阅读说明：本技术 一种食品的全方位保质入味工艺 (All-dimensional quality-guaranteeing and flavoring process for food ) 是由 赵立松 赵子泉 于 2020-10-10 设计创作，主要内容包括：本发明公开一种食品的全方位保质入味工艺,步骤一：选择专业的养殖基地和种植基地,养殖和种植固定的优质品种,进行待加工。步骤二：将肉和菜精选后,按市场需的标淮求分割定型,并清洗干净；步骤三：按照不同口味制作出各种食品与食品保鲜剂、调成不同口味的料汁。步骤四：将分割定型的肉、菜和调制好的料汁一并放到专用的真空负压设备中,通过本发明可以将块状的肉和菜装入真空负压的容器中,通过真空负压的作用力把组织细胞括开,使原料做成的食品更入味更保质,其中保鲜剂采用天然植物源成分,既可以对其他食品进行保鲜,又可以满足消费者对于食品安全的健康诉求,整个方法简单,操作方便,保存食品时间长。(The invention discloses an all-dimensional quality-guaranteeing and flavoring process for food, which comprises the following steps: selecting a professional breeding base and a professional planting base, breeding and planting fixed high-quality varieties, and waiting for processing. Step two: selecting meat and vegetables, dividing and shaping according to the standard of market demand, and cleaning; step three: various foods and food preservatives are prepared according to different tastes, and the sauce with different tastes is prepared. Step four: the meat and the vegetables which are cut and shaped and the prepared cooking juice are put into a special vacuum negative pressure device, the blocky meat and the vegetables can be put into a vacuum negative pressure container, the tissue cells are separated by the acting force of the vacuum negative pressure, so that the food made of the raw materials is more tasty and more quality-guaranteeing, wherein the preservative adopts natural plant source components, so that the preservative not only can preserve the freshness of other foods, but also can meet the health requirements of consumers on food safety, the whole method is simple, the operation is convenient, and the food preservation time is long.)

1. An all-round quality-guaranteeing and flavor-improving process for food is characterized by comprising the following specific operation steps:

the method comprises the following steps: selecting a professional breeding base and a professional planting base, breeding and planting fixed high-quality varieties, and waiting for processing.

Step two: selecting meat and vegetables, dividing and shaping according to the standard of market demand, and cleaning;

step three: various foods and food preservatives are prepared according to different tastes, and the sauce with different tastes is prepared.

Step four: the cut and shaped meat and vegetables, the prepared cooking juice and the components for quality guarantee and preservation are put into a special vacuum negative pressure device together and are stirred uniformly, tissues and cells are separated through the acting force of vacuum negative pressure, so that the cooking juice with different tastes and the components for quality guarantee and preservation can uniformly enter deep parts of the tissue cells, and the requirements of 'all-round taste input and all-round quality guarantee' are met;

step five: according to market demands, the blended raw materials are subjected to roasting, smoking, steaming, frying and the like, are matched with ingredients, are cooked, are subjected to vacuum packaging according to specified weight, and are delivered out of a factory.

2. The all-round quality and flavor preservation process of food according to claim 1, wherein the preservative comprises 10-50 parts of dandelion solid beverage, 10-40 parts of lemon solid beverage, 5-40 parts of basil solid beverage, 5-30 parts of solid instant tea powder and 20-100 parts of natural fermented distilled vinegar powder.

3. The all-round quality and flavor preservation process of food according to claim 2, characterized in that the dandelion solid beverage is 20-50 parts, the lemon solid beverage is 20-40 parts, the basil solid beverage is 10-40 parts, the solid instant tea powder is 1-30 parts, and the natural fermented distilled vinegar powder is 30-100 parts.

Technical Field

The invention relates to the technical field of food storage, in particular to an all-dimensional quality-guaranteeing and flavoring process for food.

