CN106360246A - Characteristic controlled atmosphere fresh keeping method for fresh and fragrant dumplings - Google Patents
Characteristic controlled atmosphere fresh keeping method for fresh and fragrant dumplings Download PDFInfo
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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Abstract
The invention relates to a characteristic controlled atmosphere fresh keeping method for fresh and fragrant dumplings. The characteristic controlled atmosphere fresh keeping method is characterized in that dough kneading is conducted through a magnetic salt solution mixed with an additive, the water retaining property of dumpling wrappers can be effectively improved, water loss generated in the processing process, the logistic process and the like of the dumplings can be reduced, therefore, surface collapse of the dumplings is avoided, and the dumplings achieve the good hydrophilic property; porous starch and corn protein are added into dumpling stuffing, seasonings in the dumpling stuffing are wrapped by taking the porous starch as a core material and taking the corn protein as a wall material, therefore, oxidation of oil in the dumpling stuffing is effectively prevented, and the fragrance of the dumpling stuffing is locked; a controlled atmosphere fresh keeping box is used, the controlled atmosphere conditions are optimized, therefore, the fresh dumplings can keep the fresh flavor, color and luster for a long term in a cold storage state, the surface collapse and wrapper deterioration phenomena are not generated, the fragrance of the dumpling stuffing is retained for a long time, the production cost is reduced, the goods returning rate is decreased, the product quality is improved, and the product shelf life is prolonged.
Description
Technical field
The invention belongs to food processing field, it is related to dumplingss processing technique, particularly characteristic fresh perfume dumpling controlled atmosphere side
Method.
Background technology
Fresh dumplingss refer to dumplingss bag molding after in the state before boiling of cooking, because consumer eats to convenient, fast
Demand, quick-freezing boiled dumplings become fresh dumplingss common on the market.And quick-freezing boiled dumplings are below -30 DEG C, at 15～30 minutes
Within quick freezing and under conditions of -18 DEG C preserve and circulation the fresh dumplingss of a class.The fresh water of quick-freezing of the prior art
Dumpling haves the shortcomings that certain:
1st, during dumplingss quick-freezing, the phenomenon of dumpling skin surface checking easily occurs, affect finished appearance, produce product variable color
Spoiled, it is poor to boil rear dumpling skin rehydration, occurs that broken tripe is serious, fall filling, adhesion, the phenomenon such as product freeze-stable difference.Cause market
The problem that return of goods rate is high, shelf life is short, production cost is high, of poor benefits.
2nd, the fresh dumplingss of quick-freezing are quick freezing at low temperature, the direct or indirect nutritive value of impact dumplingss and mouth
Sense.And low-temperature quick-freezing can destroy the freeze-thaw stability of the notes such as meat perfume in dumpling filling, paste flavor, Herba Alii fistulosi perfume and Jiang Xiang so that quick-freezing is fresh
Dumplingss fragrance within the shelf-life is lost, and affects edible quality.
Either from outward appearance or mouthfeel, manual dumplingss are more favored by consumer, but the Production Time of manual dumplingss becomes
This is higher.Central kitchen dispensing, fresh logistics etc. are had to the place of a large amount of supply requirements, often select the life packing
Fresh dumplingss carry out short time deepfreeze, but there is also certain shortcoming:
1st, fresh dumplingss easily the problem of dumpling skin collapse-deformation, and the fresh water of deepfreeze during deepfreeze
Dumpling there is also in cold storage procedure and loses fragrant problem, and the fresh dumplingss after cold preservation boil rear fragrance and all more fresh processed life of mouthfeel
Fresh dumplingss are poor.
2nd, due to being mixed with meat and oils and fatss in dumpling filling, the main component of meat is protein, and protein is in long term storage
In can produce total volatile basic nitrogen, total volatile basic nitrogen is the effect by enzyme and antibacterial, decompose produce the alkalescence such as ammonia and amine contain
Nitrogen material, such material has volatility, the fragrance fragrance of impact dumpling filling.
By the retrieval to existing patent document, find no document and record the fresh dumplingss deepfreeze dumpling skin of solution
Subside and lose the related art scheme of fragrant technical problem with dumpling filling.
Content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, providing one kind effectively to prevent fresh dumpling skin in cold preservation
During dumpling skin subside, and guarantee that dumpling filling note retains lasting characteristic fresh perfume dumpling air regulating fresh-keeping method.
The present invention solves above-mentioned technical problem and takes technical scheme below to realize:
Characteristic fresh perfume dumpling air regulating fresh-keeping method, concrete operation method is as follows:
(1) join filling: fresh lock pastil is dissolved in 3-7ml water, is added in the meat stuffing that lean to fat ratio is 1:1, stirs clockwise
Mix so as to abundant mix, and add porous-starch 0.4%-0.8%, zein 30%-40%, tea polyphenols 3- in meat stuffing
The edta solution of 5%, 1-3%；
(2) prepare magnetization saline: weigh 1.5-2.5g edible salt, be dissolved in 100ml room temperature magnetized water, make magnetization salt
Water, standby；
(3) kneading dough: mixed powder is fully mixed, configures the additive of 50-70% with the magnetization saline in step (2)
Solution, with this additive solution dough-making powder 3-7min；
(4) dough leavening: after dough-kneading is agglomerating, wrapped up with food stage preservative film, be placed in 27 DEG C of calorstats and wake up
Send out 10-20min, then kneading dough 10-20min again, carry out secondary proofing 5-15min；
(5) make dumpling skin: the dough that step (4) is proofed, dash off into thickness be 1.0-2.0mm, a diameter of 50-80mm
Dumpling skin, in the dumpling epidermis face uniform application Rhizoma amorphophalli powder 3-7%, the carrageenan 1-3% that prepare, the Klorvess Liquid of 1-5%, standing
10-30min；
(6) lock perfume: the dumpling filling inclusion that step (1) is prepared forms dumplingss in the dumpling skin of step (5), and this dumplings is entered
Disk, is stored in the air regulating box that inert gas content is 70-90%, locks fragrant in -4-0 DEG C of freezer；
(7) phase wet mediates reason: dumplingss after step (6) is processed is positioned in air-conditioning preservation box, stands 3-5h, with
When adjust humidity be 90%-95%, controlled atmosphere parameter be 70-90%n2, 10-30%co2, o2< 1%, control o simultaneously3Concentration 2-
6mg/m3, and it is filled with edible ethanol gas 1-3% in air-conditioning preservation box.
And, described fresh lock pastil includes nisin, natamycin, sodium lactate, d- sodium erythorbate, yeast carry
Take one or more of thing, beta-schardinger dextrin-.
And, described nisin addition is 0.01-0.05%, and natamycin addition is 0-0.02%, and sodium lactate adds
Dosage is 0.5-1.5%, and d- sodium erythorbate addition is 0-0.2%, and yeast extract is 0.6-1%, and β-ring paste adds
Measure as 0.2-0.6%.
And, described mixed powder includes one of gluten flour, Maninot esculenta crantz. acetate starch, wheat edible fiber or many
Kind, described additive is one or more of sodium alginate, composite phosphate, sodium stearoyl lactate.
And, described gluten flour addition is 70%-80%, and Maninot esculenta crantz. acetate starch addition is 1%-2%, little
Wheat dietary fiber addition is 1%-3%, and sodium alginate addition is 0.2%-0.4%, and composite phosphate addition is
0.5%-1.0%, sodium stearoyl lactate addition is 0.4%-0.6%.
And, described air-conditioning preservation box includes casing and some unit drawers, and described unit drawer is superimposed upon in described casing,
Each unit drawer can from casing pull out, each unit drawer is sandwich, is made up of storage layer and refrigerating layer,
This storage layer is set in parallel on this refrigerating layer, if storage layer surface is provided with dry-storage lattice, on the side of unit drawer respectively
Offer self-locking air inlet and self-locking gas outlet, in unit drawer, gas sensor is installed, this gas sensor can be to unit
Gas componant in drawer carries out real-time detection, is fed into nontoxic agent for storage of coldness in described refrigerating layer, and this nontoxic agent for storage of coldness is by organic
Thing Osmitrol, nacl/kcl mixed solution, aluminum oxide nanoparticle composition.
And, Osmitrol concentration is 0.7mol/l, and nacl/kcl mixed solution concentration is 0.5mol/l, Mannitol
Aqueous solution and nacl/kcl mixed solution press the volume configuration of 2:1, add the aluminum oxide nanoparticle of 15%-20% simultaneously, its
Remaining for deionized water so as to be sufficiently mixed, using magnetic stirrer 20-30min, microwave oscillator shakes 2-4h, mixing
It is fed in refrigerating layer and the interlayer of storage layer after uniformly, sealing.
Advantages of the present invention and having the beneficial effect that
1st, the present invention adds porous-starch and zein in dumpling filling, and porous-starch can adsorb the perfume (or spice) in dumpling filling flavoring agent
Taste composition, when oral cavity is chewed, fragrance slowly discharges, and effectively extends the fragrance time of staying in the oral cavity, simultaneously with many
Hole starch is core, is wrapped up the flavouring agent in dumpling filling for wall material with zein, so can also effectively prevent in dumpling filling
The oxidation of oils and fatss, pins the fragrance of dumpling filling further.
2nd, in the present invention, using magnetization saline and additive mixing dough-making powder, can not only effectively keep the moisture of dumpling skin, make
Its hydrophilic gene stability is strong, can also change the polarity of water, thus changing the quality structure of dumpling skin, keeps the chewiness of dumpling skin, significantly
Reduce dissolving ratio in water for the starch, improve the elasticity of dough, the processing characteristics of dough can be effectively improved and suppress microorganism,
It is effectively improved dumplingss mouthfeel further.
3rd, select with magnetizing saline dough-making powder, due to having higher magnetic field intensity, this magnetic field intensity is not subject to time, temperature simultaneously
The impact of degree, has preferable stability, and magnetization saline dough-making powder changes the quality structure of skin to a certain extent, and chewiness is soft, with
When inhibit the growth of microorganism, this process will be sufficiently stirred for making it dissolve.
4th, wrapped up with food stage preservative film during dough leavening, be placed in 27 DEG C of calorstats and proof, then carried out two again
Secondary proof, be conducive to improving the formation of gluten network because gluten network perfect be conducive to strengthen dumplingss dough cover itself strong
Degree, resists due to the pressure caused by moisture icing volume-diminished, thus reduce dumpling skin subsiding.
5th, in dumpling epidermis face uniform application Rhizoma amorphophalli powder 3-7%, the carrageenan 1-3% preparing, the potassium chloride of 1-5% is molten
Liquid, stands 10-30min, can form the thick gel film of 1-2mm, and this film not only prevents the water absorption of dumpling skin, promotes plastotype,
Make dumpling skin delicate mouthfeel, smooth, Rhizoma amorphophalli powder is rich in Portugal's manna polyester, dietary fiber simultaneously, have to a certain extent blood sugar lowering,
The functions such as blood fat reducing, fat-reducing, relieving constipation.
6th, mixed powder includes one or more of gluten flour, Maninot esculenta crantz. acetate starch, wheat edible fiber, can be notable
Improve the protein content of dumplingss, the content of gluten, improve the rheological properties of dough, the dumpling wrapper making making is in deepfreeze
In stability, toughness all preferable, increased the nutritive value of dumplingss again.
7th, the innovative point of the present invention is the magnetic saline solution dough-making powder with being mixed with additive, can effectively improve dumpling skin
Water-retaining property, can reduce moisture loss during processing, logistics etc. for the dumplingss, thus avoiding dumplingss surface to subside, have relatively
Good hydrophilic.Add porous-starch and zein in dumpling filling, with porous-starch as core, will for wall material with zein
In flavouring agent parcel in dumpling filling, effectively prevention dumpling filling, the oxidation of oils and fatss, pins the fragrance of dumpling filling further.And protected using controlled atmosphere
Fresh case, optimizes controlled atmosphere condition, makes fresh dumplingss can keep fresh flavor and color and luster under frozen state for a long time, no epidermis subsides
And dough cover degradation phenomena, dumpling filling fragrance retains persistently, reduces production cost, reduces return of goods rate, improve product quality, extend product
Shelf life.
Brief description
Fig. 1 is the structural representation of air-conditioning preservation box；
Fig. 2 is the structural representation of unit drawer in Fig. 1；
Fig. 3 is the right view (section view) of Fig. 1.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively it is impossible to protection scope of the present invention is limited with this.
Embodiment 1
Characteristic fresh perfume dumpling air regulating fresh-keeping method, concrete operation method is as follows:
(1) join filling: fresh lock pastil is dissolved in 3ml water, is added in the meat stuffing that lean to fat ratio is 1:1, stirs clockwise,
So that it is fully mixed, and add porous-starch 0.4%%, zein 30%, tea polyphenols 3% in meat stuffing, 1% edta is molten
Liquid；
(2) prepare magnetization saline: weigh 1.5g edible salt, be dissolved in 100ml room temperature magnetized water, make magnetization saline, standby
With；
(3) kneading dough: mixed powder is fully mixed, the additive with the magnetization saline configuration 50% in step (2) is molten
Liquid, with this additive solution dough-making powder 3min；
(4) dough leavening: after dough-kneading is agglomerating, wrapped up with food stage preservative film, be placed in 27 DEG C of calorstats and wake up
Send out 10min, then kneading dough 10min again, carry out secondary proofing 5min；
(5) make dumpling skin: the dough that step (4) is proofed, dash off into thickness be 1.0-2.0mm, a diameter of 50-80mm
Dumpling skin, in the dumpling epidermis face uniform application Rhizoma amorphophalli powder 3% preparing, carrageenan 1%, 1% Klorvess Liquid, stands 10min；
(6) lock perfume: the dumpling filling inclusion that step (1) is prepared forms dumplingss in the dumpling skin of step (5), and this dumplings is entered
Disk, is stored in the air regulating box that inert gas content is 70%, locks fragrant in -4 DEG C of freezer；
(7) phase wet mediates reason: dumplingss after step (6) is processed is positioned in air-conditioning preservation box, stands 3h, simultaneously
Adjusting humidity is 90%, and controlled atmosphere parameter is 70%n2, 10%co2, o2< 1%, control o simultaneously3Concentration 2mg/m3, and protect in controlled atmosphere
It is filled with edible ethanol gas 1% in fresh case.
And, described fresh lock pastil includes nisin, natamycin, sodium lactate, d- sodium erythorbate, yeast carry
Take one or more of thing, beta-schardinger dextrin-.
And, described nisin addition is 0.01%, and natamycin addition is 0%, and sodium lactate addition is
0.5%, d- sodium erythorbate addition is 0%, and yeast extract is 0.6%, β-ring paste addition is 0.2%.
And, described mixed powder includes one of gluten flour, Maninot esculenta crantz. acetate starch, wheat edible fiber or many
Kind, described additive is one or more of sodium alginate, composite phosphate, sodium stearoyl lactate.
And, described gluten flour addition is 70%, and Maninot esculenta crantz. acetate starch addition is 1%, and Semen Tritici aestivi meals are fine
Dimension addition is 1%, and sodium alginate addition is 0.2%, and composite phosphate addition is 0.5%, and sodium stearoyl lactate adds
Measure as 0.4%.
Embodiment 2
Characteristic fresh perfume dumpling air regulating fresh-keeping method, concrete operation method is as follows:
(1) join filling: fresh lock pastil is dissolved in 7ml water, is added in the meat stuffing that lean to fat ratio is 1:1, stirs clockwise,
So that it is fully mixed, and add porous-starch 0.8%, zein 40%, tea polyphenols 5% in meat stuffing, 3% edta is molten
Liquid；
(2) prepare magnetization saline: weigh 2.5g edible salt, be dissolved in 100ml room temperature magnetized water, make magnetization saline, standby
With；
(3) kneading dough: mixed powder is fully mixed, the additive with the magnetization saline configuration 70% in step (2) is molten
Liquid, with this additive solution dough-making powder 7min；
(4) dough leavening: after dough-kneading is agglomerating, wrapped up with food stage preservative film, be placed in 27 DEG C of calorstats and wake up
Send out 20min, then kneading dough 20min again, carry out secondary proofing 15min；
(5) make dumpling skin: the dough that step (4) is proofed, dash off into thickness be 1.0-2.0mm, a diameter of 50-80mm
Dumpling skin, in the dumpling epidermis face uniform application Rhizoma amorphophalli powder 7% preparing, carrageenan 3%, 5% Klorvess Liquid, stands 30min；
(6) lock perfume: the dumpling filling inclusion that step (1) is prepared forms dumplingss in the dumpling skin of step (5), and this dumplings is entered
Disk, is stored in the air regulating box that inert gas content is 90%, locks fragrant in 0 DEG C of freezer；
(7) phase wet mediates reason: dumplingss after step (6) is processed is positioned in air-conditioning preservation box, stands 5h, simultaneously
Adjusting humidity is 95%, and controlled atmosphere parameter is 90%n2, 30%co2, o2< 1%, control o simultaneously3Concentration 6mg/m3, and protect in controlled atmosphere
It is filled with edible ethanol gas 3% in fresh case.
And, described fresh lock pastil includes nisin, natamycin, sodium lactate, d- sodium erythorbate, yeast carry
Take one or more of thing, beta-schardinger dextrin-.
And, described nisin addition is 0.05%, and natamycin addition is 0.02%, and sodium lactate addition is
1.5%, d- sodium erythorbate addition is 0.2%, and yeast extract is 1%, β-ring paste addition is 0.6%.
And, described mixed powder includes one of gluten flour, Maninot esculenta crantz. acetate starch, wheat edible fiber or many
Kind, described additive is one or more of sodium alginate, composite phosphate, sodium stearoyl lactate.
And, described gluten flour addition is 80%, and Maninot esculenta crantz. acetate starch addition is 2%, and Semen Tritici aestivi meals are fine
Dimension addition is 3%, and sodium alginate addition is 0.4%, and composite phosphate addition is 1.0%, and sodium stearoyl lactate adds
Measure as 0.6%.
Embodiment 3
Characteristic fresh perfume dumpling air regulating fresh-keeping method, concrete operation method is as follows:
(1) join filling: fresh lock pastil is dissolved in 5ml water, is added in the meat stuffing that lean to fat ratio is 1:1, stirs clockwise,
So that it is fully mixed, and add porous-starch 0.6%, zein 35%, tea polyphenols 4% in meat stuffing, 2% edta is molten
Liquid；
(2) prepare magnetization saline: weigh 2g edible salt, be dissolved in 100ml room temperature magnetized water, make magnetization saline, standby；
(3) kneading dough: mixed powder is fully mixed, the additive with the magnetization saline configuration 60% in step (2) is molten
Liquid, with this additive solution dough-making powder 5min；
(4) dough leavening: after dough-kneading is agglomerating, wrapped up with food stage preservative film, be placed in 27 DEG C of calorstats and wake up
Send out 15min, then kneading dough 15min again, carry out secondary proofing 10min；
(5) make dumpling skin: the dough that step (4) is proofed, dash off into thickness be 1.0-2.0mm, a diameter of 50-80mm
Dumpling skin, in the dumpling epidermis face uniform application Rhizoma amorphophalli powder 5% preparing, carrageenan 2%, 3% Klorvess Liquid, stands 20min；
(6) lock perfume: the dumpling filling inclusion that step (1) is prepared forms dumplingss in the dumpling skin of step (5), and this dumplings is entered
Disk, is stored in the air regulating box that inert gas content is 80%, locks fragrant in -2 DEG C of freezer；
(7) phase wet mediates reason: dumplingss after step (6) is processed is positioned in air-conditioning preservation box, stands 4h, simultaneously
Adjusting humidity is 93%, and controlled atmosphere parameter is 80%n2, 20%co2, o2< 1%, control o simultaneously3Concentration 4mg/m3, and protect in controlled atmosphere
It is filled with edible ethanol gas 2% in fresh case.
And, described fresh lock pastil includes nisin, natamycin, sodium lactate, d- sodium erythorbate, yeast carry
Take one or more of thing, beta-schardinger dextrin-.
And, described nisin addition is 0.03%, and natamycin addition is 0.01%, and sodium lactate addition is
1%, d- sodium erythorbate addition is 0.1%, and yeast extract is 0.3%, β-ring paste addition is 0.4%.
And, described mixed powder includes one of gluten flour, Maninot esculenta crantz. acetate starch, wheat edible fiber or many
Kind, described additive is one or more of sodium alginate, composite phosphate, sodium stearoyl lactate.
And, described gluten flour addition is 75%, and Maninot esculenta crantz. acetate starch addition is 1.5%, Semen Tritici aestivi meals
Fiber addition is 2%, and sodium alginate addition is 0.3%, and composite phosphate addition is 0.7%, and sodium stearoyl lactate adds
Dosage is 0.5%.
Described air-conditioning preservation box includes casing and some unit drawers, and described unit drawer is superimposed upon in described casing, each
Individual unit drawer can from casing pull out, each unit drawer is sandwich, is made up of storage layer and refrigerating layer, this storage
Hide layer to be set in parallel on this refrigerating layer, if storage layer surface is provided with dry-storage lattice, the side of unit drawer opens up respectively
There are self-locking air inlet and self-locking gas outlet, in unit drawer, gas sensor is installed, this gas sensor can be in unit drawer
Gas componant carry out real-time detection, be fed into nontoxic agent for storage of coldness in described refrigerating layer, this nontoxic agent for storage of coldness is sweet by Organic substance
Dew alcohol-water solution, nacl/kcl mixed solution, aluminum oxide nanoparticle composition.
And, Osmitrol concentration is 0.7mol/l, and nacl/kcl mixed solution concentration is 0.5mol/l, Mannitol
Aqueous solution and nacl/kcl mixed solution press the volume configuration of 2:1, add the aluminum oxide nanoparticle of 15%-20% simultaneously, its
Remaining for deionized water so as to be sufficiently mixed, using magnetic stirrer 20-30min, microwave oscillator shakes 2-4h, mixing
It is fed in refrigerating layer and the interlayer of storage layer after uniformly, sealing.
Claims (7)
1. characteristic fresh perfume dumpling air regulating fresh-keeping method it is characterised in that: concrete operation method is as follows:
(1) join filling: fresh lock pastil is dissolved in 3-7ml water, is added in the meat stuffing that lean to fat ratio is 1:1, stirs clockwise, make
It fully mixes, and adds porous-starch 0.4%-0.8%, zein 30%-40%, tea polyphenols 3-5%, 1- in meat stuffing
3% edta solution；
(2) prepare magnetization saline: weigh 1.5-2.5g edible salt, be dissolved in 100ml room temperature magnetized water, make magnetization saline, standby
With；
(3) kneading dough: mixed powder is fully mixed, the additive configuring 50-70% with the magnetization saline in step (2) is molten
Liquid, with this additive solution dough-making powder 3-7min；
(4) dough leavening: after dough-kneading is agglomerating, wrapped up with food stage preservative film, be placed in 27 DEG C of calorstats and proof 10-
20min, then kneading dough 10-20min again, carry out secondary proofing 5-15min；
(5) make dumpling skin: the dough that step (4) is proofed, dash off into thickness be 1.0-2.0mm, the dumpling of a diameter of 50-80mm
Skin, in the dumpling epidermis face uniform application Rhizoma amorphophalli powder 3-7%, the carrageenan 1-3% that prepare, the Klorvess Liquid of 1-5%, standing
10-30min；
(6) lock perfume: the dumpling filling inclusion that step (1) is prepared forms dumplingss in the dumpling skin of step (5), this dumplings is entered disk, deposits
Enter in the air regulating box that inert gas content is 70-90%, lock fragrant in -4-0 DEG C of freezer；
(7) phase wet mediates reason: dumplingss after step (6) is processed is positioned in air-conditioning preservation box, stands 3-5h, adjusts simultaneously
Section humidity is 90%-95%, and controlled atmosphere parameter is 70-90%n2, 10-30%co2, o2< 1%, control o simultaneously3Concentration 2-6mg/m3,
And it is filled with edible ethanol gas 1-3% in air-conditioning preservation box.
2. the fresh perfume dumpling air regulating fresh-keeping method of characteristic according to claim 1 it is characterised in that: described fresh lock pastil
Including one or more of nisin, natamycin, sodium lactate, d- sodium erythorbate, yeast extract, beta-schardinger dextrin-.
3. the fresh perfume dumpling air regulating fresh-keeping method of characteristic according to claim 2 it is characterised in that: described nisin adds
Measure as 0.01-0.05%, natamycin addition is 0-0.02%, sodium lactate addition is 0.5-1.5%, d- arabo-ascorbic acid
Sodium addition is 0-0.2%, and yeast extract is 0.6-1%, and β-ring paste addition is 0.2-0.6%.
4. the fresh perfume dumpling air regulating fresh-keeping method of characteristic according to claim 1 it is characterised in that: described mixed powder includes
One or more of gluten flour, Maninot esculenta crantz. acetate starch, wheat edible fiber, described additive is sodium alginate, answers
Close one or more of phosphate, sodium stearoyl lactate.
5. the fresh perfume dumpling air regulating fresh-keeping method of characteristic according to claim 4 it is characterised in that: described gluten flour adds
Dosage is 70%-80%, and Maninot esculenta crantz. acetate starch addition is 1%-2%, and wheat edible fiber addition is 1%-3%, sea
Sodium alginate addition is 0.2%-0.4%, and composite phosphate addition is 0.5%-1.0%, and sodium stearoyl lactate addition is
0.4%-0.6%.
6. the fresh perfume dumpling air regulating fresh-keeping method of characteristic according to claim 1 it is characterised in that: described air-conditioning preservation box
Including casing and some unit drawers, described unit drawer is superimposed upon in described casing, each unit drawer can from casing pull
Out, each unit drawer is sandwich, is made up of storage layer and refrigerating layer, and this storage layer is set in parallel in this refrigerating layer
On, if storage layer surface is provided with dry-storage lattice, the side of unit drawer offers self-locking air inlet respectively and self-locking is given vent to anger
Mouthful, in unit drawer, gas sensor is installed, this gas sensor can carry out real-time detection to the gas componant in unit drawer,
It is fed into nontoxic agent for storage of coldness in described refrigerating layer, this nontoxic agent for storage of coldness is mixed by Organic substance Osmitrol, nacl/kcl
Solution, aluminum oxide nanoparticle composition.
7. the fresh perfume dumpling air regulating fresh-keeping method of characteristic according to claim 6 it is characterised in that: Osmitrol concentration
For 0.7mol/l, nacl/kcl mixed solution concentration is 0.5mol/l, and Osmitrol and nacl/kcl mixed solution press 2:1
Volume configuration, simultaneously add 15%-20% aluminum oxide nanoparticle, remaining be deionized water so as to be sufficiently mixed, adopt
Magnetic stirrer 20-30min, microwave oscillator shakes 2-4h, is fed into the folder of refrigerating layer and storage layer after mix homogeneously
In layer, sealing.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611029429.9A CN106360246A (en) | 2016-11-14 | 2016-11-14 | Characteristic controlled atmosphere fresh keeping method for fresh and fragrant dumplings |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611029429.9A CN106360246A (en) | 2016-11-14 | 2016-11-14 | Characteristic controlled atmosphere fresh keeping method for fresh and fragrant dumplings |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
| CN107811191A (en) * | 2017-09-28 | 2018-03-20 | 山东商业职业技术学院 | A kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
| CN109894011A (en) * | 2019-04-03 | 2019-06-18 | 贵州亚港气体有限公司 | A kind of fresh-keeping gas of dried bean curd and its preparation method and device for formulating |
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| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN203473557U (en) * | 2013-09-12 | 2014-03-12 | 广州标际包装设备有限公司 | Modified atmosphere type fresh-keeping box |
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| CN102125226A (en) * | 2010-08-18 | 2011-07-20 | 河南省食品工业科学研究所有限公司 | Novel quick-frozen dumpling and preparation method thereof |
| CN203473557U (en) * | 2013-09-12 | 2014-03-12 | 广州标际包装设备有限公司 | Modified atmosphere type fresh-keeping box |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
| CN107811191A (en) * | 2017-09-28 | 2018-03-20 | 山东商业职业技术学院 | A kind of preparation method of fresh plain Boiled dumplings with "three fresh delicacies" |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
| CN109894011A (en) * | 2019-04-03 | 2019-06-18 | 贵州亚港气体有限公司 | A kind of fresh-keeping gas of dried bean curd and its preparation method and device for formulating |
| CN109894011B (en) * | 2019-04-03 | 2022-03-11 | 贵州亚港气体有限公司 | Preparation method and preparation device of fresh-keeping gas for dried bean curd |
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