Solid food fresh-returning method and device thereof

Abstract

A solid food fresh-returning method and a device thereof belong to a food processing method and a device thereof. The invention aims to improve three problems including aging, time efficiency, nutrition and safety, during the solid food fresh-returning process. According to the scheme, a main body of the device is composed of a high pressure vessel. Outside the high pressure vessel, an independent normal temperature water vapor generator is arranged. Normal temperature water vapor is introduced into the high pressure vessel through a special inlet valve. In addition to the high pressure vessel, an air compressor is arranged. High pressure air passes through the inlet valve to maintain air pressure inside the high pressure vessel. By a gas mixture of the normal temperature water vapor and high pressure air, solid food fresh-returning is realized in the high pressure vessel. As water molecules are unidirectionally pressed between cells of solid food or into cell walls, loss of nutrition can be reduced and efficiency can be boosted. Due to short time and relatively sealed space, bacterial pollution can be prevented effectively.

Description

Technical field: [0001] The invention relates to a dry food refreshing method and a device thereof, and belongs to a food processing method and a device thereof. Background technique: [0002] At present, dry food such as shiitake mushrooms, fungus, red dates, soybeans and other raw grains are generally soaked in water in a natural state to restore the dry food to its original fresh and tender state as much as possible, and then further processed into various foods. However, due to the natural state, on the one hand, it needs a long soaking time, which is not suitable for the timely needs of restaurants and other places; the second, because the soaking time is too long, some nutrients of the original dry food will be lost in a large amount; third, In the exposed natural environment, especially if the time is too long, the original dry food is easily polluted by various bacteria, and spoilage occurs. In severe cases, food safety issues are involved. Namely: adopting the trad...

AI Technical Summary

Problems solved by technology

However, due to the natural state, on the one hand, it needs a long soaking time, which is not suitable for the timely needs of restaurants and other places; the second, because the soaking time is too long, some nutrients of the original dry food will be lost in a large amount; third, In the exposed natural environment, especially if the time is too long, the original dry food is easily polluted by various bacteria, and spoilage occurs. In severe cases, food safety issues are involved

Namely: using the traditional natural water immersion method to make dry food fresh, which involves three aspects of timeliness, nutrition and safety.

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