CN111357985A - Instant cubilose product and sterilization and preparation method thereof - Google Patents
Instant cubilose product and sterilization and preparation method thereof Download PDFInfo
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- CN111357985A CN111357985A CN202010212833.XA CN202010212833A CN111357985A CN 111357985 A CN111357985 A CN 111357985A CN 202010212833 A CN202010212833 A CN 202010212833A CN 111357985 A CN111357985 A CN 111357985A
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 144
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 122
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 41
- 238000001816 cooling Methods 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 13
- 238000001291 vacuum drying Methods 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims description 97
- 244000000626 Daucus carota Species 0.000 claims description 34
- 235000005770 birds nest Nutrition 0.000 claims description 34
- 235000005765 wild carrot Nutrition 0.000 claims description 34
- 238000010438 heat treatment Methods 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 27
- 239000011265 semifinished product Substances 0.000 claims description 21
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000000295 complement effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000003892 spreading Methods 0.000 description 15
- 244000005700 microbiome Species 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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)
- Mycology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses an instant cubilose product and a sterilization and preparation method thereof, belonging to the technical field of food processing. The invention sequentially carries out sorting, vacuum drying, split charging, liquid filling and sealing on the cubilose, the finished product of the instant cubilose is obtained by preheating a final sterilizing pot, multi-section rotary sterilization and cooling, the finished product of the instant cubilose can be obtained by the whole process steps of mutual coordination and complementary, the quality of the prepared instant cubilose product can be stable and safe during a shelf life without adding a preservative, and the invention adopts a multi-section rotary sterilization process.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an instant cubilose product and a sterilization and preparation method thereof.
Background
The nidus Collocaliae is the nidus Collocaliae of Potirnaceae and various swallows of the same genus and family, and is made by mixing and coagulating saliva or saliva and feather. The bird's nest has rich nutrition and medicinal value, is the first of eight delicacies, is just known as nourishing treasure from Tang dynasty, and enjoys the reputation of the oriental caviar. The main components of the bird's nest comprise water-soluble protein, carbohydrate, trace elements (phosphorus, iron, sodium, potassium and the like) and amino acid for promoting the vitality of a human body, wherein sialic acid has the highest content in the bird's nest and is one of the most valuable components of the bird's nest.
In the production process of the instant cubilose product, the sterilization process has great influence on the state, taste and aroma of the cubilose in the instant cubilose product. At present, most instant products in the cubilose industry adopt the traditional single-stage sterilization process, and the problems of the products after sterilization are as follows: the edible bird's nest has yellow color, turbid soup, non-elasticity, soft and rotten taste, melted taste, soft, crisp and uneven taste and the like, and the problem is particularly prominent for edible bird's nest products with the solid content of more than 90%. And the traditional sterilization mode of the cubilose is mostly in a static state, the sterilization time is long, and the problems of poor color and taste of the cubilose are easily caused.
Therefore, the technical problems to be solved by the technical personnel in the field are urgent to provide an instant cubilose product which is safe, good in eating mouthfeel and good in appearance quality, and a sterilization and preparation method thereof.
Disclosure of Invention
Aiming at the problems, the invention provides a sterilization method of an instant cubilose product, which adopts a multi-section rotary sterilization process, so that the sterilized cubilose has crystal and clear appearance, rich fragrance and fresh and moist mouthfeel, and can kill most of microorganisms under the condition of not adding any food additive, thereby greatly ensuring the safety of the product.
In order to achieve the purpose, the invention adopts the following technical scheme:
a sterilization method for an instant cubilose product selects a sectional rotary sterilization method, and specifically comprises the following steps:
(1) first-stage rotary sterilization: raising the temperature of the sterilization pot to 95-105 ℃, and then putting the semi-finished product of the cubilose into the sterilization pot for constant-temperature and constant-pressure sterilization for 2-15 min;
(2) two-stage rotary sterilization: after the semi-finished product of the cubilose is subjected to the first-stage rotary sterilization, the temperature in the pot is quickly increased from 95-105 ℃ to 120-125 ℃, and then the sterilization is carried out for 1-15min at constant temperature and constant pressure;
(3) three-stage rotary sterilization: after the semi-finished product of the cubilose is subjected to the two-stage rotary sterilization, the temperature in the pot is reduced from 120-125 ℃ to 95-100 ℃, the sterilization is carried out for 3min at constant temperature and constant pressure, and the instant cubilose product can be obtained after the product is cooled and taken out of the pot.
