CN103584161B - Pickled vegetable soft can processing method and its product - Google Patents
Pickled vegetable soft can processing method and its product Download PDFInfo
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- CN103584161B CN103584161B CN201310519955.3A CN201310519955A CN103584161B CN 103584161 B CN103584161 B CN 103584161B CN 201310519955 A CN201310519955 A CN 201310519955A CN 103584161 B CN103584161 B CN 103584161B
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 title abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 235000013527 bean curd Nutrition 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims description 44
- 235000013372 meat Nutrition 0.000 claims description 20
- 238000007789 sealing Methods 0.000 claims description 16
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 8
- 230000001228 trophic effect Effects 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 239000001390 capsicum minimum Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000006260 foam Substances 0.000 description 7
- 238000004904 shortening Methods 0.000 description 4
- 241000219198 Brassica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000026811 Brassica nipposinica Species 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000312 peanut oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 241000723838 Turnip mosaic virus Species 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000006705 asparagus lettuce Nutrition 0.000 description 1
- 244000046738 asparagus lettuce Species 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 244000144987 brood Species 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of agricultural product processing, especially to a pickled vegetable soft can processing method. According to the processing method, pickled vegetable, pork and dried bean curd which are used as main raw materials and dry capsicum which is used as an ingredient undergo stir-frying, packaging, sterilization and cooling so as to obtain the pickled vegetable soft can finished product. The obtained pickled vegetable soft can product has special delicate fragrance of the pickled vegetable as well as fragrance of mixed pork, and has good mouthfeel. By the adoption of the processing method, local flavor and trophic structure of a present pickled vegetable product are improved.
Description
Technical field
The present invention relates to processing of farm products field, particularly relate to processing method of a kind of sincere dish foods packed in carton containers and products thereof.
Background technology
The half a kind of traditional dry state that Dao Ducaishi Zhejiang Province distance is famous pickles potherb mustard
(1), to belong to nine mustard of Cruciferae, Btassica draft vegetables
(2)for raw material is salted, gain the name because the inversion of dish altar is pickled.In curing process, the sincere fermentation of altar mouth down, can make the harmful substances such as the nitrite of pickled fermented middle generation discharge in time with waste water, and promote that proteolysis is delicate flavour, the fragrance matters such as amino acid, makes that finished product quality is more crisp, fragrance is denseer.At present sincere dish prospect of production is well, be not only in great demand at home, be also on sale to America, Singapore, the ground such as Japan.But on Vehicles Collected from Market, mostly sincere dish product is that the sincere dish pickled directly is packed or processed through the simple process such as frying, and kind is single, needs more new product to satisfy the demands of consumers.
Nine mustard rich in nutritive value, it contains the multiple nutrients materials such as crude fibre, vitamin, amino acid.Nine mustard after pickling have especially and reduce blood pressure, stomach strengthening and digestion promoting, and the function of the diseases such as treatment gastrospasm, enteritis, eye illness, by the people in world many countries and area are liked
(3-5).The sincere dish meat foam instant-soft tin of the present invention's research, on the basis both remaining sincere dish idiotrophic, which in turn improve local flavor and the trophic structure of existing sincere dish product, and product is easy to carry.The exploitation of this product will widen the selling market of sincere dish product, for consumers in general provide more, better select.
Summary of the invention
The object of this invention is to provide a kind of processing method of sincere dish foods packed in carton containers, make products obtained therefrom not only have the distinctive delicate fragrance of sincere dish, also mix meat fragrant, there is good mouthfeel.
For realizing goal of the invention of the present invention, inventor provides following technical scheme:
A processing method for sincere dish foods packed in carton containers, operates in the steps below:
(1) selection of raw material and frying:
Raw material is prepared: sincere dish 45-50%, pork 25-30%, dried bean curd 20-24% and chilli 1-2% by following mass percent; Vegetable oil first adds chilli after heating and pork carries out frying, adds sincere dish and the mixed stir-fry of dried bean curd continuation when pork is medium rare, ripe to pork hundred per cent, obtains sincere dish product,
(2) sincere dish packing of product process:
Sincere dish product step (1) obtained loads in laminated aluminum film bag while hot, then vacuum packaging is carried out, obtain sincere dish foods packed in carton containers, wherein: content distance sack at least 4-5cm, during sealing, vacuum is 0.095Mpa, pumpdown time 30-40s, heat-sealing temperature is 260-280 DEG C, the heat-sealing time is 4-6s, vacuum≤0.09MPa in final bag
(3) sincere dish foods packed in carton containers sterilization treatment:
Sincere dish foods packed in carton containers step (2) obtained adopts high pressure steam sterilization,
(4) sincere dish foods packed in carton containers cooling processing:
Sincere dish foods packed in carton containers step (3) obtained cools fast, to product center temperature≤37 DEG C, obtains sincere dish foods packed in carton containers finished product.
