Unlock instant, AI-driven research and patent intelligence for your innovation.

Fresh keeping method for soaked foods

A fresh-keeping method and food technology, applied in food preservation, fruit and vegetable preservation, meat/fish preservation using inorganic salts, etc., can solve the problems of no food supply, inability to enjoy the taste, affecting the taste and safety of food materials, etc., to achieve preservation of flavor, Improve the use experience and prolong the effect of storage time

Inactive Publication Date: 2020-09-15
CHANGHONG MEILING CO LTD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Even the simple method of soaking foods such as fungus, snow fungus, shiitake mushrooms, and kelp, if not done properly, will affect the taste and safety of the ingredients after soaking
[0003] General users, especially young users, do not have experience in soaking food, which leads to the failure to achieve the desired effect and enjoy the proper taste
And there is no product on the market that provides a reasonable foaming method for food

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fresh keeping method for soaked foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1: When soaking ordinary dry food ingredients, most of the ingredients have sand on the surface, such as mushrooms, kelp, black fungus, etc., so it needs to be sprayed to remove the sand, in order to prevent the food from overheating during soaking. High-temperature food is easy to spoil, so the temperature in the fresh-keeping area needs to be lowered to about 4°C. After spraying, use about 10% salt water to sterilize, soak in salt water for about 24 hours, and then soak in clean water for 24 hours, which can not only remove salt, but also strengthen the foaming effect. Because ordinary tap water may contain microorganisms such as bacteria, cool boiled or mineral water is used in all soaking processes. After soaking, quickly reduce the storage temperature to -3°C for storage. Storage at this temperature can generally be stored for about 30 days, and it can be cut and cooked directly without thawing. In order to prevent the loss of moisture and nutrients during...

Embodiment 2

[0056] Example 2: When soaking precious dry food ingredients, such as bird’s nest, sea cucumber, etc., it is necessary to add a high-temperature slow cooking step on the basis of Example 1, that is, steaming in water for 60-100 minutes, this step is conducive to more thorough soaking of food , the food soaked by this method can be eaten directly, or can be eaten after being stored at low temperature and slightly heated.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fresh keeping method for soaked foods, and relates to the technical field of refrigerators. The fresh keeping method comprises the following steps: setting the temperature ofa region in which foods are subjected to fresh keeping are placed as 4+ / -2DEG C; sprinkling clean water for removing impurities on the surfaces of the foods; soaking the foods in a container loaded with salt water for 20-30 hours; draining the salt water, then adding clean water, and soaking the foods for 20-30 hours; draining the clean water, adding the clean water in the container, and performing cooking for 60-100 minutes; draining cooking water, adding the clean water in the container, and performing soaking for 20-30 hours; and draining the soaking water, then adjusting the temperature of the region in which foods are subjected to fresh keeping are placed to minus 1-minus 5 DEG C, and storing the foods. According to the optimized food fresh keeping method disclosed by the invention,under the premise that mouth feel and safety of soaked food materials are guaranteed, the storage time of the foods can be prolonged, intrinsic flavor of the foods can be effectively preserved, and the use experience of a user can be increased.

Description

technical field [0001] The invention belongs to the technical field of refrigerators, in particular to a fresh-keeping method for soaked food. Background technique [0002] Our daily life is inseparable from hair-soaked foods. Common hair-soaked foods include yuba, white fungus, day lily, dried lily, sago, fungus, snow fungus, shiitake mushrooms, kelp, dried shrimp, jellyfish, sea cucumber, seaweed, etc. Some expensive soaking foods need to be soaked in multiple steps before they can be eaten. For example, sea cucumbers usually need to be soaked continuously for three or four days under low temperature conditions, and the soaking solution needs to be replaced regularly. Even the simple method of soaking foods such as fungus, snow fungus, shiitake mushrooms, and kelp, if not done properly, will affect the taste and safety of the ingredients after soaking. [0003] Ordinary users, especially young users, do not have experience in the operation of soaking food, which leads to ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/358A23L3/36A23L5/00A23B4/02A23B4/06A23B7/157A23B7/04
CPCA23L3/358A23L3/36A23L5/55A23B4/02A23B4/06A23B7/157A23B7/0441Y02A40/90
Inventor 胡海梅江峰
Owner CHANGHONG MEILING CO LTD