Background

At present, most of fresh meat and products thereof are preserved in a refrigerating mode, facilities such as a refrigerator and a freezer are needed in the fresh-keeping mode, electricity is used as energy, and meat is necessarily smelly and decayed if power is cut for more than 1 week. For units or families without refrigeration facilities such as refrigerators, the fresh meat preservation capability is not provided, and not only meat products, but also other foods such as vegetables, fungi, bean products, wild vegetables and the like do not have good quality-keeping and tasty processes to meet the use requirements of people.

Disclosure of Invention

In view of the above, the invention provides an all-dimensional quality-guaranteeing and flavor-improving process for food, which comprises the following specific operation steps:

the method comprises the following steps: selecting a professional breeding base and a professional planting base, breeding and planting fixed high-quality varieties, and waiting for processing.

Step two: selecting meat and vegetables, dividing and shaping according to the standard of market demand, and cleaning;

step three: various foods and food preservatives are prepared according to different tastes, and the sauce with different tastes is prepared.

Step four: the meat and the vegetables which are cut and shaped, the prepared cooking juice and the components with quality and freshness keeping are put into a special vacuum negative pressure device together and are stirred uniformly, tissues and cells are separated through the acting force of vacuum negative pressure, so that the cooking juice with different tastes and the components with quality and freshness keeping can uniformly enter deep parts of the tissue cells, and the requirements of 'all-round taste feeding and all-round quality keeping' are met.

Step five: according to market demands, the blended raw materials are subjected to roasting, smoking, steaming, frying and the like, are matched with ingredients, are cooked, are subjected to vacuum packaging according to specified weight, and are delivered out of a factory.

Further, the preservative comprises 10-50 parts of dandelion solid beverage, 10-40 parts of lemon solid beverage, 5-40 parts of basil solid beverage, 5-30 parts of solid instant tea powder and 20-100 parts of natural fermented distilled vinegar powder.

Further, 20-50 parts of dandelion solid beverage, 20-40 parts of lemon solid beverage, 10-40 parts of basil solid beverage, 1-30 parts of solid instant tea powder and 30-100 parts of natural fermented distilled vinegar powder.

By adopting the technical scheme, the method has the following beneficial effects:

the invention can put the block meat and vegetables into the vacuum negative pressure container, and the tissue cells are scraped by the action force of the vacuum negative pressure, so that the food made of the raw materials is more tasty and more quality-guaranteeing, wherein the preservative adopts natural plant source components, not only can preserve the freshness of other foods, but also can meet the health requirements of consumers on food safety, and the whole method is simple, convenient to operate and long in food preservation time.

Detailed Description

Example 1: an all-round quality-guaranteeing and flavoring process for food comprises the following specific operation steps:

the method comprises the following steps: selecting a professional breeding base and a professional planting base, breeding and planting fixed high-quality varieties, and waiting for processing.

Step two: selecting meat and vegetables, dividing and shaping according to the standard of market demand, and cleaning;

step three: various foods and food preservatives are prepared according to different tastes, and the sauce with different tastes is prepared.

Step four: the meat and the vegetables which are cut and shaped, the prepared cooking juice and the components with quality and freshness keeping are put into a special vacuum negative pressure device together and are stirred uniformly, tissues and cells are separated through the acting force of vacuum negative pressure, so that the cooking juice with different tastes and the components with quality and freshness keeping can uniformly enter deep parts of the tissue cells, and the requirements of 'all-round taste feeding and all-round quality keeping' are met.

Step five: according to market demands, the blended raw materials are subjected to roasting, smoking, steaming, frying and the like, are matched with ingredients, are cooked, are subjected to vacuum packaging according to specified weight, and are delivered out of a factory.

The preservative comprises 10 parts of dandelion solid beverage, 10 parts of lemon solid beverage, 5 parts of basil solid beverage, 5 parts of solid instant tea powder and 20 parts of natural fermented distilled vinegar powder.

Example 2: an all-round quality-guaranteeing and flavoring process for food comprises the following specific operation steps:

the method comprises the following steps: selecting a professional breeding base and a professional planting base, breeding and planting fixed high-quality varieties, and waiting for processing.

Step two: selecting meat and vegetables, dividing and shaping according to the standard of market demand, and cleaning;

step three: various foods and food preservatives are prepared according to different tastes, and the sauce with different tastes is prepared.

Step four: the meat and the vegetables which are cut and shaped, the prepared cooking juice and the components with quality and freshness keeping are put into a special vacuum negative pressure device together and are stirred uniformly, tissues and cells are separated through the acting force of vacuum negative pressure, so that the cooking juice with different tastes and the components with quality and freshness keeping can uniformly enter deep parts of the tissue cells, and the requirements of 'all-round taste feeding and all-round quality keeping' are met.

Step five: according to market demands, the blended raw materials are subjected to roasting, smoking, steaming, frying and the like, are matched with ingredients, are cooked, are subjected to vacuum packaging according to specified weight, and are delivered out of a factory.

The preservative comprises 40 parts of dandelion solid beverage 40 lemon solid beverage, 40 parts of basil solid beverage, 30 parts of solid instant tea powder and 60 parts of natural fermented distilled vinegar powder.

Example 3: the comprehensive quality-guaranteeing and flavoring process comprises the following specific operation steps:

the method comprises the following steps: selecting a professional breeding base and a professional planting base, breeding and planting fixed high-quality varieties, and waiting for processing.

Step two: selecting meat and vegetables, dividing and shaping according to the standard of market demand, and cleaning;

step three: various foods and food preservatives are prepared according to different tastes, and the sauce with different tastes is prepared.

Step four: the meat and the vegetables which are cut and shaped, the prepared cooking juice and the components with quality and freshness keeping are put into a special vacuum negative pressure device together and are stirred uniformly, tissues and cells are separated through the acting force of vacuum negative pressure, so that the cooking juice with different tastes and the components with quality and freshness keeping can uniformly enter deep parts of the tissue cells, and the requirements of 'all-round taste feeding and all-round quality keeping' are met.

Step five: according to market demands, the blended raw materials are subjected to roasting, smoking, steaming, frying and the like, are matched with ingredients, are cooked, are subjected to vacuum packaging according to specified weight, and are delivered out of a factory.

The preservative comprises 20 parts of dandelion solid beverage, 30 parts of lemon solid beverage, 25 parts of basil solid beverage, 26 parts of solid instant tea powder and 40 parts of natural fermented distilled vinegar powder.

The invention can put the block meat and vegetables into the vacuum negative pressure container, and the tissue cells are scraped by the action force of the vacuum negative pressure, so that the food made of the raw materials is more tasty and more quality-guaranteeing, wherein the preservative adopts natural plant source components, not only can preserve the freshness of other foods, but also can meet the health requirements of consumers on food safety, and the whole method is simple, convenient to operate and long in food preservation time.

The raw materials adopted by the invention are mainly block-shaped meat products and vegetables, tissues and cells of the meat and the vegetables are scraped by utilizing the acting force of vacuum negative pressure, and prepared components with different tastes, quality guarantee and freshness preservation which are preferred by people are uniformly dissolved in the meat and the vegetables, so that the effects of all-round taste improvement and all-round quality guarantee and freshness preservation are achieved.

The invention can dissolve prepared delicious and quality-guaranteeing components into the meat product, thus prolonging the quality-guaranteeing period of the meat product from 8 hours at normal temperature to more than 10 months after the meat product is treated. Can be directly made into cooked products by baking, tea, smoking, frying and the like, solves the problem that the massive meat products have delicious taste on the surface layer, no delicious taste in deep parts, delicious taste of lean meat and delicious taste of fat meat, and can concentrate the delicious taste liked by people in different regions in China to factories for unified production. Saving the trouble of personal production.

Having thus described the basic principles and principal features of the invention, it will be appreciated by those skilled in the art that the invention is not limited by the embodiments described above, which are given by way of illustration only, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.