CN103445043A - Preparation method for queen bee larva dry minced meat - Google Patents
Preparation method for queen bee larva dry minced meat Download PDFInfo
- Publication number
- CN103445043A CN103445043A CN201310360984XA CN201310360984A CN103445043A CN 103445043 A CN103445043 A CN 103445043A CN 201310360984X A CN201310360984X A CN 201310360984XA CN 201310360984 A CN201310360984 A CN 201310360984A CN 103445043 A CN103445043 A CN 103445043A
- Authority
- CN
- China
- Prior art keywords
- queen bee
- meat
- bee tire
- tire
- aqueous solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method for queen bee larva dry minced meat. The preparation method comprises the steps of (1) selecting fresh and alive queen bee larvas, rinsing and cleaning the queen bee larvas with a composite antioxidant aqueous solution, quickly draining off the queen bee larvas, then adding the composite antioxidant aqueous solution, putting into liquid nitrogen, and grinding to obtain queen bee larva meat paste; (2) adding a deodorizing seasoning solution into the queen bee larva meat paste, and putting into a steam cooker until soup is steamed to evaporate; (3) putting into a drying oven for drying until the water content is 40-60 percent, and then frying the queen bee larva meat paste until the queen bee larva meat paste is loosened; (4) putting the loosened queen bee larva meat paste into the drying oven again for drying until the water content is 10-15 percent. The raw materials used in the preparation method are waste of the bee industry and are cheap; the operation is simple; the queen bee larvas can be effectively prevented from going bad during processing after being treated with the composite antioxidant aqueous solution; the insect smell of the queen bee larvas is effectively eliminated through the special deodorizing seasoning solution; therefore, the queen bee larvas can be finally made to be the queen bee larva dry minced meat which tastes delicious and is easily accepted by consumers; queen bee larva resources are effectively developed, and the economical additional value is improved.
Description
Technical field
The invention belongs to food processing field.
Background technology
The queen bee tire is that honeybee embryonated egg is fed and raise the larva body that new fresh royal jelly grows and forms, the queen bee nit gathered from royal cell through worker bee.Nutritional studies shows that the queen bee tire is rich in protein, amino acid, chitin polysaccharide, vitamin, trace element, enzyme, nucleic acid, flavones etc., and nutritive value is high.Bioactivity research shows, the queen bee mold has inhibition or the health-care efficacies such as delaying cell aging, enhancing organism immunologic function.Therefore, the queen bee tire is the natural health care resource of the another worth Devoting Major Efforts To Developing after royal jelly, Bee Pollen.
China is time-honored bee-keeping big country, and bee colony number and bee product output are prostatitis, the world, have had at present more than 800 ten thousand groups of honeybees, and the annual production of queen bee tire can reach thousands of tons of.But as the byproduct of producing royal jelly, the queen bee tire of the annual processed utilization in the whole nation only has 50 tons of left and right, and 95% queen bee tire all goes out of use, and causes the significant wastage of resource.On the other hand, nutritious just because of the queen bee tire, enzymatic activity is strong, makes it seem very tender and lovely.The environmental factors such as light, heat, oxygen all can make it rotten rapidly.All there are technological difficulties in storing in it on links such as fresh-keeping and processing, causes these valuable natural resources can't form modern food.
The domestic and international basic research about the queen bee tire at present mainly concentrates on: 1, the mensuration of effective active composition, as coenzyme q-10, chitin polysaccharide, 10-hydroxyl-decylenic acid etc.; 2, bioactive evaluation, as antifatigue, anti-ageing, improve immunity and other clinical therapeutic efficacies etc.; 3, characteristic of hydrolysis process and hydrolysate etc.On Application and Development, common form is freeze-dried powder or the spray dried powder of queen bee tire, and the beautiful and Zhu Haibo of the Liu Xiu of University Of Agriculture and Forestry In Fujian etc. have also carried out corresponding research to the preparation of queen bee fetus oral liquid and buccal tablet.Domestic patent ZL 93100883.2 and CN01107658.5 have announced respectively the related invention of queen bee foetus wine.In addition, to the queen bee tire for the research of making other form food equal rarely seen report at home and abroad.And compare with conventional meat products, the queen bee mold has moisture high, and body is tender and lovely, complicated component, enzymatic activity high.Therefore, conventional dried meat floss preparation method can not be applicable to the preparation of queen bee tire dried meat floss, need carry out process modification and technological innovation.
