CN1475169A - Food vacuum dehydration and nitrogen filling technology - Google Patents
Food vacuum dehydration and nitrogen filling technology Download PDFInfo
- Publication number
- CN1475169A CN1475169A CNA031337023A CN03133702A CN1475169A CN 1475169 A CN1475169 A CN 1475169A CN A031337023 A CNA031337023 A CN A031337023A CN 03133702 A CN03133702 A CN 03133702A CN 1475169 A CN1475169 A CN 1475169A
- Authority
- CN
- China
- Prior art keywords
- food
- vacuum
- nitrogen
- vacuum dehydration
- cabin
- 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.)
- Pending
Links
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
A food packing technique includes pretreating food, vacuumizing, drying, and filling N2. It can improve quality of food and elongate the quality-guaranteed period.
Description
Technical field:
The present invention relates to a kind of food drying method, the broken empty technology of particularly a kind of food vacuum dehydration inflated with nitrogen.
Background technology:
It is more at present food to be carried out dry method, the most popular mode that surely belongs to the vacuum dehydration drying, mainly be because this mode biologically active in the retaining food product intactly, do not destroy nutritional labeling and trophic structure, kept the color of food etc. to greatest extent, the shelf-life of having improved food significantly.Therefore, the vacuum dehydration dry technology is one of most popular both at home and abroad at present food preservative technology.Its processing step is: earlier food is carried out preliminary treatment, as cleaning or go internal organ etc. to marine product, precooling then, freeze the back and in vacuum chamber, carry out drying, its drying adopts the distillation mode to carry out, has certain vacuum in the cabin, and adding latent heat, food meets the requirements of water content and gets final product, owing to be in vacuum state in the cabin, be difficult to open hatch door after the drying, must charge into the air vacuum breaker earlier in the cabin, present vacuum breaker mode is that input environment gas in the cabin is air by inlet channel and by-pass valve control, both has been to open hatch door, surrounding air also can in time charge in the cabin, and the food quality to drying causes influence seriously like this.Mainly be that food is in the vacuum dehydration dry run, all in low pressure, carry out, make food by expanded, produce the hole in the body, when last operation vacuum breaker of technological process, being dried food can be to some extent by the moisture content deliquescence in the air, has also contacted harmful bacteria in the air, virus, impurity etc. simultaneously, is vulnerable to pollute.The air that contains oxygen is filled in the interior hole of food body, can cause the oxidative deformation of nutritional labeling in the food again, has shortened the shelf-life.
Summary of the invention:
The purpose of this invention is to provide a kind of after vacuum drying surrounding air can not charge into the broken empty technology of food vacuum dehydration inflated with nitrogen in the food body, not contaminated, the deliquescence of food and oxidation, overcome the deficiencies in the prior art.
Technical solution of the present invention is: the broken empty technology of a kind of food vacuum dehydration inflated with nitrogen, it comprises carries out preliminary treatment, step such as dehydrates in vacuum chamber food, it is characterized in that: dehydrate the back and charge into the nitrogen vacuum breaker in vacuum chamber in vacuum chamber.
Described nitrogen gas purity is: (99.900-99.999) %.
The present invention compared with prior art, surrounding air can not charge in the food body after vacuum drying, has solved dried food by the problem of environmental air pollution, deliquescence and oxidation, has both improved food quality, has prolonged the shelf-life of food again.
The specific embodiment:
With the vacuum drying sea cucumber is example: the cleaning impurity elimination of 1, earlier sea cucumber being cut open the belly; 2, precooling, its temperature are controlled at-40 ℃--and between 200 ℃, the time was chosen to be 10 minutes-3 hours; 3, carry out lyophilization in vacuum chamber, vacuum is 10Pa-250Pa, adds latent heat, makes its temperature suitable, and the finished product water content is controlled at 0.2%-6%; Above-mentioned steps is a prior art, no longer auspicious stating.
After lyophilization finishes in the vacuum drying cabin, by the existing device that fills the air vacuum breaker in the cabin is that passage and by-pass valve control are imported nitrogen in the cabin, purity requirement to nitrogen is: (99.900-99.999) %, the flow of input nitrogen is still ascending, pressure in the vacuum chamber is raise gradually, when pressure equals or be slightly larger than out of my cabin environmental pressure, turn off valve, stop input, the taking-up of opening the cabin when treating in the cabin static 5-30 minute is packed.Because food produces the space in low pressure condition lower body, form the hole, this hole is that nitrogen is occupied by inert gas, when opening the cabin, prevented the intrusion of surrounding air, the proportion of nitrogen and air differs less simultaneously, unlikely outflow is external during packing, can retain for a long time in the food body, reach prevent to pollute, the purpose of deliquescence, oxidation.
Described food is that marine product, meat product, greengrocery, fruits, dairy products class, hill dish class etc. all can adopt the manner to handle.
Claims (2)
1, the broken empty technology of a kind of food vacuum dehydration inflated with nitrogen, it comprises carries out preliminary treatment, step such as dehydrates in vacuum chamber food, it is characterized in that: dehydrate the back and charge into the nitrogen vacuum breaker in vacuum chamber in vacuum chamber.
2, the broken empty technology of food vacuum dehydration inflated with nitrogen according to claim 1, it is characterized in that: described nitrogen gas purity is: (99.900-99.999) %.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031337023A CN1475169A (en) | 2003-07-07 | 2003-07-07 | Food vacuum dehydration and nitrogen filling technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031337023A CN1475169A (en) | 2003-07-07 | 2003-07-07 | Food vacuum dehydration and nitrogen filling technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1475169A true CN1475169A (en) | 2004-02-18 |
Family
ID=34154306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031337023A Pending CN1475169A (en) | 2003-07-07 | 2003-07-07 | Food vacuum dehydration and nitrogen filling technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1475169A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2617969A1 (en) * | 2015-12-18 | 2017-06-20 | Antonio Santos Garcia | Method for the conservation of medicinal plants (Machine-translation by Google Translate, not legally binding) |
| CN107744094A (en) * | 2017-11-28 | 2018-03-02 | 河西学院 | A kind of preparation method of the fragility fried instant noodle excellent with protecting fragility |
| CN113137833A (en) * | 2021-04-28 | 2021-07-20 | 河南省华中食品有限公司 | Gas protection anti-oxidation process in vacuum drying or freeze-drying process |
-
2003
- 2003-07-07 CN CNA031337023A patent/CN1475169A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2617969A1 (en) * | 2015-12-18 | 2017-06-20 | Antonio Santos Garcia | Method for the conservation of medicinal plants (Machine-translation by Google Translate, not legally binding) |
| CN107744094A (en) * | 2017-11-28 | 2018-03-02 | 河西学院 | A kind of preparation method of the fragility fried instant noodle excellent with protecting fragility |
| CN107744094B (en) * | 2017-11-28 | 2021-04-09 | 河西学院 | Preparation method of fried instant noodles with excellent brittleness and crispness keeping performance |
| CN113137833A (en) * | 2021-04-28 | 2021-07-20 | 河南省华中食品有限公司 | Gas protection anti-oxidation process in vacuum drying or freeze-drying process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| IL272004B2 (en) | Method and apparatus for pasteurizing and dehydrating marijuana | |
| CN102634458B (en) | Freeze-dried truffle slice production method | |
| CN108576205B (en) | Processing method for strawberry combined drying | |
| CN107712235B (en) | Preparation method of sulfur-free fermented preserved cherry tomato | |
| CN103371217A (en) | Processing technique of chilled fresh chicken | |
| CN103932086A (en) | Rapid ageing method of tangerine peel | |
| CN104686646A (en) | Efficient fresh-keeping method of fruits and vegetables | |
| CN1475169A (en) | Food vacuum dehydration and nitrogen filling technology | |
| WO1987005782A3 (en) | Method of preserving foodstuffs | |
| US4496597A (en) | Process for drying and/or preserving fruits having a high sugar content | |
| CN109845813A (en) | A kind of method that ultrasonic wave composite ozone water combination controlled atmosphere extends the fresh-keeping of vegetables phase | |
| JPH03206873A (en) | Conservation of fresh eatable agricultural product | |
| CN104757096A (en) | Multiple-factor fence preservation technology of cooked beef | |
| US20050160921A1 (en) | Reduced pressure centifugal extractor for cooking | |
| CN109042854B (en) | Pomegranate seed preservation method | |
| CN114081063B (en) | Agricultural product fresh-keeping treatment method | |
| EP3030095B1 (en) | Method for preserving food | |
| CN107410440B (en) | Aquatic product irradiation preservation method capable of reducing irradiation smell | |
| CN101411355B (en) | Method for processing dried lichee and dried longan | |
| CN203450010U (en) | Plant food quality-guaranteeing fresh-keeping engineering van | |
| WO2020082310A1 (en) | Method for quick ageing and scenting of shredded dried tangerine peel | |
| CN101683093A (en) | Method of preserving grapes produced in Munage area in Xinjiang Uygur autonomous region | |
| CN103493875A (en) | Preserving method of loquat | |
| CN1778180A (en) | Antidotismus insect killer with antistaling and sterilizing functions for fruits and vegetables | |
| CN113229315A (en) | Production method of chilled fresh beef and mutton |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |