CN1775087A - Vacuum penetration processing method and apparatus - Google Patents
Vacuum penetration processing method and apparatus Download PDFInfo
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- CN1775087A CN1775087A CNA2005100198244A CN200510019824A CN1775087A CN 1775087 A CN1775087 A CN 1775087A CN A2005100198244 A CNA2005100198244 A CN A2005100198244A CN 200510019824 A CN200510019824 A CN 200510019824A CN 1775087 A CN1775087 A CN 1775087A
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Abstract
The present invention relates to a vacuum penetration processing process for flavouring and coloring meat products and aquatic products, desalting, softening and color-protecting salted products and colouring and sizing protein textile and its equipment. Said equipment is formed from vacuum barrel, vacuum pump, storage tank, three-way diverting valve and pipeline.
Description
Affiliated technical field
The invention belongs to food processing or technical field of textile printing, be specifically related to a kind of food flavor, painted, the vacuum penetration processing method and the device that protect look, desalination, softening etc. or protein-based textile coloration, starching etc.
Background technology
As prior art, the honey system of livestock and poultry meat, aquatic products, fruits and vegetables, poor system, sauce system stew in soy sauce are waited flavor or painted, sauce, curing food protect look, desalination, softening, the colorize method of silk or vegetable protein textile adopts long-time the immersion or high temperature or HTHP boiling usually.As: will be in jar for making or keeping thick soya bean sauce (pond) traditional jam product sauce system 1-3 month; The liquor-saturated sashimi (raw fish) of tradition produces, generally produce low season at autumn and winter temperature, fish through pickle, air-dry after, with yellow wine lees system 1-3 month, length consuming time, unhygienic, product is usually arranged because of the corruption loss, and, unstable product quality, the technology and the equipment that lack suitability for industrialized production, the food such as tradition honey system, poor system, sauce system and stew in soy sauce that welcome by the masses can't suitability for industrialized production.The traditional pickling process product are because of the salt content height, and converted products or to want desalination, conventional method when edible be to soak 1-2 days in water (or rice washing water) when temperature is high, is easy to go bad.There is major defect in these methods, long-time soak, environmental sanitation is poor, both time-consuming, needs the place utensil big, and unhygienic again, high temperature or HTHP boiling had both consumed a large amount of energy, caused product quality to descend the mouthfeel of food and local flavor variation again.
Summary of the invention
Purpose of the present invention is exactly to provide a kind of and both to save time in order to overcome above-mentioned the deficiencies in the prior art, saves the energy, health again, and can better keep the technology and the device of food quality and textile quality.
Purpose of the present invention can realize by following technical proposals:
A kind of vacuum penetration processing method and device thereof, be to wait flavor, painted processing in poor system, sweet system, stew in soy sauce, the sauce system of food such as livestock and poultry meat, aquatic products, fruits and vegetables, the desalination of sauce, curing food, soften, protect processing such as look and protein-based textile painted, on the vacuum infiltration processing of dying etc., can in a kind of vacuum infiltration device of forming by vacuum barrel, vavuum pump, storage tank, triple valve and pipeline etc., carry out.The key step of its vacuum penetration processing method comprises: 1. pretreatment of raw material, 2. in vacuum barrel, add material, 3. vacuumize, 4. add penetrating fluid (flavor agent or colouring agent etc.), 5. charge into inert gas (or not charging into inert gas), 6. vacuum infiltration, 7. exit balance external and internal pressure, 8. discharge process.Its crucial part is: the food material that at first will process adds in the vacuum barrel, vacuumize by vavuum pump, by flavor or painted material is inner and the gap in air take away, under negative pressure, penetrating fluid (flavor agent or colouring agent) is pumped into, charge into (or not charging into) inert gas (CO again
2Or N
2), being formed pressure differential, under differential pressure action by flavor or painted material inside and outside, accelerating flavor or coloring material seepage velocity to the material inside center, shorten flavor or painted time, simultaneously, avoiding high temperature or operation with high pressure in flavor or the coloring process, save the energy, under air-proof condition, can prevent oxidation, help improving the interior quality of food or textile, mouthfeel particularly, local flavor and hygienic quality.
And its vacuum infiltration device mainly is made up of vacuum barrel, vavuum pump, storage tank, high-pressure cylinder, vacuum meter, charging aperture, discharge port, triple valve and pipeline etc., and compact conformation is invested little, safe in utilization, convenient.
And, pretreatment of raw material comprises cleaning, impurity elimination, cut open kill, scale, remove the peel, processing such as drying, hot water blanching, method and operating condition according to different its pretreatments of raw material of raw-food material are discrepant, in order to improve the seepage velocity of material, generally carry out drying and dehydrating, so that the inner gap structure that forms is so that the infiltration of penetrating fluid is necessary.
And livestock and poultry meat comprises ox, sheep, pig, rabbit, dog, donkey meat, chicken, duck, goose and byproduct and leftover bits and pieces etc.; Aquatic products comprise fresh-water fishes, shrimp, crab etc., seawater fish, shrimp, crab etc.; Fruits and vegetables comprise nut, berry, hill dish and planting vegetable.Protein-based textile comprises real silk, the imitative silk of vegetable protein and blending fabric.The scope of application is extensive.
And described flavor agent is poor preparation or sweet preparation or sauce or halogen material etc., and the poor preparation of food is to make among 1-80% or the liquor 1-50% one or more and other flavouring 1-10% etc. and allocate with water and form by containing yellow rice wine 1-50% or rice wine; Food honey preparation is to allocate and form by containing among sucrose 1-90%, HFCS 1-90%, honey 1-90%, the malt syrup 1-90% one or more and other flavoring substance 1-5% and water; Sauce is to be formed by one or more and other flavouring 0-10% allotment of cutting among green pepper sauce 1-100%, Salt black bean sauce 1-100%, spicy sauce 1-100%, thick broad-bean sauce 1-100%, wheat flour paste 1-100%, the poor ginger 1-100% etc.; The halogen material is to be allocated with water by capsicum 1-20%, Chinese prickly ash 1-15%, pepper 1-10%, ginger 1-5%, cloves 1-5%, fennel 0-5% etc. and other flavouring 1-10% to form.
And desalination, softening, color stabilizer are water, or the 0.10-5% aqueous solution of inorganic salts, synthesis of organic substance, natural products and composite materials thereof such as calcium salt, sodium salt, sylvite.
The advantage that the present invention had:
For food flavor, painted provide a kind of suitability for industrialized production fast, the new technology and the device of health;
For pickle, the desalination of sauce system food, soften, protect look provide a kind of suitability for industrialized production fast, the new technology and the device of health;
For painted, the starching of protein-based textile provide a kind of suitability for industrialized production fast, new energy-saving process and device;
Save the energy and time, non-environmental-pollution.
Description of drawings
Accompanying drawing 1 is a vacuum infiltration device schematic diagram of the present invention, among the figure 1, the 2-triple valve, and 3,4,5, the 10-valve, 6-high-pressure cylinder, 7-Pressure gauge, 8-storage tank, 9-pump, 11-vacuum barrel, 12-charging aperture, 13-vacuum meter, 14-vavuum pump, 15-discharge port.
Accompanying drawing 2 is process flow diagrams of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing the present invention is described in further detail.
Embodiment 1: liquor-saturated fish vacuum infiltration processing
Referring to Fig. 1 and Fig. 2.
Internal organ and cleaning, low temperature are low-salt pickled through cleaning, scale, dissect, going for live fish, the low temperature drying dehydration, vacuum infiltration, and low temperature maturation then, metering pack, vacuum seal are made the vinasse fish through sterilization, cooling again.Its poor pharmaceutical formulation: yellow rice wine (or rice wine wine) 1500ml, white sugar 100g, monosodium glutamate 100g, cloves 5g, fennel seeds 5g, capsicum 15g, Chinese prickly ash 3g, pepper 15g, dried orange peel 15g, liquor 50ml.After flavoring taken by weighing by formula rate, add poach system, after boiling is good, add white sugar while hot, monosodium glutamate makes it to dissolve fully, filters.Remove slag and get juice, with yellow rice wine (or rice wine is made the filtration back) and flavor enhancement allotment, stand-by.The fish piece of low temperature drying dehydration is added in the vacuum barrel, close charging aperture, the unlatching vavuum pump vacuumizes, when vacuum reaches 0.08-0.09MPa, close vacuum valve, open the feed liquid valve, baste is pumped into vacuum barrel, make feed liquid keep certain altitude, form liquid level pressure reduction, need not heat, carry out vacuum infiltration under the normal temperature, 5-6 opens breather valve after the time, makes internal and external pressure balance, open discharge valve, fish is taken out, again through the low temperature maturation can pack in 2 days, vacuum seal, make the vinasse fish through sterilization, cooling again.Reach the liquor-saturated fish of the same local flavor of conventional method.
Embodiment 2: gooseneck vacuum infiltration stew in soy sauce
Referring to Fig. 1 and Fig. 2.
