CN110663943A - Instant freeze-dried cubilose product and method thereof - Google Patents
Instant freeze-dried cubilose product and method thereof Download PDFInfo
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- CN110663943A CN110663943A CN201911081598.0A CN201911081598A CN110663943A CN 110663943 A CN110663943 A CN 110663943A CN 201911081598 A CN201911081598 A CN 201911081598A CN 110663943 A CN110663943 A CN 110663943A
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- 238000000034 method Methods 0.000 title claims abstract description 31
- 244000000626 Daucus carota Species 0.000 claims abstract description 115
- 235000005770 birds nest Nutrition 0.000 claims abstract description 115
- 235000005765 wild carrot Nutrition 0.000 claims abstract description 115
- 239000002904 solvent Substances 0.000 claims abstract description 51
- 235000013336 milk Nutrition 0.000 claims abstract description 33
- 239000008267 milk Substances 0.000 claims abstract description 33
- 210000004080 milk Anatomy 0.000 claims abstract description 33
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 18
- 235000020247 cow milk Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 238000001914 filtration Methods 0.000 claims description 30
- 239000008213 purified water Substances 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 19
- 235000013547 stew Nutrition 0.000 claims description 16
- 238000002791 soaking Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 11
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 206010034568 Peripheral coldness Diseases 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000035935 pregnancy Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000011084 recovery Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 241001497427 Petrochelidon fulva Species 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 241000283155 Delphinidae Species 0.000 description 1
- 241000202296 Delphinium Species 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses an instant freeze-dried cubilose product and a method thereof, relating to the field of instant freeze-dried cubilose products and comprising the following raw materials in parts by weight: 10-30 parts of fresh cubilose; 40-70 parts by mass of a solvent; 20-40 parts of fresh cow milk by mass; 5 to 10 parts by mass of a saccharide. The edible bird's nest product has high nutritive value and is beneficial to the recovery of the masses in pregnancy and delivery by the aid of the fresh bird's nest, the solvent, the fresh milk and the sugar, the taste of the bird's nest product is not single by the aid of the milk and the two slow stewing processes, the sugar, the milk and the bird's nest can be fused with the bird's nest to a greater extent by the aid of the two slow stewing processes, the edible taste is better, the milk and the bird's nest can help sleep, and the cold hands and feet can be relieved by eating the bird's nest in winter.
Description
Technical Field
The invention relates to the field of instant freeze-dried cubilose products, in particular to an instant freeze-dried cubilose product and a method thereof.
Background
The bird's nest is a nest formed by mixing saliva secreted by part of delphinium and several swiftlets of the genus swiftlet of the delphinidae of the order of delphinales and other substances, and is also called as "house swallow" and "cave swallow", the bird's nest can be divided into two kinds of "house swallow" and "cave swallow", the cave swallow is different in color due to the influence of mineral substances, and is divided into white swallow, yellow swallow and red swallow, the house swallow only has one color like white, the bird's nest is one of traditional famous and precious foods eaten since the Ming Dynasty, the so-called "blood swallow" on the market is manufactured by the bird's dung fumigation method for artificially-cultured house swallows.
In order to prolong the shelf life of the existing instant freeze-dried cubilose product, a plurality of additives and preservatives are added, so that the nutrition of the cubilose is reduced, the influence on the body of people who partake in pregnancy is not good, and the existing instant freeze-dried cubilose product has single taste and cannot provide more taste choices for eaters.
Disclosure of Invention
The invention aims to: in order to solve the problems that the existing instant freeze-dried cubilose product is complex in component, a plurality of additives and preservatives are added, the existing instant freeze-dried cubilose product is single in taste, and more taste choices cannot be provided for eaters, an instant freeze-dried cubilose product and a method thereof are provided.
In order to achieve the purpose, the invention provides the following technical scheme: an instant freeze-dried cubilose product comprises the following raw materials in parts by weight: 10-30 parts of fresh cubilose; 40-70 parts by mass of a solvent; 20-40 parts of fresh cow milk by mass; 5 to 10 parts by mass of a saccharide.
Preferably, the solvent is purified water.
Preferably, the sugar comprises one or more of crystal sugar, white granulated sugar, brown sugar, cane sugar, maltose and other sugar.
