CN101978896B - Convenient deer penis raw juice remelted stew and preparation method thereof - Google Patents
Convenient deer penis raw juice remelted stew and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of health-care foods and in particular relates to a method for preparing convenient deer penis raw juice remelted stew. A technical problem to be solved is to provide the convenient deer penis raw juice remelted stew which keeps the original peculiar flavor of stew to a great extent and can preserve nutrient ingredients completely for a long time and the preparation method thereof. A technical scheme for solving the technical problem is to provide the method for preparing the convenient deer penis raw juice remelted stew. The method comprises the following steps of: a, preparing prepared deer penis and ingredients and stewing or cooking the mixture to obtain a cooked product comprising a solid object and soup; b, separating, namely separating the cooked product into the soup and the solid object; c, preparing solid object bags from the solid object separated in the step b and preparing soup bags from the soup separated in the step b; and d, packaging each solid object bag and each soup bag in a matching way so as to obtain the convenient deer penis raw juice remelted stew. The convenient deer penis raw juice remelted stew prepared by the method is convenient to take and the nutrient ingredients and flavor of the deer penis stew can be preserved well, so that the convenient deer penis raw juice remelted stew has a good market prospect.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of deer whip undiluted liquid brewed instant stew and preparation method thereof.
Background technology
Along with the further raising of quality of the life, increasing people more pays attention to 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 of producing of China-employing normal pressure heated-air drying food.In the international market on the low side, the market severe situation of market of not opening at home appears thus.Only have so significant improvement tradition " convenience " food quality, 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 technique; Perhaps look for another way, develop the preparation method of new high-quality instant food.
The deer whip, the Chinese medicine name.Have another name called the deer kidney, the deer punching.Be animal in deer family sika deer or the male external genital organs of red deer.After killing deer, extract penis and testis, the residual meat of Ex-all and grease are fixed on the plank air-dry.Take thick, glossy, without residual meat and grease, free from insect pests, dry person as good.It is sweet, salty, warm in nature, nontoxic to distinguish the flavor of; Enter liver, kidney, bladder three warps; The energy tonifying kidney and strengthening yang, benefit is smart, is used for kidney yang deficiency, asthenia of essence and blood, disease sees that tinnitus is dizzy, soreness and weakness of waist and knees, impotence, or women's fertility.It is one of traditional tonic of China.
The effects such as the deer whip has yin-nourishing, moisturizes, beneficial gas, bowl spares are famous and precious tonic by what people looked always.Yin-nourishing, moisturize can keep female skin gloss, be difficult for dry; Benefit gas can strengthen old man's blood circulation; Bowl spares then is to supply gas among the male sex, promotes the digestion of child's stomach and the absorbability of intestines.
Theoretical according to the traditional medicine health, the deer whip is a kind of high-grade health invigorant that contains the health beneficiating ingredient, and is comparatively precious.For a long time, the deer whip is to stew boil edible as prevailing, and people generally acknowledge that this can well utilize its nutrition and keep its unique flavor taste, reaches the requirement of " delicious and nourishing takes into account ".But this edible way process complexity is time-consuming, and stew also is difficult to carry preservation, is difficult to adapt to the requirement of the allegro modern life.So research is also arranged the deer whip is made the form that is easy to carry and eats, such as disclosing the employing biological enzymolysis technology in the Chinese patent application 200810116226.2 " a kind of pilose antler deer penis collagen polypeptide, its preparation method and the oral formulations of making thereof ", pilose antler, deer whip are hydrolyzed, purify, a kind of micromolecule polypeptide preparation that obtains.The capsule that the ultra tiny deer whip of freeze-drying powder is made is disclosed in the Chinese patent application 200510136790.7 " deer pizzle powder capsule and preparation method thereof ".Also disclose in the Chinese patent application 200610117420.3 " puffed deer penis " direct expanded sphere, abnormity, particle, the direct edible scheme of sheet of being squeezed into of deer whip.But prior art mostly adopts the thinking with the direct preparing product of food materials itself, both tasted less than its unique local flavor, also be difficult to accomplish the fully absorption with nutritional labeling, be not concerned about traditional food custom of consumer, and destroy especially its peculiar taste and edibility with the deer whip mode such as steep in wine.This area need to be developed at present new convenience and have deer whip instant food delicious and nourishing function concurrently.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of local flavor that can keep largely the original uniqueness of stew, also can accomplish convenient instant deer whip 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 method for preparing deer whip undiluted liquid brewed instant stew.The method may further comprise the steps:
A, ready deer whip and batching are prepared, then stewed or boil the ripe product that obtain comprising solid content composition and soup juice;
B, separation: ripe product are separated into soup juice and solid content composition;
C, with step b separate the solid content composition drying obtain afterwards directly packing or pulverize after pack to get the solid content bag; Pack to get soup juice bag after step b separated the soup juice packing obtain or drying and crushing;
D, the collocation of solid content bag and soup juice bag is packaged as undiluted liquid brewed instant stew;
Described Normal juice Hui Rong refer to 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 is at least a in preparing burden of the deer whips commonly used such as wood frog’s fallopian tube (oviductus ranae), sea cucumber, flower glue (fish maw), shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, bird's nest, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (such as mushroom, mushroom etc.), matrimony vine, longan, sugar (such as rock sugar), red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, fruit type (such as pawpaw, pineapple, pears etc.), soup-stock (such as chicken soup, mushroom soup, meat soup etc.) among the said method step a.Certainly, the 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 deer whip.
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 undiluted liquid brewed instant stew.
This deer whip undiluted liquid brewed instant stew includes:
Soup juice bag, this soup juice bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice after deer whip and the batching preparation;
Also include: the solid content bag, this solid content bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition after deer whip and the batching preparation;
When referring to eat, described Normal juice Hui Rong 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 solid content composition Direct Dehydration makes; Perhaps pulverize the solid content dry powder bag that makes for the dehydration of solid content composition.
Wherein, above-mentioned solid content composition Direct Dehydration is to carry out in shaper.Can make like this solid content composition after the dehydration have more attractive in appearance and regular shape, be convenient to packing and sell.
The crucial part of using the inventive method to prepare deer whip undiluted liquid brewed instant stew is in order to possess substantially food materials local flavor and nutritional labeling.Solid content and soup juice in the deer whip invigorant after stewing or boiling are separated, and the design of pressing product as required, carries out respectively corresponding drying by the material characteristic separately.Then be divided into respectively separately somely part by the deal requirement, carry out respectively airtight package again, the collocation of the solid content bag after the packing and soup juice bag is packed into to make in the packing of product and is 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.
Deer whip undiluted liquid brewed instant stew of the present invention has following several principal mode:
Deer whip undiluted liquid brewed instant stew=dehydration solid content bag+liquid soup juice bag;
Deer whip undiluted liquid brewed instant stew=solid content dry powder bag+liquid soup juice bag;
Deer whip undiluted liquid brewed instant stew=dehydration solid content bag+soup juice dry powder bag;
Deer whip undiluted liquid brewed instant stew=solid content dry powder bag+soup juice dry powder bag.
The Normal juice Hui Rong of indication among the present invention, 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, so that the stew that makes things convenient for that brews out is consistent with original stew as far as possible, accomplish genuineness.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 deer whip undiluted liquid brewed instant stew of band soup juice dry powder bag of the present invention in use, soup juice bag can be added an amount of hot water punching to the front volume of dehydration, then pour in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with process front consistent deer whip stew, i.e. edible.
The deer whip undiluted liquid brewed instant stew of carrying liqs soup juice bag of the present invention can suitably heat soup juice bag in use, then pours in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with process front consistent deer whip 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 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 deer whip undiluted liquid brewed instant stew of preparation is easy to carry, instant edible, and can well possess nutritional labeling and the local flavor of deer whip stew itself, and do not contain in addition any chemical addition agent.And make things convenient for stew more can possess well the pattern of stew with the deer whip of dehydration solid content bag, can also give consumer's pleasure of the senses when melting returning.The requirements such as the convenience when deer whip 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, to produce the concise and to the point flow process of method of deer whip undiluted liquid brewed instant stew as follows in the present invention:
Raw material selects → dry → (the pulverizing on demand) → sterilization → packing respectively of preparation → culinary art in early stage (flavor mixing) → separate → on demand.
The inventive method particularly may further comprise the steps:
A, raw material are prepared: deer whip bubble is sent out cleaned, drain for subsequent use; The pre-treatment of auxiliary material: auxiliary material is cleaned up with purified water, drain for subsequent use; Auxiliary material commonly used is white fungus, sea cucumber, flower glue (fish maw), shark's fin, bird's nest, wood frog’s fallopian tube (oviductus ranae), glossy ganoderma, ginkgo, the tendons of beef, mutton or pork, abalone, American Ginseng (American ginseng), black fungus, edible mushroom (is for example pestered, 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 (pawpaw for example, pineapple, pears etc.), soup-stock (chicken soup for example, mushroom soup, meat soup etc.) at least a in the deer whip batching commonly used such as.The prescription of auxiliary material and deer whip 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, according to the different flavours of material, select the different processes of stewing or boil.Of the present inventionly stew or boil, refer to main food materials and auxiliary material, water or soup juice, carry out stewing out of water or stewing out of water not.
B, separation: the system after will stewing or boil is separated into soup juice and solid content composition.
C, step b is separated airtight package after the solid content composition Direct Dehydration drying obtain or the drying and crushing; 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 are divided into some part by the deal requirement, carry out respectively airtight package again, 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 like this solid content composition after the dehydration have more attractive in appearance and regular shape, 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 deer whip undiluted liquid brewed instant stew in the packing material.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 deer whip 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 deer whip 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, then pour in dehydration solid content or the solid content dry powder, fully obtain after the dissolving basic with process front consistent deer whip stew, i.e. edible.The deer whip with 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 punching to concentrated front volume, then pour in dehydration solid content or the solid content dry powder, fully be returned to after the dissolving basic with process front consistent deer whip 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 select to select high-quality, without go rotten, without rotten high-quality deer whip.
1.2 the deer whip is sent out with warm water, about 6～18 hours, need change several times warm water midway, scrape off tertia impurity, cut the tertia, the impurity that scrape off again the inside open, clean, be cut on demand different length, stand-by.
1.3 with auxiliary material, clean, put into saucepan, stand-by.Some material according to the material self character, need add first suitable quantity of water, stewes and boils a period of time general 0.5～3 hour.
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, for subsequent use.
3 dehydrate: according to kind that the solid content vacuum freeze-dehydrating that separation obtains is dry, soup juice is for subsequent use; The solid content that perhaps 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, freeze drying is to solidifying 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 refrigerating 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 such as needs, then the solid content after the freeze drying and soup juice are pulverized respectively, make as required the powder of particle diameter 5～2000 μ m.
5 sterilizations
Adopt conventional sterilization process to get final product.Preferred microwave sterilization.70 ℃～105 ℃ of microwave disinfection temperature ranges, preferred 75 ℃～95 ℃, about 90～180 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.
The mode of lower use embodiment specifies the inventive method:
Material and equipment:
Deer whip and mushroom, soup-stock (such as chicken soup, mushroom soup, meat soup etc.), flavoring and market are bought superior in quality product and are cooked voluntarily.
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 mushroom is stewed the preparation that the deer whip makes things convenient for stew
Major ingredient: deer whip: 100 grams.
Auxiliary material: mushroom: 150 grams; Purified water: an amount of; Soup-stock: 2.5 kilograms; Flavoring: an amount of.
1, stew the process of boiling:
1.1 the deer whip is sent out with warm water, about 10 hours, changed warm water one time in per 2 hours, scrape off tertia impurity, cut the tertia, the impurity that scrape off again the inside open, clean, be cut into 3 centimetre lengths, put into saucepan.
150 grams are cleaned 1.2 will pester again, drain, and put into saucepan, and 2.5 kilograms in soup-stock is put into saucepan, add water to 4 kilograms of together stewed boiling 60 minutes.Get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
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, 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 12%.
4 sterilizations
Microwave sterilization.75 ℃～85 ℃ of microwave disinfection temperature, sterilization time 150 seconds.
5 packings
By every bag of solid content bag 5g solid content, soup juice bag 45ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Embodiment two, mushroom are stewed the preparation that the deer whip makes things convenient for stew
Major ingredient: deer whip: 100 grams.
Auxiliary material: mushroom: 150 grams; Purified water: an amount of; Soup-stock: 2.5 kilograms; Flavoring: an amount of.
1, stew the process of boiling:
1.1 the deer whip is sent out with warm water, about 10 hours, changed warm water one time in per 2 hours, scrape off tertia impurity, cut the tertia, the impurity that scrape off again the inside open, clean, be cut into 3 centimetre lengths, put into saucepan.
150 grams are cleaned 1.2 will pester again, drain, and put into saucepan, and 2.5 kilograms in soup-stock is put into saucepan, add water to 4 kilograms of together stewed boiling 60 minutes.Get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
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 12%.
4 pulverize
Solid content with after the freeze drying is ground into micro mist.
5 sterilizations
Microwave sterilization.75 ℃～85 ℃ of microwave disinfection temperature, sterilization time 150 seconds.
6 packings
By every bag of solid content bag 5g solid content, soup juice bag 45ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Embodiment three. and mushroom is stewed the preparation that the deer whip makes things convenient for stew
Major ingredient: deer whip: 100 grams.
Auxiliary material: mushroom: 150 grams; Purified water: an amount of; Soup-stock: 2.5 kilograms; Flavoring: an amount of.
1, stew the process of boiling:
1.1 the deer whip is sent out with warm water, about 10 hours, changed warm water one time in per 2 hours, scrape off tertia impurity, cut the tertia, the impurity that scrape off again the inside open, clean, be cut into 3 centimetre lengths, put into saucepan.
150 grams are cleaned 1.2 will pester again, drain, and put into saucepan, and 2.5 kilograms in soup-stock is put into saucepan, add water to 4 kilograms of together stewed boiling 60 minutes.Get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
3 dehydrate: soup juice and solid content that separation obtains are distinguished vacuum freeze drying.
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 12%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.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 1.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 9%.
4 pulverize
Soup juice with after the freeze drying is ground into micro mist.
5 sterilizations
Microwave sterilization.75 ℃～85 ℃ of microwave disinfection temperature, sterilization time 150 seconds.
6 packings
By every bag of solid content bag 5g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Embodiment four, mushroom are stewed the preparation that the deer whip makes things convenient for stew
Major ingredient: deer whip: 100 grams.
Auxiliary material: mushroom: 150 grams; Purified water: an amount of; Soup-stock: 2.5 kilograms; Flavoring: an amount of.
1, stew the process of boiling:
1.1 the deer whip is sent out with warm water, about 10 hours, changed warm water one time in per 2 hours, scrape off tertia impurity, cut the tertia, the impurity that scrape off again the inside open, clean, be cut into 3 centimetre lengths, put into saucepan.
150 grams are cleaned 1.2 will pester again, drain, and put into saucepan, and 2.5 kilograms in soup-stock is put into saucepan, add water to 4 kilograms of together stewed boiling 60 minutes.Get final product.
2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, for subsequent use.
3 dehydrate: soup juice and solid content that separation obtains are distinguished vacuum freeze drying.
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 12%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2 hours to solidifying shape.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 1.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 9%.
4 pulverize
With the solid content after the freeze drying and soup juice, be ground into micro mist.
5 sterilizations
Microwave sterilization.75 ℃～85 ℃ of microwave disinfection temperature, sterilization time 150 seconds.
6 packings
By every bag of solid content bag 5g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Test example one, the contrast of deer whip polysaccharide in the different drying mode deer whip stews is detected
Deer whip Penis etTestis Cervi is traditional rare Chinese medicine, is the penis [1] of the dry zone testis of animal in deer family sika deer (Cervus nipponTemmink), red deer (C.ela-phusL.), and its flavor is sweet, salty, warm in nature, returns liver, kidney channel.Function with kidney-replenishing, benefiting essence-blood can be used for treating strain, soreness of waist and knee joint, suffers from a deficiency of the kidney, the cold disease [2] such as infertile of tinnitus, impotence, palace.The at present known quality research to deer whip medicinal material shows main component in the deer whip medicinal material: nuclear former times class (2 kinds of nuclear former times and 3 kinds of bases), phospholipid (total phospholipids and 4 kinds of phospholipid fractions), polyamines class, polysaccharide, amino acids (18 kinds), steroids (3 kinds of sex hormone), fatty acid and five kinds of harmful element copper, cadmium, mercury, lead, arsenic etc.Through studies show that deer whip polysaccharide is the higher a kind of composition of content in the deer whip medicinal material, have exploitation and be worth.This experiment mainly detects the content of deer whip deer whip polysaccharide in preparation process.
1 instrument and reagent
1.1 ultraviolet-uisible spectrophotometer model Ultrospec 3300pro producer: Biosciences
1.2 reagent DEXTROSE ANHYDROUS reference substance (Shenyang reagent three factories); It is pure that all the other reagent are analysis
2 methods and result
AAS (2005 editions appendix VB of Chinese Pharmacopoeia) is measured [3].
2.1 the total polyoses content with glucose meter compares
2.1.1 the preparation of reference substance solution
Precision takes by weighing 105 ℃ of DEXTROSE ANHYDROUSs 100 that are dried to constant weight, puts in the 100ml measuring bottle, is dissolved in water and is diluted to scale, shakes up, and namely gets (every ml contains DEXTROSE ANHYDROUS 1.00lmg).
2.1.2 the accurate absorption of the preparation of calibration curve reference substance solution 0,20,40,60,80,100 μ l put respectively in the tool plug test tube, add water to 2.0ml, add respectively 5% phenol solution 1.0ml, mixing, add rapidly sulfuric acid 5.0ml, shake up, placed 5 minutes, put in the boiling water bath and heated 15 minutes, take out, be chilled to room temperature, take first part as blank, according to AAS (appendix VB of Chinese Pharmacopoeia version in 2005), measure trap at the wavelength place of 490nm.
The preparation of 3 need testing solutions
Get each sample meal 29, accurately weighed, put in the apparatus,Soxhlet's, add diethyl ether the 100ml refluxing extraction after 12 hours, discard ether after, put in the round-bottomed flask, add water 50ml, refluxing extraction 2 times each 1.5 hours, merges water extraction liquid and is evaporated to 50ml.Add chloroform 50ml and extract 3 times, the centrifuging and taking supernatant adds water to scale to the 250ml measuring bottle, shake up, and puts in the refrigerator for subsequent use.
4 determination methods
Precision is measured each need testing solution 0.1ml, put in the 10ml tool plug scale test tube, add water to 2.0ml, add respectively 5% phenol solution 1.0ml, mixing, add rapidly sulfuric acid 5.0ml, shake up, placed 5 minutes, put in the boiling water bath and heated 15 minutes, take out, be chilled to room temperature, according to AAS (appendix VB of Chinese Pharmacopoeia version in 2005), measure trap at the wavelength place of 490nm, from calibration curve, obtain glucose content in the need testing solution, and calculate in each sample the content in total polysaccharide of glucose meter.
5 laboratory samples
Reference example makes pure stewed deer whip and makes things convenient for stew standard items (detect for convenient, reduce disturbance is only stewed the deer whip).
Press above-described embodiment preparation process, ripe product do not separate and make 3 batches of pure stewed deer whip mixture dry powder sample packets as testing sample.Be labeled as sample 1; Sample 1; Sample 1
6. testing result:
This product is pressed dry product and is calculated, and contains total polysaccharide (flying swiftly in glucose: residual) and must not be less than 6.0%.[5]
The content detection data of table 1 deer whip polysaccharide
Conclusion: in food processing and storage, polysaccharide is than protein facile hydrolysis [3] more.As can be seen from the table, by with after the culinary art of deer whip and food materials, polyoses content runs off little.
Test example two mushrooms are stewed the sense organ Identification Evaluation experiment of deer whip undiluted liquid brewed instant stew
The undiluted liquid brewed instant stew that this experiment is main investigates the inventive method preparation at color and luster, organize the comparison of proterties, smell and flavour and former bright stew.
1, evaluation content: carry out sense organ Identification Evaluation test according to the sensory evaluation principle, with mouthfeel and the complexion of the undiluted liquid brewed instant stew of investigating the inventive method preparation.
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 residential quarters according to the evaluation number, room temperature: 20～22 ℃, and light source: complete white fluorescent lamp.
3.1.2 area in preparation: for the preparation of sample and distribution sample
The cooking, heating, lagging facility and storage facilities, laboratory table, exhaust system
3.1.3 zone of discussion: concentrated explanation evaluation requires and estimates rear result to present, discuss and explain before being used for estimating.
3.1.4 preparation of samples:
Reference example makes mushroom and stewes 2 parts of deer whip stew standard items; Mark: S1; S2.
The mushroom that makes 4 kinds of collocation modes by the inventive method is stewed deer whip undiluted liquid brewed instant stew:
Mark: dehydration solid content bag+liquid soup juice bag; L-1; Solid content dry powder bag+liquid soup juice bag; L-2; Dehydration solid content bag+soup juice dry powder bag; L-3; Solid content dry powder bag+soup juice dry powder bag; L-4.
Standard items are with the S mark.Sample (for example: 111) carry out blind mark, sample order random process forms 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, comment is clear without altering.
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.Color and luster is even, and soup juice is even.
5.2 structural state is differentiated
When carrying out the sense organ discriminating of stew structural state discriminating, sample thief is directly observed.Solid content mixture soup juice is even, without grumeleuse and mechanical admixture.
5.3 smell identification
When carrying out the sense organ discriminating of stew smell, desirable sample is at room temperature smelt its smell.Should have the distinctive fragrance of stew, without other any peculiar smell.
5.4 flavour is differentiated
When carrying out the sense organ discriminating of stew flavour, fine the containing of desirable sample tasted its taste.Should have the unique flavour of deer whip.Without other any unusual flavours.
6, evaluation procedure:
6.1 according to the personnel's of evaluation sense organ identification result, give a mark with reference to standards of grading table 2 pair each sample.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 the sensory evaluation summary sheet sees Table 4:
Table 4 sensory evaluation summary sheet
7, evaluation conclusion:
Conclusion: carry out difference degree contrast experiment with standard items by specimen being carried out blind mark numbering, the evaluation personnel think that solid content do not pulverize direct adding liquid soup juice bag or soup juice dry powder bag, flavour with organize proterties on consistent with standard items, can reach requirement, especially the liquid soup juice bag of replying former stew.But No. 3 valuation officer thinks liquid soup juice bag and solid content Hui Rong, and mouthfeel is bad.
In addition, the evaluation personnel think that the solid content pulverizing directly adds liquid soup juice bag or soup juice dry powder bag, basically identical with standard items on color and luster, smell and flavour, can reach the requirement of replying former stew, organizing on the proterties, solid content only dehydrates, and does not pulverize to be better than solid content dry powder bag, but after No. 5 the valuation officer thought that dry powder wraps in heating water, mouthfeel was bad.
In general on data, these four kinds of manner of packings all can satisfy the requirement that stew is restored, and be easy to carry very much, instant edible, and do not contain in addition any chemical addition agent, satisfied the allegro life of modern, the requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
List of references
[1] Inst. of Exploiting of Medical Plant Resource, Chinese Academy of Medical Scienc. Chinese medicinal herbal (the 5th) [M] Beijing: People's Health Publisher, 1994:649.
[2] Li Feng. the pharmacognostical study of deer whip. Traditional Chinese Medicinal College of Liaoning, 2004,5:92.
[3] Chinese Pharmacopoeia Commission. 1 [S] .2005:28. of Pharmacopoeia of People's Republic of China
[4] Fennema, the O.W. work. Wang Zhang, Xu Shiying etc. translate. Food Chemistry (third edition), Chinese Light Industry Press, 2003.
[5] Dong Qun. phenol sulfuric acid modification method is measured the research [J] of polysaccharide and oligosaccharide content. Chinese Pharmaceutical Journal, 1996,31 (9): 550-553.
Claims (5)
1. the method for preparing deer whip undiluted liquid brewed instant stew is characterized in that may further comprise the steps:
A, ready deer whip and batching are prepared, then stewed or boil the ripe product that obtain comprising solid content composition and soup juice;
B, separation: ripe product are separated into soup juice and solid content composition;
C, with step b separate the solid content composition drying obtain afterwards directly packing or pulverize after pack to get the solid content bag; Pack to get soup juice bag after step b separated the soup juice packing obtain or drying and crushing;
D, the collocation of solid content bag and soup juice bag is packaged as undiluted liquid brewed instant stew;
Described Normal juice Hui Rong refer to stew or boil ripe product in soup juice composition after separating brew solid content composition after the separation;
The drying of the described solid content composition of step c adopts the mode of convective drying, vacuum drying, freeze drying or vacuum freeze drying; The drying of the soup juice described in the step c adopts the mode of convective drying, freeze drying or vacuum freeze drying.
2. the method for preparing deer whip undiluted liquid brewed instant stew according to claim 1 is characterized in that: the batching described in the step a is at least a in wood frog’s fallopian tube, sea cucumber, flower glue, shark's fin, white fungus, American Ginseng, glossy ganoderma, ginkgo, the tendons of beef, mutton or pork, abalone, bird's nest, 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 method for preparing deer whip undiluted liquid brewed instant stew according to claim 1, its feature exists: stewing described in the step a is stewing out of water or stewing out of water not.
4. deer whip undiluted liquid brewed instant stew is characterized in that:
Include: soup juice bag, this soup juice bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice after deer whip and the batching preparation; Described soup juice bag is liquid soup juice bag or soup juice dry powder bag that soup juice drying and crushing is made;
Also include: the solid content bag, this solid content bag is obtained by stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition after deer whip and the batching preparation; The solid content bag is that solid content composition convection drying makes; The solid content dry powder bag that perhaps makes for solid content composition drying and crushing;
The drying of described solid content composition adopts the mode of convective drying, vacuum drying, freeze drying or vacuum freeze drying; The drying of described soup juice adopts the mode of convective drying, freeze drying or vacuum freeze drying;
When referring to eat, described Normal juice Hui Rong brews isolated solid content composition with isolated soup juice composition.
5. deer whip undiluted liquid brewed instant stew according to claim 4, it is characterized in that: the convection drying of described solid content composition is to carry out in shaper.
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| CN1628556A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Duck soup and preparation method thereof |
| CN1759746A (en) * | 2005-10-11 | 2006-04-19 | 大连轻工业学院 | Functional health food containing flavone of hawthorn fruit, and preparation method |
| CN101143007A (en) * | 2007-10-23 | 2008-03-19 | 胡野侠 | Chicken stewed with white mushroom diatotherapeutic method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1628556A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Duck soup and preparation method thereof |
| CN1759746A (en) * | 2005-10-11 | 2006-04-19 | 大连轻工业学院 | Functional health food containing flavone of hawthorn fruit, and preparation method |
| CN101143007A (en) * | 2007-10-23 | 2008-03-19 | 胡野侠 | Chicken stewed with white mushroom diatotherapeutic method |
Non-Patent Citations (1)
| Title |
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| 宋百军等.鹿鞭的药理作用及开发利用.《动物科学与动物医学》.2002,第19 卷(第2 期),第38-39页. * |
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