CN102187998B - Stewed tendon buccal tablets and preparation method thereof - Google Patents
Stewed tendon buccal tablets and preparation method thereof Download PDFInfo
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- CN102187998B CN102187998B CN2010102599599A CN201010259959A CN102187998B CN 102187998 B CN102187998 B CN 102187998B CN 2010102599599 A CN2010102599599 A CN 2010102599599A CN 201010259959 A CN201010259959 A CN 201010259959A CN 102187998 B CN102187998 B CN 102187998B
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Abstract
The invention belongs to the field of health-care products and particularly relates to stewed tendon buccal tablets and a preparation method thereof. The technical problem to be solved in the invention is to provide stewed tendon buccal tablets which can retain the original flavor of the stewed product and can retain nutrients for a long time and promote the effective absorption of the nutrients. For solving the technical problem, the invention adopts a technical scheme which is to provide a method for preparing buccal tablets with stewed tendons. The method comprises: a, mixing prepared tendons and auxiliary materials, and stewing or boiling to obtain a cooked product containing solid materials and soup; b, drying and dewatering the cooked product and grinding; and c, granulating and tabletting the ground cooked product. The stewed tendon buccal tablets prepared by the method disclosed by the invention are convenient for carrying and taking, a new mode of oral taking and transmucosal absorption of stewed tendons is provided, the stewed tendon buccal tablets are in accordance with the conventional eating habits, the error of only focusing on extract administration to increase intake of part of active ingredients in the field is eliminated, and the stewed tendon buccal tablets have bright market prospect.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of tendons of beef, mutton or pork stew lozenge 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-employing normal pressure heated-air drying food produced of China.On the low side, the market severe situation of market of not opening at home in the international market appears thus.Have only so and improve tradition " convenience " food quality significantly, just can extricate oneself from a predicament.In other words, carry out the quality regulation and control in the processing overall process exactly, pay attention to the reservation of nutritional labeling, local flavor, but be difficult to accomplish this point by present technology; Perhaps look for another way, develop the preparation method of new high-quality instant food.
The tendons of beef, mutton or pork namely connect the shank in mammal joints such as pig ox, drying forming after artificial extraction the out.In forehoof and the back hoof, the muscle quality of back hoof is good.The tendons of beef, mutton or pork are to be made of collagen and elastin laminin.Collagen can be digested, and because it is rich in colloid, the quality softness is so be commonly used for the raw material of banquet dish in the cooking.The tendons of beef, mutton or pork have the energy of the tonifying liver of nourishing blood.Be contained in abundant collagenic protein in the tendons of beef, mutton or pork, can strengthen the cell physiological metabolism, make skin more high resilience and toughness, the aging of delaying skin; The tendons of beef, mutton or pork also have the effect that strengthens muscles and bones, and soreness and weakness of waist and knees, gynecological ailments person are had good dietary function; Help the adolescent growth growth and slow down the osteoporotic speed of middle aged and aged women.All-ages, suitable especially teenager, the elderly, soreness and weakness of waist and knees, gynecological ailments person eat.How pork tendon is for stewed, burning, wine etc.The tendons of beef, mutton or pork are always top grade for banquet, and edible with a long history, its mouthfeel is light tender oiliness, and quality is just as sea cucumber, so there is common saying to say: " beef tendon, taste are better than ginseng ".
For a long time, the edible way of the tendons of beef, mutton or pork is all boiled the most in voguely to stew, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reaches the requirement of " delicious with nourishing ".
