CN102429217A - Method for preparing multi-taste meat freeze-drying refreshment infant food - Google Patents
Method for preparing multi-taste meat freeze-drying refreshment infant food Download PDFInfo
- Publication number
- CN102429217A CN102429217A CN2011103250518A CN201110325051A CN102429217A CN 102429217 A CN102429217 A CN 102429217A CN 2011103250518 A CN2011103250518 A CN 2011103250518A CN 201110325051 A CN201110325051 A CN 201110325051A CN 102429217 A CN102429217 A CN 102429217A
- Authority
- CN
- China
- Prior art keywords
- raw material
- temperature
- carry out
- frozen
- handle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing multi-taste meat freeze-drying refreshment infant food. The method comprises the following steps of: at least selecting the following one or more than two of meat, cleaning, boning, cutting into blocks, and putting raw materials into a container for heating and cooking; steaming the raw materials to be cooked, adding proper amount of water, and pulping; freezing quickly at the temperature of between -30 and -60 DEG C; crushing and granulating, namely crushing, sieving and separating the raw materials at the temperature of between -30 and -60 DEG C until the granulation is finished to prepare ice crystals; freezing, dehydrating and drying at low temperature, namely conveying the raw materials to a drier for dehydrating, so that moisture content is reduced to be below 5 percent, and performing freeze-drying for 20 to 40 hours, wherein the vacuum degree of a drying chamber is between 0.8 and 1.2 MMHG, the temperature of a heating plate is between 90 and 40 DEG C, and the central temperature of the raw materials is between -30 and -60 DEG C; and packaging. The products prepared by the method are infant food which has high nutritive value, has multiple trace elements and mineral substances and does not contain additives.
Description
Invention field
The present invention relates to a kind of food, refer in particular to the preparation method of the meat lyophilized fresh-keeping baby food of one kind of multiple tastes.
Background technology
In recent years; In China the food security incident has taken place in frequent succession but: " major part doll ", " melamine problem milk powder ", " clenbuterol hydrochloride ", " tonyred ", " dyeing steamed bun ", " plasticiser ", " waste oil " ... It brings harm for consumer's healthy and life security, has caused abominable social influence.These have all caused the uneasy and panic of people, also make people pay attention to the safety food problem more, particularly the infant foods safety problem.
Baby food is huge as a domestic market, develops new industry rapidly, but this series products nutrition in the market is comprehensive inadequately, and taste is dull, can't satisfy baby's growth needs.
Technology contents
The objective of the invention is to overcome the deficiency in the background technology and the preparation method of the meat lyophilized fresh-keeping baby food of one kind of multiple tastes is provided; The product of this method preparation is a kind ofly to be of high nutritive value, to have various nutrients and mineral matter, and does not contain any additives baby food.
Technical scheme of the present invention is:
The preparation method of the meat lyophilized fresh-keeping baby food of one kind of multiple tastes, it comprises:
A kind of or more than two kinds in a, the selected at least following raw material; It comprises: beef, pork, mutton, venison, chicken, turkey meat, duck, ostrich meat, pigeon meat; Clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, carry out sealed barrier package by demand: comprise bottled or aluminium-foil paper packed.
Wherein, wherein, described quick freezing temperature is preferably :-55 ℃.
Described freeze-drying time is preferably: 30 hours.
Described drying means also can adopt common drying or vacuum drying method.
The invention has the advantages that: the baby's series food that adopts the present invention's technology to be produced, do not contain any pigment and any additives, delicious taste, healthy and helpful.This product is a kind of be of high nutritive value, have various trace elements and mineral matter, genuine baby's green health food.Because product of the present invention produces under low temperature and vacuum condition, thus this food do not refrigerate, as long as after packing, just long term storage, transportation and sale at normal temperatures.Under the state of sealing, can preserve 2-5 and never degenerate.Product of the present invention meets the development trend of world's food industries " green, convenient, health ", has good prospect at home and abroad.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1:
The preparation method of the freeze dried and antistaled baby food of a kind of beef, it comprises:
A, selected with fresh beef or veal cleans, bones, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, carry out sealed barrier package by demand: comprise bottled or aluminium-foil paper packed.
Embodiment 2:
The preparation method of the freeze dried and antistaled baby food of a kind of chicken, it comprises:
A, selectedly use new fresh chicken meat, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand.
Embodiment 3:
The preparation method of the freeze dried and antistaled baby food of a kind of pork, it comprises:
A, the selected fresh pork of using clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand.
Embodiment 4:
The preparation method of the freeze dried and antistaled baby food of a kind of duck, it comprises:
A, selectedly use fresh duck, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand.
Embodiment 5:
The preparation method of the freeze dried and antistaled baby food of a kind of mutton, it comprises:
A, selectedly use new fresh mutton, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
Embodiment 6:
The preparation method of the freeze dried and antistaled baby food of a kind of venison, it comprises:
A, selectedly use fresh venison, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
Embodiment 7:
The preparation method of the freeze dried and antistaled baby food of a kind of turkey meat, it comprises:
A, selectedly use fresh turkey meat, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
Embodiment 8:
The preparation method of the freeze dried and antistaled baby food of a kind of ostrich meat, it comprises:
A, selectedly use fresh ostrich meat, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
Embodiment 9:
A kind of pigeon meat jelly is done the preparation method of fresh-keeping baby food, and it comprises:
A, the fresh pigeon meat of selected usefulness clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
Embodiment 10:
The preparation method of a kind of egg or the freeze dried and antistaled baby food of pigeon egg, it comprises:
A, the new fresh hen egg of selected usefulness or pigeon egg after it is cooked, separate yolk and albumen; Add suitable quantity of water respectively, again yolk and albumen are broken into slurry respectively;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular yolk food and protein food, pack processing respectively, undertaken bottled or packed by demand with aluminium-foil paper.
Wherein, described quick freezing temperature is preferably :-55 ℃; Described freeze-drying time is preferably: 30 hours; Described drying means also can adopt common drying or vacuum drying method.
Can be according to the actual requirements; By different proportionings one or more of infant food according to the invention are mixed; After adding the boiling water stirring again; Be edible, it be one kind of multiple tastes be of high nutritive value, have various trace elements and mineral matter, and do not contain any additives, genuine freeze dried and antistaled infant food.
Claims (10)
1. the preparation method of the meat lyophilized fresh-keeping baby food of one kind of multiple tastes, it is characterized in that: it comprises:
A kind of or more than two kinds in a, the selected at least following raw material; It comprises: beef, pork, mutton, venison, chicken, turkey meat, duck, ostrich meat, pigeon meat; Clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, carry out sealed barrier package by demand: comprise bottled or aluminium-foil paper packed.
2. the preparation method of the freeze dried and antistaled baby food of beef, it is characterized in that: it comprises:
A, selected with fresh beef or veal cleans, bones, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, carry out sealed barrier package by demand: comprise bottled or aluminium-foil paper packed.
3. the preparation method of the freeze dried and antistaled baby food of chicken, it is characterized in that: it comprises:
A, selectedly use new fresh chicken meat, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand.
4. the preparation method of the freeze dried and antistaled baby food of pork, it is characterized in that: it comprises:
A, the selected fresh pork of using clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand.
5. the preparation method of the freeze dried and antistaled baby food of duck, it is characterized in that: it comprises:
A, selectedly use fresh duck, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand.
6. the preparation method of the freeze dried and antistaled baby food of mutton, it is characterized in that: it comprises:
A, selectedly use new fresh mutton, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
7. the preparation method of the freeze dried and antistaled baby food of turkey meat, it is characterized in that: it comprises:
A, selectedly use fresh turkey meat, clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
8. a pigeon meat jelly is done the preparation method of fresh-keeping baby food, and it is characterized in that: it comprises:
A, the fresh pigeon meat of selected usefulness clean, bone, after stripping and slicing handles, raw material put into container carry out hot digestion; After raw material cooks, add suitable quantity of water, again it is broken into slurry;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular food and pack processing, undertaken bottled or packed by demand with aluminium-foil paper.
9. the preparation method of egg or the freeze dried and antistaled baby food of pigeon egg, it is characterized in that: it comprises:
A, the new fresh hen egg of selected usefulness or pigeon egg after it is cooked, separate yolk and albumen; Add suitable quantity of water respectively, again yolk and albumen are broken into slurry respectively;
B, carry out quick-frozen and handle: raw material is carried out quick-frozen, and its temperature is :-30 ℃～-60 ℃, do not run off to guarantee original trace element and nutrient;
C, smash granulation and handle: in temperature be: under-30 ℃～-60 ℃ conditions, raw material is smashed, screens, separated, accomplish, process ice crystal, shape such as grain of rice size until granulation; The containers for future use of packing into;
D, carry out cryogenic freezing and dehydrate: raw material is sent in the drying machine dewatered, moisture is reduced to below 5%, the vacuum of hothouse is: 0.8-1.2MMHG; The temperature of general heating plate is: 90 ℃-40 ℃, the central temperature of raw material is :-30 ℃～-60 ℃; Freeze-drying time is: 20-40 hour;
E, will be prepared into granular yolk food and protein food, pack processing respectively, undertaken bottled or packed by demand with aluminium-foil paper.
