Method for performing flexible sterilization on cooked dishes at room temperature

A garnish and cooked technology, which is applied in the directions of fresh-keeping of fruits and vegetables, heating preservation of fruits/vegetables, and protection of fruits/vegetables with a coating protective layer. High bactericidal strength and high nutritional value

Inactive Publication Date: 2011-05-18
杭州思味王食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of microwave, magnetic field and electric field involves high experimental cost and high energy consumption.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Flexible sterilization of cooked side dishes (garlic sprouts, lettuce, pickled melon, cabbage, etc.) at room temperature

[0024] The ingredients are about 40g of carrot, 50g of white radish, 20g of thousand sheets, 10g of young ginger, 60g of garlic moss, 80g of lettuce, 50g of cabbage, and 40g of pickled melon. Wash and shred garlic moss, pickled melon, lettuce, cabbage, young ginger, carrot, white radish, thousand sheets and other vegetable raw materials, immerse in nano-silver aqueous solution with a concentration of 0.045ppm for coating treatment for 15 seconds, and keep stirring at the same time. Then shredded carrots and shredded white radish were dried with hot air in a 60°C oven for 20 minutes and 40 minutes respectively to remove about half of the water. The shredded garlic moss was blanched in boiling water for 10 seconds and then quickly passed through cold water to maintain its brittleness. Heat the soybean oil After reaching 120°C, put other shre...

Embodiment 2

[0026] Example 2: Flexible sterilization of cooked side dishes (bamboo shoots, fungus, shiitake mushrooms, kohlrabi, etc.) at room temperature

[0027] The ingredients are about 40g of carrots, 50g of white radishes, 20g of thousands of sheets, 10g of tender ginger, 80g of winter bamboo shoots, 40g of fungus, 50g of shiitake mushrooms, and 70g of kohlrabi. Wash and shred vegetable raw materials such as winter bamboo shoots, fungus, shiitake mushrooms, kohlrabi, young ginger, carrots, white radishes, and thousands of sheets, and immerse them in a nano-silver aqueous solution with a concentration of 0.040ppm for coating treatment for 20 seconds while stirring continuously. Shredded carrots and white radishes are pre-dried in a 60°C oven for 20 minutes and 40 minutes with hot air to remove about half of the water. The kohlrabi is salted in advance. After heating the rapeseed oil to 120°C, add shredded ginger, Stir-fry shredded green cabbage until fragrant, then add other shredded...

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PUM

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Abstract

The invention relates to a method for performing flexible sterilization on cooked dishes at room temperature, belonging to the technical field of vegetable product processing. The method mainly comprises the following steps: performing cleaning, shredding and nano silver coating on vegetable raw material, frying according to a formula, then adding preservatives of potassium sorbite, nisin and the like, performing vacuum packaging, and performing flexible thermal sterilization. The method in the invention has the advantages that cooked vegetable products with high quality and long quality guarantee period can be obtained by the following operations: 1) nano silver, nisin and potassium sorbate are compounded, so that the antibacterial spectrum is expanded and sterilization strength is weakened; and 2) the flexible sterilization way of pasteurization is adopted, and damages of high temperature to nutrient components and tissue structure of vegetable can be greatly reduced, so that the vegetable products with bacterium resistance and quality guarantee can be obtained while the shelf life of the products is ensured.

Description

technical field [0001] The invention discloses a method for reducing the sterilization intensity of vegetable products, which relates to a vegetable product sterilization process, is mainly used for the sterilization of vacuum-packed cooked vegetable products, and belongs to the technical field of vegetable product processing. Background technique [0002] Cooked side dishes are a new type of convenience food in recent years. It is popular among consumers for its convenience and rich nutrition. Cooked side dishes have great nutritional value. First of all, they are used for seasoning, which has the effect of clearing the mouth, relieving greasy, and increasing appetite; secondly, the organic acids and their salts contained in them can generate alkaline food after being digested by the human body. Minerals can regulate the acid-base balance in the human body and prevent the blood from becoming too acidic. Cooked side dishes are rich in nutrition, bright in color, moderately ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/16A23B7/154A23B7/01
Inventor 张慜于宁王建清
Owner 杭州思味王食品有限公司
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