Quality-preserving processing method of prefabricated dish containing multi-phase high-viscosity materials

Abstract

The invention discloses a quality-preserving processing method of a prefabricated dish containing multiphase high-viscosity materials, and belongs to the technical field of industrial prefabricated dish processing. The processing method comprises the following steps: S1, pre-curing the main materials in the pre-cooked dish for 2-20 minutes, then adding the auxiliary materials and the high-viscosity materials, and packaging; and S2, performing steam direct injection treatment on the prefabricated dishes packaged in the step S1, and performing cryopreservation after the treatment is completed. The method effectively solves the problems of non-uniform heat and mass transfer, different cooking in the same pot, different tastes in the same pot and the like caused by multi-phase high-viscosity materials such as concentrated soup bases, sauces, pouring juice and the like in industrial prefabricated dishes, and the problems of quality and flavor deterioration caused by multiple high-intensity heating. The quality fidelity of the final product after reheating is low, and the like. According to the method, the fidelity of the sense organ, nutrition, color, flavor and the like of the prepared dish is remarkably improved. And a new solution is provided for improving the overall quality of the industrialized prefabricated dishes.

Description

Technical Field

[0001] The invention belongs to the technical field of industrialized dish processing, and in particular relates to a quality-preserving processing method for prefabricated dishes containing multi-phase high-viscosity materials. Background Art

[0002] With the faster pace of life and the increase in consumer demand, the demand for industrially prepared dishes is increasing.

[0003] Currently, industrially prepared dishes are typically quick-frozen after cooking and shipped frozen, then thawed or reheated on arrival. This can easily lead to an overcooked taste. One reason is that the dish itself is cooked and then reheated, a process known as secondary heating. Another reason is that the multi-phase, highly viscous materials in the dish are difficult to heat evenly, leading to uneven cooking if conventional heating intensity is used. To ensure that all materials meet the cooking standard, higher-intensity cooking conditions are often required, which can easily lead to an overcooked taste. Furthermore, excessively high-intensity cooking conditions and reheating can lead to the loss and degradation of nutrients and flavor, ultimately resulting in insufficient product quality and low fidelity.

[0004] Low fidelity has become a key challenge for the industrialized prepared food industry. This is particularly true for multi-phase, high-viscosity systems such as concentrated soups, sauces, and gravies. Their complex physical and chemical properties make heat and mass transfer during thermal processing extremely difficult, leading to uneven heating and varying temperatures and doneness within the same pot, directly impacting product quality and production efficiency.

[0005] Therefore, developing quality assurance technologies for industrial pre-prepared dishes, especially those applicable to systems containing multi-phase and high-viscosity materials, is crucial to improving the quality of industrial dishes. Summary of the Invention

[0006] To address the shortcomings and deficiencies of existing industrial pre-prepared dishes, which suffer from quality issues during reheating, this invention proposes a quality-preserving processing method for pre-prepared dishes, particularly those containing multi-phase, high-viscosity ingredients, based on pre-cooking combined with direct steam injection technology. This method aims to address key issues related to maintaining quality during processing and after reheating of industrial pre-prepared dishes containing multi-phase, high-viscosity ingredients.

[0007] This method, using fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin as examples, involves a multi-phase, highly viscous system of concentrated soups, sauces, and glazes. First, a certain degree of pre-cooking is employed to melt the fat in the system, evaporating the water to facilitate subsequent heat and mass transfer. Protein and starch are then pre-gelatinized to facilitate the adsorption and retention of flavor compounds. Finally, reheating is performed to achieve optimal quality. By controlling pre-cooking conditions and key parameters of direct steam injection, this method effectively addresses the challenges of nutrient loss and flavor degradation in industrially prepared dishes, developing a quality-preserving technology suitable for industrially prepared dishes containing multi-phase, highly viscous materials such as concentrated soups, sauces, and glazes.

[0008] The first aspect of the present invention is to provide a method for pre-prepared dishes containing multi-phase high-viscosity materials to maintain quality.

