CN115474687A - Fresh stewed instant gum product and preparation process thereof - Google Patents
Fresh stewed instant gum product and preparation process thereof Download PDFInfo
- Publication number
- CN115474687A CN115474687A CN202110605330.3A CN202110605330A CN115474687A CN 115474687 A CN115474687 A CN 115474687A CN 202110605330 A CN202110605330 A CN 202110605330A CN 115474687 A CN115474687 A CN 115474687A
- Authority
- CN
- China
- Prior art keywords
- parts
- red
- fish gelatin
- sterilization
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 45
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 44
- 108010010803 Gelatin Proteins 0.000 claims abstract description 35
- 241001290266 Sciaenops ocellatus Species 0.000 claims abstract description 35
- 239000008273 gelatin Substances 0.000 claims abstract description 35
- 229920000159 gelatin Polymers 0.000 claims abstract description 35
- 235000019322 gelatine Nutrition 0.000 claims abstract description 35
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 19
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 19
- 240000006162 Chenopodium quinoa Species 0.000 claims abstract description 15
- 241001506047 Tremella Species 0.000 claims abstract description 14
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 14
- 241000190633 Cordyceps Species 0.000 claims abstract description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 9
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 9
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 9
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 235000000346 sugar Nutrition 0.000 claims description 30
- 238000004140 cleaning Methods 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 238000005406 washing Methods 0.000 claims description 13
- 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 description 12
- 235000021551 crystal sugar Nutrition 0.000 claims description 10
- 108010013296 Sericins Proteins 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000004576 sand Substances 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 241000723343 Cichorium Species 0.000 claims 3
- 235000007542 Cichorium intybus Nutrition 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 230000002421 anti-septic effect Effects 0.000 abstract description 4
- 241000032846 Zanthoxylum bungeanum Species 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 239000003292 glue Substances 0.000 description 12
- 238000010411 cooking Methods 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 4
- 108010035532 Collagen Proteins 0.000 description 4
- 229920001436 collagen Polymers 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004833 fish glue Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000009924 canning Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Abstract
The invention discloses a fresh stewed instant gum product, which comprises the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides; the feed also comprises the following raw materials in parts by weight: 17.5 to 70 parts of red bean and 1 to 4 parts of medlar; or further comprising: 10-40 parts of tremella and 1-4 parts of cordyceps flower; or further comprising: 5-20 parts of quinoa; on one hand, the application adds a plurality of food materials on the basis of the traditional gum products, so that the requirements of different consumers on the taste are met, and the nourishing function of the product can be enriched by different food materials; on the other hand this application still provides this preparation technology of bright instant huajiao goods of stewing, and traditional this kind of goods need add the antiseptic in order to obtain longer shelf life, seriously destroys the nutrient composition, and this application adopts high temperature sterilization seal packaging mode, has avoided the use of antiseptic, can obtain longer quality guarantee period simultaneously.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fresh stewed instant gum product and a preparation process thereof.
Background
The fish glue is also called fish maw and fish glue, is a dry product of various fish maws (auxiliary respiratory organs) and is rich in glue. The glue of flowers is named together with cubilose and shark fin, is one of eight delicacies and is famous as marine ginseng. The main components of the flower glue are high-grade collagen, a plurality of vitamins and a plurality of trace elements such as calcium, zinc, iron, selenium and the like. The protein content is as high as 84.2 percent, the fat is only 0.2 percent, the food is ideal food with high protein and low fat, is a raw material for supplementing and synthesizing protein for human bodies, and is easy to absorb and utilize.
Most of the traditional edible methods of the fish maw are domestic stewing and boiling, and the defects of the prior art are that the fish maw is made at present, the soaking time is long, the time is consumed, and the nutrient loss is easily caused by improper soaking. And a part of the flower gum is prepared into the instant flower gum can, so that the instant flower gum can be eaten after the cover is opened without cooking.
Although the instant flower gum is convenient to eat, at present, chemical solutions such as sodium hydroxide and the like are adopted for processing the instant flower gum to carry out normal-temperature soaking treatment on the flower gum. On one hand, the collagen is soaked and foamed at normal temperature, so that the collagen is lost and the taste is influenced by excessive foaming. On the other hand, chemical solutions such as sodium hydroxide are adopted for soaking and foaming, if the concentration of the sodium hydroxide solution is too high, the expansion degree of the sericin is large, the product yield is high, but the subsequent cleaning and dealkalization process of the sericin is difficult to carry out, so that the product has obvious alkaline taste and the taste is influenced; if the concentration of the sodium hydroxide solution is too low, the expansion degree of the sericin is not enough, the yield is influenced, and the fishy smell is heavy; in addition, the soaking of chemical solutions such as sodium hydroxide and the like is completed through chemical action, and certain damage is caused to collagen of the flower glue, so that the nutrient components are lost. Therefore, the existing processing method of the instant sericin has the defects of poor fishy smell removing effect, poor taste, low yield, loss of nutrient components and the like.
Disclosure of Invention
One of the objectives of the present invention is to provide a fresh and stewed instant flower glue product, which is originally prepared by adding different food materials into the traditional flower glue to meet the taste and nutrition requirements of different consumers, and the product is ready-to-eat filling, so as to avoid the time consumption of the consumers in cooking and the nutrition loss caused by the cooking process.
In order to solve the technical problems of single taste, limited nourishing function and inconvenience for consumers to eat in the prior art, the application provides a fresh and stewed instant gum product, which comprises the following raw materials in parts by weight: 7.5 to 30 parts of red fish gelatin, 0.5 to 2 parts of red date and 2 to 8 parts of sugar.
Preferably, the fresh stewed instant flower glue product provided by the application comprises 15 parts by mass of red fish glue, 1 part by mass of red dates and 4 parts by mass of saccharides.
Preferably, the freshly stewed ready-to-eat sericin product provided by the application, wherein the sugar comprises brown sugar and crystal sugar, and the mass ratio of the brown sugar to the crystal sugar is one to three.
Preferably, the fresh stewed instant flower glue product provided by the application further comprises the following raw materials in parts by weight: 17.5 to 70 parts of red bean and 1 to 4 parts of medlar.
Preferably, the fresh stewed instant flower glue product provided by the application further comprises the following raw materials in parts by weight: 10-40 parts of tremella and 1-4 parts of cordyceps flower.
Preferably, the fresh stewed instant flower glue product provided by the application further comprises the following raw materials in parts by weight: 5-20 parts of quinoa.
Preferably, the fresh stewed instant flower glue product provided by the application further comprises 0.1-0.4 parts by mass of agar.
Another object of the present application is to provide a preparation process, which relates to any one of claims 1 to 7, wherein the preparation process comprises the following steps:
step one, pretreatment: soaking the red fish gelatin in water for 2 hours for later use, manually adding starch, kneading to remove sand for 2 minutes, washing for 2 times, cleaning, and blanching for 30 seconds; washing red dates with running water for later use;
step two, blending: placing crystal sugar and brown sugar in water, stewing for 30 minutes, and then placing at the ambient temperature of 0-6 ℃ for cooling for 1 hour;
step three, filling: sequentially filling the red fish gelatin pretreated in the first step, the red dates and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
Preferably, the preparation process provided by the application further comprises red bean pretreatment in the first step, wherein the red beans are soaked in water 12 hours in advance, then placed in a steam box for steaming for 10 minutes, and then placed at an ambient temperature of 0-6 ℃ for cooling for 30 minutes; cleaning fructus Lycii with flowing water; and in the third step, sequentially filling the red fish gelatin pretreated in the first step, the red beans, the red dates and the medlar and the liquid prepared in the second step into a tank.
Preferably, the preparation process provided by the application further comprises a tremella pretreatment step, wherein the tremella is soaked in water for standby after being soaked for 30 minutes in advance, and then is boiled for 30 minutes after being cleaned by running water; taking cordyceps flower, and washing with running water for later use; and in the third step, the red fish gelatin, the tremella, the cordyceps flower and the red date which are pretreated in the first step and the liquid prepared in the second step are sequentially filled into a tank.
Preferably, the preparation process provided by the application further comprises a quinoa pretreatment in the step one, and the quinoa is taken and washed by flowing water for later use; in the third step, the red fish gelatin pretreated in the first step, the quinoa and the red dates and the liquid prepared in the second step are sequentially canned in a tank.
Preferably, in the second step, crystal sugar, brown sugar and agar are put in water for stewing.
Compared with the prior art, the fresh stewed instant gum product has the following advantages: on one hand, the instant jelly is added with a plurality of food materials on the basis of the traditional jelly, so that the requirements of different consumers on taste are met, the nourishing function of the product can be enriched by the different food materials, and the instant jelly is filled, so that the time consumed by the consumers in cooking and the nutrition loss caused by the cooking process are avoided; on the other hand this application still provides this kind of products of fresh and stewed instant huajiao's preparation technology, and in order to obtain longer shelf life, this kind of products of tradition need add the antiseptic in order to prolong the shelf life, seriously destroys nutrient composition, and this application adopts high temperature sterilization to seal the packing mode, has avoided the use of antiseptic, can obtain longer shelf life simultaneously.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
It should be noted that: the raw material preparation requires calibration of the measuring instrument: including checking whether all appliances and work tables are clean or not, whether the machine runs normally or not: sterilizing with ultraviolet rays for 30 +/-2 minutes in production places and production equipment such as pretreatment, batching, boiling, filling rooms and the like, and whether all packaging bags are sterilized or not; the raw materials all meet the corresponding product standards, and can not be used when the raw materials are mildewed, deteriorated and exceed the quality guarantee period.
Example 1
The embodiment discloses a fresh stewed instant flower glue product, which comprises the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides; wherein the red fish gelatin is 15 parts by mass, the red dates are 1 part by mass, and the saccharides are 4 parts by mass; the sugar comprises brown sugar and rock candy, and the mass ratio of the brown sugar to the rock candy is one to three; the formula also comprises the following raw materials in parts by weight: 17.5 to 70 parts of red bean and 1 to 4 parts of medlar;
a preparation process of a fresh stewed instant sericin product comprises the following steps:
step one, pretreatment: soaking the red fish gelatin in water for 2 hours for later use, manually adding starch, kneading to remove sand for 2 minutes, washing for 2 times, cleaning, and blanching for 30 seconds; soaking the red beans in water 12 hours in advance, then placing the red beans in a steam box for steaming for 10 minutes, and then placing the steamed red beans in an environment with the temperature of 0-6 ℃ for cooling for 30 minutes; cleaning fructus Lycii with flowing water; cleaning, steaming in a steam box, and cooling; washing red dates with running water for later use;
step two, blending: placing crystal sugar and brown sugar in water, stewing for 30 minutes, and then placing at the ambient temperature of 0-6 ℃ for cooling for 1 hour;
step three, filling: sequentially filling the red fish gelatin pretreated in the first step, the red beans, the red dates and the medlar and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 2
The embodiment discloses a fresh stewed instant gum product, which comprises the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides; wherein the red fish gelatin is 15 parts by mass, the red dates are 1 part by mass, and the saccharides are 4 parts by mass; the sugar comprises brown sugar and rock candy, and the mass ratio of the brown sugar to the rock candy is one to three; the formula also comprises the following raw materials in parts by weight: 10-40 parts of tremella and 1-4 parts of cordyceps flower;
a preparation process of a fresh stewed instant gum product comprises the following steps:
step one, pretreatment: soaking the red fish gelatin in water for later use, manually adding starch, kneading to remove sand, cleaning, and blanching; soaking semen Phaseoli in water, cleaning, steaming in a steam box, and cooling; soaking the tremella in water for standby 30 minutes in advance, then cleaning the tremella by using running water and cooking the tremella for 30 minutes; taking cordyceps flower, and washing with running water for later use; cleaning fructus Lycii and fructus Jujubae with flowing water;
step two, blending: placing crystal sugar and brown sugar in water, stewing and cooling;
step three, filling: sequentially filling the red fish gelatin pretreated in the first step, the tremella, the cordyceps flower, the red dates and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 3
The embodiment discloses a fresh stewed instant gum product, which comprises the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides; wherein the red fish gelatin is 15 parts by mass, the red dates are 1 part by mass, and the saccharides are 4 parts by mass; the sugar comprises brown sugar and rock candy, and the mass ratio of the brown sugar to the rock candy is one to three; the feed also comprises the following raw materials in parts by weight: 5-20 parts of quinoa;
a preparation process of a fresh stewed instant gum product comprises the following steps:
step one, pretreatment: soaking the red fish gelatin in water for 2 hours for later use, manually adding starch, kneading to remove sand for 2 minutes, washing for 2 times, cleaning, and blanching for 30 seconds; washing red dates with running water for later use; cleaning quinoa with flowing water for later use;
step two, blending: placing crystal sugar and brown sugar in water, stewing for 30 minutes, and then placing at the ambient temperature of 0-6 ℃ for cooling for 1 hour;
step three, filling: sequentially canning the red fish gelatin pretreated in the first step, the quinoa and the red dates and the liquid prepared in the second step into a can;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 4
The embodiment discloses a fresh stewed instant gum product, which comprises the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides; wherein the red fish gelatin is 15 parts by mass, the red dates are 1 part by mass, and the saccharides are 4 parts by mass; the sugar comprises brown sugar and rock candy, and the mass ratio of the brown sugar to the rock candy is one to three; the feed also comprises the following raw materials in parts by weight: 17.5 to 70 parts of red bean and 1 to 4 parts of medlar; 0.1 to 0.4 mass portion of agar is also included;
a preparation process of a fresh stewed instant gum product comprises the following steps:
step one, pretreatment: soaking the red fish gelatin in water for 2 hours for later use, manually adding starch, kneading to remove sand for 2 minutes, washing for 2 times, cleaning, and blanching for 30 seconds; soaking the red beans in water 12 hours in advance, then placing the red beans in a steam box for steaming for 10 minutes, and then placing the red beans in an environment with the temperature of 0-6 ℃ for cooling for 30 minutes; cleaning fructus Lycii with flowing water; cleaning, steaming in a steam box, and cooling; washing red dates with running water for later use;
step two, blending: placing crystal sugar, brown sugar and agar in water, stewing for 30 minutes, and then placing at the environment temperature of 0-6 ℃ for cooling for 1 hour;
step three, filling: sequentially filling the red fish gelatin pretreated in the first step, the red beans, the red dates and the medlar and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 5
The embodiment discloses a fresh stewed instant gum product, which comprises the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides; wherein the red fish gelatin is 15 parts by mass, the red dates are 1 part by mass, and the saccharides are 4 parts by mass; the sugar comprises brown sugar and rock candy, and the mass ratio of the brown sugar to the rock candy is one to three; the feed also comprises the following raw materials in parts by weight: 5-20 parts of quinoa; also comprises 0.1 to 0.4 mass portion of agar;
a preparation process of a fresh stewed instant gum product comprises the following steps:
step one, pretreatment: soaking the red fish gelatin in water for 2 hours for later use, manually adding starch, kneading to remove sand for 2 minutes, washing for 2 times, cleaning, and blanching for 30 seconds; cleaning red dates with flowing water for later use; cleaning quinoa with flowing water for later use;
step two, blending: placing crystal sugar, brown sugar and agar in water, stewing for 30 minutes, and then placing at the ambient temperature of 0-6 ℃ for cooling for 1 hour;
step three, filling: sequentially canning the red fish gelatin pretreated in the first step, the quinoa and the red dates and the liquid prepared in the second step into a can;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. A fresh stewed instant sericin product is characterized by comprising the following raw materials in parts by weight: 7.5-30 parts of red fish gelatin, 0.5-2 parts of red dates and 2-8 parts of saccharides, wherein the saccharides comprise brown sugar and rock candy, and the mass ratio of the brown sugar to the rock candy is one to three.
2. The freshly stewed ready-to-eat fish gelatin product according to claim 1, wherein the red fish gelatin is 15 parts by mass, the red dates are 1 part by mass, and the sugar is 4 parts by mass.
3. The freshly stewed instant chicory product according to claim 1, which is characterized by further comprising the following raw materials in parts by weight: 17.5 to 70 parts of red bean and 1 to 4 parts of medlar.
4. The freshly stewed instant chicory product according to claim 1, which is characterized by further comprising the following raw materials in parts by weight: 10-40 parts of tremella and 1-4 parts of cordyceps flower.
5. The freshly stewed instant chicory product according to claim 1, which is characterized by further comprising the following raw materials in parts by weight: 5-20 parts of quinoa.
6. The freshly stewed ready-to-eat sericin product according to claim 4 or 5, further comprising 0.1 to 0.4 parts by mass of agar.
7. A preparation process relates to the freshly stewed ready-to-eat sericin product as set forth in any one of claims 1 to 6, which is characterized by comprising the following steps:
step one, pretreatment: soaking red fish gelatin in water for 2 hr, manually adding starch, kneading to remove sand for 2 min, washing for 2 times, and blanching for 30 s; cleaning red dates with flowing water for later use;
step two, blending: placing crystal sugar and brown sugar in water, stewing for 30 minutes, and then placing at the environment temperature of 0-6 ℃ for cooling for 1 hour;
step three, filling: sequentially filling the red fish gelatin pretreated in the first step, the red dates and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure is controlled to be 0.18-0.2 MPa, the sterilization temperature is controlled to be 121 ℃, and the sterilization time is maintained for 13 minutes.
8. The preparation process according to claim 7, further comprising red bean pretreatment in the first step, wherein the red beans are soaked in water 12 hours in advance, then placed in a steam box for steaming for 10 minutes, and then placed at an ambient temperature of 0-6 ℃ for cooling for 30 minutes; cleaning fructus Lycii with flowing water; and in the third step, sequentially filling the red fish gelatin pretreated in the first step, the red beans, the red dates and the medlar and the liquid prepared in the second step into a tank.
9. The preparation process according to claim 7, wherein the first step further comprises tremella pretreatment, the tremella is soaked in water for standby after 30 minutes in advance, and then boiled for 30 minutes after being cleaned by running water; taking cordyceps flower, and washing with running water for later use; and in the third step, the red fish gelatin, the tremella, the cordyceps flower and the red date which are pretreated in the first step and the liquid prepared in the second step are sequentially filled into a tank.
10. The preparation process of claim 7, wherein the first step further comprises quinoa pretreatment, and quinoa is taken and washed with running water for use; in the third step, the red fish gelatin pretreated in the first step, the quinoa and the red dates and the liquid prepared in the second step are sequentially canned in a pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110605330.3A CN115474687A (en) | 2021-05-31 | 2021-05-31 | Fresh stewed instant gum product and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110605330.3A CN115474687A (en) | 2021-05-31 | 2021-05-31 | Fresh stewed instant gum product and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115474687A true CN115474687A (en) | 2022-12-16 |
Family
ID=84419798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110605330.3A Pending CN115474687A (en) | 2021-05-31 | 2021-05-31 | Fresh stewed instant gum product and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115474687A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115944079A (en) * | 2023-02-21 | 2023-04-11 | 福建品鉴食品有限公司 | Preparation method of ginseng instant flower glue |
| CN116268102A (en) * | 2023-03-06 | 2023-06-23 | 广东官栈营养健康科技有限公司 | Fresh stewed flower glue product with repairing effect and preparation method thereof |
-
2021
- 2021-05-31 CN CN202110605330.3A patent/CN115474687A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115944079A (en) * | 2023-02-21 | 2023-04-11 | 福建品鉴食品有限公司 | Preparation method of ginseng instant flower glue |
| CN116268102A (en) * | 2023-03-06 | 2023-06-23 | 广东官栈营养健康科技有限公司 | Fresh stewed flower glue product with repairing effect and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005397B (en) | Method for protecting color and crispness of ready-to-eat recuperation edible mushroom | |
| CN115474687A (en) | Fresh stewed instant gum product and preparation process thereof | |
| CN100340194C (en) | Method for processing instant fresh sea cucumber | |
| CN106819093A (en) | A kind of lotus root band fresh-keeping and preserving method | |
| CN102160660A (en) | Can processing method for keeping integrity and elasticity of sea cucumber | |
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN103750386B (en) | A kind of flavor tea meat intestines and processing method thereof | |
| CN105285714A (en) | Colorful fragrant rice and salty meat pyramid-shaped dumpling and production method thereof | |
| CN102488250B (en) | Whole-nutrition instant fresh sea cucumber and preparation method thereof | |
| CN104256298A (en) | Additive-free porridge and processing method thereof | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN101779805A (en) | Instant holothurian and preparation method thereof | |
| CN104336709A (en) | Peanut coconut juice beverage and preparation method thereof | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN103766953A (en) | Flavor tea fish sausage and processing method thereof | |
| CN102823865A (en) | High-protein peanut sprout can and manufacture method thereof | |
| CN105394713A (en) | Processing method of instant kelp and squid composite sauce | |
| CN101507490A (en) | Instant edible fungus with pickle pepper and its production process | |
| CN1203045A (en) | Method for producing instant wet noodles (rice flour) | |
| CN102293236A (en) | Preparation method of suaeda can | |
| CN102273664A (en) | Production method of fish cake | |
| CN112616928A (en) | Fresh stewed instant milk jelly product and preparation process thereof | |
| CN115104728A (en) | Tremella aurantialba instant product with nourishing and fresh keeping functions and preparation method thereof | |
| KR20010079456A (en) | Method for manufacturing the aseptic packing nutrient cooked rice | |
| CN104430803B (en) | Mixed sea cucumber can and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20221216 |
|
| WD01 | Invention patent application deemed withdrawn after publication |