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A processing method and ultra-high pressure technology, applied in the agricultural field, can solve the problem of no discovery, achieve the effect of low energy consumption and expand the market
Inactive Publication Date: 2011-06-01
TIANJIN GUANGHUI FOOD
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As for the ultra-high pressure processing of vegetable food, there has not been found
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[0036] The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.
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Abstract
The invention relates to an ultrahigh-pressure vegetable food processing method, which comprises the following steps: (1) washing vegetables; (2) soaking the vegetables; (3) reshaping the vegetables; (4) pre-boiling the vegetables; (5) cooling the vegetables; (6) filling the vegetables into bags for seasoning, and packaging under vacuum; (7) performing ultrahigh-pressure cold sterilization; and (8) storing and selling the finished products. In the invention, the physical properties, such as color, fragrance and flavor, of the vegetable food subjected to the ultrahigh pressure treatment are changed without generating peculiar smells, the pressured food still retains the original raw and fresh flavor and nutrients, and thus, food sterilization is uniform, instant and efficient. The protein denaturation and starch paste state of the vegetable food subjected to ultrahigh pressure treatment are different from those of vegetable food subjected to heat treatment, so food of new physical properties is obtained.
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