[0009] In order to solve the above problems, the present invention adopts the following technical solution: a method for prefabricated dishes containing multi-phase high-viscosity materials to maintain quality, comprising the steps of:

[0010] S1. The main ingredients of the pre-cooked dishes are pre-cooked for 2-20 minutes, and then the accessories and high-viscosity materials are added and packaged;

[0011] S2. The pre-prepared dish packaged in step S1 is subjected to a steam direct spraying process, and then frozen for storage after the process is completed.

[0012] The technical solution of the present invention pre-cooks the dishes to a certain extent and then uses steam direct injection technology to process them. Pre-cooking can melt the fat in the sample and evaporate the water to generate pressure, resulting in increased cell permeability, which is beneficial to subsequent heat and mass transfer. The moderate denaturation of protein and the gelation of starch absorb water give the dishes a good taste and absorb the flavor substances of the dishes. The steam direct injection technology that can quickly transfer heat and mass is then used to transfer heat directly to the dishes through the food packaging. The nutrients and flavor substances in the dishes are transferred under the action of heat, so that the nutrients and flavor substances are evenly distributed in the dishes. After reheating, the macromolecular gels such as protein and starch in the dishes can be melted by the action of heat, and the flavor substances therein are released, while obtaining a good taste and flavor.

[0013] Furthermore, in step S1, the pre-cooking method includes but is not limited to stewing, boiling, frying, and frying.

[0014] Furthermore, in step S1, the pre-made dishes include but are not limited to industrial pre-made dishes containing multi-phase high-viscosity materials including concentrated soup, sauce and gravy;

[0015] Furthermore, in step S1, the main ingredients are matured to 6-8 degrees of maturity in the pre-maturation stage;

[0016] In some embodiments of the present invention, the pre-prepared dishes containing multi-phase high-viscosity materials include but are not limited to fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin.

[0017] In one embodiment, when the pre-prepared dish containing multi-phase high-viscosity materials is fish maw chicken, the pre-cooking time is 5-20 minutes;

[0018] In one embodiment, when the pre-cooked dish containing multi-phase high-viscosity materials is fish-flavored shredded pork, the pre-cooking time is 2-5 minutes;

[0019] In one embodiment, when the pre-prepared dish containing multi-phase high-viscosity materials is sweet and sour pork tenderloin, the pre-cooking time is 2-10 minutes.

[0020] Furthermore, in step S2, the steam temperature in the steam direct injection step ranges from 100°C to 130°C.

[0021] Furthermore, in step S2, the time of direct steam injection is 5-30 minutes.

[0022] In a preferred embodiment, the pre-prepared dish containing multi-phase high-viscosity materials is fish maw chicken, and the steam direct injection treatment temperature is 100-110° C., and the treatment time is 10 minutes;

[0023] In a preferred embodiment, the pre-prepared dish containing multi-phase high-viscosity materials is fish maw chicken, and the steam direct injection treatment temperature is 120° C. and the treatment time is 5 minutes;

[0024] In a preferred embodiment, the prefabricated dish containing multi-phase high-viscosity materials is fish maw chicken, and the steam direct injection treatment temperature is 120° C. and the treatment time is 25 minutes.

[0025] In a preferred embodiment, the prefabricated dish containing multi-phase high-viscosity materials is fish-flavored shredded pork, and the steam direct injection treatment temperature is 100-120° C., and the treatment time is 5-15 minutes.

[0026] In a preferred embodiment, the prefabricated dish containing multi-phase high-viscosity materials is sweet and sour pork tenderloin, and the steam direct injection treatment temperature is 100-110° C. and the treatment time is 10 minutes.

[0027] In a preferred embodiment, the prefabricated dish containing multi-phase high-viscosity materials is sweet and sour pork tenderloin, and the steam direct injection treatment temperature is 120° C. and the treatment time is 5-15 minutes.

