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Preparation method of vacuum freeze-dried instant tomato-egg soup

A vacuum freeze-drying and tomato technology, which is applied in food preparation, food science, application and other directions, can solve the problems of soup food that is not easy to carry, inconvenient to eat, and has a short shelf life, so as to shorten the sublimation drying time, reduce energy consumption and contain Water quantity, the effect of preventing moisture absorption and oxidative degradation

Active Publication Date: 2012-10-10
福建立兴食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The key problem to be solved by the present invention is to provide a preparation method of vacuum freeze-dried instant tomato and egg soup, which solves the problems that soups are not easy to carry, inconvenient to eat, single in variety, and short in shelf life. The nutritional content of egg soup improves the drying quality, has a good market prospect, and is suitable for large-scale promotion and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Ingredients: its constituent materials include, in parts by weight:

[0029] ① 2 parts of tomato, 1 part of egg, 0.02 part of shallot;

[0030] ② 0.1 part of salt, 0.02 part of monosodium glutamate, 0.05 part of sesame oil, 0.001 part of I+G, 0.04 part of maltodextrin, 0.04 part of starch, 0.01 part of vitamin C, and 0.01 part of vitamin E;

[0031] (2) Pre-freezing: cool the boiled tomato and egg soup, drain, mix with the materials in ② in step 1) and spread the materials on the plate (the amount of the plate is 8kg / m2, and the thickness of the material is 2.5cm), Place it on a special crane together with the freeze-drying tray, push it into the freezer for slow freezing, the pre-freezing temperature is -35°C, and the pre-freezing time is 12 hours.

[0032] (3) Vacuum freeze-drying: quickly push the pre-frozen material into the prepared freeze-dryer, quickly close the door of the drying box, and immediately start vacuuming. In the sublimation drying process, the ...

Embodiment 2

[0036] (1) Ingredients: its constituent materials include, in parts by weight:

[0037] ① 3 parts of tomato, 2 parts of egg, 0.03 part of shallot:

[0038] ②0.1 part of salt, 0.03 part of monosodium glutamate, 0.05 part of sesame oil, 0.002 part of I+G, 0.04 part of maltodextrin, 0.05 part of starch, 0.01 part of vitamin C, and 0.01 part of vitamin E:

[0039] (2) Pre-freezing: Pre-freezing: Cool the boiled tomato and egg soup, drain, mix with the materials in ② in step 1) and spread the materials on the plate (the amount of the plate is 8kg / m2, and the thickness of the material is 2.5 cm), placed on a special crane together with the freeze-drying tray, pushed into the freezer for slow freezing, the pre-freezing temperature is -35°C, and the pre-freezing time is 13 hours.

[0040] (3) Vacuum freeze-drying: quickly push the pre-frozen material into the prepared freeze-dryer, quickly close the door of the drying box, and immediately start vacuuming. In the sublimation drying p...

Embodiment 3

[0044] (1) Ingredients: its constituent materials include, in parts by weight:

[0045] ① 4 parts of tomato, 2 parts of egg, 0.03 part of shallot;

[0046] ② 0.2 parts of salt, 0.03 parts of monosodium glutamate, 0.06 parts of sesame oil, 0.002 parts of I+G, 0.05 parts of maltodextrin, 0.05 parts of starch, 0.01 parts of vitamin C, and 0.01 parts of vitamin E;

[0047] (2) Pre-freezing: Pre-freezing: Cool the boiled tomato and egg soup, drain, mix with the materials in ② in step 1) and spread the materials on the plate (the amount of the plate is 8kg / m2, and the thickness of the material is 2.5 cm), placed on a special crane together with the freeze-drying tray, pushed into the freezer for slow freezing, the pre-freezing temperature is -30°C, and the pre-freezing time is 13h.

[0048] (3) Vacuum freeze-drying: quickly push the pre-frozen material into the prepared freeze-dryer, quickly close the door of the drying box, and immediately start vacuuming. In the sublimation dryi...

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Abstract

The invention discloses a preparation method of vacuum freeze-dried instant tomato-egg soup. The vacuum freeze-dried instant tomato-egg soup comprises tomatoes, eggs and other auxiliary soap materials. The preparation method comprises the following steps of blending tomatoes, eggs and other auxiliary soap materials according to a certain ratio, pouring the mixed materials into a tray with square grooves, and carrying out vacuum freeze-drying dehydration to obtain cooked square solids. The preparation method has the advantages that raw materials are pre-frozen by a slow-freezing technology for a long time (great than or equal to 12-14 hours) and are subjected to sublimation drying under low working pressure (less than or equal to 30Pa) at a low sublimation temperature (less than or equal to 40 DEG C) and because the raw materials are dried under freezing conditions, ice crystals sublimate fast so that sublimation drying time is shortened; and a high desorption temperature (great than or equal to 70 DEG C) is adopted so that desorption drying time and water content are reduced and product rehydration is improved and nutrients of tomato-egg soup are furthest retained. Therefore, the preparation method is suitable for large-scale application.

Description

technical field [0001] The invention belongs to the technical field of convenience food, in particular to a preparation method of vacuum freeze-dried instant tomato egg soup. Background technique [0002] With the improvement of people's quality of life, the improvement of diet structure, and the acceleration of people's life rhythm, people's demand for convenience food is increasing. After soaking in hot water or steaming for a short time [0003] The ready-to-eat instant tomato and egg soup becomes another instant food besides instant food. It is a brand-new, nutritious, healthy convenience food that is more in line with the eating habits of Chinese people. It has a huge market potential and broad development prospects. The drying methods for producing convenient instant food mainly include hot air drying, microwave drying, microwave hot air drying, and vacuum freeze drying. The study found that the convenience foods produced by the first three drying methods basically ...

Claims

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Application Information

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IPC IPC(8): A23L1/40A23L23/10
Inventor 郭树松陈云海邹少强
Owner 福建立兴食品股份有限公司
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