CN107853380A - A kind of low-temp antistaling method of birds meat products - Google Patents
A kind of low-temp antistaling method of birds meat products Download PDFInfo
- Publication number
- CN107853380A CN107853380A CN201711034406.1A CN201711034406A CN107853380A CN 107853380 A CN107853380 A CN 107853380A CN 201711034406 A CN201711034406 A CN 201711034406A CN 107853380 A CN107853380 A CN 107853380A
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- China
- Prior art keywords
- meat products
- poultry
- parts
- birds meat
- bactericide
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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
- A23B4/14—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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of low-temp antistaling method of birds meat products, comprises the following steps：Live-bird is slaughtered, plucked, net thorax, rinsing after cut, carrying out classification to different parts collects；The poultry aseptic water washing that will have sorted out, take sterilized antistaling bag to impregnate bactericide, then poultry is wrapped up with freshness protection package；The poultry wrapped is patted or beaten, the time is 5 10min, and patting or beat the dynamics of process and need to grasping not gall freshness protection package；Freshness protection package is opened, poultry is placed in ozone chamber and places 1 2h, is then vacuum-packed；The birds meat products that vacuum packet is installed carry out ultrasonic wave cleaning, and then vanning is put into freezer.The present invention makes birds meat products aseptically enter freezing state by special preserving and sterilizing agent and processing means, while ensures the activity of meat products cell, makes the preservation of its long-time and flavor is constant.
Description
Technical field
Food preservative technology field of the present invention, refer in particular to a kind of low-temp antistaling method of birds meat products.
Background technology
Preservation by low temperature is the technical measures that people generally use, in view of the national conditions in China, cold chain system be meat preservation most
For important means.Refrigeration is the temperature that meat is stored in slightly above its freezing point, big in the range of this generally between 2-4 DEG C
Part pathogenic bacteria stop breeding.And it is current, because meat products is generally with the presence of factors such as transport, storage, sale, have longer
Shelf life, although in a short time meat products can be made to never degenerate using General low temperature preservation technology, if overlong time, thaw
Although meat products afterwards can also keep the elasticity of meat, it can not keep that its eating mouth feel and flavor are constant, and this is always normal
Where the inferior position for advising the meat products of preservation by low temperature.
The content of the invention
It is an object of the invention to for the existing state of the art, there is provided a kind of low-temp antistaling method of birds meat products, can
Realize that the long-time of birds meat products preserves, make the cube meat after defrosting very nearly the same with fresh meat, be effectively retained the flavor of birds meat products.
To reach above-mentioned purpose, the present invention adopts the following technical scheme that：
The present invention is a kind of low-temp antistaling method of birds meat products, is comprised the following steps：
（1）Live-bird is slaughtered, plucked, net thorax, rinsing after cut, carrying out classification to different parts collects；
（2）The poultry aseptic water washing that will have sorted out, take sterilized antistaling bag to impregnate bactericide, then poultry is wrapped up with freshness protection package；
（3）The poultry wrapped is patted or beaten, time 5-10min, patting or beat the dynamics of process need to grasp not
Gall freshness protection package；
（4）Freshness protection package is opened, poultry is placed in ozone chamber and places 1-2h, is then vacuum-packed；
（5）The birds meat products that vacuum packet is installed carry out ultrasonic wave cleaning, and then vanning is put into freezer；
The weight of above-mentioned bactericide dispensing is as follows：
Black rice organized enzyme 6-8 parts, garlic P.E 2-3 parts, Baical Skullcap root P.E 2-4 parts, green onion juice 1-2 parts, honey 1-2 parts, lotus leaf
Extract 2-3 parts；
In such scheme, the preparation order of bactericide is after first garlic P.E and green onion juice are mixed evenly, then to add successively
Enter Baical Skullcap root P.E, Lotus Leafextract, after sealing 30-40min, together imported in the container equipped with black rice organized enzyme simultaneously with honey
Stir.
Further, bactericide needs to be constantly in 37 DEG C of gnotobasis in preparation process.
Beneficial effects of the present invention are：The present invention makes poultry by special preserving and sterilizing agent and special processing means
Product aseptically enters freezing state, while ensures the activity of meat products cell, can greatly prolong its freshness date, make it
Long-time preserves and meat taste, flavor are constant.
