CN111543611A - Food flavor improving method - Google Patents

Food flavor improving method Download PDF

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Publication number
CN111543611A
CN111543611A CN202010372246.7A CN202010372246A CN111543611A CN 111543611 A CN111543611 A CN 111543611A CN 202010372246 A CN202010372246 A CN 202010372246A CN 111543611 A CN111543611 A CN 111543611A
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CN
China
Prior art keywords
food
refrigerator
controller controls
flavor
hours
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202010372246.7A
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Chinese (zh)
Inventor
胡海梅
江峰
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Changhong Meiling Co Ltd
Original Assignee
Changhong Meiling Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Changhong Meiling Co Ltd filed Critical Changhong Meiling Co Ltd
Priority to CN202010372246.7A priority Critical patent/CN111543611A/en
Publication of CN111543611A publication Critical patent/CN111543611A/en
Pending legal-status Critical Current

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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
    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • 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
    • A23B7/158—Apparatus for preserving using liquids
    • 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
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/06—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/10—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • A23B9/32—Apparatus for preserving using liquids
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
    • F25D17/04—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection
    • F25D17/042—Air treating means within refrigerated spaces
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D27/00—Lighting arrangements
    • F25D27/005—Lighting arrangements combined with control means
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F25D29/003—Arrangement or mounting of control or safety devices for movable devices
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F25D29/005—Mounting of control devices

Abstract

The invention discloses a method for improving food flavor. The method comprises the following steps: the controller controls the temperature of the refrigerator compartment to be 2-8 ℃, and the illumination device is turned on to irradiate the food for 8-12 hours; after the food is illuminated, the controller controls the illumination device to be closed, and controls the atomization humidifier to humidify the food in a dark environment, wherein the humidifying time is 5-8 hours; after the food is humidified, the controller controls the atomizing humidifier to be closed, the temperature of the refrigerator chamber is reduced to-3-0 ℃, and the food is kept stand and stored for 5-8 hours in a dark environment; and (5) circulating the steps for 2-5 times to finish the food flavor improvement. According to the invention, the operations of illumination, cooling, dark standing and the like are carried out on food, so that the change of a natural environment is simulated, the flavor and taste of the stored greenhouse vegetables are improved, and the use experience of a user is improved; and the preservation period of the vegetables is prolonged.

Description

Food flavor improving method
Technical Field
The invention belongs to the technical field of software development, and particularly relates to a food flavor improving method.
Background
With the improvement of living standard, the requirements of people on food materials are more and more strict. Whether melons and fruits or vegetables, people pursue freshness and nature. However, some vegetables, after being frosted, are better eaten than fresh vegetables and have sweeter taste. Such as radish, spinach, cauliflower, Chinese cabbage and cabbage. Why are these vegetables, instead, better eaten after "frosting"?
In fact, "frosting" means that dew condenses into finely divided ice crystals on the leaves of vegetables after the temperature is reduced to below zero. Some vegetables are not frozen, which is a self-protection function of plants. Because of the reduced temperature, the plant needs to resist severe cold, and thus some of its starch is converted to maltase and finally to glucose. And then distributed in the cells of the vegetables to lower the freezing point so as not to be frozen. This phenomenon is common in cruciferous vegetables.
Most of the vegetables purchased in the current market are greenhouse vegetables, and the taste and the flavor of the vegetables are far inferior to those of frosted vegetables.
Disclosure of Invention
The invention aims to provide a food flavor improving method, which simulates the change of natural environment by performing operations such as illumination, cooling, dark standing and the like on food, improves the flavor and taste of stored greenhouse vegetables and improves the use experience of users; and the preservation period of the vegetables is prolonged.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to a food flavor improving method, which is carried out in a flavor improving system which is arranged in a refrigerator chamber and consists of a controller, a temperature sensor, an illumination device and an atomization humidifier according to the following steps:
step one, an illumination stage
The controller controls the temperature of the refrigerator compartment to be 2-8 ℃, and the illumination device is turned on to irradiate the food for 8-12 hours;
step two, a humidifying stage
After the food is illuminated, the controller controls the illumination device to be closed, and controls the atomization humidifier to humidify the food in a dark environment, wherein the humidifying time is 5-8 hours;
step three, a cooling stage
After the food is humidified, the controller controls the atomization humidifier to be closed, the temperature of the refrigerator chamber is reduced to-3-0 ℃, and the food is kept stand and stored for 5-8 hours in a dark environment;
and step four, circulating the step one to the step four for 2-5 times to finish the improvement of the food flavor.
Preferably, in the first step, the controller controls the light irradiation intensity of the light irradiation device to be uniformly distributed in the irradiation time from weak to strong to weak; the illumination wave band range of the illumination equipment is 295-2500 nm.
Preferably, the food is spread in a refrigerator compartment for light irradiation.
A refrigerator applying a food flavor improving method is applied to the refrigerator.
The invention has the following beneficial effects:
according to the invention, the operations of illumination, cooling, dark standing and the like are carried out on food, so that the change of a natural environment is simulated, the flavor and taste of the stored greenhouse vegetables are improved, and the use experience of a user is improved; and the preservation period of the vegetables is prolonged.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of a method of improving the flavor of a food product according to 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 drawings in 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 derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention is a method for improving flavor of food, which is performed in a flavor improving system installed in a refrigerator compartment and composed of a controller, a temperature sensor, a lighting device and an atomizing humidifier, according to the following steps:
step one, an illumination stage
The controller controls the temperature of the refrigerator compartment to be 2-8 ℃, and the illumination device is turned on to irradiate the food for 8-12 hours;
step two, a humidifying stage
After the food is illuminated, the controller controls the illumination device to be closed, and controls the atomization humidifier to humidify the food in a dark environment, wherein the humidifying time is 5-8 hours;
step three, a cooling stage
After the food is humidified, the controller controls the atomizing humidifier to be closed, the temperature of the refrigerator chamber is reduced to-3-0 ℃, and the food is kept stand and stored for 5-8 hours in a dark environment;
and step four, circulating the step one to the step four for 2-5 times to finish the improvement of the food flavor.
Preferably, in the step one, the controller controls the light irradiation intensity of the illumination device to be uniformly distributed in the irradiation time from weak to strong to weak; the illumination wave band range of the illumination equipment is 295nm-2500 nm.
Wherein the food is spread in the refrigerator compartment and irradiated with light.
A refrigerator applying a food flavor improving method is an application of the food flavor improving method in the refrigerator.
One specific application of this embodiment is: vegetables such as white radish in season have sweet taste when eaten after different climates appear alternately in the day and at night. In real life, most of vegetables in the greenhouse are eaten, and the greenhouse vegetables grow in a constant temperature range, so that the taste of the greenhouse vegetables is sweet and sweet without growing in a natural environment. The temperature in the daytime is generally not more than about 10 ℃ in winter, and sunlight is irradiated; the air temperature drops at night without sunlight irradiation; the temperature is slightly higher in the first half night at night, dew is taken as the main point, and the temperature is reduced to be below 0 ℃ in the second half night, so that the frost-down phenomenon occurs. Based on the alternative change of the odor, the plants need to resist severe cold, so that some starch of the plants is converted into maltase and finally converted into glucose, and then the maltase and the glucose are distributed in the cells of the vegetables to lower the freezing point, so that the frozen ice is not frozen, and the sweet taste of the food can be generated.
The above method is equally applicable to some dried fruits, such as chestnuts. The chestnuts cannot be overcooked during picking, so that the freshly picked chestnuts have green and astringent taste. In order to improve the taste, farmers generally adopt an after-ripening measure, namely that picked Chinese chestnuts are washed in the natural environment at night and then dried in the shade in a ventilated place.
It should be noted that, in the above system embodiment, each included unit is only divided according to functional logic, but is not limited to the above division as long as the corresponding function can be implemented; in addition, specific names of the functional units are only for convenience of distinguishing from each other, and are not used for limiting the protection scope of the present invention.
In addition, it can be understood by those skilled in the art that all or part of the steps in the method for implementing the embodiments described above can be implemented by instructing the relevant hardware through a program, and the corresponding program can be stored in a computer-readable storage medium, such as a ROM/RAM, a magnetic disk, an optical disk, or the like.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (4)

