CN110024842A - A kind of chilled chicken preservation method and composite anti-corrosive liquid - Google Patents
A kind of chilled chicken preservation method and composite anti-corrosive liquid Download PDFInfo
- Publication number
- CN110024842A CN110024842A CN201910215563.5A CN201910215563A CN110024842A CN 110024842 A CN110024842 A CN 110024842A CN 201910215563 A CN201910215563 A CN 201910215563A CN 110024842 A CN110024842 A CN 110024842A
- Authority
- CN
- China
- Prior art keywords
- chicken
- chilled
- composite anti
- chilled chicken
- orange peel
- 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
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
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of chilled chicken preservation method, include the following steps: that (1) composite anti-corrosive liquid is deployed；(2) the fresh broiler chicken for handling slaughter well, which is put into ice water mixed liquor, cools down, and chilled chicken is obtained after draining, chilled chicken is put into composite anti-corrosive liquid made from step (1) and is impregnated；(3) soaked chicken is subjected to together with ice bag controlled atmosphere fresh-keeping packing, then carries out logistics distribution under refrigeration or normal temperature condition.Chilled chicken preservation method integrated chemical anti-corrosion of the invention and controlled atmosphere preservation technology, the chemical preservative used is composite anti-corrosive dried orange peel extracting solution, through the method for the present invention treated chilled chicken, storage period reaches 2~3 days at normal temperature, the range of goods for extending the chilled chicken of express transportation under normal temperature condition has ensured the nutritional quality of chicken.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of chilled chicken preservation method is further related to for the ice
The composite anti-corrosive liquid of freshly-slaughtered poultry preservation method.
Background technique
Chicken is full of nutrition, has the features such as low fat, low cholesterol, high protein, increasingly by consumers.I
State's chicken industry development is swift and violent, and chicken specific gravity in the life of people's current consumption increases year by year, and chicken industry in China's is consumed at present
Account for about the 30% of consumption of meat total amount, becomes the second largest consumption meat after pork.As government official poultry management living is got in city
Come stringenter, the metropolitan market of farm produce in part has been cancelled existing government official and now killed, and fresh, safety, nutrition how are provided the consumer with
Chicken is the important industry problem that current poultry industry faces.
Iced chicken meat refers under the conditions of in strict accordance with inspection and quarantine relevant criterion, to the poultry trunk after butchering at once into
Row ice temperature temperature-fall period makes poultry trunk be maintained at 0-4 DEG C, and sells ring in the processing of the subsequent human body, storage transport, restocking
It is remained in section within the scope of 0-4 DEG C of chilled temperature.Iced chicken meat comparison freezing chicken is in mouthfeel, feeling of freshness, nutritional ingredient
It all has a clear superiority, and is not necessarily to course of defrosting, it is convenient quick, there is vast potential for future development.
In recent years, chilled chicken industry development was preferable, but was limited by the existing cold chain construction condition in China, and product is mainly wide
The big cities such as state, Shenzhen and the chain-supermarket sale for having refrigerated transport condition；Ordinary circumstance is in room temperature item after chilled chicken factory
Bag on the rocks transport under part, this mode transportation range subject to conditions, currency are short, and it is super that bacterium is easy in transportational process
Mark, meat deterioration；As logistic industry is more and more quick, allows more domestic consumers to enjoy fresh, delicious chilled chicken, need
There is provided a kind of fresh-keeping comprehensive treatment technique of chilled chicken, it is therefore an objective to which the storage haulage time for extending chilled chicken allows consumer to buy
Meat is fresh, sapid chilled chicken.
Summary of the invention
The first object of the present invention is to provide a kind of chilled chicken preservation method, solves chilled chicken normal-temperature fresh-keeping in the prior art
The problem of time is short, is unable to satisfy logistics transportation requirement.
The second object of the present invention is to provide a kind of composite anti-corrosive liquid for above-mentioned chilled chicken preservation method.
To realize above-mentioned first purpose, the invention adopts the following technical scheme:
A kind of chilled chicken preservation method, comprising the following steps:
(1) composite anti-corrosive liquid is deployed；
(2) the fresh broiler chicken for handling slaughter well, which is put into ice water mixed liquor, cools down, and chilled chicken is obtained after draining, will
Chilled chicken, which is put into composite anti-corrosive liquid made from step (1), to be impregnated；
(3) soaked chicken is subjected to together with ice bag controlled atmosphere fresh-keeping packing, then carries out logistics under refrigeration or normal temperature condition
Dispatching.
Composite anti-corrosive liquid consists of the following components in percentage by weight in the step (1): dried orange peel extracting solution 2~4%, vinegar
Sour 0.5~1.0%, lactic acid 0.5~1.0%, carragheen 0.3~0.6%, excess water.
In the present invention, the dried orange peel extracting solution extracts acquisition by the following method: using volume fraction after crushing with dry dried orange peel
The extraction of 50% alcohol, dried orange peel crushed material and 50% alcohol by volume ratio of volume fraction are 1:5~1:10, and extracting solution is concentrated to concentration
Liquid it is long-pending with when dried orange peel crushed material volume ratio 1:5~1:10 as spare dried orange peel extracting solution.
Flavone compound in dried orange peel mainly has aurantiamarin, neohesperidin, Nobiletin and hesperetin etc., has suppression
Bacterium, it is anti-oxidant the effects of.Flavonoid substances are extracted from dried orange peel uses above-mentioned solvent-thermal method, dried orange peel extracting solution color after rehydration
It is light yellow or close to colourless, the color of food is not influenced；Dried orange peel flavor is mild, and pungent flavor will not be generated in food processing,
And can remove bad flavor, be conducive to enhance the intrinsic flavor of food.
The fresh broiler chicken of the step (2) in ice water mixed liquor cooling time be 5~8min.
Chilled chicken soaking time in composite anti-corrosive liquid is 1~2min in the step (2).
The weight ratio of chicken and ice bag is 1:0.5~1:1 in the step (3).
Controlled atmosphere fresh-keeping packing is to be filled with modulation gas within a package, destroys or changes environmental condition, reduce the numerous of microorganism
It grows to reach preservation and antisepsis.Controlled atmospheric packing technology can inhibit the corruption and product shrinkage of microorganism to a certain extent, more
Mend vacuum-packed deficiency.
Gas is grouped as by the group of following volumes score in controlled atmosphere fresh-keeping packing in the step (3): 70~80%O2: 10
~20%N2: 10~20%CO2。
Further, it is 1~2L/ bags that the controlled atmosphere fresh-keeping packing, which is filled with gas volume,.
Refrigerated storage temperature is 0~4 DEG C or stores at normal temperature in the step (3).
To realize above-mentioned second purpose, the invention adopts the following technical scheme:
A kind of composite anti-corrosive liquid, consists of the following components in percentage by weight: dried orange peel extracting solution 2~4%, acetic acid 0.5~
1.0%, lactic acid 0.5~1.0%, carragheen 0.3~0.6%, excess water.
Preferably, the composite anti-corrosive liquid consists of the following components in percentage by weight: dried orange peel extracting solution 4%, acetic acid
0.7%, lactic acid 0.8%, carragheen 0.5%, excess water.
The invention has the following advantages:
(1) chilled chicken preservation method integrated chemical anti-corrosion and controlled atmosphere preservation technology of the invention, the chemical preservative of use
For dried orange peel extracts composite anti-corrosive liquid, through the method for the present invention treated chilled chicken, storage period reaches 2-3 days at normal temperature, extends
The range of goods of express transportation chilled chicken, has ensured the nutritional quality of chicken under normal temperature condition；
(2) dried orange peel extracts composite anti-corrosive liquid of the invention does not influence the color of chilled chicken, and can remove bad flavor,
Be conducive to enhance the intrinsic flavor of chilled chicken.
Specific embodiment
The technical solution that the present invention will be described in detail combined with specific embodiments below, so that those skilled in the art are best understood from
With implementation technical solution of the present invention.Dried orange peel extracting solution can be obtained using extracting method in the prior art in the present invention,
It can be achieved the object of the present invention using the extracting method in the present invention.Dried orange peel extracting solution passes through in following embodiment
Following methods obtain: being extracted after being crushed with dry dried orange peel with 50% alcohol of volume fraction, dried orange peel crushed material and 50% wine of volume fraction
Smart volume ratio is 1:10, as spare dried orange peel when extracting solution is concentrated to the volume of the concentrated liquid and dried orange peel crushed material volume ratio 1:5
Extracting solution.
Embodiment 1
A kind of composite anti-corrosive liquid, consists of the following components in percentage by weight: dried orange peel extracting solution 2%, acetic acid 0.5%, cream
Sour 1.0%, carragheen 0.3%, excess water.
A kind of chilled chicken preservation method, comprising the following steps:
(1) composite anti-corrosive liquid is deployed: by above-mentioned formula composition mixing preparation at composite anti-corrosive liquid；
(2) it is pre-chilled: the good fresh complete broiler chicken of slaughter being put into rapidly in the ice water mixed liquor for be pre-chilled to 0 DEG C cooling
5min；
(3) draining, immersion: chilled chicken being put into composite anti-corrosive liquid and impregnates 1min, is allowed chilled chicken surface to coat one layer and is prevented
Sanies；
(4) it packs: being 70%O with gas volume fraction2: 10%N2: 20%CO2Gas Flushing Machine will be processed
Chicken and ice bag one reinstate gas-control packing device and are inflated packaging, and wherein the weight ratio of chicken and ice bag is 1kg:0.5kg, in packaging bag
Filled volume is 1L；
(5) it stores, sell: refrigerating under the conditions of the good chilled chicken of gas flush packaging is placed on 4 DEG C or pass through under normal temperature conditions
Express Logistics dispatching was up to 48 hours.
Embodiment 2
A kind of composite anti-corrosive liquid, consists of the following components in percentage by weight: dried orange peel extracting solution 4%, acetic acid 1.0%, cream
Sour 0.5%, carragheen 0.6%, excess water.
A kind of chilled chicken preservation method, comprising the following steps:
(1) composite anti-corrosive liquid is deployed: by above-mentioned formula composition mixing preparation at composite anti-corrosive liquid；
(2) it is pre-chilled: the good fresh complete broiler chicken of slaughter being put into rapidly in the ice water mixed liquor for be pre-chilled to 0 DEG C cooling
8min；
(3) draining, immersion: chilled chicken being put into composite anti-corrosive liquid and impregnates 2min, is allowed chilled chicken surface to coat one layer and is prevented
Sanies；
(4) it packs: being 70%O with gas volume fraction2: 20%N2: 10%CO2Gas Flushing Machine packed, will
The chicken and ice bag one handled well reinstate gas-control packing device and are inflated packaging, and wherein the weight ratio of chicken and ice bag is 1kg:1kg, packet
Filled volume is 2L in packing.
(5) it stores, sell: refrigerating under the conditions of the good chilled chicken of gas flush packaging is placed on 2 DEG C or pass through under normal temperature conditions
Express Logistics dispatching was up to 48 hours.
Embodiment 3
A kind of composite anti-corrosive liquid, consists of the following components in percentage by weight: dried orange peel extracting solution 4%, acetic acid 0.7%, cream
Sour 0.8%, carragheen 0.5%, excess water.
A kind of chilled chicken preservation method, comprising the following steps:
(1) composite anti-corrosive liquid is deployed: by above-mentioned formula composition mixing preparation at composite anti-corrosive liquid；
(2) it is pre-chilled: the good fresh complete broiler chicken of slaughter being put into rapidly in the ice water mixed liquor for be pre-chilled to 0 DEG C cooling
6min；
(3) draining, immersion: chilled chicken being put into composite anti-corrosive liquid and impregnates 2min, is allowed chilled chicken surface to coat one layer and is prevented
Sanies；
(4) it packs: being 80%O with gas volume fraction2: 10%N2: 10%CO2Gas Flushing Machine packed, will
The chicken and ice bag one handled well reinstate gas-control packing device and are inflated packaging, and wherein the weight ratio of chicken and ice bag is 1kg:0.5kg,
Filled volume is 2L in packaging bag.
(5) it stores, sell: refrigerating under the conditions of the good chilled chicken of gas flush packaging is placed on 0 DEG C or pass through under normal temperature conditions
Express Logistics dispatching was up to 48 hours.
The above embodiment is only for illustrating the present invention, and protection scope of the present invention is not intended to be limited to the above implementation
Example.The purpose of the present invention can be achieved according to the above present disclosure in person of an ordinary skill in the technical field, appoints
What is fallen within the scope of protection of the present invention based on the improvement and deformation made on the basis of present inventive concept, is specifically protected model
It encloses and is subject to what claims were recorded.
Claims (10)
1. a kind of chilled chicken preservation method, which comprises the following steps:
(1) composite anti-corrosive liquid is deployed；
(2) the fresh broiler chicken for handling slaughter well, which is put into ice water mixed liquor, cools down, and chilled chicken is obtained after draining, will be chilled
Chicken, which is put into composite anti-corrosive liquid made from step (1), to be impregnated；
(3) soaked chicken is subjected to together with ice bag controlled atmosphere fresh-keeping packing, then carries out logistics distribution under refrigeration or normal temperature condition.
2. chilled chicken preservation method according to claim 1, which is characterized in that in the step (1) composite anti-corrosive liquid by
Following components in percentage by weight composition: dried orange peel extracting solution 2~4%, acetic acid 0.5~1.0%, lactic acid 0.5~1.0%, OK a karaoke club
Glue 0.3~0.6%, excess water.
3. chilled chicken preservation method according to claim 2, which is characterized in that the dried orange peel extracting solution is by the following method
It extracts and obtains: being extracted after being crushed with dry dried orange peel with 50% alcohol of volume fraction, dried orange peel crushed material and 50% alcohol body of volume fraction
Product than be 1:5~1:10, using extracting solution be concentrated to the volume of the concentrated liquid with when dried orange peel crushed material volume ratio 1:5~1:10 as spare
Dried orange peel extracting solution.
4. chilled chicken preservation method according to claim 1, which is characterized in that fresh broiler chicken is in ice in the step (2)
Cooling time is 5~8min in water mixed liquid.
5. chilled chicken preservation method according to claim 1, which is characterized in that chilled chicken is compound in the step (2)
Soaking time is 1~2min in impregnating fluid.
6. chilled chicken preservation method according to claim 1, which is characterized in that controlled atmosphere fresh-keeping packing in the step (3)
Middle gas is grouped as by the group of following volumes score: 70~80%O2: 10~20%N2: 10~20%CO2。
7. chilled chicken preservation method according to claim 7, which is characterized in that the controlled atmosphere fresh-keeping packing is filled with gas body
Product is 1~2L/ bags.
8. chilled chicken preservation method according to claim 1, which is characterized in that in the step (3) refrigerated storage temperature be 0~
4 DEG C or storage transport at normal temperature.
9. a kind of composite anti-corrosive liquid, which is characterized in that consist of the following components in percentage by weight: dried orange peel extracting solution 2~4%,
Acetic acid 0.5~1.0%, lactic acid 0.5~1.0%, carragheen 0.3~0.6%, excess water.
10. composite anti-corrosive liquid according to claim 9, which is characterized in that the composite anti-corrosive liquid is by following weight percent
The group of ratio is grouped as: dried orange peel extracting solution 4%, acetic acid 0.7%, lactic acid 0.8%, carragheen 0.5%, excess water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910215563.5A CN110024842A (en) | 2019-03-21 | 2019-03-21 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910215563.5A CN110024842A (en) | 2019-03-21 | 2019-03-21 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110024842A true CN110024842A (en) | 2019-07-19 |
Family
ID=67236437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910215563.5A Pending CN110024842A (en) | 2019-03-21 | 2019-03-21 | A kind of chilled chicken preservation method and composite anti-corrosive liquid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110024842A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869720A (en) * | 2020-08-18 | 2020-11-03 | 合肥工业大学 | Bacteria-reducing processing method of iced fresh chicken |
| CN113973901A (en) * | 2021-10-25 | 2022-01-28 | 温氏食品集团股份有限公司 | Method for treating chicken by ozone water prepared based on electrolysis method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
| CN102057978A (en) * | 2010-11-16 | 2011-05-18 | 河南工业大学 | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging |
| CN102132717A (en) * | 2011-03-24 | 2011-07-27 | 广东省农业科学院蚕业与农产品加工研究所 | Natural preservative for meat product and use method of natural preservative |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
| CN104381420A (en) * | 2014-12-01 | 2015-03-04 | 广东温氏佳润食品有限公司 | Method for preserving frozen fresh chicken by coating and air conditioning |
| CN105309593A (en) * | 2015-10-12 | 2016-02-10 | 江南大学 | Method for preserving and regulating beef through combination of compound essential oil and modified atmosphere packaging |
| CN106172692A (en) * | 2016-07-27 | 2016-12-07 | 郑州轻工业学院 | A kind of preservation method of fresh meat goods |
| CN106922802A (en) * | 2017-03-07 | 2017-07-07 | 佛山市恒南医药科技有限公司 | A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date |
| CN107960450A (en) * | 2017-11-24 | 2018-04-27 | 惠州兴泰现代农业有限公司 | A kind of preservation method of chilled chicken |
| CN107969475A (en) * | 2017-11-28 | 2018-05-01 | 淮阴工学院 | A kind of crude antistaling agent for chilled fresh chicken and preparation method thereof and preservation method |
-
2019
