• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention relates to a method for producing and ready-to-eat prepared meals using radio frequency. In the present invention, using radiofrequency sterilization and cold shock treatment in combination with radio frequency reheat, the high temperature and high pressure sterilization strength for ready meals is reduced, thereby improving the quality of the ready meal after reheating. The present method comprises the steps of selecting ingredients, preparing a half-cooked meal, combining with rice, vacuum-packing the meal, radiofrequency sterilization, cold-shock treatment, storage and transport at 0 ° C to 5 ° C , as well as a radio frequency reheat. Advantageously, the present invention is characterized by the combination of radio frequency sterilization with a cold shock treatment and radio frequency reheat to satisfy the sterilization requirement, yet the sterilization severity can be reduced at high temperature and high pressure and by using a radio frequency Reheating the destruction of nutrients and tissue structures of the ready meal is reduced. The sensory evaluation of the reheated ready-to-serve meal does not differ significantly from the quality of a freshly cooked product.
    公开号:CH713364B1
    申请号:CH00046/18
    申请日:2018-01-15
    公开日:2019-01-15
    发明作者:Zhang Min；Xu Jicheng；Chen Yiping；Yang Zaixing；Zhou Lequn
    申请人:Univ Jiangnan；
    IPC主号:
    专利说明:

    description
    Field of the Invention The present invention relates to a process for preparing and ready-to-eat ready meals using radio frequency.
    Background Art With urbanization and the acceleration of the pace of life, the volume of ready meals sales is steadily increasing. Consumers of convenience food mainly include students, factory and public sector employees, and hospital patients. The contents of the ready meals and the nutrient contents vary with the price and ready meals can e.g. in meat dishes (pork chop, chicken leg, fish cubes, etc.), meat and vegetable dishes (shredded pork with fish flavor, sauteed eggs with peppers, etc.) and vegetable dishes (crushed potatoes, sautéed vegetables, etc.) subdivide. There are e.g. Ready meals delivered at high temperatures. Disadvantages of ready meals are then e.g. a particular susceptibility to changing the quality of the dishes and the deterioration of the mouthfeel. In view of the high traffic load in the cities, the quality of the ready meals is also reduced in the event of late delivery as a result of a traffic jam. Improving the processing conditions of the ready meals and reducing the high temperature and high pressure sterilization strength in combination with cold chain storage and cold chain transport can effectively increase the quality of the ready meals after reheating. For this reason, a novel process for the sterilization and storage of ready meals has to be developed in order to preserve the nutritional value, the mouthfeel and the taste quality of the prepared meals, as well as extending the shelf life of the ready meals.
    Zhang Min et al. (2016) disclose a method of flexibly sterilizing freshly cut, mixed tuber vegetables packaged in small packages (Publication Number: CN 105 557 976 A). Bacteriostatic treatment of freshly cut, mixed tubers with a low pH liquid in combination with nanometer zinc oxide treatment and radiofrequency will increase the shelf life of freshly cut, mixed tubers.
    Zhang Min et al. (2015) disclose a process for producing semi-dry, shredded, conditioned beef by vacuum drying with short and medium wave infrared light in combination with flexible sterilization (Publication Number: CN 105 146 553 A). Here, fresh beef is used as the main raw material and treated by the following methods: curing, cooking, cutting, oil, vacuum drying with short and medium infrared light, vacuum packaging and flexible sterilization with nanometer zinc oxide in combination with radio frequency to produce a semi-dry, crushed, to obtain conditioned beef. This then food packages (Bento) are produced.
    Wang Xiao (2015) discloses a nutrient-rich bento and its production method (Publication No.: CN 104 719 879 A). For this purpose, a reasonable amount of rice is pressed into a flat ball, which is placed in a compartment of a Bento box, in addition, crushed cucumber, spring onion and apple, a fried egg, and vegetables and minced meat are placed in the Bento to a nutrient-rich food package to prepare, which is characterized mainly by ease of preparation, good portability and a high nutritional value.
    Dou Dahai et al. (2015) disclose a method for producing a ready-made meal (publication number: CN 104 256 282 A), which is warmed up again before consumption by means of a microwave. Fast-frozen processing helps maintain the original mouthfeel of the instant meal, and during secondary heating, the original green, fresh color and crisp mouthfeel of the vegetables can be maintained.
    Dou Dahai et al. (2015) further discloses a method of preparing aubergine flavored cubed meat (Publication Number: CN 104 223 166 A). For this eggplant, chicken, carrots and green beans are washed, cut, seasoned, half cooked, combined with rice, deep-frozen in a freezing chamber and refrigerated at 0 ° C to 5 ° C after packaging, with the half-cooked processing a key feature of this ready-made meal represents.
    The present invention is characterized in particular by an improvement in the quality after reheating the ready meal, due to the lower sterilizing strength used. Radio Frequency (RF) refers to the electromagnetic frequency with a frequency range of 300 KHz to 300 MHz. Their sterilization principles include above all a thermal effect and a nonthermal effect, which causes protein denaturation and metabolic disorder of the microorganisms and thus can lead to their killing. Compared to microwave sterilization, the radio frequency has a lower electromagnetic frequency, better penetration and better uniformity.
    The better uniformity of radio frequency heating is influenced by numerous factors, especially by the dielectric property of the raw materials, ie the dielectric constant, and by the dielectric loss factor, the size, the shape and the position of the raw materials in a radio frequency chamber, Further by the parameters of the radio frequency chamber, for example the pole plate spacing. For a given raw material, a specific material can also be added to change the uniformity of heating, for example, the addition of sodium chloride significantly increases the dielectric constant, which then contributes to radio frequency heating. The smaller the pole plate spacing and the greater the field strength, the better the uniformity. In the present invention, e.g. used a frequency of 27.12 MHz.
    Liu Qian et al. (2014) disclose the sterilizing effect of radiofrequency on conditioned vegetables. For example, the pole plate spacing, sterilization time and other factors are used to investigate the radio frequency sterilizing effect on conditioned vegetables and, according to the result, achieve the optimum sterilizing effect at a radio frequency condition of 20 mm / 20 min and at a product temperature of 62 ° C. The color, texture and taste of the product do not significantly differ after or before radio frequency treatment, so that the sensory quality of the product is better maintained over microwave sterilization.
    Kong Ling et al. (2014) disclose the sterilizing effect of radiofrequency on freshly cut carrots, when using radio frequency alone, when using radio frequency in combination with a hot air treatment and at different Polplattenabständen or different sterilization times. According to the results, combined treatment with radiofrequency and hot air provides a sterilizing effect and also contributes to maintaining the quality of the finished product.
    Chen Nian et al. (2014) investigate the uniformity of the radio frequency heating of a cut and note that the pole plate spacing as well as the shape and size of the cut have a major influence on the uniformity of the radio frequency heating. A smaller pole plate spacing provides for a higher heating rate, whereby the center of the cut is heated more quickly in relation to its outer part and its lower part is heated more quickly in relation to its uppermost part.
    Zhang Yongdi et al. (2015) disclose a radio frequency heating system for examining the influence of various pole plate distances on the uniformity of radiofrequency heating for apple slices, resulting in the least destruction of the apple slab cells at a pole plate spacing of 105 mm and a heating time of 101 seconds.
    DISCLOSURE OF THE INVENTION It is an object of the present invention to provide an improved process for preparing and consuming finished meals using radio frequency. For this purpose, despite successful sterilization sterilization should be reduced as possible, and reduced by a cold shock treatment and a radio frequency reheat loss of sensory quality and nutrients during processing and reheating of the ready meal and the overall mouthfeel should be improved.
    According to the invention, the object is achieved by the interaction of the following four process steps: 1) using a 27.12 MHz radio frequency in combination with hot air for sterilization for 12 min to 18 min, wherein the radio-frequency sterilization is characterized by strong Durchdringungsfähigkeit, uniform heating , moderate temperature and low impairment of the quality precooked ready meals characterized; 2) A cold shock as a pre-treatment: rapid cooling of the precooked ready meal at a temperature of -30 ° C to -50 ° C to a core temperature of 0 ° C to 5 ° C to prevent the proliferation of bacteria and the nutrients and to preserve the water, which also better preserves the color and mouth feel of the instant meal; 3) refrigerated storage and transport at a temperature of 0 ° C to 5 ° C after packaging in order to reduce deterioration of the quality of the ready meal due to inappropriate temperatures; 4) For reheating, a 27.12 MHz radio frequency treatment device with a pole plate spacing of 140 to 150 mm is used as the radio frequency system, the reheating time is 6 minutes to 10 minutes to allow complete cooking of the precooked ready meal.
    In detail, the method according to the invention is a process for the production and consumption of prepared meals using radiofrequency, which comprises the following steps: (1) selecting ingredients: ingredients are selected according to a cooking recipe; (2) The preparation of a meal: a meal is prepared according to a recipe, but only half cooked; (3) Combine with rice: The half-cooked meal (3) is combined with steamed rice and portioned into a food package (Bento); (4) Vacuum packaging of the meal: The meal (3) is vacuum packed, to a vacuum of 0.035 to 0.045 MPa, filled with nitrogen and sealed. (5) Radiofrequency Sterilization: The Vacuum Packaged Meal (4) is placed in a Radio Frequency Unit (Model SO6B, Strayfield, UK) and treated at a pole plate spacing of 120 to 135 mm and hot air sterilization for 12 to 18 min to get a sterile ready meal; (6) Cold shock treatment: Rapid cooling of the instant meal obtained in the step (5) to a core temperature of 0 ° C to 5 ° C. (7) Storage and transportation: Storage and transportation of the instant meal obtained in the step (6) at 0 ° C to 5 ° C; (8) Radiofrequency reheating: radio frequency reheat of the instant meal obtained in step (7) with a 27.12 MHz radio frequency processor at a pole plate spacing of 140 to 150 mm and at a power of 6 kW for 6 to 10 minutes.
    According to one embodiment of the inventive method for producing and ready-to-use ready meals using radio frequency, the semi-prepared ready meal is combined with a rice amount of 300 to 350 g and then has a ready meal amount of 150 to 200 g.
    [0018] According to a further embodiment of the method according to the invention for the production and ready-to-consume of ready-to-serve meals using radio frequency, the semi-solid meal (3) comprises a ready meal of twice cooked pork, a ready meal of minced pork with fish taste or a ready meal of kung-pao Chicken.
    According to one embodiment of the inventive method for producing and ready-to-consummate ready meals using radio frequency in the radio frequency system in step (5) is a 27.12 MHz radio frequency treatment device with a pole plate spacing of 120 to 135 mm and with a power of 6 kW.
    According to a further embodiment of the inventive method for the production and Verzehrfertigmachung of ready meals using radio frequency in step (6) the ready meal at a temperature of -30 ° C to -50 ° C to a core temperature of 0 ° C to 5 ° C rapidly cooled.
    The present invention is characterized by the following advantageous effects: (1) The present invention examines a flexible sterilization process for ready meals, wherein by preparing a half-cooked meal in combination with radio frequency sterilization and radio frequency reheating, the sterilizing power of precooked ready meals can be reduced at high temperature and at high pressure to improve the quality of the pre-cooked ready meal after reheating. According to a sensory evaluation of the reheated instant meal, the sensory quality of the instant meal does not differ significantly from the quality of a freshly cooked product. (2) After preparation of the ready meal according to the present invention, a cold shock, as a pretreatment, at a temperature of -30 ° C to -50 ° C to rapidly reduce the core temperature of the finished product to 0 ° C to 5 ° C, and thus preventing the proliferation of bacteria and to preserve the nutrients and water. The color and mouthfeel of the ready meal (Bento) are retained. In addition, cold storage and transport at a temperature of 0 ° C to 5 ° C after packaging of the instant meal further reduce the quality of the instant meal (Bento) due to inappropriate temperature. 3) In the present invention, therefore, no treatment at high temperature for a long time, so that the sensory quality, taste and nutrients of the ready meal (Bento) can be better preserved.
    Concrete Embodiments [0022] First embodiment:
    Process for the production and ready-to-consume of prepared meals using radiofrequency using the example of a ready-made meal from twice-cooked pork with the following process steps:
    Pork weighing 100 g, carrots weighing 40 g, potatoes weighing 40 g and shiitake weighing 20 g; Cleaning, chopping and combining according to a cooking recipe; Processing the cut ingredients according to the recipe, but only until semi-cooked, adding vegetable oil, salt and spices; Combination with steamed rice; then the vacuum suction, filling with nitrogen and then sealing the ready meal; Insertion in a radio frequency system (Model SO6B, Strayfield, UK) with a pole plate distance of 120 to 135 mm and hot air sterilization for 12 to 18 minutes, to obtain a sterile finished product. This is followed by cold shock pretreatment in a freezer at a temperature of -30 ° C to -50 ° C to rapidly lower the core temperature of the finished product to 0 ° C to 5 ° C. Reheating is performed with a 27.12 MHz radio frequency treatment device at a pole plate spacing of 140 to 150 mm for 6 to 10 minutes, followed by conducting a sensory evaluation, the instant meal having the unique flavor of twice cooked pork and its sensory quality does not differ significantly from a freshly cooked meal packet of twice cooked pork.
    Second embodiment:
    Process for the preparation and ready-to-consume of ready meals using radiofrequency exemplified by a ready-to-eat fish-flavored pork with the following process steps: pork weighing 100 g, carrots weighing 40 g, bamboo shoots weighing 40 g and Shiitake weighing 20 g; Cleaning, chopping and combining the ingredients according to a cooking recipe; Processing of the cut ingredients according to the recipe, but only up to a semi-cooked state; adding vegetable oil, salt, spices and sauce each in an appropriate amount; Combined with steamed rice, followed by vacuum suction, filling with nitrogen and sealing the ready meal; placing the ready-made meal in a radio-frequency facility (Model SO6B, Strayfield, UK) with a pole plate spacing of 120 to 135 mm and hot air sterilization for 12 to 18 minutes to obtain a sterile finished product. This is followed by cold shock pretreatment in a freezer at a temperature of -30 ° C to -50 ° C to rapidly lower the core temperature of the finished product to 0 ° C to 5 ° C. The reheating is done with a 27.12 MHz radio frequency treatment device with a pole plate spacing of 140 to 150 mm for 6 to 10 min. According to sensory evaluations, the product has the unique flavor of shredded fish-flavored pork and its sensory quality does not differ significantly from a freshly cooked pork-flavored pork food package.
    Third embodiment:
    Process for the production and ready-to-consume of prepared meals using radiofrequency using the example of a ready-made meal from kung-pao chicken with the following process steps:
    Selections of 100g of chicken, 40g of peanuts, 40g of soybeans and 20g of green beans; cleaning, chopping and combining the ingredients according to a cooking recipe, processing the cut ingredients according to the recipe but only up to a semi-cooked state, adding vegetable oil, salt, spices and sauce each in an appropriate amount; Combined with steamed rice, followed by vacuum suction, filling with nitrogen and sealing the ready meal; inserting the instant meal into a radio frequency system (Model SO6B, Strayfield, UK) with a pole plate spacing of 120 to 135 mm and hot air sterilization for 12 to 18 minutes to obtain a sterile finished product. Then a cold shock pretreatment in a freezer at a temperature of -30 ° C to -50 ° C to rapidly reduce the core temperature of the finished product to 0 ° C to 5 ° C. The reheating is done with a 27.12 MHz radio frequency treatment device with a pole plate spacing of 140 to 150 mm for 6 to 10 min. According to sensory evaluations, the product has the unique flavor of the fish-flavored kung-pao chicken, and its sensory quality does not differ significantly from a freshly cooked kung-pao chicken food package.
    权利要求:
    Claims (5)
    [1]
    1. A process for preparing and ready-to-eat prepared meals using radiofrequency, comprising the steps of: a) selecting ingredients: the ingredients are selected according to a cooking recipe; b) The preparation of a meal: A meal is prepared according to a recipe, but only half cooked; c) Combine with rice: The half-cooked meal is combined with steamed rice and portioned into a food package; d) Vacuum packaging of the meal: The meal is vacuum packed, to a vacuum of 0.035 to 0.045 MPa, filled with nitrogen and sealed; e) Radiofrequency sterilization: The vacuum-packed meal is placed in a radiofrequency system and treated at a pole plate distance of 120 to 135 mm and hot air sterilization for 12 to 18 minutes to obtain a sterile ready meal; (f) cold shock treatment: cooling of the instant meal obtained to a core temperature of 0 ° C to 5 ° C, (g) storage and transport: storage and transport of the instant meal at 0 ° C to 5 ° C, (h) radio frequency reheating: radio frequency Reheating the ready meal with a 27.12 Mhz Ra diofrequency processor at a pole plate spacing of 140 to 150 mm and at a power of 6 kW for 6 to 10 min.
    [2]
    2. A method of manufacturing and ready-to-consume ready meals using radio frequency according to claim 1, wherein the semi-mature meal comprises a cooked pork twice cooked meal, a fish meat minced pork ready meal or a chicken ready meal.
    [3]
    3. The method for producing and ready-to-consume prepared meals using radio frequency according to claim 1, wherein the radio-frequency system in step e) is a 27.12 MHz radio-frequency treatment device with a pole plate spacing of 120 to 135 mm and a power of 6 kW is.
    [4]
    4. A process for the production and consumption of ready meals using radio frequency according to any one of claims 1-3, wherein in step f) the ready meal at a temperature of -30 ° C to -50 ° C to a core temperature of 0 ° C to
    [5]
    5 ° C is cooled.
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    同族专利:
    公开号 | 公开日
    CN106721870A|2017-05-31|
    CH713364A2|2018-07-31|
    CN106721870B|2020-06-19|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
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    CN105557976A|2016-01-07|2016-05-11|地利营养配餐科技有限公司|Soft sterilization method of mixed fresh cut root vegetables in small packages|CN108353998A|2018-02-08|2018-08-03|扬州冶春食品生产配送股份有限公司|A method of freezing conditioning crab cream and crab meat re-heat quality-improving|
    CN108477590A|2018-02-08|2018-09-04|扬州冶春食品生产配送股份有限公司|A kind of method that Yangzhou improves fried rice re-heat quality-improving and shelf life extension|
    CN108464450A|2018-03-05|2018-08-31|江南大学|A method of the conditioning red crisp chicken dish refrigerated shelf phase extends and re-heat quality-improving|
    法律状态:
    2021-08-31| PL| Patent ceased|
    优先权:
    申请号 | 申请日 | 专利标题
    CN201710037033.7A|CN106721870B|2017-01-19|2017-01-19|Method for improving quality of room-temperature pre-made boxed meal with dishes after reheating|
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