CN101978901B - Convenient fish maw raw juice molten stew and preparation method thereof - Google Patents
Convenient fish maw raw juice molten stew and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of health-care foods and particularly relates to a preparation method of convenient fish maw raw juice molten stew. The technical problem to be solved of the invention is to provide convenient instant fish maw stew which can keep the original unique flavor of the stew to a great extent and can preserve nutritional ingredients for a long time and a preparation method. The technical scheme for solving the technical problem is to provide a method for preparing the convenient fish maw raw juice molten stew. The preparation method comprises the following steps of: a, mixing prepared fish maw and ingredients, stewing or cooking the mixture to obtain a cooked food which contains a solid matter and soup; b, separating, namely, separating the cooked food into the soup and the solid matter; c, preparing a solid matter bag from the solid matter obtained by separating in the step b and preparing a soup bag from the soup obtained by separating in the step b; and d, packaging the solid matter bag and the soup bag in a package so as to obtain the convenient raw juice molten stew. The convenient raw juice molten stew is convenient to take, can preserve the nutritional ingredients and flavor of the fish maw stew well and has good market prospects.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of convenient fish maw raw juice molten stew and preparation method thereof.
Background technology
Along with the further raising of quality of the life, increasing people more focuses on nutrition and the ratio of performance to price of product quality, product, 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 current main flow " convenience " food of producing of China-employing normal pressure heated-air drying food.On the low side, the market severe situation of market of not opening at home in the international market appears thus.Only have so and significantly improve tradition " convenience " food quality, just can extricate oneself from a predicament.In other words, in the processing overall process, carry out the quality regulation and control exactly, focus on the reservation of nutritional labeling, local flavor, but be difficult to accomplish this point by current technique; Perhaps look for another way, develop the preparation method of new high-quality instant food.
Fish maw, be the dried product of air bladder, have the title of ocean ginseng, rich colloid, and therefore named fish glue, also someone is colored glue.To pluck fish maw edible from fish, cuing open for Chinese, before can tracing back to Han dynasty, just on the books in the Important Arts for the People's Welfare before more than 1600 year.Its main nutrient composition is senior collagen and polysaccharide material.Through chemical examination, protein content reaches 84.2% and fat only has 0.2%, is desirable high protein and low fat food.Fish glue also has various trace elements and the multivitamins such as calcium, iron, phosphorus, zinc, selenium in addition.Fish glue can be equally celebrated for their achievements with fish maw, shark's fin, classifies one of " eight delicacies " as.Be " tripe " in " the Bao ginseng wing tripe " that today, people said.The fish glue nutritive value is very high, contains rich in protein and fat.Compendium of Material Medica was once said its " loose hemostasis, detumescence poison ".Traditional Chinese medicine and pharmacy thinks, the sweet property of fish glue flavor is flat, nourishing blood and hemoslasis, invigorate the kidney and stop nocturnal emission, multiplex its coordinate treatment by Chinese herbs peptic ulcer, pulmonary tuberculosis, rheumatic heart disease, alpastic anemia and vasculitis etc.To neurasthenia, chronic infantile convulsion, women through losing, leukorrhea with reddish discharge, uterine bleeding etc. have significant curative effect.Fish glue can improve appetite by strengthening the gastro-intestinal digestion absorption function, the illnesss such as control poor appetite, apocleisis, indigestion, abdominal distension, constipation, can also strengthen brain and nervous function, improve thinking and intelligence, maintain body of gland and normally secrete, prevention hypophrenia, nerve block, slow in reacting, the old disease such as forgetful.The fish glue body of also can helping others is eliminated rapidly fatigue, also helpful to the recovery of surgical patient wound.In addition, after operation 4 to 5 days, also edible fish glue, can help the healing of wound.It is said, nearly 80 years old decrepit and behind the times edible fish glue was once arranged, still can give birth to happiness has afterwards, and fish glue has the effect that the nourishing beauty treatment is promoted longevity as can be seen here.Fish glue also has auxiliary therapeutic action to diseases such as pulmonary tuberculosis, vasculitis, cancer of the stomach, cancers of the esophagus.
For a long time, the best edible way of fish maw is all prevailing to stew the mode of boiling, and people generally acknowledge this can be best utilize its nutrition and retain its unique flavor taste, reaches the requirement of " delicious 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.Therefore research is also arranged, fish maw is made to the form that is easy to carry and eats, such as in Chinese patent application 96120773.6 " canned fish maw ", disclosing a kind of cleaning after fish maw is cut into slices, prepare batching such as dried longan pulp, litchi meat, Semen Juglandis, add appropriate sugar, water tinning, then the canned food that makes of high-temperature sterilization.In Chinese patent application 200610012890.3 " a kind of preparation method of health-preserving food ", disclose and take the food that shark's fin, fish maw, beef tendon, pizzle become with poach with flavoring as raw material, but this food vacuum packaging is sterilizing rear as instant food.Above-mentioned so-called instant food carries still convenient not, and there is no the process of boiling through stewing, and the nourishing food such as fish maw due to long period of soaking in soup juice, nutrition and flavor loss are very fast, and the shelf-life is short, with eating stewed taste and the nutritive value that boils product of fresh fish maw, have a long way to go, be difficult to meet people's needs.This area need to be developed new easy to prepare and have fish maw instant food delicious and nourishing function concurrently at present.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of local flavor that can keep largely the original uniqueness of stew, also can accomplish convenient instant fish maw stew and preparation method that nutritional labeling is saved from damage for a long time.
The technical scheme of technical solution problem of the present invention is to provide a kind of method for preparing convenient fish maw raw juice molten stew.The method comprises the following steps:
A, ready fish maw and batching are prepared, then stewed or boil the ripe product that obtain comprising solid content composition and soup juice;
B, separation: ripe product are separated into to soup juice and solid content composition;
C, by step b separate the solid content composition drying obtain afterwards directly packing or pulverize after pack to obtain the solid content bag; After being separated to the soup juice packing obtain or drying and crushing, step b packs to obtain soup juice bag;
D, the collocation of solid content bag and soup juice bag is packaged as to undiluted liquid brewed instant stew;
Described Normal juice Hui Rong refer to stew or boil ripe product in soup juice composition after separating brew the solid content composition after separation.
The purpose of Normal juice Hui Rong is that the stew that facilitates brewed out is consistent with original stew as far as possible, accomplishes genuineness.
Wherein, at least a in the fish maw batching commonly used such as wood frog’s fallopian tube (oviductus ranae), sea cucumber, bird's nest, shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (such as mushroom, mushroom etc.), matrimony vine, longan, sugar (such as rock sugar), red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, fruit type (such as pawpaw, pineapple, pears etc.), soup-stock (such as chicken soup, mushroom soup, meat soup etc.), meat of indication batching in said method step a.Certainly, the flavorings such as ginger, salt, sugar also belong to batching.Batching is prepared to get final product according to daily edible ratio with the formula of fish maw.
Wherein, stewing as stewing out of water or stewing out of water not described in said method step a.
Wherein, the mode that dehydrates employing convective drying, vacuum drying, freeze drying or vacuum freeze drying of the described solid content composition of said method step c.Generally being dried to moisture content is below 18%.
Wherein, the drying of the soup juice described in said method step c adopts the mode of convective drying, freeze drying or vacuum freeze drying.Generally being dried to moisture content is below 18%.
The present invention also provides a kind of undiluted liquid brewed instant stew.
This convenient fish maw raw juice molten stew includes:
Soup juice bag, this soup juice bag is obtained by after fish maw and batching preparation, stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated soup juice;
Also include: the solid content bag, this solid content bag is obtained by after fish maw and batching preparation, stewing or boil in the ripe product that comprise solid content composition and soup juice that obtain isolated solid content composition;
Described Normal juice Hui Rong refers to while eating and brews isolated solid content composition with isolated soup juice composition.
Wherein, above-mentioned soup juice bag is liquid soup juice bag or soup juice dry powder bag that soup juice drying and crushing is made.
Wherein, above-mentioned solid content bag is that solid content composition Direct Dehydration makes; Perhaps for the dehydration of solid content composition, pulverize the solid content dry powder bag made.
Wherein, above-mentioned solid content composition Direct Dehydration is to carry out in shaper.Solid content composition after can making like this to dewater has more attractive in appearance and regular shape, is convenient to packing and sells.
The crucial part of using the inventive method to prepare convenient fish maw raw juice molten stew is in order to possess substantially food materials local flavor and nutritional labeling.Solid content and soup juice in fish maw invigorant after stewing or boiling are separated, and the design of pressing product as required, by the material characteristic, carries out respectively corresponding drying separately.Then by the deal requirement, be divided into respectively separately somely part, then carry out respectively airtight package, the solid content bag after the packing and the collocation of soup juice bag are packed in the packing of product to make and are facilitated stew respectively.The collocation here can be a solid content bag and one or several soup juice to be packaged into to portion facilitate stew, can be also a soup juice bag and one or several solid content to be packaged into to portion facilitate stew.Or a plurality of solid content bags become to facilitate stew with soup juice collation package, when edible, arranging in pairs or groups as required to take gets final product.
Convenient fish maw raw juice molten stew of the present invention has following several principal mode:
Convenient fish maw raw juice molten stew=dehydration solid content bag+liquid soup juice bag;
Convenient fish maw raw juice molten stew=solid content dry powder bag+liquid soup juice bag;
Convenient fish maw raw juice molten stew=dehydration solid content bag+soup juice dry powder bag;
Convenient fish maw raw juice molten stew=solid content dry powder bag+soup juice dry powder bag.
The Normal juice Hui Rong of indication in the present invention, when using this to facilitate stew, can adopt original stewing after the soup juice boiled in product brews solid content or available former soup juice powder dissolution to brew, so that the stew that facilitates brewed out is consistent with original stew as far as possible, accomplish genuineness.And return while melting carrying out Normal juice when the stew that facilitates of the form of using dehydration solid content bag, the eater can also directly experience and experience solid content and be returned to the overall process of stewing the complexion after having boiled, both pleasing, nutritious tonifying again, enjoyment and enjoyment when edible have been increased, warm while really experiencing edible traditional stew and nourishing.
The convenient fish maw raw juice molten stew of band soup juice dry powder bag of the present invention in use, soup juice bag can be added to appropriate hot water punching to the front volume of dehydration, then pour in dehydration solid content or solid content dry powder, after fully dissolving, obtain basic with process front consistent fish maw stew, i.e. edible.
The convenient fish maw raw juice molten stew of carrying liqs soup juice bag of the present invention in use, can suitably heat soup juice bag, then pours in dehydration solid content or solid content dry powder, after fully dissolving, obtain basic with process front consistent fish maw stew, i.e. edible.Generally speaking, with regard to the whole structure of color dehydration solid content bag+liquid soup juice bag facilitate stew edible the time better.But the stew that facilitates with soup juice dry powder bag better carries, stores.
Beneficial effect of the present invention is: the inventive method is simple and easy to do, and the convenient fish maw raw juice molten stew of preparation, be easy to carry, instant edible, and can well possess nutritional labeling and the local flavor of fish maw stew itself, and do not contain in addition any chemical addition agent.And facilitate stew more can possess well the pattern of stew with the fish maw of dehydration solid content bag, while melting, can also give consumer's pleasure of the senses returning.The requirements such as the convenience when fish maw of the present invention facilitates stew can reach edible, delicious food, safety, nourishing, color is various; And can also agree with traditional food custom, walked out this area only be absorbed in by food materials extract take to the mistaken ideas of the intake that improves part active ingredient or only just stew integral body add the canned or mistaken ideas of vacuum packaging to extending the shelf life of additive, more easily, for client accepts, have good market prospects.
The specific embodiment
Below by the specific embodiment, technical scheme of the present invention is specifically described.
Generally speaking, to produce the concise and to the point flow process of method of convenient fish maw raw juice molten stew as follows in the present invention:
Raw material is selected → preparation → culinary art in early stage (flavor mixing) → separation → dehydration respectively on demand → (pulverizing on demand) → sterilizing → packing.
The inventive method particularly comprises the following steps:
A, raw material are prepared: the fish maw bubble is sent out; The pre-treatment of auxiliary material: auxiliary material is cleaned up by purified water, drain standby; Auxiliary material commonly used is at least a in the fish maw batching that wood frog’s fallopian tube (oviductus ranae), sea cucumber, bird's nest, shark's fin, white fungus, (American ginseng), deer whip, abalone, the tendons of beef, mutton or pork, black fungus, edible mushroom (such as mushroom, mushroom etc.), fruit type (such as pawpaw, pineapple, pears), matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, fruit (such as pineapple, pears etc.), soup-stock (such as chicken soup, mushroom soup, meat soup etc.) etc. are commonly used.The formula of auxiliary material and fish maw is prepared to get final product according to daily edible ratio.
Culinary art: according to the difference of food materials, adopt corresponding conventional method to stew and boil, according to the different flavours of material, select the different stewed processes of boiling.Of the present invention stew boiled, and refers to main food materials and auxiliary material, water or soup juice, carries out stewing out of water or stewing out of water not.
B, separation: the system after will stewing or boil is separated into soup juice and solid content composition.
C, step b is separated to airtight package after the solid content composition Direct Dehydration drying obtain or drying and crushing; Step b is separated to airtight package after the direct airtight package of soup juice obtain or drying and crushing.The mode that dehydrates employing convective drying, vacuum drying, freeze drying or vacuum freeze drying of described solid content composition.The drying of described soup juice adopts convective drying, freeze drying or vacuum freeze drying.Solid content composition and soup juice are divided into some part by the deal requirement, then carry out respectively airtight package, solid content composition can obtain dewatering solid content bag or solid content dry powder bag, and soup juice can obtain liquid soup juice bag or soup juice dry powder bag.Wherein the solid content composition can be placed in the shaper with definite shape and carry out when dehydrating.Solid content composition after can making like this to dewater has more attractive in appearance and regular shape, is convenient to packing and sells.
D, the solid content after step c airtight package and the soup juice after airtight package are put in a packing material and make convenient fish maw raw juice molten stew.Solid content after the packing and soup juice are packed in a packing of product and are made portion and facilitate stew respectively.The fish maw that mainly contains 4 kinds of forms facilitates stew: 1, dehydration solid content bag+liquid soup juice bag; 2, solid content dry powder bag+liquid soup juice bag; 3, dehydration solid content bag+soup juice dry powder bag; 4, solid content dry powder bag+soup juice dry powder bag.
The fish maw of carrying liqs soup juice bag facilitates stew (1 and 2) in use, soup juice bag suitably can be heated or adds a small amount of hot water, then pour in dehydration solid content or solid content dry powder, after fully dissolving, obtain basic with process front consistent fish maw stew, i.e. edible.Fish maw with soup juice dry powder bag prepared by the inventive method facilitates stew (3 and 4) in use, soup juice bag can be added to appropriate hot water punching to concentrated front volume, then pour in dehydration solid content or solid content dry powder, after fully dissolving, be returned to basic with process front consistent fish maw stew, i.e. edible.The eater can also directly experience and experience solid content and be returned to the overall process of stewing the complexion after having boiled, convenient and swift when edible, can experience enjoyment again.
The key points for operation of said method are:
1 raw material is selected, in earlier stage prepares, is stewed and boil (and allocating local flavor)
1.1 raw material selects to select high-quality, without going rotten, without rotten high-quality fish maw.
1.2 fish maw was soaked 3～8 hours, and washes, put in stewing tank; Stewing out of water, first add boiled 5 minutes turning off stove of cold water, burns open after cooling 5 minutes; Repeat every day 2～4 times, took out afterwards in 2 days, soaked 2～5 hours with clear water, drain well is standby.
1.3, by auxiliary material, clean.Put into saucepan, stand-by.Some material, according to the material self character, need first add suitable quantity of water, preferentially stewes or boil a period of time, is generally 0.5～6 hour.After together with fish maw, stew and boil suitable time.
2 separate: will stew or well-done stew in solid content pull out, partial supplementary material is removed core or skin as required, drains.Separately soup juice is filtered, standby.
3 dehydrate: according to the solid content vacuum freeze-dehydrating drying that kind obtains separation, soup juice is standby; The solid content perhaps separation obtained and soup juice vacuum freeze-dehydrating drying.
3.1 solid content dry run:
3.1.1 refrigerating process:
By solid content sabot in material, be refrigerated to and solidify shape.According to different material, select the corresponding freezing time.General 2～6 hours.General control cryogenic temperature: below-30 ℃.
Or solid content in material is packed in well-regulated customized disc, freeze drying is to solidifying shape.According to different material, select the corresponding freezing time.Generally preferably 2.5 hours.General control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.According to different material, select the corresponding time.General 2～6 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:<25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials.According to different material, select the corresponding time.General 4～10 o'clock.Adopt gradient method, press per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
Control material water ratio below 18%.
3.2 soup juice dry run:
3.2.1 refrigerating process:
By soup juice sabot in material, be refrigerated to and solidify shape.According to different material, select the corresponding freezing time.General 2～5 hours.General control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.According to different material, select the corresponding time.General 2～6 hours.General control cryogenic temperature: below-30 ℃.General control vacuum pressure:<25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials.According to different material, select the corresponding time. general 4～9 hours.This product adopts gradient method, presses per hour 1.5～2.5 ℃ of cascade raising temperatures.General control baking temperature: below 60 ℃.
Control material water ratio below 18%.
4 pulverize
As needs, pulverize, the solid content after freeze drying and soup juice are pulverized respectively, make as required the powder of particle diameter 5～2000 μ m.
5 is sterilizing
Adopt conventional sterilization process to get final product.Preferred microwave sterilization.70 ℃～105 ℃ of microwave disinfection temperature ranges, preferably 70 ℃～85 ℃, sterilization time approximately 90～240 seconds.
6 packings
By various solid content bags and soup juice bag respectively after airtight package by the kind of the design package storage of arranging in pairs or groups, the shelf-life can reach 36 months.
The mode of lower use embodiment illustrates the inventive method:
Material and equipment:
The market such as fish maw and lotus seeds, rock sugar is bought superior in quality product and is cooked voluntarily.
Vacuum freeze drier, JDG-04, Lanzhou science and technology freeze-drier factory; Micronizer, SQW-6L, Sanqing Stainless Steel Apparatus Co., Ltd., Shandong; Heated-air circulation oven, PXH-HC, Nanjing flying dragon pharmaceutical machine factory; Three-dimensional motion mixer, SYH-15, the positive drying equipment of Changzhou product Co., Ltd.
The preparation of embodiment mono-stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew
Major ingredient: fish maw: 200 grams.
Auxiliary material: lotus seeds: 100 grams; Purified water: appropriate.Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 by fish maw 200 grams, soaked 6 hours, and wash, put in stewing tank; Stewing out of water, first add boiled 5 minutes turning off stove of cold water, burns open after cooling 5 minutes; Repeat every day 3 times, took out afterwards in 2 days, soaked 3 hours with clear water, drain well is standby.
1.2, by lotus seeds 100 grams, clean, put into saucepan, then rock sugar 50 grams are melted by suitable quantity of water, put into saucepan and add water to 2.5 kilograms, stew and boiled 1 hour.
2 separate: will stew well-done lotus seeds, fish maw is pulled out, and drain.Separately soup juice is filtered, standby.
3 dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
By solid content sabot in material, freezing 2.5 hours to solidifying shape.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 is controlled cryogenic temperature: below-30 ℃.This product is controlled vacuum pressure:<25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product is controlled baking temperature: below 60 ℃.Control material water ratio below 10%.
4 is sterilizing
Microwave disinfection temperature 70 C～85 ℃, sterilization time 150 seconds.
5 packings
By every bag of solid content bag 6g solid content, soup juice bag 44ml packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
The preparation of embodiment bis-, stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew
Major ingredient: fish maw: 200 grams.
Auxiliary material: lotus seeds: 100 grams; Purified water: appropriate.Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 by fish maw 200 grams, soaked 6 hours, and wash, put in stewing tank; Stewing out of water, first add boiled 5 minutes turning off stove of cold water, burns open after cooling 5 minutes; Repeat every day 3 times, took out afterwards in 2 days, soaked 3 hours with clear water, drain well is standby.
1.2, by lotus seeds 100 grams, clean, put into saucepan, then rock sugar 50 grams are melted by suitable quantity of water, put into saucepan and add water to 2.5 kilograms, stew and boiled 1 hour.
2 separate: will stew well-done lotus seeds, fish maw is pulled out, and drain.Separately soup juice is filtered, standby.
Dehydrate: the solid content vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
By solid content sabot in material, freezing 2.5 hours to solidifying shape.Cryogenic temperature :-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product is controlled cryogenic temperature :-30 ℃.This product is controlled vacuum pressure:<25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product is controlled baking temperature: below 60 ℃.
Control material water ratio below 10%.
4 pulverize
Solid content after freeze drying is pulverized, made micro mist.
5 is sterilizing
70 ℃～85 ℃ of microwave disinfection temperature ranges, sterilization time 150 seconds.
6 packings
By every bag of solid content bag 6g solid content, soup juice bag 44ml packs, and then every bag of solid content dry powder bag and soup juice are packaged into a packaging bag airtight package.
Embodiment tri-. the preparation of stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew
Major ingredient: fish maw: 200 grams.
Auxiliary material: lotus seeds: 100 grams; Purified water: appropriate.Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 by fish maw 200 grams, soaked 6 hours, and wash, put in stewing tank; Stewing out of water, first add boiled 5 minutes turning off stove of cold water, burns open after cooling 5 minutes; Repeat every day 3 times, took out afterwards in 2 days, soaked 3 hours with clear water, drain well is standby.
1.2, by lotus seeds 100 grams, clean, put into saucepan, then rock sugar 50 grams are melted by suitable quantity of water, put into saucepan and add water to 2.5 kilograms, stew and boiled 1 hour.
2 separate: will stew well-done lotus seeds, fish maw is pulled out, and drain.Separately soup juice is filtered, standby.
3 dehydrate: the soup juice vacuum freezing drying dehydration that separation is obtained.
3.1 solid content dry run
3.1.1 refrigerating process:
By solid content sabot in material, freezing 2.5 hours to solidifying shape.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 is controlled cryogenic temperature: below-30 ℃.This product is controlled vacuum pressure:<25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product is controlled baking temperature: below 60 ℃.Control material water ratio below 10%.
3.2 soup juice dry run
3.2.1 refrigerating process:
By soup juice sabot in material, freezing 2 hours to solidifying shape.This product is controlled 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 is controlled cryogenic temperature: below-30 ℃.This product is controlled vacuum pressure:<25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 8 hours to make dry materials.Press per hour 1.5 ℃ of cascade raising temperatures.This product is controlled baking temperature: below 60 ℃.
Control material water ratio below 9%.
4 pulverize
Soup juice after freeze drying is pulverized, made micro mist.
5 is sterilizing
80 ℃-85 ℃ of microwave disinfection temperature ranges, sterilization time 150 seconds.
6 packings (dehydration solid content bag+soup juice dry powder bag)
Press solid content bag 6g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
The preparation of embodiment tetra-, stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew
Major ingredient: fish maw: 200 grams.
Auxiliary material: lotus seeds: 100 grams; Purified water: appropriate.Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 by fish maw 200 grams, soaked 6 hours, and wash, put in stewing tank; Stewing out of water, first add boiled 5 minutes turning off stove of cold water, burns open after cooling 5 minutes; Repeat every day 3 times, took out afterwards in 2 days, soaked 3 hours with clear water, drain well is standby.
1.2, by lotus seeds 100 grams, clean, put into saucepan, then rock sugar 50 grams are melted by suitable quantity of water, put into saucepan and add water to 2.5 kilograms, stew and boiled 1 hour.
2 separate: will stew well-done lotus seeds, fish maw is pulled out, and drain.Separately soup juice is filtered, standby.
3 dehydrate: soup juice and solid content that separation obtains are distinguished to vacuum freezing drying dehydration.
3.1 solid content dry run
3.1.1 refrigerating process:
By solid content sabot in material, freezing 2.5 hours to solidifying shape.Cryogenic temperature :-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product is controlled cryogenic temperature :-30 ℃.This product is controlled vacuum pressure:<25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product is controlled baking temperature: below 60 ℃.
Control material water ratio below 10%.
3.2 soup juice dry run
3.2.1 refrigerating process:
By soup juice sabot in material, freezing 2 hours to solidifying shape.This product is controlled 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 is controlled cryogenic temperature: below-30 ℃.This product is controlled vacuum pressure:<25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 8 hours to make dry materials.Press per hour 1.5 ℃ of cascade raising temperatures.This product is controlled baking temperature: below 60 ℃.
Control material water ratio below 9%.
4 pulverize
Solid content after freeze drying and soup juice are pulverized, made micro mist.
5 is sterilizing
80 ℃-85 ℃ of microwave disinfection temperature ranges, sterilization time 150 seconds.
6 packings
Press solid content bag 6g solid content, soup juice bag 5g packs, and then every bag of solid content bag and soup juice are packaged into a packaging bag airtight package.
Test example one, to the detection of the stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew active ingredient that makes
Fish maw, be the dried product of air bladder, have the title of ocean ginseng, rich colloid, and therefore named fish glue, also someone is colored glue.Its main nutrient composition is senior collagen and polysaccharide material.Fish glue also has various trace elements and the multivitamins such as calcium, iron, phosphorus, zinc, selenium in addition.The fish maw that we prepare by the inventive method facilitate stew in culinary art to direct sterilization filling after ripe product, place a period of time and facilitate stew to carry out the investigation of protein content with the fish maw prepared by the inventive method.
1. the mensuration of experimental basis: GB/T 5009.5 Protein in Foods
2. reagent
All reagent is 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 used time 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 ripe product of stewed lotus seeds with sugar candy matelote tripe that make by the embodiment method are as standard items; Mark: S1; S2.
Place after the stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew Hui Rong of 4 kinds of forms that made by embodiment of 3 months as testing sample.
Mark: the stew that facilitates of the solid content bag+liquid soup juice bag that dewaters; Y1; Solid content dry powder bag+liquid soup juice bag facilitate stew; Y2; Dehydration solid content bag+soup juice dry powder bag facilitate stew; Y3; Solid content dry powder bag+soup juice dry powder bag facilitate stew; Y4.
Directly sterilization filling is as a comparison sample to ripe product in culinary art for stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew prepared by the reference embodiment of the present invention method of placing 3 months.Mark: D1.
5. operating procedure
5.1 sample treatment: precision takes 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 in bottle that liquid is micro-to boil, after to liquid, being the blue-green clear, take off and let cool approximately 2～10ml distilled water flushing bottle wall of rear use, after mixing, continue to be heated to liquid and be bluish-green transparent, take off and let cool, carefully adding 10ml water mixes, after letting cool, move in the 100ml volumetric flask, and with washing on a small quantity nitrogen fixing bottle, washing lotion is incorporated in volumetric flask, add water to again scale, mix standby.Get with copper sulphate, potassium sulfate, the sulfuric acid of processing sample same amount 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, be acid to keep water, adds several beades in case bumping, the water in heating boil water steam generating bottle.
5.3 add 10ml in receiving bottle, 1 of 2% BAS and mixing indicator solution, and insert under liquid level the lower end that makes condenser pipe, draw 10ml treatments of the sample dilution and flow into reative cell by little glass, and with 10ml water washing small beaker, make it to flow in reative cell the bar-shaped glass stopper of the little glass of jam-pack.The saturated sodium hydroxide solution of 5ml is poured in 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, start distillation.Steam passes into reative cell makes ammonia enter in receiving bottle by condenser pipe, distillation 2min, the mobile reception bottle, make the condenser pipe lower end leave liquid level, then with a small amount of neutral water, rinse outside, condenser pipe lower end, redistillation 1min takes off receiving bottle, take 0.01 or the 0.05mol/L hydrochloric acid standard solution is titrated to grey or bluish violet is terminal.Draw simultaneously 10ml reagent blank digestive juice by 5.3 operations.
