Method for producing cooked refreshing food using raw fresh material by microwave energy

A microwave energy and fresh technology, applied in food preservation, food preparation, application and other directions, can solve the problems of inconvenience and unavoidable unnecessary loss of nutrients, and achieve the effect of reducing the loss of nutrients

Inactive Publication Date: 2008-07-23
文舜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the working temperature during the whole processing process is as high as 123°C, the fresh corn cobs have been kept at a higher temperature for a long period of time, which cannot avoid the unnecessary loss of a large amount of nutrients caused by the high temperature in the traditional ripening process. At the same time, in order to prevent the vacuum bag from bursting due to high temperature, it can only be sterilized and heated in a high-pressure environment, which is very inconvenient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The harvested fresh and tender corn cobs are peeled, sorted, washed, drained, soaked in fresh-keeping solution for 10-15 minutes, drained, measured, packed into bags, vacuum-packed, and placed in a tunnel-type microwave oven for sterilization and ripening. , adjust the microwave emission energy through the voltage regulator, so that the sterilization temperature inside the tender corn cobs is 80-95°C, and the sterilization and curing time is 10-15 minutes. Cool in a cooling water tank at 18°C, so that the temperature of the fresh and tender corn cobs drops rapidly to 20-25°C. The fresh and tender corn cobs processed by the above method have a shelf life of 12 months at normal temperature.

[0019] The preservative solution used in the present embodiment is to prepare according to the following raw materials: sorbic acid (C 6 h 8 o 2 ) 1g, sodium benzoate (C 7 h 5 o 2 Na) 12g, citric acid (C 6 h 8 o 7 ) 3g, sodium metabolite (Na 2 S 2 o 5 )0.7g, vitamin B 1 ...

Embodiment 2

[0021] Slaughter the duck, remove the viscera, drain the water after cleaning, put it in the prepared brine for 12 hours, take it out and drain it, measure it, pack it into bags, implement vacuum packaging, put it in a tunnel microwave oven for sterilization and curing, pass through a pressure regulator Adjust the microwave emission energy so that the sterilization and aging temperature inside the duck is 80-95°C, and the sterilization and aging time is 20-25 minutes. Place the sterilized and ripened duck in a cooling water tank with a water temperature lower than 10°C. The temperature of the ducks dropped rapidly to 20-25°C. The marinated salted salted duck processed by the above method has a shelf life of up to 6 months at normal temperature.

Embodiment 3

[0023] Sorting, washing, and draining the shelled and sun-dried peanuts, adding appropriate amount of salt and seasonings, stirring evenly, measuring and bagging, implementing vacuum packaging, and then placing them in a tunnel-type microwave oven for sterilization and curing. The device adjusts the microwave emission energy, so that the sterilization and curing temperature inside the peanuts is 80-95°C, and the sterilization and curing time is 10-15 minutes, and the sterilized and ripened peanuts are placed in the cold air with a temperature lower than 18°C ​​in the channel. Cooling in the passage makes the temperature of the peanuts drop rapidly to 20-25°C. The shelf life of the delicious peanuts processed by the above method can reach more than 12 months at normal temperature.

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Abstract

The invention relates to a method which uses microwave energy to produce matured fresh foods with fresh raw materials. The method is characterized in that: the fresh raw materials are preprocessed and vacuum packed in bags after weighing; the vacuum packed fresh raw materials are placed in a tunnel microwave for sterilizing and maturing to produce matured foods; finally, the sterilized and matured foods are cooled to normal temperature for obtaining matured fresh foods which can be preserved at normal temperature. The method has the advantages that: as the microwave is adopted for maturing, the interior of the microwave cavity is in a low temperature state, and the vacuum bags do not blow up in the maturing process, therefore the maturing needs not to be carried out under high pressure environment; owning to the low temperature and short time of the sterilization and maturing inside the fresh raw materials, the loss of nutrient elements in the fresh raw materials is reduced during processing; due to the adoption of the tunnel microwave, industrialization production can be realized.

Description

technical field [0001] The invention relates to a method for making cooked and fresh-keeping food from fresh raw materials by using microwave energy. Background technique [0002] Fresh raw materials generally need to be cooked before they can be eaten. Traditional cooking methods include steaming, boiling, frying, frying, braising, etc. Among the above-mentioned curing methods, the curing temperature is generally high and the curing time longer. Excessively long curing time and high curing temperature will inevitably lead to starch, protein, fat, soluble polysaccharide, VB in fresh raw materials 2 , VC and other nutrients a lot of loss. Simultaneously, the food that adopts above-mentioned method ripening generally can not keep fresh at normal temperature. [0003] CN1631183A patent document discloses a "method for keeping fresh corn cobs at room temperature". Since vacuum packaging is used in the process of fresh-keeping treatment and high-temperature sterilization is pe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/005A23B4/01A23B7/01A23B9/04A23L1/025A23L5/30
Inventor 文舜
Owner 文舜
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