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A kind of aseptic filling pretreatment device and technology of sauce

A technology of aseptic filling and pretreatment, applied in liquid processing, packaging, liquid bottling, etc., can solve the problems of large loss of protein and microorganisms, single form of inner bag packaging, and reduced nutrition, and achieve strong market competitiveness. , The effect of rich and nutrient-rich inner packaging

Active Publication Date: 2021-04-02
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The products produced by the above method have defects: the nutritional degree is reduced, which is mainly reflected in the loss of protein and microorganisms; the food is unhealthy, and long-term consumption of food with high salt preservatives is likely to induce various diseases; the packaging form of the inner bag is single, the main content Bag packaging materials can only choose high temperature resistant materials

Method used

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  • A kind of aseptic filling pretreatment device and technology of sauce
  • A kind of aseptic filling pretreatment device and technology of sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 (making of Ma Po tofu sauce package):

[0036] Raw material preparation:

[0037] 30% rapeseed oil, 25% minced beef (particle size ≤ 1.5cm*1.5cm), 20% water, 10% watercress, 3% minced garlic, 2% glutinous rice, 3% soy sauce, 2% sugar, chili powder ( crushed particles) 1%, starch 1%, salt 1%, xanthan gum 1%, sesame oil 1%, the total mass percentage content is 100%.

[0038] 1) Stir fry with sauce

[0039] Heat oil: Pour rapeseed oil into the frying pan, heat to the smoke point and then cool down the frying pan to 120°C (temperature deviation ±3°C); put watercress, minced garlic, chili powder, fermented glutinous rice, and soy sauce into the pot. Saute at a low temperature of 120°C (temperature deviation ±3°C) for 90 seconds. Continue to add minced beef to the pot and fry for 15 minutes. The temperature is required to be 160°C (temperature deviation ±3°C); then add water to the pot, add xanthan gum, starch, and white sugar dry mix after boiling, and heat a...

Embodiment 2

[0051] Embodiment 2 (production of Kung Pao Chicken Ding Sauce Pack):

[0052] Raw material preparation: 35% rapeseed oil, 30% water, 10% green onion, 7% sugar, 3% ginger, 3% chili powder, 2% vinegar, 2% pepper, 2% soy sauce, 2% cooking wine, 2% of table salt, 1.5% of monosodium glutamate, 0.5% of xanthan gum, and the total mass percentage is 100%.

[0053] 1) Stir fry with sauce

[0054] Hot oil: Pour rapeseed oil into the frying pan, heat it to the smoke point and then cool down the frying pan to 120°C (temperature deviation ±3°C); put green onions into the pot, and fry at a low temperature of 120°C (temperature deviation ±3°C). Fragrant for 5 minutes, then remove the scallions, add ginger, chili powder, and Chinese prickly ash and sauté for 90 seconds. Add soy sauce, vinegar, and cooking wine into the pot and stir-fry for 90s. The required temperature is 130°C (temperature deviation ±3°C); add water into the pot, boil it, add salt, monosodium glutamate, sugar, and xanthan...

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Abstract

The invention belongs to the technical field of food processing, and particularly discloses a sterile filling pretreatment device and technology for sauce. The pretreatment technology comprises the following steps of sauce frying, sauce primary sterilization, sterile sauce tank sterilization, sterile air filter sterilization, sterile air filter cooling, sterile state forming for a sterile sauce tank, feeding, sauce secondary sterilization, sauce cooling, sauce storage, sauce filling and sterile sauce tank CIP cleaning. The sauce is fried for heat treatment, sterilized again through a sterilization machine, and kept sterilized for heat treatment again after entering the sterile sauce tank, and therefore by means of the treatment and the property of the sauce, the sauce can achieve commercial sterilization completely. By means of the device and the technology, products produced through filling of a sterile filling machine are rich in nutrient, no preservative needs to be added, the salinity is low, inner bag forms are rich, and market competitiveness is high.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pretreatment device for aseptic filling of sauce and a process thereof. Background technique [0002] With the improvement of people's living standards, consumers' requirements for food not only consider the taste and color, but also the greenness, freshness and nutrition of food have become important indicators for consumers to choose food. [0003] The quality preservation methods of some sauces that exist in the market are: low moisture, high salinity, preservative addition, pasteurization and high temperature and high pressure sterilization to process sauces. The products produced by the above method have defects: the nutritional degree is reduced, which is mainly reflected in the loss of protein and microorganisms; the food is unhealthy, and long-term consumption of food with high salt preservatives is likely to induce various diseases; the packaging fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): B67C3/26B67C3/22A23L27/60A23L3/00A23P30/00
CPCA23L3/00A23L27/60A23P30/00B67C3/22B67C3/26
Inventor 陈功罗丹黄静邓楷游敬刚
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS