Method for preserving steamed stuffed buns at room temperature

Abstract

The invention relates to a method for preserving steamed stuffed buns at the room temperature. The method comprises the following steps: (1) making the steamed stuffed buns; (2) packaging the steamed stuffed buns, namely, cooling the cooked steamed stuffed buns to the room temperature, putting the steamed stuffed buns into a polypropylene (PP) box, enabling small holes to be respectively formed in the upper surface and the lower surface of the PP box, enabling a water absorption inner pad to be padded on the lower bottom surface at the outer side of the PP box, putting the PP box and the water absorption inner pad into a retort pouch at the same time, enabling the interior of the retort pouch to be filled with composite gas, and then sealing the retort pouch, wherein the composite gas comprises 10-30% of CO2 and 60-90% of N2, and the purities of the CO2 and the N2 are higher than 99.9%; (3) sterilizing; and (4) cooling and storing. According to the method for preserving the steamed stuffed buns at the room temperature, corresponding preservation treatment is carried out on the package of the steamed stuffed buns, a corresponding preservative is fed into the stuffing of the steamed stuffed buns, and a mould inhibitor calcium propionate is fed into wrappers, so that the preservation treatment is carried out in three aspects from inside to outside, the aim of preserving the steamed stuffed buns for 5-6 months at the room temperature can be achieved, and the preservation time of the steamed stuffed buns is revolutionarily prolonged.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for keeping steamed buns fresh at normal temperature. technical background [0002] Steamed buns in my country are mainly consumed in two ways: fresh food and quick-frozen. The shelf life at room temperature is very short, generally 1d to 2d in summer, and they lose water quickly when stored in the open, and appear crusty and cracked. Deterioration occurs over time. Quick-frozen buns are stored at -40°C and -18°C, which consumes a lot of energy and costs a lot. [0003] According to the search, the following patent documents on steamed stuffed bun preservation were found, and the specific disclosure content is as follows: [0004] 1. CN101611842 A biological fresh-keeping stuffed pasta product, including wheat flour as the raw material of the dough, and meat, seafood, vegetables, oil, and condiments as fillings, which is characterized in that 0.10-...

AI Technical Summary

Problems solved by technology

[0007] The above-mentioned patent documents all carry out anti-corrosion treatment on the stuffing and skin of steamed stuffed buns, so as to achieve the purpose of prolonging the shelf life. If the filling is changed again, the preservation time will not be effectively extended, and the improvement effect is not obvious