CN102499276B - Complex preservation method of cold fresh chicken - Google Patents
Complex preservation method of cold fresh chicken Download PDFInfo
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- CN102499276B CN102499276B CN 201110448874 CN201110448874A CN102499276B CN 102499276 B CN102499276 B CN 102499276B CN 201110448874 CN201110448874 CN 201110448874 CN 201110448874 A CN201110448874 A CN 201110448874A CN 102499276 B CN102499276 B CN 102499276B
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Abstract
The invention discloses a complex preservation method of cold fresh chicken. The method comprises pre-sterilizing chicken by soaking the chicken in 2-4 DEG C 4-10g/mL ozone water for 10-25min; preparing a film coating solution; and soaking the pre-sterilized drained chicken in the film coating solution for 1-3min, draining, and refrigerating at 4-8 DEG C. The invention can effectively prolong the preservation period of the chicken. The chicken treated by the inventive method can keep for about 28 days at 4-8 DEG C, but untreated cold fresh chicken only keeps for 3-4 days at 4-8 DEG C.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of complex preservation method of cold fresh chicken.
Background technology
At present, the preservation technology of chilled fresh chicken is more single, chicken is butchered by chloride clear water and is cleaned cooling (for not allowing to add chlorine-containing disinfectant in nuisanceless chicken or the organic chicken production), suitably namely cools off after the packing or freezing, then refrigerate and cold storage, fresh-keeping effect is poor.
At present, fresh-keeping research is adopted dip-coating more or is sprayed single or Multiple preservative solutions prolongs storage period about chilled fresh chicken.Such as the people such as Wang Weimin adopt contain 0.003%～0.007% nisin (Nisin), 0.025%～0.035% sodium dehydroacetate, 0.06～0.08% laurate monoglyceride Multiple preservative solutions chicken sprayed after, the cold bright phase of chicken can extend to 7 days.The people such as Wu Ligen adopt the mixing fresh-keeping solution that contains sodium lactate 3～5%, sodium isoascorbate 0.1～0.3% and acetic acid 0.2～0.4% that chicken is sprayed, and drain the final vacuum packing, and chicken can be preserved 12 days under 0 ℃～1 ℃.In addition, the research that has also adopts sodium lactate and acetic acid, nisin and natamycin or chitosan solution to film in conjunction with controlled atmospheric packing (gas ratio 25%CO
2, 50%O
2, 25%N
2) chicken meat sample is carried out fresh-keeping, the cold bright phase is about 10～13 days.And the people such as Zhang Wei adopt the composite natral antistaling agent of the compositions such as Nisin, Tea Polyphenols, spice extract, Vc that cooling chicken is flooded, and the cold bright phase of chicken can reach 21 days under the best of breed.
But Nisin is not obvious to the inhibition of Gram-negative bacteria, and mould or yeast are not had inhibition yet, and temperature, salt and pH value all can affect its bacteriostasis.Descend with the pH value, the stability of Nisin strengthens, and solubility improves, hardly dissolving under neutrality and the alkali condition.Although the shitosan that the Chang Zuowei antiseptic uses has broad spectrum antibacterial, have inhibition and killing action for bacterium, mould and saccharomycete such as common pathogen, spoilage organisms, food poisoning bacterias, but the microorganisms such as Escherichia coli, shigella flexneri, bacillus anthracis and Candida albicans only had inhibitory action, and there is not killing action, the restriction that it is antibacterial, bactericidal action also is subject to other many factors, result of use is not obvious separately.In addition, above-mentioned other components for the fresh-keeping research of chicken are the non-natural composition, have potential safety hazard, use limited.
Generally speaking, affect initial bacterium number and bacterium phase composition, temperature, Preservation Treatment, product performance and packaged form, transportation and the sales terms etc. that the principal element of growth of microorganism and shelf life in the cold fresh meat comprises cold fresh meat.Therefore, the preservation technique of cold fresh meat should carry out for above several aspects, could effectively prolong storage period.Preservation Treatment, packing aspect are only paid close attention in technology before this or research, and fresh-keeping effect is affected.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, provide a kind of safe, nontoxic, respond well complex preservation method of cold fresh chicken, but growing, breeding of establishment chicken surface microorganism prolongs the cold bright phase of chicken.
