CN111466561A - Cubilose pretreatment method, preparation method and cubilose prepared by method - Google Patents
Cubilose pretreatment method, preparation method and cubilose prepared by method Download PDFInfo
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- CN111466561A CN111466561A CN202010303258.4A CN202010303258A CN111466561A CN 111466561 A CN111466561 A CN 111466561A CN 202010303258 A CN202010303258 A CN 202010303258A CN 111466561 A CN111466561 A CN 111466561A
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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
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
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Abstract
The invention provides a cubilose pretreatment method, a preparation method and cubilose prepared by the method, wherein the cubilose pretreatment method comprises the steps of a, drying a cubilose raw material to 90-97 dryness; and b, steaming and boiling the dried cubilose at 90-95 ℃ until the surface is whitish. The cubilose prepared by the pretreatment method has the advantages of more nutrient components, difficult water dissolution, normal-temperature storage and long quality guarantee period.
Description
Technical Field
The invention relates to the field of food processing, in particular to a cubilose pretreatment method, a preparation method and a cubilose prepared according to the method.
Background
The edible bird's nest fresh stewing products on the market are mostly stewed and sterilized in a low-temperature treatment mode, and can not be sterilized effectively, so that the quality guarantee period of the products is short, mostly 7 to 15 days, and the products need to be refrigerated, are easy to melt water and are slightly improper and easy to deteriorate in storage; the high-temperature stewing and sterilization can completely kill the bacteria, but the nutrition loss is more.
Chinese patent publication No. CN110338331A, entitled sterilization method of instant edible bird's nest can, instant edible bird's nest can and preparation method thereof, discloses that high-temperature and low-temperature sterilization is combined to reduce water-dissolving phenomenon, and achieves the effect of thorough sterilization, but the retention amount of nutrient components is less, and the retention amount of sialic acid is 78% -85%.
In order to solve the above problems, we have always sought an ideal technical solution.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides a cubilose pretreatment method, a preparation method and a cubilose prepared by the method, wherein the cubilose pretreatment method can effectively retain nutrient components, is not easy to dissolve in water, can be stored at normal temperature and has a long shelf life.
A cubilose pretreatment method comprises the steps of a, drying a cubilose raw material to 90-97 dryness; and b, steaming and boiling the dried cubilose at 90-95 ℃ until the surface is whitish.
Drying is used for fixing the shape of the cubilose, locking the nutrient components, and the feeding amount of the cubilose can be accurately controlled so as to ensure stable product quality. The drying method can adopt far infrared drying, microwave drying, vacuum drying, freeze drying, baking drying and the like, wherein the baking drying method has the advantages of simple equipment, convenient operation and low cost.
Steaming and boiling the cubilose to solidify water-soluble protein in the cubilose, prevent water from being dissolved in the storage process and kill mould on the cubilose raw material. The edible bird nest is cooked for 8-15 minutes at 90-95 ℃, the cooking curing time is related to the dryness of the edible bird nest and the cooking temperature, and the higher the dryness, the higher the cooking temperature and the shorter the cooking time.
Interpretation of terms
"dryness" in this application refers to the dryness of the bird's nest, for example 90 dryness refers to the water content of the bird's nest as a percentage of 10% by mass.
As a further improvement of the technical scheme, the cubilose raw material is dried to 90-95 dryness in the step a, so that the taste of the cubilose is improved, and the taste of the product is prevented from being hard.
A method for preparing nidus Collocaliae comprises the above pretreatment method.
As a further improvement of the technical scheme, the method comprises the following steps: soaking the pretreated bird's nest for 2-5 hours with circulating water according to different seasons, wherein the lower the temperature is, the longer the soaking time is, and the fine particles and the peculiar smell in the bird's nest are removed through water flow.
And step two, picking the wool by adopting a manual wool picking method.
And step three, filling, namely removing the corners of the bird's nest before filling, selecting uniform bird's strips, and then filling with purified water or rock candy water, preferably screwing a cover under negative pressure.
And step four, two-stage sterilization, which comprises pre-sterilizing at 108-110 ℃ for 2-5 minutes, and then heating to 121 ℃ for sterilization for 20-25 minutes. The pre-sterilization process is used for culturing bacterial spores and performing primary sterilization to achieve the effect of final thorough sterilization, and the cubilose can be softened at the temperature.
And step five, cooling.
As a further improvement of the technical scheme, the filled cubilose is heated to the pre-sterilization temperature before two-stage sterilization, two-stage heat preservation is carried out in the heating process, the first stage is carried out for 1 to 3 minutes at the temperature of 75 to 80 ℃, and the second stage is carried out for 1 to 3 minutes at the temperature of 95 to 100 ℃.
As a further improvement of the technical scheme, purified water or sugar water with the temperature of 82-85 ℃ is adopted during filling, and the water temperature of more than 80 ℃ is favorable for softening the cubilose and controlling bacteria in the production process.
As a further improvement of the technical scheme, the package is prevented from being damaged by sudden temperature drop in the heat dissipation process, and four-stage cooling and heat preservation are carried out in the cooling process: cooling and preserving heat for 5 minutes at 110-115 ℃, cooling and preserving heat for 5 minutes at 90-95 ℃, cooling and preserving heat for 5 minutes at 70-75 ℃, and cooling and preserving heat for 20 minutes at 40-45 ℃.
A nidus Collocaliae prepared according to the above method is provided.
Compared with the prior art, the method has outstanding substantive characteristics and remarkable progress, and particularly, the method for pretreating the cubilose improves the condition that the original fresh stewed cubilose is directly soaked, steamed and cooked, so that the cubilose is not easy to melt and deteriorate while the nutrition is kept. Furthermore, the bird's nest preparation method adopts two-stage sterilization, the sterilization is sufficient, the product can be stored at normal temperature, and the quality guarantee period is long. Furthermore, the cubilose preparation method adopts a plurality of steps to soften the cubilose, so that the product has no hardness and is not rotten, and is moderate in smoothness.
Detailed Description
The technical solution of the present invention is further described in detail by the following embodiments.
Example 1
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 90 dryness.
2. The baked cubilose raw material is steamed and boiled for 15 minutes at the temperature of 90 ℃ until the surface is whitened.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 2
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 90 dryness.
2. Cooking the baked nidus Collocaliae raw material at 93 deg.C for 13 min until the surface turns white.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 3
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 90 dryness.
2. The baked cubilose raw material is steamed and boiled for 12 minutes at the temperature of 95 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 4
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 93 dryness.
2. The baked cubilose raw material is steamed and boiled for 13 minutes at the temperature of 90 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 5
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 93 dryness.
2. Cooking the baked nidus Collocaliae raw material at 93 deg.C for 12 min until the surface turns white.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 6
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 93 dryness.
2. Cooking the baked nidus Collocaliae raw material at 95 deg.C for 11 min until the surface turns white.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 7
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 95 dryness.
2. Cooking the baked nidus Collocaliae raw material at 90 deg.C for 11 min until the surface turns white.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 8
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 95 dryness.
2. The baked cubilose raw material is steamed and boiled for 10 minutes at the temperature of 93 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 9
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 95 dryness.
2. The baked cubilose raw material is steamed and boiled for 9 minutes at the temperature of 95 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 10
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 97 dryness.
2. The baked cubilose raw material is steamed and boiled for 10 minutes at the temperature of 90 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 11
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 97 dryness.
2. The baked cubilose raw material is steamed and boiled for 8 minutes at the temperature of 93 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Example 12
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 97 dryness.
2. The baked cubilose raw material is steamed and boiled for 8 minutes at the temperature of 95 ℃ until the surface is whitish.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
Comparative example 1
1. 2 g of cubilose raw material is taken to be put into a drying box and baked to 87 dryness.
2. The baked cubilose raw material is steamed and boiled for 15 minutes at the temperature of 95 ℃ until the surface is whitened.
3. Soaking with pure water for 2.6 hr.
4. And (6) manually picking the hair.
5. Removing the leftover of edible bird's nest, selecting uniform edible bird's nest strips, filling into 50ml edible bird's nest product with crystal sugar water at 85 ℃, and then screwing the cover under negative pressure.
6. Two-stage sterilization: heating to 80 deg.C for 2 min, heating to 100 deg.C for 2 min, pre-sterilizing at 110 deg.C for 3 min, heating to 121 deg.C, and stewing for 23 min.
7. Fourth-order cooling and heat preservation: cooling at 110 deg.C for 5 min, 95 deg.C for 5 min, 75 deg.C for 5 min, and 40 deg.C for 20 min.
The same batch of cubilose raw materials are adopted in the above examples and comparative examples, and the sialic acid content in the final products prepared in the examples and comparative examples is measured according to the GB/T30636-2014 standard and tasted; observing the water dissolving phenomenon when the edible bird nest is stored for 90 days at normal temperature, and measuring the colony amount in the edible bird nest by adopting a plate counting method; the first table shows the measurement results.
Table of the results of bird's nest measurement in example and comparative example
The sialic acid retention amount of 50ml of fresh stewed cubilose prepared by adopting 2 g of cubilose raw materials of the same batches of the embodiment and the comparative example is 218mg/100ml according to GB/T30636-2014 standard, and the result in the table I shows that the nutritional ingredients of the cubilose after being treated by the cubilose pretreatment and preparation method are retained to the maximum extent, the cubilose can be preserved at normal temperature without adding a preservative, the phenomenon of water dissolution is avoided, the colony amount is qualified, and the quality guarantee period is as long as 3 months.
Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present invention and not to limit the same; although the present invention has been described in detail with reference to preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention; without departing from the spirit of the present invention, it is intended to cover all aspects of the invention as defined by the appended claims.
Claims (8)
1. A cubilose pretreatment method comprises the steps of a, drying a cubilose raw material to 90-97 dryness; and b, steaming and boiling the dried cubilose at 90-95 ℃ until the surface is whitish.
2. The cubilose pretreatment method according to claim 1, characterized in that in the step a, the cubilose raw material is dried to 90-95 dryness.
3. A method for preparing nidus Collocaliae, comprising the nidus Collocaliae pretreatment method of claim 1 or 2.
4. The method for preparing the cubilose according to the claim 3, which is characterized by comprising the following steps: soaking pretreated cubilose;
step two, picking wool;
step three, filling;
step four, two-stage sterilization, which comprises pre-sterilizing at 108-110 ℃ for 2-5 minutes, and then heating to 121 ℃ for sterilization for 20-25 minutes;
and step five, cooling.
5. The cubilose preparation method according to claim 4, characterized in that the filled cubilose is heated to the pre-sterilization temperature before two-stage sterilization, and two-stage heat preservation is carried out in the heating process, wherein the first stage is carried out for 1 to 3 minutes at 75 to 80 ℃, and the second stage is carried out for 1 to 3 minutes at 95 to 100 ℃.
6. The method for preparing the cubilose according to claim 4, wherein purified water or sugar water with the temperature of 82-85 ℃ is adopted during filling.
7. The cubilose preparation method according to claim 4, characterized in that the cooling process is carried out by four-step cooling and heat preservation: cooling and preserving heat for 5 minutes at 110-115 ℃, cooling and preserving heat for 5 minutes at 90-95 ℃, cooling and preserving heat for 5 minutes at 70-75 ℃, and cooling and preserving heat for 20 minutes at 40-45 ℃.
8. The bird's nest prepared by the method of any one of claims 3-7.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088832A (en) * | 2022-02-22 | 2022-09-23 | 广西团集燕窝有限公司 | Fresh stewed dry edible bird's nest |
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| CN110338331A (en) * | 2019-08-08 | 2019-10-18 | 遂宁市三丰食品有限公司 | The method for disinfection of instant cubilose can, instant cubilose can and preparation method thereof |
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| CN115088832A (en) * | 2022-02-22 | 2022-09-23 | 广西团集燕窝有限公司 | Fresh stewed dry edible bird's nest |
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Application publication date: 20200731 |