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Freshness retaining packaging technique for fresh powders

A fresh-keeping packaging and fresh-powder technology, applied in the field of food, can solve the problems of food packaging, fresh-keeping and inconvenience that taste inferior to fresh-powder and difficult-to-fresh-powder, and achieve the effects of increasing the shelf life, facilitating transportation and sales, and being easy to eat.

Inactive Publication Date: 2008-12-10
徐峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, starchy foods such as vermicelli and vermicelli can only be made into dry products for sale, so that they can have a long shelf life, are not spoiled, and are easy to transport and sell. However, they must be soaked in water when eating. Convenience, more importantly, the taste is far inferior to that of fresh powder, and due to the sticky and soft characteristics of this type of food, it is extremely difficult to pack and keep fresh powder food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] After aging the fresh powder lump, cut it into flakes, strips or columns with cutting tools;

[0013] Use a non-toxic high-temperature cooking film to separate the formed fresh powder so that the formed fresh powder does not stick to each other;

[0014] Put the placed fresh powder into a plastic packaging bag and vacuumize it, seal it, and steam it for sterilization.

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PUM

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Abstract

The invention provides a fresh-keeping package process for fresh noodles, which relates to an improved fresh-keeping package technique for the amylum viscous ripened food. The process is characterized in that a. the fresh noodle is ripened and aged, then cut into the shapes required by eating; b. the formed fresh noodles are put separately by a no-toxicity high-temperature braised film; c. the put fresh noodles are arranged into a package which is then pumped into vacuum, sealed and braised for disinfection. The process of the invention has the beneficial effects of keeping the original taste of the fresh noodles, being simple and convenient for eating, greatly increasing the shelf life and facilitating the transport and sale.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to an improvement of a fresh-keeping packaging technology for food after viscous ripening of starch. Background technique [0002] At present, starchy foods such as vermicelli and vermicelli can only be made into dry products for sale, so that they can have a long shelf life, are not spoiled, and are easy to transport and sell, but they must be soaked in water when eating. Convenience, but more importantly, the taste is far inferior to the taste of fresh powder, and due to the sticky and soft characteristics of this type of food, it is extremely difficult to package and keep fresh fresh powder food. Contents of the invention [0003] The purpose of the present invention is: [0004] A fresh-keeping packaging process for fresh powders that is convenient for transportation and sales, has a long shelf life and good taste is provided. [0005] Technology of the present invention is: [...

Claims

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Application Information

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IPC IPC(8): A21D15/00
Inventor 邵建会
Owner 徐峰
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