CN113040379A - Hand-punched edible bird's nest treated by freeze-drying technology and processing technology thereof - Google Patents
Hand-punched edible bird's nest treated by freeze-drying technology and processing technology thereof Download PDFInfo
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- CN113040379A CN113040379A CN202110439081.5A CN202110439081A CN113040379A CN 113040379 A CN113040379 A CN 113040379A CN 202110439081 A CN202110439081 A CN 202110439081A CN 113040379 A CN113040379 A CN 113040379A
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- 235000005770 birds nest Nutrition 0.000 title claims abstract description 50
- 235000005765 wild carrot Nutrition 0.000 title claims abstract description 50
- 244000000626 Daucus carota Species 0.000 title claims abstract description 44
- 238000004108 freeze drying Methods 0.000 title claims abstract description 37
- 238000005516 engineering process Methods 0.000 title claims abstract description 32
- 235000000346 sugar Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000007710 freezing Methods 0.000 claims abstract description 19
- 230000008014 freezing Effects 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 7
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005070 sampling Methods 0.000 claims abstract description 7
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 7
- 239000000811 xylitol Substances 0.000 claims abstract description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 7
- 229960002675 xylitol Drugs 0.000 claims abstract description 7
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims description 41
- 239000000523 sample Substances 0.000 claims description 19
- 238000010025 steaming Methods 0.000 claims description 17
- 238000002844 melting Methods 0.000 claims description 13
- 230000008018 melting Effects 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 230000000249 desinfective effect Effects 0.000 claims description 7
- 238000011068 loading method Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 239000013589 supplement Substances 0.000 claims description 6
- 238000012360 testing method Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical group O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007781 pre-processing Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 238000009826 distribution Methods 0.000 description 6
- 239000006260 foam Substances 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000021551 crystal sugar Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910021389 graphene Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 241000283155 Delphinidae Species 0.000 description 1
- 206010049040 Weight fluctuation Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a hand-made edible bird's nest treated by a freeze-drying technology and a processing technology thereof, wherein the hand-made edible bird's nest comprises the following components: 80-100 parts of cubilose, 40-60 parts of sugar, 10-20 parts of xylitol, 15-25 parts of trehalose, 20-30 parts of rock candy and 5-10 parts of stachyose; the invention also provides a processing technology, which comprises the following steps: sterilizing, sampling, pre-treating, cooking, supplementing sugar, quickly freezing, demoulding, vacuum drying, packaging and warehousing. The hand-punched edible bird's nest disclosed by the invention is delicious in taste, and by matching with a corresponding processing technology, the edible bird's nest is complete in shape, clean and tidy in surface and free of foreign matters, is uniformly stirred for 5 minutes after being flushed with water, is good in rehydration, maintains the original strip shape, smell and taste of the edible bird's nest, and returns to all shapes of the edible bird's nest when being stewed.
Description
Technical Field
The invention mainly relates to the technical field of food processing, in particular to a hand-made edible bird's nest processed by a freeze-drying technology and a processing technology thereof.
Background
The bird's nest is the nest of a special bird, namely swiftlet, but not the nest of a common bird, but the nest built by the coagulation of saliva, down feathers and the like of swiftlet of the family delphinidae and various similar birds, the bird's nest can be eaten without being directly picked up, and is a part which can be eaten by people after being deeply processed, and the bird's nest has the effects of promoting blood circulation, improving immunity and the like on the human body, and is popular with people at all ages.
In the prior manual-washing cubilose treated by the freeze-drying technology and the processing technology thereof, such as the technical scheme of application document CN201810039611.5, 3-7 parts of sorbitol, 3-8 parts of natural preservative, 7-15 parts of maltodextrin, 2-12 parts of graphene coating, 20-50 parts of sugar, 1-5 parts of salt and 50-70 parts of water, the dried edible bird's nest is soaked in freeze-drying liquid prepared by sorbitol, natural preservative, maltodextrin, graphene coating, sugar, salt and water, making the dry edible bird's nest fully absorb the freeze-drying liquid to obtain edible bird's nest foam body, then freezing and vacuum freeze-drying the edible bird's nest foam body, although the process realizes the preparation of the manually-punched bird's nest, the bird's nest can not return to the original strip shape after being manually punched, the rehydration is affected, which results in the loss of flavor and mouthfeel to all forms currently in use.
Based on the above, a new freeze-dried instant edible bird's nest needs to be developed, the shape of the bird's nest is ensured to be complete, the surface is clean and tidy without foreign matters, the bird's nest is uniformly stirred for 5 minutes after being flushed with water, the rehydration performance of the bird's nest is good, the original bar shape, smell and taste of the bird's nest are maintained, and all shapes of the bird's nest in the existing stewing process are returned.
Disclosure of Invention
The invention mainly provides a hand-punched cubilose treated by a freeze-drying technology and a processing technology thereof, which are used for solving the technical problems in the background technology.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a hand-washing edible bird's nest treated by a freeze-drying technology comprises the following components:
80-100 parts of cubilose;
40-60 parts of sugar;
10-20 parts of xylitol;
15-25 parts of trehalose;
20-30 parts of rock candy;
5-10 parts of stachyose.
Preferably, the processing technology of the hand-punched bird's nest comprises the following steps:
step one, disinfection sampling: firstly, checking water stains of a mould to determine whether water stains are left or not, whether peculiar smell, foreign matters, silica gel fragments and the like exist or not, then killing bacteria and disinfecting appliances, tables and small freezers which are in contact with products before and after work, and informing an examiner of smearing and sampling;
step two, preprocessing: taking 80 parts of cubilose, 40 parts of sugar, 10 parts of xylitol, 15 parts of trehalose, 20 parts of rock sugar and 5 parts of stachyose, wherein the cubilose needs to be melted in half a day in advance, checking whether each cubilose is melted in place or not, after the ice melting is finished, disinfecting and cleaning a refrigerating cabinet, ensuring that a freeze-drying tray needs to be cleaned and yogurt lump materials and foreign bodies cannot be remained, and then soaking, draining, distributing, melting sugar, grouting and the like;
step three, steaming and boiling for sugar supplement: putting the processed cubilose product into a large-scale steaming furnace, setting a heating curve value of 3 sections, and steaming at a temperature of 90-95 ℃;
step four, quick freezing and demoulding: after cooking, naturally cooling the product, entering a subzero 35-40 ℃ quick freezing warehouse for about 6-12 hours, then demoulding, and removing the upper cover of the mould;
step five, vacuum drying: after the bird's nest is frozen quickly, the bird's nest product is put into a freeze-drying furnace to be dried in vacuum according to the set curve time;
step six, packaging and warehousing: and (5) sealing the dried cubilose product with a film, packaging, detecting to be qualified, and warehousing.
Preferably, in the second step, the cubilose after being melted ice is soaked, if the cubilose is soaked in purified water, the soaking time is about 1-3 hours, then excess water is dried through dewatering equipment, single bowl accurate feeding is carried out according to different molds, then sugar melting furnace is added according to the sugar proportion prepared at the early stage for melting sugar, then the sugar water after melting sugar is filtered, and the sugar water is injected into the molds after being divided through an automatic pulp injection machine.
Preferably, in the third step, the large-scale steaming furnace must be preheated, sterilized and deodorized, the first stage of steaming is carried out for 15 minutes and 98 degrees, the second stage of steaming is carried out for 10 minutes and 90 degrees, the third stage of steaming is carried out for 5 minutes and 95 degrees, after the end, the large-scale steaming furnace is immediately taken out of the cabinet for testing eating, then the product is cooled to about 50 degrees, and then each product is subjected to sugar supplement treatment.
Preferably, in the fourth step, the rapid freezing warehouse is cleaned and disinfected firstly, then the sugar water is supplemented for cooling, the rapid freezing warehouse is pushed, demoulding is carried out on each plate after the rapid freezing warehouse is frozen to be 1.5 hours, surface melting deformation is avoided, after demoulding, a special person carries out each plate check, and whether demoulding is finished or not is carried out.
Preferably, in the fifth step, the freeze-drying furnace is cleaned, dried and deodorized, then the product is completely pulled from the quick freezing warehouse to the freeze-drying furnace within 3-5 minutes, freeze-drying is carried out according to the standard freeze-drying time of the sample for 27 hours at low temperature and low vacuum, and a professional can observe the change of the product in the freeze-drying furnace every half hour.
Preferably, in the sixth step, after the product is taken out of the furnace and is pulled to a loading room, trimming, egg loading and sealing of the product are carried out at the first time, at least one sample is taken in each loading room to be tested, whether the sample is consistent with the sample material or not is judged, the sample is reserved, after the packaging of each sample is completed, the number of the samples is registered and put in a warehouse, and a 'one product one code' system is recorded, so that the traceability is realized.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the overall taste of the cubilose is improved through the formula of manually punching the cubilose, and the cubilose is complete in shape, clean in surface and free of foreign matters by matching with a corresponding processing technology, is uniformly stirred for 5 minutes after being flushed with water, has good rehydration property, maintains the original strip shape, smell and taste of the cubilose, and returns to all shapes of the cubilose when being stewed.
Detailed Description
In the following, for the purpose of facilitating an understanding of the invention, reference will be made to several embodiments thereof, which may, however, be embodied in different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed to provide a more thorough and complete disclosure of the invention.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may be present, and when an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present, as the terms "vertical", "horizontal", "left", "right" and the like are used herein for descriptive purposes only.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, and the knowledge of the terms used herein in the specification of the present invention is for the purpose of describing particular embodiments and is not intended to limit the present invention, and the term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
The embodiment provides a hand-washing bird's nest treated by a freeze-drying technology, which comprises the following components:
80-100 parts of cubilose;
40-60 parts of sugar;
10-20 parts of xylitol;
15-25 parts of trehalose;
20-30 parts of rock candy;
5-10 parts of stachyose.
According to the formula of the hand-punched cubilose, the processing technology comprises the following steps:
step one, disinfection sampling: firstly, checking water stains of a mould to determine whether water stains are left or not, whether peculiar smell, foreign matters, silica gel fragments and the like exist or not, then killing bacteria and disinfecting appliances, tables and small freezers which are in contact with products before and after work, and informing an examiner of smearing and sampling;
step two, preprocessing: taking 80 parts of cubilose, 40 parts of sugar, 10 parts of xylitol, 15 parts of trehalose, 20 parts of rock sugar and 5 parts of stachyose, wherein the taking amount of each part of the cubilose can be adjusted according to production requirements, the cubilose needs to be melted ice in half a day in advance, each pack of cubilose is checked to be melted ice in place, after the ice is melted, a refrigerating freezer needs to be disinfected and cleaned, a freeze-drying tray needs to be cleaned completely, yogurt lump materials and foreign matters cannot be remained, then the cubilose after the ice is melted is soaked, if purified water is soaked, the time is about 1-3 hours, then dewatering equipment dries the excessive water, single bowl accurate feeding is carried out according to different moulds, standardized material distribution is about 7 g according to the foam expansion rate of each pack, any cubilose strip cannot be torn off, extrusion cannot be carried out, leakage cannot be avoided, the number of the mould is checked to be a positive cover, and the mould is not easy to be opened, The edible bird nest strips are covered firmly, the big heads and the small heads are not distinguished, when a mould is covered, the edible bird nest strips are firstly taken into the egg-shaped shells, each table is provided with a professional table length, the table length is used for supervision and inspection, a field supervisor is used for spot inspection, the inspection and material distribution area cannot have wind, the weight fluctuation of a material distribution scale can be caused, the material distribution weight is influenced, the edible bird nest is pressed too firmly at the bottom of an egg in the material distribution process, the edible bird nest is not easy to steam, the edible bird nest needs to be kept loose, the material distribution process needs to be slightly stirred at irregular intervals in a container for placing large materials, the length of the edible bird nest strips is uniform, then a sugar melting furnace is added according to the sugar proportion prepared at the early stage to melt the sugar, the sugar degree is ensured to be about 28 degrees, purified water is used, the crystal sugar is used as the crystal sugar, two sugar measuring instruments are used for measuring the sugar simultaneously in the sugar melting process, the error is reduced, the evaporation of water is also needed, the sugar, injecting the mixture into the divided molds through an automatic grouting machine;
step three, cooking and sugar supplement: preheating, disinfecting and deodorizing a large steaming furnace, then putting the processed cubilose product into the large steaming furnace, setting a heating curve value of 3 sections, cooking for 15 minutes and 98 degrees in the first section, cooking for 10 minutes and 90 degrees in the second section, cooking for 5 minutes and 95 degrees in the third section, immediately taking out of a cabinet after finishing, carrying out trial eating detection, cooling the product to about 50 degrees, then carrying out sugar supplement treatment on each product, checking by a specially-assigned person whether the cubilose leaks or rushes out, whether each egg is full and cannot be filled, and eliminating bubbles in each egg as much as possible;
fourthly, quickly freezing and demoulding: cleaning and disinfecting the quick freezing warehouse, then adding sugar water for cooling, pushing the quick freezing warehouse into the quick freezing warehouse, naturally cooling the product, then entering the quick freezing warehouse with 35-40 degrees below zero for about 6-12 hours, demoulding each plate after the product is frozen and hardened to 1.5 hours, avoiding surface melting deformation, removing an upper cover of a mould, and checking each plate by a special person to determine whether demoulding is finished;
step five, vacuum drying: cleaning, drying and removing peculiar smell of a freeze-drying furnace, then completely pulling the product from an emergency freezer to the freeze-drying furnace within 3-5 minutes to avoid the product from being dissolved, foamed or fried, carrying out freeze-drying according to the standard freeze-drying time of a sample for 27 hours, low temperature (not higher than 45 ℃) and low vacuum degree (not higher than 10 ℃), and after emergency freezing, putting the cubilose product into the freeze-drying furnace to carry out vacuum drying according to the set curve time;
sixthly, packaging and warehousing: the curve is broken completely, then the test eating is carried out, then the product is pulled to a loading room, the product is trimmed, egg is loaded and sealed and stored at the first time, meanwhile, at least one sample is taken in each loading room for testing, whether the sample is consistent with the sample material or not is judged, the sample is reserved, after the packaging of each sample is completed, the registration of the quantity is made and the sample is put in a warehouse, and a 'one-product-one-code' system is input, so that the traceability is realized.
The specific operation flow of the invention is as follows:
firstly, the safety and high quality of raw materials are ensured, then, the edible bird's nest is sequentially soaked, filtered, divided, saccharified and grouted, wherein the division is accurate, staged accurate temperature control cooking with different curves is carried out according to the difference of the raw materials, the retention of the softness, the taste and the smell of each bowl of edible bird's nest is ensured, the edible bird's nest is frozen quickly at minus 35 degrees, the retention of the nutrition and the smell of the product is ensured, the product is enabled to pump away excessive moisture (97 percent) after vacuum drying, the essence of the product is retained, the product is fully rehydrated after meeting water, and the original flavor of the product is returned.
The present invention has been described in connection with the embodiments by way of example, and it is to be understood that the invention is not limited to the specific embodiments described above, and that the invention is within the scope of the invention, as long as the insubstantial modifications of the inventive method concepts and solutions are employed, or the inventive concepts and solutions are directly applied to other applications without modification.
Claims (7)
1. The hand-washed edible bird's nest treated by the freeze-drying technology is characterized by comprising the following components:
80-100 parts of cubilose;
40-60 parts of sugar;
10-20 parts of xylitol;
15-25 parts of trehalose;
20-30 parts of rock candy;
5-10 parts of stachyose.
