CN105876650A - Manufacture method of rana amurensis healthy instant food by adding fructus schizandrae and herba moslae extract - Google Patents
Manufacture method of rana amurensis healthy instant food by adding fructus schizandrae and herba moslae extract Download PDFInfo
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- CN105876650A CN105876650A CN201610212389.5A CN201610212389A CN105876650A CN 105876650 A CN105876650 A CN 105876650A CN 201610212389 A CN201610212389 A CN 201610212389A CN 105876650 A CN105876650 A CN 105876650A
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- Prior art keywords
- herba moslae
- extract
- manufacture method
- fructus schisandrae
- schisandrae chinensis
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- 239000000284 extract Substances 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 241001560070 Rana amurensis Species 0.000 title abstract 9
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 239000012153 distilled water Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 44
- 241000191896 Rana sylvatica Species 0.000 claims description 35
- 238000000605 extraction Methods 0.000 claims description 21
- 230000036541 health Effects 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
- 241000270934 Rana catesbeiana Species 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims 2
- 238000010790 dilution Methods 0.000 claims 1
- 239000012895 dilution Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 17
- 230000008569 process Effects 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 235000013599 spices Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000010992 reflux Methods 0.000 description 6
- 238000011160 research Methods 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 4
- 239000000469 ethanolic extract Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000012567 medical material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 210000003101 oviduct Anatomy 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001166 anti-perspirative effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003213 antiperspirant Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a manufacture method of rana amurensis healthy instant food by adding fructus schizandrae and herba moslae extract. The instant rana amurensis is produced by the processes of raw material rana amurensis pickling, shaping and baking, vacuum packaging, sterilizing and cooling, and finished product obtaining. Besides, the fructus schizandrae and herba moslae are prepared into extract under certain conditions and in the pickling process the extract is diluted for 10 times using distilled water before use. The pickled rana amurensis is subjected to shaping and baking, then the shaped and baked rana amurensis is vacuum packaged, and the vacuum packaged rana amurensis is pasteurized to obtain the finished products. The local medicinal materials in Changbai Mountains are used as spices to conduct pickling of the rana amurensis, which can enable the rana amurensis to be tastier and shorten pickling time and can also better increase product nutritional value due to a certain medicinal value of the spices.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of wood frog health adding Fructus Schisandrae Chinensis Herba Moslae extract instant
The manufacture method of food.
Background technology
Rana sylvatica is fresh, white, tender, fragrant, and taste is peculiar and delicious, has the abundantest nutrition, and not only protein content is high, and
And fat content is low, whole 8 kinds of essential amino acids content height that needed by human body is wanted, especially methionine, all limits of lysine two
Acidic amino acid processed, possibly together with vitamin A, B, C, E etc., it is the meat of low fat, low cholesterol, is easily inhaled by human consumption
Receive.Current wood frog product is mainly based on Oviductus Ranae, and the processing to the wood frog after stripping oil and the male frog is still little, and exploitation is i.e.
Food wood frog can improve the utilization rate of wood frog, increases the added value of wood frog.
Wood frog products more of the prior art mainly use high temperature sterilize, through the Rana sylvatica of high-temperature process, to its mouth
Sense has a certain impact.
Summary of the invention
In order to overcome defect present in prior art, the present invention provides a kind of wood frog adding Fructus Schisandrae Chinensis Herba Moslae extract
The manufacture method of healthy instant food, the method, after vacuum packaging, uses pasteurize, preferably maintains the fresh of Rana sylvatica
U.S., mouthfeel and nutritive value.Wherein, Fructus Schisandrae Chinensis, Herba Moslae are locality, Changbai Mountain medical material, Fructus Schisandrae Chinensis have sharp gastrointestinal aid digestion, send out
The effects such as antiperspirant anti-inflammation, raising immunity of organisms.Herba Moslae acrid in the mouth, slightly warm in nature, there is relieving the exterior syndrome by diaphoresis, neutralize the effect of dampness removing.
They interact not only good medical value, the most good local flavor.Together eating with wood frog, nutritive value is more
Add is abundant, and taste is the most delicious.
Its technical scheme is as follows:
The manufacture method of a kind of wood frog health instant food adding Fructus Schisandrae Chinensis Herba Moslae extract, comprises the following steps:
Step 1) flavouring agent pretreatment of raw material: whole strain Fructus Schisandrae Chinensis, Herba Moslae dry in the shade (being never exposed to the sun under sunlight) after gathering,
Size-reduced machine is pulverized, and crosses 40 mesh sieve；
Step 2) extraction: step 1 of learning from else's experience) raw material that processed, it is placed in extraction kettle, first adds the ethanol of 7 times amount 90%
Extracting 4h at 90 DEG C, after 420 mesh filter, then the ethanol adding 3 times amount 90% extracts 3h at 90 DEG C equally, and 420 mesh filter, and merge
Twice filtrate；
Step 3) lixiviating solution distilled water diluting 10 times, for pickling of wood frog trunk, it is dilute that every 500g wood frog adds 10ml
Lixiviating solution after releasing；
Step 4) by step 3) pickle after bull frog shaping baking；
Step 5) vacuum packaging after pasteurization, 85 DEG C of water-bath 30min.
Further, step 1) in Fructus Schisandrae Chinensis, Herba Moslae mass ratio be 1；1.
Further, step 3) described in wood frog for the male frog or shell the oily female frog.
Further, step 4) in baking temperature be 210 DEG C, baking time be 8 minutes.
Compared with prior art, beneficial effects of the present invention:
The present invention uses locality, Changbai Mountain medical material to pickle wood frog as spice, on the one hand wood frog can be made more preferable
Tasty, shorten time of pickling, on the other hand because spice has certain medical value, it is possible to preferably increase product
Nutritive value.
Accompanying drawing explanation
Fig. 1 is the technological process that the present invention adds the manufacture method of the wood frog health instant food of Fructus Schisandrae Chinensis Herba Moslae extract
Figure；
Fig. 2 is the relation of concentration of alcohol and medicinal material extract rate；
Fig. 3 is the relation of ethanol dosage and medicinal material extract rate；
Fig. 4 is the relation of temperature and medicinal material extract rate；
Fig. 5 is the relation of extraction time and medicinal material extract rate.
Detailed description of the invention
Technical scheme is further illustrated below in conjunction with embodiment.
1 research material and research method
1.1 research material
Oviductus Ranae (is collected in Jilin towards forest frog culture field, bright Changbai Mountain)；
Herba Moslae Fructus Schisandrae Chinensis is collected in Changbaishan area, Jilin Province (Baishan).
1.2 research instruments
Alcohol reflux equipment, super micron mill, dehydrator, vacuum packing machine
1.3 research method
1.3.1 technological process
Instant Fructus Schisandrae Chinensis, Herba Moslae wood frog production process route as shown in Figure 1.
1.3.2 key points for operation:
The manufacture method of a kind of wood frog health instant food adding Fructus Schisandrae Chinensis Herba Moslae extract, comprises the following steps:
Step 1) flavouring agent pretreatment of raw material: whole strain Fructus Schisandrae Chinensis, Herba Moslae dry in the shade (being never exposed to the sun under sunlight) after gathering,
Size-reduced machine is pulverized, and crosses 40 mesh sieve；
Step 2) extraction: step 1 of learning from else's experience) raw material that processed, it is placed in extraction kettle, first adds the ethanol of 7 times amount 90%
Extracting 4h at 90 DEG C, after 420 mesh filter, then the ethanol adding 3 times amount 90% extracts 3h at 90 DEG C equally, and 420 mesh filter, and merge
Twice filtrate；
Step 3) lixiviating solution distilled water diluting 10 times, for pickling of wood frog trunk, it is dilute that every 500g wood frog adds 10ml
Lixiviating solution after releasing；
Step 4) by step 3) pickle after bull frog shaping baking；
Step 5) vacuum packaging after pasteurization, 85 DEG C of water-bath 30min.
Step 1) in Fructus Schisandrae Chinensis, Herba Moslae mass ratio be 1；1.
Step 3) described in wood frog for the male frog or shell the oily female frog.
Step 4) in baking temperature be 210 DEG C, baking time be 8 minutes.
2 results of study
The optimization of 2.1 genuine medicinal materials alcohol reflux conditions
2.1.1 the concentration of alcohol impact on medicinal material extract rate
Selected 9 times of raw material volume concentration are respectively the ethanol of 75%, 80%, 85%, 90%, 95% at 85 DEG C of 6h that reflux,
Filter, concentrate, weigh, calculate the weight of ethanol extract.The relation curve of its concentration of alcohol and extraction ratio is as shown in Figure 2
As seen from Figure 2, along with the increase extraction ratio of determining alcohol is constantly increasing, the extraction ratio when concentration is 90%
Reach maximum 7.8%, be hereafter increased slightly, but amplitude is little, therefore selecting concentration of alcohol is 90%.
2.1.2 the ethanol dosage impact on medicinal material extract rate
Selected 90% ethanol, is separately added into the ethanol of 7,8,9,10,11 times of raw material volume 90% in 85 DEG C of 6h that reflux, mistake
Filter, concentrate, weigh, calculate the weight of ethanol extract.The relation curve of its ethanol dosage and extraction ratio is as shown in Figure 3.
In Fig. 3, the visible extraction ratio increasing effective ingredient along with alcohol dosage is in constantly increase, when dosage reaches 9l
Extraction rate reached 8.1%, hereafter tends towards stability.
2.1.3 the temperature impact on medicinal material extract rate
90% ethanol of selected 9 times of raw material volume, respectively 70 DEG C, 75 DEG C, 80 DEG C, 85 DEG C, reflux at 90 DEG C 6h, mistake
Filter, concentrate, weigh, calculate the weight of ethanol extract.Shown in relation curve Fig. 4 of its temperature and extraction ratio.
As seen from Figure 4, when temperature reaches 85 DEG C, extraction rate reached to 7.1%, temperature improves extraction ratio again and changes not
Greatly, from the standpoint of energy consumption, when Extracting temperature is defined as 85 DEG C.
2.1.4 the extraction time impact on medicinal material extract rate
The ethanol of selected 9 times of raw material volume 90%, at 85 DEG C, reflux 4 respectively, 5,6,7,8h, through filtering, concentrate, claiming
Weight, calculates the weight of ethanol extract.The relation curve of its time and extraction ratio is as shown in Figure 5.
In Fig. 5, the content extending effective ingredient over time is constantly raising, when the time is 6h, and extraction rate reached
8.4%, hereafter curve tends towards stability, and considers from production cycle angle, and extraction time selects 6h.
2.1.5 the optimization of orthogonal test of medicinal material extract rate
To determining alcohol, alcohol dosage, Extracting temperature and four factors of time, make L9(34) four factor three horizontal quadrature tests, its
Factor level designs with interpretation of result as shown in Table 1 and Table 2:
Table 1 medicinal material extract orthogonal test factor level table L9(34)
Table 2 medicinal material extract rate optimization of orthogonal test result .L9(34)
Being shown by interpretation of result, the factor size order affecting medicinal material extract is: A ＞ D ＞ B ＞ C, in conjunction with factor level
The optimised process determined is combined as A1B3C3D3, i.e. concentration of alcohol 90%, alcohol dosage 10l, temperature 90 DEG C, time 7h (note: first add 7
The ethanol of times amount 90% extracts 4h at 90 DEG C, and the ethanol adding 3 times amount 90% after filter extracts 3h at 90 DEG C equally, merges twice filter
Liquid).
2.1.6 the selection of process for sterilizing
Traditional meat products process for sterilizing general work temperature is more than 100 DEG C.At these elevated temperatures, the nutrient substance of product
Being easily lost, fleshy fiber hardens, and mouthfeel, local flavor are affected.The skin of wood frog own contains abundant antibacterial peptide matters,
And medicinal plant extraction also has certain antiseptic effect, combining the shelf-life that can effectively extend product, therefore this project is adopted
Use low temperature sterilization mode, i.e. 85 DEG C, the sterilization mode of 15min, it is possible to ensure that the product shelf phase reaches more than 3 months.
Wood frog after the present invention will pickle baking is packaged into instant product.Product delicious flavour, containing abundant nutrient
Matter, mouthfeel has certain advantage compared to similar product, and wood frog, Fructus Schisandrae Chinensis and Herba Moslae are all the material of integration of edible and medicinal herbs, it
Combination can preferably play nutritive value each other.
