CN106472959A - A kind of method of chicken keeping-freshness storage - Google Patents
A kind of method of chicken keeping-freshness storage Download PDFInfo
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- CN106472959A CN106472959A CN201610905115.4A CN201610905115A CN106472959A CN 106472959 A CN106472959 A CN 106472959A CN 201610905115 A CN201610905115 A CN 201610905115A CN 106472959 A CN106472959 A CN 106472959A
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- chicken
- antistaling agent
- extract
- carried out
- cleaning treatment
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- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of method of chicken keeping-freshness storage, comprises the steps：The chicken for gilling is carried out first time cleaning treatment, then the chicken salt after process and ginger dried bean noodles is pickled 8 12min；Chicken after pickling is carried out second cleaning treatment, then the chicken after process is put in antistaling agent and soaks 30 40min；Chicken after immersion is pulled out, drained, is then packed；By the chicken storing at ice temperature after packaging.The present invention is soaked with antistaling agent after pickling chicken salt and ginger dried bean noodles, and pack with reference to pallet, to disappear chicken fishy smell and storing and fresh-keeping will synchronously be carried out, sterilizing and antibacterial will be while carry out delicate flavour and the nutritive value of chicken is maintained, and effectively extend the freshness date of chicken.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of method of chicken keeping-freshness storage.
Background technology
Chicken fine and tender taste, flavour are delicious, and nutritious, fat mass is low, and contained fat mostly is unrighted acid,
It is ideal protein food.However, chicken is easy to corrupt due to its high protein and compared with high-moisture characteristic, especially in storage
Easily caused corruption by the pollution of microorganism during depositing, this does not only result in loss economically and the pollution of environment, more sternly
Weight is the health and lives for jeopardizing people.It is to store one of effective means of chicken to delay corruption using preservative, currently
Mostly fresh-keeping using chemical preservative, the nutrition of chicken is not only broken up, and is detrimental to health；Though the storage life of traditional chicken in jelly
It is 1 year, but original freshness and local flavor after thawing, is lost, moisture and nutrient is destroyed and is lost in, not only mouthfeel
Difference, and damage health.Therefore, using the antibacterial anti-corrosion of natural antiseptic agent, cooling chicken is carried out fresh-keeping, it has also become storage of meat ware
Fresh-keeping trend.
How fresh-keeping to extend using dip-coating or the single or Multiple preservative solutions of spraying currently, with respect to the fresh-keeping research of chilled fresh chicken
Phase.Such as Wang Wei people et al. are using de- containing 0.003%-0.007% nisin (Nisin), 0.025%-0.035%
After acetate hydrogen sodium, 0.06-0.08% Glycerol Monolaurate Multiple preservative solutions are sprayed to chicken, the cold fresh phase of chicken can extend
By 7 days.Wu Ligen et al. is protected using the mixing of 3-5% containing sodium lactate, sodium isoascorbate 0.1-0.3% and acetic acid 0.2-0.4%
Fresh solution is sprayed to chicken, is vacuum-packed after draining, and chicken can be preserved 12 days at 0 DEG C -1 DEG C.
In addition, some research is also using sodium lactate and acetic acid, nisin and natamycin or chitosan solution
Apply film combination controlled atmospheric packing (gas ratio 25%CO2, 50%O2, 25%N2) chicken meat sample is carried out fresh-keeping, the cold fresh phase is in 10-
13 days or so.And Zhang Wei et al. using the compositions such as Nisin, Tea Polyphenols, spice extract, Vc natural antimicro-bialc ompound to cold
But chicken is impregnated, and under best of breed, the cold fresh phase of chicken can reach 21 days.Therefore how chicken is kept under cold fresh state
The fresh quality for killing chicken at the same again can longer-term preserve its local flavor texture etc., supplied with ensureing to transport within the regular hour on shelf
Urban consumption person buys an important topic for just becoming the fresh-keeping research of modern Chilled Meats.
Content of the invention
It is an object of the present invention to provide a kind of method of chicken keeping-freshness storage.
For reaching above-mentioned purpose, the present invention adopts following technical proposals：
A kind of method of chicken keeping-freshness storage, comprises the steps：
(1) chicken for gilling is carried out first time cleaning treatment, then by the chicken salt after process and ginger
Dried bean noodles pickles 8-12min；
(2) chicken after pickling is carried out second cleaning treatment, then the chicken after process is put in antistaling agent and soaks
Bubble 30-40min；
(3) chicken after step (2) immersion is pulled out, is drained, then pack；By the chicken storing at ice temperature after packaging.
Further, the first time cleaning treatment is referred to the chicken for gilling first with using sterilized water again after common washing
Cleaning.
Further, the consumption of the salt is the 2-2.5% of chicken gross mass；The consumption of the ginger powder is the total matter of chicken
The 0.5-1% of amount.
Further, second cleaning treatment refers to be carried out the chicken after pickling with sterilized water.
Further, the antistaling agent consumption is 1.2-1.5 times of chicken gross mass.
Further, the antistaling agent is the mixed liquor of shitosan extract and cloves extract.
Further, in the antistaling agent, the mass fraction of shitosan extract is 25-35%；In the antistaling agent, cloves carries
The mass fraction for taking liquid is 30-40%.
Further, step (3) is realized by the following method：Chicken after step (2) is soaked is pulled out, is drained, Ran Houyong
Foamed polystyrene pallet packing, is covered with PVE film above, and the chicken after packaging is put into storing at ice temperature in refrigerator or refrigerator-freezer.
Further, the temperature of the storing at ice temperature is 2-5 DEG C.
Further, the preparation of the shitosan extract：Shitosan is added in deionized water, then adds glacial acetic acid
Disperseed, obtained dispersion liquid；Add cellulase degradation in the dispersion liquid, concentration is obtained through ultrafiltration, depickling after enzymolysis is
The shitosan extract of 2.3g/mL.
Shitosan prepared by the present invention not only has water solubility, and suppresses spoilage organisms effect is significant, is that a kind of performance is excellent
Good wholefood antisepsis antistaling agent, easy to use.
Further, the preparation of the cloves extract：Cloves after cleaning is put in container 60min is boiled, then mistake
Filter；Add water in the filter residue after filtration and 40min is boiled, then filter；Filtrate after filtration is merged, is centrifuged with supercentrifuge
10min, takes supernatant and obtains cloves extract of the concentration for 1.5g/mL after centrifugation.
Contain the composition such as alcohols, phenols and aldehydes in the cloves extract of the present invention, with good antibacterial and anti-oxidant
Effect, the cloves extract have very strong inhibitory action to mould, aspergillus niger, staphylococcus aureus and Escherichia coli etc..
Beneficial effects of the present invention are as follows：
1st, the present invention disappears after pickling chicken salt and ginger dried bean noodles chicken fishy smell；Carried with shitosan extract and cloves
The antistaling agent for taking liquid soaks, and sterilizing and antibacterial are carried out maintaining delicate flavour and the nutritive value of chicken simultaneously, in conjunction with pallet sealed bundle
Dress, will synchronously be carried out with storing and fresh-keeping, and effectively extend the freshness date of chicken.
2nd, using the chicken after the inventive method ice temperature keeping-freshness storage, uniformly glossy on sense organ, meat closely, is as good as
Taste；Total number of bacteria reaches 2.08 × 10 when storing the 28th day5CFU/g；PH value was 6.43 at 28 days；VBN
(TVB-N) value is 16.21mg/100g when storing the 28th day；It is substantially better than traditional preservation method.
3rd, chicken can be made fresh-keeping 28 days or so at 2-5 DEG C using the method for the chicken keeping-freshness storage of the present invention, and without
Cross the chicken for processing and be only capable of fresh-keeping storage 3-5 days.
Description of the drawings
Specific embodiment to the present invention is described in further detail below in conjunction with the accompanying drawings.
Fig. 1 shows the curve map of the chicken VBN of keeping-freshness storage in the embodiment of the present invention 1 to 3.
Specific embodiment
In order to be illustrated more clearly that the present invention, the present invention is done further with reference to preferred embodiments and drawings
Bright.It will be appreciated by those skilled in the art that specifically described content is illustrative and be not restrictive below, should not be with this
Limit the scope of the invention.
Embodiment 1
(1) chicken slaughtered, gill, chicken is split, and sterile water wash is used again after then being cleaned with light water；Will cleaning
Chicken 40kg afterwards pickles 8min with the salt of 0.8kg and the ginger dried bean noodles of 0.4kg；
(2) the chicken sterile water wash after pickling, is then put into the chicken after cleaning in 50g antistaling agent and soaks
30min；The antistaling agent is shitosan extract and the mixed liquor of cloves extract, shitosan extract in the antistaling agent
Mass fraction be 25%；In the antistaling agent, the mass fraction of cloves extract is 30%.
(3) chicken after step (2) immersion is pulled out, is drained, foamed polystyrene pallet packing is then used, is used above
PVE film is covered, and the chicken after packaging is put into storing at ice temperature in refrigerator or refrigerator-freezer.
The preparation of the shitosan extract：Shitosan is added in deionized water, then adding glacial acetic acid is carried out point
Dissipate, obtain dispersion liquid；Add cellulase degradation in the dispersion liquid, 2.3g/mL shitosan is obtained through ultrafiltration, depickling after enzymolysis and carry
Take liquid.The preparation of the cloves extract：Cloves after cleaning is put in container 60min is boiled, then filter；To after filtration
Filter residue in add water and boil 40min, then filter；Filtrate after filtration is merged, and then 10min is centrifuged with supercentrifuge,
Supernatant is taken after centrifugation obtains cloves extract of the concentration for 1.5g/mL.
Embodiment 2
(1) chicken slaughtered, gill, chicken is split, and sterile water wash is used again after then being cleaned with light water；Will cleaning
Chicken 40kg afterwards pickles 8min with the salt of 0.8kg and the ginger dried bean noodles of 0.4kg；
(2) the chicken sterile water wash after pickling, is then put into the chicken after cleaning in 50g antistaling agent and soaks
35min；The antistaling agent is shitosan extract and the mixed liquor of cloves extract, shitosan extract in the antistaling agent
Mass fraction be 30%；In the antistaling agent, the mass fraction of cloves extract is 35%.
(3) chicken after step (2) immersion is pulled out, is drained, foamed polystyrene pallet packing is then used, is used above
PVE film is covered, and the chicken after packaging is put into storing at ice temperature in refrigerator or refrigerator-freezer.
The preparation of the chitosan oligosaccharide extract and the preparation of cloves extract are with embodiment 1.
Embodiment 3
(1) chicken slaughtered, gill, chicken is split, and sterile water wash is used again after then being cleaned with light water；Will cleaning
Chicken 40kg afterwards pickles 8min with the salt of 0.8kg and the ginger dried bean noodles of 0.4kg；
(2) the chicken sterile water wash after pickling, is then put into the chicken after cleaning in 50g antistaling agent and soaks
40min；The antistaling agent is shitosan extract and the mixed liquor of cloves extract, shitosan extract in the antistaling agent
Mass fraction be 35%；In the antistaling agent, the mass fraction of cloves extract is 40%.
(3) chicken after step (2) immersion is pulled out, is drained, foamed polystyrene pallet packing is then used, is used above
PVE film is covered, and the chicken after packaging is put into storing at ice temperature in refrigerator or refrigerator-freezer.
The preparation of the chitosan oligosaccharide extract and the preparation of cloves extract are with embodiment 1.
The measure of total plate count：Assay method is with reference to standard GB/T/T4789.2-2010 operation.With reference to evaluation criterion：
Green meat is 104Below CFU/g, secondary fresh meat are 104-106CFU/g, the meat that goes bad are 106More than CFU/g.
Concrete grammar is as follows：The chicken 25g of 28 days will be stored, with 225ml SPSS while being put into homogeneous cup
Interior, then with 8000r/min-10000r/min rotating speed homogeneous 1min-2min, make 1：10 uniform liquid；Corrupt according to sample
Degree, selects appropriate dilution, by each dilution factor using the dilution measure of falling flat band method total plate count, the parallel survey of each dilution factor
Three times customized, obtain total plate count.The average measurement result of three above embodiment is 2.08 × 105CFU/g.
The measure of pH value：It is measured by standard GB/T/T 9695.5-1988.By GB/T965.5-2008《Meat and meat
Product pH is determined》.With reference to evaluation criteria：Green meat pH5.6-6.2, secondary fresh meat pH6.3-6.6, go bad more than meat pH6.7.
Concrete grammar is as follows：The chicken 10g for having stored 28 days is taken, the chicken is rubbed and is put in 200ml bottle, then
Plus 100ml distilled water, 30min is impregnated, and is filtered, is taken filtrate and pH value is directly determined with acidometer, by the filtrate parallel determination three
Secondary, obtain pH value 6.43；
The measure of VBN：According to GB/T5009.44-2003《Meat and the analysis method of meat products sanitary standard》
Middle micro-Kjeldahl is carried out.By GB2707-2005《Fresh (jelly) poultry meat sanitary standard》Regulation, TVB-N value is less than 15.0mg/
100g is one-level freshness；TVB-N value 15.0-25.0mg/100g is two grades of freshnesses, that is, initially enter the incipient spoilage stage；TVB-N
Value is putrid and deteriorated more than 25.0mg/100Pg.
The chicken 10g for having stored 28 days being taken, being rubbed and mixes, be transferred in conical flask, 100ml is added in the cucurbit
Distilled water, shaking fully, are filtered after 30min, are taken 1ml filtrate with micropipettor and are added to diffusion boat mistress, diffusion boat another
Side adds 1ml unsaturated carbonate potassium solution, and two liquid not directly contact will be coated with lid lid on uniform diffusion boat through water-soluble glue
Screw well.Diffusion boat is distinguished in the direction of the clock and rotate in an anti-clockwise direction on the table, so that sample liquid is sufficiently mixed with alkali lye,
Obtain mixed liquor；The mixed liquor is placed in 2h in 37 DEG C of insulating boxs, is thrown off on diffusion boat and covers, (concentration is with normal hydrochloric acid liquid
0.01mol/L) titrated, when terminal is in bluish violet, stopped titration.
The measurement result of 1 to 3 VBN of embodiment is shown in curve Fig. 1.
Fig. 1 understands, chicken 28 days TVB-N values of storage respectively 16.13mg/100Pg, 16.21mg/100Pg,
15.8mg/100Pg, still close to one-level freshness, therefore can effectively suppress chicken in storage using antistaling agent used in this method
The generation of VBN during Tibetan, with significant bactericidal effect, suppresses growing for bacterium, extends the shelf life, keep
The good quality of chicken.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not right
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, all of embodiment cannot be exhaustive here, every belong to this
Obvious change that bright technical scheme is extended out changes row still in protection scope of the present invention.
Claims (8)
1. a kind of method of chicken keeping-freshness storage, it is characterised in that comprise the steps：
(1) chicken for gilling is carried out first time cleaning treatment, then by the chicken salt after process and ginger dried bean noodles
Pickle 8-12min；
(2) chicken after pickling is carried out second cleaning treatment, then the chicken after process is put into immersion 30- in antistaling agent
40min；
(3) chicken after step (2) immersion is pulled out, is drained, then pack；By the chicken storing at ice temperature after packaging.
2. method according to claim 1, it is characterised in that the antistaling agent is shitosan extract and cloves extract
Mixed liquor.
3. method according to claim 2, it is characterised in that the mass fraction of shitosan extract is in the antistaling agent
25-35%；In the antistaling agent, the mass fraction of cloves extract is 30-40%.
4. method according to claim 1, it is characterised in that the consumption of the salt is the 2-2.5% of chicken gross mass；
The consumption of the ginger powder is the 0.5-1% of chicken gross mass.
5. method according to claim 1, it is characterised in that the antistaling agent consumption is the 1.2-1.5 of chicken gross mass
Times.
6. method according to claim 1, it is characterised in that the first time cleaning treatment is referred to the chicken for gilling
Meat is first with using sterile water wash again after common washing.
7. method according to claim 1, it is characterised in that second cleaning treatment is referred to the chicken after pickling
It is carried out with sterilized water.
8. method according to claim 1, it is characterised in that step (3) is realized by the following method：Step (2) is soaked
Chicken after bubble is pulled out, is drained, and then uses foamed polystyrene pallet packing, is covered with PVE film above, and the chicken after packaging is put
Enter storing at ice temperature in refrigerator or refrigerator-freezer.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610905115.4A CN106472959A (en) | 2016-10-17 | 2016-10-17 | A kind of method of chicken keeping-freshness storage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610905115.4A CN106472959A (en) | 2016-10-17 | 2016-10-17 | A kind of method of chicken keeping-freshness storage |
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| CN106472959A true CN106472959A (en) | 2017-03-08 |
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| CN201610905115.4A Pending CN106472959A (en) | 2016-10-17 | 2016-10-17 | A kind of method of chicken keeping-freshness storage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296548A (en) * | 2020-03-17 | 2020-06-19 | 江南大学 | Preservation method for fresh water whole fish by combining proper pickling with bioactive coating |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770461A (en) * | 2015-04-02 | 2015-07-15 | 上海海洋大学 | Freshness keeping method for cold fresh chicken |
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
| CN105962293A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Barley-flavor beef sauce |
-
2016
- 2016-10-17 CN CN201610905115.4A patent/CN106472959A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770461A (en) * | 2015-04-02 | 2015-07-15 | 上海海洋大学 | Freshness keeping method for cold fresh chicken |
| CN105962293A (en) * | 2016-03-29 | 2016-09-28 | 安徽恒盛实业有限责任公司 | Barley-flavor beef sauce |
| CN105613709A (en) * | 2016-04-05 | 2016-06-01 | 连云港恒图农牧开发有限公司 | Pork fresh-keeping agent with excellent fresh-keeping performance and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王丽哲等: "《兔产品加工新技术》", 31 January 2013 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296548A (en) * | 2020-03-17 | 2020-06-19 | 江南大学 | Preservation method for fresh water whole fish by combining proper pickling with bioactive coating |
| CN111296548B (en) * | 2020-03-17 | 2023-04-28 | 江南大学 | Fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating |
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