阅读说明：本技术 一种成品菜冻存解冻方法 (Finished vegetable freezing and thawing method ) 是由 陈新振 于 2020-07-02 设计创作，主要内容包括：本发明提出了一种成品菜冻存解冻方法,涉及食品技术领域。该成品菜冻存解冻方法,包括如下步骤：将做好的成品菜放入容器中,封口,得到封口的成品菜；将所述封口的成品菜于-45℃～-60℃急冻100～140min,急冻完成后于-20～-25℃保存,得到冷冻成品菜；将所述冷冻成品菜利用高压蒸煮解冻,得到成品菜,解冻时的压力为标准大气压的1.8倍以上,解冻时的温度为120℃～130℃。本发明提供的成品菜冻存解冻方法的优点在于,方法简单,便于操作,可以用于“智能热菜售卖机”、“无人餐饮”和“批量加工成品菜售卖”等中餐快餐化的菜品存储,并且冷冻时间长,不含防腐剂,安全健康,解冻时间快,解冻后风味与传统热菜风味相当。(The invention provides a finished vegetable cryopreservation and thawing method, and relates to the technical field of food. The finished vegetable freezing and thawing method comprises the following steps: putting the prepared finished vegetable into a container, and sealing the container to obtain a sealed finished vegetable; quickly freezing the sealed finished vegetable at-45 to-60 ℃ for 100 to 140min, and storing at-20 to-25 ℃ after the quick freezing is finished to obtain a frozen finished vegetable; and (3) unfreezing the frozen finished vegetable product by high-pressure cooking to obtain the finished vegetable product, wherein the unfreezing pressure is more than 1.8 times of the standard atmospheric pressure, and the unfreezing temperature is 120-130 ℃. The finished vegetable cryopreservation and thawing method provided by the invention has the advantages that the method is simple and convenient to operate, can be used for storing Chinese fast-food dishes such as an intelligent hot vegetable vending machine, an unmanned catering machine, a batch processed finished vegetable vending machine and the like, is long in freezing time, free of preservatives, safe and healthy, and fast in thawing time, and the thawed flavor is equivalent to that of a traditional hot vegetable.)

1. A finished vegetable freezing and thawing method is characterized by comprising the following steps:

putting the prepared finished vegetable into a container, and sealing the container to obtain a sealed finished vegetable;

quickly freezing the sealed finished vegetable at-45 to-60 ℃ for 100 to 140min, and storing at-20 to-25 ℃ after the quick freezing is finished to obtain a frozen finished vegetable;

and (3) unfreezing the frozen finished vegetable product by high-pressure cooking to obtain the finished vegetable product, wherein the unfreezing pressure is more than 1.8 times of the standard atmospheric pressure, and the unfreezing temperature is 120-130 ℃.

2. The method for freezing and thawing finished vegetables according to claim 1, wherein said sealed finished vegetables are frozen for 2 hours, said thawing pressure is 1.8 times of standard atmospheric pressure, said thawing temperature is 125 ℃, and said preservation temperature is-22 ℃.

3. The cryopreservation thawing method of claim 2, wherein when the finished dish is a solid shaped dish, the thawing time is 14 min.

4. The cryopreservation and thawing method for finished vegetables according to claim 2, wherein when the finished vegetables are solid-liquid combined shaped dishes, the thawing time is 10 min.

5. The cryopreservation and thawing method for finished vegetables as claimed in claim 2, wherein when the finished vegetables are liquid vegetables, the thawing time is 7 min.

6. The method for freezing and thawing finished vegetables according to any of claims 1 to 5, wherein said container is made of pottery clay or ceramic.

7. The finished vegetable freezing and thawing method according to claim 1, wherein the cold source of the quick freezing is a refrigerating fluid, and the ratio of raw materials in the refrigerating fluid is AFGP 38-42 wt% and CaCl₂18-22% vol, 13-17% vol of alcohol, 13-17% wt of NaCl and the balance of water.

8. The finished vegetable freezing and thawing method of claim 7, wherein said quick freezing source is a freezing fluid, and the ratio of raw materials in said freezing fluid is AFGP 40 wt% and CaCl₂20% vol, 15% vol alcohol and 15% wt NaCl, the balance being water.

9. The finished vegetable cryopreservation and thawing method as claimed in claim 1, wherein the cold source for preservation is the freezing solution used for preservation, and the freezing solution comprises the following components in percentage by weight: 15-18% by weight of sorbitol, 5-8% by weight of ethanol, 8-10% by weight of sodium chloride and the balance of water.

10. The finished vegetable cryopreservation and thawing method according to claim 9, wherein the cold source for preservation is the freezing solution used for preservation, and the freezing solution comprises the following components in percentage by weight: sorbitol 17% wt, ethanol 7% vol and sodium chloride 7% wt, the balance being water.

Technical Field

The invention relates to the technical field of food, in particular to a finished vegetable freezing and thawing method.

Background

At present, people have fast pace of life and have great demand on fast food and instant food, but the current mainstream fast food and instant food on the market have no Chinese food, which is intolerable to Chinese people who like Chinese food, and because of the demand of people, more and more ginseng and researches fast the Chinese food, which is convenient for large-area popularization of Chinese food and is also convenient for people in different places to taste various Chinese food with different tastes. Fast food forms such as intelligent hot-food vending machines, unmanned catering and batch finished-food vending are produced, but the storage and quick serving of dishes are the most important problems influencing fast food serving of Chinese food.

Therefore, if the problems mentioned above can be solved, the snack of Chinese food can be greatly promoted, and the great convenience can be provided for the merchants needing to store cooked food.

