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Special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans

A technology for peanuts and soybeans, which is applied in the fields of application, food science, food preservation, etc., can solve the problems of easy mildew of yuba soybeans, short actual shelf life, and low economic benefits, so as to extend the shelf life, save raw material costs, and improve economic benefits Effect

Inactive Publication Date: 2016-08-24
QINGLIU GUANYU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a special anti-corrosion process for bean curd sticks, peanuts and soybeans to overcome the problems that the existing cured bean curd sticks, peanuts and soybeans are prone to mildew, the finished product is easy to change taste, easy to expand the package, the actual shelf life is short, waste of resources, and low economic benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0017] The special antiseptic process of yuba, peanuts and soybeans, the specific process is: first ripen yuba, peanuts, and soybeans, and then soak in the antibacterial pool, add nisin 0.5kg, lactobacillus 0.55 per 100 kg of cold water in the antibacterial pool kg, 0.2kg of lysozyme, 0.3kg of sodium diacetate, and 0.07kg of mustard seed extract, soak for 1.5 to 1.8 hours, take out after soaking in the antibacterial pool, and directly carry out seasoning, bagging / canning, sterilization, and secondary sterilization processes The finished product can be obtained; the sterilization process preferably adopts low-temperature high-pressure sterilization method, radiation sterilization method (γ-ray, microwave, infrared ray, etc.) for processing.

[0018] The antiseptic process of this embodiment is especially suitable for cured yuba, peanuts, and soybeans. When applied to yuba, peanuts, and soybeans, the antiseptic effect is much better than when applied to other ripened food materia...

Embodiment approach 2

[0020] The special antiseptic process of yuba, peanuts and soybeans is as follows: yuba, peanuts, and soybeans are first ripened, and then soaked in the antibacterial pool. For every 100 kg of cold water in the antibacterial pool, 0.485kg of nisin and 0.535kg of lactobacillus are added. kg, 0.21kg of lysozyme, 0.31kg of sodium diacetate, and 0.02kg of mustard seed extract, soak for 1.8 to 2.2 hours, take out after soaking in the antibacterial pool, and directly seasoning, bagged / canned, sterilized, and sterilized. The finished product is obtained; the sterilization process preferably adopts low-temperature high-pressure sterilization method, radiation sterilization method (γ-ray, microwave, infrared ray, etc.) for processing.

[0021] The antiseptic process of this embodiment is especially suitable for cured yuba, peanuts, and soybeans. When applied to yuba, peanuts, and soybeans, the antiseptic effect is much better than when applied to other ripened food materials. The liquid...

Embodiment approach 3

[0023] Special antiseptic process for yuba, peanuts and soybeans. The specific process is: first ripen yuba, peanuts, and soybeans, and then soak them in the antibacterial pool. Add 0.515kg of nisin and 0.565kg of lactobacillus to every 100kg of cold water in the antibacterial pool. kg, 0.19kg of lysozyme, 0.29kg of sodium diacetate and 0.06kg of mustard seed extract, soak for 1.7-2 hours. After soaking in the antibacterial pool, take it out and directly season, bag / can, sterilize, and sterilize to get the finished product; the sterilization process is preferably low-temperature high-pressure sterilization, radiation sterilization (γ-rays, microwaves, infrared rays, etc.) to process.

[0024] The antiseptic process of this embodiment is especially suitable for cured yuba, peanuts, and soybeans. When applied to yuba, peanuts, and soybeans, the antiseptic effect is much better than when applied to other ripened food materials. The liquid in the antibacterial pool is effective ag...

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PUM

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Abstract

The invention relates to a special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans. The special corrosion-resistant technology comprises the following specific steps: cooking the dried beancurd sticks, the peanuts and the soybeans at first; then soaking in an anti-bacteria pond, wherein 0.485-0.515 kg of nisin from streptococcus lactis, 0.535-0.565 kg of Shuangya lactobacillus, 0.19-0.21 kg of lysozyme, 0.29-0.31 kg of sodium diacetate and 0.06-0.08 kg of a mustard extract are added in every 100,000 gram of cooled boiled water in the anti-bacteria pond; soaking for more than 1.5 hours; and after soaking, taking out for next food processing. The corrosion-resistant technology is particularly suitable for the cooked dried beancurd sticks, peanuts and soybeans, and has effect of killing most of bacteria, most of tolerant bacteria can be inhibited and killed within 8 hours after the dried beancurd sticks, the peanuts and the soybeans are soaked, probability of occurrence of mycete is below 5% after five days, the expiration date can be prolonged for 2-4 times, the cost of the raw materials can be saved by 35-45%, the cost is low, the special corrosion-resistant technology is used safely, and the economic benefit is high.

Description

technical field [0001] The invention relates to a food antiseptic process, in particular to a special antiseptic process for yuba, peanuts and soybeans. Background technique [0002] Yuba, peanuts, soybeans and other ingredients are rich in nutrients, especially cooked yuba, peanuts, soybeans and other ingredients can provide a good source of nutrition for the production of bacteria, which is very conducive to the growth of microorganisms. It is very difficult to control the growth; the incidence of mold on the next day after yuba, peanuts, and soybeans are ripe is more than 50%. At present, the bagged / canned foods such as bean curd sticks, peanuts, and soybeans on the market are prone to change in flavor and bulge. The actual shelf life is usually only three to half a year, and the shelf life is not long. High, not only caused a lot of waste, but also seriously affected the economic benefits of product sales. Contents of the invention [0003] The invention provides a s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3571A23L3/3463
CPCA23L3/3472A23L3/3463A23L3/3571
Inventor 侯靖罗春燕
Owner QINGLIU GUANYU FOOD CO LTD
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