Pressure-controllable steam release packaging box for quick-frozen foods and heating method thereof

Abstract

The invention discloses a pressure-controllable steam release packaging box for quick-frozen foods and a heating method thereof. The packaging box is composed of a box body, a sealing film capable of releasing steam, a water filling nozzle, an end cover and the like. In the heating process, after the pressure in the box reaches a steam release pressure point, the film can automatically and slowly exhaust steam, and a certain steam pressure in the package is maintained. The packaging box mainly aims at the production and processing whole process of pre-steaming, quick-freezing, packaging, frozen storage and microwave curing of stuffed pastry, the internal space of the stuffed pastry is properly expanded through pre-steaming treatment, and a space is reserved for volume increment caused by subsequent stuffing freezing. Meanwhile, the automatic slow steam release pressure control function of the film capable of releasing steam is utilized, the film does not need to be uncovered in the reheating process, steam is introduced in the microwave heating and curing process by adding water before heating, moisture rapidly lost in the microwave process of the pastry is supplemented in time, the pastry is made to be in a high-damp-heat heating environment, and the quality problems of skin hardening and cracking, non-uniform temperature and the like of the stuffed pastry after conventional single microwave heating are solved.

Description

technical field [0001] The invention belongs to quick-frozen food, and is mainly aimed at pasta food with stuffing and microwave heating, and in particular relates to a controllable pressure-release packaging box for quick-frozen food and a heating method thereof. Background technique [0002] As a traditional Chinese pastry, stuffed pasta has the characteristics of full appearance and diversified taste. Due to the limitations of freezing technology and pastry making process, pastry with stuffing is prone to skin damage and loss of soup after heating due to factors such as ice crystal growth and different shrinkage rates of leather materials during the freezing process. [0003] In addition, steam heating is a commonly used heating method for stuffed pastries. This aspect consumes a lot of energy and takes a long time to transfer heat. It is easy to cause problems such as skin damage and juice loss due to high humidity at the bottom of the skin and adhesion with the steam ov...

AI Technical Summary

Problems solved by technology

[0007] Regarding the improvement and application of microwave technology in rice noodle products, direct microwave heating is generally adopted, and the strong pressure generated by the evaporation of water inside the pasta directly pushes the box film to exhaust steam, such as the quick-frozen pasta microwave packaging bags and microwave ovens currently on the market. Packaging boxes, etc. This kind of technology may cause problems such as box explosion and soup splashing due to excessive steam or failure to exhaust steam in time

[0008] The current production and processing process of stuffed pasta is still dominated by manual segmented operations, the production efficiency is slow, and there are problems such as high frost cracking rate of pasta and single subsequent heating methods.

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