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Ultraviolet and nano zinc oxide combined sterilizing method for convenient vegetable dishes

A nano-zinc oxide and convenient element technology, which is applied to the preservation of fruits and vegetables, the preservation of fruits/vegetables through radiation/electrical treatment, food preservation, etc. It can solve the problems of product texture, flavor and color loss, and is not conducive to preservation and sales. , to achieve the effect that the flavor and structure will not be destroyed, the sterilization intensity will be reduced, and the taste will be good

Inactive Publication Date: 2012-03-28
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the ultraviolet sterilization of this method, the thermal sterilization of this method will cause certain losses to the texture, flavor and color of the product, which is not conducive to preservation and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Combined sterilization method of instant dishes with beans (edamame or green beans) as the main raw material

[0023] Remove pods from edamame (green beans), clean them, blanch them in boiling water at 100°C for 3 minutes, and quickly cool them with flowing water. Then, stir-fry the bean kernels in soybean oil preheated to 120°C for about 8 minutes, add a small amount of dried tofu as auxiliary materials, add seasonings such as salt, white sugar and chili oil, mix well, and take out the pan, adding a concentration of 0.045g / kg of nano-zinc oxide (in the form of a dispersion, the concentration of the solution is 0.1%, and the concentration of the dispersion protective agent sodium hexametaphosphate is 0.015%). Vacuum packaging (vacuum degree -1000mbar), packaging material is aluminum foil bag, 50g per package. Secondly, put it under a 30W ultraviolet lamp that has been working for 20 minutes and irradiate it for 50 minutes, and the distance between the lamps...

Embodiment 2

[0024] Example 2: Combined sterilization method for convenience dishes with green leafy vegetables (green vegetables, spinach or Chrysanthemum chrysanthemum) as main raw materials

[0025]Clean the green leafy vegetables, blanching them in hot water at 90°C for 2 minutes to inactivate peroxidase, and quickly cool them with running water. Then, stir-fry the vegetables in rapeseed oil preheated to 150°C for about 5 minutes, and add a small amount of water to prevent the pot from sticking. Finally, add salt, white sugar, monosodium glutamate and other seasonings, mix well and take out the pot. The concentration of adding is 0.04 g / kg of nano-zinc oxide (in the form of a dispersion, the concentration of the solution is 0.1%, and the concentration of the dispersion protective agent sodium hexametaphosphate is 0.015%). Vacuum packaging (vacuum degree -1000mbar), packaging material is aluminum foil bag, 50g per package. Secondly, put it under a 30W ultraviolet lamp that has been wor...

Embodiment 3

[0026] Example 3: Combined sterilization technology for instant dishes with cauliflower (broccoli or cabbage) as the main raw material

[0027] Wash the cauliflower vegetables, blanching them in hot water at 95°C for 2.5 minutes, and cooling them quickly with flowing water. Then, stir-fry it in soybean oil preheated to 130°C for about 10 minutes, add a small amount of water, then add salt, white sugar, monosodium glutamate and other seasonings, mix well, and add nano-oxidized Zinc (in the form of dispersion liquid, the concentration of the solution is 0.1%, and the concentration of the dispersion protective agent sodium hexametaphosphate is 0.015%). Vacuum packaging (vacuum degree -1000mbar), packaging material is aluminum foil bag, 50g per package. Secondly, put it under a 30W ultraviolet lamp that has been working for 20 minutes and irradiate it for 80 minutes, and the distance between the lamps is 50cm. Finally store at room temperature. After testing the nutritional com...

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Abstract

The invention provides an ultraviolet and nano zinc oxide combined sterilizing method for convenient vegetable dishes, which belongs to the vegetable product treatment technical field. The method comprises the following steps: cleaning (hulling) vegetable raw materials, blanching and killing enzyme, frying according to the formula, then adding a bacteriostatic agent nano zinc oxide, vacuum packaging, carrying out ultraviolet irradiation and sterilization, finally storing at room temperature. Nano zinc is capable of inhibiting the growth of microbe, the frying process enables the effect of passivating enzyme and killing microbe; ultraviolet irradiation and sterilization enable further catalysis to increase the bacteriostasis performance of nano zinc, and perform synergism and ensure the long shelf-life of product. The ultraviolet and nano zinc combined cold sterilizing method used by the invention is capable of overcoming the inhomogeneity of ultraviolet sterilization, solving the disadvantage of poor bactericidal activity when nano zinc is individually acted under the safe dosage, eliminating the defect of loss of nutrients and local flavor caused by traditional high temperature sterilization, and ensuring the long shelf-life of products. The combined sterilizing method has the characteristics of simple process, easy operation, saved energy and the like.

Description

technical field [0001] The invention relates to a method for sterilizing instant vegetable dishes combined with ultraviolet rays and nano-zinc oxide. The invention belongs to the field of vegetable product processing, relates to vegetable product sterilization and preservation technology, and is mainly used for the quality and microbial control of vacuum-packed cooked instant vegetable dishes. Background technique [0002] In recent years, ready-to-eat soft-packed convenience dishes have gradually occupied the convenience food consumer market due to their convenience, nutrition, and economical benefits. At present, most soft cans of poultry meat are used in the market, while there are fewer varieties of soft cans made of green vegetables. Loss of color and texture will affect product sales. Therefore, in order to improve the quality of convenient dishes in flexible packaging, the sterilization intensity must be reduced. Only in this way can we further open up the market, e...

Claims

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Application Information

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IPC IPC(8): A23B7/157A23B7/015
Inventor 王维琴张慜于宁卢利群施燕萍
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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