Pumpkin soup and making method thereof
By using pasteurized, instantaneous high-temperature cooking and low-temperature sterilization methods during the production of pumpkin soup, the problem of liquid pre-made dishes being preserved at room temperature for a long time is solved, and a sterile, non-browning and low-cost pumpkin soup product is achieved.
Patent Information
- Application Number
- CN202411972676.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-30
- Publication Date
- 2025-03-14
AI Technical Summary
The prior art is difficult to store liquid pre-made dishes without preservatives for a long time at room temperature, and the ultra-high temperature sterilization method is expensive and affects the taste of the food.
The pasteurization is carried out at 93℃~97℃ for 3-5 minutes, then cook at 119℃~123℃ for 3-5 minutes for instantaneous high temperature, and finally sterilize at 108℃~112℃ for 15-20 minutes, combined with sealed bags and vacuum treatment, to ensure the sterility and taste of the pumpkin soup.
The finished pumpkin soup product that is sterile and does not brown can be stored for a long time at room temperature, avoiding the need for adding preservatives and reducing production costs.
Smart Images
Figure CN119605982A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of pre-prepared dishes, and in particular to pumpkin soup and a preparation method thereof. Background Art
[0002] As the pace of life gets faster and faster, pre-prepared meals are slowly coming into people's view. Pre-prepared meals are dishes that have been cleaned, cut, seasoned, and even partially cooked in advance. After purchasing, consumers only need to simply heat or process them before eating. This type of product is designed to simplify the cooking process, reduce preparation time and kitchen workload, and meet the modern people's demand for a fast and convenient life.
[0003] Among the many pre-prepared dishes, the production and storage of liquid pre-prepared dishes are the most difficult, because bacteria are more likely to reproduce in a liquid environment. This has led to the need to add a large amount of preservatives to inhibit bacterial reproduction when making liquid pre-prepared dishes in the past. However, as consumers have become more and more concerned about the content of additives in food in recent years, consumers are increasingly unable to accept foods with preservatives. Nowadays, there are also some production methods that do not add preservatives and sterilize by heating. Most of them are sterilized by putting the packaged pre-prepared dishes into a sterilizing kettle, but the effect of this sterilization method is not ideal. Therefore, liquid pre-prepared dishes that do not add preservatives now need to be stored under frozen conditions, and it is always impossible to achieve long-term storage at room temperature, which increases transportation and storage costs. There are also a small number of methods in the prior art that use ultra-high temperature sterilization, but this method not only has high production costs, but also at ultra-high temperatures, the food will brown, affecting the taste of food and the perception of consumers. Summary of the invention
[0004] In view of the deficiencies in the prior art, the present application provides a pumpkin soup and a preparation method thereof.
[0005] The present application discloses a method for making pumpkin soup, which includes: food material processing: slicing and cleaning pumpkin and side dishes; pasteurization: adding pumpkin, side dishes and water into a ripening device, and steaming at 93°C-97°C for 3-5 minutes; beating: beating the ripened pumpkin and side dishes to obtain pumpkin pulp; instantaneous high-temperature cooking: passing the pumpkin pulp into a steaming device and heating it to 119°C-123°C within 10-15 minutes, and cooking the pumpkin pulp at 119°C-123°C for 3-5 minutes, and stirring continuously during cooking; filling: filling the cooked pumpkin pulp into a sealed bag, vacuuming the sealed bag and sealing it to obtain a bagged pumpkin soup; sterilization: putting the bagged pumpkin soup into a sterilization device, and sterilizing it at 108°C-112°C for 15-20 minutes; and obtaining a finished pumpkin soup.
[0006] Preferably, the cooking device comprises a steam heating tank, a cooking tank and a first vacuum pump, the cooking tank is arranged in the steam heating tank, the first vacuum pump is connected to the steam heating tank and the cooking tank respectively, and a stirrer is arranged in the cooking tank; The instantaneous high-temperature cooking step includes the following sub-steps: passing the pumpkin pulp into a cooking tank; a first vacuum pump pressurizes the steam heating tank and the cooking tank to make the pressure in the steam heating tank and the cooking tank 2Mpa; the steam heating tank heats the pumpkin pulp in the cooking tank to 119°C~123°C through steam; the pumpkin pulp is cooked at 119°C~123°C and a pressure of 2Mpa for 3~5 minutes, and the agitator stirs the pumpkin pulp in the cooking tank.
