CN101978889A - Convenient natural juice re-dissolution stew of Chinese forest frogs and preparation method thereof - Google Patents
Convenient natural juice re-dissolution stew of Chinese forest frogs and preparation method thereof Download PDFInfo
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- CN101978889A CN101978889A CN2010102599743A CN201010259974A CN101978889A CN 101978889 A CN101978889 A CN 101978889A CN 2010102599743 A CN2010102599743 A CN 2010102599743A CN 201010259974 A CN201010259974 A CN 201010259974A CN 101978889 A CN101978889 A CN 101978889A
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Abstract
The invention belongs to the field of health-care food, and in particular relates to a method for preparing convenient natural juice re-dissolution stew of Chinese forest frogs. A technical problem to be solved is to provide convenient and instant Chinese forest frog stew which can maintain the own unique flavor of the stew to a great degree and completely preserve nutrition ingredients for a long time and a preparation method thereof. The technical scheme for solving the technical problem is to provide the method for preparing the convenient natural juice re-dissolution stew of the Chinese forest frogs, which comprises the following steps of: a, preparing the prepared Chinese forest frogs and proportioning, and stewing or boiling to obtain cooked products containing solid matters and cooking liquor; b, separating, namely dividing the cooked products into the cooking liquor and the solid matters; c, preparing the solid matters separated in the step b into a solid matter bag, and preparing the cooking liquor separated in the step b into a cooking liquor bag; and d, packaging the solid matter bag and the cooking liquor bag in a matching way to obtain the convenient natural juice re-dissolution stew. The convenient natural juice re-dissolution stew is convenient to take, can preserve the own nutrition ingredients and flavor of the Chinese forest frog stew well, and has good market prospects.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of wood frog Normal juice and return to melt and make things convenient for stew and preparation method thereof.
Background technology
Along with the further raising of quality of the life, increasing people more pays attention to the nutrition and the ratio of performance to price of product quality, product, and is also more and more higher to the requirement of food processing, to the rush of demand of high-quality " convenience " food.To say objectively, also there are many qualities regulation and control difficult problems in present main flow " convenience " food-employing normal pressure heated-air drying food produced of China.On the low side in the international market, the market severe situation of market of not opening at home appears thus.Have only so and improve tradition " convenience " food quality significantly, just can extricate oneself from a predicament.In other words, carry out the quality regulation and control in the processing overall process exactly, pay attention to the reservation of nutritional labeling, local flavor, but be difficult to accomplish this point by present technology; Perhaps look for another way, develop the preparation method of new high-quality instant food.
Wood frog, Rana temporaria chensinensis, wood frog claims OVIDUCTUS RANNAE, clam bodyguard toad, clam scholar toad again, breathes out bodyguard toad, oviductus ranae.Belong to the Ranidae amphibian animal.There is different calls in the different place of wood frog, and the Cantonese is wood frog, and the people of the Northeast is its OVIDUCTUS RANNAE, and wood frog is the famous local and special products in northeast, and is wherein famous and precious with the Changbai Mountain wood frog especially.Fallopian tubal dry product in the female wood frog body is commonly called as wood frog oil, clam bodyguard toad oil, wood frog oil, with bear's paw, hedgehog hydnum, flying dragon and claim the Changbai Mountain four big mountains delicacy, the history of taking that more than one thousand years is arranged in China, be listed in the imperial palace tribute when bright, clear, in the good reputation that medically have " soft gold ", " animal genseng ".Being that collection food, medicine, benefit are the precious strengthening by means of tonics good merchantable brand of one, is again time-honored rare medicinal herbs.
In fact, wood frog is widely known by the people as the effect of beauty treatment tonic.Its nature and flavor are salty flat, not dry not fiery, contain the hormone of amounts of protein, amino acid, various trace element and a small amount of useful human body, especially being suitable as the product of daily nourishing. the suitable consumptive disease of wood frog is frail, insufficiency of vital energy and blood, malnutrition, the people of postpartum weakness is edible after being ill; The suitable insufficiency of the kidney yang, impotence and seminal emission, the people of frequent urination is edible; Suitable high blood pressure, hyperlipidemia, coronary heart disease, the people of artery sclerosis is edible; Edible after suitable cancer patient and radiotherapy, chemotherapy, the operation; Suitable hepatitis, ephritis, diabetic and cirrhotic ascites and neurastheniac are edible; Suitable haemophiliac and to be easy to hemorrhage people edible; Suitable old person is edible.Common dietotherapy prescription is as follows: wood frog, wood frog cream are with stewing; Wood frog is stewed red date, lotus seeds, can join lily; Coconut Juice wood frog cream etc.
As seen, according to traditional medicine health theory, wood frog is a kind of high-grade health invigorant that contains the health beneficiating ingredient, and is comparatively precious.For a long time, the best edible way of wood frog is all in vogue in the mode of stewing or boil, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".Pure stew wood frog stew inlet taste is light, flexible, toughness.
But it is time-consuming to stew or boil this edible way process complexity, is difficult to adapt to the requirement of the allegro modern life.So also there is research wood frog to be made the form that is easy to carry and eats.
Put into jar such as disclosing in the Chinese patent application 200910012086.9 " a kind of wood frog goods and preparation method thereof " after wood frog soaked in alcohol, add ginger juice and sugar again, canned again back obtains the scheme of wood frog goods.This method can keep the complexion of wood frog sheet, but is difficult to keep the local flavor and the beneficiating ingredient of wood frog.Disclosing with wood frog oil in the Chinese patent application 94113172.6 " porridge containing oviduct fat of forest frog and preparation method thereof " is the gruel that one of raw material is made, the direct canned preservation of this gruel.Show to preserve the complexion of wood frog, also be difficult to taste the local flavor of wood frog uniqueness, and wood frog since long period of soaking in soup juice, nutrition and flavor loss are very fast.Chinese patent application 200910303075.6 " crystal sugar snow clam drink and preparation method thereof " is disclosed to be directly to add directly canned beverage of baste that rock sugar etc. makes in wood frog and matrimony vine.Wood frog manufacture craft such as does not boil through stewing, and its local flavor is bad, and the absorptivity of its active ingredient is not high yet simultaneously.
The wood frog based food of a large amount of this areas that such scheme and other are not enumerated all is the schemes that adopted or wood frog and soup juice are packed together.Without the cooking, directly to handle the wood frog body or give up soup juice, convection drying is handled the scheme of wood frog.The former short shelf-life, and wood frog since long period of soaking in soup juice, nutrition and flavor loss are very fast, are added with anticorrisive agent toward contact, and eat fresh wood frog and stew the taste and the nutritive value of the product that boil and have a long way to go.And the latter has given up the soup juice that is dissolved with a large amount of beneficiating ingredients and flavor components, and perhaps with regard to the processing of not boiling, it had both been tasted less than its unique local flavor, also is difficult to accomplish the absorption fully with nutritional labeling.This area need be developed new easy to prepare and have wood frog instant food delicious and nourishing function concurrently at present.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of local flavor that can keep the original uniqueness of stew largely, also can accomplish convenient instant wood frog stew and preparation method that nutritional labeling is saved from damage for a long time.
The technical scheme of technical solution problem of the present invention provides a kind of wood frog Normal juice for preparing and returns and melt the method that makes things convenient for stew.This method may further comprise the steps:
A, ready wood frog and batching are prepared, stewed or boil the ripe product that obtain comprising solid content composition and soup juice then;
B, separation: ripe product are separated into soup juice and solid content composition;
C, step b separated after the solid content composition drying obtain directly packing or pulverize after pack the solid content bag; With step b separate pack after the soup juice packing obtain or the drying and crushing soup juice bag;
D, the collocation of solid content bag and soup juice bag is packaged as Normal juice returns to melt and make things convenient for stew;
Described Normal juice Hui Rong be meant with stew or boil ripe product in soup juice composition after separating brew solid content composition after the separation.
The purpose of Normal juice Hui Rong is that the stew that makes things convenient for that brews out is consistent with original stew as far as possible, accomplishes genuineness.
Wherein, indication batching waits at least a in preparing burden of the wood frogs of using always for bird's nest, sea cucumber, flower glue (fish maw), shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (for example mushroom, mushroom etc.), matrimony vine, longan, sugar (for example rock sugar), red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, fruit type (for example pawpaw, pineapple, pears etc.), soup-stock (for example chicken soup, mushroom soup, meat soup etc.) among the said method step a.Certainly, flavorings such as ginger, salt, sugar also belong to batching.Batching is prepared to get final product according to daily edible ratio with the prescription of wood frog.
Wherein, stewing described in the said method step a is stewing out of water or stewing out of water not.
Wherein, the mode that dehydrates employing convective drying, vacuum drying, freeze drying or vacuum freeze drying of the described solid content composition of said method step c.Generally being dried to moisture content is below 18%.
Wherein, the drying of the soup juice described in the said method step c adopts the mode of convective drying, freeze drying or vacuum freeze drying.Generally being dried to moisture content is below 18%.
The present invention also provides a kind of Normal juice to return to melt and has made things convenient for stew.
This wood frog Normal juice is returned to melt and is made things convenient for stew to include:
Soup juice bag, it is obtained that this soup juice bag is stewed or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice by wood frog and batching preparation back;
Also include: the solid content bag, it is obtained that this solid content bag is stewed or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition by wood frog and batching preparation back;
Described Normal juice Hui Rong is meant when eating and brews isolated solid content composition with isolated soup juice composition.
Wherein, above-mentioned soup juice bag is liquid soup juice bag or soup juice dry powder bag that soup juice drying and crushing is made.
Wherein, above-mentioned solid content bag is that the direct dehydration of solid content composition makes; Perhaps pulverize the solid content dry powder bag that makes for the dehydration of solid content composition.
Wherein, the direct dehydration of above-mentioned solid content composition is to carry out in shaper.Can make the solid content composition after the dehydration have more attractive in appearance and regular shape like this, be convenient to packing and sell.
Using the inventive method to prepare wood frog Normal juice returns and melts the crucial part that makes things convenient for stew and be in order to possess food materials local flavor and nutritional labeling substantially.Solid content and soup juice in the wood frog invigorant after stewing or boiling are separated, and the design of pressing product as required, carries out corresponding drying respectively by the material characteristic separately.Separately respectively by deal requirement break into portions, carry out airtight package more respectively then, solid content bag after the packing and soup juice bag collocation are packed into to make in the packing of product and are made things convenient for stew respectively.The collocation here can be a solid content bag and one or several soup juice to be packaged into portion make things convenient for stew, also can be a soup juice bag and one or several solid content to be packaged into portion make things convenient for stew.Or a plurality of solid content bags become to make things convenient for stew with soup juice collation package, and arranging in pairs or groups as required to take when edible gets final product.
Wood frog Normal juice of the present invention is returned to melt and is made things convenient for stew that following several principal mode is arranged:
Wood frog Normal juice is returned to melt and is made things convenient for stew=dehydration solid content bag+liquid soup juice bag;
Wood frog Normal juice is returned to melt and is made things convenient for stew=solid content dry powder bag+liquid soup juice bag;
Wood frog Normal juice is returned to melt and is made things convenient for stew=dehydration solid content bag+soup juice dry powder bag;
Wood frog Normal juice is returned to melt and is made things convenient for stew=solid content dry powder bag+soup juice dry powder bag.
The Normal juice Hui Rong of indication among the present invention, be when using this to make things convenient for stew, can adopt original stewing to brew after the soup juice that boils in the product brews solid content or available former soup juice powder dissolution,, accomplish genuineness so that the stew that makes things convenient for that brews out is consistent with original stew as far as possible.And return when melting carrying out Normal juice when the stew that makes things convenient for of the form of using dehydration solid content bag, the eater can also directly experience and experience solid content and be returned to stewed overall process of boiling the complexion after finishing, both pleasing, nutritious tonifying again, enjoyment and enjoyment when edible have been increased, warm when really experiencing edible traditional stew and nourishing.
The wood frog Normal juice of band soup juice dry powder bag of the present invention is returned to melt and is made things convenient for stew in use, soup juice bag can be added an amount of hot water dashes to the preceding volume of dehydration, pour then in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with handle preceding consistent wood frog stew, i.e. edible.
The wood frog Normal juice of carrying liqs soup juice bag of the present invention is returned to melt and is made things convenient for stew in use, soup juice bag suitably can be heated, and pours then in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with handle preceding consistent wood frog stew, i.e. edible.Generally speaking, with regard to the whole structure of color dehydration solid content bag+liquid soup juice bag make things convenient for stew edible the time better.But the stew that makes things convenient for of band soup juice dry powder bag better carries, stores.
Beneficial effect of the present invention is: the inventive method is simple and easy to do, and the wood frog Normal juice of preparation is returned to melt and made things convenient for stew, be easy to carry, and instant edible, and can well possess the nutritional labeling and the local flavor of wood frog stew itself, and do not contain any chemical addition agent in addition.And the wood frog that has dehydration solid content bag makes things convenient for stew more can possess the pattern of stew well, can also give consumer's pleasure of the senses when melting returning.Requirements such as the convenience when wood frog of the present invention makes things convenient for stew can reach edible, delicious food, safety, nourishing, color is various; And can also agree with traditional food custom, having walked out this area only is absorbed in food materials are extracted and takes in the hope of the mistaken ideas of the intake that improves part active ingredient or whole canned or vacuum-packed mistaken ideas in the hope of extending the shelf life of additive that add of stew just only, easier in client accepts, have good market prospects.
The specific embodiment
Below by the specific embodiment technical scheme of the present invention is carried out specific description.
Generally speaking, the present invention produces wood frog Normal juice to return the concise and to the point flow process of melting the method that makes things convenient for stew as follows:
Raw material preparation → culinary art in selection → early stage (flavor mixing) → separation → dry respectively on demand → (pulverizing on demand) → sterilization → packing.
The inventive method particularly may further comprise the steps:
A, raw material are prepared: wood frog is risen send out; The pre-treatment of auxilliary material: will assist material and clean up, and drain standby with purified water; Auxilliary material commonly used is that white fungus, sea cucumber, flower glue (fish maw), shark's fin, bird's nest, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (for example mushroom, mushroom etc.), matrimony vine, longan, sugar (for example rock sugar), red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, fruit type (for example pawpaw, pineapple, pears etc.), soup-stock (for example chicken soup, mushroom soup, meat soup etc.) wait at least a in preparing burden of the wood frogs of using always.The prescription of auxilliary material and wood frog is prepared to get final product according to daily edible ratio.
Culinary art: according to the difference of food materials, adopt corresponding conventional method to stew or boil,, select the different processes of stewing or boil for use according to the different flavours of material.Of the present inventionly stew or boil, be meant, carry out stewing out of water or stewing out of water not main food materials and auxilliary material, water or soup juice.
B, separation: the system after will stewing or boil is separated into soup juice and solid content composition.
C, step b separated that the solid content composition obtain directly dehydrates or drying and crushing after airtight package; Step b is separated airtight package after the direct airtight package of soup juice obtain or the drying and crushing.The mode that dehydrates employing convective drying, vacuum drying, freeze drying or vacuum freeze drying of described solid content composition.The drying of described soup juice adopts convective drying, freeze drying or vacuum freeze drying.Solid content composition and soup juice carry out airtight package respectively again by deal requirement break into portions, solid content composition can obtain dewatering solid content bag or solid content dry powder bag, and soup juice can obtain liquid soup juice bag or soup juice dry powder bag.Wherein the solid content composition can be placed in the shaper with definite shape when dehydrating and carry out.Can make the solid content composition after the dehydration have more attractive in appearance and regular shape like this, be convenient to packing and sell.
D, the solid content behind the step c airtight package and the soup juice behind the airtight package is put in makes wood frog Normal juice in the packing material and return to melt and make things convenient for stew.Solid content after the packing and soup juice are packed into and are made portion in the packing of product and make things convenient for stew respectively.The wood frog that mainly contains 4 kinds of forms makes things convenient for stew: 1, dehydration solid content bag+liquid soup juice bag; 2, solid content dry powder bag+liquid soup juice bag; 3, dehydration solid content bag+soup juice dry powder bag; 4, solid content dry powder bag+soup juice dry powder bag.
The wood frog of carrying liqs soup juice bag makes things convenient for stew (1 and 2) in use, soup juice bag suitably can be heated or adds a small amount of hot water, pours then in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with handle preceding consistent wood frog stew, i.e. edible.The wood frog of the band soup juice dry powder bag of the inventive method preparation makes things convenient for stew (3 and 4) in use, soup juice bag can be added an amount of hot water dashes to concentrating preceding volume, pour then in dehydration solid content or the solid content dry powder, fully be returned to after the dissolving basic with handle preceding consistent wood frog stew, i.e. edible.The eater can also directly experience and experience solid content and be returned to stewed overall process of boiling the complexion after finishing, and is convenient and swift when edible, can experience enjoyment again.
The key points for operation of said method are:
1 raw material is selected, prepare early stage, stew or boil (and allocating local flavor).
1.1 raw material is selected to select for use high-quality, is not had and go rotten, do not have rotten high-quality wood frog.
1.2 wood frog is sent out with bubble, and the normal temperature bubble is sent out 6-12 hour and got final product, and can steep and send out 30～60 times, bubble adds ginger slice when sending out and removes raw meat, removes impurity and cleans, and drains standby.
1.3, clean with auxiliary material, there is nuclear material to need stoning, put into saucepan, stand-by.Some material according to the material self character, need add suitable quantity of water earlier, and preferential stewing boiled 0.5～3 hour.The back is stewed with wood frog and was boiled 30 minutes.
2 separate: will stew or well-done stew in solid content pull out, partial supplementary material is removed nuclear or skin as required, drains.In addition soup juice is filtered, standby.
3 dehydrate: according to the solid content vacuum freeze-dehydrating drying that kind obtains separation, soup juice is standby; Perhaps solid content that separation is obtained and soup juice vacuum freeze drying.
3.1 solid content dry run:
3.1.1 refrigerating process:
With solid content sabot in the material, be refrigerated to and solidify shape.Select the corresponding freezing time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.
Or solid content in the material packed in the well-regulated customized disc, be refrigerated to and solidify shape.Select the corresponding freezing time according to different material.General preferred 3 hours.General control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.Select the corresponding time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material.General 4～10 o'clock.Adopt gradient method, press per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
The control material water ratio is below 18%.
3.2 soup juice dry run:
3.2.1 freezing dry process:
With soup juice sabot in the material, be refrigerated to and solidify shape.Select the corresponding freezing time according to different material.General 2～5 hours.General control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.Select the corresponding time according to different material.General 2～7 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material. general 4～12 hours.This product adopts gradient method, presses per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
The control material water ratio is below 18%.
4 pulverize
Pulverize as needs, then solid content after the freeze drying and soup juice are pulverized respectively, make the powder of particle diameter 5～2000 μ m as required.
5 sterilizations
Adopt conventional sterilization process to get final product.Preferred microwave sterilization.70 ℃～105 ℃ of microwave disinfection temperature ranges, preferred 70 ℃～85 ℃, about 90～210 seconds of sterilization time.
6 packings
With various solid content bags and soup juice bag respectively behind the airtight package by the kind of the design package storage of arranging in pairs or groups, the shelf-life can reach 36 months.
Below use the mode of embodiment further to specify the inventive method:
Material: superior in quality product is bought in markets such as wood frog and rock sugar, red date.
Equipment: vacuum freeze drier, JDG-04, Lanzhou science and technology freeze-drier factory; Micronizer, SQW-6L, Sanqing Stainless Steel Apparatus Co., Ltd., Shandong; Heated-air circulation oven, PXH-HC, Nanjing flying dragon pharmaceutical machine factory; Three-dimensional motion mixer, SYH-15, the positive drying equipment of Changzhou product Co., Ltd.
Embodiment one. and the stewed wood frog Normal juice of the red date of four kinds of collocation forms is returned and is melted the preparation that makes things convenient for stew.
One, the stewed wood frog Normal juice of red date is returned and is melted the preparation that makes things convenient for stew
Major ingredient: wood frog dry product 150 grams.
Auxiliary material: red date: 100 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 150 grams, normal temperature added ginger splices, soaks 10 hours, changed one time water every 2 hours.Removal impurity is cleaned, and drains, and puts into saucepan.
1.2, clean with red date 100 gram, put into saucepan, again rock sugar 50 grams to be melted with suitable quantity of water and add suitable quantity of water and put into saucepan, culinary art together makes to transfer slow fire to after the water boiling and stew 1 hour slowly.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, standby.
3 dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
4 sterilizations
70 ℃-85 ℃ of microwave disinfection temperature ranges, about 150 seconds of sterilization time.
5 packings
Press every bag of solid content bag 5g/, soup juice bag 45ml packs, and every bag of solid content bag and soup juice are packaged into a packaging bag airtight package then.
Two, the stewed wood frog Normal juice of red date is returned and is melted the preparation that makes things convenient for stew
Major ingredient: wood frog dry product 50 grams.
Auxiliary material: red date: 100 gram purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 50 grams, normal temperature soaked also rinsing 4 hours with purified water 250ml, changed one time water every 1 hour.Removal impurity is cleaned, and drains, and is standby.
1.2, clean with red date 100 gram, put into saucepan, add suitable quantity of water, cook with wood frog, make to transfer slow fire to after the water boiling and stew 1 hour slowly.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, standby.
3 dehydrations: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
4 pulverize
Solid content after the freeze drying is pulverized, made micro mist.
5 sterilizations
75 ℃-80 ℃ of microwave disinfection temperature ranges, about 150 seconds of sterilization time.
6 packings
Press every bag of solid content bag 5g/, soup juice bag 45ml packs, and every bag of solid content bag and soup juice are packaged into a packaging bag airtight package then.
Three, the stewed wood frog Normal juice of red date is returned and is melted the preparation that makes things convenient for stew
Major ingredient: wood frog dry product 50 grams.
Auxiliary material: red date: 100 gram purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 50 grams, normal temperature soaked also rinsing 4 hours with purified water 250ml, changed one time water every 1 hour.Removal impurity is cleaned, and drains, and is standby.
1.2, clean with red date 100 gram, put into saucepan, add suitable quantity of water, cook with wood frog, make to transfer slow fire to after the water boiling and stew 1 hour slowly.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, soft glutinous the getting final product of wood frog.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, standby.
3 dehydrations: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials 7 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 8%.
4 pulverize
Soup juice after the freeze drying is pulverized, made micro mist.
5 sterilizations
80 ℃-85 ℃ of microwave disinfection temperature ranges, about 140 seconds of sterilization time.
6 packings
Press every bag of solid content bag 5g/, soup juice bag 5g/ bag is packed, and every bag of solid content bag and soup juice are packaged into a packaging bag airtight package then.
Four, the stewed wood frog Normal juice of red date is returned and is melted the preparation that makes things convenient for stew
Major ingredient: wood frog dry product 50 grams.
Auxiliary material: red date: 100 gram purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 50 grams, normal temperature soaked also rinsing 4 hours with purified water 250ml, changed one time water every 1 hour.Removal impurity is cleaned, and drains, and is standby.
1.2, clean with red date 100 gram, put into saucepan, add suitable quantity of water, cook with wood frog, make to transfer slow fire to after the water boiling and stew 2 hours slowly.
1.3 rock sugar 50 grams are melted with suitable quantity of water, put into saucepan, add water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 minutes, soft glutinous the getting final product of wood frog.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, standby.
3 dehydrations: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freezing 3 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
3.2 soup juice freeze drying
3.2.1 freezing dry process:
With soup juice sabot in the material, freeze drying 2 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials 7 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 7%.
4 pulverize
Solid content after the freeze drying and soup juice are pulverized, made micro mist.
5 sterilizations
80 ℃-85 ℃ of microwave disinfection temperature ranges, about 140 seconds of sterilization time.
