CN106305982A - Preservative for iced fresh chicken and preservation method of preservative - Google Patents
Preservative for iced fresh chicken and preservation method of preservative Download PDFInfo
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- CN106305982A CN106305982A CN201610736276.5A CN201610736276A CN106305982A CN 106305982 A CN106305982 A CN 106305982A CN 201610736276 A CN201610736276 A CN 201610736276A CN 106305982 A CN106305982 A CN 106305982A
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- Prior art keywords
- extract
- antistaling agent
- folium
- chicken meat
- iced
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000004321 preservation Methods 0.000 title claims abstract description 17
- 239000003755 preservative agent Substances 0.000 title abstract description 10
- 230000002335 preservative effect Effects 0.000 title abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 46
- 235000013330 chicken meat Nutrition 0.000 claims description 67
- 239000003795 chemical substances by application Substances 0.000 claims description 40
- 239000000843 powder Substances 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 10
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 10
- 238000010992 reflux Methods 0.000 claims description 10
- 238000007689 inspection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 5
- 239000007864 aqueous solution Substances 0.000 abstract description 3
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 235000004347 Perilla Nutrition 0.000 abstract 2
- 241000229722 Perilla <angiosperm> Species 0.000 abstract 2
- 241000168036 Populus alba Species 0.000 abstract 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 229920001661 Chitosan Polymers 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005121 nitriding Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- -1 sucrose ester Chemical class 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 241001122767 Theaceae Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229940069949 propolis Drugs 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229920003063 hydroxymethyl cellulose Polymers 0.000 description 1
- 229940031574 hydroxymethyl cellulose Drugs 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a preservative for iced fresh chicken and a preservation method. The preservative is prepared from an aqueous solution of perilla leaf extract and white poplar leaf extract, wherein the mass fraction m/m of the perilla leaf extract in the preservative is 3-5%, and the mass fraction m/m of the white poplar leaf extract in the preservative is 2-4%; fresh chicken obtained after slaughtering and thorough washing is precooled, put into the preservative to be soaked, taken out, drained, subjected to vacuum packaging and subjected to cold storage at 0-4 DEG C. The preservative can be repeatedly used, the storage time of the iced fresh chicken after preservative treatment is remarkably prolonged, and the shelf life reaches 18 days.
Description
Technical field
The present invention relates to field of food preservation, particularly to a kind of antistaling agent for iced chicken meat and preservation method.
Background technology
The consumption of China's Carnis Gallus domesticus at present is mainly based on hot fresh chicken meat and freezing Carnis Gallus domesticus, and the Carnis Gallus domesticus of developed country's consumption
Middle major part is all iced chicken meat.The production procedure of chilled chicken typically chicken is concentrated after butchering, and the trunk of chicken will accept air-cooled place
Reason, makes chicken trunk temperature reduce to 0 DEG C-4 DEG C in 2 hours, the most again by Carnis Gallus domesticus Preservation Treatment and packaging, and adds in follow-up
In the range of work, circulation and retail sales process remain at 0 DEG C-4 DEG C, such Carnis Gallus domesticus mouthfeel and hot fresh chicken meat, freezing Carnis Gallus domesticus
Compare, there is fresh succulence delicious, tender, quality softness is flexible, juice loss is few, be of high nutritive value, safety, health etc. are excellent
Point, is increasingly liked by people；But owing to chilled meat does not take sterilization measure, refrigerated condition (0-4 DEG C) to be difficult to completely
The suppression microorganism especially harmful microbe such as putrefaction bacteria, pathogenic bacterium growth and breeding, thus be difficult to obtain ideal guarantor
The matter phase, it is the shortest that this results in the shelf life of chilled meat on market, general only about 1-4 days, causes it commercially to promote and is subject to
To bigger restriction.Therefore, it is necessary to use such as preservation technique to extend the shelf life of iced chicken meat.
The preservation technique of chilled meat is a complicated system engineering, and using antistaling agent fresh-keeping is to extend chilled meat shelf period
One of effective means；Crude antistaling agent has natural, efficient, nontoxic, the feature such as have no side effect and is widely used, and adds at food
Work preservation has the most wide application prospect.
Number of patent application is that the patent of CN201510649923.4 uses nisin, lysozyme and chitosan mixture
Aqueous solution as antistaling agent, iced chicken meat is carried out fresh-keeping, although to can apply to iced chicken meat fresh-keeping for this technique, but goods
The frame phase only has 10 days, causes being difficult to large-scale promotion application.What auspicious fine jade of Agricultural University Of South China's Foodstuffs Academy et al. is at " food and machine
Tool " paper " lactic acid and the sodium acetate impact on chilled chicken fresh-keeping effect " delivered on magazine uses the system such as lactic acid and sodium acetate
Standby fresh-keeping liquid, be applied to iced chicken meat fresh-keeping on, this fresh-keeping liquid can make the shelf life extension to 7 days of iced chicken meat with
On, but shelf life only has 7 days equally, causes being difficult to large-scale application.Number of patent application is the special of CN201410711015.9
Profit uses carboxymethyl chitosan, monoglyceride or sucrose ester, tea polyphenols, Vitamin C acid and the guarantor of gas CO2 and N2 composition
Chilled chicken is carried out fresh-keeping by fresh dose, wherein carboxymethyl chitosan, tea polyphenols price relatively expensive, antistaling agent is relatively costly, and
The product shelf phase still falls short of.
Number of patent application is that the patent of CN201110113225.4 uses citric acid, potassium sorbate, vitamin C, dimension life
Element E, hydroxymethyl cellulose join to be made propolis composite coating preservative to be applied to chilled chicken fresh-keeping in propolis alcoholic solution, shelf
Phase is still up to 10 days, but still falls short of, and its antistaling agent use cost is higher, does not utilize the application of iced chicken meat.South China
Paper " Radix orixae japonicae and the Cortex Cinnamomi fresh-keeping effect to chilled chicken what auspicious fine jade of agriculture university et al. is delivered on " meat research " magazine
Research " in use Radix orixae japonicae and Cortex Cinnamomi extract etc. prepare fresh-keeping liquid, be applied to iced chicken meat fresh-keeping on, this fresh-keeping liquid can
So that the shelf life extension of iced chicken meat to more than 10 days, but owing to antistaling agent has acid, a lot of people can not adapt to
This taste, causes being difficult to large-scale application.
More than to show that some antistaling agents can be applicable to iced chicken meat fresh-keeping in research, and is comprehensively transported by different types of antistaling agent
With, play its cooperative effect, be possible not only to strengthen its fresh-keeping effect, and the usage amount of single antistaling agent can be reduced, extend
The product shelf phase, thus reduce its impact on food quality, improve the safety of its application.
Summary of the invention
It is an object of the invention to: provide a kind of antistaling agent for iced chicken meat and preservation method thereof, in conjunction with antistaling agent
Antibacterial, vacuum packaging and cold preserving method, extend iced chicken meat shelf life.
The technical solution of the present invention is: this antistaling agent is the aqueous solution of Folium perillae extract and Folium Populi Davidianae extract,
The mass fraction m/m that wherein Folium perillae extract is shared in antistaling agent is 3%-5%, and Folium Populi Davidianae extract is shared in antistaling agent
Mass fraction m/m be 2%-4%.
Wherein, described Folium perillae extract is adopted and is prepared with the following method: Folium Perillae cleans, dries, and pulverizes 40 mesh sieves,
Folium Perillae coarse powder；It is the ethanol water that Folium Perillae coarse powder is placed in that volume fraction is 40%v/v concentration by 1:8 by mass volume ratio m/v
In solution, reflux, extract, 2 times, each 40min, extracting solution merges, and filters, and concentrating under reduced pressure obtains extractum, dries, and obtains Folium Perillae and extracts
Thing.
Wherein, described Folium Populi Davidianae extract is adopted and is prepared with the following method: Folium Populi Davidianae cleans, dries, and pulverizes 40 mesh sieves,
Folium Populi Davidianae coarse powder；It is the ethanol water that Folium Populi Davidianae coarse powder is placed in that volume fraction is 30%v/v concentration by 1:6 by mass volume ratio m/v
In solution, reflux, extract, 2 times, each 30min, extracting solution merges, and filters, and concentrating under reduced pressure obtains extractum, dries, and obtains Folium Populi Davidianae and extracts
Thing.
