Vacuum quick-cooling fresh-keeping method for bean products

A technology of rapid cooling and preservation method, which is applied in food preservation, food science, application, etc. It can solve the problems of short shelf life of soybean products, avoid bacterial reproduction and secondary pollution, shorten cooling time, and improve the taste of cooking Effect

Inactive Publication Date: 2018-01-19
四川省巴中龙头食品有限公司
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  • Summary
  • Abstract
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  • Claims
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Problems solved by technology

[0004] The purpose of the present invention is to propose a vacuum rapid cooling and fresh-keeping method for soy products to solve the problem that the current soy products have a short shelf life

Method used

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  • Vacuum quick-cooling fresh-keeping method for bean products
  • Vacuum quick-cooling fresh-keeping method for bean products

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Embodiment Construction

[0012] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0013] see figure 2 . According to the traditional method, the soybeans that pass the inspection and are stored are taken out and soaked, screened, refined and filtered, then fired and filtered, then marinated, shaped and pressed, divided into blocks, and then boiled. One of the purposes of cooking is to kill bacteria. Next, just carry out the soy product fresh-keeping method of the present invention, first carry out vacuum quick cooling to the soy product after boiling and sterilizing, then pack, refrigerate, and the temperature of refrigerating is 0~5 ℃.

[0014] Vacuum rapid cooling is to put the freshly cooked and sterilized soybean products directly into the storage room of the vacuum cooler, then use the vacuum unit to evacuate, the vacuu...

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Abstract

The invention relates to a vacuum quick-cooling fresh-keeping method for bean products. The vacuum quick-cooling fresh-keeping method for the bean products is characterized by comprising the followingsteps of firstly, performing vacuum quick-cooling on cooked bean products, performing packing, and performing refrigerating, wherein the vacuum quick-cooling step comprises putting the bean productswhich are freshly cooked and then sterilized in a storage room of a vacuum cooling machine, performing vacuumizing with a vacuumizing system, lowering the temperature with a refrigerator, and performing cooling. During the vacuumizing, moisture is taken away, and heat quantity is taken away through evaporation of the moisture, so that the temperature is quickly reduced. According to the method disclosed by the invention, the problem that conventional bean products are short in fresh keeping time can be solved.

Description

technical field [0001] The invention relates to a fresh-keeping method of bean products, in particular to a method for rapid vacuum cooling and fresh-keeping of bean products. Background technique [0002] Soy products are rich in high-quality protein, unsaturated fatty acids, calcium and various vitamins, and are rich in nutrients, so they are known as "vegetable meat". However, because soy products are rich in nutrients, they also create favorable conditions for the reproduction of microorganisms, so the shelf life of soy products is relatively short, usually about one day, and only two or three days in refrigerated storage. In order to extend the shelf life, some manufacturers add preservatives to soybean products, freeze or use high-temperature steaming and cooking composite film packaging, etc., which will bring hidden dangers to food safety, increase production costs, and destroy the nutritional content of soybean products, etc. series of questions. [0003] Adding p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/36
Inventor 刘晓燕
Owner 四川省巴中龙头食品有限公司
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