阅读说明：本技术 一种即食食品的杀菌保鲜方法及其应用 (Sterilization and preservation method for instant food and application thereof ) 是由 陈家文 陈海山 周海燕 于 2021-05-25 设计创作，主要内容包括：本发明公开一种即食食品的杀菌保鲜方法,在罐盖、罐身和食品分别同时采用高温蒸汽瞬时灭菌后,采用锅体冷凝的方式去除余留蒸汽,并充入无菌的氮气,并在经高温蒸汽杀菌过的无菌腔体内进行罐装和封口。本发明创造性的先进行杀菌再进行装罐封口,大大缩短杀菌时间,有效保留食品的该有风味,并在杀菌后采用夹层冷凝的方式去除杀菌釜中的蒸汽,使得食品在灌装的时候不但保持了干燥的气氛,也同时保留了食物本身中的水分,因此采用本方法制作的罐头食品,即可以长时间保存,且在长时间保存后可以开罐即食,而且食用时可以保持食品原有的风味。(The invention discloses a sterilization and fresh-keeping method of instant food, which is characterized in that after a can cover, a can body and the food are instantly sterilized by high-temperature steam respectively, the residual steam is removed by adopting a condensation mode of the can body, sterile nitrogen is filled, and canning and sealing are carried out in a sterile cavity sterilized by the high-temperature steam. The invention creatively sterilizes first and then cans and seals, greatly shortens the sterilization time, effectively retains the flavor of the food, and removes the steam in the sterilization kettle in an interlayer condensation mode after sterilization, so that the food not only keeps the dry atmosphere during filling, but also retains the water in the food, therefore, the canned food prepared by the method can be preserved for a long time, can be eaten after being preserved for a long time, and can retain the original flavor of the food during eating.)

1. A sterilization and fresh-keeping method for instant food is characterized in that after a can cover, a can body and the food are subjected to instantaneous sterilization by high-temperature steam respectively, the steam is removed in a condensation mode, and the can body and the food are canned and sealed under an aseptic condition.

2. The sterilization and preservation method of the instant food according to claim 1, characterized by comprising the following steps S1. the can cover, the can body and the food are respectively put into a sterilization kettle for high-temperature steam sterilization,

s2, after sterilization, pressure relief is carried out, and water is introduced into the interlayer of the pot body for cooling while sterile inert gas is filled, so that steam in the pot is condensed.

And S3, keeping the sterile inert atmosphere in the sterilization kettle, putting the food into the tank body, and sealing the tank body by using a tank cover.

3. The method of claim 2, wherein the steam is removed by condensation after filling the sterile inert gas in S2.

4. The method of claim 2, wherein the food is contained in a perforated tray or is pre-placed in a can body.

5. The method of claim 2, wherein the aseptic inert atmosphere in the retort at S3 is maintained by continuously feeding an aseptic inert gas so that a slight positive pressure is maintained in the retort.

6. The method for sterilizing and refreshing the instant food according to any one of claims 1 to 5, wherein the inert gas is nitrogen.

7. The method for sterilizing and refreshing instant food as claimed in any one of claims 1 to 5, wherein the sterilization temperature is set according to the pH value of the food, and the high temperature steam sterilization condition is 100-140 ℃ for 1-5 minutes.

8. The method for sterilizing and refreshing ready-to-eat food according to any one of claims 1 to 5, wherein the food is cooked food.

9. The sterilization and preservation method for the instant food according to any one of claims 1 to 5, wherein the can cover is an aluminum-plastic composite film, and the can body is subjected to plastic package after steam is removed.

10. Use of the method according to any one of claims 1 to 8 for the sterilization and preservation of an instant food in food processing.

11. The use of the method of claim 9 in food processing, wherein the food is a solid food.

12. The use of the method of claim 9 in food processing, wherein the food is steamed, marinated, fried or fried.

Technical Field

The invention relates to the field of food, in particular to a sterilization and preservation method of instant food and application thereof.

