50 results about "Vacuum packed" patented technology

The invention discloses a process for performing sterilization treatment on pre-prepared vegetables based on an HPP technology, and particularly relates to the technical field of food non-thermal sterilization, and the process comprises the following steps: S1, pretreating raw materials; s2, cooking and seasoning; s3, performing vacuum sealing; s4, HPP sterilization treatment: through combination of pressure-time-temperature combined synergistic effect of an ultrahigh pressure (HPP) non-thermal sterilization technology and vacuum packaging, the industrial problem that'microbial control and quality maintenance 'cannot be achieved at the same time in the long-term storage process of the prefabricated vegetables is fundamentally solved; the method focuses on physical sterilization'zero addition 'and quality maintenance, the sterilization effect is remarkable, the sensory quality and nutritional ingredient retention are obviously improved compared with a thermal sterilization group, and a double-effect mechanism of precise sterilization and quality maintenance is realized.

The invention discloses a method for improving the water-retaining property of meat paste, which specifically comprises the following steps: firstly, sufficiently tumbling and chopping fresh meat paste to be treated at low temperature, and adjusting the pH value of the meat paste to be neutral; then, protein-phospholipid composite emulsion is added into the meat paste, the protein-phospholipid composite emulsion is prepared by mixing phospholipid extracted from livestock and poultry head tissues, a carrier protein solution and algal polysaccharides, then mixing the mixture with edible oil, performing ultrasonic treatment, emulsifying and homogenizing, and finally, a small amount of the protein-phospholipid composite emulsion is added into the pretreated meat paste for many times, and homogenizing at high pressure, adding transglutaminase, and packaging in vacuum. The method is simple, the steps are easy to operate, the pH value of the meat paste can be reduced, the loss rate of juice in the meat paste can be reduced, the water-retaining property of the meat paste can be improved, and meanwhile, the structural stability of the meat paste can be enhanced by improving the combination of fat and water.

The invention discloses a pretreatment method for improving water-retaining property and tenderness of low-temperature slowly-cooked chicken, and relates to the technical field of food processing.The pretreatment method comprises the steps that a chicken raw material is prepared, and unfreezing, surface drying and finishing treatment are conducted; the method comprises the following steps: soaking chicken in a pre-cooled weak acid solution to preliminarily relax a protein structure; transferring the chicken into a pre-cooled weak alkaline solution, promoting protein to be fully hydrated, and establishing an electrostatic repulsion network; immersing chicken in a precooled polysaccharide solution, and permeating to form a thermostable hydrophilic protective layer; and draining the chicken, performing vacuum packaging, and performing low-temperature slow cooking with precise temperature control. According to the method, the low-temperature slowly-cooked chicken can keep a stable hydration structure in the cooking process through a method for regulating protein and constructing an interface protection layer in stages, so that the water-retaining property, tenderness and flavor fusion degree of a finished product are improved.

The invention relates to the technical field of cooked food processing, in particular to a reheating method of refrigerated braised pork, which comprises the following steps: (1) a pretreatment step: firstly soaking streaky pork in ice water containing papain and table salt, then putting the soaked streaky pork in cold water into a pot, and adding a fishy smell removing material and table salt for blanching to obtain pretreated streaky pork; (2) stir-frying and stewing: stir-frying the pretreated streaky pork and sauce, adding water and spices, and stewing to obtain fresh braised pork in brown sauce; (3) a cold storage step: performing vacuum packaging on the fresh braised pork, and performing cold storage so as to obtain cold-stored braised pork; and (4) a reheating step: adding ginger juice into the refrigerated braised pork in brown sauce, and then performing microwave heating to obtain the reheated braised pork in brown sauce. According to the reheating method of the refrigerated braised pork, provided by the invention, the taste, flavor, color and nutrition of fresh braised pork can be reserved to the maximum extent by the reheated braised pork, and the quality of the reheated braised pork can be effectively improved.

