WO2019134711A1 - Procédé de préparation de produit alimentaire ayant une fonction de conservation de fraîcheur dans un environnement à température normale, son utilisation et produit associé - Google Patents

Procédé de préparation de produit alimentaire ayant une fonction de conservation de fraîcheur dans un environnement à température normale, son utilisation et produit associé Download PDF

Info

Publication number
WO2019134711A1
WO2019134711A1 PCT/CN2019/070881 CN2019070881W WO2019134711A1 WO 2019134711 A1 WO2019134711 A1 WO 2019134711A1 CN 2019070881 W CN2019070881 W CN 2019070881W WO 2019134711 A1 WO2019134711 A1 WO 2019134711A1
Authority
WO
WIPO (PCT)
Prior art keywords
fresh
food
lactic acid
acid bacteria
normal temperature
Prior art date
Application number
PCT/CN2019/070881
Other languages
English (en)
Chinese (zh)
Inventor
张斌社
Original Assignee
张斌社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 张斌社 filed Critical 张斌社
Publication of WO2019134711A1 publication Critical patent/WO2019134711A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking

Definitions

  • the invention relates to the technical field of food processing, in particular to a preparation method, application and product thereof for a food with fresh-keeping function under normal temperature environment.
  • Fresh food and rice at room temperature are popular in the fast-paced life of today's society because of their convenient characteristics.
  • Food and rice main meals are currently in the following three modes of operation:
  • the central kitchen the main food in this mode of operation, mainly through the cold storage or fresh food mode, but also can be fixed delivery, fixed population consumption, convenient performance limited, food circulation radius is not large.
  • the present invention provides a preparation method, application and product thereof for preserving functional foods under normal temperature environment.
  • the invention provides a preparation method, an application and a product thereof for a food with fresh-keeping function under normal temperature environment, and adopts the following technical solutions:
  • the invention relates to a method for preparing a food with fresh-keeping function under normal temperature environment, wherein the method comprises the steps of: washing and treating the raw materials and auxiliary materials of the food, and simultaneously cultivating the lactic acid bacteria species by using different mediums to prepare lactic acid.
  • the inoculum soaking liquid is then added to the original and auxiliary materials of the lactic acid bacteria soaking liquid, and then the original and auxiliary materials are subjected to two-stage heat treatment, and then sealed by a sterilizing treatment process to check the packing.
  • the edible fungus is one of lactic acid bacteria, nisin, and Lactobacillus plantarum.
  • the medium is one of grain flour, potato puree, and fruit and vegetable pulp.
  • the method comprises the steps of:
  • the lactic acid bacteria are planted in the medium, stirred evenly after adding water, the ratio of medium to water 1:3-10;
  • the lactic acid bacteria in the liquid are continuously increased, and lactic acid is also formed.
  • the acidity of the liquid increases, and after 24 hours of fermentation, the bacteria are measured.
  • the pH of the liquid is 6.5-6, the lactic acid bacteria soaking liquid can be extracted;
  • the original and auxiliary materials are cooked to five to eight mature;
  • the first-stage heat-treated food is weighed according to the standard, hot-packed into a prescribed container, and then placed in a bag or directly into a bag;
  • the side seal of the bag and the upper seal or the side seal and the inner corner of the lower seal are made with a small eye or a corner is cut or no sealing is required to make the steam steaming cooked, and the bag is inside.
  • the generated gas is discharged through the small eyes to avoid bursting the bag, and at the same time, it is ensured that the moisture in the steam and the condensed water in the steamer do not enter the food in the bag during steaming and cooking;
  • the food produced by the second-stage steaming is sealed by the aseptic processing process, and when the second-stage heat is used in the baking method, the food is put into the aseptically processed package and then prepared by the aseptic processing.
