CN101254018A - Bean product fresh-keeping method - Google Patents
Bean product fresh-keeping method Download PDFInfo
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- CN101254018A CN101254018A CNA2008100332745A CN200810033274A CN101254018A CN 101254018 A CN101254018 A CN 101254018A CN A2008100332745 A CNA2008100332745 A CN A2008100332745A CN 200810033274 A CN200810033274 A CN 200810033274A CN 101254018 A CN101254018 A CN 101254018A
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Abstract
The invention relates to a fresh-keeping method of bean products. The fresh-keeping method of the bean products is characterized in that the boiled bean products are processed through quick vacuum cooling first, and then are packed and frozen; the quick vacuum cooling has the steps that bean products which are just boiled and sterilized are directly put into a store room of a vacuum cooling machine first, then a vacuum unit is used for vacuumizing, and a refrigerating machine is used for reducing temperature and cooling. Moisture is taken away when in vacuumizing, and the water evaporation takes the heat away, so that the temperature is lowered rapidly. The fresh-keeping method of the bean products solves the problem that the freshness storage life of the existing bean products is not long.
Description
Technical field
The present invention relates to a kind of bean product preservation method.
Background technology
Bean product are because of it contains high protein, fat, several mineral materials, vitamin and cellulose, is rich in several amino acids, unrighted acid, phosphatide calcium and do not contain characteristics such as cholesterol, and have anti-ageing, anti-cancer and hypertensive effect and liked by increasing people.But because bean product are nutritious, also created advantage for microbial reproduction, so the bean product shelf-life is all shorter, generally about one day, the refrigeration storage also only is a couple of days down.In order to extend the shelf life, the manufacturer that has just adds anticorrisive agent in bean product, freezing or adopt method such as thermophilic digestion composite film packaging, so just comes hidden danger to the food safety belt, or the raising of production cost, a series of problems such as destruction of bean product nutrition.
As in bean curd, adding the anticorrisive agent of benzoic acid and so on, bring very big hidden danger can for people's health.Bean curd is sold at supermarket refrigeration low temperature, just very high to the investment of equipment like this.Also have some preservation methods such as radiation, refrigeration, controlled atmosphere, asepticize processing and chemical agent processing etc., what have requires height, needs to drop into substantial contribution appointed condition, the complicated inconvenience of the operational processes that has is grasped, the residual more meeting harm health of people of the compound that has etc.
Shown in Figure 1 is traditional processing technology of bean product (particularly bean curd, dried bean curd etc.).In traditional processing technology, with soybeans soaking, the screening of acceptance(check), storage, defibrination, filter and remove residue then through filtering once more after the plasma burning, then orders halogen, and piecemeal after the moulding squeezing is followed boiling again.Next or carry out anticorrosionly, carry out air-cooled then or cooling naturally, packing, the shipping of vanning back; Perhaps pack, cool off after the sterilization, the shipping of casing then.
Summary of the invention
The objective of the invention is to propose a kind of bean product preservation method, to solve the not long problem of present bean product freshness date.
The present invention solves the problems of the technologies described above by the following technical programs:
A kind of bean product preservation method is characterized in that: earlier the bean product after the boiling are carried out vacuum and cool off rapidly, then packing; Described vacuum is cooled off rapidly, is that the bean product that firm boiling is good are directly put into vacuum cooling equipment earlier, vacuumizes cooling, cooling then.
The vacuum that described vacuum is cooled off rapidly is 0.09～0.095Mpa, and temperature fall time is 5～15min, and cooling, cooled temperature are below the normal temperature.
Refrigerate after the packing, refrigerated storage temperature is 0～5 ℃.
The difference of bean product preservation method of the present invention and traditional handicraft is to have adopted vacuum cooling technology and omnidistance cold chain technology (refrigeration storing and sale) rapidly.Bean product preservation method of the present invention is owing to vacuumize when the cooling cooling, vacuumize and to take away moisture evaporated, utilize the evaporator strip of moisture content to walk heat, like this cool time short, can avoid biochemical reactions such as Oxidation of Fat and Oils that bean product produce, protein denaturation, starch gelatinization to greatest extent when high temperature; Also avoided to the utmost at 65 ℃～30 ℃ of biofermentations that produced (bacterial reproduction) simultaneously, and improved twice-cooked stir-frying mouthfeel degree, for the food long-period freshness preserving has fundamentally ensured its physiological condition; Like this, a large amount of bean product just can avoid adding anticorrisive agent, thereby make bean product become real " pollution-free food " basic guarantee have been arranged.With the directly packing refrigeration under free of contamination situation of the cooled rapidly bean product of vacuum, avoided bacterial reproduction and secondary pollution, prolonged the shelf-life.