The gooseneck peeling is cleaned and is dehematized, and drains blanching in boiling water, drain, will drain the back gooseneck and add in the vacuum barrel, close charging aperture, the unlatching vavuum pump vacuumizes, when vacuum reaches 0.08-0.09MPa, close vacuum valve, open the feed liquid valve, baste is pumped into vacuum barrel, make feed liquid keep certain altitude, form liquid level pressure reduction, need not heat, carry out vacuum infiltration under the normal temperature, 5-6 opens breather valve after the time, makes internal and external pressure balance, open discharge valve, gooseneck is taken out, and pack, vacuum seal are made the halogen gooseneck through sterilization, cooling again.Reach the same local flavor of conventional method.Assurance halogen is distinguished the flavor of thoroughly, and meat is chewed strength, and local flavor is outstanding, and mouthfeel is good.
Embodiment 3: the desalination of ham vacuum infiltration
Referring to Fig. 1 and Fig. 2.
Ham cuts into the bulk that needs size, adds in the vacuum barrel, closes charging aperture, opens vavuum pump and vacuumizes, when vacuum reaches 0.08Mpa when above, close vacuum valve, open the feed liquid valve, 0.1% salt solution is pumped into vacuum barrel, make feed liquid keep certain altitude, form liquid level pressure reduction, need not heat, carry out vacuum infiltration under the normal temperature, 2-3 is after the time, open breather valve, make internal and external pressure balance, open discharge valve, ham is taken out,, change water and repeat once if do not reach requirement.
Claims (5)
1, a kind of vacuum penetration processing method and device, it is characterized in that: vacuum penetration processing method comprises: pretreatment of raw material, in vacuum barrel, add material, vacuumize, add penetrating fluid (colouring agent, flavor agent or softening agent, color stabilizer), charge into (or not charging into) inert gas, the constant voltage vacuum infiltration, release, operation processes such as discharging, carry out food painted, flavor, the desalination of food, soften, protect the vacuum infiltration processing of painted, the starching etc. of look or protein-based textile; The vacuum infiltration device is made up of vacuum barrel, vavuum pump, storage tank, high-pressure cylinder, charging aperture, discharge port, vacuum meter, triple valve and pipeline etc.
2, a kind of vacuum penetration processing method according to claim 1 and device, it is characterized in that: described flavor agent is poor preparation or sweet preparation or sauce or halogen material etc., and the poor preparation of food is to make among 1-80% or the liquor 1-50% one or more and other flavouring 1-10% etc. and allocate with water and form by containing yellow rice wine 1-50% or rice wine; Food honey preparation is to allocate and form by containing among sucrose 1-90%, HFCS 1-90%, honey 1-90%, the malt syrup 1-90% one or more and other flavoring substance 1-5% and water; Sauce is to be formed by one or more and other flavouring 0-10% allotment of cutting among green pepper sauce 1-100%, Salt black bean sauce 1-100%, spicy sauce 1-100%, thick broad-bean sauce 1-100%, wheat flour paste 1-100%, the poor ginger 1-100% etc.; The halogen material is to add the water allotment by capsicum 1-20%, Chinese prickly ash 1-15%, pepper 1-10%, ginger 1-5%, cloves 1-5%, fennel 0-5% etc. and other flavouring 1-10% to form.
3, a kind of vacuum penetration processing method according to claim 1 and device is characterized in that: colouring agent is that the 0.10-20% aqueous solution of edible synthesized coloring matter or natural colouring matter or complex pigment is formed.
4, a kind of vacuum penetration processing method according to claim 1 and device, it is characterized in that: the desalination of sauce, curing food, soften, protect look employed desalination, softening, color stabilizer is a water, or is the 0.10-5% aqueous solution of inorganic salts, synthesis of organic substance or natural products such as calcium salt, sodium salt, sylvite and composite material thereof.
5, a kind of vacuum penetration processing method according to claim 1 and device is characterized in that: described vacuum infiltration processed food is that livestock and poultry meat comprises ox, sheep, pig, rabbit, dog, donkey meat, chicken, duck, goose and byproduct and leftover bits and pieces etc.; Aquatic products comprise fresh-water fishes, shrimp, crab etc., seawater fish, shrimp, shellfish etc.; Fruits and vegetables comprise nut, berry, hill dish and planting vegetable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100198244A CN100393239C (en) | 2005-11-17 | 2005-11-17 | Vacuum penetration processing method and apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100198244A CN100393239C (en) | 2005-11-17 | 2005-11-17 | Vacuum penetration processing method and apparatus |
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|---|---|
| CN1775087A true CN1775087A (en) | 2006-05-24 |
| CN100393239C CN100393239C (en) | 2008-06-11 |
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| CNB2005100198244A Expired - Fee Related CN100393239C (en) | 2005-11-17 | 2005-11-17 | Vacuum penetration processing method and apparatus |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318841A (en) * | 2011-08-10 | 2012-01-18 | 陕西建和实业有限公司 | Tasty jar and tasty technology thereof |
| CN102326792A (en) * | 2011-09-20 | 2012-01-25 | 宁波大学 | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof |
| CN102630980A (en) * | 2012-05-07 | 2012-08-15 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
| CN103070221A (en) * | 2013-01-11 | 2013-05-01 | 浙江大学舟山海洋研究中心 | Method for quickly freezing belt fish and belt fish products |
| CN103478605A (en) * | 2013-10-09 | 2014-01-01 | 南京农业大学 | Preparation method of five-colored steamed rice |
| CN103932236A (en) * | 2014-04-14 | 2014-07-23 | 浙江海洋学院 | Milkfish belly roll and processing method thereof |
| CN104286969A (en) * | 2014-09-18 | 2015-01-21 | 渤海大学 | Fumigated flavored river crab and production method thereof |
| CN105077384A (en) * | 2015-09-07 | 2015-11-25 | 浙江科技学院 | Instant dried shrimps and fresh-keeping production method thereof |
| CN105105162A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Dried dog-sized-cattle beef and production method thereof |
| CN106722226A (en) * | 2016-11-24 | 2017-05-31 | 广西大学 | A kind of preparation method of dried pork |
| CN107788413A (en) * | 2017-10-30 | 2018-03-13 | 江苏五香居食品有限公司 | A kind of production method of effectively control dry fruit beetle product microbiological indicator |
| CN107788333A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of method of vacuum impulse condensed food flavor |
| CN108951228A (en) * | 2018-06-04 | 2018-12-07 | 江阴兴吴呢绒科技有限公司 | A kind of dyeing of wool fabric |
| CN111296544A (en) * | 2020-03-28 | 2020-06-19 | 长牌食品(江苏)有限公司 | Vacuum stirring starching machine for processing quick-frozen fish slices |
| CN111406907A (en) * | 2020-03-28 | 2020-07-14 | 长牌食品(江苏)有限公司 | Production process of slurry-free quick-frozen fillets |
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| US20140290135A1 (en) * | 2010-12-22 | 2014-10-02 | Philip Morris Products S.A. | Method and system for the vacuum infiltration of plants |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2067480U (en) * | 1990-02-26 | 1990-12-19 | 北京市蔬菜食品机械厂 | Machine for making pickles quickly |
| CN1060584A (en) * | 1991-11-03 | 1992-04-29 | 四川省遂宁市食品研究所 | Cherry in-can dyeing process |
-
2005
- 2005-11-17 CN CNB2005100198244A patent/CN100393239C/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102318841A (en) * | 2011-08-10 | 2012-01-18 | 陕西建和实业有限公司 | Tasty jar and tasty technology thereof |
| CN102326792A (en) * | 2011-09-20 | 2012-01-25 | 宁波大学 | Dried goose meat with yoghourt and rice wine flavours and preparation method thereof |
| CN102630980A (en) * | 2012-05-07 | 2012-08-15 | 江南大学 | Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty |
| CN103070221A (en) * | 2013-01-11 | 2013-05-01 | 浙江大学舟山海洋研究中心 | Method for quickly freezing belt fish and belt fish products |
| CN103478605A (en) * | 2013-10-09 | 2014-01-01 | 南京农业大学 | Preparation method of five-colored steamed rice |
| CN103932236A (en) * | 2014-04-14 | 2014-07-23 | 浙江海洋学院 | Milkfish belly roll and processing method thereof |
| CN104286969A (en) * | 2014-09-18 | 2015-01-21 | 渤海大学 | Fumigated flavored river crab and production method thereof |
| CN105077384A (en) * | 2015-09-07 | 2015-11-25 | 浙江科技学院 | Instant dried shrimps and fresh-keeping production method thereof |
| CN105105162A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Dried dog-sized-cattle beef and production method thereof |
| CN107788333A (en) * | 2016-09-07 | 2018-03-13 | 中国科学院过程工程研究所 | A kind of method of vacuum impulse condensed food flavor |
| CN106722226A (en) * | 2016-11-24 | 2017-05-31 | 广西大学 | A kind of preparation method of dried pork |
| CN107788413A (en) * | 2017-10-30 | 2018-03-13 | 江苏五香居食品有限公司 | A kind of production method of effectively control dry fruit beetle product microbiological indicator |
| CN108951228A (en) * | 2018-06-04 | 2018-12-07 | 江阴兴吴呢绒科技有限公司 | A kind of dyeing of wool fabric |
| CN111296544A (en) * | 2020-03-28 | 2020-06-19 | 长牌食品(江苏)有限公司 | Vacuum stirring starching machine for processing quick-frozen fish slices |
| CN111406907A (en) * | 2020-03-28 | 2020-07-14 | 长牌食品(江苏)有限公司 | Production process of slurry-free quick-frozen fillets |
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| CN100393239C (en) | 2008-06-11 |
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