CN109007528A - Gassiness-quick-frozen conditioning food processing technology - Google Patents
Gassiness-quick-frozen conditioning food processing technology Download PDFInfo
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- CN109007528A CN109007528A CN201810905466.4A CN201810905466A CN109007528A CN 109007528 A CN109007528 A CN 109007528A CN 201810905466 A CN201810905466 A CN 201810905466A CN 109007528 A CN109007528 A CN 109007528A
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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
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
Abstract
The invention discloses a kind of gassiness-quick-frozen conditioning food processing technology, core is the nitrogen charging before vacuum packaging.Food of the invention is through pre-treatment and subsequent frying/steaming/after being baked, and realizes bacteria reducing, and every gram of food bacterial content can be down to 10~80；Then nitrogen charging makees gas displacement, the bacterium being further reduced in food gap；What is carried out later not exclusively vacuumizes, and compared with vacuum, can be reduced the extruded variation of food, and compared with full inflation, heat-transfer effect when freezing is good.For synthesis, gassiness-Frozen Prepared Food of the invention has the advantages that bacterial content is few, and there are nitrogen works to be isolated, even when exposed to will not rapid deterioration under room temperature；Food is squeezed, and situation is smaller, and original form and quality remain also preferable；The speed that freezes is fast, forms that needle-shaped ice crystal quantity is more, and the distribution situation of ice crystal distribution liquid water close in natural food, nutrition composition, mouthfeel and the appearance of food all saves preferably.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to arrives a kind of gassiness-quick-frozen conditioning food processing technology.
Background technique
Quick-frozen conditioning food is will to need quick-frozen food, and by pre-treatment appropriate, Quick freezing, is passed through by various modes
Packing and storing is delivered the cryogenic product in consumption place under cryogenic conditions.Quick-frozen conditioning 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, sugar, oil, flavouring etc., which are that filling is (auxiliary), expects, after processed molding (or shortening), is processed and is wrapped using quick-frozen technique
It fills and is stored under freezing condition, various rice, the Flour product of transport and sale.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 that pretreated food is placed in refrigerating plant to freeze, and declines product centre temperature, shape
At ice crystal, stored later in freezer.The quick-frozen heat that can make food product supports the energy of various chemical activities to reduce, together
When the part free water of cell is freezed, and reduce water activity, to save the original quality of food.Application publication number
The patent document of CN107095118A discloses a kind of prepared frozen food production technology, each production and processing step of technique
Procedure arrangement is reasonable, and time-temperature batching control is stringent, and the food quality produced every time is stablized, and keeps the mouthfeel of food, makes to eat
Product nutrition preserves to greatest extent.
Frozen food is very harsh to the condition of storing, sale and defrosting, once external environment changes, frozen food exists
Will go bad corruption in very short time.In addition, the shelf-life of different frozen food is differed between 3 ~ December, saved to increase
Period, cost can be additional high.
Summary of the invention
In order to increase the retention cycle of frozen food and increase the corrosion resistance of frozen food under normal temperature conditions,
The present invention provides a kind of gassiness-quick-frozen conditioning food processing technologies.
The technical solution adopted by the invention is as follows:
A kind of gassiness-quick-frozen conditioning food processing technology, steps are as follows:
Step 1. supplementary material is checked and accepted, and is confirmed that raw material and auxiliary material come from qualified supplier, is checked the verification of conformity of supplementary material every batch of
And examining report；
It is spare after step 2. supplementary material pre-treatment；
Step 3. weighs supplementary material by regulation, and flavouring progress frying/steaming/is added and is baked；
The cooling pack of step 4., food in bag is arranged smooth；
Step 5. is filled with nitrogen；
Step 6. is sealed after not exclusively vacuumizing；
Packed food is put into metal detector and carries out metal detection by step 7.；
Food after pack is sent into fluid mono-frozen machine and freezed by step 8. freezing, and the temperature of fluid mono-frozen machine is set as -30
DEG C to -50 DEG C, cooling time is 1 hour；
Step 9. packaging checks, carries out outer packing；
Step 10. is stored into library, and packaged food is put into -18 DEG C to -25 DEG C freezers and is stored.
Beneficial effects of the present invention: food of the invention is through pre-treatment and subsequent frying/steaming/after being baked, and realizes
Bacteria reducing, every gram of food bacterial content can be down to 10~80；Then nitrogen charging makees gas displacement, is further reduced food gap
In bacterium；What is carried out later not exclusively vacuumizes, and compared with vacuum, can be reduced the extruded variation of food, with full inflation
It compares, heat-transfer effect when freezing is good.For synthesis, gassiness-Frozen Prepared Food of the invention has the advantages that (1) is thin
Bacterial content is few, and there are nitrogen works to be isolated, even when exposed to will not rapid deterioration under room temperature；(2) food is squeezed situation ratio
Smaller, original form and quality remain also preferable；(3) speed that freezes is fast, and it is more to form needle-shaped ice crystal quantity, and ice crystal distribution is close
The distribution situation of liquid water in natural food, nutrition composition, mouthfeel and the appearance of food all save preferably.
Preferably, step 1 Central Plains auxiliary material includes below one or more: rice, flour, vegetables, egg, meat and sea
It is fresh.
Preferably, in the step 2 supplementary material pre-treatment pass through one or more of step: clean, dice, blanching,
Pickling, boiling, frying, frying and vacuum tumbling.
Preferably, ingredient is carried out for 10 ~ 50kg in an amount in the step 3.
Preferably, the step 4, packaging bag uses high barrier properties packaging material in 5,6.
Preferably, the vacuum pressure of vacuum seal is -0.07MPA ~ -0.05MPA in the step 6, and the pumpdown time is
0.5 ~ 1 second.
Preferably, the sensitivity of metal detector is Fe φ 1.0mm, SUS φ 1.0mm in the step 7.
Preferably, the rated capacity of fluid instant freezer is 3300 kg/hr in the step 7, and cooling medium is liquefied ammonia.
Preferably, material name is inputted in fluid single-freeze machine control system in the step 8, control system calculates automatically
Set temperature and freeze cutting time are obtained, the set temperature and freeze cutting time meet following formula:
Wherein:
T is fluid mono-frozen machine set temperature, DEG C；
T is freeze cutting time, h；
To be rounded symbol downwards；
Min [] is to be minimized symbol；
TpFor raw material chill point or freezing point temperature, DEG C；
h1Enthalpy (taking 40 DEG C), kJ/kg when for raw material initial temperature；
h2Enthalpy (taking -5 DEG C), kJ/kg when largely being formed for ice crystal needle-shaped in raw material；
h3Enthalpy (taking -18 DEG C), kJ/kg when for raw material final temperature；
ρ is material density, kg/m3；
α is raw material surface heat transfer coefficient, W/m2℃；
λ is the thermal conductivity for freezing raw material, W/m2℃；
δ is the thickness of food, and cylinder or ball-type indicate diameter, m；
P, R is shape of food related coefficient, nondimensional number.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment one, the processing technology of the quick-frozen steamed stuffed bun of gassiness-.
Step 1. supplementary material is checked and accepted, and is confirmed that raw material and auxiliary material come from qualified supplier, is checked the qualification of supplementary material every batch of
Proof and examining report.
It is spare after step 2. supplementary material pre-treatment, it should be noted that following main points:
(1) it in addition to root to be gone, bad leaf, old leaf when wash vegetables, reams and goes rotten outside part, more important is being rinsed with circulating water, wash
It except the foreign matters sundries such as sand, hairline, plastic sheet, generally at least rinses 3~5 times, circulating water when after backwashing is dry to clean
Only.
(2) it cuts the dish mainly using vegetable-chopper, the core cut the dish is to control the size of vegetables particle, the small then steamed stuffed bun molding of particle
Be easy, the big steamed stuffed bun of particle is in good taste there is chewy texture, the two to take into consideration after, be typically chosen vegetables length in 4 ~ 6mm.
(3) to the higher vegetables of moisture content, as pachyrhizus, onion, cabbage, potherb mustard, Chinese cabbage, wax gourd, fresh edible wild herbs are necessary
Dehydration is done, to alleviate the spongeization after freezing, the dehydration rate respectively to plant vegetables will also be according to season, weather and resting period not
The vegetable moisture of different from together, spring and summer is high, and the vegetable moisture of rainwater period picking is high.One simple method is exactly
Using hand extrusion, dewatered dish is gripped in hand, is firmly pinched, if slightly there are some water to flow out from finger seam, said
Bright dehydration rate has controlled well.
(4) some vegetables need blanching, and when blanching is boiled by water, and the vegetables for handling clean are poured into pot, and dish is complete
It is flooded not, cooking enters pot and starts timing, and dish is taken out from pot immediately, is quickly cooled down with cold water by 30s or so, it is desirable that cold water changes
Three times to prevent dish leaf from turning yellow.Scalding dish quantity should will accomplish depending on output with scalding with can not scald more.
(5) equipment of meat stuffing is prepared using meat grinder and meat planing machine, meat stuffing requires can neither be too thin, can not be too thick, meat
Muscle has to cut off.The principle of meat processing are as follows: hard plane, thaws at hard strand.The meat not yet to thaw is dug firmly, plane at 6~
The thin slice of 8mm thickness, 6~8cm wide, 15~20cm long, is twisted into particle using meat grinder, treated in this way, and meat does not have substantially firmly
There is apparent meat muscle, and stickiness is good.It if water content is higher in pulp, can suitably be dehydrated, dehydration rate control is 20%~25%
It is good.Filling processed is easy to be discharged the meat gruel twisted out firmly in forming process at once, therefore sufficiently to thaw after digging hard twist firmly, if in the winter
Its also handy fan is blown.
(6) fillings is matched in mixing, and feeding sequence is general are as follows: meat is sufficiently stirred, dish with powder class (salt, monosodium glutamate, white sugar etc.)
Class is first mixed and stirred with oils (generally peanut oil and sesame oil), then the two is slightly stirred.
(7) skin processed, steamed stuffed bun require gluten content be 26%~28%, protein content between 11.5%~13%, system
The evaluation of estimate of dough is 46~50, generally uses Plain flour.
(8) using manual and mechanical two ways molding.Mechanical-moulded to require fillings more dry, musculus cutaneus is slightly hard, intolerant to steaming, no
Resistance to sting, cortex is poor, but specification is same, shaping speed is fast；Manual steamed stuffed bun thin skin filling has a soup more, it is resistance to steam, it is resistance to sting, but appearance compared with
Coarse, sanitary condition is also not easily controlled.
(9) provocation is process most important in steamed stuffed bun production process and most uncontrollable, and modern industrialized production is general
Dry ferment fermentation method is mostly used, fermenting speed is fast, and fermentation condition is stringent.Wherein determine ferment effect two factors be temperature and
Humidity, in practice it has proved that 40 DEG C of temperature and 71% relative humidity it is ideal, fermentation time is generally 30~40min.
Step 3. cooks the steamed stuffed bun fermented.Steam size, the vapour pressure of inlet of the time and steamed stuffed bun cooked a meal
Power, steam box airtightness have relationship.General standard steam box, steaming cook a meal pressure be 0.04~0.06MPa, steaming cook a meal the time be 10~
15min。
The cooling pack of step 4., food in bag is arranged smooth.It is blown on when cooling with fan, the purpose is to dry up steamed stuffed bun
The droplet on surface.If not carrying out cooling down this process, but directly carry out it is quick-frozen, can make steamed stuffed bun surface formed one layer of ice sheet
Or frost flower, the glossiness of steamed stuffed bun can be destroyed, cause rough.In addition quick-frozen, meeting is carried out if steamed stuffed bun or heat
Occur surface adfreezing and center is not easy adfreezing so that steamed stuffed bun is apt to deteriorate, especially meat packet, fillings are easy to spoiled
It turns sour.The transparent packing bag for selecting high barrier properties packaging material, if BOPP- PVDC be coated with packaging film, with water vapour (38 DEG C,
RH90%) transit dose is lower than 4g/m2For 24 hours, oxygen (1atm, 25 DEG C) transit dose is lower than 8ml/m2It is for 24 hours standard.
Step 5. is filled with nitrogen and makees gas displacement.There are three types of the modes of gas displacement: one is first vacuumizing, reinjecting nitrogen
Gas, replacement rate is generally up to 99% or more；The second is being discharged by injecting nitrogen into packaging bag, while by air, replacement rate one
As be 95%~98%；The third is directly packing in the environment of nitrogen, replacement rate is between 97%~98.5%.The second way at
This is lower.
Step 6. is sealed after not exclusively vacuumizing.In general, to guarantee to have in packaging bag enough vacuum degrees, it is general true
The vacuum pressure of sky pump is maintained at -0.08MPA ~ -0.07MPA, and the pumpdown time is 3 ~ 8 seconds, but the application is using endless
It vacuumizes entirely, vacuum pressure is -0.07MPA ~ -0.05MPA, and the pumpdown time is 0.5 ~ 1 second.It vacuumizes and uses whether in place
Simple ocular estimate, packaging bag are contacted with food, but not are tightly attached on food.The advantages of this single stepping is that have in packaging bag
Nitrogen work is isolated, therefore every gram of food bacterial content is few, even when exposed to will not rapid deterioration under room temperature；Food is squeezed feelings
Condition is smaller, and original form and quality remain also preferable；Compared with general gassiness packaging, food is more filled with extraneous contact
Point, guarantee quick-frozen effect.
Packed food is put into metal detector and carries out metal detection by step 7., and the sensitivity of metal detector is Fe φ
1.0mm, SUS φ 1.0mm.
Food after pack is sent into fluid mono-frozen machine and freezed by step 8. freezing, the rated capacity of fluid instant freezer
For 3300 kg/hr, cooling medium is liquefied ammonia, and the temperature of fluid mono-frozen machine is set as -30 DEG C to -50 DEG C, cooling time is 40 ~
70 minutes.
The set temperature of fluid mono-frozen machine is calculated as follows with the freeze cutting time herein:
Wherein:
T is fluid mono-frozen machine set temperature, DEG C；
T is freeze cutting time, h；
To be rounded symbol downwards；
Min [] is to be minimized symbol；
TpFor raw material chill point or freezing point temperature, DEG C；
h1Enthalpy (taking 40 DEG C), kJ/kg when for raw material initial temperature；
h2Enthalpy (taking -5 DEG C), kJ/kg when largely being formed for ice crystal needle-shaped in raw material；
h3Enthalpy (taking -18 DEG C), kJ/kg when for raw material final temperature；
ρ is material density, kg/m3；
α is raw material surface heat transfer coefficient, W/m2℃；
λ is the thermal conductivity for freezing raw material, W/m2℃；
δ is the thickness of food, and cylinder or ball-type indicate diameter, m；
P, R is shape of food related coefficient, nondimensional number, plate food P=1/2, R=1/8, cylindric food P=1/4, R=1/
16, near-spherical food P=1/6, R=1/24.
Above-mentioned formula carried out amendment from theory deduction, and through empirical equation.It is calculated according to this according to the formula
Obtained temperature can guarantee that simultaneously product centre temperature is reduced to -5 DEG C in 30min, be reduced to -18 DEG C in 1 hour.- 1
~-5 DEG C of temperature range, about 80% water forms ice crystal in food, and food temperature is reduced to -5 DEG C in 30min, passes through ice
The speed in crystal zone is fast, and advance of ice cover speed is greater than water movement speed in food texture, and formation ice crystal quantity is more, is in acicular crystal
Body, the distribution situation of ice crystal distribution liquid water close in natural food, can retain the nutrition composition of food, improve the outer of food
Sight and mouthfeel.
It must be noted that can be calculated according to above-mentioned formula per a batch of food or according to former processing similar product
Record obtain set temperature and freeze cutting time, but since raw material have differences, it is therefore desirable to first make small lot examination
Freeze, then freeze the quick-frozen effect of product according to examination, then adjusting process parameter just can be carried out batch production.
Step 9. packaging checks, carries out outer packing.The main integrality for checking packaging herein, such as whether leaking air.
Step 10. is stored into library, and packaged food is put into -18 DEG C to -25 DEG C freezers and is stored, and is guaranteed with food
Central temperature is standard lower than -18 DEG C.
Embodiment two, the processing technology of the quick-frozen Zongzi of gassiness-.
Step 1. supplementary material is checked and accepted, and is confirmed that raw material and auxiliary material come from qualified supplier, is checked the qualification of supplementary material every batch of
Proof and examining report.
It is spare after step 2. supplementary material pre-treatment.It drains away the water after glutinous rice is eluriated completely, soy sauce and salt is added, stirring is equal
It is even.The grain of rice is set to fully absorb 2~3h of condiment.Sandwich pork is cleaned to the small cube for being cut into 30g weight again, other condiments are added,
Meat is allowed to be immersed in 2~3h in condiment after even spare.It is in 3.5~4.5 soaks that palm leaf is just immersed in pH value in preceding-day in advance
It impregnates, carries out processing of turning green, the wet leaf of bamboo processed cannot be stored, to be put into production use as early as possible the long period.Take smooth surface to
Two outer palm leafs are stacked, and are converted into centre bucket-shaped.Then the glutinous rice of 25g is put into bucket shape, centre is put into one piece of pork, then
The glutinous rice of 25g is covered, then the palm leaf on bucket shape top collapses, wraps up in growing pillow shape or triangular shape, then fastened with cotton rope.
After the Zongzi wrapped is boiled 3 h with very hot oven by step 3. suddenly, boils 3~4 h again with mild fire, make rice without half-cooked.
The cooling pack of step 4., food in bag is arranged smooth.The Zongzi newly boiled should be by cold front heavy rain to 15~20 DEG C
Pack sealing afterwards, selects the transparent packing bag of high barrier properties packaging material, if BOPP- PVDC is coated with packaging film, with water vapour
(38 DEG C, RH90%) transit dose is standard lower than 8ml/m224h lower than 4g/m224h, oxygen (1atm, 25 DEG C) transit dose.
Step 5 ~ 10 are similar with the step in embodiment one, repeat no more.
Embodiment three, the processing technology of the quick-frozen fish slurry of gassiness-.
Step 1. supplementary material is checked and accepted, and is confirmed that raw material and auxiliary material come from qualified supplier, is checked the qualification of supplementary material every batch of
Proof and examining report.The ingredient requirement of production freezing fish slurry or fish paste product is fresh, and the raw material fish for making fish paste product cannot
Using frozen fish, raw material fish requires to process as early as possible.
It is spare after step 2. supplementary material pre-treatment.Raw material fish first carries out sieving and grading, decaptitating and internal organ, washes away blood in time
And internal organ, in order to avoid influence rising operation.It is successively cleaned, adopts meat, rinsing, refined filtration, dehydration, beats the processes such as burst, form.
Step 3. is water boiled, use interlayer steam boiler and the cook vat of small scale, sweeping to use full-automatic flowing water
Line boiling device.Boiling is first denaturalized protein coagulating in slurry, forms elasticity；It can also be killed secondly by high temperature boiling
Various pathogenic bacteria are allowed to meet hygienic requirements and convenient for preservation.During boiling maintain temperature at 90~95 DEG C, according to
Lower some phenomenons judge whether fish slurry is cooked: bubbling through the water column completely；Surface is smooth, pure white, and body volume increases；Central temperature
Reach 80~85 DEG C；Foretaste well-done, crosscutting observation surface is consistent to center color.
The cooling pack of step 4., food in bag is arranged smooth.The fish slurry newly boiled should be by cold front heavy rain to 15~20 DEG C
Pack sealing afterwards, selects the transparent packing bag of high barrier properties packaging material, if BOPP- PVDC is coated with packaging film, with water vapour
(38 DEG C, RH90%) transit dose is standard lower than 8ml/m224h lower than 4g/m224h, oxygen (1atm, 25 DEG C) transit dose.
Step 5 ~ 10 are similar with the step in embodiment one, repeat no more.
Example IV, the processing technology of the quick-frozen sauced spare rib of gassiness-.
Step 1. supplementary material is checked and accepted, and is confirmed that raw material and auxiliary material come from qualified supplier, is checked the qualification of supplementary material every batch of
Proof and examining report.
It is spare after step 2. supplementary material pre-treatment.Supplementary material formula is Pig spareribs 50kg, high-quality soy sauces 6kg, shao-hsing rice wine
1.2kg, salt lkg, white sugar 2.5kg, glass gall 1kg, illiciumverum, fennel, cloves, cassia bark, ginger, appropriate green onion.It chooses sandwich before fresh pig
Chop is raw material, prunes fat meat, is cut into the pane for weighing about 100g.Upper salt made from earth containing a comparatively high percentage of sodium chloride, the dosage of nitre is 2/10000ths, by glass gall and salt
It after mixing thoroughly, pours into the cylinder for being placed with rectangular meat piece, slightly impregnates and just take out for a moment, dry in the air and spread out diel.
After step 3. rinses chop with clear water well, it is put into boiling water and is floated in cold water again with 2~3min of very hot oven burning
It washes.Be put into chop on the bamboo thin bamboo strip pad in the bottom of a pan, first plus the auxiliary materials such as illiciumverum, fennel, cloves, cassia bark, then plus soy sauce, Shaoxing it is yellow
Wine, white sugar, ginger, green onion etc. boil the cooling that can take the dish out of the pot after 2h.
The cooling pack of step 4., food in bag is arranged smooth.The sauced spare rib newly boiled should pass through cold front heavy rain to 15~20
Sealing is packed after DEG C, selects the transparent packing bag of high barrier properties packaging material, if BOPP- PVDC is coated with packaging film, with water vapour
(38 DEG C, RH90%) transit dose is standard lower than 8ml/m224h lower than 4g/m224h, oxygen (1atm, 25 DEG C) transit dose.
Soup in pot adds a little sugar again, is boiled into long-used soup, pack sealing.
Step 5 ~ 10 are similar with the step in embodiment one, repeat no more.The difference is that sauced spare rib is answered with long-used soup
It is refrigerated again after packaging in pairs.
Obviously, the above embodiment of the present invention is intended to be merely illustrative of the present example, and not to the present invention
Embodiment restriction.For those of ordinary skill in the art, it can also make on the basis of the above description
Other various forms of variations or variation.There is no need and unable to give poor example to all embodiments.And these belong to this
The connotation changes and variations that derived from of invention still fall within protection scope of the present invention.
Claims (9)
1. a kind of gassiness-quick-frozen conditioning food processing technology, it is characterised in that have following steps:
Step 1. supplementary material is checked and accepted, and is confirmed that raw material and auxiliary material come from qualified supplier, is checked the verification of conformity of supplementary material every batch of
And examining report；
It is spare after step 2. supplementary material pre-treatment；
Step 3. weighs supplementary material by regulation, and flavouring progress frying/steaming/is added and is baked；
The cooling pack of step 4., food in bag is arranged smooth；
Step 5. is filled with nitrogen；
Step 6. is sealed after not exclusively vacuumizing；
Packed food is put into metal detector and carries out metal detection by step 7.；
Food after pack is sent into fluid mono-frozen machine and freezed by step 8. freezing, and the temperature of fluid mono-frozen machine is set as -30
DEG C to -50 DEG C, cooling time is 1 hour；
Step 9. packaging checks, carries out outer packing；
Step 10. is stored into library, and packaged food is put into -18 DEG C to -25 DEG C freezers and is stored.
2. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: step 1 Central Plains is auxiliary
Material includes below one or more: rice, flour, vegetables, egg, meat and seafood.
3. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: step 2 Central Plains is auxiliary
One or more of step is passed through in material pre-treatment: being cleaned, is diced, blanching, pickling, boiling, frying, frying and vacuum tumbling.
4. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: by total in the step 3
Amount is that 10 ~ 50kg carries out ingredient.
5. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: the step 4, in 5,6
Packaging bag uses high barrier properties packaging material.
6. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: vacuum in the step 6
The vacuum pressure of sealing is -0.07MPA ~ -0.05MPA, and the pumpdown time is 0.5 ~ 1 second.
7. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: metal in the step 7
The sensitivity of detector is Fe φ 1.0mm, SUS φ 1.0mm.
8. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: fluid in the step 7
The rated capacity of instant freezer is 3300 kg/hr, and cooling medium is liquefied ammonia.
9. gassiness according to claim 1-quick-frozen conditioning food processing technology, it is characterised in that: flowed in the step 8
Material name is inputted in body single-freeze machine control system, control system is calculated automatically from set temperature and freeze cutting time, institute
It states set temperature and the freeze cutting time meets following formula:
Wherein:
T is fluid mono-frozen machine set temperature, DEG C；
T is freeze cutting time, h；
To be rounded symbol downwards；
Min [] is to be minimized symbol；
TpFor raw material chill point or freezing point temperature, DEG C；
h1Enthalpy (taking 40 DEG C), kJ/kg when for raw material initial temperature；
h2Enthalpy (taking -5 DEG C), kJ/kg when largely being formed for ice crystal needle-shaped in raw material；
h3Enthalpy (taking -18 DEG C), kJ/kg when for raw material final temperature；
ρ is material density, kg/m3；
α is raw material surface heat transfer coefficient, W/m2℃；
λ is the thermal conductivity for freezing raw material, W/m2℃；
δ is the thickness of food, and cylinder or ball-type indicate diameter, m；
P, R is shape of food related coefficient, nondimensional number.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810905466.4A CN109007528A (en) | 2018-08-10 | 2018-08-10 | Gassiness-quick-frozen conditioning food processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810905466.4A CN109007528A (en) | 2018-08-10 | 2018-08-10 | Gassiness-quick-frozen conditioning food processing technology |
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| Publication Number | Publication Date |
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| CN109007528A true CN109007528A (en) | 2018-12-18 |
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| CN201810905466.4A Pending CN109007528A (en) | 2018-08-10 | 2018-08-10 | Gassiness-quick-frozen conditioning food processing technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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| JPS57194776A (en) * | 1981-05-25 | 1982-11-30 | Sumitomo Bakelite Co Ltd | Storing method of food |
| CN1907043A (en) * | 2005-08-05 | 2007-02-07 | 皇泰冷冻食品股份有限公司 | Fish air-containing fresh-keeping method |
| CN102370196A (en) * | 2010-08-06 | 2012-03-14 | 株式会社大冷 | Scalding, steaming cooking fish and shellfish packaging frozen food and manufacturing method thereof |
| CN107095118A (en) * | 2017-04-19 | 2017-08-29 | 浙江舟富食品有限公司 | A kind of prepared frozen food production technology |
| CN107996952A (en) * | 2018-01-29 | 2018-05-08 | 重庆味之海食品有限公司 | Based on the room temperature of microwave and gas-containing cooking combined sterilizing cooking bag and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57194776A (en) * | 1981-05-25 | 1982-11-30 | Sumitomo Bakelite Co Ltd | Storing method of food |
| CN1907043A (en) * | 2005-08-05 | 2007-02-07 | 皇泰冷冻食品股份有限公司 | Fish air-containing fresh-keeping method |
| CN102370196A (en) * | 2010-08-06 | 2012-03-14 | 株式会社大冷 | Scalding, steaming cooking fish and shellfish packaging frozen food and manufacturing method thereof |
| CN107095118A (en) * | 2017-04-19 | 2017-08-29 | 浙江舟富食品有限公司 | A kind of prepared frozen food production technology |
| CN107996952A (en) * | 2018-01-29 | 2018-05-08 | 重庆味之海食品有限公司 | Based on the room temperature of microwave and gas-containing cooking combined sterilizing cooking bag and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20181218 |