CN102101538A - Vacuum packaging method of smoked chicken and series products - Google Patents
Vacuum packaging method of smoked chicken and series products Download PDFInfo
- Publication number
- CN102101538A CN102101538A CN2010105776769A CN201010577676A CN102101538A CN 102101538 A CN102101538 A CN 102101538A CN 2010105776769 A CN2010105776769 A CN 2010105776769A CN 201010577676 A CN201010577676 A CN 201010577676A CN 102101538 A CN102101538 A CN 102101538A
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- smoked chicken
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- smoked
- chicken
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Abstract
The invention relates to a vacuum packaging method of a smoked chicken and series products. The vacuum packaging method is characterized by comprising the following steps of: firstly paving a body-fitted film on a heat seal packaging machine; then placing the smoked chicken on the body-fitted film, and attaching another body-fitted film to the smoked chicken; and then carrying out heat seal and vacuumization through the heat seal packaging machine, wherein the vacuum packaging process is operated at the low temperature of 3-6 DEG C and in a sterile environment. Smoked chicken products are sealed between the body-fitted films in vacuum under the conditions of low temperature and sterility, thus the smoked chicken not only has attractive appearance, but also keeps the natural freshness, tenderness, aroma, color and luster and juice taste of the smoked chicken products because the body-fitted films are tightly attached to the smoked chicken products, and can also retain the freshness for a longer time and protect the natural color and luster of the smoked chicken products by inhibiting the propagation of aerobic bacteria at a low temperature environment, thereby having taste the same as the original traditional taste of the smoked chicken when tasted; and in addition, the smoked chicken is difficult to break and degrade in the links of transportation, storage and marketing and can keep the traditional flavor and the attractive appearance within a longer quality guarantee period.
Description
Technical field
The present invention relates to a kind of vacuum-packing method of food, particularly relate to the vacuum-packing method of a kind of smoked chicken and series of products, is to a kind of improvement of existing smoked chicken manner of packing, belongs to food processing and preservation technology field.
Background technology
Traditional bird product mostly is processed as the master with whole chicken (duck), the sauce spiced and stewed food is arranged, goods and deep fried products etc. smoulder.Along with people to the requirement raising of edible property easy to carry and the development of foods processing technique, much has local characteristic bird product, lacol flavor famous brand smoked chicken products such as Dokou roasted chicken, ditch outer leaf roast chicken and Dezhou grilled chicken are for example arranged, all adopt aluminium foil and nylon membrane vacuum packaging, and then reach the purpose that extends the shelf life with the high temperature high pressure sterilizing technology.
Though this class adopts aluminium foil and the vacuum-packed poultry prod of nylon membrane to be easy to preserve, instant, but the customer generally reacts this employing aluminium foil and the vacuum-packed smoked chicken taste of nylon membrane is single, as the sensation of eating canned meat, lack the characteristics of original lacol flavor, influenced market outlet.
For this reason, people are to adopting aluminium foil and the vacuum-packed smoked chicken series products of nylon membrane, can farthest keep the problem of unique lacol flavor of existing product to carry out in-depth study again when can realize having under the normal temperature longer shelf-life.For example, publication number is a kind of " aluminium foil packed chicken in vacuum " that the Chinese invention patent application of CN1095905 provides, the main technique step is the preparation of thick gravy, pluck after the encapsulation of spiced salt bag, live chickens are slaughtered, clean, preliminary heat treatment, float cold, add pot steaming on the thick gravy, the fried back of following oil cauldron is put into aluminium foil bag with spiced salt bag and is vacuumized with vacuum packing machine, charges into unreactable gas and seals.Publication number is " a kind of job operation of high quality vacuum packaged poultry products " that the Chinese invention patent application of CN101053413 provides, this job operation is a raw material with fresh and alive bird chicken, through the bird product of slaughtering, cutting apart, putting in order, precooking, but step such as stew in soy sauce, vacuum packaging, sterilization, cooling being made preservation under room temperature, owing in the stew in soy sauce process, add antioxidation active peptides, can effectively control the problem of the local flavor deterioration that causes because of fat oxidation in sterilization process and the preserving process, make vacuum packing product keep significant traditional properties feature.
Though technique scheme has obtained certain effect on the smoked chicken taste that improves after adopting aluminium foil and nylon membrane vacuum packaging, but because technique scheme still adopts the vacuum-packed mode of existing aluminium foil and nylon membrane, and this type of packing exists many shortcomings such as cracky in transportation, keeping, the sales section, not attractive in appearance, mouthfeel difference.
Summary of the invention
The objective of the invention is to solve the existing above-mentioned deficiency of the vacuum-packed mode of existing aluminium foil and nylon membrane, adopted the vacuum-packing method of a kind of brand new smoked chicken and series of products.Through the smoked chicken product that the method packs out, be difficult for producing damaged going bad, and can in the long shelf-life, keep the traditional properties of smoked chicken and external form attractive in appearance.
