CN110973602A - Preparation method of instant edible bird's nest - Google Patents
Preparation method of instant edible bird's nest Download PDFInfo
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- CN110973602A CN110973602A CN201911143533.4A CN201911143533A CN110973602A CN 110973602 A CN110973602 A CN 110973602A CN 201911143533 A CN201911143533 A CN 201911143533A CN 110973602 A CN110973602 A CN 110973602A
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- 238000011049 filling Methods 0.000 claims abstract description 43
- 238000007605 air drying Methods 0.000 claims abstract description 39
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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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Abstract
The invention discloses a preparation method of instant cubilose, belonging to the technical field of food processing, comprising the steps of pretreatment, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, thus completing the preparation of the instant cubilose; in the blending process, a 100-mesh filter screen is adopted for filtering, and a filter screen with higher density is selected for screening impurities and precipitates, so that the better screening effect is ensured, and an air drying step is added in the process, namely, the air drying of the outer surface of the integral bottle body is realized, the residue of water stain is avoided, and the integral quality and the integrity of the quality are further ensured.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of instant cubilose.
Background
The bird nest is made from various birds of Potiria of Asteridaceae, and Potiria, and is prepared by mixing the saliva secreted by birds or saliva with their down feather, and coagulating on cliff. The main components of the cubilose comprise water-soluble protein, carbohydrate, various mineral elements, various amino acids and the like which play an important role in promoting the vitality of a human body. According to the record of materia medica Zhenzhen, "bird's nest enters lung to generate qi, kidney to nourish water, stomach to tonify, so that it can tonify without stagnation of dryness and moisture, and is also the flavor of herbs with even to beautiful. The traditional Chinese medicine considers that the edible bird's nest: nourishing yin and moistening dryness, tonifying qi and strengthening middle warmer, treating deficiency, cough, phlegm, asthma, hemoptysis and chronic dysentery, and is suitable for patients with asthenia, malnutrition, chronic dysentery, chronic malaria, excessive phlegm, cough, senile chronic bronchitis, bronchiectasis, emphysema, pulmonary tuberculosis, hemoptysis, hematemesis and stomach ache to eat. The bird's nest is increasingly regarded as a nourishing medicinal and edible homologous product, but the traditional preparation process is long in time, the procedures are complicated, the links such as soaking, boiling and the like are not easy to master, the standard is difficult to master, and popularization is not really achieved. In recent years, some manufacturers have introduced instant cubilose products in order to meet the market.
In the traditional method, the bird's nest is directly soaked in tap water and is subjected to feather picking, so that the rock candy bird's nest sold in the existing market has a large amount of impurities and bird's feather. In order to avoid the situation, other manufacturers on the market adopt dried edible bird's nest for picking hair, but the edible bird's nest beverage obtained finally has uneven taste because the edible bird's nest raw material is not sterilized.
In addition, in the process of preparing the cubilose drink, the prepared soup is generally filtered by a 80-mesh filter screen, and a large amount of impurities and precipitates exist; the filling temperature is low, so that the central temperature of the product is quickly reduced during filling, and the color, the smell and the taste of the soup and the edible bird's nest are influenced; the improper sterilization operation causes bottle breaking or incomplete sterilization, so that the product is unqualified in inspection and the like, and the taste is general.
Disclosure of Invention
The invention aims to provide a preparation method of instant cubilose, which has the advantages of good taste and flavor, simple preparation process, good screening effect and high qualification rate.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of instant edible bird's nest comprises the steps of pretreatment, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, and the preparation of the instant edible bird's nest is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg;
(2) feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(3) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(4) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 3-5mm during filling;
(5) and (4) capping: the sealing is finished in a manual or automatic sealing mode, and the sealing is screwed at 1/2-1/3 of bottle mouth threads;
(6) high-temperature sterilization: sterilizing the capped product at high temperature, wherein the temperature of the high-temperature sterilization is 114 ℃ and 121 ℃, and the sterilization time is 10-30 min;
(7) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(8) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Further, the method also comprises a stewing step, wherein the stewing step is arranged after the pretreatment step, the stewing temperature is 95 ℃, and the stewing time is 20-30 min.
Furthermore, cooling is needed after stewing, and the temperature is reduced to 40-70 ℃.
Further, the foaming time in the step (1) is 10-20h, and the foaming temperature is 10-20 ℃.
Further, the ultrasonic power of the ultrasonic cleaning in the step (1) is 550-1500W, and the ultrasonic frequency is 30-40 Hz.
Further, the blending materials in the step (3) comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 1-3% of the total mass of the cubilose, the addition amount of the medlar accounts for 0.5-2.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.2-0.8% of the total mass of the cubilose.
Compared with the prior art, the invention has the beneficial effects that: in the blending process, a 100-mesh filter screen is adopted for filtering, and a filter screen with higher density is selected for screening impurities and precipitates, so that the better screening effect is ensured, and an air drying step is added in the process, namely, the air drying of the outer surface of the integral bottle body is realized, the residue of water stain is avoided, and the integral quality and the integrity of the quality are further ensured.
