Thawing processing method that can restore the taste of quick-frozen pizza

A processing method and technology of taste, applied in the field of thawing processing that can restore the taste of quick-frozen pizza, can solve the problems of loss of moisture in pizza, long thawing and thermal processing time, affecting the efficiency of customers' meal, etc., so as to reduce waiting time and reduce water loss. , the effect of reducing the loss of internal moisture

Active Publication Date: 2016-05-11
杨桂芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of pizza processing, in order to meet the needs of transportation, storage and large-scale production, the method of freezing in the early stage, thawing in the later stage and secondary thermal processing is usually adopted. However, in the process of thawing and secondary thermal processing, the quick-frozen The pizza loses a lot of water, which seriously affects the taste and freshness of the pizza, and it takes a long time for thawing and heat processing, which seriously affects the eating efficiency of customers

Method used

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  • Thawing processing method that can restore the taste of quick-frozen pizza
  • Thawing processing method that can restore the taste of quick-frozen pizza
  • Thawing processing method that can restore the taste of quick-frozen pizza

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Embodiment

[0017] After a lot of experiments, we found and confirmed that: before using the microwave oven to quickly defrost the quick-frozen pizza stored in the freezer in the store, the temperature of the pizza center must be controlled between -10°C and -6°C. The reasons are as follows:

[0018] 1) Due to the high frequency of opening and closing of the freezer doors in business stores, if the central temperature of the quick-frozen pizza stored in the freezer is higher than -6°C, it will reach -5°C or above, thus entering the "critical temperature" of -5°C to 0°C ” interval, which causes quick-frozen pizza to lose moisture at an accelerated rate and lose quick-frozen quality in a short period of time. Therefore, the center temperature of quick-frozen pizzas stored in storefront freezers should not be higher than -6°C.

[0019] 2) When the center temperature of the quick-frozen pizza is lower than -10°C, using a microwave oven to thaw quickly will cause the thawing and heating state...

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Abstract

The invention discloses an unfreezing processing method capable of restoring mouthfeel of a quick-frozen pizza. The method includes the following steps: a, taking out a frozen pizza from a refrigerator and placing the pizza in a temperature control cabinet for temperature adjustment to maintain the temperature of the adjusted frozen pizza at -10 to -6 DEG C; b, placing the frozen pizza with temperature adjusted in the step a in an ovenware, covering the pizza with a shielding ring for shielding microwave heating to ensure that the shielding ring can shield the cake blank at the periphery and only expose the top part on the cake blank surface, and then heating to unfreeze the pizza into a microwave oven for metal container; and c, removing the shielding ring on the pizza after unfreezing in the step b to, and then baking the pizza together with the ovenware in the oven for routine baking, so as to obtain a high-quality pizza. The invention ha the beneficial effects of fast unfreezing, and no affect on the taste and freshness of the pizza.

Description

technical field [0001] The invention relates to the thawing technology of quick-frozen food, in particular to a thawing processing method capable of restoring the mouthfeel of quick-frozen pizza. Background technique [0002] Along with the development of fast food and fast food industry, pizza has obtained extensive market recognition as fast food and fast food. In the process of pizza processing, in order to meet the needs of transportation, storage and large-scale production, the method of freezing in the early stage, thawing in the later stage and secondary thermal processing is usually adopted. However, in the process of thawing and secondary thermal processing, the quick-frozen The pizza loses a lot of water, which seriously affects the taste and freshness of the pizza, and it takes a long time for thawing and heat processing, which seriously affects the eating efficiency of customers. Contents of the invention [0003] The purpose of the present invention is to sol...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/365
CPCA23L3/365
Inventor 杨桂芬
Owner 杨桂芬
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