CN114586915A - Processing technology of new air-conditioned food - Google Patents

Processing technology of new air-conditioned food Download PDF

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Publication number
CN114586915A
CN114586915A CN202210329490.4A CN202210329490A CN114586915A CN 114586915 A CN114586915 A CN 114586915A CN 202210329490 A CN202210329490 A CN 202210329490A CN 114586915 A CN114586915 A CN 114586915A
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China
Prior art keywords
food
raw material
conditioned
processing technology
packaging bag
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CN202210329490.4A
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Inventor
张洁茹
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Eat Support Shanghai E Commerce Co ltd
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Eat Support Shanghai E Commerce Co ltd
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Priority to CN202210329490.4A priority Critical patent/CN114586915A/en
Publication of CN114586915A publication Critical patent/CN114586915A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/005—Preserving by heating
    • 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
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/08—Preserving with chemicals
    • A23B5/10—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or 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
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention discloses a processing technology of a new air-conditioned food, which comprises the following steps: pretreating the food raw material; carrying out sterilization treatment on the pretreated food raw material; packaging the food raw material subjected to the sterilization treatment, and vacuumizing; introducing inert gas into the vacuumized packaging bag, sealing, and sterilizing at high temperature. The invention has the beneficial effects that: the new air-conditioned food processing technology can prolong the shelf life of the product without adding preservatives, can perfectly maintain the quality and the nutrient components of the food, hardly changes the original color, aroma, taste, shape and taste of the food, and can be stored and circulated at normal temperature for up to 6 months.

Description

Processing technology of new air-conditioned food
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a new air-conditioned food processing technology.
Background
Along with the improvement of the living standard of people, the pace of life and work is accelerated, sanitary and nutritional instant food is more and more popular with consumers, and especially under the condition that the travel becomes a new fashion and hot spot, the demand of people for leisure small-package cooked food is also greatly increased.
The marinated product is popular with people for hundreds of years, is prepared by taking chicken, duck, goose, pig, cattle, vegetables, aquatic products and bean products as main raw materials, adding spices and spices, and heating and boiling or pickling the main raw materials by water, and is an important component of the traditional cate in China. However, the chicken, duck, pawpaw and wing marinated product prepared by the existing preparation process has a short shelf life, and if the shelf life is prolonged, an additive needs to be added, so that the taste of the product is changed, and the product is not healthy after being eaten for a long time; or the traditional vacuum high-temperature sterilization is adopted, but the extrusion damage of the appearance and the shape of the product and the serious deterioration of the flavor of the product are caused.
Disclosure of Invention
The invention aims to provide a novel air-conditioned food processing technology which can optimally preserve the taste and the shape of a product after being filled with inert gas and packaged.
In order to achieve the purpose, the invention adopts the following technical scheme:
a new air-conditioned food processing technology comprises the following steps:
(1) pretreating the food raw material;
(2) carrying out sterilization treatment on the pretreated food raw material;
(3) packaging the food raw material subjected to the sterilization treatment, and vacuumizing;
(4) introducing inert gas into the vacuumized packaging bag, sealing, and sterilizing at high temperature.
As a preferred embodiment, in the step (1), the pretreatment of the food raw material is an impurity removal treatment.
In the above-mentioned new modified atmosphere food processing technology, as a preferred embodiment, in the step (2), the sterilization treatment is to sterilize the pretreated food material for 30min under the condition that the steam temperature is 60 ℃. The time of high-temperature sterilization at the rear end can be reduced by the sterilization treatment, so that the taste and flavor of the product are improved.
As a preferred embodiment, in the step (3), the packaging bag used for packaging is an aluminum foil bag.
The aluminum foil bag is made by combining a plurality of plastic films and then using a bag making machine, and is used for packaging food, pharmaceutical industry products, daily necessities and the like. The coating has good barrier property, heat sealing property, light shielding property, high temperature resistance, low temperature resistance, oil resistance and aroma retention property; no toxicity and odor; flexibility and the like.
In the above processing technology of the new air-conditioned food, as a preferred embodiment, in the step (4), the inert gas is nitrogen, and the filling amount of the inert gas is 10% to 15% of the volume of the packaging bag.
As a preferable embodiment, in the step (4), the high-temperature sterilization temperature is 121 ℃, and the high-temperature sterilization time is 17-25 min.
In a second aspect of the present application, there is provided a use of the new modified atmosphere food processing technology in finished or semi-finished food.
In a third aspect of the application, a new modified atmosphere food processing technology is provided for application in the field of marinated products.
When the method is applied to the aspect of marinating products, the food raw materials to be marinated are cleaned, the food raw materials are placed into the marinating water for marinating, and the sterilization treatment is carried out after the marinating.
The invention has the beneficial effects that: the new air-conditioned food processing technology can prolong the shelf life of the product without adding preservatives, can perfectly maintain the quality and the nutrient content of the food, hardly changes the original color, aroma, taste, shape and mouthfeel of the food, and can be stored and circulated at normal temperature for up to 6 months.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating chicken feet raw materials, and cleaning the chicken feet;
(2) sterilizing the pretreated chicken feet for 30min under the condition that the steam temperature is 60 ℃;
(3) packaging the chicken feet raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 10% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 17 min.
Example 2
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating chicken feet raw materials, and cleaning the chicken feet;
(2) sterilizing the pretreated chicken feet for 30min under the condition that the steam temperature is 60 ℃;
(3) packaging the chicken feet raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 15% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 17 min.
Example 3
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating the chili oil raw material to remove impurities;
(2) sterilizing the pretreated chili oil at 60 deg.C for 30 min;
(3) packaging the red oil pepper raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag by the nitrogen with the filling amount of 10% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 20 min.
Example 4
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating the chili oil raw material to remove impurities;
(2) sterilizing the pretreated chili oil at 60 deg.C for 30 min;
(3) packaging the red oil pepper raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 15% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 20 min.
Example 5
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating the spiced quail egg raw material, and cleaning the spiced quail egg;
(2) sterilizing the pre-treated spiced quail eggs for 30min at the steam temperature of 60 ℃;
(3) packaging the five-flavor quail egg raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag by the nitrogen with the filling amount of 10% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 20 min.
Example 6
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating the spiced quail egg raw material, and cleaning the spiced quail egg;
(2) sterilizing the pre-treated spiced quail eggs for 30min at the steam temperature of 60 ℃;
(3) packaging the five-flavor quail egg raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 15% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 20 min.
Example 7
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating curry tiger skin chicken feet raw materials to remove surface impurities;
(2) sterilizing the pretreated curry tiger skin chicken feet for 30min at the steam temperature of 60 ℃;
(3) packaging the curry tiger skin chicken feet raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 10% of the volume of the packaging bag, and sterilizing at 121 ℃ for 20 min.
Example 8
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating the raw material of the shredded beef steak to remove impurities on the surface of the shredded beef steak;
(2) sterilizing the pretreated shredded beef steak for 30min at the steam temperature of 60 ℃;
(3) packaging the shredded beef steak raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 10% of the volume of the packaging bag, and sterilizing at 121 ℃ for 19 min.
Example 9
A new air-conditioned food processing technology comprises the following steps:
(1) pretreating the raw material of the shredded beef steak to remove impurities on the surface of the shredded beef steak;
(2) sterilizing the pretreated shredded beef steak for 30min at the steam temperature of 60 ℃;
(3) packaging the shredded beef steak raw material subjected to the sterilization treatment by adopting an aluminum foil bag, and vacuumizing;
(4) introducing inert gas nitrogen into the vacuumized packaging bag, sealing the packaging bag with the filling amount of the nitrogen being 15% of the volume of the packaging bag, and sterilizing at the high temperature of 121 ℃ for 20 min.
Comparative example 1
The difference between the processing technology of the new modified atmosphere food in the comparative example 1 and the processing technology of the new modified atmosphere food in the example 1 is that the processing technology of the new modified atmosphere food in the comparative example 1 does not carry out vacuum pumping and nitrogen filling treatment, and the raw materials are directly sterilized at high temperature after being subjected to sterilization treatment and packaging.
Comparative example 2
The difference between the processing technology of the new air-conditioned food in the comparative example 2 and the processing technology of the new air-conditioned food in the example 2 is that the processing technology of the new air-conditioned food in the comparative example 2 does not carry out sterilization treatment, and directly carries out packaging and vacuum-pumping treatment after surface impurity removal.
Comparative example 3
The process for processing a fresh air-conditioned food described in comparative example 3 is different from the process for processing a fresh air-conditioned food described in example 1 in that the process for processing a fresh air-conditioned food described in comparative example 3 is sterilized at a steam temperature of 121 ℃ for 15 min.
The shelf life of the food obtained by the novel air-conditioned food processing technology is researched, and the result is shown in table 1:
TABLE 1
Figure BDA0003572681720000051
Figure BDA0003572681720000061
Remarking: the detection method of the total number of colonies is GB 4789.2-2016, and the detection method of coliform group bacteria is the first method GB 4789.3-2016.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims (8)

