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Preparation method and application of packaging material for preventing fried chips from being softened and mildewed

A technology of french fries and composite packaging, applied in household packaging, chemical instruments and methods, applications, etc., can solve problems such as inability to keep fresh, lose flavor, and easy mold in fried french fries, so as to protect the taste and quality and prolong the shelf life Effect

Inactive Publication Date: 2018-06-29
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] French fries are an essential match for foreign fast food such as McDonald's and KFC, but because fresh French fries must be eaten within 5 minutes after being freshly fried, otherwise they will absorb water and become soft, lose strength and rigidity, and cannot be dipped If the sauce (ketchup) is applied, the taste will be worse, so the fried French fries are basically eaten
If you choose to take away, the French fries will gradually become soft, unable to be dipped in sauce, and lose their crispy taste and deep-fried aroma; as a result, fresh French fries cannot be delivered for takeaway; in addition, fried French fries are prone to mold (2-3 days), cannot keep fresh

Method used

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  • Preparation method and application of packaging material for preventing fried chips from being softened and mildewed
  • Preparation method and application of packaging material for preventing fried chips from being softened and mildewed
  • Preparation method and application of packaging material for preventing fried chips from being softened and mildewed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing a composite packaging modified non-woven fabric to prevent fried French fries from softening and moldy, which is completed by the following steps:

[0025] The first step is to prepare materials: select 1799 type PVA resin, food-grade non-woven fabric, select nano-scale sodium chloride salt, and select purified water at room temperature for backup;

[0026] The second step, dissolving: take 60~75kg of purified water at room temperature 20°C for the first step and add it to the reactor, add nano-scale sodium chloride salt into the reactor and stir to fully dissolve, nano-scale sodium chloride salt Prepare with 4% by weight percentage of pure water, get the spare PVA resin in the first step, add PVA resin to the above-mentioned reaction kettle, prepare PVA resin with 6% by weight percentage of pure water, then heat to 90°C and stir for 4 Hours, make the PVA resin fully dissolved in the reaction kettle, make the PVA resin and nano-scale sodium chlori...

Embodiment 2

[0030] A method for preparing a composite packaging modified non-woven fabric to prevent fried French fries from softening and moldy, which is completed by the following steps:

[0031] The first step is to prepare materials: select 1788 type PVA resin, food-grade non-woven fabric, select nano-scale sodium chloride salt, and select purified water at room temperature for backup;

[0032] The second step, dissolving: take 60~75kg of purified water at room temperature 20°C for the first step and add it to the reactor, add nano-scale sodium chloride salt into the reactor and stir to fully dissolve, nano-scale sodium chloride salt Prepare with 7% by weight percentage of pure water, take the spare PVA resin in the first step, add PVA resin to the above-mentioned reaction kettle, prepare PVA resin with 9% by weight percentage of pure water, then heat to 90°C and stir for 5 Hours, make the PVA resin fully dissolved in the reaction kettle, make the PVA resin and nano-scale sodium chlor...

Embodiment 3

[0036] A method for preparing a composite packaging modified non-woven fabric to prevent fried French fries from softening and moldy, which is completed by the following steps:

[0037] The first step is to prepare materials: select 1799 type PVA water-absorbing resin, food-grade non-woven fabric, select nano-scale sodium chloride salt, and select purified water at room temperature for standby;

[0038] The second step, dissolving: take 60~75kg of purified water at room temperature 20°C for the first step and add it to the reactor, add nano-scale sodium chloride salt into the reactor and stir to fully dissolve, nano-scale sodium chloride salt Prepare with 10% by weight percentage of pure water, take the spare PVA resin in the first step, add PVA resin to the above-mentioned reaction kettle, prepare PVA resin with 12% by weight percentage of pure water, then heat to 90°C and stir for 6 Hours, make the PVA resin fully dissolved in the reaction kettle, make the PVA resin and nano...

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Abstract

The invention relates to a preparation method of a packaging material for preventing fried chips from being softened and mildewed. According to the preparation method, 1799 or 1788 type polyvinyl alcohol PVA water-absorption resin or other resin with a water-absorption function, a food-grade non-woven fabric, nano-grade sodium chloride table salt and room-temperature purified water are selected for later use, and are produced into a compound package modified non-woven fabric for packaging the fried chips through procedures of preparing sol and coating to prepare a bag; the compound package modified non-woven fabric and a KPWT / PA / PE compound film are matched to form an applicable package bag for take-out fried chips; the fried chips can keep a good crispy property within three days.

Description

technical field [0001] The invention relates to the technical field of food packaging, in particular to a preparation method of a composite packaging modified non-woven fabric for preventing fried French fries from softening and mold. Background technique [0002] French fries are an essential match for foreign fast food such as McDonald's and KFC, but because fresh French fries must be eaten within 5 minutes after being freshly fried, otherwise they will absorb water and become soft, lose strength and rigidity, and cannot be dipped If the sauce (ketchup) is applied, the taste will deteriorate, so the fried French fries are basically eaten. If you choose to take away, the French fries will gradually become soft, unable to be dipped in sauce, and lose their crispy taste and deep-fried aroma; as a result, fresh French fries cannot be delivered for takeaway; in addition, fried French fries are prone to mold (2-3 days), cannot keep fresh. [0003] Therefore, how to solve the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D06N3/00D06N3/04B65D65/38B32B27/12B32B27/36B32B27/34B32B27/32A23L3/349A23L3/358
CPCA23L3/349A23L3/358A23V2002/00B32B5/022B32B27/12B32B27/32B32B27/34B32B27/36B32B2307/7145B32B2307/726B32B2439/70B65D65/38D06N3/0011D06N3/0063D06N3/04D06N2203/045D06N2209/1671D06N2213/02A23V2200/10A23V2250/1582A23V2250/1614A23V2250/30
Inventor 杨福馨李灿黄敏莹司婉芳王金鑫
Owner SHANGHAI OCEAN UNIV
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