NL2028268B1 - Processing method of chilled poultry meat for improving meat quality, and products obtained thereby - Google Patents

Processing method of chilled poultry meat for improving meat quality, and products obtained thereby Download PDF

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Publication number
NL2028268B1
NL2028268B1 NL2028268A NL2028268A NL2028268B1 NL 2028268 B1 NL2028268 B1 NL 2028268B1 NL 2028268 A NL2028268 A NL 2028268A NL 2028268 A NL2028268 A NL 2028268A NL 2028268 B1 NL2028268 B1 NL 2028268B1
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NL
Netherlands
Prior art keywords
poultry
meat
chilled
processing method
carcass
Prior art date
Application number
NL2028268A
Other languages
English (en)
Dutch (nl)
Other versions
NL2028268A (en
Inventor
Wang Daoying
Zhu Yongzhi
bian Huan
Xu Weimin
Yan Zheng
Original Assignee
Jiangsu Acad Agricultural Sci
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Application filed by Jiangsu Acad Agricultural Sci filed Critical Jiangsu Acad Agricultural Sci
Publication of NL2028268A publication Critical patent/NL2028268A/en
Application granted granted Critical
Publication of NL2028268B1 publication Critical patent/NL2028268B1/en

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Classifications

    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in 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
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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
NL2028268A 2020-06-16 2021-05-20 Processing method of chilled poultry meat for improving meat quality, and products obtained thereby NL2028268B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202010546888.4A CN111671055A (zh) 2020-06-16 2020-06-16 提高肉品质的冷鲜禽加工方法及产品
PCT/CN2021/086002 WO2021253933A1 (zh) 2020-06-16 2021-04-08 提高肉品质的冷鲜禽加工方法及产品

Publications (2)

Publication Number Publication Date
NL2028268A NL2028268A (en) 2022-10-19
NL2028268B1 true NL2028268B1 (en) 2023-06-14

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
NL2028268A NL2028268B1 (en) 2020-06-16 2021-05-20 Processing method of chilled poultry meat for improving meat quality, and products obtained thereby

Country Status (3)

Country Link
CN (1) CN111671055A (zh)
NL (1) NL2028268B1 (zh)
WO (1) WO2021253933A1 (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111671055A (zh) * 2020-06-16 2020-09-18 江苏省农业科学院 提高肉品质的冷鲜禽加工方法及产品
CN113142290A (zh) * 2021-04-28 2021-07-23 江苏省农业科学院 一种冷鲜家禽栅栏减菌保鲜的方法
CN114532394B (zh) * 2022-03-10 2023-10-03 曾磊 一种鸡肉的排酸和保鲜方法

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CN1088560C (zh) * 1999-12-09 2002-08-07 吴永年 一种不耐高温熟肉、禽制品的微波杀菌保鲜方法
US20040191379A1 (en) * 2003-03-31 2004-09-30 Nobuyuki Higuchi Processed food of shrimp and its manufacturing method
JP2006204269A (ja) * 2005-01-17 2006-08-10 Noriko Morinaga 従来の養殖魚とは異なるエコ養殖の基準値をクリアしたエコ養殖魚の認定（安心、安全、健康）を受けた魚、もしくは、天然魚で生の魚を切り身、あるいは丸ごと１尾の魚を急速冷凍で凍結させる。煮魚用調味液をトリ由来ゼラチンを用いてトリ由来ゼラチン溶液を調整する。（トリ由来ゼラチンに対して水を添加し湯溶中で溶解させる）煮魚用調味液（たれ）に対して、トリ由来ゼラチン溶液を添加し、調味液を調整する。（調味たれ：トリ由来ゼラチン溶液にたれを希釈する要領）調味液をフリーザーに入れて、一晩凍結させることで調味液を固めて調整したたれを用いて電子レンジで生の魚をそのまま煮魚にする方法。
AU2006276706B2 (en) * 2005-07-25 2011-08-04 Ecolab Inc. Antimicrobial compositions and methods for treating packaged food products
CN101180981B (zh) * 2007-12-17 2010-06-02 武汉工业学院 低温禽肉制品的保鲜方法
CN101810344B (zh) * 2009-02-20 2011-11-30 广东康辉集团有限公司 一种卤水禽肉制品的加工方法
CN101961114A (zh) * 2009-07-24 2011-02-02 赵保雷 一种特色禽肉精深加工方法
CN101946899B (zh) * 2010-08-23 2011-08-10 江苏省农业科学院 一种改善低温鸭肉制品嫩度的加热制熟方法
CN102406193B (zh) * 2011-12-02 2013-01-23 浙江大学舟山海洋研究中心 一种超声波嫩化鱿鱼肉质的方法
CN102845691A (zh) * 2012-09-24 2013-01-02 深圳市慈浩餐饮科技有限公司 蔬菜冷鲜处理微波熟化快餐加工方法
CN105146570A (zh) * 2015-10-20 2015-12-16 成都市棒棒娃实业有限公司 一种手撕禽肉及其制备方法
CN106106706A (zh) * 2016-09-20 2016-11-16 四川农业大学 一种冷鲜鸡胸肉的制备方法
JP6174226B1 (ja) * 2016-11-18 2017-08-02 勝広 篠原 生精肉の保存処理方法
CN109221964B (zh) * 2018-11-02 2021-10-15 江苏省农业科学院 适合中餐烹饪方式的黄羽肉鸡原料生产方法及产品
CN109864237A (zh) * 2019-01-28 2019-06-11 上海麦风微波设备有限公司 一种对肉类熟制品进行低温灭菌保鲜处理工艺及设备
CN110150364A (zh) * 2019-06-26 2019-08-23 上海海洋大学 一种基于微波快速杀菌技术的软包装即食鱼块的生产工艺
CN110470805B (zh) * 2019-08-12 2023-03-28 中国农业科学院农产品加工研究所 热鲜羊肉判定方法
CN110447839A (zh) * 2019-08-28 2019-11-15 武汉轻工大学 冷鲜鸭肉制品及其前处理方法
CN111671055A (zh) * 2020-06-16 2020-09-18 江苏省农业科学院 提高肉品质的冷鲜禽加工方法及产品

Also Published As

Publication number Publication date
NL2028268A (en) 2022-10-19
CN111671055A (zh) 2020-09-18
WO2021253933A1 (zh) 2021-12-23

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