1. A method for improving the flavor of food is characterized in that in a flavor improving system which is arranged in a refrigerator chamber and consists of a controller, a temperature sensor, a lighting device and an atomizing humidifier, the method comprises the following steps:
step one, an illumination stage
The controller controls the temperature of the refrigerator compartment to be 2-8 ℃, and the illumination device is turned on to irradiate the food for 8-12 hours;
step two, a humidifying stage
After the food is illuminated, the controller controls the illumination device to be closed, and controls the atomization humidifier to humidify the food in a dark environment, wherein the humidifying time is 5-8 hours;
step three, a cooling stage
After the food is humidified, the controller controls the atomization humidifier to be closed, the temperature of the refrigerator chamber is reduced to-3-0 ℃, and the food is kept stand and stored for 5-8 hours in a dark environment;
and step four, circulating the step one to the step four for 2-5 times to finish the improvement of the food flavor.
2. The method of claim 1, wherein in the first step, the controller controls the intensity of the light emitted from the light source to be uniform within the irradiation time; the illumination wave band range of the illumination equipment is 295-2500 nm.
3. The method of claim 1, wherein the food is spread in a refrigerator compartment and irradiated with light.
4. The refrigerator applying the food flavor improving method is characterized in that the refrigerator is an application of the food flavor improving method to the refrigerator.
CN202010372246.7A 2020-05-06 2020-05-06 Food flavor improving method Pending CN111543611A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010372246.7A CN111543611A (en) 2020-05-06 2020-05-06 Food flavor improving method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010372246.7A CN111543611A (en) 2020-05-06 2020-05-06 Food flavor improving method

Publications (1)

Publication Number Publication Date
CN111543611A true CN111543611A (en) 2020-08-18

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CN202010372246.7A Pending CN111543611A (en) 2020-05-06 2020-05-06 Food flavor improving method

Country Status (1)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN204027202U (en) * 2014-08-13 2014-12-17 合肥美菱股份有限公司 A kind of refrigerator intelligent biological fresh-keeping system
CN204168857U (en) * 2014-11-03 2015-02-25 张龙明 A kind of family expenses live body machine for vegetable
US20170135359A1 (en) * 2014-03-31 2017-05-18 Philips Lighting Holding B.V. Freshness of fruit and/or vegetables
CN108613454A (en) * 2018-06-28 2018-10-02 惠而浦（中国）股份有限公司 A kind of refrigerator promoting vegetables sugar transition
CN110143369A (en) * 2019-05-28 2019-08-20 天津商业大学 A kind of agricultural gourd, fruit and vegetable antistaling box and preservation method
CN209744798U (en) * 2018-12-14 2019-12-06 长虹美菱股份有限公司 Refrigerator with fresh-keeping function

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20170135359A1 (en) * 2014-03-31 2017-05-18 Philips Lighting Holding B.V. Freshness of fruit and/or vegetables
CN204027202U (en) * 2014-08-13 2014-12-17 合肥美菱股份有限公司 A kind of refrigerator intelligent biological fresh-keeping system
CN204168857U (en) * 2014-11-03 2015-02-25 张龙明 A kind of family expenses live body machine for vegetable
CN108613454A (en) * 2018-06-28 2018-10-02 惠而浦（中国）股份有限公司 A kind of refrigerator promoting vegetables sugar transition
CN209744798U (en) * 2018-12-14 2019-12-06 长虹美菱股份有限公司 Refrigerator with fresh-keeping function
CN110143369A (en) * 2019-05-28 2019-08-20 天津商业大学 A kind of agricultural gourd, fruit and vegetable antistaling box and preservation method

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Application publication date: 20200818