CN108741045A - A kind of characteristic bee pupa processing method - Google Patents

Abstract

The invention discloses a processing and manufacturing method of characteristic bee pupae, which includes collecting pupae, pretreatment, pickling, high-temperature cooking, low-temperature drying and packaging. Cooking helps the bee pupa to taste, and at the same time, high temperature is used to kill the bacteria carried to ensure food safety. The steamed bee pupa is dried in low temperature vacuum, and the sauce is mixed with vacuum packaging, which helps to ensure the taste of the bee pupa Under the premise of prolonging the storage time of bee pupae.

Description

A kind of characteristic bee chrysalis processing and manufacturing method

technical field

The invention relates to the technical field of food processing, in particular to a method for processing characteristic bee pupae.

Background technique

Bee pupa has high nutritional value and is a very good natural and delicious food; bee pupa mainly contains rich protein, fat, vitamins, etc., and has the following special effects: 1. Bee pupa can accelerate the growth and development of human body; 2. 1. Bee pupa has the effect of promoting blood circulation; 3. Bee pupa has the effect of appetizing and laxative; 4. Bee pupa has the effect of increasing libido.

The effect of bee pupae is the best when eating fresh bee pupae, but because the milk storage capacity of bee pupae is poor, most of the processed bee pupae sold in the market are processed bee pupae, and most of them are directly dried bee pupae. All the water is lost, resulting in a bad taste, and the bee pupa is tasteless, and because the bee pupa has not been sterilized by high temperature, some germs may be carried inside, which seriously hinders food safety.

For this reason, we propose a kind of characteristic bee pupa processing and manufacturing method.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the existing defects and provide a special bee chrysalis processing and production method. After pickling fresh bee chrysalis, use high-temperature steam to cook, which is helpful for bee chrysalis to taste, and at the same time, use high temperature to kill The germs carried by the bee pupa are safe to eat. The cooked bee pupa is dried in low temperature vacuum, and the sauce is mixed with vacuum packaging, which helps to prolong the storage time of the bee pupa under the premise of ensuring the taste of the bee pupa, which can effectively solve the problem. Problems in the background technology.

In order to achieve the above object, the present invention provides the following technical solutions: a method for processing and manufacturing characteristic bee pupae, comprising the following steps:

1) Pupae collection: Wrap the hive with nylon net, smoke for 5-10 minutes, then take out the hive, clean the impurities on the surface of the hive, burn the open side of the hive for 2-5 minutes, and pat the hive with your palm to make The bee pupa falls off naturally, and the unshed bee pupa is taken out with tweezers;

2) Pre-treatment: Soak and clean the bee pupae in salt water with a salt content of 2-8% to remove impurities on the surface of the bee pupae, and then rinse with flowing water for 2-5 minutes;

3) Pickling: Pickle a pair of cleaned bee pupae with sauce for 5-10 hours, and keep the temperature at 0-5 degrees Celsius;

4) High-temperature steaming: put the marinated bee pupa into the cage for high-temperature steaming for 5-15 minutes. After cooking, take out the bee pupa and let it cool down;

5) Low-temperature drying: Take out the cooled bee pupae from sauce 1, spray liquid nitrogen to quickly lose the water inside the bee pupae, dry the bee pupae, and then screen the dried bee pupae according to their size and remove them. the powder of bee pupae;

6) Packaging: Mix the dried bee chrysalis with sauce II, pack them into bags, and store them at low temperature at 0-5 degrees Celsius.

As a preferred technical solution of the present invention, the sauce one in the step 3 includes the following ingredients in parts by weight: 50-80 parts of salt, 200-500 parts of sweet sauce, 10-20 parts of white sugar, 10-20 parts of white wine, 10-20 parts of pepper powder, 10-20 parts of star anise powder, 10-20 parts of monosodium glutamate.

As a preferred technical solution of the present invention, the second sauce in the step 6 includes the following ingredients in parts by weight: 10-20 parts of salt, 100-200 parts of sweet sauce, 3-8 parts of white sugar, and 2-5 parts of edible essence , 2-6 parts of citric acid.

As a preferred technical solution of the present invention, the fifth step is in a vacuum environment when the liquid nitrogen is sprayed, and the liquid nitrogen spraying time is kept for 1-5 minutes.

As a preferred technical solution of the present invention, the packaging link in the sixth step is in a nitrogen environment, and is packaged in an aluminized polyester bag, and the bag is vacuum-treated and then heat-sealed.

Compared with the prior art, the beneficial effect of the present invention is that: the special bee pupa processing method is to marinate the bee pupa with sauce one before steaming and cooking, and at the same time, white wine is added into the sauce one, which contributes to The skin of the bee chrysalis is softened, thereby accelerating the seasoning into the inside of the bee chrysalis, thereby shortening the time required for pickling, and then cooking the sauces in the pickled bee chrysalis at high temperature to kill the germs carried by the bee chrysalis. Then spray liquid nitrogen in a vacuum way to quickly cool down the bee pupae and sublimate the water inside the bee pupae, thereby drying the bee pupae, which helps to prolong the storage time of the bee pupae, and then mix the dried bee pupae with sauce two Bagging, using vacuum heat-sealing bagging method, helps to reduce the growth of internal colonies and prevent food from going bad. While ensuring the taste of food, it prolongs the storage time. However, no alcohol is added to the second sauce, so the finished product does not contain or only has a low alcohol content, which will not cause false alarms for drunk driving after consumption.

Detailed ways

The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Embodiment 1: a kind of characteristic bee pupa processing and manufacturing method comprises the following steps:

1) Pupa collection: Wrap the hive with nylon net and smoke for 5 minutes, then take out the hive, clean the impurities on the surface of the hive, burn the open side of the hive for 2 minutes, and pat the hive with the palm of your hand to make the bee pupa fall off naturally , and use tweezers to take out the unshed bee pupae;

2) Pre-treatment: Soak and clean the bee pupae in salt water with a salt content of 2% to remove impurities on the surface of the bee pupae, and then rinse with flowing water for 2 minutes;

3) Pickling: Pickle a pair of cleaned bee pupae with sauce for 5 hours, and keep the temperature at 0 degrees Celsius during pickling;

4) High-temperature steaming: put the marinated bee pupa into the basket for high-temperature steaming for 5 minutes. After cooking, take out the bee pupa and let it cool down;

5) Low-temperature drying: Take out the cooled bee pupae from sauce 1, spray liquid nitrogen to quickly lose the water inside the bee pupae, dry the bee pupae, and then screen the dried bee pupae according to their size and remove them. the powder of bee pupae;

6) Packaging: Mix the dried bee chrysalis with sauce 2, pack them into bags, and store them at a low temperature of 0 degrees Celsius.

Preferably, sauce one in step three includes the following ingredients in parts by weight: 50 parts of table salt, 200 parts of sweet sauce, 10 parts of white sugar, 10 parts of white wine, 10 parts of pepper powder, 10 parts of star anise powder, and 10 parts of monosodium glutamate.

Preferably, the second sauce in step 6 includes the following ingredients in parts by weight: 10 parts of table salt, 100 parts of sweet sauce, 3 parts of white sugar, 2 parts of food flavor, and 2 parts of citric acid.

Preferably, Step 5 is in a vacuum environment during liquid nitrogen spraying, and the liquid nitrogen spraying time is kept for 1 minute.

Preferably, the packaging link in step 6 is in a nitrogen environment, and is packaged in an aluminized polyester bag, and after the bag is packed, the bag is vacuum-treated and then heat-sealed.

Embodiment two: a kind of characteristic bee chrysalis processing and manufacturing method, comprises the following steps:

1) Pupa collection: Wrap the hive with nylon net, smoke for 10 minutes, then take out the hive, clean the impurities on the surface of the hive, burn the open side of the hive for 5 minutes, and pat the hive with the palm of your hand to make the pupa fall off naturally , and use tweezers to take out the unshed bee pupae;

2) Pre-treatment: Soak and clean the bee pupae in salt water with a salt content of 8% to remove impurities on the surface of the bee pupae, and then rinse with flowing water for 5 minutes;

3) Pickling: Pickle a pair of cleaned bee pupae with sauce for 10 hours, and keep the temperature at 5 degrees Celsius during pickling;

4) High-temperature steaming: steam the marinated bee pupae in a cage at high temperature for 15 minutes. After cooking, take out the bee pupae and let it cool down;

5) Low-temperature drying: Take out the cooled bee pupae from sauce 1, spray liquid nitrogen to quickly lose the water inside the bee pupae, dry the bee pupae, and then screen the dried bee pupae according to their size and remove them. the powder of bee pupae;

6) Packaging: Mix the dried bee chrysalis with sauce 2, pack them into bags, and store them at a low temperature of 5 degrees Celsius.

Preferably, sauce one in step 3 includes the following ingredients in parts by weight: 80 parts of table salt, 500 parts of sweet sauce, 20 parts of white sugar, 20 parts of white wine, 20 parts of pepper powder, 20 parts of star anise powder, and 20 parts of monosodium glutamate.

Preferably, the second sauce in step 6 includes the following ingredients in parts by weight: 20 parts of table salt, 200 parts of sweet sauce, 8 parts of white sugar, 5 parts of edible essence, and 6 parts of citric acid.

Preferably, Step 5 is in a vacuum environment during liquid nitrogen spraying, and the liquid nitrogen spraying time is kept for 5 minutes.

Preferably, the packaging link in step 6 is in a nitrogen environment, and is packaged in an aluminized polyester bag, and after the bag is packed, the bag is vacuum-treated and then heat-sealed.

Embodiment three: a kind of characteristic bee chrysalis processing and manufacturing method, comprises the following steps:

1) Pupa collection: Wrap the hive with nylon net, smoke for 8 minutes, then take out the hive, clean the impurities on the surface of the hive, burn the open side of the hive for 3 minutes, and pat the hive with the palm of your hand to make the bee pupa fall off naturally , and use tweezers to take out the unshed bee pupae;

2) Pre-treatment: Soak and clean the bee pupae in salt water with a salt content of 5% to remove impurities on the surface of the bee pupae, and then rinse with flowing water for 3 minutes;

3) Pickling: Pickle a pair of cleaned bee pupae with sauce for 6 hours, and keep the temperature at 2 degrees Celsius during pickling;

4) High-temperature steaming: steam the marinated bee pupae in a cage at high temperature for 10 minutes. After cooking, take out the bee pupae and let it cool down;

5) Low-temperature drying: Take out the cooled bee pupae from sauce 1, spray liquid nitrogen to quickly lose the water inside the bee pupae, dry the bee pupae, and then screen the dried bee pupae according to their size and remove them. the powder of bee pupae;

6) Packaging: Mix the dried bee chrysalis with sauce 2, pack them into bags, and store them at a low temperature of 3 degrees Celsius.

Preferably, sauce one in step three includes the following ingredients in parts by weight: 60 parts of table salt, 300 parts of sweet sauce, 20 parts of white sugar, 20 parts of white wine, 10 parts of pepper powder, 10 parts of star anise powder, and 10 parts of monosodium glutamate.

Preferably, the second sauce in step 6 includes the following ingredients in parts by weight: 10 parts of table salt, 150 parts of sweet sauce, 5 parts of white sugar, 3 parts of edible essence, and 5 parts of citric acid.

Preferably, Step 5 is in a vacuum environment during liquid nitrogen spraying, and the liquid nitrogen spraying time is kept for 5 minutes.

Preferably, the packaging link in step 6 is in a nitrogen environment, and is packaged in an aluminized polyester bag, and after the bag is packed, the bag is vacuum-treated and then heat-sealed.

Embodiment 4: a kind of characteristic bee pupa processing and manufacturing method, comprises the following steps:

1) Pupa collection: Wrap the hive with nylon net, smoke for 8 minutes, then take out the hive, clean the impurities on the surface of the hive, burn the open side of the hive for 4 minutes, and pat the hive with the palm of your hand to make the bee pupa fall off naturally , and use tweezers to take out the unshed bee pupae;

2) Pre-treatment: Soak and clean the bee pupae in salt water with a salt content of 7% to remove impurities on the surface of the bee pupae, and then rinse with flowing water for 5 minutes;

3) Pickling: marinate a pair of cleaned bee pupae with sauce for 7 hours, and keep the temperature at 3 degrees Celsius;

4) High-temperature steaming: steam the marinated bee pupae in a cage at high temperature for 10 minutes. After cooking, take out the bee pupae and let it cool down;

5) Low-temperature drying: Take out the cooled bee pupae from sauce 1, spray liquid nitrogen to quickly lose the water inside the bee pupae, dry the bee pupae, and then screen the dried bee pupae according to their size to remove the powder of bee pupae;

6) Packaging: Mix the dried bee chrysalis with sauce 2, pack them into bags, and store them at low temperature at 2 degrees Celsius.

As a preferred technical solution of the present invention, the sauce one in the step 3 includes the following ingredients in parts by weight: 70 parts of table salt, 400 parts of sweet sauce, 15 parts of white sugar, 15 parts of white wine, 15 parts of Chinese prickly ash powder, 15 parts of star anise powder 10 servings of monosodium glutamate.

As a preferred technical solution of the present invention, the sauce 2 in the step 6 includes the following ingredients in parts by weight: 15 parts of salt, 150 parts of sweet sauce, 5 parts of white sugar, 5 parts of edible essence, and 6 parts of citric acid.

As a preferred technical solution of the present invention, the fifth step is in a vacuum environment when the liquid nitrogen is sprayed, and the liquid nitrogen spraying time is kept for 5 minutes.

As a preferred technical solution of the present invention, the packaging link in the sixth step is in a nitrogen environment, and is packaged in an aluminized polyester bag, and the bag is vacuum-treated and then heat-sealed.

Although the embodiments of the present invention have been shown and described, those skilled in the art can understand that various changes, modifications and substitutions can be made to these embodiments without departing from the principle and spirit of the present invention. and modifications, the scope of the invention is defined by the appended claims and their equivalents.

Claims (5)

1. a kind of characteristic bee pupa processing method, it is characterised in that：The characteristic bee pupa processing method includes the following steps：

1）Adopt pupa：Honeycomb is wrapped up, sootiness 5-10 minutes with nylon wire, then takes out honeycomb, the impurity on cleaning honeycomb surface will Honeycomb is open side using open fire calcination 2-5 minutes, pats honeycomb with palm, bee pupa is made to fall off naturally, and tweezers is used in combination to take out not Fall off bee pupa；

2）Pre-treatment：Soaking and washing is carried out to bee pupa using the brine of salt content 2-8%, bee pupa surface impurity is removed, then uses The clear water of flowing is rinsed 2-5 minutes；

3）It is marinated：Temperature is kept when being pickled, salting period 5-10 hours, and pickled using the bee pupa after the cleaning of sauce a pair of At 0-5 degrees Celsius；

4）High temperature cooks：Cage thermophilic digestion on bee pupa after will be marinated, digestion time is 5-15 minutes, by bee pupa after the completion of boiling It takes out and stands cooling；

5）Low temperature drying：Bee pupa after cooling is taken out from sauce one, makes bee pupa internal moisture by way of spraying liquid nitrogen It is rapidly losing, bee pupa is dried, then dry bee pupa is screened according to size, removes the powder in bee pupa；

6）Packaging：Dry bee pupa is mixed with sauce two, is packed, Cord blood, storage temperature is 0-5 degrees Celsius.

2. a kind of characteristic bee pupa processing method according to claim 1, which is characterized in that the sauce in the step 3 Material one includes following parts by weight ingredient：50-80 portions of salt, 200-500 parts of sweet tea sauce, 10-20 parts of white sugar, 10-20 parts of white wine, Chinese prickly ash 10-20 parts of powder, 10-20 parts of star aniseed powder, 10-20 parts of monosodium glutamate.

3. a kind of characteristic bee pupa processing method according to claim 1, it is characterised in that：Sauce in the step 6 Material two includes following parts by weight ingredient：10-20 portions of salt, 100-200 parts of sweet tea sauce, 3-8 parts of white sugar, 2-5 parts of food flavor, lemon It is 2-6 parts sour.

4. a kind of characteristic bee pupa processing method according to claim 1, it is characterised in that：The step 5 is in liquid nitrogen Vacuum environment is in when sprinkling, and liquid nitrogen spraying time is kept for 1-5 minutes.

5. a kind of characteristic bee pupa processing method according to claim 1, it is characterised in that：It is packed in the step 6 Link is in nitrogen environment, and is packed using aluminum polyester bag, and is carried out package bag vacuum after packing and handled post heat-seal.