But stewed this edible way process of the tendons of beef, mutton or pork complexity of boiling is time-consuming, and stew also is difficult to carry preservation, is difficult to adapt to the requirement of the allegro modern life.So also have research that the tendons of beef, mutton or pork are made the form that is easy to carry and eats, such as disclose among the Chinese patent application 93110954.X " manufacturing technique method of soft tinned pork tendons " a kind of with also adopted blanching behind the cleaning of the dried tendons of beef, mutton or pork, the fry dried food ingredients, embathed, degreasing, control water, pack, vacuum seal, the latter made soft tinned pork tendons of sterilization.Disclose in the Chinese patent application 200510047870.5 " DONGZHU NIUHENGGEMOCHUAN, DONGZHU NIUTIJIN CHUAN processing technology " boil in a kind of beef tendon water after, in pre-freezer, cooling off; Stripping and slicing, weigh, wear string; Back poach sterilization, water temperature are not less than 90 ℃, and the poach time is no less than 1.5 minutes; Flowing water cooling after the sterilization, when product temperature and water temperature one to the time pull out and control water, precooling; The technology of DONGZHU NIUTIJIN CHUAN is produced in quick-frozen.Aforesaid way carries still convenient inadequately, and product do not boil through stewing fully, and will stew the soup juice that boils and abandon, nutrition and local flavor are not enough, and the shelf-life is short, has a long way to go with eating stewed taste and the nutritive value that boils product of the fresh tendons of beef, mutton or pork, is difficult to satisfy people's needs.Disclosing a kind of among the Chinese patent application 200510128443.X " health care nutrition powder " is that one of raw material and other raw materials are pulverized the health care powder that makes together with the tendons of beef, mutton or pork after the oven dry.And product does not boil through stewing fully, is difficult to fully to absorb nutrition and local flavor is not enough, and eats the fresh tendons of beef, mutton or pork and stewes taste and the nutritive value of the product that boil and have a long way to go.This area need be developed new easy to prepare and have the method for the tendons of beef, mutton or pork instant food of 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 nutritional labeling is saved from damage for a long time and is beneficial to the tendons of beef, mutton or pork stew lozenge of effective absorption.
The technical scheme of technical solution problem of the present invention provides the method that a kind of tendons of beef, mutton or pork stew prepares lozenge.This method may further comprise the steps:
A, the ready tendons of beef, mutton or pork and batching are prepared, stewed or boil the ripe product that obtain comprising solid content and soup juice then;
B, with above-mentioned ripe product drying and dehydrating and pulverize;
C, the ripe product pelletizing press sheet after will pulverizing.
Wherein, the batching of indication is flavorings commonly used such as at least a or sugared, salt, ginger in the tendons of beef, mutton or pork batching commonly used such as wood frog (wood frog oil), sea cucumber, bird's nest, the tendons of beef, mutton or pork, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, abalone, shark's fin, black fungus, edible mushroom (for example mushroom, mushroom etc.), matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, lily, honey, fruit type (for example pawpaw, pineapple, pears etc.), soup-stock (for example chicken soup, mushroom soup, meat soup etc.) among the said method step a.Batching is prepared to get final product according to daily edible ratio with the prescription of the tendons of beef, mutton or pork.
Wherein, the stewed of indication boiled to according to different prescriptions 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 change the cooking method that medium and small fire is hotted plate into dish for a long time with soup and flavouring.Stewing the control of Best Times when boiling grasps according to kind and the consumption of food materials.Feasible stewing out of water or stewing out of water not.Stewing out of water among the present invention refers to not direct contact water and rely on medium such as handleless cup, bowl to conduct heat or steam conducts heat to finish the cooking method that the process of cooking obtains ripe product of food materials.Stewing out of water among the present invention also comprise steam this not direct contact water and rely on that steam cooks cooking method.
Wherein, one control material water ratio of drying and dehydrating 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 part soup juice are carried out drying and dehydrating, remaining soup juice is standby.Perhaps, after the ripe product after stewing described in the said method step b or boiling are separated into soup juice and solid content, respectively soup juice and solid content are carried out drying and dehydrating.
Wherein, the drying and dehydrating described in the said method step b can adopt the variety of way that this areas such as convective drying, freeze drying, vacuum drying or vacuum freeze drying can be used.
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 suppress the individual layer lozenge.
Or; The lozenge that soup juice after pulverizing and solid content are granulated respectively and be pressed at least 2 layers.Common is 2～3 layers multilayer lozenge, also can suppress more multi-layered number as required, separates independent drying and granulating again such as the different various food materials of color and luster in the solid content that will separate and is pressed into multilayer tablet, to obtain better visual effect and mouthfeel.
Further, granulate described in the said method step c to adopting the standby soup juice of the remaining soup juice of step b to carry out wet granulation.
Wherein, above-mentioned granulation is undertaken by the routine requirement of compacting lozenge.
Wherein, the lozenge that obtains of method for preparing can adopt the lozenge manner of packing of routines such as packing to pack, store and transport defeated and sell.
