CN103371217A - Processing technique of chilled fresh chicken - Google Patents
Processing technique of chilled fresh chicken Download PDFInfo
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- CN103371217A CN103371217A CN2012101209655A CN201210120965A CN103371217A CN 103371217 A CN103371217 A CN 103371217A CN 2012101209655 A CN2012101209655 A CN 2012101209655A CN 201210120965 A CN201210120965 A CN 201210120965A CN 103371217 A CN103371217 A CN 103371217A
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- chicken
- chilled fresh
- fresh chicken
- processing technique
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Abstract
The invention relates to a processing technique of chilled fresh chicken. The process flow of the processing technique is characterized in that a chicken carcass is rapidly cooled, the temperature of the killed chicken carcass is reduced to 0-4 DEG C within 2 hours and always kept at 0-4 DEG C in the processes of subsequent processing, circulation and sales, and ozone sterilization, pre-cooling acid discharge and modified atmosphere packaging are increased in a conventional process. By adopting the technical scheme, the processing technique has the following beneficial effects: firstly, the shelf life is prolonged to be 7-12 days so as to provide great convenience for consumers; secondly, the chilled fresh chicken is rich in nutrition which is not lost, so that the nutritional value is high; thirdly, the chicken product after pre-cooling acid discharge is good in taste and flavor, and easy to cook, digest and absorb; fourthly, the chilled fresh chicken meets the need of modern fast rhythm of life, and is also the direction of future development, thus having a good promotional value.
Description
Technical field
The invention discloses a kind of processing technology of chilled fresh chicken.
Background technology
At present, mostly be iced chicken meat for the fresh chicken meat on the present market, the shelf-life is shorter, and nutrient element loss is very fast, is not easy to digest and assimilate; Freezing chicken in course of defrosting nutrition with juice loss, mouthfeel and taste bad will; Now buy existing government official's hot fresh chicken meat on the market, product does not pass through the precooling acid discharge, and its quality is bad.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of and extend the shelf life, saved again nutrient and the value of chicken from damage, the processing technology of the chilled fresh chicken that is easy to digest and assimilate.
The present invention solves the problems of the technologies described above the technical scheme that adopts such as following description:
A kind of processing technology of chilled fresh chicken, it is characterized in that: the chicken trunk is carried out rapidly cooling processing, make in 2 hours chicken trunk of slaughtering is being dropped to 0-4 ℃, and in following process, circulation and sales process, remain 0-4 ℃, and be made by following steps: choose chicken-weigh-turn linked to-clean-ozonization-turn linked to-meet cold type acid-pluck chicken mounted box-controlled atmospheric packing-warehouse-in.
Described ozonization refers to the chicken trunk is carried out 30 minutes cleaning in temperature 0-4 ℃ ozonization pond; The acid of described chance cold type refers to that the chicken trunk carries out 60 minutes precooling acid discharge between temperature 0-4 ℃ precooling acid discharge; Extracting meanwhile 99.5% air in the box out mist that the nitrogen by 36% carbon dioxide and 64% is formed by vacuum extraction valve when described controlled atmospheric packing refers to that packing box moved to wrapping position pours in the packing box and then seals.
The present invention the beneficial effect of having taked technique scheme such as below description:
The first, the cold fresh meat of precooling acid discharge forms one deck drier oil film at the cooler environment lower surface, can reduce the moisture evaporation, stop the intrusion of microorganism and microorganism to breed on the surface of meat, thereby the shelf-life extend to 7-12 days, provide great convenience to the consumer, and owing to through precooling, do not dewater after cold fresh meat is freezing, water soluble vitamin and water soluble protein seldom flow out with water, guarantee that meat nutrition is worth, have the quality soft and succulency, the advantage of flavour deliciousness, and be convenient to cut, cook;
The second, ozone sterilization mechanism realizes bactericidal action with the structure of the oxidation destroy microorganisms film of oxygen atom.Ozone reacts always carry out very rapid to the deactivation of bacterium, and different from other bactericide is: the two keys reactions of ozone and bacteria cell wall lipid, penetrate thalline inside, and act on albumen and lipopolysaccharides, change the permeability of cell, thereby cause bacterium dead; Oxygen sterilization ability is strong, and sterilization speed is fast, has guaranteed that cold fresh meat process finishes within the shortest time, makes product fresher.
The specific embodiment
The below is described in detail the present invention.
1 chooses chicken:
Before precooling, remove in the chicken of interior thorax and choose the chicken of the specification that meets cold bright workshop needs and guarantee that chicken is disease-free and inferior;
2 weigh
Remember the chicken quantity of choosing and weigh, in 2 hours chicken trunk of slaughtering is being dropped to 0-4 ℃;
3 turn linked to
The satisfactory chicken that to choose in time turns linked to;
4 cleanings, ozonization and turn linked to:
Frequency converter is reached suitable numerical value, the chicken that hangs on the chain is in time cleaned;
Make chicken clean and the ozonization pond in turn linked to after carrying out halfhour cleaning and sterilizing on the chain between the precooling acid discharge;
5 precooling acid discharges:
Chicken carries out 60 minutes precooling acid discharge between the precooling acid discharge in 0-4 ℃ temperature range;
6 pluck the chicken mounted box
The chicken that will carry out the precooling acid discharge is taken in the packing box of packing into from chain and in time packs;
7 controlled atmospheric packings:
Chicken in the box of packing into is successively placed on the gas-control packing device on request packs, when the packing box that chicken is housed moves to wrapping position by vacuum extraction valve with box in 99.5% air extract meanwhile the mist that the nitrogen by 36% carbon dioxide and 64% is formed out and pour in the packing box and then seal;
8 warehouse-ins:
Packaged product is in time put in storage, to guarantee that product drops to 0-4 ℃ within the shortest time, guaranteed the freshness of product.
