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Processing method and processing device for quick-refreshing convenient food

A technology of convenience food and processing method, applied in food preparation, food science, application and other directions, can solve the problems of short shelf life, poor taste, inconvenient eating, etc. Effect

Inactive Publication Date: 2014-07-16
赵景志 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, the convenience foods in the prior art, such as instant noodles or instant rice, are mostly made by steaming or frying. These convenience foods that are made by steaming or frying contain a large amount of water or oil, not only The production process is complicated, the investment in equipment is large, the value preservation period of the finished product is short, and it is inconvenient to eat (it usually needs to be soaked in boiling water for 10 to 15 minutes before eating), and there are also problems of great damage to the nutritional components of the original food raw materials and the taste Poor, cannot restore the original umami taste of food raw materials when eating, etc.
Therefore, the processing mode of existing instant food is still not ideal enough.

Method used

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  • Processing method and processing device for quick-refreshing convenient food

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Embodiment Construction

[0019] The present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0020] Embodiments of the present invention: when implementing the processing method of a kind of fast refreshing instant food of the present invention, the instant food raw material that it adopts can be existing rice, flour, sorghum, corn, potato, sweet potato, soybean or peanut ; During implementation, the instant food raw material is first put into the positive pressure container and heated at a temperature of 115°C to 125°C for 2 to 10 minutes after aging treatment, then the instant food raw material through the ripening process is quickly removed from the positive pressure container Move it into a microwave oven for microwave treatment and heating for 1-2 minutes, so that the temperature of the instant food raw material reaches 200 ° C ~ 250 ° C, then quickly move the microwave-treated instant food raw material from the microwave oven int...

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Abstract

The invention discloses a processing method and a processing device for a quick-refreshing convenient food. The processing method includes steps of: placing convenient food raw materials into a positive-pressure container for carrying out an aging process; quickly placing the aged convenient food raw materials into a microwave oven for carrying out a microwave heating process; quickly placing the heated convenient food raw materials into a vacuum quick drying container to carry out a negative-pressure dehydrating and drying process when the temperature of the convenient food raw materials reaches 200-250 DEG C; and carrying out a packaging operation to obtain a finished product of the quick-refreshing convenient food. The processing device of the invention comprises of the positive-pressure container, the microwave oven and the vacuum quick drying container. The invention is simple in processing technology and is low in equipment investment and processing cost. Through the processing method, nutrient components in the convenient food raw materials are less damaged during processing, and the quick-refreshing convenient food is good in mouthfeel, is long in shelf life, is convenient to eat and can be refreshed during eating.

Description

technical field [0001] The invention relates to a processing method and device for quickly refreshing instant food, belonging to the technical field of instant food processing. Background technique [0002] At present, the convenience foods in the prior art, such as instant noodles or instant rice, are mostly made by steaming or frying. These convenience foods that are made by steaming or frying contain a large amount of water or oil, not only The production process is complicated, the investment in equipment is large, the value preservation period of the finished product is short, and it is inconvenient to eat (it usually needs to be soaked in boiling water for 10 to 15 minutes before eating), and there are also problems of great damage to the nutritional components of the original food raw materials and the taste Poor, can not restore the original umami taste of food raw materials and other problems when eating. Therefore, the processing mode of existing instant food is s...

Claims

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Application Information

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IPC IPC(8): A23L1/164A23L1/162A23L1/217A23L1/36A23L1/20A23L7/113A23L11/00A23L19/18A23L25/00
CPCA23L7/113A23L7/117A23L11/00A23L19/18A23L25/00
Inventor 赵景志赵洁赵雪玉
Owner 赵景志
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