Purpose of the present invention is achieved through the following technical solutions:
A kind of complex preservation method of cold fresh chicken may further comprise the steps:
(1) pre-sterilizing: be that 2～4 ℃, concentration are soak with ozone solution 10～25min of 4～10g/mL with the chicken temperature, kill the microorganism that adheres in chicken trunk surface and the cavity, reduce Initial microorganisms content;
(2) preparation of coating liquid:
By mass parts, get 0.01～0.03 part of ascorbic acid, 0.01～0.03 part of Tea Polyphenols, add 8.937～9.259 parts of water and make above-mentioned two substance dissolves complete, then add 0.1～0.2 part of glacial acetic acid, after fully mixing, be mixed with the acetic acid composite solution;
Get mass fraction 70%～80% above-mentioned acetic acid composite solution, add 0.1～0.2 part of shitosan, be stirred to the whole swellings of shitosan, make chitosan solution;
0.2～0.5 portion of trehalose, 0.1～0.3 part of calgon and 0.001-0.003 part Nisin are mixed, then mix with remaining acetic acid composite solution, be stirred well to dispersion, dissolving, make Nisin solution;
Chitosan solution and Nisin solution mixed be coating liquid, and be cooled to 4 ℃-8 ℃;
(3) film: the chicken behind pre-sterilizing, the draining is soaked 1～3min in coating liquid, then pull out and drain, place 4～8 ℃ of refrigerations to get final product.
Preferably, described when carrying out pre-sterilizing the temperature of chicken be 8～12 ℃.
Preferably, the chicken behind the described pre-sterilizing is cooled to 4～8 ℃.
Preferably, the chicken after described the filming is also packed under 0.1Mpa vacuum before refrigeration.
Compared with the prior art the present invention has the following advantages:
(1) adopt the shitosan of natural origin with natural antibacterial agent-Nisin compound use fruits and vegetables to be carried out fresh-keeping film-coating and process, in conjunction with the synergistic effect of Tea Polyphenols, the collaborative antibacterial activity of bringing into play, good anti-bacterial effect, in scope is limited the quantity of in interpolation to environment and body harmless.
(2) in suitability for industrialized production, the less stable of streptococcus lactis peptide must add a certain amount of protective agent therein, to reduce the loss of activity of Nisin in film processing and product seasoning process.Think that after deliberation shitosan, trehalose and calgon have preferably protective effect to Nisin.Find that after deliberation above-mentioned three kinds of materials can make respectively the loss late minimizing 55%, 15% and 35% of tiring of Nisin in the storage, protection successful; therefore; the present invention adopts trehalose and calgon can protect and the bactericidal activity of stable Nisin, improves its stability, prolongs the fresh-keeping time limit.
(3) add Vc and then can avoid Tea Polyphenols on the impact of yellowish pink, make yellowish pink scarlet.
(4) soak the initial bacterium number that reduces the chicken surface by ozone clean among the present invention, then adopt the mode of antibacterial film coating to suppress surperficial microbial reproduction, reduce the moisture evaporation, can effectively prolong the cold bright phase of chicken, chicken was descended freshness-retained about 28 days at 4～8 ℃, and not treated chilled fresh chicken only can be deposited 3～4 days.
(5) the consumption market prospect of chicken meat product is considerable, and market potential is huge, will constantly increase the demand of chilled fresh chicken.The art of this patent is applicable to the fresh-keeping processing of large broiler chicken, has good promotional value, and application prospect is boundless.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
(1) raw material is processed: the healthy hair chicken that the selection check quarantine is qualified through slaughtering, drop blood, going internal organ, cleaning, makes the chicken temperature reach 10 ℃ after precooling again.
(2) pre-sterilizing: be that 2 ℃, concentration are the soak with ozone solution 10min of 10g/mL with temperature, kill the microorganism that adheres in chicken trunk surface and the cavity, reduce Initial microorganisms content, and make the chicken temperature further be reduced to 4 ℃, then the drop water purification is for subsequent use;
(3) coating liquid preparation: preparation 10kg coating liquid, process for preparation and fill a prescription as follows:
Get 0.01kg ascorbic acid (Vc), 0.01kg Tea Polyphenols, add 9.178kg water and make above-mentioned two substance dissolves complete, then add the 0.15kg glacial acetic acid, be mixed with the acetic acid composite solution after fully mixing, for subsequent use;
The preparation of chitosan solution: get mass fraction 80% above-mentioned acetic acid composite solution, add the 0.15kg shitosan, slowly be stirred to the whole swellings of shitosan, be distributed in the solution, be transparence;
The preparation of Nisin solution: 0.3kg trehalose, 0.2kg calgon and 0.002kgNisin are mixed, then join in the remaining acetic acid complex liquid, be stirred well to dispersion, dissolving;
Chitosan solution and Nisin solution mixed be coating liquid, and be cooled to 4 ℃;
(4) film: the chicken behind pre-sterilizing, the draining is soaked 2min in coating liquid, then pull out and drain.
(5) packing and refrigeration: chicken is packed under 0.1Mpa vacuum with aseptic PE/PA polybag, placed 4 ℃ of refrigerations.
After testing, the chilled chicken of adopting said method to process, total number of bacteria surpasses 10 in storage in the time of the 29th day
6CFU/g, VBN (TVB-N) value surpasses 15mg/100g in storage in the time of the 30th day, and chicken pH surpassed 6.2 in the time of 30 days, but showed that chilled chicken seasoning after treatment never degenerated in 28 days, still reached edible requirement.
Embodiment 2
(1) raw material is processed: the healthy hair chicken that the selection check quarantine is qualified through slaughtering, drop blood, going internal organ, cleaning, makes the chicken temperature reach 8 ℃ after precooling again.
(2) pre-sterilizing: be that 4 ℃, concentration are the soak with ozone solution 25min of 4g/mL with temperature, kill the microorganism that adheres in chicken trunk surface and the cavity, reduce Initial microorganisms content, and make the chicken temperature further be reduced to 8 ℃, then the drop water purification is for subsequent use.
(3) coating liquid preparation: preparation 10kg coating liquid, process for preparation and fill a prescription as follows:
Get 0.03kg ascorbic acid, 0.03kg Tea Polyphenols, add 8.937kg water and make above-mentioned two substance dissolves complete, then add the 0.1kg glacial acetic acid, be mixed with the acetic acid composite solution after fully mixing, for subsequent use.
The preparation of chitosan solution: get 70% above-mentioned acetic acid composite solution, add the 0.1kg shitosan, slowly be stirred to the whole swellings of shitosan, be distributed in the solution, be transparence.
The preparation of Nisin solution: 0.5kg trehalose, 0.3kg calgon and 0.003kgNisin are mixed, then join in the remaining acetic acid complex liquid, be stirred well to dispersion, dissolving.
Chitosan solution and Nisin solution mixed be coating liquid, and be cooled to 4 ℃.
(4) film: the chicken behind pre-sterilizing, the draining is soaked 3min in coating liquid, then pull out and drain.
(5) packing and refrigeration: chicken is packed under 0.1Mpa vacuum with aseptic PE/PA polybag, placed 8 ℃ of refrigerations.
After testing, the chilled chicken of adopting said method to process, total number of bacteria surpasses 10 in storage in the time of the 29th day
6CFU/g, VBN (TVB-N) value surpasses 15mg/100g in storage in the time of the 30th day, and chicken pH surpassed 6.2 in the time of 30 days, but showed that chilled chicken seasoning after treatment never degenerated in 28 days, still reached edible requirement.
Embodiment 3
(1) raw material is processed: the healthy hair chicken that the selection check quarantine is qualified through slaughtering, drop blood, going internal organ, cleaning, makes the chicken temperature reach 12 ℃ after precooling again.
(2) pre-sterilizing: be that 3 ℃, concentration are the soak with ozone solution 20min of 8g/mL with temperature, kill the microorganism that adheres in chicken trunk surface and the cavity, reduce Initial microorganisms content, and make the chicken temperature further be reduced to 6 ℃, then the drop water purification is for subsequent use.
(3) coating liquid preparation: preparation 10kg coating liquid, process for preparation and fill a prescription as follows:
Get 0.02kg ascorbic acid, 0.02kg Tea Polyphenols, add 9.259kg water and make above-mentioned two substance dissolves complete, then add the 0.2kg glacial acetic acid, be mixed with the acetic acid composite solution after fully mixing, for subsequent use.
The preparation of chitosan solution: get 80% above-mentioned acetic acid composite solution, add the 0.2kg shitosan, slowly be stirred to the whole swellings of shitosan, be distributed in the solution, be transparence.
The preparation of Nisin solution: 0.2kg trehalose, 0.1kg calgon and 0.001kgNisin are mixed, then join in the remaining acetic acid complex liquid, be stirred well to dispersion, dissolving.
Chitosan solution and Nisin solution mixed be coating liquid, and be cooled to 8 ℃.
(4) film: the chicken behind pre-sterilizing, the draining is soaked 1min in coating liquid, then pull out and drain.
(5) packing and refrigeration: chicken is packed under 0.1Mpa vacuum with aseptic PE/PA polybag, placed 6 ℃ of refrigerations.
After testing, the chilled chicken of adopting said method to process, total number of bacteria surpasses 10 in storage in the time of the 29th day
6CFU/g, VBN (TVB-N) value surpasses 15mg/100g in storage in the time of the 30th day, and chicken pH surpassed 6.2 in the time of 30 days, but showed that chilled chicken seasoning after treatment never degenerated in 28 days, still reached edible requirement.
Claims (4)
1. a complex preservation method of cold fresh chicken is characterized in that, may further comprise the steps:
(1) pre-sterilizing: be that 2～4 ℃, concentration are soak with ozone solution 10～25min of 4～10g/mL with the chicken temperature;
(2) preparation of coating liquid:
By mass parts, get 0.01～0.03 part of ascorbic acid, 0.01～0.03 part of Tea Polyphenols, add 8.937～9.259 parts of water and make above-mentioned two substance dissolves complete, then add 0.1～0.2 part of glacial acetic acid, after fully mixing, be mixed with the acetic acid composite solution;
Get mass fraction 70%～80% above-mentioned acetic acid composite solution, add 0.1～0.2 part of shitosan, be stirred to the whole swellings of shitosan, make chitosan solution;
0.2～0.5 portion of trehalose, 0.1～0.3 part of calgon and 0.001-0.003 part Nisin are mixed, then mix with remaining acetic acid composite solution, be stirred well to dispersion, dissolving, make Nisin solution;
Chitosan solution and Nisin solution mixed be coating liquid, and be cooled to 4 ℃-8 ℃;
(3) film: the chicken behind pre-sterilizing, the draining is soaked 1～3min in coating liquid, then pull out and drain, place 4～8 ℃ of refrigerations to get final product.
2. method according to claim 1 is characterized in that, described when carrying out pre-sterilizing the temperature of chicken be 8～12 ℃.
3. method according to claim 1 and 2 is characterized in that, the chicken behind the described pre-sterilizing is cooled to 4～8 ℃.
4. method according to claim 3 is characterized in that, the chicken after described the filming is also packed under 0.1MPa vacuum before refrigeration.
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| CN 201110448874 CN102499276B (en) | 2011-12-28 | 2011-12-28 | Complex preservation method of cold fresh chicken |
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| CN 201110448874 CN102499276B (en) | 2011-12-28 | 2011-12-28 | Complex preservation method of cold fresh chicken |
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Cited By (1)
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| CN106172695A (en) * | 2016-07-27 | 2016-12-07 | 郑州轻工业学院 | A kind of processing method of meat products |
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| CN102860566B (en) * | 2012-09-29 | 2013-06-26 | 上海韬鸿投资管理咨询有限公司 | Biological food preservative |
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| CN103283811A (en) * | 2013-05-08 | 2013-09-11 | 南京年吉冷冻食品有限公司 | Preparation method of natural preservative for meat product |
| CN103300125B (en) * | 2013-06-28 | 2014-12-17 | 山东农业大学 | Refreshing method of fresh chicken conditioning product |
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| CN103931743A (en) * | 2014-04-23 | 2014-07-23 | 中国农业科学院北京畜牧兽医研究所 | Method for washing and sterilizing bodies and/or meat pieces of livestock and poultry by utilizing ozone water |
| CN104095025B (en) * | 2014-07-17 | 2016-03-09 | 安徽汇汇食品有限公司 | Cold fresh meat of a kind of health care and preparation method thereof |
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| CN106106706A (en) * | 2016-09-20 | 2016-11-16 | 四川农业大学 | A kind of preparation method of cold freshly-slaughtered poultry brisket |
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| CN110024842A (en) * | 2019-03-21 | 2019-07-19 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
| CN111357802A (en) * | 2020-05-09 | 2020-07-03 | 淮阴工学院 | Preparation method of fresh conditioning chicken product and natural water-retention preservative thereof |
| CN111642549B (en) * | 2020-07-07 | 2023-12-15 | 舟曲县峰迭乡磨沟村大峡沟种植养殖农民专业合作社 | Production method and product of white chicken |
| CN111869720A (en) * | 2020-08-18 | 2020-11-03 | 合肥工业大学 | Bacteria-reducing processing method of iced fresh chicken |
| CN113973901A (en) * | 2021-10-25 | 2022-01-28 | 温氏食品集团股份有限公司 | Method for treating chicken by ozone water prepared based on electrolysis method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1298260C (en) * | 2005-11-01 | 2007-02-07 | 中国农业大学 | Sterilizing freshness preserving agent and its use |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106172695A (en) * | 2016-07-27 | 2016-12-07 | 郑州轻工业学院 | A kind of processing method of meat products |
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