CN103478875A - Processing technique for frozen foods - Google Patents
Processing technique for frozen foods Download PDFInfo
- Publication number
- CN103478875A CN103478875A CN201310437838.2A CN201310437838A CN103478875A CN 103478875 A CN103478875 A CN 103478875A CN 201310437838 A CN201310437838 A CN 201310437838A CN 103478875 A CN103478875 A CN 103478875A
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- CN
- China
- Prior art keywords
- food
- quality
- freezing
- foods
- symbol
- 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
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 31
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 229920005989 resin Polymers 0.000 claims abstract description 6
- 239000011347 resin Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 239000003513 alkali Substances 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000005022 packaging material Substances 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 claims description 2
- -1 organic acid salt Chemical class 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- 239000013589 supplement Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229920006015 heat resistant resin Polymers 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention relates to a processing technique for frozen foods, which comprises the following procedures: (a), a procedure of carrying out shaping treatment on raw materials so as to obtain foods with required shapes, (b), a procedure of soaking the foods at a room temperature for a set period of time into an alkaline water solution of which the pH value is adjusted to 8.0 to 12.5, (c), a procedure of freezing foods treated through alkaline treatment, (d), procedures of bagging the frozen foods into resin film packing material for hot and steam heating, vacuumizing the interior of the resin film packing material for hot and steam heating, and sealing opening parts to form a sealed state, and (e), a procedure of freezing the foods. During the process of production and freezing, beautiful music is played.
Description
Technical field
The invention belongs to the Technique of Speed Freezing field, be specifically related to a kind of processing technology of frozen food.
Background technology
recently, with variation and the easy background that turns to of diet, the arrival of aging society of take is background, the user to can provide rapidly without pre-prepd heat, delicious food, be easy to edible food the demand of not cooking food material more and more higher.Especially demand such in the user who works in the kitchen of many mechanisms such as nurse mechanism, rest home, hospital, school is very high.
Take these situations as background, carry out vacuum packaging or fill that inert gas packed at the application heat-resistant resin film always, in principle without preparing in advance etc. before the cooking, only utilize micro-wave oven etc. heat just can to eat freezing or refrigerate the quick-frozen food of type.The freezing quick-frozen food of this packing be implemented various processing and make varied, thereby on market, circulate.
Existing quick-frozen food, due to the defect of processing technology, cause the shelf-life of product limited, and there are very big-difference in the mouthfeel of quick frozen product and fresh products.
Summary of the invention
The objective of the invention is for the problems referred to above, a kind of processing technology of frozen food is provided, can realize under equal conditions, the shelf-life of quick-frozen food is longer, and the quick-frozen food mouthfeel is purer.
To achieve these goals, the invention provides following technical scheme:
A kind of processing technology of frozen food has following operation:
(a) raw material carried out to Shape correction and obtain the operation of the food of required form,
(b) in the aqueous alkali that is adjusted into pH8.0～12.5, described food is flooded under the atmospheric pressure room temperature to the operation of stipulated time,
(c) the described food through alkali treatment is carried out to freezing operation,
(d) use resin molding packaging material through freezing food bagging to scalding, steam to heat by described, to described, scald, steam heating with being vacuumized in the resin molding packaging material, the operation of sealing state is made by sealed open section, and
(e) food is carried out to freezing operation, in production and refrigerating process, play the music of frequency grace.
Before described (c) operation by described food 0.1～20 quality % concentration containing the dipping that carries out the stipulated time in the aqueous solution of green alga extract.
Before described (c) operation by described food 0.01～20 quality % concentration containing the dipping that carries out the stipulated time in the carbohydrate aqueous solution.
In described (b) operation, the dip time in described aqueous alkali is made as to 10 minutes～48 hours.
The aqueous alkali of described (b) operation meets following formula simultaneously,
0.1≤A+B+C+D≤20.0
0.01≤A≤5.00，0.01≤B≤5.00，0.01≤C≤5.00，0.01≤D≤20.00
Wherein, symbol A is the content of carbonate in quality %, and symbol B is the content of phosphate in quality %, and symbol C is the content of hydroxide in quality %, and symbol D is the content of basic organic acid salt in quality %.
In step (e), when described food enters quick-frozen, sprayed, supplemented the moisture of evaporation.
The raw material of quick-frozen food used, animals and plants, in growth course, all need to play the music of frequency grace every day, to create the atmosphere of short its growth.
Principle of the present invention is, by the vibration frequency of music, transmits feedwater, makes the more intact of water crystallization, thereby guarantees that under equal conditions shelf-life and the mouthfeel of product are better, can make the eater experience the superior of quality, the delicious food of quick-frozen food.
Finally it should be noted that: obviously, above-described embodiment is only for example of the present invention clearly is described, and is not the restriction to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without also giving all embodiments.And the apparent variation of being amplified out thus or change are still among protection scope of the present invention.
Claims (6)
1. the processing technology of a frozen food, is characterized in that, has following operation:
(a) raw material carried out to Shape correction and obtain the operation of the food of required form,
(b) in the aqueous alkali that is adjusted into pH8.0～12.5, described food is flooded under the atmospheric pressure room temperature to the operation of stipulated time,
(c) the described food through alkali treatment is carried out to freezing operation,
(d) use resin molding packaging material through freezing food bagging to scalding, steam to heat by described, to described, scald, steam heating with being vacuumized in the resin molding packaging material, the operation of sealing state is made by sealed open section, and
(e) food is carried out to freezing operation, in production and refrigerating process, play the music of frequency grace.
2. method according to claim 1, is characterized in that, before described (c) operation by described food 0.1～20 quality % concentration containing the dipping that carries out the stipulated time in the aqueous solution of green alga extract.
3. method according to claim 1, is characterized in that, before described (c) operation by described food 0.01～20 quality % concentration containing the dipping that carries out the stipulated time in the carbohydrate aqueous solution.
4. method according to claim 1, is characterized in that, in described (b) operation, the dip time in described aqueous alkali is made as to 10 minutes～48 hours.
5. method according to claim 1, is characterized in that, the aqueous alkali of described (b) operation meets following formula simultaneously,
0.1≤A+B+C+D≤20.0
0.01≤A≤5.00，0.01≤B≤5.00，0.01≤C≤5.00，0.01≤D≤20.00
Wherein, symbol A is the content of carbonate in quality %, and symbol B is the content of phosphate in quality %, and symbol C is the content of hydroxide in quality %, and symbol D is the content of basic organic acid salt in quality %.
6. method according to claim 1, is characterized in that: in step (e), when described food enters quick-frozen, sprayed, supplement the moisture of evaporation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437838.2A CN103478875A (en) | 2013-09-24 | 2013-09-24 | Processing technique for frozen foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310437838.2A CN103478875A (en) | 2013-09-24 | 2013-09-24 | Processing technique for frozen foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478875A true CN103478875A (en) | 2014-01-01 |
Family
ID=49819734
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310437838.2A Pending CN103478875A (en) | 2013-09-24 | 2013-09-24 | Processing technique for frozen foods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478875A (en) |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3413127A (en) * | 1966-08-29 | 1968-11-26 | Armour & Co | Method of preparing a poultry product |
| CN85102734A (en) * | 1985-04-16 | 1986-10-15 | 日本水产株式会社 | The freezing and storing method of bivalve |
| WO1997039951A1 (en) * | 1996-04-25 | 1997-10-30 | Carnival Brand Seafood Company | Flat pack vacuum sealed seafood package and process |
| CN1327747A (en) * | 2000-06-08 | 2001-12-26 | 中牧大华安肉类有限公司 | Method for preparing beef food |
| CN1762203A (en) * | 2004-10-19 | 2006-04-26 | 金建刚 | Method for planting plants by use of sound wave |
| CN1836489A (en) * | 2005-03-23 | 2006-09-27 | 孙成江 | Method for promoting agricultural crop yield using music effect |
| CN1887118A (en) * | 2005-06-28 | 2007-01-03 | 朱章其 | Cold cut mutton producing process |
| CN101112191A (en) * | 2007-07-15 | 2008-01-30 | 李桂秀 | Method for breeding health-care chook and the health-care chook thereof |
| CN101112244A (en) * | 2007-08-29 | 2008-01-30 | 信阳市广大水产食品有限责任公司 | Freezed boiled chestnut kernel processing technics |
| JP4649541B1 (en) * | 2010-08-06 | 2011-03-09 | 株式会社大冷 | Hot water bath, seafood packaged frozen food for steaming, and manufacturing method thereof |
| CN102160571A (en) * | 2010-02-22 | 2011-08-24 | 冈食品株式会社 | Manufacturing method and cooking method of frozen fish |
| CN102217669A (en) * | 2011-04-13 | 2011-10-19 | 广州市宝能机电设备有限公司 | Making method of quick freezing meat of animals such as chicken and duck |
| CN102266112A (en) * | 2010-06-04 | 2011-12-07 | 曹舒瑜 | Method for manufacturing frozen microwave instant food |
| CN103385203A (en) * | 2012-05-09 | 2013-11-13 | 常州市汇华食品有限公司 | Method for improving quality of chilled fresh pork |
-
2013
- 2013-09-24 CN CN201310437838.2A patent/CN103478875A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3413127A (en) * | 1966-08-29 | 1968-11-26 | Armour & Co | Method of preparing a poultry product |
| CN85102734A (en) * | 1985-04-16 | 1986-10-15 | 日本水产株式会社 | The freezing and storing method of bivalve |
| WO1997039951A1 (en) * | 1996-04-25 | 1997-10-30 | Carnival Brand Seafood Company | Flat pack vacuum sealed seafood package and process |
| CN1327747A (en) * | 2000-06-08 | 2001-12-26 | 中牧大华安肉类有限公司 | Method for preparing beef food |
| CN1762203A (en) * | 2004-10-19 | 2006-04-26 | 金建刚 | Method for planting plants by use of sound wave |
| CN1836489A (en) * | 2005-03-23 | 2006-09-27 | 孙成江 | Method for promoting agricultural crop yield using music effect |
| CN1887118A (en) * | 2005-06-28 | 2007-01-03 | 朱章其 | Cold cut mutton producing process |
| CN101112191A (en) * | 2007-07-15 | 2008-01-30 | 李桂秀 | Method for breeding health-care chook and the health-care chook thereof |
| CN101112244A (en) * | 2007-08-29 | 2008-01-30 | 信阳市广大水产食品有限责任公司 | Freezed boiled chestnut kernel processing technics |
| CN102160571A (en) * | 2010-02-22 | 2011-08-24 | 冈食品株式会社 | Manufacturing method and cooking method of frozen fish |
| CN102266112A (en) * | 2010-06-04 | 2011-12-07 | 曹舒瑜 | Method for manufacturing frozen microwave instant food |
| JP4649541B1 (en) * | 2010-08-06 | 2011-03-09 | 株式会社大冷 | Hot water bath, seafood packaged frozen food for steaming, and manufacturing method thereof |
| CN102217669A (en) * | 2011-04-13 | 2011-10-19 | 广州市宝能机电设备有限公司 | Making method of quick freezing meat of animals such as chicken and duck |
| CN103385203A (en) * | 2012-05-09 | 2013-11-13 | 常州市汇华食品有限公司 | Method for improving quality of chilled fresh pork |
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140101 |
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| RJ01 | Rejection of invention patent application after publication |