CN109452348A - A method of halogen chicken claw fresh-keeping effect in bulk is improved using dry ice - Google Patents
A method of halogen chicken claw fresh-keeping effect in bulk is improved using dry ice Download PDFInfo
- Publication number
- CN109452348A CN109452348A CN201811597855.1A CN201811597855A CN109452348A CN 109452348 A CN109452348 A CN 109452348A CN 201811597855 A CN201811597855 A CN 201811597855A CN 109452348 A CN109452348 A CN 109452348A
- Authority
- CN
- China
- Prior art keywords
- dry ice
- chicken claw
- halogen
- bag
- bulk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011089 carbon dioxide Nutrition 0.000 title claims abstract description 93
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 91
- 210000000078 claw Anatomy 0.000 title claims abstract description 91
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 89
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 89
- 150000002367 halogens Chemical class 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 45
- 230000000694 effects Effects 0.000 title claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 35
- 238000004321 preservation Methods 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims description 22
- 230000001143 conditioned effect Effects 0.000 claims description 13
- 238000007789 sealing Methods 0.000 claims description 13
- 238000004080 punching Methods 0.000 claims description 10
- 229920000728 polyester Polymers 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000013547 stew Nutrition 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000004364 calculation method Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 230000003252 repetitive effect Effects 0.000 claims description 3
- 241000233805 Phoenix Species 0.000 claims description 2
- 239000002390 adhesive tape Substances 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 238000009826 distribution Methods 0.000 claims description 2
- 238000005538 encapsulation Methods 0.000 claims description 2
- 238000003754 machining Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 239000005452 food preservative Substances 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 230000017854 proteolysis Effects 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 238000009336 multiple cropping Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 9
- 238000003860 storage Methods 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000007789 gas Substances 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- FTOAOBMCPZCFFF-UHFFFAOYSA-N 5,5-diethylbarbituric acid Chemical compound CCC1(CC)C(=O)NC(=O)NC1=O FTOAOBMCPZCFFF-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 125000000446 sulfanediyl group Chemical group *S* 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229960002319 barbital Drugs 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
Abstract
The invention discloses a kind of methods for improving halogen chicken claw fresh-keeping effect in bulk using dry ice, belong to food preservative technology field.The dry ice packet of existing preparation is placed in by the preservation method has cooled down to 0-4 DEG C of halogen chicken claw top, make preservation initial stage halogen chicken claw pack in CO2The 85%-89% of the total gas componant of gas Zhan.This method is easy to operate, safe and efficient, pollution-free, no added, the preservation time of halogen chicken claw is simultaneously extended to 5 days by noresidue, 3 days more than the control group preservation time, and protein degradation and fat oxidation degree are significant lower, the organoleptic indicators such as taste and color of halogen chicken claw keep good.It is more serious that this method can solve microbial contamination in halogen chicken claw sale in bulk and transportational process, and the situation that temperature fluctuation is larger, the shelf life of halogen chicken claw in bulk can effectively be extended, and can extend to more multiple cropping meat products it is fresh-keeping on, provide a new method for halogen chicken claw in bulk and the fresh-keeping of other sauce spiced and stewed foods.
Description
Technical field
The present invention relates to a kind of fresh-keeping modes of meat products, and the fresh-keeping effect of halogen chicken claw in bulk is specifically improved using dry ice
Fruit belongs to food preservative technology field.
Background technique
Chicken claw is a kind of cuisines preferred by everyone, is rich in protein, is also added into certain carbon water in process
Compound, carbon source, nitrogen source all very abundants, vulnerable to the effect of microorganism and it is putrid and deteriorated.The sales volume Zhan of halogen chicken claw in bulk is total
70% or more of sales volume.It is produced, transport and retail feature are: after product is by process plants, by simply packing, being transported to
The sale of the clients such as the community market of farm produce, hotel.Because being bulk products, do not killed further after product stew in soy sauce, before factory
Bacterium treatment process, although the microbiological indicator of product is qualified when leaving the factory, initial bacterium number is generally higher, transportational process temperature wave
Move larger, the chance of microorganism secondary pollution is more, and to when client consumption, microorganism over-standard phenomenon happens occasionally, and product is fresh-keeping
Phase is shorter, and within winter is generally for 24 hours, summer is then shorter.Production and sales tissue and consumer to manufacturing enterprise, commercial networks
Health care belt adversely affects.
In order to solve halogen chicken claw microorganism excessive problem in bulk, many enterprises have used preservative, but due to initial bacterium number
It is general higher, it is limited using preservative effectiveness, and influence the desire to buy of consumer.Some enterprises pack halogen chicken claw and use controlled atmosphere
Technology, but gas Flushing Machine is needed, for Some Enterprises, output is larger, technical parameter auto-control degree is higher
Gas Flushing Machine be a very big investment, many small business do not buy gas Flushing Machine, in addition controlled atmospheric packing protect
The fresh time is generally also no more than 40h.Therefore novel, efficient phase of the halogen chicken claw preservation technology in bulk by production and sales personnel
To.
Dry ice is a kind of safe and non-toxic refrigerant, and the sixth of the twelve Earthly Branches is widely used in the cold chain transportation of food and the fresh-keeping row of fruits and vegetables
Industry.It also has very wide application prospect in terms of meat products rapidly cooling and preservation.Dry ice is not only due to its temperature is low presses down
Make the growth of a large amount of microorganisms, and CO after volatilization2Also there is very strong bacteria resistance function.Early in the eighties in last century chapter rear people just demonstrate,prove
Bright dry ice can be used for the cooling of drawn poultry and dry ice cooling has a certain impact to the growth of microorganism.G
Jeyasekaran etc. has found that total plate count and TVB-N are lower in preserving process using dry ice preservation fish, the preservation having had
Effect.Sweet spring water etc. carries out low-temperature treatment to ham using dry ice, it was demonstrated that dry ice can be used for cooked meat product.Dry ice is in food preservation
Aspect application is also less, has very big development space.In addition to bacteria resistance function, the use of dry ice also reduces transportation and sale process
In temperature fluctuation, be conducive to keep low temperature environment, to inhibit microorganism growth and breeding also function to good effect.
The refrigerant for having there is company to use dry ice as cold chain transportation currently on the market, but the side as the fresh-keeping measure of halogen meat
The also non-someone of method refers to.
Summary of the invention
The present invention proposes a kind of method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice, which can be effective
The growth and breeding for inhibiting halogen chicken claw in bulk microorganism in transport and sales process, extends its shelf life, reduces transport, sale
Temperature fluctuation degree in the process.
In order to solve the above technical problems, the invention is realized by the following technical scheme:
A method of halogen chicken claw fresh-keeping effect in bulk being improved using dry ice, is operated according to the following steps:
(1) production of dry ice bag: the food air conditioned packaging bag of complex polyester of certain surface product (with single side surface integrating) is taken, with beating
Hole device carries out unilateral punching processing, and single hole diameter is determining according to selection dry ice size but no more than 6mm, and the quantity in hole is no less than
2, perforated area is the 3 ‰ -6 ‰ of the food air conditioned packaging bag surface area of complex polyester, and pore size distribution is uniform；
(2) stew in soy sauce of chicken claw: chicken claw carries out stew in soy sauce processing by traditional handicraft, but does not add any preservative；
(3) freezer is pre-chilled: the halogen chicken claw made being placed in freezer, is cooled to 0-4 DEG C in advance；
(4) weighing is handled: it will be cooled to 0-4 DEG C of halogen chicken claw and dispense into food bag, and carry out weighing processing, every packet halogen chicken claw
Thickness no more than 20cm；
(5) addition of dry ice: the dry ice of constant weight is fitted into the dry ice bag handled well, and carries out sealing part with sealing machine
Reason；
(6) placement of dry ice bag: the dry ice bag equipped with dry ice is placed in the food bag top equipped with halogen chicken claw, makes dry ice bag
Perforated surfaces seal food bag towards halogen chicken claw, with sealing clip；
(7) the halogen chicken claw food bag for placing dry ice bag encapsulation process: is put into bubble chamber, 0-4 DEG C of cold chain transportation.
The wherein dry ice calculation of constant weight are as follows:
X=(M-m)/5；The weight kg of X-------- dry ice in formula；
The total weight Kg of the single food bag of M------ and halogen chicken claw；
M------- food bag weight kg；
The wherein calculation formula of certain surface product are as follows:
S≥X×280；
Dry ice bag surface area/mm selected by S--------- in formula2；
X--------- dry ice weight/g；
Preferably, the surface area of dry ice bag must not drop below the top-level list area of halogen chicken claw food bag.
Preferably, perforated area is advisable for the 3 ‰ -6 ‰ of entire food air conditioned packaging bag surface area, and most preferably 4.8 ‰,
And single hole diameter is determined according to selected sack size, 2mm -5mm be it is best, according to different punching diameters, punch number and be no less than
2, hole will be uniformly distributed in the surface of controlled atmospheric packing bag.
Preferably, the food air conditioned packaging bag of used complex polyester is preferably PET/CPE Compound Machining, 16 packagings
Bag, pressure-resistant load are not less than 600N.
Preferably, a certain amount of dry ice is food-grade dry ice, and purity 99.99%, shape is column or graininess and block
Shape, column are best.The area of single hole in food air conditioned packaging bag is then required not allow dry ice according to graininess dry ice
Grain passes through, and single hole diameter is no more than 6mm.
Preferably, the halogen chicken claw made does not add any preservative, carries out Preservation Treatment only with dry ice.
Preferably, the halogen chicken claw made need to complete pre-cooling and dry ice packing processes in 2h.
Preferably, it is advisable for 0-4 DEG C of cold chain transportation temperature, 2 DEG C of optimum temperature.Packaging halogen chicken claw is placed in bubble chamber, foam
Tank wall thickness is not less than 25mm, and case lid is secured with case body with adhesive tape in transit.
Preferably, by the technical process of present claims, for halogen chicken claw freshness date up to 3 days, product quality met GB2726-
2016., can be in the 3rd day repetition above step if wanting to extend its freshness date, freshness date was up to 5 days.But it can only be repetitive operation 1 time.
Preferably, the 4 hours CO after with sealing clamp opening of the gas componant in halogen chicken claw packaging2Content is 85%-89%.
Beneficial effects of the present invention: the present invention for halogen chicken claw in bulk transport and it is fresh-keeping in, can effectively inhibit halogen phoenix
The growth of microorganism in pawl reduces the degradation and fat oxidation degree of protein, and halogen chicken claw is kept to be in lower and stable
Temperature is conducive to extend the shelf life of halogen chicken claw.The present invention is compared with previously halogen chicken claw refrigeration in bulk and controlled atmosphere preservation mode, behaviour
Make simply, safe and efficient and pollution-free, the preservation time of halogen chicken claw is simultaneously extended to 5 days by noresidue, than the control group preservation time
More 3 days, and taste and color keeps good.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
The variation of TBARS in Fig. 2 storage.
The variation of TVB-N in Fig. 3 storage.
Specific embodiment
Invention is further described in detail with specific implementation case with reference to the accompanying drawing, the scope of the present invention not office
It is limited to the content.Unless stated otherwise, technological means employed in the present invention is known in those skilled in the art
Method.In addition, embodiment is interpreted as illustrative, to be not intended to limit the present invention range, the spirit and scope of the invention are only
It is defined by the claims.To those skilled in the art, under the premise of without departing substantially from spirit and scope of the present invention, to this
The various changes or change that material component and dosage in a little embodiments carry out also belong to protection scope of the present invention.The present invention
Material therefor and reagent are commercially available.
