CN1318319A - Vacuum cooked corn and vacuum cooking method of corn - Google Patents
Vacuum cooked corn and vacuum cooking method of corn Download PDFInfo
- Publication number
- CN1318319A CN1318319A CN00133931A CN00133931A CN1318319A CN 1318319 A CN1318319 A CN 1318319A CN 00133931 A CN00133931 A CN 00133931A CN 00133931 A CN00133931 A CN 00133931A CN 1318319 A CN1318319 A CN 1318319A
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- corn
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- vacuum seal
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Foodstuffs without defect in retort-pouch foodstuffs, especially vacuously cooked corn and vacuous cooking method of corn. Corn being adhered totally seasoning solution or water, vacuously sealed, and processed.
Description
The present invention relates to the vacuum cooking method of the corn and the corn of vacuum cooking.
Routinely, we have so-called distillation packed food in the vacuum-packed food field.By the JAS standard application clause, quality standard, the name basis of distillation packed food are stipulated, and pointed out in the hermetically sealed packaging method of heating disinfection under pressure.
The conventional vacuum-packed food that provides under the normal temperature, boiling and production technology as the corn that provides of distillation packed food comprise following technological process, boil, decatize, vacuumize in blister-pack spare then, high temperature heats (usually above 120 degrees centigrade) down and sterilizes.
But, following defective has been provided in the corn that provides with above-mentioned technology.
(1) qualitative character
Because go bad (slaking is quickened greatly under 2 to 3 degree temperature Celsius) that storage and conveying under the normal temperature, starch slaking are alpha-decay causes qualitative character and taste.
(2) taste and fragrance
(passivation-blunting), good taste and fragrance are often poured in the water and are gone bad owing to the corn to peeling in boiling water and vapours is heat-treated.
(3) nutritional labeling
Because the corn to peeling is heat-treated (passivation) in boiling water and vapours, water-soluble nutritional labeling often is wasted.Because (HTHP) handled in distillation, vitamin B1 is often destroyed.
Therefore, an object of the present invention is to provide a kind of processing corn food that does not have above-mentioned defective, particularly providing does not have the vacuum cooking of the vacuum cooking of defective corn and corn method.
To achieve these goals, the invention reside in seasoning soln or water corn is all adhered to, vacuum seal is then handled by heating subsequently.
In addition, in order to realize this purpose, the method that the invention reside in the vacuum cooking corn comprises with seasoning soln or water corn is all adhered to that vacuum seal is then handled by heating subsequently.
Present invention is described referring now to the preferred embodiment of vacuum cooking corn technology.For explanation is more simplified, this explanation is most, and corn is divided into (1) whole corn usually based on whole corn, the corn of (2) cutting.
The front travel of vacuum cooking is described below.
(1) raw-material selection:
For the situation of whole corn, in order to prepare the material of equal quality, from selecting: good maturity, freshness, and the distortion and the arrangement of embarking on journey with lower angle.Situation for the cutting corn almost is a same standard.
(2) peeling;
(3) flushing;
Fur and other dirt are rinsed out.
(4) finishing:
The corn of staying core after the cutting processing is less than 1 centimetre.For the situation of cutting corn, the cutting surface is arranged in straight plane, for example, should use food masticator, makes edible partly keep equating on 4 centimetre lengths.
(5) roughly select:
1. the crust and the fur that stay are removed fully.
2. will have the removal of distortion, bending, uneven grain size and irregular alignment.
3. particle lacked, fade, the removal of deformity.
4. on greater than 2 centimetres length, the top of distortion is excised with the right angle.
Undesired corn 5. that particle is not mature enough or overmatureration is removed.
6. with the impaired removal of 3% above particle.
For the situation of cutting corn, do not consider 4. above-mentioned and 6. because irrelevant with the cutting corn.
After above-mentioned front travel is finished, carry out following operation.
(6) adhesion of solution:
Behind above-mentioned front travel, carry out the adhesion operation on corn, as be dipped in the solution.For corn is carried out seasoning, this operation is necessary, generally is to make sweet taste more obvious, is dipped in the salting liquid.In the time needn't sweetening, solution can only be water.Although can identify the concentration range of salt and the effect that sweetens thereof, it is generally acknowledged that it is effectual being dipped in the saturated salting liquid one to two minute.
In addition, the solution that adheres in these operations on the corn is used as heat-conduction medium during corn heating process after the vacuum seal operation.
(7) packing:
Packaging material are from selecting with lower angle: anti-heating-up temperature, cold-resistant but temperature, air-tightness, watertightness and intensity.Be to heat 60 minutes under packaging material are enough to bear 100 degrees centigrade, in subzero 30 degrees centigrade of down coolings, also be enough to bear the vacuum seal condition, the air-tightness in the packages sealed part during by following production process, also have enough physical strengths, be used for handling in conveying and transportation.Be suitable for a kind of raw material as packaging material and be the trade mark that provides by Mitsubishi ResinCompany material for " Dia-milon M ".
These packaging material are to be the plural layers of 80 nanometers by the thickness that nylon, polyester, polyethylene are made.
For the situation of whole corn, packing band stem integral body is carried out.
(8) vacuum seal:
Vacuum seal is to finish by the air and the sealing of extracting out in the package.This technology is very important among the present invention, air should be extracted out fully, so that enough heats are conducted to corn from the external world, (for example seal then, exhaust enters more than 90%, preferably the vacuum state more than 97%), seal the vacuum state that makes in the package and fully keep.The air extraction is insufficient to cause remaining air to hinder the heat conduction, and has hindered the heating fully to corn in following heating process.
(9) heating:
Carry out heating process and be in order by heating corn to be carried out boiling, also in order to have the solution of flavouring, for example the Yan Heshui in the saline solution penetrates in the corn particle.Heating-up temperature and process time are very important for finishing of product (mouthfeel, color takes off into brown, residual bacterial number etc. for sugariness, pellet hardness).Steam that the present invention recommends or boiled water temperature be 90 degree Celsius to 100 degree, be 25 to 40 minutes heat time heating time, preferably about 30 minutes.
Cross low heating-up temperature, or cause insufficient heat time heating time the boiling of corn insufficient, the heat that is transmitted to corn from external heat source (steam or boiling water) is insufficient, also cause the infiltration of salting liquid insufficient, sugariness is lacked, particle is really up to the mark, mouthfeel is low, and residual bacterial number increases.
On the other hand, overheated heating-up temperature causes particle soft excessively long heat time heating time, and color takes off into brown (temperature that is higher than 100 makes the sugar overstrike), also makes the people smell the taste of unedible stem.
(10) cooling fast:
Cooling off fast is the increase of contingent bacterial number when cooling off at a slow speed.
Be recommended in 90 minutes the corn core temperature is dropped to below 10 degree Celsius, the present invention shows, finishes refrigerating work procedure by being dipped in the cold water (being lower than Celsius 13 spends) heating process after, makes the temperature of corn core be cooled to be lower than 13 degrees centigrade.
(11) snap frozen:
Carry out snap frozen, make the temperature of corn core freezing to being lower than 18 degrees below zero Celsius.
(12) store:
Through above-mentioned operation fast cooling and freezing corn store being lower than under the temperature of 18 degrees below zero Celsius, it can be sent under traffic condition in case of necessity.
The solution that adheres in the situation about relating in the above specification on the corn is salt solution or only is water, but also can adopt other flavoring ingredients.For example, solution can be to comprise other tectal water.
In this case, in principle, processing method can with above-mentioned specification in similar.
As described below, above-mentioned the present invention compares with the distillation packed food of routine, has obviously Effect.
(1) because heating and cooking process carry out in sealed package, kept in the corn The former flavoursome and fragrance that comprises. These effects are just more obvious for especially fresh food.
(2) because heating and cooking process carry out under the vacuum seal condition, keep and reservation The solvable nutritional labeling that comprises in the food.
(3) by under freezing conditions storing and carrying, can avoid the starch slaking is alpha-decay, and can eat by only reheating normal condition before edible, have good qualitative perception Juedu, and with just finish heat and cooking process after taste the same.
Claims (14)
1. the vacuum seal corn comprises with seasoning soln or water adhering to the corn that carries out heat treated then fully.
2. vacuum seal corn as claimed in claim 1 is characterized in that above-mentioned seasoning soln is a salt solution.
3. vacuum seal corn as claimed in claim 2 is characterized in that, above-mentioned salt solution comprises weight greater than 1% salt.
4. vacuum seal corn as claimed in claim 1 is characterized in that, above-mentioned vacuum seal is by the packing corn, the almost whole air in the package encapsulation spare is extracted out finished then.
5. vacuum seal corn as claimed in claim 4 is characterized in that, above-mentioned packaging material can bear at 100 degrees centigrade and heat 60 minutes down, cools off the identical time down at subzero 30 degrees centigrade, and has enough air-tightness and the intensity that is used to handle.
6. vacuum seal corn as claimed in claim 1 is characterized in that, above-mentioned heat treated continued 25 to 40 minutes under 90 to 100 degrees centigrade and finishes.
7. vacuum seal corn as claimed in claim 1 is characterized in that, this corn is cooling fast after above-mentioned heat treated, and snap frozen stores then then.
8. the method for vacuum cooking corn comprises with seasoning soln or water boiling adhering to whole corn, and vacuum seal is processed by heating then.
9. the method for vacuum cooking corn as claimed in claim 8 is characterized in that, above-mentioned seasoning soln is a salt solution.
10. the method for vacuum cooking corn as claimed in claim 9 is characterized in that, above-mentioned salt solution comprises weight greater than 1% salt.
11. the method for vacuum cooking corn as claimed in claim 8 is characterized in that, above-mentioned vacuum seal is by the packing corn, the almost whole air in the package encapsulation spare is extracted out finished then.
12. the method for vacuum cooking corn as claimed in claim 11 is characterized in that, above-mentioned packaging material can bear 100 degrees centigrade and heat 60 minutes down, and subzero 30 degrees centigrade are cooled off the identical time down, and have enough air-tightness and the intensity that is used to handle.
13. the method for vacuum cooking corn as claimed in claim 8 is characterized in that, above-mentioned heat treated continued 25 to 40 minutes under 90 to 100 degrees centigrade and finishes.
14. the method for vacuum cooking corn as claimed in claim 8 is characterized in that, this corn is cooled off after heat treated fast, and snap frozen stores then then.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000117587A JP2001299202A (en) | 2000-04-19 | 2000-04-19 | Corn cooked in vacuum and method for cooking corn in vacuum |
| JP117587/2000 | 2000-04-19 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1318319A true CN1318319A (en) | 2001-10-24 |
Family
ID=18628883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00133931A Pending CN1318319A (en) | 2000-04-19 | 2000-11-20 | Vacuum cooked corn and vacuum cooking method of corn |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2001299202A (en) |
| CN (1) | CN1318319A (en) |
| AU (1) | AU6967300A (en) |
| CA (1) | CA2344598A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053674A (en) * | 2012-12-27 | 2013-04-24 | 曹进元 | Complete original-flavor tomatoes packed by vacuum plastic package and production method thereof |
| CN105076950A (en) * | 2014-05-08 | 2015-11-25 | 夏文广 | Latest technology for making rice from milky ripe sweet sticky corn |
| CN114668042A (en) * | 2022-04-18 | 2022-06-28 | 新疆农业科学院综合试验场 | Processing method of quick-frozen ice-stored fresh-eating corn |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2221563B2 (en) * | 2003-05-08 | 2006-01-01 | Agroinnova, S.L. | PROCEDURE FOR PREPARATION AND PACKAGING OF A FRESH FOOD PRODUCT FOR CONSERVATION AND AFTER STEAM COOKING, AND CORRESPONDING PACKAGING. |
| KR101826002B1 (en) | 2016-03-04 | 2018-02-06 | 김철순 | Method for processing ear |
-
2000
- 2000-04-19 JP JP2000117587A patent/JP2001299202A/en active Pending
- 2000-11-02 AU AU69673/00A patent/AU6967300A/en not_active Abandoned
- 2000-11-20 CN CN00133931A patent/CN1318319A/en active Pending
-
2001
- 2001-04-19 CA CA002344598A patent/CA2344598A1/en not_active Abandoned
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053674A (en) * | 2012-12-27 | 2013-04-24 | 曹进元 | Complete original-flavor tomatoes packed by vacuum plastic package and production method thereof |
| CN105076950A (en) * | 2014-05-08 | 2015-11-25 | 夏文广 | Latest technology for making rice from milky ripe sweet sticky corn |
| CN114668042A (en) * | 2022-04-18 | 2022-06-28 | 新疆农业科学院综合试验场 | Processing method of quick-frozen ice-stored fresh-eating corn |
Also Published As
| Publication number | Publication date |
|---|---|
| CA2344598A1 (en) | 2001-10-19 |
| AU6967300A (en) | 2001-10-25 |
| JP2001299202A (en) | 2001-10-30 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |