A food preservation method applied to agar-based food medium

Abstract

The application discloses a food preservation method applied to an agar paste food medium, and belongs to the technical field of food preservation. The method is applied to a freezing process of the agar paste food medium. Different power-on stages are determined according to different components of the agar paste food medium. The application fully considers the component difference of the food medium, and different forms and sizes of electric current are applied to different components of the food medium in the cooling process of the food medium, so that the different components of the food medium can be properly preserved, and the quality of the food medium after thawing is improved.

Description

Technical Field

[0001] This invention relates to the field of food preservation technology, and in particular to a food preservation method applied to agar paste-like food media. Background Technology

[0002] Refrigeration and freezing are common methods for long-term food preservation. In order to prevent the quality of food from declining significantly after thawing compared to before freezing, an electric current is usually applied to the food during refrigeration or freezing.

[0003] For example, the food preservation method and apparatus disclosed in Chinese invention patent CN1835688A can effectively improve the quality of food after thawing by processing it using the method disclosed in this invention.

[0004] However, this invention patent only considers the case where the food is a single-component medium, such as fish meat containing only the fleshy part, or agar paste with a single component. But in actual food preservation, the components of the food are usually significantly different. For example, meat medium usually contains the fat, flesh, and bone. When using the method disclosed in the above invention to preserve such meat products, it was found that there was a significant quality reduction at the bone-flesh connection. In severe cases, the bone-flesh connection rotted and spoiled shortly after thawing.

[0005] Similarly, when preserving fish, the whole fish is often stored. When using the method disclosed in the invention to preserve such fish, spoilage is likely to occur at the joint between the flesh and bones after thawing. Summary of the Invention

[0006] In view of the problem that existing food preservation methods do not take into account the differences in the components of the food itself, the purpose of this invention is to provide a food preservation method applicable to agar paste-type food media, so as to at least partially solve the above-mentioned problems.

[0007] To achieve the above objectives, the technical solution of the present invention is as follows:

[0008] A food preservation method for use with agar-agar paste-like food media, the method being applied to the freezing process of the agar-agar paste-like food media, the method comprising the following steps:

[0009] Determine whether the agar paste-like food medium contains moisture; if yes, proceed to the first energizing stage; otherwise, proceed to the next step.

[0010] Determine whether the agar paste-like food medium contains protein or sugar. If yes, proceed to the second energizing stage; otherwise, proceed to the next step.

[0011] Determine whether the agar paste-like food medium contains contents; if yes, proceed to the third energizing stage; otherwise, end.

[0012] The first energizing stage involves applying an alternating current of 375V to 6210V and a direct current of -111V to -4490V to the moisture in the agar paste food medium for 60 to 900 seconds.

[0013] The second energizing stage involves applying an alternating current of 375V to 5760V and a direct current of -111V to -3333V to the proteins and sugars in the agar paste food medium for 60 to 900 seconds.

[0014] The third energizing stage involves applying an alternating current of 375V to 6210V and a direct current of -111V to -4490V to the contents of the agar paste food medium for 60 to 300 seconds.

[0015] The beneficial effects of the present invention by adopting the above technical solution are as follows: The present invention fully considers the problem of component differences in food media. During the cooling process of food media, different forms and magnitudes of current are applied to different components of food media, so that different components of food media can be properly preserved, thereby improving the quality of food media after thawing. Attached Figure Description

[0016] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0017] The specific embodiments of the present invention will be further described below with reference to the accompanying drawings. It should be noted that these descriptions are for the purpose of aiding understanding the present invention, but do not constitute a limitation thereof. Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0018] Example

[0019] A food preservation method is disclosed, wherein the food to be preserved is an agar paste-like food medium. The method of this invention is applied to the freezing process of the agar paste-like food medium. Preferably, the method is performed at the initial stage of freezing the agar paste-like food medium. However, when the freezing time of the agar paste-like food medium is short, the total energizing time can be the same as the freezing time; that is, energizing is initiated at the beginning of freezing and terminated at the end of freezing. Figure 1 As shown, the method includes the following steps:

[0020] S1. Determine whether the agar paste-like food medium contains moisture. If yes, proceed to the first energizing stage; otherwise, proceed to the next step.

[0021] S2. Determine whether the agar paste-like food medium contains protein or sugar. If yes, proceed to the second energizing stage; otherwise, proceed to the next step.

[0022] S3. Determine whether the agar paste-like food medium contains contents. If yes, proceed to the third energizing stage; otherwise, end the process.

[0023] Agar paste-type food media refers to soft foods with high water content, such as tofu and jelly. Its components typically include: water, protein, sugar, solids, salt, and other components similar to protein.

[0024] The first energizing stage involves applying an alternating current of 375V to 6210V and a direct current of -111V to -4490V to the moisture in the agar paste food medium for 60 to 900 seconds.

[0025] The second energizing stage involves applying an alternating current of 375V to 5760V and a direct current of -111V to -3333V to the proteins and sugars in the agar paste food medium for 60 to 900 seconds.

[0026] The third energizing stage involves applying an alternating current of 375V to 6210V and a direct current of -111V to -4490V to the contents of the agar paste food medium for 60 to 300 seconds.

[0027] It is easy to understand that when it is determined in step S1 that the agar paste food medium contains moisture and the first energizing stage is completed, the method continues to jump to step S2, and so on. When it is determined in step S2 that the agar paste food medium contains protein or sugar and the second energizing stage is completed, the method continues to jump to step S3. When it is determined in step S3 that the agar paste food medium contains contents and the third energizing stage is completed, the method continues to jump to step S4.

[0028] The "judgment" can be performed manually beforehand by visually inspecting and, if necessary, sampling and testing the agar paste food medium to obtain the judgment result for the same batch of agar paste food medium, and then controlling the relevant power-on operation. In the scenario where the method of the present invention is executed automatically by a computing device, the manual judgment result can be entered into the computing device first, and then the computing device can perform the "judgment" by retrieving the relevant data entered into it. Finally, the computing device controls the power supply to turn on the power according to the judgment result.

[0029] As shown in Table 1, tofu was selected as the agar paste food medium, and three experimental examples and one control example were set up. It can be seen that the three examples set up according to the method of the present invention are superior to the control example in terms of recovery rate, pH value, elasticity retention rate, color retention rate, and shelf life at 15°C.

[0030] Table 1 - Tofu

[0031]

[0032] The embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. For those skilled in the art, various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and these variations still fall within the protection scope of the present invention.

Claims

1. A food preservation method for use in agar paste-type food media, characterized in that: The method is applied to the freezing process of agar paste-type food media, and the method includes the following steps: Determine whether the agar paste-like food medium contains moisture; if yes, proceed to the first energizing stage; otherwise, proceed to the next step. Determine whether the agar paste-like food medium contains protein or sugar. If yes, proceed to the second energizing stage; otherwise, proceed to the next step. Determine whether the agar paste-like food medium contains contents; if yes, proceed to the third energizing stage; otherwise, end. The first energizing stage involves applying an alternating current of 375V to 6210V and a direct current of -111V to -4490V to the moisture in the agar paste food medium for 60 to 900 seconds. The second energizing stage involves applying an alternating current of 375V to 5760V and a direct current of -111V to -3333V to the proteins and sugars in the agar paste food medium for 60 to 900 seconds. The third energizing stage involves applying an alternating current of 375V to 6210V and a direct current of -111V to -4490V to the contents of the agar paste food medium for 60 to 300 seconds.

Images