CN103891855A - Low-temperature preservation method for modified atmosphere packaged sandwich - Google Patents
Low-temperature preservation method for modified atmosphere packaged sandwich Download PDFInfo
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- CN103891855A CN103891855A CN201210589191.0A CN201210589191A CN103891855A CN 103891855 A CN103891855 A CN 103891855A CN 201210589191 A CN201210589191 A CN 201210589191A CN 103891855 A CN103891855 A CN 103891855A
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- carbon dioxide
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- modified atmosphere
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Abstract
The invention provides a low-temperature preservation method for a modified atmosphere packaged sandwich. The low-temperature preservation method for the modified atmosphere packaged sandwich is characterized by comprising the following steps that the sandwich is placed into a packaging container; the packaging container is filled with mixed gas formed by carbon dioxide and nitrogen, and the packaging container is sealed; the packaging container is stored in the environment with the temperature ranging from 2 DEG C to 4 DEG C. The low-temperature preservation method for the modified atmosphere packaged sandwich has the advantages that due to the fact that the carbon dioxide is used for restraining growth and reproduction of microorganisms such as aerobic bacteria and fungi, the activity of the microorganisms can be effectively prevented and reduced, the lag phase and the index increase period of microorganism growth are prolonged, the preservative effect and the mold-proof effect are achieved, and the decay-resistant period of the sandwich is prolonged; due to the fact that the mixed gas is used for replacing air, the phenomenon that the oxidation and decay of a sandwich are caused by oxygen is avoided, and the sandwich is prevented from going bad; the appropriate ratio of the carbon dioxide to the nitrogen is selected, the storage temperature ranging from 2 DEG C to 4 DEG C is adopted, and therefore the sandwich cannot go bad and cannot be foxed within ten days, and the shelf life of the sandwich is greatly prolonged.
Description
Technical field
The invention belongs to fresh-keeping technical field, relate in particular to a kind of controlled atmospheric packing sandwich low-temp antistaling method.
Background technology
In the middle of sandwich, folded batching kind is various, can be chicken sheet, bacon, lettuce, tomato, can be also canned tunas, mayonnaise, egg, romaine lettuce etc.This make sandwich of a great variety, taste is different, and its make, instant, be more and more subject to liking of people.It is varied that sandwich is prepared burden, and the very easily growth and breedings on this class raw material of microorganism such as airborne fungi, aerobe, mould cause sandwich moldy metamorphism, cause it can not continue to eat.Sandwich generally adopts room temperature or low temperature to preserve, and while depositing in refrigerator, the shelf-life is about 2 days.The shorter shelf-life, can not meet people's requirement, also easily causes the waste of food.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides the controlled atmospheric packing sandwich low-temp antistaling method that a kind of fresh keeping time is long, it is characterized in that, comprise the following steps:
A. sandwich is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 2-4 ℃.
The percentage by volume of the each component of described mist is carbon dioxide 30%-40%, nitrogen 60%-70%.
Mist described in sandwich use 50-100ml described in every 100g.
Beneficial effect of the present invention is: suppress the microbial growth such as aerobe, mould with carbon dioxide and breed, can effectively stop and reduce microbial activities, the deadtime and the Exponential growth stage that have extended microorganisms grow, played anticorrosive mildewproof effect, extended the corrosion resistant phase of sandwich; Fill not and food chemically reactive, the nitrogen that do not absorbed by food, suppressed the breeding of the microbial growth such as bacterium, mould, slowed down oxidation deterioration and rotten change of food; Use mist replaces air, prevented the oxidation of the sandwich causing due to the existence of oxygen and addled, prevent that sandwich is rotten.Choose the ratio of suitable carbon dioxide and nitrogen, and be equipped with the storage temperature of 2-4 ℃, make sandwich can in 10 days, not occur the situation of souring, variable color, significantly extended the shelf-life.After packing is under pressure, partial CO 2 can be absorbed by the fat in sandwich and water, fills appropriate nitrogen, can make packing container keep expanding, and prevents packing container breakage, also prevents that sandwich is extruded, and makes it can keep good profile and mouthfeel.
The specific embodiment
Embodiment mono-
A. sandwich is put into packing container;
B. the mist 100ml that by percentage by volume is 30% carbon dioxide and 70% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 2 ℃.
Can extend to 10 days by the shelf-life of the sandwich of above-mentioned steps storage.
Embodiment bis-
A. sandwich is put into packing container;
B. the mist 50ml that by percentage by volume is 34% carbon dioxide and 66% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 3 ℃.
Can extend to 9 days by the shelf-life of the sandwich of above-mentioned steps storage.
Embodiment tri-
A. sandwich is put into packing container;
B. the mist 70ml that by percentage by volume is 40% carbon dioxide and 60% nitrogen is filled with in packing container, packing container sealing;
C. packing container is put in to the environment storage of 4 ℃.
Can extend to 9 days by the shelf-life of the sandwich of above-mentioned steps storage.
Illustrate and use the mist of carbon dioxide and nitrogen to substitute common air by above-mentioned three embodiment, and coordinate suitable temperature, the shelf-life of sandwich was extended to about 10 days from 2 days.
Have been described in detail of the present invention by embodiment above, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variation and improvement etc. of doing according to the present patent application scope, within all should still belonging to patent covering scope of the present invention.
Claims (3)
1. a controlled atmospheric packing sandwich low-temp antistaling method, is characterized in that, comprises the following steps:
A. sandwich is put into packing container;
B. the mist of carbon dioxide and nitrogen is filled with in packing container to packing container sealing;
C. above-mentioned packing container is put in to the environment storage of 2-4 ℃.
2. a kind of controlled atmospheric packing sandwich low-temp antistaling method as claimed in claim 1, is characterized in that, the percentage by volume of the each component of described mist is carbon dioxide 30%-40%, nitrogen 60%-70%.
3. a kind of controlled atmospheric packing sandwich low-temp antistaling method as claimed in claim 1, is characterized in that, sandwich uses mist described in 50-100ml described in every 100g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589191.0A CN103891855A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged sandwich |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210589191.0A CN103891855A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged sandwich |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103891855A true CN103891855A (en) | 2014-07-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210589191.0A Pending CN103891855A (en) | 2012-12-31 | 2012-12-31 | Low-temperature preservation method for modified atmosphere packaged sandwich |
Country Status (1)
| Country | Link |
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| CN (1) | CN103891855A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258863A (en) * | 2016-11-23 | 2017-10-20 | 青岛德信食品有限公司 | A kind of biophysics dual fresh-keeping hoarding method of sandwich |
-
2012
- 2012-12-31 CN CN201210589191.0A patent/CN103891855A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107258863A (en) * | 2016-11-23 | 2017-10-20 | 青岛德信食品有限公司 | A kind of biophysics dual fresh-keeping hoarding method of sandwich |
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| 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: 20140702 |