CN1291440A - 炒熟菜肴的保鲜方法 - Google Patents

炒熟菜肴的保鲜方法 Download PDF

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Publication number
CN1291440A
CN1291440A CN 00118966 CN00118966A CN1291440A CN 1291440 A CN1291440 A CN 1291440A CN 00118966 CN00118966 CN 00118966 CN 00118966 A CN00118966 A CN 00118966A CN 1291440 A CN1291440 A CN 1291440A
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dish
fried
container
fried dish
cooked
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肖加杰
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Abstract

炒熟菜肴的保鲜方法,将各类荤素菜及配料按要求炒熟,在出锅后十分钟内将其送到4—7℃的环境内冷藏。当炒熟菜肴达此温度时,将其装入硬质容器内,然后对容器内抽真空,再向容器内充氮气。最后对包封后的炒熟菜肴进行钴60辐照射冷杀菌处理即可。本发明可以解决农副产品的深加工问题,采用本发明的办法将晕素菜炒熟保鲜,减少了家庭烹炒的麻烦与浪费时间,食用时可冷食或热食。尤其是它不含对人体有害的防腐剂。能保证炒熟菜肴的色香味及形状不变、便于贮存、运输和食用。

Description

炒熟菜肴的保鲜方法
本发明属于熟成品菜肴的保鲜方法。
现有熟成品菜肴保鲜办法有罐头、抽真空包装、塑料套灌装等，但这些熟制品中都需添加防腐剂，而防腐剂对人体有害而无益。尤其是这些保鲜办法对炒熟的菜肴不能保证其色香味及形状不变。
本发明的目的是研制一种炒熟菜肴的保鲜方法。该方法在熟制品中不加任何防腐剂，又能保持炒熟菜肴的色香味及形状不变，而且便于贮存运输和食用。
本发明的办法是：将各类荤素菜及配料按要求炒熟，在出锅后十分钟内将其送到4-7℃的环境内冷藏。当炒熟菜肴达此温度时，将其装入硬质包装容器内，然后对包装容器内抽真空，再向容器内充氮气。最后对包封后的炒熟菜肴进行钴60射线幅照射冷杀菌处理即可。
本发明可以解决农副产品的深加工问题，采用本发明的办法将荤素菜炒熟保鲜，减少了家庭烹炒的麻烦，食用时冷热均可。尤其是它不含对人体有害的防腐剂。能保证炒熟菜肴的色香味及形状不变、便于贮存、运输和食用。
实施例：本实施例是将各类荤素菜及配料按要求炒熟，在出锅后十分钟内将其送到4-7℃的环境内冷藏。当炒熟菜肴达此温度时，立即将其装入能塑封顶盖的盆碗容器内，然后对容器内抽真空，再向容器内充氮气密封。最后对包封后的炒熟菜肴进行钴60射线幅照射冷杀菌处理即可。

Claims (1)

1、炒熟菜肴的保鲜方法，将各类荤素菜及配料按要求炒熟，其特征在于炒熟的菜肴在出锅后十分钟内将其送到4-7℃的环境内冷藏，当炒熟菜肴达此温度时将其装入硬质包装容器内，然后对包装容器内抽真空，再向容器内充氮气，最后对包封后的炒熟菜肴进行钴60辐照射冷杀菌处理即可。
CN 00118966 2000-09-04 2000-09-04 炒熟菜肴的保鲜方法 Pending CN1291440A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 00118966 CN1291440A (zh) 2000-09-04 2000-09-04 炒熟菜肴的保鲜方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 00118966 CN1291440A (zh) 2000-09-04 2000-09-04 炒熟菜肴的保鲜方法

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CN1291440A true CN1291440A (zh) 2001-04-18

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CN 00118966 Pending CN1291440A (zh) 2000-09-04 2000-09-04 炒熟菜肴的保鲜方法

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100364417C (zh) * 2005-10-08 2008-01-30 中国农业科学院农产品加工研究所 一种抑制辐照冷却肉脂肪氧化的方法
CN107361286A (zh) * 2017-07-17 2017-11-21 张道金 一种保鲜虫的加工工艺

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100364417C (zh) * 2005-10-08 2008-01-30 中国农业科学院农产品加工研究所 一种抑制辐照冷却肉脂肪氧化的方法
CN107361286A (zh) * 2017-07-17 2017-11-21 张道金 一种保鲜虫的加工工艺

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