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Method for processing, circulating and selling prepared food sold in bulk

A technology for cooked food and large packaging, applied in the fields of food science, food preservation, food preparation, etc., can solve the problems of difficult safety control, inability to eliminate, secondary pollution, etc., to increase production costs, eliminate secondary pollution, and equipment investment. small effect

Inactive Publication Date: 2009-03-04
SHANGHAI FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this model is that every link of the circulation and sales of cooked food may be subject to secondary pollution and cannot be eliminated, making safety control extremely difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] After the braised beef in sauce is cooked, put the beef and stew separately, and use vacuum cooling method to quickly cool it to the material center temperature of 45°C within 3 hours, then vacuum pack them separately, freeze them, store them in refrigeration at 18°C, and deliver them .

[0021] When selling, the beef and stew should be thawed first, then the stew should be heated to 100°C, and the beef should be added to continue heating until the center temperature of the beef reaches 60°C, then it can be taken out and placed in a sterilized container for sale.

[0022] The national standard GB2726-2005 "Hygienic Standards for Cooked Meat Products" is used for testing. The shelf life under refrigerated conditions reaches 90 days, and the shelf life reaches 12 hours in the reheating sales stage.

Embodiment 2

[0024] After the braised beef in sauce is cooked, place the beef and stew separately, and cool them down to the center temperature of the material at 5°C for 1 hour by air cooling, then vacuum pack them separately, freeze them, store them at -10°C, and deliver them.

[0025] When selling, the beef and stew should be thawed first, then the stew should be heated to 90°C, and the beef should be added to continue heating until the center temperature of the beef reaches 60°C, then it can be taken out and placed in a sterilized container for sale.

[0026] The national standard GB2726-2005 "Hygienic Standards for Cooked Meat Products" is used for testing. The shelf life under refrigerated conditions reaches 90 days, and the shelf life reaches 12 hours in the reheating sales stage.

Embodiment 3

[0028] After the braised pig's feet are cooked, put the pig's feet and soup stew separately, and use vacuum cooling method to cool them down to the center temperature of the material at 20°C for 2 hours, then vacuum pack them separately, freeze them, store them in cold storage at -15°C, and deliver them.

[0029] When selling, thaw the pig’s feet and stew first, then heat the stew to 95°C, then add the pig’s feet and continue heating until the center temperature of the pig’s feet reaches 60°C, then take them out and place them in a sterilized container for sale.

[0030] The national standard GB2726-2005 "Hygienic Standards for Cooked Meat Products" is used for testing. The shelf life under refrigerated conditions reaches 90 days, and the shelf life reaches 12 hours in the reheating sales stage.

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Abstract

The invention provides a method used for processing, distributing and marketing cooked food sold in bulk. The method comprises the following steps: quick cooling the cooked food that is produced in the normal course in the production phase, and then using a compound bag or a packing case to encapsulate and pack the cooked food, freezing, and preserving at a temperature of subzero 10- subzero18 DEG C and dispatching; and re-heating the cooked food with or without package until the temperature at the center of the cooked food falls in the range of 60-100 DEG C, and putting on the market the bulk cooked food in thermal insulation state or after being cooled. According to the method, the cooked food can be preserved in a refrigerator for as long as 90 days. As the cooked food is sterilized by re-heating in the marketing phase, the shelf life of the cooked food can be prolonged to as long as 12 hours, thereby solving the long-standing problem of the difficulty in meeting sanitation indexes due to frequent occurrence of food contamination in the lengthy process of processing, distributing and marketing cooked food sold in bulk, improving the sanitary quality of cooked food sold in bulk, and ensuring that the microbial indicator of the bulk cooked food accords with related national standards in the marketing phase.

Description

technical field [0001] The invention relates to a method for processing, circulating and selling cooked food sold in bulk. technical background [0002] Due to the characteristics of Chinese eating habits, and the advantages of high quality, low price, convenience and quickness of bulk cooked food, the way of selling cooked food in bulk is favored by consumers. [0003] With the increase and expansion of supermarkets, hypermarkets and catering chain operations, the sales of bulk cooked food are also increasing, and there are more and more manufacturers producing and selling bulk cooked food. But then, the hygienic quality of bulk cooked food products is another concern. The pass rate of random inspection of bulk cooked food in the country's annual market can only be maintained at 70-90%, and the pass rate is even lower when the temperature is high in summer. The main problem of unqualified bulk cooked food is that the hygienic quality of the product is unqualified, that is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L1/00
Inventor 严维凌马志英包世海沈菊泉任莉萍谢志镭
Owner SHANGHAI FOOD RES INST
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