- 2019-03-21 CN CN201910215563.5A patent/CN110024842A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990930A (en) * | 2010-10-29 | 2011-03-30 | 淮阴工学院 | Fence preservation method for prolonging shelf life of cold fresh poultry |
| CN102057978A (en) * | 2010-11-16 | 2011-05-18 | 河南工业大学 | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging |
| CN102132717A (en) * | 2011-03-24 | 2011-07-27 | 广东省农业科学院蚕业与农产品加工研究所 | Natural preservative for meat product and use method of natural preservative |
| CN102499276A (en) * | 2011-12-28 | 2012-06-20 | 华南理工大学 | Complex preservation method of cold fresh chicken |
| CN104381420A (en) * | 2014-12-01 | 2015-03-04 | 广东温氏佳润食品有限公司 | Method for preserving frozen fresh chicken by coating and air conditioning |
| CN105309593A (en) * | 2015-10-12 | 2016-02-10 | 江南大学 | Method for preserving and regulating beef through combination of compound essential oil and modified atmosphere packaging |
| CN106172692A (en) * | 2016-07-27 | 2016-12-07 | 郑州轻工业学院 | A kind of preservation method of fresh meat goods |
| CN106922802A (en) * | 2017-03-07 | 2017-07-07 | 佛山市恒南医药科技有限公司 | A kind of controlled atmosphere cold storage preservation method that can extend mutton freshness date |
| CN107960450A (en) * | 2017-11-24 | 2018-04-27 | 惠州兴泰现代农业有限公司 | A kind of preservation method of chilled chicken |
| CN107969475A (en) * | 2017-11-28 | 2018-05-01 | 淮阴工学院 | A kind of crude antistaling agent for chilled fresh chicken and preparation method thereof and preservation method |
Non-Patent Citations (6)
| Title |
|---|
| 何瑞琪等: "冰鲜鸡保鲜技术研究进展", 《肉类研究》 * |
| 刘琳等: "香辛料精油在生鲜调理鸡肉保鲜中的应用研究", 《食品科技》 * |
| 刘雪等: "冰鲜鸡肉品质及其货架期的研究进展与展望", 《现代食品科技》 * |
| 吴文锦: "冰鲜鸡肉保鲜技术的研究", 《食品工业》 * |
| 李清秀: "乳酸钠及醋酸对鸡肉的保鲜效果", 《江苏农业科学》 * |
| 焦镭等: "中草药复配液在冷却鸡肉中的保鲜效果研究", 《黑龙江畜牧兽医》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111869720A (en) * | 2020-08-18 | 2020-11-03 | 合肥工业大学 | Bacteria-reducing processing method of iced fresh chicken |
| CN113973901A (en) * | 2021-10-25 | 2022-01-28 | 温氏食品集团股份有限公司 | Method for treating chicken by ozone water prepared based on electrolysis method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6210730B1 (en) | Method for treatment of containerized foods | |
| US3607312A (en) | Method of preparing and preserving ready-to-eat foods | |
| US4207347A (en) | Fat based preservative coating and method for preserving foods | |
| James et al. | Chilling and freezing of foods | |
| Venugopal et al. | Traditional methods to process underutilized fish species for human consumption | |
| Bailey | Sous vide: past, present, and future | |
| CN103053679B (en) | Method for storing and preserving raspberry by combining ice temperature and modified atmosphere storage | |
| CN110024842A (en) | A kind of chilled chicken preservation method and composite anti-corrosive liquid | |
| Ishevskiy et al. | Freezing as a method of food preservation | |
| CN105520087A (en) | Preparation method of quick-frozen squid strips | |
| CN102057978A (en) | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging | |
| US20090226579A1 (en) | Fish and meat curing process | |
| CN102793210A (en) | Manufacturing method of sauce braised pork product | |
| CN106721881A (en) | A kind of non-freezing joint air regulating fresh-keeping method of three fourths filling steamed stuffed bun | |
| CN102885129B (en) | Pleurotus eryngii freshness retaining method | |
| CN106857785A (en) | A kind of method of use dry ice processed ice freshly-slaughtered poultry | |
| Gonçalves et al. | Quality of frozen fish | |
| CN106922811A (en) | A kind of preservation method and system for preventing and treating strawberry fruit postharvest decay | |
| Micali et al. | Thermal processing in food industries and chemical transformation | |
| Nastasijevic et al. | Cold chain management in meat supply:«old» and novel strategies | |
| Barry-Ryan | Physical and chemical methods for food preservation using natural antimicrobials | |
| Kadim et al. | Postharvest Storage and Safety of Meat | |
| CN104286969A (en) | Fumigated flavored river crab and production method thereof | |
| US20230081011A1 (en) | Improved method for the packaging and long-term preservation of meat products without cold chain | |
| James | Freezing of meat |
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: 20190719 |
|
| RJ01 | Rejection of invention patent application after publication |