阅读说明：本技术 腐乳抽真空加氮气保鲜工艺流程 (Process flow for vacuumizing and nitrogen adding preservation of fermented bean curd ) 是由 李建明 于 2021-07-09 设计创作，主要内容包括：本发明提供腐乳抽真空加氮气保鲜工艺流程,涉及腐乳保鲜技术领域。该腐乳抽真空加氮气保鲜工艺流程,包括包装瓶准备,选取多个腐乳瓶,容量为250g,将其用清洁剂进行清洗,清洗完毕后,并用清水冲洗,冲洗完毕后将其用烘干机烘干其水分,将其置入无菌车间内,并采用挂架挂置。通过在包装环节加入发酵好的腐乳→放入抽气设备中→抽空设备里面的空气→灌注满氮气→包装封口腐乳,通过上述操作之后可以有效延长腐乳的保鲜期,保证腐乳口味长时间不发生变化。(The invention provides a vacuum-pumping nitrogen-adding preservation process flow of fermented bean curd, and relates to the technical field of preserved bean curd preservation. The process flow of the preserved beancurd vacuum pumping and nitrogen gas fresh keeping comprises the steps of preparing a packaging bottle, selecting a plurality of preserved beancurd bottles with the capacity of 250g, cleaning the preserved beancurd bottles by using a cleaning agent, washing the preserved beancurd bottles by using clear water after the preserved beancurd bottles are cleaned, drying the preserved beancurd bottles by using a dryer after the preserved beancurd bottles are washed, putting the preserved beancurd bottles into a sterile workshop, and hanging the preserved beancurd bottles by using hangers. The fermented bean curd is added in the packaging link → is put into the air extraction equipment → air in the air extraction equipment → is filled with nitrogen → the fermented bean curd is packaged and sealed, so that the preservation period of the fermented bean curd can be effectively prolonged, and the taste of the fermented bean curd is ensured not to change for a long time.)

1. The process flow of vacuuming and nitrogen adding preservation of the fermented bean curd is characterized by comprising the following steps: the method comprises the following specific steps:

s1, preparing a packaging bottle, namely selecting a plurality of preserved beancurd bottles with the capacity of 250g, cleaning the preserved beancurd bottles by using a cleaning agent, washing the preserved beancurd bottles by using clean water after the preserved beancurd bottles are cleaned, drying the preserved beancurd bottles by using a dryer after the preserved beancurd bottles are washed, putting the preserved beancurd bottles into a sterile workshop, and hanging the preserved beancurd bottles by using a hanging rack;

s2, mixing the fermented bean curd, namely preparing a marinating soup, wherein the marinating soup is directly related to the color, the fragrance and the taste of the fermented bean curd, and a proper amount of cooking wine is selected, wherein the proportion is about 14% -18% of that of the marinating soup, and the content is generally controlled to be about 12%. Adding a proper amount of wine to inhibit the growth of microorganisms, enabling the fermented bean curd to have unique fragrance, adding a proper amount of pepper, anise, cassia bark, ginger, hot pepper and the like which account for about 5-7% of the pot-stewed soup, adding a proper amount of clear water to complete the preparation of the pot-stewed soup, and mixing the pot-stewed soup with the fermented bean curd according to the ratio of 1: 4.5 of blending;

s3, bottling the mixed fermented bean curd, wherein the packaging amount of each bottle is 230-235 g, sequentially feeding the mixed fermented bean curd into a fermented bean curd bottling packaging machine, vacuumizing the fermented bean curd packaging bottle filled with the fermented seasoning mixed material to-0.1 MPa after entering the fermented bean curd bottling packaging machine, pumping air in the packaging bottle to pump the air to-0.1 MPa, filling nitrogen into the packaging bottle after the air is pumped, sealing the packaging bottle with a film, sealing the film, and screwing a fermented bean curd packaging bottle cap on the film;

s4, selecting a plurality of sampling samples at intervals in a plurality of nitrogen-filled fermented bean curd bottles after packaging, selecting one sampling sample for every 30 or 35 sampling samples, opening a packaging cover of the selected sampling sample, detecting the residual oxygen rate in the sampling sample through a detection probe of residual oxygen detection equipment by penetrating a sealing film or a bottle body, and determining that the sampling sample is qualified if the residual oxygen rate is less than 3%;

s5, after the fermented bean curd is vacuumized and is kept fresh by adding nitrogen, a plurality of fermented bean curd bottles are required to be boxed by adopting a foam carton, corresponding foam or waste newspaper is required to be adopted to perform partition protection between adjacent fermented bean curd bottles, the fermented bean curd bottles are damaged during placement, placement and transportation, the boxed bean curd bottles are required to be placed in a ventilated, dry and cool warehouse for preservation and sealing, the sealing time is not less than 365 days, delivery inspection can be performed after the sealing is finished, and delivery can be performed after the inspection is finished.

2. The process flow of vacuuming and nitrogen-adding preservation of fermented bean curd according to claim 1 is characterized in that: when the preserved beancurd bottle is subjected to the nitrogen filling process, the nitrogen concentration is 99.9, the nitrogen is clean gas and does not contain water or oil, the functions of vacuumizing and filling the nitrogen for the preserved beancurd are two, one is to reduce the temperature, the other is to prevent oxidation, and the preservation time can be prolonged.

3. The process flow of vacuuming and nitrogen-adding preservation of fermented bean curd according to claim 1 is characterized in that: and detecting the residual oxygen rate, namely determining that the fermented bean curd is unqualified if the residual oxygen rate is more than 3%, and detecting the residual oxygen rates of all fermented bean curd bottles in qualified sample intervals at the front side and the rear side of the fermented bean curd bottles in sequence so as to ensure that unqualified products are mixed into qualified products.

4. The process flow of vacuuming and nitrogen-adding preservation of fermented bean curd according to claim 1 is characterized in that: the residual oxygen rate detection has the effects of detecting the oxygen content in the fermented bean curd bottle after vacuumizing and nitrogen filling, wherein the oxygen is a main factor influencing the shelf life of the fermented bean curd, and the shelf life of the fermented bean curd can be effectively prolonged, the preservation quality can be improved, and the fermented bean curd is prevented from being oxidized to generate peculiar smell and even generate harmful substances by controlling the gas components in the package of the fermented bean curd bottle.

Technical Field

The invention relates to the technical field of preserved beancurd preservation, in particular to a process flow for preserving preserved beancurd by vacuumizing and adding nitrogen.

Background

The fermented bean curd is also called fermented bean curd, fermented south bean curd, fermented bean curd, soy sauce bean curd, fermented bean curd (if pickled in grains), fermented cat milk and fermented bean curd according to local differences, is a bean food which is prepared by fermenting, pickling and secondarily processing the bean curd by using moulds, and is a common vegetable or seasoning for east Asian people. Suzhou fermented bean curd is yellow white and has fine taste; beijing fermented bean curd is red and sweet; some kinds of fermented bean curds in Sichuan are spicy. The strong-smelling preserved bean curd also belongs to one of fermented bean curds. Fermented bean curd, fermented soya beans and other bean products are healthy foods which are greatly appreciated by nutritionists.

At present, when the existing preserved beancurd preservation process flow is in practical application, a good preserved beancurd vacuum-pumping and nitrogen-adding preservation process flow is lacked, when preserved beancurd preservation is actually carried out, the preserved beancurd storage time is short, and oxidative deterioration is easy to occur, in addition, a good preserved beancurd seasoning formula is lacked, the taste of the seasoning of the actual preserved beancurd mixing material is not good, meanwhile, a good extraction and inspection method is lacked, the inspection effect after the preserved beancurd preservation is actually carried out is not good, and defective products are easy to mix.

Therefore, a new process flow for preserving the fermented bean curd by vacuumizing and adding nitrogen is developed.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a process flow for vacuumizing and preserving fermented bean curd by adding nitrogen, and solves the problems.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: the process flow for vacuumizing and nitrogen adding preservation of the fermented bean curd comprises the following specific steps:

s1, preparing a packaging bottle, namely selecting a plurality of preserved beancurd bottles with the capacity of 250g, cleaning the preserved beancurd bottles by using a cleaning agent, washing the preserved beancurd bottles by using clean water after the preserved beancurd bottles are cleaned, drying the preserved beancurd bottles by using a dryer after the preserved beancurd bottles are washed, putting the preserved beancurd bottles into a sterile workshop, and hanging the preserved beancurd bottles by using a hanging rack;

s2, mixing the fermented bean curd, namely preparing a marinating soup, wherein the marinating soup is directly related to the color, the fragrance and the taste of the fermented bean curd, and a proper amount of cooking wine is selected, wherein the proportion is about 14% -18% of that of the marinating soup, and the content is generally controlled to be about 12%. Adding a proper amount of wine to inhibit the growth of microorganisms, enabling the fermented bean curd to have unique fragrance, adding a proper amount of pepper, anise, cassia bark, ginger, hot pepper and the like which account for about 5-7% of the pot-stewed soup, adding a proper amount of clear water to complete the preparation of the pot-stewed soup, and mixing the pot-stewed soup with the fermented bean curd according to the ratio of 1: 4.5 of blending;

s3, bottling the mixed fermented bean curd, wherein the packaging amount of each bottle is 230-235 g, sequentially feeding the mixed fermented bean curd into a fermented bean curd bottling packaging machine, vacuumizing the fermented bean curd packaging bottle filled with the fermented seasoning mixed material to-0.1 MPa after entering the fermented bean curd bottling packaging machine, pumping air in the packaging bottle to pump the air to-0.1 MPa, filling nitrogen into the packaging bottle after the air is pumped, sealing the packaging bottle with a film, sealing the film, and screwing a fermented bean curd packaging bottle cap on the film;

s4, selecting a plurality of sampling samples at intervals in a plurality of nitrogen-filled fermented bean curd bottles after packaging, selecting one sampling sample for every 30 or 35 sampling samples, opening a packaging cover of the selected sampling sample, detecting the residual oxygen rate in the sampling sample through a detection probe of residual oxygen detection equipment by penetrating a sealing film or a bottle body, and determining that the sampling sample is qualified if the residual oxygen rate is less than 3%;

s5, after the fermented bean curd is vacuumized and is kept fresh by adding nitrogen, a plurality of fermented bean curd bottles are required to be boxed by adopting a foam carton, corresponding foam or waste newspaper is required to be adopted to perform partition protection between adjacent fermented bean curd bottles, the fermented bean curd bottles are damaged during placement, placement and transportation, the boxed bean curd bottles are required to be placed in a ventilated, dry and cool warehouse for preservation and sealing, the sealing time is not less than 365 days, delivery inspection can be performed after the sealing is finished, and delivery can be performed after the inspection is finished.

Preferably, when the preserved beancurd bottle is subjected to the nitrogen filling process, the nitrogen concentration is 99.9, the nitrogen is clean gas and does not contain water and oil, the functions of vacuumizing and filling the nitrogen in the preserved beancurd are two, one is to reduce the temperature, and the other is to prevent oxidation, so that the storage time can be prolonged.

Preferably, the detection of the residual oxygen rate is unqualified if the residual oxygen rate is more than 3%, and at the moment, the residual oxygen rates of all the fermented bean curd bottles in the qualified sample intervals at the front side and the rear side of the fermented bean curd bottles are sequentially detected to ensure that unqualified products are mixed into qualified products.

Preferably, the residual oxygen rate is detected by detecting the oxygen content in the fermented bean curd bottle after vacuumizing and nitrogen filling, the oxygen is a main factor influencing the shelf life of the fermented bean curd, and the shelf life of the fermented bean curd can be effectively prolonged and the preservation quality can be improved by controlling the gas components in the package of the fermented bean curd bottle, so that the fermented bean curd is prevented from being oxidized to generate peculiar smell and even generate harmful substances.

(III) advantageous effects

The invention provides a process flow for preserving fermented bean curd by vacuumizing and adding nitrogen. The method has the following beneficial effects:

1. according to the process flow of vacuumizing and nitrogen-adding preservation of the fermented bean curd, fermented bean curd → placed in air extraction equipment → air in evacuation equipment → filled with nitrogen → fermented bean curd is packaged and sealed in a packaging link is added, so that the preservation period of the fermented bean curd can be effectively prolonged, and the taste of the fermented bean curd is not changed for a long time.

2. According to the process flow for vacuumizing and nitrogen-adding preservation of the fermented bean curd, a good fermented bean curd seasoning formula is adopted, the taste of the actual fermented bean curd mixed material is good, meanwhile, a good extraction and inspection method is arranged, the inspection effect after the preserved bean curd preservation treatment is actually carried out is good, and defective products are not easily mixed.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.

Example (b):

the embodiment of the invention provides a vacuum-pumping nitrogen-adding fresh-keeping process flow of fermented bean curd, which comprises the following specific steps:

s1, preparing a packaging bottle, namely selecting a plurality of preserved beancurd bottles with the capacity of 250g, cleaning the preserved beancurd bottles by using a cleaning agent, washing the preserved beancurd bottles by using clean water after the preserved beancurd bottles are cleaned, drying the preserved beancurd bottles by using a dryer after the preserved beancurd bottles are washed, putting the preserved beancurd bottles into a sterile workshop, and hanging the preserved beancurd bottles by using a hanging rack;

s2, mixing the fermented bean curd, namely preparing a marinating soup, wherein the marinating soup is directly related to the color, the fragrance and the taste of the fermented bean curd, and a proper amount of cooking wine is selected, wherein the proportion is about 14% -18% of that of the marinating soup, and the content is generally controlled to be about 12%. Adding a proper amount of wine to inhibit the growth of microorganisms, enabling the fermented bean curd to have unique fragrance, adding a proper amount of pepper, anise, cassia bark, ginger, hot pepper and the like which account for about 5-7% of the pot-stewed soup, adding a proper amount of clear water to complete the preparation of the pot-stewed soup, and mixing the pot-stewed soup with the fermented bean curd according to the ratio of 1: 4.5 of blending;

s3, bottling the mixed fermented bean curd, wherein the packaging amount of each bottle is 230-235 g, sequentially feeding the mixed fermented bean curd into a fermented bean curd bottling packaging machine, vacuumizing the fermented bean curd packaging bottle filled with the fermented seasoning mixed material to-0.1 MPa after entering the fermented bean curd bottling packaging machine, pumping air in the packaging bottle to pump the air to-0.1 MPa, filling nitrogen into the packaging bottle after the air is pumped, sealing the packaging bottle with a film, sealing the film, and screwing a fermented bean curd packaging bottle cap on the film;

s4, selecting a plurality of sampling samples at intervals in a plurality of nitrogen-filled fermented bean curd bottles after packaging, selecting one sampling sample for every 30 or 35 sampling samples, opening a packaging cover of the selected sampling sample, detecting the residual oxygen rate in the sampling sample through a detection probe of residual oxygen detection equipment by penetrating a sealing film or a bottle body, and determining that the sampling sample is qualified if the residual oxygen rate is less than 3%;

s5, after the fermented bean curd is vacuumized and is kept fresh by adding nitrogen, a plurality of fermented bean curd bottles are required to be boxed by adopting a foam carton, corresponding foam or waste newspaper is required to be adopted to perform partition protection between adjacent fermented bean curd bottles, the fermented bean curd bottles are damaged during placement, placement and transportation, the boxed bean curd bottles are required to be placed in a ventilated, dry and cool warehouse for preservation and sealing, the sealing time is not less than 365 days, delivery inspection can be performed after the sealing is finished, and delivery can be performed after the inspection is finished.

Example two:

the difference between the present embodiment and the first embodiment is: when the preserved beancurd bottle is subjected to a nitrogen filling process, the nitrogen concentration is 99.9, the nitrogen is clean gas and does not contain water or oil, the preserved beancurd is vacuumized and filled with the nitrogen, the temperature is reduced, the oxidation is prevented, the storage time can be prolonged, the residual oxygen rate is detected, if the residual oxygen rate is more than 3%, the preserved beancurd bottle is unqualified, all preserved beancurd bottles in qualified sample intervals on the front side and the rear side of the preserved beancurd bottle are sequentially detected, so that unqualified products are ensured to be mixed into qualified products, the residual oxygen rate is detected, the oxygen content in the preserved beancurd bottle after vacuumized and filled with the nitrogen is detected, the oxygen is a main factor influencing the quality guarantee period of the preserved beancurd, and the quality of the preserved beancurd can be effectively prolonged and improved by controlling the gas components in the preserved beancurd bottle package, so that the preserved beancurd is prevented from being oxidized and has peculiar smell, and even has harmful substances.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.