Wherein said antistaling agent prepares according to following method: take Folium perillae extract, Folium Populi Davidianae extract is dissolved in
Making antistaling agent in water, wherein Folium perillae extract mass fraction m/m is 3%-5%, and Folium Populi Davidianae extract quality mark m/m is
2%-4%。
Wherein, use antistaling agent that new fresh chicken meat carries out fresh-keeping method to comprise the following steps: to select through inspection and quarantine
Healthy chicken, butcher, clean up；Carnis Gallus domesticus is positioned over pre-cooling in 0-4 DEG C of freezer, and Carnis Gallus domesticus surface temperature drops to less than 4 DEG C, chicken
The central temperature of meat drops to less than 6 DEG C；Add based on 2kg antistaling agent by every kg Carnis Gallus domesticus, the iced chicken meat antistaling agent after pre-cooling is soaked
Bubble 15min, brings out, drains；By the iced chicken meat vacuum sealed package after fresh-keeping, it is placed in 0-4 DEG C of cold preservation.
Advantages of the present invention and having the beneficial effects that:
1, the present invention selects natural material, does not use the material of chemosynthesis, green natural, health, and meeting modern society can hold
The requirement of supervention exhibition, the antistaling agent being made from can penetrate into the top layer of iced chicken meat in iced chicken meat immersion process, have
It is beneficial to form anti-corrosive fresh-keeping layer, it is to avoid top layer microorganism is grown to the infiltration of deep layer, for being effective against microbial spoilage with strong
Change fresh-keeping effect and there is certain effect.
2, the present invention makes full use of the collaborative preservation between antistaling agent component, fence preservation technique, antioxidation and
Nutrition, not only can effectively extend iced chicken meat shelf life, also can delay fat oxidation speed, prevent by caused by oxidant
Food fade, brown stain etc., improve quality and the color and luster of Carnis Gallus domesticus, and safety non-toxic, shelf life was up to 18 days；
3, the method that the present invention provides is simple, and the cost of material of use is low, and economic benefit prospect is good, and this antistaling agent is permissible
Continuous several times is reused；Can ensure that iced chicken meat is best in quality, be greatly improved fresh-keeping effect；There are preferably exploitation
Prospect.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated.
Embodiment 1:
(1) 170kg Folium Perillae cleaned, dry, pulverized 40 mesh sieves, and obtained Folium Perillae coarse powder；Take Folium Perillae coarse powder 150kg to be placed in
In extractor, the ethanol water reflux, extract, of the 40%v/v of addition 1200L 2 times every time, each 40 min, extracting solution merges,
Filtering, concentrating under reduced pressure obtains extractum, dries, obtains Folium perillae extract.
(2) 150kg Folium Populi Davidianae cleaned, dry, pulverized 40 mesh sieves, and obtained Folium Populi Davidianae coarse powder；Take Folium Populi Davidianae 130kg to be placed in
In extractor, the ethanol water reflux, extract, of the 30%v/v of addition 780L 2 times every time, each 30min, extracting solution merges, mistake
Filter, concentrating under reduced pressure obtains extractum, dries, obtains Folium Populi Davidianae extract.
(3) take Folium perillae extract 5kg, Folium Populi Davidianae extract 2kg adds water 93kg mix and blend composition antistaling agent
100kg。
(4) select, through the healthy chicken of inspection and quarantine, to butcher, clean up, new for 50kg fresh chicken meat is positioned over 0-4 DEG C cold
Pre-cooling in storehouse, treats that Carnis Gallus domesticus surface temperature drops to less than 4 DEG C, and the central temperature of Carnis Gallus domesticus drops to less than 6 DEG C；By the 50kg ice after pre-cooling
Fresh chicken meat 100kg antistaling agent soaks 15min, brings out, drains；The iced chicken meat vacuum sealed package that will drain after fresh-keeping, puts
In 0-4 DEG C of cold preservation.
Use the iced chicken meat that said method processed, detected pH value, total plate counts at the 5th, 10,15,18 days and wave respectively
The property sent out alkali nitrogen；Iced chicken meat pH value is measured according to GB/T9695.5-2008 " meat measures with meat products pH value "；Bacterium colony is total
Number is checked according to GB4789.2-2010 national standard；The mensuration of TVB-N content is according to GB/T5009.44-2003 " meat
Analysis method with meat products sanitary standard " it is measured, take semimicro nitriding.Indices testing result is shown in Table 1:
Found that iced chicken meat preserves 18 days total plate counts less than 106cfu/g, iced chicken meat 18 days volatile salts of storage by table 1
Base nitrogen is less than 20mg/100g；PH value is less than 6.7；This shows that treated iced chicken meat still can be pacified after can storing 18 days
Total eclipse use, the most rotten, illustrate that its shelf life was up to 18 days.
Embodiment 2:
(1) 120kg Folium Perillae cleaned, dry, pulverized 40 mesh sieves, and obtained Folium Perillae coarse powder；Take Folium Perillae coarse powder 100kg to be placed in
In extractor, the ethanol water reflux, extract, of the 40%v/v of addition 800L 2 times every time, each 40min, extracting solution merges, mistake
Filter, concentrating under reduced pressure obtains extractum, dries, obtains Folium perillae extract.
(2) 200kg Folium Populi Davidianae cleaned, dry, pulverized 40 mesh sieves, and obtained Folium Populi Davidianae coarse powder；Take Folium Populi Davidianae 180kg to be placed in
In extractor, the ethanol water reflux, extract, of the 30%v/v of addition 1080L 2 times every time, each 30min, extracting solution merges, mistake
Filter, concentrating under reduced pressure obtains extractum, dries, obtains Folium Populi Davidianae extract.
(3) take Folium perillae extract 3kg, Folium Populi Davidianae extract 4kg adds water 93kg mix and blend composition antistaling agent
100kg。
(4) select the healthy chicken through inspection and quarantine, butcher, clean up, new for 40kg fresh chicken meat is positioned over 0-4 DEG C
Pre-cooling in freezer, treats that Carnis Gallus domesticus surface temperature drops to less than 4 DEG C, and the central temperature of Carnis Gallus domesticus drops to less than 6 DEG C；By the 40kg after pre-cooling
Iced chicken meat 80kg antistaling agent soaks 15min, brings out, drains；The iced chicken meat vacuum sealed package that will drain after fresh-keeping, puts
In 0-4 DEG C of cold preservation.
Use the iced chicken meat that processed of said method, detected at the 5th, 10,15,18 days respectively pH value, total plate count and
Total volatile basic nitrogen；Iced chicken meat pH value is measured according to GB/T9695.5-2008 " meat measures with meat products pH value "；Bacterium colony is total
Number is checked according to GB4789.2-2010 national standard；The mensuration of TVB-N content is according to GB/T5009.44-2003 " meat
Analysis method with meat products sanitary standard " it is measured, take semimicro nitriding.Indices testing result is shown in Table 2:
Found that iced chicken meat preserves 18 days total plate counts less than 106cfu/g, iced chicken meat 18 days volatile salts of storage by table 2
Base nitrogen is less than 20mg/100g；PH value is less than 6.7；This shows that treated iced chicken meat still can be pacified after can storing 18 days
Total eclipse use, the most rotten, illustrate that its shelf life was up to 18 days.
Embodiment 3:
(1) 150kg Folium Perillae cleaned, dry, pulverized 40 mesh sieves, and obtained Folium Perillae coarse powder；Take Folium Perillae coarse powder 140kg to be placed in
In extractor, the ethanol water reflux, extract, of the 40%v/v of addition 1120L 2 times every time, each 40min, extracting solution merges, mistake
Filter, concentrating under reduced pressure obtains extractum, dries, obtains Folium perillae extract.
(2) 160kg Folium Populi Davidianae cleaned, dry, pulverized 40 mesh sieves, and obtained Folium Populi Davidianae coarse powder；Take Folium Populi Davidianae 150kg to be placed in
In extractor, the ethanol water reflux, extract, of the 30%v/v of addition 900L 2 times every time, each 30min, extracting solution merges, mistake
Filter, concentrating under reduced pressure obtains extractum, dries, obtains Folium Populi Davidianae extract.
(3) take Folium Perillae coarse powder 4kg, Folium Populi Davidianae extract 3kg adds water 93kg mix and blend composition antistaling agent 100kg.
(4) select, through the healthy chicken of inspection and quarantine, to butcher, clean up, new for 45kg fresh chicken meat is positioned over 0-4 DEG C cold
Pre-cooling in storehouse, treats that Carnis Gallus domesticus surface temperature drops to less than 4 DEG C, and the central temperature of Carnis Gallus domesticus drops to less than 6 DEG C；By the 45kg ice after pre-cooling
Fresh chicken meat 90kg antistaling agent soaks 15min, brings out, drains；The iced chicken meat vacuum sealed package that will drain after fresh-keeping, is placed in
0-4 DEG C of cold preservation.
Use the iced chicken meat that processed of said method, detected at the 5th, 10,15,18 days respectively pH value, total plate count and
Total volatile basic nitrogen；Iced chicken meat pH value is measured according to GB/T9695.5-2008 " meat measures with meat products pH value ", and bacterium colony is total
Number is checked according to GB4789.2-2010 national standard, and the mensuration of TVB-N content is according to GB/T5009.44-2003 " meat
Analysis method with meat products sanitary standard " it is measured, take semimicro nitriding；Indices testing result is shown in Table 3:
Found that iced chicken meat preserves 18 days total plate counts less than 106cfu/g, iced chicken meat 18 days volatile salts of storage by table 3
Base nitrogen is less than 20mg/100g；PH value is less than 6.7；This shows that treated iced chicken meat still can be pacified after can storing 18 days
Total eclipse use, the most rotten, illustrate that its shelf life was up to 18 days.
Claims (4)
1., for the antistaling agent of iced chicken meat, it is characterized in that: this antistaling agent is the water of Folium perillae extract and Folium Populi Davidianae extract
Solution, the mass fraction m/m that wherein Folium perillae extract is shared in antistaling agent is 3%-5%, and Folium Populi Davidianae extract is at antistaling agent
Mass fraction m/m shared by is 2%-4%.
Antistaling agent for iced chicken meat the most according to claim 1, is characterized in that the preparation of described Folium perillae extract
Method comprises the following steps: Folium Perillae cleans, dries, and pulverized 40 mesh sieves, and obtained Folium Perillae coarse powder；By mass volume ratio m/v it is
Folium Perillae coarse powder is placed in the ethanol water that volume fraction is 40%v/v concentration by 1:8, reflux, extract, 2 times, each 40min,
Extracting solution merges, and filters, and concentrating under reduced pressure obtains extractum, dries, obtains Folium perillae extract.
Antistaling agent for iced chicken meat the most according to claim 1, is characterized in that the preparation of described Folium Populi Davidianae extract
Method comprises the following steps: Folium Populi Davidianae cleans, dries, and pulverized 40 mesh sieves, and obtained Folium Populi Davidianae coarse powder；By mass volume ratio m/v it is
Folium Populi Davidianae coarse powder is placed in the ethanol water that volume fraction is 30%v/v concentration by 1:6, reflux, extract, 2 times, and each 30
Min, extracting solution merges, and filters, and concentrating under reduced pressure obtains extractum, dries, obtains Folium Populi Davidianae extract.
The preservation method of the antistaling agent for iced chicken meat the most according to claim 1, is characterized in that the guarantor of this antistaling agent
Fresh method is carried out according to the following step: selects the healthy chicken through inspection and quarantine, butchers, cleans up；Carnis Gallus domesticus is positioned over 0-4
Pre-cooling in DEG C freezer, Carnis Gallus domesticus surface temperature drops to less than 4 DEG C, and the central temperature of Carnis Gallus domesticus drops to less than 6 DEG C；Add by every 1kg Carnis Gallus domesticus
2kg antistaling agent meter, soaks 15min by the iced chicken meat antistaling agent after pre-cooling, brings out, drain；By the iced chicken meat after fresh-keeping
Vacuum sealed package, is placed in 0-4 DEG C of cold preservation.
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