[0007] Preferably, the following steps are also included before the filling step: instantaneous pressure relief: the first vacuum pump relieves the pressure of the steam heating tank and the cooking tank, and relieves the pressure to a normal pressure state; instantaneous cooling: cold water is poured on the outer wall of the cooking tank to cool the pumpkin pulp in the cooking tank to no less than 83°C.
[0008] Preferably, the cooking equipment further comprises a circulation pipeline and a circulation pump, one end of the circulation pipeline is connected to the bottom of the cooking tank, the other end of the circulation pipeline is connected to the top of the cooking tank, and the circulation pump is arranged in the circulation pipeline; The pumpkin pulp is cooked at 119° C. to 123° C. and a pressure of 2 MPa for 3 to 5 minutes. When the agitator stirs the pumpkin pulp in the cooking tank, the pumpkin pulp at the bottom of the cooking tank is sucked to the top of the cooking tank by a circulating pump and falls back into the cooking tank from the top of the cooking tank.
[0009] Preferably, before the filling step, the temperature of the pumpkin pulp is not lower than 83°C; after the filling step, the temperature of the pumpkin pulp is not lower than 73°C.
[0010] Preferably, the sterilization equipment comprises a sterilization kettle and a second vacuum pump, and the second vacuum pump is connected to the sterilization kettle; The sterilization step includes the following sub-steps: placing the bagged pumpkin soup into the sterilization kettle; the second vacuum pump pressurizes the sterilization kettle to make the pressure in the sterilization kettle 2Mpa; the bagged pumpkin soup is sterilized at 108℃~112℃ and 2Mpa for 15~20 minutes.
[0011] Preferably, the sterilization equipment further comprises a sterilization pool, which is arranged in the sterilization kettle; The sterilization step includes the following sub-steps: placing the bagged pumpkin soup into a sterilization tank; injecting boiling water into the sterilization tank to soak the bagged pumpkin soup in the boiling water; a second vacuum pump pressurizes the sterilization kettle to make the pressure in the sterilization kettle 2Mpa; heating the boiling water in the sterilization tank to sterilize the bagged pumpkin soup at 108°C~112°C and a pressure of 2Mpa for 15~20 minutes.
[0012] Preferably, the step of heating the boiling water in the sterilization pool to sterilize the bagged pumpkin soup at 108°C~112°C and a pressure of 2Mpa for 15~20 minutes also includes the following steps: secondary instantaneous pressure relief: a second vacuum pump relieves the pressure of the sterilization kettle and relieves the pressure to normal pressure.
[0013] Preferably, the second instantaneous pressure relief step further includes the following steps: draining the water in the sterilization tank; injecting cold water into the sterilization tank to quickly cool the bagged pumpkin soup.
[0014] The application also discloses a pumpkin soup, which is prepared according to the pumpkin soup preparation method.
[0015] The beneficial effects of the present application are: pasteurization is performed by steaming at 93°C ~ 97°C for 3 ~ 5 minutes, and preliminary sterilization is simultaneously completed in the process of ripening the pumpkin to kill most of the bacteria and microorganisms; instantaneous high-temperature cooking is performed by boiling at 119°C ~ 123°C for 3 ~ 5 minutes, which can kill high-temperature resistant bacteria such as spores, and the browning of the pumpkin soup is effectively avoided due to the short boiling time, thereby improving the product quality; finally, by sterilizing at 108°C ~ 112°C for 15 ~ 20 minutes, slight contamination in the filling process and the remaining bacteria in the pumpkin soup are completely killed while ensuring that no browning occurs, so that a sterile pumpkin soup product that does not brown can be obtained; since the pumpkin soup product is in a sterile environment, the pumpkin soup product can still be stored for a long time at room temperature even without adding preservatives. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings: Figure 1 Flow chart of the method for making pumpkin soup in the embodiment. DETAILED DESCRIPTION
[0017] The following will disclose multiple embodiments of the present application with drawings. For the purpose of clear description, many practical details will be described together in the following description. However, it should be understood that these practical details should not be used to limit the present application. In other words, in some embodiments of the present application, these practical details are not necessary. In addition, in order to simplify the drawings, some conventional structures and components will be depicted in a simple schematic manner in the drawings.
[0018] It should be noted that all directional indications such as up, down, left, right, front, back... in the embodiments of the present application are only used to explain the relative position relationship, movement status, etc. between the components in a certain specific posture as shown in the accompanying drawings. If the specific posture changes, the directional indication will also change accordingly.
[0019] In addition, in the present application, the descriptions of "first", "second", etc. are only used for descriptive purposes, and do not specifically refer to the order or sequence, nor are they used to limit the present application. They are only used to distinguish components or operations described with the same technical terms, and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the ability of ordinary technicians in the field to implement them. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present application.
[0020] In order to further understand the application content, features and effects of the present application, the following embodiments are cited and described in detail with reference to the accompanying drawings.
[0021] Embodiment 1: Reference Figure 1 , Figure 1 The flowchart of the method for making pumpkin soup in the embodiment is as follows. The method for making pumpkin soup in the embodiment comprises the following steps: S1: Food processing: Slice and clean the pumpkin and side dishes. In specific applications, the pumpkin is washed, peeled, halved, sac removed, and sliced for later use. The washing process helps to wash away the dirt on the pumpkin and side dishes and preliminarily remove bacteria and microorganisms on the pumpkin and side dishes. The trimming process can cut the pumpkin and side dishes into small pieces, which is convenient for even heating during subsequent cooking.
[0022] S2: Pasteurization: Add pumpkin, side dishes and water to the ripening equipment, and cook at 93℃~97℃ for 3~5 minutes. In specific application, the sliced and washed pumpkin, side dishes and water are put into the fully automatic planetary wok and heated and cooked until the pumpkin slices are soft, that is, keep cooking at 93℃~97℃ for 3~5 minutes, stirring continuously during the period. In this way, not only the pumpkin is ripened, but also cooking at 93℃~97℃ for 3~5 minutes can play the first pasteurization effect, which can effectively retain the original nutritional value of pumpkin and side dishes. At the same time, the pumpkin will not turn brown at this pasteurization temperature and heating time. Furthermore, in this embodiment, the fully automatic planetary wok selects steam as the heating source. Compared with the method of heating with an open flame, steam heating facilitates accurate regulation of the heating temperature to avoid the situation where the pumpkin turns brown due to excessive temperature.
[0023] S3: Beating: Beat the ripened pumpkin and side dishes to obtain pumpkin pulp. In specific application, put the ripened pumpkin and side dishes together with a small amount of water into a food beater for beating, and fully break the pumpkin and side dishes into pulp. Salt, cream and other ingredients will be added to form pumpkin pulp during beating. The liquid pumpkin pulp ensures that it can be evenly heated during subsequent heating and sterilization. Specifically, the temperature of the pumpkin pulp needs to be maintained above 70°C during beating to avoid contamination by new bacteria or microorganisms when the temperature is too low.
[0024] S4: Instant high-temperature cooking: The pumpkin pulp is passed into the cooking equipment and heated to 119℃~123℃ within 10~15 minutes. The pumpkin pulp is cooked at 119℃~123℃ for 3~5 minutes and stirred continuously during cooking. In specific applications, the pumpkin pulp needs to be stirred continuously during the process of rapidly heating the temperature to 119℃~123℃. On the one hand, it is to make the pumpkin pulp evenly heated to prevent uneven heating from causing the local pumpkin pulp temperature to be too high and browning. On the other hand, because the pumpkin pulp contains a large amount of protein and fiber, constant stirring can prevent the protein and fiber from settling and aggregating. The pumpkin pulp after settling and aggregating will brown at 115℃, thereby increasing the pumpkin pulp browning temperature. More importantly, cooking the pumpkin pulp at 119℃~123℃ for 3~5 minutes, specifically 121℃~123℃, can effectively kill the more stubborn high-temperature resistant bacterial microorganisms such as Bacillus. At the same time, 3~5 minutes can ensure the effective killing of bacteria and avoid the browning of the pumpkin pulp when it is above 121℃ for a long time.
[0025] Preferably, the cooking equipment used in step S4 includes a steam heating tank, a cooking tank and a first vacuum pump, the cooking tank is arranged in the steam heating tank, the first vacuum pump is connected to the steam heating tank and the cooking tank respectively, and an agitator is arranged in the cooking tank. Step S4 also includes the following sub-steps: S41: passing the pumpkin pulp into the cooking tank. In specific applications, the temperature of the pumpkin pulp is above 70°C, the food pulping machine is connected to the cooking tank through a conveying pipe, and after the pumpkin pulp is pulped, the pumpkin pulp is directly passed into the cooking tank through the conveying pipe and the conveying pump, so as to avoid external bacterial contamination as much as possible.
[0026] S42: The first vacuum pump pressurizes the steam heating tank and the cooking tank, so that the pressure inside the steam heating tank and the cooking tank is 2Mpa. In specific applications, the cooking tank is a closed cooking tank, and the cooking tank is heated by the steam in the steam heating tank. In this way, the cooking tank is equivalent to a heating liner to avoid more contact with the external environment. At the same time, the steam heating tank and the cooking tank are pressurized by the first vacuum pump, so that the pressure inside the steam heating tank and the cooking tank is 2Mpa, which can greatly shorten the temperature rise time and avoid browning of the pumpkin pulp due to long-term high-temperature heating.
