Method for removing unpleasant odor of bagged snack food by low temperature cooling

Abstract

The invention discloses a method for removing unpleasant odor of bagged snack food by low temperature cooling, comprising the following steps: putting the bagged snack food into a high pressure sterilization kettle for sterilization, subjecting the sterilized bagged snack food to washing, rinsing, water-shaking, and drying, cooling in a cooling tunnel, loading the cooled bagged snack food into a storage basket, and loading the bagged snack food in the storage basket into small paper boxes according to a certain amount. The method for removing unpleasant odor of bagged snack food by low temperature cooling directly solves the problem of the bag-opening unpleasant odor of the bagged snack food through the low temperature cooling process, thereby achieving the purpose of enhancing appetite and increasing sales.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for removing peculiar smell by low-temperature cooling of bagged leisure food. Background technique [0002] Snack food in small bags is popular among consumers because of its novel packaging, various flavors, and convenient eating, and its sales volume continues to grow. According to relevant data, the average annual growth rate is 3.78%, and the sales volume has reached 10 million tons. However, there is a fly in the ointment. After the product is sterilized, cleaned and dried, it is put into the storage basket with a temperature of 55°C-60°C, and it can only enter the packaging process after staying for about 2 hours. During these 2 hours, because the accumulation of products is not easy to dissipate heat, the continuous high temperature accelerates the release and mixing of product flavor and fragrance molecules to form a peculiar smell. Although this peculia...

AI Technical Summary

Problems solved by technology

However, there is a fly in the ointment. After the product is sterilized, cleaned, and dried, it will be put into the storage basket with a temperature of 55°C-60°C, and it will stay for about 2 hours before entering the packaging process.

During these 2 hours, because the accumulation of products is not easy to dissipate heat, the continuous high temperature accelerates the release and mixing of product flavor and fragrance molecules to form a peculiar smell. Although this peculiar smell is non-toxic and harmless, it directly affects the appetite of the eater.