Method for controlling harmful microbe in preparation process of quick frozen vegetables food

A control method and processing technology, applied in food preparation, preservation of fruits/vegetables by freezing/refrigeration, food science, etc., can solve the problem of increased harmful microorganisms, weak bacteriostatic effect, and can not meet the hygiene and quality requirements of quick-frozen vegetable conditioning food and other problems, to achieve the effect of strong bacteriostatic effect and enhanced bacteriostatic effect

Inactive Publication Date: 2007-05-30
NINGBO JIAYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the follow-up process, due to artificial pollution and bacterial pollution in the air, harmful microorganisms gradually increase, directly affecting the hygiene and quality of quick-frozen vegetable conditioning food
In order to solve this technical problem, in the prior art, a certain amount of salt is added to vegetable conditioning food, but the antibacterial effect is very weak, and it still cannot meet the hygienic and quality requirements of qu...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take the dried shredded radish after pre-treatment such as cleaning, selection, and cutting, and soak it for 30 minutes to make it swell to 3 to 4 times its original weight. Then put it into a heating container such as a steam wok of KHS-5EL produced by Kajihara Co., Ltd., Japan, and boil it. The water just covers the shredded radish. When the water boils, it reaches 100°C and boils for 30 minutes. Before starting the pot, add and mix 2.9 kg of antibacterial agent to every 100 kg of shredded radish and water mixture. The respective quantities of the three are: 1.595 kg of sodium dehydroacetate, 0.87 kg of sodium glycylate, and 0.435 kg of sodium fumarate . It can also be added while adding soy sauce, monosodium glutamate, granulated sugar, soybean oil, flavored wine, and other seasonings. Then the shredded radish that has been cooked and sterilized by high temperature is rapidly cooled to below 25°C within 20 minutes in a commercially available vacuum cooler such as th...

Embodiment 2

[0016] Take the corn that has been pre-treated such as cleaned, selected and frozen, thaw it at room temperature, and then put it into a frying pan such as the KHS-5EL steam frying pan produced by Kajihara Co., Ltd. in Japan for 25 minutes to make the corn When the temperature reaches above 98°C, during the frying process, add and mix 1.5 kg of bacteriostat for every 100 kg of corn. 0.255 kg, the antibacterial agent can be melted with a small amount of water and then put into a steam frying pan to stir well. It can also be added while adding seasonings such as soy sauce, monosodium glutamate, sugar, soybean oil, and flavored wine. Then the fried corn after high-temperature sterilization is rapidly cooled to below 25°C within 18 minutes in a commercially available vacuum cooler such as the CM-100HD vacuum cooler produced by Japan Miura Co., Ltd., and the same sampling test is performed. The core temperature of the batch. Weigh the plate again. Then put it into a quick freeze...

Embodiment 3

[0018] Take the sword beans that have been pre-treated such as cleaning, selecting, cutting and freezing, thaw them at room temperature and drain. Add and mix 2 kg of bacteriostatic agent for every 100 kg of blanching water (at a temperature of 100°C), the respective quantities of the three are: 1.2 kg of sodium dehydroacetate, 0.6 kg of sodium glycylate, and 0.2 kg of sodium fumarate. Then put the sword beans into a blanching pot filled with boiling water and antibacterial agents to blanch for 100 seconds, then cool down with cooling water below 10°C, and dehydrate again. Then add the pre-made seasoning sauce and stir, then put it into a quick freezer at a temperature of -18°C to -25°C for about 30 minutes and freeze it for about 30 minutes. core temperature. Repackaging, metal detection, X-ray detection, boxing, and frozen storage await delivery.

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PUM

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Abstract

The invention discloses a controlling method of harmful microbe in the food manufacturing course of rapid-freezing opsonic food, which comprises the following steps: blending inhibitor in the compound of vegetable and water with the weight rate of compound and inhibitor at 100: 1-4 evenly; sterilizing vegetable at 98 deg.c; cooling in the vacuum; freezing; allocating inhibitor with 55%-67% dehydrosodium acetate, 19%-37% sodium gly acid and 3%-17% sodium fumarate.

Description

technical field [0001] The invention relates to a method for controlling harmful microorganisms in the process of quick-frozen vegetable conditioning food processing. Background technique [0002] Quick-frozen vegetable preparation food is made of vegetables that have undergone pre-treatment such as cleaning, selection, cutting, or freezing, thawing, or drying, and are heated above 98°C (including 98°C) by blanching, boiling, or frying. High-temperature sterilization means cooking, mixing seasonings, cooling, weighing and packing, quick-freezing, packaging, metal detection, X-ray detection, packing, frozen storage and other processes, and can be eaten directly after natural thawing . It can not only maintain the nutrition and flavor of the original fresh vegetables, but also has the convenience of being directly edible and easy to carry, and is very popular among consumers, especially Japanese consumers. [0003] In the process of processing, after vegetables and foods are...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/3508A23L3/16A23L3/36A23L1/212A23B7/005A23B7/04A23B7/154C09K15/32A23L19/00
Inventor 张渊
Owner NINGBO JIAYI FOOD
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