Description of drawings
Further specify the present invention below in conjunction with the drawings and specific embodiments.
Fig. 1 is the processing of bean product in the traditional handicraft, fresh-keeping flow chart.
Fig. 2 is the processing of the bean product described in the specific embodiment, fresh-keeping flow chart.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention.
Referring to Fig. 2.By conventional method, with the soybean of acceptance(check), storage, take out and soak, to screen, filter behind the defibrination, next then plasma burning, filtration order halogen, moulding squeezing, piecemeal, boiling then.One of them purpose of boiling is sterilization.Next just carry out bean product preservation method of the present invention, earlier the bean product after the boiling sterilization are carried out vacuum and cool off rapidly, pack then, refrigerate, the temperature of refrigeration is 0～5 ℃.
Vacuum is cooled off rapidly, it is the storeroom that elder generation's bean product that firm boiling sterilization is good are directly put into the vacuum cooled machine, vacuumize with the vacuum unit then, vacuum is 0.09～0.095Mpa, refrigeration machine cooling, cooling, temperature fall time is 5～15min, temperature can be reduced to normal temperature, as 25～20 ℃, also can reduce to below the normal temperature, as 0～5 ℃, even below 0 ℃.
Traditional handicraft cooling, cooling bean product needed more than half an hour, and this process using vacuum cooled can make bean product drop to 25～20 ℃ of normal temperature from 100～95 ℃ and only need 5～8min, from being cooled to also only to need 10～15min below 4 ℃ more than 95 ℃.In the vacuum cooled operation, the firm good bean product of boiling sterilization are directly put into the storeroom of vacuum cooled machine, vacuumize with the vacuum unit, moisture content has been taken away in the refrigeration machine cooling when vacuumizing, utilize the evaporator strip of moisture content to walk heat, thereby reduce temperature fast, make the bean product directly packing refrigeration under free of contamination situation after the sterilization, avoided bacterial reproduction and secondary pollution, prolonged the shelf-life.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in the foregoing description and the specification just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a bean product preservation method is characterized in that: earlier the bean product after the boiling are carried out vacuum and cool off rapidly, then packing; Described vacuum is cooled off rapidly, is that the bean product that firm boiling is good are directly put into vacuum cooling equipment earlier, vacuumizes cooling, cooling then.
2. a kind of bean product preservation method according to claim 1 is characterized in that: the vacuum that described vacuum is cooled off rapidly is 0.09～0.095Mpa, and temperature fall time is 5～15min, and cooling, cooled temperature are below the normal temperature.
3. a kind of bean product preservation method according to claim 1 is characterized in that: refrigerate after the packing, refrigerated storage temperature is 0～5 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100332745A CN101254018A (en) | 2008-01-30 | 2008-01-30 | Bean product fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100332745A CN101254018A (en) | 2008-01-30 | 2008-01-30 | Bean product fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101254018A true CN101254018A (en) | 2008-09-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100332745A Pending CN101254018A (en) | 2008-01-30 | 2008-01-30 | Bean product fresh-keeping method |
Country Status (1)
| Country | Link |
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| CN (1) | CN101254018A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228091A (en) * | 2011-07-01 | 2011-11-02 | 西华大学 | Method for preparing five-cereal dried bean curd |
| CN105581221A (en) * | 2014-10-20 | 2016-05-18 | 重庆一根豆筋有限公司 | Soybean gluten preservation method |
| CN105707283A (en) * | 2016-03-23 | 2016-06-29 | 孔祥质 | Automatic production process for bean curd |
-
2008
- 2008-01-30 CN CNA2008100332745A patent/CN101254018A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228091A (en) * | 2011-07-01 | 2011-11-02 | 西华大学 | Method for preparing five-cereal dried bean curd |
| CN105581221A (en) * | 2014-10-20 | 2016-05-18 | 重庆一根豆筋有限公司 | Soybean gluten preservation method |
| CN105707283A (en) * | 2016-03-23 | 2016-06-29 | 孔祥质 | Automatic production process for bean curd |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080903 |