Preferably, according to the processing method of a kind of sincere dish foods packed in carton containers of the present invention, wherein, in described step (1): the consumption of vegetable oil counts 10-15% by raw material gross mass.Vegetable oil can be selected common as peanut oil, soybean oil, vegetable seeds wet goods.
Preferably, according to the processing method of a kind of sincere dish foods packed in carton containers of the present invention, wherein, in described step (1): streaky pork selected by pork, lean meat and fat meat ratio, at 1-1.5:1, are cut into 0.6-0.8cm after peeling
3meat cubelets for subsequent use; Dried bean curd is cut into 0.8-1.0cm
3little fourth for subsequent use.
Preferably, according to the processing method of a kind of sincere dish foods packed in carton containers of the present invention, wherein, in described step (2): the sincere dish product weight loaded in laminated aluminum film bag controls at every bag of 50-55g.Inner wrapping product facilitates consumer to carry with edible.
Preferably, according to the processing method of a kind of sincere dish foods packed in carton containers of the present invention, wherein, the main technologic parameters of described step (3) mesohigh steam sterilizing has: sterilising temp is 120-125 DEG C, sterilization pressure is 0.10-0.12MPa, and sterilization time is 15-30min.With autoclaving, not only can kill the microorganisms such as deathly bacterium, fungi, also have killing effect to brood cell, spore, be the physical sterilization method the most reliable, application is the most general.
Preferably, according to the processing method of a kind of sincere dish foods packed in carton containers of the present invention, wherein, in described step (4): what cooling adopted fast is that after sincere dish foods packed in carton containers sterilization treatment, the 10-20min(of flowing water cooling immediately prevents foods packed in carton containers from occurring distillation taste).
The product that the processing method that present invention also offers above-mentioned a kind of sincere dish foods packed in carton containers obtains.The sincere dish retort pouch of gained of the present invention not only has the distinctive delicate fragrance of sincere dish, also mixes meat fragrant, has good mouthfeel, and improve local flavor and the trophic structure of existing sincere dish product.Detect and also show, the sincere dish retort pouch quality of gained of the present invention all meets relevant regulations and the requirement of country in organoleptic indicator, physical and chemical index and microbiological indicator, can relievedly eat.
The invention has the beneficial effects as follows:
1, the present invention has filled up the blank of the sincere dish product of meat foam.Domestic market does not also have the sincere dish retort pouch of meat foam, product of the present invention will widen the selling market of sincere dish product, for consumers in general provide more, better select.
2, meat foam of the present invention sincere dish retort pouch is on the basis remaining sincere dish idiotrophic, further improve local flavor and the trophic structure of existing sincere dish product, and product is easy to carry.
3, simple and convenient processing method of the present invention is easy, is convenient to promote.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, percentage are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is conventional.If without specializing, the method that embodiment adopts is this area current techique.
embodiment 1
A processing method for sincere dish foods packed in carton containers, operates in the steps below:
(1), the selection of raw material and frying:
Select satisfactory raw material, specific requirement is: sincere dish, bright in color, has strong fragrance; Pork, fresh, select fat meat and lean meat ratio at the streaky pork of about 1:1, streaky pork is removed the peel, and is cut into 0.8cm
3the meat cubelets of left and right; Dried bean curd, fresh, quality is softer, epidermis bright, and dried bean curd is cut into 1.0cm
3the little fourth of left and right; Red chilli, color is vivid, without insect pest.The mass fraction of sincere dish is 45%; The mass fraction of meat is 30%; The mass fraction of dried bean curd is 23%; The mass fraction of chilli is 2%.
First be incorporated as the peanut oil of raw material gross mass 10%, after oily heat, first frying chilli and pork, when pork is medium rare, adds sincere dish and dried bean curd and carry out mixed stir-fry, to the complete shortening of pork and hundred per cent ripe, it is the terminal of frying that product has the distinctive local flavor of the sincere dish of shortening, obtains sincere dish product.
(2) the sincere dish product, step (1) obtained, load in laminated aluminum film bag while hot, every bag of 50g, then carries out vacuum packaging, obtain sincere dish foods packed in carton containers, wherein: before sealing, keep sealing part to clean, content distance sack at least 4-5cm, vacuum 0.095Mpa during sealing, pumpdown time 30s, heat-sealing temperature 260 DEG C, heat-sealing time 4s, vacuum≤0.09MPa in final bag.
