CN104381420A - Method for preserving frozen fresh chicken by coating and air conditioning - Google Patents
Method for preserving frozen fresh chicken by coating and air conditioning Download PDFInfo
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- CN104381420A CN104381420A CN201410711015.9A CN201410711015A CN104381420A CN 104381420 A CN104381420 A CN 104381420A CN 201410711015 A CN201410711015 A CN 201410711015A CN 104381420 A CN104381420 A CN 104381420A
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Abstract
The invention relates to a method for preserving frozen fresh chicken by coating and air conditioning, and belongs to the technical field of food preserving. The method comprises the following steps: by taking a chitosan derivative, namely carboxymethyl chitosan as a main raw material, compounding with an emulsifying agent and an antioxidant to prepare a solution with a certain concentration; removing air in vacuum and carrying out gas-liquid mixing on CO2 and N2 at a certain ratio; immersing the frozen fresh chicken; and draining off preserving liquid. The shelf life of the frozen fresh chicken subjected to preserving treatment is prolonged to 15 days and the meat quality of chicken is guaranteed very well; and the economic loss caused by rotting and oxidization is reduced and the method has very important meanings in a frozen fresh chicken market.
Description
Technical field
The present invention relates to a kind of method of chilled chicken film controlled atmosphere, be specifically related to the novel livestock and poultry preservation method of a kind of one coating-film fresh-keeping and controlled atmosphere comprehensively set up, belong to food preservative technology field.
Background technology
Chicken fine and tender taste, flavour is delicious, and have Wen Zhongyi gas, mend essence and add the effect such as marrow, strengthening the muscles and bones, wherein contained rich in protein, digestibility is high, is easy to the utilization that is absorbed by the body, and has the features such as low fat, low in calories, low cholesterol simultaneously.Chicken fat content is low, and contained fat mostly is unrighted acid, and can reduce the disadvantageous low-density protein cholesterol of health, be the protein food that in children's, the elderly, cardiovascular patient, disease, valetudinarian, invalid is desirable after being ill; Chicken is also the good source of phosphorus, iron, copper and zinc, and is rich in vitamin B1, vitamin B6, vitamin A, vitamin D, vitamin K etc.; Chicken is also containing growing to growth in humans the phospholipid played an important role, it is one of important sources of fat and phosphatide in Chinese's diet structure, to malnutrition, chilly is afraid of cold, weak fatigue, irregular menstruation, anaemia, weakness etc. have good dietary function, are a kind of meat products of health.
Along with the raising of people's living standard, the quality requirements of consumer to poultry product is constantly upgraded, and the quality of China's poultry product can't meet the requirement of consumer at present.After live chickens are butchered, in processing process and storage, the quality of chicken can worsen rapidly, is mainly manifested in disappearing of color and luster and takes off, the pollution of microorganism and breeding, and the aspect such as the oxidative rancidity of fat, thus limits the shelf life of chicken.In order to prevent the putrid and deteriorated of chicken, improve the security of chicken products, Shelf-life, low temperature is still the main preservation method of livestock and poultry raw material and product.
Chilled chicken refers to concentrates the live chickens trunk after butchering after the qualified and nuisanceless hypervisor of strict implement quarantine system, carry out cooling processing rapidly, all the time the whole chicken preserving within the scope of 0 ~ 4 DEG C, transport and sell, the general shelf-life can reach 7 days, will be the rear main live chickens method of supplying of following domestic replacement live chickens transaction.But under present condition, chilled chicken all can be subject to the pollution of microorganism from the processes such as production, transport, sale, storage, chicken height is perishable, greatly govern the development in chilled poultry market, the fresh-keeping problem of chilled chicken annoyings bird processing industry always, mainly contains vacuum packaging, controlled atmosphere, coating-film fresh-keeping and antistaling agent spraying, immersion etc. at present.Conventional vacuum packaging process, can not pump the air in chicken abdominal cavity; It is to be optimized that existing coating-film fresh-keeping method one is that antistaling agent used has, and two is that gas permeability also causes lipid oxidation to become sour; The effect of controlled atmosphere is relatively quite a lot of, but needs to inflate in packing case, box or bag, and volume is large, costly.Single fresh-keeping mode, does not reach desirable effect, adds anticorrisive agent in violation of rules and regulations and can bring food security hidden danger yet.