Preferably, the temperature rise rate in the step (1) is 5-10 ℃/min, and the temperature rise time is 3-5 min; the heating rate in the step (2) is 8-11 ℃/min, and the heating time is less than 3 min; and (4) the cooling rate in the step (3) is 5-8 ℃/min, and the cooling time is less than 5 min.
Preferably, after the bird's nest semi-finished product is subjected to rotary sterilization, cooling to 35-45 ℃ and taking out of the pot, and controlling the cooling time to be less than 7 min.
Further preferably, the sterilization pressure of the sterilization pot is 0.120-0.180Mpa, and the sterilization frequency is 7-10 Hz.
In addition, the invention claims a preparation method of the instant cubilose product containing the sterilization method, which comprises the following specific steps:
picking and drying edible bird's nest: picking and cleaning edible bird's nest, vacuumizing, heating and drying, and subpackaging for later use;
(II) filling liquid and sealing: filling the liquid into the cubilose subpackaged in the step (one), keeping the central temperature of the cubilose to be more than 75 ℃, sealing to obtain a half-finished cubilose product, and then putting the half-finished cubilose product into a sterilization pot for subsequent sterilization treatment;
(III) sterilization: the instant cubilose product is obtained by adopting the sterilization method disclosed above.
Preferably, the vacuum drying process in the step (one) is specifically as follows: and carrying out primary vacuum-0.05 Mpa pressure maintaining for 3-5S, and carrying out secondary vacuum-0.07 Mpa pressure maintaining for 5-8S, wherein the drying temperature is 45-85 ℃, and the drying time is 10-40 min.
Preferably, in the step (two), the cubilose semi-finished product is preheated before entering the sterilizing pot so as to ensure that the initial temperature of the cubilose semi-finished product is not less than 40 ℃ and the central temperature of the cubilose semi-finished product is not less than 55 ℃.
The invention also claims an instant cubilose product prepared by the method disclosed above.
The instant cubilose product adopts a multi-section type rotary sterilization process, so that cubilose in a sterilized and fresh stewed cubilose product is full and Q-shaped, soup is clear and bright, and the product fragrance is strong, even if the cubilose is a thick product with the solid content of more than 90 percent, the heat penetration effect is good, target microorganisms can still be killed, and the quality safety of the product is ensured.
According to the technical scheme, compared with the prior art, the invention discloses and provides the instant cubilose product and the sterilization and preparation method thereof, and the instant cubilose product has the following excellent effects:
(1) the invention adopts steam vacuum drying, can effectively kill microorganisms carried by the cubilose raw material, controls the microorganisms at a consistent level so as to increase the stability of the sterilization effect and promote the generation of cubilose aroma;
(2) the invention adopts multi-section steam spray sterilization, strictly controls the retention time at each section of sterilization temperature according to the processing characteristics of the cubilose, so that the cubilose reaches the optimal texture state, is full, Q-shaped and smooth, can excite the strong aroma of the cubilose to the maximum extent, has transparent product color and luster, is crystal clear, and reaches the optimal state with perfect color, aroma and taste;
(3) the multi-section rotary sterilization process is adopted, reasonable rotary frequency is set in each temperature rise and constant temperature process, each position in the product is uniformly heated, and when the product is sterilized at high temperature for a short time, the time is accurately controlled, so that heat can accurately penetrate to the center of the product, target bacteria are quickly killed, and the quality safety of the product is ensured;
(4) according to the invention, through the whole process steps of picking and sorting the edible bird's nest, vacuum drying, split charging, liquid filling and sealing, preheating a final sterilizing pot, multi-section rotary sterilization and cooling, the prepared instant edible bird's nest product can reach safety indexes without adding preservatives through mutual coordination and complementary, the original natural biological nutritional ingredients of the edible bird's nest are well maintained, and the edible bird's nest is safe to eat and stable in quality.
Detailed Description
The present invention will be described clearly and completely with reference to the technical solutions provided 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.