[0028] Furthermore, in the packaging step in step S1, the packaging method adopts high temperature resistant and heat-conductive materials, including but not limited to aluminum foil boxes, aluminum foil bags and high temperature cooking bags.

[0029] Furthermore, in the cryopreservation step in step S2, the product is quickly frozen and stored at -18°C.

[0030] In some embodiments of the present invention, the quality-preserving processing method of pre-prepared dishes containing multi-phase high-viscosity materials provided by the present invention comprises the following steps: pre-stewing, pre-frying and pre-frying the main ingredients of fish maw chicken, fish-flavored shredded pork and sweet and sour pork tenderloin to a certain degree, adding other ingredients and high-viscosity sauces and gravy, etc., packaging and steam spraying, and obtaining the final product through direct steam injection treatment under certain temperature and time conditions, and then quick-freezing and storing it at -18°C, taking out the thawed fish maw chicken and cooking it directly in a pot until the soup boils, heating the fish-flavored shredded pork in a microwave oven at 800W for 4-5 minutes, and stir-frying the sweet and sour pork tenderloin in hot oil for 3-5 minutes and then reheating.

[0031] A second aspect of the present invention provides a pre-prepared dish prepared by the method described above.

[0032] Furthermore, the reheating method of the pre-prepared dish includes but is not limited to steaming, microwave heating, and stir-frying.

[0033] In some embodiments of the present invention, when the pre-prepared dish containing multi-phase high-viscosity materials is fish maw chicken, it is first thawed, and then the fish maw chicken is directly cooked in a pot until the soup boils.

[0034] In some embodiments of the present invention, when the pre-prepared dish containing multi-phase high-viscosity materials is fish-flavored shredded pork, it is first thawed and heated in a microwave oven at 800W for 4-5 minutes.

[0035] In some embodiments of the present invention, when the prefabricated dish containing multi-phase high-viscosity materials is sweet and sour pork tenderloin, it is first thawed, and then the sweet and sour pork tenderloin is stir-fried in hot oil for 3-5 minutes.

[0036] The present invention also provides application of the method in food quality assurance.

[0037] Compared with the prior art, the present invention has the following beneficial effects:

[0038] (1) The quality-preserving processing method of pre-prepared dishes containing multi-phase high-viscosity materials of the present invention utilizes pre-cooking combined with steam direct injection technology to solve the problems of different cookedness and different taste in the same pot caused by slow and uneven heat and mass transfer caused by multi-phase high-viscosity materials during the processing of industrial pre-prepared dishes after reheating, as well as the over-cooked taste caused by high-intensity and multiple heating, that is, the common industry problem of deterioration of final product quality and low fidelity. The quality-preserving technology suitable for industrial pre-prepared dishes containing multi-phase high-viscosity materials such as concentrated soups, sauces and gravies has been developed.

[0039] (2) The pre-prepared dishes produced by the quality-preserving processing method provided by the present invention exhibit high fidelity in sensory evaluation, including appearance fidelity exceeding 95%, aroma fidelity exceeding 97%, flavor fidelity exceeding 95%, and texture fidelity exceeding 97%.

[0040] (3) The pre-prepared dishes produced by the quality-preserving processing method provided by the present invention exhibit high fidelity in terms of nutritional value, wherein the water fidelity is above 90%, the protein fidelity can reach above 91%, and the fat fidelity can reach above 98%. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] The accompanying drawings are used to provide a further understanding of the present application and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the present application and do not constitute a limitation of the present application. In the accompanying drawings:

[0042] Figure 1 Appearance diagrams of differently processed fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin provided in Examples 1-23 and Comparative Examples 1-6. DETAILED DESCRIPTION

[0043] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with the embodiments of the specification.

[0044] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0045] The sensory evaluation test method refers to the national standard GBT10220-2012.

[0046] In each embodiment, the samples were frozen for 7 days and then reheated to measure various quality indicators.

[0047] Example 1 Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0048] Quality Assurance Processing: 560g of the main ingredient, fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with a highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then sprayed at 100°C for 10 minutes, then removed, quickly frozen, and stored at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0049] Example 2 Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0050] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 110°C for 10 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0051] Example 3: Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0052] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 10 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0053] Example 4 Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0054] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 130°C for 10 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0055] Example 5: Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0056] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 5 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0057] Example 6: Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0058] Quality Assurance Processing: 560g of the main ingredient, fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then sprayed with 120°C steam for 15 minutes, then removed, quickly frozen, and stored at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0059] Example 7 Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0060] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 20 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0061] Example 8: Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0062] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 25 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0063] Example 9: Preparation of Fish Maw Chicken by Pre-cooking Combined with Steam Direct Injection Technology

[0064] Quality Assurance Processing: 560g of chicken, the main ingredient of fish maw chicken, is stewed for 15 minutes. Mushrooms and other ingredients are added, along with the highly viscous fish maw sauce. The chicken is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 30 minutes, followed by quick freezing and storage at -18°C. After thawing, the chicken is cooked until boiling, and quality indicators are measured.

[0065] Example 10 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0066] Quality Assurance Processing Steps: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The product is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is directly injected at 100°C for 10 minutes, then removed from the container, quickly frozen, and stored at -18°C. After thawing and reheating, quality indicators are measured.

[0067] Example 11 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0068] Quality Assurance Processing Steps: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The pork is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is directly injected at 110°C for 10 minutes, then removed from the container, quickly frozen, and stored at -18°C. After thawing and reheating, quality indicators are measured.

[0069] Example 12 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0070] Quality Assurance Processing Steps: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The pork is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is directly injected at 120°C for 10 minutes, then removed from the container, quickly frozen, and stored at -18°C. After thawing and reheating, quality indicators are measured.

[0071] Example 13 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0072] Quality Assurance Processing Steps: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The pork is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is directly injected at 130°C for 10 minutes, then removed from the container, quickly frozen, and stored at -18°C. After thawing and reheating, quality indicators are measured.

[0073] Example 14 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0074] Quality Assurance Processing: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The pork is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 5 minutes, followed by quick freezing and storage at -18°C. Quality indicators are then measured after thawing and reheating.

[0075] Example 15 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0076] Quality Assurance Processing Steps: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The pork is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 15 minutes, then removed from the container, quickly frozen, and stored at -18°C. After thawing and reheating, quality indicators are measured.

[0077] Example 16 Preparation of Fish-flavored Shredded Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0078] Quality Assurance Processing Steps: 400g of pork, the main ingredient of Fish-Fragrant Shredded Pork, is stir-fried for 2 minutes. The ingredients and sweet and sour sauce are added. The pork is packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is directly injected at 120°C for 20 minutes, then removed from the container, quickly frozen, and stored at -18°C. After thawing and reheating, quality indicators are measured.

[0079] Example 17 Preparation of Sweet and Sour Pork Loin by Pre-cooking Combined with Steam Direct Injection Technology

[0080] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The product is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 100°C for 10 minutes, followed by quick freezing and storage at -18°C. Quality indicators are then measured after thawing and reheating.

[0081] Example 18 Preparation of Sweet and Sour Pork Tenderloin by Pre-cooking Combined with Steam Direct Injection Technology

[0082] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The tenderloin is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 110°C for 10 minutes, followed by quick freezing and storage at -18°C. After thawing and reheating, quality indicators are measured.

[0083] Example 19 Preparation of Sweet and Sour Pork Loin by Pre-cooking Combined with Steam Direct Injection Technology

[0084] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The tenderloin is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 10 minutes, followed by quick freezing and storage at -18°C. After thawing and reheating, quality indicators are measured.

[0085] Example 20 Preparation of Sweet and Sour Pork by Pre-cooking Combined with Steam Direct Injection Technology

[0086] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The tenderloin is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 130°C for 10 minutes, followed by quick freezing and storage at -18°C. After thawing and reheating, quality indicators are measured.

