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Sterilization and fresh keeping method of cold noodles

A technology of cold noodle and sterilization room, which is applied in the field of food processing, can solve the problems of reduced freshness of noodle skin, short storage time of cold noodle, and impact on health, and achieve the effect of simple process flow, good sterilization effect and extended guarantee period

Pending Publication Date: 2020-05-01
汤争
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Liangpi has a long history. It is said that it originated from the period of Qin Shihuang. It has a history of more than 2,000 years. The finished product of Liangpi is a high-moisture food. It can be kept fresh for less than 16 hours at 20°C. The traditional production and sales model limits the promotion and development of Liangpi, and there is an urgent need for a fresh-keeping method for rolled noodles in the market
[0003] The existing fresh-keeping technology of Liangpi is usually directly vacuumized and then stored at room temperature or low temperature. The storage time of Liangpi is relatively short, and the acidity, moisture, softness, tendon and freshness of Liangpi are all significantly reduced after being stored for a certain period of time. , seriously affect the taste of the rolled noodle skin, and some methods of extending the shelf life by adding chemical additives will affect the taste of the noodle skin, and long-term consumption will affect the health of the body. Therefore, we propose a method of sterilizing cold noodle skin to keep it fresh

Method used

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  • Sterilization and fresh keeping method of cold noodles
  • Sterilization and fresh keeping method of cold noodles

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Experimental program
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Embodiment 1

[0021] A method for sterilizing cold skin to keep freshness, comprising the steps of:

[0022] S1. Initial sterilization: place the finished Liangpi in the sterilization room, irradiate and sterilize the Liangpi with an ultraviolet germicidal lamp, and gently turn the Liangpi while sterilizing, so that the ultraviolet germicidal lamp can irradiate the Liangpi evenly;

[0023] S2. Bagging: sub-package the Liangpi sterilized by ultraviolet germicidal lamps, and heat-pack the bagged Liangpi. The bagging is carried out in the aseptic workshop, and the packaging bags are food-grade high-temperature resistant When the packaging bag is heat-sealed, there is no need to draw a vacuum;

[0024] S3. Secondary sterilization: steam sterilize the hot-packed Liangpi, the temperature of steam sterilization is 90 degrees, the time of high temperature sterilization is 20 minutes, and the temperature should be kept constant during sterilization;

[0025] S4, cooling: cooling the Liangpi after h...

Embodiment 2

[0028] S1. Initial sterilization: place the finished Liangpi in the sterilization room, irradiate and sterilize the Liangpi with an ultraviolet germicidal lamp, and gently turn the Liangpi while sterilizing, so that the ultraviolet germicidal lamp can irradiate the Liangpi evenly;

[0029] S2. Bagging: sub-package the Liangpi sterilized by ultraviolet germicidal lamps, and heat-pack the bagged Liangpi. The bagging is carried out in the aseptic workshop, and the packaging bags are food-grade high-temperature resistant When the packaging bag is heat-sealed, there is no need to draw a vacuum;

[0030] S3. Secondary sterilization: sterilize the hot-packed Liangpi with steam, the temperature of water bath sterilization is 95 degrees, and the time of high temperature sterilization is 25 minutes, and the temperature should be kept constant during sterilization;

[0031] S4, cooling: cooling the Liangpi after high-temperature sterilization quickly, the cooling method is air cooling, s...

Embodiment 3

[0034] S1. Initial sterilization: place the finished Liangpi in the sterilization room, irradiate and sterilize the Liangpi with an ultraviolet germicidal lamp, and gently turn the Liangpi while sterilizing, so that the ultraviolet germicidal lamp can irradiate the Liangpi evenly;

[0035] S2. Bagging: sub-package the Liangpi sterilized by ultraviolet germicidal lamps, and heat-pack the bagged Liangpi. The bagging is carried out in the aseptic workshop, and the packaging bags are food-grade high-temperature resistant When the packaging bag is heat-sealed, there is no need to draw a vacuum;

[0036] S3. Secondary sterilization: steam sterilize the hot-packed Liangpi, the temperature of steam sterilization is 100 degrees, the time of high temperature sterilization is 30 minutes, and the temperature should be kept constant during sterilization;

[0037] S4, cooling: cooling the Liangpi after high-temperature sterilization quickly, the cooling method is air cooling, so that the Li...

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Abstract

The invention discloses a sterilization and fresh keeping method of cold noodles. The method comprises the following steps: S1, primary sterilization: placing the finished cold noodles in a sterilization room, and irradiating the cold noodles with an ultraviolet sterilization lamp; S2, bagging: packaging the cold noodles sterilized by the ultraviolet sterilization lamp, and performing heat packaging on the bagged cold noodles; S3, secondary sterilization: sterilizing the cold noodles after heat packaging at high temperature; S4, cooling: quickly cooling the high-temperature sterilized cold noodles to cool the cold noodles to room temperature; and S5, boxing: boxing the cooled cold noodles and completing the sterilization operation. The bagged cold noodles are subjected to primary sterilization by the ultraviolet sterilization lamp, then, the bagged cold noodles are sterilized and subjected to secondary sterilization in the high-temperature sterilization manner, comprehensive sterilization of the cold noodles can be realized, the sterilization effect is good, so that fresh keeping of the cold noodles can be realized, the guarantee period of the cold noodles is prolonged, and the safety is high as the cold noodles are sterilized in a physical sterilization manner.

Description

technical field [0001] The invention relates to the technical field related to food processing, and more specifically, relates to a method for sterilizing cold noodle to keep its freshness. Background technique [0002] Liangpi, a delicacy that originated in the Guanzhong area of ​​Shaanxi Province, is a collective name for rolled noodle skin, noodle skin, rice skin, and stuffed skin; it is popular in northern China. It is a rare natural green pollution-free food; due to different raw materials, production methods, and regions, there are hot rice (noodle) skins, rolled dough skins, baked dough skins, stuffed skins, etc.; tastes are spicy, sweet and sour, spicy and so on. taste. Liangpi has a long history. It is said that it originated from the period of Qin Shihuang. It has a history of more than 2,000 years. The finished product of Liangpi is a high-moisture food. It can be kept fresh for less than 16 hours at 20°C. The traditional production and sales mode has limited th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/28A23L3/00
CPCA23L3/28A23L3/00A23V2002/00A23V2300/24
Inventor 汤争
Owner 汤争