CN101978900A - Shark fin stew buccal tablets and preparation method thereof - Google Patents
Shark fin stew buccal tablets and preparation method thereof Download PDFInfo
- Publication number
- CN101978900A CN101978900A CN2010102600026A CN201010260002A CN101978900A CN 101978900 A CN101978900 A CN 101978900A CN 2010102600026 A CN2010102600026 A CN 2010102600026A CN 201010260002 A CN201010260002 A CN 201010260002A CN 101978900 A CN101978900 A CN 101978900A
- Authority
- CN
- China
- Prior art keywords
- fin
- shark
- stew
- lozenge
- soup juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of health-care foods, in particular relates to shark fin stew buccal tablets and a preparation method thereof, and aims to solve the technical problem of providing the shark fin stew buccal tablets which can keep the original unique flavor to a certain extent and preserve the nutrient components for a long time and can be effectively absorbed. The technical scheme for solving the technical problem of the invention is to provide a preparation method of the shark fin stew buccal tablets. The method comprises the following steps of: a, preparing prepared shark fins and ingredients and stewing or boiling to obtain a boiled product containing solid and soup; b, drying, dewatering and crushing the boiled product; and c, granulating and tabletting the crushed boiled product. The shark fin stew buccal tablets prepared by the method of the invention are convenient to carry and take, a new mode is created for the shark fin stew buccal administration and mucous membrane absorption, and the buccal tablets can be matched with the conventional eating habit; and the buccal tablets and the preparation method get out of the mistake area that the field only concentrates on extraction and administration so as to improve the intake of parts of active ingredients and have good market prospect.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of shark's fin stew lozenge 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.
Shark's fin is that the fin of shark forms through drying, and shark's fin is the material for cooking of comparison preciousness.Fin can be divided into dorsal fin, pectoral fin, anal fin, tail fin by its growth site.Be ridge wing, the back of the body wing or chopper wing with what dorsal fin was made, the wing fleshiness is few, and is best in quality; Be wing or go up blue or green wing with what pectoral fin was made, the few meat of wing is many, second-rate; The title tail fin made from tail fin, collude point or tail colludes; Title pocket wing, the wing root made with anal fin.Tail fin and anal fin meat is maximum, wing is minimum, two kinds of quality are the poorest after the institute.Fresh water wing system dries with daylight, or forms with the limewash dipping, and quality is better; Salt water wing salt water retting, quality is inferior to the fresh water wing.Whether shark's fin also can classify by complete form.Rise become whole wing after sending out be called row's wing, for top grade; Rise to be shattered into after sending out and be diffusing wing one by one, be substandard products.Why shark's fin can eat, and is because the fin of shark contains the wing muscle of a kind of shape such as bean vermicelli shape, wherein contains the protein about 80%, also contains fat, carbohydrate and other mineral matters.Shark's fin mainly originates in the province and the South China Sea Islands such as the coastal Guangdong of China, Fujian, Taiwan, Zhejiang, Shandong.Ground such as Japan, the U.S., Indonesia, Vietnam, Thailand all produce.In general, the import shark's fin is top grade with Filipine Luzon Huang.Shark's fin is cooked tender fertile sliding, soft glutinous tasty and refreshing.Shark's fin contains reducing blood lipid, anti arteriosclerosis and anti-freezing composition, and Cardiovascular system disorder is had prophylactic-therapeutic effect; Shark's fin contains abundant collagen, when cooking and meat, chicken, duck, shrimp etc. cook altogether, can compose flavor and increasing aquatic foods, can nourish, tender skin.The shark's fin flavor is sweet, salty, and property is flat; Have beneficial gas, excreting dampness row water, appetizing feed, the clear phlegm fish that disappears is long-pending, tonifying five zang organs, long waist power, the effect of beneficial consumptive disease.The general equal edible of crowd.
For a long time, the best edible way of shark's fin is all in vogue to stew the mode of boiling, 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 ".
But, stew that to boil this edible way process complexity time-consuming, be difficult to adapt to the requirement of the allegro modern life.So also there is research shark's fin to be made the form that is easy to carry and eats, such as disclosing with shark's fin, fish maw, beef tendon, pizzle in the Chinese patent application 200610012890.3 " a kind of preparation method of health-preserving food " is the food that raw material becomes with poach with flavoring, and this food can vacuum-packedly be sterilized the back as instant food.Above-mentioned so-called instant food carries still convenient inadequately, and there is not process to stew the process of boiling, and nourishing food such as shark's fin since long period of soaking in soup juice, nutrition and flavor loss are very fast, and the shelf-life is short, have a long way to go with eating stewed taste and the nutritive value that boils product of fresh shark's fin, be difficult to satisfy people's needs.This area need be developed new easy to prepare and have shark's fin 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 of the original uniqueness of maintenance stew that can be to a certain degree, also can accomplish the shark's fin stew lozenge that nutritional labeling is saved from damage for a long time and effectively absorbed.
The technical scheme of technical solution problem of the present invention provides the method that a kind of shark's fin stew prepares lozenge.This method may further comprise the steps:
A, ready shark's fin and batching are prepared, stewed or boil the ripe product that obtain comprising solid content and soup juice then;
B, with above-mentioned ripe product drying and dehydrating and pulverize;
C, the ripe product pelletizing press sheet after will pulverizing.
Wherein, the batching of indication is flavorings commonly used such as at least a or sugared, salt, ginger in the shark's fin batching commonly used such as wood frog (wood frog oil), sea cucumber, bird's nest, fish maw, 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, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, lily, honey, milk products, 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.Batching is prepared to get final product according to daily edible ratio with the prescription of shark's fin.
Wherein, the stewing or boil to according to different prescriptions of indication among the said method step a adopts the mode of stewing or boiling commonly used to carry out.Stew and to be meant raw material and after very hot oven boils, to change the cooking method that medium and small fire is hotted plate into dish for a long time with soup and flavouring.The control of the Best Times that stew is made is grasped according to the kind and the consumption of food materials.Can carry out stewing out of water or stewing out of water not.Stewing out of water among the present invention is meant not direct contact water and rely on medium such as handleless cup, bowl to conduct heat or steam conducts heat to finish the cooking method that the process of cooking obtains ripe product of food materials.Stewing out of water among the present invention also comprise steam this not direct contact water and rely on that steam cooks cooking method.
Wherein, drying and dehydrating described in the said method step b is generally controlled material water ratio below 18%; Powder particle diameter is that the requirement that reaches the preparation lozenge gets final product.Powder particle diameter can be selected between 5～2000 μ m as required.
Further, after the ripe product after stewing described in the said method step b or boiling are separated into soup juice and solid content, respectively solid content and a part of soup juice are carried out drying and dehydrating, remaining a part of soup juice is standby.Perhaps, after the ripe product after stewing described in the said method step b or boiling are separated into soup juice and solid content, respectively soup juice and solid content are carried out drying and dehydrating.
Wherein, the drying and dehydrating described in the said method step b adopts the mode of convective drying, freeze drying, vacuum drying or vacuum freeze drying.The mode that can select for use other this areas to use also.
Further, the drying and dehydrating of the soup juice described in the said method step c adopts the mode of convective drying, vacuum drying, freeze drying or vacuum freeze drying, and the drying and dehydrating of solid content adopts the mode of convective drying, vacuum drying, freeze drying or vacuum freeze drying.
Wherein, the pelletizing press sheet described in the said method step c is meant: soup juice after will pulverizing and solid content mixing granulation suppress the individual layer lozenge.
Or; The lozenge that soup juice after pulverizing and solid content are granulated respectively and be pressed at least 2 layers.Common is 2～3 layers multilayer lozenge, also can suppress more multi-layered number as required, is pressed into multilayer tablet such as in the said method the different various food materials of color and luster in the solid content that separates being separated independent drying and granulating again.Can obtain better visual effect and mouthfeel like this.
Further, granulate described in the said method step c to adopting the remaining standby that part of soup juice of step b to carry out wet granulation.
Wherein, above-mentioned granulation is undertaken by the routine requirement of compacting lozenge.
Wherein, the lozenge that obtains of method for preparing can adopt the lozenge manner of packing of routines such as packing to pack, store and transport defeated and sell.
The present invention also provides and makes us a kind of shark's fin stew lozenge.This shark's fin stew lozenge is to stew or boil the ripe product that include solid content and soup juice that obtain to suppress the lozenge that obtains after the drying and crushing again with shark's fin and after preparing.
Further, this shark's fin stew lozenge is by above-mentioned described solid content and compacting obtains after the drying and crushing respectively after soup juice separates lozenge.
Further, above-mentioned shark's fin stew lozenge is a multilayer tablet.
Above-mentioned multilayer tablet is generally 2～3 layers multilayer lozenge, also can be more multi-layered number as required.Separate independent drying and granulating again such as the different various food materials of color and luster in the solid content that will separate and be pressed into multilayer tablet.Can obtain better visual effect and mouthfeel like this.
Use the inventive method to be to possess food materials local flavor and nutritional labeling in order to maximize with the preferred part that the shark's fin stew prepares lozenge.Solid content and soup juice in the shark's fin stew after stewing or boiling are separated, and carried out behind the corresponding drying and dehydrating mixing granulation compressing tablet more respectively by the material characteristic separately,, be convenient to transportation and store to reduce small product size or weight.In the compressing tablet process, the soup juice that also can utilize part to reserve is granulated, and the former local flavor that ripe product are possessed in maximization need not add any excipient, and it is more comfortable to suppress taste, and outward appearance is more attractive in appearance, and the consumer more has the multilayer tablet of edible interest.
Beneficial effect of the present invention is: the inventive method is simple and easy to do, and is low for equipment requirements, is convenient to large-scale production.Shark's fin stew lozenge of the present invention, be easy to carry very much, instant edible, improved absorption greatly, and started shark's fin stew mouth and included clothes, the new mode of mucosa absorption, guarantee that the elite composition discharges and the absorption maximization, active component can directly enter human circulation, the first pass effect of no intestines and stomach and liver, can accomplish to absorb maximization, give full play to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and the dual care effect of whole body, nutritional labeling and the local flavor that can possess shark's fin stew itself in addition preferably, and do not contain any chemical addition agent, convenience when having reached edible, delicious, safety, requirements such as nourishing, and can also agree with traditional food custom have been walked out this area and only have been absorbed in food materials are extracted the mistaken ideas of taking with the intake that improves part active ingredient, 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 shark's fin stew lozenge as follows in the present invention:
Raw material preparation → culinary art in selection → early stage (flavor mixing) → (separation) → as required drying and dehydrating → granulation → compressing tablet → (dressing) → packing.
Preparation method of the present invention particularly may further comprise the steps:
A, raw material are prepared: shark's fin raw material bubble is sent out, cleaned up, drain standby; The pre-treatment of batching: batching is cleaned up, drain standby; Prepare burden according to conventional formulation.
B, culinary art: according to the difference of food materials, adopt corresponding conventional method to stew and boil,, select the different stewed processes of boiling for use according to the different flavours of material.
Described stew of this law boiled, and is meant main food materials and auxilliary material, water or soup juice, carries out the stewing out of water or the method for stewing out of water not.
C, drying and dehydrating: will stew ripe product drying and dehydrating and pulverizing on request after boiling;
Or: the ripe product that will stew after boiling are separated into soup juice and solid content, and soup juice and solid content difference drying and dehydrating that separation obtains are also pulverized on request;
D, pelletizing press sheet:
Granulate the ripe product after pulverizing to such an extent that pack behind the individual layer lozenge;
Or: soup juice after will pulverizing and solid content mixing granulation are suppressed to such an extent that pack behind the individual layer lozenge;
Or: soup juice after will pulverizing and solid content are granulated respectively and are pressed into multilayer lozenge (2～3 layers) back packing.
The key points for operation of said method are:
1 raw material is selected, prepare early stage, stew or boil (allotment of 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 shark's fin.
1.2 shark's fin is cleaned up, cut off the wing limit, soaked shark's fin 20～24 hours.Changed water once in per 4 hours.Shark's fin is placed on a slice bamboo basketry, covers a slice bamboo basketry above again, with bamboo chopsticks two bamboo basketries are through together then, shark's fin is clamped.Add ginger splices, the shark's fin that soaked and liquor big fire and boiled 10～60 minutes in boiling water, slow fire was simmered 4～10 hours, to the shark's fin bone when meat is soft, pull out with clear water towards cold, take out bamboo chopsticks and bamboo basketry, use the fishy smell of the clean shark's fin of clear water rinsing again.When rinsing, the gristle in the shark's fin is pulled out only gently, repeatedly with clear water flush away pot broken gristle and sand.Drain well is standby.
1.3, clean with auxiliary material, put into saucepan, stand-by.Some material according to the material self character, need add suitable quantity of water earlier and stew and to boil a period of time, is generally to stew and boils 0.5～6 hour.The back is stewed with shark's fin and was boiled 30-60 minute.
2 drying and dehydratings: can be with ripe product vacuum freezing drying dehydration; Perhaps ripe product are separated earlier, pull wherein solid content out, drain, filter soup juice standby.Soup juice that then separation is obtained and solid content be vacuum freezing drying dehydration respectively.
Can select different concrete parameters for use according to the difference of the concrete material of vacuum freezing drying dehydration, to reach good effect.General flow is:
2.1 refrigerating process:
, be refrigerated to and solidify shape the material sabot according to cold dry capacity.Select the corresponding freezing time according to different material.General 2～6 hours.General control cryogenic temperature: below-30 ℃.
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 2～6 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:＜25Pa.
2.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material, at general 4～10 o'clock.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 pulverize
As required the ripe product after the freeze drying are pulverized, maybe will be separated cryodesiccated solid content and soup juice is pulverized respectively.Particle diameter can be 5～2000 μ m as required.
4 granulations (method one)
4.1 the selection of adhesive: former soup juice.
4.2 make adhesive with former soup juice, the system wet granular.
4.3 it is dry: the following cyclic drying of control temperature 50 degree.General preferred dry 5 hours.The baking rate is controlled between 95～102%, generally uses 97～100.5%.
4 granulations (method two)
Dry granulation.Micro mist directly compressible after the pulverizing.
5 compressing tablets can be pressed into the tablet of various ways as required.
5.1 single-layer sheet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
5.2 double-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
5.3 three-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
6 packings
Airtight package.36 months shelf-lifves.
Below use the mode of embodiment further to specify the inventive method:
Material: superior in quality product is bought in markets such as shark's fin and matrimony vine, American Ginseng, mushroom, rock sugar, and soup-stock (as chicken soup, mushroom soup, meat soup etc.) is cooked voluntarily.
Equipment: vacuum freeze drier, JDG-04, Lanzhou science and technology freeze-drier factory; Micronizer, SQW-6L, Sanqing Stainless Steel Apparatus Co., Ltd., Shandong; Comminutor, silver-colored machine-building Co., Ltd in the YK160 Wuxi City; Tablet press machine, P2020, Nanjing Fitow tablet press machine Co., Ltd; 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; The dressing machine, GSHT010M, her Ma Jixieshebeichang of Italy.
The preparation of embodiment one American Ginseng matelote wing stew lozenge of the present invention
Major ingredient: shark's fin 200 grams.
Auxiliary material: American Ginseng 50 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 shark's fin 200 grams are cleaned up, cut off the wing limit, soaked shark's fin 24 hours.Changed water once in per 4 hours.Shark's fin is placed on a slice bamboo basketry, covers a slice bamboo basketry above again, with bamboo chopsticks two bamboo basketries are through together then, shark's fin is clamped.Add ginger splices, the shark's fin that soaked and liquor big fire and boiled 30 minutes in boiling water, slow fire was simmered 6 hours, to the shark's fin bone when meat is soft, pull out with clear water towards cold, take out bamboo chopsticks and bamboo basketry, use the fishy smell of the clean shark's fin of clear water rinsing again.When rinsing, the gristle in the shark's fin is pulled out only gently, repeatedly with clear water flush away pot broken gristle and sand.Drain well is standby.
1.2, be soaked in water 2 hours with American Ginseng 50 grams, choose impurity, saucepan is put in section, rock sugar 50 grams is melted with suitable quantity of water again, puts into saucepan, adds water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 30 minutes, put into shark's fin slow fire again and stewed 30 minutes slowly, 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, standby.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Note staying the moist wet granulation that is used for of part soup juice.
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 in 5 hours to make dry materials.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 2.5 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 in 7 hours to make dry materials.Press per hour 2 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 10%.
4 pulverize
With solid content after the freeze drying and soup juice, be ground into micro mist.
5 granulate
Use wet granulation.
5.1 the selection of adhesive: stay standby former soup juice.
5.2 make adhesive with former soup juice, the system wet granular.
5.3 it is dry: control temperature cyclic drying below 50 degrees centigrade 5 hours.The baking rate is controlled at 99%.
6 compressing tablets
Single-layer sheet: diameter 13mm is unilateral smooth.Hardness: 40N.Specification: 0.6g/ sheet.
7 packings
Airtight package.36 months shelf-lifves.
Embodiment two. the preparation of matrimony vine matelote wing stew lozenge of the present invention
Major ingredient: shark's fin: 200 grams.
Auxiliary material: matrimony vine: 50 grams; Purified water: an amount of.Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 shark's fin 200 grams are cleaned up, cut off the wing limit, soaked shark's fin 24 hours.Changed water once in per 4 hours.Shark's fin is placed on a slice bamboo basketry, covers a slice bamboo basketry above again, with bamboo chopsticks two bamboo basketries are through together then, shark's fin is clamped.Add ginger splices, the shark's fin that soaked and liquor big fire and boiled 30 minutes in boiling water, slow fire was simmered 6 hours, to the shark's fin bone when meat is soft, pull out with clear water towards cold, take out bamboo chopsticks and bamboo basketry, use the fishy smell of the clean shark's fin of clear water rinsing again.When rinsing, the gristle in the shark's fin is pulled out only gently, repeatedly with clear water flush away pot broken gristle and sand.Drain well is standby.
1.2 with matrimony vine 50 grams, water cleans up, and puts into saucepan, rock sugar 50 grams is melted with suitable quantity of water again, puts into saucepan, adds water to 2.5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 30 minutes, put into shark's fin slow fire again and stewed 30 minutes slowly, 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, standby.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Note staying the moist wet granulation that is used for of part soup juice.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freezing 2.5 hours to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material vacuumized 3 hours.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 5 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 9%.
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 preferred 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 8%.
4 pulverize
With solid content after the freeze drying and soup juice, be ground into micro mist.
5 granulate
5.1 the selection of adhesive: stay standby former soup juice.
5.2 make adhesive with former soup juice, the system wet granular.
5.3 it is dry: the following cyclic drying of control temperature 50 degree 5 hours, baking rate 97%.
6 compressing tablets
Single-layer sheet: diameter 11mm is unilateral smooth.Hardness: 30N.Specification: 0.5g/ sheet.
7 packings
Airtight package.36 months shelf-lifves.
Embodiment three. the preparation of mushroom matelote wing stew lozenge of the present invention
Major ingredient: shark's fin: 100 grams.
Auxiliary material: mushroom 200 grams; Purified water: an amount of.Soup-stock: 2.5 kilograms.
