Method for processing fresh keeping filling at superhigh pressure

Abstract

The invention relates to a method for processing a fresh keeping filling at superhigh pressure. According to the method disclosed by the invention, the prepared filling is used as a raw material, and after the filling is packed in a vacuum manner, the packed filling is put in liquid pressure media in a ultrahigh pressure vessel for superhigh pressure treatment. A superhigh pressure technology is adopted, the purpose of sterilization can be realized under the condition of normal atmospheric temperature, and the nutrient value of the filling is not influenced. The color, the mouth feel and the like of the filling are not destroyed. Besides, the fresh keeping filling processed by adopting the superhigh pressure technology, so that moulds, bacteria and the like can be effectively prevented from breeding, and the refreshing time can be prolonged to 60-90 days.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for processing fresh-keeping fillings, in particular to a method for ultra-high pressure processing fresh-keeping fillings. Background technique [0002] Foods with stuffing such as wontons and dumplings are traditional folk foods of my country, which have a history of nearly 2,000 years in my country and are deeply loved by the people. Filled foods such as wontons and dumplings have the characteristics of rich nutrition, delicious taste, and easy digestion, but their production process is loaded down with trivial details, and they are not easy to preserve and carry, and are not suitable for people's modern fast-paced lifestyle. With the improvement of people's living standards and the acceleration of the pace of life, instant products such as quick-frozen dumplings and wontons, as well as instant wontons and instant dumplings that can be stored at room temperature...

AI Technical Summary

Problems solved by technology

[0006] Although in the past two decades, ultra-high pressure food processing technology has made great progress by virtue of its excellent technical characteristics, good economic and social benefits, and accumulated a large amount of experimental data, but as a new product However, there are still certain obstacles for ultra-high pressure food to fully enter people's daily diet, mainly in: the technical parameters and data of ultra-high pressure processing technology for different types of food are not perfect, and a lot of research and development are needed; the research on the mechanism of ultra-high pressure is not deep enough , unable to provide necessary guidance for actual production

[0007] Although ultra-high pressure food processing technology is widely used in the processing of fruits, beverages, dairy products and meat, it has not been applied to the fresh-keeping processing of stuffed foods such as wontons and dumplings.

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