CN101978900B - Shark fin stew buccal tablets and preparation method thereof - Google Patents
Shark fin stew buccal tablets and preparation method thereof Download PDFInfo
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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 fin stew buccal tablets 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.
Shark's fin is that the fin of shark forms through drying, and shark's fin is relatively more precious material for cooking.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 one by one the wing that falls apart, 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 province and the South China Sea Islands such as the Guangdong, Fujian, Taiwan, Zhejiang, Shandong of China coast.The ground such as Japan, the U.S., Indonesia, Vietnam, Thailand all produce.In general, the import shark's fin is yellow as top grade take Filipine Luzon.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, stimulating appetite, the clear phlegm fish that disappears is long-pending, tonifying five zang organs, long waist power, the effect of beneficial consumptive disease.The equal edible of population.
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 research is also arranged shark's fin is made the form that is easy to carry and eats, such as disclosing the food that becomes with poach with flavoring as raw material take shark's fin, fish maw, beef tendon, pizzle in the Chinese patent application 200610012890.3 " a kind of preparation method of health-preserving food ", this food can vacuum-packed sterilization after as instant food.Above-mentioned so-called instant food carries still convenient not, and there is not process to stew the process of boiling, and the 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 to 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 fin stew buccal tablets 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 fin stew prepares lozenge.The method may further comprise the steps:
A, ready shark's fin and batching are prepared, then stewed or boil the ripe product that obtain comprising solid content and soup juice;
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 wood frog’s fallopian tube (oviductus ranae) among the said method step a, sea cucumber, bird's nest, fish maw, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, the deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (is for example pestered, mushroom etc.), matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, lily, honey, milk products, fruit type (pawpaw for example, pineapple, pears etc.), soup-stock (chicken soup for example, mushroom soup, meat soup etc.) at least a or sugared in the shark's fin batching commonly used such as, salt, the flavoring commonly used such as ginger.Batching is prepared to get final product according to daily edible ratio with the prescription of shark's fin.
Wherein, the stewing or boil as 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 refer to raw material after very hot oven boils, to turn 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 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 refers to that food materials directly do not contact water and rely on medium such as cup, bowl heat transfer or steam to conduct heat to finish the cooking method that the process of cooking obtains ripe product.Stewing out of water among the present invention also comprise steam this directly do not contact water and rely on that steam cooks cooking method.
Wherein, the material water ratio of drying and dehydrating general control described in the said method step b is 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 for subsequent use.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 also can select other this areas to use.
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 refers to: the soup juice after will pulverizing and solid content mixing granulation are suppressed to get the individual layer lozenge.
Or; Soup juice after pulverizing and solid content granulated respectively be pressed at least 2 layers lozenge.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 as adopting the remaining part soup juice for subsequent use of step b to carry out wet granulation.
Wherein, above-mentioned granulation is undertaken by the routine requirement of compacting lozenge.
Wherein, the lozenge for preparing of said method 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 fin stew buccal tablets.This shark fin stew buccal tablets is that shark's fin is stewed or boiled the ripe product that include solid content and soup juice that obtain and suppress the lozenge that obtains after the drying and crushing afterwards with preparing.
Further, this shark fin stew buccal tablets is by solid content described above and compacting obtains after the drying and crushing respectively after soup juice separates lozenge.
Further, above-mentioned shark fin stew buccal tablets is multilayer tablet.
Above-mentioned multilayer tablet is generally 2～3 layers multilayer lozenge, also can be more multi-layered number as required.Separate again independent drying and granulating 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 shark fin stew prepares lozenge.Solid content and soup juice in the shark fin stew after stewing or boiling are separated, and carried out respectively behind the corresponding drying and dehydrating again mixing granulation compressing tablet by the material characteristic separately, to reduce small product size or weight, be convenient to transportation and store.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 fin stew buccal tablets of the present invention, be easy to carry very much, instant edible, improved greatly absorption, and started the shark 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, first pass effect without 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 preferably in addition shark fin stew itself, 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 the mistaken ideas of food materials being extracted the intake of taking to improve 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 fin stew buccal tablets as follows in the present invention:
Raw material is selected → preparation → culinary art (flavor mixing) → (separation) → as required in early stage 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 for subsequent use; The pre-treatment of batching: batching is cleaned up, drain for subsequent use; Prepare burden according to conventional formulation.
B, culinary art: according to the difference of food materials, adopt corresponding conventional method to stew and boil, according to the different flavours of material, select the different stewed processes of boiling.
Described stew of this law boiled, and refers to main food materials and auxiliary material, water or soup juice, carries out 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 on request pulverizing 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: the soup juice after will pulverizing and solid content mixing granulation are suppressed to such an extent that pack behind the individual layer lozenge;
Or: the soup juice after will pulverizing and solid content are packed after granulating respectively and being pressed into multilayer lozenge (2～3 layers).
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 select to select high-quality, without go rotten, without 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, and the above covers a slice bamboo basketry again, then with bamboo chopsticks two bamboo basketries is through together, and 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, when soft to the shark's fin bone from meat, pulled out and rushed coldly with clear water, took out bamboo chopsticks and bamboo basketry, used 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 for subsequent use.
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 and stew and to boil a period of time, is generally to stew and boils 0.5～6 hour.Stew with shark's fin afterwards and boiled 30-60 minute.
2 drying and dehydratings: can be with ripe product vacuum freezing drying dehydration; Perhaps ripe product are separated first, pull wherein solid content out, drain, filter soup juice for subsequent use.Then the soup juice that separation is obtained and solid content be vacuum freezing drying dehydration respectively.
Can select different design parameters 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, wet granular processed.
4.3 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, without pitted skin.Hardness: 20～50N.
5.2 double-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, without pitted skin.Hardness: 20～50N.
5.3 three-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, without 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 the markets such as shark's fin and matrimony vine, American Ginseng, mushroom, rock sugar, and soup-stock (such 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; Seed-coating machine, GSHT010M, her horse mechanical equipment factory of Italy.
The preparation of embodiment one American Ginseng matelote wing stew buccal tablet 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, and the above covers a slice bamboo basketry again, then with bamboo chopsticks two bamboo basketries is through together, and 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, when soft to the shark's fin bone from meat, pulled out and rushed coldly with clear water, took out bamboo chopsticks and bamboo basketry, used 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 for subsequent use.
1.2 with American Ginseng 50 grams, be soaked in water 2 hours, 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 again shark's fin slow fire 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, for subsequent use.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.It is moist for wet granulation to note staying 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 the 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 former soup juice for subsequent use.
5.2 make adhesive with former soup juice, wet granular processed.
5.3 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 buccal tablet 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, and the above covers a slice bamboo basketry again, then with bamboo chopsticks two bamboo basketries is through together, and 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, when soft to the shark's fin bone from meat, pulled out and rushed coldly with clear water, took out bamboo chopsticks and bamboo basketry, used 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 for subsequent use.
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 again shark's fin slow fire 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, for subsequent use.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.It is moist for wet granulation to note staying 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 and vacuumize 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 the solid content after the freeze drying and soup juice, be ground into micro mist.
5 granulate
5.1 the selection of adhesive: stay former soup juice for subsequent use.
5.2 make adhesive with former soup juice, wet granular processed.
5.3 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 buccal tablet 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, and the above covers a slice bamboo basketry again, then with bamboo chopsticks two bamboo basketries is through together, and 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, when soft to the shark's fin bone from meat, pulled out and rushed coldly with clear water, took out bamboo chopsticks and bamboo basketry, used 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 for subsequent use.
1.2 with mushroom 200 grams, water cleans up, saucepan is put in stripping and slicing, again 2.5 kilograms in soup-stock is put into saucepan, adds water to 3 kilograms.Transfer slow fire to after soup is seethed with excitement and stew slowly, 30 minutes, put into again shark's fin slow fire 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, for subsequent use.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.It is moist for wet granulation to note staying 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 the solid content after the freeze drying and soup juice, be ground into micro mist.
5 granulate
5.1 the selection of adhesive: stay former soup juice for subsequent use.
5.2 make adhesive with former soup juice, wet granular processed.
5.3 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 buccal tablet 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 impact on protein in the lozenge preparation process.We only carry out the investigation of protein content with solid content by the same method compacting in flakes by the shark fin stew buccal tablets of the inventive method preparation and in the separating step process.
The mensuration of 1 experimental basis: GB/T, 5009.5 Protein in Foods
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, 0.3g potassium sulfate and the 5ml concentrated sulfuric acid, the placement rear careful heating of spending the night, 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 let cool the about 2～10ml distilled water flushing of rear usefulness bottle wall, continue to be heated to liquid behind the mixing and be bluish-green transparent, take off and let cool, carefully add 10ml water mixing, after letting cool, move in the 100ml volumetric flask, and with washing on a small quantity nitrogen fixing bottle, washing lotion is incorporated in the volumetric flask, adds water to scale again, and mixing is for subsequent use.Get with the copper sulphate of processing the sample same amount, potassium sulfate, sulfuric acid and do the reagent blank experiment by Same Way.
5.2 install nitrogen apparatus, in the in-built water of steam generating bottle to about 2/3 place, 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, the interior water of heating boil water steam generating bottle.
