CN109549123A - A kind of production technology of cooking packet - Google Patents
A kind of production technology of cooking packet Download PDFInfo
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- CN109549123A CN109549123A CN201710885603.8A CN201710885603A CN109549123A CN 109549123 A CN109549123 A CN 109549123A CN 201710885603 A CN201710885603 A CN 201710885603A CN 109549123 A CN109549123 A CN 109549123A
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- 238000010411 cooking Methods 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 167
- 239000000463 material Substances 0.000 claims abstract description 129
- 230000001954 sterilising effect Effects 0.000 claims abstract description 43
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 235000013409 condiments Nutrition 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000009434 installation Methods 0.000 claims abstract description 8
- 238000009826 distribution Methods 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 54
- 238000000034 method Methods 0.000 claims description 20
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 8
- 238000005086 pumping Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000035764 nutrition Effects 0.000 abstract description 8
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 13
- 238000007605 air drying Methods 0.000 description 10
- 238000005554 pickling Methods 0.000 description 10
- 238000009835 boiling Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 230000001055 chewing effect Effects 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000003860 storage Methods 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
It the invention discloses a kind of production technology of cooking packet, the steps include: 1) to clean, first clean food materials raw material spare；2) cut distribution；3) tasty, it is tasty that the food materials raw material after the condiment prepared and knife are cut are put into progress vacuum tumbling in vacuum tumbler after mixing；4) it sterilizes, by food materials of the vacuum after tasty and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature sterilization；5) it packs, the food materials after sterilizing is carried out to be packaged into bag, and packaging bag also carries out sterilization treatment；6) cooling, the food materials after packaging are cooled to room temperature；7) it air-dries, food materials after cooling is carried out air-dried；8) quick-frozen, will air-dry after food materials be transferred in the quick quick freezing unit of double helix carry out it is quick-frozen；Also in food, there is a situation where physical and chemical changes freeze food while preserve food nutrition to greatest extent with mouthfeel, fragrance not yet by the application.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of production technologies of cooking packet.
Background technique
The also referred to as quick-frozen cooking packet of cooking packet, hot water bath or microwave heating dish, are that one kind is processed by Technique of Speed Freezing
Cook food is crossed to obtain, the dinners food such as various Chinese and Western dish passes through processing appropriate, places into PET bags of special resistant to cook, microwave
Interior closed sealing is stored in by quick-frozen mode Quick freezing and is delivered the low of consumption place under the coherent cryogenic conditions at -18 DEG C
Warm product.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of production technology of cooking packet, more completely, nutrition loss degree
It is smaller.
In order to achieve the above technical purposes, the present invention adopts the following technical scheme that:
A kind of production technology of cooking packet, the steps include:
1) it cleans, first cleans food materials raw material spare；
2) cleaned food materials raw material are carried out the shape that knife is cut into needs by cut distribution, and it is spare to prepare condiment；
3) tasty, the food materials raw material after the condiment prepared and knife are cut, which are put into after mixing in vacuum tumbler, carries out vacuum
Tumbling is tasty；
4) it sterilizes, by food materials of the vacuum after tasty and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature goes out
Bacterium；
5) it packs, the food materials after sterilizing is carried out to be packaged into bag, and packaging bag also carries out sterilization treatment；
6) cooling, the food materials after packaging are cooled to room temperature；
7) it air-dries, food materials after cooling is carried out air-dried；
8) quick-frozen, will air-dry after food materials be transferred in the quick quick freezing unit of double helix carry out it is quick-frozen.
Further, the food materials in step 1-8 are the mixing of one or both of meat and greengrocery.
Further, the vacuum tumbling technique of meat are as follows: meat is uniform with flavoring for mixture, to meat under non-vacuum environment
Tumbling 5 minutes, then vacuumize primary, vacuum degree is maintained at -0.015MPa~-0.05MPa, exhausts after vacuum in vacuum environment
Lower knead-salting 10 minutes, then vacuum pumping again, vacuumizes again after five minutes, so circulation 4 times.
