Biological preservatives farci flour product

Abstract

The invention discloses a biological preservative farci flour product, comprising wrappers raw material formed by wheat flour and filling respectively combined with meat, seafood, vegetables, oil and seasoning. The flour product has the characteristics that composite preservative formed by the combination of microbial-derived preservative, anima-derived preservative and plant -derived preservative according to proportions is added into the filling. The biological preservative food is stored, transported and sold at normal temperature (below 25 DEG C), thus thoroughly bringing no quality and food safety hazards to food. Composite biological preservative technology is adopted and introduced to convenient food processing industry, such as fermented noodles class convenient foods, biological preservative foods are used for replacing frozen convenience foods, thus reducing the cost and energy consumption brought by the whole cold chain operation in the storing, transporting and selling processes of the products.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a biological freshness-preserving stuffed pasta product which is added with a composite antistaling agent to make the product more fresh-preserving and can be stored at normal temperature for 3 to 6 months. Background technique [0002] In the food industry, food preservation and preservation is a very important issue. It is estimated that about 10%-20% of food in the world is discarded due to spoilage every year, causing huge economic losses. In the past, people often used the method of adding chemical preservatives to prolong the storage period of food, because excessive addition of chemical preservatives can cause cancer and have adverse effects on human health and the ecological environment. With the improvement of people's living standards, healthy food and green food are more and more popular. It has become an inevitable trend to use safe and efficient biological preservatives ...

AI Technical Summary

Problems solved by technology

[0007] (1) The characteristics of quick-frozen products cause the products to shrink after being cooled and form different original shapes, and the soup in the stuffing is lost after quick-freezing, which cannot fully meet the taste characteristics required for the full and full soup of Goubuli steamed stuffed buns

[0008] (2) Quick-frozen food completes the quick-freezing process in an ultra-low temperature environment (below -35°C), which can effectively prevent the loss of a large amount of nutrients in the product and basically maintain the original flavor and taste, but it is difficult in the process of frozen storage, transportation and sales. Ensure that the product has a specific temperature requirement, and a wide range of temperature fluctuations will bring greater possibility of qualitative change to quick-frozen food

[0009] (3) The storage process of the product in an oxygen environment will easily promote the oxidation and qualitative change of the filling of the product

[0010] (4) At present, the biggest constraint is that the production, transportation and sales of Goubuli’s quick-frozen buns are completely dependent on cold chain operations, which brings chain inconvenience to the products from processing, transportation, sales to table consumption.

If one of the links is not well controlled, it will bring the possibility of qualitative change to the product.

(5) The processing cost of Goubuli steamed buns, the cold chain consumption of quick freezing, storage, and sales basically account for 40% of the product value. A product has to bear a huge cost of cold chain consumption. The cost of operation plus about 20%, the excessive consumption of capital costs and energy, the instability of product quality and safety, and many unfavorable factors have seriously affected the sustainable development of Goubuli's well-known brands. "Goubuli" buns are imperative

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