The present application relates to the technical field of food processing, and discloses a production process for improving the freezing performance of steamed glutinous rice dough, which comprises the following steps: firstly, compounding indica glutinous rice powder, sticky rice powder and cross-linked modified starch, and then using a functional conditioning liquid containing coconut milk, malt syrup and konjac powder and the like to knead the dough; the prepared dough agent is sequentially subjected to low-temperature precooling, rapid quick freezing, vacuum packaging and low-temperature storage; before use, the dough agent is thawed through a gradient method of low temperature first and then room temperature. Through the synergistic effect of the formula and the process, starch aging and ice crystal damage are effectively inhibited, the structural stability, water retention and extensibility of the dough after thawing are improved, and the technical pain points that the glutinous rice dough is prone to hardening, the taste is harsh, and the dough is prone to cracking when stuffing or rolling are solved. The method improves the production efficiency and product qualification rate, prolongs the shelf life of the product while ensuring and strengthening the traditional flavor, and is beneficial to industrialized production.

The invention discloses a nitrate-free smoked ginseng sausage and a preparation method thereof, and belongs to the technical field of meat product processing. The method comprises the following steps: adding different addition amounts of ginseng powder into a nitrate-free smoked sausage to prepare the nitrate-free smoked ginseng sausage, mincing pork serving as a main raw material, adding water, plasma activated water, beet root powder, celery powder, ginseng powder and nisin, and uniformly stirring to prepare the nitrate-free smoked ginseng sausage. The preparation method comprises the following steps: uniformly stirring other ingredients including table salt, white granulated sugar, monosodium glutamate, potato starch, soybean protein isolate, pepper powder and ginger powder, pickling, filling, cooking, drying to be mature, cooling, and packaging in vacuum to obtain the nitrate-free ginseng smoked sausage. According to the method, the flavor quality and functional characteristics of the nitrate-free smoked sausage are optimized, the defects of a single nitrate-free smoked process in flavor level and nutritional added value are overcome, and the flavor and texture of the sausage are remarkably improved.

The invention relates to the technical field of food processing, in particular to a preparation method of chewing snacks based on mango kernels, and the preparation method comprises the following steps: preparing raw materials: selecting fresh mangoes which are not completely ripe, removing peel and pulp, and retaining the mango kernels and seasoning marinating liquid; cleaning the outer parts of the mango kernels, screening the mango kernels, and treating the mango kernels with high-pressure steam for 30-55 minutes; taking out the mango kernels, draining water on the surfaces of the mango kernels, and immersing the mango kernels into a solution containing composite plant hydrolase; half-cutting the mango kernels after enzymolysis, and putting the mango kernels in low-temperature vacuum marinating equipment; under the vacuum degree, the mango kernels are soaked in seasoning marinating liquid for 2-4 hours; performing drying treatment on the marinated mango kernels; and accurately controlling the prepared seasoning marinating liquid through a metering pump, uniformly smearing the inner surfaces of the mango kernels with the seasoning marinating liquid, and carrying out vacuum packaging. Through biological enzymolysis, directional drying, seasoning marinating liquid and low-temperature vacuum treatment, food-grade raw materials are used, and chewing resistance, tooth cleaning and refreshing, nutrition keeping and environment friendliness of the snack are achieved.

The invention designs a prefabricated vegetable Maoshi braised pork which is prepared by the following steps: cleaning streaky pork, blanching and frying the cleaned streaky pork, and adding lemon juice on the traditional basis to achieve the effects of removing fishy smell, supplementing nutrition, promoting appetite, assisting in improving constipation, losing weight and the like. And finally, heating and reducing juice in a pot, and sterilizing after vacuum packaging, so as to prepare the instant food which can be heated or cooked. The braised pork in brown sauce prepared by the explored processing method is fat but not greasy, melts in the mouth, is fresh and soft in meat feel, and is capable of preserving health and much lower in calorie compared with the traditional method. According to the high-quality produced prefabricated braised braised pork in brown sauce provided by the invention, the time of people can be saved on the basis of a traditional braised pork preparation mode, and the taste and nutritional ingredients of the traditional preparation mode are reserved and increased.

The invention belongs to the technical field of food, and particularly relates to a making process of a low-salt nitrate-free shallow fermented sausage. The production process of the low-salt nitrate-free shallow fermented sausage comprises the following steps: (1) pretreatment of raw materials and auxiliary materials: raw material meat comprises fresh pig hind leg meat and pig back fat meat, the pig hind leg meat is shredded, the fat meat is cut into diced meat, and the diced meat is uniformly mixed for later use; the special auxiliary material for the shallow fermented sausage comprises the following raw materials: thick broad-bean sauce, fermented soya beans, fermented glutinous rice and fermented bean curd. (2) sausage filling: uniformly mixing the raw material meat and special auxiliary materials for shallow fermented sausages to obtain pickled stuffing; filling the pickled stuffing into casings to obtain the sausages of which the surfaces are dried by air; (3) performing fermentation: performing air-drying fermentation on the sausages of which the water vapor on the surfaces is air-dried; and then performing vacuum packaging, and performing maturing and storage to obtain the low-salt nitrate-free shallow fermented sausage. The sausage prepared by the method can balance the water activity, the pH value and TBA, and the quality of the product can be ensured while the flavor is ensured.

The invention relates to the field of food science and technology, and particularly discloses a neurodevelopment food containing DHA and choline and a preparation method of the neurodevelopment food. Comprising DHA powder, a choline source, soybean peptide powder, compound amino acid, a carbohydrate source, a fat source, a vitamin mixture, a mineral mixture, prebiotics and a natural antioxidant mixture. The preparation method comprises the following steps: firstly, carrying out microencapsulation treatment on the soybean peptide powder and the DHA powder, then preparing a premix of the vitamins and the carbohydrates as well as the minerals and the fat, then mixing the microencapsulated product with other raw materials such as the compound amino acid and the choline source to obtain a primary mixture, adding the premix, carrying out high-pressure homogenization, carrying out ultrahigh-temperature instantaneous sterilization and spray drying to obtain granules, and finally, carrying out freeze-drying to obtain the feed additive. And finally performing low-humidity vacuum packaging. The product can be used for nutrition support of infant neurodevelopment and has the advantages of being high in nutrition adaptability and capable of accurately assisting healthy development of nerves. The preparation method can protect active ingredients, ensure uniform nutrition and guarantee product stability.

The invention provides an antheraea pernyi fresh-keeping method which comprises the following steps: S1, dividing a first group and a second group with different freezing response characteristics according to development biological characteristics of antheraea pernyi; the freezing response characteristic is represented by at least one parameter of tissue moisture content, methylene blue penetration depth and body wall elasticity modulus; s2, differential preprocessing is applied to the first group and the second group, so that the difference of the first group and the second group on any characterization parameter does not exceed a preset threshold value; s3, combining the two groups of tussah and freezing; in the first cooling stage, cooling from 0-1 DEG C to-10 DEG C at the speed of 0.8-1.2 DEG C / min; in the second cooling stage, cooling is conducted from-10 DEG C to-30 DEG C at the speed of 0.45-0.55 DEG C / min; in the third cooling stage, cooling from-30 DEG C to-45 DEG C at the speed of 1.8-2 DEG C / min; and S4, after freezing is completed, vacuum packaging is performed, and storage is performed at minus 45-minus 40 DEG C. According to the fresh-keeping method for the tussah, the integrity of a cell structure is maintained, juice loss is reduced, and abnormal release of endogenous enzyme is inhibited, so that nutritional ingredients are better reserved in the long-term freezing storage process, and the sensory characteristics of compact meat, uniform color and luster and no peculiar smell are maintained.

The invention provides a rice product preservative and fresh-keeping method, and belongs to the technical field of food preservative and fresh-keeping. The method comprises the following steps: putting a rice product into a vacuum bag for vacuum packaging to obtain a vacuum packaged rice product; the rice product is yellow rice cake or rice cake; and carrying out ultrasonic sterilization treatment on the vacuum packaged rice product. The ultrasonic sterilization technology adopted by the invention belongs to an efficient and energy-saving physical sterilization technology, microorganisms in the rice products can be remarkably killed, the safety of the rice products in the storage process is guaranteed, meanwhile, the quality of the rice products can be remarkably improved, the percent of pass of the rice products is improved, the quality guarantee period of the rice products is prolonged, and the method is suitable for normal-temperature logistics transportation.

The present application belongs to the technical field of instant meat product processing, and discloses an instant ham and a preparation method. The method comprises low-salt pickling and semi-mature fermentation, high-temperature three-gradient fermentation after slicing and addition of probiotics, and the combination of vacuum temperature-changing fermentation ripening and bacteriostatic process, and processes the instant ham which is quickly fermented and matured, reduces the content of salt, inhibits the growth of rancidity and harmful bacteria, and is convenient to eat after opening the bag. The present application first proposes that the meat product after rapid fermentation is vacuum packaged and then subjected to special vacuum high-temperature fermentation ripening and bacteriostatic treatment at a high temperature of 49-52 DEG C. The process can not only significantly shorten the fermentation time to about 110-120 minutes, but also basically kill the non-sporulated vegetative microorganism cells in the vacuum-packaged ham, while allowing the probiotics to be retained to a certain extent and avoiding the pollution of microorganisms and other harmful substances thereafter. The "fast, low-salt, flavor, instant" ham product prepared by the present application technology cannot be realized by the existing ham fermentation technology.

The invention discloses medicinal and edible homologous juice-exploded mushroom pastry stuffing and a production process thereof, and belongs to the technical field of food processing. The production process provided by the invention comprises the following steps: carrying out ultrasonic-assisted wall breaking on the mushroom composition, and carrying out colloid mill wall breaking treatment on the traditional Chinese medicinal material composition to obtain medicinal material homogenate; heating flaxseed oil microcapsules, sequentially adding seasonings, the pretreated mushrooms and the medicinal material homogenate, and stir-frying to obtain a stuffing base material; performing ultrahigh-pressure sterilization on the stuffing base material, cooling, and mixing with fresh frozen fish particles and spiced beef particles; and finally performing vacuum packaging and freezing. Active ingredients are efficiently released through a synergistic wall breaking technology, flavor and nutrition are protected by utilizing a microencapsulation technology, and ultrahigh-pressure sterilization and specific texture design are combined, so that the prepared stuffing is high in active ingredient dissolution rate, good in oxidation stability and excellent in flavor retention, has a unique'juice explosion 'taste and a shelf life of 18 months or more, and is suitable for industrial production. The method is of great significance to food safety and quality guarantee.

The invention belongs to the field of food processing, and particularly relates to a processing method of tea-flavored fresh braised chicken capable of prolonging the shelf life and an obtained product. According to the processing method provided by the invention, under the action of the tea polyphenol, on one hand, free radicals in a lipid oxidation chain reaction are competitively removed, grease rancidity and protein oxidative degradation are inhibited, and the rising rate of putrefaction indexes such as volatile basic nitrogen and a peroxide value is reduced; on the other hand, the cell membrane integrity of escherichia coli, staphylococcus aureus and other pathogenic bacteria and molds is destroyed, and metabolism and reproduction are inhibited. After the process is optimized, the shelf life of the Texas braised chicken under the normal-temperature vacuum packaging condition is prolonged to 15-20 days compared with that of the Texas braised chicken in the traditional process, artificially synthesized preservatives do not need to be added in the whole process, and the Texas braised chicken conforms to the natural and healthy food consumption trend.

The utility model discloses a vending device for vacuum-packaged prefabricated dishes, which belongs to the technical field of vending machines and comprises a shell frame, and a food making component, a food delivery component, a machine maintenance window, a food outlet, a payment window and a food ordering screen are mounted in the shell frame. The food making assembly comprises a bag opener, a squeezer, a heater and a fetching clamp which are sequentially arranged from bottom to top, the food delivering assembly comprises a dinner plate storage box and a food delivering device, a plurality of dinner plates are stored in the dinner plate storage box, the food delivering device is provided with a fixed part and a sliding part, and the fixed part and the sliding part are connected with each other. The fixing part is installed on the side wall of the shell frame and located below the bag opener. According to the selling device for the vacuum-packaged prefabricated dishes, a plurality of functional assemblies such as food conveying, meal making and meal delivering are integrated, all the assemblies are matched with one another, automation of the whole process from storage, conveying, making to meal delivery of the prefabricated dishes is achieved, manual intervention is greatly reduced, and the manual maintenance frequency and cost are reduced.

The invention relates to the technical field of baby food, and particularly discloses compound amino acid multi-vitamin multi-mineral soybean protein food and a preparation method thereof. The compound amino acid multi-vitamin multi-mineral soybean protein food is prepared from the following components in parts by weight: a compound amino acid mixture, soybean peptide powder, solid corn syrup, a vitamin mixture, a mineral mixture, docosahexaenoic acid powder and choline bitartrate, the preparation method comprises the following steps: S1, pretreating the raw materials; s2, pre-dispersing mineral substances; s3, vitamin premixing; s4, main mixing; s5, carrying out homogenization treatment; and S6, sieving and packaging: sieving the homogeneous mixture with a 40-mesh sieve, and then sterilizing and packaging in vacuum. The compound amino acid multi-vitamin multi-mineral soybean protein food is used for supplementing special dietary nutrition for infants and children, and has the advantages of being comprehensive in nutrition, high in absorption efficiency and capable of effectively improving the nutritional status of the infants and children and promoting growth and development.

This invention discloses a processing method for roasted sweet potatoes, belonging to the field of sweet potato processing technology. The method involves first placing the sweet potato at a suitable temperature for amylase activity, promoting the saccharification process and increasing its sweetness; simultaneously, allowing it to stand at a low temperature for an extended period allows the fructose inside to convert from furanose to pyranose, significantly increasing the sweetness; after roasting the sweet potato at high temperature, the surface is made sticky by lowering the temperature and increasing humidity, achieving a "sugar return" effect; finally, high-temperature treatment removes excess moisture, further enhancing the sweetness; and finally, vacuum packaging with nitrogen gas and low-temperature storage yields roasted sweet potatoes, effectively extending the shelf life of cooked sweet potatoes.

The invention discloses a method for regulating and controlling the quality of ready-to-eat poultry meat based on composite treatment of thermal ultrasound, a germinating agent and a licorice extract, and belongs to the technical field of food processing. The method comprises the following steps: performing germination induction treatment on meat products by adopting a germinating agent, then adding a licorice extract, mixing, performing thermal ultrasonic treatment, and finally performing vacuum packaging and storage. According to the method, the color stability of the instant chicken breast can be remarkably improved, the meat color is natural and bright, the sensory acceptance of the product is remarkably improved, the moisture distribution of the chicken breast can be effectively regulated and controlled, free water loss is reduced, the proportion of water not prone to flowing is increased, the water-retaining property of the product is enhanced, the phenomena that the meat is dry and tender are improved, and the eating juiciness and palatability are improved; characteristic flavor substances can be stably reserved, loss of key flavor components such as alcohols and esters is reduced, generation of putrefying peculiar smell is inhibited, the flavor of the product is purer, the flavor consistency in the shelf life is higher, and the problem that the flavor is seriously deteriorated in traditional high-temperature sterilization is solved.

The invention discloses a technological method for meat preservation and nutrition preservation in beef cattle slaughtering and processing, and relates to the technical field of meat preservation, and the technological method comprises the following steps: based on historical data of beef cattle selection standards, establishing a beef cattle selection scoring model, and based on the output of the beef cattle selection scoring model, selecting beef cattle to be slaughtered; slaughtering the beef cattle by adopting an electric shock anesthesia method, and immediately cooling after slaughtering; after slaughtering, meat is preliminarily cut, and meat at different parts is separated; performing pre-cooling treatment on the cut meat blocks; sealing the meat blocks through a vacuum packaging machine; refrigerating the vacuum packaged meat product; and conveying the refrigerated meat products to a sales terminal through cold chain transportation. By establishing the beef cattle selection scoring model, adopting the electric shock anesthesia method, controlling the cooling speed and adopting the low-temperature vacuum packaging and cold-chain transportation technology, the slaughter processing flow is optimized, the meat quality stability is effectively improved, the fresh-keeping period is prolonged, and it is ensured that meat keeps excellent quality in the transportation process.

The present application relates to a kind of pickling processing method of pig ham and the pig ham processed by it, steps include: S10: thawing step, frozen pig ham is thawed;S20: cleaning step, after thawing pig ham is cleaned;S30: preparation of pickling liquid, pickling liquid includes salt 20-40 parts by weight, flour 10-20 parts by weight, sugar 10-20 parts by weight, L-glutamic acid sodium 10-20 parts by weight, red pepper powder 2-5 parts by weight, pepper powder 0.1-1.0 parts by weight, caramel pigment 0.02-0.1 parts by weight, 5-ribonucleotide disodium 0.1-0.5 parts by weight, glycine 0.02 to 0.1 parts by weight and sea horse extract powder 10-15 parts by weight;S40: pickling liquid is injected into pig ham using syringe;S50: pig ham and pickling liquid with pickling liquid are injected are added to the drum and are tumbled, so that pickling liquid penetrates into pig ham, and is pickled and tender meat processing;S60: pig ham after pickling and tender meat processing is vacuum packaged.

The invention relates to the technical field of food, in particular to a method for improving the stability of nutrients of infant germ rice in the shelf life and a product. The product is prepared by the method. The method comprises the following steps: S1, carrying out static magnetic field treatment on sub-packaged infant label germ rice under a first temperature and humidity condition; s2, carrying out pulsed magnetic field treatment on the infant label milled rice with embryo after the static magnetic field treatment under a second temperature and humidity condition; and S3, carrying out vacuum packaging on the infant label germ rice treated by the pulsed magnetic field to obtain an infant label germ rice product with stable nutrients in shelf life. The method is simple in process and low in cost, the stability of the nutrients in the shelf life of the infant germ rice can be improved, and sufficient utilization of the nutrients is ensured.

The invention relates to the field of whole wheat flour, in particular to a production process of selenium-enriched whole wheat flour. The production process of the selenium-enriched whole wheat flour comprises the following steps: performing skin grinding treatment on selenium-enriched wheat to remove 5-8% of bran, and adjusting the moisture of the selenium-enriched wheat subjected to skin grinding to 15-20% to obtain bran and germs; mixing bran and part of germs, and performing microwave-ultraviolet sterilization treatment; then sequentially performing puffing and gradient crushing treatment to obtain mixed powder; grinding the residual germs to obtain wheat berry powder; mixing the mixed powder with wheat berry powder, and performing drying treatment; and then performing vacuum packaging to obtain the selenium-enriched whole wheat flour. The production process of the selenium-rich whole wheat flour provided by the invention overcomes the industrial problem of high selenium loss rate in selenium-rich whole wheat flour processing, and has the dual advantages of high nutrition retention rate and long shelf life.

An alternative sous-vide cooking method for mass-production of cooked meat and vegetables with improved nutritional quality is disclosed. The method includes the steps of (a) cutting raw meat and vegetables into uniform pieces; (b) marinating of meat slabs of step a) with a mix of spices and oil; (c) exposure of marinated meat and portioned vegetables to purified smoke concentrate (d) rapid thermal treatment at 220°C with sharp steam and purified smoke for safety and aesthetic appeal; (e) vacuum packaging of the semi-cooked product; (f) pasteurization at 65°C for 90 minutes; and (g) rapid cooling in ice water (0.5-2°C) for at least 20 minutes. This efficient process ensures food safety and nutrient retention, offering a scalable solution for the production of healthy, ready-to-eat meals with extended shelf-life.

The invention relates to the technical field of rice crust preparation, and discloses medicinal and edible rice crust and a preparation method thereof.The medicinal and edible rice crust is prepared from, by weight, 500 parts of rice, 50 parts of soybeans, 15 parts of corn starch and other raw materials, the other raw materials are any one of 10 parts of astragalus membranaceus, 10 parts of codonopsis pilosula, 10 parts of gastrodia elata, 10 parts of platycodon grandiflorum and 10 parts of Chinese yam, and the medicinal and edible rice crust further comprises a proper amount of water and oil. And spreading seasonings. The preparation method comprises a series of processes of material pretreatment, cooking and cooling, tabletting and slicing, frying, centrifugal deoiling, seasoning spreading and vacuum packaging. According to the rice crust disclosed by the invention, medicinal and edible raw materials, the rice, the soybeans and the corn starch are scientifically proportioned, so that nutrition complementation and efficacy synergy can be realized, the rice crust has medicinal efficacy and cereal nutrition, and the problem of single function of a traditional product is solved. The medicinal and edible rice crust prepared by the preparation method disclosed by the invention is fine and smooth in taste, low in grease content, long in shelf life and small in loss of effective components of medicinal materials.

1. Name of the product in this design: Electric suction cup. 2. Application of this design: It is used to absorb impermeable media and rough surfaces such as ceramic tiles, gypsum board, wood boards, and vacuum-packed rice. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The invention discloses fresh and wet brown rice noodles capable of prolonging freshness by cooperating with a composite fence technology and a preparation method of the fresh and wet brown rice noodles, and relates to the technical field of food freshness preservation. Comprising the following steps: treating brown rice flour by using superheated steam, then transferring the treated brown rice flour into double-screw extrusion equipment, performing curing and extrusion forming, performing standing and aging treatment, soaking the treated brown rice flour in an acid solution, performing vacuum packaging, and performing high-temperature sterilization to obtain the fresh and wet brown rice noodles. The fresh and wet brown rice noodles are subjected to fresh-keeping treatment by adopting a multi-element physical-chemical fresh-keeping method cooperating with a composite fence technology, so that growth and reproduction of microorganisms in the storage process of the fresh and wet brown rice noodles can be effectively inhibited, the shelf life of the fresh and wet brown rice noodles is further prolonged, and meanwhile, the eating quality of the fresh and wet brown rice noodles is improved; the noodles have the advantages of being good in texture performance, good in taste and low in breaking rate and cooking loss rate.

The invention discloses a pretreatment method for improving the quality of quick-frozen fruit and vegetable primary pulp, and belongs to the technical field of deep processing of fruits and vegetables. The method comprises the following steps: 1) cleaning raw materials: performing ultrasonic assistance and citric acid cleaning sterilization on fresh fruits and vegetables, and performing cryopreservation after peeling and denucleating; 2) freezing and pulping: directly freezing, crushing and pulping the frozen and preserved fruit and vegetable raw materials; (3) performing high-pressure homogenization: performing high-pressure homogenization treatment on the frozen and pulped fruit and vegetable primary pulp; and (4) quick-freezing the primary pulp: performing vacuum packaging on the fruit and vegetable primary pulp subjected to high-pressure homogenization treatment, and performing quick-freezing treatment. The quick-frozen fruit primary pulp is produced by combining ultrasonic assistance, citric acid cleaning sterilization and freezing pulping with high-pressure homogenization pretreatment, normal-temperature pulping and homogenization refining treatment in traditional fruit and vegetable pretreatment are replaced, the quality of flavor, nutrition and the like of the quick-frozen fruit and vegetable primary pulp is remarkably improved, the high-quality quick-frozen fruit primary pulp is produced, and the quality of the fruit and vegetable primary pulp is improved. The problems of insufficient flavor, nutrient loss and the like of the traditional quick-frozen fruit and vegetable puree are solved.

The invention relates to the technical field of preparation of prefabricated vegetables, and discloses an enzymolysis tenderization and high-pressure stewing rapid processing method of beef offal prefabricated vegetables, which comprises the following steps: selecting fresh beef offal and pre-treating to obtain pre-treated beef offal; mixing the pretreated beef offal with an enzymatic hydrolysate, and performing enzymolysis tenderization to obtain the beef offal after enzymolysis; mixing the beef offal subjected to enzymolysis, water and seasonings, and performing high-pressure stewing to obtain cooked beef offal; and performing vacuum packaging on the cooked beef offal to obtain the beef offal prefabricated dish. According to the invention, the beef offal is subjected to enzymolysis and tenderization through the enzymatic hydrolysate, so that the beef offal prefabricated vegetable with tenderized texture is obtained; and high-pressure stewing is adopted for cooking processing, so that the processing efficiency is improved, and the production energy consumption is reduced.

To provide a food pack which is unlikely to inhibit the movement of contents during cooking and allows cooking similar to that in a rice cooker or a rice cooker. The food pack includes an inner bag containing a predetermined amount of uncooked grain, and an outer bag that contains the inner bag and is vacuum-packed. The inner bag is made of a material that can be heated in a hot water bath. After opening the outer bag, water or soup stock is poured into the inner bag and heated in a hot water bath, allowing the uncooked grain to be cooked.