CN110140912A - A kind of production method of land for building dish ready-to-eat food - Google Patents
A kind of production method of land for building dish ready-to-eat food Download PDFInfo
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- CN110140912A CN110140912A CN201910491480.9A CN201910491480A CN110140912A CN 110140912 A CN110140912 A CN 110140912A CN 201910491480 A CN201910491480 A CN 201910491480A CN 110140912 A CN110140912 A CN 110140912A
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- 235000021487 ready-to-eat food Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 25
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 238000000465 moulding Methods 0.000 claims abstract description 19
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 230000008569 process Effects 0.000 claims description 21
- 150000007524 organic acids Chemical class 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000002285 corn oil Substances 0.000 claims description 8
- 235000005687 corn oil Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000012858 packaging process Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- QJGQUHMNIGDVPM-OUBTZVSYSA-N nitrogen-15 Chemical compound [15N] QJGQUHMNIGDVPM-OUBTZVSYSA-N 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- OENIXTHWZWFYIV-UHFFFAOYSA-N 2-[4-[2-[5-(cyclopentylmethyl)-1h-imidazol-2-yl]ethyl]phenyl]benzoic acid Chemical compound OC(=O)C1=CC=CC=C1C(C=C1)=CC=C1CCC(N1)=NC=C1CC1CCCC1 OENIXTHWZWFYIV-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 15
- 239000004278 EU approved seasoning Substances 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 18
- 230000008859 change Effects 0.000 description 14
- 238000012545 processing Methods 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 9
- 241000195493 Cryptophyta Species 0.000 description 6
- 238000001035 drying Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 240000001131 Nostoc commune Species 0.000 description 5
- 235000013817 Nostoc commune Nutrition 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- -1 ABTS Free radical Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241000193738 Bacillus anthracis Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 241000192700 Cyanobacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000192656 Nostoc Species 0.000 description 1
- 108010053210 Phycocyanin Proteins 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000719329 Trentepohlia Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229940065181 bacillus anthracis Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000005496 eutectics Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002795 fluorescence method Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food production related fieldss, and in particular to a kind of production method of land for building dish ready-to-eat food, this method mainly include the pretreatment, seasoning, balance moulding, six pre-freeze, vacuum freeze drying and packaging steps of land for building dish；Wherein, pretreatment is to clean land for building dish, then blanching picks up and drains and be cooled to room temperature；Seasoning is that various seasonings are put into the dish of land for building and are uniformly mixed；Balance moulding is that the land for building dish for mixing up taste is laid in moulding on pallet；Pre-freeze is that land for building dish is put into refrigerator or liquid nitrogen to freeze；Vacuum freeze drying is that the land for building dish after pre-freeze is carried out vacuum freeze drying；Land for building dish ready-to-eat food nutritive value made from the application is high, it is in good taste, be free of preservative, be a kind of food of health；And the land for building dish ready-to-eat food manufacture craft of the application is simple, is suitble to large-scale production.
Description
Technical field
The present invention relates to food production related fieldss, and in particular to a kind of production method of land for building dish ready-to-eat food.
Background technique
Land for building dish (Nostoc commune Vanch.), popular name Nostoc commune, soft, nostoc commune, lichens etc., read for Cyanophyta
The frond of pearl Trentepohlia plant nostoc is also generally referred to as Nostoc Commune (Nostoc commune Vauch.), is a kind of tool
There is the Filamentous Azotica of very big economy and application value.Yan Guilong etc. is examined by the methods of high performance liquid chromatography, fluorescence method
Not only Amino acid and protein content is high for the nutritional ingredient discovery land for building dish of geodetic Pi Caizhong, but also fat content is very low, mineral
Element species are abundant, and content is higher, are valuable Vegetable Resources, great value of exploiting and utilizing.
