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A combined fresh-keeping method for non-frozen steamed stuffed buns with vegetable filling

A fresh-keeping method and steamed bun technology, which are applied in the fields of fruit and vegetable preservation, food preservation, food coating, etc., can solve the problems of browning of green leafy vegetables, and achieve the effect of overcoming browning

Active Publication Date: 2020-06-30
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is to solve the problem of browning of green leafy vegetables in the storage process of steamed stuffed buns with vegetable stuffing, to provide a combined fresh-keeping method for non-frozen steamed stuffed buns with vegetable stuffing, and to fill the gap in the prior art on fresh-keeping steamed stuffed buns with vegetable stuffing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Combined fresh-keeping method of non-frozen steamed stuffed bun with vegetable stuffing

[0028] Fresh vegetables were picked and washed and placed in SO6B radio frequency equipment, with the distance between the plates set at 30 mm, and the enzyme-inactivated treatment was performed for 5 minutes; the enzyme-inactivated vegetables were soaked in 0.015% zinc acetate solution for 10 minutes for color protection treatment, and then rinsed with running water Wash and set aside; mix the pretreated green vegetables with other ingredients and seasonings to make stuffing, and add natural mixed preservatives, the ingredients and dosage of which are added per kg of mixed oil: V E 0.1 g, 0.2 g of tea polyphenols and 0.02 g of nano-zinc oxide; make steamed buns with the adjusted fillings, steam for 7 minutes, and pack with nitrogen after cooling to obtain the finished product, and then further adopt radio frequency rapid sterilization to process the finished product ...

Embodiment 2

[0029] Embodiment 2: Combined fresh-keeping method of non-frozen steamed stuffed bun with leek filling

[0030] After fresh leeks were picked and washed, they were placed in SO6B radio frequency equipment, and the distance between the plates was set to 30 mm, and the enzyme-inactivated treatment was performed for 5 minutes; the enzyme-inactivated leeks were soaked in 0.015% zinc acetate solution for 10 minutes for color protection treatment, and then rinsed with running water. Wash and set aside; mix the pretreated leeks with other ingredients and condiments to make stuffing, and add natural mixed preservatives. The ingredients and dosage are: V E 0.1 g / kg, tea polyphenols 0.2 g / kg, and nano-zinc oxide 0.02 g / kg; make steamed buns with the adjusted fillings, steam for 7 minutes, and pack with nitrogen after cooling to obtain the finished product, and then further adopt radio frequency rapid sterilization treatment Finished product, sterilization time 15min. The sterilized pa...

Embodiment 3

[0031] Embodiment 3: the combined fresh-keeping method of non-frozen steamed stuffed bun with celery filling

[0032] After fresh celery was picked and washed, it was placed in SO6B type radio frequency equipment, and the distance between the plates was set to 30 mm, and the enzyme-inactivated treatment was performed for 5 minutes; the enzyme-inactivated celery was soaked in 0.015% zinc acetate solution for 10 minutes for color protection treatment, and then washed with running water Wash and set aside; the pretreated celery is chopped and mixed with other ingredients and condiments to make stuffing, and a natural mixed preservative is added, and its composition and addition amount are: V E 0.1 g / kg, tea polyphenols 0.2 g / kg, and nano-zinc oxide 0.02 g / kg; make steamed buns with the adjusted fillings, steam for 7 minutes, and pack with nitrogen after cooling to obtain the finished product, and then further adopt radio frequency rapid sterilization treatment Finished product, ...

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PUM

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Abstract

The invention discloses a vegetable-stuffing non-frozen steamed stuffed bun combined preservation method and belongs to the technical field of food preservation. The method comprises the technological steps of denaturing enzyme of raw material green vegetables, performing color-protecting pretreatment on the raw material green vegetable, preparing stuffing, steaming steamed stuffed buns, inflating nitrogen to package, quickly sterilizing in radio frequency, quickly cooling and storing in 4 DEG C. The vegetable-stuffing steamed stuffed bun preservation method disclosed by the invention relates to combined preservation treatment of steamed stuffed bun stuffing, package and product sterilization, the raw material green vegetable is soaked into a zinc acetate solution to perform color protection after radio-frequency short-time enzyme deactivation treatment, antioxidant VE, tea polyphenol and bacteriostatic agent nano-zinc oxide are added in a stuffing manufacturing process, the steamed stuffed buns are packaged by retort pouches in a nitrogen inflating mode after being cooked and cooled, and finally the packaged steamed stuffed buns are sterilized in radio frequency. The combined preservation treatment disclosed by the invention overcomes brown strain of green vegetables in the vegetable stuffing, enables the vegetable-stuffing steamed stuffed buns to keep good quality of fresh steamed stuffed buns for 10 days in a 4 DEG C non-frozen state within shelf life and meets a requirement of cold-chain transportation and distribution within one week.

Description

technical field [0001] The invention relates to a combined fresh-keeping method for non-frozen steamed stuffed buns with vegetable fillings, and belongs to the technical field of food fresh-keeping. Background technique [0002] Baozi is a famous traditional snack in my country. It is suitable for skin and stuffing. The filling is changeable. It is exquisite and good at filling. It is good at matching the fermented and fat stuffing. , has the characteristics of loose mouth, strong adsorption, weight loss and greasy relief. Vegetable stuffed buns are a representative type of steamed stuffed buns, which have the outstanding characteristics of loose mouth, freshness and delicateness. But cooked stuffed stuffed buns appear browning and wilting in a short period of time, and lose the attractive senses of bright green and juicy stuffing hearts of fresh buns. [0003] In order to prolong the fresh-keeping period of cooked buns, quick-freezing methods are often used. This method n...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23P20/25A23L5/10A23L3/3418A23L3/005A23L3/358A23L3/36
CPCA23L3/01A23L3/005A23L3/3418A23L3/358A23L3/364A23B7/0053A23B7/01A23B7/148A23L3/3481
Inventor 张慜李琳琳张迅沈建坤刘春泉
Owner JIANGNAN UNIV
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