[0027] S43: The steam heating tank heats the pumpkin pulp in the cooking tank to 119°C~123°C through steam. In the process of temperature rise, the high pressure environment is mainly used to kill bacteria and microorganisms, and the high pressure environment will not cause the pumpkin pulp to turn brown, further enhancing the sterilization effect.
[0028] S44: The pumpkin pulp is cooked at 119°C to 123°C and a pressure of 2Mpa for 3 to 5 minutes, and the pumpkin pulp in the cooking tank is stirred by a stirrer. In specific applications, instantaneous sterilization is performed under a dual sterilization environment of 121°C and a pressure of 2Mpa, which can effectively kill most of the bacteria in the pumpkin pulp, especially the high-temperature resistant bacteria. It can be understood that after step S4, the pumpkin pulp can be basically sterile.
[0029] Preferably, the cooking device further comprises a circulation pipe and a circulation pump, one end of the circulation pipe is connected to the bottom of the cooking tank, the other end of the circulation pipe is connected to the top of the cooking tank, and the circulation pump is arranged in the circulation pipe. During step S44, step S440 is also performed simultaneously: the pumpkin pulp at the bottom of the cooking tank is sucked to the top of the cooking tank by the circulation pump, and falls back into the cooking tank from the top of the cooking tank. In specific application, since the pumpkin pulp in the cooking tank is heated by the steam in the steam heating tank, that is, the outer wall of the cooking tank is heated by the steam in the steam heating tank, and then the heat is transferred to the pumpkin pulp inside through the outer wall of the cooking tank, and since the specification of the cooking tank in this embodiment is a large cooking tank of 3.5mX3.5m or more, although the sealed steam heating can simultaneously achieve high pressure and isolate external bacteria, the heat transfer efficiency is low and uneven, and the stirring effect is not ideal when only stirring by the agitator, and protein and fiber often settle and aggregate, which leads to the pumpkin pulp near the bottom of the cooking tank at the preset cooking temperature has obviously browned, while the pumpkin pulp inside the cooking tank has not yet reached the preset cooking temperature. By setting up a circulation pipe and a circulation pump, the pumpkin pulp at the bottom of the cooking tank can be sucked to the top of the cooking tank by the circulation pump, and fall back into the cooking tank from the top of the cooking tank, so that the pumpkin pulp at the bottom of the cooking tank can flow fully. On the one hand, it drives all the pumpkin pulp in the cooking tank to achieve overall flow to enhance the stirring effect, thereby ensuring uniform heating of the pumpkin pulp; on the other hand, it can effectively prevent protein and fiber from settling and gathering at the bottom of the cooking tank, resulting in browning before the preset cooking temperature is reached.
[0030] Preferably, the cooking device further comprises a flushing device and a flushing pipe, one end of the flushing pipe is connected to the flushing device, and the other end of the flushing pipe penetrates into the steam heating tank and faces the outer wall of the cooking tank, and boiling water is contained in the flushing device. In specific application, step S43 further comprises the following sub-steps: S431: Further increase the pressure in the heating tank and the cooking tank to 2.5~3Mpa through the first vacuum pump. This further increases the heating rate, so that the pumpkin pulp can be heated to 119℃~123℃ in a shorter time. It should be noted that the rate of increase in the temperature of the outer wall of the cooking tank is greater than the rate of increase in the temperature of the pumpkin pulp inside, and the pumpkin pulp needs to be heated to 119℃~123℃, so the temperature of the outer wall of the cooking tank needs to be greater than 119℃~123℃, which also leads to the pumpkin pulp in contact with the wall of the cooking tank being easily overheated, which in turn causes browning.
[0031] S432: Use a temperature detector to detect the temperature of the outer wall of the cooking tank and the pumpkin pulp in the center of the cooking tank respectively. If the temperature difference between the two exceeds 3°C, the boiling water in the flushing device is sprayed to the outer wall of the cooking tank through the flushing pipe to cool down the temperature until the two temperatures are the same. In specific applications, the cooking tank is made of metal. When heated by steam, its temperature rises quickly, while the pumpkin pulp is in liquid state and its heating efficiency is low. Therefore, it often happens that the temperature of the outer wall of the cooking tank far exceeds the temperature of the pumpkin pulp. In particular, when the outer wall of the cooking tank reaches above 115°C, the pumpkin pulp that contacts the outer wall of the cooking tank above 115°C for a long time will turn brown. At this time, the setting of the flushing device can timely control the temperature of the outer wall of the cooking tank to avoid further increase in the temperature difference between the outer wall of the cooking tank and the pumpkin pulp, thereby avoiding the situation that the internal pumpkin pulp is not cooked for enough time at 119°C~123°C and the part of the pumpkin pulp that contacts the outer wall of the cooking tank has already turned brown. It should be noted that step S432 is only carried out after the outer wall of the cooking tank reaches above 110°C, and is stopped after the pumpkin pulp inside reaches 119°C~123°C.
[0032] S433: Cook the pumpkin pulp at 119° C. to 123° C. and a pressure of 2 MPa for 3 to 5 minutes, and stir the pumpkin pulp in the cooking tank with a stirrer.
[0033] S45: Instantaneous pressure relief: The first vacuum pump relieves the pressure of the steam heating tank and the cooking tank to normal pressure. In specific applications, instantaneous pressure relief to normal pressure can not only destroy the cell wall structure of bacteria, thereby effectively killing bacteria and further sterilizing the pumpkin pulp, but also accelerate the temperature drop of the pumpkin pulp, avoiding the pumpkin pulp from browning due to the slow cooling rate resulting from being above 115°C for a long time. At the same time, rapid cooling also has a certain sterilization effect.
[0034] S46: Instantaneous cooling: pouring cold water on the outer wall of the cooking tank to cool the pumpkin pulp in the cooking tank to no less than 83° C. The cooling speed can be further increased by pouring cold water, but it should be noted that the temperature of the pumpkin pulp must be no less than 83° C. during cooling.
[0035] S5: Filling: Fill the cooked pumpkin pulp into a sealed bag, evacuate the sealed bag and seal it to obtain a bagged pumpkin soup. In specific applications, the sealed bag in this embodiment is an aluminum foil bag, and the pumpkin pulp in the cooking tank is directly transported to the filling equipment through a conveying pipeline to avoid contact with the external environment.
[0036] Preferably, before the filling step, the temperature of the pumpkin pulp is not less than 83°C. After the filling step is completed, the temperature of the pumpkin pulp is not less than 73°C. In specific applications, since the pumpkin pulp needs to flow out from the discharge port of the filling equipment during filling and then enter the aluminum foil bag, it will inevitably come into contact with the air during the filling process. When the filling temperature of the pumpkin pulp is controlled between 73 and 83°C, the pumpkin pulp is still within the pasteurization temperature, which can prevent the pumpkin pulp from being secondary contaminated by bacteria and microorganisms in the outside air during the filling process as much as possible. At the same time, since it is necessary to seal after filling, when the temperature is too high, the water vapor volatilized by the pumpkin pulp will be too much, and the pumpkin pulp will splash to the sealing position, which will not only easily lead to poor sealing of the aluminum foil bag, but also prone to back suction.
[0037] S6: Sterilization: Put the bagged pumpkin soup into the sterilization equipment and sterilize it at 108℃~112℃ for 15~20 minutes. In specific applications, the long-term sterilization of the sterilization equipment can not only kill the slight contamination caused by the filling process, but also thoroughly sterilize the bagged pumpkin soup. At the same time, the pumpkin soup will not turn brown after being sterilized at 108℃~112℃ for 15~20 minutes, ensuring the quality of the product. It should be noted that at this time, since the pumpkin soup has been filled and bagged into multiple small bags of bagged pumpkin soup, the pumpkin soup cannot be stirred in the sterilization equipment, which means that protein and fiber will settle and aggregate, which means that it is no longer possible to use a higher temperature for sterilization. If the temperature is too high, browning will occur. If the sterilization time is too long, browning will also occur. Therefore, sterilizing at 108℃~112℃ for 15~20 minutes can not only achieve a thorough sterilization effect, but also prevent browning.
[0038] Preferably, the sterilization equipment includes a sterilization kettle, a second vacuum pump and a sterilization tank, the second vacuum pump is connected to the sterilization kettle, and the sterilization tank is arranged in the sterilization kettle. Step S6 includes the following sub-steps: S61: Put the bagged pumpkin soup into the autoclave. In specific applications, a sterilization cart is used to push multiple bags of bagged pumpkin soup into the autoclave.
[0039] S62: Put the bagged pumpkin soup into the sterilization tank. Pour the multiple bags of bagged pumpkin soup in the sterilization vehicle into the sterilization tank.
