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Method for sterilizing side dishes of bagged margarya melanioides noodles

A technology for side dishes and sterilization treatment, applied in the fields of application, food science, food preservation, etc., can solve the problems of short shelf life of side dishes, and achieve the effect of improving the shelf life

Inactive Publication Date: 2017-10-24
柳州智赢食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for sterilizing side dishes for bagged snail noodles, which can solve the problem that the side dishes prepared in the prior art have a relatively short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1 - the sterilization method of bagged snail powder with side dishes

[0013] It includes the following steps:

[0014] A. Put the side dishes to be sterilized into a container equipped with a far-infrared generating device and an ultraviolet generating device, and drop the pressure in the container below the triple point. Dry and sterilize under nanometer conditions until the water content of the side dish is 55%;

[0015] B. Adjust the far-infrared generating device and the ultraviolet generating device in the container, so that the side dishes in the container are dried and sterilized again under the conditions that the far-infrared wavelength is 30 microns and the ultraviolet wavelength is 280 nanometers, until the side dishes The moisture content is 30%;

[0016] C. Adjust the far-infrared generating device and the ultraviolet generating device in the container again, so that the side dishes in the container are dried and sterilized again under the ...

Embodiment 2

[0018] Embodiment 2 - the sterilization method of bagged snail powder with side dishes

[0019] It includes the following steps:

[0020] A. Put the side dishes to be sterilized into a container equipped with a far-infrared generating device and an ultraviolet generating device, and drop the pressure in the container below the triple point. Dry and sterilize under nanometer conditions until the water content of the side dish is 60%;

[0021] B. Adjust the far-infrared generating device and the ultraviolet generating device in the container, so that the side dishes in the container are dried and sterilized again under the conditions that the far-infrared wavelength is 30 microns and the ultraviolet wavelength is 280 nanometers, until the side dishes The water content is 40%;

[0022] C. Adjust the far-infrared generating device and the ultraviolet generating device in the container again, so that the side dishes in the container are dried and sterilized again under the con...

Embodiment 3

[0024] Embodiment 3 - the sterilization method of bagged snail powder with side dishes

[0025] It includes the following steps:

[0026] A. Put the side dishes to be sterilized into a container equipped with a far-infrared generating device and an ultraviolet generating device, and drop the pressure in the container below the triple point. Dry and sterilize under nanometer conditions until the water content of the side dish is 58%;

[0027] B. Adjust the far-infrared generating device and the ultraviolet generating device in the container, so that the side dishes in the container are dried and sterilized again under the conditions that the far-infrared wavelength is 30 microns and the ultraviolet wavelength is 280 nanometers, until the side dishes The moisture content is 36%;

[0028] C. Adjust the far-infrared generating device and the ultraviolet generating device in the container again, so that the side dishes in the container are dried and sterilized again under the ...

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Abstract

The invention relates to a method for sterilizing side dishes for bagged snail noodles, belonging to the technical field of food processing. It first dries and sterilizes the side dishes to be sterilized under the pressure below the triple point, the far infrared wavelength is 33 microns, and the ultraviolet wavelength is 260 nm, until the water content of the side dishes is 55% to 60%. Carry out drying and sterilizing treatment again at a far-infrared wavelength of 30 microns and an ultraviolet wavelength of 280 nanometers until the water content of the side dish is 30% to 40%; then at a far-infrared wavelength of 15 microns and an ultraviolet wavelength Dry and sterilize again at a temperature of 240 nanometers until the water content of the side dish is 5% to 10%. The present invention can dry and sterilize the bagged snail noodle side dishes at the same time under the condition of simultaneous action of far infrared rays and ultraviolet rays in stages, and strictly control the water content of the side dishes in each stage, thereby effectively improving the ingredients. Shelf life of vegetables.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing side dishes for bagged snail noodles. Background technique [0002] Bagged snail noodles is a convenient food that can be cooked in water in a short time. It is an improvement on the basis of the traditional snail noodles production process, that is, by first adjusting the ingredients used for making snail noodles, and then separately The ingredients used for making snail noodles are processed, and finally classified and sealed to obtain rice noodle packs, soup packs, side dish packs and spice packs, and these are packaged together. Among them, the side dishes include capers, fungus, sour bamboo shoots, dried radish, etc., and these side dishes are processed by different processes such as pickling, cold dressing, and frying, and then sterilized and sealed. Among them, the quality of the sterilization effect not only directly affects the shelf life...

Claims

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Application Information

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IPC IPC(8): A23L3/28A23L3/54
CPCA23L3/28A23L3/54
Inventor 钟玲刘家兴
Owner 柳州智赢食品有限公司
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