CN113729219A - Stewing process of dry cubilose and processing process of instant cubilose containing dry cubilose - Google Patents
Stewing process of dry cubilose and processing process of instant cubilose containing dry cubilose Download PDFInfo
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- CN113729219A CN113729219A CN202111049947.8A CN202111049947A CN113729219A CN 113729219 A CN113729219 A CN 113729219A CN 202111049947 A CN202111049947 A CN 202111049947A CN 113729219 A CN113729219 A CN 113729219A
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- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000012545 processing Methods 0.000 title claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 238000002791 soaking Methods 0.000 claims abstract description 18
- 244000000626 Daucus carota Species 0.000 claims description 22
- 235000005770 birds nest Nutrition 0.000 claims description 22
- 235000005765 wild carrot Nutrition 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 16
- 208000005156 Dehydration Diseases 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 235000005881 Calendula officinalis Nutrition 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims 2
- 240000000785 Tagetes erecta Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013547 stew Nutrition 0.000 abstract description 3
- 238000013401 experimental design Methods 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 description 8
- 241000736851 Tagetes Species 0.000 description 7
- 238000000926 separation method Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 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 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
Classifications
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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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a stewing process of dry cubilose and a processing process of instant cubilose containing the dry cubilose, and belongs to the technical field of food processing. The method is characterized in that a uniform dry cubilose pretreatment process is formed by standardizing the soaking time and the strip thickness of the dry cubilose, so that a clear and simple treatment process is provided for consumers; simultaneously, the optimal stewing material-water ratio is optimized, the optimal dry cubilose stewing program is obtained through scientific orthogonal experimental design, and the optimal dry cubilose stewing program is led into a stew pan and is specially used for stewing the dry cubilose, so that the dry cubilose stewing program is simple to operate, and meanwhile, the cubilose delicious food with better consistency and mouthfeel can be enjoyed, and the consumption experience of customers is improved.
Description
Technical Field
The invention belongs to the technical field of food processing, particularly relates to a stewing process of dry cubilose, and discloses a processing process of instant cubilose containing the stewing process.
Background
The cubilose is rich in nutrient substances such as protein, sialic acid, calcium, phosphorus, vitamins and the like, plays an important role in physiological action of a human body, and meanwhile, the sialic acid in the cubilose has physiological actions of improving intelligence and memory of infants, resisting senile dementia, improving the absorption of intestinal tracts to vitamins and minerals and the like, so that the cubilose becomes a good gift product on the market.
The dry edible bird's nest and the instant edible bird's nest are different at present, the dry edible bird's nest needs to be soaked, cleaned, decontaminated and stewed, the instant edible bird's nest is instant when uncovering, the two have merits and disadvantages, the seeing is more relieved, the dry edible bird's nest just needs to be stewed by hands in person to make consumers more relieved, and therefore the dry edible bird's nest still has low market share at present.
In the present stage, the stewing process of the dry cubilose is five-in-eight, consumers can only adjust the stewing time according to the actual stewing condition, the operation is very inconvenient, and the dry cubilose is easy to stew or not stewed to be cooked, so that the stewed cubilose has poor consistency and taste. Meanwhile, although the conventional stewing cups on the market have a cubilose stewing program, the cubilose stewed by the prior stewing cups has thin consistency, soft mouthfeel and even water melting phenomenon.
Therefore, how to provide a stewing and boiling process of dry cubilose with simple operation and good thickness and mouthfeel is a technical problem to be solved urgently by technical personnel in the field.
Disclosure of Invention
Aiming at the problems, the invention provides a stewing process of dry cubilose and an instant cubilose processing process containing the dry cubilose, the process flow is simple and easy to operate, and the prepared instant cubilose product has good taste and flavor and is natural and healthy.
In order to achieve the purpose, the invention adopts the following technical scheme:
a stewing process of dry cubilose, which comprises the following steps:
adding dehydrated nidus Collocaliae and water into a stewing cup in proportion, stewing in water-proof manner, and cooling in cold water in water-proof manner to obtain semi-finished product of nidus Collocaliae; wherein the content of the first and second substances,
the adding mass ratio of the cubilose to the water is 1: (15-40), the stewing parameters are as follows: the water temperature is firstly increased to 60 ℃, the temperature increase time is 5-10min, then the heat preservation is carried out for 10-30min, then the temperature is increased from 60 ℃ to 100 ℃, the temperature increase time is 10-15min, and then the heat preservation is carried out for 5-9 min.
Preferably, the water-resisting cooling temperature is 0-10 ℃, and the cooling time is 5-20 min.
