Study On Fast Freeze, Uniform Microwave Thawing And Microwave Cooked For Convenience Dishes

In this study, convenient frozen dishes are produced to meet market demand. For emerging thawing technology-microwave thawing studies, we study of microwave thawing on the dishes thawing rate, thawing uniformity, quality convenient dishes, etc. Consider the effects of different microwave power with thawing and the impact of heated on the convenient dishes. And comparing the effects on thawing and heated of convenient frozen dishes by the two frequencies of 915 MHz and 2450 MHz microwaveStudying on facilitate processing of fast convenient frozen dishes. By analysis, we got that lettuce, celery, purple cabbage were put together is more appropriate. we also got the best of the blanched process of vegetables, lettuce: blanching time 2.5 min, blanching temperature 95℃, adding amount of copper sulfate pentahydrate 0.1 g/Kg, calcium chloride addition level 1.0 g/Kg ; celery: blanching time 2.5 min, blanching temperature is 90℃, calcium chloride addition level 2.0 g/Kg, adding amount of copper sulfate pentahydrate 0.3 g/Kg; purple cabbage: blanching time 1.5 min, blanching Temperature is 95℃, VC addition level 1.0 g/Kg, calcium chloride addition level 3.0 g/Kg. It will be little temperature difference when small ratio of purple cabbage accounted, and freezing rate slightly faster, purple cabbage is leafy vegetables, when leaves are too many it will increase in size, and will decrease the heat transfer capability. Also formed too sheltered structure in the side dishes, hinder part of the cold air flow, reduced efficiency of the freeze. With the proportion of three vegetables (1.5-1.2): (1.5-1.2): 0.8 is more appropriate.Study on the impact of convenient dishes heated by microwave thawing of 2450 MHz and 915MHz. Measure ascorbic acid content, color change, weight loss after thawing convenient dishes convenient dishes heated by 2450 MHz and 915 MHz microwave and evaluation the results. Study found that VC loss in convenient dishes after thawed by the two frequency of microwave more than 10% in general. Convenient dishes have a certain loss of juice. 915 MHz microwave thawing weight loss convenient dishes slightly less than the same power 2450 MHz microwave thawing Weight loss convenient dishes。There is slightly higher retention rate of VC in convenient dishes thawed by 915 MHz microwave than thawed by 2450 MHz microwave. When microwave thawing of the vegetable convenient dishes, the fluctuations in the color difference value, regularity is not strong. Microwave heating of the convenient dishes has pigments little damage. Comparison of characteristics of the two frequency microwave thawing heat and hot water bath thawing characteristics of convenient dishes, The VC retention rate and weight loss Were less in convenient dishes after thawed by microwave than thawed by hot Water bath heating. Microwave thawing effect was significantly better than thawing in water bath.Study on characteristics of microwave curing convenient dishes. Comparative the change after microwave curing and the general characteristics of cooking convenient dishes convenient dishes. Analysis changes of after microwave curing the convenient dishes of nutrients, such as sensory quality and general cooking advantages and disadvantages. Study found slightly lower overall evaluation after microwave curing convenient dishes. Microwave curing the more difficult to produce a cooking rich flavor. It is better that the effect of microwave curing 915 MHz than 2450 MHz microwave curing. Add a side dish in soup after ripening has improved the appearance and flavor. Intrinsic vegetable soup will block bright color. By analysis, 915 MHz microwave 21 W is the best cooking way.Study on the dielectric constant of features of vegetable at convenient dishes. The dielectric constant of vegetables will increase when microwave frequency decrease. In both 915 MHz and 2450 MHz microwave frequency, dielectric constant of the three vegetables as the temperature rises slightly. When the dielectric constant of three vegetables increasing it will affects the thawing rate on frozen vegetables by microwave. It will increase the absorption of material on the microwave energy to accelerate the speed to freeze thawing materials. By increases the dielectric constant, microwave thawing rate increases. It can be increasing the dielectric constant of vegetables to increase microwave thaw rate.