Method of improving quality of room temperature cooked food prefabricated packed meal after reheating

Abstract

The present invention discloses a method of improving quality of room temperature cooked food prefabricated packed meal after reheating and belongs to the technical field of prepared food processing. Radiofrequency sterilization, cold shock treatment and radiofrequency reheating are combined to reduce high temperature and high pressure sterilization strength of the prefabricated packed meal, and the method replaces conventional reheating and improves the quality of the prefabricated packed meal after the reheating. The method mainly comprises the following steps: raw material selecting, frying, oil-frying, cooking and stir-frying until half-cooked, cooked rice matching, vacuum sealing, radio-frequency sterilizing, cold shock treating, low temperature storing at 0-5 DEG C, radiofrequency reheating, reheating, and quality sense assessing. The main advantages are as follows: the radiofrequency sterilization is combined with the cold shock treatment and radiofrequency reheating, and the method meets the sterilization conditions, reduces the high temperature and high pressure sterilization strength, uses radiofrequency reheating to replace the conventional reheating, and reduces the destroy to the packed meal, especially nutrients and texture structures of the food. After the food is preheated, the sense assessment is conducted and the sense quality score of the product is not very different from that of the food just taken out from a pot.

Description

technical field [0001] The invention relates to a method for improving the quality of prefabricated box lunches with normal temperature after reheating, relates to the development, sterilization and preservation process of meat, vegetables and rice products, and belongs to the technical field of prepared food processing. Background technique [0002] With the development of urbanization and the acceleration of the pace of life, the sales of boxed lunches are increasing. The main supply objects are students, employees of factories and institutions, and patients in hospitals. The content and nutritional content of dishes vary with prices. (such as big ribs, chicken legs, fish nuggets, etc.), semi-meat dishes (such as shredded pork with fish flavor, scrambled eggs with green peppers, etc.) and vegetarian dishes (such as shredded potatoes, fried vegetables, etc.). In the current market, box lunches are mainly supplied by hot chain, but the disadvantages are also obvious, that is...

AI Technical Summary

Problems solved by technology

In the market now, box lunches are mainly supplied by hot chain, but the disadvantages are also obvious, that is, the quality of the dishes is easy to change, and the taste becomes poor.

In addition, the current urban traffic is congested. If the delivery is not timely due to traffic jams, the quality of the boxed lunches will easily deteriorate.