Summary
Huangjiaoshou company keeps?long-term?closely?cooperation?with?Kagawa University in Technological innovation. In order to solve the problems of Chinese traditional meat products, both sides focus on the application fields of natural Plant extracts and keep cooperation in anti-oxidation, color protection, preservation and reducing harmful substances. A number of application technology achievements have been formed, and the related green processing technology has reached the international leading level.
Application
The company and Professor Tamura from Kagawa University have comprehensive technologies cooperation in Japan in terms of protein and fat oxidation during lamb processing, atmosphere products of roast chicken, harmful substances reduction and control of braised chicken, color protection of prepared chicken chop product, preservation technology of duck blood products and roast chicken. Professor Tamura relies on his wealth of research on the activity of the functional ingredients of plant extracts, guiding the company in the application of product color protection, anti-corrosion and preservation, reduction and control of harmful substances, and anti-oxidation.
Evaluation
Nanjing Huangjiaoshou Food Technology Co., Ltd. adopts the green processing technology established natural plant extracts as the key achievement of "the research and industrialization of key technologies for green processing of traditional Chinese poultry products". It has passed the identification of the China National Light Industry Council and has reached the international leading level. The product has participated in the national " Innovation and Creation" conference as a result of scientific and technological innovation for many times, and won the "Most Accepted Carnival" in the "Jiangsu Agricultural Science and Technology New Achievements and New Products Carnival" organized by Jiangsu Rural Science and Technology Service Center and Jiangsu Rural Science and Technology Service Supermarket. The company's two typical traditional meat products, braised chicken and Nanjing salted duck, have passed the certification of China Green Food Development Center and obtained the “green food” certificate. Many news media such as the Central Propaganda Department named “Xuxiqiangguo”, Xinhua Daily Telegraph, People's Daily, Jiangsu Science and Technology News, etc. reported our company's entrepreneurial innovation deeds as typical cases of technological innovation.
Case Introduction
Traditional meat products have a long history in China, which has been more than 3000 years. They are well-known for their unique color, fragrance, taste and shape as well as an important part of the world’s precious historical and cultural heritage. Braised and cured meat products are typical representative of traditional meat products. With the rapid development of our country's food industry and the continuous improvement of people's living standards, higher requirements are put forward for the quality of processed meat products. Our country's traditional meat products not only need to be industrialized, but also to meet consumer demand for nutrition, safety, green and healthy.
At present, our country's traditional meat products have many problems such as unstable color, unstable flavor (severe oxidation smell), short shelf life, and residues of harmful substances, etc. These problems mainly rely on various chemical additives to solve, and there are many safety risks. Compared with chemical additives, natural plant extracts have the characteristics of strong antibacterial, strong antioxidant capacity, broad antibacterial spectrum, safety and low toxicity. At present, plant extracts in the preservation and preservation of meat products have been used in some developed countries with the types of plant extracts and the function increasing. So there is a great potential solving the problems of traditional meat products in our country.
Antioxidant: Established a method for using chrysanthemum extract to inhibit lipid oxidation and protein oxidation in mutton products, and determined the optimal concentration of chrysanthemum extract at 0.2%, which has no significant impact on color and product quality.
The technology of preservation: The preservation effect of grape seed extract with various concentrations on roasted chicken products were analyzed, which laid the foundation for the development of roasted chicken products by Nanjing Professor Huang Food Technology Co., Ltd.
Harmful substance reduction and control: According to the investigate of the formation of harmful substances during the process of traditional meat products, the formation of heterocyclic amines and advanced glycated products is reduced by adding molasses and grape seed extract. Hazardous substances reduction and control methods were set.
Color protection: In view of the instability of capsanthin, the optimal concentration of the combination of rosemary extract and ascorbic acid was determined to be: 0.198 g/kg and 0.255 g/kg, the redness value of chili red is effective kept, and the TBARS value of the product is the lowest.
Our?automation?devices
Our?automation?devices
During the cooperation, 12 papers have been published in journals such as?Food Science & Nutrition,?Food Chemistry? and ?Poultry Science, and 2 patents have been applied.
This case will continue to cooperate with developed countries in food processing technology such as Japan and Germany to improve the level of green processing technology for traditional meat products in our country.
It is hoped that T20 Network will provide financial support so that enterprises can bring in and go out, realize the simultaneous development of technology and talents, and form a multi-dimensional integration pattern that can improve technology, promote talents, and develop enterprises.
