CN106106706A - A kind of preparation method of cold freshly-slaughtered poultry brisket - Google Patents
A kind of preparation method of cold freshly-slaughtered poultry brisket Download PDFInfo
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- CN106106706A CN106106706A CN201610833507.4A CN201610833507A CN106106706A CN 106106706 A CN106106706 A CN 106106706A CN 201610833507 A CN201610833507 A CN 201610833507A CN 106106706 A CN106106706 A CN 106106706A
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- slaughtered poultry
- chicken breast
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- 244000144977 poultry Species 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 36
- 238000000034 method Methods 0.000 claims abstract description 36
- 230000008569 process Effects 0.000 claims abstract description 18
- 238000012856 packing Methods 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000003307 slaughter Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000001556 precipitation Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 229920001661 Chitosan Polymers 0.000 claims description 8
- 102000004316 Oxidoreductases Human genes 0.000 claims description 8
- 108090000854 Oxidoreductases Proteins 0.000 claims description 8
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- DIZPMCHEQGEION-UHFFFAOYSA-H aluminium sulfate (anhydrous) Chemical class [Al+3].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O DIZPMCHEQGEION-UHFFFAOYSA-H 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229910052734 helium Inorganic materials 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 244000144992 flock Species 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000011259 mixed solution Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 35
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 abstract description 3
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 229940028843 inosinic acid Drugs 0.000 abstract description 3
- 235000013902 inosinic acid Nutrition 0.000 abstract description 3
- 239000004245 inosinic acid Substances 0.000 abstract description 3
- 210000000697 sensory organ Anatomy 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 125000004122 cyclic group Chemical group 0.000 description 4
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- WBPAQKQBUKYCJS-UHFFFAOYSA-N 2-methylpropyl 2-hydroxypropanoate Chemical compound CC(C)COC(=O)C(C)O WBPAQKQBUKYCJS-UHFFFAOYSA-N 0.000 description 3
- RVBUGGBMJDPOST-UHFFFAOYSA-N 2-thiobarbituric acid Chemical compound O=C1CC(=O)NC(=S)N1 RVBUGGBMJDPOST-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001299 aldehydes Chemical group 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
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- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- 241001597008 Nomeidae Species 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- 150000001298 alcohols Chemical group 0.000 description 1
- 150000001335 aliphatic alkanes Chemical group 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- -1 moisture Substances 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the preparation method of a kind of cold freshly-slaughtered poultry brisket, belong to chicken breast and preserve field.A kind of preparation method of the cold freshly-slaughtered poultry brisket of the present invention, taking and newly slaughter chicken breast process immersion, freeze-thaw circulation, supertension sterilize and the several step of controlled atmospheric packing are made, chicken breast, before described freeze-thaw circulation preparation process, has Fructus Sechii edulis pectin at surface uniform application.The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention has and can be good at preserving taste substance and flavor substance in chicken breast, reduce cold fresh during inosinic acid and amino acid whose loss of always wandering about as a refugee, not only there is good sense organ meat, extend the shelf-life of cold freshly-slaughtered poultry brisket, to ensure the feature of meat quality simultaneously.
Description
Technical field
The present invention relates to a kind of chicken breast store method, the preparation method of a kind of cold freshly-slaughtered poultry brisket.
Background technology
Cold fresh meat compares chilled meat and Fresh meat has many good qualities: safety and sanitation, takes conveniently, along with foods supervision system
Scientific and technical the making rapid progress of increasingly mature and related check, people the most not only rest on sense organ product to the requirement of meat product
In matter, and understand meat products quality with being desirable to qualitative, quantitative.Cold fresh meat be organized in during preservation can because of spontaneity change or
The effect of person's extraneous factor and destroy the quality of cold fresh meat.The coldest fresh meat produce, transport and preserve during will necessarily by light,
The factor impacts such as catalyst, moisture, oxygen, ray and temperature, and cause the carrying out of fat oxidation reaction in meat to cause cold fresh
Carnic acid loses, and then distributes the astringent taste of corruption, stink, also results in meat surface brown while the quality destroying meat and nutritive value
The appearance become, destroys the original local flavor of meat, shortens the shelf-life of cold fresh meat, also can be detrimental to health.
Summary of the invention
The goal of the invention of the present invention is: for the problem of above-mentioned existence, it is provided that one can be good at preserving chicken breast
Middle taste substance and flavor substance, reduce cold fresh during inosinic acid and amino acid whose loss of always wandering about as a refugee, not only there is good sense
Official's meat, extends the shelf-life of cold freshly-slaughtered poultry brisket simultaneously, to ensure the preparation method of the cold freshly-slaughtered poultry brisket of meat quality.