[0087] Example 21 Preparation of Sweet and Sour Pork Tenderloin by Pre-cooking Combined with Steam Direct Injection Technology

[0088] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The tenderloin is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 5 minutes, followed by quick freezing and storage at -18°C. Quality indicators are then measured after thawing and reheating.

[0089] Example 22 Preparation of Sweet and Sour Pork Loin by Pre-cooking Combined with Steam Direct Injection Technology

[0090] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The tenderloin is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 15 minutes, followed by quick freezing and storage at -18°C. After thawing and reheating, quality indicators are measured.

[0091] Example 23 Preparation of Sweet and Sour Pork Tenderloin by Pre-cooking Combined with Steam Direct Injection Technology

[0092] Quality Assurance Processing: 400g of pork tenderloin (the main ingredient of sweet and sour pork tenderloin) is deep-fried for 5 minutes, then topped with a sweet and sour sauce. The tenderloin is then packaged in 900mL aluminum foil containers with lids and placed in a steam generator. Steam is then applied at 120°C for 20 minutes, followed by quick freezing and storage at -18°C. After thawing and reheating, quality indicators are measured.

[0093] Comparative Example 1

[0094] 560g of fish maw chicken, consisting of chicken, barley, mushrooms, and abalone, was stewed with a highly viscous fish maw sauce for 30 minutes, sterilized, quickly frozen, and stored at -18°C. After thawing, the mixture was cooked until boiling, and quality indicators were measured.

[0095] Comparative Example 2

[0096] The quality indexes of 560g fish maw chicken were measured after stewing the main ingredients of chicken and mushrooms and other ingredients with high viscosity fish maw sauce for 30 minutes.

[0097] Comparative Example 3

[0098] 400g of pork, the main ingredient of fish-flavored shredded pork, was stir-fried for 5 minutes. The ingredients and sweet and sour sauce were then added and stir-fried for 5 minutes. The mixture was then sterilized, quick-frozen, and stored at -18°C. After thawing and reheating, the quality indicators were measured.

[0099] Comparative Example 4

[0100] 400 grams of pork, the main ingredient of fish-flavored shredded pork, was first stir-fried for 5 minutes, and then the ingredients and sweet and sour sauce were added and stir-fried for 5 minutes, and then the quality indicators were measured.

[0101] Comparative Example 5

[0102] 400g of pork tenderloin, the main ingredient of sweet and sour pork tenderloin, was deep-fried for 10 minutes, then stir-fried for 5 minutes with sweet and sour sauce, sterilized, quick-frozen, and stored at -18°C. After thawing and reheating, quality indicators were measured.

[0103] Comparative Example 6

[0104] 400g of pork tenderloin, the main ingredient of sweet and sour pork tenderloin, was first fried for 10 minutes, sweet and sour sauce was added and stir-fried for 5 minutes, and then the quality indicators were measured.

[0105] Result analysis:

[0106] The fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin prepared in Examples 1-23 and Comparative Examples 1-6 were tested for sensory and physicochemical indices. In Comparative Examples 1, 3, and 5, freshly prepared fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin were frozen, reheated, and then tested for sensory and physicochemical indices. In Comparative Examples 2, 4, and 6, freshly prepared fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin were directly tested for sensory and physicochemical indices.

[0107] To reheat fish maw chicken, thaw it and cook it directly in a pot until the soup boils.

[0108] To reheat the fish-flavored shredded pork, thaw it and heat it in a microwave at 800W for 4-5 minutes.

[0109] To reheat the sweet and sour pork tenderloin, thaw it and stir-fry it in hot oil for 3-5 minutes.

[0110] The apparent quality of each embodiment and comparative example was measured, and the results are as follows Figure 1 Shown: From Figure 1 The results show that the apparent quality of the fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin in Examples 1-23 and Comparative Examples 1-6 was affected to varying degrees. First, the integrity of the materials was good. Compared to Comparative Examples 1-6, Example 1-23 exhibited a significant color change. This indicates that steam injection treatment accelerated the dissolution of nutrients such as protein and polysaccharides, thereby promoting the Maillard reaction and fat oxidation.

[0111] The sensory evaluation results of fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin of Examples 1-23 and Comparative Examples 1-6 are shown in Table 1:

[0112] Table 1. Sensory evaluation results of Examples 1-23 and Comparative Examples 1-6

[0113]

[0114] The sensory evaluation mainly covers the evaluation of appearance, smell, taste and texture. According to the results in Table 1, in terms of appearance, the scores of Examples 1-9 are lower than those of Comparative Example 2 to a certain extent, but are basically higher than those of Comparative Example 1. Among them, the fidelity of the appearance scores of fish maw chicken of Example 1, Example 5 and Comparative Example 1 is higher. The smell and taste scores of fish maw chicken of Comparative Example 2 are 3.9 and 4.2 respectively, while the smell and taste scores of fish maw chicken of Examples 1-9 are distributed between 3.0-3.9 and 3.3-3.8, which are close to the levels of Comparative Example 2, and the fidelity is mostly above 80%, which is significantly higher than that of Comparative Example 1. In terms of texture, the score gap between Examples 1-9 and Comparative Example 2 is small, and is also significantly better than Comparative Example 1, indicating that the texture fidelity effect is better. For fish-flavored shredded pork, the scores of Examples 10-16 in appearance, smell, taste and texture are higher than those of Comparative Example 2, showing the superiority of overall sensory quality, and are significantly better than Comparative Example 1 in all aspects. For sweet and sour pork, the appearance, smell, taste and texture scores of Comparative Example 6 were 4.8, 4.3, 4.0 and 3.5 respectively. The comprehensive scores of Examples 17-23 were all better than those of Comparative Example 1, among which the scores of Examples 17, 18, 22 and 23 were close to those of Comparative Example 6, further demonstrating the effectiveness of the method of the present invention in food quality assurance.

[0115] Overall, the quality preservation method of multiphase high-viscosity material systems based on steam direct injection technology has significant advantages in maintaining the sensory properties of food, and provides strong support for improving the market competitiveness of industrialized food.

[0116] The moisture, protein and fat content results of the fish maw chicken, fish-flavored shredded pork and sweet and sour pork tenderloin of Examples 1-23 and Comparative Examples 1-6 (wherein, the protein and fat contents are calculated on a dry basis) are shown in Table 2:

[0117] Table 2. Moisture, protein and fat content results of Examples 1-23 and Comparative Examples 1-6

[0118]

[0119]

[0120] According to the results in Table 2, for moisture content, the moisture contents of fish maw chicken, fish-flavored shredded pork, and sweet and sour pork tenderloin are distributed between 90.5-93.2%, 65.2-70.5%, and 38.1-42.8%, respectively, and the fidelity reaches above 88.9%.

[0121] The protein and fat contents of the fish maw chicken in Examples 1-9 ranged from 0.9-1.1% and 6.5-8.4%, respectively, both higher than the 0.7% and 6.7% in Comparative Example 1. As the steam direct injection temperature increased from 100°C to 130°C, the protein and fat contents of the fish maw chicken in Examples 1-4 both showed a decreasing trend, reaching their maximum values ​​of 1.1% and 8.2%, respectively, in Example 1. Similarly, as the steam direct injection time increased from 5 minutes to 30 minutes, the protein and fat contents of Examples 5-9 showed similar changes, reaching their maximum values ​​of 1.1% and 8.4%, respectively, in Example 5. For the fish-flavored shredded pork, the protein and fat contents of Comparative Example 3 were 5.3% and 12.2%, respectively, both lower than those in Examples 10-16. As the steam injection temperature increased from 100°C to 130°C, the protein and fat contents of the fish-flavored shredded pork in Examples 10-13 continued to decrease, reaching their maximum values ​​in Example 10, reaching 7.1% and 20.2%, respectively. These values ​​are approximately 1.3 and 1.7 times the protein and fat contents of Comparative Example 3, respectively, demonstrating that this method significantly improves quality. For the sweet and sour pork tenderloin, as the steam injection temperature increased from 100°C to 130°C, the protein and fat contents of Examples 17-20 also showed a decreasing trend, reaching their maximum values ​​of 5.9% and 18.7% in Example 17, respectively, approximately 1.8 and 1.4 times those of Comparative Example 5.

