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Method for preventing cooking liquor from splashing during soupy food vacuum cooling process

A technology of vacuum cooling and soup, which is applied in the field of preventing soup splashing, can solve problems such as soup splashing, and achieve remarkable effects and simple operation

Inactive Publication Date: 2012-06-20
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention discloses a method for preventing soup from splashing during the vacuum cooling process of soup food, the purpose of which is to overcome the defect that the soup is seriously splashed during the vacuum cooling process in the existing automatic depressurization method

Method used

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  • Method for preventing cooking liquor from splashing during soupy food vacuum cooling process
  • Method for preventing cooking liquor from splashing during soupy food vacuum cooling process
  • Method for preventing cooking liquor from splashing during soupy food vacuum cooling process

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Embodiment 1: Using step-down method

[0025] Put liquid food such as soybean milk and tomato egg soup into the vacuum chamber, then close the vacuum cooling chamber, start the refrigeration system to cool down the cold trap, and start the vacuum pump to press the vacuum chamber figure 2 The depressurization procedure shown is for vacuuming, and the water on the surface of soybean milk and tomato egg soup starts to evaporate. When the pressure in the vacuum chamber drops to the pressure corresponding to the boiling, a small amount of bubbles will be generated. Stop the depressurization and wait for the bubbles to disappear for a period of time; then continue Reduce the pressure until the pressure corresponding to boiling occurs, and bubbles are generated, and keep for a period of time to wait for the bubbles to disappear until the boiling phenomenon no longer occurs, and then start vacuuming, and repeat this until the sample temperature reaches the predetermined final t...

Embodiment 2

[0026] Embodiment 2: adopt step-down-recompression cycle method

[0027] Put the food raw materials with soup into the vacuum chamber, start the refrigeration system to cool down the cold trap, and start the vacuum pump to press the vacuum chamber figure 2 The process scheme shown is vacuuming. During the vacuuming process, when the soup boils, bubbles are generated, the vacuum pump stops working, the intake valve is opened, and repressurization is performed to destroy the formation of bubbles. After the bubbles disappear, vacuumize again. , when the soup boils again, the vacuum pump stops working, and the intake valve is opened again to inflate until the bubbles disappear, and then vacuum is started, and so on, until the sample temperature reaches the predetermined final temperature. The decompression-recompression cycle method uses sudden back pressure to destroy the bubbles that are about to form, so as to achieve the purpose of suppressing splashing. Because each back pr...

Embodiment 3

[0028] Embodiment 3: Alternate use of step-down method and step-down-recompression cycle method

[0029] Put the food raw materials with soup into the vacuum chamber, start the refrigeration system to cool down the cold trap, and start the vacuum pump to press the vacuum chamber figure 2 The process scheme shown is vacuuming. During the vacuuming process, when the soup boils, bubbles are generated, the vacuum pump stops working, the intake valve is opened, and repressurization is performed to destroy the formation of bubbles. After the bubbles disappear, vacuumize again. , when the soup boils again, the vacuum pump stops working. After the bubbles disappear, continue to reduce the pressure. Vacuum, so that the two methods are used alternately until the sample temperature reaches the predetermined final temperature.

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Abstract

The invention discloses a method for preventing the cooking liquor from splashing during the soupy food vacuum cooling process, the soup or the soupy food is placed in a vacuum cooling chamber to be vacuumized and cooled; a step pressure drop method and / depressurization-re-pressurization cyclic method are / is adopted; the step pressure drop method comprises the following steps that: the soup or the soupy food is placed in the vacuum cooling chamber to be vacuumized and cooled; when a small amount of bubbles are generated in the cooled soupy food, a vacuum pump stops vacuum pumping, and the vacuum pressure is kept unchanged; and after the bubbles are disappeared, the vacuum pumping is started again, so the process is repeated until the cooling is finished. The depressurization-re-pressurization cyclic method comprises the following steps that: the cooled soup or the soupy food is placed in the vacuum cooling chamber to be vacuumized and cooled at first; when bubbles are generated in the cooled soupy food, the vacuum pump stops working, and an intake valve is opened to repressurize; after the pressure of the vacuum chamber is recovered, the bubbles are disappeared, the vacuum pumping is started again; and the process is repeated until the cooling is finished. The method is simple to operate, has obvious effect, no splashing cooking liquor and the water loss rate which is close to the theoretical water loss rate.

Description

technical field [0001] The invention relates to a method for preventing soup from splashing during the vacuum cooling process of soup food, and belongs to the technical field of vacuum and cooling of liquid or food with soup. Background technique [0002] The principle of vacuum cooling technology is to place the product to be cooled in a vacuum cooling chamber, and the air is drawn out by a vacuum pump to create a low-pressure environment, so that the moisture inside the product can be evaporated: due to heat absorption by evaporation, the temperature of the product itself is reduced. The process is divided into two stages: first, the pressure in the vacuum chamber is reduced to the saturation pressure corresponding to the initial temperature of the product. The "flash point" appears at the saturation pressure, and the evaporation is slow at this stage, and the cooling effect is not obvious. The pressure then continues to decrease and evaporation begins. As the evaporatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L23/00
Inventor 李保国苏树强范磊石茂占
Owner UNIV OF SHANGHAI FOR SCI & TECH