CN106173590A - Method for producing packaged prepared food - Google Patents
Method for producing packaged prepared food Download PDFInfo
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- CN106173590A CN106173590A CN201510303769.5A CN201510303769A CN106173590A CN 106173590 A CN106173590 A CN 106173590A CN 201510303769 A CN201510303769 A CN 201510303769A CN 106173590 A CN106173590 A CN 106173590A
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- 235000013305 food Nutrition 0.000 title claims abstract description 135
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 157
- 238000004806 packaging method and process Methods 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 39
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000007789 sealing Methods 0.000 claims abstract description 18
- 238000012856 packing Methods 0.000 claims description 56
- 230000003750 conditioning effect Effects 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000012054 meals Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 13
- 230000005070 ripening Effects 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000004033 plastic Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 230000004888 barrier function Effects 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- 239000011888 foil Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000009455 aseptic packaging Methods 0.000 claims 1
- 238000010606 normalization Methods 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 10
- 238000003860 storage Methods 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 22
- 238000002203 pretreatment Methods 0.000 description 7
- 241001347978 Major minor Species 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 235000014593 oils and fats Nutrition 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000004014 plasticizer Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000035777 life prolongation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Engineering & Computer Science (AREA)
- Cereal-Derived Products (AREA)
- Mechanical Engineering (AREA)
- Nutrition Science (AREA)
- Ceramic Engineering (AREA)
- Health & Medical Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a method for manufacturing packaged prepared food, which comprises the following steps: performing non-cooking pretreatment on a main food material and at least one pair of food materials; filling the main food material and the at least one sub food material into two storage grooves in a packaging container respectively; and sealing the main food material and the at least one sub-food material within the packaging container using a lidstock at room temperature; and cooking and sterilizing the main food material and the at least one sub food material sealed in the packaging container at the same time, so that the cooking process can be simplified, the energy consumption can be reduced, and a prepared food with prolonged shelf life can be obtained.
Description
Technical field
The present invention relates to a kind of packaging conditioning food and manufacture method thereof, particularly relate to a kind of packaging conditioning food that rice and two kinds of food materials of braised material can be synchronized the high pressure cooking.
Background technology
Along with the development of microwave food, peddle packaging conditioning food miscellaneous on the market.But most packaging conditioning food be all by ripening after rice and braised material assemble under controlled heat environment, then be sealed against with a lid material, reach the pot-life of 4～5 days.
Fig. 1 is the manufacturing process of known packaging conditioning food, and its manufacturing process is divided into staple food material and the two-part process of non-staple foodstuff material.The manufacturing process 101 of wherein staple food material, such as rice is: soaks after being carried out by raw rice and makes its water absorption rate reach 10%～30%, then the water and micro liquid oils and fats with 1.2 times boils about 20～30 minutes to rice ripening with 98 DEG C～103 DEG C；Then the rice after boiling in flow process 201 cools down 15～20 minutes to 25 DEG C～30 DEG C through cooling device after basin packaging container contains, and makes rice fast cooling avoid for a long time and is in dangerous temperature band；Pine meal is carried out the most again through pine meal facility.
And non-staple foodstuff material, the manufacturing process 102 of the most braised material is the food materials that will process, the most pickled meat and/or root vegetable, after cutting off and being specification product, cross oil to central temperature more than 85 DEG C, to complete ripening with the boiling water decocting in water of 100 DEG C or with the temperature of more than 150 DEG C；Again dip is boiled 30 minutes with more than up to 85 DEG C according to formula proportion allotment；Then, cool down 15～20 minutes to 4 DEG C～10 DEG C through cooling device after above-mentioned non-staple foodstuff material being contained with basin packaging container respectively in flow process 202, make non-staple foodstuff material fast cooling, it is to avoid be in dangerous temperature band for a long time.
Finally, then in flow process 300 by above-mentioned well-done rice and the non-staple foodstuff material cooked in the environment of temperature control 4 DEG C～18 DEG C, contain with two compartment container.Staple food material rice is placed on wherein lattice, and the non-staple foodstuff material such as dip, meat, root vegetable is placed on another lattice, and i.e. can get a packaging conditioning food after sealing with a lid material in flow process 400.
But, utilizing above-mentioned obtained packaging conditioning food, all food materials carry out cooling packing after all needing to cook individually ripening again, in addition to workflow complexity, also need to consume mass energy.Additionally, weight normalized in order to allow, all semi-finished product food materials and dip are all separately to boil to assemble according to weight, so that the amalgamation of its taste is not enough.As long as furthermore have wherein a food heating or cool down improper, or the sanitary condition of personnel the best all may have microorganism grow in a large number generation become sour cause eat peace problem, even if moreover commodity are also only capable of preserving 3～7 days under normal process produces, cause the sale vital stage too short, produce the possibility of food materials waste.
Summary of the invention
For solving the problem of above-mentioned known techniques, present invention is primarily targeted at a kind of manufacture method packing conditioning food of offer, food materials taste can be made to merge and simplify production procedure, and then reach energy saving and the largest production benefit of commodity storage life prolongation.
For reaching foregoing invention purpose, the present invention provides a kind of manufacture method packing conditioning food, and it comprises the steps of and a staple food material and at least one non-staple foodstuff material are carried out non-ripe pretreatment of cooking a meal；Described staple food material and described at least one non-staple foodstuff material are filled in a packing container；At room temperature described staple food material and described at least one non-staple foodstuff material are sealed in described packing container；The described staple food material being sealed in described packing container and described at least one non-staple foodstuff material are cooked a meal simultaneously ripe and sterilization treatment, to obtain described packaging conditioning food.
Described pretreatment includes the dipping water suction of described staple food material, and at least one non-staple foodstuff material described in cleaning.Described pretreatment farther includes to standardize described at least one non-staple foodstuff material and cuts off to obtain cook a meal ripe time identical with described staple food material.Described pretreatment farther includes with staple food material described in 4 DEG C of stored refrigerated and described at least one non-staple foodstuff material antibacterial with low temperature.
According in one embodiment of the invention, the step of described staple food material dipping water suction is, by draining placement about 0.5～1 hour after described staple food material quick wash, to make water absorption rate is its gross weight 5%～the 30% of described staple food material.
According in one embodiment of the invention, described staple food material is a rice, for example, one highed milled rice；Described non-staple foodstuff material is meat, or may also include a greengrocery or beans.
According in one embodiment of the invention, the step of at least one non-staple foodstuff material described in described cleaning is to scald described at least one non-staple foodstuff material with the boiling water river of 100 DEG C or cross oil with more than 150 DEG C to surface ripening but its center is not cooked a meal ripe.Wherein, before carrying out this step, may also include one and described at least one non-staple foodstuff material is carried out pickled step.
According in one embodiment of the invention, described packing container be one can high temperature high voltage resistant and the good plastic pallet of gas barrier property, wherein said packing container is divided into two or more article putting groove to load described staple food material and described at least one non-staple foodstuff material respectively.
According in one embodiment of the invention, the most described described step being sealed in described packing container by described staple food material and described at least one non-staple foodstuff material is to carry out in ambient non-sterile.Wherein, this step also includes interpolation one relative to described staple food material content 0.7～the cooking water of 1.2 times and micro liquid oils and fats.Wherein, described room temperature is between 22 DEG C～25 DEG C.In an embodiment of the present invention, described at room temperature the step that described staple food material and described at least one non-staple foodstuff material are sealed in described packing container is farther included: utilize a heat sealing machine by a lid material, such as plastic film seal is on described packing container, wherein with the sealing line of more than 2, described lid material is sealed in an outer rim of described packing container, and with the sealing line of more than 3, described lid material is sealed in described packing container one and separates a distance piece of each two article putting groove.
According in one embodiment of the invention, the described described staple food material to being sealed in described packing container and the described at least one non-staple foodstuff material ripe step with sterilization treatment of simultaneously cooking a meal farther includes: is sent into by the described packing container sealed in a rotatable showering Sterilization Kettle with cooking 30 under conditions of 100～130 DEG C and 1～3 atmospheric pressure～60 minutes, makes the Fo value of the described staple food material in described packing container and described at least one non-staple foodstuff material between 1～6.
According in one embodiment of the invention, described packaging conditioning food can preserve 30 days below 22 DEG C.
Accompanying drawing explanation
Fig. 1 is the manufacturing flow chart of known packaging conditioning food；
Fig. 2 is the manufacturing flow chart of a kind of packaging conditioning food according to a preferred embodiment of the invention；And
Fig. 3 is the packing container schematic diagram of the described packaging conditioning food according to the preferred embodiments of the present invention.
Detailed description of the invention
For the features described above of the present invention and advantage can be become apparent, special embodiment below also coordinates diagram to be described in detail below.The scope of the claims of the present invention is not limited to more described embodiment, should be defined by claim.
Refer to Fig. 2, for the manufacture method of a kind of packaging conditioning food according to presently preferred embodiments of the present invention, its key step comprises: (step 21) carries out non-ripe pretreatment of cooking a meal to a staple food material and at least one non-staple foodstuff material；Described staple food material and described at least one non-staple foodstuff material are filled in a packing container (see Fig. 3) by (step 22)；Described staple food material and described at least one non-staple foodstuff material are sealed in described packing container by (step 23) at room temperature；And the described staple food material that (step 24) is to being sealed in described packing container and described at least one non-staple foodstuff material cook a meal ripe and sterilization treatment, to obtain described packaging conditioning food simultaneously.Above-mentioned key step is described in detail later.
In above-mentioned steps 21, described staple food material and described at least one non-staple foodstuff material are carried out non-ripe pre-treatment step of cooking a meal be further separated into: step 211, described staple food material is impregnated the pre-treatment step of water suction, and step 212, the pre-treatment step of at least one non-staple foodstuff material described in cleaning.In step 211 the pre-treatment step of described staple food material dipping water suction is included but do not limit, described staple food material such as raw rice drains after rice-washing device quick wash, about 0.5-1 hour to be placed, the water absorption rate making described raw rice reaches the 5%-30% of its gross weight, and wherein said raw rice can be such as highed milled rice；nullSeparately，The pre-treatment step of at least one non-staple foodstuff material described in cleaning in the step 212 includes but does not limits，The dip conditioned according to formula has been boiled，The most described at least one non-staple foodstuff material is included the finger meat as belonged to meat、Chicken leg meat etc. cut off carry out to the size of a specific standard pickled，And scald with the boiling water rivers of 100 DEG C or cross with the temperature of more than 150 DEG C oily to surface ripening but its center is not cooked a meal ripe，And greengrocery that described at least one non-staple foodstuff material included or beans such as Rhizoma Solani tuber osi and Radix Dauci Sativae etc. clean after cut off to as described in specific standard size，Cook a meal ripe time identical with described staple food material can be obtained through the size cut off by described at least one non-staple foodstuff material to described specific standard，To avoid described staple food material and described at least one non-staple foodstuff material, after the same ripe time of cooking a meal, different amount of cures occurs，As overdone in one of which or the most raw.It should be noted that, scalding with the water river of 100 DEG C or only cleaning the blood and slime removing described meat with the purpose of the temperature oil excessively of more than 150 DEG C described in step 212, the ripe described meat that is not intended to cook a meal is to its central temperature ripening, and the process time in the most described stage is extremely short, it is only necessary to the 30-60 second.However, it should be understood that above-mentioned steps 211 and step 212 can carry out or carry out it stage by stage simultaneously.
Above-mentioned steps 21 farther includes: the most pretreated described staple food material such as Sheng meter and described at least one non-staple foodstuff material being included, such as meat and greengrocery or beans etc. are placed on the refrigerator cold-storage of constant temperature 4 DEG C, with low temperature bacteria growing inhibiting.
Then, refer to Fig. 3, above-mentioned packing container 50 a kind of can high temperature high voltage resistant and the good plastic pallet of gas barrier property, and described packing container 50 is separated into the article putting grooves 51,52 of two tool separate space to load pretreated described staple food material and described at least one non-staple foodstuff material respectively by a distance piece 53；The most as shown in Figures 2 and 3, in next step 22, can be by the most cleaned for the most pretreated described staple food material raw meter Ding Liang drained, it is filled in one of them article putting groove 51 of described packing container 50, and add relative to described raw meter Han Liang 0.7～the cooking water of 1.2 times and micro liquid oils and fats, described micro liquid oils and fats system, in order to allow rice produce gloss and Q bullet mouthfeel, can use Vegetable Oils, such as salad oil；It addition, by described at least one non-staple foodstuff material another article putting groove 52 of packing container 50 as described in described meat or greengrocery or beans etc. are quantitatively filled in, and quantitatively add the sauce boiled in the step 212.
It follows that as shown in Figures 2 and 3, enter step 23, carry out hermetically sealed at room temperature by being loaded with the described staple food material packing container 50 with described at least one non-staple foodstuff material, it is to avoid polluted by external environment condition when follow-up boiling.The step of sealing described here need not carry out in gnotobasis is such as sterilizing room, only need to control to carry out between ambient temperature 22 DEG C～25 DEG C under good hygiene environment.The step that the most described staple food material and described at least one non-staple foodstuff material are sealed in described packing container 50 is included: utilize a heat sealing machine to be sealed on described packing container 50 by one lid material, wherein said lid material such as plastic foil seals about 3-5 second through heat-sealing facility with the heat-sealing temperature of more than 175 DEG C via the mould corresponding with described lid material, the opening (sign) being sealed on described packing container 50 by described lid material.Due in a preferred embodiment, described packing container 50 is the plastic pallet being provided with two article putting grooves 51,52, therefore the outer rim at described pallet seals with the sealing line of 2 0.2mm, at two article putting grooves 51 of described pallet, then with the sealing line sealing of 3 0.2mm at the distance piece 53 between 52.The described packing container 50 sealed is available for consumer and directly tears edible, and without destroying lid material surface.It should be appreciated that in other embodiments, described packing container 50 can also be to have three article putting grooves, four article putting grooves or any packing container comprising two or more article putting groove.
nullThe most as shown in Figures 2 and 3，Enter step 24，I.e. the described staple food material being sealed in described packing container 50 and described at least one non-staple foodstuff material are cooked a meal simultaneously ripe with sterilization treatment to obtain described packaging conditioning food，The described ripe step with sterilization treatment of cooking a meal farther includes: is sent in rotatable showering Sterilization Kettle (not shown) with described at least one non-staple foodstuff material by the described staple food material being sealed in described packing container 50 and carries out cooking，With ripe and sterilizing that each food materials in packing container 50 are cooked a meal，Heating-up temperature in wherein said Sterilization Kettle is 100 DEG C-130 DEG C，Pressure is 1-3 atmospheric pressure (atm)，Rotating speed number turns (rpm)，The 30-60 minute central temperature to described major-minor food materials of heat sterilization with this understanding，Make in described packing container 50 the Fo value of major-minor food materials between 1 to 6，Can cold preservation peddle after Fang Bian.The purpose selecting rotatable showering Sterilization Kettle in present pre-ferred embodiments is to allow raw rice boil during ripening while rotating and making it absorb water uniformly, it is to avoid the rice after boiling too much caused rotten or upper strata water suction deficiency to cause problem really up to the mark because of bottom water suction.It addition, the treatment conditions of this step can the cooking time of rice of the fastest ripening can be such as main, go to adjust selecting and the mode of pre-treatment of various non-staple foodstuff material depending on the situation of the kind of food materials and pre-treatment.Specifically, if the time of rice ripening is 30 minutes, then can be cut off by the meat in non-staple foodstuff material is can the size of ripening and the garnishes that can boil and excessively not boiled in selecting 30 minutes, such as Rhizoma Solani tuber osi completely in 30 minutes.
Packaging conditioning food of the present invention only must pass through pretreatment, seal and ripe three big steps of cooking a meal can complete, do not first pass through separately boil owing to described major-minor food materials only first pass through the pretreatment such as cleaning, and can at room temperature carry out sealing and enter back into the described major-minor food materials of the synchronization cooking in Sterilization Kettle, so can be not required in the environment of complexity or accurate (the most extra sterilizing room) manufacture described packaging conditioning food, and manufacture process can be reduced and reduce energy cost.
After packaging of the present invention conditioning food system first carries out sealing sealing, the most sterilized still boils sterilizing, is therefore avoided that the pollution after packaging and can reduce micro organism quantity, reaching the effect of long-acting pot-life, increasing the wholesomeness of food.Additionally, utilize lid material to be effectively sealed in the described packing container separated completely by described packaging conditioning food, the reciprocal effect between major-minor food materials can be avoided, can be more standardized through quantitatively boiling the taste after reaching, the degrees of fusion of major-minor food materials is more preferably.
A preferred embodiment of the present invention can the packaging conditioning food of the dense chicken curry of a kind of spy, as shown in Table 1, in the case of not adding added preservative, described packaging conditioning food can preserve 15 days at 37 DEG C, and preserve 30 days at 22 DEG C, extend its pot-life along with the reduction of storage temperature.Additionally, the plasticiser stripping quantity of described packing container meets the bulletin standard in health services portion of Taiwan Province.
Table one
Refer to table two, another embodiment of the present invention, a kind of packaging conditioning food of essence stewed beef, in the case of not adding added preservative, described packaging conditioning food can preserve 15 days at 37 DEG C, and preserve 30 days at 22 DEG C, extend its pot-life along with the reduction of storage temperature.Additionally, the plasticiser stripping quantity of described packing container meets the bulletin standard in health services portion of Taiwan Province.
Table two
From in upper table one and table two, packaging conditioning food of the present invention can preserve 30 days in the situation not adding added preservative below 22 DEG C.
The manufacture method of the packaging conditioning food of the present invention also can be suitably used for other packaging conditioning foods that can simultaneously cook two kinds of food materials, the noodles of such as Italian noodle conditioning food and dispensing, rice cake combine with pork thick soup etc., however it is not limited to the rice described in preferred embodiment and meat and dish.
Although the present invention describes with the embodiment of limited quantity, it should be appreciated that many modification of the present invention, amendment and other application can be carried out.Therefore, invention as required for protection in following claims is not limited to embodiment as herein described.
Claims (20)
1. the manufacture method packing conditioning food, it is characterised in that: comprise the steps of
One staple food material and at least one non-staple foodstuff material are carried out non-ripe pretreatment of cooking a meal；
Described staple food material and described at least one non-staple foodstuff material are filled in a packing container；
At room temperature described staple food material and described at least one non-staple foodstuff material are sealed in described packing container；And
The described staple food material being sealed in described packing container is cooked a meal with described at least one non-staple foodstuff material simultaneously
Ripe and sterilization treatment, to obtain described packaging conditioning food.
The manufacture method of packaging conditioning food the most according to claim 1, it is characterised in that: described pre-place
Reason includes the dipping water suction of described staple food material, and at least one non-staple foodstuff material described in cleaning.
The manufacture method of packaging conditioning food the most according to claim 2, it is characterised in that: described pre-place
Reason farther includes that described at least one non-staple foodstuff material carries out normalization and cuts off to obtain and described staple food material
Identical cooks a meal the ripe time.
The manufacture method of packaging conditioning food the most according to claim 2, it is characterised in that: described pre-place
Reason farther includes to press down with low temperature with staple food material described in 4 DEG C of stored refrigerated and described at least one non-staple foodstuff material
Bacterium.
The manufacture method of packaging conditioning food the most according to claim 2, it is characterised in that: described staple food
The step of material dipping water suction is will to drain placement about 0.5～1 hour after described staple food material quick wash,
Make water absorption rate is its gross weight 5%～the 30% of described staple food material.
The manufacture method of packaging conditioning food the most according to claim 1, it is characterised in that: described staple food
Material is a rice.
The manufacture method of packaging conditioning food the most according to claim 1, it is characterised in that: described non-staple foodstuff
Material is meat.
The manufacture method of packaging conditioning food the most according to claim 1, it is characterised in that: described non-staple foodstuff
Material also includes a greengrocery or beans.
The manufacture method of described packaging conditioning food the most according to claim 2, it is characterised in that: clear
The step of at least one non-staple foodstuff material described in washing be described at least one non-staple foodstuff material is scalded with the boiling water river of 100 DEG C or
To surface ripening but its center is not cooked a meal ripe to cross oil with more than 150 DEG C.
The manufacture method of packaging conditioning food the most according to claim 9, it is characterised in that: by described
At least one non-staple foodstuff material scalds with the boiling water river of 100 DEG C or crosses the oily step to surface ripening with more than 150 DEG C
The most also include one and described at least one non-staple foodstuff material is carried out pickled step.
The manufacture method of 11. packaging conditioning foods according to claim 1, it is characterised in that: described packaging
Container is one can high temperature high voltage resistant and the good plastic pallet of gas barrier property.
The manufacture method of 12. aseptic packaging conditioning foods according to claim 1, it is characterised in that: described
Packing container is divided into two or more article putting groove to load described staple food material and described at least respectively
Non-staple foodstuff material.
The manufacture method of 13. packaging conditioning foods according to claim 1, it is characterised in that: at room temperature
Described staple food material is sealed in the step in described packing container with described at least one non-staple foodstuff material and also wraps
Containing adding one relative to described staple food material content 0.7～the cooking water of 1.2 times and micro liquid oil
Fat.
The manufacture method of 14. packaging conditioning foods according to claim 1, it is characterised in that: described room temperature
It is between 22 DEG C～25 DEG C.
The manufacture method of 15. packaging conditioning foods according to claim 1, it is characterised in that: at room temperature
The step being sealed in described packing container by described staple food material and described at least one non-staple foodstuff material is non-
Gnotobasis is carried out.
16. according to the manufacture method packing conditioning food described in claim 12, it is characterised in that: at room temperature
By further with the step that described at least one non-staple foodstuff material is sealed in described packing container for described staple food material
Including: utilize a heat sealing machine to be sealed on described packing container by one lid material, wherein with more than 2
Described lid material is sealed in an outer rim of described packing container, and the sealing with more than 3 by sealing line
Described lid material is sealed in a distance piece of a separation each two article putting groove in described packing container by line.
17. according to the manufacture method packing conditioning food described in claim 16, it is characterised in that: described lid material
It it is a plastic foil.
18. according to the manufacture method packing conditioning food described in claim 1, it is characterised in that: to being sealed in
State described staple food material in packing container and described at least one non-staple foodstuff material carry out cooking a meal simultaneously ripe with sterilizing at
The step of reason farther includes: sent in a rotatable Sterilization Kettle by the described packing container sealed
With cooking 30 under conditions of 100～130 DEG C and 1～3 atmospheric pressure～60 minutes, described packaging is made to hold
Described staple food material in device and the Fo value of described at least one non-staple foodstuff material are between 1～6.
19. according to the manufacture method of the packaging conditioning food described in claim 18, it is characterised in that: described revolve
The Sterilization Kettle turned is showering Sterilization Kettle.
20. according to the manufacture method packing conditioning food described in claim 1, it is characterised in that: described packaging is adjusted
Reason food can preserve 30 days below 22 DEG C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW103146092A TW201622583A (en) | 2014-12-29 | 2014-12-29 | Method for making food package |
| TW103146092 | 2014-12-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173590A true CN106173590A (en) | 2016-12-07 |
Family
ID=56356620
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510303769.5A Pending CN106173590A (en) | 2014-12-29 | 2015-06-04 | Method for producing packaged prepared food |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2016123409A (en) |
| KR (1) | KR20160082916A (en) |
| CN (1) | CN106173590A (en) |
| TW (1) | TW201622583A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019134711A1 (en) * | 2018-01-08 | 2019-07-11 | 张斌社 | Method for preparing food product having fresh-keeping function in normal temperature environment, use thereof, and product thereof |
| CN112956629A (en) * | 2021-03-27 | 2021-06-15 | 广东海昌沅国通食材有限公司 | Method for making soup packet and processing equipment thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102375174B1 (en) * | 2021-03-05 | 2022-03-16 | 주식회사 아우리움 | Manufacturing method of instant rice noodles for microwave |
| CN113291620B (en) * | 2021-05-25 | 2022-11-15 | 成都宏明双新科技股份有限公司 | Nickel-plated metal sheet packaging method |
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| WO2019134711A1 (en) * | 2018-01-08 | 2019-07-11 | 张斌社 | Method for preparing food product having fresh-keeping function in normal temperature environment, use thereof, and product thereof |
| CN112956629A (en) * | 2021-03-27 | 2021-06-15 | 广东海昌沅国通食材有限公司 | Method for making soup packet and processing equipment thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016123409A (en) | 2016-07-11 |
| KR20160082916A (en) | 2016-07-11 |
| TW201622583A (en) | 2016-07-01 |
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