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

Abstract

The invention discloses a fresh-keeping method for poultry cold chain transportation, comprising the following steps: S1: high-pressure cooling: after slaughtered poultry is dehaired, cleaned and eviscerated, then placed at a pressure of 180-250 MPa and an initial temperature of -15-- Under the condition of 10°C, after high pressure cooling for 1.5-2h, the temperature is increased at a rate of 0.1°C/min, the temperature is raised to 0-2°C, the temperature is maintained for 0.5-1h, and the pressure is released to 0.1MPa in 2-3s; S2: acid discharge at low temperature ; S3: immersion in fresh-keeping liquid: adding poultry to the fresh-keeping liquid, and ultrasonically immersing the poultry at 0.5 to 3°C for 1.5 to 2 h; the fresh-keeping liquid is composed of the following raw materials in parts by mass: 0.01 to 0.05 part of resveratrol, 0.001 to 0.005 part of nano selenium , 1-1.5 parts of whey protein hydrolyzate, 0.2-0.8 parts of sodium citrate, 0.2-0.6 parts of lysozyme, 0.5-1 part of bayberry extract, 0.5-1 part of Pyracantha extract, 4-6 parts of pullulan parts, 100 parts of water; S4: cold chain logistics transportation. The invention carries out cold chain transportation in the form of chilled poultry meat, preserves the original nutrient components and inherent flavor of the poultry meat to the maximum extent, reduces the juice loss rate, and effectively prolongs the shelf life of the chilled meat.

Description

A kind of poultry cold chain transportation and preservation method

technical field

The invention belongs to the technical field of meat food preservation, in particular to a cold chain transportation and preservation method for poultry.

Background technique

Cold chain transportation means that refrigerated or frozen food is always in a specified low temperature environment during the whole process of transportation to reduce food loss and ensure food quality. At present, due to the fact that fresh raw meat is easily spoiled and has a short shelf life, its cold chain transportation mode is mainly limited to frozen products during long-distance transportation and circulation. Use cold chain facilities to process, store, and transport meat food to prevent meat spoilage, but this method uses -10 to -8 °C to cool the meat for 4 to 5 hours, and then cools it at -2 to -1 °C for 10 to 10 hours. 12h, obviously, during this process, the meat has been completely frozen, forming a large number of ice crystals, causing irreversible mechanical damage to cells and tissues, and destroying the texture and taste of the meat.

SUMMARY OF THE INVENTION

In view of the deficiencies of the prior art, the purpose of the present invention is to provide a fresh-keeping method for poultry cold chain transportation.

The technical scheme of the present invention is summarized as follows:

A method for fresh-keeping poultry cold chain transportation, comprising the following steps:

S1: High pressure cooling: After slaughtered poultry is dehaired, cleaned and eviscerated, placed under the conditions of a pressure of 180-250MPa and an initial temperature of -15--10°C, after high-pressure cooling for 1.5-2h, the temperature is 0.1°C. The temperature is increased at a rate of /min, the temperature is increased to 0-2 °C, the temperature is maintained for 0.5-1 h, and the pressure is released to 0.1 MPa in 2-3 s;

S2: Acid discharge at low temperature: the poultry is placed under the condition that the temperature is 0～3°C and the relative humidity is 85～90%, and the acid is discharged at a constant temperature for 18～24h;

S3: immersion in fresh-keeping liquid: adding poultry to the fresh-keeping liquid, ultrasonically immersing the poultry at 0.5-3 °C for 1.5-2 h;

The fresh-keeping liquid is composed of the following raw materials in parts by mass: 0.01-0.05 parts of resveratrol, 0.001-0.005 parts of nano selenium, 1-1.5 parts of whey protein hydrolyzate, 0.2-0.8 parts of sodium citrate, 0.2-0.6 parts of lysozyme parts, 0.5-1 part of bayberry extract, 0.5-1 part of Pyracantha extract, 4-6 parts of pullulan, and 100 parts of water;

S4: cold chain logistics transportation: put the impregnated poultry into vehicles for transportation, and control the temperature inside the vehicle to be 0-4°C and the relative humidity to be 90-95%.

