CN111227025A - Poultry cold chain transportation fresh-keeping method - Google Patents

Poultry cold chain transportation fresh-keeping method Download PDF

Info

Publication number
CN111227025A
CN111227025A CN202010063743.9A CN202010063743A CN111227025A CN 111227025 A CN111227025 A CN 111227025A CN 202010063743 A CN202010063743 A CN 202010063743A CN 111227025 A CN111227025 A CN 111227025A
Authority
CN
China
Prior art keywords
poultry
fresh
temperature
parts
keeping
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
Application number
CN202010063743.9A
Other languages
Chinese (zh)
Inventor
陈冰锦
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Xiansen Green Food Co ltd
Original Assignee
Anhui Xiansen Green Food Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anhui Xiansen Green Food Co ltd filed Critical Anhui Xiansen Green Food Co ltd
Priority to CN202010063743.9A priority Critical patent/CN111227025A/en
Publication of CN111227025A publication Critical patent/CN111227025A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—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
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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 poultry cold chain transportation fresh-keeping method, which comprises the following steps: s1, high-pressure cooling, namely, defeathering, cleaning and eviscerating the slaughtered poultry, placing the slaughtered poultry under the conditions of pressure of 180-250 MPa and initial temperature of-15-10 ℃, cooling the poultry under high pressure for 1.5-2 h, raising the temperature at the rate of 0.1 ℃/min to 0-2 ℃, preserving the heat for 0.5-1 h, and releasing the pressure to 0.1MPa within 2-3S; s2, discharging acid at low temperature; s3, dipping the poultry in a fresh-keeping solution, namely adding the poultry into the fresh-keeping solution, and ultrasonically dipping the poultry for 1.5 to 2 hours at the temperature of between 0.5 and 3 ℃; the fresh-keeping liquid is prepared from the following raw materials in parts by mass: 0.01-0.05 part of resveratrol, 0.001-0.005 part of nano selenium, 1-1.5 parts of whey protein hydrolysate, 0.2-0.8 part of sodium citrate, 0.2-0.6 part of lysozyme, 0.5-1 part of waxberry extract, 0.5-1 part of pyracantha fortuneana extract, 4-6 parts of pullulan and 100 parts of water; and S4, cold chain logistics transportation. The invention carries out cold chain transportation in the form of poultry chilled meat, preserves the original nutrient components and inherent flavor of the poultry meat to the maximum extent, reduces the loss rate of juice and effectively prolongs the shelf life of the chilled meat.

Description

Poultry cold chain transportation fresh-keeping method
Technical Field
The invention belongs to the technical field of meat food preservation, and particularly relates to a poultry cold chain transportation preservation method.
Background
The cold chain transportation means that the refrigerated or frozen food is always in a specified low-temperature environment in the whole transportation process so as to reduce the food loss and ensure the food quality. At present, fresh raw meat is easy to decay and deteriorate and short in quality guarantee period, and when the fresh raw meat is transported and circulated remotely, the cold chain transportation mode is mainly limited to frozen products, for example, a patent with the application number of CN201710560479.8 discloses a cold chain logistics fresh-keeping method for meat products, and a cold chain facility is used for processing, storing and transporting the meat products to inhibit the meat deterioration, but in the method, the meat is cooled for 4-5 h at the low temperature of-10 to-8 ℃ and then cooled for 10-12 h at the temperature of-2 to-1 ℃, obviously, the meat is completely frozen in the process, a large amount of ice crystals are formed, irreversible mechanical damage to cells and tissues is caused, and the texture and the taste of the meat are damaged.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a poultry cold chain transportation fresh-keeping method.
The technical scheme of the invention is summarized as follows:
a poultry cold chain transportation fresh-keeping method comprises the following steps:
s1, high-pressure cooling, namely, defeathering, cleaning and eviscerating the slaughtered poultry, placing the slaughtered poultry under the conditions of pressure of 180-250 MPa and initial temperature of-15-10 ℃, performing high-pressure cooling for 1.5-2 h, heating at the rate of 0.1 ℃/min to 0-2 ℃, preserving heat for 0.5-1 h, and releasing pressure to 0.1MPa in 2-3S;
s2, acid discharging at low temperature, namely, placing the poultry under the conditions that the temperature is 0-3 ℃ and the relative humidity is 85-90%, and discharging acid at constant temperature for 18-24 h;
s3, dipping the poultry in a fresh-keeping solution, namely adding the poultry into the fresh-keeping solution, and ultrasonically dipping the poultry for 1.5 to 2 hours at the temperature of between 0.5 and 3 ℃;
the fresh-keeping liquid is prepared from the following raw materials in parts by mass: 0.01-0.05 part of resveratrol, 0.001-0.005 part of nano selenium, 1-1.5 parts of whey protein hydrolysate, 0.2-0.8 part of sodium citrate, 0.2-0.6 part of lysozyme, 0.5-1 part of waxberry extract, 0.5-1 part of pyracantha fortuneana extract, 4-6 parts of pullulan and 100 parts of water;
and S4, cold chain logistics transportation, namely, loading the soaked poultry into a vehicle for transportation, and controlling the temperature in the vehicle to be 0-4 ℃ and the relative humidity to be 90-95%.
Preferably, the preparation method of the lactalbumin hydrolysate comprises the steps of dissolving lactalbumin into water with the mass of 8-10 times, adding Alcalase protease, adjusting the enzyme amount to 800-1200U/g, adjusting the pH value to 9, hydrolyzing for 6-10 h at 55 ℃, boiling to inactivate enzyme for 10min, centrifuging to obtain supernatant, adjusting the pH value to be neutral, and performing vacuum freeze drying to obtain the lactalbumin hydrolysate.
Preferably, the preparation method of the waxberry/pyracantha fortuneana extract comprises the following steps: cleaning and fully grinding the waxberry/pyracantha fortuneana, adding a 70% ethanol solution with the mass 5-8 times of that of the waxberry/pyracantha fortuneana, refluxing for 2 times in a water bath at 80 ℃, wherein the refluxing time is 1-2.5 h each time, concentrating and drying in vacuum to obtain the waxberry/pyracantha fortuneana extract.
Preferably, the ultrasonic power is 300-400W, and the frequency is 25-35 KHz.
The invention has the beneficial effects that:
1. the invention carries out cold chain transportation in the form of poultry chilled meat, compared with chilled meat, chilled meat products preserve the original nutrient components and inherent flavor of the meat to the maximum extent, and the loss rate of juice is reduced.
2. The method adopts the ultrahigh-pressure cryogenic cooling technology to realize the rapid cooling of the poultry carcass, the moisture in the poultry meat cannot undergo physical phase change under the high-pressure condition, the supercooled state is maintained, the phenomenon that the surface of the chilled fresh meat is frozen or partially frozen due to the traditional cryogenic cooling method (cryogenic cooling treatment at the temperature of minus 20 ℃) is avoided, the integrity of muscle tissues and cells is maintained, the original flavor of the meat is kept, meanwhile, the high-pressure treatment can kill microorganisms in the poultry meat, the sensitivity of protease on the action of protein is improved, and the tenderness of the poultry meat is further improved.
3. According to the invention, the poultry is soaked by the biological preservation solution, and the preservation solution is accelerated to permeate into the meat tissues of the poultry under the mass transfer action of ultrasonic waves, so that the preservation and corrosion prevention effects are effectively improved, the fat oxidation of the poultry is prevented, and the quality guarantee period of the cold fresh meat is prolonged. Wherein, the resveratrol, the nano-selenium, the whey protein hydrolysate, the waxberry extract (rich in myricetin, cyanidin-3-O-glucoside, quercetin and vitamin C) and the pyracantha extract (rich in rutin, quercetin, carotene and vitamin E) have excellent antibacterial and antioxidant effects, cooperate to keep fresh and have good health care functions, and after entering a human body along with poultry meat, the extract can remove free radicals of the body, reduce blood fat and improve immunity.
Drawings
FIG. 1 is a flow chart of the poultry cold chain transportation fresh-keeping method of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
The preparation method of the whey protein hydrolysate used in the embodiments 1 to 3 comprises dissolving whey protein in 8 times of water by mass, adding Alcalase protease with an enzyme amount of 1000U/g, adjusting pH to 9, hydrolyzing at 55 ℃ for 8h, boiling to inactivate enzyme for 10min, centrifuging to obtain supernatant, adjusting pH to neutral, and vacuum freeze-drying to obtain the whey protein hydrolysate.
The preparation method of the waxberry/pyracantha fortuneana extract used in the embodiments 1 to 3 comprises the following steps: cleaning and fully grinding the waxberry/pyracantha fortuneana, adding 70% ethanol solution with the mass 6 times of that of the waxberry/pyracantha fortuneana, refluxing for 2 times in water bath at 80 ℃, wherein the refluxing time is 2h each time, concentrating and drying in vacuum to obtain the waxberry/pyracantha fortuneana extract.
Example 1
A poultry cold chain transportation fresh-keeping method comprises the following steps:
s1, high-pressure cooling, namely, unhairing, cleaning and eviscerating the slaughtered chicken, placing the slaughtered chicken under the conditions of pressure of 200MPa and initial temperature of-10 ℃, heating at the rate of 0.1 ℃/min after high-pressure cooling for 2h, heating to 0 ℃, preserving heat for 0.5h, and then releasing pressure to 0.1MPa within 2S;
s2, acid discharging at low temperature, namely, placing the chicken under the conditions that the temperature is 3 ℃ and the relative humidity is 85 percent, and discharging acid at constant temperature for 18 hours;
s3, dipping the chicken in a fresh-keeping solution, and ultrasonically dipping the chicken for 1.5h at the temperature of 3 ℃;
the fresh-keeping liquid is prepared from the following raw materials in parts by mass: 0.01 part of resveratrol, 0.001 part of nano-selenium, 1 part of whey protein hydrolysate, 0.2 part of sodium citrate, 0.2 part of lysozyme, 0.5 part of waxberry extract, 0.5 part of pyracantha fortuneana extract, 4 parts of pullulan and 100 parts of water;
and S4, cold-chain logistics transportation, namely, loading the soaked chicken into a vehicle for transportation, and controlling the temperature in the vehicle to be 4 ℃ and the relative humidity to be 90%.
Example 2
A poultry cold chain transportation fresh-keeping method comprises the following steps:
s1, high-pressure cooling, namely, unhairing, cleaning and eviscerating the slaughtered duck, placing the slaughtered duck under the conditions of pressure of 200MPa and initial temperature of-10 ℃, heating at the rate of 0.1 ℃/min to 2 ℃ after high-pressure cooling for 2h, preserving heat for 1h, and releasing pressure to 0.1MPa in 3S;
s2, acid discharging at low temperature, namely, placing the duck at the temperature of 3 ℃ and the relative humidity of 90 percent, and discharging acid at constant temperature for 24 hours;
s3, dipping the duck in the preservative solution, and ultrasonically dipping the duck for 2 hours at the temperature of 3 ℃;
the fresh-keeping liquid is prepared from the following raw materials in parts by mass: 0.03 part of resveratrol, 0.003 part of nano-selenium, 1.2 parts of whey protein hydrolysate, 0.5 part of sodium citrate, 0.4 part of lysozyme, 0.8 part of waxberry extract, 0.8 part of pyracantha fortuneana extract, 5 parts of pullulan and 100 parts of water;
and S4, cold-chain logistics transportation, namely, loading the soaked ducks into a vehicle for transportation, and controlling the temperature in the vehicle to be 3 ℃ and the relative humidity to be 95%.
Example 3
A poultry cold chain transportation fresh-keeping method comprises the following steps:
s1, high-pressure cooling, namely, unhairing, cleaning and eviscerating the slaughtered chicken, placing the slaughtered chicken under the conditions of the pressure of 250MPa and the initial temperature of-15 ℃, heating at the speed of 0.1 ℃/min after high-pressure cooling for 1.5h, heating to 0 ℃, preserving heat for 1h, and then releasing pressure to 0.1MPa within 2S;
s2, acid discharging at low temperature, namely, placing the chicken under the conditions that the temperature is 0 ℃ and the relative humidity is 90 percent, and discharging acid at constant temperature for 24 hours;
s3, dipping the chicken in a fresh-keeping solution, and ultrasonically dipping the chicken for 2 hours at 0.5 ℃;
the fresh-keeping liquid is prepared from the following raw materials in parts by mass: 0.05 part of resveratrol, 0.005 part of nano-selenium, 1.5 parts of whey protein hydrolysate, 0.8 part of sodium citrate, 0.6 part of lysozyme, 1 part of waxberry extract, 1 part of pyracantha fortuneana extract, 6 parts of pullulan and 100 parts of water;
and S4, cold-chain logistics transportation, namely, loading the soaked chicken into a vehicle for transportation, and controlling the temperature in the vehicle to be 0 ℃ and the relative humidity to be 95%.
Comparative example 1 same as in example 1 except that, S1, the slaughtered chicken was dehaired, washed, eviscerated, cooled at-10 ℃ for 2 hours, then heated at a rate of 0.1 ℃/min to 0 ℃ and held for 0.5 hours.
Comparative example 2 same as example 1 except that impregnation with a preservative solution was not used.
The physicochemical property analysis of the cold chain transportation fresh-keeping of the examples 1 to 3 and the comparative examples 1 to 3 shows that the test results are shown in table 1:
table 1:
Figure BDA0002375317530000061
as can be seen from Table 1, the invention obviously reduces the loss rate of juice, prolongs the shelf life of the chilled meat and preserves the original nutrient components and the inherent flavor of the meat to the maximum extent.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.

Claims (4)

1. A poultry cold chain transportation fresh-keeping method is characterized by comprising the following steps:
s1, high-pressure cooling, namely, defeathering, cleaning and eviscerating the slaughtered poultry, placing the slaughtered poultry under the conditions of pressure of 180-250 MPa and initial temperature of-15-10 ℃, performing high-pressure cooling for 1.5-2 h, heating at the rate of 0.1 ℃/min to 0-2 ℃, preserving heat for 0.5-1 h, and releasing pressure to 0.1MPa in 2-3S;
s2, acid discharging at low temperature, namely, placing the poultry under the conditions that the temperature is 0-3 ℃ and the relative humidity is 85-90%, and discharging acid at constant temperature for 18-24 h;
s3, dipping the poultry in a fresh-keeping solution, namely adding the poultry into the fresh-keeping solution, and ultrasonically dipping the poultry for 1.5 to 2 hours at the temperature of between 0.5 and 3 ℃;
the fresh-keeping liquid is prepared from the following raw materials in parts by mass: 0.01-0.05 part of resveratrol, 0.001-0.005 part of nano selenium, 1-1.5 parts of whey protein hydrolysate, 0.2-0.8 part of sodium citrate, 0.2-0.6 part of lysozyme, 0.5-1 part of waxberry extract, 0.5-1 part of pyracantha fortuneana extract, 4-6 parts of pullulan and 100 parts of water;
and S4, cold chain logistics transportation, namely, loading the soaked poultry into a vehicle for transportation, and controlling the temperature in the vehicle to be 0-4 ℃ and the relative humidity to be 90-95%.
2. The method for freezing and refreshing poultry according to claim 1, wherein the preparation method of the whey protein hydrolysate comprises the steps of dissolving whey protein in 8-10 times of water by mass, adding Alcalase protease with the enzyme addition amount of 800-1200U/g, adjusting the pH value to 9, hydrolyzing at 55 ℃ for 6-10 h, boiling to inactivate enzyme for 10min, centrifuging to obtain a supernatant, adjusting the pH value to be neutral, and carrying out vacuum freeze drying to obtain the whey protein hydrolysate.
3. The method for keeping poultry fresh by freezing as claimed in claim 1, wherein the waxberry/pyracantha fortuneana extract is prepared by the following steps: cleaning and fully grinding the waxberry/pyracantha fortuneana, adding a 70% ethanol solution with the mass 5-8 times of that of the waxberry/pyracantha fortuneana, refluxing for 2 times in a water bath at 80 ℃, wherein the refluxing time is 1-2.5 h each time, concentrating and drying in vacuum to obtain the waxberry/pyracantha fortuneana extract.
4. The method for freezing and refreshing poultry according to claim 1, wherein the ultrasonic power is 300-400W and the frequency is 25-35 KHz.
CN202010063743.9A 2020-01-20 2020-01-20 Poultry cold chain transportation fresh-keeping method Pending CN111227025A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010063743.9A CN111227025A (en) 2020-01-20 2020-01-20 Poultry cold chain transportation fresh-keeping method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010063743.9A CN111227025A (en) 2020-01-20 2020-01-20 Poultry cold chain transportation fresh-keeping method

Publications (1)

Publication Number Publication Date
CN111227025A true CN111227025A (en) 2020-06-05

Family

ID=70872861

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010063743.9A Pending CN111227025A (en) 2020-01-20 2020-01-20 Poultry cold chain transportation fresh-keeping method

Country Status (1)

Country Link
CN (1) CN111227025A (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104161108A (en) * 2014-08-20 2014-11-26 淮阴工学院 Composite natural refreshing agent for chilled chicken and refreshing method
CN104673866A (en) * 2014-03-10 2015-06-03 黑龙江八一农垦大学 Preparation method of whey protein peptide with antibacterial activity
CN104770461A (en) * 2015-04-02 2015-07-15 上海海洋大学 Freshness keeping method for cold fresh chicken
CN106261461A (en) * 2015-05-20 2017-01-04 浙江海洋学院 A kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and the application in preservation of fishery thereof
CN107396960A (en) * 2017-08-22 2017-11-28 合肥先智商贸有限责任公司 A kind of fresh meat water-keeping technique

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104673866A (en) * 2014-03-10 2015-06-03 黑龙江八一农垦大学 Preparation method of whey protein peptide with antibacterial activity
CN104161108A (en) * 2014-08-20 2014-11-26 淮阴工学院 Composite natural refreshing agent for chilled chicken and refreshing method
CN104770461A (en) * 2015-04-02 2015-07-15 上海海洋大学 Freshness keeping method for cold fresh chicken
CN106261461A (en) * 2015-05-20 2017-01-04 浙江海洋学院 A kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and the application in preservation of fishery thereof
CN107396960A (en) * 2017-08-22 2017-11-28 合肥先智商贸有限责任公司 A kind of fresh meat water-keeping technique

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
宋素珍等: "白藜芦醇和壳聚糖复合生物保鲜剂对冷藏鱿鱼品质的影响", 《食品工业科技》 *
尚志远，等: "超高压食品处理技术在肉与肉类制品中的应用研究进展", 《当代生态农业》 *
张雪等: "超高压技术在低温食品中的应用", 《郑州牧业工程高等专科学校学报》 *
白艳红等: "超高压处理提高冷却肉生物安全性的研究", 《食品工业科技》 *

Similar Documents

Publication Publication Date Title
CN101919433B (en) Fillet freezing method
CN111213707B (en) Method for freezing and preserving poultry
CN104687095A (en) Method for preparing sunny-side-up crisp slices
CN102578681A (en) Shellfish film preservative
CN101965859A (en) Binary ice-cold freezing liquid and method for freezing crisp grass carp fillets by using same
CN103445227A (en) Processing method of sliced freeze-dried abalone
CN102405955B (en) Frozen storage method of globefish
CN103931737B (en) A kind of less salt of resistance to storage half-dry fish slices and processing method thereof and application
CN109601600A (en) A kind of freezing method of chub mackerel Scad fillet
CN113261584B (en) Pretreatment method for freezing and fresh-keeping of meat
CN103222498A (en) Method of preparing ultra-low-temperature cryogenic-freezing frozen yellow croakers
KR20210080747A (en) Method for manufacturing dried Pseudosciaena crocea
CN109259108B (en) Method for improving beef tenderness based on multiple fermentation
CN105831228A (en) Poultry frozen-fresh meat low-temperature fresh-keeping partial freezing liquid having anti-oxidizing and anti-bacterial effects
CN105410738A (en) Low-medium temperature processing method for instant sea cucumbers
Alexandre et al. Frozen food and technology
CN110604269A (en) Processing method of SVC prefabricated sturgeon meat product based on vacuum low-heat technology
CN109259110B (en) Method for improving goose tenderness based on multiple fermentation
CN111227025A (en) Poultry cold chain transportation fresh-keeping method
CN102793210A (en) Manufacturing method of sauce braised pork product
CN104719428A (en) Mutton maturation control technology
KR20180096956A (en) Method for manufacturing the chilled red snow crab meat
CN112262947A (en) Liquid nitrogen freshness-locking process
CN111011797A (en) Processing, storing and fresh-keeping process of novel instant liquid chicken soup capable of being stored for long time
CN110663897A (en) Production method of ultrahigh-pressure snakehead fish sausage

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