CN1172613A

CN1172613A - Method for processing compression vacuum dry canned food

Info

Publication number: CN1172613A
Application number: CN96115505A
Authority: CN
Inventors: 陈印奎
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-08-01
Filing date: 1996-08-01
Publication date: 1998-02-11

Abstract

A method for producing canned dry compressed food includes such steps as separation of cooked food from soup, drying the food and soup by negative pressure distillation, compress to reduce volume and vacuum packing. The dried soup powder can be further mixed with gourmet powder, hot pepper powder, pepper powder, or edible essence. It is suitable for everyday use or tour with advantages of low cost, long fresh-keeping period and convenient in transport and storage.

Description

The processing method of compression vacuum dry canned food

The present invention relates to the processing method of compression vacuum dry canned food.

Before the present invention makes, the processing method of pork braised in brown sauce can is that fresh pork or bright beef are boned, cutting into piece puts into half-open water and boils and picked up in 3～5 minutes, in another pot, put into edible oil, white sugar burns to rare burnt shape, above-mentioned cube meat put into malt sugar is burnt to stir-fry, hang up fried sugar, add suitable heavy water then, refined salt, cooking wine, Chinese prickly ash, aniseed, ginger splices, the monosodium glutamate slow fire boils, outgas again, sterilization, with glass jar or can vacuum packaging, above-mentioned canned food all adopts glass jar or iron box packing at last, the production cost height, transportation, store, sell inconvenience, damaged easily, and also freshness date is shorter.

The processing method that the purpose of this invention is to provide a kind of compression vacuum dry canned food, it has transportation, warehousing and instant, characteristics such as long fresh-keeping period.

The processing method of compression vacuum dry canned food of the present invention is that delicatessen such as the pork braised in brown sauce, fruit and vegetable food of system after ripe carried out food and separate with soup juice, carry out dryingly then respectively, compressed again processing makes its volume-diminished, carry out soft vacuum package at last, specific practice is as follows:

1. food is separated with soup juice;

2. drying: isolated food or soup juice are placed in the drying machine, and drying is 0.1～2 hour under 30～180 ℃ of conditions of temperature;

3. compress: food is placed in the food compressor compresses, pressure is 0.5～3MPa;

4. soup juice drying: will put into food dehydrator at negative pressure 30～80KPa from the soup juice that food separation goes out, drying is 0.1～2 hour under 50～180 ℃ of conditions of temperature, remove moisture content, make soup stock dry powder, also can in soup stock dry powder, add auxiliary condiment as monosodium glutamate, chilli powder, pepper powder, flavorant etc.;

5. vacuum-packed: as earlier soup stock dry powder or the auxiliary condiment of interpolation to be dressed up pouch with the non-toxic plastic film vacuum packet, and, finish whole manufacturing procedures of this compression vacuum dry canned food with the food non-toxic plastic film vacuum packaging after soup stock pouch and the dry compression.

Major advantage of the present invention is:

1. instant is placed on dish bowl with the main meal products of flexible package and waits in the container, and other pours condiment to pour in another container into and stirs in boiling water or the drinking water, water on food, be edible, be applicable to family have dinner edible, especially be convenient to the tourism personnel of travelling outside have dinner edible;

2. owing to adopt drying and flexible package, make transportation, warehousing, sells very convenient, and the loss of minimizing expense and breakage;

3. prolong the freshness date of this tinned food.

Embodiment one

Compression vacuum pot bag meat in the processing method of tinned food is:

With bright thin pork 500 grams, be cut into sheet, put into boiled oil cauldron behind the extension starch pulled out in fried 10 minutes, treat oil continue to heat up the sliced meat of pulling out are put into oil cauldron once more and pulled out in fried 2 minutes after, put into negative pressure 60KPa temperature in dry 10 minutes of 180 ℃ of drying machines, the food compressor of putting into the pressure of 2MPa again compresses, and it is stand-by to put into the food dehydrator temperature again and be 180 ℃ of dryings 0.5 hour, with shortening cornstarch 20 grams; Catsup powder 50 grams; Green onion silk 30 grams of shortening, shredded ginger 30 grams, it is following dry 15 minutes at 70 ℃ in temperature to put into food dehydrator; Add monosodium glutamate 15 gram again, refined salt 15 grams are puddled evenly, and after the taking-up, vacuum packet is dressed up the condiment pouch, at last the condiment pouch and drying after food one reinstate non-toxic plastic bag and carry out soft vacuum package.

Embodiment two

The processing method of braised aubergines compression vacuum dry canned food is:

With eggplant 500 grams, through cleaning, piece is cut in peeling, behind the extension starch, puts into boiled oil cauldron fried 10 minutes; Pull out and treat to explode 2 minutes again after the oily temperature rise, pull out stand-by, in addition with bright thin pork 100 grams, be cut into piece and put into boiled oil cauldron fried 10 minutes, then eggplant piece and cube meat are put into the food compressor compression taking-up in 30 minutes that pressure is 3MPa together, put into food dehydrator again and took out stand-by in dry 20 minutes down for 180 ℃ in temperature; In addition with dried corn starch 50 grams, green onion 10 grams, ginger 15 grams, garlic 15 gram shortenings become powder, and it is following dry 20 minutes at 80 ℃ to put into food dehydrator, take out, add refined salt 15 grams that are ground into powder, monosodium glutamate 15 grams become the condiment pouch with non-toxic plastic vacuum bag, eggplant piece, cube meat and condiment pouch after at last compression drying being handled packed in the non-toxic plastic film vacuum bag in the lump, promptly finishes the manufacturing procedure of braised aubergines compression vacuum dry canned food.

Embodiment three

The processing method of pork braised in brown sauce compression vacuum dry can is:

After pork braised in brown sauce made according to a conventional method, food is separated with soup juice, put into drying machine braising meat chops in soy sauce at negative pressure 80KPa, 140 ℃ of temperature dry 10 minutes are down removed moisture, put into the food compressor again pressure 2.5MPa compression 15 minutes; In addition isolated soup juice is put into drying machine at negative pressure 5KPa, 170 ℃ of dryings of temperature 30 minutes are made the powder siccative, add a small amount of chilli powder again, black sesame powder, pepper powder, mix equal final vacuum and be packaged into pouch, put into pork braised in brown sauce soft vacuum package bag in the lump, finish whole manufacturing procedures.

Claims

1. the processing method of a compression vacuum dry canned food is characterized in that: delicatessen carried out food separates with soup juice, and drying respectively to food and soup juice then, vacuum packaging.

2. according to the processing method of the described dry canned food of claim 1, it is characterized in that being: drying is 0.1～2 hour under 30～180 ℃ of conditions of the dried temperature of food and soup juice.

3. according to the processing method of the described tinned food of claim 1, it is characterized in that: food is placed in the food compressor that pressure is 0.5～3MPa and compresses.

4. according to the processing method of the described tinned food of claim 1, it is characterized in that: soup juice drying is at negative pressure 30～80KPa, and drying is 0.1～2 hour under 25～180 ℃ of conditions of temperature, makes soup stock dry powder.

5. according to the processing method of the described tinned food of claim 4, it is characterized in that: in soup stock dry powder, be added into auxiliary condiment as monosodium glutamate, chilli powder, pepper powder, flavoring essence.