Embodiment：
The present invention will be further described in conjunction with the embodiments：
Embodiment one：
A kind of low-temp antistaling method of birds meat products, comprises the following steps：
（1）Live-bird is slaughtered, plucked, net thorax, rinsing after cut, carrying out classification to different parts collects；
（2）The poultry aseptic water washing that will have sorted out, take sterilized antistaling bag to impregnate bactericide, then poultry is wrapped up with freshness protection package；
（3）The poultry wrapped is patted or beaten, time 5min, patting or beat the dynamics of process need to grasp and not grind
Broken freshness protection package；
（4）Freshness protection package is opened, poultry is placed in ozone chamber and places 2h, is then vacuum-packed；
（5）The birds meat products that vacuum packet is installed carry out ultrasonic wave cleaning, and then vanning is put into freezer；
The weight of the bactericide dispensing is as follows：
8 parts of black rice organized enzyme, 2 parts of garlic P.E, 2 parts of Baical Skullcap root P.E, 1 part of green onion juice, 2 parts of honey, 3 parts of Lotus Leafextract；
The preparation order of bactericide is after first garlic P.E and green onion juice are mixed evenly, to sequentially add Baical Skullcap root P.E, lotus
Leaf extract, after sealing 40min, together import in the container equipped with black rice organized enzyme and stir with honey.Bactericide exists
Need to be constantly in 37 DEG C of gnotobasis in preparation process.
Embodiment two：
A kind of low-temp antistaling method of birds meat products, comprises the following steps：
（1）Live-bird is slaughtered, plucked, net thorax, rinsing after cut, carrying out classification to different parts collects；
（2）The poultry aseptic water washing that will have sorted out, take sterilized antistaling bag to impregnate bactericide, then poultry is wrapped up with freshness protection package；
（3）The poultry wrapped is patted or beaten, time 10min, pat or beat the dynamics of process need to grasp should not
Gall freshness protection package；
（4）Freshness protection package is opened, poultry is placed in ozone chamber and places 1.5h, is then vacuum-packed；
（5）The birds meat products that vacuum packet is installed carry out ultrasonic wave cleaning, and then vanning is put into freezer；
The weight of the bactericide dispensing is as follows：
6 parts of black rice organized enzyme, 3 parts of garlic P.E, 4 parts of Baical Skullcap root P.E, 2 parts of green onion juice, 1 part of honey, 2 parts of Lotus Leafextract；
The preparation order of bactericide is after first garlic P.E and green onion juice are mixed evenly, to sequentially add Baical Skullcap root P.E, lotus
Leaf extract, after sealing 30min, together import in the container equipped with black rice organized enzyme and stir with honey.Bactericide exists
Need to be constantly in 37 DEG C of gnotobasis in preparation process.
Embodiment three：
A kind of low-temp antistaling method of birds meat products, comprises the following steps：
（1）Live-bird is slaughtered, plucked, net thorax, rinsing after cut, carrying out classification to different parts collects；
（2）The poultry aseptic water washing that will have sorted out, take sterilized antistaling bag to impregnate bactericide, then poultry is wrapped up with freshness protection package；
（3）The poultry wrapped is patted or beaten, time 7min, patting or beat the dynamics of process need to grasp and not grind
Broken freshness protection package；
（4）Freshness protection package is opened, poultry is placed in ozone chamber and places 1h, is then vacuum-packed；
（5）The birds meat products that vacuum packet is installed carry out ultrasonic wave cleaning, and then vanning is put into freezer；
The weight of the bactericide dispensing is as follows：
7 parts of black rice organized enzyme, 2.5 parts of garlic P.E, 3 parts of Baical Skullcap root P.E, 1.5 parts of green onion juice, 1.5 parts of honey, lotus leaf extraction
2.5 parts of thing；The preparation order of bactericide is after first garlic P.E and green onion juice are mixed evenly, to sequentially add radix scutellariae
Extract, Lotus Leafextract, after sealing 35min, together import in the container equipped with black rice organized enzyme and stir with honey.
Bactericide needs to be constantly in 37 DEG C of gnotobasis in preparation process.
A kind of low-temp antistaling method of birds meat products of three above-mentioned embodiments is carried out fresh-keeping three months to chicken, with
Fresh-keeping three months of the General low temperature antistaling process of two further pairs photograph group, and one group of fresh chicken slaughtered are contrasted, and ask diet
Chicken after expert cooks to six groups is foretasted, and the color and luster to each group chicken, mouthfeel, flavor are given a mark, and full marks 10 divide,
Table 1 specific as follows：
Can be seen that by upper table 1, a kind of fresh-keeping chicken of the low-temp antistaling methods of birds meat products of the invention, its color and luster, mouthfeel,
Flavor is better than the chicken of General low temperature antistaling process, and then very nearly the same with the fresh chicken slaughtered, and can embody the present invention and exist
On the premise of keeping chicken meat, its flavor is set not change.
Certainly, the better embodiment of the present invention is these are only, the use range of the present invention is not limited with this, therefore, it is all
It is to make equivalent change in the principle of the invention should be included within the scope of the present invention.
Claims (4)
- A kind of 1. low-temp antistaling method of birds meat products, it is characterised in that：Comprise the following steps：（1）Live-bird is slaughtered, plucked, net thorax, rinsing after cut, carrying out classification to different parts collects；（2）The poultry aseptic water washing that will have sorted out, take sterilized antistaling bag to impregnate bactericide, then poultry is wrapped up with freshness protection package；（3）The poultry wrapped is patted or beaten, time 5-10min；（4）Freshness protection package is opened, poultry is placed in ozone chamber and places 1-2h, is then vacuum-packed；（5）The birds meat products that vacuum packet is installed carry out ultrasonic wave cleaning, and then vanning is put into freezer；The weight of above-mentioned bactericide dispensing is as follows：Black rice organized enzyme 6-8 parts, garlic P.E 2-3 parts, Baical Skullcap root P.E 2-4 parts, green onion juice 1-2 parts, honey 1-2 parts, lotus leaf Extract 2-3 parts.
- A kind of 2. low-temp antistaling method of birds meat products according to claim 1, it is characterised in that：The system of the bactericide Standby order is after first garlic P.E and green onion juice are mixed evenly, to sequentially add Baical Skullcap root P.E, Lotus Leafextract, After sealing 30-40min, together import in the container equipped with black rice organized enzyme and stir with honey.
- A kind of 3. low-temp antistaling method of birds meat products according to claim 2, it is characterised in that：The bactericide is being made Need to be constantly in 37 DEG C of gnotobasis during standby.
- A kind of 4. low-temp antistaling method of birds meat products according to claim 1 or 2 or 3, it is characterised in that：The step （3）In, patting or beat the dynamics of process and need to grasping not gall freshness protection package.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034406.1A CN107853380A (en) | 2017-10-28 | 2017-10-28 | A kind of low-temp antistaling method of birds meat products |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034406.1A CN107853380A (en) | 2017-10-28 | 2017-10-28 | A kind of low-temp antistaling method of birds meat products |
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| CN107853380A true CN107853380A (en) | 2018-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711034406.1A Pending CN107853380A (en) | 2017-10-28 | 2017-10-28 | A kind of low-temp antistaling method of birds meat products |
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| CN (1) | CN107853380A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955531A (en) * | 2020-09-01 | 2020-11-20 | 怀化市明友食品有限责任公司 | Meat product fresh-keeping treatment method |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180981A (en) * | 2007-12-17 | 2008-05-21 | 武汉工业学院 | Fresh-keeping method for low temperature birds meat products |
| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN105660819A (en) * | 2016-01-22 | 2016-06-15 | 黄庆辉 | Chinese herb preservative and preservation method for frozen beef |
| CN105707642A (en) * | 2016-02-01 | 2016-06-29 | 湖南朗林生物制品有限公司 | Natural food preservative and preparation method thereof |
| CN105769710A (en) * | 2016-04-29 | 2016-07-20 | 陈国丰 | Botanic preservative |
| CN106172692A (en) * | 2016-07-27 | 2016-12-07 | 郑州轻工业学院 | A kind of preservation method of fresh meat goods |
| CN107087670A (en) * | 2017-06-09 | 2017-08-25 | 太仓苏浏水产有限公司 | A kind of bio-preservative |
-
2017
- 2017-10-28 CN CN201711034406.1A patent/CN107853380A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101180981A (en) * | 2007-12-17 | 2008-05-21 | 武汉工业学院 | Fresh-keeping method for low temperature birds meat products |
| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN105660819A (en) * | 2016-01-22 | 2016-06-15 | 黄庆辉 | Chinese herb preservative and preservation method for frozen beef |
| CN105707642A (en) * | 2016-02-01 | 2016-06-29 | 湖南朗林生物制品有限公司 | Natural food preservative and preparation method thereof |
| CN105769710A (en) * | 2016-04-29 | 2016-07-20 | 陈国丰 | Botanic preservative |
| CN106172692A (en) * | 2016-07-27 | 2016-12-07 | 郑州轻工业学院 | A kind of preservation method of fresh meat goods |
| CN107087670A (en) * | 2017-06-09 | 2017-08-25 | 太仓苏浏水产有限公司 | A kind of bio-preservative |
Non-Patent Citations (1)
| Title |
|---|
| 岑郁: "《蔬菜营养食谱》", 30 April 1992, 广东旅游出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955531A (en) * | 2020-09-01 | 2020-11-20 | 怀化市明友食品有限责任公司 | Meat product fresh-keeping treatment method |
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Application publication date: 20180330 |