Method for low-temperature stewing and rotary uniform mixing of cubilose

A bird's nest and stewing technology, which is applied in the field of bird's nest stewing at low temperature and rotating and mixing, can solve the problems of poor flavor, lower quality of bird's nest, visual taste and nutritional loss, etc., and achieve the effect of stable quality and Q-flavored taste

Inactive Publication Date: 2021-06-15
北京小仙炖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high temperature and long-term sterilization, the bird’s nest has a mushy taste, poor flavor, poor shape of bird’s nest strands, loss of taste and nutrition, and overall reduces the quality of bird’s nest

Method used

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  • Method for low-temperature stewing and rotary uniform mixing of cubilose
  • Method for low-temperature stewing and rotary uniform mixing of cubilose
  • Method for low-temperature stewing and rotary uniform mixing of cubilose

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) After soaking the dried bird's nest in warm water at 32-35°C for 4-6 hours, dehydrate it with a centrifuge at a speed of 1200 rpm for 3 minutes;

[0036] (2) Pack the dehydrated bird's nest into glass bottles and add water to seal it. The mass ratio of the dehydrated bird's nest to water is shown in Table 1;

[0037] (3) Put the above-mentioned glass bottles with bird’s nests neatly into a column-type sterilizing vehicle, push them into a 360° rotating sterilizer for sterilizing and stewing, and use cooling water to exchange heat and cool down after the stewing, the heating time, stewing time and The temperature and cooling time are shown in Table 1;

[0038] (4) Refrigerate the cooled glass bottle at 0-4°C. The temperature in the kettle was lowered to 30-35°C within 5-8min.

[0039] Table 1

[0040]

[0041] According to GB5009.5-2016 to the instant bird's nest test energy, protein, fat and carbohydrate content that above-mentioned embodiment and comparative ...

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Abstract

The invention relates to a method for low-temperature stewing and rotary uniform mixing of cubilose. The method comprises the following steps: (1) dehydrating soaked wet cubilose by using a centrifugal machine; (2) sub-packaging the dehydrated cubilose into glass bottles, adding water, and sealing; and (3) heating the glass bottle filled with the cubilose, stewing, and carrying out stepped cooling to obtain a finished product. The method adopts a combined process of centrifugal dewatering, heating sterilization and stepped cooling, so that the nutrients of the cubilose can be preserved to the maximum extent. The prepared instant cubilose is elastic, soft, glutinous and smooth in taste, stable in quality and is ready to eat when opened. The prepared instant cubilose is free of preservatives and additives, is more safe and healthy, and the nutritional value of cubilose can be exerted completely.

Description

technical field [0001] The invention belongs to the technical field of bird's nest processing, and in particular relates to a method for stewing bird's nest at low temperature and rotating and mixing. Background technique [0002] Bird's nest is a nest formed by the condensation of saliva or down feathers of swiftlets of the Swiftlet family Swiftlet family and the same species. It is a precious traditional Chinese medicine, which has the functions of nourishing yin and moistening dryness, nourishing the middle and nourishing qi, nourishing the stomach and spleen, and stopping bleeding due to trauma. , Resolving phlegm and relieving cough and other unique curative effects. Bird's nest is rich in natural nutrients such as mucin, protein, sialic acid, calcium, phosphorus and vitamins. Among them, mucin is a component of cell protoplasm, connective tissue and some enzymes, which is very important to the physiological functions of the human body; sialic acid, also known as neura...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L5/20
CPCA23L33/00A23L5/21A23V2002/00
Inventor 林小仙高剑峰李景新
Owner 北京小仙炖生物科技有限公司
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