CN101999437A - Method for controlling juice loss of frozen and fresh chicken breast in cold chain - Google Patents
Method for controlling juice loss of frozen and fresh chicken breast in cold chain Download PDFInfo
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- CN101999437A CN101999437A CN2010105457265A CN201010545726A CN101999437A CN 101999437 A CN101999437 A CN 101999437A CN 2010105457265 A CN2010105457265 A CN 2010105457265A CN 201010545726 A CN201010545726 A CN 201010545726A CN 101999437 A CN101999437 A CN 101999437A
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- slaughtered poultry
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Abstract
The invention relates to a method for controlling the juice loss of frozen and fresh chicken breast in a cold chain. During production of the frozen and fresh chicken breast, 0.05 to 0.08 weight percent of composite phosphate, 0.001 to 0.003 weight percent of sodium alginate, and 0.00001 to 0.00002 weight percent of sodium bicarbonate are used for improving the water holding capacity of muscle protein of the chicken breast, so that the juice loss rate of the frozen and fresh chicken breast can be reduced by about 3 percent.
Description
Technical field
The present invention relates to a kind of method that juice runs off of controlling, particularly relate to a kind of ice freshly-slaughtered poultry brisket method that juice runs off in cold chain of controlling.
Background technology
The ice fresh chicken meat be with the qualified live chickens of quarantine through slaughtering cut apart with vacuum packaging and inspection and quarantine after, carry out quick-frozen again, the chicken meat product that is presented when making its central temperature reach 0 ℃.The ice freshly-slaughtered poultry is a kind of production and processing technology for normal temperature, freezing product.That is: healthy hair chicken is through slaughtering, drop blood, going the trunk chicken after the internal organ, and through 30 minutes precooling, the chicken body core temperature reached below 10 ℃, and after cutting apart, packing quick-frozen, the product center temperature is-2 ℃～+ 2 ℃ a fresh chicken products again.Freshly-slaughtered poultry was only finished in two hours from butchering, be packaged into warehouse-in, had effectively reduced the growth and breeding of pollution and bacterium.Through slaughter, unhairing, chicken trunk after removing internal organ must be in precooling in 5 ℃ the frozen water more than 30 minutes; chicken body temperature degree is reached below 10 ℃; chicken body cell surface forms layer protecting film; minimizing is cut apart and is reprocessed link to the somatic destruction of chicken, guarantees quality, local flavor and the nutritive value of product simultaneously.The storage transportation of product realizes the zero degree cold chain, promptly stores, transports, sells all and carry out at-2 ℃～2 ℃ cold chains, and storing has the constant temperature freezer, and transportation has refrigerator car, and selling has the refrigeration special counter.The best storage temperature of ice fresh chicken meat keeps the time limit with best, promptly can preserve 12 days under 0 ℃～-1 ℃.
If controlling of production process is improper, can make myoglobins more when thawing and other solable matters with purge loss, then the muscle redness goes down, and fragrance is lighter.Slaughtering to cutting apart also few that the stage juice runs off of chicken, a period of time after putting on the shelf is to cause a large amount of main time limits of running off of juice.This has not only caused the decline of chicken meat quality, and has caused the interests loss of enterprise.
Summary of the invention
The purpose of this invention is to provide a kind of ice freshly-slaughtered poultry brisket method that juice runs off in cold chain of controlling, the ice freshly-slaughtered poultry brisket of Sheng Chaning in this way, promote the hydrophily of myosin, improved the moisture holding capacity of Fresh Grade Breast organization internal, significantly reduce the juice turnover rate of ice freshly-slaughtered poultry brisket in cold chain, the Fresh Grade Breast refrigeration of handling with this mode after one day juice run off and be about 1%, deposit after seven days and be about 2.08%, all reduced about 3% than blank meat.For achieving the above object, the present invention adopts following technical scheme: a kind of ice freshly-slaughtered poultry brisket method that juice runs off in cold chain of controlling, it is characterized in that, cut apart in the production at fryer, after Fresh Grade Breast is stripped from human body, used 0.05～0.08% (w/w) composite phosphate injection incarnation, soaked 0.5-3 minute in 0.001～0.003% (w/w) sodium alginate soln the back, soaked 0.5-3 minute at 0.0001～0.0002 ‰ (w/w) sodium acid carbonate again, after draining, cooling is singly frozen to central temperature-2 ℃～+ 2 ℃.
A kind of control in the ice freshly-slaughtered poultry brisket method that juice runs off in cold chain used 0.05～0.08% (w/w) composite phosphate;
A kind of control in the ice freshly-slaughtered poultry brisket method that juice runs off in cold chain used 0.001～0.003% (w/w) sodium alginate;
A kind of control in the ice freshly-slaughtered poultry brisket method that juice runs off in cold chain used 0.0001～0.0002 ‰ (w/w) sodium acid carbonate;
The composition of composite phosphate and ratio are: pyrophosphoric acid: hexa metaphosphoric acid: tripolyphosphate=2: 2: 3.