(3) the sincere dish foods packed in carton containers, by step (2) obtained, carry out high pressure steam sterilization, main technologic parameters has: sterilising temp is 120 DEG C, and sterilization pressure is 0.10MPa, and sterilization time is 30min.
(4) the sincere dish foods packed in carton containers, by step (3) obtained cools fast, namely cools 10min with flowing water immediately after the sterilizing of sincere dish foods packed in carton containers, to product center temperature≤37 DEG C, obtains sincere dish foods packed in carton containers finished product.
embodiment 2
A processing method for sincere dish foods packed in carton containers, operates in the steps below:
(1), the selection of raw material and frying:
Select satisfactory raw material, specific requirement is: sincere dish, bright in color, has strong fragrance; Pork, fresh, select fat meat and lean meat ratio at the streaky pork of about 1:1, streaky pork is removed the peel, and is cut into 0.8cm
3the meat cubelets of left and right; Dried bean curd, fresh, quality is softer, epidermis bright, and dried bean curd is cut into 1.0cm
3the little fourth of left and right; Red chilli, color is vivid, without insect pest.The mass fraction of sincere dish is 50%; The mass fraction of meat is 25%; The mass fraction of dried bean curd is 24%; The mass fraction of chilli is 1%.
First be incorporated as the soybean oil of raw material gross mass 15%, after oily heat, first frying chilli and pork, when pork is medium rare, adds sincere dish and dried bean curd and carry out mixed stir-fry, to the complete shortening of pork and hundred per cent ripe, it is the terminal of frying that product has the distinctive local flavor of the sincere dish of shortening, obtains sincere dish product.
(2) the sincere dish product, step (1) obtained, load in laminated aluminum film bag while hot, every bag of 55g, then carries out vacuum packaging, obtain sincere dish foods packed in carton containers, wherein: before sealing, keep sealing part to clean, content distance sack at least 4-5cm, vacuum 0.095Mpa during sealing, pumpdown time 40s, heat-sealing temperature 280 DEG C, heat-sealing time 6s, vacuum≤0.09MPa in final bag.
(3) the sincere dish foods packed in carton containers, by step (2) obtained, carry out high pressure steam sterilization, main technologic parameters has: sterilising temp is 125 DEG C, and sterilization pressure is 0.12MPa, and sterilization time is 25min.
(4) the sincere dish foods packed in carton containers, by step (3) obtained cools fast, namely cools 20min with flowing water immediately after the sterilizing of sincere dish foods packed in carton containers, to product center temperature≤37 DEG C, obtains sincere dish foods packed in carton containers finished product.
The sincere dish meat foam foods packed in carton containers finished product detection prepared by above-described embodiment, meets following quality standard:
1, organoleptic indicator
Smell: sincere dish fragrant, meat are fragrant, dried bean curd aromatic flavour, mixing taste is coordinated, free from extraneous odour;
Color and luster: sincere dish yellow green, dried bean curd and meat foam bright, all colours uniformity, gloss light;
Flavour: salty sweet suitable, non-greasy, has the flavour of meat and dried bean curd;
Brittleness: sincere dish, meat foam and dried bean curd chewiness are good, tender and crisp, chew strength;
Tissue and form: evenly overall, the collocation of sincere dish, dried bean curd, meat evenly.
2, physical and chemical index
Net content: 50-55g; Solid content more than 98%; PH:6.4 ± 0.2; NaCl content: 2.5%-3.5%; Content of beary metal: the requirement meeting GB11671.
3, microbiological indicator
Great Chang Gan Jun≤30/100g; Pathogenic bacteria do not detect.
Although inventor has done comparatively detailed elaboration to technical scheme of the present invention and has enumerated, be to be understood that, for one, this area those skilled in the art, above-described embodiment to be modified and/or flexible or adopt equivalent replacement scheme to be obvious, all can not depart from the essence of spirit of the present invention, the term occurred in the present invention, for the elaboration of technical solution of the present invention and understanding, can not be construed as limiting the invention.
Bibliography:
1, Xu Juandi, Liu Donghong, clock is built up the Army. the analysis [J] of " sincere dish " flavor formation material. and Chinese food journal, 2013,13 (6): 227-233.
2, Zhu Lei. the structure in leaf mustard resisting turnip mosaic virus SSH library and the clone of resistance related gene thereof and analysis [D]. Zhejiang: Zhejiang University, 2011.
3, Dong Peng, Yi Junjie, Wang Rongrong, etc. the change [J] of ultra high pressure treatment ternip and asparagus lettuce duration of storage quality. Chinese food journal, 2012,12 (9): 158-164.
4, Chen Xi, Shen Xiquan, Wen Peifang, etc. application 16SrDNA clone library method analyzes the diversity [J] of the low-salt pickled process microbiologic population of potherb mustard. Chinese food journal, 2012,12 (7): 205-211.
5, Li Meifang, Tong Lanqin, Huang Qi, etc. the research [J] of beef leek can processing technique. Chinese flavouring, 2012,37 (9): 52-66.
Claims (3)
1. a processing method for sincere dish foods packed in carton containers, is characterized in that operating in the steps below:
(1) selection of raw material and frying:
Raw material is prepared: sincere dish 45-50%, pork 25-30%, dried bean curd 20-24% and chilli 1-2% by following mass percent; Vegetable oil first adds chilli after heating and pork carries out frying, adds sincere dish and the mixed stir-fry of dried bean curd continuation when pork is medium rare, ripe to pork hundred per cent, obtains sincere dish product,
The consumption of vegetable oil counts 10-15% by raw material gross mass,
Streaky pork selected by pork, and lean meat and fat meat ratio, at 1-1.5:1, are cut into 0.6-0.8cm after peeling
3meat cubelets for subsequent use; Dried bean curd is cut into 0.8-1.0cm
3little fourth for subsequent use,
(2) sincere dish packing of product process:
Sincere dish product step (1) obtained loads in laminated aluminum film bag while hot, then vacuum packaging is carried out, obtain sincere dish foods packed in carton containers, wherein: content distance sack at least 4-5cm, during sealing, vacuum is 0.095Mpa, pumpdown time 30-40s, heat-sealing temperature is 260-280 DEG C, the heat-sealing time is 4-6s, vacuum≤0.09MPa in final bag
(3) sincere dish foods packed in carton containers sterilization treatment:
Sincere dish foods packed in carton containers step (2) obtained adopts high pressure steam sterilization, and the main technologic parameters of high pressure steam sterilization has: sterilising temp is 120-125 DEG C, and sterilization pressure is 0.10-0.12MPa, and sterilization time is 15-30min,
(4) sincere dish foods packed in carton containers cooling processing:
Sincere dish foods packed in carton containers step (3) obtained cools fast, and that cooling adopts fast is the 10-20min of flowing water cooling immediately after sincere dish foods packed in carton containers sterilization treatment, to product center temperature≤37 DEG C, obtains sincere dish foods packed in carton containers finished product.
2. the processing method of a kind of sincere dish foods packed in carton containers according to claim 1, is characterized in that, in described step (2): the sincere dish product weight loaded in laminated aluminum film bag controls at every bag of 50-55g.
3. the product obtained by the processing method of the arbitrary described a kind of sincere dish foods packed in carton containers of claim 1-2.
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| CN201310519955.3A CN103584161B (en) | 2013-10-30 | 2013-10-30 | Pickled vegetable soft can processing method and its product |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104432128A (en) * | 2014-11-20 | 2015-03-25 | 惠州市欧野科技有限公司 | Canned meat with beans and preparation method of canned meat with beans |
| CN105325915A (en) * | 2015-09-17 | 2016-02-17 | 浙江海洋学院 | Processing method of soft tuna cans |
| CN106616567A (en) * | 2016-11-25 | 2017-05-10 | 温州大学 | Soft sargassum fusiforme canned food and processing method thereof |
| CN109349495A (en) * | 2018-12-10 | 2019-02-19 | 四川师范大学 | Bean sprout flavor pack and preparation method thereof |
| CN109349494A (en) * | 2018-12-10 | 2019-02-19 | 四川师范大学 | Instant spicy bean sprout packet and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088403A (en) * | 1992-12-15 | 1994-06-29 | 张正明 | The preparation method of bagged stewed meat with dried vegetable |
| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
| CN102742858A (en) * | 2012-07-04 | 2012-10-24 | 俞红 | Minced potherb mustard and pork and production method thereof |
-
2013
- 2013-10-30 CN CN201310519955.3A patent/CN103584161B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088403A (en) * | 1992-12-15 | 1994-06-29 | 张正明 | The preparation method of bagged stewed meat with dried vegetable |
| CN102475291A (en) * | 2010-11-24 | 2012-05-30 | 河南省淇县永达食业有限公司 | Method for making shredded chicken with salted vegetable or shredded chicken with Sichuan pickled cabbage |
| CN102742858A (en) * | 2012-07-04 | 2012-10-24 | 俞红 | Minced potherb mustard and pork and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴杰等.雪菜拌豆干.《中老年补钙食疗菜谱》.2009,第86页第1-6段. * |
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