CN112956685A - Method for stewing and rotationally mixing edible bird's nest at low temperature - Google Patents
Method for stewing and rotationally mixing edible bird's nest at low temperature Download PDFInfo
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- CN112956685A CN112956685A CN202110276552.5A CN202110276552A CN112956685A CN 112956685 A CN112956685 A CN 112956685A CN 202110276552 A CN202110276552 A CN 202110276552A CN 112956685 A CN112956685 A CN 112956685A
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- 238000000034 method Methods 0.000 title claims abstract description 35
- 244000000626 Daucus carota Species 0.000 title claims abstract description 29
- 235000005770 birds nest Nutrition 0.000 title claims abstract description 29
- 235000005765 wild carrot Nutrition 0.000 title claims abstract description 29
- 238000002156 mixing Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000011521 glass Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000000498 cooling water Substances 0.000 claims description 4
- 238000005187 foaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 19
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- 230000000052 comparative effect Effects 0.000 description 7
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- 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 5
- 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 5
- 102000004169 proteins and genes Human genes 0.000 description 4
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- CERZMXAJYMMUDR-QBTAGHCHSA-N 5-amino-3,5-dideoxy-D-glycero-D-galacto-non-2-ulopyranosonic acid Chemical compound N[C@@H]1[C@@H](O)CC(O)(C(O)=O)O[C@H]1[C@H](O)[C@H](O)CO CERZMXAJYMMUDR-QBTAGHCHSA-N 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000283155 Delphinidae Species 0.000 description 1
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- CERZMXAJYMMUDR-UHFFFAOYSA-N neuraminic acid Natural products NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO CERZMXAJYMMUDR-UHFFFAOYSA-N 0.000 description 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
The invention relates to a method for stewing and rotationally mixing cubilose at low temperature, which comprises the following steps: (1) dehydrating the soaked wet cubilose by a centrifugal machine; (2) subpackaging the dehydrated edible bird's nest into glass bottles, and sealing with water; (3) heating the glass bottle filled with the cubilose, stewing, and cooling in a stepped manner to obtain a finished product. The method adopts a combined process of centrifugal dehydration, temperature rise sterilization and stepped temperature reduction, and can ensure that the cubilose nutrition is retained to the maximum extent. The prepared instant edible bird's nest has a Q-elastic, soft and glutinous taste, is smooth, has stable quality, and can be eaten instantly after being uncovered. Does not contain preservatives and additives, is safer and healthier, and fully exerts the nutritive value of the cubilose.
Description
Technical Field
The invention belongs to the technical field of cubilose processing, and particularly relates to a method for stewing cubilose at a low temperature and rotationally mixing the cubilose uniformly.
Background
The bird's nest is formed by coagulation of saliva of swiftlet of the family delphinidae and saliva of the same genus or mixed saliva of velvet and the like, is a famous and precious traditional Chinese medicine, and has unique curative effects of nourishing yin, moistening dryness, tonifying middle-jiao and Qi, invigorating stomach and spleen, stopping bleeding due to trauma, reducing phlegm and stopping cough and the like. The edible bird's nest contains rich natural nutrients such as mucin, protein, sialic acid, calcium, phosphorus, vitamins and the like. Among them, mucin is a component of cellular protoplasm, connective tissue and some enzymes, and is very important for the physiological action of the human body; sialic acid is also called neuraminic acid, and has physiological effects of improving intelligence and memory of infants, resisting senile dementia, resisting recognition and virus, and improving the absorption of vitamins and minerals by intestinal tract.
The traditional edible method of the cubilose is to soak the cubilose in clear water for 4 to 10 hours, wash the cubilose after the cubilose is completely soaked, remove fluff and then stew and boil the cubilose with a slow fire. Although the traditional household stewing method has good taste, the traditional household stewing method is extensive, inaccurate, large in energy consumption, complex and time-consuming in the stewing process, and not suitable for the requirements of modern fast-paced life and work modes. In addition, the traditional method for cleaning the cubilose only uses tap water for soaking and washing or adds ultrasonic waves for cleaning, the cleaning is not thorough enough, and the chloride in the tap water influences the taste of the cubilose. And the household stewing method is adopted, the stewing temperature is 75-98 ℃, and the temperature can not be thoroughly sterilized, so that the household stewed edible bird's nest can not be stored at normal temperature, can not meet national logistics transportation and standardized high-quality processing production, and can not be dispatched nationally by express logistics.
Later, based on the nationalization of the e-commerce development needs, several instant products were gradually emerging for edible bird's nest. Although the existing instant cubilose products can be distributed nationwide by adopting an express logistics mode, the existing commercial instant cubilose adopts a sterilization stewing method, namely sterilization is carried out for more than 25 minutes at 121 ℃. Because the cubilose is sterilized at high temperature for a long time, the cubilose has burnt and rotten taste, poor flavor, poor forming of cubilose strands, visual taste and nutrient loss, and the quality of the cubilose is integrally reduced.
In summary, there is a need for an instant edible bird's nest with good sterilizing effect, and good taste, vision and nutrition, so as to meet the high-quality and fast-paced living demands of people.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a method for stewing and rotationally mixing cubilose at low temperature, which comprises the following steps:
(1) dehydrating the soaked wet cubilose by a centrifugal machine;
preferably, the foaming adopts warm water with the temperature of 32-35 ℃ and the foaming time is 4-6 hours.
Preferably, the rotating speed of the centrifuge is 1100-.
(2) Subpackaging the dehydrated edible bird's nest into glass bottles, and sealing with water;
preferably, the mass ratio of the dehydrated cubilose to water is (6-8) to (2-4), and more preferably 7: 3.
(3) Heating the glass bottle filled with the cubilose, stewing, and cooling in a stepped manner to obtain a finished product.
Preferably, the temperature in the kettle is raised to 90-105 ℃ within 8-10min when the stewing is started, and the stewing is carried out for 15-40 min.
Preferably, the stewing is carried out in a rotary retort.
Preferably, after stewing, cooling by heat exchange with cooling water, and cooling to 30-35 ℃ within 5-8 min.
Preferably, after stewing, the temperature in the kettle is reduced to 50-60 ℃ within 2-4min, and then reduced to 30-35 ℃ within 3-4 min.
Preferably, after step (3) is completed, the glass bottles are refrigerated at 0-4 ℃.
The invention has the beneficial effects that:
the method for stewing and rotationally mixing the cubilose at low temperature provided by the invention adopts a combined process of centrifugal dehydration, temperature rise sterilization and stepped temperature reduction, and can ensure that the cubilose nutrition is retained to the maximum extent. The prepared instant edible bird's nest has a Q-elastic, soft and glutinous taste, is smooth, has stable quality, and can be eaten instantly after being uncovered. Does not contain preservatives and additives, is safer and healthier, and fully exerts the nutritive value of the cubilose.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The embodiment of the invention relates to a method for stewing and rotationally mixing cubilose at low temperature, which comprises the following steps:
(1) dehydrating the soaked wet cubilose by a centrifugal machine;
in one embodiment of the invention, the dry bird's nest is selected from one or more of bird's cup, bird's strip, bird's shreds, bird's cake, and bird's horn. The soaking time is 4-6 hours by using warm water with the temperature of 32-35 ℃. The time can be adjusted according to the thickness of the cubilose, and the aim is to ensure that the cubilose fully absorbs water and has elasticity after being actually soaked.
Since the edible bird's nest contains a large amount of water-soluble protein, in order to avoid the loss of the edible bird's nest due to long-term soaking and washing, even to cause the edible bird's nest to be hydrated, namely the solid content is reduced in severe cases, the soaked wet edible bird's nest needs to be dehydrated. The dehydration is carried out in a rotary centrifuge, preferably the rotation speed of the centrifuge is 1100-1400 r/min, and the dehydration time is 2-5 min. Dewatering at this speed and time ensures that the free water in the bird's nest is removed, and the bird's nest is not greatly broken.