It should be understood that the processing equipment or devices not specifically mentioned in the following examples are conventional in the art; all pressure values and ranges refer to absolute pressures.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
The embodiment of the invention discloses a safe sterilization method for an instant cubilose product with good edible mouthfeel and good appearance quality, which specifically comprises the following steps:
(1) first-stage rotary sterilization: raising the temperature of the sterilization pot to 95-105 ℃, and then putting the semi-finished product of the cubilose into the sterilization pot for constant-temperature and constant-pressure sterilization for 2-15 min;
(2) two-stage rotary sterilization: after the semi-finished product of the cubilose is subjected to the first-stage rotary sterilization, the temperature in the pot is quickly increased from 95-105 ℃ to 120-125 ℃, and then the sterilization is carried out for 1-15min at constant temperature and constant pressure;
(3) three-stage rotary sterilization: after the semi-finished product of the cubilose is subjected to the two-stage rotary sterilization, the temperature in the pot is reduced from 120-125 ℃ to 95-100 ℃, the sterilization is carried out for 3min at constant temperature and constant pressure, and the instant cubilose product can be obtained after the product is cooled and taken out of the pot.
Further, the temperature rise rate in the step (1) is 5-10 ℃/min, and the temperature rise time is 3-5 min; the temperature rising rate in the step (2) is 8-11 ℃/min, and the temperature rising time is less than 3 min; the cooling rate in the step (3) is 5-8 ℃/min, and the cooling time is less than 5 min.
Further, cooling to 35-45 ℃ after the bird's nest semi-finished product is subjected to rotary sterilization, taking out of the pot, and controlling the cooling time to be less than 7 min; and the sterilization pressure of the sterilization pot is 0.120-0.180Mpa, and the sterilization frequency is 7-10 Hz.
The invention also claims a preparation method of the instant cubilose product, which comprises the following steps:
picking and drying edible bird's nest: picking and cleaning edible bird's nest, vacuumizing, heating and drying, and subpackaging for later use;
(II) filling liquid and sealing: filling the liquid into the cubilose subpackaged in the step (I), keeping the central temperature of the cubilose to be more than 75 ℃, sealing to obtain a half-finished cubilose product, and then putting the half-finished cubilose product into a sterilization pot for subsequent sterilization treatment;
(III) sterilization: the instant cubilose product is obtained by adopting the sterilization method.
Further, the vacuum drying process in the step (one) specifically comprises the following steps: and carrying out primary vacuum-0.05 Mpa pressure maintaining for 3-5S, and carrying out secondary vacuum-0.07 Mpa pressure maintaining for 5-8S, wherein the drying temperature is 45-85 ℃, and the drying time is 10-40 min.
Furthermore, in the step (II), the cubilose semi-finished product is preheated before entering the sterilizing pot so as to ensure that the initial temperature of the cubilose semi-finished product is not less than 40 ℃ and the central temperature of the cubilose semi-finished product is not less than 55 ℃.
The sterilization, preparation and excellent results of the present invention will be further illustrated with reference to the following examples, but the contents of the present invention are not limited to the following examples.
Example 1
A preparation method of an instant cubilose product comprises the following steps:
(1) picking and drying the edible bird's nest: picking up and spreading cubilose, spreading on a 1 mm-1 mm drying tray, vacuum drying, spreading 150g cubilose per tray, vacuumizing once to 0.05Mpa for 3S, vacuumizing twice to 0.07Mpa for 8S, heating to 45 deg.C, drying for 40min, and packaging;
(2) subpackaging, filling and sealing: 3.5 g of cubilose is separately filled in each bottle, the central temperature of the product after liquid filling is 80 ℃, and the central temperature of the product is ensured to be 58 ℃ before the product is sealed and enters a sterilization pot;
(3) preheating a sterilization pot: preheating the product before the product enters a pot to ensure that the initial temperature in the pot is 45 ℃;
(4) first-stage heating and sterilization: controlling the temperature rise time to rise to 95 ℃ within 5min at the temperature rise rate of 10 ℃/min, and rotating the cage at the frequency of 7 Hz;
(5) first-stage constant-temperature sterilization: maintaining at 95 deg.C for 15min, sterilizing at 0.130Mpa, and rotating at 7 Hz;
(6) two-stage heating and sterilizing: rapidly heating from 95 ℃ to 120 ℃, wherein the heating rate is 10 ℃/min, the heating time is controlled to be 2.5min, and the rotating cage frequency is 7 Hz;
(7) and (3) two-stage constant temperature sterilization: sterilizing at 120 deg.C for 15min at 0.130Mpa and 7Hz frequency;
(8) and (3) three-stage cooling and sterilization: cooling from 120 ℃ to 95 ℃ at a temperature of 6 ℃/min, wherein the cooling time is controlled to be 4min, and the rotating cage frequency is 7 Hz;
(9) three-stage constant temperature sterilization: maintaining at 95 deg.C for 3min, sterilizing at 0.130Mpa, and rotating at 7 Hz;
(10) cooling: cooling from 95 deg.C to 38 deg.C, taking out of the pan, and controlling time at 5min to obtain instant nidus Collocaliae product.
Example 2:
a preparation method of an instant cubilose product comprises the following steps:
(1) picking and drying the edible bird's nest: picking and spreading nidus Collocaliae, spreading on a 1 mm-1 mm drying tray, vacuum drying, spreading 150g nidus Collocaliae per tray, vacuumizing once to 0.05Mpa for 3S, vacuumizing twice to 0.07Mpa for 8S, heating to 60 deg.C, drying for 30min, and packaging;
(2) subpackaging, filling and sealing: 3.5 g of cubilose is separately filled in each bottle, the central temperature of the product after liquid filling is 80 ℃, and the central temperature of the product is ensured to be 60 ℃ before the product is sealed and enters a sterilization pot;
(3) preheating a sterilization pot: preheating the product before the product enters a pot to enable the initial temperature in the pot to be 75 ℃;
(4) first-stage heating and sterilization: controlling the temperature rise time to rise to 105 ℃ in 3min at the temperature rise rate of 10 ℃/min, and rotating the cage at the frequency of 7 Hz;
(5) first-stage constant-temperature sterilization: maintaining at 105 deg.C for 8min, sterilizing under 0.150Mpa, and rotating at 10 Hz;
(6) two-stage heating and sterilizing: rapidly heating from 105 ℃ to 125 ℃, wherein the heating rate is 10 ℃/min, the heating time is controlled to be 2min, and the rotating cage frequency is 10 Hz;
(7) and (3) two-stage constant temperature sterilization: sterilizing at 125 deg.C for 8min at 0.150Mpa and rotating cage frequency of 10 Hz;
(8) and (3) three-stage cooling and sterilization: cooling from 125 deg.C to 100 deg.C, 6 deg.C/min for 4min, and rotating at a cage frequency of 10 Hz;
(9) three-stage constant temperature sterilization: maintaining at 100 deg.C for 3min, sterilizing at 0.150Mpa, and rotating at 7 Hz;
(10) cooling: cooling from 100 deg.C to 38 deg.C, taking out of the pan, and controlling time at 5min to obtain instant nidus Collocaliae product.
Example 3:
a preparation method of an instant cubilose product comprises the following steps:
(1) picking and drying the edible bird's nest: picking and spreading nidus Collocaliae, spreading on a 1 mm-1 mm drying tray, vacuum drying, spreading 150g nidus Collocaliae per tray, vacuumizing once to 0.05Mpa for 3S, vacuumizing twice to 0.07Mpa for 8S, heating to 60 deg.C, drying for 30min, and packaging;
(2) subpackaging, filling and sealing: 3.5 g of cubilose is separately filled in each bottle, the central temperature of the product after liquid filling is 80 ℃, and the central temperature of the product is ensured to be 60 ℃ before the product is sealed and enters a sterilization pot;
(3) preheating a sterilization pot: preheating the product before the product is put into a pot, so that the initial temperature in the pot is 68 ℃;
(4) first-stage heating and sterilization: controlling the temperature rise time to rise to 100 ℃ in 4min at the temperature rise rate of 8 ℃/min, and rotating the cage at the frequency of 7 Hz;
(5) first-stage constant-temperature sterilization: maintaining at 100 deg.C for 15min, sterilizing at 0.180Mpa, and rotating at 10 Hz;
(6) two-stage heating and sterilizing: rapidly heating from 100 ℃ to 120 ℃, wherein the heating rate is 10 ℃/min, the heating time is controlled to be 2min, and the rotating cage frequency is 10 Hz;
(7) and (3) two-stage constant temperature sterilization: sterilizing at 120 deg.C for 2min at 0.180Mpa and rotation cage frequency of 10 Hz;
(8) and (3) three-stage cooling and sterilization: cooling from 120 ℃ to 95 ℃ by 5 ℃/min, controlling the cooling time to be 5min, and rotating the cage at the frequency of 10 Hz;
(9) three-stage constant temperature sterilization: maintaining at 95 deg.C for 3min, sterilizing at 0.180Mpa, and rotating at 7 Hz;
(10) cooling: cooling from 95 deg.C to 38 deg.C, taking out of the pan, and controlling time at 5min to obtain instant nidus Collocaliae product.