Claims (4)
1. the processing technology of a chilled fresh chicken, it is characterized in that: the chicken trunk is carried out rapidly cooling processing, make in 2 hours chicken trunk of slaughtering is being dropped to 0-4 ℃, and in following process, circulation and sales process, remain 0-4 ℃, and be made by following steps: choose chicken-weigh-turn linked to-clean-ozonization-turn linked to-meet cold type acid-pluck chicken mounted box-controlled atmospheric packing-warehouse-in.
2. the processing technology of a kind of chilled fresh chicken according to claim 1, it is characterized in that: described ozonization refers to the chicken trunk is carried out 30 minutes cleaning in temperature 0-4 ℃ ozonization pond.
3. the processing technology of a kind of chilled fresh chicken according to claim 1, it is characterized in that: the acid of described chance cold type refers to that the chicken trunk carries out 60 minutes precooling acid discharge between temperature 0-4 ℃ precooling acid discharge.
4. the processing technology of a kind of chilled fresh chicken according to claim 1 is characterized in that: extract meanwhile 99.5% air in the box out mist that the nitrogen by 36% carbon dioxide and 64% is formed by vacuum extraction valve when described controlled atmospheric packing refers to that packing box moved to wrapping position and pour in the packing box and then seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101209655A CN103371217A (en) | 2012-04-24 | 2012-04-24 | Processing technique of chilled fresh chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101209655A CN103371217A (en) | 2012-04-24 | 2012-04-24 | Processing technique of chilled fresh chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103371217A true CN103371217A (en) | 2013-10-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101209655A Pending CN103371217A (en) | 2012-04-24 | 2012-04-24 | Processing technique of chilled fresh chicken |
Country Status (1)
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| CN (1) | CN103371217A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689616A (en) * | 2013-12-06 | 2014-04-02 | 伊吾县喀尔克里畜牧开发有限公司 | Production and processing process for frozen fresh mutton |
| CN104206514A (en) * | 2014-09-29 | 2014-12-17 | 吴江市鲈村鸡业有限公司 | Cold fresh chicken processing method |
| CN104544180A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method for tendering chicken |
| CN105707200A (en) * | 2016-02-05 | 2016-06-29 | 吉林省长春皓月清真肉业股份有限公司 | Novel cold fresh meat and preparation method thereof |
| CN107581237A (en) * | 2017-09-26 | 2018-01-16 | 宁夏顺宝现代农业股份有限公司 | A kind of preparation method of disposable chicken, killed or stripped feather off |
| CN109105464A (en) * | 2018-07-12 | 2019-01-01 | 天津农学院 | A kind of preservation method of chilled fresh chicken |
| CN111213707A (en) * | 2019-12-23 | 2020-06-02 | 安徽鲜森绿色食品有限公司 | Method for freezing and preserving poultry |
| CN113142290A (en) * | 2021-04-28 | 2021-07-23 | 江苏省农业科学院 | Method for sterilizing and refreshing cold and fresh poultry fences |
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| CN102177951A (en) * | 2011-04-28 | 2011-09-14 | 安徽长风农牧科技有限公司 | Controlled-atmosphere freshness preservation method for cool fresh pork |
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| GB1589501A (en) * | 1976-09-13 | 1981-05-13 | Transfresh Corp | Process and composition for producing and maintaining good colour in fresh meat poultry and fish |
| US4522835A (en) * | 1976-09-13 | 1985-06-11 | Transfresh Corporation | Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish |
| FR2595583A1 (en) * | 1986-03-12 | 1987-09-18 | Socar | Process for the production of a gaseous mixture containing at least oxygen and nitrogen, and application to the packaging of perishable goods under modified atmosphere |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689616A (en) * | 2013-12-06 | 2014-04-02 | 伊吾县喀尔克里畜牧开发有限公司 | Production and processing process for frozen fresh mutton |
| CN104206514A (en) * | 2014-09-29 | 2014-12-17 | 吴江市鲈村鸡业有限公司 | Cold fresh chicken processing method |
| CN104206514B (en) * | 2014-09-29 | 2016-08-31 | 吴江市鲈村鸡业有限公司 | A kind of processing method of cold freshly-slaughtered poultry |
| CN104544180A (en) * | 2014-12-22 | 2015-04-29 | 安徽立泰食品科技有限公司 | Method for tendering chicken |
| CN105707200A (en) * | 2016-02-05 | 2016-06-29 | 吉林省长春皓月清真肉业股份有限公司 | Novel cold fresh meat and preparation method thereof |
| CN107581237A (en) * | 2017-09-26 | 2018-01-16 | 宁夏顺宝现代农业股份有限公司 | A kind of preparation method of disposable chicken, killed or stripped feather off |
| CN109105464A (en) * | 2018-07-12 | 2019-01-01 | 天津农学院 | A kind of preservation method of chilled fresh chicken |
| CN111213707A (en) * | 2019-12-23 | 2020-06-02 | 安徽鲜森绿色食品有限公司 | Method for freezing and preserving poultry |
| CN111213707B (en) * | 2019-12-23 | 2023-04-11 | 安徽鲜森绿色食品有限公司 | Method for freezing and preserving poultry |
| CN113142290A (en) * | 2021-04-28 | 2021-07-23 | 江苏省农业科学院 | Method for sterilizing and refreshing cold and fresh poultry fences |
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Application publication date: 20131030 |