1, stew the process of boiling:
1.1 shark's fin 100 grams are cleaned up, cut off the wing limit, soaked shark's fin 24 hours.Changed water once in per 4 hours.Shark's fin is placed on a slice bamboo basketry, covers a slice bamboo basketry above again, with bamboo chopsticks two bamboo basketries are through together then, shark's fin is clamped.Add ginger splices, the shark's fin that soaked and liquor big fire and boiled 30 minutes in boiling water, slow fire was simmered 6 hours, to the shark's fin bone when meat is soft, pull out with clear water towards cold, take out bamboo chopsticks and bamboo basketry, use the fishy smell of the clean shark's fin of clear water rinsing again.When rinsing, the gristle in the shark's fin is pulled out only gently, repeatedly with clear water flush away pot broken gristle and sand.Drain well is standby.
1.2 with mushroom 200 grams, water cleans up, saucepan is put in stripping and slicing, again soup-stock is put into saucepan for 2.5 kilograms, adds water to 3 kilograms.Transfer slow fire to after soup is seethed with excitement and stew slowly, 30 minutes, put into shark's fin slow fire again and stewed 30 minutes slowly, 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, standby.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Note staying the moist wet granulation that is used for of part soup juice.
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, water vapour was distilled preferred 2.5 hours.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 5 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 11%.
3.2 soup juice freeze drying
3.2.1 refrigerating process:
With soup juice sabot in the material, freezing 2.5 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 in 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
With solid content after the freeze drying and soup juice, be ground into micro mist.
5 granulate
5.1 the selection of adhesive: stay standby former soup juice.
5.2 make adhesive with former soup juice, the system wet granular.
5.3 it is dry: the following cyclic drying of control temperature 50 degree 5 hours.Baking rate control 98%.
6 compressing tablets
Single-layer sheet: diameter 11mm is unilateral smooth.Hardness: 40N.Specification: 0.5g/ sheet.
7 packings
Airtight package.36 months shelf-lifves.
The detection of protein in the preparation of test example one matrimony vine matelote wing stew lozenge of the present invention
Shark's fin is that the fin of shark forms through drying, wherein contains the protein about 80%, also contains fat, carbohydrate and other mineral matters.This experiment high spot reviews is removed in the soup juice influence to protein in the lozenge preparation process.We by the shark's fin stew lozenge of the inventive method preparation with in the separating step process only with solid content by be pressed into the investigation that sheet carries out protein content with quadrat method.
Protein measuring in 1 experimental basis: GB/T, 5009.5 food
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
2 parts of matrimony vine matelote wing lozenges that makes by the embodiment method are as standard items; Mark: S1; S2.
The matrimony vine matelote wing lozenge that embodiment makes is as 3 batches of testing samples; Mark: Y1, Y2, Y3);
In the preparation process of above-mentioned matrimony vine matelote wing lozenge sample, 3 batches of sheets that only solid content is pressed into by same step after separation are product as a comparison; Mark: D1, D2, D3;
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: in same preparation process, by after separation, soup juice being removed, only keep solid content and make the protein content of lozenge separately and be starkly lower than the protein content that makes tablet by the inventive method together, the result shows and more helps possessing Protein content by the present invention.
The sense organ Identification Evaluation experiment of test example two, matrimony vine matelote wing stew lozenge
For a long time, the best edible way of shark's fin is all in vogue to stew the mode of boiling.The present invention makes lozenge with the shark's fin stew on the basis of possessing food materials local flavor and nutritional labeling substantially, not only easy to carry, and taking convenience.The lozenge that this experiment high spot reviews makes by the inventive method and the mouthfeel nerve of ripe product.
1, evaluation content: carry out the test of sense organ Identification Evaluation according to the sensory evaluation principle.To estimate the quality of the shark's fin stew lozenge that includes solid content and soup juice that the inventive method prepares.
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:
2 parts of matrimony vine matelote wing lozenges that makes by the embodiment method are as standard items; Mark: S1; S2.
The matrimony vine matelote wing lozenge that embodiment makes is as 3 batches of testing samples; Mark: Y1, Y2, Y3);
(in the preparation process of above-mentioned sample, only that solid content is in blocks by same step compacting after separation) makes 3 batches of matrimony vine matelote wing lozenge contrast product; Mark: D1, D2, D3;
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 lozenge stew color and luster, sample thief is directly observed under scattered beam.Lozenge answers material even, and is unilateral smooth, no pitted skin.
5.2 smell identification
When carrying out the sense organ discriminating of lozenge stew smell, but sample thief is at room temperature smelt its smell.No fishy smell does not have other any peculiar smell.
5.3 flavour is differentiated
When carrying out the sense organ discriminating of lozenge stew flavour, but fine the containing of sample thief tasted its taste.Lozenge answers flavour good to eat, and no fishy smell does 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 the sensory evaluation summary sheet sees Table 4:
Table 4 sensory evaluation summary sheet
7, evaluation conclusion:
From above-mentioned table as can be seen, comparative sample that removal soup juice is made and standard items are assessed in the test of differentiation of product degree 74.8 similarity, especially a greater part of valuation officer thinks that mouthfeel is pretty good in the evaluation of comparative sample D1, just smell is lighter, remaining comparative sample such as D2 and D3 sense organ Identification Evaluation are bad, and be whole big with standard items difference on flavour and the smell.The evaluation personnel are consistent to think that by the inventive method solid content and the common film-making of soup juice and standard items being assessed differentiation of product degree test result is 89.7 to have satisfied the requirement of the former taste of shark's fin stew substantially, and just some is light on flavour.
Lozenge of the present invention has been started the new mode that shark's fin invigorant through port includes clothes, mucosa absorption, guarantee that the elite composition discharges and the absorption maximization, active component directly enters human circulation, the first pass effect of no intestines and stomach and liver, absorb bulk production, give full play to dual care effect local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body.Moreover, by this technology the ripe product of shark's fin are made lozenge, be easy to carry, instant edible, and do not contain any chemical addition agent, requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Claims (10)
1. prepare the method for lozenge with the shark's fin stew, it is characterized in that may further comprise the steps:
A, ready shark's fin and batching are prepared, stewed or boil the ripe product that obtain comprising solid content and soup juice then;
B, with above-mentioned ripe product drying and dehydrating and pulverize;
C, the ripe product pelletizing press sheet after will pulverizing.
2. according to claim 1ly prepare the method for lozenge with the shark's fin stew, its feature exists: stewing described in the step a is stewing out of water or stewing out of water not.
3. according to claim 1ly prepare the method for lozenge with the shark's fin stew, its feature exists: after among the step b ripe product being separated into soup juice and solid content, respectively solid content and part soup juice are carried out drying and dehydrating, remaining soup juice is standby.
4. according to claim 1ly prepare the method for lozenge with the shark's fin stew, its feature exists: after among the step b ripe product being separated into soup juice and solid content, respectively soup juice and solid content are carried out drying and dehydrating.
5. describedly prepare the method for lozenge with the shark's fin stew according to claim 3 or 4, its feature exists: the pelletizing press sheet described in the step c is meant: soup juice after will pulverizing and solid content mixing granulation suppress the individual layer lozenge.
6. describedly prepare the method for lozenge with the shark's fin stew according to claim 3 or 4, its feature exists: the pelletizing press sheet described in the step c is meant: the lozenge that soup juice after will pulverizing and solid content are granulated respectively and be pressed at least 2 layers.
7. according to claim 3ly prepare the method for lozenge with stew, its feature exists: granulate described in the step c to adopting the remaining standby soup juice of step b to carry out wet granulation.
8. shark's fin stew lozenge is to stew or boil the ripe product that include solid content and soup juice that obtain to suppress the lozenge that obtains after the drying and crushing again with shark's fin and after preparing.
9. shark's fin stew lozenge according to claim 8 is characterized in that: be described solid content and compacting obtains after the drying and crushing respectively after soup juice separates lozenge.
10. shark's fin stew lozenge according to claim 9 is characterized in that: described shark's fin stew lozenge is a multilayer tablet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102600026A CN101978900B (en) | 2010-08-23 | 2010-08-23 | Shark fin stew buccal tablets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102600026A CN101978900B (en) | 2010-08-23 | 2010-08-23 | Shark fin stew buccal tablets and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101978900A true CN101978900A (en) | 2011-02-23 |
| CN101978900B CN101978900B (en) | 2013-02-20 |
Family
ID=43599463
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102600026A Active CN101978900B (en) | 2010-08-23 | 2010-08-23 | Shark fin stew buccal tablets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101978900B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103196941A (en) * | 2013-03-22 | 2013-07-10 | 中国水产科学研究院南海水产研究所 | Identification method of natural shark fin and imitated shark fin |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084067A (en) * | 1992-09-14 | 1994-03-23 | 贾文成 | The manufacture method of high nutritious sea crab Ca tablet |
| CN1518418A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Hard bouillon tablet |
| CN1518419A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Soft bouillon tablet |
| 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 |
-
2010
- 2010-08-23 CN CN2010102600026A patent/CN101978900B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1084067A (en) * | 1992-09-14 | 1994-03-23 | 贾文成 | The manufacture method of high nutritious sea crab Ca tablet |
| CN1518418A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Hard bouillon tablet |
| CN1518419A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Soft bouillon tablet |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 《中华名厨李培雨烹饪艺术》 20010331 李培雨 鸡汤炖鱼翅 辽宁科学技术出版社 , 第1版 * |
| 《无锡轻工大学学报》 20030131 王亮等 牡蛎制品的压片工艺 第22卷, 第1期 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103196941A (en) * | 2013-03-22 | 2013-07-10 | 中国水产科学研究院南海水产研究所 | Identification method of natural shark fin and imitated shark fin |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101978900B (en) | 2013-02-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101978882B (en) | Cubilose stew lozenge and preparation method thereof | |
| CN101978890B (en) | Convenient bird's nest raw juice remelted stew and preparation method thereof | |
| CN101978902B (en) | Sea cucumber juice remelting instant stew and preparation method thereof | |
| CN101978879B (en) | Tremella normal juice re-melted convenient stew and preparation method thereof | |
| CN101978889B (en) | Convenient natural juice re-dissolution stew of Chinese forest frogs and preparation method thereof | |
| CN101978901B (en) | Convenient fish maw raw juice molten stew and preparation method thereof | |
| CN101978884B (en) | Stewed Chinese forest frog buccal tablets and preparation method thereof | |
| CN101978903B (en) | Sea cucumber stewed food buccal tablets and method for preparing same | |
| CN101978898B (en) | Shark fin cooking liquor-redissolved convenient stew and preparation method thereof | |
| CN101978876B (en) | Stewed white fungus buccal tablets and preparation method thereof | |
| CN101978886B (en) | Stew buccal tablets and preparation method thereof | |
| CN101978900B (en) | Shark fin stew buccal tablets and preparation method thereof | |
| CN101978883B (en) | Raw juice back-blending instant stew and preparation method thereof | |
| CN101978894B (en) | Sinew undiluted liquid-dissolved convenient stew and preparation method thereof | |
| CN102187998B (en) | Stewed tendon buccal tablets and preparation method thereof | |
| CN101978899B (en) | Fish maw stew tablets and preparation method thereof | |
| CN101978885B (en) | Stewed American ginseng lozenge and preparation method thereof | |
| CN101978881B (en) | Convenient American ginseng raw juice molten stew and preparation method thereof | |
| CN101978895B (en) | Deer penis stew buccal tablets and preparation method thereof | |
| CN102150839A (en) | Method for preparing stewed food buccal tablets | |
| CN101978877B (en) | Convenient back-melting ganoderma juice stew and preparation method thereof | |
| CN101978880B (en) | Ginkgo stew buccal tablets and preparation method thereof | |
| CN109527551A (en) | A kind of colla corii asini cake and preparation method thereof | |
| CN101978878B (en) | Lucid ganoderma stew buccal tablet and method for preparing same | |
| CN101978896B (en) | Convenient deer penis raw juice remelted stew and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |