CN101224029A - Method for producing cooked refreshing food using raw fresh material by microwave energy - Google Patents
Method for producing cooked refreshing food using raw fresh material by microwave energy Download PDFInfo
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- CN101224029A CN101224029A CNA2008100189982A CN200810018998A CN101224029A CN 101224029 A CN101224029 A CN 101224029A CN A2008100189982 A CNA2008100189982 A CN A2008100189982A CN 200810018998 A CN200810018998 A CN 200810018998A CN 101224029 A CN101224029 A CN 101224029A
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Abstract
The invention relates to a method which uses microwave energy to produce matured fresh foods with fresh raw materials. The method is characterized in that: the fresh raw materials are preprocessed and vacuum packed in bags after weighing; the vacuum packed fresh raw materials are placed in a tunnel microwave for sterilizing and maturing to produce matured foods; finally, the sterilized and matured foods are cooled to normal temperature for obtaining matured fresh foods which can be preserved at normal temperature. The method has the advantages that: as the microwave is adopted for maturing, the interior of the microwave cavity is in a low temperature state, and the vacuum bags do not blow up in the maturing process, therefore the maturing needs not to be carried out under high pressure environment; owning to the low temperature and short time of the sterilization and maturing inside the fresh raw materials, the loss of nutrient elements in the fresh raw materials is reduced during processing; due to the adoption of the tunnel microwave, industrialization production can be realized.
Description
Technical field
The present invention relates to a kind of method of utilizing microwave energy raw fresh material to be made cooked refreshing food.
Background technology
The modes such as raw fresh material generally needs by could eating after the slaking, and traditional slaking mode comprises steaming, boil, explode, fry, boil in a covered pot over a slow fire, in the mode of above-mentioned various slakings, generally in the process of slaking, curing temperature is higher, and the curing time is longer.Long curing time and too high curing temperature must cause starch, protein, fat, soluble polysaccharide, the VB in the raw fresh material
2, nutritional labeling such as VC a large amount of losses.Simultaneously, the food of employing aforesaid way slaking generally can not be fresh-keeping at normal temperatures.
The CN1631183A patent documentation discloses a kind of " method of fresh corn rod normal-temperature fresh-keeping ", owing in the process of Preservation Treatment, adopted vacuum packaging, and by high-temperature sterilization, the fresh corn rod after the processing can be preserved the long time (10～12 months) at normal temperatures.But, because the operating temperature in the entire process process is up to 123 ℃, the fresh corn rod is in the higher temperature in longer a period of time always, can not avoid the unnecessary loss of a large amount of nutritional labelings that traditional maturing process Yin Gaowen causes, simultaneously, in order to prevent that high temperature from causing the quick-fried bag of vacuum packaging bag, the hyperthermic treatment of can only under hyperbaric environment, sterilizing, very inconvenient.
Summary of the invention
The objective of the invention is to: the curing time length and the curing temperature height that exist at traditional slaking mode can cause the nutritional labeling in the fresh food to be lost in a large number, and can not be fresh-keeping at normal temperatures, and the fresh-keeping process of CN1631183A patent documentation existence is caused the unnecessary loss of a large amount of nutritional labelings by high temperature, simultaneously, for preventing vacuum-packed quick-fried bag must carry out Preservation Treatment under hyperbaric environment the problem that takes place, provide a kind of method of utilizing microwave energy raw fresh material to be produced cooked refreshing food.
The object of the present invention is achieved like this: a kind of method of utilizing microwave energy that raw fresh material is made cooked refreshing food is characterized in that:
A) raw fresh material is given processing;
B) raw fresh material that will give after the processing measures the back pack, implements vacuum-packed;
C) vacuum-packed raw fresh material is placed the sterilize slaking processing of tunnel type micro wave stove, form delicatessen;
D) delicatessen is cooled to normal temperature, forms the cooked refreshing food of energy normal-temperature fresh-keeping.
In technical scheme of the present invention: described raw fresh material is the fresh and tender maize rod, or rice, flour, or vegetables, or fresh meat, or fresh bird, or fresh aquatic product, or beans, or peanut.
In technical scheme of the present invention: describedly give processing and refer to: the fresh food to letter sorting, after cleaning soaks fresh-keeping liquid, or to the interpolation of the raw fresh material after sort, clean, cutting apart flavouring, or ground rice, flour are processed into Flour product.
In technical scheme of the present invention: described Flour product is the rice dumpling, or rice cake, or a steamed bread of corn, or steamed stuffed bun, or boiled dumpling, or won ton, or steamed bun, or noodles.
In technical scheme of the present invention: the described delicatessen cooling is meant places bosh or cold air duct to cool off oven-fresh delicatessen, temperature in the water temperature of bosh or the cold air duct should be lower than 18 ℃, described normal temperature is 20～25 ℃, described can normal-temperature fresh-keeping be to be 20～25 ℃ with environment temperature, and vacuum packaging bag damaged gas leakage do not occur and is condition.
In technical scheme of the present invention: described ripening at low temperature processing is meant: the sterilization curing temperature of raw fresh material inside is 80～95 ℃ in the tunnel type micro wave stove, 10～25 minutes time.
The invention has the advantages that: owing to adopt microwave ripening, be in low-temperature condition in the microwave cavity, in the maturing process, quick-fried bag phenomenon can not appear in vacuum packaging bag, need not carry out maturation process under hyperbaric environment; Because the sterilization curing temperature of raw fresh material inside is 80～95 ℃, well below the curing temperature and the time of traditional approach, also be lower than the operating temperature of the disclosed Preservation Treatment of CN1631183A patent documentation, reduced raw fresh material loss of nutritive components in process; Because tunnel type micro wave stove one end is the feed(raw material)inlet, an end is a products export, can continuous productive process, realize suitability for industrialized production.
The specific embodiment
The tunnel type micro wave stove that the tunnel type micro wave stove that the present invention uses is produced as the moist side's microwave energy new and high technology Co., Ltd in Nanjing, the structure of this tunnel type micro wave stove is open by the CN2604885Y patent documentation.
Embodiment 1
The fresh and tender maize rod of results is dialled draining after skin, letter sorting, the cleaning, putting into fresh-keeping liquid soaked 10～15 minutes, drain, measure rear pack, implement vacuum-packed, place the sterilize slaking processing of tunnel type micro wave stove, regulate the microwave emitted energy by pressure regulator, making the inner sterilization curing temperature of green corn rod is 80～95 ℃, the sterilization curing time is 10～15 minutes, the bosh that places water temperature to be lower than 18 ℃ the fresh and tender maize rod after the sterilization slaking cools off, and makes the temperature of fresh and tender maize rod be down to rapidly 20～25 ℃.The fresh and tender maize rod shelf-life at normal temperatures of processing through said method is 12 months.
The fresh-keeping liquid that uses in the present embodiment is according to following raw material preparation: sorbic acid (C
6H
8O
2) 1g, Sodium Benzoate (C
7H
5O
2Na) 12g, citric acid (C
6H
8O
7) 3g, burnt inferior acidproof sodium (Na
2S
2O
5) 0.7g, Cobastab
10.2g, 1 liter of distilled water.
Embodiment 2
Duck is slaughtered, remove internal organ, draining after cleaning, the bittern stew in soy sauce of putting into preparation takes out after 12 hours and drains, pack after the metering, implement vacuum-packedly, place the slaking processing of sterilizing of tunnel type micro wave stove, regulate the microwave emitted energy by pressure regulator, the sterilization curing temperature that makes duck inside is 80～95 ℃, the sterilization curing time is 20～25 minutes, and the bosh that places water temperature to be lower than 10 ℃ the duck after the sterilization slaking cools off, and makes the temperature of duck be down to rapidly 20～25 ℃.The stew in soy sauce boiled salted duck shelf-life at normal temperatures of processing through said method can reach 6 months.
Embodiment 3
After dialling shelled peanut letter sorting that shell dries, cleaning, draining, add an amount of salt and flavoring, rear metering pack stirs, implement vacuum-packed, place again the sterilize slaking processing of tunnel type micro wave stove, regulate the microwave emitted energy by pressure regulator, the sterilization curing temperature that makes shelled peanut inside is 80～95 ℃, the sterilization curing time is 10～15 minutes, the cold air duct that places temperature in the passage to be lower than 18 ℃ in the shelled peanut of sterilization after the slaking cools off, and makes the temperature of shelled peanut be down to rapidly 20～25 ℃.The delicious shelled peanut shelf-life at normal temperatures of processing through said method can reach more than 12 months.
Embodiment 4
With stripping and slicing behind the potato rossing afterwash, the hind shank of fresh bovine is cleaned stripping and slicing, add after an amount of salt and flavoring stir, leave standstill the potato block that adding cuts after 1 hour, they are mixed, the metering pack, implement vacuum-packed, place again the sterilize slaking processing of tunnel type micro wave stove, regulate the microwave emitted energy by pressure regulator, make potato, the sterilization curing temperature of beef inside is 80～95 ℃, and the sterilization curing time is 20～25 minutes, the bosh that places water temperature to be lower than 10 ℃ the potato Braised beef after the sterilization slaking cools off, and makes the temperature of potato Braised beef be down to rapidly 20～25 ℃.The potato Braised beef shelf-life at normal temperatures of processing through said method can reach 6 months.
Embodiment 5
Flour is added suitable water and dusty yeast, form fermented dough after mixing kneading, the vegetable cleaning chopping is mixed with meat gruel, add an amount of salt and flavoring and stir the formation fillings, ferment dough parcel fillings is formed steamed stuffed bun, steamed stuffed bun is put into plastics holder with barrier and marshalling, and (the plastics holder of present embodiment can be put 12 steamed stuffed buns, adjacent steamed stuffed bun is cut apart by barrier), the plastics holder of filling steamed stuffed bun is packed in the lump, implement vacuum-packed, place again the sterilize slaking processing of tunnel type micro wave stove, regulate the microwave emitted energy by pressure regulator, the sterilization curing temperature that makes steamed stuffed bun inside is 80～95 ℃, and the sterilization curing time is 15～20 minutes, the cold air duct that places temperature in the passage to be lower than 10 ℃ the steamed stuffed bun of sterilization after the slaking cools off, and makes the temperature of steamed stuffed bun be down to rapidly 20～25 ℃.The steamed stuffed bun shelf-life at normal temperatures of processing through said method can reach 6 months.
Embodiment 6
Hairtail is cleaned rear segment, adding an amount of salt and flavoring stirs, leave standstill pack after the metering after 1 hour, implement vacuum-packedly, place again the slaking processing of sterilizing of tunnel type micro wave stove, regulate the microwave emitted energy by pressure regulator, the sterilization curing temperature that makes hairtail inside is 80～95 ℃, sterilization is 15 minutes the curing time, and the cold air duct that places temperature in the passage to be lower than 10 ℃ the hairtail after the sterilization slaking cools off, and makes the temperature of bright hairtail be down to rapidly 20～25 ℃.The hairtail shelf-life at normal temperatures of processing through said method can reach 6 months.
The present invention can break a seal instant in the shelf-life, edible after also can heating according to people's custom Kaifeng, in the shelf-life described in the various embodiments described above all is to be 20～25 ℃ in environment temperature, and the shelf-life under the damaged gas leakage situation does not appear in vacuum packaging bag.
More than each embodiment be not to a kind of restriction of the present invention, during concrete enforcement, described raw fresh material comprises the fresh and tender maize rod, or rice, flour, or vegetables, or fresh meat, or fresh bird, or fresh aquatic product, or beans, or peanut etc., it gives processing and can select different processing methods according to different eating methods and custom (for example: processing method can be to letter sorting raw fresh material, raw fresh material after the cleaning soaks fresh-keeping liquid, also can be to letter sorting, clean, raw fresh material after cutting apart adds flavouring, can also be with ground rice, flour is processed into forms such as Flour product.Described Flour product comprises again the rice dumpling, or rice cake, or a steamed bread of corn, or steamed stuffed bun, or boiled dumpling, or won ton, or steamed bun, or noodles etc.), and take into account the taste that people can accept and in giving the process of processing, add an amount of flavoring; In the sterilization maturing process, the sterilization curing temperature of raw fresh material inside is generally 80～95 ℃, and the sterilization curing time can differently according to the technological requirement of different raw fresh materials and slaking be set flexibly, and its range of choice is generally 10～25 minutes.
Claims (6)
1. method of utilizing microwave energy that raw fresh material is made cooked refreshing food is characterized in that:
A) raw fresh material is given processing;
B) raw fresh material that will give after the processing measures the back pack, implements vacuum-packed;
C) vacuum-packed raw fresh material is placed the sterilize slaking processing of tunnel type micro wave stove, form delicatessen;
D) delicatessen is cooled to normal temperature, forms the cooked refreshing food of energy normal-temperature fresh-keeping.
2. the method for utilizing microwave energy that raw fresh material is made cooked refreshing food according to claim 1 is characterized in that: described raw fresh material is the fresh and tender maize rod, or rice, flour, or vegetables, or fresh meat, or fresh bird, or fresh aquatic product, or beans, or peanut.
3. the method for utilizing microwave energy raw fresh material to be made cooked refreshing food according to claim 1, it is characterized in that: describedly give processing and be meant: the raw fresh material to letter sorting, after cleaning soaks fresh-keeping liquid, or the raw fresh material after sorting, clean, cutting apart added flavouring, or ground rice, flour are processed into Flour product.
4. the method for utilizing microwave energy that raw fresh material is made cooked refreshing food according to claim 3, it is characterized in that: described Flour product is the rice dumpling, or rice cake, or a steamed bread of corn, or steamed stuffed bun, or boiled dumpling, or won ton, or steamed bun, or noodles.
5. the method for utilizing microwave energy raw fresh material to be made cooked refreshing food according to claim 1, it is characterized in that: the described delicatessen cooling is meant places bosh or cold air duct to cool off oven-fresh delicatessen, temperature in the water temperature of bosh or the cold air duct should be lower than 18 ℃, described normal temperature is 20～25 ℃, described can normal-temperature fresh-keeping be to be 20～25 ℃ with environment temperature, and vacuum packaging bag damaged gas leakage do not occur and is condition.
6. according to claim 1 or 2 or the 3 or 4 described methods of utilizing microwave energy raw fresh material to be made cooked refreshing food, it is characterized in that: described sterilization slaking processing is meant: the sterilization curing temperature of raw fresh material inside is 80～95 ℃ in the tunnel type micro wave stove, 10～25 minutes process times of sterilization slaking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100189982A CN101224029A (en) | 2008-02-02 | 2008-02-02 | Method for producing cooked refreshing food using raw fresh material by microwave energy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100189982A CN101224029A (en) | 2008-02-02 | 2008-02-02 | Method for producing cooked refreshing food using raw fresh material by microwave energy |
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|---|---|
| CN101224029A true CN101224029A (en) | 2008-07-23 |
Family
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|---|---|---|---|
| CNA2008100189982A Pending CN101224029A (en) | 2008-02-02 | 2008-02-02 | Method for producing cooked refreshing food using raw fresh material by microwave energy |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982122A (en) * | 2010-09-16 | 2011-03-02 | 王清明 | Fresh-keeping preservation technology of cooking product |
| CN102524384A (en) * | 2011-12-29 | 2012-07-04 | 天津科技大学 | Fresh sweet corn normal-temperature fresh-keeping method |
| CN103444866A (en) * | 2013-08-27 | 2013-12-18 | 青岛老三东食品股份有限公司 | Method for preserving flavored peanut |
| CN103461485A (en) * | 2013-08-27 | 2013-12-25 | 严中明 | Fresh preservation method of dried peanut |
| CN103461484A (en) * | 2013-08-27 | 2013-12-25 | 严中明 | Preservation method of salted peanuts |
| CN103478599A (en) * | 2013-08-07 | 2014-01-01 | 杨振福 | Bag box packed fermented flour product |
| CN104286700A (en) * | 2014-09-23 | 2015-01-21 | 山西紫团生态农业有限公司 | Method for preserving steamed stuffed buns at room temperature |
| CN104585594A (en) * | 2014-05-27 | 2015-05-06 | 杜建平 | Rice-flour noodle production method by treating early rice flour with microwave |
| CN105077507A (en) * | 2015-07-20 | 2015-11-25 | 柳州市国祥食品有限公司 | Margarya melanioides rice vermicelli sterilization and preservation technology |
| CN106798236A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | One combined refreshing method for planting vegetables heart of filling non-freezing steamed stuffed bun |
| CN108702818A (en) * | 2015-09-03 | 2018-10-23 | 联邦科学技术研究组织 | Microwave heating equipment and heating means |
| CN108783263A (en) * | 2018-05-21 | 2018-11-13 | 安徽三兄弟薯业有限责任公司 | A kind of antistaling process of instant bean vermicelli compression meat material packet |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN114190072A (en) * | 2020-06-24 | 2022-03-15 | 生产技术研究所 | Process for improving the texture of canned small ocean fish |
-
2008
- 2008-02-02 CN CNA2008100189982A patent/CN101224029A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101982122A (en) * | 2010-09-16 | 2011-03-02 | 王清明 | Fresh-keeping preservation technology of cooking product |
| CN102524384A (en) * | 2011-12-29 | 2012-07-04 | 天津科技大学 | Fresh sweet corn normal-temperature fresh-keeping method |
| CN102524384B (en) * | 2011-12-29 | 2013-03-20 | 天津科技大学 | Fresh sweet corn normal-temperature fresh-keeping method |
| CN103478599A (en) * | 2013-08-07 | 2014-01-01 | 杨振福 | Bag box packed fermented flour product |
| CN103444866A (en) * | 2013-08-27 | 2013-12-18 | 青岛老三东食品股份有限公司 | Method for preserving flavored peanut |
| CN103461485A (en) * | 2013-08-27 | 2013-12-25 | 严中明 | Fresh preservation method of dried peanut |
| CN103461484A (en) * | 2013-08-27 | 2013-12-25 | 严中明 | Preservation method of salted peanuts |
| CN104585594A (en) * | 2014-05-27 | 2015-05-06 | 杜建平 | Rice-flour noodle production method by treating early rice flour with microwave |
| CN104286700A (en) * | 2014-09-23 | 2015-01-21 | 山西紫团生态农业有限公司 | Method for preserving steamed stuffed buns at room temperature |
| US11229095B2 (en) | 2014-12-17 | 2022-01-18 | Campbell Soup Company | Electromagnetic wave food processing system and methods |
| CN105077507A (en) * | 2015-07-20 | 2015-11-25 | 柳州市国祥食品有限公司 | Margarya melanioides rice vermicelli sterilization and preservation technology |
| CN108702818A (en) * | 2015-09-03 | 2018-10-23 | 联邦科学技术研究组织 | Microwave heating equipment and heating means |
| CN106798236A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | One combined refreshing method for planting vegetables heart of filling non-freezing steamed stuffed bun |
| CN106798236B (en) * | 2017-01-16 | 2020-06-30 | 江南大学 | Combined preservation method of non-frozen steamed stuffed buns with vegetable stuffing |
| CN108783263A (en) * | 2018-05-21 | 2018-11-13 | 安徽三兄弟薯业有限责任公司 | A kind of antistaling process of instant bean vermicelli compression meat material packet |
| CN114190072A (en) * | 2020-06-24 | 2022-03-15 | 生产技术研究所 | Process for improving the texture of canned small ocean fish |
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Open date: 20080723 |