[0122] In a specific embodiment, by adjusting the pre-cooking conditions in conjunction with the pressure, temperature, and time of direct steam injection, the main ingredients of the prepared dish are first pre-cooked and then steam-injected. Results show that under the preferred processing conditions of the present invention, the sensory, color, texture, and flavor of the product produced after reheating exhibit excellent fidelity. This significantly improves the fidelity of the sensory, nutritional, color, and flavor of the prepared dish.

[0123] In summary, the present invention's "Quality Preservation Processing Method for Prefabricated Dishes Containing Multi-Phase High-Viscosity Materials" innovatively pre-cooks the main ingredients of the dishes to a certain degree first, and combines it with the application of steam direct injection technology to successfully solve key technical problems faced by industrial prefabricated dishes containing multi-phase high-viscosity materials during processing, such as uneven heat and mass transfer and multiple high-intensity heating that lead to deterioration in dish quality and low fidelity. The method of the present invention has a significant effect on improving the nutritional value of multi-phase high-viscosity material systems, provides strong support for the advancement of quality preservation technology for industrial dishes, and provides new possibilities for the nutritional optimization of industrial foods. It not only improves the quality of industrial prefabricated dishes, but also provides strong support for technological progress in related food fields. It has broad application prospects in the field of industrial prefabricated dishes.

[0124] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, and all of these should be included in the scope of the present invention.

Claims

1. A method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials, characterized in that: Includes steps: S1. Pre-cook the main ingredients of the pre-prepared dishes for 2-20 minutes, then add the auxiliary ingredients and high-viscosity materials and package them; S2. The pre-prepared dish packaged in step S1 is subjected to direct steam injection treatment, and then frozen for storage after the treatment is completed.

2. The method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials according to claim 1, characterized in that: In step S1, the pre-cooking method includes but is not limited to stewing, boiling, frying, and frying; And / or, in step S1, the pre-prepared dishes include but are not limited to industrial pre-prepared dishes of multi-phase high-viscosity materials containing concentrated soups, sauces and gravies.

3. The method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials according to claim 1, characterized in that: The pre-prepared dishes containing multi-phase high-viscosity materials include but are not limited to fish maw chicken, fish-flavored shredded pork and sweet and sour pork tenderloin.

4. The method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials according to claim 3, characterized in that: When the pre-prepared dish containing multi-phase high-viscosity materials is fish maw chicken, the pre-cooking time is 5-20 minutes; When the pre-prepared dish containing multi-phase high-viscosity materials is fish-flavored shredded pork, the pre-cooking time is 2-5 minutes; When the pre-prepared dish containing multi-phase high-viscosity materials is sweet and sour pork tenderloin, the pre-cooking time is 2-10 minutes.

5. The method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials according to claim 1, characterized in that: In step S2, the steam temperature range of the steam direct injection stage is 100-130°C.

6. The method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials according to claim 1, characterized in that: In step S2, the steam direct injection time is 5-30 minutes.

7. The method for maintaining the quality of pre-prepared dishes containing multi-phase high-viscosity materials according to claim 1, characterized in that: In the packaging step in step S1, the packaging method adopts high temperature resistant and heat-conductive materials, including but not limited to aluminum foil boxes, aluminum foil bags and high temperature cooking bags.

8. A pre-prepared dish obtained by the method according to any one of claims 1 to 7.

9. The pre-prepared dish according to claim 8, characterized in that The reheating method of the pre-prepared dish includes but is not limited to steaming, microwave heating, and stir-frying.

10. Use of the method according to any one of claims 1 to 7 in food quality assurance.

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