Fresh-keeping preservation technology of cooking product

Abstract

The invention provides a fresh-keeping preservation technology of a cooking product, which comprises the following steps: 1) cooking: the product is cooked, and then the product is processed and subject to a first sterilization course at the same time; 2) prepackaging: the cooked product is sequentially subject to four procedures of hot packaging, vacuumizing, inflating and sealing, and then subject to a second sterilization course; 3) pasteurizing: the product is rapidly placed into a greenhouse after being prepackaged, and a sterilization method is selected according to the actual temperature of the product so as to carry out a third sterilization course; and 4) natural cooling: the product after the sterilization courses for three times is laid on a cooling frame to be turned over and shaken frequently for naturally cooling to normal temperature so as to finish the whole fresh-keeping preservation procedure. Compared with the prior art, the fresh-keeping preservation technology of the cooking product has the advantages of simple and reasonable technological flow, convenient operation, low cost, long preservation time, safety and sanitation of the preserved product, portability, convenient eating, and longer retention time of the original flavor and the quality of the product.

Description

(1) Technical field [0001] The invention relates to a fresh-keeping storage method for food, in particular to a fresh-keeping storage process for cooking products. (2) Technical background [0002] Cooking products (mainly referring to products processed by cooking methods using noodles, rice, beans and other food crops as raw materials) are the daily staple food of the Chinese people, with a history of thousands of years. The superiority of its processing methods, It has been continuously improved, improved and developed through the practice of people living on the land of China. Today, it is a very affordable, convenient and scientific processing method, which is widely used in the food processing industry. [0003] There are two main forms of processing and sales of cooking products: [0004] One is the processing workshops facing the streets, residential areas, and farmers’ markets. The main delivery route is processing and selling. These workshops have no organization...

AI Technical Summary

Problems solved by technology

[0008] 1) The cost of quick-frozen food is much higher than that of fresh food, which is unbearable for ordinary consumers

[0009] 2) Due to the formation of ice crystals, it has a great impact on the physical properties, tissue properties and taste of the product, which is not as good as the taste and taste of fresh products

[0010] 3) Inconvenient to buy, carry and eat, especially in summer

[0011] 4) Quick-frozen food has very strict requirements on the cold chain for storage, transportation and sales, and the transportation industry often lowers the temperature standard in order to reduce costs. Most of the refrigeration facilities at the sales terminal cannot meet the standard requirements. At present, most consumers and Sellers have a vague understanding of the storage requirements for quick-frozen products, and mistakenly believe that the products will not deteriorate as long as they are not thawed

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