CN113016977A - 一种食品贮藏保鲜方法 - Google Patents
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Abstract
本发明提供了一种食品贮藏保鲜方法,属于食品加工的技术领域。一种食品贮藏保鲜方法包括步骤S1,挑选并洗净;步骤S2,浸泡处理;步骤S3,熏蒸;以及步骤S4,包装;本发明通过将挑选并洗净的食品原料放入处理溶液中进行浸泡,实现杀菌消毒以及对细胞液的清洗,抑制了细胞呼吸作用,实现水分补充;另外,将浸泡后的食品原料在蒸汽中进行熏蒸,使得食品的表面形成一层较薄的蒸熟皮层,在食品的表面形成一保护层,防止了水分的散失,且实现了隔离,进一步抑制了细胞呼吸以及防止了水分的散失,最后将食品成品在气调环境中进行真空包装,并放入冰包,进一步防止了水分丧失,保留食物原始口感,满足了食品贮藏保鲜需求,延长了食品的货架期。
Description
技术领域
本发明涉及食品加工的技术领域,具体是涉及一种食品贮藏保鲜方法。
背景技术
由于食品易出现腐坏、变质等问题,导致食物的保质期均较短,因此,人们急需找到一种食品贮藏保鲜的方法。
目前,现有的食品贮藏保鲜方法有气调式保鲜、真空式保鲜、高温灭菌式保鲜以及上述保鲜方式的组合运用,虽然能实现食品贮藏保鲜效果,但是,上述贮藏保鲜方式处理过程单一,被处理的食品虽然贮藏保质期延长,但是在处理过程中会出现脱水的问题,影响食品的口感,保鲜效果有限,降低了食品价值,不利于食品贮藏保鲜。
发明内容
针对现有技术中存在的上述问题,现旨在提供一种食品贮藏保鲜方法,以将挑选并洗净的食品放入到处理溶液中浸泡,并在取出后放入到蒸汽中进行熏蒸,实现水分补充并保留食物原始口感,然后将经过上述过程处理后的食品放入到的保鲜袋中并抽真空,实现空气隔绝,达到延长食品保质期的目的,另外,在将食品放入到保鲜袋的过程中,同步放入冰包,实现低温贮藏且实现补水,在保证食品口感的前提下延长了保鲜时间,保证了食品价值,食品贮藏保鲜效果得到显著提升,延长了食品的货架期。
具体技术方案如下:
一种食品贮藏保鲜方法,用于莴笋的贮藏保鲜,包括以下几个步骤:
步骤S1,挑选并洗净;
挑选合格的食品原料、去皮并洗净其表面的污渍,自然晾干后备用;
步骤S2,浸泡处理;
将步骤S1得到的备用食品原料放入到处理溶液中进行浸泡处理,浸泡时间为2~4小时,并且,处理溶液各组分的质量百分比为:水97~99%、植酸0.6~1.5%、大蒜提取物1.5~3%、柠檬酸0.45~0.75%、抗坏血酸0.25~0.5%;
步骤S3,熏蒸;
将步骤S2中进行浸泡处理后的食品原料放入到蒸汽中进行熏蒸,熏蒸时间为15~25秒,取出后放入无菌环境中自然冷却,得到食品成品;
步骤S4,包装;
将步骤S3中得到的食品成品放入到保鲜袋内,并同步放入冰包,再采用抽真空机抽取保鲜袋内的气体并封口。
上述的一种食品贮藏保鲜方法,其中,步骤S2中浸泡处理完成后,且在步骤S3开始前,食品原料需要用无菌水冲洗至少一遍。
上述的一种食品贮藏保鲜方法,其中,步骤S4中,将食品成品和冰包放入到保鲜袋内的过程在气调环境中进行,并且,气调环境中各组分的体积百分比含量为:二氧化碳92~95%、氮气5~10%、氧气1~5%。
上述的一种食品贮藏保鲜方法,其中,步骤S2的浸泡处理过程中,需至少检测3次处理溶液浓度,并在浸泡完成后进行各组分浓度补充。
上述的一种食品贮藏保鲜方法,其中,大蒜提取物的提取过程为:先将蒜粒洗净后晾干,然后将洗净并晾干后的蒜粒放入到粉碎机中粉碎打浆,得到粗制蒜浆并过滤,再于过滤得到的粗制蒜浆中加入粗制蒜浆重量2倍的水并混合均匀后放入到离心机中进行离心操作,离心转速为4500~4800转/分钟,且离心时间为10~15分钟,取上层清夜,得到大蒜提取物。
上述的一种食品贮藏保鲜方法,其中,蒜粒为秋播大蒜,且选取生长周期为250~280天的新鲜大蒜。