(2) Subpackaging the dehydrated edible bird's nest into glass bottles, and sealing with water;
in one embodiment of the present invention, in order to prevent the glass bottle from being cracked during the sterilization and temperature rise, it is preferable to add water at a temperature of 30 to 35 c and to evacuate the glass bottle after sealing with water. The invention adopts a vacuum filling method to effectively sterilize and prolong the shelf life of the finished bird's nest product. Meanwhile, the oxidation of food and the cracking of the bottle body during high-temperature sterilization can be prevented.
In one embodiment of the invention, the mass ratio of the dehydrated cubilose to water is (6-8) to (2-4), preferably 7: 3. The instant edible bird's nest obtained by the proportion has thick, soft and glutinous mouthfeel.
(3) Heating the glass bottle filled with the cubilose, stewing, and cooling in a stepped manner to obtain a finished product.
In one embodiment of the invention, the rotary sterilization kettle is adopted for stewing, the rotating angle is 360 degrees, and the rotary sterilization kettle is suitable for viscous canned food with high viscosity, namely, the specific gravity of solid is greater than that of liquid. The purpose of no layering and no precipitation in the shelf life is achieved by rotating in the sterilization process. The invention uses the rotary sterilization method, avoids the defects of two stewing sterilization methods of traditional stewing and high-temperature stewing for a long time, simultaneously improves the taste, the vision and the nutrition of the cubilose, and ensures the quality safety of the cubilose.
Specifically, when the stewing starts, the temperature in the kettle is increased to 90-105 ℃ within 8-10min, and the effect is to increase the temperature increasing speed and prevent the cubilose from being soaked in water for a long time. But the temperature rise rate cannot be too fast, otherwise the glass bottle is cracked. The temperature rise process makes the protein in the cubilose slowly solidify, and the cubilose has soft mouthfeel in the process of fully absorbing water. Then rotationally stewing for 15-40min at 90-105 deg.C with rotation speed of 5-7 r/min, wherein the temperature and sterilization time can kill most bacteria, and can make water and nidus Collocaliae fully fuse, so that the nutrient substances in nidus Collocaliae are gradually released, and are more beneficial to absorption by human body.
After stewing, cooling by heat exchange with cooling water, and cooling to 30-35 deg.C within 5-8 min. The purpose of rapid cooling is also to prevent loss of nutrients. Furthermore, after stewing, the temperature in the kettle is reduced to 50-60 ℃ within 2-4min, and then reduced to 30-35 ℃ within 3-4min, so that the cubilose can be further promoted to be fused in the most appropriate after-ripening process, and the taste effect is guaranteed.
Finally, the cooled glass bottle needs to be refrigerated at 0-4 ℃ to avoid the deterioration of the finished product. The product can be used directly, and has a shelf life of about 15 days.
Example 1
(1) Soaking dried nidus Collocaliae in 32-35 deg.C warm water for 4-6 hr, and dewatering with centrifuge at 1200 rpm for 3 min;
(2) the dehydrated edible bird's nest is respectively put into a glass bottle and sealed with water, and the mass ratio of the dehydrated edible bird's nest to the water is shown in table 1;
(3) orderly stacking the glass bottles filled with the bird's nest into a rail type sterilization vehicle, pushing the glass bottles into a 360-degree rotary sterilization kettle for sterilization, stewing and boiling, and cooling by adopting cooling water for heat exchange after stewing, wherein the temperature rise time, the stewing and boiling time, the temperature and the temperature reduction time are shown in a table 1;
(4) and (4) refrigerating the cooled glass bottle at 0-4 ℃. The temperature in the kettle is reduced to 30-35 ℃ within 5-8 min.
TABLE 1
The instant bird's nest obtained from the above examples and comparative examples was tested for energy, protein, fat and carbohydrate content according to GB 5009.5-2016; sialic acid content was tested according to GB/T30636-2014 and total amino acid content was tested according to GB5009.124-2016, with the results shown in Table 2.
TABLE 2
It can be seen from table 2 and table 1 that changing the mass ratio of cubilose to water, the stewing temperature rise time, the stewing time and temperature, and the cooling time after stewing changes the content of nutrient substances in the finished product, but the overall influence is small. Comparative example 1 the loss of amino acids and sialic acid in the product was greater using conventional sterilization methods.
At present, the mouthfeel elasticity has no specific standard, and is evaluated by combining a sense organ and an instrument. The instant bird's nest obtained in the example and the comparative example was tasted by randomly dividing 100 persons into 10 groups of 10 persons each. And 5 grading grades are set, wherein 1 grade is the worst, 5 grades is the best, and the more elastic the mouthfeel is, the more glutinous and smooth the mouthfeel is, the higher the score is. The product was dried in an oven at 110 ℃ for 1 hour, weighed before and after drying to test the solids content, and tested for shelf life of the bird's nest refrigerated at 4 ℃ with the results shown in table 3.
TABLE 3
As can be seen from the data in tables 2 and 3, the solid content of the examples and the comparative examples is not much different, but the low-temperature sterilization cannot eliminate spores in the product, and thus the shelf life is reduced compared to the standard sterilization mode of the comparative examples. However, the content of nutrient substances, particularly sialic acid and amino acid, in the instant cubilose provided by the invention is higher, and the instant cubilose has Q-elastic soft, glutinous and smooth mouthfeel, and is obviously better than a comparative example adopting high-temperature sterilization. In particular, it is visually apparent that the water swallows in the finished product of comparative example 1 were severely separated and had a harder mouthfeel, which is clearly different from the above examples.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A method for stewing and rotationally mixing cubilose at low temperature is characterized by comprising the following steps:
(1) dehydrating the soaked wet cubilose by a centrifugal machine;
(2) subpackaging the dehydrated edible bird's nest into glass bottles, and sealing with water;
(3) heating the glass bottle filled with the cubilose, stewing, and cooling in a stepped manner to obtain a finished product.
2. The method as claimed in claim 1, wherein the step (1) is carried out by using warm water of 32-35 ℃ for the foaming time of 4-6 hours.
3. The method as claimed in claim 1, wherein in step (1), the rotation speed of the centrifuge is 1100-1400 rpm, and the dewatering time is 2-5 min.
4. The method as claimed in claim 1, wherein in step (2), the mass ratio of the dehydrated bird's nest to water is (6-8) to (2-4).
5. The method according to claim 4, wherein in the step (2), the mass ratio of the dehydrated cubilose to water is 7: 3.
6. The method according to claim 1, wherein in the step (3), the temperature in the kettle is raised to 90-105 ℃ within 8-10min at the beginning of stewing, and the stewing lasts for 15-40 min.
7. The method of claim 1, wherein in step (3), the stewing is performed in a rotary retort.
8. The method according to claim 1, wherein in the step (3), the temperature in the kettle is reduced to 30-35 ℃ within 5-8min after the stewing is finished and the temperature is reduced by heat exchange with cooling water.
9. The method according to claim 8, wherein in the step (3), after the completion of the stewing, the temperature in the kettle is lowered to 50-60 ℃ within 2-4min and then to 30-35 ℃ within 3-4 min.
10. The method of claim 1, wherein after step (3) is completed, the glass vials are refrigerated at 0-4 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113729220A (en) * | 2021-09-08 | 2021-12-03 | 厦门市燕之屋丝浓食品有限公司 | Processing method of instant rock candy cubilose product |
| CN113729219A (en) * | 2021-09-08 | 2021-12-03 | 厦门市燕之屋丝浓食品有限公司 | Stewing process of dry cubilose and processing process of instant cubilose containing dry cubilose |
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| CN113729220A (en) * | 2021-09-08 | 2021-12-03 | 厦门市燕之屋丝浓食品有限公司 | Processing method of instant rock candy cubilose product |
| CN113729219A (en) * | 2021-09-08 | 2021-12-03 | 厦门市燕之屋丝浓食品有限公司 | Stewing process of dry cubilose and processing process of instant cubilose containing dry cubilose |
| CN113729220B (en) * | 2021-09-08 | 2023-08-15 | 厦门市燕之屋丝浓食品有限公司 | Processing method of instant crystal sugar bird's nest product |
| CN113729219B (en) * | 2021-09-08 | 2023-08-25 | 厦门市燕之屋丝浓食品有限公司 | Household stewing process for dry bird's nest |
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