CN109566715A - It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method - Google Patents
It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method Download PDFInfo
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- CN109566715A CN109566715A CN201811604878.0A CN201811604878A CN109566715A CN 109566715 A CN109566715 A CN 109566715A CN 201811604878 A CN201811604878 A CN 201811604878A CN 109566715 A CN109566715 A CN 109566715A
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- slaughtered poultry
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- room temperature
- cold freshly
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- 244000144977 poultry Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 35
- 238000004321 preservation Methods 0.000 title claims abstract description 27
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 47
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 12
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 12
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 12
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 12
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 12
- 239000011718 vitamin C Substances 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 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 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000003307 slaughter Methods 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000003899 bactericide agent Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 5
- 230000001408 fungistatic effect Effects 0.000 abstract description 3
- 231100000572 poisoning Toxicity 0.000 abstract description 3
- 230000000607 poisoning effect Effects 0.000 abstract description 3
- 241000193830 Bacillus <bacterium> Species 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 description 20
- 238000012360 testing method Methods 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000003385 bacteriostatic effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 3
- 241000228197 Aspergillus flavus Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 206010064097 avian influenza Diseases 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000005180 public health Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- 238000012009 microbiological test Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000012549 training Methods 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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 preservation methods of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, cold freshly-slaughtered poultry is the chicken unhairing trunk of slaughter in this method, the preservation method of cold freshly-slaughtered poultry are as follows: spray antistaling agent after carrying out sterilization processing to the cold freshly-slaughtered poultry surface, antistaling agent includes trehalose, acidity regulator, salt, vitamin C, lauric acid monoglyceride and potassium sorbate, and all become is all non-toxic components.Antistaling agent provided by the invention, it is contemplated that edible safety (one layer of product surface of spray), it is safety that compounding agent, which selects ingredient, and renewal is hidden in food quality guarantee after handling preservation, and color protection uses excellent inoxidizability.And there is fungistatic effect；Antistaling agent then select without can inhibit meat poisoning fusiform bud satisfy bacillus growth and experimental group compared to the blank group the indexs such as pH value, color, smell, juice stream loss late refer both to mark be obviously improved, suitable for being transported at room temperature.
Description
Technical field
The invention belongs to food, in particular to chicken is fresh-keeping.
Background technique
Chicken delicious flavour and nutritious.The nutriment of chicken is largely protein and fat, and science investigation is thought, chicken
Carnivorous dosage has significant impact to the health of human body, especially the elderly, women.
Chicken connective tissue is soft, there is high protein, low fat, nutritional characteristic low in calories, low cholesterol, chicken
Have become the second largest meat for being only second to pork in the world.But killing chicken since scene is living in recent years influences environment, especially to big
The Surroundings in Cities health impact is larger, and the problems such as easily cause " bird flu ", in order to prevent and control the hair of the epidemic diseases such as bird flu
Life and propagation, protection public health and guarantee public health security, mostly basis " People's Republic of China's animal epidemic prevention method ",
Laws, regulation such as " People's Republic of China's laws on the prevention and control of infectious diseases " in conjunction with local reality, and are formulated limitation live-bird and are handed over
Easy regulations increase the market of cold freshly-slaughtered poultry.But after chicken carries out concentration slaughter, it can not effectively inhibit micro- life due to being transported at room temperature
Object, freshness date is shorter, is unable to satisfy the requirement of market circulation.How chicken is being transported at room temperature the lower fresh product for killing chicken of holding thus
Energy longer-term saves its flavor texture etc. to matter again simultaneously, is bought on shelf for consumer with guaranteeing to transport within the regular hour
As urgent problem.
Summary of the invention
In order to solve the problems, such as cold freshly-slaughtered poultry under the conditions of fresh-keeping one kind of the present invention of cold freshly-slaughtered poultry under the conditions of being transported at room temperature is transported at room temperature
Preservation method.
Product safety provided by the present invention is nontoxic, tries by bacteriostatic activity test, simulation transport test and flavor evaluation
It tests, shows that antistaling agent of the invention can significantly inhibit bacterium and fungus breeding and prevent chicken putrid and deteriorated, and pass through this hair
The chicken of bright method insurance processing can still keep no significant difference compared to fresh slaughter chicken flavor on flavor.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, this method
As follows: cold freshly-slaughtered poultry is the chicken unhairing trunk of slaughter, the preservation method of cold freshly-slaughtered poultry are as follows: carry out at sterilization to the cold freshly-slaughtered poultry surface
Antistaling agent is sprayed after reason, the antistaling agent includes trehalose, acidity regulator, salt, vitamin C, lauric acid monoglyceride and mountain
Potassium sorbate.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, wherein protecting
Fresh agent solution form.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, antistaling agent
In every 1 kilogram contain 1~5 gram of trehalose, 5~10 grams of salt, 10~15 grams of vitamin C, lauric acid monoglyceride 0.4~0.8
Gram, 0.4~0.8 gram of potassium sorbate.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, antistaling agent
Contained solvent is purified water.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, acidity tune
Section agent is citric acid, and the Citric Acid Dosage is to adjust the antistaling agent pH value to 5.5；
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, antistaling agent
In every 1 kilogram contain 2.5 grams of trehalose, 6 grams of salt, 12.5 grams of vitamin C, 0.6 gram of lauric acid monoglyceride.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, antistaling agent
Also contain edible alcohol.
It is according to the present invention wherein on the one hand to provide a kind of preservation method of cold freshly-slaughtered poultry under the conditions of be transported at room temperature, this method
Technique be that cold freshly-slaughtered poultry is immersed to meet and carries out surface disinfection processing in the food bactericide of law regulation, sprayed after carrying out sterilization processing
Antistaling agent, antistaling agent even application shoot out rear cold wind drying surface completion processing.
Specific embodiment
Following embodiments is some preferred embodiments in order to further illustrate the present invention, and not all embodiments.This
Field professional made under the premise of no progress creative work based on the other embodiment of the present invention, belong to this
The rights protection scope of invention.Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
Take 2.5 grams of trehalose, 6 grams of salt, 12.5 grams of vitamin C, 0.6 gram of lauric acid monoglyceride be dissolved in purified water
To 1 kilogram of adjusting pH to 5.5.It adjusts pH and uses citric acid.Obtain 1 type of antistaling agent of the invention.
The method of the present invention technique is that cold freshly-slaughtered poultry immerses progress surface disinfection processing in the food bactericide for meeting law regulation, into
Above-mentioned antistaling agent is sprayed after row sterilization processing, antistaling agent even application shoots out rear cold wind drying surface completion processing.
Embodiment 2
Take 1 gram of trehalose, 5 grams of salt, 10 grams of vitamin C, 0.4 gram of lauric acid monoglyceride, 0.4 gram of potassium sorbate dissolution
To 1 kilogram of adjusting pH to 5.5 in purified water.It adjusts pH and uses citric acid.Obtain 2 type of antistaling agent of the invention.
Embodiment 3
Take 5 grams of trehalose, 10 grams of salt, 15 grams of vitamin C, 0.8 gram of lauric acid monoglyceride, 0.8 gram of potassium sorbate dissolution
To 1 kilogram of adjusting pH to 5.5 in purified water.It adjusts pH and uses citric acid.Obtain 3 type of antistaling agent of the invention.
Embodiment 4
Take 2.5 grams of trehalose, 6 grams of salt, 12.5 grams of vitamin C, 0.6 gram of lauric acid monoglyceride, 0.6 gram of potassium sorbate
Dry powder blend obtains antistaling agent dry-type, and when use is dissolved with water.
Embodiment 5
Take 2.5 grams of trehalose, 6 grams of salt, 12.5 grams of vitamin C, 0.6 gram of lauric acid monoglyceride be dissolved in 5% alcohol water
To 1 kilogram of adjusting pH to 5.5 in solution.It adjusts pH and uses citric acid.It is enhanced to obtain antistaling agent of the invention.
The test of 6 bacteriostatic activity of embodiment
Bacteriostatic activity test uses AGP test filter paper enzyme, judges bacteriostasis according to inhibition zone diameter.The work of strain
Change and the sterilizing of material uses conventional method.The strain of test is staphylococcus aureus, Escherichia coli and Aspergillus flavus.
The measurement of bacteriostatic experiment and inhibition zone: inhibition zone measurement is the classical way of microbiological analysis.It is using antibacterial
The substance diffusion of spheroiding solid, breeding of bacteriostatic test bacterium, in antibacterial substance in the agar medium of coating special test bacterium
The transparent circle that surrounding is formed.It will be spare after sterile small filter paper high-temp steam sterilizing drying.It is each that 0.1ml is drawn with Sterile pipette
Kind bacteria suspension is added in sterile petri dish, and the filter paper of sample solution is impregnated with tweezers clamping, places it in media surface.It will
Put the culture (37 degrees Celsius of bacterium, for 24 hours, 28 degrees Celsius of fungi, 72h) in insulating box respectively of the culture dish containing bacterium of filter paper well,
It then takes out, measures and records the diameter for the antibacterial ring size to be formed.Every group of experiment is repeated 3 times, and experimental result is averaged.
Test result shows: the solution of each example example sample of the present invention is to for trying strain staphylococcus aureus, large intestine bar
Bacterium and Aspergillus flavus all have stronger inhibiting effect, and antistaling agent prepared by the present invention has stronger bacteriostatic activity.