Summary of the invention
The purpose of this invention is to provide a kind of raw material cheap, production cost is low, and technique is simple, utilizes the queen bee tire for major ingredient, and processing prepares the method for dried meat floss.Its concrete steps are as follows.
(1) pre-treatment: select fresh and alive queen bee tire, clean with the compound anti-oxidation aqueous solution rinsing of 0 ~ 4 ℃ of 2 ~ 5 times of weight.Add the compound anti-oxidation aqueous solution after draining fast, addition is 0.5 ~ 1 times of queen bee tire weight again.Be placed in liquid nitrogen and grind to form queen bee tire meat gruel.
The described compound anti-oxidation aqueous solution is composed as follows by each composition quality percentage: ascorbic acid 3 ~ 5%, ethanol 3 ~ 5%, propolis 1 ~ 2%, resveratrol 0.5 ~ 1%, deionized water 87 ~ 92.5%.
Because the queen bee tire contains abundant tyrosine, under the effect of tyrosinase, while contacting with air, tyrosine is very easily oxidized and make the larva body become black, therefore, the queen bee tire is being added to man-hour, need prevent its oxidation.In each composition of the compound anti-oxidation aqueous solution that the present invention announces, ascorbic acid is natural effective antioxidant; Ethanol and propolis can play good bactericidal action, prevent the corruption that microorganism is caused; Resveratrol is natural effective tyrosinase inhibitor, can stop the reaction of tyrosinase catalysis tyrosine oxidation blackening.Therefore, the compound anti-oxidation aqueous solution that utilizes the present invention to announce can well prevent that queen bee tire oxidation blackening is rotten.In addition, adopt liquid nitrogen grinding technique also can well guarantee that each nutrition of queen bee tire and active component work in-process are not destroyed.
(2) boiling: add the raw meat baste in queen bee tire meat gruel, addition is 1 ~ 2 times of queen bee tire meat gruel weight.Queen bee tire meat gruel and go the raw meat baste to mix after, upper digester, in 90 ~ 110 ℃ of boilings 5 ~ 10 minutes, until the boiling of soup juice is absorbed dry.
The described raw meat baste that goes is composed as follows by each composition quality percentage: salt 1.5 ~ 2%, honey 4 ~ 6%, monosodium glutamate 0.5 ~ 1.5%, chilli powder 0.5 ~ 1.0%, zanthoxylum powder 0 ~ 2%, five-spice powder 0 ~ 2%, white wine 3 ~ 5%, rice vinegar 3 ~ 5%, ginger juice 3 ~ 5%, peanut oil 2 ~ 3%, pure water 67.5 ~ 82.5%.
Because the queen bee tire itself has the distinctive acerbity of royal jelly and worm fishy smell, so its original flavor mouthfeel is poor, need to be gone the raw meat seasoning to process to it.The queen bee tire meat gruel special use that the present invention announces goes the raw meat baste can well realize this point.Ginger wherein, rice vinegar and white wine are compound, can effectively dispel the worm fishy smell of queen bee tire; Salt is savory agent, and honey is sweetener, and monosodium glutamate is tasty agents, the compound acerbity that can cover the queen bee tire of three; Chilli powder, zanthoxylum powder, five-spice powder and peanut oil composite, can make queen bee tire meat gruel be the spicy or spiced that attractant is strong.
(3) fry pine: the queen bee tire meat gruel after boiling is placed in baking oven, being dried to water content under 50 ~ 60 ℃ of conditions is 40 ~ 60%, then queen bee tire meat gruel is placed in loosening machine by sauting and fries pine, 200 ~ 220 ℃ of the temperature that stir-fries, stir-fry 15 ~ 20 minutes time, to queen bee tire meat become evenly loose till.
(4) post processing: the queen bee tire dried meat floss after frying is relay in baking oven, and being dried to moisture under 50 ~ 60 ℃ of conditions is 10 ~ 15%, obtains queen bee tire dried meat floss.
The present invention announces the method for utilizing the processing of queen bee tire to prepare dried meat floss first.The raw material used is the honeybee industrial waste, and low price is simple to operate.Process by the compound anti-oxidation aqueous solution, effectively prevent queen bee tire going bad in process; By special use, go the raw meat baste to process, effectively dispel the worm fishy smell of queen bee tire, make it finally become taste good, the queen bee tire dried meat floss that is easy to be accepted by the consumer.Effective exploitation queen bee tire resource, improve its economic value added.
The specific embodiment
The present invention will be described further by following examples.
Embodiment 1.
The preparation of queen bee tire dried meat floss (spicy flavor), processing step is as follows.
(1) select 30 kilograms of fresh queen bee tires, require queen bee tire polypide complete delicate, without damaged stain.Be placed in vat, add the compound anti-oxidation aqueous solution of 2 ℃ 60 kilograms, slowly soft stirring, rinsing is clean.After picking up polypide, drain fast.The compound anti-oxidation aqueous solution that adds again 2 ℃ 15 kilograms, be placed in the large-scale stone roller alms bowl of filled with liquid nitrogen, grinds to form fast queen bee tire meat gruel.The compound anti-oxidation aqueous solution wherein is composed as follows by each composition quality percentage: ascorbic acid 3%, ethanol 3%, propolis 1%, resveratrol 1%, deionized water 92%.
(2) in queen bee tire meat gruel, add 45 kilograms of special uses to remove the raw meat baste.Queen bee tire meat gruel and go the raw meat baste to mix after, upper digester, in 100 ℃ of boilings 10 minutes, absorb the boiling of soup juice dry.Wherein the special use of queen bee tire meat gruel goes the raw meat baste composed as follows by each composition quality percentage: salt 2%, honey 6%, monosodium glutamate 1.5%, chilli powder 1.0%, zanthoxylum powder 2.0%, white wine 5%, rice vinegar 5%, ginger juice 5%, peanut oil 3%, pure water 69.5%.
(3) the queen bee tire meat gruel after boiling is placed in baking oven and dries to water content 50%, then queen bee tire meat gruel is placed in loosening machine by sauting and fries pine, 200 ℃ of the temperature that stir-fries, stir-fry 20 minutes time, to queen bee tire meat become even loose till.
(4) the queen bee tire dried meat floss after frying relays in baking oven, and being dried to moisture under 60 ℃ of conditions is 12 ± 2%, finally obtains 7.8 kilograms of queen bee tire dried meat floss.The brown Huang of its color and luster, the spicy aquatic foods of mouthfeel are salty.Direct-edible or vacuum packaging is so that storage or sell.
Embodiment 2.
The preparation of queen bee tire dried meat floss (spiced taste), processing step is as follows.
(1) select 20 kilograms of fresh queen bee tires, require queen bee tire polypide complete delicate, without damaged stain.Be placed in vat, add the compound anti-oxidation aqueous solution of 4 ℃ 50 kilograms, slowly soft stirring, rinsing is clean.After picking up polypide, drain fast.The compound anti-oxidation aqueous solution that adds again 4 ℃ 10 kilograms, be placed in the large-scale stone roller alms bowl of filled with liquid nitrogen, grinds to form fast queen bee tire meat gruel.Ascorbic acid 5%, ethanol 3%, propolis 2%, resveratrol 1%, deionized water 89%.
(2) in queen bee tire meat gruel, add 30 kilograms of special uses to remove the raw meat baste.Queen bee tire meat gruel and go the raw meat baste to mix after, upper digester, in 100 ℃ of boilings 10 minutes, absorb the boiling of soup juice dry.Wherein the special use of queen bee tire meat gruel goes the raw meat baste composed as follows by each composition quality percentage: salt 1.5%, honey 6%, monosodium glutamate 1.5%, chilli powder 1.0%, five-spice powder 2.0%, white wine 5%, rice vinegar 5%, ginger juice 5%, peanut oil 3%, pure water 70%.
(3) the queen bee tire meat gruel after boiling is placed in baking oven and dries to water content 50%, then queen bee tire meat gruel is placed in loosening machine by sauting and fries pine, 200 ℃ of the temperature that stir-fries, stir-fry 20 minutes time, to queen bee tire meat become even loose till.
(4) the queen bee tire dried meat floss after frying relays in baking oven, and being dried to moisture under 60 ℃ of conditions is 12 ± 2%, finally obtains 5.4 kilograms of queen bee tire dried meat floss.It has strong spiced, is with in delicious sweet.Direct-edible or vacuum packaging is so that storage or sell.
Claims (1)
1. the preparation method of a queen bee tire dried meat floss is characterized in that as follows:
(1) select fresh and alive queen bee tire, clean with the compound anti-oxidation aqueous solution rinsing of 0 ~ 4 ℃ of 2 ~ 5 times of weight, add again the compound anti-oxidation aqueous solution after draining fast, addition is 0.5 ~ 1 times of queen bee tire weight, is placed in liquid nitrogen and grinds to form queen bee tire meat gruel;
(2) add the raw meat baste in queen bee tire meat gruel, addition is 1 ~ 2 times of queen bee tire meat gruel weight, and after mixing, upper digester, in 90 ~ 110 ℃ of boilings 5 ~ 10 minutes, until the boiling of soup juice is absorbed dry;
(3) the queen bee tire meat gruel after boiling is placed in baking oven, being dried to water content under 50 ~ 60 ℃ of conditions is 40 ~ 60%, then is placed in loosening machine by sauting and fries pine, and 200 ~ 220 ℃ of the temperature that stir-fries, stir-fry 15 ~ 20 minutes time, to queen bee tire meat become even loose till;
(4) the queen bee tire dried meat floss after frying is relay in baking oven, being dried to moisture under 50 ~ 60 ℃ of conditions is 10 ~ 15%, obtains queen bee tire dried meat floss;
The described compound anti-oxidation aqueous solution of step (1) is composed as follows by each composition quality percentage: ascorbic acid 3 ~ 5%, ethanol 3 ~ 5%, propolis 1 ~ 2%, resveratrol 0.5 ~ 1%, deionized water 87 ~ 92.5%;
The described raw meat baste that goes of step (2) is composed as follows by each composition quality percentage: salt 1.5 ~ 2%, honey 4 ~ 6%, monosodium glutamate 0.5 ~ 1.5%, chilli powder 0.5 ~ 1.0%, zanthoxylum powder 0 ~ 2%, five-spice powder 0 ~ 2%, white wine 3 ~ 5%, rice vinegar 3 ~ 5%, ginger juice 3 ~ 5%, peanut oil 2 ~ 3%, pure water 67.5 ~ 82.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310360984.XA CN103445043B (en) | 2013-08-19 | 2013-08-19 | Preparation method for queen bee larva dry minced meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310360984.XA CN103445043B (en) | 2013-08-19 | 2013-08-19 | Preparation method for queen bee larva dry minced meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103445043A true CN103445043A (en) | 2013-12-18 |
| CN103445043B CN103445043B (en) | 2014-10-29 |
Family
ID=49728222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310360984.XA Expired - Fee Related CN103445043B (en) | 2013-08-19 | 2013-08-19 | Preparation method for queen bee larva dry minced meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103445043B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921155A (en) * | 2015-05-27 | 2015-09-23 | 南昌大学 | Dried frog meat floss processing technology |
| CN105995650A (en) * | 2016-06-06 | 2016-10-12 | 中国水产科学研究院南海水产研究所 | Processing method of dried skipjack floss |
| CN112998214A (en) * | 2021-03-29 | 2021-06-22 | 肖良胜 | Preparation method of high-nutrition dried meat floss with unique taste |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376774A (en) * | 2001-03-22 | 2002-10-30 | 李士光 | Queen bee foetus wine and its preparing process |
| CN1954695A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Drone product and its production method |
| JP2009254363A (en) * | 2008-03-28 | 2009-11-05 | Yamada Bee Farm Corp | Browning-reduced and enzyme-treated product of larva of bee, loyal jelly and extract thereof, and method for preparing the same |
| CN101623061A (en) * | 2009-05-22 | 2010-01-13 | 史杰山 | Method for preparing health-care nutrient solution by utilizing fresh queen bee fetuses and bee bread |
| JP2011097932A (en) * | 2009-10-08 | 2011-05-19 | Morikawa Kenkodo Kk | Method for producing processed bee larva |
-
2013
- 2013-08-19 CN CN201310360984.XA patent/CN103445043B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376774A (en) * | 2001-03-22 | 2002-10-30 | 李士光 | Queen bee foetus wine and its preparing process |
| CN1954695A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Drone product and its production method |
| JP2009254363A (en) * | 2008-03-28 | 2009-11-05 | Yamada Bee Farm Corp | Browning-reduced and enzyme-treated product of larva of bee, loyal jelly and extract thereof, and method for preparing the same |
| CN101623061A (en) * | 2009-05-22 | 2010-01-13 | 史杰山 | Method for preparing health-care nutrient solution by utilizing fresh queen bee fetuses and bee bread |
| JP2011097932A (en) * | 2009-10-08 | 2011-05-19 | Morikawa Kenkodo Kk | Method for producing processed bee larva |
Non-Patent Citations (1)
| Title |
|---|
| 饶波: "蜂王幼虫的研究进展", 《江西化工》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921155A (en) * | 2015-05-27 | 2015-09-23 | 南昌大学 | Dried frog meat floss processing technology |
| CN105995650A (en) * | 2016-06-06 | 2016-10-12 | 中国水产科学研究院南海水产研究所 | Processing method of dried skipjack floss |
| CN112998214A (en) * | 2021-03-29 | 2021-06-22 | 肖良胜 | Preparation method of high-nutrition dried meat floss with unique taste |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103445043B (en) | 2014-10-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN105105213A (en) | Instant spicy fish and method for making same | |
| CN103948049A (en) | Flavored recombined fish candy snack food and preparation method thereof | |
| CN103445043B (en) | Preparation method for queen bee larva dry minced meat | |
| KR101077592B1 (en) | Soy Sauce Manufacturing Method Using Black Garlic | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| CN103637222B (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN105361010A (en) | Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof | |
| CN105533310A (en) | Crab flavor seasoning sauce prepared through enzymolysis method, and preparation method thereof | |
| CN106376937A (en) | Fotiaoqiang frozen conditioning bag and processing process thereof | |
| KR100736170B1 (en) | Manufacturing method of soybean paste | |
| CN102499319A (en) | Preparation method of instant bran dough | |
| CN105211969A (en) | A kind of cepe composite instant ox bone soup stock and preparation method thereof | |
| CN102487987B (en) | Flexible sterilization method for promoting storage of flavor of fish tablet sauce | |
| KR101265290B1 (en) | Manufacturing method of instant soybean paste | |
| CN103919171A (en) | Instant leisure fish fillet preparation method | |
| CN107410944A (en) | A kind of grass carp of oolong tea flavor is dry and preparation method thereof | |
| CN105394551A (en) | Heart fire clearing chive fragrance noodle and making method thereof | |
| KR101585409B1 (en) | Manufacturing method of traditional dried medication beef | |
| CN103932165A (en) | Garlic sauce with intensified favor of fresh garlic without garlic odor | |
| KR101089204B1 (en) | Doenjang manufacturing method using black garlic | |
| CN103704668B (en) | A kind of fragrant peppery hair grass carp sauce and preparation method thereof | |
| CN101181078B (en) | Producing method of trait eight treasures fish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141029 Termination date: 20190819 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |