CN107095118A - A kind of prepared frozen food production technology - Google Patents
A kind of prepared frozen food production technology Download PDFInfo
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- CN107095118A CN107095118A CN201710257062.4A CN201710257062A CN107095118A CN 107095118 A CN107095118 A CN 107095118A CN 201710257062 A CN201710257062 A CN 201710257062A CN 107095118 A CN107095118 A CN 107095118A
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- raw material
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- 238000005516 engineering process Methods 0.000 title claims abstract description 24
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 23
- 238000007710 freezing Methods 0.000 claims abstract description 33
- 230000008014 freezing Effects 0.000 claims abstract description 33
- 239000002184 metal Substances 0.000 claims abstract description 21
- 238000002203 pretreatment Methods 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 238000012856 packing Methods 0.000 claims abstract description 15
- 238000003860 storage Methods 0.000 claims abstract description 10
- 238000001514 detection method Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims description 64
- 239000002994 raw material Substances 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims description 22
- 235000009566 rice Nutrition 0.000 claims description 22
- 239000012530 fluid Substances 0.000 claims description 17
- 238000013461 design Methods 0.000 claims description 13
- 235000021485 packed food Nutrition 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 235000013601 eggs Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 235000014102 seafood Nutrition 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 7
- 238000012795 verification Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 230000035945 sensitivity Effects 0.000 claims description 6
- 238000012546 transfer Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000007689 inspection Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 6
- 241000209094 Oryza Species 0.000 description 21
- 239000013078 crystal Substances 0.000 description 14
- 235000012149 noodles Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 6
- 239000006002 Pepper Substances 0.000 description 6
- 241000722363 Piper Species 0.000 description 6
- 235000016761 Piper aduncum Nutrition 0.000 description 6
- 235000017804 Piper guineense Nutrition 0.000 description 6
- 235000008184 Piper nigrum Nutrition 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 235000010610 frozen noodles Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000002826 coolant Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920002338 polyhydroxyethylmethacrylate Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
- A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of prepared frozen food production technology, comprises the following steps：1. supplementary material is checked and accepted；2. supplementary material pre-treatment；3. weighing supplementary material, flavouring frying is added；4. cooling；5. pack；6. vacuum packaging；7. metal detection；8. freezing；9. packaging is checked, outer packing is carried out；10. enter storehouse storage.Each production and processing step process of prepared frozen food production technology of the present invention arranges reasonable, and time-temperature batching control is strict, can carry out industrialized production using plant equipment, realize production line balance operation, improve production efficiency and the performance of enterprises.
Description
Technical field
The present invention relates to food production field, and in particular to a kind of prepared frozen food production technology.
Background technology
Prepared frozen food is will to need quick-frozen food, by appropriate pre-treatment, passes through various mode Quick freezings, warp
Packing and storing is in the cryogenic product that consumption place is delivered under cryogenic conditions.Prepared frozen food includes quick-frozen rice and flour food and quick-frozen
Dish, quick-frozen rice and flour food refers to, using grains such as flour, rice, coarse cereals as primary raw material, can also be equipped with meat, fowl, egg, aquatic products
Product, vegetables, fruit material, sugar, oil, flavouring etc. are (auxiliary) material of filling, processed to be molded after (or shortening), are processed and wrapped using quick-frozen technique
Fill and storage, the various rice for transporting and selling, Flour product under freezing condition.Quick-frozen dish refers in addition to quick-frozen rice and flour food,
With agricultural product, animal products, aquatic products etc. for primary raw material, after corresponding working process, using quick-frozen technique processing and packing
And the food stored, transport and sold under freezing condition.Quick-frozen technique is to be placed in refrigerating plant by the food of pretreatment
Row freezing, declines product centre temperature, forms ice crystal, is stored afterwards in freezer.It is quick-frozen can make food product heat or
Supporting the energy of various chemical activities reduces, while the part free water of cell is freezed, and reduction water activity, so as to preserve
The original quality of food.But existing process does not have strict regulations to food production step, cause the food quality produced every time unstable
It is fixed, and the control of refrigerating process can influence the freezing speed of food, so that ice crystal growth is different in frozen storage, may
Destroy mouthfeel and the nutrition of food, it is impossible to food nutrition is preserved to greatest extent, the color of food when thawing edible,
Mouthfeel is all not enough.