[0040] S63: Pour boiling water into the sterilization pool to immerse the bagged pumpkin soup in the boiling water. In specific applications, using a water bath to heat the bagged pumpkin soup can ensure that each bag of pumpkin soup is wrapped in water. Compared with the steam heating sterilization method, the pumpkin soup is heated more evenly during sterilization and can ensure that each pumpkin soup is sterilized at a preset temperature.
[0041] S64: The second vacuum pump pressurizes the autoclave to make the pressure in the autoclave 2Mpa. In specific applications, the autoclave is pressurized to 2Mpa to increase the boiling point of the water in the sterilization pool, and at the same time, a pressure of 2Mpa is applied to the bagged pumpkin soup to assist sterilization.
[0042] S65: Heat the boiling water in the sterilization pool to sterilize the bagged pumpkin soup at 108°C~112°C and 2Mpa pressure for 15~20 minutes.
[0043] S66: Secondary instantaneous pressure relief: The second vacuum pump relieves the pressure of the autoclave to normal pressure. In specific applications, instantaneous pressure relief can not only quickly cool the water in the autoclave, but also cause a sudden change in the pressure in the pumpkin soup, thereby destroying the cell wall of bacteria and further improving the sterilization effect.
[0044] S67: Drain the water in the sterilization tank.
[0045] S68: Pour cold water into the sterilization tank to quickly cool down the bagged pumpkin soup. By timely draining the boiling water in the sterilization tank and then pouring cold water, the cooling speed can be further increased. Moreover, when the pumpkin soup, which was originally in a high temperature state, suddenly contacts the cold water, the sudden drop in temperature can also kill bacteria, further improving the sterilization effect. When the surface temperature of the bagged pumpkin soup drops below 40°C, the sterilizer can be opened to take out the bagged pumpkin soup.
[0046] S7: Get the pumpkin soup product. In specific applications, after sterilization, the product is tested by an X-ray machine to see if there are any foreign objects inside. The detection parameters are glass φ2.5mm, ceramic φ2.5mm, and stainless steel ball φ1mm. The machine operation is tested every 2 hours. After the detection is correct, the pumpkin soup product can be obtained and packaged.
[0047] In summary, pasteurization is performed by steaming at 93°C ~ 97°C for 3 ~ 5 minutes, and preliminary sterilization is simultaneously completed in the process of ripening the pumpkin to kill most bacteria and microorganisms. Instantaneous high-temperature cooking is performed by boiling at 119°C ~ 123°C for 3 ~ 5 minutes, which can kill high-temperature resistant bacteria such as spores. At the same time, the browning of the pumpkin soup is effectively avoided due to the short boiling time, thereby improving the product quality. Finally, by sterilizing at 108°C ~ 112°C for 15 ~ 20 minutes, slight contamination in the filling process and the remaining bacteria in the pumpkin soup are completely killed while ensuring that no browning occurs, and a sterile pumpkin soup product without browning can be obtained. Since the pumpkin soup product is in a sterile environment, the pumpkin soup product can still be stored for a long time at room temperature even without adding preservatives.
[0048] Embodiment 2: The method for making pumpkin soup in this embodiment comprises the following steps: S1: Ingredients preparation: Slice and clean the pumpkin and side dishes.
[0049] S2: Pasteurization: Add pumpkin, side dishes and water into the pasteurization equipment and steam at 95°C for 5 minutes.
[0050] S3: beating: beating the cooked pumpkin and side dishes to obtain pumpkin pulp.
[0051] S4: Instantaneous high-temperature cooking: The pumpkin pulp is passed into a cooking device and heated to 121° C. within 15 minutes. The pumpkin pulp is cooked at 121° C. for 5 minutes and is continuously stirred during cooking.
[0052] S5: Filling: Fill the cooked pumpkin pulp into a sealed bag, evacuate the sealed bag and seal it to obtain a bagged pumpkin soup.
[0053] S6: Sterilization: Place the bagged pumpkin soup into the sterilization equipment and sterilize at 110°C for 20 minutes.
[0054] S7: Get the pumpkin soup product.
[0055] Embodiment three: The method for making pumpkin soup in this embodiment comprises the following steps: S1: Ingredients preparation: Slice and clean the pumpkin and side dishes.
[0056] S2: Pasteurization: Add pumpkin, side dishes and water into the pasteurization equipment and steam at 95°C for 5 minutes.
[0057] S3: beating: beating the cooked pumpkin and side dishes to obtain pumpkin pulp.
[0058] S4: Instantaneous high-temperature cooking: The pumpkin pulp is passed into a cooking device and heated to 121° C. within 15 minutes. The pumpkin pulp is cooked at 121° C. for 10 minutes and is continuously stirred during cooking.
[0059] S5: Filling: Fill the cooked pumpkin pulp into a sealed bag, evacuate the sealed bag and seal it to obtain a bagged pumpkin soup.
[0060] S6: Sterilization: Place the bagged pumpkin soup into the sterilization equipment and sterilize at 110°C for 20 minutes.
[0061] S7: Get the pumpkin soup product.
[0062] Embodiment 4: The method for making pumpkin soup in this embodiment comprises the following steps: S1: Ingredients preparation: Slice and clean the pumpkin and side dishes.
[0063] S2: Pasteurization: Add pumpkin, side dishes and water into the pasteurization equipment and steam at 95°C for 5 minutes.
[0064] S3: beating: beating the cooked pumpkin and side dishes to obtain pumpkin pulp.
[0065] S4: Instantaneous high-temperature cooking: The pumpkin pulp is passed into a cooking device and heated to 121° C. within 15 minutes. The pumpkin pulp is cooked at 121° C. for 5 minutes and is continuously stirred during cooking.
[0066] S5: Filling: Fill the cooked pumpkin pulp into a sealed bag, evacuate the sealed bag and seal it to obtain a bagged pumpkin soup.
[0067] S6: Sterilization: Place the bagged pumpkin soup into the sterilization equipment and sterilize at 115°C for 20 minutes.
[0068] S7: Get the pumpkin soup product.
[0069] Embodiment five: The method for making pumpkin soup in this embodiment comprises the following steps: S1: Ingredients preparation: Slice and clean the pumpkin and side dishes.
[0070] S2: Pasteurization: Add pumpkin, side dishes and water into the pasteurization equipment and steam at 95°C for 5 minutes.
[0071] S3: beating: beating the cooked pumpkin and side dishes to obtain pumpkin pulp.
[0072] S4: Filling: Fill the cooked pumpkin pulp into a sealed bag, evacuate the sealed bag and seal it to obtain a bagged pumpkin soup.
[0073] S5: Sterilization: Place the bagged pumpkin soup into a sterilization device and sterilize at 110°C for 25 minutes.
[0074] S6: Get the pumpkin soup product.
[0075] The pumpkin soup products prepared in Examples 2 to 5 were placed at 25°C for 72 hours and then tested for the total bacterial colony count and browning, where the browning was observed with the naked eye. Two bags of pumpkin soup products were selected for each example. The test results are shown in the following table:
[0076] As can be seen from the table above, Example 5 is a traditional method of directly placing the packaged pre-prepared food into a sterilizer for sterilization at 110°C for 25 minutes. Although it can kill most common bacteria such as E. coli, it cannot completely kill a few high-temperature resistant bacteria such as spores. Therefore, it cannot be stored for a long time at room temperature and needs to be stored in a frozen environment to inhibit bacterial growth. In Example 3, the high-temperature cooking at 121°C was maintained for 10 minutes. Although it can achieve the sterilization effect, the pumpkin soup has already undergone obvious browning visible to the naked eye. In Example 4, sterilization at 115°C for 20 minutes can cause a certain degree of slight browning.
[0077] Embodiment five: The pumpkin soup in this embodiment is prepared by the preparation method in the second embodiment.
[0078] In summary, pasteurization is performed by steaming at 93°C ~ 97°C for 3 ~ 5 minutes, and preliminary sterilization is simultaneously completed in the process of ripening the pumpkin to kill most bacteria and microorganisms. Instantaneous high-temperature cooking is performed by boiling at 119°C ~ 123°C for 3 ~ 5 minutes, which can kill high-temperature resistant bacteria such as spores. At the same time, the browning of the pumpkin soup is effectively avoided due to the short boiling time, thereby improving the product quality. Finally, by sterilizing at 108°C ~ 112°C for 15 ~ 20 minutes, slight contamination in the filling process and the remaining bacteria in the pumpkin soup are completely killed while ensuring that no browning occurs, and a sterile pumpkin soup product without browning can be obtained. Since the pumpkin soup product is in a sterile environment, the pumpkin soup product can still be stored for a long time at room temperature even without adding preservatives.
[0079] The above is only the implementation mode of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims
1. A method for making pumpkin soup, characterized in that: include: Ingredients preparation: Slice and clean the pumpkin and side dishes; Pasteurization: Add pumpkin, side dishes and water to the pasteurization equipment and steam at 93℃~97℃ for 3~5 minutes; Beating: Beat the ripened pumpkin and side dishes to obtain pumpkin pulp; Instant high-temperature cooking: pass the pumpkin pulp into the cooking equipment and heat it to 119℃~123℃ within 10~15 minutes, cook the pumpkin pulp at 119℃~123℃ for 3~5 minutes, and stir it continuously during cooking; Filling: filling the cooked pumpkin pulp into a sealed bag, vacuumizing the sealed bag and sealing it to obtain a bagged pumpkin soup; Sterilization: Place the bagged pumpkin soup into the sterilization equipment and sterilize at 108℃~112℃ for 15~20 minutes; The pumpkin soup is ready.
2. The method for making pumpkin soup according to claim 1, characterized in that: The cooking device comprises a steam heating tank, a cooking tank and a first vacuum pump, wherein the cooking tank is arranged in the steam heating tank, the first vacuum pump is connected to the steam heating tank and the cooking tank respectively, and a stirrer is arranged in the cooking tank; The instant high temperature cooking step includes the following sub-steps: Pour pumpkin pulp into cooking pot; The first vacuum pump pressurizes the steam heating tank and the cooking tank to make the pressure inside the steam heating tank and the cooking tank 2Mpa; The steam heating tank heats the pumpkin pulp in the cooking tank to 119°C~123°C through steam; The pumpkin pulp is cooked at 119° C. to 123° C. and a pressure of 2 MPa for 3 to 5 minutes, and the pumpkin pulp in the cooking tank is stirred by a stirrer.
3. The method for making pumpkin soup according to claim 2, characterized in that: The filling step also includes the following steps: Instantaneous pressure relief: The first vacuum pump relieves the pressure of the steam heating tank and the cooking tank to normal pressure; Instant cooling: Pour cold water on the outer wall of the cooking tank to cool the pumpkin pulp in the cooking tank to no less than 83°C.
4. The method for making pumpkin soup according to claim 2, characterized in that: The cooking equipment further comprises a circulation pipeline and a circulation pump, one end of the circulation pipeline is connected to the bottom of the cooking tank, the other end of the circulation pipeline is connected to the top of the cooking tank, and the circulation pump is arranged in the circulation pipeline; The pumpkin pulp is cooked at 119° C. to 123° C. and a pressure of 2 MPa for 3 to 5 minutes. When the agitator stirs the pumpkin pulp in the cooking tank, the pumpkin pulp at the bottom of the cooking tank is sucked to the top of the cooking tank by a circulating pump and falls back into the cooking tank from the top of the cooking tank.
5. The method for making pumpkin soup according to claim 1, characterized in that: Before the filling step, the temperature of the pumpkin pulp is not lower than 83°C; after the filling step, the temperature of the pumpkin pulp is not lower than 73°C.
6. The method for making pumpkin soup according to claim 1, characterized in that: The sterilization equipment comprises a sterilization kettle and a second vacuum pump, wherein the second vacuum pump is connected to the sterilization kettle; The sterilization step includes the following sub-steps: Place the bagged pumpkin soup into the sterilizer; The second vacuum pump pressurizes the sterilizer to make the pressure inside the sterilizer reach 2Mpa; The bagged pumpkin soup is sterilized at 108℃~112℃ and 2Mpa pressure for 15~20 minutes.
7. The method for making pumpkin soup according to claim 6, characterized in that: The sterilization equipment also includes a sterilization pool, which is arranged in the sterilization kettle; The sterilization step includes the following sub-steps: Place the bagged pumpkin soup into the sterilization tank; Pour boiling water into the sterilization tank to soak the bagged pumpkin soup in the boiling water; The second vacuum pump pressurizes the sterilizer to make the pressure inside the sterilizer reach 2Mpa; Heat the boiling water in the sterilization pool to sterilize the bagged pumpkin soup at 108°C~112°C and 2Mpa pressure for 15~20 minutes.
8. The method for making pumpkin soup according to claim 7, characterized in that: After heating the boiling water in the sterilization tank to sterilize the bagged pumpkin soup at 108°C to 112°C and a pressure of 2Mpa for 15 to 20 minutes, the following steps are also included: Secondary instantaneous pressure relief: The second vacuum pump relieves the pressure of the sterilizer to normal pressure.
9. The method for making pumpkin soup according to claim 8, characterized in that: The second instantaneous pressure relief step also includes the following steps: Drain the water in the sterilization tank; Pour cold water into the sterilization tank to quickly cool the bagged pumpkin soup.
10. A pumpkin soup, characterized in that: The pumpkin soup is prepared according to the method for preparing the pumpkin soup as described in any one of claims 1 to 9.