Further, the high-temperature sterilization using Pasteur in step 1-8 and processing of boiling, so that the food materials are sterilized completely
Become prepared food with being cooked.
Further, the vacuum tumbling technique of vegetables are as follows: vegetables are uniform with flavoring for mixture, it is right under non-vacuum environment
Vegetables tumbling 10-20s, then vacuumizes primary, and vacuum degree is maintained at -0.015MPa~-0.020MPa, exhausts after vacuum true
Knead-salting 10 minutes under Altitude, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.
Further, air-dried technique are as follows: food materials after cooling are placed on air-dry frame, are passed through cold wind, air-dry room temperature
Control air-dries food materials water content 25%-55% at 15~30 DEG C.
Further, double helix quick quick freezing unit makes food materials drop to -40 DEG C~-45 DEG C from room temperature, and guarantees
Food central temperature is at -18 DEG C or less.
Technical characterstic and effect of the invention are as follows: the great advantage of the cooking packet of the application is to be eaten completely with low temperature to save
(make the energy of the heat of food product reduces the original quality of product, while the part free water of cell being freezed, and reduces moisture and live
Degree), without dropping to -40 DEG C from room temperature by any preservative and additive, guarantee food central temperature at -18 DEG C hereinafter,
Also in food, there is a situation where physical and chemical changes freeze food while keeping food nutrition and mouthfeel, fragrance maximum not yet
Limit preserves.
Compared with processing room temperature food, the freezing cooking packet by quick-frozen technique farthest reduces nutritional ingredient stream
It loses, simple processing, cost is relatively low, also extends shelf life storage.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1
First that the cleaning of food materials raw material is spare, food materials are the mixing of one or both of meat and greengrocery；It will be cleaned
Food materials raw material carry out the shape that knife is cut into needs, and it is spare to prepare condiment；Food materials after the condiment prepared and knife are cut are former
Material, which is put into after mixing in vacuum tumbler, carries out that vacuum tumbling is tasty, and this mode is under vacuum conditions, to utilize object
Impact principle is managed, allows meat piece or meat stuffing to stir up and down in roller, mutually hits, beats, to reach massage, pickling effect.
Pickling liquid is fully absorbed by meat, enhances the binding force and elasticity of meat, improves the mouthfeel and section effect of product;Guarantor can be enhanced
It is aqueous, increase yield rate；The internal structure of product can be improved；By food materials of the vacuum after tasty and it is transferred to Pasteur's high/low temperature
High temperature and low temperature sterilization, high temperature are carried out in sterilizing installation can be cooked food and be sterilized, and low temperature is sterilized, and is used
The high-temperature sterilization of Pasteur and processing of boiling, so that the food materials become prepared food with being cooked by complete sterilization；By the food materials after sterilizing
It carries out being packaged into bag, and packaging bag also carries out sterilization treatment；Food materials after packaging are cooled to room temperature；By food after cooling
Material carry out it is air-dried, wherein air-dried technique are as follows: food materials after cooling are placed on air-dry frame, are passed through cold wind, air-dry room temperature control
System air-dries food materials water content 25% at 15 DEG C, and air-dried moisture content is to be gone with preventing food spoilage again can be fresh-keeping with low-temperature air-drying
Moisture can more preferably control the time, enable meat food materials non-greasy, resistance to chewing, and greengrocery and meat food materials taste are more
It is delicious, special taste, also protect food materials nutrition be not lost overcome food materials due to uneven heating is even and occur it is outer it is hard in it is soft
The shortcomings that fiber of problem and food materials, which receives damage, becomes soft, and the food materials such as meat lose chewy texture；Food materials transfer after air-drying
Carried out into the quick quick freezing unit of double helix quick-frozen, the quick quick freezing unit of double helix makes food materials drop to -40 DEG C from room temperature
~-45 DEG C, and guarantee food central temperature at -18 DEG C hereinafter, and ensure that it is quick-frozen after food have preferable appearance, mention
Its high quality, and the sales volume possessed.
Embodiment 2
It is first that the cleaning of food materials raw material is spare, cleaned food materials raw material are subjected to knife and are cut into the shape of needs, and are prepared
Condiment is spare；Food materials raw material after the condiment prepared and knife are cut are put into progress vacuum rolling in vacuum tumbler after mixing
To rub tasty, this mode is under vacuum conditions, using physical impact principle, meat piece or meat stuffing to be allowed to stir up and down in roller,
It mutually hits, beat, to reach massage, pickling effect.Pickling liquid is fully absorbed by meat, enhances the binding force and bullet of meat
Property, improve the mouthfeel and section effect of product;Water-retaining property can be enhanced, increase yield rate；The internal structure of product can be improved；
By food materials of the vacuum after tasty and be transferred in Pasteur's high/low temperature sterilizing installation and carry out high temperature and low temperature sterilization, high temperature can be with
Food is cooked and is sterilized, low temperature is sterilized, the high-temperature sterilization using Pasteur and processing of boiling, so that the food materials are complete
Full sterilization becomes prepared food with being cooked；Food materials after sterilizing are carried out to be packaged into bag, and packaging bag also carries out sterilization treatment；It will packet
Food materials after dress are cooled to room temperature；Food materials after cooling are carried out it is air-dried, wherein air-dried technique are as follows: by food after cooling
Material is placed on air-dry frame, is passed through cold wind, is air-dried room temperature control at 18 DEG C, is air-dried food materials water content 35%, air-dried moisture content is
To prevent food spoilage again can be fresh-keeping, moisture be removed with low-temperature air-drying, can more preferably control the time, enables meat food materials not oily
Greasy, resistance to chewing, greengrocery and meat food materials taste are more delicious, special taste, also protect food materials nutrition not to be lost and overcome food
The fiber of outer hard interior soft problem and food materials that material occurs since uneven heating is even, which receives damage, becomes soft, the food such as meat
Material loses the shortcomings that chewy texture；Food materials after air-drying, which are transferred in the quick quick freezing unit of double helix, to carry out quick-frozen, and double helix is quick
Quick freezing unit makes food materials drop to -40 DEG C DEG C from room temperature, and guarantees food central temperature at -18 DEG C hereinafter, and guaranteeing
Food after quick-frozen has preferable appearance, the sales volume that improves its quality, and possessed.
The vacuum tumbling technique of meat are as follows: meat is uniform with flavoring for mixture, meat tumbling 5 is divided under non-vacuum environment
Clock, then vacuumizes primary, and vacuum degree is maintained at -0.015MPa, exhausts after vacuum knead-salting 10 minutes under vacuum conditions,
Then vacuum pumping again vacuumizes again after five minutes, so circulation 4 times so that meat can reach in tumbling procedure breathing by
The effect rubbed, the mixture homogeneity of the uptake that moisturizes and seasoning.
Embodiment 3
It is first that the cleaning of food materials raw material is spare, cleaned food materials raw material are subjected to knife and are cut into the shape of needs, and are prepared
Condiment is spare；Food materials raw material after the condiment prepared and knife are cut are put into progress vacuum rolling in vacuum tumbler after mixing
To rub tasty, this mode is under vacuum conditions, using physical impact principle, meat piece or meat stuffing to be allowed to stir up and down in roller,
It mutually hits, beat, to reach massage, pickling effect.Pickling liquid is fully absorbed by meat, enhances the binding force and bullet of meat
Property, improve the mouthfeel and section effect of product;Water-retaining property can be enhanced, increase yield rate；The internal structure of product can be improved；
By food materials of the vacuum after tasty and be transferred in Pasteur's high/low temperature sterilizing installation and carry out high temperature and low temperature sterilization, high temperature can be with
Food is cooked and is sterilized, low temperature is sterilized, the high-temperature sterilization using Pasteur and processing of boiling, so that the food materials are complete
Full sterilization becomes prepared food with being cooked；Food materials after sterilizing are carried out to be packaged into bag, and packaging bag also carries out sterilization treatment；It will packet
Food materials after dress are cooled to room temperature；Food materials after cooling are carried out it is air-dried, wherein air-dried technique are as follows: by food after cooling
Material is placed on air-dry frame, is passed through cold wind, is air-dried room temperature control at 20 DEG C, is air-dried food materials water content 45%, air-dried moisture content is
To prevent food spoilage again can be fresh-keeping, moisture be removed with low-temperature air-drying, can more preferably control the time, enables meat food materials not oily
Greasy, resistance to chewing, greengrocery and meat food materials taste are more delicious, special taste, also protect food materials nutrition not to be lost and overcome food
The fiber of outer hard interior soft problem and food materials that material occurs since uneven heating is even, which receives damage, becomes soft, the food such as meat
Material loses the shortcomings that chewy texture；Food materials after air-drying, which are transferred in the quick quick freezing unit of double helix, to carry out quick-frozen, and double helix is quick
Quick freezing unit makes food materials drop to -42 DEG C from room temperature, and guarantees food central temperature at -18 DEG C hereinafter, and ensure that
Food after quick-frozen has preferable appearance, the sales volume for improving its quality, and having possessed.
The vacuum tumbling technique of meat are as follows: meat is uniform with flavoring for mixture, meat tumbling 5 is divided under non-vacuum environment
Clock, then vacuumizes primary, and vacuum degree is maintained at -0.05MPa, exhausts after vacuum knead-salting 10 minutes under vacuum conditions,
Then vacuum pumping again vacuumizes again after five minutes, so circulation 4 times so that meat can reach in tumbling procedure breathing by
The effect rubbed, the mixture homogeneity of the uptake that moisturizes and seasoning.
Embodiment 4
First that the cleaning of food materials raw material is spare, food materials are the mixing of one or both of meat and greengrocery；It will be cleaned
Food materials raw material carry out the shape that knife is cut into needs, and it is spare to prepare condiment；Food materials after the condiment prepared and knife are cut are former
Material, which is put into after mixing in vacuum tumbler, carries out that vacuum tumbling is tasty, and this mode is under vacuum conditions, to utilize object
Impact principle is managed, allows meat piece or meat stuffing to stir up and down in roller, mutually hits, beats, to reach massage, pickling effect.
Pickling liquid is fully absorbed by meat, enhances the binding force and elasticity of meat, improves the mouthfeel and section effect of product;Guarantor can be enhanced
It is aqueous, increase yield rate；The internal structure of product can be improved；By food materials of the vacuum after tasty and it is transferred to Pasteur's high/low temperature
High temperature and low temperature sterilization, high temperature are carried out in sterilizing installation can be cooked food and be sterilized, and low temperature is sterilized, and is used
The high-temperature sterilization of Pasteur and processing of boiling, so that the food materials become prepared food with being cooked by complete sterilization；By the food materials after sterilizing
It carries out being packaged into bag, and packaging bag also carries out sterilization treatment；Food materials after packaging are cooled to room temperature；By food after cooling
Material carry out it is air-dried, wherein air-dried technique are as follows: food materials after cooling are placed on air-dry frame, are passed through cold wind, air-dry room temperature control
System air-dries food materials water content 48% at 25 DEG C, and air-dried moisture content is to be gone with preventing food spoilage again can be fresh-keeping with low-temperature air-drying
Moisture can more preferably control the time, enable meat food materials non-greasy, resistance to chewing, and greengrocery and meat food materials taste are more
It is delicious, special taste, also protect food materials nutrition be not lost overcome food materials due to uneven heating is even and occur it is outer it is hard in it is soft
The shortcomings that fiber of problem and food materials, which receives damage, becomes soft, and the food materials such as meat lose chewy texture；Food materials transfer after air-drying
Carried out into the quick quick freezing unit of double helix quick-frozen, the quick quick freezing unit of double helix makes food materials drop to -40 DEG C from room temperature
~-45 DEG C, and guarantee food central temperature at -18 DEG C hereinafter, and ensure that it is quick-frozen after food have preferable appearance, mention
Its high quality, and the sales volume possessed.
The vacuum tumbling technique of vegetables are as follows: vegetables are uniform with flavoring for mixture, to vegetables tumbling under non-vacuum environment
1520s, then vacuumizes primary, and vacuum degree is maintained at -0.015MPa, exhausts after vacuum that knead-salting 10 divides under vacuum conditions
Clock, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.
Embodiment 5
First that the cleaning of food materials raw material is spare, food materials are the mixing of one or both of meat and greengrocery；It will be cleaned
Food materials raw material carry out the shape that knife is cut into needs, and it is spare to prepare condiment；Food materials after the condiment prepared and knife are cut are former
Material, which is put into after mixing in vacuum tumbler, carries out that vacuum tumbling is tasty, and this mode is under vacuum conditions, to utilize object
Impact principle is managed, allows meat piece or meat stuffing to stir up and down in roller, mutually hits, beats, to reach massage, pickling effect.
Pickling liquid is fully absorbed by meat, enhances the binding force and elasticity of meat, improves the mouthfeel and section effect of product;Guarantor can be enhanced
It is aqueous, increase yield rate；The internal structure of product can be improved；By food materials of the vacuum after tasty and it is transferred to Pasteur's high/low temperature
High temperature and low temperature sterilization, high temperature are carried out in sterilizing installation can be cooked food and be sterilized, and low temperature is sterilized, and is used
The high-temperature sterilization of Pasteur and processing of boiling, so that the food materials become prepared food with being cooked by complete sterilization；By the food materials after sterilizing
It carries out being packaged into bag, and packaging bag also carries out sterilization treatment；Food materials after packaging are cooled to room temperature；By food after cooling
Material carry out it is air-dried, wherein air-dried technique are as follows: food materials after cooling are placed on air-dry frame, are passed through cold wind, air-dry room temperature control
System air-dries food materials water content 55% at 30 DEG C, and air-dried moisture content is to be gone with preventing food spoilage again can be fresh-keeping with low-temperature air-drying
Moisture can more preferably control the time, enable meat food materials non-greasy, resistance to chewing, and greengrocery and meat food materials taste are more
It is delicious, special taste, also protect food materials nutrition be not lost overcome food materials due to uneven heating is even and occur it is outer it is hard in it is soft
The shortcomings that fiber of problem and food materials, which receives damage, becomes soft, and the food materials such as meat lose chewy texture；Food materials transfer after air-drying
Carried out into the quick quick freezing unit of double helix quick-frozen, the quick quick freezing unit of double helix makes food materials drop to -45 DEG C from room temperature,
And guarantee food central temperature at -18 DEG C hereinafter, and ensure that it is quick-frozen after food have preferable appearance, improve its matter
Amount, and the sales volume possessed.
The vacuum tumbling technique of vegetables are as follows: vegetables are uniform with flavoring for mixture, to vegetables tumbling under non-vacuum environment
20s, then vacuumizes primary, and vacuum degree is maintained at -0.020MPa, exhausts after vacuum that knead-salting 10 divides under vacuum conditions
Clock, then vacuum pumping again, vacuumizes again after five minutes, so circulation 2 times.
Claims (7)
1. a kind of production technology of cooking packet, it is characterised in that: the steps include:
1) it cleans, first cleans food materials raw material spare；
2) cleaned food materials raw material are carried out the shape that knife is cut into needs by cut distribution, and it is spare to prepare condiment；
3) tasty, the food materials raw material after the condiment prepared and knife are cut, which are put into after mixing in vacuum tumbler, carries out vacuum
Tumbling is tasty；
4) it sterilizes, by food materials of the vacuum after tasty and is transferred in Pasteur's high/low temperature sterilizing installation and carries out high temperature and low temperature goes out
Bacterium；
5) it packs, the food materials after sterilizing is carried out to be packaged into bag, and packaging bag also carries out sterilization treatment；
6) cooling, the food materials after packaging are cooled to room temperature；
7) it air-dries, food materials after cooling is carried out air-dried；
8) quick-frozen, will air-dry after food materials be transferred in the quick quick freezing unit of double helix carry out it is quick-frozen.
2. a kind of production technology of cooking packet according to claim 1, it is characterised in that: the food materials in step 1-8 are meat
The mixing of one or both of class and greengrocery.
3. a kind of production technology of cooking packet according to claim 2, it is characterised in that: the vacuum tumbling technique of meat
Are as follows: meat is uniform with flavoring for mixture, to meat tumbling 5 minutes under non-vacuum environment, then vacuumize primary, vacuum degree holding
In -0.015MPa~-0.05MPa, knead-salting 10 minutes under vacuum conditions are exhausted after vacuum, then vacuum pumping again, five points
It is vacuumized again after clock, so circulation 4 times.
4. a kind of production technology of cooking packet according to claim 1, it is characterised in that: use Pasteur in step 1-8
High-temperature sterilization and boil processing so that the food materials by complete sterilization with it is cooked and as prepared food.
5. a kind of production technology of cooking packet according to claim 2, it is characterised in that: the vacuum tumbling technique of vegetables
Are as follows: vegetables are uniform with flavoring for mixture, to vegetables tumbling 10-20s under non-vacuum environment, then vacuumize primary, vacuum
Degree is maintained at -0.015MPa~-0.020MPa, exhausts after vacuum knead-salting 10 minutes under vacuum conditions, then arranges again true
Sky vacuumizes again after five minutes, so circulation 2 times.
6. a kind of production technology of cooking packet according to claim 1, it is characterised in that: air-dried technique are as follows: will cool down
Food materials afterwards are placed on air-dry frame, are passed through cold wind, are air-dried room temperature control at 15~30 DEG C, are air-dried food materials water content 25%-55%.
7. a kind of production technology of cooking packet according to claim 1, it is characterised in that: the quick quick freezing unit of double helix
So that food materials drop to -40 DEG C~-45 DEG C from room temperature, and guarantee food central temperature at -18 DEG C or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710885603.8A CN109549123A (en) | 2017-09-27 | 2017-09-27 | A kind of production technology of cooking packet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710885603.8A CN109549123A (en) | 2017-09-27 | 2017-09-27 | A kind of production technology of cooking packet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109549123A true CN109549123A (en) | 2019-04-02 |
Family
ID=65863517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710885603.8A Pending CN109549123A (en) | 2017-09-27 | 2017-09-27 | A kind of production technology of cooking packet |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213813A (en) * | 2019-10-17 | 2020-06-02 | 甘文龙 | Fresh-keeping production process for packaging fresh cooked food |
| CN111728147A (en) * | 2020-07-23 | 2020-10-02 | 中国农业科学院农产品加工研究所 | Production process of leisure marinated meat product |
| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
| CN114916375A (en) * | 2022-04-28 | 2022-08-19 | 大理荣漾核桃机械制造有限公司 | Edible fungus cultivation and processing system and method |
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2017
- 2017-09-27 CN CN201710885603.8A patent/CN109549123A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111213813A (en) * | 2019-10-17 | 2020-06-02 | 甘文龙 | Fresh-keeping production process for packaging fresh cooked food |
| CN111728147A (en) * | 2020-07-23 | 2020-10-02 | 中国农业科学院农产品加工研究所 | Production process of leisure marinated meat product |
| CN113712164A (en) * | 2021-08-12 | 2021-11-30 | 苏州得一鲜食品科技有限公司 | Preparation method of concentrated instant food package |
| CN114916375A (en) * | 2022-04-28 | 2022-08-19 | 大理荣漾核桃机械制造有限公司 | Edible fungus cultivation and processing system and method |
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Application publication date: 20190402 |