Room temperature instant food

作者：admin  点击次数：144  发布时间：2025-06-24

Instant food is a food that is put on the market after food raw materials are prepared, cooked, processed, sterilized and packaged. It includes staple food, non-staple food and beverages. Common ones include instant noodles, instant rice, puffed food, retort bags, instant soups, etc. The various raw materials and food additives used in instant food should meet the national hygiene standards. In the production and processing of instant food, good production practices (such as GMP) should be implemented, and the storage, transportation and sales process should meet the hygiene requirements. Most of the composite film packaging used by many instant foods uses polyurethane adhesives, but this adhesive contains toluene diisocyanate (TDI). After the food is steamed and packaged in this composite film bag, TDI will be transferred to the food and hydrolyzed into carcinogenic 2,4-diaminotoluene (TDA). Therefore, it is necessary to strengthen the detection of toluene diisocyanate in polyurethane adhesives. The FDA stipulates that the TDI of bagged food is less than 0.24mg/kg and the TDA is less than 0.17mg/kg. my country stipulates that the TDA (4% acetic acid) of bagged food shall not exceed 0.004mg.
The oxidation of fats in sealed instant foods is the reason that affects product quality. Gas, microorganisms, and light are all important factors that cause food to deteriorate. The air permeability of polyester-aluminum foil-polyolefin composite film packaging bags is zero, and water vapor and light are not permeable, so it is most suitable for packaging oily foods. The color, aroma, taste and composition structure of instant foods should be in line with people's long-term eating habits, and the nutritional value of food should be guaranteed. The nutrients provided by instant foods should be more comprehensive, and can be artificially fortified when necessary, or specially formulated according to special nutritional needs. Microbial contamination of instant noodles during the production process is a hygienic issue that cannot be ignored, especially the microbial contamination of its seasoning soups. A market sampling inspection of various soups found that the total number of bacteria and coliform group detection rates were high, and there was a large number of mold contamination. Therefore, the raw and auxiliary materials for preparing soups, such as spices, meat and poultry, aquatic products and vegetables, must comply with relevant health standards or regulations; strict sterilization procedures must be adopted during the production process; production equipment and tools must be kept clean and hygienic; measures must be taken to prevent microbial contamination in the air, and special attention must be paid to certain raw materials such as peppers, garlic, shallots, ginger, etc., which will become moldy after being exposed to moisture; and personal hygiene requirements for operators must be strictly enforced. Monitor the key links in the production process of instant noodles that are prone to microbial contamination and take effective preventive measures to minimize the microbial contamination limit of instant noodles and their seasoning soups.