上述的一种食品贮藏保鲜方法,其中,冰包包括袋体和冰块,袋体具有外层袋和内层袋,外层袋套设于内层袋外,冰块放置于内层袋内,并且,内层袋为透气膜制作,外层袋为防水膜制作,冰块为无菌水冰冻得到,且步骤S4中将冰包放入到保鲜袋中时,需先撕开外层袋。
上述的一种食品贮藏保鲜方法,其中,步骤S2中,蒸汽压力为0.015~0.03Mpa。
上述的一种食品贮藏保鲜方法,其中,步骤S4包装完成后的食品放入到冷库中存储,且冷库温度为5~10℃。
上述的一种食品贮藏保鲜方法,其中,步骤S2中的处理溶液还添加有质量百分比为0.1~0.25%的食盐。
上述技术方案的积极效果是:
上述的食品贮藏保鲜方法,通过将挑选并洗净的食品原料放入处理溶液中进行浸泡,实现杀菌消毒,并对破壁导致的细胞液进行清洗,延缓了细胞呼吸作用,实现水分补充,满足食品的贮藏保鲜需求,另外,将浸泡后的食品原料在蒸汽中进行熏蒸,得到食品成品,通过熏蒸使得食品的表面形成一层较薄的蒸熟皮层,直接避免了最外层细胞的呼吸作用以及细胞液的流出,即在食品的表面形成一保护层,防止了水分的散失,进一步实现了食品的贮藏保鲜,最后将食品成品进行真空包装,并放入冰包,进一步防止了水分丧失,保留食物原始口感,实现了食品的贮藏保鲜,延长了食品的货架期。
附图说明
图1为本发明的一种食品贮藏保鲜方法的一种实施例的流程图;
图2为本发明的一种食品贮藏保鲜方法的另一种实施例的流程图。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,以下实施例结合附图1至附图2对本发明提供的技术方案作具体阐述,但以下内容不作为本发明的限定。
具体的,以下实施例提供了的技术方案用于莴笋的贮藏保鲜。
实施例一:
图1为本发明的一种食品贮藏保鲜方法的一种实施例的流程图。如图1所示,本实施例提供的食品贮藏保鲜方法包括以下几个步骤:
步骤S1, 挑选并洗净;
人工挑选合格的食品原料,然后将食品原料去皮并用清水洗净其表面的污渍,然后放入阴凉环境中自然晾干备用,此时,用于自然晾干的阴凉环境的温度为15~20℃,自然晾干时间控制在30~40分钟,其中,阴凉环境优选温度为15℃,自然晾晒时间控制在35分钟,实现选材和初步清理,同时自然晾干后的食品原料能避免粘带过多的水而影响后续处理溶液的浓度。
步骤S2,浸泡处理;
将步骤S1中经过挑选并洗净且自然晾干得到的备用食品原料放入到处理溶液中进行浸泡处理,此时,食品原料在处理溶液中的浸泡时间为2~4小时,优选3小时,使得处理溶液能充分接触食品原料,对食品原料进行杀菌消毒,以及因破壁流出的细胞液的清洗,抑制细胞的呼吸作用,实现食品贮藏保鲜,延长了货架期。并且,上述浸泡处理过程中使用的处理溶液各组分的质量百分比为:水97~99%、植酸0.6~1.5%、大蒜提取物1.5~3%、柠檬酸0.45~0.75%、抗坏血酸0.25~0.5%,有效满足了杀菌消毒、护色并抑制细胞呼吸等处理需求,为实现食品贮藏保鲜提供了条件。
步骤S3,熏蒸;
将步骤S2中经过在处理溶液中进行浸泡处理后的食品原料放入到蒸汽中进行熏蒸,使得食品原料的外表能被蒸汽蒸熟,即在食品原料的外表形成一层较薄的蒸熟皮层,通过该形成的蒸熟皮层来实现食品内部细胞和外界的隔绝,既能直接避免最外层细胞的呼吸作用以及细胞液的流出,又能在食品的表面形成一保护层,防止了水分的散失,进一步实现了食品的贮藏保鲜。其中,熏蒸时间为15~25秒,优选熏蒸20秒,避免导致形成的蒸熟皮层过厚而影响食品原始口感的问题。另外,将熏蒸过后的食品原料取出后放入无菌环境中自然冷却,以此得到食品成品。值得指出的是,食品原料在熏蒸并取出后,在无菌环境中的自然冷却时间控制在8~15分钟内,此时,自然冷却时间优选为10分钟,避免自然冷却时间过长而导致的食品成品形成的蒸熟皮层干燥开裂的问题,工艺控制更合理。
步骤S4,包装;
将步骤S3中得到的食品成品放入到保鲜袋内进行包装,同时,在将食品成品放置于保鲜袋内的同时还需要同步放入冰包,再采用抽真空机抽取保鲜袋内的气体并封口,实现对食品的真空包装,并且能提供包装时的低温环境,也能实现水分补充,为短暂的转运提供了存储条件,进一步提升了食品贮藏的保鲜效果,延长了食品的货架期。
更加具体的,步骤S2中浸泡处理完成并取出后,且在步骤S3开始前,食品原料需要用无菌水冲洗至少一遍,优选的,需要用无菌水对浸泡处理后的视屏原料冲洗两遍,实现对食品表面残留的处理溶液进行清理,维持食品安全。
更加具体的,在进行步骤S4的过程中,且将食品成品和冰包放入到保鲜袋内的过程需要在气调环境中进行,实现气调包装,抑制了细胞呼吸,避免了直接接触外界空气,进一步提升了食品贮藏保鲜的效果。此时,上述用于包装的气调环境中各组分的体积百分比含量为:二氧化碳92~95%、氮气5~10%、氧气1~5%,抑制了细胞呼吸,进一步延长了食品的货架期。
更加具体的,步骤S2的浸泡处理过程中,需至少检测3次处理溶液浓度,在处理溶液出现浓度不符合条件的情况下,可及时中断浸泡过程,或及时补充各组分,从而保证了浸泡效果。另外,在一批次食品原料浸泡完成后需要对进行各组分浓度补充,保证了下批次食品原料在进行浸泡时,仍能保证下批次食品原料的浸泡需求,同时,也实现了对处理溶液的重复利用。
更加具体的,处理溶液中的其中一组分大蒜提取物的提取过程为:先将蒜粒洗净后晾干,然后将洗净并晾干后的蒜粒放入到粉碎机中粉碎打浆,使得蒜粒能充分被粉碎,利于后续的提取。然后,将得到的粗制蒜浆并过滤,滤掉大量的残渣,再于过滤得到的粗制蒜浆中加入粗制蒜浆重量2倍的水并混合均匀后放入到离心机中进行离心操作,设定离心转速为4500~4800转/分钟,且离心时间为10~15分钟,优选的,离心转速为4500转/分钟,离心10分钟,取上层清夜,得到大蒜提取物,提取方便且彻底,利用率高,避免了浪费。
更加具体的,大蒜提取物采用的蒜粒为秋播大蒜,相比于春播大蒜而言,生长周期更长,效果更好。并且,且选取生长周期为250~280天的新鲜大蒜,大蒜更成熟,进一步保证了大蒜提取物的效果。
更加具体的,放入保鲜袋中的冰包又包括袋体和冰块,此时,袋体具有外层袋和内层袋,外层袋套设于内层袋外,即保鲜袋为双层袋,并且,将冰块放置于内层袋内,并且,内层袋为透气膜制作,外层袋为防水膜制作,即在是外层袋未打开的情况下,冰块的水不会对外释放,利于保鲜袋在初始状态的填装,利于冰包的制作。另外,冰块为无菌水冰冻得到,放入到保鲜袋中后不会对食品成品造成影响。并且,步骤S4中将冰包同步放入到保鲜袋中时,需先撕开外层袋,使得冰块能通过透气膜释放低温的水汽,不仅保证了低温环境,还实现了对食品成品的补水操作,进一步提升了食品贮藏保鲜的效果。
更加具体的,步骤S2的熏蒸过程中,保持蒸汽压力为0.015~0.03Mpa之间,优选蒸汽压力为0.02Mpa,避免了蒸汽压力过大导致食物原料在熏蒸时出现表层损坏的问题,工艺效果更好。
更加具体的,步骤S4包装完成后的食品放入到冷库中存储,且冷库温度为5~10℃,使得包装后的食品也始终处于低温保存状态,方便了长途运输,进一步延长了食品的货架期。
更加具体的,步骤S4的包装过程在无菌环境中进行,防止了细菌滋生等导致的食品变质问题,同时,保鲜袋为食品级尼龙袋,保证了食品安全。
实施例二:
图2为本发明的一种食品贮藏保鲜方法的另一种实施例的流程图。如图2所示,本实施例提供的食品贮藏保鲜方法在包括了实施例一中所有的技术特征之外,还提供了在步骤S2中用于浸泡的处理溶液中加入食盐的技术方案,此时,处理溶液中,食盐的质量百分比为0.1~0.25%,使得食品在浸泡过程中能加快表层细胞的渗透,提升浸泡效果。
本实施例提供的食品贮藏保鲜方法,包括步骤S1,挑选并洗净;步骤S2,浸泡处理;步骤S3,熏蒸;以及步骤S4,包装。通过将挑选并洗净的食品原料放入处理溶液中进行浸泡,实现杀菌消毒以及对细胞液进行清洗,有效抑制了细胞呼吸作用,同时实现了水分的补充,保证食品的贮藏保鲜效果;另外,将浸泡后的食品原料在蒸汽中进行熏蒸,使得食品的表面形成一层较薄的蒸熟皮层,在食品的表面形成一保护层,防止了水分的散失,且实现了隔离,进一步抑制了细胞呼吸以及防止了水分的散失,最后将食品成品在气调环境中进行真空包装,并放入冰包,进一步防止了水分丧失,保留食物原始口感,满足了食品贮藏保鲜需求,延长了食品的货架期。
以上仅为本发明较佳的实施例,并非因此限制本发明的实施方式及保护范围,对于本领域技术人员而言,应当能够意识到凡运用本发明说明书及图示内容所作出的等同替换和显而易见的变化所得到的方案,均应当包含在本发明的保护范围内。
Claims (10)
1.一种食品贮藏保鲜方法,用于莴笋的贮藏保鲜,包括以下几个步骤:
步骤S1,挑选并洗净;
挑选合格的食品原料、去皮并洗净其表面的污渍,自然晾干后备用;
步骤S2,浸泡处理;
将所述步骤S1得到的备用食品原料放入到处理溶液中进行浸泡处理,浸泡时间为2~4小时,并且,所述处理溶液各组分的质量百分比为:水97~99%、植酸0.6~1.5%、大蒜提取物1.5~3%、柠檬酸0.45~0.75%、抗坏血酸0.25~0.5%;
步骤S3,熏蒸;
将所述步骤S2中进行浸泡处理后的所述食品原料放入到蒸汽中进行熏蒸,所述熏蒸时间为15~25秒,取出后放入无菌环境中自然冷却,得到食品成品;
步骤S4,包装;
将所述步骤S3中得到的所述食品成品放入到保鲜袋内,并同步放入冰包,再采用抽真空机抽取所述保鲜袋内的气体并封口。
2.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述步骤S2中浸泡处理完成后,且在步骤S3开始前,所述食品原料需要用无菌水冲洗至少一遍。
3.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述步骤S4中,将所述食品成品和所述冰包放入到所述保鲜袋内的过程在气调环境中进行,并且,所述气调环境中各组分的体积百分比含量为:二氧化碳92~95%、氮气5~10%、氧气1~5%。
4.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述步骤S2的浸泡处理过程中,需至少检测3次所述处理溶液浓度,并在浸泡完成后进行各组分浓度补充。
5.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述大蒜提取物的提取过程为:先将蒜粒洗净后晾干,然后将洗净并晾干后的所述蒜粒放入到粉碎机中粉碎打浆,得到粗制蒜浆并过滤,再于过滤得到的所述粗制蒜浆中加入所述粗制蒜浆重量2倍的水并混合均匀后放入到离心机中进行离心操作,离心转速为4500~4800转/分钟,且离心时间为10~15分钟,取上层清夜,得到所述大蒜提取物。
6.根据权利要求5所述的食品贮藏保鲜方法,其特征在于,所述蒜粒为秋播大蒜,且选取生长周期为250~280天的新鲜大蒜。
7.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述冰包包括袋体和冰块,所述袋体具有外层袋和内层袋,所述外层袋套设于所述内层袋外,所述冰块放置于所述内层袋内,并且,所述内层袋为透气膜制作,所述外层袋为防水膜制作,所述冰块为无菌水冰冻得到,且所述步骤S4中将所述冰包放入到所述保鲜袋中时,需先撕开所述外层袋。
8.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述步骤S2中,所述蒸汽压力为0.015~0.03Mp食品贮藏保鲜方法。
9.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述步骤S4包装完成后的食品放入到冷库中存储,且所述冷库温度为5~10℃。
10.根据权利要求1所述的食品贮藏保鲜方法,其特征在于,所述步骤S2中的所述处理溶液还添加有质量百分比为0.1~0.25%的食盐。
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