CN111213813A - Fresh-keeping production process for packaging fresh cooked food - Google Patents
Fresh-keeping production process for packaging fresh cooked food Download PDFInfo
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- CN111213813A CN111213813A CN201910988241.4A CN201910988241A CN111213813A CN 111213813 A CN111213813 A CN 111213813A CN 201910988241 A CN201910988241 A CN 201910988241A CN 111213813 A CN111213813 A CN 111213813A
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- 238000004806 packaging method and process Methods 0.000 title description 2
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 68
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Images
Classifications
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
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- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/062—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/064—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0416—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- 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
Abstract
The invention discloses a fresh cooked food package fresh-keeping production process, which comprises the steps of selecting clean water, and filtering and removing impurities from the clean water. Heating, boiling, cooling, adding salt and edible coolant, stirring with stirring rod, adding chitosan, hexaphosphate, carnosol and forsythol, and making into cooling disinfectant solution. Placing different varieties of fresh food materials on a mesh-shaped metal plate after high-temperature disinfection, performing low-temperature disinfection and sterilization treatment by adopting sterilization disinfectant liquid water with different temperatures, cutting the processed fresh food materials according to cooking requirements, and putting the fresh food materials into the sterilization disinfectant liquid water again for secondary low-temperature sterilization and disinfection in a specific time. And (4) cooking the fresh food materials subjected to secondary low-temperature sterilization and disinfection into dishes by adopting different temperatures and oil temperatures according to cooking requirements and matching with seasonings. And (4) vacuum bagging the cooked dishes, and performing quick-freezing treatment to prepare the fresh cooked food texture bag. The fresh cooked food seasoning bag can keep the color, taste and flavor of fresh vegetables, is convenient for long-time preservation and fresh keeping, is convenient for transportation, is beneficial to large-scale industrial processing production, greatly reduces human resources, and improves production benefits, thereby achieving the purpose of improving social benefits and economic benefits of industrialization, scale production, high efficiency and safety.
Description
Technical Field
The invention belongs to the technical field of fresh keeping of fresh cooked food cooking bags, and particularly relates to a fresh keeping production process of fresh cooked food cooking bags.
Background
When the raw and fresh cooked food material reason package is traditionally made, people generally adopt the mode of normal temperature running water to clean the food materials, then cook at high temperature, make into the raw and fresh cooked food material reason package. The mode of normal atmospheric temperature running water only can realize decontaminating the edible material top layer, the high temperature culinary art mode just loses the meaning when facing the raw and fresh edible material dish such as stinging, the high temperature culinary art mode has destroyed raw and fresh edible material original color and luster by a wide margin, taste and taste, and face the raw and fresh edible material high temperature cooking disinfection treatment when needing to process for cooked food and can lead to the cell wall to destroy, make raw and fresh edible material moisture loss, the quality of eating of raw and fresh edible material has seriously reduced, nutrition runs off, and traditional high temperature culinary art mode can produce the change to the natural color and luster of edible material when stir-fry the time like the high temperature, lose raw and fresh edible material original color and luster, taste and taste.
Disclosure of Invention
The invention aims to provide a fresh-keeping production process for raw and fresh cooked food material reason packages, and aims to solve the problems that in the background technology, when the raw and fresh cooked food material reason packages are manufactured, personnel generally adopt a normal-temperature tap water mode to clean and decontaminate food materials, a high-temperature cooking mode loses significance when facing raw and fresh food material dishes such as thorns, the high-temperature cooking mode greatly destroys the original color, taste and taste of raw and fresh food materials, and the high-temperature cooking mode can cause cell wall damage when the raw and fresh food materials are required to be processed into cooked food, so that the water of the raw and fresh food materials is lost, the eating quality and nutrition of the raw and fresh food materials are seriously reduced, and the traditional high-temperature cooking mode such as high-temperature frying can change the natural color of the food materials, and lose the original color, taste and taste of the raw and fresh food materials.
The invention is realized by the following technical scheme. The fresh-keeping production process of the fresh cooked food material bag comprises the following specific steps:
(1) selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature, and cooling the clean water to 0-38 DEG CoAnd C, adding edible salt and a cooling disinfectant, quickly and uniformly mixing the edible salt and the cooling disinfectant by using a stirring rod at the speed of 3-5 s/time, adding chitosan, hexaphosphate, carnosol acid and forsythol, and dissolving to obtain cooling sterilization disinfectant liquid.
(2) Selecting fresh food materials, cleaning the selected fresh food materials by using clear water obtained by physically filtering carbon particles to remove impurities and dirt, then placing the cleaned fresh food materials on a mesh-shaped metal plate subjected to high-temperature disinfection, quickly placing the mesh-shaped metal plate into cooling and sterilizing disinfectant liquid, and soaking and sterilizing for 30-120 minutes.
(3) Cutting the soaked fresh food materials sterilized at low temperature into pieces, threads, cubes, grains, strips and foams according to the cooking requirements, putting the cut fresh food materials into a mesh metal frame after high-temperature sterilization again, and performing secondary soaking type low-temperature sterilization and disinfection in cooling sterilization disinfectant liquid for 30-100 minutes. And (3) placing the fresh food materials subjected to the secondary soaking type low-temperature sterilization and disinfection in a refrigeration house at the temperature of 0-4 ℃ for fresh-keeping for later use.
(4) Taking out the cut fresh food materials from a refrigeration house at the temperature of 0-4 ℃, cooking at different oil temperatures according to different varieties of the fresh food materials, adding corresponding seasonings, and cooking into cooked food of different dish types.
(5) Naturally cooling the cooked fresh cooked food, and then vacuum bagging to prepare a fresh cooked food texture bag; the prepared fresh cooked food package is quickly frozen immediately. Transferring the quick-frozen fresh cooked food package into a refrigeration storage at-18 ℃ for refrigeration and preservation.
The use ratio of the high-temperature sterilizing and disinfecting clear water to the edible salt to the edible coolant to the chitosan to the hexaphosphate to the carnosol to the forsythol is 30:1:0.5:0.5:0.5:0.5: 1.
The reticular metal plate is formed by weaving stainless steel wires with the diameter of 1-2 mm and pores with the diameter of 5-8 mm, and the stainless steel wires are plated with silver ion coatings.
The fresh food material is one or more of Capsici fructus, semen Phaseoli, fructus Solani Melongenae, green cucumber, lean meat, and beef.
The quick-freezing temperature is-20 ℃ to-45 ℃.
Compared with the prior traditional cooking technology, the invention has the beneficial effects that: under the color and luster and the taste of keeping former raw and fresh food material, carry out efficient scrubbing, the disinfection of disinfecting many times to raw and fresh food material, effectively kill parasite and bacterium in the raw and fresh food material, and pin the nutrition and the moisture of raw and fresh food material, keep the integrality of raw and fresh food material cell wall, the color and luster of furthest remaining food material itself is fresh and taste and nutrient composition, the raw and fresh cooked food material reason package that the preparation was accomplished is through targeted many times low temperature quick-freeze lock fresh, and make raw and fresh cooked food material reason package dish can preserve for a long time, be convenient for industrialization large-scale production and remote transportation. Different fresh cooked food is quick-frozen at different temperatures. The raw and fresh cooked food material reason package produced by the production process with different time temperature control enables people to enjoy the best raw and fresh cooked food material reason package vegetable.
Drawings
FIG. 1 is a schematic processing flow diagram of a fresh-keeping production process of a raw and fresh cooked food material bag of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of the present invention. The fresh-keeping production process of the fresh cooked food material bag comprises the following specific steps:
the working principle and the production and use process of the invention are as follows: the fresh food materials to be processed are sterilized and disinfected at low temperature by utilizing the fully filtered clean water, the salt and the edible coolant which are mixed into the high-efficiency sterilization disinfectant liquid, the three times of sterilization and disinfection treatment are carried out in the front and back, the fresh cooked food cooking bag has higher freshness keeping performance, the fresh food materials are sterilized and disinfected in a unified mode in advance, the secondary sterilization and disinfection treatment is carried out after cutting, the high-temperature sterilization and disinfection treatment is carried out on the vegetables during cooking, the cell walls of the fresh foods are prevented from being damaged by the secondary low-temperature sterilization and disinfection treatment during cooking, and therefore the color and the taste of the fresh cooked food bag and the color and the taste of the original fresh food are reserved. Carry out high efficiency's sterilization disinfection to the raw and fresh food material and handle the back, effectively kill parasite and bacterium in the raw and fresh dish, and pin the moisture of raw and fresh food material, can keep the integrality of cell wall, the at utmost remains the freshness and the nutrient composition of eating material itself, it is bright to carry out the quick-freeze lock through low temperature to the dish after the preparation of raw and fresh cooked food material reason package is accomplished, and can pin the fresh color and luster of dish, taste and taste, raw and fresh cooked food material reason package dish can be preserved for a long time, the large-scale industrial production of being convenient for, the long-range transportation of being convenient for.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations may be made in these embodiments without departing from the principles and techniques of the invention, the scope of which is defined in the appended claims and their equivalents.
Example 1
(1) Selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature to generate high-temperature sterilization and disinfection clean water, cooling the clean water to 0-38 ℃, adding edible salt and edible coolant, quickly and uniformly mixing the clean water with a stirring rod for 3-5 s/time, adding chitosan, hexaphosphate, carnosol acid and forsythol, and finally obtaining the cooling and sterilization liquid water.
(2) Selecting fresh food material-bean, cleaning bean with clear water obtained by physically filtering carbon particles to remove impurities and dirt, placing cleaned bean on mesh metal plate after high temperature sterilization, and placing bean at interval of 2 cm. And (3) after the cooling sterilization disinfectant liquid in the step (I) is prepared, quickly putting the net-shaped metal plate containing the cleaned beans into the cooling sterilization disinfectant liquid within 1-3 s and at the temperature of 9 ℃, and carrying out immersion type low-temperature sterilization and disinfection on the beans on the net-shaped metal plate for 50 minutes.
(3) Cutting fresh food materials, cutting soaked beans which are sterilized at low temperature into pieces according to cooking requirements, cutting the beans into sections, placing the sections on a high-temperature sterilized reticular metal plate, placing the sections into the cooling sterilization disinfectant liquid prepared in the step one, performing secondary soaking type low-temperature sterilization and disinfection for 35 minutes, and finally placing the cut beans in a refrigerator at 4 ℃ for fresh-keeping for later use.
(4) Cooking fresh food materials, taking out the cut beans from a refrigerator at 4 ℃, cooking in a mode of six seven-season heating with medium-high oil temperature, reducing the temperature of the heat by adopting big fire, frying by adopting medium fire, adding corresponding seasonings according to the eating requirements, and cooking into delicious cooked food.
(5) Naturally cooling the cooked beans to normal temperature, and then carrying out vacuum bagging treatment to prepare cooked bean food material bags; the prepared bean cooked food material bag is immediately subjected to quick-freezing treatment at the low temperature of minus 25 ℃. And transferring the quick-frozen cooked long bean food package into a freezer at 18 ℃ below zero for refrigeration and preservation.
Example 2
(1) Selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature to generate high-temperature sterilization and disinfection clean water, cooling the clean water to 0-38 ℃, adding edible salt and edible coolant, quickly and uniformly mixing the clean water with a stirring rod for 3-5 s/time, adding chitosan, hexaphosphate, carnosol acid and forsythol, and finally obtaining the cooling and sterilization liquid water.
(2) Selecting fresh food material, namely eggplants, cleaning the eggplants by using clear water obtained by physically filtering carbon particles to remove impurities and dirt, then placing the cleaned eggplants on a high-temperature sterilized reticular metal plate, and placing the eggplants at intervals of 2 cm. And (3) after the cooling sterilization disinfectant liquid in the step (I) is prepared, quickly putting the net-shaped metal plate containing the cleaned eggplants into the cooling sterilization disinfectant liquid within 1-3 s at the temperature of 15 ℃, and carrying out immersion type low-temperature sterilization and disinfection on the eggplants on the net-shaped metal plate for 40 minutes.
(3) Cutting fresh food materials, cutting the soaked eggplants sterilized at low temperature into strips according to the cooking requirement, placing the strips on a high-temperature sterilized reticular metal plate, placing the strips into the cooling sterilization disinfectant liquid prepared in the step one, performing secondary soaking sterilization at low temperature for 25 minutes, and finally placing the cut eggplants in a refrigerator at 4 ℃ for fresh-keeping for later use.
(4) Cooking fresh food materials, taking out the cut eggplants in a refrigeration house at 4 ℃, cooking in a manner of heating at medium and high oil temperature, cooking with medium fire at the hot season, adding corresponding seasonings according to the eating requirements, and cooking into delicious cooked food.
(5) Naturally cooling the cooked eggplants to normal temperature, and then carrying out vacuum bagging treatment to prepare cooked eggplant food material bags; the prepared cooked eggplant food bag is immediately subjected to quick freezing treatment at the low temperature of minus 28 ℃. And transferring the quick-frozen cooked eggplant food package into a freezer at 18 ℃ below zero for refrigeration and preservation.
Example 3
(1) Selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature to generate high-temperature sterilization and disinfection clean water, cooling the clean water to 0-38 ℃, adding edible salt and edible coolant, quickly and uniformly mixing the clean water with a stirring rod for 3-5 s/time, adding chitosan, hexaphosphate, carnosol acid and forsythol, and finally obtaining the cooling and sterilization liquid water.
(2) Selecting fresh food material, namely tomatoes, cleaning the tomatoes by using clear water obtained by physically filtering carbon particles to remove impurities and dirt, and then placing the cleaned tomatoes on a high-temperature sterilized net-shaped metal plate, wherein the tomatoes are placed at intervals of 2 cm. And (3) after the cooling sterilization disinfectant liquid in the step (I) is prepared, quickly putting the net-shaped metal plate containing the cleaned tomatoes into the cooling sterilization disinfectant liquid within 1-3 s and at the temperature of 31 ℃, and carrying out immersion type low-temperature sterilization and disinfection on the tomatoes on the net-shaped metal plate for 25 minutes.
(3) Cutting fresh food materials, cutting soaked tomatoes which are sterilized at low temperature into sections according to cooking requirements, placing the tomatoes on a mesh metal plate which is sterilized at high temperature, placing the metal plate into cooling sterilization disinfectant liquid prepared in the step one, performing secondary soaking type low-temperature sterilization for 45 minutes, and finally placing the cut tomatoes in a refrigerator at 4 ℃ for fresh keeping for later use.
(4) Cooking fresh food materials, taking out the cut tomatoes from a refrigerator at 4 ℃, cooking in a six-seven-ingredient heating medium-high oil temperature mode, cooking with medium fire at the duration of heating, and adding corresponding seasonings according to the eating requirements to cook delicious cooked food.
(5) Naturally cooling the cooked tomatoes to room temperature, and then carrying out vacuum bagging treatment to prepare cooked tomato food packages; the prepared cooked tomato food is quickly frozen at a low temperature of minus 36 ℃. And transferring the quick-frozen cooked tomato food package into a freezer at 18 ℃ below zero for refrigeration and preservation.
Example 4
(1) Selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature to generate high-temperature sterilization and disinfection clean water, cooling the clean water to 0-38 ℃, adding edible salt and edible coolant, quickly and uniformly mixing the clean water with a stirring rod for 3-5 s/time, adding chitosan, hexaphosphate, carnosol acid and forsythol, and finally obtaining the cooling and sterilization liquid water.
(2) Selecting fresh food material-green cucumber, cleaning the green cucumber with clear water obtained by physically filtering carbon particles to remove impurities and dirt, placing the cleaned green cucumber on a high-temperature sterilized reticular metal plate, and placing the green cucumbers at intervals of 2 cm. And (3) after the cooling sterilization disinfectant liquid in the step (I) is prepared, quickly putting the mesh-shaped metal plate containing the cleaned green cucumber into the cooling sterilization disinfectant liquid within 1-3 s and at the temperature of 6 ℃, and carrying out immersion type low-temperature sterilization and disinfection on the green cucumber on the mesh-shaped metal plate for 40 minutes.
(3) Cutting fresh food materials, cutting the soaked green melons which are sterilized at low temperature into pieces according to cooking requirements, placing the green melons on the high-temperature sterilized meshed metal plate again, placing the green melons into the cooling sterilization disinfectant liquid prepared in the first step, performing secondary soaking type low-temperature sterilization for 30 minutes, and finally placing the cut green melons in a cold storage at 4 ℃ for fresh preservation for later use.