Embodiment 1: the preservation method of halogen chicken claw in bulk, concrete operations are as follows:
(1) it makes dry ice bag: taking the food air conditioned packaging bag of complex polyester, 200 × 280mm specification carries out unilateral beat with punch
Hole processing, punching number are 10, single hole diameter 3mm；
(2) stew in soy sauce is got well and is cooled to 2 DEG C of 10kg halogen chicken claw and dispensed into transport food bag, every bag of halogen chicken claw is about 1kg；
(3) 0.2kg dry ice is fitted into the dry ice bag handled well, and carries out sealing treatment with sealing machine；
(4) the dry ice bag equipped with dry ice is placed in the food bag of dress halogen chicken claw, dry ice bag is located at halogen chicken claw top, dry ice bag
Punching face contact halogen chicken claw；
(5) the halogen chicken claw dry ice handled well packaging is put into bubble chamber, 2 DEG C of storages；
It was measured total plate count by national standard GB4789.2-2016 respectively at 0-5 days, is surveyed and is volatilized according to GB5009.228-2016
Property alkali nitrogen content, and according to the method for Nam and improved thio using 532nm and 600 nm dual wavelength colorimetric method for determining
Barbital acid value.
Total plate count changes in 1 halogen chicken claw storage of table
Compared in bulk group* P< 0.05 is significant difference** P< 0.01 is extremely significant difference
Embodiment 2: the preservation method of halogen chicken claw in bulk, concrete operations are as follows:
(1) it makes dry ice bag: taking the food air conditioned packaging bag of complex polyester, 200 × 280mm specification carries out unilateral beat with punch
Hole processing, punching number are 10, single hole diameter 3mm；
(2) stew in soy sauce is got well and is cooled to 2 DEG C of 10kg halogen chicken claw and dispensed into transport food bag, every bag of halogen chicken claw is about 1kg；
(3) 0.2kg dry ice is fitted into the dry ice bag handled well, and carries out sealing treatment with sealing machine；
(4) the dry ice bag equipped with dry ice is placed in the food bag of dress halogen chicken claw, dry ice bag is located at halogen chicken claw top, dry ice bag
Punching face contact halogen chicken claw；
(5) the halogen chicken claw dry ice handled well packaging is put into bubble chamber, 2 DEG C of storages；
(6) (1)-(5) step is repeated after 72h
Total plate count was measured by national standard GB4789.2-2016 respectively at 0-5 days, volatile salts are surveyed according to GB5009.228-2016
Base nitrogen content, and according to the method for Nam and improved using 532nm and thio bar of 600 nm dual wavelength colorimetric method for determining ratio
Appropriate acid value.
Total plate count changes in 2 halogen chicken claw storage of table
Compared in bulk group * P< 0.05 is significant difference** P< 0.01 is extremely significant difference.
Embodiment 3: the preservation method of halogen chicken claw in bulk, concrete operations are as follows:
(1) it makes dry ice bag: taking the food air conditioned packaging bag of complex polyester, 200 × 280mm specification carries out unilateral beat with punch
Hole processing, punching number are 10, single hole diameter 3mm；
(2) stew in soy sauce is got well and is cooled to 2 DEG C of 10kg halogen chicken claw and dispensed into transport food bag, every bag of halogen chicken claw is about 1kg；
(3) 0.2kg dry ice is fitted into the dry ice bag handled well, and carries out sealing treatment with sealing machine；
(4) the dry ice bag equipped with dry ice is placed in the food bag of dress halogen chicken claw, dry ice bag is located at halogen chicken claw bottom, dry ice bag
Punching face contact halogen chicken claw；
(5) the halogen chicken claw dry ice handled well packaging is put into bubble chamber, 2 DEG C of storages；
(6) record factory entrucking, entrucking terminate, store 1,3,6 into commercial networks (haulage time 3h), sale platform (room temperature)
The temperature conditions of hour (transportational process refrigerator car temperature is 6-8 DEG C)
Temperature change in the transport of table 3 and sales process
The result shows that: under the premise of primary only with this technology, product quality meets the requirement of GB2726-2016 in 3 days,
Repetitive operation once can make product meet the requirements in 5 days, effectively extend the shelf life of halogen chicken claw.And the technology significantly reduces
Halogen chicken claw protein degradation and fat oxidation degree (p< 0.05) halogen chicken claw, is made to keep higher quality.For maintaining
Temperature stablizes aspect, which is also made that significant contribution.
