阅读说明：本技术 一种用于泡发食品的保鲜方法 (Fresh-keeping method for foamed food ) 是由 胡海梅 江峰 于 2020-07-09 设计创作，主要内容包括：本发明公开了一种用于泡发食品的保鲜方法,涉及冰箱技术领域。包括以下步骤：将食品待保鲜区的温度设置为4℃±2℃；喷淋清水去除食品表面的杂质；将食品浸泡在盛放盐水的容器中20-30小时；盐水排出,然后放入清水浸泡食品20-30小时；清水排出,再将容器中加入清水蒸煮60-100分钟；蒸煮水排出,再将容器中加入清水浸泡20-30小时；浸泡水排出,然后将食品待保鲜区的温度调至-1℃～-5℃,存储食品。本发明通过优化食品保鲜方法,可以在保证泡发后食材的口感和安全的前提下,延长食品的存放时间,并且可以有效保存食品本身的风味,提高用户的使用体验。(The invention discloses a preservation method for foamed food, and relates to the technical field of refrigerators. The method comprises the following steps: setting the temperature of a food fresh-keeping area to be 4 +/-2 ℃; spraying clear water to remove impurities on the surface of the food; soaking the food in a container containing salt water for 20-30 hr; discharging the salt water, and then putting the food into clean water to soak the food for 20-30 hours; discharging the clear water, adding the clear water into the container, and cooking for 60-100 minutes; discharging the boiling water, and adding clear water into the container to soak for 20-30 hours; discharging the soaking water, adjusting the temperature of a food fresh-keeping area to-1 to-5 ℃, and storing the food. By optimizing the food preservation method, the storage time of the food can be prolonged on the premise of ensuring the taste and safety of the food materials after soaking, the flavor of the food can be effectively preserved, and the use experience of a user is improved.)

1. A preservation method for foamed food is characterized in that: the method comprises the following steps:

step 1: the temperature is adjusted to the temperature of the mixture,

setting the temperature of a food fresh-keeping area to be 4 +/-2 ℃ by a controller;

step 2: spraying;

a spray head arranged in a food placing and fresh-keeping area sprays clean water to remove impurities on the surface of the food;

and step 3: soaking in saline water;

soaking the food in a container containing salt water for 20-30 hr;

and 4, step 4: soaking in clear water;

draining the salt water in the container, and then soaking the food in clear water for 20-30 hours;

and 5: high-temperature cooking;

discharging the soaking clear water in the container, adding the clear water into the container, and cooking for 60-100 minutes;

step 6: re-soaking;

discharging the boiled water in the container, and adding clear water into the container to soak for 20-30 hours;

and 7: storing at low temperature;

discharging the soaking water in the container, adjusting the temperature of a food fresh-keeping area to-1 to-5 ℃, and storing the food.

2. The preservation method for the foamed food as claimed in claim 1, wherein the spraying is started after the temperature of the food in the step 2 reaches the target temperature.

3. The method as claimed in claim 1, wherein the concentration of the saline used in step 3 is 10% ± 5%.

4. The freshness keeping method for a foamed food according to claim 1, wherein the high temperature cooking step used in the step 5 is skipped when preserving cooked food or uncooked food.

5. The preservation method for the foamed food according to claim 1, wherein the clear water for soaking is cold boiled water or mineral water.

6. The method as claimed in claim 1, wherein the time for lowering the temperature to the target temperature in the low-temperature storage in step 7 is less than 1 hour.

7. The preservation method for the foamed food as claimed in claim 1, wherein the container used in the low-temperature storage process of the food is a freshness protection package, a freshness protection film or a freshness protection box package.

Technical Field

The invention belongs to the technical field of refrigerators, and particularly relates to a preservation method for foamed food.

Background

Common soaked foods in daily life comprise dried beancurd sticks, tremella, day lily, dried lily, sago, agaric, white fungus, shiitake mushroom, kelp, dried shrimp, jellyfish, sea cucumber, laver and the like. Some valuable foamed foods are eaten after being foamed in multiple steps, for example, sea cucumbers usually need to be continuously foamed for three or four days under low temperature conditions, and the foaming solution needs to be replaced regularly. Even if the foods such as the agaric, the white fungus, the mushroom, the kelp and the like are simply soaked and foamed, if the operation is improper, the taste and the safety of the soaked and foamed foods are affected.

