Method of improving quality of room temperature cooked food prefabricated packed meal after reheating

A box lunch and dish technology, which is applied in the development, sterilization and preservation process of meat, vegetables and rice products, and improves the quality of prefabricated box lunches at room temperature after reheating. Easy to change and other problems, to achieve good sensory quality, prevent the growth of bacteria, maintain the effect of color and taste

Active Publication Date: 2017-05-31
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the market now, box lunches are mainly supplied by hot chain, but the disadvantages are also obvious, that is, the quality of the dishes is easy to change, and the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1: A method for improving the reheating quality of twice-cooked pork prefabricated lunch boxes after sterilization

[0030] Choose 100 grams of pork, 40 grams of carrots, 40 grams of potatoes, 20 grams of shiitake mushrooms, wash and cut according to the menu; make the cut and prepared raw materials according to the cooking procedure until half-cooked, add appropriate amount of vegetable oil, edible salt, spices, peppers and other auxiliary materials Season with sauce; serve with steamed rice in an electric rice cooker, vacuumize and fill with nitrogen for packaging; place in SO6B radio frequency instrument with a distance between plates of 120-135mm, and sterilize with hot air for 12-18min to obtain the finished product; at -30~ Shock pretreatment in a freezer at -50°C to quickly cool the center temperature of the finished product to 0-5°C. After a sensory evaluation with a 27.12 MHz RF processor, a distance between plates of 140-150mm, and reheating for 6-10 m...

Embodiment 2

[0031] Example 2: A method for improving the reheating quality of fish-flavored shredded pork prefabricated lunch box after sterilization

[0032]Choose 100 grams of pork, 40 grams of carrots, 40 grams of bamboo shoots, 20 grams of shiitake mushrooms, wash and cut according to the menu; make the cut and prepared raw materials according to the cooking procedure until half-cooked, add appropriate amount of vegetable oil, edible salt, spices, peppers and other auxiliary materials Season with sauce; serve with steamed rice in an electric rice cooker, vacuumize and fill with nitrogen for packaging; place in a SO6B radio frequency instrument with a distance between plates of 120-135mm, and sterilize with hot air for 12-18min to obtain the finished product; at -30~ Shock pretreatment in the freezer at -50°C to quickly cool the center temperature of the finished product to 0-5°C. After a 27.12 MHz RF processor, the distance between the plates is 140-150mm, and reheating for 6-10 minut...

Embodiment 3

[0033] Example 3: A method for improving the reheating quality of Kung Pao chicken prefabricated box lunch after sterilization

[0034] Choose 100 grams of chicken, 40 grams of peanuts, 40 grams of soybeans, 20 grams of green beans, wash and cut according to the menu; make the cut and prepared raw materials according to the cooking procedure until half-cooked, add appropriate amount of vegetable oil, edible salt, spices, peppers and other auxiliary materials Season with sauce; serve with steamed rice in an electric rice cooker, vacuumize and fill with nitrogen for packaging; place in a SO6B radio frequency instrument with a distance between plates of 120-135mm, and sterilize with hot air for 12-18min to obtain the finished product; at -30~ Shock pretreatment in the freezer at -50°C to quickly cool the center temperature of the finished product to 0-5°C. After a 27.12 MHz RF processor, the distance between the plates is 140-150mm, and the reheating is 6-10 minutes, the sensory ...

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PUM

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Abstract

The present invention discloses a method of improving quality of room temperature cooked food prefabricated packed meal after reheating and belongs to the technical field of prepared food processing. Radiofrequency sterilization, cold shock treatment and radiofrequency reheating are combined to reduce high temperature and high pressure sterilization strength of the prefabricated packed meal, and the method replaces conventional reheating and improves the quality of the prefabricated packed meal after the reheating. The method mainly comprises the following steps: raw material selecting, frying, oil-frying, cooking and stir-frying until half-cooked, cooked rice matching, vacuum sealing, radio-frequency sterilizing, cold shock treating, low temperature storing at 0-5 DEG C, radiofrequency reheating, reheating, and quality sense assessing. The main advantages are as follows: the radiofrequency sterilization is combined with the cold shock treatment and radiofrequency reheating, and the method meets the sterilization conditions, reduces the high temperature and high pressure sterilization strength, uses radiofrequency reheating to replace the conventional reheating, and reduces the destroy to the packed meal, especially nutrients and texture structures of the food. After the food is preheated, the sense assessment is conducted and the sense quality score of the product is not very different from that of the food just taken out from a pot.

Description

technical field [0001] The invention relates to a method for improving the quality of prefabricated box lunches with normal temperature after reheating, relates to the development, sterilization and preservation process of meat, vegetables and rice products, and belongs to the technical field of prepared food processing. Background technique [0002] With the development of urbanization and the acceleration of the pace of life, the sales of boxed lunches are increasing. The main supply objects are students, employees of factories and institutions, and patients in hospitals. The content and nutritional content of dishes vary with prices. (such as big ribs, chicken legs, fish nuggets, etc.), semi-meat dishes (such as shredded pork with fish flavor, scrambled eggs with green peppers, etc.) and vegetarian dishes (such as shredded potatoes, fried vegetables, etc.). In the current market, box lunches are mainly supplied by hot chain, but the disadvantages are also obvious, that is...

Claims

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Application Information

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IPC IPC(8): A23L3/01A23L3/36A23L5/10
CPCA23L3/01A23L3/36A23L3/10
Inventor 张慜徐继成陈移平杨再兴周乐群
Owner JIANGNAN UNIV
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