This method is easy to operate, safe and efficient, and pollution-free, and the preservation time of halogen chicken claw is simultaneously extended to 5 days by noresidue,
3 days more than the control group preservation time, and protein breakdown degree and fat oxidation degree are all lower, the sense such as flavor appearance of halogen chicken claw
Official's index all keeps preferable.
The above is only preferred embodiments of the invention, is not the limitation to any other form of invention work, and foundation
Any modification or equivalent variations where technical spirit of the invention, still fall within scope of the present invention.
Claims (10)
1. a kind of method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice, it is characterised in that operate according to the following steps:
(1) production of dry ice bag: taking with the food air conditioned packaging bag of complex polyester of the certain surface of single side surface integrating product, with beating
Hole device carries out unilateral punching processing, and single hole diameter is determining according to dry ice size used but no more than 6mm, and the quantity in hole is no less than
2, perforated area is the 3 ‰ -6 ‰ of the food air conditioned packaging bag surface area of complex polyester, and pore size distribution is uniform；
The wherein calculation formula of certain surface product are as follows: S >=X × 280, dry ice bag surface area/mm selected by S--------- in formula2,
X--------- dry ice weight/g；
(2) stew in soy sauce of chicken claw: chicken claw carries out stew in soy sauce processing by traditional handicraft, does not add any preservative；
(3) freezer is pre-chilled: the halogen chicken claw made being placed in freezer, is cooled to 0-4 DEG C in advance；
(4) weighing is handled: it will be cooled to 0-4 DEG C of halogen chicken claw and dispense into food bag, and carry out weighing processing, every packet halogen chicken claw
Thickness no more than 20cm；
(5) addition of dry ice: the dry ice of constant weight is fitted into the dry ice bag handled well, sealing；
The dry ice calculation of constant weight are as follows: X=(M-m)/5；
The weight kg of X-------- dry ice in formula；
The total weight Kg of M --- -- single food bag and halogen chicken claw；
M------- food bag weight kg；
(6) placement of dry ice bag: the dry ice bag equipped with dry ice is placed in the food bag top equipped with halogen chicken claw, makes dry ice bag
Perforated surfaces seal food bag towards halogen chicken claw, with sealing clip；
(7) the halogen chicken claw food bag for placing dry ice bag encapsulation process: is put into bubble chamber, 0-4 DEG C of cold chain transportation.
2. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: dry ice bag
Surface area must not drop below the top-level list area of halogen chicken claw food bag.
3. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: perforated surfaces
Product is the 4.8 ‰ of entire food air conditioned packaging bag surface area, and determines that single hole diameter, 2mm -5mm are according to selected sack size
Most preferably, it according to different punching diameters, punches number and is no less than 2, hole will be uniformly distributed in the surface of controlled atmospheric packing bag.
4. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: used
The food air conditioned packaging bag of complex polyester be preferably PET/CPE Compound Machining, 16 packaging bags, pressure-resistant load is not less than
600N。
5. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: a certain amount of
Dry ice be food-grade dry ice, purity 99.99%, shape is column or graininess and bulk, column are best；According to
Granular dry ice then requires the area of single hole in food air conditioned packaging bag not allow dry ice particles to pass through, single hole diameter no more than
6mm。
6. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: make
Halogen chicken claw does not add any preservative, carries out Preservation Treatment only with dry ice.
7. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: make
Halogen chicken claw need to complete pre-cooling and dry ice packing processes in 2h.
8. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: cold chain fortune
0-4 DEG C of defeated temperature is advisable, and 2 DEG C of optimum temperature, packaging halogen chicken claw is placed in bubble chamber, and bubble chamber wall thickness is not less than 25mm, transport
Case lid is secured with case body with adhesive tape on the way.
9. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: halogen chicken claw
Gas componant in the packaging 4h CO after with sealing clamp opening2Content is 85%-89%.
10. the method for improving halogen chicken claw fresh-keeping effect in bulk using dry ice according to claim 1, it is characterised in that: halogen phoenix
For pawl freshness date up to 3 days, product quality met GB2726-2016；It, can be in the 3rd day repetition step if wanting to extend its freshness date
(1)-(9), freshness date, but can only be repetitive operation 1 times up to 5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811597855.1A CN109452348A (en) | 2018-12-26 | 2018-12-26 | A method of halogen chicken claw fresh-keeping effect in bulk is improved using dry ice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811597855.1A CN109452348A (en) | 2018-12-26 | 2018-12-26 | A method of halogen chicken claw fresh-keeping effect in bulk is improved using dry ice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109452348A true CN109452348A (en) | 2019-03-12 |
Family
ID=65614933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811597855.1A Pending CN109452348A (en) | 2018-12-26 | 2018-12-26 | A method of halogen chicken claw fresh-keeping effect in bulk is improved using dry ice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109452348A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203419363U (en) * | 2013-06-25 | 2014-02-05 | 上海鼎立鲜保鲜科技有限公司 | Food fresh-keeping and drying bag |
| CN206156011U (en) * | 2016-08-24 | 2017-05-10 | 浙江乡妹子食品有限公司 | Marinating food retainfreshness packaging bag |
| CN106857785A (en) * | 2017-02-08 | 2017-06-20 | 刘富来 | A kind of method of use dry ice processed ice freshly-slaughtered poultry |
-
2018
- 2018-12-26 CN CN201811597855.1A patent/CN109452348A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN203419363U (en) * | 2013-06-25 | 2014-02-05 | 上海鼎立鲜保鲜科技有限公司 | Food fresh-keeping and drying bag |
| CN206156011U (en) * | 2016-08-24 | 2017-05-10 | 浙江乡妹子食品有限公司 | Marinating food retainfreshness packaging bag |
| CN106857785A (en) * | 2017-02-08 | 2017-06-20 | 刘富来 | A kind of method of use dry ice processed ice freshly-slaughtered poultry |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wang et al. | Rapid cooling of porous and moisture foods by using vacuum cooling technology | |
| Labuza et al. | Applications of “active packaging” for improvement of shelf‐life and nutritional quality of fresh and extended shelf‐life foods 1 | |
| King Jr et al. | Microbial flora and storage quality of partially processed lettuce | |
| McDonald et al. | Vacuum cooling technology for the food processing industry: a review | |
| CN105410845B (en) | The method of halogen material and marinated food made of spice, spice | |
| KR100775967B1 (en) | Method for complex packaging of meat | |
| JP2001061459A (en) | Retention of high freshness and high quality of food and apparatus therefor | |
| CN110810499A (en) | Method for prolonging shelf life of fruits and vegetables by combining laser drilling and micropore adjustment with modified atmosphere packaging breathing model | |
| Bell | Meat packaging: Protection, preservation, and presentation | |
| CN101690510A (en) | Air regulating ice-temperature fresh keeping method for fresh tilapia fillets | |
| Siah et al. | Effect of different packaging materials on the shelf life of modified atmosphere packaged red tilapia (Oreochromis mossambica) fillets. | |
| CN104068103A (en) | Air-conditioning freshness keeping method for strawberries | |
| US4792455A (en) | Method for preserving fruits and vegetables | |
| CN101779699A (en) | Controlled atmosphere preservation method for hairtails | |
| CN105682474A (en) | Oxygen uptake compositions and preservation of oxygen perishable goods | |
| CN102840734A (en) | Refrigerator | |
| CN109452348A (en) | A method of halogen chicken claw fresh-keeping effect in bulk is improved using dry ice | |
| CN109793043A (en) | A kind of preservation method of loquat Deoxygen Packaging | |
| CN100534312C (en) | Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product | |
| CN104366652A (en) | Controlled-atmosphere storage method of bolete | |
| CN105028600A (en) | Modified atmosphere packaging method of fresh tuna fish for raw consumption | |
| CN107307068A (en) | A kind of preservation method of Fresh-cut Lettuce | |
| KR20040096091A (en) | Low fat ham processed by chicken breast and the method of manufacturing it | |
| Fellers | Public health aspects of frozen foods | |
| JP2021065117A (en) | Food inclusion body and method for producing the same, and food storage method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190312 |
|
| RJ01 | Rejection of invention patent application after publication |