The present invention also provides and makes us a kind of tendons of beef, mutton or pork stew lozenge.This tendons of beef, mutton or pork stew lozenge is to stew or boil the ripe product that include solid content and soup juice that obtain to suppress the lozenge that obtains after the drying and crushing again with the tendons of beef, mutton or pork and after preparing.
Further, this tendons of beef, mutton or pork stew lozenge is by solid content described above and compacting obtains after the drying and crushing respectively after soup juice separates lozenge.
Further, above-mentioned tendons of beef, mutton or pork stew lozenge is multilayer tablet.
One is 2～3 layers multilayer lozenge for above-mentioned multilayer tablet, also can be more multi-layered number as required.Separate independent drying and granulating again such as the different various food materials of color and luster in the solid content that will separate and be pressed into multilayer tablet.Can obtain better visual effect and mouthfeel like this.
Use the inventive method to be to possess food materials local flavor and nutritional labeling in order to maximize with the preferred part that tendons of beef, mutton or pork stew prepares lozenge.Solid content and soup juice in the tendons of beef, mutton or pork stew after stewing or boiling are separated, and carried out behind the corresponding drying and dehydrating mixing granulation compressing tablet more respectively by the material characteristic separately, 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.Tendons of beef, mutton or pork stew lozenge of the present invention, be easy to carry very much, instant edible, improved absorption greatly, and started tendons of beef, mutton or pork stew mouth and included clothes, the new mode of mucosa absorption, guarantee that the elite composition discharges and the absorption maximization, active component can directly enter human circulation, the first pass effect of no intestines and stomach and liver, can accomplish to absorb maximization, give full play to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and the dual care effect of whole body, nutritional labeling and the local flavor that can possess tendons of beef, mutton or pork stew itself in addition preferably, and do not contain any chemical addition agent, convenience when having reached edible, delicious, safety, requirements such as nourishing, and can also agree with traditional food custom have been walked out this area and only have been absorbed in 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.
One, the concise and to the point flow process of method that the present invention produces shark's fin stew lozenge is as follows:
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: the raw material bubble is sent out, cleaned up, drain standby; The pre-treatment of batching: batching is cleaned up, drain standby; Prepare burden according to conventional formulation.
B, culinary art: according to the difference of food materials, adopt corresponding conventional method to stew and boil, according to the different flavours of material, select the different stewed processes of boiling for use.
Described stew of this law boiled, and refers to main food materials and auxilliary 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 pulverizing on request after boiling;
Or: the ripe product that will stew after boiling are separated into soup juice and solid content, and soup juice and solid content difference drying and dehydrating that separation obtains are also pulverized on request;
D, pelletizing press sheet:
Granulate the ripe product after pulverizing to such an extent that pack behind the individual layer lozenge;
Or: 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 is selected to select for use high-quality, is not had and go rotten, do not have the rotten high-quality tendons of beef, mutton or pork.
1.2 adopt the half profit forwarding method that rises.With hot water (number of degrees) impurity on the tendons of beef, mutton or pork is washed off earlier, taking-up is dried, the tendons of beef, mutton or pork that will dry are cooked with cold oil (the dried tendons of beef, mutton or pork of one 500 gram need restrain with oil 2500), heat slowly with low baking temperature that (optimum range of oily temperature control is: the tendons of beef, mutton or pork gradually from hard to soft, volume shrinks gradually and diminishes, and pasta is constantly discharged minute bubbles).Warm up the stage at oil, often stir the tendons of beef, mutton or pork, so that they are heated evenly.After oil is warmed up end, be about to the tendons of beef, mutton or pork and pull out, put into the hot alkaline solution of 2% concentration, the little fire of getting angry boils half an hour, and soaking did not have hard-core to the tendons of beef, mutton or pork in 1-3 hour and take out, and puts into clear water and soaks removal in 3～10 hours and subtract flavor, changes clear water once every 2 hours, and drain well is standby.
1.3 with auxiliary material, clean, put into saucepan, stand-by.Some material according to the material self character, need add suitable quantity of water earlier and stew and to boil a period of time, and one boiled 0.5～6 hour for stewing.The back is stewed with the tendons of beef, mutton or pork and was boiled 30-60 minute.
2 drying and dehydratings: can be with ripe product vacuum freezing drying dehydration; Perhaps ripe product are separated earlier, pull wherein solid content out, drain, filter soup juice standby.The soup juice that then separation is obtained and solid content be vacuum freezing drying dehydration respectively.
Can select different concrete parameters for use according to the difference of the concrete material of vacuum freezing drying dehydration, to reach good effect.One flow process is:
2.1 freezing dry process:
With the material sabot, freeze drying is to solidifying shape according to cold dry capacity.Select the corresponding freezing time according to different material.One 2～6 hours.One controls 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.One 2～6 hours.One controls cryogenic temperature: below-30 ℃.One controls vacuum pressure:＜25Pa.
2.3 drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material, one 4～10 o'clock.Press per hour 1.5～2.5 ℃ of cascade raising temperatures.One controls 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 it is dry: the following cyclic drying of control temperature 50 degree.One preferred dry 5 hours.The control of baking rate is between 95～102%, and one is with 97～100.5%.
4 granulations (method two)
Dry granulation.Micro mist directly compressible after the pulverizing.
5 compressing tablets can be pressed into the tablet of various ways as required.
5.1 single-layer sheet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
5.2 double-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
5.3 three-layer tablet:
Sheet footpath scope: diameter 6～40mm.Unilateral smooth, even, no pitted skin.Hardness: 20～50N.
6 packings
Airtight package.36 months shelf-lifves.
Below use the mode of embodiment further to specify the inventive method:
Material: superior in quality product is bought in markets such as the tendons of beef, mutton or pork and ginkgo, matrimony vine, longan, mushroom, and soup-stock (as chicken soup, mushroom soup, meat soup etc.) is cooked voluntarily.
Equipment: vacuum freeze drier, JDG-04, Lanzhou science and technology freeze-drier factory; Micronizer, SQW-6L, Sanqing Stainless Steel Apparatus Co., Ltd., Shandong; Comminutor, silver-colored machine-building Co., Ltd in the YK160 Wuxi City; Tablet press machine, P2020, Nanjing Fitow tablet press machine Co., Ltd; Heated-air circulation oven, PXH-HC, Nanjing flying dragon pharmaceutical machine factory; Three-dimensional motion mixer, SYH-15, the positive drying equipment of Changzhou product Co., Ltd; The dressing machine, GSHT010M, her Ma Jixieshebeichang of Italy
The preparation of embodiment one ginkgo cowheel stew lozenge of the present invention
Major ingredient: tendons of beef, mutton or pork dry product 200 grams.
Auxiliary material: ginkgo 50 grams; Purified water: an amount of; Soup-stock: 2.5 liters; Flavoring: an amount of.
1, stew the process of boiling:
1.1 with the tendons of beef, mutton or pork 200 grams, with hot water the impurity on the tendons of beef, mutton or pork is washed off earlier, taking-up is dried, the tendons of beef, mutton or pork that will dry are cooked for 1.5 kilograms with cold oil, slowly heat (optimum range of oily temperature control is: the tendons of beef, mutton or pork gradually from hard to soft, volume shrinks gradually and diminishes, and pasta is constantly discharged minute bubbles) with low baking temperature.Warm up the stage at oil, often stir the tendons of beef, mutton or pork, so that they are heated evenly.After oil is warmed up end, be about to the tendons of beef, mutton or pork and pull out, put into the hot alkaline solution of 2% concentration, the little fire of getting angry boils half an hour, and soaking did not have hard-core to the tendons of beef, mutton or pork in 2 hours and take out, and puts into clear water and soaks removal in 6 hours and subtract flavor, changes clear water once every 2 hours, and drain well is standby.
Clean 1.2 ginkgo 50 is restrained the striping immersion of shelling, put into saucepan.
1.3 with 2.5 kilograms in soup-stock, put into saucepan, add water to 5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 1 hour, get final product.2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, standby.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Stay part soup juice to be used for wet granulation.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 2.5 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃, this product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating in 5 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 8%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freeze drying 2 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating in 6 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 8%.
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 standby former soup juice.
5.2 make adhesive with former soup juice, wet granular processed.
5.3 it is dry: control temperature cyclic drying below 50 degrees centigrade 5 hours.The control of baking rate is 98～99.5%.
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.
Embodiment two. the preparation of Qi circle cowheel stew lozenge of the present invention
Major ingredient: the tendons of beef, mutton or pork: 200 grams.
Auxiliary material: matrimony vine 50 grams; Longan 50 grams; Purified water: an amount of; 2.5 kilograms in soup-stock; Flavoring: an amount of.
1, stew the process of boiling:
1.1 with the tendons of beef, mutton or pork 200 grams, with hot water the impurity on the tendons of beef, mutton or pork is washed off earlier, taking-up is dried, the tendons of beef, mutton or pork that will dry are cooked for 1.5 kilograms with cold oil, slowly heat (optimum range of oily temperature control is: the tendons of beef, mutton or pork gradually from hard to soft, volume shrinks gradually and diminishes, and pasta is constantly discharged minute bubbles) with low baking temperature.Warm up the stage at oil, often stir the tendons of beef, mutton or pork, so that they are heated evenly.After oil is warmed up end, be about to the tendons of beef, mutton or pork and pull out, put into the hot alkaline solution of 2% concentration, the little fire of getting angry boils half an hour, and soaking did not have hard-core to the tendons of beef, mutton or pork in 2 hours and take out, and puts into clear water and soaks removal in 6 hours and subtract flavor, changes clear water once every 2 hours, and drain well is standby.
1.2 with matrimony vine 50 grams, longan 50 grams; Clean, put into saucepan.
1.3 with 2.5 liters in soup-stock, put into saucepan, add water to 5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 10 hours, get final product.2 separate: will stew in the well-done stew solid content and pull out, and drain.In addition soup juice is filtered, standby.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Stay part soup juice to be used for wet granulation.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3.5 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials 6 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.
The control material water ratio is below 11%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freeze drying 3.0 hours is 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 8 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%.
4 with the solid content after the freeze drying and soup juice, is ground into micro mist.
5 granulate
5.1 the selection of adhesive: stay standby former soup juice.
5.2 make adhesive with former soup juice, wet granular processed.
5.3 it is dry: the following cyclic drying of control temperature 50 degree 5 hours, baking rate 97～99.5%.
6 compressing tablets
Single-layer sheet: diameter 13mm is unilateral smooth.Hardness: 30N.Specification: 0.6g/ sheet.
7 packings
Airtight package.36 months shelf-lifves.
Embodiment three. the preparation of mushroom cowheel stew lozenge of the present invention
Major ingredient: the tendons of beef, mutton or pork: 150 grams.
Auxiliary material: mushroom: 150 grams; Purified water: an amount of; 2.5 liters in soup-stock; Flavoring: an amount of.
1, stew the process of boiling:
1.1 with the tendons of beef, mutton or pork 150 grams, with hot water the impurity on the tendons of beef, mutton or pork is washed off earlier, taking-up is dried, the tendons of beef, mutton or pork that will dry are cooked for 2 kilograms with cold oil, slowly heat (optimum range of oily temperature control is: the tendons of beef, mutton or pork gradually from hard to soft, volume shrinks gradually and diminishes, and pasta is constantly discharged minute bubbles) with low baking temperature.Warm up the stage at oil, often stir the tendons of beef, mutton or pork, so that they are heated evenly.After oil is warmed up end, be about to the tendons of beef, mutton or pork and pull out, put into the hot alkaline solution of 2% concentration, the little fire of getting angry boils half an hour, and soaking did not have hard-core to the tendons of beef, mutton or pork in 2 hours and take out, and puts into clear water and soaks removal in 6 hours and subtract flavor, changes clear water once every 2 hours, and drain well is standby.
1.2 mushroom 150 grams are cleaned, and saucepan is put in stripping and slicing.
1.3 with 2.5 liters in soup-stock, put into saucepan, add water to 5 kilograms.Transfer slow fire to after water is seethed with excitement and stew 1 slowly.5 hours, get final product.2 separate: will stew well-done mushroom, the tendons of beef, mutton or pork are pulled out respectively, and drain.In addition soup juice is filtered, standby.
3 drying and dehydratings: soup juice and solid content that separation obtains are distinguished vacuum freezing drying dehydration.Stay part soup juice to be used for wet granulation.
3.1 solid content dry run
3.1.1 refrigerating process:
With solid content sabot in the material, freeze drying 3.5 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.1.2 the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.1.3 drying stage
Utilize gradient method intensification heating to make dry materials, 2 ℃ of cascade raising temperatures in 6 hours.This product control baking temperature: below 60 ℃.The control material water ratio is below 10%.
3.2 soup juice dry run
3.2.1 refrigerating process:
With soup juice sabot in the material, freeze drying 3.0 hours is to solidifying shape.This product control cryogenic temperature: below-30 ℃.
3.2.2 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
3.2.3 drying stage
Utilize gradient method intensification heating to make dry materials 7 hours.Press per hour 2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 8%.
4 pulverize
Mushroom after the freeze drying, the tendons of beef, mutton or pork are ground into micro mist respectively.
5 granulate
5.1 the selection of adhesive: stay standby former soup juice.
5.2 make adhesive with former soup juice, wet granular processed.
5.3 it is dry: the following cyclic drying of control temperature 50 degree 5 hours.The control of baking rate is 98～99.5%.
6 compressing tablets
Double-layer tablet: diameter 11mm is unilateral smooth.Hardness 30N.Specification: 0.6g/ sheet.
7 packings
Airtight package.36 months shelf-lifves.
Test example one, to the detection of protein in the mushroom cowheel stew lozenge
This experiment high spot reviews by the tendons of beef, mutton or pork stew lozenge of the inventive method preparation with in the separating step process only with solid content by be pressed into the investigation that sheet carries out protein content with quadrat method.
Protein measuring in 1 experimental basis: GB/T, 5009.5 food
2. reagent
All reagent are all with the distilled water preparation that does not contain ammonia.It is pure that reagent is analysis.
Copper sulphate; Potassium sulfate; The concentrated sulfuric acid; 2% BAS (or boric acid of 1%); Saturated NaOH; 0.01mol/L hydrochloric acid standard solution; Mixed indicator (1 part of 0.1% methyl red ethanolic solution faces the time spent with 5 part of 0.1% bromocresol green ethanolic solution and mix).
3. instrument
Digesting, kjeldahl determination distilling apparatus, ten thousand/electronic balance.
4. sample
Reference example three makes 2 parts of mushroom cowheel stews; As standard items, with S1; The S2 mark
3 batches of mushroom cowheel lozenges that embodiment three makes are as sample; Mark: T-1, T-2, T-3;
In the preparation process of above-mentioned mushroom cowheel lozenge sample, 3 batches in the tablet that only solid content is pressed into by same step after separation is sample as a comparison; Mark: D-1, D-2, D-3;
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, placement is spent the night, and the back is careful heats, treat the whole charings of content, after foam stops fully, strengthen firepower, and keep that liquid is little in the bottle boils, after being the blue-green clear to liquid, taking off and put cold back with about 2～10ml distilled water flushing bottle wall, continue to be heated to liquid behind the mixing and be bluish-green transparent, take off put cold, carefully add 10ml water mixing, put cold after, move in the 100ml volumetric flask, and with washing nitrogen fixing bottle on a small quantity, washing lotion is incorporated in the volumetric flask, adds water to scale again, and mixing is standby.Get with the copper sulphate of handling the sample same amount, potassium sulfate, sulfuric acid and do the reagent blank experiment by Same Way.
5.2 install nitrogen apparatus, dress water is to about 2/3 place in bottle takes place steam, the red indicator solution number of methylate droplet and several milliliters of sulfuric acid are acid to keep water, add several beades in case bumping, and a bottle interior water takes place heating boil water steam.
5.3 in receiving bottle, add 10ml, 1 of 2% BAS and mixing indicator solution, and insert under the liquid level lower end that makes condenser pipe, draw 10ml treatments of the sample dilution and flow into reative cell by little glass, and make it to flow in the reative cell the bar-shaped glass stopper of the little glass of jam-pack with 10ml water washing small beaker.The saturated sodium hydroxide solution of 5ml is poured in the little glass, is mentioned glass stopper and make it slowly flow into reative cell, immediately glass stopper is covered tightly, and add water in little glass with anti-gas-leak.Step up screw clamp, begin distillation.Steam feeds reative cell makes ammonia enter in the receiving bottle by condenser pipe, distillation 2min, mobile receiving bottle, make the condenser pipe lower end leave liquid level, then with a small amount of neutral water flushing outside, condenser pipe lower end, redistillation 1min takes off receiving bottle, with 0.01 or 0.05mol/L hydrochloric acid standard solution titration to grey or bluish violet be terminal point.
Draw 10ml reagent blank digestive juice simultaneously by 5.3 operations.
6. calculate
X＝(V-V0)×C×0.014×B/m×100×F
In the formula: protein content in X one sample, g/100g; V one sample consumes the volume of salt standard acid solution, ml; The blank digestive juice of V0-consumes hydrochloric acid titer volume, ml; C one salt standard acid solution molar concentration, mol/L; 0.014 the suitable nitrogen grams of a 1mol/L salt standard acid solution 1ml; B one constant volume volume/get liquid measure; The quality of m one sample, g; F one nitrogen is scaled protein and calculates the factor.
So the nitrogen content difference of protein is the conversion factor difference.The protein of this experiment calculates the factor and should be 6.25.
7 testing results:
Table 1 Protein content detects data
Conclusion: in same preparation process, by after separation soup juice being removed, only keep solid content and make lozenge separately and separate the back by the inventive method, make tablet together, contrast active ingredient bak protein content obviously reduces.Result's demonstration more is conducive to possess Protein content by the present invention.
The sense organ Identification Evaluation experiment of test example one mushroom cowheel lozenge
For a long time, the edible way of the tendons of beef, mutton or pork is all boiled the most in voguely to stew, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reaches the requirement of " delicious with nourishing ".But stewed this edible way process of the tendons of beef, mutton or pork complexity of boiling is time-consuming, and stew also is difficult to carry preservation, is difficult to adapt to the requirement of the allegro modern life.The inventive method provides a kind of not only can taste the taste of original stew but also the lozenge that carries easily.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 tendons of beef, mutton or pork stew lozenge that includes solid content and soup juice that the inventive method prepares.
2, evaluation method: adopt difference degree method of inspection.
3, estimate requirement:
3.1 environmental requirement:
3.1.1 judge the district: the sensory evaluation place is divided into some 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: concentrate explanation evaluation to require before being used for estimating and estimate the back result to present, discuss and explain.
3.1.4 sample is prepared:
Reference example three makes 2 parts of mushroom cowheel stews; As standard items, with S1; The S2 mark
3 batches of mushroom cowheel lozenges that embodiment three makes are as sample; Mark: T-1, T-2, T-3;
In the preparation process of above-mentioned mushroom cowheel lozenge sample, 3 batches in the tablet that only solid content is pressed into by same step after separation is sample as a comparison; Mark: D-1, D-2, D-3.
Standard items are with the S mark.Sample (for example: 111) carry out blind mark, sample order random process is formed with 3 digit numerical code.During the difference check, guarantee that as far as possible the visual appearance of sample is consistent with temperature.
3.1.5 container: disposable container
3.1.6 sense of taste cleaning agent: water, weak tea water etc.
3.2 the time of sensory evaluation
Depend on sample size and the required time of each check that to carry out.
4, valuation officer's selection and screening.
We select valuation officer 10 people according to the tape test sample.
Smoke 4.1 the evaluation personnel are inaccurate, the brigadier does not have the article of different assorted flavor and cosmetics odorous to bring the scene of evaluation into.
4.2 the valuation officer should keep the good state of mind, non-special circumstances are not dropped by the wayside.
4.3 differentiate that the district keeps quite, cleaning and with fresh air.
4.4 objective and fair, science, accurate are made every effort in evaluation and scoring, the clear nothing of comment is altered.
5, sense organ Identification Evaluation requirement
5.1 color and luster is differentiated
When carrying out the sense organ discriminating of lozenge stew color and luster, sample thief is directly observed under scattered beam.Lozenge answers material even, and is unilateral smooth, no pitted skin.
5.2 smell identification
When carrying out the sense organ discriminating of lozenge stew smell, but sample thief is at room temperature smelt its smell.No fishy smell does not have other any peculiar smell.
5.3 flavour is differentiated
When carrying out the sense organ discriminating of lozenge stew flavour, but fine the containing of sample thief tasted its taste.Lozenge answers flavour good to eat, and no fishy smell does not have other any unusual flavours.
6, evaluation procedure:
6.1 according to the personnel's of evaluation sense organ identification result, with reference to standards of grading each sample is given a mark.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 sensory evaluation summary sheet:
Table 4 sensory evaluation summary sheet
7, evaluation conclusion:
After separation, only solid content is had only 72.1 by the similarity that same step compacting makes mushroom cowheel lozenge comparative sample and standard items in flakes; It is bigger in the contrast of flavour and smell that the valuation officer thinks, may be because tendons of beef, mutton or pork compact structure is difficult to tasty.The mushroom cowheel lozenge that makes by the embodiment method of sample and standard items are assessed the test of differentiation of product degree and have been reached 90.2 similarity as a comparison at 3 batches.Have only 86.2 score value but be numbered the T-3 sample, reason is that the valuation officer finds at color and luster the pitted skin phenomenon is arranged in sample, may be with relevant in the compressing tablet preparation process.The result shows, by the tendons of beef, mutton or pork stew lozenge of the inventive method preparation, satisfied the requirement of the former taste of tendons of beef, mutton or pork stew at color and luster, smell, flavour, makes to contain flake products has realized restoring its intrinsic flavour in possessing of local flavor technological requirement.
Tendons of beef, mutton or pork stew lozenge of the present invention includes the new mode of clothes, mucosa absorption by mouth, guarantee that the elite composition discharges and the absorption maximization, active component directly enters human circulation, the first pass effect of no intestines and stomach and liver, absorb bulk production, give full play to the dual care effect to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body.Moreover, by the inventive method the ripe product of the tendons of beef, mutton or pork are made lozenge, be easy to carry, instant edible, and do not contain any chemical addition agent, requirements such as the convenience when having reached edible, delicious food, safety, nourishing.
Claims (6)
1. prepare the method for lozenge with tendons of beef, mutton or pork stew, it is characterized in that may further comprise the steps:
A, the ready tendons of beef, mutton or pork and batching are prepared, stewed or boil the ripe product that obtain comprising solid content and soup juice then;
B, with above-mentioned ripe product drying and dehydrating and pulverize;
C, the ripe product pelletizing press sheet after will pulverizing;
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 standby; Granulate described in the step c to adopting the remaining standby soup juice of step b to carry out wet granulation.
2. according to claim 1ly prepare the method for lozenge with tendons of beef, mutton or pork 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 tendons of beef, mutton or pork 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 suppress the individual layer lozenge.
4. according to claim 1 and 2ly prepare the method for lozenge with tendons of beef, mutton or pork stew, its feature exists: the pelletizing press sheet described in the step c refers to: the lozenge that the soup juice after will pulverizing and solid content are granulated respectively and be pressed at least 2 layers.
5. tendons of beef, mutton or pork stew lozenge is that the tendons of beef, mutton or pork are stewed or boiled the ripe product that include solid content and soup juice that obtain with preparing the back, more described solid content is separated with soup juice, suppresses the lozenge that obtains after the drying and crushing respectively then.
6. tendons of beef, mutton or pork stew lozenge according to claim 5, it is characterized in that: described tendons of beef, mutton or pork stew lozenge is multilayer tablet.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133737A (en) * | 1995-04-17 | 1996-10-23 | 浙江省微生物研究所 | Lucid ganoderma buccal tablets and preparing process thereof |
| CN1313096A (en) * | 2000-03-09 | 2001-09-19 | 马术村 | Health-care tonic buccal lozenge |
| CN101461536A (en) * | 2009-01-04 | 2009-06-24 | 韩锡光 | Wood frog high protein calcium powder |
| CN101756286A (en) * | 2010-02-04 | 2010-06-30 | 林峰亮 | Crocodile buccal tablets and preparation method thereof |
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2010
- 2010-08-23 CN CN2010102599599A patent/CN102187998B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133737A (en) * | 1995-04-17 | 1996-10-23 | 浙江省微生物研究所 | Lucid ganoderma buccal tablets and preparing process thereof |
| CN1313096A (en) * | 2000-03-09 | 2001-09-19 | 马术村 | Health-care tonic buccal lozenge |
| CN101461536A (en) * | 2009-01-04 | 2009-06-24 | 韩锡光 | Wood frog high protein calcium powder |
| CN101756286A (en) * | 2010-02-04 | 2010-06-30 | 林峰亮 | Crocodile buccal tablets and preparation method thereof |
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