Quality-guaranteeing storage method of food

Abstract

The invention discloses a quality-guaranteeing storage method of food. The quality-guaranteeing storage method comprises the following steps: (1) performing primary treatment on the food; (2) performing dehydration treatment on the food obtained after the primary treatment; (3) preparing an inner package, weighing the dehydrated food, and loading the food into the inner package after weighing; (4) preparing an auxiliary agent according to the weight of the dehydrated food; and (5) preparing an outer package, putting the inner package filled with the food and the auxiliary agent into the outer package, and sealing the outer package. According to the food quality guarantee storage method, vegetable food can be stored for a long time without using food additives, the method is simple, the materials are cheap, the storage cost is greatly reduced, an eater can be effectively prevented from ingestion of the additives during eating, and the body health of the user is better protected.

Description

Technical Field

[0001] The present application relates to the field of food storage, and in particular to a method for storing food to ensure the quality of the food. Background Art

[0002] The storage of vegetable foods has always been a difficult problem for people. In order to preserve vegetables for a longer period of time, people make vegetables into pickled foods such as kimchi, pickled vegetables, and salted vegetables. However, even if vegetables are made into pickled foods, without the use of additives, their storage time can only be extended from a few days or more than ten days for fresh vegetables to several months. It is well known that long-term intake of additives will more easily induce various diseases in people, so people have been studying zero-additive food storage methods. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present application provides a method for preserving and storing food, which can store vegetable food for a long time without using food additives. The method is simple and the materials are cheap, which greatly reduces the storage cost. It can also effectively prevent consumers from ingesting additives when eating, thereby better protecting the health of users.

[0004] A method for preserving and storing food, comprising the following steps:

[0005] (1) Initial food processing;

[0006] (2) Dehydrating the food obtained after the initial processing;

[0007] (3) preparing inner packaging, weighing the dehydrated food, and placing it into the inner packaging after weighing;

[0008] (4) preparing auxiliary agents according to the weight of the dehydrated food;

[0009] (5) Prepare outer packaging, place the inner packaging containing the food and auxiliary agents into the outer packaging, and seal the outer packaging.

[0010] The food in step (1) is fresh vegetables or pickled vegetables.

[0011] The initial treatment described in step (1) is specifically as follows: firstly, the fresh vegetables or pickled vegetables to be stored are washed with clean water, and then the washed fresh vegetables or pickled vegetables are cut into strips or blocks.

[0012] The dehydration step in step (2) is:

[0013] (2-1) Put the cut food into a container, peel and weigh it;

[0014] (2-2) According to the weighing result in step (21), salt is added into the container, and the ratio of the weight of food to the weight of salt is 100:5-100:8;

[0015] (2-3) stirring the food in the container so that the salt and the food are evenly mixed;

[0016] (2-4) leaving the container to stand for 4-8 hours;

[0017] (2-5) kneading the food after it has been left to stand so that the moisture inside the food is squeezed out, thereby completing the first dehydration;

[0018] (2-6) Put the food after the first dehydration into a container, peel it and weigh it;

[0019] (2-7) According to the weighing result in step (26), salt is added into the container, and the ratio of the weight of food to the weight of salt is 100:5-100:8;

[0020] (2-8) stirring the food in the container so that the salt and the food are evenly mixed;

[0021] (2-9) leaving the container to stand for 8-12 hours;

[0022] (2-10) Kneading the food after it has been left to stand allows the moisture inside the food to be squeezed out, thereby completing the second dehydration.

[0023] The inner package described in step (3) needs to be vacuumed and sealed after the food is loaded.

[0024] The auxiliary agent described in step (4) is a mixed solution of water and ethanol, wherein the volume of ethanol is 50-60% of the total volume of the auxiliary agent; the weight ratio of the auxiliary agent to the food after dehydration in step (3) is 2:100-4:100.

[0025] In addition, the inner packaging is a bag-shaped packaging or a bottle-shaped packaging; the outer packaging is a bag-shaped packaging or a bottle-shaped packaging.

[0026] Compared with the prior art, the embodiments of the present application have the following beneficial effects:

[0027] The present invention can store vegetable foods for a long time without using food additives. The method is simple and the materials are cheap, which greatly reduces the storage cost. It can also effectively prevent the eater from taking in additives when eating, and better protect the health of the user.

[0028] Some additional features of the present application may be described in the following description. Some additional features of the present application will be apparent to those skilled in the art through inspection of the following description or understanding of the production or operation of the embodiments. The features disclosed in the present application may be realized and achieved through the practice or use of various methods, means and combinations of the specific embodiments described below. DETAILED DESCRIPTION

[0029] In order to enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without creative work should fall within the scope of protection of the present application.

[0030] It should be noted that if the terms "first", "second", etc. are involved in the specification and claims of the present application, they are used to distinguish similar objects, and need not be used to describe a specific order or sequential order. It should be understood that the data used in this way can be interchanged in appropriate circumstances, so that the embodiments of the present application described here. In addition, if the terms "including" and "having" and any of their variations are involved, it is intended to cover non-exclusive inclusions, for example, the process, method, system, product or equipment comprising a series of steps or units need not be limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or equipment.

[0031] In the present application, if the terms "upper", "lower", "left", "right", "front", "back", "top", "bottom", "inside", "outside", "middle", "vertical", "horizontal", "lateral", "longitudinal", etc. are involved, these terms are mainly for better describing the present application and its embodiments, and are not used to limit the indicated devices, elements or components to have a specific orientation, or to be constructed and operated in a specific orientation.

[0032] In addition, some of the above terms may be used to express other meanings in addition to indicating orientation or positional relationship. For example, the term "on" may also be used to express a certain dependency or connection relationship in some cases. For those of ordinary skill in the art, the specific meanings of these terms in this application can be understood according to specific circumstances.

[0033] In addition, in this application, the terms "installed", "set", "provided with", "connected", "connected", "socketed" and the like should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral structure; it can be a mechanical connection, or an electrical connection; it can be a direct connection, or an indirect connection through an intermediate medium, or it can be an internal connection between two devices, elements or components. For those of ordinary skill in the art, the specific meanings of the above terms in this application can be understood according to the specific circumstances.

[0034] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present application will be described in detail below in conjunction with the embodiments.

[0035] Example 1

[0036] A method for preserving and storing food, comprising the following steps:

[0037] (1) Initial food processing;

[0038] The food is fresh vegetables, which include leafy vegetables and root vegetables.

[0039] The initial treatment is specifically as follows: firstly, the fresh vegetables to be stored are washed with clean water, and then the washed fresh vegetables are cut into strips or blocks.

[0040] Generally, leafy vegetables are cut into strips, while root vegetables are cut into cubes.

[0041] (2) Dehydrating the food obtained after the initial processing;

[0042] The dehydration process steps are:

[0043] (2-1) Put the cut food into a container, peel and weigh it;

[0044] (2-2) According to the weighing result in step (21), add salt into the container, and the ratio of food weight to salt weight is 100:5;

[0045] (2-3) stirring the food in the container so that the salt and the food are evenly mixed;

[0046] (2-4) Let the container stand for 4 hours;

[0047] (2-5) kneading the food after it has been left to stand so that the moisture inside the food is squeezed out, thereby completing the first dehydration;

[0048] The kneading process can be completed on tools such as a sieve so that the squeezed water can be discharged in time, which can effectively prevent the food from re-absorbing water and further improve the effect of water discharge.

[0049] (2-6) Put the food after the first dehydration into a container, peel it and weigh it;

[0050] (2-7) According to the weighing result in step (26), add salt into the container, and the ratio of food weight to salt weight is 100:5;

[0051] (2-8) stirring the food in the container so that the salt and the food are evenly mixed;

[0052] (2-9) leaving the container to stand for 8 hours;

[0053] (2-10) Kneading the food after it has been left to stand allows the moisture inside the food to be squeezed out, thereby completing the second dehydration.