Drawings
FIG. 1 is a flow chart of the overall manufacturing process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in 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.
FIG. 1 shows a flow chart of the overall preparation method of the present invention.
Example 1
A preparation method of instant edible bird's nest comprises the steps of pretreatment, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, and the preparation of the instant edible bird's nest is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg; the foaming time is 10h, and the foaming temperature is 10 ℃; the ultrasonic power of ultrasonic cleaning is 550W, and the ultrasonic frequency is 30 Hz.
(2) Feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error amount of each bottle to be within +/-0.03 g;
(3) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(4) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 3mm during filling; the blending materials comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 1% of the total mass of the cubilose, the addition amount of the medlar accounts for 0.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.2% of the total mass of the cubilose.
(5) And (4) capping: the sealing is finished by adopting a manual or automatic sealing mode, and the sealing is screwed down at 1/2 parts of the bottle mouth threads;
(6) high-temperature sterilization: sterilizing the capped product at high temperature of 114 deg.C for 10 min;
(7) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(8) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Example 2
A preparation method of instant edible bird's nest comprises the steps of pretreatment, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, and the preparation of the instant edible bird's nest is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg; the foaming time is 20h, and the foaming temperature is 20 ℃; the ultrasonic power of ultrasonic cleaning is 1500W, and the ultrasonic frequency is 40 Hz.
(2) Feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(3) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(4) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 5mm during filling; the blending materials comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 3% of the total mass of the cubilose, the addition amount of the medlar accounts for 2.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.8% of the total mass of the cubilose.
(5) And (4) capping: the sealing is finished by adopting a manual or automatic sealing mode, and the sealing is screwed down at 1/3 parts of the bottle mouth threads;
(6) high-temperature sterilization: sterilizing the capped product at 121 deg.C for 30 min;
(7) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(8) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Example 3
A preparation method of instant edible bird's nest comprises the steps of pretreatment, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, and the preparation of the instant edible bird's nest is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg; the foaming time is 15h, and the foaming temperature is 15 ℃; the ultrasonic power of the ultrasonic cleaning is 1075W, and the ultrasonic frequency is 35 Hz.
(2) Feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(3) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(4) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 4mm during filling; the blending materials comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 2% of the total mass of the cubilose, the addition amount of the medlar accounts for 1.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.5% of the total mass of the cubilose.
(5) And (4) capping: the sealing is finished by adopting a manual or automatic sealing mode, and the sealing is screwed down at 5/12 parts of the bottle mouth threads;
(6) high-temperature sterilization: sterilizing the capped product at 117 deg.C for 20 min;
(7) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(8) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Examples 1-3, are used to produce an instant cubilose product that does not require stewing, i.e., foam and subsequent high temperature sterilization, thereby achieving an overall instant effect, simple production process and good preparation effect.
Example 4
A preparation method of instant cubilose comprises the steps of pretreatment, stewing, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, so that the preparation of the instant cubilose is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg; the foaming time is 10h, and the foaming temperature is 10 ℃; the ultrasonic power of ultrasonic cleaning is 550W, and the ultrasonic frequency is 30 Hz.
(2) Stewing: the stewing temperature is 95 ℃, the stewing time is 20min, and the temperature is reduced to 40 ℃ after stewing.
(3) Feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(4) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(5) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 3mm during filling; the blending materials comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 1% of the total mass of the cubilose, the addition amount of the medlar accounts for 0.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.2% of the total mass of the cubilose.
(6) And (4) capping: the sealing is finished by adopting a manual or automatic sealing mode, and the sealing is screwed down at 1/2 parts of the bottle mouth threads;
(7) high-temperature sterilization: sterilizing the capped product at high temperature of 114 deg.C for 10 min;
(8) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(9) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Example 5
A preparation method of instant cubilose comprises the steps of pretreatment, stewing, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, so that the preparation of the instant cubilose is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg; the foaming time is 20h, and the foaming temperature is 20 ℃; the ultrasonic power of ultrasonic cleaning is 1500W, and the ultrasonic frequency is 40 Hz.
(2) Stewing: the stewing temperature is 95 ℃, the stewing time is 30min, and the temperature is reduced to 70 ℃ after stewing.
(3) Feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(4) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(5) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 5mm during filling; the blending materials comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 3% of the total mass of the cubilose, the addition amount of the medlar accounts for 2.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.8% of the total mass of the cubilose.
(6) And (4) capping: the sealing is finished by adopting a manual or automatic sealing mode, and the sealing is screwed down at 1/3 parts of the bottle mouth threads;
(7) high-temperature sterilization: sterilizing the capped product at 121 deg.C for 30 min;
(8) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(9) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Example 6
A preparation method of instant cubilose comprises the steps of pretreatment, stewing, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, so that the preparation of the instant cubilose is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg; the foaming time is 15h, and the foaming temperature is 15 ℃; the ultrasonic power of the ultrasonic cleaning is 1075W, and the ultrasonic frequency is 35 Hz.
(2) Stewing: the stewing temperature is 95 ℃, the stewing time is 25min, and the temperature is reduced to 55 ℃ after stewing.
(3) Feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(4) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(5) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 4mm during filling; the blending materials comprise red dates, medlar and roses, wherein the addition amount of the red dates accounts for 2% of the total mass of the cubilose, the addition amount of the medlar accounts for 1.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.5% of the total mass of the cubilose.
(6) And (4) capping: the sealing is finished by adopting a manual or automatic sealing mode, and the sealing is screwed down at 5/12 parts of the bottle mouth threads;
(7) high-temperature sterilization: sterilizing the capped product at 117 deg.C for 20 min;
(8) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(9) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
Examples 4-6, instant products for producing fresh stew products, i.e. the stewing step was added to the procedure of examples 1-3, thereby completing the overall preparation procedure.
In the embodiments 1-6, the red dates, the medlar and the roses are adopted for blending, the red dates have the effects of tonifying middle-jiao and Qi, nourishing blood and soothing nerves, the medlar has the effects of nourishing liver and kidney, replenishing vital essence and improving eyesight, the roses have the effects of tonifying lung and calming heart, tonifying spleen and stimulating appetite, and inducing diuresis and treating stranguria, and the red dates, the medlar and the roses are added into the cubilose, so that the taste of the cubilose during eating is blended, and the nourishing effect of the cubilose is also increased.
In the blending process, a 100-mesh filter screen is adopted for filtering, and a filter screen with higher density is selected for screening impurities and precipitates, so that the better screening effect is ensured, and an air drying step is added in the process, namely, the air drying of the outer surface of the integral bottle body is realized, the residue of water stain is avoided, and the integral quality and the integrity of the quality are further ensured.
Meanwhile, after the whole process is finished, the invention adds an inspection process, namely quality inspection of whether the product is qualified or not, performs the integral quality inspection of the product before the product leaves the factory, and returns unqualified products to be processed in time, thereby effectively improving the qualification rate of the product leaving the factory.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.
Claims (6)
1. A preparation method of instant cubilose is characterized in that: the preparation method comprises the steps of pretreatment, feeding, blending, filling, capping, high-temperature sterilization, air drying and inspection, and the preparation of the instant edible bird's nest is completed; the method comprises the following specific steps:
(1) pretreatment: soaking the impurity-removed dry edible bird's nest with purified water, taking out the soaked edible bird's nest, removing impurities, cleaning with ultrasonic wave, and removing nitrite attached to the edible bird's nest to make the content of nitrite less than 30 mg/kg;
(2) feeding: weighing and feeding the processed cubilose by an electronic balance, and controlling the error of each bottle to be +/-0.03 g;
(3) blending: then adding the blending materials into the fed cubilose in sequence, filtering through a 100-mesh filter sieve, extracting filtrate, heating to 100 ℃, and filling;
(4) filling: filling the prepared liquid, wherein the gap between the liquid and the top of the bottle mouth is 3-5mm during filling;
(5) and (4) capping: the sealing is finished in a manual or automatic sealing mode, and the sealing is screwed at 1/2-1/3 of bottle mouth threads;
(6) high-temperature sterilization: sterilizing the capped product at high temperature, wherein the temperature of the high-temperature sterilization is 114 ℃ and 121 ℃, and the sterilization time is 10-30 min;
(7) air drying: carrying out air drying treatment on the capped product, and cleaning residual moisture on the bottle body and the bottle cap to realize air drying;
(8) and (4) checking: carrying out factory inspection on the air-dried product, and finishing packaging after the product is qualified, and preparing to leave the factory; if the inspection is not qualified, returning is needed, and secondary treatment is carried out.
2. The preparation method of the instant cubilose according to claim 1, which is characterized in that: the method also comprises a stewing step, wherein the stewing step is arranged after the pretreatment step, the stewing temperature is 95 ℃, and the stewing time is 20-30 min.
3. The preparation method of the instant cubilose according to claim 2, which is characterized in that: and cooling the stewed food to 40-70 ℃.
4. The preparation method of the instant cubilose according to claim 1, which is characterized in that: the foaming time in the step (1) is 10-20h, and the foaming temperature is 10-20 ℃.
5. The preparation method of the instant cubilose according to claim 1, which is characterized in that: the ultrasonic power of the ultrasonic cleaning in the step (1) is 550-1500W, and the ultrasonic frequency is 30-40 Hz.
6. The preparation method of the instant cubilose according to claim 1, which is characterized in that: the blending materials in the step (3) are red dates, medlar and roses, the addition amount of the red dates accounts for 1-3% of the total mass of the cubilose, the addition amount of the medlar accounts for 0.5-2.5% of the total mass of the cubilose, and the addition amount of the roses accounts for 0.2-0.8% of the total mass of the cubilose.
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