6. calculate
X＝(V-V0)×C×0.014×B/m×100×F
In 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 difference of protein, therefore the conversion factor difference.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: the fish maw prepared by the inventive method facilitates stew, and possessing of active ingredient has some superiority, and the especially ripe product of fish maw weight saving after dehydrating processing, water activity reduce, and stability increases, and is conducive to food preservation.Due to the vacuum freeze-dehydrating drying: can make food keep original shape, and have porous and recovery preferably.Comparative sample D1 directly carries out ripe product filling, and larger and main material has foamed phenomenon on the impact of protein.With the former ripe stew that facilitates that makes powder packets mode that the food materials particle diameter is little or soup juice packet mode after savoring soup juice and pulverizing, all be easy to carry very much, instant edible.And do not contain in addition any chemical addition agent, the requirements such as the convenience while having reached edible, delicious food, safety, nourishing, the market prospects that had.
The fish maw prepared by the inventive method facilitates the fish maw instant food of stew and market sale to carry out the detection of protein, the result demonstration, and the fish maw prepared by the inventive method facilitates stew, and possessing of active ingredient has some superiority.Be easy to carry, instant edible, and do not contain in addition any chemical addition agent, the requirements such as the convenience while having reached edible, delicious food, safety, nourishing.The sense organ Identification Evaluation experiment of test example two stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stews
Fish maw, be the dried product of air bladder, have the title of ocean ginseng, rich colloid, and therefore named fish glue, also someone is colored glue.People generally acknowledge that the best edible way of fish maw is to stew the mode of boiling.To boil this edible way process complexity time-consuming but stew, and is difficult to adapt to the requirement of the allegro modern life.The fish maw prepared by the inventive method facilitate stew culinary art to after ripe product directly sterilization filling with the fish maw prepared by the inventive method, facilitate stew to carry out the experiment of sense organ Identification Evaluation.High spot reviews is soaked in soup juice by fish maw the impact that the otherness differentiated with the sense organ of the inventive method and time suits one's taste.
1, evaluation content: according to the sensory evaluation principle, carry out the test of sense organ Identification Evaluation, to investigate mouthfeel and the complexion of undiluted liquid brewed instant stew prepared by the inventive method, simultaneously with culinary art to after ripe product directly sterilization filling compare.
2, evaluation method: adopt difference degree method of inspection.
3, estimate and require:
3.1 environmental requirement:
3.1.1 judge district: the sensory evaluation place is divided into some communities 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: present, discuss and explain be used to estimating front concentrated explanation evaluation requirement and estimating rear result.
3.1.4 preparation of samples:
2 parts of ripe product of stewed lotus seeds with sugar candy matelote tripe that make by the embodiment method are as standard items; Mark: S1; S2.
Place after the stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew Hui Rong made by embodiment of 3 months as testing sample:
Mark: the stew that facilitates of the solid content bag+liquid soup juice bag that dewaters; Y1; Solid content dry powder bag+liquid soup juice bag facilitate stew; Y2; Dehydration solid content bag+soup juice dry powder bag facilitate stew; Y3; Solid content dry powder bag+soup juice dry powder bag facilitate stew; Y4.
Place the stewed lotus seeds with sugar candy matelote tripe undiluted liquid brewed instant stew prepared by the inventive method of 3 months in culinary art to directly the product of sterilization filling is as a comparison sample after ripe product, placed 3 months.Mark: D1.
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 will carry out.
4, valuation officer's selection and screening
We select valuation officer 10 people according to the tape test sample.
4.1 the evaluation personnel are inaccurate, smoke, 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 the discriminating district keeps quite, cleans and be 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
While carrying out the sense organ discriminating of stew color and luster, sample thief is directly observed under scattered beam.Answer color and luster even, or mixture soup juice color and luster is even, free from admixture.
5.2 structural state is differentiated
While carrying out the sense organ discriminating of stew structural state discriminating, it is flexible that sample thief is directly observed solid owner material.Mixture soup juice is dense evenly, without grumeleuse and mechanical admixture.
5.3 smell identification
While carrying out the sense organ discriminating of stew smell, desirable sample is at room temperature smelt its smell.Should be without fishy smell, without other any peculiar smell.
5.4 flavour is differentiated
While carrying out the sense organ discriminating of stew flavour, desirable sample peruse, taste its taste.Should be without fishy smell, after restoring, dehydration solid content fish maw should slide the tender strength of chewing, without other any abnormal 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 is in Table 3
Table 3 sensory evaluation report
6.3 the summary sheet of Analyses Methods for Sensory Evaluation Results is in Table 4:
Table 4 Analyses Methods for Sensory Evaluation Results
7, evaluation conclusion:
From the data upper table, also can find out, this experiment is by identical standing time, and comparative sample D1 only has 48.7 score value, is organizing on proterties and flavour and can't compare with standard items, and main material bubble is sent out also more serious.The fish maw stew was placed 3 months in soup juice, fish maw is due to long period of soaking in soup juice, and nutrition and flavor loss are very fast, and the shelf-life is short, has a long way to go with eating stewed taste and the nutritive value that boils product of fresh fish maw, is difficult to meet people's needs.
Valuation officer's the overall evaluation think the ripe product of fish maw that make by the embodiment method at color and luster, smell, organize on proterties, flavour and substantially meet the requirement that stew restores.But No. 2 valuation officer, think that whole mouthfeel and standard items are more forced than some.No. 1 valuation officer thinks by the embodiment method, fish maw is had after dehydrating processing to 3 advantages: at first make the weight saving of material, water activity reduce, stability increases, and is conducive to food preservation; Moreover due to vacuum anaerobic, oxidation rate is slow, temperature is lower in addition, and Maillard reaction and other reaction occur few; Secondly adopt advanced at present vacuum freeze-dehydrating drying mode, can make food keep original shape, and have porous and recovery preferably.
In general, the valuation officer thinks that the inventive method has solved that to boil this edible way process complexity time-consuming for stewing, and is difficult to adapt to the requirement of the allegro modern life.Invigorant is made to above-mentioned instant food easy to carry, can meet people's needs.
Claims (5)
1. the method for preparing convenient fish maw raw juice molten stew is characterized in that comprising the following steps:
A, ready fish maw and batching are prepared, then stewed, obtain comprising the ripe product of solid content composition and soup juice;
B, separation: ripe product are separated into to soup juice and solid content composition;
C, by step b separate the solid content composition drying obtain afterwards directly packing or pulverize after pack to obtain the solid content bag; After being separated to the soup juice packing obtain or drying and crushing, step b packs to obtain soup juice bag;
D, the collocation of solid content bag and soup juice bag is packaged as to undiluted liquid brewed instant stew;
The drying of the described solid content composition of step c adopts the mode of vacuum freeze drying;
The drying of the soup juice described in step c adopts the mode of vacuum freeze drying;
Described Normal juice Hui Rong refer to stew ripe product in soup juice composition after separating brew the solid content composition after separation.
2. the method for preparing convenient fish maw raw juice molten stew according to claim 1 is characterized in that: the batching described in step a is at least a in wood frog’s fallopian tube, bird's nest, shark's fin, white fungus, American Ginseng, glossy ganoderma, ginkgo, abalone, deer whip, the tendons of beef, mutton or pork, pawpaw, black fungus, mushroom, matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, milk products, lily, honey, soup-stock.
3. the method for preparing convenient fish maw raw juice molten stew according to claim 1, its feature exists: stewing as stewing out of water or stewing out of water not described in step a.
4. convenient fish maw raw juice molten stew is characterized in that:
Include: soup juice bag, this soup juice bag by after fish maw and batching preparation, stew the ripe product that comprise solid content composition and soup juice in isolated soup juice obtained; The soup juice dry powder bag of described soup juice bag for soup juice drying and crushing is made; The drying of described soup juice adopts the mode of vacuum freeze drying;
Also include: the solid content bag, this solid content bag by after fish maw and batching preparation, stew the ripe product that comprise solid content composition and soup juice in isolated solid content composition obtained; Described solid content bag is that solid content composition Direct Dehydration makes, or pulverizes for the solid content composition dewaters the solid content dry powder bag made; The mode of vacuum freeze drying is adopted in the dehydration of described solid content composition;
Described Normal juice Hui Rong refers to while eating and brews isolated solid content composition with isolated soup juice composition.
5. convenient fish maw raw juice molten stew according to claim 4, it is characterized in that: the dehydration of described solid content composition is to carry out in shaper.
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| CN104605006A (en) * | 2015-03-05 | 2015-05-13 | 济南康众医药科技开发有限公司 | Freeze-drying method for swim bladder |
| CN107095200A (en) * | 2017-05-09 | 2017-08-29 | 景德镇市隆政食品有限公司 | A kind of preparation method for nursing one's health braised colored glue food and products thereof |
| CN106923242A (en) * | 2017-05-09 | 2017-07-07 | 景德镇市隆政食品有限公司 | A kind of preparation method of colored glue food and products thereof |
| CN107568638A (en) * | 2017-08-30 | 2018-01-12 | 饶平县丑媳妇食品有限公司 | A kind of preparation method of lyophilized fish glue |
| CN109090502A (en) * | 2018-07-18 | 2018-12-28 | 大连海晏堂生物有限公司 | Instant colored glue product of one kind and preparation method thereof |
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