10. according to the preparation method of the described freeze dried and antistaled baby food of claim 1-9, it is characterized in that: described quick freezing temperature is preferably :-55 ℃; Described freeze-drying time is preferably: 30 hours; Described drying means also can adopt common drying or vacuum drying method.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103250518A CN102429217A (en) | 2011-10-24 | 2011-10-24 | Method for preparing multi-taste meat freeze-drying refreshment infant food |
| CN2012104078985A CN102894375A (en) | 2011-10-24 | 2012-10-23 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103250518A CN102429217A (en) | 2011-10-24 | 2011-10-24 | Method for preparing multi-taste meat freeze-drying refreshment infant food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102429217A true CN102429217A (en) | 2012-05-02 |
Family
ID=45977849
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103250518A Pending CN102429217A (en) | 2011-10-24 | 2011-10-24 | Method for preparing multi-taste meat freeze-drying refreshment infant food |
| CN2012104078985A Pending CN102894375A (en) | 2011-10-24 | 2012-10-23 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104078985A Pending CN102894375A (en) | 2011-10-24 | 2012-10-23 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN102429217A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894375A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
| CN103445202A (en) * | 2013-09-02 | 2013-12-18 | 蒋应文 | Golden dove nutrient and preparation method thereof |
| JP2017057175A (en) * | 2015-09-18 | 2017-03-23 | 株式会社保健科学研究所 | Muscle increasing agent |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
| CN111631354A (en) * | 2020-06-10 | 2020-09-08 | 鄂尔多斯市赫格日民族特色食品有限公司 | Method for making freeze-dried meat |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471423A (en) * | 2020-10-16 | 2021-03-12 | 周益俊 | Meat and vegetable paste powder convenient for swallowing and digestion and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094731C (en) * | 2000-05-22 | 2002-11-27 | 赵子文 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
| CN1270626C (en) * | 2002-04-04 | 2006-08-23 | 林开中 | Multi-taste frozen dried freshness-retaining vegetable and preparation method thereof |
| CN1613361A (en) * | 2003-11-05 | 2005-05-11 | 薛文峰 | Instant ginseng tablets |
| CN102125271B (en) * | 2010-01-20 | 2012-12-19 | 湖北新美香食品有限公司 | Processing method of vacuum freeze-dried egg granules |
| CN102429217A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Method for preparing multi-taste meat freeze-drying refreshment infant food |
-
2011
- 2011-10-24 CN CN2011103250518A patent/CN102429217A/en active Pending
-
2012
- 2012-10-23 CN CN2012104078985A patent/CN102894375A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894375A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Method for making freeze-drying fresh-keeping meat baby food with various flavors |
| CN103445202A (en) * | 2013-09-02 | 2013-12-18 | 蒋应文 | Golden dove nutrient and preparation method thereof |
| JP2017057175A (en) * | 2015-09-18 | 2017-03-23 | 株式会社保健科学研究所 | Muscle increasing agent |
| CN106690083A (en) * | 2016-12-09 | 2017-05-24 | 刘彩英 | Preparation technology of mutton auxiliary material in fast foods |
| CN111631354A (en) * | 2020-06-10 | 2020-09-08 | 鄂尔多斯市赫格日民族特色食品有限公司 | Method for making freeze-dried meat |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102894375A (en) | 2013-01-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102258186B (en) | Preparation method of bone condiment | |
| RU2410981C1 (en) | Meat cutlets production method | |
| CN102429217A (en) | Method for preparing multi-taste meat freeze-drying refreshment infant food | |
| CN102429177A (en) | Method for preparing infant fruit and vegetable freeze-drying refreshing food | |
| CN104939216A (en) | Instant northeast pickled cabbage soup and processing, blending and packaging method thereof | |
| KR100733787B1 (en) | Cereal using meat and manufacturing process of the same | |
| US20140272091A1 (en) | Meat paste noodle | |
| CN107279820A (en) | One kind restructuring steck product and its processing method | |
| AU2014373629B2 (en) | Marinade for tumbling a meat product | |
| CN103300403A (en) | Blood-replenishing red glutinous rice beef sausage and preparation method of blood-replenishing red glutinous rice beef sausage | |
| CN102370175A (en) | Preparation method of multi-flavor freeze-dried refreshing infant/baby food | |
| KR101027316B1 (en) | The manufacturing method of sausages additional natural calcium and it's the composition | |
| Kok et al. | 11 Manufacture of Fish Balls | |
| RU2298965C1 (en) | Method for production of canned goods from meat and cabbage | |
| CN102907702A (en) | Preparation method of seafood freeze-drying fresh-keeping infant foods with various flavors | |
| KR100920676B1 (en) | A method of manufacture of instant food style soybean paste that use sea urchin eggs and the insttant food style soybean manufactured thereof | |
| CN108703315A (en) | A kind of production method of blistering skin chicken Curry Puff | |
| CN102894091A (en) | Freeze-drying and fresh-keeping preparation method of milk products for babies | |
| KR102013554B1 (en) | Process for preparing HMR comprising chopped beef soup | |
| CN102726780A (en) | Production technique and production system of tomato oxtail soup | |
| CN104522741A (en) | Spinach sandwiched sliced meat and production method thereof | |
| CN104397653A (en) | Method for making hotpot condiment | |
| RU2363335C1 (en) | Preparation method of "wild fowl with garnish, white sauce and egg" preserved product | |
| CN104489473A (en) | Fried rice with sausage and preparation method thereof | |
| KR101581617B1 (en) | Vegetable Stock Extract Cooking Method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120502 |