Low-temperature preservation method of modified atmosphere packaged cooked wheaten food

Abstract

The invention provides a low-temperature preservation method of modified atmosphere packaged cooked wheaten food. The low-temperature preservation method of the modified atmosphere packaged cooked wheaten food is characterized by comprising the following steps: putting cooked wheaten food into a packaging container; filling the packaging container with a mixed gas of carbon dioxide and nitrogen, and sealing the packaging container; and putting the packaging container into an environment at 2-4 DEG C and storing. The low-temperature preservation method of the modified atmosphere packaged cooked wheaten food, which is provided by the invention, has the beneficial effects that microorganisms such as aerobic bacteria and mould are inhibited from growing and reproducing by utilizing carbon dioxide, so that activities of the microorganisms can be effectively stopped and reduced; the lag phase and the exponential phase of microorganism growth are prolonged; anticorrosion and mildew proof effects are achieved; the anticorrosion period of the cooked wheaten food is prolonged, and the original structure of the cooked wheaten food is helped to keep; nitrogen which cannot react with food and cannot be absorbed by food is poured, so that the microorganisms such as bacteria and mould are inhibited from growing and reproducing; the oxidative deterioration and decay of food are slowed down; the proper ratio of carbon dioxide to nitrogen is selected so as to enable the refreshing time of the cooked wheaten food to be prolonged to 21 days.

Description

technical field [0001] The invention belongs to the technical field of packaging and preservation, and in particular relates to a low-temperature preservation method for modified atmosphere packaging pasta. Background technique [0002] Pasta is a very common food, and people often eat it in their lives. Microbial growth, oxidation and spoilage are the main causes of pasta spoilage. Existing preservation method is that pasta is packed in the container, is placed on low-temperature environment then, generally can preserve the time of seven days or so. Ordinary families can eat pasta within a week, but for enterprises that produce a large amount of pasta, the time of one week is too short, and it is easy for pasta to deteriorate. Although the shelf life can be extended by adopting the vacuum preservation method, the packaging container is easily damaged, which will also bring about an increase in finished products. Contents of the invention [0003] In order to solve the...

AI Technical Summary

Problems solved by technology

Ordinary families can eat pasta within a week, but for enterprises that produce a large amount of pasta, the time of one week is too short, and it is easy for pasta to deteriorate

Although the shelf life can be extended by adopting the vacuum preservation method, the packaging container is easy to be damaged, and it will also increase the finished product.