Method for heat treatment of food materials

A food material and pretreatment technology, which is applied in food heat treatment, food science, etc., can solve the problems of reduced nutrient content, poor taste of food materials, unfavorable business expansion, etc., and achieve the effect of tender taste

Inactive Publication Date: 2019-04-16
烟台七洋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these food processing methods increase the storage time of the food, the taste of the food becomes worse and the nutritional content is also reduced.
At the same time, common ingredients include meat, fish, fruits, vegetables, etc. At present, it is not possible to industrialize and uniformly process these ingredients by general methods, which reduces the processing scope of food processing factories, which is not conducive to expanding the scale of enterprises and increasing economic growth.

Method used

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  • Method for heat treatment of food materials

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Common steak heat treatment includes the following steps:

[0019] (1) Pretreatment of raw materials: clean the ordinary steak and drain it for later use;

[0020] (2) Canning of food materials: Put the ordinary steak processed in (1) into the special vehicle and push it into the low-pressure container, and seal the can after the ordinary steak is filled to 85% of the volume of the low-pressure container;

[0021] (3) Food heat treatment: Turn on the heating and vacuuming system. When the temperature in the low-pressure container reaches 60°C and the vacuum reaches 0.085MPa, the automatic timer starts to count the time. The temperature control system keeps the low-pressure container at 60°C±0.2°C, and the vacuum system keeps the vacuum in the low-pressure container at 0.08-0.085MPa. Ordinary steaks are continuously heated by thermal radiation under these conditions for 20 minutes;

[0022] (4) Final processing of food materials: The temperature control system and vac...

Embodiment 2

[0025] Heat treatment of cod consists of the following steps:

[0026] (1) Pretreatment of raw materials: clean the real cod and drain it for later use;

[0027] (2) Sealing ingredients: put the cod treated in (1) into a special vehicle and push it into a low-pressure container, when the real cod is filled to 85% of the volume of the low-pressure container, seal the can;

[0028] (3) Food heat treatment: Turn on the heating and vacuuming system. When the temperature in the low-pressure container reaches 57°C and the vacuum degree reaches 0.08MPa, the automatic timer starts to count the time. The temperature control system keeps the low-pressure container at 57°C±0.2°C, and the vacuum system keeps the vacuum in the low-pressure container at 0.075-0.08MPa. Under these conditions, real cod was heated by continuous geothermal radiation for 20 minutes;

[0029] (4) Final processing of food materials: After the time on the automatic timer reaches 20 minutes, the temperature contr...

Embodiment 3

[0031] Chicken thigh heat treatment comprises the following steps:

[0032] (1) Pretreatment of raw materials: clean the chicken thighs and drain them for later use;

[0033] (2) Canning of food materials: put the chicken legs processed in (1) into a special vehicle and push them into a low-pressure container, and seal the cans when the chicken legs are filled to 85% of the volume of the low-pressure container;

[0034] (3) Food heat treatment: Turn on the heating and vacuuming system. When the temperature in the low-pressure container reaches 64°C and the vacuum reaches 0.07MPa, the automatic timer starts to count the time. The temperature control system keeps the low-pressure container at 64°C±0.2°C, the vacuum system keeps the vacuum in the low-pressure container at 0.065-0.07MPa, and the chicken leg meat is continuously heated by geothermal radiation for 60 minutes;

[0035] (4) Final processing of food materials: the temperature control system and vacuum pumping system ...

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Abstract

The invention provides a method for heat treatment of food materials. The method comprises the steps of 1, pretreatment of the food materials, 2, can sealing of the food materials, 3, heat treatment of the food materials and 4, final treatment of the food materials. The food materials after treatments are tender in mouthfeel, it can be guaranteed that moisture in the food materials does not get lost to the greatest degree, and the nutrition and original flavor of food are reserved; meanwhile, by means of the method, meat, fishess, fruits, vegetables and other food materials can be unifiedly processed, and the method meets the requirement for developing the food industry in a direction with more safety, more nutrition and more convenience.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for thermally treating food. Background technique [0002] There are many kinds of food materials in daily life, and their composition is complex, so that they are easily deteriorated due to the influence of surrounding environmental factors such as microorganisms, temperature, and light during the process of processing, transportation, storage, and sales. It not only shortens the shelf life of food materials, causes huge economic losses, but also endangers people's health in severe cases. For a long time, the most widely used food preservation techniques are traditional drying, heating, refrigeration, canning, pickling, smoking and chemical treatment to store food. With people's increasing requirements for food quality and the development and application of modern technologies such as high pressure and radiation, some new food preservation technologies have been develope...

Claims

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Application Information

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IPC IPC(8): A23L5/30
CPCA23V2002/00A23L5/30A23V2300/24
Inventor 朱毅
Owner 烟台七洋食品有限公司
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