Embodiment 7 simulates transport test
Will be through step in embodiment 1, treated, and that 8 cold freshly-slaughtered poultries are placed in normal temperature condition Imitating traffic condition preservation 48 is small
When, blank control 2, bacterium is carried out using " GB/T4789.17-2003 microbiological test of food hygiene meat and meat products are examined "
Fall total test.
| Cold freshly-slaughtered poultry number | Antistaling agent model | Total plate count |
| Experimental group 1 | 1 type of antistaling agent | 5.6*103 |
| Experimental group 2 | 1 type of antistaling agent | 4.9*103 |
| Experimental group 3 | 2 type of antistaling agent | 8.3*103 |
| Experimental group 4 | 2 type of antistaling agent | 9.6*103 |
| Experimental group 5 | 3 type of antistaling agent | 5.5*103 |
| Experimental group 6 | 3 type of antistaling agent | 4.7*103 |
| Experimental group 7 | Antistaling agent is enhanced | 2.3*103 |
| Experimental group 8 | Antistaling agent is enhanced | 1.6*103 |
| Experimental group 9 | Blank control | 6.6*105 |
| Experimental group 10 | Blank control | 5.3*106 |
It can be seen that antistaling agent of the invention has obvious fungistatic effect.And fusiform meat poisoning sense bacterial examination is carried out to test group and is surveyed, it is real
Group group 1~8 is tested to be not detected.
8 flavor evaluation of embodiment
Example 7 is completed to simulate traffic condition preservation 48 hours cold freshly-slaughtered poultry and the chicken (control) of fresh slaughter, makes
With the difference boiling culinary art of salt water plain boiled water, selects and the muscle after culinary art is carried out with regard to following index by the personnel of subjective appreciation training
Feel palace evaluation.
Flavor evaluation table
Antistaling agent provided by the invention, it is contemplated that edible safety (one layer of product surface of spray), compounding agent select at
Dividing is safety, and renewal is hidden in food quality guarantee after handling preservation, and color protection uses excellent inoxidizability.And there is fungistatic effect；
Antistaling agent then select without can inhibit meat poisoning fusiform bud satisfy bacillus growth and experimental group compared to the blank group pH value, color,
The indexs such as smell, juice stream loss late refer both to mark and are obviously improved, suitable for being transported at room temperature.
It is some embodiments of the present invention, it is noted that for those of ordinary skill in the art, do not departing from
Under the premise of concept of the invention, other modification and improvement can also be made, these belong to protection of the invention.
Claims (8)
1. it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that method is as follows: the cold freshly-slaughtered poultry be slaughter
Chicken unhairing trunk, the preservation method of cold freshly-slaughtered poultry are as follows: spray antistaling agent after carrying out sterilization processing to the cold freshly-slaughtered poultry surface, institute
Stating antistaling agent includes trehalose, acidity regulator, salt, vitamin C, lauric acid monoglyceride and potassium sorbate.
2. according to claim 1 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that it is described fresh-keeping
Agent solution form.
3. according to claim 2 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that it is described fresh-keeping
Contain 1~5 gram of trehalose, 5~10 grams of salt, 10~15 grams of vitamin C, lauric acid monoglyceride 0.4~0.8 for every 1 kilogram in agent
Gram, 0.4~0.8 gram of potassium sorbate.
4. according to claim 3 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that it is described fresh-keeping
Solvent contained by agent is purified water.
5. according to claim 4 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that the acidity
Regulator is citric acid, and the Citric Acid Dosage is to adjust the antistaling agent pH value to 5.5.
6. according to claim 5 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that it is described fresh-keeping
Contain 2.5 grams of trehalose, 6 grams of salt, 12.5 grams of vitamin C, 0.6 gram of lauric acid monoglyceride for every 1 kilogram in agent.
7. according to claim 6 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that it is described fresh-keeping
Agent also contains edible alcohol.
8. according to claim 1 it is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method, which is characterized in that the method
Technique is that cold freshly-slaughtered poultry immerses progress surface disinfection processing in the food bactericide for meeting law regulation, and spraying is protected after carrying out sterilization processing
Fresh dose, antistaling agent even application shoots out rear cold wind drying surface completion processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811604878.0A CN109566715A (en) | 2018-12-26 | 2018-12-26 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811604878.0A CN109566715A (en) | 2018-12-26 | 2018-12-26 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109566715A true CN109566715A (en) | 2019-04-05 |
Family
ID=65931985
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811604878.0A Pending CN109566715A (en) | 2018-12-26 | 2018-12-26 | It is a kind of be transported at room temperature under the conditions of cold freshly-slaughtered poultry preservation method |
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-
2018
- 2018-12-26 CN CN201811604878.0A patent/CN109566715A/en active Pending
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|---|---|---|---|---|
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