Sub-freezing method of frozen flour product

Abstract

The invention discloses a sub-freezing method of a frozen flour product. The method specifically comprises the following steps: (1) wrapping the frozen flour product with a fresh keeping film to obtain a wrapped frozen flour product; (2) performing heat shock treatment on the wrapped frozen flour product at 40-50 DEG C for 10-20 minutes to obtain a frozen flour product subjected to heat shock treatment; (3) pre-cooling the frozen flour product subjected to heat shock treatment at 0-4 DEG C for 6-10h to obtain a pre-cooled frozen flour product; and (4) storing the pre-cooled frozen flour product at the temperature of (minus 2) DEG C to (minus 6) DEG C. According to the sub-freezing method, through a series of operations such as fresh keeping film wrapping, heat shock treatment, pre-cooling and low-temperature storage, the fresh keeping time of the frozen flour product is prolonged, and the storage quality of the frozen flour product is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sub-freezing method for frozen noodle products. Background technique [0002] Frozen noodle products refer to noodle as the main raw material, meat, vegetables, etc. Store and sell all kinds of staple foods, such as quick-frozen buns, quick-frozen dumplings, quick-frozen steamed buns, flower rolls, spring rolls, etc. [0003] As far as the chemical composition of frozen noodle products is concerned, the starch content is high, and the interaction between water and gluten gives the products different textures and flavors. Therefore, the impact of quick freezing on noodle products is mainly the impact of freezing speed and product temperature fluctuation on moisture, starch and protein in the product. [0004] 1. The effect of freezing speed on the quality of noodle products: when fast freezing, the food passes through the largest ice crystal formation zone in the short...

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Problems solved by technology

[0007] 2. The impact of product temperature fluctuations on the quality of frozen noodle products: If the air temperature in the freezer room fluctuates greatly and frequently, it will cause dryness on the surface of frozen noodle products, resulting in weightlessness of the product, cracking or falling off of the skin, which will seriously affect the appearance and interior of the product. quality

[0008] 3. The influence of hygienic conditions on the quality of frozen noodle products: Frozen noodle products cannot completely kill microorganisms or inactivate enzymes. Once thawed or the temperature rises, the number of microorganisms will increase sharply

In addition, there are equipment factors. For example, some manufacturers use refrigerators or freezers instead of quick-freezing machines for freezing, which does not meet the requirements of quick-freezing. This is not a real frozen noodle product, and of course it will not have good quality.

[0009] At present, most of the frozen noodle products on the market are stored at -18°C. Although the storage time is prolonged, the energy consumption is high, which is not conducive to the freshness of the frozen noodle products on the shelf. At the same time, there is a lot of juice loss after thawing, and the quality deteriorates. Serious, lower economic benefits, not conducive to product market promotion

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