surperficial dehydration, epidermis fat oxidation and microorganism, if therefore can control its dehydration, fat oxidation and microbial reproduction, can improve the exterior quality of the bright fowl of ice greatly by the mode of surface coating.The present invention is on this research thinking basis, relatively optimizes the coating antistaling agent that obtains by the test to multiple formulations.
Summary of the invention
The object of the invention be to provide a kind of simple to operate, cost is low, can improve the coating-film fresh-keeping method of the bright fowl exterior quality of ice safely and effectively.
Technical scheme of the present invention realizes by following measures:
1) the bright fowl body of ice preliminary treatment: live-bird gets light fowl after slaughtering, lose hair or feathers, go internal organ, cleaning, draining, and light fowl is hung on the cooling workshop and dries up, 4 ℃ of temperature, and wind speed 6 meter per seconds, humidity 75% is about 80 minutes time;
2) preparation of coating antistaling agent: to prepare 1 liter of coating antistaling agent is example, the 16g shitosan is dissolved in the 1000mL water, adds 6g citric acid, 2g L-cysteine, 2g VC, 2.5g VE, 1.6g stearic acid, stirring and evenly mixing is heated to 100 ℃, keep 5min, being cooled to room temperature can use;
3) processing of filming of the bright fowl body of ice: coating antistaling agent is evenly brushed in the bright fowl of ice surface, be hung on the cooling workshop then and dry up, 5 ℃ of temperature, wind speed 5 meter per seconds, humidity 75% got final product about 90 minutes time;
4) post-processed: ice fresh poultry pallet or the vacuum packaging that will film and handle, storage under the cold chain condition, transportation.
Beneficial effect of the present invention is
1. ice fresh poultry shelf life extension 25%.By the use of this coating antistaling agent, the shelf life of pallet packing can reach more than 7 days, and the fowl surface remain the light milk yellow, thereby make ice bright fowl exterior quality improve greatly.
2. the epidermis colour stability of icing bright fowl improves greatly.Test has been compared the coating-film fresh-keeping processing and has been untreated to icing the influence (table 1) of bright fowl surface color, and the result shows the surface color (L that coating-film fresh-keeping is handled
*, a
*, b
*) difference not significantly (P＜0.05) in storage 7 days, illustrate that coating-film fresh-keeping method improves the epidermis colour stability of icing bright fowl greatly.
The bright fowl coating-film fresh-keeping of table 1 ice is handled the influence to surface color
Annotate: n=3; The different lowercase alphabet differentials of mark different significantly (P＜0.05) after the same column data.
3. plastics is made up of safe and reliable food additives, and is rich in nutritional labelings such as L-cysteine, VC, VE, can improve the nutritional quality of the bright fowl of ice.
The specific embodiment
Embodiment 1:
Fryer gets the light chicken after slaughtering, lose hair or feathers, go internal organ, cleaning, draining, the light chicken is hung on the cooling workshop and dries up 4 ℃ of temperature, wind speed 6 meter per seconds, humidity 75%, 70 minutes time;
The preparation of coating antistaling agent: to prepare 1 liter of coating antistaling agent is example, the 16g shitosan is dissolved in the 1000mL water, adds 6g citric acid, 2g L-cysteine, 2g VC, 2.5g VE, 1.6g stearic acid, stirring and evenly mixing is heated to 100 ℃, keep 5min, being cooled to room temperature can use;
Ice the processing of filming of bright fowl body: coating antistaling agent is evenly brushed in the bright fowl of ice surface, be hung on the cooling workshop then and dry up, 5 ℃ of temperature, wind speed 5 meter per seconds, humidity 75%, 80 minutes time got final product;
Post-processed: ice fresh poultry pallet or the vacuum packaging that will film and handle, storage under the cold chain condition, transportation.
Embodiment 2:
The meat duck gets the light chicken after slaughtering, lose hair or feathers, go internal organ, cleaning, draining, the light chicken is hung on the cooling workshop and dries up 4 ℃ of temperature, wind speed 6 meter per seconds, humidity 75%, 80 minutes time;
The preparation of coating antistaling agent: to prepare 1 liter of coating antistaling agent is example, the 16g shitosan is dissolved in the 1000mL water, adds 6g citric acid, 2g L-cysteine, 2g VC, 2.5g VE, 1.6g stearic acid, stirring and evenly mixing is heated to 100 ℃, keep 5min, being cooled to room temperature can use;
Ice the processing of filming of bright fowl body: coating antistaling agent is evenly brushed in the bright fowl of ice surface, be hung on the cooling workshop then and dry up, 5 ℃ of temperature, wind speed 5 meter per seconds, humidity 75%, 90 minutes time got final product;
Post-processed: ice fresh poultry pallet or the vacuum packaging that will film and handle, storage under the cold chain condition, transportation.
Embodiment 3:
The meat goose gets the light chicken after slaughtering, lose hair or feathers, go internal organ, cleaning, draining, the light chicken is hung on the cooling workshop and dries up 4 ℃ of temperature, wind speed 6 meter per seconds, humidity 75%, 90 minutes time;
The preparation of coating antistaling agent: to prepare 1 liter of coating antistaling agent is example, the 16g shitosan is dissolved in the 1000mL water, adds 6g citric acid, 2g L-cysteine, 2g VC, 2.5g VE, 1.6g stearic acid, stirring and evenly mixing is heated to 100 ℃, keep 5min, being cooled to room temperature can use;
Ice the processing of filming of bright fowl body: coating antistaling agent is evenly brushed in the bright fowl of ice surface, be hung on the cooling workshop then and dry up, 5 ℃ of temperature, wind speed 5 meter per seconds, humidity 75%, 100 minutes time got final product;
Post-processed: ice fresh poultry pallet or the vacuum packaging that will film and handle, storage under the cold chain condition, transportation.
Claims (2)
1, a kind of method of icing fresh poultry goods coating-film fresh-keeping is characterized in that:
1) the bright fowl body of ice preliminary treatment: live-bird gets light fowl after slaughtering, lose hair or feathers, go internal organ, cleaning, draining, and light fowl is hung on the cooling workshop and dries up, 4 ℃ of temperature, and wind speed 6 meter per seconds, humidity 75% is about 80 minutes time;
2) preparation of coating antistaling agent: to prepare 1 liter of coating antistaling agent is example, the 16g shitosan is dissolved in the 1000mL water, adds 6g citric acid, 2g L-cysteine, 2g VC, 2.5g VE, 1.6g stearic acid, stirring and evenly mixing is heated to 100 ℃, keep 5min, being cooled to room temperature can use;
3) processing of filming of the bright fowl body of ice: coating antistaling agent is evenly brushed in the bright fowl of ice surface, be hung on the cooling workshop then and dry up, 5 ℃ of temperature, wind speed 5 meter per seconds, humidity 75% got final product about 90 minutes time;
4) post-processed: ice fresh poultry pallet, the vacuum packaging that will film and handle, storage under the cold chain condition, transportation.
2, method according to claim 1 is characterized in that, the prescription of coating antistaling agent is shitosan 1.6%, citric acid 0.6%, L-cysteine 0.2%, VC 0.2%, VE 0.25%, stearic acid 0.16%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101843634A CN101637198B (en) | 2009-08-19 | 2009-08-19 | Film-coating fresh-keeping method of icy fresh poultry meat products |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101843634A CN101637198B (en) | 2009-08-19 | 2009-08-19 | Film-coating fresh-keeping method of icy fresh poultry meat products |
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| Publication Number | Publication Date |
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| CN101637198A true CN101637198A (en) | 2010-02-03 |
| CN101637198B CN101637198B (en) | 2012-04-18 |
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| CN2009101843634A Expired - Fee Related CN101637198B (en) | 2009-08-19 | 2009-08-19 | Film-coating fresh-keeping method of icy fresh poultry meat products |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918769A (en) * | 2014-04-30 | 2014-07-16 | 湖北神地农业科贸有限公司 | High-efficiency biological compound cold fresh meat preservative and using method thereof |
| CN106259828A (en) * | 2016-07-29 | 2017-01-04 | 深圳市德捷力冷冻科技有限公司 | A kind of processing technique that can effectively keep birds meat fresh taste |
| CN109566715A (en) * | 2018-12-26 | 2019-04-05 | 张卫东 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
| CN113080243A (en) * | 2021-04-12 | 2021-07-09 | 清远市迎嘴尚品鹅食品有限公司 | Multi-antibacterial fresh-keeping treatment method for chilled geese |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271133A (en) * | 2013-05-08 | 2013-09-04 | 南京年吉冷冻食品有限公司 | Method for compounding natural water-locking preservative for fresh meat |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60145067A (en) * | 1984-01-09 | 1985-07-31 | Takeda Chem Ind Ltd | Method and composition for preventing discoloration of meat food |
| CN1112393A (en) * | 1993-08-17 | 1995-11-29 | 华南农业大学 | Fresh-keeping agent for meat |
| CN101180981B (en) * | 2007-12-17 | 2010-06-02 | 武汉工业学院 | Fresh-keeping method for low temperature birds meat products |
-
2009
- 2009-08-19 CN CN2009101843634A patent/CN101637198B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918769A (en) * | 2014-04-30 | 2014-07-16 | 湖北神地农业科贸有限公司 | High-efficiency biological compound cold fresh meat preservative and using method thereof |
| CN103918769B (en) * | 2014-04-30 | 2016-05-25 | 湖北神地农业科贸有限公司 | A kind of cold fresh-keeping agent for meat of high-performance bio plyability and using method thereof |
| CN106259828A (en) * | 2016-07-29 | 2017-01-04 | 深圳市德捷力冷冻科技有限公司 | A kind of processing technique that can effectively keep birds meat fresh taste |
| CN109566715A (en) * | 2018-12-26 | 2019-04-05 | 张卫东 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
| CN113080243A (en) * | 2021-04-12 | 2021-07-09 | 清远市迎嘴尚品鹅食品有限公司 | Multi-antibacterial fresh-keeping treatment method for chilled geese |
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| CN101637198B (en) | 2012-04-18 |
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