TW201622583A - Method for making food package - Google Patents

Abstract

A method for making food package is provided herein, which comprises the following steps of: preforming a non-cooking pretreatment on a main ingredient and at least one sub ingredient; disposing the main ingredient and the at least one sub ingredient in different concaves of a container, respectively; sealing the main ingredient and the at least one sub ingredient in the container by a cover means under a room temperature, and then simultaneously cooking and sterilizing the main ingredient and the at least one sub ingredient in the container, so as to simplify the processing steps of making the food package, as well as to reduce energy consumption, and extend shelf life of the food package.

Description

Method for manufacturing packaged food

The invention relates to a packaged conditioning food and a manufacturing method thereof, in particular to a packaged conditioning food which can simultaneously cook high-temperature cooking of rice and dip.

With the development of microwave foods, a wide variety of packaged foods are being sold on the market. However, most of the packaged foods are assembled in a temperature-controlled environment after the cooked rice and the ingredients are sealed, and then sealed with a lid to achieve a shelf life of 4 to 5 days.

The first figure shows the manufacturing process of the conventional packaged conditioning food, and the manufacturing process is divided into two parts: the main food and the secondary food. The main food material, for example, the rice production process 101 is: the raw rice is washed and soaked to make the water absorption rate of 10% to 30%, and then cooked with 1.2 times of water and trace liquid grease at 98 ° C ~ 103 ° C about 20 ~30 minutes until the rice is matured; then in the process 201, the cooked rice is filled in a potted container and cooled by a cooling device for 15-20 minutes to 25 ° C ~ 30 ° C, so that the rice is quickly cooled to avoid being in a dangerous temperature zone for a long time. After that, the rice is served through a loose rice machine.

The manufacturing process 102 of the non-staple food, for example, the dip material, is obtained by cutting the processed food material, for example, pickled meat or/and root vegetables, into a standard product, boiling in boiling water at 100 ° C or at a temperature of 150 ° C or higher. Oil to the center temperature of 85 ° C or more, until fully mature; then the sauce is formulated according to the proportion of the formula for 30 minutes or more to 85 ° C or more; then, in the process 202, the above-mentioned side foods are respectively filled in a potted container and then cooled Cool for 15~20 minutes to 4°C~10°C, making the ingredients fast Cool down and avoid being in a dangerous temperature zone for a long time.

Finally, in the process 300, the cooked rice and the non-staple food are placed in a two-separated container under the temperature control environment of 4 ° C to 18 ° C. The main ingredient rice is placed in one of the grids, and the side ingredients such as sauce, meat, and root vegetables are placed in another compartment, and sealed in a process with a lid material to obtain a packaged food.

However, using the package obtained above to condition the food, all the ingredients need to be individually cooked and then cooled and packaged. In addition to the complicated work process, a large amount of energy is also consumed. In addition, in order to standardize the weight, all the semi-finished ingredients and sauces are assembled separately according to the weight, so that the fusion of the taste is insufficient. In addition, as long as one of the ingredients is heated or cooled improperly, or the sanitary conditions of the personnel are not good, there may be a large number of microorganisms that cause rancidity and cause food safety problems. Moreover, even in the production of standard processes, the products can only be stored for 3 to 7 days. The sales life is too short, resulting in the possibility of wastage of ingredients.

In order to solve the above problems of the prior art, the main object of the present invention is to provide a method for manufacturing a packaged food, which can integrate the taste of the food and simplify the production process, thereby achieving the maximum production benefit of energy saving and prolonged shelf life of the product.

In order to achieve the above object, the present invention provides a method for producing a packaged food, comprising the steps of: performing non-cooking pretreatment on a main ingredient and at least one ingredient; filling the main ingredient with the at least one ingredient. Loading in a packaging container; sealing the main food material and the at least one food material in the packaging container at room temperature; simultaneously cooking the main food material sealed in the packaging container with the at least one food material Sterilize to obtain the packaged conditioning food.

The pretreatment comprises immersing the main food material with water, and washing the at least one food item. The pretreatment further includes normalizing the at least one of the portions of the food material to obtain the same ripening time as the main food material. The pretreatment further comprises refrigerating the main food material and the at least one food material in a cold storage at 4 ° C for low temperature inhibition.

According to an embodiment of the present invention, the main food material is impregnated with water, and the main food material is quickly washed and drained for about 0.5 to 1 hour, so that the water absorption rate of the main food material is 5% to 30% of the total weight. %.

According to an embodiment of the invention, the main food material is a rice, such as a fine white rice; the side food material is meat, or may further comprise a vegetable or a bean.

According to an embodiment of the present invention, the step of washing the at least one foodstuff is performed by boiling at least one of the food materials at a boiling point of 100 ° C or by oiling at a temperature above 150 ° C until the surface is matured but the center is not ripe. Wherein, before the step is performed, a step of pickling the at least one side of the foodstuff may be included.

According to an embodiment of the present invention, the packaging container is a plastic tray capable of withstanding high temperature and high pressure and good gas barrier property, wherein the packaging container is divided into two or more storage slots to respectively fill the main food material and the at least one Subsidiary ingredients.

According to an embodiment of the invention, the step of sealing the main food material and the at least one food material in the packaging container at room temperature is performed in a non-sterile environment. Wherein, the step further comprises adding a boiled water with a content of 0.7 to 1.2 times relative to the main food material and a trace amount of liquid fat. Wherein, the room temperature is between 22 ° C and 25 ° C. In an embodiment of the invention, the step of sealing the main food material and the at least one food material in the packaging container at room temperature further comprises: sealing a cover material, such as a plastic film, by the heat sealing machine; On the packaging container, there are more than 2 The sealing line seals the lid member to an outer edge of the packaging container, and seals the lid member in the packaging container with three or more sealing lines, a spacer separating each of the two compartments.

According to an embodiment of the present invention, the step of simultaneously cooking and sterilizing the main food material sealed in the packaging container with the at least one food material further comprises: feeding the sealed packaging container into a package Rotating in a rotating water sterilizer at 100~130 ° C and 1~3 atmospheres for 30-60 minutes, so that the Fo value of the main ingredient and the at least one ingredient in the packaging container is between Between 1 and 6.

According to an embodiment of the invention, the packaged conditioning food can be stored for 30 days below 22 °C.

101~102, 201~202 and 300~400‧‧‧ are steps

211~212 and 22~24‧‧‧ are steps

50‧‧‧Packing container

51, 52‧‧ ‧ storage trough

53‧‧‧ Spacer

1 is a flow chart for manufacturing a conventional packaged food; FIG. 2 is a flow chart for manufacturing a packaged food according to a preferred embodiment of the present invention; and FIG. 3 is a view of a preferred embodiment of the present invention. A schematic view of the packaging container for packaging the food.

The above described features and advantages of the invention will be apparent from the following description. The scope of the invention is not limited to the embodiments, but is defined by the scope of the claims.

Please refer to FIG. 2, a method for manufacturing a packaged food according to a preferred embodiment of the present invention, the main steps comprising: (Step 21) treating a main ingredient and at least one non-staple food. The material is subjected to a non-pretending pretreatment; (step 22) filling the main food material and the at least one food material in a packaging container (see FIG. 3); (step 23) the main food material at room temperature The at least one food material is sealed in the packaging container; and (step 24) simultaneously sterilizing and sterilizing the main food material sealed in the packaging container with the at least one food material to obtain the package conditioning food. The above main steps will be detailed later.

In the above step 21, the non-cooking pretreatment step of the main food material and the at least one sub-food material is further divided into: step 211, a pre-treatment step of immersing the main food material in water absorption, and step 212, cleaning the at least one pair. Pretreatment steps for ingredients. The pretreatment step of immersing the main food material in water absorption in step 211 includes, but not limited to, the main food material, such as raw rice, is quickly washed by the rice washing machine, and then drained, and left to be placed for about 0.5-1 hour, so that the water absorption rate of the raw rice material reaches 5%-30% of the total weight, wherein the raw rice can be, for example, polished rice; in addition, the pretreatment step of washing the at least one food in step 212 includes, but is not limited to, cooking the sauce prepared according to the formula. After the cooking is completed, the at least one pair of ingredients including beef ribs and chicken legs, such as meat, are cut to a specific size and then pickled, and boiled at 100 ° C or at a temperature above 150 ° C. The oil is cooked to the surface but the center is not ripe, and the vegetables or beans included in the at least one of the ingredients are washed and cut into the specified size, and the at least one ingredient is cut Cutting to the specific size can obtain the same ripening time as the main food material, so as to prevent the main food material and the at least one food material from having different ripening degrees after the same ripening time, such as one of the overcooked or Students. It is worth noting that the water in the water at 100 ° C or the temperature above 150 ° C in the step 212 is only used to clean and remove the blood of the meat, and is not intended to ripen the meat to its central temperature. Therefore, the processing time at this stage is extremely short, only 30-60 seconds. In addition, it should be understood that the above steps 211 and 212 can be performed simultaneously or in stages. OK.

The above step 21 further comprises: pre-treating the pre-treated main food material such as raw rice and the at least one auxiliary food material, such as meat and vegetables or beans, in a refrigerator kept at a constant temperature of 4 ° C to suppress bacterial growth at a low temperature.

Next, referring to FIG. 3, the packaging container 50 is, for example, a plastic tray that is resistant to high temperature and high pressure and has good gas barrier properties, and the packaging container 50 is partitioned into two separate storage slots 51 by a spacer 53. 52 to separately fill the pretreated raw food material and the at least one food material; thereby, as shown in Figures 2 and 3, in the next step 22, the pretreated main food material can be cleaned. The drained raw rice is metered into one of the storage tanks 51 of the packaging container 50, and the boiled water and the trace liquid grease are added in an amount of 0.7 to 1.2 times the content of the raw rice, and the trace liquid grease is To give the rice a luster and a Q-tap, a common vegetable oil, such as salad oil, may be used; in addition, at least one of the ingredients such as the meat or vegetables or beans may be quantitatively filled in another storage tank 52 of the packaging container 50. And the sauce finished in step 212 is quantitatively added.

Next, as shown in the second and third figures, proceeding to step 23, the packaging container 50 containing the main food material and the at least one food material is sealed and sealed at room temperature to avoid external environment during subsequent cooking. Pollution. The sealing step described herein does not need to be carried out in a sterile environment such as a sterile chamber, and it is only required to be controlled at a room temperature of 22 ° C to 25 ° C in a good hygienic environment. The step of sealing the main food material and the at least one food material in the packaging container 50 at room temperature comprises: sealing a cover material to the packaging container 50 by using a heat sealing machine, wherein the cover material is a plastic film. The cover material is sealed to one of the openings (not shown) of the packaging container 50 by a heat-sealing temperature of 175 ° C or higher through a heat-sealing machine corresponding to the cover material for 3-5 seconds. Due to In a preferred embodiment, the packaging container 50 is a plastic tray provided with two storage slots 51, 52, so that the outer edge of the tray is sealed with two 0.2 mm sealing lines, two of the trays. The spacers 53 between the storage slots 51, 52 are sealed with three 0.2 mm sealing lines. The sealed package container 50 can be directly torn by the consumer for consumption without damaging the surface of the cover sheet. It should be understood that in other embodiments, the packaging container 50 can also be a packaging container having three storage slots, four storage slots, or any container containing more than two storage slots.

Finally, as shown in the second and third figures, the process proceeds to step 24, in which the main food material sealed in the packaging container 50 and the at least one food material are simultaneously cooked and sterilized to obtain the packaged conditioning food. The step of ripening and sterilizing further comprises: feeding the main food material sealed in the packaging container 50 and the at least one food material into a rotatable water sterilizer (not shown) for cooking, to the packaging container Each of the ingredients in 50 is cooked and sterilized, wherein the heating temperature in the sterilizer is 100 ° C - 130 ° C, the pressure is 1-3 atmospheres (atm), the number of revolutions (rpm), and the heat sterilization under the conditions 30-60 minutes to the central temperature of the main and auxiliary foodstuffs, so that the Fo value of the main and auxiliary foodstuffs in the packaging container 50 is between 1-6, which can be refrigerated and sold after convenience. In the preferred embodiment, the purpose of the rotatable water-washing sterilizer is to allow the raw rice to be cooked while rotating and to make it absorb water evenly, so as to prevent the cooked rice from being excessively absorbed by the bottom. Rotten or insufficient water absorption in the upper layer leads to a problem of excessive hardness. In addition, the processing conditions of this step may be determined according to the type of the foodstuff and the condition of the pretreatment. For example, the cooking time of the rice which can be cooked at the fastest time is mainly used, and the selection and pretreatment of various accessory materials are adjusted. Specifically, if the rice is aged for 30 minutes, the meat in the side food can be cut into a fully ripened size within 30 minutes and a side dish that can be cooked in 30 minutes without being overcooked. , such as potatoes.

The packaged conditioning food of the present invention only needs to be pretreated, sealed and cooked. The three major steps can be completed, because the main and auxiliary ingredients are firstly pre-treated by washing or the like without being separately cooked, and can be sealed at room temperature and then enter the sterilizer to simultaneously cook the main and auxiliary ingredients, so that it is not necessary The packaged conditioning food is manufactured in a complex or sophisticated (eg, additional sterile room) environment and can reduce manufacturing processes and reduce energy costs.

The packaged conditioning food of the invention is first sealed and sealed and then sterilized by the sterilizer, thereby avoiding post-contamination of the package and reducing the number of microorganisms, achieving the effect of long-term shelf life, and increasing the hygiene safety of the food. . In addition, the packaged conditioning food is effectively sealed in the completely separated packaging container by using a cover material, thereby avoiding the interaction between the main and auxiliary ingredients, and the taste after the quantitative cooking can be more standardized, and the fusion of the main and auxiliary ingredients. Better.

A preferred embodiment of the present invention can be, for example, a packaged conditioning food for espresso chicken. As shown in Table 1, the packaged food can be stored at 37 ° C for 15 days without the addition of an additional preservative. It was stored at 22 ° C for 30 days, and its shelf life was extended as the storage temperature was lowered. In addition, the amount of plasticizer dissolved in the packaging container also meets the standards of the Department of Health.

Please refer to Table 2, another embodiment of the present invention, such as a packaged conditioning food for beef stew, which can be stored at 37 ° C for 15 days and at 22 ° C without adding additional preservatives. Store for 30 days and extend the shelf life as the storage temperature decreases. In addition, the amount of plasticizer dissolved in the packaging container also meets the standards of the Department of Health.

As can be seen from Tables 1 and 2 above, the packaged conditioning food of the present invention can be stored under 22 ° C for 30 days without the addition of additional preservatives.

The method for manufacturing the packaged food of the present invention can also be applied to other packaged foods which can simultaneously cook two kinds of foods, such as noodles and ingredients of the pasta noodle food, rice cake and meat soup, etc., and are not limited to the preferred ones. The rice and meat and dishes described in the examples.

211~212 and 22~24‧‧‧ are steps

Claims (20)

The invention relates to a method for manufacturing a packaged food, comprising the steps of: pre-treating a main ingredient and at least one ingredient; pre-treating the main ingredient and the at least one ingredient in a packaging container; at room temperature The main food material and the at least one food material are sealed in the packaging container; and the main food material sealed in the packaging container and the at least one food material are simultaneously cooked and sterilized to obtain the packaged conditioning food. . The method for producing a packaged food according to the above aspect, wherein the pretreatment comprises immersing the main food material with water, and washing the at least one ingredient. The method of manufacturing a packaged food according to claim 2, wherein the pretreating further comprises normalizing the at least one of the ingredients to obtain the same ripening time as the main ingredient. The method for producing a packaged food according to claim 2, wherein the pretreatment further comprises refrigerating the main food material and the at least one food material at a low temperature of 4 ° C to inhibit the bacteria at a low temperature. The method for manufacturing a packaged food according to the invention of claim 2, wherein the main food material is impregnated with water, and the main food material is quickly washed and drained for about 0.5 to 1 hour to make the water absorption rate of the main food material. Its total weight is 5%~30%. The method for producing a packaged food according to claim 1, wherein the main ingredient is one rice. The method for producing a packaged food according to claim 1, wherein the side food is meat. The method for producing a packaged food according to claim 1, wherein the side food further comprises a vegetable or a bean. The method for producing a packaged food according to the invention of claim 2, wherein the step of washing the at least one of the ingredients is to heat the at least one of the ingredients at a boiling point of 100 ° C or over 150 ° C to the surface but Its center is not well known. The method for producing a packaged food according to claim 9, wherein the at least one of the ingredients is further characterized by boiling water at 100 ° C or oiling at 150 ° C or more to surface aging. The step of pickling the side ingredients. The method for manufacturing a packaged food according to claim 1, wherein the packaging container is a plastic tray which is resistant to high temperature and high pressure and has good gas barrier properties. The method for producing an aseptically packaged food according to claim 1, wherein the packaging container is divided into two or more storage tanks to respectively fill the main food material and the at least one food material. The method of manufacturing a packaged food according to claim 1, wherein the step of sealing the main food material and the at least one food material in the packaging container at room temperature further comprises adding one relative to the main food material The boiled water with a content of 0.7 to 1.2 times and a trace amount of liquid fat. The method for producing a packaged food according to claim 1, wherein the room temperature is between 22 ° C and 25 ° C. The method for producing a packaged food according to claim 1, wherein the step of sealing the main food material and the at least one food material in the packaging container at room temperature is carried out in a non-sterile environment. The method of manufacturing a packaged food according to claim 12, wherein the step of sealing the main food material and the at least one food material in the packaging container at room temperature further comprises: using a heat sealing machine to cover the lid The material is sealed on the packaging container, wherein the cover material is sealed on one outer edge of the packaging container by two or more sealing lines, and the cover material is sealed by three or more sealing lines. A spacer in the packaging container that separates each of the two compartments. The method for producing a packaged food according to claim 16, wherein the cover material is a plastic film. The method for manufacturing a packaged food according to claim 1, wherein the step of simultaneously sterilizing and sterilizing the main food material and the at least one food material sealed in the packaging container further comprises: sealing the sealed food The packaging container is sent to a rotatable sterilizer and boiled at 100~130 ° C and 1 to 3 atmospheres for 30 to 60 minutes to make the main food material in the packaging container and the at least one food material. The Fo value is between 1 and 6. The method for producing a packaged food according to claim 18, wherein the rotatable sterilizer is a water sterilizer. The method for producing a packaged food according to claim 1, wherein the packaged food can be stored at 22 ° C or lower for 30 days.