141 results about "Retort pouch" patented technology

The invention discloses a method for producing vacuum-seasoned drunk dried fish, belonging to the field of food processing technology. The method comprises the following steps: killing freshwater fish serving as a raw material; cleaning blood; curing to remove fishy smell, cleaning fish halogen, draining water, vacuum seasoning, air drying, dividing and trimming, filling the dried fish and seasoning in a boiling bag; vacuumizing and packing; sterilizing at a high temperature and cleaning the packing bag; externally packing and storing the product. Compared with the traditional process, the method disclosed by the invention increases a step of vacuum seasoning, thus the dried fish is more delicate and tasty and has richer flavor.

Flexible retort packaging structures, including retort pouches and methods of making both the packaging structures and pouches, wherein an otherwise conventional flexible retort substrate is surface printed, the printed image is optionally overcoated with a protective overcoating material. The printing is accordingly located outwardly of the outer structural layer of the substrate and an overcoating is optionally applied over the printing, such that the printed image is between the optional overcoating and the outer-most structural layer of the substrate. The printed images and optional overcoating are simultaneously cured in an electron beam irradiation process.

The invention relates to a method for producing spicy hand-shredded chicken and belongs to a technology for processing cooked meat products. The method comprises the steps of selecting raw materials, salting chicken, hanging slated chicken blanks on a vehicle frame, pushing the vehicle frame into a smoking oven to be dried and then stewing the chicken blanks, wherein a stewing method comprises the steps of stewing brine and boiling; soaking the chicken blanks in the brine after boiling, draining the brine on the chicken blanks, using oil to deeply fry the chicken blanks till color and luster of chicken surfaces are golden yellow, performing natural cooling after the deep frying, transferring the chicken to the environment of 0-4 DEGC when the temperature is reduced to be 50 DEG C, continuing to cool the chicken to be identical to room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the hand-shredded chicken in a water bath kettle,and controlling water temperature to be about 95 DEG C to perform middle-temperature sterilization so as to obtain the spicy hand-shredded chicken which are good in product structure, full of chewingfeeling, good in elasticity and full-bodied in spicy flavor. Due to the fact that the middle-temperature sterilization is adopted, the flavor, quality structure, color, luster, nutrition and the likeof the spicy hand-shredded chicken are retained well.

The invention discloses a production method of brined and sauced poultry products. By adopting the cleaned carcass chicken and duck without lung and kidney or the separated parts thereof as poultry meat, a juice for rolling and rubbing which is mixed from various seasoners in a fixed proportion and the poultry meat are added into vacuum tumbler in certain proportion in certain temperature and certain time. The treated poultry meat is left to stand for some time under certain temperature condition and the poultry meat after standing is fried in salad oil in certain temperature and then cooled. After being packed in thin aluminum bags or high-temperature retort pouch and vacuum-sealed, the packed poultry meat is cooked for some time under certain temperature condition. The method which is used for producing the brined and sauced poultry products guarantees the stable flavor of the products and avoids the production of high-temperature meaty flavor caused by the excessive denaturalization of protein during high-temperature sterilization, thereby maintaining the flavor of the seasoners and reducing the loss of the nutrient components of meat products.

Disclosed herein is a polymeric composition. The polymeric composition includes: (A) a propylene-based polymer; (B) an ethylene/a-olefin polymer; (C) a block composite comprising: i) a propylene-based crystalline polymer; ii) an ethylene/a-olefin polymer; and iii) a block copolymer comprising a propylene-based crystalline block and an ethylene/a-olefin block. The polymeric composition provides improved heat seals when formed into film, film layer, or flexible containers such as retort pouch.