Disclosure of Invention

The invention aims to provide a finished vegetable freezing and thawing method which can store Chinese food of different types in batches, has long freezing time, no preservative, safety, health, safe and safe use, and quick thawing time, and has the same flavor as the flavor of the traditional hot dishes after thawing.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The embodiment of the application provides a finished vegetable cryopreservation and thawing method, which comprises the following steps: putting the prepared finished vegetable into a container, and sealing the container to obtain a sealed finished vegetable; quickly freezing the sealed finished vegetable at-45 to-60 ℃ for 100 to 140min, and storing at-20 to-25 ℃ after the quick freezing is finished to obtain a frozen finished vegetable; and (3) unfreezing the frozen finished vegetable product by high-pressure cooking to obtain the finished vegetable product, wherein the unfreezing pressure is more than 1.8 times of the standard atmospheric pressure, and the unfreezing temperature is 120-130 ℃.

In summary, compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

the finished dish freezing and thawing method provided by the invention is simple and convenient to operate, can be used for storing Chinese dishes of different types in batches, can be used for storing snack-made Chinese dishes such as an intelligent hot dish vending machine, an unmanned catering machine, a batch processed finished dish vending machine and the like, is long in freezing time, free of preservative, safe, healthy, safe and free to use, is quick in thawing time, is equivalent to the flavor of a traditional hot dish after thawing, and is convenient for popularization of snack-made Chinese dishes.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The embodiment of the application provides a finished vegetable cryopreservation and thawing method, which comprises the following steps: putting the prepared finished vegetable into a container, and sealing the container to obtain a sealed finished vegetable; quickly freezing the sealed finished vegetable at-45 to-60 ℃ for 100 to 140min, and storing at-20 to-25 ℃ after the quick freezing is finished to obtain a frozen finished vegetable; and (3) unfreezing the frozen finished vegetable product by high-pressure cooking to obtain the finished vegetable product, wherein the unfreezing pressure is more than 1.8 times of the standard atmospheric pressure, and the unfreezing temperature is 120-130 ℃. The method is characterized in that low-temperature quick freezing is firstly utilized to lock the delicate flavor of dishes, the dishes are prevented from becoming soft or fishy after being frozen and thawed slowly, meanwhile, high-pressure high-temperature thawing is adopted to rapidly raise the temperature inside the food, so that the internal and external flavors of the food are equivalent to the original hot dish flavor, and residual ice crystals after internal thawing are avoided.

In some embodiments of the present invention, in the above freezing and thawing method for finished vegetables, the quick freezing time of the sealed finished vegetables is 2h, the thawing pressure is 1.8 times of the standard atmospheric pressure, the thawing temperature is 125 ℃, and the preservation temperature is-22 ℃. The frozen box under the condition has the best decompression effect, and the obtained food has the same flavor as the original dishes.

In some embodiments of the present invention, in the above freezing and thawing method for the finished vegetable, when the finished vegetable is a solid-shaped dish, the thawing time is 14 min.

In some embodiments of the present invention, in the above freezing and thawing method for finished vegetables, when the finished vegetables are solid-liquid combined shaped dishes, the thawing time is 10 min.

In some embodiments of the present invention, in the above freezing and thawing method for finished vegetables, when the finished vegetables are liquid vegetables, the thawing time is 7 min.

In some embodiments of the present invention, in the above freezing and thawing method for finished vegetables, the material of the container is pottery clay or ceramic. The pottery clay and ceramic type containers are more adaptable to changes caused by rapid freezing and rapid thawing processes, preventing damage to the containers, contamination of dishes, and food problems.

In some embodiments of the invention, in the frozen storage and thawing method of the finished vegetables, the cold source of the quick freezing is refrigerating fluid, and the ratio of the raw materials in the refrigerating fluid is AFGP 38-42 wt%, and CaCl₂18-22% vol, 13-17% vol of alcohol, 13-17% wt of NaCl and the balance of water. AFGP is antifreeze protein extracted from microorganisms, can resist the low temperature of minus 70 ℃, and is reasonably compounded with alcohol and the like, so that the working temperature of the refrigerating fluid can meet the requirement of quick freezing temperature of minus 45 ℃ to minus 60 ℃.

In some embodiments of the present invention, in the above freezing and thawing method for finished vegetables, the cold source of the quick freezing is a freezing liquid, and the ratio of the raw materials in the freezing liquid is as follows, AFGP 40% wt, CaCl₂20% vol, 15% vol alcohol and 15% wt NaCl, the balance being water. The frozen stock solution with the proportion has the best quick freezing effect, can be basically stabilized at about minus 55 ℃, and achieves the best freezing effect.

In some embodiments of the present invention, in the above method for freezing, storing and thawing finished vegetables, the cold source for storing is that the ratio of each component in the refrigerating fluid used for storing is: 15-18% by weight of sorbitol, 5-8% by weight of ethanol, 8-10% by weight of sodium chloride and the balance of water. By reasonably compounding sorbitol, ethanol and the like, the working temperature of the refrigerating fluid is below-20 ℃, and the requirement of long-term storage can be met.

In some embodiments of the present invention, in the above method for freezing, storing and thawing finished vegetables, the cold source for storing is that the ratio of each component in the refrigerating fluid used for storing is: sorbitol 17% wt, ethanol 7% vol and sodium chloride 7% wt, the balance being water. The working temperature of the refrigerating fluid for long-term storage under the proportion can be stabilized at about minus 22 ℃, and optimal conditions are provided for minus long-term storage.

The features and properties of the present invention are described in further detail below with reference to examples.