CN107821635A - 一种自热小火锅的灭菌制作方法 - Google Patents
一种自热小火锅的灭菌制作方法 Download PDFInfo
- Publication number
- CN107821635A CN107821635A CN201711207516.3A CN201711207516A CN107821635A CN 107821635 A CN107821635 A CN 107821635A CN 201711207516 A CN201711207516 A CN 201711207516A CN 107821635 A CN107821635 A CN 107821635A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- dish
- self
- packed
- packaging
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 23
- 238000010438 heat treatment Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013527 bean curd Nutrition 0.000 claims abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000009928 pasteurization Methods 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 230000005684 electric field Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000005360 mashing Methods 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 235000021251 pulses Nutrition 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 3
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
-
- 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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
-
- 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
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Physics & Mathematics (AREA)
- Optics & Photonics (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种自热小火锅的灭菌制作方法，包括将火锅底料、蔬菜、粉条、豆腐及肉菜各自独立地进行密封包装后，再包装在一起；其中，所述的豆腐包括脉冲电场的处理、微波杀菌的制作工艺，对所述火锅底料的包装在100℃以上的温度条件下进行包装；对所述蔬菜和所述粉条的包装均采用真空包装后进行巴氏灭菌；对所述肉菜进行包装是采用真空包装后进行辐照灭菌。本发明避免了不同食材之间的相互污染，保障了自热火锅的安全性与卫生性，且提高了豆腐的保质期。
Description
技术领域
本发明涉及自食品制作领域，且特别涉及一种自热小火锅的灭菌制作方法。
背景技术
随着社会经济的发展，人们生活水平得到提高，自热食品也得到大量的推广与运用。自热食品可以在任何环境条件下，无需任何烹饪加热工具，即可迅速吃上热食。随着自热食品技术的发展，自热火锅应运而生，但是现有的自热火锅食物的安全性与卫生性得不到保障，直接威胁食客的身体健康。
发明内容
本发明为了解决上述技术问题，提供了一种食品安全性高、杀菌好的自热小火锅。
本发明解决其技术问题是采用以下技术方案来实现的：一种自热小火锅的灭菌制作方法，包括：
将火锅底料、蔬菜、粉条、豆腐和肉菜各自独进行密封包装后，再包装在一起；
其中所述的豆腐包括如下制作子步骤：
1)将新鲜的大豆原料筛选、清洗后浸泡12h以上，然后按豆水比1:5.5的比例添加弱碱水进行磨浆，浆渣分离后得到生豆浆；
2)将生豆浆进行脉冲电场处理，所述的脉冲强度为01-39kV/cm，脉冲处理时间为1-546μs，然后在110℃下进行蒸汽喷射煮浆，煮浆后加入适量的盐卤进行点浆，边滴加边搅拌，点浆后静置一段时间使蛋白完全凝固形成豆腐花；
3)将豆腐花注入模具中压水、脱布后进行真空包装，最后进行微波杀菌，所述的微波功率为0-750W，微波时间为0-29s，杀菌后即得成品豆腐；
其中，对所述火锅底料的包装在100℃以上的温度条件下进行包装；对所述蔬菜和所述粉条的包装均采用真空包装后进行巴氏灭菌；对对所述肉菜进行包装是采用真空包装后进行辐照灭菌。
进一步地，对所述肉菜进行辐照灭菌是以钴60辐照灭菌，强度为1.3～1.4mev，时间为25～60min。
进一步地，对所述蔬菜和所述粉条进行巴氏灭菌的温度为63.5～65℃，时间为110～119s。
与现有技术相比，本发明的有益效果是：
本自热火锅的灭菌包装方法将火锅底料、蔬菜、粉条、豆腐以及肉菜各自独立进行密封包装后，再包装在一起，避免了不同食材之间的相互污染，保障了自热火锅的安全性与卫生性；由于用于煮火锅豆腐保质期端，容易坏，本发明特意提供了用于小火锅中豆腐的制作方法，该方法应用了脉冲电场和微波联合杀菌技术，脉冲电场能处理杀死致病、腐败微生物和钝化酶类，还能使体系颗粒粒径总体变小，并使蛋白分子更加均匀的分布，使得在较低的温度和较短的时间能获得所需的消毒杀菌效果，提高豆腐的储藏性，制得的干豆腐无豆腥味，品质好。同时，在各自包装过程时，采用针对不同食材进行不同的消毒杀菌方法，能显著提高自热火锅的安全性与卫生性，保障食客的身体健康安全。
具体实施方式
为使本申请的目的、技术方案和优点更加清楚，以下对本申请作进一步地详细说明，本申请的示意性实施例及其说明用于解释本申请，并不构成对本申请的不当限定。
本实施例的一种自热小火锅的灭菌制作方法，包括以下步骤：
将火锅底料、蔬菜、粉条、豆腐和肉菜各自独进行密封包装后，再包装在一起；
其中所述的豆腐包括如下制作子步骤：
1)将新鲜的大豆原料筛选、清洗后浸泡12h以上，然后按豆水比1:5.5的比例添加弱碱水进行磨浆，浆渣分离后得到生豆浆；
2)将生豆浆进行脉冲电场处理，所述的脉冲强度为01-39kV/cm，脉冲处理时间为1-546μs，然后在110℃下进行蒸汽喷射煮浆，煮浆后加入适量的盐卤进行点浆，边滴加边搅拌，点浆后静置一段时间使蛋白完全凝固形成豆腐花；
3)将豆腐花注入模具中压水、脱布后进行真空包装，最后进行微波杀菌，所述的微波功率为0-750W，微波时间为0-29s，杀菌后即得成品豆腐；
其中，对所述火锅底料的包装在100℃以上的温度条件下进行包装；对所述蔬菜和所述粉条的包装均采用真空包装后进行巴氏灭菌，蔬菜和所述粉条进行巴氏灭菌的温度为63.5～65℃，时间为110～119s；对对所述肉菜进行包装是采用真空包装后进行辐照灭菌，肉菜进行辐照灭菌是以钴60辐照灭菌，强度为1.3～1.4mev，时间为25～60min。
本实施例叙述的较为具体和详细，也给出了实施例的一些优选措施，但是，该实施例和优选措施并不能作为对本发明的限制，本领域的技术人员看到该方案时，做出的其他变形和等同手段的替换，均应在本发明的保护范围之内。
Claims (3)
1.一种自热小火锅的灭菌制作方法，其特征在于，包括：
将火锅底料、蔬菜、粉条、豆腐和肉菜各自独进行密封包装后，再包装在一起；
其中所述的豆腐包括如下制作子步骤：
1)将新鲜的大豆原料筛选、清洗后浸泡12h以上，然后按豆水比1:5.5的比例添加弱碱水进行磨浆，浆渣分离后得到生豆浆；
2)将生豆浆进行脉冲电场处理，所述的脉冲强度为01-39kV/cm，脉冲处理时间为1-546μs，然后在110℃下进行蒸汽喷射煮浆，煮浆后加入适量的盐卤进行点浆，边滴加边搅拌，点浆后静置一段时间使蛋白完全凝固形成豆腐花；
3)将豆腐花注入模具中压水、脱布后进行真空包装，最后进行微波杀菌，所述的微波功率为0-750W，微波时间为0-29s，杀菌后即得成品豆腐；
其中，对所述火锅底料的包装在100℃以上的温度条件下进行包装；对所述蔬菜和所述粉条的包装均采用真空包装后进行巴氏灭菌；对对所述肉菜进行包装是采用真空包装后进行辐照灭菌。
2.根据权利要求1所述的一种自热小锅的灭菌制作方法，其特征在于，对所述肉菜进行辐照灭菌是以钴60辐照灭菌，强度为1.3～1.4mev，时间为25～60min。
3.根据权利要求1所述的一种自热小火锅的灭菌制作方法，其特征在于，对所述蔬菜和所述粉条进行巴氏灭菌的温度为63.5～65℃，时间为110～119s。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711207516.3A CN107821635A (zh) | 2017-11-27 | 2017-11-27 | 一种自热小火锅的灭菌制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711207516.3A CN107821635A (zh) | 2017-11-27 | 2017-11-27 | 一种自热小火锅的灭菌制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821635A true CN107821635A (zh) | 2018-03-23 |
Family
ID=61645734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711207516.3A Withdrawn CN107821635A (zh) | 2017-11-27 | 2017-11-27 | 一种自热小火锅的灭菌制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821635A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315746A (zh) * | 2018-09-10 | 2019-02-12 | 四川省食品发酵工业研究设计院 | 一种方便型工业化川味麻婆豆腐制备工艺 |
-
2017
- 2017-11-27 CN CN201711207516.3A patent/CN107821635A/zh not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315746A (zh) * | 2018-09-10 | 2019-02-12 | 四川省食品发酵工业研究设计院 | 一种方便型工业化川味麻婆豆腐制备工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108323576A (zh) | 一种特色风味素肉及其制作方法 | |
| CN101755893A (zh) | 红甜菜保鲜罐头及其制法 | |
| CN104621596A (zh) | 一种明目鸭脖及其制备方法 | |
| CN104351741A (zh) | 一种黑蒜牛肉风味辣椒酱及其制备方法 | |
| CN105685251A (zh) | 灰豆腐果的制作工艺 | |
| CN107821635A (zh) | 一种自热小火锅的灭菌制作方法 | |
| CN103393149A (zh) | 烤鸡蛋生产工艺 | |
| CN109170715A (zh) | 一种风味木瓜丝的制作方法 | |
| CN103564064A (zh) | 一种耐储藏干豆腐的制备方法 | |
| CN103202446A (zh) | 一种荞麦凉粉保鲜工艺 | |
| CN104187873A (zh) | 一种快速熟化即食贝类水产品的生产方法 | |
| CN102396723A (zh) | 一种水漂丸子的制作方法 | |
| KR101858997B1 (ko) | 키토산이 첨가된 육수를 이용한 요리 제조방법 | |
| CN108464432A (zh) | 一种保鲜米粉生产方法 | |
| CN103783565A (zh) | 一种蛋粉鸡蛋干及其制备方法 | |
| KR20120080756A (ko) | 키조개 관자의 통조림 제조방법 | |
| CN102396680A (zh) | 一种牡丹燕菜的制作方法 | |
| CN104886672A (zh) | 原汤鸡汁及制作工艺 | |
| CN107712546A (zh) | 一种自热小火锅的灭菌包装方法 | |
| CN107048299A (zh) | 一种老火靓汤罐头的制备方法及应用 | |
| CN104192405B (zh) | 一种功能性鲜米粉包装袋 | |
| CN108541899A (zh) | 一种咖喱鸡肉罐头 | |
| CN107788138A (zh) | 一种豆腐干嫩化加工方法 | |
| CN103284170A (zh) | 清烧牛肉的制作方法 | |
| CN107853606A (zh) | 一种酱香鸭腿的制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180323 |
|
| WW01 | Invention patent application withdrawn after publication |