Preferably, the preparation method of the whey protein hydrolyzate is as follows: dissolving whey protein in 8 to 10 times the mass of water, adding Alcalase protease, the amount of enzyme added is 800-1200 U/g, and the pH is adjusted to 9, 55 ° C Hydrolyzed for 6-10 hours, boiled for 10 minutes to inactivate the enzyme, centrifuged to take the supernatant, adjusted the pH to neutrality, and vacuum freeze-dried to obtain a whey protein hydrolyzate.

Preferably, the preparation method of the bayberry/pyracantha extract is as follows: after the bayberry/pyracantha is washed and fully ground, 5-8 times the mass of 70% ethanol solution is added, and the water bath is refluxed for 2 times at 80° C. for each reflux time. For 1-2.5h, after concentrating and vacuum drying, the bayberry/pyracantha extract is obtained.

Preferably, the ultrasonic power is 300-400W and the frequency is 25-35KHz.

Beneficial effects of the present invention:

1. The present invention carries out cold chain transportation in the form of poultry chilled meat. Compared with frozen meat, chilled meat products maximize the preservation of the original nutrients and inherent flavor of the meat and reduce the juice loss rate.

2. The present invention adopts the ultra-high pressure and low temperature cooling technology to realize the rapid cooling of the poultry carcass. Under the high pressure condition, the moisture in the poultry meat cannot undergo physical phase change, maintain the supercooled state, and avoid the traditional low temperature cooling method (-20 ℃ low temperature cooling treatment) Causes the phenomenon of freezing or partial freezing on the surface of chilled meat, maintains the integrity of muscle tissue and cells, and maintains the original flavor of the meat. Sensitivity, thereby improving the tenderness of poultry meat.

3. The present invention uses biological fresh-keeping liquid to impregnate poultry, and under the action of ultrasonic mass transfer, it accelerates the penetration of the fresh-keeping liquid into the poultry meat tissue, effectively improves the fresh-keeping and anti-corrosion effect, prevents the oxidation of poultry fat, and prolongs the shelf life of chilled fresh meat. Among them, resveratrol, nano-selenium, whey protein hydrolyzate, bayberry extract (rich in myricetin, cyanidin-3-O-glucoside, quercetin, vitamin C), Pyracantha extract ( Rich in rutin, quercetin, carotene, vitamin E) has excellent antibacterial and antioxidant effects, synergistic preservation, and has good health care functions. immunity.

Description of drawings

Fig. 1 is the flow chart of the fresh-keeping method of poultry cold chain transportation according to the present invention.

Detailed ways

The present invention will be further described in detail below with reference to the embodiments, so that those skilled in the art can implement according to the description.

The preparation method of the whey protein hydrolyzate used in the embodiments 1 to 3 is as follows: the whey protein is dissolved in 8 times the mass of water, Alcalase protease is added, the amount of enzyme added is 1000U/g, the pH is adjusted to be 9, and 55 ° C of hydrolysis for 8h, Boil for 10 min to inactivate the enzyme, centrifuge to take the supernatant, adjust the pH to neutrality, and freeze-dry in vacuum to obtain a whey protein hydrolyzate.

The preparation method of bayberry/pyracantha extract used in Examples 1-3 is as follows: after the bayberry/pyracantha is washed and fully ground, 6 times the mass of 70% ethanol solution is added, and the water bath is refluxed twice at 80° C. The reflux time is 2h, after concentration and vacuum drying, the bayberry/pyracantha extract was obtained.

Example 1

A method for fresh-keeping poultry cold chain transportation, comprising the following steps:

S1: high-pressure cooling: after the slaughtered chicken is dehaired, cleaned and eviscerated, placed under the conditions of a pressure of 200 MPa and an initial temperature of -10 °C, after high-pressure cooling for 2 hours, the temperature is increased at a rate of 0.1 °C/min, The temperature was raised to 0°C, kept for 0.5h, and then released to 0.1MPa in 2s;

S2: acid discharge at low temperature: the chicken is placed under the condition that the temperature is 3°C and the relative humidity is 85%, and the acid is discharged at a constant temperature for 18h;

S3: immersion in fresh-keeping liquid: adding the chicken to the fresh-keeping liquid, and immersing it in ultrasonic wave at 3°C for 1.5 h;

The fresh-keeping liquid is composed of the following raw materials by mass: 0.01 part of resveratrol, 0.001 part of nano selenium, 1 part of whey protein hydrolyzate, 0.2 part of sodium citrate, 0.2 part of lysozyme, 0.5 part of bayberry extract, pyracantha 0.5 parts of extract, 4 parts of pullulan, 100 parts of water;

S4: cold chain logistics transportation: put the impregnated chicken into a vehicle for transportation, and control the temperature inside the vehicle to be 4°C and the relative humidity to be 90%.

Example 2

A method for fresh-keeping poultry cold chain transportation, comprising the following steps:

S1: high-pressure cooling: after the slaughtered duck is dehaired, cleaned and eviscerated, placed under the conditions of a pressure of 200 MPa and an initial temperature of -10 °C, after high-pressure cooling for 2 hours, the temperature is increased at a rate of 0.1 °C/min, The temperature was raised to 2°C, kept for 1h, and then released to 0.1MPa in 3s;

S2: Acid discharge at low temperature: the duck is placed under the condition that the temperature is 3°C and the relative humidity is 90%, and the acid is discharged at a constant temperature for 24h;

S3: Preservation liquid immersion: the duck is added to the preservation liquid, and ultrasonically immersed at 3°C for 2h;

The fresh-keeping liquid is composed of the following raw materials in parts by mass: 0.03 part of resveratrol, 0.003 part of nano selenium, 1.2 part of whey protein hydrolyzate, 0.5 part of sodium citrate, 0.4 part of lysozyme, 0.8 part of bayberry extract, pyracantha 0.8 parts of extract, 5 parts of pullulan, 100 parts of water;

S4: Cold chain logistics transportation: Load the dipped duck into a vehicle for transportation, and control the temperature inside the vehicle to be 3°C and the relative humidity to be 95%.

Example 3

A method for fresh-keeping poultry cold chain transportation, comprising the following steps:

S1: high pressure cooling: after the slaughtered chicken is dehaired, cleaned and eviscerated, it is placed under the conditions of a pressure of 250MPa and an initial temperature of -15°C, after high pressure cooling for 1.5h, the temperature is increased at a rate of 0.1°C/min , heat up to 0°C, hold for 1h, and then release the pressure to 0.1MPa in 2s;

S2: Acid discharge at low temperature: the chicken is placed under the condition that the temperature is 0°C and the relative humidity is 90%, and the acid is discharged at a constant temperature for 24h;

S3: Preservation liquid immersion: the chicken is added to the preservation liquid, and ultrasonically immersed at 0.5°C for 2h;

The fresh-keeping liquid is composed of the following raw materials in parts by mass: 0.05 part of resveratrol, 0.005 part of nano selenium, 1.5 part of whey protein hydrolyzate, 0.8 part of sodium citrate, 0.6 part of lysozyme, 1 part of bayberry extract, Pyracantha 1 part of extract, 6 parts of pullulan, 100 parts of water;

S4: cold chain logistics transportation: put the impregnated chicken into a vehicle for transportation, and control the temperature inside the vehicle to be 0°C and the relative humidity to be 95%.

Comparative Example 1: same as Example 1, the difference is, S1: after the slaughtered chicken is dehaired, cleaned, and eviscerated, after cooling at -10°C for 2h, heat up at a rate of 0.1°C/min, and be warming up to 0°C , keep warm for 0.5h.

Comparative Example 2: Same as Example 1, the difference is that the preservation liquid is not used for dipping.

To embodiment 1～3, comparative example 1～3 cold chain transportation fresh-keeping as physical and chemical property analysis, test result is as shown in table 1:

Table 1:

As can be seen from Table 1, the present invention significantly reduces the juice loss rate, prolongs the shelf life of chilled fresh meat, and preserves the original nutritional components and inherent flavor of the meat to the greatest extent.

Although the embodiment of the present invention has been disclosed as above, it is not limited to the application listed in the description and the embodiment, and it can be applied to various fields suitable for the present invention. For those skilled in the art, it can be easily Therefore, the invention is not limited to the specific details without departing from the general concept defined by the appended 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.

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