[0054] Through two dehydration processes, not only can the moisture in the food be effectively removed, but also harmful substances such as viruses, bacteria, fungi, etc. attached to the food can be effectively killed.

[0055] (3) preparing inner packaging, weighing the dehydrated food, and placing it into the inner packaging after weighing;

[0056] The inner package needs to be vacuumed and sealed after the food is put into it.

[0057] In order to better ensure the storage effect of food, it is necessary to ensure that the food processing process is carried out in a sterile environment before the food is put into the inner packaging and sealed.

[0058] (4) preparing auxiliary agents according to the weight of the dehydrated food;

[0059] The auxiliary agent is a mixed solution of water and ethanol, wherein the volume of ethanol is 50% of the total volume of the auxiliary agent; the weight ratio of the auxiliary agent to the food after dehydration in step (3) is 2:100.

[0060] Common auxiliary agents are liquor or edible alcohol, which can also be obtained by blending distilled water with high-concentration alcohol / liquor.

[0061] (5) Prepare outer packaging, place the inner packaging containing the food and auxiliary agents into the outer packaging, and seal the outer packaging.

[0062] The inner packaging is a bag-shaped packaging; the outer packaging is a bag-filled packaging.

[0063] When the outer packaging is sealed, the ethanol in the auxiliary agent will slowly vaporize and slowly fill the entire outer packaging. The vaporized ethanol will effectively kill or inhibit viruses, bacteria, fungi, etc. in the inner space of the outer packaging, thereby better ensuring that harmful substances will not penetrate into the inner packaging from the inner space of the outer packaging, and better ensuring that the food stored in the inner packaging will not spoil. In addition, salt and ethanol solution are both common substances, which are not only easy to obtain, but also low in price, which greatly reduces the storage cost of food.

[0064] Through the above method, the storage time of food can be effectively extended by dozens or even hundreds of times in a room temperature environment. At the same time, the method of the present application does not require the addition of preservatives or other additives to the food, thereby better ensuring the safety of the food when consumed.

[0065] Example 2

[0066] The difference between this embodiment and embodiment 1 is that the food is pickled vegetables, and the pickled vegetables are pickled vegetables such as dried radish, mustard tuber, kimchi, and sauerkraut.

[0067] The dehydration process steps are:

[0068] (2-1) Put the cut food into a container, peel and weigh it;

[0069] (2-2) According to the weighing result in step (21), add salt into the container, and the ratio of food weight to salt weight is 100:8;

[0070] (2-3) stirring the food in the container so that the salt and the food are evenly mixed;

[0071] (2-4) leaving the container to stand for 8 hours;

[0072] (2-5) kneading the food after it has been left to stand so that the moisture inside the food is squeezed out, thereby completing the first dehydration;

[0073] (2-6) Put the food after the first dehydration into a container, peel it and weigh it;

[0074] (2-7) According to the weighing result in step (26), add salt into the container, and the ratio of food weight to salt weight is 100:8;

[0075] (2-8) stirring the food in the container so that the salt and the food are evenly mixed;

[0076] (2-9) Let the container stand for 12 hours;

[0077] (2-10) Kneading the food after it has been left to stand allows the moisture inside the food to be squeezed out, thereby completing the second dehydration.

[0078] The auxiliary agent is a mixed solution of water and ethanol, wherein the volume of ethanol is 60% of the total volume of the auxiliary agent; the weight ratio of the auxiliary agent to the food after dehydration in step (3) is 4:100.

[0079] The inner packaging is a bag-shaped packaging; the outer packaging is a bottle-shaped packaging.

[0080] Example 3

[0081] The difference between this embodiment and embodiment 1 is that the food is pickled vegetables.

