CN107259296A - Extend the method for packed spiral shell powder soup stock shelf-life - Google Patents
Extend the method for packed spiral shell powder soup stock shelf-life Download PDFInfo
- Publication number
- CN107259296A CN107259296A CN201710365081.9A CN201710365081A CN107259296A CN 107259296 A CN107259296 A CN 107259296A CN 201710365081 A CN201710365081 A CN 201710365081A CN 107259296 A CN107259296 A CN 107259296A
- Authority
- CN
- China
- Prior art keywords
- soup stock
- spiral shell
- shell powder
- life
- packed
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 47
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000106835 Bindesalat Species 0.000 description 1
- 235000000318 Bindesalat Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of packed spiral shell powder method of soup stock shelf-life of extension, belong to food processing technology field.It is included in before packed spiral shell powder packed with soup stock, and the soup stock is carried out into following handle：The soup stock was freezed to subzero less than 30 DEG C in 30 minutes, it is then placed in vacuum tank, the pressure in the vacuum tank is dropped to below three phase point by vacuum system, there is provided heat by heating system simultaneously makes the temperature in the container reach 30 DEG C~120 DEG C, the moisture of soup stock is set gradually to evaporate, until it is 0%~5% to dry to moisture.The present invention by first by soup stock snap frozen, and specified pressure and at a temperature of, the moisture of soup stock is evaporated to certain water content, so as in the case where retaining soup stock nutritional ingredient and taste, extend the shelf-life of soup stock.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of production method of packed spiral shell powder soup stock.
Background technology
Traditional spiral shell powder is a kind of using ground rice, spiral shell, bean curd stick as major ingredient, with acid bamboo shoot, sauerkraut, pig spine, romaine lettuce, fried flower
Raw rice, dried radish, black fungus, tsaoko, fennel seeds, spiceleaf and chopped spring onion are auxiliary material, with salt, monosodium glutamate, rapeseed oil, cooking wine, sauce
Wine, bubble hot red pepper, the snack that bubble Chinese pepper and chilli powder etc. are condiment, with peppery, refreshing, fresh, sour, boiling hot peculiar flavour.
Packed spiral shell powder is a kind of food that easily, can be cooked in a short time with water, is that traditional spiral shell powder is made
The improvement of technique, i.e., by being first adjusted to the food materials of spiral shell powder making, then respectively by the food materials of spiral shell powder making
It is processed, finally classification, which is packed, obtains ground rice bag, soup stock bag, with green vegetable bun and spices bag, and these is packed jointly
It is made together.Wherein, soup stock bag is mainly with spiral shell meat, anise, fennel seeds, garlic, ginger, oyster sauce, chilli etc.
What raw material was made, it is caused its shelf-life generally all shorter, is seriously hindered packed screw powder due to the reason such as more than water content
The development of selling market.
The content of the invention
It is an object of the invention to provide a kind of method for extending packed spiral shell powder with the soup stock shelf-life, it can solve existing
The problem of having the packed spiral shell powder soup stock shelf-life short.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
The soup stock is carried out following handle by it before packed spiral shell powder is packed with soup stock：
The soup stock was freezed to subzero less than 30 DEG C in 30 minutes, is then placed in vacuum tank, will by vacuum system
Pressure in the vacuum tank is dropped to below three phase point, the temperature in the container is reached 30 while providing heat by heating system
DEG C~120 DEG C, the moisture of soup stock is gradually evaporated, until it is 0%~5% to dry to moisture.
By adopting the above-described technical solution, the present invention has following remarkable result compared with prior art：
The present invention by first by soup stock snap frozen, and specified pressure and at a temperature of, moisture to certain of evaporation soup stock contains
Water, so as in the case where retaining soup stock nutritional ingredient and taste, extend the shelf-life of soup stock.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following examples.
Embodiment 1 --- extend method of the packed spiral shell powder with the soup stock shelf-life
The soup stock is carried out following handle by it before packed spiral shell powder is packed with soup stock：
The soup stock was freezed to subzero less than 30 DEG C in 30 minutes, is then placed in vacuum tank, will by vacuum system
Pressure in the vacuum tank is dropped to below three phase point, the temperature in the container is reached 30 while providing heat by heating system
DEG C, the moisture of soup stock is gradually evaporated, until it is 5% to dry to moisture.
The soup stock bag handled by the present embodiment, its shelf-life was up to 2 years.
Embodiment 2 --- extend method of the packed spiral shell powder with the soup stock shelf-life
The soup stock is carried out following handle by it before packed spiral shell powder is packed with soup stock：
The soup stock was freezed to subzero less than 30 DEG C in 30 minutes, is then placed in vacuum tank, will by vacuum system
Pressure in the vacuum tank is dropped to below three phase point, the temperature in the container is reached 95 while providing heat by heating system
DEG C, the moisture of soup stock is gradually evaporated, until it is 2% to dry to moisture.
The soup stock bag handled by the present embodiment, its shelf-life was up to 2 years.
Embodiment 3 --- extend method of the packed spiral shell powder with the soup stock shelf-life
The soup stock is carried out following handle by it before packed spiral shell powder is packed with soup stock：
The soup stock was freezed to subzero less than 30 DEG C in 30 minutes, is then placed in vacuum tank, will by vacuum system
Pressure in the vacuum tank is dropped to below three phase point, and the temperature in the container is reached while providing heat by heating system
120 DEG C, the moisture of soup stock is set gradually to evaporate, until it is 0% to dry to moisture.
The soup stock bag handled by the present embodiment, its shelf-life was up to 2 years.
Claims (1)
1. a kind of method for extending packed spiral shell powder with the soup stock shelf-life, it is characterised in that wrapped in packed spiral shell powder with soup stock
Before dress, the soup stock is subjected to following handle：
The soup stock was freezed to subzero less than 30 DEG C in 30 minutes, is then placed in vacuum tank, will by vacuum system
Pressure in the vacuum tank is dropped to below three phase point, the temperature in the container is reached 30 while providing heat by heating system
DEG C~120 DEG C, the moisture of soup stock is gradually evaporated, until it is 0%~5% to dry to moisture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710365081.9A CN107259296A (en) | 2017-05-22 | 2017-05-22 | Extend the method for packed spiral shell powder soup stock shelf-life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710365081.9A CN107259296A (en) | 2017-05-22 | 2017-05-22 | Extend the method for packed spiral shell powder soup stock shelf-life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259296A true CN107259296A (en) | 2017-10-20 |
Family
ID=60065227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710365081.9A Withdrawn CN107259296A (en) | 2017-05-22 | 2017-05-22 | Extend the method for packed spiral shell powder soup stock shelf-life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259296A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757691A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of acid is felt well the preparation method of fresh young chicken juice flavor cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251089A (en) * | 2013-05-29 | 2013-08-21 | 北方绿色食品股份有限公司 | Instant hot spicy dip |
-
2017
- 2017-05-22 CN CN201710365081.9A patent/CN107259296A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251089A (en) * | 2013-05-29 | 2013-08-21 | 北方绿色食品股份有限公司 | Instant hot spicy dip |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757691A (en) * | 2019-03-13 | 2019-05-17 | 山东天博食品配料有限公司 | A kind of acid is felt well the preparation method of fresh young chicken juice flavor cake |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |
|
| WW01 | Invention patent application withdrawn after publication |