6 packings
Press every bag of solid content bag 5g/, soup juice bag 5g/ bag is packed, then every bag of solid content bag and the soup juice packaging bag airtight package of packing into.
Test example one, the contrast of the wood frog stew active ingredient that makes is detected
Wood frog is the rare traditional Chinese medicine of China's specialties of the Northeast, and wood frog oil contains rich in protein and several physiological active substances, have obvious antifatigue, anti-ageing, regulate multiple pharmacology health-care effect such as human endocrine.This experiment high spot reviews vacuum freeze drying is to the influence of protein in the wood frog stew.
Protein measuring in 1 experimental basis: GB/T, 5009.5 food, this standard is applicable to protein measuring in the varieties of food items.
2. reagent
All reagent are all with the distilled water preparation that does not contain ammonia.It is pure that reagent is analysis.
Copper sulphate; Potassium sulfate; The concentrated sulfuric acid; 2% BAS (or boric acid of 1%); Saturated NaOH; 0.01mol/L hydrochloric acid standard solution; Mixed indicator (1 part of 0.1% methyl red ethanolic solution faces the time spent with 5 part of 0.1% bromocresol green ethanolic solution and mix).
3. instrument
Digesting, kjeldahl determination distilling apparatus, ten thousand/electronic balance,
4. sample
The red date that reference example one method makes is stewed 2 parts of ripe product of wood frog as standard items; Mark: S1; S2.
4 kinds of red dates that embodiment one makes are stewed wood frog Normal juice and are returned to melt and make things convenient for stew as testing sample:
Mark: the stew that makes things convenient for of the solid content bag+liquid soup juice bag that dewaters; Y1; Solid content dry powder bag+liquid soup juice bag make things convenient for stew; Y2; Dehydration solid content bag+soup juice dry powder bag make things convenient for stew; Y3; Solid content dry powder bag+soup juice dry powder bag make things convenient for stew; Y4.
5. operating procedure
5.1 sample treatment: precision takes by weighing the 0.5g solid sample, put into 100ml or 500ml kjeldahl flask, add 0.2g copper sulphate, the 0.3g potassium sulfate and the 5ml concentrated sulfuric acid, placement is spent the night, and the back is careful heats, treat the whole charings of content, after foam stops fully, strengthen firepower, and keep that liquid is little in the bottle boils, after being the blue-green clear to liquid, taking off and put cold back, continue to be heated to liquid behind the mixing and be bluish-green transparent with about 2～10ml distilled water flushing bottle wall, take off put cold, carefully add 10ml water mixing, put cold after, move in the 100ml volumetric flask, and with washing nitrogen fixing bottle on a small quantity, washing lotion is incorporated in the volumetric flask, adds water to scale again, and mixing is standby.Get and handle copper sulphate, potassium sulfate, the sulfuric acid of sample same amount and do the reagent blank experiment by Same Way.
5.2 install nitrogen apparatus, dress water is to about 2/3 place in bottle takes place steam, the red indicator solution number of methylate droplet and several milliliters of sulfuric acid are acid to keep water, add several beades in case bumping, and a bottle interior water takes place heating boil water steam.
5.3 in receiving bottle, add 10ml, 1 of 2% BAS and mixing indicator solution, and insert under the liquid level lower end that makes condenser pipe, draw 10ml treatments of the sample dilution and flow into reative cell by little glass, and make it to flow in the reative cell the bar-shaped glass stopper of the little glass of jam-pack with 10ml water washing small beaker.The saturated sodium hydroxide solution of 5ml is poured in the little glass, is mentioned glass stopper and make it slowly flow into reative cell, immediately that the glass gag is tight, and add water in little glass with anti-gas-leak.Step up screw clamp, begin distillation.Steam feeds reative cell makes ammonia enter in the receiving bottle by condenser pipe, distillation 2min, mobile receiving bottle, make the condenser pipe lower end leave liquid level, then with a small amount of neutral water flushing outside, condenser pipe lower end, redistillation 1min takes off receiving bottle, with 0.01 or 0.05mol/L hydrochloric acid standard solution titration to grey or bluish violet be terminal point.
Draw 10ml reagent blank digestive juice simultaneously by 5.3 operations.
6. calculate
X＝(V-V0)×C×0.014×B/m×100×F
In the formula: protein content in the X-sample, g/100g; The V-sample consumes the volume of salt standard acid solution, ml; The blank digestive juice of V0-consumes hydrochloric acid titer volume, ml; C-salt standard acid solution molar concentration, mol/L; 0.014-1mol/L the suitable nitrogen gram of salt standard acid solution 1ml number; B-constant volume/get liquid measure; The quality of m-sample, g; F-nitrogen is scaled protein and calculates the factor.
So the nitrogen content difference of protein is the conversion factor difference.The protein of this experiment calculates the factor and should be 6.25.
7 testing results:
Table 1 Protein content detects data
Conclusion: the wood frog by the inventive method preparation makes things convenient for stew, possessing of active ingredient has certain advantage, especially the ripe product of wood frog freeze the ripe product of moisture wood frog after vacuum freezedrying is handled in advance, under vacuum state, heat then, moisture in the food from the solid-state gaseous state that sublimates directly to, is reached and removes moisture.Because Vacuum Freezing ﹠ Drying Technology has the sensory properties of material and composition is good, finished product is not perishable, be easy to preserve and advantage that rehydration is good, also can make food keep original shape, and have porous and recovery preferably.
Wood frog by the inventive method preparation makes things convenient for stew to carry out the detection of protein, the result is presented at has certain advantage possessing of active ingredient, and product is easy to carry, instant edible, and do not contain any chemical addition agent in addition, requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Test example two wood frog Normal juice are returned the sense organ Identification Evaluation experiment of melting the stew lozenge
The wood frog nature and flavor are salty flat, not dry not fiery, contain the hormone of amounts of protein, amino acid, various trace element and a small amount of useful human body, especially are suitable as the product of daily nourishing.For a long time, the best edible way of wood frog is all in vogue in the mode of stewing or boil, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".Pure stew wood frog stew inlet taste is light, flexible, toughness.The commercially available instant food of this experiment high spot reviews with prepare wood frog Normal juice by the inventive method and return and melt the sense organ Identification Evaluation that makes things convenient for stew and bright stew.
1, evaluation content: carry out the test of sense organ Identification Evaluation according to the sensory evaluation principle, return with the Normal juice of investigating the inventive method preparation and melt mouthfeel and the complexion that makes things convenient for stew, compare with the commercially available prod simultaneously.
2, evaluation method: adopt difference degree method of inspection.
3, estimate requirement:
3.1 environmental requirement:
3.1.1 judge the district: the sensory evaluation place is divided into some sub-districts according to the evaluation number, room temperature: 20～22 ℃, and light source: complete white fluorescent lamp.
3.1.2 area in preparation: be used to prepare sample and distribution sample
The cooking, heating, lagging facility and storage facilities, laboratory table, exhaust system
3.1.3 zone of discussion: concentrate explanation evaluation to require before being used for estimating and estimate the back result to present, discuss and explain.
3.1.4 sample is prepared:
The method of reference example one prepares the stewed wood frog of matrimony vine and compare the commercially available prod.
Matrimony vine is stewed the ripe product of wood frog as standard items, mark S
The stewed wood frog Normal juice of matrimony vine is returned to melt and is made things convenient for 3 batches of stews; Mark: sample 1, sample 2, sample 3.
Commercially available: matrimony vine is stewed 3 batches in wood frog 50ml/ bottle; Mark: X01, X02, X03; The place of production: Xiamen.
Standard items are with the S mark.Sample (for example: 111) carry out blind mark, sample order random process is formed with 3 digit numerical code.During the difference check, guarantee that as far as possible the visual appearance of sample is consistent with temperature.
3.1.5 container: disposable container
3.1.6 sense of taste cleaning agent: water, weak tea water etc.
3.2 the time of sensory evaluation
Depend on sample size and the required time of each check that to carry out.
4, valuation officer's selection and screening
We select valuation officer 10 people according to the tape test sample.
Smoke 4.1 the evaluation personnel are inaccurate, the brigadier does not have the article of different assorted flavor and cosmetics odorous to bring the scene of evaluation into.
4.2 the valuation officer should keep the good state of mind, non-special circumstances are not dropped by the wayside.
4.3 differentiate that the district keeps quite, cleaning and with fresh air.
4.4 objective and fair, science, accurate are made every effort in evaluation and scoring, the clear nothing of comment is altered.
5, sense organ Identification Evaluation requirement
5.1 color and luster is differentiated
When carrying out the sense organ discriminating of stew color and luster, sample thief is directly observed under scattered beam.Answer color and luster sparkling and crystal-clear after the dehydration solid content should restore, or mixture soup juice is even, transparent, free from admixture.
5.2 structural state is differentiated
Carry out sense organ that the stew structural state differentiates when differentiating, sample thief directly observe solid content master material smooth and flexible, be rich in glue-like feeling.Mixture soup juice is dense evenly, thickness, no grumeleuse and mechanical admixture.
5.3 smell identification
When carrying out the sense organ discriminating of stew smell, but sample thief is at room temperature smelt its smell.Should not have fishy smell, do not have other any peculiar smell.
5.4 flavour is differentiated
When carrying out the sense organ discriminating of stew flavour, chew, taste its taste but sample thief is fine.Should not have fishy smell, answer tasty and refreshing exquisiteness after dehydration solid content wood frog restores, do not have other any unusual flavours.
6, evaluation procedure:
6.1, give a mark with reference to standards of grading table 2 pair each sample according to the personnel's of evaluation sense organ identification result.Its mean value is the last score value of sample.
Table 2 sensory evaluation standard
6.2 sensory evaluation report
Sensory evaluation report sample table sees Table 3
Table 3 sensory evaluation report
6.3 gathering, the sensory evaluation result sees Table 4:
Table 4 sensory evaluation summary sheet
7, evaluation conclusion:
By other instant wood frog invigorants to market sale, carry out difference degree contrast experiment with standard items, have only 77.7 similarity, though at color and luster, organize similarity is preferably arranged on the proterties, but difference is bigger in the discriminating of smell, flavour, and the aquatic foods that can't reach food materials are stewed delicious.Test as can be seen by the sense organ Identification Evaluation of estimating personnel, the result shows, bird's nest by the inventive method preparation makes things convenient for stew, at color and luster, organize in the discriminating of proterties, smell, flavour and carry out difference degree contrast experiment with standard items, according to traditional cooking methods, relatively reached 94.9 similarity with original stew, made the possess technological requirement that realized restore its intrinsic flavour of product at local flavor.
In general, wood frog Normal juice of the present invention return melt the stew lozenge on color and luster, smell and flavour with the standard items basically identical, can reach the requirement of replying former stew, organizing on the proterties, solid content is only dry, does not pulverize to be better than solid content dry powder bag.But on data, these four kinds of manner of packings all can satisfy the requirement that stew is restored, and are easy to carry very much, instant edible, and do not contain any chemical addition agent in addition, satisfied the allegro life of modern, requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Claims (9)
1. prepare wood frog Normal juice and return and melt the method that makes things convenient for stew, it is characterized in that may further comprise the steps:
A, ready wood frog and batching are prepared, stewed or boil the ripe product that obtain comprising solid content composition and soup juice then;
B, separation: ripe product are separated into soup juice and solid content composition;
C, step b separated after the solid content composition drying obtain directly packing or pulverize after pack the solid content bag; With step b separate pack after the soup juice packing obtain or the drying and crushing soup juice bag;
D, the collocation of solid content bag and soup juice bag is packaged as Normal juice returns to melt and make things convenient for stew;
Described Normal juice Hui Rong be meant with stew or boil ripe product in soup juice composition after separating brew solid content composition after the separation.
2. the wood frog Normal juice for preparing according to claim 1 is returned and melted the method that makes things convenient for stew, it is characterized in that: the batching described in the step a is at least a in bird's nest, sea cucumber, flower glue, shark's fin, white fungus, American Ginseng, glossy ganoderma, ginkgo, abalone, deer whip, the tendons of beef, mutton or pork, pawpaw, black fungus, mushroom, matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, the soup-stock.
3. the wood frog Normal juice for preparing according to claim 1 is returned and melted the method that makes things convenient for stew, and its feature exists: stewing described in the step a is stewing out of water or stewing out of water not.
4. the wood frog Normal juice for preparing according to claim 1 is returned and is melted the method that makes things convenient for stew, it is characterized in that: the described solid content composition of step c dehydrate the mode that adopts convective drying, vacuum drying, freeze drying or vacuum freeze drying.
5. the wood frog Normal juice for preparing according to claim 1 is returned and melted the method that makes things convenient for stew, it is characterized in that: the drying of the soup juice described in the step c adopts the mode of convective drying, freeze drying or vacuum freeze drying.
6. wood frog Normal juice is returned to melt and is made things convenient for stew, it is characterized in that:
Include: soup juice bag, it is obtained that this soup juice bag is stewed or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice by wood frog and batching preparation back;
Also include: the solid content bag, it is obtained that this solid content bag is stewed or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition by wood frog and batching preparation back;
Described Normal juice Hui Rong is meant when eating and brews isolated solid content composition with isolated soup juice composition.
7. wood frog Normal juice according to claim 6 is returned to melt and made things convenient for stew, it is characterized in that: described soup juice bag is liquid soup juice bag or soup juice dry powder bag that soup juice drying and crushing is made.
8. wood frog Normal juice according to claim 6 is returned to melt and made things convenient for stew, it is characterized in that: described solid content bag is that the direct dehydration of solid content composition makes; Perhaps pulverize the solid content dry powder bag that makes for the dehydration of solid content composition.
9. wood frog Normal juice according to claim 8 is returned to melt and made things convenient for stew, it is characterized in that: the direct dehydration of described solid content composition is to carry out in shaper.
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| CN102283415A (en) * | 2011-06-27 | 2011-12-21 | 孙洪斌 | Beverage containing ginseng and oviductus ranae and preparation method thereof |
| CN102793151A (en) * | 2011-05-23 | 2012-11-28 | 于晶 | Preparation method for instant oviductus ranae |
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| CN107212343A (en) * | 2017-04-20 | 2017-09-29 | 国药（延边）林蛙生物科技有限公司 | A kind of pregnant woman wood frog bone and flesh Notifying soup material and preparation method thereof |
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