(4) Cooking fresh food materials, taking out the cut green cucumber from a refrigerator at 4 ℃, cooking in a manner of seven-eight ingredient heat with medium-high oil temperature, cooking with medium fire when the green cucumber is hot, and adding corresponding seasonings according to the eating requirements to cook the green cucumber into delicious cooked food.
(5) Naturally cooling the cooked green cucumber to normal temperature, and then carrying out vacuum bagging treatment to prepare a green cucumber cooked food material management bag; the prepared cooked cucumber food bag is immediately subjected to quick-freezing treatment at the low temperature of minus 32 ℃. And transferring the quick-frozen cooked cucumber food package into a freezer at 18 ℃ below zero for refrigeration and preservation.
Example 5
(1) Selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature to generate high-temperature sterilization and disinfection clean water, cooling the clean water to 0-38 ℃, adding edible salt and edible coolant, quickly and uniformly mixing the clean water with a stirring rod for 3-5 s/time, adding chitosan, hexaphosphate, carnosol acid and forsythol, and finally obtaining the cooling and sterilization liquid water.
(2) Selecting fresh food material, Shanghai Qing, cleaning Shanghai Qing with clear water obtained by physically filtering carbon particles to remove impurities and dirt, placing the cleaned Shanghai Qing on a mesh metal plate after high-temperature sterilization, and placing the Shanghai Qing at a distance of 2 cm. And (3) after the cooling sterilization disinfectant liquid in the step (I) is prepared, quickly putting the net-shaped metal plate containing the cleaned Shanghai green into the cooling sterilization disinfectant liquid within 1-3 s at the temperature of 35 ℃, and carrying out immersion type low-temperature sterilization and disinfection on the Shanghai green on the net-shaped metal plate for 35 minutes.
(3) Cutting and mixing fresh food materials, and cutting and mixing the soaked Shanghai green tea subjected to low-temperature sterilization and disinfection according to the cooking requirement. Cutting the Shanghai green into sections, placing the sections on the mesh-shaped metal plate after high-temperature disinfection again, placing the sections into the cooling and sterilizing disinfectant liquid prepared in the step one, performing secondary soaking type low-temperature sterilization and disinfection for 30 minutes, and finally placing the cut Shanghai green into a refrigeration house at 4 ℃ for fresh-keeping for later use.
(4) Cooking fresh food materials, taking out the cut Shanghai green in a refrigeration house at 4 ℃, cooking in a manner of five-six heating with medium-high oil temperature, and adding corresponding seasonings according to the eating requirements by using big fire at the duration of hot weather to cook the Shanghai green into delicious cooked food.
(5) Naturally cooling the cooked Shanghai Qing to normal temperature, and then carrying out vacuum bagging treatment to prepare a cooked Shanghai Qing food bag; the prepared Shanghai cooked food bag is immediately subjected to quick-freezing treatment at the low temperature of-27 ℃. And (4) transferring the quick-frozen Shanghai cooked food material into a refrigeration storage at the temperature of 18 ℃ below zero for refrigeration and preservation.
Example 6
(1) Selecting clean clear water, physically filtering the clear water by using carbon particles, removing impurities, heating the filtered clear water to 100 ℃ at high temperature to generate high-temperature sterilization and disinfection clear water, adding edible salt and edible coolant after the clear water is cooled to 0-38 ℃, quickly and uniformly mixing the clear water by using a stirring rod for 3 s/time, and finally obtaining the cooling and sterilization disinfectant liquid water. .
(2) Selecting fresh food material, namely pepper, cleaning the pepper by using clear water obtained by physically filtering carbon particles to remove impurities and dirt, and then placing the cleaned pepper on a high-temperature cooked reticular metal plate, wherein the distance between the peppers is 2 cm. And (3) after the cooling sterilization disinfectant liquid in the step (I) is prepared, quickly putting the net-shaped metal plate containing the cleaned peppers into the cooling sterilization disinfectant liquid within 1-3 s and at the temperature of 25 ℃, and carrying out immersion type low-temperature sterilization and disinfection on the peppers on the net-shaped metal plate for 60 minutes.