Composite phosphate is used to improve the retention ability of the muscle protein of Fresh Grade Breast.Sodium alginate soln forms the skim diaphragm on the chicken surface, effectively suppresses the growth and breeding of bacterium.The storage temperature is controlled at-2 ℃～-5 ℃ and reaches the best fresh-keeping condition of product.
The specific embodiment
Embodiment 1: the mode multiple spot in meat with injection injects 0.05% compound phosphoric acid salting liquid, and the sodium bicarbonate solution of putting into 0.001% sodium alginate and 0.001% subsequently respectively soaked after 0.5-3 minute.Fresh Grade Breast is through supercooling, and packaged by plastic film singly freezes, the vanning warehouse-in.
Embodiment 2: the mode multiple spot in meat with injection injects 0.06% compound phosphoric acid salting liquid, and the sodium bicarbonate solution of putting into 0.002% sodium alginate and 0.0015% subsequently respectively soaked after 0.5-3 minute.Fresh Grade Breast is through supercooling, and packaged by plastic film singly freezes, the vanning warehouse-in.
Embodiment 3: the mode multiple spot in meat with injection injects 0.08% compound phosphoric acid salting liquid, and the sodium bicarbonate solution of putting into 0.003% sodium alginate and 0.002% subsequently respectively soaked after 0.5-3 minute.Fresh Grade Breast is through supercooling, and packaged by plastic film singly freezes, the vanning warehouse-in.
Claims (5)
1. a method of controlling juice loss in the ice freshly-slaughtered poultry brisket cold chain is characterized in that, cut apart in the production at fryer, after Fresh Grade Breast is stripped from human body, used 0.05～0.08% (w/w) composite phosphate injection incarnation, soaked 0.5-3 minute in 0.001～0.003% (w/w) sodium alginate soln the back, soaked 0.5-3 minute at 0.0001～0.0002 ‰ (w/w) sodium acid carbonate, after draining again, cooling is singly frozen to central temperature-2 ℃～+ 2 ℃.
2. preparation method as claimed in claim 1 is characterized in that, a kind of control in the ice freshly-slaughtered poultry brisket method that juice runs off in cold chain used 0.05～0.08% (w/w) composite phosphate;
3. preparation method as claimed in claim 1 is characterized in that, a kind of control in the ice freshly-slaughtered poultry brisket method that juice runs off in cold chain used 0.001～0.003% (w/w) sodium alginate;
4. preparation method as claimed in claim 1 is characterized in that, a kind of control in the ice freshly-slaughtered poultry brisket method that juice runs off in cold chain used 0.0001～0.0002 ‰ (w/w) sodium acid carbonate;
5. preparation method as claimed in claim 1 is characterized in that, the composition of composite phosphate and ratio are: pyrophosphoric acid: hexa metaphosphoric acid: tripolyphosphate=2: 2: 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105457265A CN101999437A (en) | 2010-11-16 | 2010-11-16 | Method for controlling juice loss of frozen and fresh chicken breast in cold chain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105457265A CN101999437A (en) | 2010-11-16 | 2010-11-16 | Method for controlling juice loss of frozen and fresh chicken breast in cold chain |
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| Publication Number | Publication Date |
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| CN101999437A true CN101999437A (en) | 2011-04-06 |
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| CN2010105457265A Pending CN101999437A (en) | 2010-11-16 | 2010-11-16 | Method for controlling juice loss of frozen and fresh chicken breast in cold chain |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919868A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Method for preparing roast chicken |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582118A (en) * | 2001-10-16 | 2005-02-16 | 麦克罗－特德工业有限公司 | Method for tenderizing chicken or pork |
| CN101708013A (en) * | 2009-10-28 | 2010-05-19 | 广东海洋大学 | Method for prolonging preserving time of chilled fresh chicken |
-
2010
- 2010-11-16 CN CN2010105457265A patent/CN101999437A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582118A (en) * | 2001-10-16 | 2005-02-16 | 麦克罗－特德工业有限公司 | Method for tenderizing chicken or pork |
| CN101708013A (en) * | 2009-10-28 | 2010-05-19 | 广东海洋大学 | Method for prolonging preserving time of chilled fresh chicken |
Non-Patent Citations (7)
| Title |
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| 《安徽农业大学学报》 20041231 徐继成等 碳酸氢钠和维生素C对货架期猪肉品质参数的影响 424-426 1-5 第31卷, 第4期 * |
| 《食品研究与开发》 20061231 吴立根等 提高鸡胸肉保水率的研究 114-117 1-5 第27卷, 第8期 * |
| 《食品科技》 20031231 李红伟等 磷酸盐对肉制品持水力影响的研究 39-41 1-5 , 第12期 * |
| 吴立根等: "复合盐对鸡胸肉保水性影响的研究", 《食品研究与开发》 * |
| 吴立根等: "提高鸡胸肉保水率的研究", 《食品研究与开发》 * |
| 徐继成等: "碳酸氢钠和维生素C对货架期猪肉品质参数的影响", 《安徽农业大学学报》 * |
| 李红伟等: "磷酸盐对肉制品持水力影响的研究", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102919868A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Method for preparing roast chicken |
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Effective date of abandoning: 20110406 |
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