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
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[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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