2. The hand-washed edible bird's nest processed by the freeze-drying technology as claimed in claim 1, wherein the processing technology of the hand-washed edible bird's nest comprises the following steps:
step one, disinfection sampling: firstly, checking water stains of a mould to determine whether water stains are left or not, whether peculiar smell, foreign matters, silica gel fragments and the like exist or not, then killing bacteria and disinfecting appliances, tables and small freezers which are in contact with products before and after work, and informing an examiner of smearing and sampling;
step two, preprocessing: taking 80 parts of cubilose, 40 parts of sugar, 10 parts of xylitol, 15 parts of trehalose, 20 parts of rock sugar and 5 parts of stachyose, wherein the cubilose needs to be melted in half a day in advance, checking whether each cubilose is melted in place or not, after the ice melting is finished, disinfecting and cleaning a refrigerating cabinet, ensuring that a freeze-drying tray needs to be cleaned and yogurt lump materials and foreign bodies cannot be remained, and then soaking, draining, distributing, melting sugar, grouting and the like;
step three, steaming and boiling for sugar supplement: putting the processed cubilose product into a large-scale steaming furnace, setting a heating curve value of 3 sections, and steaming at a temperature of 90-95 ℃;
step four, quick freezing and demoulding: after cooking, naturally cooling the product, entering a subzero 35-40 ℃ quick freezing warehouse for about 6-12 hours, then demoulding, and removing the upper cover of the mould;
step five, vacuum drying: after the bird's nest is frozen quickly, the bird's nest product is put into a freeze-drying furnace to be dried in vacuum according to the set curve time;
step six, packaging and warehousing: and (5) sealing the dried cubilose product with a film, packaging, detecting to be qualified, and warehousing.
3. The process for processing manually-washed edible bird's nest processed by the freeze-drying technology as claimed in claim 2, wherein in the second step, the edible bird's nest after being melted ice is soaked, if the edible bird's nest is soaked by purified water, the time is about 1-3 hours, then the excessive water is dried by a dewatering device, then the single bowl precise feeding is carried out according to the difference of the moulds, then the sugar is added into the sugar furnace for melting according to the sugar proportion prepared in the previous period, then the sugar water after melting is filtered, and the filtered sugar water is injected into the moulds after being divided by an automatic grouting machine.
4. The hand-washed edible bird's nest processed by the freeze-drying technology and the processing technology thereof as claimed in claim 2, characterized in that in the third step, a large-scale steaming furnace must be preheated, sterilized and deodorized, the first stage of steaming is carried out for 15 minutes and 98 degrees, the second stage of steaming is carried out for 10 minutes and 90 degrees, the third stage of steaming is carried out for 5 minutes and 95 degrees, after the end, the product is immediately taken out of the cabinet for testing eating, then the product is cooled to about 50 degrees, and then each product is subjected to sugar supplement treatment.
5. The hand-washed bird's nest processed by the freeze-drying technology and the processing technology thereof as claimed in claim 2, wherein in the fourth step, the quick-freezing storehouse is cleaned and sterilized, then the water is supplemented with sugar for cooling, the cold-washed bird's nest is pushed into the quick-freezing storehouse, each tray is demoulded after being frozen and hardened for 1.5 hours, surface melting deformation is avoided, and after demould, a specially-assigned person checks each tray, and whether demould is completed or not is completed.
6. The hand-washed bird's nest processed by the freeze-drying technology and the processing technology thereof as claimed in claim 2, characterized in that in the fifth step, the freeze-drying furnace is cleaned, dried and deodorized, then the product is completely pulled from the rapid freezing warehouse to the freeze-drying furnace within 3-5 minutes, the freeze-drying is carried out according to the sample standard freeze-drying time of 27 hours, low temperature and low vacuum, and the professional technician observes the change of the product in the freeze-drying furnace every half hour.
7. The hand-washed cubilose processed by the freeze-drying technology and the processing technology thereof as claimed in claim 2, characterized in that in the sixth step, after the product is taken out of the oven and pulled to a loading room, the product is trimmed, egg-loaded and sealed for storage at the first time, at least one sample is taken in each loading room to test whether the sample is consistent with the sample material or not, and the sample is kept, after the packaging of each sample is completed, the number of the samples is registered and put in storage, and a 'one product one code' system is recorded, so that the traceability is realized.
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