Food insulation materials Fresh meat insulation, how to keep food insulated

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Foods such as rice and pasta are kept warm in closed food incubators with electricity and gas as the heat source. Holding time - generally about 12 hours, if the time is too long, it will make the food discolored and tasteless, and even produce a foul smell. This kind of food deterioration caused by heat preservation is different from the deterioration caused by microorganisms, and it is believed that this kind of deterioration is caused by the reaction of the decomposition products of oils and vitamins in the food ingredients with proteins under high temperature and high humidity conditions for a long time.

In order to prevent the deterioration of food under high temperature conditions, Japan has proposed a method for preserving food under carbon dioxide atmosphere conditions. Carbon dioxide** can be in liquid carbon dioxide.

and dry ice. However, this requires high-pressure vessels and regulating devices, which are inconvenient and costly. The present invention adopts carbon dioxide generator, and this generator can produce carbon dioxide when it comes into contact with water vapor in the closed heat warmer, so as to achieve the purpose of heat preservation and anticorrosion.

Carbon dioxide generators are mostly composed of sodium carbonate and sodium bicarbonate.

powder and succinic acid.

Dibasic acid powder such as tartaric acid is made by chemical ratio or under the condition of slightly excessive acid, and is fully mixed. However, the generator prepared in this way will cause the loss of active ingredients due to moisture absorption. For this reason, the two kinds of powder are often coated with a layer, dried and then evenly mixed.

The mixture can be made into granules or into shape-shaped preparations. For example, in 111 parts of tartaric acid and 105 parts of sodium bicarbonate, add a small amount of lactose and sorbitol.

Mix, dry, and then mix the two into granules or lozenges. In each formulation, the sodium bicarbonate content is 4:2 unit weight.

If granular products are used, the sodium bicarbonate content in each serving should also be 4:2 unit weight. The carbon dioxide generator should not be in contact with the food, and should be placed in a fixed container, and then placed in the same incubator with the food, so that the food will be stored for a long time under the protection of carbon dioxide gas.

It can be stored for 25 to 50 hours, but the carbon dioxide preparation needs to be replaced every 12 hours. If the food is low moisture, add an appropriate amount of water to ensure the amount of carbon dioxide generated.

Refers to packaged meat products that have been steamed at a high temperature of 121 degrees Celsius. Advantages: Because the meat products in the bag are completely sterilized by high-temperature cooking, they have a long shelf life at room temperature, generally 3-6 months or longer; Cons:

Generally a bit canned. In addition, due to the high temperature of the trousers, the effective content of some nutrients in the product is also reduced.