The invention relates to a processing method of sushi with a long shelf-life in normal-temperature storage, belonging to the technical field of food processing. The processing method comprises steps of performing sterilization on the cooked sushi after vacuum packaging or packaging the cooked sushi in vacuum under a germ-free condition after sterilization, so that the sushi can be stored for a long time at under a normal-temperature condition. The processing method provided by the invention overcomes the limit that the sushi is made on the spot and presently sold in a sushi shop on the market which is not suitable for taking out due to a short guarantee period as well as disadvantages that frozen sushi requires harsh conditions for storage and transportation, takes a long time to thaw before eating and is inconvenient for carrying and cooking. The sushi with long shelf-life in normal-temperature storage processed by the method provided by the invention is not only nutrient, healthy and convenient for storage and consuming, but also abundant in variety. After taking the sushi home, consumers only need heating the sushi for 1-2 minutes in a microwave or directly putting a retort pouch into hot water and boiling for 3-5 minutes before eating the sushi.

The invention relates to a color and luster curing method for spiced and seasoned duck products and belongs to processing technologies of cooked meat products. The color and luster curing method comprises the steps of fully unfreezing frozen white ducks, salting the white ducks for 24 hours, fully immersing salted white ducks into boiling water for 20 seconds and then draining and stewing the white ducks, wherein a stewing method comprises the steps of stewing brine, boiling and repeatedly using the brine; transferring white duck blanks from the brine to a filter screen, naturally cooling the white ducks at the room temperature to be at 50 DEG C, then transferring the white duck blanks to the environment of 0-4 DEGC to be cooled to be identical to the room temperature; and finally using aluminum foil retort pouches to perform vacuum package, orderly placing the packed seasoned ducks in a water bath kettle, and controlling water temperature to be about 95 DEG C to perform secondary sterilization. The spiced and seasoned duck products are even in color and luster, the color and the luster of batches of products are relatively stable, and the products are stable in color and luster and are not easy to discolor in the selling process.

A monoaxially oriented film including an ethylene-propylene impact copolymer and 3-15 wt % of a metallocene-catalyzed propylene-butene elastomer and 30-60 wt % of a crystalline propylene homopolymer which is oriented at least 3 times in the machine direction and exhibits excellent linear directional tear properties in the machine direction for retort pouch applications and has excellent heat seal performance both pre- and post-retorting. This film formulation and orientation is suitable for pouch applications requiring an “easy-tear” linear tear feature and excellent hermetic seal properties, particularly for retort pouches.

A method for processing zongzi without wrapping leaf comprises the following steps: immersing a zongzi wrapping leaf in clear water, and boiling and extracting twice to prepare a zongzi wrapping leaf liquid; adding one or more than two components containing 2-10wt% of soluble dextrin, 0.05-1.0wt% of liquid sucrose ester or 10-100wt% of sweetener into the zongzi wrapping leaf liquid to blend the zongzi wrapping leaf liquid, calculated by the weight of the zongzi wrapping leaf liquid; adding the blended zongzi wrapping leaf liquid 1.5 times of the weight of glutinous rice, and immersing the glutinous rice to a water content of 50-60%; filling the soaked rice quantitatively into a triangle food cooking bag, compacting, and vacuumizing; cooking the glutinous rice in a high-pressure digester to a cooked state, carrying out back pressure cooling to the temperature of the zongzi reaching 50 DEG C, and taking the zongzi out of the digester; and compacting the zongzi in a conical die for molding. The finished product provided by the invention has leaf nutrition and flavor better than those of a traditional zongzi wrapped by leaf, and greatly reduces the labor intensity, improves the production efficiency, and can realize the mechanization, automation and mass production; and after storing at room temperature for 12 months, the finished product still has soft and waxy taste, can be eaten instantly without heating, and is suitable for usage in tourism, leisure, outdoor, aviation and space.

Disclosed herein is a polymeric composition. The polymeric composition includes: (A) a propylene/a-olefin interpolymer; (B) an ethylene-based polymer; (C) a block composite comprising: i) a propylene-based crystalline polymer; ii) an ethylene/a-olefin polymer; and iii) a block copolymer comprising a propylene-based crystalline block and an ethylene/a-olefin block. The polymeric composition provides improved heat seals when formed into film, film layer, or flexible containers such as a retort pouch.

The invention relates to a soft flavored mushroom can and a production method thereof. The soft flavored mushroom can is characterized by taking mushrooms as a raw material, is prepared by selecting, finishing, rinsing, cutting, precooking, cooling, seasoning, slightly curing, packaging and sterilizing, and is packaged by an aluminum-plastic compound retort pouch in a vacuum way. The soft flavored mushroom can is simple in production technology and easy to manufacture, and is suitable for large-scale industrial production; the product is spicy and tasty and convenient to eat; the soft flavored mushroom can is a ready-to-eat type mushroom flavor food and has the shelf life of 3-12 months.

The present invention relates to the field of food processing and discloses bellamya quadrata and duck feet sapo which can be preserved for a long term, are convenient for consumption, delicious in tastes, and rich in nutrition, and have a unique Liuzhou flavor and a preparation method thereof. The method includes the preparation methods of a bellamya quadrata bag, a duck foot bag, a pig foot bag, a quail egg bag, a tofu strip bag, a rice noodle bag, a sour bamboo shoot bag, a sour ginger bag, a chili oil bag, a peanut bag, and a bellamya quadrata soup bag. Rice noodle bag and the accessory material bags are prepared by packaging using steaming bags resistant to a high temperature of 121 DEG C and with structures of three layers of different materials, and sterilizing. The preparation method solves the shortages that the bellamya quadrata and duck feet sapo cannot be stored for a long term under normal temperature conditions, are poor in taste stability, and cannot be in a large-scale industrial production, and can effectively maintain the unique delicious taste and fragrant and spicy taste of the bellamya quadrata and duck feet sapo. The bellamya quadrata and duck feet sapo are suitable for home use and travel, can be carried along, and are convenient, hygienic and nutritional. The preparation method prolongs the shelf life of the products to 6 months, the raw material quantification is convenient for product quality control, and the bellamya quadrata and duck feet sapo have application prospects of industrial mass production.

A polypropylene containing resin composition suitable for use in forming films by the air quenched melt-blown film process for use as a sealing layer in a laminate for retort pouches, The resin composition includes from 80 to 98 percent by weight of a coupled impact propylene copolymer and from 2 to 20 percent by weight of a propylene-ethylene copolymer having from 2 to 10 percent by weight unitsderived from ethylene, wherein the composition has a melt flow rate of from 0.1 to 2.5 grams/10 minutes.

The invention provides a method for prolonging bouilli expiration data through low-frequency ultrasonic-assisted high-temperature and high-pressure combined sterilization and belongs to the technical field of meat product processing. The method disclosed by the invention comprises the steps of firstly vacuum packaging cooked bouilli with cooking liquor through high-temperature-resistant retort pouches, then performing high-temperature and high-pressure sterilization, quickly cooling and then performing low-frequency ultrasonic-assisted sterilization. Compared with traditional high-temperature and high-pressure sterilization, a product obtained through the invention has brighter red color and luster pork skin, has deep-red and glossier lean, has peculiar mellow flavor of bouilli, has no cooking taste and has moderate mouthfeel; the lean meat is soft, moderate and not hard and dry; the fat can be melted instantly after being eaten; the port skin is soft and glutinous; furthermore, a fat oxidizing degree is greatly reduced, and a product is not prone to oxidizing or going bad. Therefore, the method disclosed by the invention solves the problem that traditional high-temperature and high-pressure sterilization can damage product appearance and nutrition quality and solves the problem that pure ultrasonic wave sterilization strength is insufficient at the same time. In the premise that no corrosion remover is added, compared with before being sterilized, the preserving rate of bouilli flavor is kept by 93% or more, and normal-temperature high-quality shelf life of the bouilli can reach 12 months.

The invention discloses a method for extracting rose essential oil through combination of ultrahigh pressure and steam distillation. The method comprises steps as follows: (1), ultrahigh pressure pretreatment: fresh roses are put in a retort pouch, a citric acid aqueous solution is added to the retort pouch, and the retort pouch is sealed after uniform mixing; (2), the retort pouch is put in ultrahigh pressure equipment for ultrahigh pressure treatment; (3), after ultrahigh pressure treatment ends, steam distillation is performed. The yield of the rose essential oil is increased by 4.0%-119.05% in the same distillation time by means of an ultrahigh pressure and steam distillation combination technology while compared with that by means of an ordinary steam distillation technology; the content of methyl eugenol in the essential oil is reduced by 75.9%, the extraction speed is high, the quality of the essential oil is high and energy consumption is reduced.

The invention discloses a method for improving the water holding capacity of fresh and tender fish balls and prolonging the refrigeration shelf life of the product. The method comprises the steps of chopping, wherein semi-unfrozen minced fillets are cut into small pieces, ice water is added, and chopping is carried out; slat chopping, wherein salt is added, and chopping is carried out; mixing chopping, wherein an exogenous additive is dissolved in a small amount of water, then the dissolved exogenous additive is added into the minced fillets, and chopping is carried out; forming, wherein a fish ball forming machine is used for forming; gelatinization, wherein gelatinization is carried out by adopting a two-stage heating method; cooling, wherein gelatinized fish balls are put in cold waterfor cooling; chitosan coating, wherein the fish balls are put and soaked in a glycan solution for film coating; packaging, wherein vacuum packaging is carried out on the fish balls by adopting a boiling bag; thermal sterilization treatment and refrigeration are carried out. The invention provides a method for improving the quality of the high-moisture fresh and tender fish balls and prolonging thestorage period. The prepared product is pure white in color, fine, smooth, soft and tender in taste, and convenient to eat, not only meets the needs of modern consumers for convenient and fast products, but also is more conductive to achieving industrial production of traditional minced fillet products.

The invention discloses a preparation method of fresh wet rice noodles, and belongs to the technical field of foods. The preparation method comprises the following steps: mixing rice flour with starchand a quality improver, adding water for size mixing, extruding by an extruder, aging under a constant-temperature closed condition, performing fixed-length cutting, then putting into a draining boiling bag for cooking, draining and cooling, and then putting into a modified atmosphere fresh-keeping box for modified atmosphere packaging, thereby obtaining the boxed fresh wet rice flour. The improver is used for improving the quality of the fresh wet rice noodles, so that the aging and retrogradation of the fresh wet rice noodles are inhibited, and the conditions of poor taste and many broken rice noodles are improved. According to the invention, secondary curing and sterilization processes of the fresh and wet rice noodles are combined into one, so that the quality reduction of the fresh and wet rice noodles due to repeated heating is avoided, in addition, modified atmosphere packaging is adopted to inhibit decay of the fresh wet rice noodles. The boxed fresh wet rice noodles with thequality guarantee period within 5 days are prepared, the convenience of the products can be guaranteed, the requirements of supermarkets and convenience stores for a short-term shelf life are met, andthe good eating quality of the fresh wet rice noodles can also be guaranteed.

The present invention relate to a biaxially stretched polybutylene terephthalate film comprising a polyester resin composition containing 60% by mass or more of polybutylene terephthalate, wherein a peak temperature of tan δ as determined by the dynamic viscoelasticity measurement at 10 Hz of measurement frequency is 60° C. or more and 100° C. or less in both the MD direction and the TD direction, and a peak value of tan δ is 0.080 or more and 0.15 or less in both the MD direction and the TD direction. The biaxially stretched polybutylene terephthalate film of the present invention can be suitably used for converting films, films for food package such as a retort pouch package and a moisture food package, draw films and the like.