The general users, especially young users, do not have the operation experience related to the foamed food, so that the foamed food cannot achieve the ideal effect and cannot enjoy the original taste. And products which provide a reasonable foaming method aiming at food are not available in the market at present.

Disclosure of Invention

The invention aims to provide a preservation method for foamed food, which can prolong the storage time of the food by optimizing the food preservation method on the premise of ensuring the taste and safety of the food material after foaming, effectively preserve the flavor of the food and improve the use experience of users.

In order to solve the technical problems, the invention is realized by the following technical scheme:

the invention relates to a preservation method for foamed food, which comprises the following steps:

step 1: the temperature is adjusted to the temperature of the mixture,

setting the temperature of a food fresh-keeping area to be 4 +/-2 ℃ by a controller;

step 2: spraying;

a spray head arranged in a food placing and fresh-keeping area sprays clean water to remove impurities on the surface of the food;

and step 3: soaking in saline water;

soaking the food in a container containing salt water for 20-30 hr;

and 4, step 4: soaking in clear water;

draining the salt water in the container, and then soaking the food in clear water for 20-30 hours;

and 5: high-temperature cooking;

discharging the soaking clear water in the container, adding the clear water into the container, and cooking for 60-100 minutes;

step 6: re-soaking;

discharging the boiled water in the container, and adding clear water into the container to soak for 20-30 hours;

and 7: storing at low temperature;

discharging the soaking water in the container, adjusting the temperature of a food fresh-keeping area to-1 to-5 ℃, and storing the food.

Further, spraying is started after the temperature of the food reaches the target temperature in the step 2.

Further, the concentration of the saline used in the step 3 is 10% ± 5%.

Further, the high-temperature cooking step employed in said step 5 is skipped when preserving cooked or uncooked food.

Furthermore, the clear water for soaking is cold boiled water or mineral water.

Further, in the low-temperature storage process in the step 7, the time for reducing the temperature to reach the target temperature is within 1 hour.

Further, in the process of storing the food at low temperature, the used container is a freshness protection package, a freshness protection film or a freshness protection box package.

The invention has the following beneficial effects:

by optimizing the food preservation method, the storage time of the food can be prolonged on the premise of ensuring the taste and safety of the food materials after soaking, the flavor of the food can be effectively preserved, and the use experience of a user is improved.

Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a flow chart of a preservation method for a foamed food.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it is to be understood that the terms "opening," "upper," "lower," "thickness," "top," "middle," "length," "inner," "peripheral," and the like are used in an orientation or positional relationship that is merely for convenience in describing and simplifying the description, and do not indicate or imply that the referenced component or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be considered as limiting the present invention.

Referring to fig. 1, the present invention is a fresh-keeping method for foamed food, comprising the following steps:

step 1: the temperature is adjusted to the temperature of the mixture,

setting the temperature of a food fresh-keeping area to be 4 +/-2 ℃ by a controller;

step 2: spraying;

a spray head arranged in a food placing and fresh-keeping area sprays clean water to remove impurities on the surface of the food;

and step 3: soaking in saline water;

soaking the food in a container containing salt water for 20-30 hr;

and 4, step 4: soaking in clear water;

draining the salt water in the container, and then soaking the food in clear water for 20-30 hours;

and 5: high-temperature cooking;

discharging the soaking clear water in the container, adding the clear water into the container, and cooking for 60-100 minutes;

step 6: re-soaking;

discharging the boiled water in the container, and adding clear water into the container to soak for 20-30 hours;

and 7: storing at low temperature;

discharging the soaking water in the container, adjusting the temperature of a food fresh-keeping area to-1 to-5 ℃, and storing the food.

Further, spraying is started after the temperature of the food reaches the target temperature in the step 2.

Further, the concentration of the saline used in step 3 is 10% ± 5%.

Further, the high-temperature cooking step employed in step 5 is skipped when preserving cooked or uncooked foods.

Furthermore, the clear water for soaking is cold boiled water or mineral water.

Further, in the low-temperature storage process in step 7, the time for lowering the temperature to reach the target temperature is within 1 hour.

Further, in the process of storing food at low temperature, the used container is a freshness protection package, a freshness protection film or a freshness protection box package.