The technical scheme that the present invention provides is: the vacuum-packing method of this smoked chicken and series of products, be characterized in the fit film of first layer overlay on the heat seal wrapping machine, again cured smoked chicken is placed on this fit film, on described smoked chicken, stick one deck card body film again, pass through heat seal wrapping machine heat sealing then, vacuumize, wherein said vacuum-packed process is operated under 3～6 ℃ of low temperature, gnotobasis.
Employed fit film is national approved product in the above technical scheme, meet the state food hygienic requirements fully, fit film is by buying on the market, for example, the special-purpose vacuum skin packaging film of source, the peak board food that Dongguan City central scroll peak source encapsulation products factory is produced, certain product of the same type that also can use other producers.
In the technique scheme that the present invention provides, the heat seal packaging machine that is adopted is the conventional equipment of the industry, is commercially available.
Compared with prior art; the invention has the beneficial effects as follows: at low temperature; under the germ-free condition with the vacuum seal of smoked chicken product between transparent fit film; because fit film tightly is attached to the smoked chicken product surface; not only aesthetic in appearance; also can keep the fresh and tender of smoked chicken product nature; fragrance; color and luster and juice flavor; can also under low temperature environment, suppress the breeding of aerobic bacteria; so that the longer time is fresh-keeping and the natural colour of protection product; make original traditional flavor of tasting consistent with smoked chicken; and in transportation; keeping; be difficult for producing damaged going bad in the sales section, and can in the long shelf-life, keep the traditional properties of smoked chicken and external form attractive in appearance.
The specific embodiment
Below in conjunction with embodiment concrete technical scheme of the present invention is described further:
Under 3～6 ℃ of low temperature and gnotobasis, the fit film of first layer overlay on the heat seal wrapping machine is placed on cured smoked chicken on this film again, sticks one deck card body film in the above again, pass through heat seal wrapping machine heat sealing then, vacuumize, promptly make and adopt the vacuum-packed smoked chicken product of fit film.If instant the sale, the shelf-life can not carried out high temperature high pressure sterilizing about seven days; If the shelf-life that requires is longer, should carry out high temperature high pressure sterilizing.Through test, even carry out high temperature high pressure sterilizing, the taste of the vacuum-packed smoked chicken product of fit film that the present invention adopts still is better than the employing aluminium foil of prior art and the taste of the vacuum-packed smoked chicken product of nylon membrane far away.
Claims (1)
1. the vacuum-packing method of smoked chicken and series of products, it is characterized in that the fit film of first layer overlay on the heat seal wrapping machine, again cured smoked chicken is placed on this fit film, on described smoked chicken, stick one deck card body film again, pass through heat seal wrapping machine heat sealing then, vacuumize, wherein said vacuum-packed process is operated under 3～6 ℃ of low temperature, gnotobasis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105776769A CN102101538A (en) | 2010-11-22 | 2010-11-22 | Vacuum packaging method of smoked chicken and series products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105776769A CN102101538A (en) | 2010-11-22 | 2010-11-22 | Vacuum packaging method of smoked chicken and series products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102101538A true CN102101538A (en) | 2011-06-22 |
Family
ID=44154648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105776769A Pending CN102101538A (en) | 2010-11-22 | 2010-11-22 | Vacuum packaging method of smoked chicken and series products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102101538A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876174A (en) * | 2014-03-05 | 2014-06-25 | 辽宁沟帮子云杉熏鸡有限公司 | Preparation method of smoked chicken |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5129512A (en) * | 1989-06-28 | 1992-07-14 | Seawell North America, Inc. | Packaging |
| CN1631735A (en) * | 2005-02-02 | 2005-06-29 | 苏明智 | Packaging and fresh-keeping method for foodstuff |
| CN1950269A (en) * | 2004-03-11 | 2007-04-18 | 纳幕尔杜邦公司 | Vacuum skin packaging |
| CN101698434A (en) * | 2009-11-12 | 2010-04-28 | 向明强 | Process for packaging cooked animal blood products and foods in vacuum |
| CN101723107A (en) * | 2008-10-17 | 2010-06-09 | 埃克斯楚股份有限公司 | Device for vacuum packaging, particularly of food products |
-
2010
- 2010-11-22 CN CN2010105776769A patent/CN102101538A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5129512A (en) * | 1989-06-28 | 1992-07-14 | Seawell North America, Inc. | Packaging |
| CN1950269A (en) * | 2004-03-11 | 2007-04-18 | 纳幕尔杜邦公司 | Vacuum skin packaging |
| CN1631735A (en) * | 2005-02-02 | 2005-06-29 | 苏明智 | Packaging and fresh-keeping method for foodstuff |
| CN101723107A (en) * | 2008-10-17 | 2010-06-09 | 埃克斯楚股份有限公司 | Device for vacuum packaging, particularly of food products |
| CN101698434A (en) * | 2009-11-12 | 2010-04-28 | 向明强 | Process for packaging cooked animal blood products and foods in vacuum |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876174A (en) * | 2014-03-05 | 2014-06-25 | 辽宁沟帮子云杉熏鸡有限公司 | Preparation method of smoked chicken |
| CN103876174B (en) * | 2014-03-05 | 2015-11-11 | 辽宁沟帮子云杉熏鸡有限公司 | A kind of preparation method of smoked chicken |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110622 |