阅读说明：本技术 一种可以快递的馒头保存方法 (Steamed bun preservation method capable of achieving express delivery ) 是由 胥锴 王晓雨 刘敬腾 陈佳豪 李庆军 云东升 潘周君 于 2020-04-09 设计创作，主要内容包括：本发明属于馒头加工领域,公开了一种可以快递的馒头保存方法,解决了现有馒头保存时间短的的问题。包括以下步骤：步骤一：蒸制；步骤二：馒头在无菌车间内自然冷却,并进行灭菌处理；步骤三：封装,将脱氧剂和馒头装入包装袋内,抽真空5至8秒,充氮气1至3秒,封口；步骤四：转运储藏装箱。本发明通过高纯氮气和脱氧剂的共同作用下,将馒头的保质期由10天提升至25天,馒头外观蓬松,口感无变化,加工方便,适用于规模化生产,尤其适用于电商环境下,馒头的物流和快递运送方式。(The invention belongs to the field of steamed bun processing, discloses a steamed bun preservation method capable of realizing express delivery, and solves the problem that the existing steamed buns are short in preservation time. The method comprises the following steps: the method comprises the following steps: steaming; step two: naturally cooling the steamed bread in an aseptic workshop, and sterilizing; step three: packaging, namely filling the deoxidizer and the steamed bread into a packaging bag, vacuumizing for 5-8 seconds, filling nitrogen for 1-3 seconds, and sealing; step four: and (5) transferring, storing and boxing. According to the invention, under the combined action of the high-purity nitrogen and the deoxidizer, the shelf life of the steamed bread is prolonged to 25 days from 10 days, the steamed bread is fluffy in appearance, unchanged in taste and convenient to process, and is suitable for large-scale production, especially suitable for logistics and express delivery modes of the steamed bread in an e-commerce environment.)

1. A steamed bun preservation method capable of realizing express delivery is characterized by comprising the following steps:

the method comprises the following steps: steaming;

step two: naturally cooling the steamed bread in a sterile workshop;

step three: packaging, namely filling the deoxidizer and the steamed bread into a packaging bag, vacuumizing for 5-8 seconds, filling nitrogen for 1-3 seconds, and sealing;

step four: and (5) transferring, storing and boxing.

2. The method for preserving the steamed bread capable of being expressed by the express way as claimed in claim 1, wherein in the second step, an ultraviolet sterilizing lamp and an external-pumping type food nitrogen-filled packaging vacuum all-in-one machine are arranged in a sterile workshop.

3. The method for preserving the steamed bread capable of being quickly stored according to the claim 1, wherein in the third step, the deoxidizer is reduced iron powder.

4. The method for preserving the steamed bread capable of being quickly stored according to the claim 1, wherein in the third step, the pressure reducing valve is set to have a pressure value of 0.3-0.5 MPa.

5. The method for preserving the steamed bread capable of being quickly stored according to the claim 1, wherein in the third step, the nitrogen is one of ordinary nitrogen with the content of 99.99 percent and high-purity nitrogen with the content of 99.999 percent.

Technical Field

The invention relates to the field of steamed bun processing, in particular to a method for storing steamed buns capable of being expressed.

Background

Steamed bread is a daily food for people. However, steamed bread is a food which is easy to go bad and go moldy, and is not easy to store.

The steamed bread sold on the net at present is vacuum-packed, and is also packed with a foam box and an ice bag. The vacuum-packed steamed buns are vacuumized, and the steamed buns are seriously deformed, so that the appearance is not good, and after the vacuum deformation for several days, the steamed buns are difficult to fluffy after being heated, and the taste is greatly reduced. Even if vacuum packaging is adopted, the normal-temperature storage time is about 5 days to 7 days, the time is prolonged by one or two days, and the mildew and deterioration phenomena are very obvious. The effect of the ice bag added in the foam box is not ideal, and the ice bag is completely melted in one day under the condition of twenty-three degrees. The effect of the foam box, vacuum package and ice bag is only about one day longer than that of the simple vacuum package of steamed bread, but the cost is increased a lot.

The invention document No. CN201510062284.1 discloses a method for preparing and packaging steamed bread by gas conditioning and freshness keeping, wherein the beneficial effect of storing the steamed bread for more than 10 days is achieved by placing a deoxidizing and freshness keeping agent in a packaging bag, but the cycle of production, storage, sale and transportation of the steamed bread is more than 10 days, and the steamed bread cannot be stored for a long time.

The invention document No. CN201110187112.9 discloses a document of a fresh-keeping mildew-proof packaging storage method of steamed bread, which leads the packaging bag to contain carbonic acid by filling carbon dioxide and nitrogen in the packaging bag, thereby achieving the purpose of inhibiting the growth and the multiplication of bacteria (microorganisms), prolonging the fresh-keeping period of the steamed bread and changing the original taste of the steamed bread.

The invention document No. CN200610017949.8 discloses a document named as a method for prolonging the freshness date of steamed bread, which is inconvenient to process by processing the steamed bread with the temperature of more than 70 ℃.

Therefore, a method for preserving steamed bread capable of being expressed in an express way is needed to solve the problems.

Disclosure of Invention

The invention aims to solve the defect of short steamed bun preservation time in the prior art, and provides an express steamed bun preservation method.

In order to achieve the purpose, the invention adopts the following technical scheme:

a steamed bun preservation method capable of realizing express delivery comprises the following steps: the method comprises the following steps: steaming; step two: naturally cooling the steamed bread in an aseptic workshop for two to three hours, and sterilizing; step three: packaging, namely filling the deoxidizer and the steamed bread into a packaging bag, vacuumizing for 5-8 seconds, filling nitrogen for 1-3 seconds, and sealing; step four: and (5) transferring, storing and boxing.

Preferably, in the second step, an ultraviolet sterilizing lamp and an external-pumping type food nitrogen-filled packaging vacuum all-in-one machine are arranged in the sterile workshop.

Preferably, in the third step, the deoxidizer is reduced iron powder, and the packaging bag is a food-grade PP smooth vacuum packaging bag.

Preferably, in the third step, the pressure value set by the pressure reducing valve is 0.3-0.5 MPa.

Preferably, in the third step, the nitrogen is one of ordinary nitrogen with the content of 99.99 percent and high-purity nitrogen with the content of 99.999 percent.

Compared with the prior art, the invention has the beneficial effects that:

1. the quality guarantee period of the existing steamed buns with the quality guarantee period of 10 days is prolonged to 25 days, the storage time of the packaged steamed buns is greatly prolonged, the steamed buns can be stored within 25 days in a short time, sufficient selling time is provided for merchants, and when buyers in remote positions receive the steamed buns, the steamed buns are still in the quality guarantee period, so that the phenomenon that the quality guarantee period of the steamed buns is exceeded in the transportation process is avoided, and the steamed buns are particularly suitable for being delivered by e-commerce times, logistics and express services;

2. the steamed buns can be stored at normal temperature, the steamed buns can be stored for 25 days without deterioration, the transportation cost of the steamed buns is greatly reduced, the steamed buns are convenient to process, the steamed buns can be processed under the normal temperature condition, the energy is saved, the environment is protected, and the steamed buns are suitable for large-scale production;

3. after packaging, no carbon dioxide is contained in the packaging bag, no carbonic acid is generated, the mouthfeel is not affected, the appearance of the steamed bread is fluffy, the taste is basically unchanged, and the original mouthfeel of the steamed bread is kept.

Detailed Description

The technical solutions in the embodiments of the present invention will be 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.