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 glass stopper is covered tightly, and add water in little glass with anti-gas-leak.Step up screw clamp, begin distillation.Steam passes into reative cell makes ammonia enter in the receiving bottle by condenser pipe, distillation 2min, the mobile reception bottle, make the condenser pipe lower end leave liquid level, then outside with a small amount of neutral water flushing condenser pipe lower end, redistillation 1min takes off receiving bottle, take 0.01 or the 0.05mol/L hydrochloric acid standard solution be titrated to grey or bluish violet as terminal point.
Draw simultaneously 10ml reagent blank digestive juice 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 grams of salt standard acid solution 1ml; B-constant volume/get liquid measure; The quality of m-sample, g; F-nitrogen is scaled protein and calculates the factor.
The nitrogen content of protein is different, so conversion factor is different.The protein of this experiment calculates the factor and should be 6.25.
7 testing results:
The content detection data of table 1 protein
Conclusion: in same preparation process, by after separation, soup juice being removed, only keep solid content and make separately the protein content of lozenge and be starkly lower than the protein content that makes together tablet by the inventive method, the result shows the content that more is conducive to possess protein by the present invention.
The sense organ Identification Evaluation experiment of test example two, matrimony vine matelote wing stew buccal tablet
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 shark fin stew on the basis of possessing substantially food materials local flavor and nutritional labeling, not only easy to carry, and taking convenience.The lozenge that this experiment high spot reviews makes by the inventive method and the mouthfeel restoration 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 fin stew buccal tablets 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 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:
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 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 lozenge stew color and luster, sample thief is directly observed under scattered beam.Lozenge answers material even, and is unilateral smooth, without pitted skin.
5.2 smell identification
When carrying out the sense organ discriminating of lozenge stew smell, desirable sample is at room temperature smelt its smell.Without fishy smell, without other any peculiar smell.
5.3 flavour is differentiated
When carrying out the sense organ discriminating of lozenge stew flavour, fine the containing of desirable sample tasted its taste.Lozenge answers flavour good to eat, without fishy smell, 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:
From above-mentioned table, can find out, the 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 large with standard items difference on flavour and the smell.The evaluation personnel think that unanimously 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 substantially to have satisfied the requirement of the former taste of shark fin stew, and just some is light on flavour.
Lozenge of the present invention has been started the shark's fin invigorant includes clothes, mucosa absorption by mouth new mode, guarantee that the elite composition discharges and the absorption maximization, active component directly enters human circulation, first pass effect without intestines and stomach and liver, absorb bulk production, give full play to the dual care effect to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body.Moreover, by this technique the ripe product of shark's fin are made lozenge, be easy to carry, instant edible, and do not contain any chemical addition agent, the requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Claims (6)
1. prepare the method for lozenge with shark fin stew, it is characterized in that may further comprise the steps:
A, ready shark's fin and batching are prepared, then stewed or boil the ripe product that obtain comprising solid content and soup juice;
B, with above-mentioned ripe product drying and dehydrating and pulverize;
C, the ripe product pelletizing press sheet after will pulverizing;
After among the described step b ripe product being separated into soup juice and solid content, respectively soup juice and solid content are carried out drying;
Perhaps:
After among the described step b ripe product being separated into soup juice and solid content, respectively solid content and part soup juice are carried out drying, remaining soup juice is for subsequent use; Granulate described in the step c as adopting the remaining soup juice for subsequent use of step b to carry out wet granulation.
2. according to claim 1ly prepare the method for lozenge with shark 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 1 and 2ly prepare the method for lozenge with shark fin stew, its feature exists: the pelletizing press sheet described in the step c refers to: the soup juice after will pulverizing and solid content mixing granulation are suppressed to get the individual layer lozenge.
4. according to claim 1 and 2ly prepare the method for lozenge with shark fin stew, its feature exists: the pelletizing press sheet described in the step c refers to: the soup juice after will pulverizing and solid content are granulated respectively and are pressed at least 2 layers lozenge.
5. shark fin stew buccal tablets, be with shark's fin with prepare the rear ripe product that include solid content and soup juice that obtain of stewing or boil, again with described solid content with suppress the lozenge that obtains after the drying and crushing respectively after soup juice separates.
6. shark fin stew buccal tablets according to claim 5, it is characterized in that: described shark fin stew buccal tablets is multilayer tablet.
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| CN1084067A (en) * | 1992-09-14 | 1994-03-23 | 贾文成 | The manufacture method of high nutritious sea crab Ca tablet |
| CN1518419A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Soft bouillon tablet |
| CN1518418A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Hard bouillon tablet |
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| CN1518419A (en) * | 2001-06-20 | 2004-08-04 | �Ʒ� | Soft bouillon tablet |
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