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Preparation method and application of ice package for quick-freeze food

A technology for quick-frozen food and packaged products, applied in the type, application, packaging and other directions of packaged items, can solve the problems of reduced freshness, re-freezing, easy breakage, fragmentation, etc., to prolong the freshness time, save space, and taste refreshing. Effect

Inactive Publication Date: 2007-03-14
李昭津
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, quick-frozen foods and dishes of all kinds, especially those frozen products such as delicate vegetables, wontons, and noodles, are easily damaged and broken when encountering slight impact, extrusion or bumps in the circulation process; in addition, quick-frozen foods, during storage, Many links in transportation, sales and purchase cannot maintain a constant temperature, and it is easy to cause a vicious cycle of freezing (freezing sticking), re-thawing, and re-freezing, resulting in a decrease in freshness and greatly affecting the quality of food dishes. , so that it cannot fully maintain the original color, aroma, taste and shape of the food when it is thawed and heated to eat, thus greatly restricting the extensive development of quick-frozen food dishes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: Pack quick-frozen big-winged wontons in an ice box. First, clean the mold—carry out high-temperature disinfection and inject 6 parts of water, 0.2 parts of protein liquid, 3.8 parts of edible liquid composed of broth, minced garlic, and seaweed—freeze—demould—repair and shape—attach easy-open film— The ice box is completed; the protein liquid consists of 7.5 parts of distilled water, 0.4 parts of nano soybean protein powder, 0.05 parts of XL-compound phosphate, 0.02 parts of H-D-extremely pure ethyl maltol, 0.4 parts of refined white sugar, and Su Yixian 0.1 parts are mixed and made by centrifuge. Its application method: put the quick-frozen large-winged wontons in an ice box, put them in a carton or a degradable plastic bag, seal them, and put them in a -25°C freezer.

Embodiment 2

[0021] Embodiment 2: Porous ice trays are used to pack dumplings, and the manufacturing process steps of the ice trays are the same as in Example 1. The difference is that the edible liquid is composed of water, and its application method: put the dumplings in the ice tray, check the quality, seal them in a carton or a biodegradable plastic bag, and at the same time, put the pieces of packaging made of ice on both sides The seasoning package composed of balsamic vinegar raw materials and mashed garlic raw materials, quality inspection-sealing-into a large packing box-sealing self-adhesive tape-into a -25°C freezer.

Embodiment 3

[0022] Embodiment 3: Different soup materials are used to make big-mouth ice box packaged rice. The manufacturing process steps of the ice box are the same as in Example 1, except that the used edible liquid of the upper cover of the ice box is made up of 8 parts of water, 0.5 part of protein liquid, and 3 parts of soup raw materials. The edible liquid used in the ice box is composed of 7 parts of water, 0.5 part of protein liquid, 0.2 part of soup and 0.4 part of vegetables. Its application method: steam rice—break up—let cool—spray protein liquid—stir—dry—quick freeze—put into broth ice box or soup ice box—quality inspection—add ice cover.

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PUM

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Abstract

The invention is a manufacturing method of ice made packed material for frozen food. It uses water and other edible liquid as the main material, filling into module and frozen to kinds of ice made packed material. The edible liquid is pure water and protein liquid. The edible liquid is made up of water, protein liquid and soup material. The application method is putting the food into the ice made packed material and sealing ice cover, putting into paper box or degradable plastic bag.

Description

technical field [0001] The invention relates to a packaging technology for fresh-keeping and quick-freezing of food, belonging to the technical field of food processing methods. Background technique [0002] At present, quick-frozen foods and dishes of all kinds, especially those frozen products such as delicate vegetables, wontons, and noodles, are easily damaged and broken when encountering slight impact, extrusion or bumps in the circulation process; in addition, quick-frozen foods, during storage, Many links in transportation, sales and purchase cannot maintain a constant temperature, and it is easy to cause a vicious cycle of freezing (freezing sticking), re-thawing, and re-freezing, resulting in a decrease in freshness and greatly affecting the quality of food dishes. , can not fully keep the original color, fragrance, taste and shape of the food when it is thawed and heated for eating, thus greatly restricting the extensive development of quick-frozen food dishes. C...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F25C1/04B65D81/18B65D65/46
Inventor 李昭津杨冠群李夙
Owner 李昭津