1. The processing technology of the new air-conditioned food is characterized by comprising the following steps:
(1) pretreating the food raw material;
(2) carrying out sterilization treatment on the pretreated food raw material;
(3) packaging the food raw material subjected to the sterilization treatment, and vacuumizing;
(4) introducing inert gas into the vacuumized packaging bag, sealing, and sterilizing at high temperature.
2. The process for processing a new modified atmosphere food according to claim 1, wherein in the step (1), the pretreatment of the food material is an impurity removal treatment.
3. The process for processing a fresh air-conditioned food according to claim 1, wherein the sterilization treatment in the step (2) is to sterilize the pretreated food material for 30min at a steam temperature of 60 ℃.
4. The process for processing a new modified atmosphere food according to claim 1, wherein in the step (3), the packaging bag used for packaging is an aluminum foil bag.
5. The process for processing a fresh air-conditioned food according to claim 1, wherein in the step (4), the inert gas is nitrogen, and the filling amount of the inert gas is 10 to 15% of the volume of the packaging bag.
6. The process for processing a fresh air-conditioned food according to claim 1, wherein the temperature for the high-temperature sterilization in the step (4) is 121 ℃ and the time for the high-temperature sterilization is 17 to 25 min.
7. Use of the new aerated food product process according to any one of claims 1 to 6 for finished or semi-finished food products.
8. Use of the novel modified atmosphere food processing process according to any one of claims 1 to 6 for the preparation of a marinated product.
CN202210329490.4A 2022-03-30 2022-03-30 Processing technology of new air-conditioned food Pending CN114586915A (en)

Priority Applications (1)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104432276A (en) * 2014-12-31 2015-03-25 昆明市宜良滇王食品有限公司 Peanut freshness preservation processing method
CN109892564A (en) * 2019-01-29 2019-06-18 湖北源农食品科技有限公司 A kind of controlled atmosphere locks fresh leisure marinated food and its production method
CN109956082A (en) * 2019-03-28 2019-07-02 南安市洪濑黑果食品有限公司 A kind of halogen roast chicken pawl packing method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104432276A (en) * 2014-12-31 2015-03-25 昆明市宜良滇王食品有限公司 Peanut freshness preservation processing method
CN109892564A (en) * 2019-01-29 2019-06-18 湖北源农食品科技有限公司 A kind of controlled atmosphere locks fresh leisure marinated food and its production method
CN109956082A (en) * 2019-03-28 2019-07-02 南安市洪濑黑果食品有限公司 A kind of halogen roast chicken pawl packing method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
中国轻工业年鉴编辑部，等: "《中国轻工业年鉴 1996》", vol. 1, 中国轻工业出版社, pages: 541 - 542 *

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Application publication date: 20220607