CN113243523A - Sterilization and stewing process of cubilose - Google Patents
Sterilization and stewing process of cubilose Download PDFInfo
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- CN113243523A CN113243523A CN202110547274.2A CN202110547274A CN113243523A CN 113243523 A CN113243523 A CN 113243523A CN 202110547274 A CN202110547274 A CN 202110547274A CN 113243523 A CN113243523 A CN 113243523A
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- 230000008569 process Effects 0.000 title claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000012498 ultrapure water Substances 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 13
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 241000519995 Stachys sylvatica Species 0.000 claims description 4
- 210000003278 egg shell Anatomy 0.000 claims description 4
- 238000005485 electric heating Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 description 4
- 102000009024 Epidermal Growth Factor Human genes 0.000 description 3
- 101800003838 Epidermal growth factor Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 230000032823 cell division Effects 0.000 description 2
- 229940116977 epidermal growth factor Drugs 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 241000202296 Delphinium Species 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 238000005187 foaming Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
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- 238000013021 overheating Methods 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 210000003296 saliva Anatomy 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a sterilization and stewing process of cubilose. Compared with the prior art, the invention has the advantages that: the process has reasonable and clear steps, material selection and preliminary manufacture meet the industrial standard, unique insights are provided for material selection, soaking and stewing of the cubilose, the finished cubilose product, which is stewed by the self-created two-time pretreatment and the 75 ℃ constant-temperature manual slow stewing process, has clear strip, smooth, soft and glutinous taste and fresh mouthfeel, retains the complete essence of the cubilose, is deeply loved by high-end people, has good applicability and is convenient to popularize.
Description
Technical Field
The invention relates to food processing, in particular to a sterilization and stewing process of cubilose.
Background
The nidus Collocaliae refers to a nidus Vespae formed by mixing saliva secreted by part of delphinium of delphinidaceae and several kinds of swiftlets of swiftlet genus of Delphiniales. Also called as edible bird's nest, root and vegetable.
Disclosure of Invention
The invention aims to solve the technical problems that the actual taste of the cubilose is poor, the preparation process is complicated, a large amount of manpower and material resources are consumed, and the processing requirement is not met due to the defects of the steps and the process design of the conventional cubilose preparation process.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a sterilization and stewing process of cubilose is characterized by comprising the following specific steps:
step one, first pretreatment, namely putting the swallow body part of the selected swallow cup (with the fillet removed) into a pressure steaming box, carrying out dry steaming for 10min at the heating temperature of 110 ℃, naturally cooling after the box is dried, putting the box into a food-grade 304 steel barrel, and injecting a proper amount of ultrapure water for soaking for 12 h;
step two, secondary pretreatment, namely removing small black spots of the soaked bird's nest by a white board through coarse picking, fine picking and fine picking, removing white spots such as eggshells by a blackboard, strictly picking the bird's nest by five procedures in total, then dehydrating the clean bird's nest filament by accumulated water, putting the clean bird's nest filament into a pressure steam box, and carrying out dry steaming at the heating temperature of 110 ℃ for 10min to realize secondary sterilization; naturally cooling the bird's nest subjected to the second pretreatment in a sterile room for later use;
and step three, stewing the bird's nest and the ultrapure water which are processed and reserved in the step two according to a proper proportion, wherein the stewing temperature of the bird's nest is constant 75 ℃, the stewing time is 90 minutes, and the stewing adopts electric control heating constant temperature double-layer food grade 304 semi-closed equipment.
Compared with the prior art, the invention has the advantages that: the process has reasonable and clear steps, material selection and preliminary manufacture meet the industrial standard, unique insights are provided for material selection, soaking and stewing of the cubilose, the finished cubilose product, which is stewed by the self-created two-time pretreatment and the 75 ℃ constant-temperature manual slow stewing process, has clear strip, smooth, soft and glutinous taste and fresh mouthfeel, retains the complete essence of the cubilose, is deeply loved by high-end people, has good applicability and is convenient to popularize.
As an improvement, the ultrapure water used in the step one is made of a modified five-stage water purifier, and two-stage filtration is added in the five-stage water purifier in the process, so that the water quality requirement of high-purity water in the soaked and stewed cubilose is met.
As an improvement, the stewing time set in the third step is the stewing time which is continuously kept after the constant temperature of 75 ℃ is reached.
As an improvement, the electric control heating constant-temperature double-layer edible grade 304 semi-closed equipment used in the third step is hollow double-layer stainless steel equipment, the hollow part is filled with water in a dispensing manner, the electric heating pipe is also arranged in the hollow part, the water in the hollow part is stabilized at 80 ℃ through temperature sensing electric control, and thus the temperature of the stewed cubilose in the equipment is kept at 75 ℃.
As an improvement, after the cubilose in the third step is stewed, the solid cubilose is injected into a sub-bottle which is sterilized at high temperature.
As a modification, the steps one to three are all completed in a sterile room.
Detailed Description
When the invention is implemented specifically, the sterilization and stewing process of the cubilose comprises the following specific steps:
step one, first pretreatment, namely putting the swallow body part of the selected swallow cup (with the fillet removed) into a pressure steaming box, carrying out dry steaming for 10min at the heating temperature of 110 ℃, naturally cooling after the box is dried, putting the box into a food-grade 304 steel barrel, and injecting a proper amount of ultrapure water for soaking for 12 h;
step two, secondary pretreatment, namely removing small black spots of the soaked bird's nest by a white board through coarse picking, fine picking and fine picking, removing white spots such as eggshells by a blackboard, strictly picking the bird's nest by five procedures in total, then dehydrating the clean bird's nest filament by accumulated water, putting the clean bird's nest filament into a pressure steam box, and carrying out dry steaming at the heating temperature of 110 ℃ for 10min to realize secondary sterilization; naturally cooling the bird's nest subjected to the second pretreatment in a sterile room for later use;
and step three, stewing the bird's nest and the ultrapure water which are processed and reserved in the step two according to a proper proportion, wherein the stewing temperature of the bird's nest is constant 75 ℃, the stewing time is 90 minutes, and the stewing adopts electric control heating constant temperature double-layer food grade 304 semi-closed equipment.
The ultrapure water used in the first step is made of a modified five-stage water purifier, and two-stage filtration is added in the five-stage water purifier in the process, so that the water quality requirement of high-purity water in the soaked and stewed cubilose is met.
The stewing time set in the third step is the time for continuously stewing after the constant temperature of 75 ℃ is reached.
The electric control heating constant-temperature double-layer edible grade 304 semi-closed equipment used in the third step is hollow double-layer stainless steel equipment, the hollow part is filled with water in a dispensing manner, the electric heating pipe is also arranged in the hollow part, the water in the hollow part is stabilized at 80 ℃ through temperature sensing electric control, and thus the temperature of the stewed cubilose in the equipment is constant at 75 ℃.
And step three, after the cubilose is stewed, injecting the solid cubilose into a sub-packaging bottle which is sterilized at high temperature.
And the steps one to three are all finished in a sterile room.
The working principle of the invention is as follows: the process comprises three steps: 1) first pretreatment
The selected swallow body part of the swallow cup (with the corner removed) is put into a pressure steam box. The mixture is dried and steamed for 10 minutes at the temperature of 110 ℃, and simultaneously, various harmful bacteria such as escherichia coli and the like are thoroughly killed. After the edible bird's nest is taken out of the box, the edible bird's nest is naturally cooled, and then the edible bird's nest is placed into a 304-large steel barrel of food grade, and a proper amount of ultrapure water is injected for soaking and foaming for 12 hours (the used ultrapure water is manufactured by modifying a five-stage water purifier, two-stage filtration is added, and high-purity water produced by equipment required for soaking and stewing the bird's nest is achieved).
2) Second pretreatment
The soaked and foamed edible bird's nest is roughly, finely and finely picked, small black spots are removed through a white plate, white spots such as eggshells are removed through a blackboard, and after the five procedures are strictly picked, the clean swallow silk is collected and dried. The clean swallow shreds are put into a pressure steam box and are dried and steamed for 15 minutes at the temperature of 110 ℃, and meanwhile, the swallow shreds are sterilized again. The bird's nest after the secondary treatment is naturally cooled in a sterile room for later use (the bird's nest is water-soluble protein, and the effective components can not be lost under the conditions of no water, pressurization, high temperature and good time).
3) Stewing the secondary-treated swallow wire and ultrapure water according to a proper ratio
At the moment, the stewing temperature of the cubilose (i.e. the shredded cubilose) is constant at 75 ℃, and the stewing time is 90 minutes (after the constant temperature of 75 ℃ is reached, the cubilose is continuously stewed). The food is stewed by adopting an electric control heating constant-temperature double-layer food grade 304 semi-closed device. The principle is that the hollow part of the hollow double-layer stainless steel device is filled with water in a dispensing way, and the electric heating pipe is also arranged in the hollow part. The water in the hollow part is stabilized at 80 ℃ by temperature sensing electric control. Thus the temperature of the stewed cubilose in the device is constant at 75 ℃. The edible bird's nest is heated uniformly, and can not cause the edible bird's nest to overflow (the protein can overflow in large quantity after boiling) because of overheating boiling. After stewing, the solid bird's nest is injected into the sub-packaging bottle sterilized at high temperature. The whole process is completed in a sterile room.
Example (b):
the cubilose stewed by the method has clear cut-line, smooth, soft and glutinous taste and fresh mouthfeel, and completely retains cubilose essence. A research report on the edible bird's nest is published by Prof. Johnsonia of Chinese university of hong Kong, China, and the report indicates that the edible bird's nest contains epidermal Growth factor EGF (epidermal Growth factor) and Cell division hormone HPCD (hormone promoter Cell division). EGF is a protein that allows quiescent cells to enter the division cycle, stopping after a little time to reach the life balance, and thus it can accelerate the regeneration of damaged skin and internal epithelium. As for HPCD, it can enhance the immunity of the human body by stimulating the organic division of lymphocytes. However, the two substances can only keep activity at about 80 ℃, so that the effective ingredients of the cubilose can be completely reserved only by controlling the stewing temperature.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature, and in the description of the invention, "plurality" means two or more unless explicitly specifically defined otherwise.
In the present invention, unless otherwise specifically stated or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.
In the description herein, reference to the terms "one embodiment," "some embodiments," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (6)
1. A sterilization and stewing process of cubilose is characterized by comprising the following specific steps:
step one, first pretreatment, namely putting the swallow body part of the selected swallow cup (with the fillet removed) into a pressure steaming box, carrying out dry steaming for 10min at the heating temperature of 110 ℃, naturally cooling after the box is dried, putting the box into a food-grade 304 steel barrel, and injecting a proper amount of ultrapure water for soaking for 12 h;
step two, secondary pretreatment, namely removing small black spots of the soaked bird's nest by a white board through coarse picking, fine picking and fine picking, removing white spots such as eggshells by a blackboard, strictly picking the bird's nest by five procedures in total, then dehydrating the clean bird's nest filament by accumulated water, putting the clean bird's nest filament into a pressure steam box, and carrying out dry steaming at the heating temperature of 110 ℃ for 10min to realize secondary sterilization; naturally cooling the bird's nest subjected to the second pretreatment in a sterile room for later use;
and step three, stewing the bird's nest and the ultrapure water which are processed and reserved in the step two according to a proper proportion, wherein the stewing temperature of the bird's nest is constant 75 ℃, the stewing time is 90 minutes, and the stewing adopts electric control heating constant temperature double-layer food grade 304 semi-closed equipment.
2. The sterilization and stewing process of cubilose according to claim 1, wherein: the ultrapure water used in the first step is made of a modified five-stage water purifier, and two-stage filtration is added in the five-stage water purifier in the process, so that the water quality requirement of high-purity water in the soaked and stewed cubilose is met.
3. The sterilization and stewing process of cubilose according to claim 1, wherein: the stewing time set in the third step is the time for continuously stewing after the constant temperature of 75 ℃ is reached.
4. The sterilization and stewing process of cubilose according to claim 1, wherein: the electric control heating constant-temperature double-layer edible grade 304 semi-closed equipment used in the third step is hollow double-layer stainless steel equipment, the hollow part is filled with water in a dispensing manner, the electric heating pipe is also arranged in the hollow part, the water in the hollow part is stabilized at 80 ℃ through temperature sensing electric control, and thus the temperature of the stewed cubilose in the equipment is constant at 75 ℃.
5. The sterilization and stewing process of cubilose according to claim 1, wherein: and step three, after the cubilose is stewed, injecting the solid cubilose into a sub-packaging bottle which is sterilized at high temperature.
6. The sterilization and stewing process of cubilose according to claim 1, wherein: and the steps one to three are all finished in a sterile room.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110547274.2A CN113243523A (en) | 2021-05-19 | 2021-05-19 | Sterilization and stewing process of cubilose |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110547274.2A CN113243523A (en) | 2021-05-19 | 2021-05-19 | Sterilization and stewing process of cubilose |
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| Publication Number | Publication Date |
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| CN113243523A true CN113243523A (en) | 2021-08-13 |
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| CN202110547274.2A Pending CN113243523A (en) | 2021-05-19 | 2021-05-19 | Sterilization and stewing process of cubilose |
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| CN105595340A (en) * | 2016-01-21 | 2016-05-25 | 中亚天成（厦门）生物科技有限公司 | Can with crystal sugar and edible bird's nest and method for manufacturing can |
| CN106174496A (en) * | 2016-07-14 | 2016-12-07 | 佛山市南海区黄岐燕山保健食品厂 | The production method of instant Nidus collocaliae and eating method |
| CN108157948A (en) * | 2017-12-26 | 2018-06-15 | 深圳市榕树堂生物科技有限公司 | A kind of processing method of birds nest extract and bird's nest soup with white funguses |
| 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 |
| CN111528460A (en) * | 2020-04-20 | 2020-08-14 | 李嘉欣 | Method for preparing cubilose product |
-
2021
- 2021-05-19 CN CN202110547274.2A patent/CN113243523A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595340A (en) * | 2016-01-21 | 2016-05-25 | 中亚天成（厦门）生物科技有限公司 | Can with crystal sugar and edible bird's nest and method for manufacturing can |
| CN106174496A (en) * | 2016-07-14 | 2016-12-07 | 佛山市南海区黄岐燕山保健食品厂 | The production method of instant Nidus collocaliae and eating method |
| CN108157948A (en) * | 2017-12-26 | 2018-06-15 | 深圳市榕树堂生物科技有限公司 | A kind of processing method of birds nest extract and bird's nest soup with white funguses |
| 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 |
| CN111528460A (en) * | 2020-04-20 | 2020-08-14 | 李嘉欣 | Method for preparing cubilose product |
Non-Patent Citations (1)
| Title |
|---|
| 石若夫等: "《微生物学实验技术》", 31 August 2017, 北京航空航天大学出版社 * |
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