CN109662136A - 一种冷鲜鸡保鲜方法 - Google Patents
一种冷鲜鸡保鲜方法 Download PDFInfo
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- CN109662136A CN109662136A CN201710977808.9A CN201710977808A CN109662136A CN 109662136 A CN109662136 A CN 109662136A CN 201710977808 A CN201710977808 A CN 201710977808A CN 109662136 A CN109662136 A CN 109662136A
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- 244000144977 poultry Species 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 13
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000005868 electrolysis reaction Methods 0.000 claims abstract description 10
- 230000002378 acidificating effect Effects 0.000 claims abstract description 9
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 238000013507 mapping Methods 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 abstract description 5
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000001228 spectrum Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000013594 poultry meat Nutrition 0.000 description 29
- 241000287828 Gallus gallus Species 0.000 description 7
- 235000013330 chicken meat Nutrition 0.000 description 7
- 239000000645 desinfectant Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000002791 soaking 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
- A23B4/14—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
本发明特别涉及一种冷鲜鸡保鲜方法。包括以下步骤:采用强酸电解水对冷鲜鸡胴体进行浸泡,并对浸泡后的冷鲜鸡胴体进行晾干;将晾干后的冷鲜鸡胴体分装到存储箱中,并在运输过程中采集存储箱内的当前温度和当前湿度;获取当前温度和当前湿度,根据当前湿度和当前温度生成对应的预警等级;采用预警等级对应的预设方案调整存储箱内温度和湿度。本发明提供一种冷鲜鸡保鲜方法,采用强酸性电解水对冷鲜鸡胴体进行杀菌,相对其他的化学减菌方法,不仅有瞬时、广谱、高效的杀菌能力,且具有无残留、无污染,无副作用的安全性优点,本发明将强酸性电解水应用到冷鲜鸡减菌化处理,以延长冷鲜鸡的货架期,提高冷鲜鸡的品质和安全性。
Description
技术领域
本发明涉及物流领域,特别涉及一种冷鲜鸡保鲜方法。
背景技术
冷鲜鸡是指活鸡屠宰加工后,胴体中心温度在1h内降低至0~4℃,并在此温度下贮存、流通的鸡肉产品。它具有风味好、营养价值高和卫生安全性好等优点,但也存在货架期短的缺点。为延长货架期,可用物理、化学和生物的保鲜技术。国内外有关鸡肉保鲜技术研究的报道已较多,而实际生产中要达到确保鸡肉的安全性、食用性和流通的经济性均佳的要求,现有的方法还是不尽人意。影响冷鲜鸡货架期的因素很多,而微生物污染是主要因素。活鸡携带有大量的微生物,在屠宰加工中,会污染鸡胴体,因此,目前,生产中普遍选用低价格的氯制剂作为消毒剂,以降低冷鲜鸡的原始菌数。现在绝大多数肉鸡屠宰线采用冰水冷却工艺,在预冷水中添加氯离子浓度50mg/L以上的氯制剂,胴体在此水中的浸泡时间30min以上。鸡胴体与如此高浓度消毒剂的长时间接触,应会对其品质产生影响,产品中也会有氯制剂残留。
发明内容
本发明提供了一种冷鲜鸡保鲜方法,解决了以上所述的技术问题。
本发明解决上述技术问题的技术方案如下:一种冷鲜鸡保鲜方法,包括以下步骤:
步骤1,采用强酸电解水对冷鲜鸡胴体进行浸泡,并对浸泡后的冷鲜鸡胴体进行晾干;
步骤3、将晾干后的冷鲜鸡胴体分装到存储箱中,并在运输过程中采集存储箱内的当前温度和当前湿度;
步骤4、获取所述当前温度和所述当前湿度,根据所述当前湿度和所述当前温度生成对应的预警等级;
步骤5,采用所述预警等级对应的预设方案调整存储箱内温度和湿度。
在上述技术方案的基础上,本发明还可以做如下改进。
进一步,所述强酸电解水的pH值为3-5。
进一步,所述强酸电解水的ORP值为1200-1250mV。
进一步,采用PH值为4、ORP值为1230mV的酸性电解水对所述冷鲜鸡胴体进行浸泡8-10min,并对浸泡后的冷鲜鸡胴体进行晾干。
进一步,所述步骤3具体为:
S301,查询预设的对应关系表,获取已运输时长对应的参考温度和参考湿度;
S302,获取当前温度和当前湿度,计算所述参考温度和所述当前温度的第一差值以及所述参考湿度和所述当前湿度的第二差值;
S303,根据所述第一差值和所述第二差值计算警报值,并根据警报值所处的区间生成对应的预警等级。
进一步,所述步骤4具体为:通过控制加湿器的开关和档位调整纸箱内湿度。
本发明的有益效果是:本发明提供一种冷鲜鸡保鲜方法,采用强酸性电解水对冷鲜鸡胴体进行杀菌,相对其他的化学减菌方法,不仅有瞬时、广谱、高效的杀菌能力,且具有无残留、无污染,无副作用的安全性优点,本发明将强酸性电解水应用到冷鲜鸡减菌化处理,以延长冷鲜鸡的货架期,提高冷鲜鸡的品质和安全性。
附图说明
图1为本发明实施例提供的一种冷鲜鸡保鲜方法的流程示意图。
具体实施方式
以下结合附图对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
图1为本发明实施例提供的一种冷鲜鸡保鲜方法的流程示意图,如图1所示,包括以下步骤:
步骤1,采用强酸电解水对冷鲜鸡胴体进行浸泡,并对浸泡后的冷鲜鸡胴体进行晾干;
步骤3、将晾干后的冷鲜鸡胴体分装到存储箱中,并在运输过程中采集存储箱内的当前温度和当前湿度;
步骤4、获取所述当前温度和所述当前湿度,根据所述当前湿度和所述当前温度生成对应的预警等级;
步骤5,采用所述预警等级对应的预设方案调整存储箱内温度和湿度。
上述优选实施例中,所述强酸电解水的pH值为3-5,所述强酸电解水的ORP值为1200-1250mV。具体的一个实施例中,采用PH值为4、ORP值为1230mV的酸性电解水对所述冷鲜鸡胴体进行浸泡8-10min,并对浸泡后的冷鲜鸡胴体进行晾干。
另一实施例中,所述步骤3具体为:
S301,查询预设的对应关系表,获取已运输时长对应的参考温度和参考湿度;
S302,获取当前温度和当前湿度,计算所述参考温度和所述当前温度的第一差值以及所述参考湿度和所述当前湿度的第二差值;
S303,根据所述第一差值和所述第二差值计算警报值,并根据警报值所处的区间生成对应的预警等级。
另一优选实施例中,所述步骤4具体为:通过控制加湿器的开关和档位调整纸箱内湿度。
本发明提供一种冷鲜鸡保鲜方法,采用强酸性电解水对冷鲜鸡胴体进行杀菌,相对其他的化学减菌方法,不仅有瞬时、广谱、高效的杀菌能力,且具有无残留、无污染,无副作用的安全性优点,本发明将强酸性电解水应用到冷鲜鸡减菌化处理,以延长冷鲜鸡的货架期,提高冷鲜鸡的品质和安全性。
尽管上面已经示出和描述了本发明的实施例,可以理解的是,上述实施例是示例性的,不能理解为对本发明的限制,本领域的普通技术人员在本发明的范围内可以对上述实施例进行变化、修改、替换和变型。
Claims (6)
1.一种冷鲜鸡保鲜方法,其特征在于,包括以下步骤:
步骤1,采用强酸电解水对冷鲜鸡胴体进行浸泡,并对浸泡后的冷鲜鸡胴体进行晾干;
步骤2、将晾干后的冷鲜鸡胴体分装到存储箱中,并在运输过程中采集存储箱内的当前温度和当前湿度;
步骤3、获取所述当前温度和所述当前湿度,根据所述当前湿度和所述当前温度生成对应的预警等级;
步骤4,采用所述预警等级对应的预设方案调整存储箱内温度和湿度。
2.根据权利要求1所述的冷鲜鸡保鲜保鲜方法,其特征在于,所述强酸电解水的pH值为3-5。
3.根据权利要求1所述的冷鲜鸡保鲜方法,其特征在于,所述强酸电解水的ORP值为1200-1250mV。
4.根据权利要求1-3任一所述的冷鲜鸡保鲜方法,其特征在于,所述步骤2具体为:采用PH值为4、ORP值为1230mV的酸性电解水对所述冷鲜鸡胴体进行浸泡8-10min,并对浸泡后的冷鲜鸡胴体进行晾干。
5.根据权利要求4所述的冷鲜鸡保鲜方法,其特征在于,所述步骤3具体为:
S301,查询预设的对应关系表,获取已运输时长对应的参考温度和参考湿度;
S302,获取当前温度和当前湿度,计算所述参考温度和所述当前温度的第一差值以及所述参考湿度和所述当前湿度的第二差值;
S303,根据所述第一差值和所述第二差值计算警报值,并根据警报值所处的区间生成对应的预警等级。
6.根据权利要求5所述的冷鲜鸡保鲜方法,其特征在于,所述步骤4具体为:通过控制加湿器的开关和档位调整纸箱内湿度。
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