CN109077607B - Equipment and operation method for expanding and stewing dried edible bird's nest - Google Patents
Equipment and operation method for expanding and stewing dried edible bird's nest Download PDFInfo
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- CN109077607B CN109077607B CN201710446817.5A CN201710446817A CN109077607B CN 109077607 B CN109077607 B CN 109077607B CN 201710446817 A CN201710446817 A CN 201710446817A CN 109077607 B CN109077607 B CN 109077607B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/12—Multiple-unit cooking vessels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/16—Inserts
- A47J36/20—Perforated bases or perforated containers to be placed inside a cooking utensil ; Draining baskets, inserts with separation wall
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
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- Polymers & Plastics (AREA)
- Thermotherapy And Cooling Therapy Devices (AREA)
- Commercial Cooking Devices (AREA)
Abstract
The invention discloses equipment and an operation method for expanding and stewing dry cubilose, wherein the equipment comprises a relatively independent A-area accommodating space body, a B-area accommodating space body and a C-area accommodating space body, wherein the B-area accommodating space body and the C-area accommodating space body are respectively provided with a water pipe communicated to the A-area accommodating space body, the A-area accommodating space body is provided with a fine-meshed groove body used for placing a processed product, and the fine-meshed groove body can be separated from the A-area accommodating space body; the wall surface of the A-area accommodating space body is provided with a refrigerating and heating pipeline controlled by an automatic temperature control system, and the B-area accommodating space body is provided with a heating pipeline. The operation method of the device for the expansion and stewing of the dry cubilose comprises an automatic expansion stage and an automatic stewing stage. The invention can ensure that the cubilose can obtain better ductility after absorbing the moisture expansion after the automatic stewing stage, and the average expansion multiple reaches more than 25-45 times.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to equipment and an operation method for expanding and stewing dry cubilose by using the equipment.
Background
The bird's nest is formed by condensing saliva of swiftlet of the family delphinidae and saliva of the same genus or mixed saliva of velvet and the like, is a famous and precious traditional Chinese medicine, and has the functions of nourishing yin, moistening dryness, tonifying middle-jiao and Qi, invigorating stomach and spleen, reducing phlegm, relieving cough and the like. The bird's nest contains various enzymes for digesting food, and is also rich in mucin, sialic acid, vitamin A, D, E, K, and the like. Among them, mucin is a component of cellular protoplasm, connective tissue and some enzymes, and is very important for the physiological action of the human body; sialic acid is also called neuraminic acid, and has physiological effects of improving intelligence and memory of infants, resisting senile dementia, resisting recognition and virus, and improving the absorption of vitamins and minerals by intestinal tract.
The traditional expansion process of the cubilose can only obtain relatively low-efficiency results with small multiplying power. In traditional cognition, the general expansion rate of the edible bird's nest is 6 to 8 times, and the edible bird's nest in a few producing areas can reach 13 to 15 times. And the attainable multiplying power of the cubilose is taken as an important evaluation standard of the quality of the cubilose.
At present, no equipment which can be used for puffing and stewing the dry cubilose is found.
Disclosure of Invention
In view of the above, the present invention is directed to an apparatus for expanding and stewing dry bird's nest, by which the bird's nest can be expanded into an edible state, a higher expansion effect can be obtained, and cooking can be performed directly after expansion, and an operating method for the expansion and stewing of the dry bird's nest.
The adopted technical scheme is as follows:
an apparatus comprises a relatively independent A-zone accommodating space body, a B-zone accommodating space body and a C-zone accommodating space body, wherein the B-zone accommodating space body and the C-zone accommodating space body are respectively provided with a water pipe leading to the A-zone accommodating space body, the A-zone accommodating space body is provided with a fine-meshed groove body which can be used for placing a processed product, and the fine-meshed groove body can be separated from the A-zone accommodating space body and taken out; the wall surface of the A-area accommodating space body is provided with a refrigerating and heating pipeline controlled by an automatic temperature control system, and the B-area accommodating space body is provided with a heating pipeline.
Furthermore, the B-area accommodating space body and the C-area accommodating space body are respectively located at two sides of the a-area accommodating space body.
The operation method of the device in any scheme for expanding and stewing the dry cubilose sequentially comprises the following steps:
s1, placing a cubilose to be processed in a fine-meshed groove body of an A-area accommodating space body, and injecting fresh water of 10-25 ℃ into the A-area accommodating space body from a C-area accommodating space body for soaking for 50-70 min;
s2, discharging water of the containing space body in the area A, injecting fresh water with the temperature reaching 45 ℃ into the containing space body in the area B, keeping the temperature of the fresh water at 45 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the containing space body in the area A, and storing the fresh water in the containing space body in the area A for soaking for 20-40 min;
s3, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s4, cooling the fresh water in the accommodating space body in the area A to 5 ℃ within 20min, and keeping the temperature for 30-50 min;
s5, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C again, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s6, discharging water in the accommodating space body in the area A, injecting fresh water with the temperature reaching 45 ℃ from the operation system B, keeping the temperature of the fresh water at 45 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the accommodating space body in the area A, and storing the fresh water in the accommodating space body in the area A for soaking for 20-40 min;
s7, discharging water of the accommodating space body in the area A, injecting fresh water of 10-25 ℃ into the accommodating space body in the area A from the accommodating space body in the area C, and preserving the fresh water in the accommodating space body in the area A for 5-15 min;
s8, cooling the fresh water in the accommodating space body in the area A to 5 ℃ within 20min, and keeping the temperature for 30-50 min;
s9, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C again, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s10, discharging water of the accommodating space body in the area A, injecting fresh water with the temperature reaching 80 ℃ from the operation system B, keeping the temperature of the fresh water at 80 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the accommodating space body in the area A, and storing the fresh water in the accommodating space body in the area A for soaking for 20-40 min; the hot water is then discharged.
The invention has the beneficial effects that:
the device is used for expanding and stewing the dry edible bird 'S nest, can ensure that the edible bird' S nest can be expanded to be in an edible state, can obtain an expansion effect with higher magnification, can obtain better ductility after absorbing water after S10, and has an average expansion magnification of more than 25-45 times.
Drawings
FIG. 1 is a schematic diagram of a simplified structure of the apparatus of the present invention.
Detailed Description
The present invention now will be described more fully hereinafter with reference to the accompanying drawings.
Referring to fig. 1, the device for expanding and stewing the dry cubilose comprises a relatively independent A-area accommodating space body 1, a B-area accommodating space body 2 and a C-area accommodating space body 3, wherein the B-area accommodating space body 2 and the C-area accommodating space body 3 are respectively provided with a water pipe 4 to lead to the A-area accommodating space body 1, the A-area accommodating space body 1 is provided with a fine-meshed groove body 5 for placing a processed product, and the fine-meshed groove body 5 can be separated from the A-area accommodating space body 1; the wall surface of the area a accommodating space body is provided with a refrigeration and heating pipeline 6, 7 controlled by an automatic temperature control system, and the area B accommodating space body is provided with a heating pipeline 8.
Wherein, the control condition of the automatic temperature control system can be set to keep the set temperature within plus or minus 0.5 ℃ and keep the temperature within the range of plus or minus 0.5 ℃.
The refrigerating capacity of the refrigerating pipeline of the space accommodating body in the area A can ensure that the temperature of the water body is reduced to 5 ℃ from 25 ℃ within 15min under the condition of the required water quantity for the operation of the space accommodating body in the area A. The heating capacity of the heating pipeline can complement the heat energy dissipated along with the temperature reduction of the operation time within 1min under the condition of the water amount in the area A, and the operation temperature is set to be 40-100 ℃.
The heating capacity of the heating pipeline of the B-area space accommodating body can enable the water quantity to reach the set temperature required by the operation within 3min under the condition of the water quantity required by the operation of the A-area space accommodating body, and the water quantity is stored in the B-area space accommodating body for reservation use.
The whole operation flow is that fresh water with the temperature of 10-25 ℃ is injected into the space accommodating body of the area A, or hot water required by the operation is injected into the space accommodating body of the area C, or hot water required by the operation is injected into the space accommodating body of the area B, or the temperature of the water body is cooled to 5 ℃ through the refrigeration pipeline in the space accommodating body of the area A under the conditions of repeated cold water and hot water in the set operation sequence and time.
Preferably, the B-zone accommodation space body and the C-zone accommodation space body are respectively located at two sides of the a-zone accommodation space body.
The device of the invention has the functions of refrigeration and heating at the same time, and has the main function of efficiently expanding and stewing the dry cubilose. The secondary function is that the food stewing device can be widely applied to the food stewing requirement at the same time.
By using the device, the expansion multiplying power of the dry cubilose can be improved from the traditional 6-8 low-efficiency multiplying power to 25-45 high-efficiency expansion multiplying power.
Specifically, the operation method of the device for expanding and stewing the dry cubilose sequentially comprises the following steps:
s1, placing a cubilose to be processed in a fine-meshed groove body of an A-area accommodating space body, and injecting fresh water of 10-25 ℃ into the A-area accommodating space body from a C-area accommodating space body for soaking for 50-70 min;
s2, discharging water of the containing space body in the area A, injecting fresh water with the temperature reaching 45 ℃ into the containing space body in the area B, keeping the temperature of the fresh water at 45 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the containing space body in the area A, and storing the fresh water in the containing space body in the area A for soaking for 20-40 min;
s3, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s4, cooling the fresh water in the accommodating space body in the area A to 5 ℃ within 20min, and keeping the temperature for 30-50 min;
s5, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C again, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s6, discharging water in the accommodating space body in the area A, injecting fresh water with the temperature reaching 45 ℃ from the operation system B, keeping the temperature of the fresh water at 45 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the accommodating space body in the area A, and storing the fresh water in the accommodating space body in the area A for soaking for 20-40 min;
s7, discharging water of the accommodating space body in the area A, injecting fresh water of 10-25 ℃ into the accommodating space body in the area A from the accommodating space body in the area C, and preserving the fresh water in the accommodating space body in the area A for 5-15 min;
s8, cooling the fresh water in the accommodating space body in the area A to 5 ℃ within 20min, and keeping the temperature for 30-50 min;
s9, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C again, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s10, discharging water of the accommodating space body in the area A, injecting fresh water with the temperature reaching 80 ℃ from the operation system B, keeping the temperature of the fresh water at 80 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the accommodating space body in the area A, and storing the fresh water in the accommodating space body in the area A for soaking for 20-40 min; the hot water is then discharged.
S1-S9 may be defined as an "automatic puff" phase. The working module can be set as 'A' on the equipment; in the repeated temperature rise and temperature reduction of fresh water, the process of controlling the cubilose colloid to absorb the fresh water in the steps of different temperatures obtains the maximum ductility without damaging colloid molecules due to different steps. I.e. gradually expanding or swelling in each step to achieve a greater expansion.
S10 may then be defined as the "automatic stew" stage. The operating mode can be set to "C" on the device. After the automatic expansion stage and the automatic stewing stage, the cubilose absorbs the water to expand to obtain better ductility, and the average expansion multiple reaches over 25-45 times.
The automatic working module of the equipment can have the following settings:
a: the process proceeds to step 9(S9), and the standby is stopped after the water is drained. The user needs to pick hair and clean again.
B: after the user finishes cleaning the food material, the process 10 is started (S10) to define the operation setting "b".
C: the food material used by the user can be directly performed from 'automatic expansion' to 'automatic stewing' without picking hair and cleaning.
D: the working module is set to be 'T', if a user finishes 'automatic stewing' and does not plan to eat immediately, fresh water with the temperature of 10-25 ℃ is injected into the accommodating space body in the area C, the temperature of the water is reduced to 5 ℃ by the refrigerating system of the accommodating space body in the area A, and the temperature is continuously kept at 5 +/-0.5 ℃ so as to ensure the quality of food materials.
E, E: the work module sets the 'Wu' as an additional function, and a user does not use the cubilose treatment but only uses the heating function of the device to be used as a common stewpot.
The operation method of the device can achieve the effect of more stable cubilose glue property, obtain better ductility when absorbing the expansion of water, and the average expansion multiple reaches more than 25-45 times; the high expansion ratio can be reflected in economic benefit in two aspects that the cost of raw materials of products related to the cubilose is more easily absorbed by eaters.
The above-listed detailed description is only a specific description of a possible embodiment of the present invention, and they are not intended to limit the scope of the present invention, and equivalent embodiments or modifications made without departing from the technical spirit of the present invention should be included in the scope of the present invention.
Claims (1)
1. An operation method of an apparatus for expanding and stewing dry cubilose comprises a relatively independent A-area accommodating space body, a B-area accommodating space body and a C-area accommodating space body, wherein the B-area accommodating space body and the C-area accommodating space body are respectively provided with a water pipe leading to the A-area accommodating space body, the A-area accommodating space body is provided with a fine-meshed groove body used for placing a processed product, and the fine-meshed groove body can be separated from the A-area accommodating space body; the wall surface of the area A accommodating space body is provided with a refrigerating and heating pipeline controlled by an automatic temperature control system, and the area B accommodating space body is provided with a heating pipeline; the operation method is characterized by sequentially comprising the following steps of:
s1, placing a cubilose to be processed in a fine-meshed groove body of an A-area accommodating space body, and injecting fresh water of 10-25 ℃ into the A-area accommodating space body from a C-area accommodating space body for soaking for 50-70 min;
s2, discharging water of the containing space body in the area A, injecting fresh water with the temperature reaching 45 ℃ into the containing space body in the area B, keeping the temperature of the fresh water at 45 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the containing space body in the area A, and storing the fresh water in the containing space body in the area A for soaking for 20-40 min;
s3, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s4, cooling the fresh water in the accommodating space body in the area A to 5 ℃ within 20min, and keeping the temperature for 30-50 min;
s5, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C again, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s6, discharging water in the accommodating space body in the area A, injecting fresh water with the temperature reaching 45 ℃ from the operation system B, keeping the temperature of the fresh water at 45 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the accommodating space body in the area A, and storing the fresh water in the accommodating space body in the area A for soaking for 20-40 min;
s7, discharging water of the accommodating space body in the area A, injecting fresh water of 10-25 ℃ into the accommodating space body in the area A from the accommodating space body in the area C, and preserving the fresh water in the accommodating space body in the area A for 5-15 min;
s8, cooling the fresh water in the accommodating space body in the area A to 5 ℃ within 20min, and keeping the temperature for 30-50 min;
s9, discharging water of the containing space body in the area A, and injecting fresh water of 10-25 ℃ into the containing space body in the area A from the containing space body in the area C again, wherein the soaking time for storing the fresh water in the containing space body in the area A is 5-15 min;
s10, discharging water of the accommodating space body in the area A, injecting fresh water with the temperature reaching 80 ℃ from the operation system B, keeping the temperature of the fresh water at 80 +/-0.5 ℃ through an automatic temperature control system after the fresh water is injected into the accommodating space body in the area A, and storing the fresh water in the accommodating space body in the area A for soaking for 20-40 min; the hot water is then discharged.
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| CN201710446817.5A CN109077607B (en) | 2017-06-14 | 2017-06-14 | Equipment and operation method for expanding and stewing dried edible bird's nest |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710446817.5A CN109077607B (en) | 2017-06-14 | 2017-06-14 | Equipment and operation method for expanding and stewing dried edible bird's nest |
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| CN109077607B true CN109077607B (en) | 2020-06-23 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HK1103219A1 (en) * | 2006-12-25 | 2007-12-14 | Kwan Wai Hung | Stewed bird nest in ginger milk food and its preparation method |
| CN205052776U (en) * | 2015-10-09 | 2016-03-02 | 上海华济健康产业有限公司 | Processing preparation facilities of instant bird's nest |
| TW201703653A (en) * | 2015-07-22 | 2017-02-01 | 廣生堂國際股份有限公司 | Extraction method of bird's nest extract |
| WO2017034390A3 (en) * | 2015-08-24 | 2017-04-06 | Universiti Kebangsaan Malaysia | Bioactive swiftlet nest supplement |
| CN106560093A (en) * | 2015-09-25 | 2017-04-12 | 广东乐陶陶药业股份有限公司 | Instant cubilose production method |
-
2017
- 2017-06-14 CN CN201710446817.5A patent/CN109077607B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| HK1103219A1 (en) * | 2006-12-25 | 2007-12-14 | Kwan Wai Hung | Stewed bird nest in ginger milk food and its preparation method |
| TW201703653A (en) * | 2015-07-22 | 2017-02-01 | 廣生堂國際股份有限公司 | Extraction method of bird's nest extract |
| WO2017034390A3 (en) * | 2015-08-24 | 2017-04-06 | Universiti Kebangsaan Malaysia | Bioactive swiftlet nest supplement |
| CN106560093A (en) * | 2015-09-25 | 2017-04-12 | 广东乐陶陶药业股份有限公司 | Instant cubilose production method |
| CN205052776U (en) * | 2015-10-09 | 2016-03-02 | 上海华济健康产业有限公司 | Processing preparation facilities of instant bird's nest |
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Effective date of registration: 20230711 Address after: Room 1903-3, Building 1, No. 118 Cuiqian North Road Third Street, Xiangzhou District, Zhuhai City, Guangdong Province, 519000 Patentee after: Guangdong Yuzeyuan Biotechnology Co.,Ltd. Address before: 528248 Room 501, Building 1, Huangqi Garden New Village, Dali Town, Nanhai District, Foshan City, Guangdong Province Patentee before: Li Shujiao Patentee before: Wu Shuhe |