The above, only best mode for carrying out the invention, any those familiar with the art is in the present invention
In the technical scope disclosed, the simple change of the technical scheme that can become apparent to or equivalence are replaced and are each fallen within the present invention's
In protection domain.
Claims (4)
1. the manufacture method of the wood frog health instant food adding Fructus Schisandrae Chinensis Herba Moslae extract, it is characterised in that include with
Lower step:
Step 1) flavouring agent pretreatment of raw material: whole strain Fructus Schisandrae Chinensis, Herba Moslae are dried in the shade after gathering, and size-reduced machine is pulverized, and cross 40 mesh sieve；
Step 2) extraction: step 1 of learning from else's experience) raw material that processed, it is placed in extraction kettle, first adds the ethanol of 7 times amount 90% 90
Extracting 4h at DEG C, after 420 mesh filter, then the ethanol adding 3 times amount 90% extracts 3h at 90 DEG C equally, and 420 mesh filter, merge twice
Filtrate；
Step 3) lixiviating solution distilled water diluting 10 times, for pickling of wood frog trunk, after every 500g wood frog adds 10ml dilution
Lixiviating solution；
Step 4) by step 3) pickle after bull frog shaping baking；
Step 5) vacuum packaging after pasteurization, 85 DEG C of water-bath 30min.
The manufacture method of the wood frog health instant food of interpolation Fructus Schisandrae Chinensis Herba Moslae extract the most according to claim 1, its
Be characterised by, step 3) described in wood frog for the male frog or shell the oily female frog.
The manufacture method of the wood frog health instant food of interpolation Fructus Schisandrae Chinensis Herba Moslae extract the most according to claim 1, its
Be characterised by, step 1) in Fructus Schisandrae Chinensis, Herba Moslae mass ratio be 1: 1.
The manufacture method of the wood frog health instant food of interpolation Fructus Schisandrae Chinensis Herba Moslae extract the most according to claim 1, its
Be characterised by, step 4) in baking temperature be 210 DEG C, baking time be 8 minutes.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610212389.5A CN105876650A (en) | 2016-04-01 | 2016-04-01 | Manufacture method of rana amurensis healthy instant food by adding fructus schizandrae and herba moslae extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610212389.5A CN105876650A (en) | 2016-04-01 | 2016-04-01 | Manufacture method of rana amurensis healthy instant food by adding fructus schizandrae and herba moslae extract |
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| CN105876650A true CN105876650A (en) | 2016-08-24 |
Family
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| CN101455342A (en) * | 2007-11-16 | 2009-06-17 | 刘洪生 | Elsholtzia, rabdosia nutrient effervescence tablet and manufacture method thereof |
| CN101720964A (en) * | 2009-12-02 | 2010-06-09 | 长白朝鲜族自治县松云野生经济植物有限责任公司 | Health-care drink prepared from shizandra berries |
| KR20110036317A (en) * | 2009-10-01 | 2011-04-07 | 재단법인 제주테크노파크 | Anti-inflammatory composition |
| CN103704745A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Sauced air-dried beef and processing method thereof |
-
2016
- 2016-04-01 CN CN201610212389.5A patent/CN105876650A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1340313A (en) * | 2000-08-30 | 2002-03-20 | 周建洪 | Formular of Renshen-Baibao chicken and its cooking technology |
| CN101455342A (en) * | 2007-11-16 | 2009-06-17 | 刘洪生 | Elsholtzia, rabdosia nutrient effervescence tablet and manufacture method thereof |
| KR20110036317A (en) * | 2009-10-01 | 2011-04-07 | 재단법인 제주테크노파크 | Anti-inflammatory composition |
| CN101720964A (en) * | 2009-12-02 | 2010-06-09 | 长白朝鲜族自治县松云野生经济植物有限责任公司 | Health-care drink prepared from shizandra berries |
| CN101720964B (en) * | 2009-12-02 | 2012-05-23 | 长白朝鲜族自治县松云野生经济植物有限责任公司 | Health-care drink prepared from shizandra berries |
| CN103704745A (en) * | 2013-12-18 | 2014-04-09 | 芜湖中路实业有限责任公司 | Sauced air-dried beef and processing method thereof |
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| Title |
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