CN-121970893-A - Formula and preparation method of instant solid boiling-free cubilose egg fermented glutinous rice

Abstract

The invention discloses a formula of instant solid boiling-free cubilose-egg fermented glutinous rice and a preparation method thereof, wherein the raw materials comprise 6% of cubilose, 25% of egg liquid, 2% of tremella, 0.5% -1.5% of red date slices, 0.3% -1% of medlar grains, 8% -15% of fermented glutinous rice, 3% -6% of rock candy and the balance of purified water. Through stewing bird's nest, mixing with other raw materials, pre-freezing, vacuum freeze-drying, and aseptically packaging to obtain solid form, the instant bird's nest instant food can be restored to the boiling-free effect without secondary stewing and hot water brewing. The product of the invention has the advantages of quick rehydration, good taste, balanced nutrition and portability, and is suitable for modern fast-paced life scenes.

Inventors

• CHENG GUOFA

Assignees

• 程国发

Dates

Publication Date

20260505

Application Date

20260328

Claims (6)

1. 1. A convenient solid boiling-free bird's nest egg fermented glutinous rice is characterized by comprising, by weight, 6% of bird's nest, 25% of egg liquid, 2% of tremella, 0.5% -1.5% of red date slices, 0.3% -1% of medlar grains, 8% -15% of fermented glutinous rice and 3% -6% of rock candy, and the balance of purified water, wherein the purified water is used for adjusting the total weight of all raw materials to 100%.
2. 2. The instant solid, no-boil bird's nest egg fermented glutinous rice of claim 1, wherein said red date pieces are pit-removed and dried pieces and said medlar granules are whole dry granules.
3. 3. The instant solid, no-boil bird's nest egg fermented glutinous rice of claim 1 or 2, wherein the bird's nest is stewed in water to a soft but incompletely opened state and then added into the mixing system.
4. 4. A method for preparing the instant solid boiling-free cubilose egg fermented glutinous rice according to any one of claims 1 to 3, which is characterized by comprising the following steps: s1, firstly, processing the raw materials, namely soaking tremella, cutting into pieces, sieving egg liquid, removing tendons, stewing bird' S nest in water to a soft glutinous state; S2, mixing the raw materials according to a proportion, adding auxiliary materials, mixing and stirring egg liquid, tremella slices, fermented glutinous rice and rock sugar with purified water, adding bird' S nest stewing liquid for homogenization, and finally lightly stirring red date slices and medlar granules; S3, injecting the mixture into a mould for prefreezing, namely prefreezing for 4-6 hours in an environment of-30 ℃ to-40 ℃; S4, performing vacuum freeze drying treatment, namely freeze-drying at-45 ℃ and 20Pa till the water content is less than or equal to 3%; S5, aseptic packaging, namely packaging by an aluminum foil bag, and replacing with nitrogen before sealing.
5. 5. The method of claim 4, wherein the prefreezing temperature is-35 ℃.
6. 6. The method of claim 4, wherein the lyophilized material is in a porous structure and is soft and waxy in taste after being infused with hot water for 30 seconds.

Description

Formula and preparation method of instant solid boiling-free cubilose egg fermented glutinous rice Technical Field The invention belongs to the technical field of food processing, in particular to a formula of instant solid edible bird's nest egg fermented glutinous rice and a preparation method thereof, and particularly relates to a zero-addition solid instant food which is prepared by a vacuum freeze-drying process, can be stored at normal temperature and is ready to be used after being brewed. Background The traditional instant fermented glutinous rice is usually in a canned or freshly boiled form, has the problems of short shelf life, inconvenient carrying, poor rehydration effect and the like, and is difficult to meet the comprehensive requirements of modern consumers on convenience, nutrition and mouthfeel. In addition, the bird's nest is taken as a high-value nourishing food material, and the traditional eating mode needs to be soaked, picked and stewed for a long time, so that the process is tedious and time-consuming, the quality is easily affected by improper operation, and the application of the bird's nest in fast-paced life scenes is limited. In the prior art, although attempts are made to prepare edible bird's nest into instant products, most of the edible bird's nest is liquid or needs to be heated for eating, and the actual boiling-free instant recovery effect cannot be achieved. In the prior art, the technical proposal of combining bird's nest, egg liquid, red date slices, medlar grains and fermented glutinous rice and adopting a vacuum freeze-drying process to prepare a solid boiling-free instant product does not exist yet. The existing similar processing technology also has the problems of caking of egg liquid and uneven distribution of food particles, so that the taste is poor after rehydration, and the expected eating experience of customers and the practicability of the product cannot be achieved. More importantly, the bird's nest product in the prior art is always soft and rotten and lacks elasticity after rehydration, or needs secondary heating to recover the taste close to that of the instant boiling, and the technical breakthrough of ' no-boiling instant sharing ' cannot be really realized. Disclosure of Invention The invention aims to provide the cubilose egg fermented glutinous rice which is quick in rehydration, good in taste, balanced in nutrition and convenient to carry and store, and meanwhile, the technical problems of caking of egg liquid, uneven distribution of food materials, poor rehydration and the like of a traditional product are solved. In order to achieve the above purpose, the present invention provides the following technical solutions: the invention aims to provide the edible bird's nest egg fermented glutinous rice which is quick in rehydration, good in taste, balanced in nutrition and convenient to carry and store, and meanwhile solves the technical problems of caking of egg liquid, uneven distribution of food materials, poor rehydration, secondary stewing and boiling of edible bird's nest and the like of the traditional product, and achieves the core technical effects of boiling-free recovery. In order to achieve the above purpose, the present invention provides the following technical solutions: The instant solid boiling-free bird's nest egg fermented glutinous rice is prepared from 6 weight percent of bird's nest, 25 weight percent of egg liquid, 2 weight percent of tremella, 0.5 to 1.5 weight percent of red date slices, 0.3 to 1 weight percent of medlar grains, 8 to 15 weight percent of fermented glutinous rice and 3 to 6 weight percent of rock candy, and the balance of purified water, wherein the purified water is used for adjusting the total weight of each raw material to 100 weight percent. Preferably, the red date slices are pit-removed and dried slices, and the medlar granules are complete dry granules. The invention also provides a method for preparing the instant solid boiling-free cubilose egg fermented glutinous rice, which comprises the following steps: s1, firstly, treating the raw materials: soaking Tremella, cutting into pieces, sieving to remove tendons, keeping fineness of egg, stewing nidus Collocaliae with water to soft glutinous but incompletely opened state, and retaining fiber structure for subsequent freeze-drying. S2, mixing raw materials in proportion and adding auxiliary materials: Mixing egg liquid, tremella slices, fermented glutinous rice, crystal sugar and purified water, stirring uniformly, adding the stewed bird's nest, homogenizing, and finally adding red date slices and medlar granules for light stirring to avoid damage of food particles. S3, injecting the mixture into a mold for pre-freezing: Injecting the mixture into a mould, and pre-freezing for 4-6 hours in an environment of-30 ℃ to-40 ℃ to enable the mixture to form a solid ice crystal structure. S4, performing vacuum freeze drying treatment: And (3) placing the pre-fro