Method for manufacturing frozen microwave instant food

Abstract

The invention provides a method for manufacturing frozen microwave instant food. The main method is to impregnate the ingredients (general shape or broken, finely crushed, muddy) before cooking and cooking. The impregnation solution contains 30-150g / L trehalose and 1- 100g / L aqueous solution of polysaccharide, colloid, phospholipid, starch, polylactic acid, thickener for food or adhesive for food. Use one or more of trehalose and polysaccharides or colloids, phospholipids, starch, polylactic acid, food thickeners, and food adhesives to coat food materials to form a film to increase water retention and slow down escape. It also stabilizes the structure of food materials, inhibits starch aging, protein denaturation, oil rancidity, unsaturated fatty acid decomposition when fish is heated, browning of fruits and vegetables, and tissue protection.

Description

technical field [0001] The invention relates to a method for manufacturing frozen microwave ready-to-eat food, in particular to a method that can enhance the water retention and antifreeze properties of frozen and conditioned ingredients, inhibit the aging, dehydration, denaturation and rancidity of the ingredients during the freezing and heating process, maintain the original flavor and nutrition of the ingredients, and increase the The manufacturing method of the frozen microwave ready-to-eat food, which adds nutritional value, improves the dryness and lack of the taste of the frozen microwave ready-to-eat food, and is especially helpful to the diet of the elderly, metabolic syndrome and other chronic patients. Background technique [0002] In the production of general frozen food, the entire production process must be controlled in a low-temperature aseptic environment. After entering the factory, the raw materials must be washed quickly to remove sediment, dirt, steriliz...

AI Technical Summary

Problems solved by technology

[0006] In order to improve the tender taste of meat, the existing technology uses acidic solution to change the structure of meat, but this affects the nutritional flavor of meat

[0007] Since the aging temperature of starch is about 4°C, the rice stored in the refrigerator will turn white and dry faster than at room temperature. If it continues to be stored in ice, it may become hard grains and cannot be swallowed. Agent-coated fried rice launched

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