Preferably, the fresh cubilose accounts for 20 parts by mass; 50 parts by mass of a solvent; 25 parts of fresh cow milk; 5 parts by mass of a saccharide.
Preferably, the fresh cubilose accounts for 10 parts by mass; 40 parts by mass of a solvent; 40 parts of fresh cow milk; 10 parts by mass of a saccharide.
Preferably, said comprises the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
Preferably, the water used for washing the fresh edible bird's nest in the step one is pure water, and the washing time for the fresh edible bird's nest is not less than twenty minutes by using flowing water, at most two fresh edible bird's nests are washed each time, and the solvent heating and cooling are carried out in a closed and sterile container.
Preferably, the soaking time in the second step is 3-6 hours, the fresh edible bird's nest is taken out of the container by an aseptic appliance after soaking, then the fresh edible bird's nest is manually torn open and unhaired, the whole process requires workers to wear aseptic clothes, aseptic caps and aseptic gloves, the machine is adopted for filtering for three times, and flowing purified water is adopted for filtering and washing the edible bird's nest in the process.
Preferably, after the saccharides are added in the third step, the mixture needs to be continuously stirred in the slow stewing process with slow fire, the mixture also needs to be continuously stirred for 20 minutes after the milk is added, the cover of the stewing cup is closed without stirring when strong fire is modulated, wherein the temperature of the slow fire is 40-60 ℃, the temperature of most of the mixture is 60-120 ℃, the mixture needs to be stirred after the milk is added in the fourth step, the slow stewing is stopped, and the temperature of the small fire is below 50 ℃.
Preferably, the freeze-drying time is 24-48 hours, the vacuum degree of the vacuum freeze-drying furnace is controlled to be 60-100 Pa, and the vacuum degree of the package is controlled to be 400-500 Pa.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, by arranging the fresh cubilose, the solvent, the fresh milk and the saccharides, the internal components of the cubilose product are simple, and no additive or preservative is added, so that the cubilose product has high nutritive value and is beneficial to the recovery of the masses in pregnancy delivery;
2. the invention also sets cow milk and two slow stewing processes, so that the taste of the cubilose product is not single, and the two groups of slow stewing can enable the sugar, the cow milk and the cubilose to be fused to a greater extent, so that the edible taste is better, the cow milk and the cubilose can help sleep, and the cold hands and feet can be relieved when the product is eaten in winter.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
An instant freeze-dried cubilose product comprises the following raw materials in parts by weight: 10-30 parts of fresh cubilose; 40-70 parts by mass of a solvent; 20-40 parts of fresh cow milk by mass; 5 to 10 parts by mass of a saccharide.
An instant lyophilized nidus Collocaliae product and its preparation method comprise the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
In the embodiment, the edible bird's nest product has simple internal components and is not added with additives and preservatives by the aid of the fresh edible bird's nest, the solvent, the fresh milk and the saccharides, so that the edible bird's nest product is high in nutritive value and beneficial to recovery of the masses who have delivered pregnancy.
Example 2
The solvent is purified water.
An instant lyophilized nidus Collocaliae product and its preparation method comprise the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
In this embodiment, the purified water is edible purified water, and edible and sterile water such as mineral water can be used.
Example 3
The sugar comprises one or more of crystal sugar, white sugar, brown sugar, sucrose, maltose and other sugar.
An instant lyophilized nidus Collocaliae product and its preparation method comprise the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
In this example, there are many options for the saccharides, and there is a difference in taste when different saccharides are used.
Example 4
20 parts of fresh bird's nest by mass; 50 parts by mass of a solvent; 25 parts of fresh cow milk; 5 parts by mass of a saccharide.
An instant lyophilized nidus Collocaliae product and its preparation method comprise the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
In the embodiment, less sugar is adopted, so that the taste of the cubilose is slightly light, and an eater can add auxiliary materials to eat together.
Example 5
10 parts of fresh cubilose; 40 parts by mass of a solvent; 40 parts of fresh cow milk; 10 parts by mass of a saccharide.
An instant lyophilized nidus Collocaliae product and its preparation method comprise the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
In the embodiment, more milk and sugar are adopted, so that the cubilose product has sweet taste and is suitable for people who like to eat sweet.