Chinese invention " a kind of method of prolonging preserving time of chilled fresh chicken " application number 200910193582.9 discloses a kind of chilled chicken coating fresh-keeping technology; Chinese invention " method of preserving penaeus uannamei by combining film preservative with atmosphere packaging " application number 201010022812.8 first smears process with coating antistaling agent to Penaeus Vannmei, put into packaging bag, again with gas-control packing device through vacuumizing, inflating and sealing carries out controlled atmospheric packing, complex process.
Summary of the invention
the object of this invention is to provide a kind of method of chilled chicken film controlled atmosphere, the present invention adopts CMC as main material, because shitosan is natural antiseptic agent, also the film forming by gelling, through carrying out derivatization to shitosan, the biocidal property of CMC of preparation and film forming better, simultaneously due to can chelated metal ions, play antioxidation; Composite monoglyceride or sucrose ester both played bacteriostasis, can strengthen bubble stability again; Composite Tea Polyphenols is good natural, in conjunction with anti-bad sodium nitrate etc., improves oxidation resistant effect; After the gas and vapor permeation of controlled atmosphere, make mist be dissolved in fresh-keeping liquid, in the film that chilled chicken surface is formed, there is certain stability.
for achieving the above object, the technical solution adopted in the present invention is:
a method for chilled chicken film controlled atmosphere, comprises the steps:
(1) fresh-keeping liquid is prepared: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, Vitamin C acids substance dissolves are in food production water, and cross and filter insoluble matter, vacuum outgas obtains fresh-keeping liquid in vacuum tank;
(2) mixed gas compounding: by gas CO
2
and N
2
mix in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 0 ~ 4 DEG C, the fresh-keeping gas mixing wastewater with air under 0 ~ 4 DEG C of condition prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 0 ~ 10 DEG C, immerses in gas-liquid mixed fresh-keeping liquid, soak 1 ~ 10min by chilled chicken with head dewclaw under type, control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carry out vacuum packaging with packaging bag, finished product warehouse-in or cold chain transportation, sale.
the mass concentration of each component of described fresh-keeping liquid is: CMC 0.5 ~ 5.0%, monoglyceride or sucrose ester, 0.1 ~ 0.5%, and Tea Polyphenols 0.1 ~ 0.5%, Vitamin C acids 0.1 ~ 0.5%.
described Vitamin C acid be ascorbic acid, sodium ascorbate, arabo-ascorbic acid, sodium isoascorbate one or more.
described mist is made up of the component of following volumn concentration: 20 ~ 80%CO
2
, 80 ~ 20%N
2
.
the invention has the beneficial effects as follows: the present invention has had the advantage of coating-film fresh-keeping and controlled atmosphere concurrently, easy and simple to handle in production application, with low cost, respond well, significant.
Accompanying drawing explanation
Fig. 1 is process chart.
Detailed description of the invention
Be described in further details the present invention below by example, these examples are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
A method for chilled chicken film controlled atmosphere, comprises the steps:
(1) fresh-keeping liquid is prepared: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, dissolution of ascorbic acid are in food production water, and cross and filter insoluble matter, vacuum outgas obtains fresh-keeping liquid in vacuum tank;
(2) mixed gas compounding: by 20%CO
2, 80%N
2gas mixes in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 0 DEG C, the fresh-keeping gas mixing wastewater with air under 0 DEG C of condition prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 0 DEG C, is immersed in fresh-keeping liquid by chilled chicken with head dewclaw under type, soaks 1min, and control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carries out vacuum packaging with packaging bag, finished product is put in storage or cold chain transportation, sale.
The mass concentration of each component of described fresh-keeping liquid is: 0.5% CMC, 0.1% monoglyceride, 0.1% Tea Polyphenols, 0.1% ascorbic acid.
Embodiment 2
A method for chilled chicken film controlled atmosphere, comprises the steps:
(1) prepare fresh-keeping liquid: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, sodium ascorbate are dissolved in food production water, cross and filter insoluble matter, in vacuum tank, vacuum outgas obtains fresh-keeping liquid;
(2) mixed gas compounding: by 50%CO
2, 50%N
2gas mixes in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 2 DEG C, the fresh-keeping gas mixing wastewater with air under 2 DEG C of conditions prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 5 DEG C, is immersed in fresh-keeping liquid by chilled chicken with head dewclaw under type, soaks 5min, and control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carries out vacuum packaging with packaging bag, finished product is put in storage or cold chain transportation, sale.
The mass concentration of each component of described fresh-keeping liquid is: 2.5% CMC, 0.2% sucrose ester, 0.2% Tea Polyphenols, 0.2% sodium ascorbate.
Embodiment 3
A method for chilled chicken film controlled atmosphere, comprises the steps:
(1) prepare fresh-keeping liquid: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, arabo-ascorbic acid are dissolved in food production water, cross and filter insoluble matter, in vacuum tank, vacuum outgas obtains fresh-keeping liquid;
(2) mixed gas compounding: by 80%CO
2, 20%N
2gas mixes in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 4 DEG C, the fresh-keeping gas mixing wastewater with air under 4 DEG C of conditions prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 10 DEG C, is immersed in fresh-keeping liquid by chilled chicken with head dewclaw under type, soaks 10min, and control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carries out vacuum packaging with packaging bag, finished product is put in storage or cold chain transportation, sale.
The mass concentration of each component of described fresh-keeping liquid is: 5.0% CMC, 0.5% monoglyceride, 0.5% Tea Polyphenols, 0.5% arabo-ascorbic acid.
Embodiment 4
A method for chilled chicken film controlled atmosphere, comprises the steps:
(1) prepare fresh-keeping liquid: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, sodium isoascorbate are dissolved in food production water, cross and filter insoluble matter, in vacuum tank, vacuum outgas obtains fresh-keeping liquid;
(2) mixed gas compounding: by 40%CO
2, 60%N
2gas mixes in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 2 DEG C, the fresh-keeping gas mixing wastewater with air under 1 DEG C of condition prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 3 DEG C, is immersed in fresh-keeping liquid by chilled chicken with head dewclaw under type, soaks 3min, and control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carries out vacuum packaging with packaging bag, finished product is put in storage or cold chain transportation, sale.
The mass concentration of each component of described fresh-keeping liquid is: 1.5% CMC, 0.3% sucrose ester, 0.3% Tea Polyphenols, 0.3% sodium isoascorbate.
Embodiment 5
A method for chilled chicken film controlled atmosphere, comprises the steps:
(1) fresh-keeping liquid is prepared: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, dissolution of ascorbic acid are in food production water, and cross and filter insoluble matter, vacuum outgas obtains fresh-keeping liquid in vacuum tank;
(2) mixed gas compounding: by 60%CO
2, 40%N
2gas mixes in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 3 DEG C, the fresh-keeping gas mixing wastewater with air under 3 DEG C of conditions prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 8 DEG C, is immersed in fresh-keeping liquid by chilled chicken with head dewclaw under type, soaks 7min, and control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carries out vacuum packaging with packaging bag, finished product is put in storage or cold chain transportation, sale.
The mass concentration of each component of described fresh-keeping liquid is: 4.0% CMC, 0.4% monoglyceride, 0.4% Tea Polyphenols, 0.4% ascorbic acid.
Claims (7)
1. a method for chilled chicken film controlled atmosphere, is characterized in that: comprise the steps:
(1) fresh-keeping liquid is prepared: weigh each batching: CMC, monoglyceride or sucrose ester, Tea Polyphenols, Vitamin C acids substance dissolves are in food production water, and cross and filter insoluble matter, vacuum outgas obtains fresh-keeping liquid in vacuum tank;
(2) mixed gas compounding: gas CO2 and N2 is mixed in proportion;
(3) gas-liquid mixed: the fresh-keeping liquid that step (1) prepares is cooled to 0 ~ 4 DEG C, the fresh-keeping gas mixing wastewater with air under 0 ~ 4 DEG C of condition prepared with step (2) in mixing wastewater with air machine, obtained gas-liquid mixed fresh-keeping liquid;
(4) chilled chicken is fresh-keeping: at 0 ~ 10 DEG C, immerses in gas-liquid mixed fresh-keeping liquid, soak 1 ~ 10min by chilled chicken with head dewclaw under type, control dry ice freshly-slaughtered poultry fresh-keeping liquid with it, to lower of no liquid, carry out vacuum packaging with packaging bag, finished product warehouse-in or cold chain transportation, sale.
2. the method for a kind of chilled chicken film controlled atmosphere according to claim 1, is characterized in that: the mass concentration of the CMC described in step (1) is 0.5 ~ 5.0%.
3. the method for a kind of chilled chicken film controlled atmosphere according to claim 1, is characterized in that: the monoglyceride described in step (1) or the mass concentration of sucrose ester are 0.1 ~ 0.5%.
4. the method for a kind of chilled chicken film controlled atmosphere according to claim 1, is characterized in that: the mass concentration of the Tea Polyphenols described in step (1) is 0.1 ~ 0.5%.
5. the method for a kind of chilled chicken film controlled atmosphere according to claim 1, is characterized in that: the mass concentration of the Vitamin C acid described in step (1) is 0.1 ~ 0.5%.
6.
according to claim 1 or 5, a method for chilled chicken film controlled atmosphere, is characterized in that: described Vitamin C acids be ascorbic acid, anti-bad sodium nitrate, different anti-bad nitric acid, different anti-bad sodium nitrate one or more.
7. the method for a kind of chilled chicken film controlled atmosphere according to claim 1, is characterized in that: the mist described in step (2) is made up of the component of following volumn concentration: 20 ~ 80%CO
2, 80 ~ 20%N
2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410711015.9A CN104381420A (en) | 2014-12-01 | 2014-12-01 | Method for preserving frozen fresh chicken by coating and air conditioning |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410711015.9A CN104381420A (en) | 2014-12-01 | 2014-12-01 | Method for preserving frozen fresh chicken by coating and air conditioning |
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| CN104381420A true CN104381420A (en) | 2015-03-04 |
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ID=52599470
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410711015.9A Pending CN104381420A (en) | 2014-12-01 | 2014-12-01 | Method for preserving frozen fresh chicken by coating and air conditioning |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN107960450A (en) * | 2017-11-24 | 2018-04-27 | 惠州兴泰现代农业有限公司 | A kind of preservation method of chilled chicken |
| 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 |
| 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 |
| CN112825909A (en) * | 2021-03-25 | 2021-05-25 | 万源市巴山食品有限公司 | Coating controlled atmosphere fresh-keeping method for iced chicken |
| 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 |
-
2014
- 2014-12-01 CN CN201410711015.9A patent/CN104381420A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107396960A (en) * | 2017-08-22 | 2017-11-28 | 合肥先智商贸有限责任公司 | A kind of fresh meat water-keeping technique |
| CN107960450A (en) * | 2017-11-24 | 2018-04-27 | 惠州兴泰现代农业有限公司 | A kind of preservation method of chilled chicken |
| 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 |
| 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 |
| CN112825909A (en) * | 2021-03-25 | 2021-05-25 | 万源市巴山食品有限公司 | Coating controlled atmosphere fresh-keeping method for iced chicken |
| 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 |
| CN113080243B (en) * | 2021-04-12 | 2023-05-02 | 清远市迎嘴尚品鹅食品有限公司 | Multi-antibacterial fresh-keeping treatment method for frozen fresh geese |
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Application publication date: 20150304 |