Example 4:
a preparation method of an instant cubilose product comprises the following steps:
(1) picking and drying the edible bird's nest: picking up and spreading cubilose, spreading on a 1 mm-1 mm drying tray, vacuum drying, spreading 150g cubilose per tray, vacuumizing once to 0.05Mpa for 5S, vacuumizing twice to 0.07Mpa for 5S, heating to 85 deg.C, drying for 12min, and packaging;
(2) subpackaging, filling and sealing: 3.5 g of cubilose is separately filled in each bottle, the central temperature of the product after liquid filling is 80 ℃, and the central temperature of the product is ensured to be 58 ℃ before the product is sealed and enters a sterilization pot;
(3) preheating a sterilization pot: preheating the product before the product is put into a pot, so that the initial temperature in the pot is 55 ℃;
(4) first-stage heating and sterilization: controlling the temperature rise time to rise to 105 ℃ within 5min at the temperature rise rate of 10 ℃/min, and rotating the cage at the frequency of 10 Hz;
(5) first-stage constant-temperature sterilization: maintaining at 105 deg.C for 5min, sterilizing under 0.180Mpa, and rotating at 10 Hz;
(6) two-stage heating and sterilizing: rapidly heating from 105 ℃ to 120 ℃, wherein the heating rate is 8 ℃/min, the heating time is controlled to be 2min, and the rotating cage frequency is 10 Hz;
(7) and (3) two-stage constant temperature sterilization: sterilizing at 120 deg.C for 12min under 0.180Mpa and 10Hz frequency;
(8) and (3) three-stage cooling and sterilization: cooling from 120 ℃ to 96 ℃, cooling for 6 ℃/min, controlling the cooling time to be 4min, and rotating the cage at the frequency of 10 Hz;
(9) three-stage constant temperature sterilization: maintaining at 96 deg.C for 3min, sterilizing at 0.180Mpa, and rotating at 10 Hz;
(10) cooling: cooling from 96 deg.C to 38 deg.C, taking out of the pan, and controlling time at 5min to obtain instant nidus Collocaliae product.
Comparative example 1:
a preparation method of an instant cubilose product comprises the following steps:
(1) picking and drying the edible bird's nest: picking and spreading nidus Collocaliae, spreading on 1mm x 1mm drying tray, vacuum drying, spreading 150g nidus Collocaliae per tray, steam at 80 deg.C, primary vacuumizing-0.05 Mpa for 3S, secondary vacuumizing-0.07 Mpa for 8S, heating to 80 deg.C, drying for 30min, and packaging;
(2) subpackaging, filling and sealing: 3.5 g of cubilose is separately filled in each bottle, the central temperature of the product after liquid filling is 80 ℃, and the central temperature of the product is ensured to be 58 ℃ before the product is sealed and enters a sterilization pot;
(3) preheating a sterilization pot: preheating the product before the product enters a pot to ensure that the initial temperature in the pot is 45 ℃;
(4) constant temperature sterilization: and (3) adopting a traditional single-stage constant-temperature sterilization process, heating for 8min, heating to 95 ℃, keeping the temperature for 38min, cooling to 38 ℃, and controlling the cooling time for 10min to finally obtain the instant cubilose product.
Comparative analysis and results
The comparison between examples 1-2 and comparative examples shows the results in Table 1, which are shown in the following table, and the commercial sterility, total colony count, solid content, color, consistency, bird's nest fragrance, bird's nest taste, etc. of bird's nest products are analyzed.
TABLE 1
As can be seen from the attached table 1, the indexes of solid matter, taste, aroma, color and the like of the instant edible bird's nest product can reach the optimal state in the embodiments 1 to 4 under the condition of ensuring qualified microbiological indexes and safe quality of the product. Compared with the cubilose product prepared without multi-section rotary sterilization, the cubilose product not only keeps the original natural biological nutrient components of the cubilose, but also is safe to eat and stable in quality.
In conclusion, the multi-stage rotary sterilization process researched by combining the processing and development experiences of the ready-to-eat edible bird's nest for many years and aiming at the unique processing property of the bird's nest can ensure that the bird's nest in the sterilized ready-to-eat bird's nest product is full and Q-shaped, the soup is clear and transparent, the product fragrance is strong, even if the solid content of the bird's nest is more than 90 percent, the heat penetration effect is good, the target microorganisms can still be killed, the quality safety of the product is ensured, and the multi-stage rotary sterilization process is suitable for being popularized in the market.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The sterilization method of the instant cubilose product is characterized by selecting a sectional rotary sterilization method, and specifically comprises the following steps:
(1) first-stage rotary sterilization: raising the temperature of the sterilization pot to 95-105 ℃, and then putting the semi-finished product of the cubilose into the sterilization pot for constant-temperature and constant-pressure sterilization for 2-15 min;
(2) two-stage rotary sterilization: after the semi-finished product of the cubilose is subjected to the first-stage rotary sterilization, the temperature in the pot is quickly increased from 95-105 ℃ to 120-125 ℃, and then the sterilization is carried out for 1-15min at constant temperature and constant pressure;
(3) three-stage rotary sterilization: after the semi-finished product of the cubilose is subjected to the two-stage rotary sterilization, the temperature in the pot is reduced from 120-125 ℃ to 95-100 ℃, the sterilization is carried out for 3min at constant temperature and constant pressure, and the instant cubilose product can be obtained after the product is cooled and taken out of the pot.
2. The sterilization method of the instant cubilose product according to claim 1, wherein the temperature rise rate in the step (1) is 5-10 ℃/min, and the temperature rise time is 3-5 min.
3. The sterilization method of the instant cubilose product according to claim 1, wherein the temperature rise rate in the step (2) is 8-11 ℃/min, and the temperature rise time is less than 3 min.
4. The sterilization method of the instant cubilose product according to claim 1, wherein the cooling rate in the step (3) is 5-8 ℃/min, and the cooling time is less than 5 min.
5. The method for sterilizing instant cubilose products according to claim 4, wherein the cubilose semi-finished products are cooled to 35-45 ℃ after being subjected to rotary sterilization and then taken out of a pot, and the cooling time is controlled to be less than 7 min.
6. The method for sterilizing the instant cubilose product according to any one of claims 1 to 5, wherein the sterilization pressure of the sterilization pot is 0.120-0.180Mpa, and the sterilization frequency is 7-10 Hz.
7. A preparation method of an instant cubilose product, which is characterized by comprising the sterilization method of any one of claims 1 to 6, and further comprising the following steps:
picking and drying edible bird's nest: picking and cleaning edible bird's nest, vacuumizing, heating and drying, and subpackaging for later use;
(II) filling liquid and sealing: filling the liquid into the cubilose subpackaged in the step (I), keeping the central temperature of the cubilose to be more than 75 ℃, sealing to obtain a half-finished cubilose product, and then putting the half-finished cubilose product into a sterilization pot for subsequent sterilization treatment;
(III) sterilization: the instant cubilose product is obtained by adopting the sterilization method as claimed in any one of claims 1 to 6.
8. The method for preparing an instant cubilose product according to claim 7, wherein the vacuum drying process in the step (one) is as follows: and carrying out primary vacuum-0.05 Mpa pressure maintaining for 3-5S, and carrying out secondary vacuum-0.07 Mpa pressure maintaining for 5-8S, wherein the drying temperature is 45-85 ℃, and the drying time is 10-40 min.
9. The method for preparing an instant cubilose product according to claim 7, wherein in the step (two), the cubilose semi-finished product is preheated before entering the sterilization pot so as to ensure that the initial temperature of the cubilose semi-finished product is not less than 40 ℃ and the central temperature of the cubilose semi-finished product is not less than 55 ℃.
10. An instant bird's nest product, characterized in that the instant bird's nest product is prepared according to the method of any one of claims 7 to 9.
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| CN113911994A (en) * | 2021-10-20 | 2022-01-11 | 厦门市燕之屋丝浓食品有限公司 | Food processing technology of easy-to-tear cover packaging container |
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