The technical solution used in the present invention is as follows:
The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention, takes and newly slaughters chicken breast process immersion, and freeze-thaw circulates, super
Autoclaving and the several step of controlled atmospheric packing are made, and chicken breast is before described freeze-thaw circulation preparation process, equal on surface
Even it is coated with Fructus Sechii edulis pectin.
Owing to have employed technique scheme, the content of thiobarbituric acid reaction thing can be reduced after soaking, from
And reduce cold fresh during, in chicken breast long-chain unsaturated fatty acid oxidation Decomposition produce derivant and thiobarbituricacidα-
Reactant reaction produce oxidized off flavor, meanwhile, lipid and oxidizing process can generate peroxide especially hydrogen peroxide,
The oxidized process of lipid can be delayed through immersion, thus reduce the generation of peroxide, thus suppress the juice of cold freshly-slaughtered poultry brisket
Liquid stream loses, and extends the holding time of cold freshly-slaughtered poultry chicken breast.
By freeze-thaw cyclic process so that yellowish pink holding is good, before freeze-thaw cyclic process,
Chicken breast surface uniform application has the Fructus Sechii edulis pectin can be at meat surface filming, and this film can be with alkanes, alcohols, aldehydes
Form intermolecular hydrogen bonding between matter, thus reduce 1-OCOL in chicken breast, hexanal, the volatilization of isobutyl lactate, reduces chicken
The loss of flavor substance in brisket.
Existing cold fresh meat generally keeps the color of cold fresh meat and fresh quality by the packaging of high oxygen, but logical
The controlled atmospheric packing crossing high oxygen can accelerate the oxidizing process of lipid, is substantially reduced the holding time of meat, passes through supertension sterilize
It is the cold sterilization technology that has great advantage of a kind of tool, it is possible to the nutrient substance cell in protection food to the full extent, and kills
Go out antibacterial, thus slow down the materials such as the protein in meat, aminoacid antibacterial, enzyme effect under be decomposed, suppress tissue automatic soup-dissolving
The activity of enzyme and the breeding of microorganism so that the Chengdu that protein is decomposed reduces, pH change slowly, extends the storage of chicken breast
Time, and owing to the cell in meat is not damaged by supertension sterilize, the appearance luster of meat is still good, controlled atmospheric packing
Without using high oxygen packaging to keep the color and luster of meat.
The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention, described soaking step includes procedure below, and taking suitable quantity of water will
Chitosan and ascorbic acid oxidase are configured to soak, and chicken breast cuts in bulk, are completely disposed in soak, after soaking 5min
Take out, aseptically drain 10min.
The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention, described soak is chitosan and ascorbic acid oxidase
Mixed solution, the concentration of described chitosan is 0.83%, and the concentration of described ascorbic acid oxidase is 0.05%.
Owing to have employed technique scheme, the soak being configured to by chitosan and ascorbic acid oxidase, pigeon chest
The content of the thiobarbituric acid reaction thing in meat only has 0.17mg/kg, after preserving 12d under the conditions of 0 ~ 4 DEG C, and the peroxide in meat
The content of compound is only 2.71mmol/kg, it is ensured that meat fresh.
The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention, described freeze-thaw circulation step includes procedure below, will
Fructus Sechii edulis pectin uniform application is behind chicken breast surface, and at relative humidity 90% ~ 95%, wind speed 3 ~ 5m/s, chilling temperature is-20 DEG C
After cooling 1 ~ 3h, then cool down 24h at 0 ~ 4 DEG C；Chicken breast is taken out after thawing rapidly under conditions of temperature 80 ~ 85 DEG C, again
At relative humidity 90% ~ 95%, wind speed 3 ~ 5m/s, after chilling temperature is-20 DEG C of cooling 1 ~ 3h, then cool down 24h at 0 ~ 4 DEG C.
Owing to have employed technique scheme, in freeze-thaw cyclic process, 1-OCOL in chicken breast, oneself
Aldehyde, the number of dropouts of isobutyl lactate is respectively 0.14%, 0.08% and 0.20%, well maintains the fragrance matter in chicken breast,
Meat is made still to keep good overall local flavor when edible.
A kind of preparation method of the cold freshly-slaughtered poultry brisket of the present invention, described Fructus Sechii edulis pectin prepared by following steps,
Step one, weighs appropriate fresh Fructus Sechii edulis, smashs to pieces and be placed on microwave power 400W, the condition of microwave frequency 1.8GHz
Under, microwave treatment 3 ~ 5min；
Step 2, is placed in the material through microwave treatment in conical flask, is 70% in ultrasonic frequency, and temperature is 65 DEG C of conditions
Under, supersound process 40 ~ 50min；
Step 3, by the material that processes through excusing from death with the warm water rinse of 65 DEG C, removes pigment, starch and impurity, uses 6mol/L
HCl regulation pH be 2.0 ~ 2.7, add 50mL distilled water, subject thermostatic water tank be warming up to 90 DEG C of constant temperature 1.5h, filter；
Step 4, filtrate regulates pH5.0 ~ 5.5 with 6mol/LNaOH solution, and mark time adds saturated aluminum sulfate solution and stirs,
Until white flock precipitate no longer occurs；
Step 5, precipitation filters after standing a period of time, and washing dries, and rubs thin, obtains pectin precipitation, then adds in precipitation
With the acidic ethanol of aluminum sulfate equimolar amounts, stirring, filter, dry, pulverize.
Pectin is the distinctive cell-wall component of plant, the prior art unobstructed employing alcohol sedimentation method and salting out method, the alcohol sedimentation method
Consuming amount of alcohol relatively big, the loss being collected by filtration is relatively big, and after-stage ethanol recovery process bothers, but the productivity that salting out method extracts
Relatively low, the most only 0.54%, owing to have employed technique scheme, the pectin extraction rate in Fructus Sechii edulis is greatly increased, during extraction
Between shorter, productivity is up to 6.44%.
The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention, described supertension sterilize step includes procedure below, will be through
The chicken breast crossing freezing-thaw cycles takes out at 0 ~ 4 DEG C, under conditions of pressure is 200MPa, and ultra high pressure treatment 15min.
The preparation method of a kind of cold freshly-slaughtered poultry brisket of the present invention, described controlled atmospheric packing includes procedure below, will be through high pressure
The chicken breast of sterilizing, puts in gas-control packing device, carries out controlled atmospheric packing sealing.
The one cold freshly-slaughtered poultry brisket of the present invention, the gas in described controlled atmospheric packing is by 63%CO2, 27%N2, 8% H2O and 2%
He。
Owing to have employed technique scheme, it is possible to the activity of enzyme is played more preferable inhibitory action, reduces myosin
Between form disulfide bond, thus reduce Meat Tenderness；Although the water in air can promote the Oxidation of muscular tissue, but low
The water of concentration and the existence of helium, it is possible to increase the water-retaining property of meat, reduce the activity of phospholipase, reduces the loss of juice in meat,
Finally obtain to have and be equal to 80%O2Color.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, can be good at preserving taste substance and flavor substance in chicken breast, reduce cold fresh during inosinic acid and ammonia of always wandering about as a refugee
The loss of base acid, not only has good sense organ meat, extends the shelf-life of cold freshly-slaughtered poultry brisket, to ensure meat quality simultaneously.
2, the content of the thiobarbituric acid reaction thing in chicken breast only has 0.17mg/kg, preserves under the conditions of 0 ~ 4 DEG C
After 12d, the content of the peroxide in meat is only 2.71mmol/kg, it is ensured that meat fresh.
3, in freeze-thaw cyclic process, 1-OCOL in chicken breast, hexanal, the number of dropouts of isobutyl lactate is divided
It is not 0.14%, 0.08% and 0.20%, well maintains the fragrance matter in chicken breast so that meat still keeps when edible
Good overall local flavor.
Detailed description of the invention
The present invention is described in detail below.
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment 1
Configuration concentration is chitosan 0.83% and the mixed solution of ascorbic acid oxidase 0.05%, take newly slaughter chicken breast clean,
After stripping and slicing, it is completely disposed in soak, takes out after soaking 5min, aseptically drain 10min；By uniform for Fructus Sechii edulis pectin
After being applied in chicken breast surface, at relative humidity 90% ~ 95%, wind speed 3 ~ 5m/s, after chilling temperature is-20 DEG C of cooling 1 ~ 3h, then
24h is cooled down at 0 ~ 4 DEG C；Chicken breast is taken out under conditions of temperature 80 ~ 85 DEG C after thawing rapidly, again relative humidity 90% ~
95%, wind speed 3 ~ 5m/s, after chilling temperature is-20 DEG C of cooling 1 ~ 3h, then cool down 24h at 0 ~ 4 DEG C；To circulate through freeze-thaw
Chicken breast take out at 0 ~ 4 DEG C, under conditions of pressure is 200MPa, after ultra high pressure treatment 15min, put in gas-control packing device,
Fill in controlled atmospheric packing and rush 63%CO2, 27%N2, 8% H2Seal after O and 2%He
Embodiment 2
Fructus Sechii edulis pectin is prepared by following steps, weighs appropriate fresh Fructus Sechii edulis, smashs to pieces and is placed on microwave power 400W, micro-
Under conditions of wave frequency 1.8GHz, microwave treatment 3 ~ 5min；Material through microwave treatment is placed in conical flask, at ultrasound wave
Frequency is 70%, under the conditions of temperature is 65 DEG C, and supersound process 40 ~ 50min；By the material that processes through excusing from death with the warm water of 65 DEG C
Rinsing, removes pigment, starch and impurity, and regulating pH with the HCl of 6mol/L is 2.0 ~ 2.7, adds 50mL distilled water, and subject is permanent
Reservoir is warming up to 90 DEG C of constant temperature 1.5h, filters；Filtrate regulates pH5.0 ~ 5.5 with 6mol/LNaOH solution, and mark time adds
Saturated aluminum sulfate solution also stirs, until no longer there is white flock precipitate；Precipitation filters after standing a period of time, washing, gets rid of
Dry, rub thin, obtain pectin precipitation, then in precipitation, add the acidic ethanol with aluminum sulfate equimolar amounts, stirring, filter, dry,
Pulverize.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Any amendment, equivalent and the improvement etc. made within principle, should be included within the scope of the present invention.
