阅读说明：本技术 一种食品缓化加热保温的方法 (Method for slowly heating and preserving heat of food ) 是由 安志鸿 于 2021-07-12 设计创作，主要内容包括：本发明公开了一种食品缓化加热保温的方法,涉及食品缓化的技术领域。所述方法包括以下步骤：将冷冻食品从冷冻柜中取出,解冻成具有少许冰碴的状态,将恒温水浴加热柜预热至70-80℃,预热完成后,将解冻的食品放入恒温水浴加热柜中,保持温度为70-80℃,恒温加热20-30分钟,加热后的食品放置在恒温水浴保温柜中,在55-65℃下保温0-2小时。实现了缓化产品的量产,并且具有较高的还原度；减少操作人员的复杂度,降低劳动强度；设备操作简便,可通过时间温度可控；不限制冷冻产品的样式。(The invention discloses a method for heating and preserving heat of food slowly, and relates to the technical field of food slowly. The method comprises the following steps: taking out the frozen food from the freezing cabinet, thawing into a state with a little ice slag, preheating the constant-temperature water bath heating cabinet to 70-80 ℃, after the preheating is finished, putting the thawed food into the constant-temperature water bath heating cabinet, keeping the temperature at 70-80 ℃, heating at constant temperature for 20-30 minutes, putting the heated food into a constant-temperature water bath heat preservation cabinet, and preserving the heat for 0-2 hours at 55-65 ℃. The mass production of the retarded product is realized, and the reduction degree is higher; the complexity of operators is reduced, and the labor intensity is reduced; the equipment is simple and convenient to operate, and the time and the temperature can be controlled; the style of the frozen product is not limited.)

1. A method for slowly heating and preserving heat of food is characterized in that: the method comprises the following steps: taking out the frozen food from the freezing cabinet, thawing into a state with a little ice slag, preheating the constant-temperature water bath heating cabinet to 70-80 ℃, after the preheating is finished, putting the thawed food into the constant-temperature water bath heating cabinet, keeping the temperature at 70-80 ℃, heating at constant temperature for 20-30 minutes, putting the heated food into a constant-temperature water bath heat preservation cabinet, and preserving the heat for 0-2 hours at 55-65 ℃.

2. The method for the slow heating and heat preservation of the food according to claim 1, wherein: the method comprises the following steps: taking out the frozen food from the freezing cabinet, unfreezing the frozen food into a state allowing a little ice slag to exist, preheating the constant-temperature water bath heating cabinet to 70-80 ℃, putting the unfrozen food into the constant-temperature water bath heating cabinet after preheating is finished, keeping the central temperature at 70-80 ℃, heating for 20-30 minutes, putting the product heated with the central temperature reaching 55 ℃ into a water bath heat preservation cabinet, and preserving the heat for 0-2 hours at 55-65 ℃.

3. A method of slowing down the heating and warming of food products according to claim 1 or 2, characterised in that: the thawing step method comprises the following steps: placing the frozen food into a refrigerated cabinet at 0-4 deg.C, refrigerating and thawing for 12-24 hr, and thawing to a state allowing a little ice residue.

4. A method of slowing down the heating and warming of food products according to claim 1 or 2, characterised in that: the thawing step method comprises the following steps: the frozen food is thawed with running water for 30 minutes or more, and thawed to a state that allows a little ice cake to exist.

Technical Field

The invention relates to the technical field of food tempering, in particular to a method for heating and preserving heat of food in a tempering manner.

Background

The quick-frozen food industry in the world develops rapidly. The thawing technology is the final guarantee of the quality of the quick-frozen food, the original quality advantages of the quick-frozen food can be kept by a scientific thawing method, and the original high-quality quick-frozen food can be damaged by an improper thawing method.

The conventional thawing methods at the present stage comprise air thawing, water bath thawing and microwave thawing, wherein the microwave thawing is the most extensive, the thawing speed is dozens of times higher than that of other methods, the damage of crystallization to food in the slow thawing process is avoided, and the thawing quality is improved. However, since different components of food have different absorption efficiencies for microwave energy, microwave thawing of food tends to cause problems such as uneven thawing, local overheating, etc., which seriously impairs food quality and produces a cooked taste. Therefore, it is necessary to provide a quick thawing method capable of ensuring the quality of food.

Disclosure of Invention

In order to solve the problems, namely the problems brought forward by the background technology, the invention provides a method for slowly heating and preserving heat of food, which has the following specific technical scheme:

a method for the slow heating and heat preservation of food comprises the following steps: taking out the frozen food from the freezing cabinet, thawing to a state allowing a little ice slag to exist, preheating the constant-temperature water bath heating cabinet to 70-80 ℃, after the preheating is finished, putting the thawed food into the constant-temperature water bath heating cabinet, keeping the central temperature at 70-80 ℃, heating for 30 minutes, then putting the heated food into a water bath heat preservation cabinet, and preserving the heat for 0-2 hours at 55-65 ℃.

The method comprises the following steps: taking out the frozen food from the freezing cabinet, unfreezing the frozen food into a state allowing a little ice slag to exist, preheating the constant-temperature water bath heating cabinet to 75 ℃, putting the unfrozen food into the constant-temperature water bath heating cabinet after preheating is finished, keeping the temperature of a heating center between 75 ℃, heating for 25 minutes, putting the heated food into a water bath heat preservation cabinet, and preserving the heat for 1 hour at 60 ℃.

The thawing step method comprises the following steps: placing the frozen food into a refrigerated cabinet at 0-4 deg.C, refrigerating and thawing for 12-24 hr, and thawing to a state allowing a little ice residue.

The thawing step method comprises the following steps: the frozen food is thawed with running water for 30 minutes or more, and thawed to a state that allows a little ice cake to exist.

The beneficial technical effects of the invention are as follows: the mass production of the retarded product is realized, and the reduction degree is higher; the complexity of operators is reduced, and the labor intensity is reduced; the equipment is simple and convenient to operate, and the time and the temperature can be controlled; the style of the frozen product is not limited.

Detailed Description

Preferred embodiments of the present invention are described below with reference to the accompanying drawings. It should be understood by those skilled in the art that these embodiments are only for explaining the technical principle of the present invention, and are not intended to limit the scope of the present invention.

Example 1

A method for slowly heating and insulating the food of GONGBAO chicken dices includes such steps as taking the frozen GONGBAO chicken dices out of the freezer, loading them in the freezer at 0-4 deg.C, thawing for 12-24 hr, thawing to a state where a little ice dregs are allowed, preheating the heating cabinet to 75 deg.C, loading the thawed GONGBAO chicken dices in the heating cabinet, heating for 25 min while keeping the central temp at 75 deg.C, loading the heated GONGBAO chicken dices in the insulating cabinet, and holding at 60 deg.C for 1 hr.

Example 2

A method for slowly heating and insulating the food of three cups of chicken includes such steps as taking out three cups of chicken, thawing for more than 30 min, preheating to 75 deg.C, heating in water bath for 25 min, and holding at 60 deg.C for 1 hr.

Example 3

A method for slowly heating and insulating the shredded pork with fish fragrance includes such steps as taking the shredded pork with fish fragrance out of freezing cabinet, freezing at 0-4 deg.C for thawing for 12-24 hr, thawing to a state where a little ice dregs are allowed, preheating the heating cabinet to 75 deg.C, heating the shredded pork with fish fragrance in the heating cabinet at 75 deg.C for 25 min, and holding the temp at 60 deg.C for 1 hr.

The products thawed in the examples 1-3 are subjected to nutrient component detection and colony count detection, 10 persons in the products and 30 persons in the products are selected for sensory test, the products are respectively tasted by the comparative examples 1-3 of the fresh dishes and the examples 1-3 of the slowed dishes, and the test results are as follows:

TABLE 1 results of nutrient component detection and colony count detection

Item	Example 1	Example 2	Example 3
				(Energy)	1143 kilojoule	1563 Qiaojiao (parched rice)	687 kilojoule
Protein	15.5 g	16.9 g	9.1 g
				Fat	18.2 g	26.7 g	7.9 g
Carbohydrate compound	12.0 g	14.3 g	14.5 g
				Sodium salt	557 mg	597 mg	1149 mg
Total number of colonies	＜10	＜10	＜10

TABLE 2 sensory test results

According to the table, the food slow heating method can ensure the quality and the taste of the dishes to the maximum degree, has relatively high reduction degree, and prevents pollution to the maximum degree in the heating process.

While the invention has been described with reference to a preferred embodiment, various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention, and particularly, features shown in the various embodiments may be combined in any suitable manner without departing from the scope of the invention. It is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

In the description of the present invention, the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", and the like, which indicate directions or positional relationships, are based on the directions or positional relationships shown in the drawings, which are for convenience of description only, and do not indicate or imply that the devices or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

Furthermore, it should be noted that, in the description of the present invention, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.

The terms "comprises," "comprising," or any other similar term are intended to cover a non-exclusive inclusion, such that a process, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, article, or apparatus.

So far, the technical solutions of the present invention have been described in connection with the preferred embodiments, but it is easily understood by those skilled in the art that the scope of the present invention is obviously not limited to these specific embodiments. Equivalent changes or substitutions of related technical features can be made by those skilled in the art without departing from the principle of the invention, and the technical scheme after the changes or substitutions can fall into the protection scope of the invention.