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Processing technology of air-containing quick-frozen conditioned foods

A technology for conditioning food and processing technology, applied in food preservation, food science, application, etc., can solve the problem of high cost, and achieve the effect of fast freezing speed, good shape and texture maintenance, good taste and appearance

Inactive Publication Date: 2018-12-18
舟山市海仙生物食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the shelf life of different frozen foods ranges from 3 to 12 months. If you want to increase the shelf life, the cost will be extra high

Method used

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  • Processing technology of air-containing quick-frozen conditioned foods
  • Processing technology of air-containing quick-frozen conditioned foods
  • Processing technology of air-containing quick-frozen conditioned foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment one, the processing technology of air-containing-quick-frozen steamed stuffed bun.

[0045] Step 1. Acceptance of raw and auxiliary materials, confirm that raw materials and auxiliary materials are from qualified suppliers, and check the qualification certificate and test report of each batch of raw and auxiliary materials.

[0046] Step 2. Raw and auxiliary materials are prepared for use after pretreatment. The following points should be noted:

[0047] (1) When washing vegetables, in addition to removing roots, bad leaves, old leaves, and peeling off rotten parts, it is more important to wash them with running water to remove sand, hair strands, plastic pieces and other foreign objects. 3 to 5 times, use running water when rewashing, so that it can be cleaned.

[0048] (2) Vegetable cutting mainly uses a vegetable cutting machine. The core of vegetable cutting is to control the size of vegetable particles. Small particles make steamed buns easy to form, an...

Embodiment 2

[0083] Embodiment two, the processing technology of air-containing-quick-frozen zongzi.

[0084] Step 1. Acceptance of raw and auxiliary materials, confirm that raw materials and auxiliary materials are from qualified suppliers, and check the qualification certificate and test report of each batch of raw and auxiliary materials.

[0085] Step 2. Raw and auxiliary materials are prepared for use after pretreatment. Rinse the glutinous rice, drain the water, add soy sauce and salt, and stir well. Let the rice grains fully absorb the seasoning for 2-3 hours. Then wash and cut the sandwich pork into small cubes weighing 30g, add other seasonings, and let the meat soak in the seasoning for 2-3 hours for later use. Palm leaves are pre-soaked in soaking solution with a pH value of 3.5 to 4.5 the day before, and are turned green. The processed wet bamboo leaves cannot be stored for a long time, and should be put into production as soon as possible. The two palm leaves with the light...

Embodiment 3

[0089] Embodiment three, the processing technology of air-containing-quick-frozen fish paste.

[0090] Step 1. Acceptance of raw and auxiliary materials, confirm that raw materials and auxiliary materials are from qualified suppliers, and check the qualification certificate and test report of each batch of raw and auxiliary materials. The raw materials for making frozen fish paste or fish paste products must be fresh, and the raw fish for making fish paste products cannot be frozen fish, and the raw fish should be processed as soon as possible.

[0091] Step 2. Raw and auxiliary materials are prepared for use after pretreatment. The raw fish is first screened and graded, the head and viscera are removed, and the blood and viscera are washed away in time to avoid affecting the rinsing operation. Cleaning, meat picking, rinsing, fine filtration, dehydration, crushing, molding and other processes are carried out in sequence.

[0092] Step 3. Boil and ripen. Small-scale ones use...

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Abstract

The invention discloses a processing technology of air-containing quick-frozen conditioned foods. According to the processing technology of the air-containing quick-frozen conditioned foods disclosedby the invention, bacteria are reduced for the foods by performing pretreatment and subsequent stir-frying / steaming / baking, so that bacterium contents of the foods are reduced to 10-80 / gram; nitrogenis filled so as to carry out gas substitution so as to further decrease bacteria in gaps of the foods; incomplete vacuuming is then performed, so that deformation of the foods caused by extrusion is reduced in comparison with foods subjected to full vacuum; and the foods have good heat transfer effects during freezing compared with foods subjected to full inflation. In summary, the air-containingquick-frozen conditioned foods prepared by the processing method have the following advantages: the air-containing quick-frozen conditioned foods are low in bacterium contents, and not liable to rapidly deteriorate even when exposed to normal temperature owe to isolation by the nitrogen; the foods are relatively slightly extruded, so that original shape and texture are better maintained; and the foods are fast in freezing rate and large in formation amount of needle-like ice crystals. Moreover, distribution of the ice crystals is close to distribution of liquid water in natural foods, so thatnutrients, taste and appearance of the foods are all relatively well preserved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a gas-containing-quick-frozen prepared food processing technology. Background technique [0002] Quick-frozen prepared food is a low-temperature product that takes food that needs to be quick-frozen, undergoes appropriate pre-treatment, is quickly frozen in various ways, is packaged and stored at low temperature, and delivered to the place of consumption. Quick-frozen prepared food includes quick-frozen rice noodle food and quick-frozen dishes. Quick-frozen rice noodle food refers to flour, rice, miscellaneous grains and other grains as main raw materials, and can also be mixed with meat, poultry, eggs, aquatic products, vegetables, fruit materials, sugar, oil, Condiments, etc. are stuffing (auxiliary) materials, processed and shaped (or cooked), processed and packaged by quick-freezing technology, and stored, transported and sold under frozen conditions. Quick-frozen di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36A23L3/3418
CPCA23L3/3418A23L3/36
Inventor 俞明富
Owner 舟山市海仙生物食品科技有限公司
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