In view of drawbacks described above, creator of the present invention obtains a kind of speed of the invention finally by prolonged research and practice
Freeze engineered food production technology.
The content of the invention
To solve above-mentioned technological deficiency, the technical solution adopted by the present invention is that there is provided a kind of production of prepared frozen food
Technique, comprises the following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity of the supplementary material per batch
And examining report；
2. cooled down after supplementary material pre-treatment standby；
3. weighing supplementary material by regulation, add flavouring and carry out frying；
4. cooling, less than 40 DEG C are cooled to by food；
5. pack, arranges smooth by food in bag, pack weight is 100~3000g；
6. vacuum packaging, uses alcohol wipe sack, vacuum seal；
7. packed food is put into metal detector carries out metal detection；
8. freezing, the food feeding freezing equipment after pack is freezed, the temperature of freezing equipment is set as -30 DEG C
~-180 DEG C, cooling time is 1 hour；
9. packaging is checked, outer packing is carried out；
10. entering storehouse storage, packaged food is put into -18 DEG C~-25 DEG C freezers and stored.
Preferably, step 1 Central Plains auxiliary material includes one or more of：Rice, flour, vegetables, egg, meat and seafood.
Preferably, one or more of step is passed through in supplementary material pre-treatment in the step 2：Clean, dice, blanching,
Pickled, boiling, fried, frying and vacuum tumbling.
Preferably, carrying out dispensing in an amount for 10~50kg in the step 3.
Preferably, frying temperature is 120~200 DEG C in the step 3, the frying time is 2~60min.
Preferably, the vacuum pressure of vacuum seal is -0.05MPA~-0.09MPA in the step 5, vacuum time is 3
~8 seconds.
Preferably, freezing equipment is fluid mono-frozen machine or liquid nitrogen flash freezer machine in the step 8.
Preferably, the sensitivity of metal detector is in the step 7
Preferably, vacuumizing rear food in the step 5 in tabular, pack thickness is 2~4cm.
Preferably, inputting material name in fluid mono-frozen machine control system in the step 8, control system is calculated automatically
Design temperature is obtained, the design temperature meets equation below：
Wherein：
T is fluid mono-frozen machine design temperature,
To round symbol downwards,
Min () is to take minimum value symbol,
TpFor raw material chill point,
h1Enthalpy during for 40 DEG C of raw material,
h2Enthalpy during for -5 DEG C of raw material,
h3Enthalpy during for -18 DEG C of raw material,
L is food bagging thickness,
ρ is material density,
α is raw material surface heat transfer coefficient,
λ is the thermal conductivity for freezing raw material.
Compared with the prior art the beneficial effects of the present invention are：
1, each production and processing step process of prepared frozen food production technology of the present invention arranges reasonable, and time-temperature is matched somebody with somebody
Material control is strict, can carry out industrialized production using plant equipment, realize production line balance operation, improve production efficiency and
The performance of enterprises.
2, food is stored at -18 DEG C, and most of moisture is freezed in food, prevents microorganism, bacterial reproduction, and extension is guaranteed the quality
It is time, direct-edible after prepared frozen food heating, it is convenient and swift.
3, calculate the cryogenic temperature of different material automatically by control system, it is ensured that product centre temperature drops in 30min
Low to -5 DEG C, -18 DEG C were reduced in 1 hour, freezing speed is fast, advance of ice cover speed is more than water movement speed in food texture
Degree, formation ice crystal quantity is more, in acicular crystals, the distribution situation of ice crystal distribution liquid water close in natural food, Neng Goubao
The nutrition composition of food is stayed, improves the outward appearance and mouthfeel of food.
Brief description of the drawings
In order to illustrate more clearly of the technical scheme in various embodiments of the present invention, required in being described below to embodiment
The accompanying drawing used is briefly described.
Fig. 1 is the flow chart of the quick-frozen dish production method of the embodiment of the present invention 2；
Fig. 2 is the flow chart of the quick-frozen fried rice production method of the embodiment of the present invention 3；
Fig. 3 is the flow chart of the quick frozen noodle production method of the embodiment of the present invention 4；
Fig. 4 is noodles electron-microscope scanning figure under different cryogenic temperatures.
Embodiment
Below in conjunction with accompanying drawing, the forgoing and additional technical features and advantages are described in more detail.
Embodiment 1
As shown in figure 1, a kind of prepared frozen food production technology, comprises the following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity of the supplementary material per batch
And examining report, met the requirements while checking card supplementary material sense organ, packaging label, supplementary material is up-to-standard just to can ensure that quick-frozen tune
The quality of food processed.
2. supplementary material pre-treatment, the raw material of quick-frozen fried rice is rice, and pre-treatment step is to wash rice, immersion, draining, steamed rice；
The raw material of quick frozen noodle is flour, and face, pressure surface, tangent plane, boiling；The raw material of quick-frozen dish is vegetables, meat or seafood；Accessory package
Include vegetables, egg, meat and seafood etc..To the pre-treatment steps of vegetables to clean, dicing, blanching；The pre-treatment step of egg to beat eggs,
Fry；Meat and the pre-treatment step of seafood are pickled, tasty vacuum tumbling, frying or fried, its pickling material include pepper and
Cooking wine, can remove fishy smell.Supplementary material makes food well-done in preceding processing with the mode for steaming, boiling, fry, frying, and effectively kills
Bacterium.Cooled down after the completion of supplementary material pre-treatment standby.
3. weighing supplementary material by prescribed formula, dispensing is carried out for 10~50kg in an amount, flavouring is added and carries out frying.Adjust
Taste product include salt, sugar, monosodium glutamate, pepper, cooking wine etc., and it is 120~200 DEG C to control frying temperature, and the frying time is 2~60min, root
Dispensing, temperature and time are strictly controlled according to different food, it is ensured that food nutrition and mouthfeel are stable.
4. cooling, less than 40 DEG C, convenient working personnel pack are cooled to by food；
5. after pack, food in bag is arranged smooth, pack weight is 100~3000g, it is simultaneously whole that strict control packs weight
Pat whole, it is ensured that food is evenly distributed, dimensionally stable, meet freezing and require.
6. vacuum packaging, uses alcohol wipe sack, vacuum seal maintains to be in height decompression state in bag, reduces oxygen and contain
Amount, makes microorganism not have life condition.
7. packed food is put into metal detector carries out metal detection, it is to avoid batch mixing foreign matter in food.
8. freezing, the product feeding fluid mono-frozen machine after pack is freezed, fluid single-freeze built-in temperature is set as -30
DEG C~-180 DEG C, cooling time is 1 hour, it is ensured that the central temperature of food is less than -18 DEG C after freezing, now portion big absolutely in food
The moisture content divided freezes.
Stp8：Packaging is checked, checks Packing Sound, without gas leakage, carries out outer packing.
Stp9：Enter storehouse storage, packaged food is put into -18 DEG C~-25 DEG C freezers and stored, it is ensured that the center of food
Temperature is less than -18 DEG C, bacterium and microbial reproduction is effectively prevented, while preventing the physics of food, chemical modification.
Each production and processing step process of prepared frozen food production technology of the present invention arranges reasonable, time-temperature dispensing
Control is strict, can carry out industrialized production using plant equipment, realize production line balance operation, improve production efficiency and enterprise
Industry benefit.Food is stored at -18 DEG C, and most of moisture is freezed in food, microorganism, bacterial reproduction is prevented, when extension is guaranteed the quality
Between, it is direct-edible after prepared frozen food heating, it is convenient and swift.
Embodiment 2
A kind of quick-frozen dish production technology, is sequentially made according to the following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity of the supplementary material per batch
And examining report, met the requirements while checking card supplementary material sense organ, packaging label.
2. supplementary material pre-treatment, supplementary material includes one or more of：Vegetables, egg, meat and seafood, pre-treatment pass through with
A kind of lower or plurality of step：Clean, dice, blanching, pickled, boiling, fried, frying and vacuum tumbling.
3. weighing supplementary material by prescribed formula, dispensing is carried out for 10~50kg in an amount, flavouring is added and carries out frying, adjust
Taste product include salt, sugar, monosodium glutamate, pepper, cooking wine etc., and it is 120~200 DEG C to control frying temperature, and the frying time is 2~60min.
4. food is cooled to less than 40 DEG C；
5. pack, arranges smooth by food in bag, pack weight is 250~270g.
6. vacuum packaging, uses alcohol wipe sack, vacuum seal, vacuum pressure is -0.05MPA~-0.09MPA, vacuum
Time is 3~8 seconds, vacuumizes rear food for writing board shape, and thickness is 2~4cm.
7. packed food is put into metal detector carries out metal detection, the sensitivity of metal detector is
8. freezing, the product feeding fluid mono-frozen machine after pack is freezed, the rated capacity of fluid mono-frozen machine is
3300kg/hr, cooling medium is liquefied ammonia, inputs material name in fluid mono-frozen machine control system, control system is calculated automatically
Design temperature is obtained, cooling time is 1 hour, and the design temperature meets equation below：
Wherein：
T is fluid mono-frozen machine design temperature,
To round symbol downwards,
Min () is to take minimum value symbol,
TpFor raw material chill point,
h1Enthalpy during for 40 DEG C of raw material,
h2Enthalpy during for -5 DEG C of raw material,
h3Enthalpy during for -18 DEG C of raw material,
L is food bagging thickness,
ρ is material density,
α is raw material surface heat transfer coefficient,
λ is the thermal conductivity for freezing raw material.
This formula is pushed over according to Planck equation amendment and drawn, system extracts former according to material name is automatic from database
Expect the parameters such as enthalpy, density, surface heat transfer coefficient, thermal conductivity, bring formula into and obtain design temperature.Calculated and obtained according to the formula
Temperature can ensure that product centre temperature is reduced to -5 DEG C in 30min simultaneously, be reduced to -18 DEG C in 1 hour.- 1~-5
DEG C temperature range, about 80% water formation ice crystal in food, food temperature is reduced to -5 DEG C in 30min, passes through ice crystal band
Speed it is fast, advance of ice cover speed is more than water translational speed in food texture, and it is more to form ice crystal quantity, in acicular crystals, ice
The distribution situation of crystalline substance distribution liquid water close in natural food, can retain the nutrition composition of food, improve food outward appearance and
Mouthfeel.
9. packaging is checked, Packing Sound is checked, without gas leakage, outer packing is carried out.
10. entering storehouse storage, packaged food is put into -18 DEG C~-25 DEG C freezers and stored, it is ensured that the center temperature of food
Degree is less than -18 DEG C.
Embodiment 3
A kind of production technology of quick-frozen fried rice, is sequentially made according to the following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity of the supplementary material per batch
And examining report, met the requirements while checking card supplementary material sense organ, packaging label.
2. supplementary material pre-treatment, its raw material is rice, pre-treatment step includes：Wash rice, it is immersion, draining, steamed rice, cooling, standby
With；Auxiliary material vegetables, egg and seafood, vegetable cleaning, dice, blanching cooling, it is standby；Egg is fried, cooling, it is standby；Seafood is pickled, oil
It is fried, cooling, standby.
3. weighing supplementary material by prescribed formula, dispensing is carried out for 30kg in an amount, flavouring is added and carries out frying, flavouring
Including salt, sugar, monosodium glutamate, pepper, cooking wine etc., it is 120~150 DEG C to control frying temperature, and the frying time is 4min.
4. fried rice is cooled to less than 40 DEG C.
8. freezing, fried rice feeding liquid nitrogen flash freezer machine is freezed, raw material name is inputted in liquid nitrogen flash freezer machine control system
Referred to as rice, control system is calculated automatically from -46 DEG C of design temperature, and cooling time is 1 hour.Experiment is measured in the present embodiment
It is -5.1 DEG C to freeze quick-frozen fried rice central temperature after 30min, and quick-frozen fried rice central temperature is -18.2 DEG C after freezing 1 hour.
5. pack, Technique For On-line Tea-stalk Distinction is packed, food arranges smooth in bag, and pack weight is 268g.
6. packaging, uses alcohol wipe sack, vacuum seal, vacuum pressure is -0.05MPA, and vacuum time is 3 seconds, pack
Food is writing board shape afterwards, and thickness is 3cm.
7. packed food is put into metal detector and carries out metal detection, the sensitivity of metal detector is
9. packaging is checked, Packing Sound is checked, without gas leakage, outer packing is carried out.
10. entering storehouse storage, packaged fried rice is put into -18 DEG C~-25 DEG C freezers and stored.
Embodiment 4
A kind of production technology of quick frozen noodle, is sequentially made by following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity of the supplementary material per batch
And examining report, met the requirements while checking card supplementary material sense organ, packaging label.
2. supplementary material pre-treatment, its raw material is flour, pre-treatment step includes：With face, pressure surface, tangent plane, boiling, cooling,
It is standby；Auxiliary material vegetables, egg and meat, vegetable cleaning, dice, blanching cooling, it is standby；Egg is fried, cooling, it is standby；Meat is pickled,
Vacuum tumbling is tasty, fry, cool down, standby.
3. weighing auxiliary material by prescribed formula, dispensing is carried out for 10kg in an amount, flavouring is added and carries out frying, flavouring bag
Salt, sugar, monosodium glutamate, pepper, cooking wine etc. are included, it is 120~150 DEG C to control frying temperature, the frying time is 2min.
4. being cooled to less than 40 DEG C after auxiliary material frying, noodles are also cooled to less than 40 DEG C；
5. pack, auxiliary material and noodles are separately packed, auxiliary material pack weight is 100g, and noodles pack weight is 200g.
6. vacuum packaging, is packaged into a product by the auxiliary material and noodles of separated packaging, uses alcohol wipe sack, vacuum seal
Mouthful, vacuum pressure is -0.08MPA, and vacuum time is 6 seconds, and food is writing board shape after pack, and thickness is 3cm.
7. packed food is put into metal detector carries out metal detection, the sensitivity of metal detector is
8. freezing, the product feeding fluid mono-frozen machine after pack is freezed, the rated capacity of fluid mono-frozen machine is
3300kg/hr, cooling medium is liquefied ammonia, and it is noodles that material name is inputted in fluid mono-frozen machine control system, and control system is certainly
Dynamic calculating obtains -39 DEG C of design temperature, and cooling time is 1 hour.
As shown in figure 4, it is noodles freezes the electron-microscope scanning figure after 1h, wherein a freezing temperature under different cryogenic temperatures
Spend for -39 DEG C, b cryogenic temperature is -30 DEG C, c cryogenic temperature is -18 DEG C, and d is the comparison diagram of non-frozen noodle.Can by figure
See that the noodle structure freezed under different cryogenic temperatures has larger difference, a ice crystal hole very little is almost differed with control group
It is as good as, and as cryogenic temperature rise pore area gradually increases, there is big hole in b, c.Its reason is when freezing temperature
When degree declines, freezing rate rise, cooldown rate is faster than ice crystal growth speed so that the nucleation sites hydrone that is activated does not have
Enough time transfer is just reduced to freezing point and causes that stable nucleus quantity is more, and hydrone is only capable of dispersedly being attached to substantial amounts of nucleus
Above, thus quick-frozen quantity of formation is more and ice crystal of small volume, when freezing rate is slower due to dropping to below freezing point temperature
Time very long hydrone, the nucleus initially formed is unstable, is easily formed for the warm-up movement institute dispersion results of other hydrones
Unstable nucleus is less, simultaneously because temperature fall time is long, substantial amounts of hydrone has time enough displacement, and focuses on a small amount of
Nucleus is set constantly to increase to form larger ice crystal on limited nucleus.Therefore shape in food can be made by cryogenic temperature control
It is low to food therein structure destructiveness into tiny and uniform ice crystal respectively, retain nutritional ingredient, food is remained to after defrosting
Keep outward appearance and mouthfeel.
9. packaging is checked, Packing Sound is checked, without gas leakage, outer packing is carried out.
10. entering storehouse storage, packaged food is put into -18 DEG C~-25 DEG C freezers and stored.
Embodiment 5
A kind of production technology of quick-frozen dish, is sequentially made by following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity of the supplementary material per batch
And examining report, met the requirements while checking card supplementary material sense organ, packaging label.
2. supplementary material pre-treatment, its raw material is beef, pre-treatment step includes：It is pickled, vacuum tumbling is tasty, fry, cold
But it is, standby；Auxiliary material vegetables, pre-treatment step includes：Clean, dice, blanching is cooled down, standby.
3. weighing auxiliary material by prescribed formula, dispensing is carried out for 25kg in an amount, flavouring is added and carries out frying, flavouring bag
Salt, sugar, monosodium glutamate, pepper, cooking wine etc. are included, it is 170~180 DEG C to control frying temperature, the frying time is 30min.
4. it is cooled to less than 40 DEG C；
5. pack, arranges smooth by food in bag, pack weight is 2000g.
6. vacuum packaging, uses alcohol wipe sack, vacuum seal, vacuum pressure is -0.06MPA, and vacuum time is 7 seconds,
Food is writing board shape after pack, and thickness is 3cm.
7. packed food is put into metal detector carries out metal detection, the sensitivity of metal detector is
8. freezing, the product feeding fluid mono-frozen machine after pack is freezed, the rated capacity of fluid mono-frozen machine is
3300kg/hr, cooling medium is liquefied ammonia, and it is beef that material name is inputted in fluid mono-frozen machine control system, and control system is certainly
Dynamic calculating obtains -36 DEG C of design temperature, and cooling time is 1 hour.
9. packaging is checked, Packing Sound is checked, without gas leakage, outer packing is carried out.
10. entering storehouse storage, packaged food is put into -18 DEG C~-25 DEG C freezers and stored.
Presently preferred embodiments of the present invention is the foregoing is only, is merely illustrative for the purpose of the present invention, and it is non-limiting
's.Those skilled in the art understands, many changes can be carried out to it in the spirit and scope that the claims in the present invention are limited,
Modification, in addition it is equivalent, but fall within protection scope of the present invention.
Claims (10)
1. a kind of prepared frozen food production technology, it is characterised in that comprise the following steps：
1. supplementary material is checked and accepted, confirm that raw material and auxiliary material come from qualified supplier, check verification of conformity and inspection of the supplementary material per batch
Observe and predict announcement；
2. cooled down after supplementary material pre-treatment standby；
3. weighing supplementary material by regulation, add flavouring and carry out frying；
4. cooling, less than 40 DEG C are cooled to by food；
5. pack, arranges smooth by food in bag, pack weight is 100~3000g；
6. vacuum packaging, uses alcohol wipe sack, vacuum seal；
7. packed food is put into metal detector carries out metal detection；
8. freezing, the food feeding freezing equipment after pack is freezed, the temperature of freezing equipment is set as -30 DEG C~-180
DEG C, cooling time is 1 hour；
9. packaging is checked, outer packing is carried out；
10. entering storehouse storage, packaged food is put into -18 DEG C~-25 DEG C freezers and stored.
2. prepared frozen food production technology as claimed in claim 1, it is characterised in that step 1 Central Plains auxiliary material includes
One or more of：Rice, flour, vegetables, egg, meat and seafood.
3. the production technology of prepared frozen food as claimed in claim 2, it is characterised in that in the step 2 before supplementary material
One or more of step is passed through in processing：Clean, dice, blanching, pickled, boiling, fried, frying and vacuum tumbling.
4. prepared frozen food production technology as claimed in claim 1, it is characterised in that be 10 in an amount in the step 3
~50kg carries out dispensing.
5. prepared frozen food production technology as claimed in claim 4, it is characterised in that frying temperature is in the step 3
120~200 DEG C, the frying time is 2~60min.
6. prepared frozen food production technology as claimed in claim 5, it is characterised in that vacuum seal in the step 6
Vacuum pressure is -0.05MPA~-0.09MPA, and vacuum time is 3~8 seconds.
7. prepared frozen food production technology as claimed in claim 1, it is characterised in that freezing equipment is in the step 8
Fluid mono-frozen machine or liquid nitrogen flash freezer machine.
8. prepared frozen food production technology as claimed in claim 7, it is characterised in that metal detector in the step 7
Sensitivity be
9. prepared frozen food production technology as claimed in claim 1, it is characterised in that eaten after being vacuumized in the step 5
Thing is in tabular, and pack thickness is 2~4cm.
10. prepared frozen food production technology as claimed in claim 9, it is characterised in that in quick freezing unit in the step 8
Material name is inputted in control system, control system is calculated automatically from design temperature, and the design temperature meets equation below：
Wherein：
T is fluid mono-frozen machine design temperature,
To round symbol downwards,
Min () is to take minimum value symbol,
TpFor raw material chill point,
h1Enthalpy during for 40 DEG C of raw material,
h2Enthalpy during for -5 DEG C of raw material,
h3Enthalpy during for -18 DEG C of raw material,
L is food bagging thickness,
ρ is material density,
α is raw material surface heat transfer coefficient,
λ is the thermal conductivity for freezing raw material.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108433009A (en) * | 2018-01-26 | 2018-08-24 | 太仓鼎膳食品有限公司 | A kind of prepared frozen food and preparation method thereof |
| CN109007528A (en) * | 2018-08-10 | 2018-12-18 | 舟山市海仙生物食品科技有限公司 | Gassiness-quick-frozen conditioning food processing technology |
| CN110833134A (en) * | 2019-10-18 | 2020-02-25 | 山西矿为食品科技有限公司 | Cold chain distribution method based on underground working meal |
| CN110839923A (en) * | 2019-10-18 | 2020-02-28 | 山西矿为食品科技有限公司 | Aseptic processing technology for mine food |
| CN113647449A (en) * | 2021-09-13 | 2021-11-16 | 吴才林 | Series production and packaging process of super-speed frozen non-additive cooked edible vegetable |
| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433009A (en) * | 2018-01-26 | 2018-08-24 | 太仓鼎膳食品有限公司 | A kind of prepared frozen food and preparation method thereof |
| CN109007528A (en) * | 2018-08-10 | 2018-12-18 | 舟山市海仙生物食品科技有限公司 | Gassiness-quick-frozen conditioning food processing technology |
| CN110833134A (en) * | 2019-10-18 | 2020-02-25 | 山西矿为食品科技有限公司 | Cold chain distribution method based on underground working meal |
| CN110839923A (en) * | 2019-10-18 | 2020-02-28 | 山西矿为食品科技有限公司 | Aseptic processing technology for mine food |
| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
| CN113647449A (en) * | 2021-09-13 | 2021-11-16 | 吴才林 | Series production and packaging process of super-speed frozen non-additive cooked edible vegetable |
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Application publication date: 20170829 |