Background

The traditional sterilization kettle for cans is a process that food materials are filled in an empty can to be sealed and then are filled in a sterilization cage, the steam sterilization kettle is pushed to carry out thermal sterilization, and the food is cooled after reaching a certain sterilization strength to enable the food to be commercially sterile and become a circulated commodity.

At present, the sterilization kettle is widely applied, and the sterilized food can be safely stored, so that the sterilization kettle is the best and safest food packaging mode to date. But the biggest disadvantage is that the heating time is too long, so that the color, the fragrance and the taste of the food are greatly changed, and the mouthfeel is greatly reduced. This is also a major cause of hindering the development of the can market.

Analysis on the principle of heat transfer is to conduct the steam heat outside the can to the food inside the can by conductors, namely, the can is filled with soup or the food is made into a paste like luncheon meat and filled in the container, so that the heat transfer can be effectively carried out. Moreover, the center of the can needs to be heated to the required sterilization intensity, and the heating time is long. That is, each kind of canned food is boiled in water or oil at a high temperature for a long time, and the flavor obtained by the frying, stir-frying, frying and roasting method usually used by a cook cannot be reflected on the canned food.

Disclosure of Invention

The invention aims to provide a novel canned food which can be stored at normal temperature for a long time, can keep the original flavor of the food, can be eaten after being opened after being stored for a long time, and can keep the original flavor of the food.

In order to solve the technical problems, the invention provides a sterilization and fresh-keeping method of instant food, which is characterized in that after a can cover, a can body and the food are subjected to instantaneous sterilization by high-temperature steam, the steam is removed in a condensation mode, and the instant food is packaged under an aseptic condition.

Preferably, the method comprises the following steps

S1, respectively putting a can cover, a can body and food into different units of a sterilization kettle, performing high-temperature steam sterilization,

s2, after the sterilization is finished, the pressure is released, the aseptic inert gas is filled in, and the condensation is carried out to remove the steam,

and S3, keeping the sterile inert atmosphere in the sterilization kettle, putting the food into the tank body, and sealing the tank body by using a tank cover.

Preferably, in S2, after filling with the sterile inert gas, condensation is performed to remove the vapor.

Preferably, the food product is pre-placed in the can body.

Preferably, the sterile inert atmosphere in the autoclave is maintained in S3 by continuously feeding sterile inert gas so that a slight positive pressure is maintained in the autoclave.

Preferably, the inert gas is nitrogen.

Preferably, the high-temperature steam sterilization condition is 100-140 ℃ for 1-7 minutes.

Preferably, the food raw material is uncooked food, semi-cooked food or cooked food. The high-temperature steam sterilization time is controlled according to different uncooked foods and semi-cooked foods so as to change the uncooked foods into cooked foods within a specified time.

Further provides the application of the sterilization and preservation method of the instant food in food processing.

Preferably, the food is a solid food.

Preferably, the food can be marinated food without soup, fried food, stir-fried food and fried food.

The instant food can be canned or bagged food.

The invention has the following beneficial effects:

the conventional canned food needs to be canned and sealed and then sterilized, a mode of sterilizing firstly and then canning is not adopted, in order to ensure the safety of food during long-time storage, the packaging of the canned food is divided into two types, one type adopts filling type packaging, namely, a top gap does not exist, the canned food needs to be canned and sealed firstly to be sterilized (such as lunch meat), no fluid convection exists in the can, and the heating time is inevitably very long; in another method, soup and solid matter are filled into the can, and a top gap is left, so that the method has convection heat transfer but still needs a long time to ensure that the central temperature reaches the required sterilization intensity. Resulting in a great loss of the original shape or mouthfeel of the food. The invention opens up a third method, innovatively reverses the sequence of sterilization and canning on the basis of the unfilled can, and removes water molecules in the inert atmosphere by adopting a condensation mode, so that the final in-can food is not only in the inert atmosphere, but also can be in an anhydrous atmosphere like a marinated product, and fishes can keep dry surfaces and keep the due appearance of the food. In addition, moisture in the food can be kept as much as possible by removing the moisture in a condensation mode, so that a freshness locking technology is formed, and the flavor of the food can be kept after the can is stored for a long time.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the embodiments described are only some representative embodiments of the present invention, rather than all embodiments, and all other embodiments obtained by a person skilled in the art without creative efforts belong to the protection scope of the present invention.

Example 1: fish in pan-fried storehouse

The embodiment discloses a sterilization and fresh-keeping method of instant food, which comprises the following steps

S1, frying the fish to be half-cooked, putting the fish into a porous tray in a food cavity of a sterilization kettle, respectively putting a pot cover and a pot body into a pot cover cavity and a pot body cavity of the sterilization kettle, and simultaneously performing high-temperature steam sterilization.

S2, after the sterilization is finished, the pressure is released, the aseptic nitrogen is filled, meanwhile, the condensation is carried out to remove steam,

s3, continuously introducing sterile nitrogen into the sterilization kettle, keeping the air pressure in the sterilization kettle slightly larger than the external air pressure, putting the sterilized fish into the tank body by the internal mechanism through program control, sealing the tank body by using a tank cover, discharging the sealed can from a discharge tunnel of the sterilization kettle, wherein the discharge tunnel is the same as the shape of the can and slightly has a gap, one tunnel allows the discharge of one can, the sterilization kettle can be provided with a plurality of discharge tunnels, and the sterilization kettle is internally kept at a slight positive pressure, so that when the can is discharged from a discharge port at every time, air flow can be continuously blown outwards, and non-clean air can not flow in.

The obtained canned fish has a taste almost the same as that of a canned fish prepared at home or in a restaurant. Dry, comfortable, fragrant and tender. The product can be preserved for more than 2 years. And after 2 years, the fragrance is turned on to smell, and the product is fresh, tender and delicious. The canned food taste is changed from the traditional canned food which has over-sterilized bone and is rotten. The traditional canned fish needs to be added with oil as a heat transfer medium, so that the dry and comfortable taste cannot be achieved. By the same method, the test on the marinated duck neck, the marinated beef and the marinated large intestine is very close to the cooking effect of families or restaurants.

Example 2 braised pork with preserved vegetable

Frying pork, cutting into pieces, putting the pork and preserved vegetables together into an iron bowl, putting the iron bowl on a conveying device of a food cavity, installing a batch of can covers in a can cover cavity, closing all cavity doors, starting all steam inlet valves and exhaust valves, completely exhausting air in a system, closing all exhaust valves, raising the temperature and the pressure, and keeping the temperature for a plurality of minutes after the temperature reaches 121 ℃ or 135 ℃. The high-temperature instantaneous thermal sterilization and curing treatment of the food are completed, and the thermal sterilization treatment is also carried out on the packaging can body and the can cover. The internal mechanical structure is similarly sterilized. After the sterilization process is finished, exhausting air and reducing pressure, introducing sterile nitrogen into the pot, introducing cooling water into the interlayer of the pot, completely condensing residual steam in the pot, and preparing for sealing.

After the sterilization of the braised meat and the nitrogen injection are completed, the sealing procedure is started, the discharge door of the canning cavity is opened, and the canned braised meat after sealing is continuously discharged from the discharge tunnel. In the process of canning and sealing, in order to avoid bacteria from entering from the discharge hole, nitrogen in the system keeps micro-positive pressure, so that the discharge hole always has an air flow from inside to outside. After the food in the pot is completely sealed, opening a front pot door of the food cavity, and filling another batch of braised meat raw materials and a pot body; opening the top door of the can cover cavity, and loading a batch of new can covers or aluminum-plastic films; and carrying out next sterilization and cycle of the sealing process.

The steamed pork with preserved vegetable has almost the same shape and taste as those of steamed pork with preserved vegetable in a family or a restaurant. Unlike conventional cans which have a full can of broth and a large amount of oil separation which occurs with excessive heating.

The inventors tested various dishes such as steamed pork with rice flour, sirloin with radish, etc., and found almost the same taste as that of ordinary home cooking.

Various modifications may be made to the above without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention is therefore intended to be limited not by the above description, but rather by the scope of the appended claims.