Claims (8)
1. the preparation method of a cold freshly-slaughtered poultry brisket, it is characterised in that: taking and newly slaughter chicken breast process immersion, freeze-thaw follows
The several step of ring, supertension sterilize and controlled atmospheric packing is made, chicken breast described freeze-thaw circulation preparation process before,
Surface uniform application has Fructus Sechii edulis pectin.
The preparation method of a kind of cold freshly-slaughtered poultry brisket the most as claimed in claim 1, it is characterised in that: described soaking step include with
Lower process, takes suitable quantity of water and chitosan and ascorbic acid oxidase is configured to soak, and chicken breast cuts in bulk, is completely disposed at leaching
In bubble liquid, take out after soaking 5min, aseptically drain 10min.
The preparation method of a kind of cold freshly-slaughtered poultry brisket the most as claimed in claim 2, it is characterised in that: described soak is chitosan
With the mixed solution of ascorbic acid oxidase, the concentration of described chitosan is 0.83%, and the concentration of described ascorbic acid oxidase is
0.05%。
4. the preparation method of a kind of cold freshly-slaughtered poultry brisket as described in claim 1 or 2 or 3, it is characterised in that: described freezing-solution
Freeze circulation step and include procedure below, by Fructus Sechii edulis pectin uniform application behind chicken breast surface, at relative humidity 90% ~ 95%,
Wind speed 3 ~ 5m/s, after chilling temperature is-20 DEG C of cooling 1 ~ 3h, then cools down 24h at 0 ~ 4 DEG C；Chicken breast is taken out in temperature 80 ~ 85
After thawing rapidly under conditions of DEG C, again at relative humidity 90% ~ 95%, wind speed 3 ~ 5m/s, chilling temperature is-20 DEG C of cooling 1 ~ 3h
After, then cool down 24h at 0 ~ 4 DEG C.
The preparation method of a kind of cold freshly-slaughtered poultry brisket the most as claimed in claim 4, it is characterised in that: described Fructus Sechii edulis pectin passes through
Prepared by following steps,
Step one, weighs appropriate fresh Fructus Sechii edulis, smashs to pieces and be placed on microwave power 400W, the condition of microwave frequency 1.8GHz
Under, microwave treatment 3 ~ 5min；
Step 2, is placed in the material through microwave treatment in conical flask, is 70% in ultrasonic frequency, and temperature is 65 DEG C of conditions
Under, supersound process 40 ~ 50min；
Step 3, by the material that processes through excusing from death with the warm water rinse of 65 DEG C, removes pigment, starch and impurity, uses 6mol/L
HCl regulation pH be 2.0 ~ 2.7, add 50mL distilled water, subject thermostatic water tank be warming up to 90 DEG C of constant temperature 1.5h, filter；
Step 4, filtrate regulates pH5.0 ~ 5.5 with 6mol/LNaOH solution, and mark time adds saturated aluminum sulfate solution and stirs,
Until white flock precipitate no longer occurs；
Step 5, precipitation filters after standing a period of time, and washing dries, and rubs thin, obtains pectin precipitation, then adds in precipitation
With the acidic ethanol of aluminum sulfate equimolar amounts, stirring, filter, dry, pulverize.
The preparation method of a kind of cold freshly-slaughtered poultry brisket the most as claimed in claim 5, it is characterised in that: described supertension sterilize step
Including procedure below, the chicken breast circulated through freeze-thaw is taken out at 0 ~ 4 DEG C, under conditions of pressure is 200MPa, superelevation
Pressure processes 15min.
7. the preparation method of a kind of cold freshly-slaughtered poultry brisket as described in claim 5 or 6, it is characterised in that: described controlled atmospheric packing bag
Include procedure below, will put in gas-control packing device through autoclaved chicken breast, and carry out controlled atmospheric packing sealing.
A kind of cold freshly-slaughtered poultry brisket the most as claimed in claim 7, it is characterised in that: the gas in described controlled atmospheric packing is by 63%CO2,
27%N2, 8% H2O and 2%He.
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| CN111671055A (en) * | 2020-06-16 | 2020-09-18 | 江苏省农业科学院 | Processing method of chilled fresh poultry for improving meat quality and product |
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