Several main effective components contained in the dish of land for building include protein, polysaccharide, volatile oil etc., Guo Songjia by gram
Grand expression, discovery Re-WSP1 albumen can inhibit the proliferation of Colon Carcinoma, and to normal colonic epithelia FHC cell without
Obvious effect；Polyoses content is different to Escherichia coli, bacillus anthracis and staphylococcus aureus up to 8.5% in the dish of land for building
The inhibiting effect of degree；Thick many candies have stronger removing OH-、O2-With DPPH effect and reducing power, ethereal oil is to ABTS
Free radical, DPPH free radical, hydroxyl radical free radical inhibiting effect have stronger effect, are the excellent natural of one kind and oneself
By base scavenger.The phycocyanin contained in the dish of land for building not only has a variety of physiological activity, anti-inflammatory antitumor, anti-oxidant etc.
The performance of aspect is all very prominent, and its fluorescent characteristic also has important practical value in terms of it is as fluorescence probe.
It although China is more to the food development research of land for building dish, is added in food as auxiliary material mostly,
Such as land for building dish nutritional jelly, land for building dish Yoghourt, land for building dish instant noodles, in addition land for building dish has dense algae taste, taste is not easy
By popular receiving, promote relatively difficult.Vacuum freeze drying (Vocuum Freeze-drying) technology be it is a kind of
It is that material is frozen into eutectic temperature hereinafter, in low pressure in the food drying technology that food processing industry is studied and applied extensively
Under state, a kind of drying mode of moisture in material is removed by distillation.Compared with conventional drying techniques, it can be found that vacuum is cold
Freeze dry technology due to the features such as temperature is low, oxidizing brown stain probability of happening is small in process, has effectively ensured that food is original
Color, under the premise of reducing moisture content of raw material, Vacuum Freezing & Drying Technology can save food nutrition to the maximum extent
And flavor, have the characteristics that green, convenient and nutrition, is widely used in instant food that there are some to change instant food
Problem is such as: the breed structure of instant food is not comprehensive；Meat staple food is mostly fried class, extruding class, makes up the side of Chinese meal class
Just the disadvantages of food products market occupancy volume is small, production technology is not perfect.Therefore, in conjunction with Freeze Drying Technique to land for building dish ready-to-eat food
Exploitation is carried out to have broad prospects.
Summary of the invention
In view of this, the application provides a kind of production method of land for building dish ready-to-eat food, the resulting instant food of land for building dish
Product nutritive value height, features good taste, safety and sanitation.
A kind of production method of land for building dish ready-to-eat food, mainly comprises the steps that
S1. it pre-processes: land for building dish being cleaned, blanching, then pick up and drain and be cooled to room temperature；
S2. it seasons: corn oil, salt, soy sauce and white sugar is added in the land for building dish that S1 is obtained and is mixed by constant weight
Uniformly；
S3. balance moulding: the land for building dish for mixing up taste that S2 is obtained is laid in moulding on pallet；
S4. pre-freeze: the land for building dish in S3 is put into refrigerator or liquid nitrogen and carries out pre-freeze；
S5. the land for building dish after pre-freeze in S4 vacuum freeze drying: is subjected to vacuum freeze drying；
S6. it packs: land for building dish obtained in S5 being taken out, sealed package obtains finished product.
Preferably, in step S1, the land for building dish clean after be put into concentration be 1~3% salt water in impregnate 10~
15min is put into blanching in boiled water after then being rinsed with clear water.
Preferably, in step S1, the water temperature of the blanching is 90~100 DEG C, and it is 1~3% that concentration is added during blanching
One of salt, sugar or organic acid.
Preferably, in step S2, the land for building dish, corn oil, salt, soy sauce and white sugar press 300~500:15~25:2
The mass ratio of~3:6~10:2~3 is mixed.
Preferably, in step S3, the land for building dish on pallet with a thickness of 4~6mm.
Preferably, the pre-freeze in the step S4 is that 3~5h is freezed in -10~-24 DEG C of low temperature refrigerator.
Preferably, the pre-freeze in the step S4 is 15~20s of pre-freeze in liquid nitrogen.
Preferably, the step of vacuum freeze drying in the step S5 are as follows: freeze drier pre-cooling is first made into cold-trap temperature
Degree is down to -50 DEG C hereinafter, then the good land for building dish of pre-freeze is put into basin and on machine cloche cover, finally carrying out taking out very
Vacancy reason.