Example 6
An instant lyophilized nidus Collocaliae product and its preparation method comprise the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
In the embodiment, the taste of the cubilose product is not single any more through the arranged milk and the two slow stewing processes, the sugar, the milk and the cubilose can be fused to a greater extent through the two groups of slow stewing, so that the edible taste is better, the milk and the cubilose can help sleep, and the cold hands and feet can be relieved when people eat the cubilose product in winter.
Example 7
The water used for cleaning the fresh edible bird's nest in the step one is pure water, the fresh edible bird's nest is cleaned by using flowing water for not less than twenty minutes, at most two fresh edible bird's nests are cleaned each time, and the solvent heating and cooling are carried out in a closed and sterile container.
In the embodiment, the cubilose can be treated more cleanly by adopting a small number of cleaning modes for multiple times.
Example 8
And in the second step, soaking for 3-6 hours, taking the fresh edible bird's nest out of the container by using an aseptic appliance after soaking, manually tearing the fresh edible bird's nest, removing hair, wearing aseptic clothes, aseptic caps and aseptic gloves by workers in the whole process, filtering by using a machine for three times, and filtering and washing the edible bird's nest by using flowing purified water.
In this embodiment, flowing pure water washs it, can be so that the washing of edible bird's nest more thorough for edible bird's nest handles cleaner.
Example 9
After the saccharides are added in the third step, the mixture needs to be continuously stirred in the slow stewing process with slow fire, the mixture also needs to be continuously stirred for 20 minutes after the milk is added, the cover of the stewing pot is closed without stirring when strong fire is modulated, wherein the temperature of the slow fire is 40-60 ℃, the temperature of most of the mixture is 60-120 ℃, the mixture needs to be stirred after the milk is added in the fourth step, the slow stewing is stopped, and the temperature of the small fire is below 50 ℃.
In the embodiment, the milk and the saccharides can be more fused with the cubilose by slowly stewing for two times, so that the cubilose has better taste.
Example 10
The freeze-drying time is 24-48 hours, the vacuum degree of the vacuum freeze-drying furnace is controlled to be 60-100 Pa, and the vacuum degree of packaging is controlled to be 400-500 Pa.
In the embodiment, the vacuum degree is controlled, the preservation time of the cubilose is related, and the quality guarantee period of the cubilose can be prolonged to the greatest extent by 400-500 Pa, so that the cubilose can be preserved for 12 months.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. An instant freeze-dried cubilose product is characterized in that: the feed comprises the following raw materials in parts by weight: 10-30 parts of fresh cubilose; 40-70 parts by mass of a solvent; 20-40 parts of fresh cow milk by mass; 5 to 10 parts by mass of a saccharide.
2. The instant freeze-dried cubilose product according to claim 1, which is characterized in that: the solvent is purified water.
3. The instant freeze-dried cubilose product according to claim 1, which is characterized in that: the sugar comprises one or more of crystal sugar, white granulated sugar, brown sugar, sucrose, maltose and other sugar.
4. The instant freeze-dried cubilose product according to claim 1, which is characterized in that: 20 parts of fresh bird's nest; 50 parts by mass of a solvent; 25 parts of fresh cow milk; 5 parts by mass of a saccharide.
5. The instant freeze-dried cubilose product according to claim 1, which is characterized in that: 10 parts of fresh cubilose; 40 parts by mass of a solvent; 40 parts of fresh cow milk; 10 parts by mass of a saccharide.
6. The instant freeze-dried cubilose product and the method thereof according to claim 1, characterized by comprising the following steps
The method comprises the following steps: cleaning fresh cubilose with flowing water for later use, heating a solvent to boil, stopping heating after the solvent is boiled, waiting for cooling of the solvent in a sterile environment, and adding the cleaned fresh cubilose when the temperature of the solvent is reduced to 30-45 ℃;
step two: soaking fresh edible bird's nest, taking out, tearing the fresh edible bird's nest according to lines, filtering with purified water for three times, filtering most of villi of the fresh edible bird's nest, and removing fine hair in the fresh edible bird's nest by using a clamp after filtering;
step three: placing the cleaned cubilose into a stewing pot, stewing slowly with slow fire for 20 minutes, opening a cover of the stewing pot, adding sugar into the stewing pot, continuing to stew slowly with slow fire, stewing for 20 minutes, adding fresh milk into the stewing pot, continuing to stew slowly with slow fire for 30 minutes, adjusting the fire to be stronger, and stewing for one hour with strong fire;
step four: when the liquid bird's nest is obtained, the big fire is closed, then the bird's nest is naturally cooled, purified water is continuously added after the bird's nest is cooled, the bird's nest is stewed by the big fire for 30 minutes, the cover is uncovered, milk is added, the bird's nest is slowly stewed by the small fire for one hour, and then the bird's nest is naturally dried;
step five: pouring the aired cubilose into a mold, then placing the mold in a vacuum bag, quickly freezing the mold in a refrigerator for 2-3 hours, taking out the mold to obtain solid cubilose, then placing the solid cubilose in a vacuum freeze-drying furnace for freeze-drying, and then taking out the solid cubilose for sealing and packaging.
7. The instant freeze-dried cubilose product and the method thereof according to claim 6, wherein the freeze-dried cubilose product comprises the following components in percentage by weight: the water used for cleaning the fresh edible bird's nest in the step one is pure water, the fresh edible bird's nest is cleaned by using flowing water for not less than twenty minutes, at most two fresh edible bird's nests are cleaned each time, and the solvent heating and cooling are carried out in a closed and sterile container.
8. The instant freeze-dried cubilose product and the method thereof according to claim 6, wherein the freeze-dried cubilose product comprises the following components in percentage by weight: and in the second step, soaking is carried out for 3-6 hours, the fresh bird's nest is taken out of the container by an aseptic appliance after soaking, then the fresh bird's nest is manually torn open and unhaired, the whole process requires workers to wear aseptic clothes, aseptic caps and aseptic gloves, the machine is adopted for filtering for three times, and flowing purified water is adopted for filtering and washing the fresh bird's nest in the process.
9. The instant freeze-dried cubilose product and the method thereof according to claim 6, wherein the freeze-dried cubilose product comprises the following components in percentage by weight: after the saccharides are added in the third step, the mixture needs to be continuously stirred in the slow stewing process with slow fire, the mixture also needs to be continuously stirred after 20 minutes of milk is added, the cover of the stewing pot is closed without stirring when strong fire is modulated, wherein the temperature of the slow fire is 40-60 ℃, the temperature of most of the mixture is 60-120 ℃, the mixture needs to be stirred after the milk is added in the fourth step, the slow stewing is stopped, and the temperature of the small fire is below 50 ℃.
10. The instant freeze-dried cubilose product and the method thereof according to claim 6, wherein the freeze-dried cubilose product comprises the following components in percentage by weight: the freeze-drying time is 24-48 hours, the vacuum degree of the vacuum freeze-drying furnace is controlled to be 60-100 Pa, and the vacuum degree of packaging is controlled to be 400-500 Pa.
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| CN201911081598.0A CN110663943A (en) | 2019-11-07 | 2019-11-07 | Instant freeze-dried cubilose product and method thereof |
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| CN111466441A (en) * | 2020-05-15 | 2020-07-31 | 大洲新燕(厦门)生物科技有限公司 | Instant milk cubilose and preparation method thereof |
| CN111838654A (en) * | 2020-06-11 | 2020-10-30 | 谢嘉源 | An instant nidus Collocaliae with nourishing effect and its preparation method |
| CN113040379A (en) * | 2021-04-23 | 2021-06-29 | 厦门贰拾叁号生物科技有限公司 | Hand-punched edible bird's nest treated by freeze-drying technology and processing technology thereof |
| CN113331405A (en) * | 2021-05-31 | 2021-09-03 | 深圳杰瑞丝实业有限公司 | Convenient preparation process of freeze-dried nutritional and healthy cubilose |
| CN117122054A (en) * | 2023-09-05 | 2023-11-28 | 广西金品燕庄食品有限责任公司 | Instant bird's nest product formula suitable for pregnant women |
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| CN117122054A (en) * | 2023-09-05 | 2023-11-28 | 广西金品燕庄食品有限责任公司 | Instant bird's nest product formula suitable for pregnant women |
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