Preformed food and packaging process thereof

Abstract

The invention provides a prefabricated food and a packaging process thereof. The prefabricated food comprises a container, food and sauce. The container is one of a packaging box, a packaging bag and a packaging barrel, the food is one or a combination of vegetables, meat, seafood and flour food, and the sauce is frozen into one of a sheet shape, a block shape, a ball shape and a cartoon shape; when the prefabricated food is packaged, the food and the sauce are cooked separately and frozen separately, and then the frozen sauce is laid on the food. The food and the sauce are made separately and frozen separately, so that damage of the sauce to cell walls or tissue structures of the food can be effectively avoided. According to the method, the integrity of cell membranes, cell walls and celluloses of the food and the natural color of food materials are kept, so that the condition and taste of the food are kept. When the provided prefabricated food is heated, the bag does not need to be opened to add sauce additionally, the whole heating recovery process is completed at a time, and operation is simpler, more convenient and easier.

Description

Technical Field

[0001] The invention relates to the technical field of prepared food, in particular to a prepared food and a packaging process thereof. Background Art

[0002] Pre-prepared food refers to finished or semi-finished dishes that have been processed or cooked in advance. They are convenient and efficient, can save cooking time, and are relatively safe and nutritionally balanced. They are suitable for a variety of consumption scenarios and meet the dietary needs of modern fast-paced life. There are two main packaging methods in the current pre-prepared food market, both of which have certain limitations. Some pre-prepared foods mix food with sauces during packaging, which causes the food to be soaked in sauces for a long time, thereby destroying the cell wall structure of the food. When these pre-prepared foods are heated, their taste and color will be significantly reduced, which seriously affects the consumer's eating experience. Another part of the pre-prepared food adopts the method of sealing the food and sauces separately. Although it effectively solves the problem of food taste and color deterioration caused by sauce soaking, in the actual eating process, consumers need to open the packaging of food and sauces separately. This extra operation step constitutes a certain use barrier for "lazy" consumers who pursue convenience. Therefore, it is urgent to develop a new pre-prepared food packaging solution that can effectively maintain the freshness and quality of the food and ensure easy operation. Summary of the invention

[0003] In view of this, the present invention provides a prepared food and a packaging process thereof to solve the above problems.

[0004] The technical solution of the present invention is achieved in this way:

[0005] A prefabricated food, comprising a container, food, and sauce; wherein the container is one of a packaging box, a packaging bag, and a packaging barrel; the food is one of vegetables, meat, seafood, and flour-made food or a combination thereof; and the sauce is frozen into one of a sheet, a block, a ball, and a cartoon shape; the prefabricated food is packaged according to the following process:

[0006] S1. Cook the washed food and sauces separately in a sterile environment, and cook the vegetables, meat, seafood and pasta separately;

[0007] S2. The cooked food is quickly frozen with liquid nitrogen, and the center temperature of the food is frozen to below -18°C within 15 minutes; the vegetables, meat, seafood, and flour-based food in the food are separately quickly frozen with liquid nitrogen; the sauce is frozen to form frozen sauce;

[0008] S3. Place the food that has been quick-frozen by liquid nitrogen into a container, then spread the frozen sauce on top of the food, seal it with plastic, and complete the prefabricated food packaging.

[0009] Furthermore, the flour-based food is one of rice, noodles, and macaroni.

[0010] Furthermore, the vegetables are prepared by the following cooking process: the vegetables are washed, cut into pieces, drained, placed in a baking device and baked until cooked, preferably baked at 165-185°C for 5-12 minutes; the seasoning suspension is sprayed on the baked vegetables by atomization, and then the seasoned vegetables are sprayed with vegetable oil by atomization to complete the vegetable preparation.

[0011] Further seasoning suspension is made of garlic powder, ginger powder, pepper, onion powder, salt and pure water. The mass volume ratio of garlic powder, ginger powder, pepper, onion powder, salt and pure water is (1.0-2.0): (0.5-1.5): (1.0-1.5): (0.5-1.0): (0.5-1.0): (50-100), and the particle size of garlic powder, ginger powder, pepper and onion powder is 80-100 mesh. Wherein, seasoning suspension is prepared by the following method: salt is placed in pure water and stirred until completely dissolved, and then garlic powder, ginger powder, pepper and onion powder are added and stirred evenly to obtain seasoning suspension.

[0012] Compared with the prior art, the present invention has the following beneficial effects:

[0013] The present invention uses advanced specialized technology to cook pre-prepared food to the best state, which is almost the same as freshly made dishes after heating and recovery, and its freshness can be restored to 95-97% of freshly made dishes. The present invention cooks vegetables, meat, seafood and sauces separately, and then uses liquid nitrogen to quickly freeze them to lock the freshness of vegetables, meat and seafood, thereby maintaining the integrity of the cell membrane, cell wall and fiber of the food and the original color of the food, avoiding the influence of salt, acidic substances and spices on vegetables, meat and seafood products during the mixed cooking process, so that the cell membrane and cell wall of vegetables, meat and seafood, as well as the fiber are damaged.

[0014] During packaging, the vegetables, meats and seafood that have been cooked and are frozen are physically isolated. During long-term frozen storage and frozen transportation, the food and sauces will not affect each other and interfere with each other, thereby maintaining their appearance and taste. Therefore, although the food and sauces of the present invention are mixed, they do not interfere with each other.

[0015] When the pre-prepared food of the present invention is heated before consumption, the frozen sauce will automatically decompose, melt and wrap the dish, so that the dish can show the original color and taste of vegetables, meat and seafood. The present invention directly lays the frozen sauce on the food, which is convenient for heating and consumption, and can preserve the color, aroma and taste of the dish to the greatest extent, while providing convenience. When heating, there is no need to open the bag and add the sauce separately, and the entire heating recovery process can be completed at one time.

[0016] The present invention bakes the vegetables first and then sprays the seasoning suspension when preparing vegetables, so that the molecular structure of the vegetables is not affected and the freshness of the vegetables can be kept intact. At the same time, spraying vegetable oil after the vegetables are seasoned can effectively lock the moisture and color of the vegetables, making the vegetables bright and shiny. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 It is a schematic diagram of prepared food packaging;

[0018] In the picture, 1. container; 2. meat; 3. vegetables; 4. plastic film; 5. sauce. DETAILED DESCRIPTION

[0019] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0020] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0021] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0022] Example

[0023] A pre-made food comprises a container, food and sauce. The container is a packaging box, the food is a combination of vegetables and meat, and the sauce is frozen into flakes. The pre-made food is packaged according to the following process:

[0024] S1. Cook the washed food and sauces separately in a sterile environment. The vegetables and meat in the food should be cooked separately;

[0025] S2. The cooked food is quickly frozen with liquid nitrogen, and the center temperature of the food is frozen to -20°C within 15 minutes; the vegetables and meat in the food are separately quickly frozen with liquid nitrogen. The sauce is frozen to form frozen sauce;

[0026] S3. Place the food that has been quick-frozen by liquid nitrogen into a packaging box, then spread the frozen sauce on top of the food, seal it with plastic, and complete the prefabricated food packaging.

[0027] The above-mentioned vegetables are made by the following cooking process: wash and cut the vegetables, drain the water, place them in a baking device, and bake them at 175°C for 9 minutes; spray the seasoning suspension on the vegetables after baking, and then spray the seasoned vegetables with vegetable oil to complete the vegetable production. Among them, the seasoning suspension is made of garlic powder, ginger powder, pepper, onion powder, salt, and pure water. The mass volume ratio of garlic powder, ginger powder, pepper, onion powder, salt, and pure water is 1.5:1.0:1.2:0.7:0.8:75, and the particle size of garlic powder, ginger powder, pepper, and onion powder is 90 mesh. Among them, the seasoning suspension is prepared by the following method: put salt into pure water and stir until it is completely dissolved, then add garlic powder, ginger powder, pepper, and onion powder and stir evenly to obtain a seasoning suspension.