Preferably, the vacuum degree of the vacuum freeze drying be 20Pa hereinafter, the time of vacuum freeze drying be 20~
24h。
Preferably, N is filled with into packaging bag in the step S6 packaging process2。
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1. the drying of land for building dish is carried out under conditions of extremely low temperature and very high vacuum in the present invention, processing food materials are basic
Upper thermal denaturation is small in anaerobic and the environment being protected from light, and effectively maintains the color, smell, taste and shape of fresh food materials, and to greatest extent
Remain various nutritional ingredients and the taste in food materials.
2. fresh land for building dish diameter its original fresh perfume after Vacuum Freezing & Drying Technology is dehydrated is dense in the present invention
Contracting, the land for building dish excellent taste after freeze-drying can also season, algae fishy smell is low, in good taste according to the taste of different regions.
It is one 3. the land for building dish ready-to-eat food in the present invention does not add any preservative in process of production, safe and healthy
The food of kind health.
4. the land for building dish in the present invention is dehydrated, thorough, dish ready-to-eat food in land for building obtained is light-weight, and land for building dish obtained
Ready-to-eat food is kept in dark place using vacuum packaging, do not have to addition antistaling agent can long-term preservation, the shelf-life is 3-5.
5. the manufacture craft in the present invention using vacuum refrigeration preparation land for building dish ready-to-eat food is simple, at low cost, it is suitble to rule
Modelling production.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with embodiment of the present invention,
Technical solution in embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only this
Invent a part of embodiment, rather than whole embodiments.Based on the embodiment in the present invention, ordinary skill
Personnel's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.In the absence of conflict, the feature in the embodiment and embodiment in the present invention can mutual any combination.
Embodiment one
A kind of production method of land for building dish ready-to-eat food, mainly comprises the steps that
S1. it pre-processes: being put into after impregnating 10~15min in the salt water that concentration is 1~3% and rinse after land for building dish is cleaned；
Land for building dish after flushing is put into 90~100 DEG C of water and carries out blanching, salt, the sugar that concentration is 1~3% are added during blanching
Or one of organic acid；Then it picks up and drains and be cooled to room temperature；
S2. it seasons: land for building dish, 15~25g corn oil, the 2~3g salt, 6~10g that 300~500g step S1 is obtained
Soy sauce and 2~3g white sugar are uniformly mixed；
S3. balance moulding: the land for building dish for mixing up taste that S2 is obtained is laid in moulding on pallet；The land for building dish is in pallet
On with a thickness of 4~6mm；
S4. the land for building dish in S3 pre-freeze: is put into 3~5h of pre-freeze in -10~-24 DEG C of low temperature refrigerator；Or in liquid nitrogen
15~20s of pre-freeze；
S5. the land for building dish after pre-freeze in S4 vacuum freeze drying: is subjected to vacuum freeze drying；The vacuum freeze drying
The step of are as follows: first so that condenser temperature is down to -50 DEG C hereinafter, being then put into the good land for building dish of pre-freeze dry freeze drier pre-cooling
It is 20Pa hereinafter, true in dry disk and with vacuumize process to the vacuum degree of vacuum freeze drying on machine cloche cover, is finally carried out
The time of vacuum freecing-dry be 20~for 24 hours.
S6. it packs: land for building dish obtained in S5 being taken out, sealed package obtains finished product；In packaging process into packaging bag
It is filled with N2。
The present embodiment is in use, being put into salt water to impregnate by land for building dish after the completion of the cleaning of land for building dish can guarantee that land for building dish is protected
Hold original color；One of salt, sugar or organic acid is added during blanching in water can change the color of land for building dish, increase
Add the hardness of land for building dish, to guarantee the color and shape of land for building obtained dish ready-to-eat food.Meanwhile various tune in seasoning process
The addition of material can change the mouthfeel of land for building dish, reduces the algae fishy smell of land for building dish, so that land for building dish is tasted more delicious.This process
In, different regions, different people can according to circumstances change the type of seasoning and the ratio of various seasonings, to meet difference
Man's Demands increase the adaptability of land for building dish ready-to-eat food.Balance moulding and pre-freeze processing can be such that land for building dish keeps originally
Shape.Vacuum freeze drying processing is lain substantially in anaerobic and the environment that is protected from light, and thermal denaturation is small, effectively maintains new fresh food
The color, smell, taste and shape of material, and various nutritional ingredients and taste in food materials are remained to greatest extent.
Embodiment two
A kind of production method of land for building dish ready-to-eat food, mainly comprises the steps that
S1. it pre-processes: being put into after impregnating 10min in the salt water that concentration is 1% and rinse after land for building dish is cleaned；After rinsing
Land for building dish be put into 90 DEG C of water and carry out blanching, one in salt, sugar or organic acid that concentration is 1% is added during blanching
Kind；Then it picks up and drains and be cooled to room temperature；
S2. it seasons: land for building dish, 15g corn oil, 2g salt, 6g soy sauce and the mixing of 2g white sugar that 300g step S1 is obtained
Uniformly；
S3. balance moulding: the land for building dish for mixing up taste that S2 is obtained is laid in moulding on pallet；The land for building dish is in pallet
On with a thickness of 4mm；
S4. the land for building dish in S3 pre-freeze: is put into pre-freeze 3h in -10 DEG C of low temperature refrigerator；Or the pre-freeze 15s in liquid nitrogen；
S5. the land for building dish after pre-freeze in S4 vacuum freeze drying: is subjected to vacuum freeze drying；The vacuum freeze drying
The step of are as follows: first so that condenser temperature is down to -50 DEG C hereinafter, being then put into the good land for building dish of pre-freeze dry freeze drier pre-cooling
It is 20Pa hereinafter, true in dry disk and with vacuumize process to the vacuum degree of vacuum freeze drying on machine cloche cover, is finally carried out
The time of vacuum freecing-dry is 20h.
S6. it packs: land for building dish obtained in S5 being taken out, sealed package obtains finished product；In packaging process into packaging bag
It is filled with N2。
The present embodiment is in use, being put into salt water to impregnate by land for building dish after the completion of the cleaning of land for building dish can guarantee that land for building dish is protected
Hold original color；One of salt, sugar or organic acid is added during blanching in water can change the color of land for building dish, increase
Add the hardness of land for building dish, to guarantee the color and shape of land for building obtained dish ready-to-eat food.Meanwhile various tune in seasoning process
The addition of material can change the mouthfeel of land for building dish, reduces the algae fishy smell of land for building dish, so that land for building dish is tasted more delicious.This process
In, different regions, different people can according to circumstances change the type of seasoning and the ratio of various seasonings, to meet difference
Man's Demands increase the adaptability of land for building dish ready-to-eat food.Balance moulding and pre-freeze processing can be such that land for building dish keeps originally
Shape.Vacuum freeze drying processing is lain substantially in anaerobic and the environment that is protected from light, and thermal denaturation is small, effectively maintains new fresh food
The color, smell, taste and shape of material, and various nutritional ingredients and taste in food materials are remained to greatest extent.
Embodiment three
A kind of production method of land for building dish ready-to-eat food, mainly comprises the steps that
S1. it pre-processes: being put into after impregnating 13min in the salt water that concentration is 2% and rinse after land for building dish is cleaned；After rinsing
Land for building dish be put into 95 DEG C of water and carry out blanching, one in salt, sugar or organic acid that concentration is 2% is added during blanching
Kind；Then it picks up and drains and be cooled to room temperature；
S2. it seasons: land for building dish, 20g corn oil, 2.5g salt, 8g soy sauce and the 2.5g white sugar that 400g step S1 is obtained
It is uniformly mixed；
S3. balance moulding: the land for building dish for mixing up taste that S2 is obtained is laid in moulding on pallet；The land for building dish is in pallet
On with a thickness of 5mm；
S4. the land for building dish in S3 pre-freeze: is put into pre-freeze 4h in -17 DEG C of low temperature refrigerator；Or the pre-freeze 18s in liquid nitrogen；
S5. the land for building dish after pre-freeze in S4 vacuum freeze drying: is subjected to vacuum freeze drying；The vacuum freeze drying
The step of are as follows: first so that condenser temperature is down to -50 DEG C hereinafter, being then put into the good land for building dish of pre-freeze dry freeze drier pre-cooling
It is 20Pa hereinafter, true in dry disk and with vacuumize process to the vacuum degree of vacuum freeze drying on machine cloche cover, is finally carried out
The time of vacuum freecing-dry is 22h.
S6. it packs: land for building dish obtained in S5 being taken out, sealed package obtains finished product；In packaging process into packaging bag
It is filled with N2。
Embodiment four
A kind of production method of land for building dish ready-to-eat food, mainly comprises the steps that
S1. it pre-processes: being put into after impregnating 15min in the salt water that concentration is 3% and rinse after land for building dish is cleaned；After rinsing
Land for building dish be put into 100 DEG C of water and carry out blanching, one in salt, sugar or organic acid that concentration is 3% is added during blanching
Kind；Then it picks up and drains and be cooled to room temperature；
S2. it seasons: land for building dish, 25g corn oil, 3g salt, 10g soy sauce and the mixing of 3g white sugar that 500g step S1 is obtained
Uniformly；
S3. balance moulding: the land for building dish for mixing up taste that S2 is obtained is laid in moulding on pallet；The land for building dish is in pallet
On with a thickness of 6mm；
S4. the land for building dish in S3 pre-freeze: is put into pre-freeze 5h in -24 DEG C of low temperature refrigerator；Or the pre-freeze 20s in liquid nitrogen；
S5. the land for building dish after pre-freeze in S4 vacuum freeze drying: is subjected to vacuum freeze drying；The vacuum freeze drying
The step of are as follows: first so that condenser temperature is down to -50 DEG C hereinafter, being then put into the good land for building dish of pre-freeze dry freeze drier pre-cooling
It is 20Pa hereinafter, true in dry disk and with vacuumize process to the vacuum degree of vacuum freeze drying on machine cloche cover, is finally carried out
The time of vacuum freecing-dry is for 24 hours.
S6. it packs: land for building dish obtained in S5 being taken out, sealed package obtains finished product；In packaging process into packaging bag
It is filled with N2。
The present embodiment is in use, being put into salt water to impregnate by land for building dish after the completion of the cleaning of land for building dish can guarantee that land for building dish is protected
Hold original color；One of salt, sugar or organic acid is added during blanching in water can change the color of land for building dish, increase
Add the hardness of land for building dish, to guarantee the color and shape of land for building obtained dish ready-to-eat food.Meanwhile various tune in seasoning process
The addition of material can change the mouthfeel of land for building dish, reduces the algae fishy smell of land for building dish, so that land for building dish is tasted more delicious.This process
In, different regions, different people can according to circumstances change the type of seasoning and the ratio of various seasonings, to meet difference
Man's Demands increase the adaptability of land for building dish ready-to-eat food.Balance moulding and pre-freeze processing can be such that land for building dish keeps originally
Shape.Vacuum freeze drying processing is lain substantially in anaerobic and the environment that is protected from light, and thermal denaturation is small, effectively maintains new fresh food
The color, smell, taste and shape of material, and various nutritional ingredients and taste in food materials are remained to greatest extent.
The present embodiment is in use, being put into salt water to impregnate by land for building dish after the completion of the cleaning of land for building dish can guarantee that land for building dish is protected
Hold original color；One of salt, sugar or organic acid is added during blanching in water can change the color of land for building dish, increase
Add the hardness of land for building dish, to guarantee the color and shape of land for building obtained dish ready-to-eat food.Meanwhile various tune in seasoning process
The addition of material can change the mouthfeel of land for building dish, reduces the algae fishy smell of land for building dish, so that land for building dish is tasted more delicious.This process
In, different regions, different people can according to circumstances change the type of seasoning and the ratio of various seasonings, to meet difference
Man's Demands increase the adaptability of land for building dish ready-to-eat food.Balance moulding and pre-freeze processing can be such that land for building dish keeps originally
Shape.Vacuum freeze drying processing is lain substantially in anaerobic and the environment that is protected from light, and thermal denaturation is small, effectively maintains new fresh food
The color, smell, taste and shape of material, and various nutritional ingredients and taste in food materials are remained to greatest extent.
The above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
Limitation of the invention, protection scope of the present invention should be defined by the scope defined by the claims..For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
It also should be regarded as protection scope of the present invention into retouching.
Claims (10)
1. a kind of production method of land for building dish ready-to-eat food, which is characterized in that mainly comprise the steps that
S1. it pre-processes: land for building dish being cleaned, blanching, then pick up and drain and be cooled to room temperature；
S2. it seasons: corn oil, salt, soy sauce and white sugar is added in the land for building dish that S1 is obtained and is uniformly mixed by constant weight；
S3. balance moulding: the land for building dish for mixing up taste that S2 is obtained is laid in moulding on pallet；
S4. pre-freeze: the land for building dish in S3 is put into refrigerator or liquid nitrogen and carries out pre-freeze；
S5. the land for building dish after pre-freeze in S4 vacuum freeze drying: is subjected to vacuum freeze drying；
S6. it packs: land for building dish obtained in S5 being taken out, sealed package obtains finished product.
2. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in step S1, institute
It states to be put into after land for building dish is cleaned in the salt water that concentration is 1~3% and impregnates 10~15min, be put into boiled water after then being rinsed with clear water
Middle blanching.
3. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in step S1, institute
The water temperature for stating blanching is 90~100 DEG C, and one of salt, sugar or organic acid that concentration is 1~3% are added during blanching.
4. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in step S2, institute
Land for building dish, corn oil, salt, soy sauce and white sugar is stated to be mixed by the mass ratio of 300~500:15~25:2~3:6~10:2~3
It closes.
5. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in step S3, institute
State land for building dish on pallet with a thickness of 4~6mm.
6. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in the step S4
Pre-freeze be in -10~-24 DEG C of low temperature refrigerator freeze 3~5h.
7. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in the step S4
Pre-freeze be in liquid nitrogen 15~20s of pre-freeze.
8. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: in the step S5
Vacuum freeze drying the step of are as follows: first by freeze drier pre-cooling so that condenser temperature is down to -50 DEG C hereinafter, then that pre-freeze is good
Land for building dish be put into basin and on machine cloche cover, finally carry out vacuumize process.
9. a kind of production method of land for building dish ready-to-eat food according to claim 8, it is characterised in that: the vacuum refrigeration
Dry vacuum degree be 20Pa hereinafter, the time of vacuum freeze drying be 20~for 24 hours.
10. a kind of production method of land for building dish ready-to-eat food according to claim 1, it is characterised in that: the step S6
N is filled in packaging process into packaging bag2。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109511951A (en) * | 2017-09-20 | 2019-03-26 | 广安职业技术学院 | A kind of tasty and refreshing land for building dish and preparation method thereof |
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| RU2529906C1 (en) * | 2013-05-16 | 2014-10-10 | Марк Игоревич Ткаченко | Vegetable food product manufacture method |
| CN104719792A (en) * | 2015-03-30 | 2015-06-24 | 四川农业大学 | Preparation method of instant spicy hotpot |
| CN107683895A (en) * | 2017-09-19 | 2018-02-13 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of frozen fresh spinacs |
| CN109511951A (en) * | 2017-09-20 | 2019-03-26 | 广安职业技术学院 | A kind of tasty and refreshing land for building dish and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2529906C1 (en) * | 2013-05-16 | 2014-10-10 | Марк Игоревич Ткаченко | Vegetable food product manufacture method |
| CN104719792A (en) * | 2015-03-30 | 2015-06-24 | 四川农业大学 | Preparation method of instant spicy hotpot |
| CN107683895A (en) * | 2017-09-19 | 2018-02-13 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of frozen fresh spinacs |
| CN109511951A (en) * | 2017-09-20 | 2019-03-26 | 广安职业技术学院 | A kind of tasty and refreshing land for building dish and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109511951A (en) * | 2017-09-20 | 2019-03-26 | 广安职业技术学院 | A kind of tasty and refreshing land for building dish and preparation method thereof |
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Application publication date: 20190820 |