CN108244450A - There is the preparation method of fresh-keeping function food under a kind of normal temperature environment - Google Patents

Abstract

The invention discloses a method for preparing food with a fresh-keeping function in a normal temperature environment, which is characterized in that: the method is to clean and process the raw materials and auxiliary materials of the food, and at the same time use culture media with different tastes to cultivate lactic acid bacteria , prepare the lactic acid bacteria soaking solution, then add the lactic acid bacteria soaking solution to the raw materials and auxiliary materials, and then carry out two-stage heat treatment on the raw materials and auxiliary materials, then use the aseptic treatment process to seal, check and pack; The edible fungus is one of lactic acid bacteria, lactobacillus, and plantarum lactobacillus; the culture medium is one of cereal flour, potato mash, and fruit and vegetable pulp. The production process of lactic acid bacteria soaking liquid is scientific and unique. Lactic acid bacteria are recognized as beneficial bacteria in the world. Fermented food is a nutritious and healthy food, which can increase the nutritional value and safety of food while improving its umami taste.

Description

A kind of preparation method of food with fresh-keeping function under normal temperature environment

technical field

The invention relates to the technical field of food processing, in particular to a method for preparing food with a fresh-keeping function under a normal temperature environment.

Background technique

Fresh food and rice at room temperature are welcomed in the fast-paced life of people in today's society because of their convenience. Food and rice main meals are currently mostly in the following three operating modes:

1. Freshly processed and ready-to-eat: The main meal food in this operation mode does not reflect industrialization, and it is even more difficult to achieve scale and standardization.

2. Frozen and refrigerated: The main meal food in this operation mode has achieved industrialization and standardization, but it requires cold chain storage and transportation, high energy consumption, and not rich in varieties.

3. Central kitchen: The main food in this operation mode is mainly refrigerated or freshly eaten. At the same time, it can also be delivered at fixed points and eaten by fixed groups of people. The convenience performance is limited and the food circulation radius is not large.

Therefore, it is necessary to provide a new method for preparing food with fresh-keeping function under normal temperature environment, which realizes safety, nutrition and convenience while realizing industrialization and standardization.

Contents of the invention

In order to solve the above-mentioned technical problems, the present invention provides a method for preparing food with fresh-keeping function under normal temperature environment.

The invention provides a method for preparing food with a fresh-keeping function under normal temperature environment, which adopts the following technical scheme:

The invention relates to a method for preparing food with fresh-keeping function under normal temperature environment. The method is to clean and process the raw materials and auxiliary materials of the food, and at the same time use culture media with different tastes to cultivate lactic acid bacteria to prepare lactic acid Then add the lactic acid bacteria soaking solution to the raw materials and auxiliary materials, and then carry out two-stage heat treatment on the raw materials and auxiliary materials, and then use the aseptic treatment process to seal and check the packing.

The edible fungus is one of lactic acid bacteria, lactobacillus and plantarum lactobacillus.

The culture medium is one of cereal flour, potato mash, and fruit and vegetable pulp.

Said method comprises the following steps:

(1) Cleaning and preliminary treatment of raw and auxiliary materials:

After cleaning the required raw and auxiliary materials, process them into the specifications required for cooking according to the requirements;

(2) Make lactic acid bacteria soaking solution:

In a room at a temperature of 30-40°C, plant live lactic acid bacteria in the culture medium, add water and stir evenly, the ratio of culture medium to water is 1:3-10;

During the growth and reproduction of lactic acid bacteria, the live lactic acid bacteria in the liquid are continuously increasing, and lactic acid is also produced at the same time. With the prolongation of the fermentation time, the acidity of the liquid increases. After 24 hours of fermentation, the measured bacteria When the pH value of the solution is 6.5-6, it can be extracted and made into lactic acid bacteria soaking solution;

(3) Soaking of raw and auxiliary materials:

Add lactic acid bacteria soaking solution with a pH value of 6.5-6 to the raw and auxiliary materials until the original and auxiliary materials are covered, soak in the room at 20-30°C for 3-12 hours, and stir once every 30 minutes during this period;

(4) Primary heat treatment of raw materials and auxiliary materials:

According to different cooking techniques of food, cook the raw and auxiliary materials until they are five to eight mature;

(5) Put it in the container:

Weigh the cooked food after the first-stage heat treatment according to the standard, heat it into the specified container, and then put it into the bag or put it directly into the bag;

(6) Pocket processing:

After the bag mouth is sealed by a heat-sealing machine, a small eye is pierced at the inner corner of the side seal and upper seal or the side seal and the lower seal, or a corner is cut off, or when no sealing is required to allow steaming and heat cooking, the inside of the bag The gas generated is discharged through the small eye to avoid bursting the bag, and at the same time, it can also ensure that the moisture in the steam and the condensed water in the steamer will not enter the food in the bag during steaming and heating;

(7) Two-stage heating of food:

Use steaming or roasting method, under the temperature condition of 90-210 ℃, heating for more than 10min;

(8) Aseptic shrink-fit seal

The food obtained by steaming in the second stage is sealed with an aseptic treatment process. When the baking method is used in the second-stage heating process, the food is put into aseptically treated packaging and subjected to an aseptic treatment process, and then it is made.

The method can be used to prepare fresh-keeping braised chicken nuggets, fresh-keeping fried rice, fresh-keeping stewed pork, and fresh-keeping cabbage and big meat buns.

When cooking fresh-keeping braised chicken nuggets, the raw material is 3kg of white striped chicken, and the auxiliary materials are 50g each of onion and ginger, 50g of garlic, 100g of green and red peppers, and 100g of potatoes.

When cooking fresh fried rice, the raw materials are 1kg of rice, 200g of streaky pork, 50g of carrot, and 50g of cabbage. The auxiliary materials are 20g of garlic, 20g of green onion, 20g of ginger, 10g of shiitake mushroom, 75g of cooking oil, appropriate amount of edible salt, appropriate amount of five-spice powder, and appropriate amount of chicken essence .

When cooking fresh-keeping marinated pork, the raw material is 1 kg of streaky pork, and the auxiliary material is 3 kg of brine.

When cooking fresh-keeping cabbage and big meat buns, the raw materials are 200g fresh pork belly, 500g cabbage, 50g edible oil, 10g each of onion, ginger, and garlic, and an appropriate amount of five-spice powder.

Compared with related technologies, the preparation method of food with fresh-keeping function under a normal temperature environment provided by the present invention has the following beneficial effects:

1. The production process of lactic acid bacteria soaking liquid is scientific and unique. Lactic acid bacteria are recognized as beneficial bacteria in the world. Fermented food is a nutritious and healthy food, which can increase the nutritional value of food while improving its umami taste.

2. The lactic acid bacteria fermentation liquid used is used to ferment the raw and auxiliary materials, and during the fermentation process, it can degrade the mycotoxins contained in the original and auxiliary materials, thereby improving food safety.

3. The two-stage heat treatment can completely kill the microorganisms in the ingredients without affecting the taste of the product. The first-stage heat treatment adopts the food cooking method to ensure the special flavor of the food. When traditional food is cooked, due to the limitation of taste, the cooking time is relatively short, and it is difficult to kill all the microorganisms in the food during the heating process. It can only be cooked on the spot and eaten immediately, and cannot be packaged and kept fresh for distribution and sales at room temperature. The maturity of the first phase of cooking has been repeatedly tested by various foods. Vegetables and edible fungus foods have the best maturity of five to six degrees, and meat products have the best maturity of seven to eight degrees. In the process of the first heat treatment, the flavor of the product is determined, and at the same time, some microorganisms are killed, so that the outer shell of the spore microorganisms is heated and absorbs water. Under the action of water with better heat conduction, the raw and auxiliary materials 1. All microorganisms in the rice are completely killed and fully matured.

4. For the second heat treatment, use steamed cooked products, put cooked food in bags, stewed fresh-keeping fried rice and rice, and cooked food, stewed fresh-keeping fried rice and rice The bag opening of the bowl or box is sealed by a sealing machine. After sealing, tie a small eye or cut off a corner at the edge seal and upper seal or edge seal and lower seal inner corner of the bag. The purpose is to discharge the gas generated in the bag through the small eyes during steaming and heating to avoid bursting of the bag. At the same time, it can be guaranteed that when steaming and cooking, the moisture in the steam and the condensed water in the steamer will not enter the food and rice in the bag, fully retaining the original flavor. And it is evenly heated, which can effectively kill the microorganisms in the product.

5. The fresh-keeping food obtained by the method of the present invention does not need to be refrigerated, and it reaches commercial sterility in the package after inspection. When it is kept fresh at room temperature for 7 days, Staphylococcus aureus and Escherichia coli are not detected, and the number of molds is within the commercial sterility standard. Ready-to-eat, good taste after reheating, and food aging phenomenon is not obvious.

Detailed ways

The present invention will be further described below in combination with embodiments.

Method of the present invention comprises the following steps:

(1) Cleaning and preliminary treatment of raw and auxiliary materials:

After cleaning the required raw and auxiliary materials, process them into the specifications required for cooking according to the requirements;

(2) Make lactic acid bacteria soaking solution:

In a room at a temperature of 30-40°C, plant live lactic acid bacteria in the culture medium, add water and stir evenly, the ratio of culture medium to water is 1:3-10;

During the growth and reproduction of lactic acid bacteria, the live lactic acid bacteria in the liquid are continuously increasing, and lactic acid is also produced at the same time. With the prolongation of the fermentation time, the acidity of the liquid increases. After 24 hours of fermentation, the measured bacteria When the pH value of the liquid is 6.5-6, it can be extracted to make lactic acid bacteria soaking liquid.

Because lactic acid bacteria are recognized as healthy and beneficial bacteria, lactic acid bacteria fermented food not only has the nutrition, color, aroma and taste of general food, but also has the effect of regulating human body functions. At the same time, its fermented liquid can reduce the mycotoxins contained in the raw and auxiliary materials when soaking the original and auxiliary materials, and improve the safety of food.

(3) Soaking of raw and auxiliary materials:

Add lactic acid bacteria soaking solution with a pH value of 6.5-6 to the raw and auxiliary materials until the original and auxiliary materials are covered, soak in the room at 20-30°C for 3-12 hours, and stir once every 30 minutes during this period;

(4) Primary heat treatment of raw materials and auxiliary materials:

According to different cooking techniques of food, cook the raw and auxiliary materials until they are five to eight mature;

After being heated and cooked by baking method, the aseptic treatment method of fresh-keeping bags that need to be put into fresh-keeping bags is to take a bundle of fresh-keeping bags, put them in 75% alcohol solution, take them out immediately, put them in a container, and put them in a fresh-keeping bag. When full, seal the container for later use. When in use, use 75% alcohol solution to evenly spray on the outer surface of the container with the sterilized fresh-keeping bag, put it into the "hot-pack fresh-keeping noodle-made food purification packaging device" immediately, and carry out the bagging and sealing process.

(5) Put it in the container:

Weigh the cooked food after the first-stage heat treatment according to the standard, heat it into the specified container, and then put it into the bag or put it directly into the bag;

(6) Pocket processing:

After the bag mouth is sealed by a heat-sealing machine, a small eye is pierced at the inner corner of the side seal and upper seal or the side seal and the lower seal, or a corner is cut off, or when no sealing is required to allow steaming and heat cooking, the inside of the bag The gas generated is discharged through the small eye to avoid bursting the bag, and at the same time, it can also ensure that the moisture in the steam and the condensed water in the steamer will not enter the food in the bag during steaming and heating;

(7) Two-stage heating of food:

Use steaming or roasting methods, heat at 90-210°C for more than 10 minutes; when the temperature is 100°C, it takes 30 minutes to kill the bacillus spores. Due to the requirements of the final taste of the product, the first The initial heat treatment of raw and auxiliary ingredients and rice until it is five to eight mature, kills some microorganisms under the condition of determining the flavor of the product, makes the outer shell of spore microorganisms absorb water when heated, and under the action of water with better heat conduction, the second heat treatment At this time, all the microorganisms in the raw and auxiliary ingredients and rice are completely killed, and at the same time, they are fully matured. The cooked method adopted is steaming and roasting, and the baked products are mostly block.

(8) Aseptic shrink-fit seal

The food obtained by the second-stage steaming is sealed with an aseptic treatment process; and when the second-stage heating adopts the baking method, the food is packed into the aseptically treated package and the aseptic treatment process is adopted.

Aseptically process the food prepared in the second stage of heating and pack it into bags. If there is no contamination, prick a small eye or cut an opening at the inner corner of the bag’s side seal and top seal or side seal and bottom seal for heat treatment. seal up. A round container with a pre-designed cap and seal. If there is no contamination, just tighten the cap with the sealing ring. The block-shaped or bowl-packed or box-packed products baked in the second stage of heat treatment are hot-packed into bags that are sterilized with 75% alcohol solution and sealed immediately without contamination.

The current frozen product packaging cannot reach commercial sterility, and the high-temperature sterilized product packaging has reached commercial sterility, but the taste and flavor have changed. There is an essential difference in the control of microorganisms between dishes and rice products in fresh-keeping packages in industrialized production and dishes and rice products in restaurants. The dishes and rice products in fresh-keeping packages in industrial production require commercial sterility in the packaging, while The dishes and rice products that are cooked and eaten in restaurants are not up to the standard of commercial sterility.

The preparation method of the present invention adopts two-phase heat treatment to achieve commercial sterility in the food packaging of fresh-keeping packages. The number of microorganisms in the food was detected before the first-stage heat treatment, and the number of microorganisms was tested after the first-stage heat treatment. By comparison, with the extension of the heat treatment time, the number of microorganisms is decreasing, and most of the unkilled microorganisms are spores. Bacillus microorganisms. Compared with the volume size before the first-stage heat treatment, it increased by one-third, because the shell of the bacillus-like microorganisms absorbed a large amount of water during the first-stage heat treatment. In order to completely kill these microorganisms, a second stage of heat treatment is required to completely kill the bacteria without affecting the taste of the food.

Example 1

Preserve Braised Chicken Nuggets

1. Make lactic acid bacteria soaking solution: weigh 500g corn flour as the culture medium, pour it into a clean basin, then add 3kg of water, then add 20g of lactic acid bacteria, stir evenly and put it in a constant temperature box at 37°C to ferment, and ferment 12 Hours, the pH value of the lactic acid bacteria soaking solution was 6.

2. Select 3 kg of freshly slaughtered white striped chicken, change the knife to grow 2cm, 2cm wide, and 2cm thick. Put the raw chicken pieces into a pot, then add lactic acid bacteria soaking solution with a pH value of 6, and ferment in a room at 27°C . The auxiliary materials are 50g green onion and ginger, 50g garlic, 100g green and red pepper, and 100g potato. After cleaning, change the knife into the shape required for cooking, put it in a basin, add lactic acid bacteria soaking liquid with a pH value of 6.3, and cook in a room at 27°C. fermentation. After soaking and fermenting for 5 hours, remove and drain the lactic acid bacteria soaking liquid for later use.

3. Put an appropriate amount of oil in the frying pan, heat it up, add the onion, ginger, garlic, green and red peppers that have drained the lactic acid bacteria liquid, and seasoning, stir-fry until the flavor is released, add the potatoes and chicken pieces that have drained the lactic acid bacteria liquid, and turn on high heat After frying for 3 minutes, change to medium heat and simmer for 20 minutes. The maturity of the chicken nuggets is about 70% and it is ready to use.

4. Put the fried and stewed semi-finished products into a lunch box according to 500g per serving, then put the lunch box into a retort bag, seal the mouth of the bag with a heat sealer, and cut off a corner.

5. Put the bag with a cut corner on the steaming tray for steaming. At 13 minutes during steaming, the temperature in the steaming equipment reached 97°C and was then kept constant for 50 minutes.

6. Pack and seal the food after aseptic treatment.

7. Inspection: Check that the seals of the product packaging are all qualified.

8. Warehousing: Merge qualified product packaging into finished product warehouse.

The fresh-keeping and fresh-keeping braised chicken nuggets obtained in this example, when kept fresh at room temperature for 9 days (average temperature 26°C), are commercially aseptic in the package after inspection, can be opened and eaten immediately, and taste good after reheating.

Bactericidal effect:

During the cooking process, the total number of colonies after the two-stage heating is detected, and compared with the total number of colonies before the two-stage heating, the sterilization rate is calculated.

According to the following formula:

Sterilization rate = (total number of colonies before sterilization - total number of colonies after sterilization) ÷ total number of colonies before sterilization

The total number of bacterial colonies in the fresh-keeping braised chicken nuggets before sterilization was 4.75×10 ⁴ cfu/g, and after the first-stage heat treatment, the total number of bacterial colonies in the fresh-keeping braised chicken nuggets was 2.24×10 ⁴ cfu/g, which can be calculated according to the above formula. The sterilization rate of heat treatment was 52.84%.

After the second-stage heat treatment, the total number of colonies in the fresh-keeping braised chicken nuggets was 8.7×10 ² cfu/g, calculated according to the above formula, and the sterilization rate of the second-stage heat treatment was 96.11%.

The comprehensive sterilization efficiency after two phases is 98.17%, and it does not affect the taste of the food itself, achieving commercial sterility.

Example 2

Cooking Preserved Fried Rice

1. Make streptococcus lactis soaking liquid: weigh 500g of sweet potato puree as the culture medium, pour it into a clean basin, add 3000g of water, add 20g of streptococcus lactis, stir well and put it in a constant temperature box at 37°C for fermentation. Fermented for 12 hours, the pH value of the Streptococcus lactis soaking liquid was 6.

2. Applied ingredients, raw materials: 1kg rice, 200g streaky pork, 50g carrots, 50g cabbage, accessories: 20g garlic, 20g green onions, 20g ginger, 10g shiitake mushrooms, 75g cooking oil, appropriate amount of edible salt, appropriate amount of five-spice powder, appropriate amount of chicken essence .

3. Rinse the rice, put it into a container, then add the soaking solution of Streptococcus lactis with a pH value of 6, the amount added is 1.5 times that of the rice, and ferment in a room at 27°C. Wash pork belly, carrots, cabbage, garlic, scallions, ginger, and shiitake mushrooms, and then change the knife into the shape required for cooking. Put it into a pot and add lactic acid bacteria solution with a pH value of 6. Add the amount to submerge the ingredients, 27°C indoor fermentation. After soaking and fermenting for 5 hours, remove and drain the soaking solution of Streptococcus lactis.

4. Put the 1kg rice that has been drained and rinsed with the soaking liquid of Streptococcus nisin into the steaming tray, add 1.5kg of drinking water into the steaming tray, put it into the steamer, and steam it at a temperature of 97°C for 50 minutes.

5. Cut the pork belly, carrots, garlic, ginger, shiitake mushrooms, and cabbage into cubes the size of corn kernels, put 75g of cooking oil in the pot, and after the oil is boiled, put the green onions, garlic, ginger, and shiitake mushrooms first, then put in the cooking oil and Five-spice powder, stir-fry twice, add pork belly diced, add appropriate amount of water during stir-fry, add cabbage and carrot when stir-fry for 3 minutes, add steamed rice after stir-fry twice, and stir-fry on high heat After 2 minutes, stop the fire and take out the pot, and enter the next process.

6. Quantify 500g per serving, put it into a lunch box, then put the lunch box into a retort bag, seal the mouth of the bag with a heat sealer, and cut off a corner.

7. Put the bag with one corner cut on the steaming tray for steaming. After 13 minutes of steaming, the temperature in the steaming equipment reaches 97°C, and then keep the temperature for 50 minutes.

8. Pack and seal the food after aseptic treatment.

9. Inspection: Check that the seals of the product packaging are all qualified.

10. Warehousing: Merge qualified product packaging into finished product warehouse.

The fresh-keeping and fresh-keeping fried rice product obtained in this embodiment, when kept fresh at normal temperature for 9 days (average temperature 26° C.), reaches commercial sterility in the package through inspection, can be opened and eaten immediately, and tastes good after reheating.

Bactericidal effect:

During the cooking process, the total number of colonies after the two-stage heating is detected, and compared with the total number of colonies before the two-stage heating, the sterilization rate is calculated.

According to the following formula:

Sterilization rate = (total number of colonies before sterilization - total number of colonies after sterilization) ÷ total number of colonies before sterilization

The total number of bacterial colonies in the fresh-keeping fried rice before sterilization was 5.20×10 ⁴ cfu/g, and the total number of bacterial colonies in the fresh-keeping fried rice after the first-stage heat treatment was 3.6×10 ⁴ cfu/g, which can be calculated according to the above formula. The sterilization rate is 30.77%.

After the second-stage heat treatment, the total number of colonies in the fresh-keeping fried rice was 1.2×10 ² cfu/g, calculated according to the above formula, and the sterilization rate of the second-stage heat treatment was 99.67%.

The comprehensive sterilization efficiency after two phases is 99.77%, and it does not affect the taste of the food itself, achieving commercial sterility.

Example 3

Cooking Preserved Braised Pork

1. Make Lactobacillus plantarum soaking solution: Weigh 500g of apple pulp, pour it into a clean basin, add 3kg of water, then add 20g of Lactobacillus plantarum, stir well, put it in a thermostat at 37°C for fermentation, and ferment 12 Hours, the pH value of the plantarum lactobacillus soaking solution was 6.

2. Fresh streaky pork 1kg, divided into four evenly, brine 3kg.

3. After rinsing the pork belly, put it into the prepared Lactobacillus plantarum soaking liquid and ferment it in a room at 27°C. After soaking and fermenting for 5 hours, remove and drain the Lactobacillus plantarum soaking liquid for later use.

4. Pour 3kg of brine into the pot, bring to a boil over high heat, put in the pork belly drained of the Lactobacillus plantarum soaking solution, after the brine boils, change to a low heat, and marinate for 110 minutes.

5. Put the four pieces of pork belly that have been stewed to medium maturity on a baking tray and bake in an oven at 190°C for 10 minutes.

6. Soak the 4 packaging bags required for packaging in 75% alcohol, and then directly bag and seal them.

7. Inspection: Check that the seals of the product packaging are all qualified.

8. Warehousing: Merge qualified product packaging into finished product warehouse.

The fresh-keeping and fresh-keeping marinated pork product obtained in this example, when kept fresh at room temperature for 9 days (average temperature 26°C), is tested to be commercially sterile in the package, can be opened and eaten immediately, and has a good taste after reheating.

Bactericidal effect:

During the cooking process, the total number of colonies after the two-stage heating is detected, and compared with the total number of colonies before the two-stage heating, the sterilization rate is calculated.

According to the following formula:

Sterilization rate = (total number of colonies before sterilization - total number of colonies after sterilization) ÷ total number of colonies before sterilization

The total number of bacterial colonies in the fresh-keeping stewed pork before sterilization was 6.3×10 ⁴ cfu/g, and after the first-stage heat treatment, the total number of bacterial colonies in the fresh-keeping stewed pork was 2.5×10 ⁴ cfu/g, calculated according to the above formula, the first-stage heat treatment The sterilization rate is 60.32%.

After the second-stage heat treatment, the total number of bacterial colonies in the fresh-keeping stewed pork was 5.72×10 ² cfu/g, calculated according to the above formula, and the bactericidal rate of the second-stage heat treatment was 97.71%.

The comprehensive sterilization efficiency after two phases is 99.09%, and it does not affect the taste of the food itself, achieving commercial sterility.

Example 4

Cooking Preserved Cabbage Big Meat Buns

1. Make lactic acid bacteria soaking solution: Weigh 500g of corn flour, pour it into a clean basin, add 3kg of water, then add 20g of lactic acid bacteria, stir evenly and put it in a constant temperature box at 37°C to ferment, ferment for 12 hours, and soak the lactic acid bacteria The pH of the solution is 6.

2. Raw materials: 200g fresh streaky pork, 500g cabbage, accessories: 50g edible oil, 10g each of green onion, ginger, and garlic, and appropriate amount of five-spice powder.

3. Rinse the pork belly, cabbage, green onion, ginger, and garlic, put them into the prepared lactic acid bacteria soaking solution, and ferment in a room at 27°C. After soaking and fermenting for 5 hours, remove and drain the lactic acid bacteria soaking liquid for later use.

4. Drain the pork belly, cabbage, green onion, ginger, and garlic that have been drained from the lactic acid bacteria soaking solution, and cut them into cubes the size of corn kernels. Blanch the pork belly and cabbage in boiling water and remove them. Garlic, salt and allspice are placed on top.

5. Put 50g of edible oil into the pot. After boiling, put the green onions, ginger, garlic, edible salt, and five-spice powder into the oil pot and stir-fry until it tastes good, then put the blanched pork belly and cabbage into the pot Stir-fry for 2 minutes to make stuffing for buns.

6. Use the old-fermented dough to make bun skins, and wrap them into 100g buns according to the ratio of 1:1 between filling and skin.

7. Steaming. During 13 minutes of steaming, the temperature in the steaming equipment reached 97°C, and then the temperature was kept constant for 60 minutes.

8. Soak the packaging bag required for packaging in 75% alcohol and seal it.

9. Inspection: Check that the seals of the product packaging are all qualified.

10. Warehousing: Merge qualified product packaging into finished product warehouse.

The fresh-keeping and fresh-keeping cabbage big meat bun product obtained in this embodiment, when kept fresh at room temperature for 6 days (average temperature 23°C), is tested to be commercially sterile in the package, can be eaten immediately after opening, and has a good taste after reheating.

Bactericidal effect:

During the cooking process, the total number of colonies after the two-stage heating is detected, and compared with the total number of colonies before the two-stage heating, the sterilization rate is calculated.

According to the following formula:

Sterilization rate = (total number of colonies before sterilization - total number of colonies after sterilization) ÷ total number of colonies before sterilization

The total number of bacterial colonies in the fresh-keeping marinated pork before sterilization was 5.65×10 ⁴ cfu/g, and after the first-stage heat treatment, the total number of bacterial colonies in the fresh-keeping marinated pork was 2.65×10 ⁴ cfu/g, calculated according to the above formula, the first-stage heat treatment The sterilization rate was 53.10%.

After the second-stage heat treatment, the total number of bacterial colonies in the fresh-keeping marinated pork was 7.88×10 ² cfu/g, calculated according to the above formula, and the bactericidal rate of the second-stage heat treatment was 97.03%.

The comprehensive sterilization efficiency after two phases is 98.61%, and it does not affect the taste of the food itself, achieving commercial sterility.

The above is only an embodiment of the present invention, and does not limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made by the description of the present invention, or directly or indirectly used in other related technical fields, shall be the same as The theory is included in the patent protection scope of the present invention.

Claims (9)

1. a kind of preparation method with fresh-keeping function food under normal temperature environment, it is characterized in that: described method is to clean and handle the raw material of food, auxiliary material, uses the substratum of different tastes to cultivate lactic acid bacteria classification simultaneously, The lactic acid bacteria soaking solution is prepared, then added to the raw and auxiliary materials, and then the raw and auxiliary materials are subjected to two-stage heat treatment, then sealed with an aseptic treatment process, and inspected and packed. 2. A method for preparing food with fresh-keeping function under normal temperature environment according to claim 1, characterized in that: said edible fungus is one of lactic acid bacteria, lactobacillus and lactobacillus plantarum. 3. The method for preparing food with fresh-keeping function under normal temperature environment according to claim 1, characterized in that: the culture medium is one of grain flour, mashed potato, and fruit and vegetable pulp. 4. According to any one of claims 1-3, a method for preparing food with fresh-keeping function under normal temperature environment, it is characterized in that said method comprises the following steps: (1) Cleaning and preliminary treatment of raw and auxiliary materials: After cleaning the required raw and auxiliary materials, process them into the specifications required for cooking according to the requirements; (2) Make lactic acid bacteria soaking solution: In a room at a temperature of 30-40°C, plant live lactic acid bacteria in the culture medium, add water and stir evenly, the ratio of culture medium to water is 1:3-10; During the growth and reproduction of lactic acid bacteria, the live lactic acid bacteria in the liquid are continuously increasing, and lactic acid is also produced at the same time. With the prolongation of the fermentation time, the acidity of the liquid increases. After 24 hours of fermentation, the measured bacteria When the pH value of the solution is 6.5-6, it can be extracted and made into lactic acid bacteria soaking solution; (3) Soaking of raw and auxiliary materials: Add lactic acid bacteria soaking solution with a pH value of 6.5-6 to the raw and auxiliary materials until the original and auxiliary materials are submerged, soak in the room at 20-30°C for 3-12 hours, and stir once every 30 minutes during this period; (4) Primary heat treatment of raw materials and auxiliary materials: According to different cooking techniques of food, cook the raw and auxiliary materials until they are five to eight mature; (5) Put it in the container: Weigh the cooked food after the first-stage heat treatment according to the standard, heat it into the specified container, and then put it into the bag or put it directly into the bag; (6) Pocket processing: After the bag mouth is sealed by a heat-sealing machine, a small eye is pierced at the inner corner of the side seal and upper seal or the side seal and the lower seal, or a corner is cut off, or when no sealing is required to allow steaming and heat cooking, the inside of the bag The gas generated is discharged through the small eye to avoid bursting the bag, and at the same time, it can also ensure that the moisture in the steam and the condensed water in the steamer will not enter the food in the bag during steaming and heating; (7) Two-stage heating of food: Using steaming or roasting method, under the temperature condition of 90-210 ℃, heating for more than 10min; (8) Aseptic shrink-fit seal The food obtained by steaming in the second stage is sealed with an aseptic treatment process, and when the baking method is adopted in the second-stage heating process, the food is put into the aseptically treated package and subjected to an aseptic treatment process, and then it is made. 5. The method for preparing fresh-keeping food under normal temperature environment according to claim 4, characterized in that: said method can be used to prepare fresh-keeping braised chicken nuggets, fresh-keeping fried rice, fresh-keeping stewed pork, fresh-keeping cabbage and big meat buns . 6. The preparation method of food with fresh-keeping function under a normal temperature environment according to claim 5, characterized in that: when cooking fresh-keeping braised chicken nuggets, the raw material is 3 kg of white striped chicken, and the auxiliary materials are 50 g each of shallot and ginger, 50 g of garlic, Green and red pepper 100g, potato 100g. 7. The preparation method of food with fresh-keeping function under a normal temperature environment according to claim 5, characterized in that: when cooking fresh-keeping fried rice, the raw materials are 1 kg of rice, 200 g of streaky pork, 50 g of carrots, and 50 g of cabbage, and the auxiliary materials are Garlic 20g, green onions 20g, ginger 20g, shiitake mushrooms 10g, cooking oil 75g, edible salt, five-spice powder, and chicken essence. 8. The method for preparing food with fresh-keeping function under normal temperature environment according to claim 5, characterized in that: when cooking fresh-keeping marinated pork, the raw material is 1 kg of streaky pork, and the auxiliary material is 3 kg of brine. 9. The method for preparing food with fresh-keeping function under a normal temperature environment according to claim 5, wherein the raw materials are 200 g of fresh pork belly, 500 g of cabbage, 50 g of cooking oil, and 10g each of green onion, ginger, and garlic, and an appropriate amount of five-spice powder.