It should be noted that the stewing process is designed through scientific orthogonal tests, is designed according to 3 factors and 3 levels, is compared through 9 sets of orthogonal tests, and is optimized to obtain the optimal stewing process, and is verified to be compared with the existing stewing parameters, so that the optimal stewing process is confirmed.
In addition, the invention also claims an instant cubilose processing technology, which comprises the following steps besides the dry cubilose stewing technology:
(1) completely soaking the swallow marigold in water, soaking, and then carrying out striping and picking treatment for later use;
(2) dehydrating the picked bird's nest for later use;
(3) adding water into the dehydrated edible bird's nest, stewing, cooling in a water-proof manner, and subpackaging to obtain an edible bird's nest semi-finished product;
(4) and adding sugar water or honey water into the semi-finished product of the cubilose to obtain the instant cubilose.
Preferably, in the step (1), the soaking temperature of the swallow cup in water is 25-35 ℃, the soaking time is 1.5-3h, and the adding mass ratio of the swallow cup to the water is 1: (15-40).
Completely soaking the swallow marigold in water for soaking treatment, wherein 1) the water temperature is 20-35 ℃; 2) soaking for 90-150 min, preferably 120 min; 3) the soaking water can be selected from filtered water or purified water, and water containing no mineral elements such as calcium and magnesium ions can be used.
Further preferably, the thickness range of the cubilose strips in the step (1) is controlled to be 1-3mm, and the picking time is controlled to be within 10-60 min.
The soaked swallow marigold is subjected to strip separation and picking treatment, so that obvious impurities are removed, and the uniformity and good strip shape of the taste are ensured, wherein 1) the thickness of the strip shape is 1-3 mm; 2) removing obvious impurities; 3) the time for separating and picking is within 10-60 min.
Preferably, the dehydration treatment mode in the step (2) is filtration or centrifugal dehydration, and the dehydration time is 1-5 min.
Dewatering the strips and picked strips, 1) filtering to remove surface water, or dewatering nidus Collocaliae in food-grade spin-drying barrel for 1-5min, preferably 3 min.
Preferably, the water-resisting cooling temperature in the step (3) is 0-10 ℃.
According to the technical scheme, compared with the prior art, the invention discloses a stewing process of dry cubilose and a processing process of instant cubilose containing the same, and the stewing process has the following excellent effects:
the special stewing process and procedure for the dry cubilose disclosed by the invention form a uniform dry cubilose pretreatment process by standardizing the soaking time and the strip thickness of the dry cubilose, and provide a clear and simple treatment process for consumers; simultaneously, the optimal stewing material-water ratio is optimized, the optimal dry cubilose stewing program is obtained through scientific orthogonal experimental design, and the optimal dry cubilose stewing program is led into a stew pan and is specially used for stewing the dry cubilose, so that the dry cubilose stewing program is simple to operate, and meanwhile, the cubilose delicious food with better consistency and mouthfeel can be enjoyed, and the consumption experience of customers is improved.
Detailed Description
The present invention will be described clearly and completely with reference to the technical solutions provided in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be understood that the processing equipment or devices not specifically mentioned in the following examples are conventional in the art; all pressure values and ranges refer to absolute pressures.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may be inserted between the explicitly mentioned steps, unless otherwise indicated. Moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
The invention aims to provide a stewing process of dry cubilose and an instant cubilose processing process containing the dry cubilose, the process flow is simple and easy to operate, and the prepared instant cubilose product has good taste and flavor, and is natural, healthy and environment-friendly
The excellent results of the disclosed dry cubilose stewing process compared with the prior art are further illustrated in the following examples, but the content of the invention is not limited to the following examples.
Example 1
A processing technology of instant cubilose comprises the following preparation steps:
(1) completely soaking herba Swertiae Dilutae in water at 20 deg.C for 150 min;
(2) carrying out strip separation and picking treatment on the soaked swallow-marigold to remove obvious impurities, and putting the strips separated and picked swallow-marigold into a food-grade spin dryer for dehydration for 3 min;
(3) adding the dehydrated edible bird's nest and water into a stewing pot in proportion; the ratio of cubilose to water is 1: 15;
(4) putting the stewing cup into a stewing pot, stewing in a water-proof way, and stewing according to the cubilose stewing procedure on the Tianjian stewing pot, wherein the total stewing time is 1.3 h;
(5) and (3) putting the cooked cubilose into cold water for waterproof cooling, pouring the cooled cubilose into a bowl, adding a proper amount of sugar water, and tasting at the temperature of 45 ℃.
Example 2
A processing technology of instant cubilose comprises the following preparation steps:
(1) completely soaking herba Swertiae Dilutae in water at 30 deg.C for 90 min;
(2) carrying out strip separation and picking treatment on the soaked swallow-marigold to remove obvious impurities, and putting the strips separated and picked swallow-marigold into a food-grade spin dryer for dehydration for 3 min;
(3) adding the dehydrated edible bird's nest and water into a stewing pot in proportion; the ratio of cubilose to water is 1: 25;
(4) putting the stewing cup into a stewing pot, stewing in a water-proof way, and stewing according to the cubilose stewing procedure on the Tianjian stewing pot, wherein the total stewing time is 1.3 h;
(5) and (3) putting the cooked cubilose into cold water for waterproof cooling, pouring the cooled cubilose into a bowl, adding a proper amount of sugar water, and tasting at the temperature of 45 ℃.
Example 3
A processing technology of instant cubilose comprises the following preparation steps:
(1) completely soaking herba Swertiae Dilutae in water at 20 deg.C for 150 min;
(2) carrying out strip separation and picking treatment on the soaked swallow marigold to remove obvious impurities, wherein the thickness of each strip is 1-3 mm;
(3) placing the separated and picked swallow strips into a food-grade spin dryer tube for dehydration for 3 min;
(4) adding the dehydrated edible bird's nest and water into a stewing pot in proportion; the ratio of cubilose to water is 1: 25;
(5) putting the stewing pot into a stewing pot, stewing in a water-proof way, boiling water in advance, stewing again, and stewing parameters: 100 ℃/10 min;
(6) and (3) putting the cooked cubilose into cold water for waterproof cooling, pouring the cooled cubilose into a bowl, adding a proper amount of sugar water, and tasting at the temperature of 45 ℃.
Example 4
A processing technology of instant cubilose comprises the following preparation steps:
(1) completely soaking herba Swertiae Dilutae in water at 20 deg.C for 150 min;
(2) carrying out strip separation and picking treatment on the soaked swallow marigold to remove obvious impurities, wherein the thickness of each strip is 1-3 mm;
(3) placing the separated and picked swallow strips into a food-grade spin dryer tube for dehydration for 3 min;
(4) adding the dehydrated edible bird's nest and water into a stewing pot in proportion; the ratio of cubilose to water is 1: 25;
(5) putting the stewing cup into a stewing pot, stewing in a water-proof way, wherein the stewing parameters are as follows: 60min/10min-100 ℃/5 min;
(6) and (3) putting the cooked cubilose into cold water for waterproof cooling, pouring the cooled cubilose into a bowl, adding a proper amount of sugar water, and tasting at the temperature of 45 ℃.
Example 5
A processing technology of instant cubilose comprises the following preparation steps:
(1) completely soaking herba Swertiae Dilutae in water at 25 deg.C for 120 min;
(2) carrying out strip separation and picking treatment on the soaked swallow marigold to remove obvious impurities, wherein the thickness of each strip is 1-3 mm;
(3) placing the separated and picked swallow strips into a food-grade spin dryer tube for dehydration for 3 min;
(4) adding the dehydrated edible bird's nest and water into a stewing pot in proportion; the ratio of cubilose to water is 1: 20;
(5) putting the stewing cup into a stewing pot, stewing in a water-proof way, wherein the stewing parameters are as follows: 60min/10min-100 ℃/7 min;
(6) and (3) putting the cooked cubilose into cold water for waterproof cooling, pouring the cooled cubilose into a bowl, adding a proper amount of sugar water, and tasting at the temperature of 45 ℃.
Example 6
A processing technology of instant cubilose comprises the following preparation steps:
(1) completely soaking herba Swertiae Dilutae in water at 30 deg.C for 90 min;
(2) carrying out strip separation and picking treatment on the soaked swallow marigold to remove obvious impurities, wherein the thickness of each strip is 1-3 mm;
(3) placing the separated and picked swallow strips into a food-grade spin dryer tube for dehydration for 3 min;
(4) adding the dehydrated edible bird's nest and water into a stewing pot in proportion; the ratio of cubilose to water is 1: 15;
(5) putting the stewing cup into a stewing pot, stewing in a water-proof way, wherein the stewing parameters are as follows: 60min/10min-100 ℃/9 min;
(6) and (3) putting the cooked cubilose into cold water for waterproof cooling, pouring the cooled cubilose into a bowl, adding a proper amount of sugar water, and tasting at the temperature of 45 ℃.
Furthermore, the preferred test protocol for the ratio of bird's nest to water and the results are as follows: it is a selection according to the level of sensory scores;
in addition, in the stewing parameters, the temperature and the heat preservation time gradient of the heat preservation section are set as follows:
from the above table, it can be seen that: firstly, keeping the temperature of 60 ℃ to be higher than 40 ℃ and 50 ℃, secondly, keeping the temperature for 20 minutes, and stewing until the consistency score is highest (9.3 minutes), and thirdly, keeping the temperature for 40 minutes, namely, samples at 40 ℃, 50 ℃ and 60 ℃, and stewing until the consistency score is lower, and the integral consistency is slightly dilute; therefore, the heat preservation temperature gradient is set to be 40-50-60 ℃, the heat preservation time is set to be 10-20-30 min, and the stewing time gradient at 100 ℃ is 5-7-9 min.
And obtaining the optimal stewing parameters through a positive 3-factor 3 horizontal orthogonal test, taking the consistency sensory score as a judgment index, taking the standard sample according to 5 points, and visually analyzing the table results as follows:
the optimal stewing parameter can be obtained according to an intuitive analysis table and is 60 ℃/10min-100 ℃/5min, and the optimal stewing parameter is verified.
In addition, in order to further verify the non-obvious property of the technical scheme disclosed by the invention compared with the prior art, the inventor also performs the following experiments:
test example 1
Sensory evaluation is respectively carried out on the groups of examples 1-5, the sensory evaluation number is 10, the evaluation indexes are the thickness and the mouthfeel hardness of the cubilose, each index is fully divided into 10 points, after all indexes are averaged, the total score of 10 persons is calculated, the higher the score is, the better the thickness and the mouthfeel of the total cubilose are, and the results are shown in the following table:
as can be seen from the above table, the sensory scores of examples 3-6 are significantly higher than those of examples 1-2, indicating that the segmented stewing procedure of examples 4-6 and the one-segment stewing parameter of example 3 are significantly better than the stewing parameter in the interstellar stewpan; the sensory scores of examples 4-6 were higher than those of example 3, indicating that the consistency was better under the segmental cooking parameters, i.e., adding a heat-retaining segment favors the rising of the cubilose, so that the product had better consistency. .
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (7)
1. The stewing process of the dry cubilose is characterized by comprising the following steps of:
adding dehydrated nidus Collocaliae and water into a stewing cup in proportion, stewing in water-proof manner, and cooling in cold water in water-proof manner to obtain semi-finished product of nidus Collocaliae; wherein the content of the first and second substances,
the adding mass ratio of the cubilose to the water is 1: (15-40), the stewing parameters are as follows: the water temperature is firstly increased to 60 ℃, the temperature increase time is 5-10min, then the heat preservation is carried out for 10-30min, then the temperature is increased from 60 ℃ to 100 ℃, the temperature increase time is 10-15min, and then the heat preservation is carried out for 5-9 min.
2. The stewing process of dried edible bird's nest according to claim 1, wherein the water-proof cooling temperature is 0-10 ℃, and the cooling time is 5-20 min.
3. An instant cubilose processing technology, which is characterized by comprising the stewing process of the dry cubilose as claimed in claim 1, and further comprising the following steps:
(1) completely soaking the swallow marigold in water, soaking, and then carrying out striping and picking treatment for later use;
(2) dehydrating the picked bird's nest for later use;
(3) adding water into the dehydrated edible bird's nest, stewing, cooling in a water-proof manner, and subpackaging to obtain an edible bird's nest semi-finished product;
(4) and adding sugar water or honey water into the semi-finished product of the cubilose to obtain the instant cubilose.
4. The processing technology of the instant cubilose as claimed in claim 3, wherein in the step (1), the immersion temperature of the cubilose in water is 25-35 ℃, the immersion time is 1.5-3h, and the addition mass ratio of the cubilose to the water is 1: (15-40).
5. The processing technology of instant edible bird's nest according to claim 3 or 4, characterized in that the thickness range of the strips of the edible bird's nest in the step (1) is controlled within 1-3mm, and the picking time is controlled within 10-60 min.
6. The processing technology of the instant cubilose according to claim 3, wherein the dehydration treatment in the step (2) is filtration or centrifugal dehydration, and the dehydration time is 1-5 min.
7. The processing technology of the instant cubilose according to the claim 3, wherein the water-proof cooling temperature in the step (3) is 0-10 ℃.
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| CN112956685A (en) * | 2021-03-15 | 2021-06-15 | 北京市小仙炖电子商务有限公司 | Method for stewing and rotationally mixing edible bird's nest at low temperature |
| CN112956684A (en) * | 2021-03-15 | 2021-06-15 | 北京市小仙炖电子商务有限公司 | Method for fixing water-soluble protein of bird's nest |
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