[0028] Comparative Example 1

[0029] The difference between this comparative example and the embodiment is that the pre-prepared food is packaged according to the following process:

[0030] S1. Cook the washed food and sauces separately in a sterile environment. The vegetables and meat in the food should be cooked separately;

[0031] S2. The cooked vegetables, meat and sauces are mixed evenly and quick-frozen with liquid nitrogen to freeze the center temperature of the food to -20°C within 15 minutes;

[0032] S3, placing the frozen food into a packaging box, sealing it with plastic, and completing the prefabricated food packaging.

[0033] Comparative Example 2

[0034] The difference between this comparative example and the embodiment is that the pre-prepared food is packaged according to the following process:

[0035] S1. Cook the washed food and sauces separately in a sterile environment. The vegetables and meat in the food should be cooked separately;

[0036] S2. The cooked food is quickly frozen with liquid nitrogen, and the center temperature of the food is frozen to -20°C within 15 minutes. The vegetables and meat in the food are separately quick-frozen with liquid nitrogen. The sauce is frozen to form frozen sauce. The vegetables and meat quick-frozen with liquid nitrogen are packaged in packaging bags, and the frozen sauce is packaged in packaging bags;

[0037] S3. Place the packaged vegetables, meat and sauces into packaging boxes, seal them with plastic, and complete the pre-made food packaging.

[0038] Comparative Example 3

[0039] Compared with the embodiment, the present comparative example is different in that the vegetables are prepared by the following cooking process: the vegetables are washed, cut into pieces, and drained, and the seasoning suspension is sprayed on the surface of the vegetables by atomization, and then placed in a baking device and baked at 175°C for 9 minutes; and the baked vegetables are sprayed with misted vegetable oil to complete the vegetable preparation.

[0040] Sensory evaluation

[0041] Take the pre-prepared foods prepared by the embodiments and comparative examples 1-3 and stored in frozen state for 3 months as samples, tear off the plastic film of the packaging box, and for the pre-prepared foods prepared in comparative example 2, cut the packaging openings of the vegetable, meat, and sauce packaging bags respectively, and then put the meat, vegetables, and sauces into the packaging box in sequence. After completing the above operations, place the above samples in an oven and bake at 170°C for 15 minutes. After completing the above heating operation, select 20 trained employees to conduct sensory evaluation on the above pre-prepared foods. The samples are randomly coded and evaluated at room temperature. The taste and color are evaluated. Rinse your mouth with mouthwash before evaluating each sample. The evaluation results are shown in Table 1.

[0042] Table 1

[0043]

[0044] It can be seen from Table 1 that the prepared food prepared in the embodiment has excellent performance in taste and color, and the vegetables are crisp, the meat and seafood are chewy, and the colors are bright and shiny.

[0045] By comparing the embodiment with comparative example 1, the prepared food prepared in the embodiment has significant advantages in taste and color. This is because when the food is mixed with the sauce for a long time, the salt, acidity, enzyme and other ingredients in the sauce penetrate into the food and damage the cell wall or tissue structure. For example, acidic sauces may accelerate the decomposition of vegetable cell walls, causing the outflow of cell contents, affecting the crispness and taste of the food. For meat, the sauce wrapping causes protein denaturation, fat oxidation and connective tissue softening, thereby affecting its chewiness and flavor. The present invention separates the food from the sauce and freezes it separately. The vegetables and meat that have been cooked and are in a frozen state have actually achieved physical isolation. During long-term frozen storage and frozen transportation, the food and the sauce will not affect and interfere with each other and affect the structure, thereby effectively avoiding the damage of the sauce to the cell wall or tissue structure of the food. This method maintains the original texture and taste of the food. Although the food and sauce of the present invention are mixed, they do not interfere with each other. Therefore, the method of the present invention can maintain the integrity of the cell membrane, cell wall, and fiber of the food and the true color of the food color.

[0046] By comparing the embodiment with comparative example 2, it can be seen that the method of the present application has the same effect as packaging the food and the sauce separately, and further optimization is achieved on this basis. The method of the present application eliminates the cumbersome steps of removing the food packaging bag and the sauce packaging bag, is more convenient and easy to operate, and is more in line with the needs of "lazy" consumers. In addition, it saves the cost and time of separate packaging, thereby simplifying the production process, improving production efficiency, creating a larger profit margin for the factory, and being more environmentally friendly.

[0047] By comparing the embodiment with comparative example 3, in the embodiment, during the baking process of vegetables, the water content of the vegetables gradually evaporates, and the cell walls and cell membranes shrink due to dehydration, but the overall structure remains relatively intact. A slightly coked protective layer will be formed on the surface of the baked vegetables, which not only increases the flavor of the vegetables, but also helps to reduce the penetration of the seasoning suspension into the internal structure of the vegetables when the seasoning suspension is subsequently sprayed. Since the surface of the vegetables after baking is relatively dry, the seasoning suspension can be evenly attached to the surface of the vegetables through atomization spraying to form a thin seasoning layer. Since the vegetables have been baked, the seasoning liquid will not further penetrate into the vegetables, avoiding excessive softening or damage to the cell structure of the vegetables. In comparative example 3, since the seasoning suspension is sprayed by atomization before baking, the water and salt in the seasoning suspension will penetrate into the cells of the vegetables, causing the cell walls and cell membranes to be more easily broken during the baking process, so that the vegetables lose more water during baking, and lose part of their original crispness and texture. It can also be seen from Table 1 that the vegetables prepared in the embodiment of the present invention are more crisp. Therefore, the process sequence of baking the vegetables first and then atomizing and spraying the seasoning suspension can effectively protect the molecular structure of the vegetables while ensuring uniform adhesion of the seasoning.

[0048] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A prepared food, characterized in that: The invention comprises a container, food and sauce; wherein the container is a packaging box, a packaging bag or a packaging barrel; the food is a vegetable, meat, seafood or a combination of noodle food; the sauce is frozen into a flake, a block, a ball or a cartoon shape; the prefabricated food is packaged according to the following process: S1. Cook the washed food and sauces separately in a sterile environment, and cook the vegetables, meat, seafood and pasta separately; S2. The cooked food is quickly frozen with liquid nitrogen, and the center temperature of the food is frozen to below -18°C within 15 minutes; the vegetables, meat, seafood, and flour-based food in the food are separately quickly frozen with liquid nitrogen; the sauce is frozen to form frozen sauce; S3. Place the food that has been quick-frozen by liquid nitrogen into a container, then spread the frozen sauce on top of the food, seal it with plastic, and complete the prefabricated food packaging.

2. A prepared food according to claim 1, characterized in that: The flour-based food is one of rice, noodles and macaroni.

3. A prepared food according to claim 1, characterized in that: The vegetables are prepared by the following cooking process: washing and cutting the vegetables, draining the water, and placing them in a baking device to bake until cooked; spraying the baking vegetables with a seasoning suspension in an atomized manner, and then spraying vegetable oil on the seasoned vegetables in an atomized manner to complete the vegetable preparation.

4. A prepared food according to claim 3, characterized in that: The seasoning suspension is made of garlic powder, ginger powder, pepper powder, onion powder, salt and purified water. The mass volume ratio of the garlic powder, ginger powder, pepper powder, onion powder, salt and purified water is (1.0-2.0) g / mL: (0.5-1.5) g / mL: (0.5-1.0) g / mL: (0.5-1.0) g / mL: (50-100) and the particle size of the garlic powder, ginger powder, pepper powder and onion powder is 80-100 mesh.

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