  • the preparation method of the food having the fresh-keeping function in the above-mentioned normal temperature environment according to the present invention is used for preparing fresh-keeping braised chicken nuggets, fresh-fried fried rice, fresh-keeping pork, and fresh-keeping cabbage buns.
  • the braised chicken piece having the fresh-keeping function under normal temperature environment is prepared by using the preparation method of the food with fresh-keeping function under the above-mentioned normal temperature environment, and the raw material is 3kg of white striped chicken when the fresh-broiled chicken is cooked, and the auxiliary material is onion. 50g of ginger, 50g of garlic, 100g of green red pepper, and 100g of potato.
  • the fried rice with the fresh-keeping function under normal temperature environment is prepared by using the preparation method of the fresh-keeping food under the above-mentioned normal temperature environment, and the raw materials for cooking fresh-fried rice are 1kg of rice, 200g of pork, and 50g of carrot. 50g of cabbage, auxiliary ingredients are garlic 20g, green onion 20g, ginger 20g, shiitake mushroom 10g, edible oil 75g, appropriate amount of edible salt, appropriate amount of spiced powder, chicken proper amount.
  • the halogenated pork having the fresh-keeping function under normal temperature environment is prepared by using the preparation method of the food having the fresh-keeping function under the above-mentioned normal temperature environment, and the raw material is 1 kg of pork and the auxiliary material is 3 kg of the brine when cooking the preserved pork.
  • the cabbage buns having a fresh-keeping function under normal temperature environment are prepared by using the preparation method of the fresh-keeping food under the above-mentioned normal temperature environment, and the fresh raw pork buns 200g when the fresh-keeping cabbage buns are cooked, the cabbage 500g
  • the auxiliary material is 50g of edible oil, 10g of onion, ginger and garlic, and the amount of allspice is appropriate.
  • the preparation method, application and product of the food with fresh-keeping function under normal temperature environment provided by the invention have the following beneficial effects:
  • Lactic acid bacteria are recognized as beneficial bacteria in the world. Fermented foods are nutritious and healthy foods, which can increase the nutritional value of food while improving the umami taste.
  • the lactic acid bacteria fermentation broth used to ferment the original auxiliary food, and the degradation of the mycotoxin contained in the original auxiliary material during the fermentation process improves the safety of the food.
  • the first-stage heat treatment uses a food cooking method to ensure the special flavor of the food.
  • the traditional food is cooked and cooked, due to the restriction of the mouthfeel, the cooking time is relatively short. It is difficult to kill all the microorganisms in the food during the hot process, and it can only be cooked on the spot, and can not be packaged and stored at a normal temperature.
  • the maturity of the first phase of cooking has been repeatedly tested through a variety of foods. Vegetables and edible fungi have the best maturity of five to six, and the maturity of meat is seven to eight.
  • the flavor of the product is determined, and at the same time, a part of the microorganisms are killed, so that the outer shell of the spore-like microorganisms is absorbed by heat, and under the action of water with better heat conduction, the raw materials are made in the second heat treatment. All the microorganisms in the rice are completely killed and fully matured.
  • the second heat treatment using steamed cooked products will be filled into the bag of cooked food, cooked fresh fried rice and rice and cooked food, cooked fresh fried rice and rice
  • the mouth of the bowl or box is sealed by a sealing machine. After sealing, give the side seal of the bag and the upper or side seal and the inner corner of the lower seal a small eye or cut a corner.
  • the purpose is to discharge the gas generated in the bag through steaming and hot cooking, and avoid the explosion of the bag. At the same time, it can be ensured that the moisture in the steam and the condensed water in the steamer will not enter the food and rice in the bag during steaming and hot cooking, and the original flavor is fully retained. It is evenly heated and can effectively kill microorganisms in the product.
  • the fresh-keeping food obtained by the method of the invention does not need to be cryopreserved, and the commercial sterility is achieved in the tested package.
  • the Staphylococcus aureus, Escherichia coli, and the number of molds are not detected within the commercial sterility standard. Ready to eat, after the reheating, the taste is good, and the food aging phenomenon is not obvious.
  • the method of the invention comprises the following steps:
  • the lactic acid bacteria are planted in the medium, stirred evenly after adding water, the ratio of medium to water 1:3-10;
  • the lactic acid bacteria in the liquid are continuously increased, and lactic acid is also formed.
  • the acidity of the liquid increases, and after 24 hours of fermentation, the bacteria are measured.
  • the pH of the liquid is 6.5-6, the lactic acid bacteria soaking liquid can be extracted.
  • lactic acid bacteria fermented food not only has the nutrition and color, fragrance and taste of general food, but also has the function of regulating human body function. At the same time, its fermentation broth can reduce the mycotoxin contained in the original and auxiliary materials when immersing the original auxiliary materials, and improve the safety of the food.
  • the original and auxiliary materials are cooked to five to eight mature;
  • the sterilizing treatment method of the fresh-keeping bag which needs to be put into the fresh-keeping bag product is to take a bundle of the fresh-keeping bag, put it into a 75% alcohol solution, take it out immediately, put it into the container, and install it. Seal the container for use after it is full.
  • 75% alcohol solution is evenly sprayed on the outer surface of the container containing the sterilized fresh-keeping bag, and immediately put into the "hot-packed fresh-keeping food purification packaging device" to carry out the bagging and sealing process.
  • the food after the first-stage heat treatment is weighed according to the standard, hot-filled into a prescribed container, and then placed in a bag or directly into a bag;
  • the side seal of the bag and the upper seal or the side seal and the inner corner of the lower seal are made with a small eye or a corner is cut or no sealing is required to make the steam steaming cooked, and the bag is inside.
  • the generated gas is discharged through the small eyes to avoid bursting the bag, and at the same time, it is ensured that the moisture in the steam and the condensed water in the steamer do not enter the food in the bag during steaming and cooking;
  • the food obtained by steaming in the second stage is sealed by aseptic processing; and when the second stage is heated, the food is put into the aseptically processed package and the aseptic processing is adopted.
  • the second-stage heat-prepared food is aseptically processed and bagged.
  • the side seal of the bag and the upper or the side seal and the inner corner of the lower seal are sealed with a small eye or a cut open mouth. seal.
  • the capped circular container is pre-designed and the cap with the sealing ring can be tightened without contamination.
  • the block-shaped or bowl-shaped or boxed products cooked in the second heat treatment are heat-filled into a bag which is aseptically treated with a 75% alcohol solution without contamination, and are immediately sealed.
  • the current frozen product packaging does not achieve commercial sterility, and the high temperature sterilization product package has achieved commercial sterility, but the taste and flavor have changed.
  • the industrial production of fresh-keeping packaged dishes, rice products, and the dishes and rice products that the hotel is currently eating are essentially different in the control of microorganisms.
  • the industrialized production of fresh-keeping packaging dishes and rice products require commercial sterility in the package.
  • the dishes and rice products that the hotel is currently eating are not up to the standard of commercial sterility.
  • the preparation method of the invention adopts two-stage heat treatment to achieve commercial sterility in the packaged food packaging of the fresh-keeping package.
  • the microbial quantity of the food was tested.
  • the microbial quantity was detected.
  • the number of microorganisms decreased with the prolongation of the heat treatment time, and most of the unkilled microorganisms were spores.
  • Bacteria microorganisms Compared with the volume before the first-stage heat treatment, it is increased by one-third because the outer shell of the Bacillus microorganism absorbs a large amount of water during the first-stage heat treatment. In order to completely kill these microorganisms, it is necessary to undergo a second heat treatment to completely kill the bacteria without affecting the taste of the food.
  • the preparation method of the food having the fresh-keeping function in the above-mentioned normal temperature environment is used for preparing fresh-keeping braised chicken nuggets, fresh-fried fried rice, fresh-keeping pork, and fresh-keeping cabbage buns. It should be noted that the method of the present invention can be widely applied to the preparation of various food dishes, and any simple replacement of the touch-up or technical means is included in the patent protection of the present invention without departing from the inventive concept of the present application. Within the scope.
  • lactic acid bacteria soaking solution Weigh 500g corn flour as medium, pour it into clean pot, add 3kg water, add 20g of lactic acid bacteria, stir evenly, put it into 37°C incubator for fermentation, ferment 12 The pH of the lactic acid bacteria soaking solution is 6 hours.
  • the fresh-keeping and fresh-broiled chicken nuggets obtained in this embodiment are fresh in the normal temperature for 9 days (average temperature: 26 ° C), and the commercial package is aseptically sterilized in the test package, and can be opened immediately, and the taste is good after reheating.
  • the total number of colonies after heating in the two stages of the cooking process was tested, and the sterilization rate was calculated in comparison with the total number of colonies before the two stages of heating.
  • Sterilization rate (total number of colonies before sterilization - total number of colonies after sterilization) ⁇ total number of colonies before sterilization
  • the total number of colonies in the braised chicken roast before sterilization is 4.75 ⁇ 10 4 cfu/g.
  • the total number of colonies in the braised chicken is 2.24 ⁇ 10 4 cfu/g, which can be obtained according to the above formula.
  • the sterilization rate of the heat treatment was 52.84%.
  • the total number of colonies in the braised chicken pieces was 8.7 ⁇ 10 2 cfu/g, which was calculated according to the above formula.
  • the sterilization rate of the second-stage heat treatment was 96.11%.
  • Applied ingredients, raw materials rice 1kg, pork with 50g, carrot 50g, cabbage 50g, accessories: garlic 20g, green onion 20g, ginger 20g, shiitake mushroom 10g, edible oil 75g, appropriate amount of edible salt, allspice powder, chicken essence .
  • the bag with a corner cut was placed on a steaming pan and steamed. After steaming for 13 minutes, the temperature in the steaming equipment reached 97 ° C, followed by a constant temperature of 50 minutes.
  • the fresh-keeping and fresh-fried fried rice product obtained in the present embodiment has a commercial sterility after being kept at room temperature for 9 days (average temperature of 26 ° C), and can be opened immediately after eating, and has a good taste after reheating.
  • the total number of colonies after heating in the two stages of the cooking process was tested, and the sterilization rate was calculated in comparison with the total number of colonies before the two stages of heating.
  • Sterilization rate (total number of colonies before sterilization - total number of colonies after sterilization) ⁇ total number of colonies before sterilization
  • the total number of colonies in the fresh-fried fried rice before sterilization is 5.20 ⁇ 10 4 cfu/g.
  • the total number of colonies in the fresh-fried fried rice is 3.6 ⁇ 10 4 cfu/g, which can be obtained according to the above formula.
  • the sterilization rate was 30.77%.
  • the total number of colonies in the fresh-fried fried rice was 1.2 ⁇ 10 2 cfu/g, which was calculated according to the above formula.
  • the sterilization rate of the second-stage heat treatment was 99.67%.
  • Lactobacillus plantarum soaking solution Weigh 500g of apple pulp, pour it into a clean pot, add 3kg of water, add 20g of Lactobacillus plantarum, mix well, and ferment it in an incubator at 37°C, fermenting 12 The pH of the Lactobacillus plantarum soaking solution is 6.
  • the fresh-keeping fresh-keeping pork product obtained in the present embodiment has a commercial sterility after being kept at room temperature for 9 days (average temperature of 26 ° C), and can be opened immediately after eating, and has good taste after reheating.
  • the total number of colonies after heating in the two stages of the cooking process was tested, and the sterilization rate was calculated in comparison with the total number of colonies before the two stages of heating.
  • Sterilization rate (total number of colonies before sterilization - total number of colonies after sterilization) ⁇ total number of colonies before sterilization
  • the total number of colonies in the fresh-keeping pork before sterilization is 6.3 ⁇ 10 4 cfu/g.
  • the total number of colonies in the fresh-fried pork is 2.5 ⁇ 10 4 cfu/g, which can be obtained according to the above formula.
  • the sterilization rate was 60.32%.
  • the total number of colonies in the fresh-boiled pork was 5.72 ⁇ 10 2 cfu/g, which was calculated according to the above formula.
  • the sterilization rate of the second-stage heat treatment was 97.71%.
  • lactic acid bacteria soaking solution weigh 500g corn flour, pour it into clean pot, add 3kg water, add 20g of lactic acid bacteria, stir evenly, put it into 37 °C incubator for fermentation, ferment for 12 hours, lactic acid bacteria soak The pH of the liquid is 6.
  • raw materials fresh pork with 200g, cabbage 500g, accessories: 50g edible oil, 10g of onion, ginger, garlic, the amount of allspice.
  • the fresh-keeping and fresh-keeping cabbage big meat buns obtained in this embodiment are commercially sterile when tested at room temperature for 6 days (average temperature 23 ° C), and can be opened immediately after eating, and the taste is good after reheating.
  • the total number of colonies after heating in the two stages of the cooking process was tested, and the sterilization rate was calculated in comparison with the total number of colonies before the two stages of heating.
  • Sterilization rate (total number of colonies before sterilization - total number of colonies after sterilization) ⁇ total number of colonies before sterilization
  • the total number of colonies in the fresh-keeping pork before sterilization is 5.65 ⁇ 10 4 cfu/g.
  • the total number of colonies in the fresh-keeping pork is 2.65 ⁇ 10 4 cfu/g, which can be obtained according to the above formula.
  • the sterilization rate was 53.10%.
  • the total number of colonies in the fresh-boiled pork was 7.88 ⁇ 10 2 cfu/g, which was calculated according to the above formula.
  • the sterilization rate of the second-stage heat treatment was 97.03%.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La présente invention concerne un procédé de préparation de produits alimentaires ayant une fonction de conservation de fraîcheur dans un environnement à température normale, son utilisation, et des produits associés. Le procédé consiste à : nettoyer et traiter des matières premières et des matières auxiliaires d'un produit alimentaire, cultiver des bactéries d'acide lactique à l'aide de milieux de culture de différents arômes pour préparer une solution de trempage de bactéries d'acide lactique en même temps, puis ajouter la solution de trempage de bactéries d'acide lactique aux matières premières et aux matières auxiliaires, puis soumettre les matières premières et les matières auxiliaires à un traitement thermique en deux étapes, puis sceller au moyen d'un traitement aseptique, et vérifier et emballer le produit alimentaire. La bactérie comestible est l'une parmi des bactéries d'acide lactique, des streptocoques lactiques et le lactobacillus plantarum. Le milieu de culture est l'un parmi la farine de céréales, la purée et la pulpe de fruits et légumes. Le processus de production de la solution de trempage de bactéries d'acide lactique est scientifique et unique. Les bactéries d'acide lactique sont reconnaissables dans le monde entier en tant que bactéries bénéfiques, et des aliments fermentés sont des aliments nutritifs et sains, la présente invention peut ainsi augmenter la valeur nutritionnelle et la sécurité des aliments tout en améliorant l'arôme des aliments.
PCT/CN2019/070881 2018-01-08 2019-01-08 Procédé de préparation de produit alimentaire ayant une fonction de conservation de fraîcheur dans un environnement à température normale, son utilisation et produit associé WO2019134711A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201810015496.8 2018-01-08
CN201810015496.8A CN108244450A (zh) 2018-01-08 2018-01-08 一种常温环境下具有保鲜功能食品的制备方法

Publications (1)

Publication Number Publication Date
WO2019134711A1 true WO2019134711A1 (fr) 2019-07-11

Family

ID=62726095

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2019/070881 WO2019134711A1 (fr) 2018-01-08 2019-01-08 Procédé de préparation de produit alimentaire ayant une fonction de conservation de fraîcheur dans un environnement à température normale, son utilisation et produit associé

Country Status (2)

Country Link
CN (1) CN108244450A (fr)
WO (1) WO2019134711A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108244450A (zh) * 2018-01-08 2018-07-06 张斌社 一种常温环境下具有保鲜功能食品的制备方法
CN115997918A (zh) * 2022-09-08 2023-04-25 中华全国供销合作总社昆明食用菌研究所 一种即热型食用菌预制菜肴及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844174A (zh) * 2014-01-15 2014-06-11 浙江工业大学 一种常温保存盒装即食米饭的加工方法
CN106072458A (zh) * 2016-06-23 2016-11-09 张斌社 一种发酵剂及其用于制备发酵面条的应用
CN106173590A (zh) * 2014-12-29 2016-12-07 莱尔富国际股份有限公司 包装调理食品的制造方法
CN108244450A (zh) * 2018-01-08 2018-07-06 张斌社 一种常温环境下具有保鲜功能食品的制备方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102475298B (zh) * 2010-11-30 2013-05-01 河南省淇县永达食业有限公司 一种啤酒炖鸡的制作方法
CN103039580B (zh) * 2013-01-10 2014-03-19 浙江大学 一种鱼肉防腐保鲜方法
CN105725060A (zh) * 2016-02-29 2016-07-06 陆钢 一种利用浅度生物发酵技术生产保鲜水磨年糕的方法
CN107318951A (zh) * 2017-08-07 2017-11-07 江苏省农业科学院 一种预调理鮰鱼片的保鲜方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103844174A (zh) * 2014-01-15 2014-06-11 浙江工业大学 一种常温保存盒装即食米饭的加工方法
CN106173590A (zh) * 2014-12-29 2016-12-07 莱尔富国际股份有限公司 包装调理食品的制造方法
CN106072458A (zh) * 2016-06-23 2016-11-09 张斌社 一种发酵剂及其用于制备发酵面条的应用
CN108244450A (zh) * 2018-01-08 2018-07-06 张斌社 一种常温环境下具有保鲜功能食品的制备方法

Also Published As

Publication number Publication date
CN108244450A (zh) 2018-07-06

Similar Documents

Publication Publication Date Title
JP4679023B2 (ja) 保存性に優れた食品の製造法および食品保存剤
CA1131982A (fr) Produits alimentaires sous conditionnement hermetique
PT99099A (pt) Processo para a preparacao de um produto alimentar de longa conservacao
GB2036533A (en) Intermediate moisture food products
RU2355255C2 (ru) Способ подкисления и консервирования пищевых композиций с использованием электродиализированных композиций
CN101653231B (zh) 一种豆角鲊菜及其加工方法
WO2019134711A1 (fr) Procédé de préparation de produit alimentaire ayant une fonction de conservation de fraîcheur dans un environnement à température normale, son utilisation et produit associé
AU2018200086A1 (en) Low frequency ultrasound assisted and high temperature and pressure combined sterilization method for prolonging shelf life of red braised pork belly
CN113428438A (zh) 一种即食食品的杀菌保鲜方法及其应用
KR20110082849A (ko) 즉석 묵은지 김치찌게 및 그 제조방법
CN112385787A (zh) 新型鸭肉制品制备方法及其腌制液和特制卤水
CN109757663A (zh) 一种预调理笋子烧牛肉及其制备方法
KR101105469B1 (ko) 상온유통이 가능한 레토르트 게살스프 제품 및 그의 제조방법
CN106262494A (zh) 即冲即食清汤牦牛肉工业化生产方法及其制品
CN106376846A (zh) 即冲即食清汤羊肉工业化生产方法及其制品
Parnell et al. Tomatoes: safe methods to store, preserve, and enjoy
CN113208047A (zh) 一种葡聚糖糯米粽的制作工艺
TWI826156B (zh) 拆封即食產品的製備方法
CN108887582A (zh) 一种发酵牛肉料理包及其制备方法
KR102421160B1 (ko) 상온 유통이 가능한 김치의 제조방법
US20230217968A1 (en) Method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking
JP6863621B1 (ja) 長期間保存可能な生鮮食材の製造方法。
KR102612394B1 (ko) 즉석조리용 곤드레 통조림의 제조방법 및 이에 의해 제조된 즉석조리용 곤드레 통조림
Tianfei Research and Application of Key Techniques for Preserving and Sterilizing Preprocessed Food Processing
JP3547574B2 (ja) 焙焼サラダ及び容器詰焙焼サラダの製法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19735982

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19735982

Country of ref document: EP

Kind code of ref document: A1