(3) Cutting fresh food materials, cutting the soaked chili which is sterilized and disinfected at low temperature into pieces according to the cooking requirement, placing the cut chili pieces on a net-shaped metal plate which is cooked at high temperature again, placing the cut chili pieces into the cooling and sterilizing disinfectant liquid prepared in the step one, carrying out secondary soaking and sterilizing at low temperature for 60 minutes, and finally placing the cut fiddlehead ferns in a refrigeration house at 4 ℃ for fresh-keeping for later use.
(4) Cooking fresh food materials, taking out the cut peppers from a refrigerator at 4 ℃, cooking in a manner of seven-eight heat with medium-high oil temperature, and adding corresponding seasonings according to the eating requirements to cook delicious cooked food in a hot season by adopting big fire.
(5) Naturally cooling the cooked and prepared peppers to normal temperature, and then carrying out vacuum bagging treatment to prepare the fiddlehead cooked food material steamed stuffed bun; the prepared cooked pepper food bag is immediately subjected to quick-freezing treatment at the low temperature of-41 ℃. Transferring the quick-frozen cooked chili food package into a freezer at 18 ℃ below zero for refrigeration and preservation.
Claims (5)
1. A fresh-keeping production process for a raw and fresh cooked food material bag is characterized by comprising the following steps:
(1) selecting clean water, physically filtering the clean water by using carbon particles, removing impurities, heating the filtered clean water to 100 ℃ at high temperature, and cooling the clean water to 0-38 DEG CoC, adding edible salt and cooling disinfectant, and stirring at a speed of 3-5 s/timeQuickly mixing the materials uniformly, adding chitosan, hexaphosphate, carnosol acid and forsythol, and dissolving to obtain cooling and sterilizing disinfectant liquid; (2) selecting fresh food materials, cleaning the selected fresh food materials by using clear water obtained by physically filtering carbon particles to remove impurities and dirt, then placing the cleaned fresh food materials on a mesh-shaped metal plate subjected to high-temperature disinfection, quickly placing the mesh-shaped metal plate into cooling and sterilizing disinfectant liquid, and soaking and sterilizing for 30-120 minutes; (3) cutting the soaked fresh food materials sterilized at low temperature into pieces, threads, cubes, grains, strips and foams according to the cooking requirement, cutting different dishes into pieces, filaments, cubes, grains, strips and foams according to the requirement for later use, placing the pieces into a mesh metal frame after high-temperature sterilization again, performing secondary soaking type low-temperature sterilization and disinfection in cooling sterilization disinfectant liquid for 30-100 minutes, and placing the fresh food materials sterilized at the secondary soaking type low-temperature sterilization and disinfection in a refrigeration house at 0-4 ℃ for fresh-keeping for later use; (4) taking out the cut fresh food materials from a refrigeration house at 0-4 ℃, cooking at different oil temperatures according to different varieties of the fresh food materials, adding corresponding seasonings, and cooking into cooked food of different dish types; (5) naturally cooling the cooked fresh cooked food, then vacuum bagging to obtain fresh cooked food material bag, quickly freezing the cooked fresh cooked food bag, and transferring the quick-frozen cooked fresh food material bag into a-18 deg.C freezer for cold storage.
2. The fresh-keeping production process of the raw cooked food material steamed stuffed bun in accordance with claim 1, wherein: the use ratio of the high-temperature sterilizing and disinfecting clear water to the edible salt to the edible coolant to the chitosan to the hexaphosphate to the carnosol to the forsythol is 30:1:0.5:0.5:0.5:0.5: 1.
3. The fresh-keeping production process of the raw cooked food material bale breaking and fresh-keeping as claimed in claim 1, wherein the mesh-like metal plate is formed by weaving stainless steel wires with the diameter of 1-2 mm through pores with the diameter of 5-8 mm, and the stainless steel wires are plated with silver ion coatings.
4. The fresh-keeping production process of the raw cooked food material steamed stuffed bun in accordance with claim 1, wherein: the fresh food material is one or more of Capsici fructus, semen Phaseoli, fructus Solani Melongenae, green cucumber, lean meat, and beef.
5. The fresh-keeping production process of the raw cooked food material steamed stuffed bun in accordance with claim 1, characterized in that: the quick-freezing temperature is-20 ℃ to-45 ℃.
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| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
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