The invention relates to a comprehensive fresh-keeping method for instant flavored meat products. The method comprises the following steps: A, spraying a food additive on cooked meat products, and performing airing for later use, wherein the food additive comprises the following components: water-soluble chitosan oligosaccharide, beta-carotene, phytic acid, theaflavin and rosemary; B, carrying outvacuum pre-packaging on the meat products obtained in the step A by adopting a food-grade high-barrier high-temperature boiling bag; C, rapidly freezing the meat products subjected to vacuum packaging in the step B for 1-6 hours at a temperature of between -18 DEG C and -20 DEG C, and then performing freezing for 2-4 hours at a temperature of between -35 DEG C and -40 DEG C; and D, performing irradiation sterilization treatment on the meat products obtained in the step C by adopting gamma rays or electron beams. The method can reduce carbonyl fracture during irradiation treatment of the cooked meat products, so that oxidation of lipid is reduced, peculiar smell is reduced, texture and taste of products are ensured, color and luster are improved, and therefore, the shelf life of the instant meat products is prolonged. Meanwhile, transportation and storage cost of enterprises are reduced, and thus the enterprises obtain greater economic benefits.

The invention discloses a method for preparing braised chicken chips with brown sauce, comprising the following steps: (1) preparing the raw material of the braised chicken chips with brown sauce according to the following weight in parts; (2) pulping the chicken blocks, soaking in hot oil, scalding kelp in hot water, and preparing seasoning sauce; (3) uniformly mixing the chicken blocks, the kelp, the chopped green onion with the seasoning oil; putting in high-temperature cooking bags; vacuumizing and filling nitrogen; and sealing; and (4) putting the packaged cooking bags in a sterilizationpan to sterilize at all stages. The invention adopts the eating and drinking braised chicken chips with brown sauce as base to organically combine the traditional dining technology with the food engineering technology, so it does not have any chemic additive and preservative after the industrial production. The invention not only ensures the nutrition of the braised chicken chips with brown sauce, but also ensues that the good taste does not lost. The invention can be eaten immediately, and it is convenient and sanitary. The greatest characteristic of the product is convenient and delicious, and can be eaten immediately after being heated.

The invention relates to a normal temperature fresh-keeping cheese, which belongs to the technical field of food science. The cheese is prepared by the following steps: using a food additive pyrosulfate or sodium bisulfite and citric acid to prepare 1 to 3 percent aqueous solution anti-browning agent through evenly mixing according to the mass ratio of between 3 to 1 and 5 to 1; filtering and purifying raw milk, and boiling the raw milk in a boiler; diluting the prepared anti-browning agent for one to three times to be added into the raw milk of which the adding quantity is 9 to 15 percent of the mass of the raw milk, stirring the milk evenly until the milk is boiled again, and then adding a traditional fermentation acid water emulsion into the milk according to the conventional dosage to make the cheese; and placing the cheese packaged by a retort pouch into a sterilized boiler, pressurizing and heating the cheese to 121 DEG C, maintaining the temperature for 20 to 30 minutes, opening the boiler to take out the cheese when the temperature of the sterilized boiler is dropped to below 80 DEG C, and placing the cheese in tap water quickly to cool the cheese to the normal temperature to obtain the normal temperature fresh-keeping cheese of which the shelf life is more than half a year. The normal temperature fresh-keeping cheese has the advantages of good mouthfeel, low cost, and long guarantee period, thus the normal temperature fresh-keeping cheese is particularly suitable for scale production of the cheese.

A batch rice production system suitable for retort sterilization operations is provided. The system comprises blanching a dry rice product to a desired hydration pick-up to yield a partially hydrated rice product; and topically coating the partially hydrated rice product by mixing the partially hydrated rice product with an oil-in-water lubricating slurry, the slurry comprising: oil, an amount of water, desired seasonings, and optional additives, wherein the amount of water comprises an amount necessary to substantially achieve a desired target hydration pick-up prior to charging a retort pouch with the hydrated rice product. The novel production system permits manipulation of two points of hydration pick-up to achieve a target hydration pick-up enabling use of gentler fill feed mechanisms and increasing versatility in the selection of rice types and flavoring additives. A superior microwaveable, shelf-stable, commercially sterile, highly palatable rice product that resembles consumer-preferred stove-top prepared rice products, particularly with respect to consistency and flavor, is also provided.