An antiseptic fresh-keeping technology of microwave sterilized and nitrogen packed bean product

Abstract

The invention discloses a method for corrosion-protecting and refreshing bean products through sterilizing with microwave and packaging with N2. the method comprises the steps of: screen-sizing the raw material, removing impurities, soaking in water, defibrinating with a attrition mill, boiling, pumping into a machine for foaming, adding gypsum solution, stirring uniformly, shattering, pumping into a mold, depressing, cutting into pieces, salt-preparing, spraying with pimaricin suspension, putting into packaging bags, boxes, sterilizing through a tunnel microwave sterilizer, and filling with N2 for packaging. The invention has long refreshing period of half a year, ensures the product tastes, good color, prevent the product from pressurization, and good appearance.

Description

technical field [0001] The invention relates to an anti-corrosion and fresh-keeping process for bean products, in particular to an anti-corrosion and fresh-keeping process for packing bean products with microwave sterilizing nitrogen. Background technique [0002] To the food after deep-processing of beans, in order to realize longer fresh-keeping period, prior art adopts high-temperature sterilization after vacuum packaging. However, the above-mentioned existing fresh-keeping technology has the following deficiencies: vacuum packaging is used, and the moisture of the bean product is also lost together with vacuuming, resulting in a hard taste; when the vacuum-packed product is vacuumed, it is easy to squeeze the product into one In addition, the bean product itself is white, and the color of the product is dark due to the addition of spices during the marinating process. Generally, soy sauce and natural food coloring are added to the coloring process during the marinating p...

AI Technical Summary

Problems solved by technology

However, the above-mentioned existing fresh-keeping technology has the following deficiencies: vacuum packaging is used, and the moisture of the bean product is also lost together with vacuuming, resulting in a hard taste; when the vacuum-packed product is vacuumed, it is easy to squeeze the product into one In addition, the bean product itself is white, and the color of the product is dark due to the addition of spices during the marinating process. Generally, soy sauce and natural food coloring are added to the coloring process during the marinating process to make the bean product bright in color and arouse appetite. , but natural food coloring is generally not resistant to high temperature and easy to fade

After the product is sterilized at high temperature, it has the disadvantages of poor color and bitter taste

The deficiencies in the soy products prepared by the above-mentioned prior art are difficult to be generally accepted by consumers. Therefore, people are eager for a kind of processing that preserves the moisture, mouthfeel, fragrance and color of the soy products while keeping fresh and sterilizing. craft