Novel technology for processing and fresh-keeping of soy product produced by natural organic plant extract formula

A plant extract and food preservation technology, which is applied in the field of new soy food preservation processing technology, can solve the problems of reducing food flavor quality, unfavorable health, and short shelf life of chemical preservatives, etc., to extend the shelf life and high temperature disinfection time Effect of shortening and process energy saving

Inactive Publication Date: 2015-06-17
CHANGSHA YAYANGYANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Ordinary preservatives are usually chemically synthesized, which is not good for people's health, and will also reduce the flavor quality of food. Ordinary chemical preservatives generally have a short shelf life. At t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Weigh the raw materials of soybean food according to the raw material weight ratio of soybean food; add biological antistaling agent; stir evenly; the weight of said biological antistaling agent accounts for 1% of the weight of soybean food raw material; % table salt, and add water accounting for 80% of the weight of the mixed material for soaking; the soaking time is 30 minutes; the soaked material is added to the dehydrator, and the water content of the dehydrated material is kept between 10-15%; the dehydrated Put the raw materials into a low-temperature fryer, keep the oil temperature at 50°C, and fry for 5-10 minutes; put the fried materials into the cooling and draining basket, cool for 10-20 minutes, and put in the ingredients Mix the materials in the machine; put the mixed materials into the high-temperature sterilizer, sterilize for 10-20 minutes; and vacuum pack. The raw materials of the biological antistaling agent are as follows in percentage by weight: natu...

Embodiment 2

[0039]Weigh the raw materials of soy food according to the raw material weight ratio of soy food; add biological antistaling agent; stir evenly; the weight of described biological antistaling agent accounts for 5% of soy food raw material weight; % table salt, and add water accounting for 80% of the weight of the mixed material for soaking; the soaking time is 10 minutes; the soaked material is added to the dehydrator, and the water content of the dehydrated material is kept between 10-15%; after dehydration Put the raw materials into a low-temperature fryer, keep the oil temperature at 60°C, and fry for 5-10 minutes; put the fried materials into the cooling and draining basket, cool for 10-20 minutes, and put in the ingredients Mix the materials in the machine; put the mixed materials into the high-temperature sterilizer, sterilize for 10-20 minutes; and vacuum pack. The raw materials of the biological antistaling agent are as follows in percentage by weight: natural preserva...

Embodiment 3

[0041] Weigh the raw materials of soy food according to the raw material weight ratio of soy food; add biological antistaling agent; stir evenly; the weight of said biological preservative accounts for 1%-5% of the weight of soy food raw material; 10% salt by weight of the material, and add water accounting for 80% of the weight of the mixed material for soaking; the soaking time is 10-30 minutes; put the soaked material into the dehydrator, and the water content of the dehydrated material is kept between 10-15% time; put the dehydrated material into a low-temperature fryer, keep the oil temperature at 60°C, and fry for 10 minutes; put the fried material into a cooling drain basket, cool for 10-20 minutes, and put Put the ingredients into the mixer; put the mixed materials into the high-temperature sterilizer, and sterilize for 10-20 minutes; and vacuum pack. The raw materials of the biological antistaling agent are as follows in percentage by weight: natural preservative: 5%-...

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PUM

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Abstract

The invention discloses a novel technology for the processing and fresh-keeping of a soy product produced by a natural organic plant extract formula. The technology comprises the following steps: weighing the raw materials of soy product according to the formula, adding a biological fresh-keeping agent, evenly stirring, wherein the biological fresh-keeping agent accounts for 1 to 5% of the raw materials of the soy product, and finally making the raw materials into the soy product by a soy product processing technology. The biological fresh-keeping agent is composed of the following raw materials in percentage by weight: 5 to 30% of natural antiseptic, 5 to 10% of critic acid, 10 to 20% of maltodextrin, 1 to 2% of mesona chinensis, 5 to 10% of sodium diacetate, and 25 to 35% of water. The natural antiseptic can be one or more of protamine, propolis, chitosan, tea polyphenol, essential oil, and garlicin. The provided technology can save the energy in the sterilization process of soy product, and is capable of prolonging the shelf life by 10 to 30 days.

Description

technical field [0001] The invention relates to a food preservation processing technology, in particular to a new soybean food preservation processing technology using a natural organic plant extract formula. Background technique [0002] Natural preservatives, also known as natural organic preservatives, are substances with antibacterial effects secreted by organisms or present in the body, which are artificially extracted or processed to become food preservatives. Such preservatives are natural substances, some of which are food components themselves, so they are non-toxic to the human body and can improve the flavor quality of food, so they are a kind of food preservatives with development prospects. For example, alcohol, organic acids, chitin and chitosan, and antibiotics secreted by some bacteria can all play a certain role in antiseptic preservation of food. [0003] The research on natural food preservatives of plant origin is extremely active at home and abroad. The...

Claims

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Application Information

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IPC IPC(8): A23C20/02A23L11/00
Inventor 邱旷
Owner CHANGSHA YAYANGYANG FOOD
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