[0082] The dehydration process steps are:

[0083] (2-1) Put the cut food into a container, peel and weigh it;

[0084] (2-2) According to the weighing result in step (21), add salt into the container, and the ratio of food weight to salt weight is 100:7;

[0085] (2-3) stirring the food in the container so that the salt and the food are evenly mixed;

[0086] (2-4) leaving the container to stand for 6 hours;

[0087] (2-5) kneading the food after it has been left to stand so that the moisture inside the food is squeezed out, thereby completing the first dehydration;

[0088] (2-6) Put the food after the first dehydration into a container, peel it and weigh it;

[0089] (2-7) According to the weighing result in step (26), add salt into the container, and the ratio of food weight to salt weight is 100:7;

[0090] (2-8) stirring the food in the container so that the salt and the food are evenly mixed;

[0091] (2-9) leaving the container to stand for 10 hours;

[0092] (2-10) Kneading the food after it has been left to stand allows the moisture inside the food to be squeezed out, thereby completing the second dehydration.

[0093] The auxiliary agent is a mixed solution of water and ethanol, wherein the volume of ethanol is 55% of the total volume of the auxiliary agent; the weight ratio of the auxiliary agent to the food after dehydration in step (3) is 3:100.

[0094] The inner packaging is a bottle-shaped packaging; the outer packaging is a bottle-shaped packaging.

[0095] It should be noted that all features disclosed in this specification, or steps in all methods or processes disclosed, except for mutually exclusive features and / or steps, can be combined in any manner.

[0096] In addition, the above specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention, and these solutions also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the description of the present invention is illustrative and does not constitute a limitation of the claims. The protection scope of the present invention is defined by the claims and their equivalents.

Claims

1. A method for preserving and storing food, characterized in that: The following steps are involved: (1) Initial food processing; (2) Dehydrating the food obtained after the initial processing; (3) preparing inner packaging, weighing the dehydrated food, and placing it into the inner packaging after weighing; (4) preparing auxiliary agents according to the weight of the dehydrated food; (5) Prepare outer packaging, place the inner packaging containing the food and auxiliary agents into the outer packaging, and seal the outer packaging.

2. A food quality preservation storage method according to claim 1, characterized in that: The food in step (1) is fresh vegetables or pickled vegetables.

3. A food quality preservation storage method according to claim 2, characterized in that: The initial treatment described in step (1) is specifically as follows: firstly, the fresh vegetables or pickled vegetables to be stored are washed with clean water, and then the washed fresh vegetables or pickled vegetables are cut into strips or blocks.

4. A food quality preservation storage method according to claim 3, characterized in that: The dehydration step in step (2) is: (2-1) Put the cut food into a container, peel and weigh it; (2-2) According to the weighing result in step (21), salt is added into the container, and the ratio of the weight of food to the weight of salt is 100:5-100:8; (2-3) stirring the food in the container so that the salt and the food are evenly mixed; (2-4) leaving the container to stand for 4-8 hours; (2-5) kneading the food after it has been left to stand so that the moisture inside the food is squeezed out, thereby completing the first dehydration; (2-6) Put the food after the first dehydration into a container, peel it and weigh it; (2-7) According to the weighing result in step (26), salt is added into the container, and the ratio of the weight of food to the weight of salt is 100:5-100:8; (2-8) stirring the food in the container so that the salt and the food are evenly mixed; (2-9) leaving the container to stand for 8-12 hours; (2-10) Kneading the food after it has been left to stand allows the moisture inside the food to be squeezed out, thereby completing the second dehydration.

5. A food quality preservation storage method according to claim 4, characterized in that: The inner package described in step (3) needs to be vacuumed and sealed after the food is loaded.

6. A food quality preservation storage method according to claim 5, characterized in that: The auxiliary agent described in step (4) is a mixed solution of water and ethanol, wherein the volume of ethanol is 50-60% of the total volume of the auxiliary agent; the weight ratio of the auxiliary agent to the food after dehydration in step (3) is 2:100-4:

100.

7. A food quality preservation storage method according to claim 6, characterized in that: The inner packaging is a bag-shaped packaging or a bottle-shaped packaging; the outer packaging is a bag-shaped packaging or a bottle-shaped packaging.