CN1871950A - Non - high temperature method for sterilizing and preserving cooked product, and equipment - Google Patents
Non - high temperature method for sterilizing and preserving cooked product, and equipment Download PDFInfo
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- CN1871950A CN1871950A CN 200610040291 CN200610040291A CN1871950A CN 1871950 A CN1871950 A CN 1871950A CN 200610040291 CN200610040291 CN 200610040291 CN 200610040291 A CN200610040291 A CN 200610040291A CN 1871950 A CN1871950 A CN 1871950A
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Abstract
An sterilizing and antistaling method without high temp for the cooked food includes such steps as vacuum packing, microwaving sterilizing at 85-100 deg.C for 1-40 min, sterilizing by water bath at 85-100 deg.C for 1-40 min, and cooling. Its apparatus is composed of conveying belt, microwave unit, water bath unit, and automatic control system consisting of infrared probe, temp control meter and computer.
Description
Technical field
The present invention relates to a kind of non high temperature (＜100 ℃) sterilization fresh-keeping method and equipment of delicatessen, especially a kind of sterilization fresh-keeping method and equipment of novel non high temperature to food such as cold cuts, fowl, egg, beans, fishes.(annotate: " high temperature sterilization " that defines in the food sterilization specialty is often referred to sterilization temperature and reaches sterilization more than 121 ℃)
Background technology
There are problems in method for disinfection at present commonly used: sterilization has destroyed the local flavor and the nutrition of product as high temperature (referring generally to more than 121 ℃), and energy consumption is also high; Though simple microwave disinfection does not destroy the local flavor of product, the uniformity of sterilization is wayward, and food especially in irregular shape (as poultry cooked product etc.) tends to cause unstable product quality in the large-scale production.Although many designs are arranged on microwave equipment, many improvement are arranged on the technology but depend merely on the requirement that cold cuts, fowl, egg, beans, fish product normal temperature that microwave disinfection still is difficult to satisfy high moisture content, high protein were preserved down 6 months, often will add the sterilization auxiliary agent can meet the demands.
As CN99120601.0 non high temperature cold cuts of the applicant, the microwave sterilizing and fresh method of poultry product, adopt microwave disinfection to add the method for synergist (a kind of food additives) exactly: food is soaked synergist earlier again through vacuum packaging, after microwave disinfection makes the normal temperature shelf-life of food reach 3-6 month.
Applicant's the CN03259162.4 food sterilization dedicated tunnel wave device that declines, comprise that conveyer belt (2), support (3), tunnel type micro wave food treatment box (4), treatment box switch (5), indicator lamp (6), observation window (7), microwave magnetron and feedback mouthful (8) constitute, the furnace chamber treatment box comprises heat up section (9) and soaking zone (10) formation, what heat up section and soaking zone treatment box is provided with microwave feed-in mouth up and down simultaneously, and this is a kind of special microwave apparatus that is used for the vacuum-packed food sterilization of continuous operation.
The special-purpose box microwave equipment of applicant's CN03259163.2 food sterilization, comprise that casing (1), treatment box (2), leg (3), motor (4), the time relay or switch (5), indicator lamp (6), rotating disk (7), microwave feedback mouthful (8) constitute, furnace chamber be provided with microwave feed-in mouth up and down simultaneously, and be provided with 2-6 group microwave feed-in mouth.This is a kind of food sterilization special microwave apparatus of vacuum-packed usefulness.The sterilization temperature that the utility model keep to be set within a certain period of time, bactericidal effect is good, neither destroys packaging bag and can prolong sterilizing time again.
But said method and equipment can only make by the normal temperature shelf-life of sterilised products and reach about 3 months.Also need the development and the improvement of further technology to realize 6 months requirement of preservation under the normal temperature.
Summary of the invention
The objective of the invention is: a kind of local flavor that does not destroy product is provided, does not use any additives, the normal temperature shelf-life reaches non high temperature (＜100 ℃) sterilization fresh-keeping method and the equipment of six months delicatessen, and cost is not higher than traditional method for disinfection.
The object of the present invention is achieved like this: the non high temperature sterilization fresh-keeping method of delicatessen, it is characterized in that food vacuum is packed, earlier through microwave disinfection, again through water dip sterilization, the temperature of two sections sterilizations according to the different set of product at 85～100 ℃, the time that keeps is 1-40 minute, especially 3-35 minute, gets final product through cooling then.
The present invention is with delicatessen elder generation's vacuum packaging sterilization again, and sterilization temperature especially is 88～100 ℃, and different food can be regulated temperature in the interval with certain difference.
The non high temperature sterilization fresh-keeping equipment of delicatessen, constitute microwave disinfection leading portion 1 by the food sterilization dedicated tunnel wave device that declines, tunnel structure 6, comprise in conveyer belt 3, the tunnel type micro wave food processing equipment be the microwave treatment case and establish observation window, microwave magnetron and feedback mouthful, the microwave automatic control system constitutes.Automatic control system is made up of infrared probe, temp controlled meter, control computer.
Temperature controlled water bath sterilization production line constitutes this treatment facility back segment (water dip sterilization back segment 2), is provided with conveyer belt (chain), temperature control system, packaged food transports on line, the sterilization while walking, and sterilization temperature is controlled automatically, sterilizing time is controlled by belt speed, reaches the purpose of sterilization processing.Conveyer belt 3 drives food and exports 5 finished products, feet 7 bottom at equipment from tunnel type micro wave equipment entrance 4, water dip sterilization pot.The present invention also comprises every sterilization parameter, refers to sterilization temperature, time, mode metering-in control system.
Characteristics of the present invention are: sterilization process does not destroy the local flavor of product; Germicidal efficiency height, even, the food normal temperature shelf-life after the sterilization reached more than six months; Do not use any additives, safety and sanitation; Applied widely, be applicable to that poultry goods, bean product, egg products, fish product and other packing of packing is cooked; Equipment can be made into different shape (tunnel type and box) and size, and two sterilisating sections both can be made into integral body (combined sterilizing machine), also can separate independence, and were easy to use; Cost is not higher than traditional high temperature sterilization.Be a kind of brand-new food sterilization method, to satisfy the needs of food production or marketing.Packing articles such as cold cuts, fowl, egg, beans, fish all can adopt, and equipment is easy to use.
Description of drawings
Fig. 1 is a sterilization fresh-keeping method artwork of the present invention:
Fig. 2 is the whole machine schematic diagram of equipment of the present invention
Among the figure, microwave disinfection leading portion 1, water dip sterilization back segment 2, conveyer belt 3, inlet 4, outlet 5, tunnel structure 6, feet 7, microwave disinfection treatment box 8, intensification section 10, soaking zone 11.
The specific embodiment
Method of the present invention is meant the non high temperature sterilization fresh-keeping method of packing articles such as cold cuts, fowl, egg, beans, fish: earlier with the food vacuum packing, through microwave disinfection, again through water dip sterilization, the temperature of two sections sterilizations gets final product through cooling then all at 80～100 ℃.The time that keeps is 1-40 minute, especially 3-35 minute, gets final product through cooling then.
Through above-mentioned, the inventive method all can make the fresh keeping time of food prolong, and normal temperature is issued to six months or the longer time.
The equipment that the non high temperature method for disinfection of goods such as cold cuts, fowl, egg, beans, fish is forgiven:
1, the whole machine of non high temperature food combined sterilizing equipment: leading portion is the microwave disinfection part, back segment is the water dip sterilization part, two sections are linked to be an integral body, whole machine is tunnel type, transport each section and connect whole process by conveyer belt, can be entered from inlet by sterilised products, come out promptly to finish whole sterilization process.The microwave disinfection section has computer to set, to control sterilization temperature.The furnace chamber treatment box comprises heat up section 10 and soaking zone 11 formations, and the furnace chamber treatment box comprises that intensification section and soaking zone constitute; Conveyer belt transports each section and connects microwave disinfection equipment and tunnel type water dip sterilization pot.
2, the present invention includes non high temperature combined sterilizing split air conditioner, employing dedicated tunnel formula or box microwave disinfection equipment and tunnel type or box water dip sterilization pot; The design of tunnel type micro wave sterilization machine is with above-mentioned, and box microwave disinfection machine can be set sterilization temperature and time, control device; Water dip sterilization can be set, control sterilization temperature, time.The present invention also comprises every sterilization parameter control, refers to sterilization temperature, time, mode.
Not only the present invention handles delicatessen, handles after goods such as the fowl that commute is ripe, egg, beans, fish can be put flavoring well with food, and the time is controlled slightly longly, becomes instant boiled food after then handling fully.
Claims (8)
1, the non high temperature sterilization fresh-keeping method of delicatessen is characterized in that food through vacuum packaging, and earlier through microwave disinfection, again through water dip sterilization, the temperature of two sections sterilizations is all at 85～100 ℃, and the time of maintenance is 1～40 minute, then through cooling.
2,, it is characterized in that 3～35 minutes time that temperature keeps by the non high temperature sterilization fresh-keeping method of the described delicatessen of claim 1.
3,, it is characterized in that being controlled at 88-100 ℃ by the non high temperature sterilization fresh-keeping method of the described delicatessen of claim 1.
4, by the non high temperature sterilization fresh-keeping method of claim 1 or 2 described delicatessens: it is characterized in that meat, fowl, egg, beans, fish product to slaking handle after putting flavoring well with food.
5, by the non high temperature sterilization fresh-keeping method of claim 1 or 2 described delicatessens: it is characterized in that being provided with conveyer belt, packaged food transports on conveyer belt, the sterilization while transporting.
6, the non high temperature sterilization fresh-keeping equipment of delicatessen: be provided with infrared probe, temp controlled meter, control computer composition automatic control system, it is characterized in that the whole machine of United microwave and water dip sterilization constitution equipment: leading portion is the microwave disinfection part, back segment is the water dip sterilization part, and two sections are linked to be an integral body.
7, by the non high temperature sterilization fresh-keeping equipment of the described delicatessen of claim 6: it is characterized in that making the disinfection equipment split air conditioner: divide independently box or tunnel type micro wave sterilization machine and water dip sterilization machine.
8, by the non high temperature sterilization fresh-keeping equipment of the described delicatessen of claim 6: it is characterized in that continuous processing apparatus comprises the tunnel type micro wave disinfection equipment, comprise on conveyer belt (3), tunnel type micro wave food treatment box (8), the treatment box and establish observation window, microwave magnetron and feedback mouthful, microwave automatic control system constitute, the furnace chamber treatment box comprises heat up section (10) and soaking zone (11) formation, and the furnace chamber treatment box comprises that intensification section and soaking zone constitute; Conveyer belt transports each section and connects microwave disinfection equipment and tunnel type water dip sterilization pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610040291 CN1871950A (en) | 2006-05-12 | 2006-05-12 | Non - high temperature method for sterilizing and preserving cooked product, and equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610040291 CN1871950A (en) | 2006-05-12 | 2006-05-12 | Non - high temperature method for sterilizing and preserving cooked product, and equipment |
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| Publication Number | Publication Date |
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| CN1871950A true CN1871950A (en) | 2006-12-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610040291 Pending CN1871950A (en) | 2006-05-12 | 2006-05-12 | Non - high temperature method for sterilizing and preserving cooked product, and equipment |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524903A (en) * | 2012-03-05 | 2012-07-04 | 李师民 | Freshness keeping method of dry bamboo shoots |
| CN102919335A (en) * | 2012-03-22 | 2013-02-13 | 宁夏大学 | Microwave sterilization method for accumulation meat blocks having bones and large gap viscera material |
| CN104305466A (en) * | 2014-09-18 | 2015-01-28 | 浙江工商大学 | Sterilization method of instant shelled shrimps |
| CN104983029A (en) * | 2015-06-10 | 2015-10-21 | 安徽宝昱电子科技有限公司 | Comprehensive high-temperature sterilization device |
| CN109864237A (en) * | 2019-01-28 | 2019-06-11 | 上海麦风微波设备有限公司 | The cooked progress low temperature sterilization Preservation Treatment Processes and apparatus of a kind of pair of meat |
| CN115119918A (en) * | 2022-06-22 | 2022-09-30 | 西南大学 | Wet soybean hull preservation method |
-
2006
- 2006-05-12 CN CN 200610040291 patent/CN1871950A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524903A (en) * | 2012-03-05 | 2012-07-04 | 李师民 | Freshness keeping method of dry bamboo shoots |
| CN102524903B (en) * | 2012-03-05 | 2013-07-24 | 李师民 | Freshness keeping method of dry bamboo shoots |
| CN102919335A (en) * | 2012-03-22 | 2013-02-13 | 宁夏大学 | Microwave sterilization method for accumulation meat blocks having bones and large gap viscera material |
| CN104305466A (en) * | 2014-09-18 | 2015-01-28 | 浙江工商大学 | Sterilization method of instant shelled shrimps |
| CN104983029A (en) * | 2015-06-10 | 2015-10-21 | 安徽宝昱电子科技有限公司 | Comprehensive high-temperature sterilization device |
| CN109864237A (en) * | 2019-01-28 | 2019-06-11 | 上海麦风微波设备有限公司 | The cooked progress low temperature sterilization Preservation Treatment Processes and apparatus of a kind of pair of meat |
| CN115119918A (en) * | 2022-06-22 | 2022-09-30 | 西南大学 | Wet soybean hull preservation method |
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Open date: 20061206 |