CN105614304A - Method for pre-cooked processing and water control of quick-frozen cooked food before freezing - Google Patents
Method for pre-cooked processing and water control of quick-frozen cooked food before freezing Download PDFInfo
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Abstract
The invention discloses a method for pre-cooked processing and water control of a quick-frozen cooked food before freezing. Quick-frozen convenient cooked food materials are treated respectively by adopting physical heating measures in different heating modes, such as decocting, frying, roasting, drying and the like, to ensure that cell wall structures of the materials are changed; the water in vegetable and meat materials is quickly formed into regular and tiny ice crystals by using an IQF single freezing technology and a -40 DEG C grading quick-freezing method, and is uniformly spread within cells, and material tissues cannot be damaged; and meanwhile, the biological and chemical processes within the materials cannot be carried out. In a course of processing, according to the freezing parameters of different raw materials, pre-cooked foods are quickly frozen, and the quick-freezing process is quick, generates less crystal and causes less cell wall damages to the materials.
Description
Technical field:
The present invention relates to quick-freezing field, particularly quick-freezing convenient dish freezes front pre-cooked processing and moisture control technology.
Background technology:
Before all have both at home and abroad a small amount of quick-freezing cooking dish launch, but all without solving fresh vegetable material this technical barrier of keeping green and crisp after " pre-cooked quick-freezing solution ", Chinese meal dish is fatal defect by this. From botany theory, moisture is wrapped in the cell wall of vegetable waste, keeps the brittle degree of vegetable with this. During quick-freezing, water can expand, and simultaneously freezing cell wall loses again elasticity, causes the internal cell wall rupture of vegetable, and after solutionization, vegetable just loses brittle degree and mouthfeel, is commonly called as " freezing ".
By the further investigation to fresh vegetables " quick-freezing--solutionization " process, draw analysis conclusion, if able to by the suitable course of processing before fresh vegetables quick-freezing, by its moisture Control at zone of reasonableness, then after " quick-freezing--solutionization ", make it possible to achieve good keeping green and crisp effect, and the key technology of this " quick-freezing convenient dish " just. Reaching good reduction degree, it is inadequate for depending merely on technical measures, it should be the integrated utilization of multinomial technology.
Retrieval related invention, open (bulletin) number CN103598538A, this invention relates to a kind of freezing conditioning Bulbus Allii Cepae and processing method thereof, with Huang Bulbus Allii Cepae for raw material, fries cold storage after packaging. But this invention does not ensure that the crisp effect of guarantor of Xie Huahou, this is great defect in Chinese meal dish; And this invention does not ensure that the green effect of guarantor after other kind green vegetables quick-freezing solution.
Open (bulletin) number CN1164965A, this invention belongs to the Techniques of preserving field of dish, relate to a kind of complement set production method for packaged convenience cooked dishes, its production stage include convenient dish needed for various masters, auxiliary material carries out selecting washing, cut into required section, block, sheet, silk, the shapes such as fourth, carry out the air-dry process of anticorrosion, the raw material needing preliminary culinary art is carried out cooking techniques, anticorrosion raw material after air-dry is carried out vacuum cooled Preservation Treatment, afterwards raw material is classified fresh-keeping packaging according to quantity, finally by the raw material of various class wrappings, form a complete set of by menu and be equipped with various required packaging flavoring agent and be packaged into convenient dish again. dish raw material is carried out the air-dry process of anticorrosion by this invention, need to add preservative, edible safety has certain harm, and this invention does not carry out cooking techniques with fresh green vegetables, cannot guarantee that the green effect of guarantor after " processing quick-freezing solution " and protect crisp effect.
Open (bulletin) number CN103039584A, this invention relates to a kind of vegetable quick-freezing process. The invention provides a kind of mushroom body vegetable quick-freezing process of uniform size. Processing step is: raw material selection, color fixative, rinsing, burn, cool down, drain, quick-freezing, classification, final election, plating water glaze, packaging, inspection, cold preservation. Do not adopt respectively freezing, freeze front independent pre-cooked processing, and only mushroom dishes process after quick-freezing, single raw material cannot function as dish product and is supplied to consumer. The green vegetables that additionally mushroom neither be fresh.
Summary of the invention
In order to solve the problems referred to above that prior art exists, the invention provides a kind of quick-freezing convenient dish and freeze front pre-cooked processing and moisture control technology, the technical solution used in the present invention is:
A kind of quick-freezing convenient dish freezes front pre-cooked processing and moisture control technology, comprises the following steps:
Step one: pre-cooked processing, selects fresh leaf class green vegetables, use pan-fried, fry, measure roasting, that dry carries out freezing front pre-cooked processing so that it is the moisture of loss 20%, pre-cooked between 75%-80%;
Step 2: quick-freezing, use the mono-freeze techniques of IQF, by-40 DEG C of classification quick freezing methods, the material that fast freezing step one obtains, moisture in material quickly forms regular and tiny ice crystal, being uniformly dispersed in cell, material tissue will not be destroyed, and the Biochemical processes of internal batch simultaneously cannot be carried out again;
Step 3:, thaw, the quick frozen product that step 2 obtains is pre-cooked product, passes through microwave thawing time edible.
The advantage of technical solution of the present invention is in that:
First, this invention ensures that fresh vegetable material reduction degree after " pre-cooked processing quick-freezing solution ".
Secondly, without any chemical preservative in the technology of the present invention, it is ensured that food safety, meeting people to demand convenient, safety food, market prospect is very wide, has application value widely.
Again, adopt the quick-freezing dish that the present invention produces can realize meat and vegetables collocation, keeping green and crisp after solutionizations, have nutritious, cost is low, edible facility, transport, the advantage of convenient storage.
Finally, the quick-freezing convenient dish shelf-life that the present invention produces is used can to reach 12 months.
Detailed description of the invention
In technical solution of the present invention, adopt physical heating measure with different mode of heatings, quick-freezing convenient dish material to be processed respectively, such as decoct, fry, roasting, drying etc., change material cell wall structure. Concrete application example: Capsicum annuum L. carries out pre-cooked processing by fried mode, and the mode of Bulbus Allii Cepae baking carries out pre-cooked processing, the first burn of fresh kidney beans carries out pre-cooked processing in the mode of parch.
Pre-cooked processing before freezing, makes convenient dish loss of material 20% moisture, pre-cooked between 75%-80%, controls the moisture content before fresh vegetables material quick-freezing in rational low-level, ensures the brittle degree of mouthfeel simultaneously, also make quick-freezing material pre-cooked tasty. Use the mono-freeze techniques of IQF, by-40 DEG C of classification quick freezing methods, make the moisture in vegetable, meat material quickly form regular and tiny ice crystal, be uniformly dispersed in cell, material tissue will not be destroyed, and the Biochemical processes of internal batch simultaneously cannot be carried out again. IQF individual quick freezing technology is prior art, and current application is all that the raw raw material processed such as meat and vegetable is carried out IQF individual quick freezing, and the application on vegetable processed material is had no precedent.
In the course of processing, according to different raw-material freezing parameterses, pre-cooked food is carried out quick-freezing. Quick-freezing process is fast, crystallization is few, material cell wall damage is little.
Quick frozen product is pre-cooked product, by microwave thawing time edible, shortens process time, reduces total number of bacteria, reduce the change of enzyme, reduce the loss of moisture and nutritional labeling, keeps the color of product, brittleness, hardness five indices reduction degree more than 85%.
Application case: quick-freezing cooked fried beef with green pepper
Raw material: fresh beef, Capsicum annuum L., Bulbus Allii Cepae, dip
Manufacturing process:
(1) beef section is pickled tasty;
(2) dried beef slices enters oil cauldron frying, 160 190 DEG C, 90 180 seconds, pulls out, drains and drain;
(3) dried beef slices after pre-cooked processing through instant freezer with-35-40 DEG C, quick-freezing 15 minutes, make semi-finished product, enter the storage of-20-25 DEG C of freezer stand-by;
(4) Capsicum annuum L. stripping and slicing, enters pot fried, temperature 140 160 DEG C, 90 120 seconds heat time heating times; Take out, drain;
(5) the Capsicum annuum L. sheet after pre-cooked processing through instant freezer with-30-38 DEG C, quick-freezing 15 minutes, make semi-finished product, enter the storage of-20-25 DEG C of freezer stand-by;
(6) Bulbus Allii Cepae section, enters baking box baking, temperature 160 200 DEG C, 10 12 minutes heat time heating times; Take out, cooling, drain;
(7) the Bulbus Allii Cepae sheet after pre-cooked processing through instant freezer with-28-35 DEG C, quick-freezing 15 minutes, make semi-finished product, enter the storage of-20-25 DEG C of freezer stand-by;
(8) spicy sauce juice processes, and puts in mould, through instant freezer with-30-38 DEG C, and quick-freezing 15 minutes, make solid blank, every piece of 1CM thickness, 40 grams; Enter the storage of-20-25 DEG C of freezer stand-by;
(9) with temperature resistant range at the PP plastic casing of-40 DEG C 120 DEG C, 60 grams of Bulbus Allii Cepae semi-finished product are put in bottom, then put 80 grams of Capsicum annuum L. semi-finished product, put 80 grams of dried beef slices semi-finished product above, finally put one piece of spicy sauce juice block frozen. Being sealed by plastic casing with composite plastic film, a fried beef with green pepper quick-freezing convenient dish just completes.
(10) store and sell all under freezing conditions below-18 DEG C, 12 months shelf-lifves.
(11), when eating, take out a box product, put in microwave oven, 600W (middle high fire) heating 3 minutes, the finished product fried beef with green pepper dish of more than a temperature 70 C can be obtained.
Vegetable brittleness analyzes laboratory report
Report time: on May 12nd, 2013
(1) experiment purpose: contrast vegetable through depositing the brittleness changing condition after heating that thaws again after a while, verifies the freshness during culinary art of quick-freezing dish before quick-freezing and after quick-freezing.
(2) experimental principle: the situation of change of the brittle degree of vegetable is an index of vegetable greenness determination, is verified the freshness of quick-freezing dish by the value of the brittle degree of the vegetable in each product.
(3) experiment material: 1, the sample date of manufacture is the fried beef with green pepper (Capsicum annuum L., Bulbus Allii Cepae) on November 9th, 2012, chicken nugget (Radix Dauci Sativae, Caulis et Folium Brassicae capitatae) braised in soy sauce, fragrant peppery duck (Flos Nelumbinis dish), fresh kidney beans stir-fry meat (fresh kidney beans, mushroom) 2, the fried beef with green pepper (Capsicum annuum L., Bulbus Allii Cepae) after quick-freezing in 3 months, chicken nugget (Radix Dauci Sativae, Caulis et Folium Brassicae capitatae) braised in soy sauce, fragrant peppery duck (Flos Nelumbinis dish), fresh kidney beans stir-fry meat (fresh kidney beans, mushroom)
(4) experimental apparatus: Texture instrument
(5) experiment place: Ningxia Jing Yitai halal food company limited laboratory
(6) experimental temperature: room temperature (15-25 DEG C)
(7) experimenter: Ma Cuiyun (primary operational person) Zhang Hongyi general manager, the positive three people witness of Kong Weijun, Wang Wei
(8) experimental period: on May 9,2013 on the 9th November in 2012
(9) experimental technique and process:
Above material respectively takes after pre-cooked 10 parts carry out brittleness detection and calculate meansigma methods, carry out brittleness detection after then above material quick-freezing respectively being taken 10 parts of heating of thawing after 6 months and calculate meansigma methods.
Process: the vegetable selection added in every part of product out, through screening representational experiment, is then cut into suitable size by knife and is namely suitable for the size shape of Texture instrument detection. Then record and detect the data drawn every time.
The following is the vegetable brittleness experimental data involved by several quick-freezing dish, after pre-cooked and through the situation of change of quick-freezing brittleness over time:
(10) experiment conclusion: showing that in every kind of dish, vegetable used is after thawing heating through quick-freezing by detecting data above, the change of its brittleness is not as greatly, and namely the mean reduction degree of brittle degree is 91.86%.
Adopt the present invention large-scale industrialization can process quick-freezing convenient dish, because being capable of keeping green and crisp, there is obvious market competition advantage; Also the new category market of a quick freezed instant food is therefore opened as the upgraded product of instant noodles. Adopt the quick-freezing convenient dish that this technology produces to make Moslem can eat the fresh Islamic canteen that Islamic is pure in various places simultaneously.
Utilize the technology can not only produce quick-freezing instant-rice set meal, quick-freezing convenient dish, it is also possible to produce muslim holy month of ramadan instant food and go on a pilgrimage specially offered instant food. Quick-freezing convenient dish product has the feature of convenience, safety, long shelf-life.
Claims (1)
1. a quick-freezing dish freezes front pre-cooked processing and moisture control method, it is characterised in that comprise the following steps:
Step one: pre-cooked processing, selects fresh rhizome and leaf class green vegetables, use pan-fried, fry, roasting measure carries out freezing front pre-cooked processing so that it is the moisture of loss 20%, pre-cooked between 75%-80%;
Step 2: quick-freezing, use the mono-freeze techniques of IQF, by-40 DEG C of classification quick freezing methods, the material that fast freezing step one obtains, moisture in material quickly forms regular and tiny ice crystal, it is uniformly dispersed in cell, owing to the pre-cooked course of processing has made intracellular moisture be partially removed, the leeway, space that all the other moisture expands just is left in cell, thus ensureing that ice crystal expansion will not destroy vegetable plant cells wall in freezing process, the Biochemical processes of internal batch simultaneously cannot be carried out again, it is achieved the quick-freezing fresh-keeping of finished product dish;
Step 3: thawing, the quick frozen product that step 2 obtains is pre-cooked product, by microwave thawing time edible, because quick-freezing and course of defrosting are all without making vegetable plant cells wall be damaged, so the finished product dish after thawing can realize heating instant and keeping green and crisp effect.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109788768A (en) * | 2017-02-28 | 2019-05-21 | 株式会社日冷食品 | Refrigerated vegetables |
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|---|---|---|---|---|
| CN101965860A (en) * | 2010-10-30 | 2011-02-09 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN102578553A (en) * | 2011-01-04 | 2012-07-18 | 如意情集团股份有限公司 | Freezing semi-dried mushroom processing technology |
| CN102669258A (en) * | 2012-05-31 | 2012-09-19 | 扬州天禾食品有限公司 | Production technique of quick-frozen sweet peppers |
| CN103404943A (en) * | 2013-08-30 | 2013-11-27 | 付郝军 | Food vacuum freeze drying and dehydration system and application method thereof |
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2014
- 2014-10-29 CN CN201410589448.1A patent/CN105614304A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965860A (en) * | 2010-10-30 | 2011-02-09 | 绿田（福建）食品有限公司 | Method for processing quick-frozen fresh lotus |
| CN102578553A (en) * | 2011-01-04 | 2012-07-18 | 如意情集团股份有限公司 | Freezing semi-dried mushroom processing technology |
| CN102669258A (en) * | 2012-05-31 | 2012-09-19 | 扬州天禾食品有限公司 | Production technique of quick-frozen sweet peppers |
| CN103404943A (en) * | 2013-08-30 | 2013-11-27 | 付郝军 | Food vacuum freeze drying and dehydration system and application method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109788768A (en) * | 2017-02-28 | 2019-05-21 | 株式会社日冷食品 | Refrigerated vegetables |
| CN109788768B (en) * | 2017-02-28 | 2023-02-17 | 株式会社日冷食品 | Frozen vegetable |
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