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Method for preparing edible bird's nest jelly food

A production method and technology of bird's nest cream, which are applied in the fields of food preparation, food science, application, etc., can solve the problems of product shelf life, non-formation, soft and rotten protein, etc.

Inactive Publication Date: 2011-04-06
DALIAN HAIYANTANG BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a high-end nourishing food, bird’s nest has formed a certain consumption concept. The bird’s nest products currently on the market are mainly various ready-to-eat bird’s nest products. It is easy to cause the protein to be soft and rotten, which will bring certain difficulties to the deep processing of the product, resulting in the product not being able to be sterilized at high temperature, and the shelf life of the final product will be affected

Method used

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  • Method for preparing edible bird's nest jelly food

Examples

Experimental program
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Effect test

Embodiment 1

[0017] Embodiment 1: the preparation of bird's nest paste

[0018] 1. After wetting the bird's nest, clean it briefly to remove larger impurities and keep the shape of the bird's nest as complete as possible.

[0019] 2. Put the bird's nest into the container and steam it with water at 90°C for 90 minutes.

[0020] 3. Take out the bird's nest, and dry the bird's nest in the sun at a temperature of 30° C. until the water content of the bird's nest is 6.8 wt%.

[0021] 4. Soak the steam-treated bird's nest in clean water. After soaking until soft, carefully pick and clean the bird's nest until there are no impurities visible to the naked eye.

[0022] 5. Put the clean silk bird's nest in the bottle according to the ratio of 90wt% of solids, that is, in a bottle with a net material content of 100 grams, put 90 grams of bird's nest silk and 10 grams of purified water, after exhausting, seal the cap.

[0023] 6. Sterilize by heat treatment at 121°C for 20 minutes.

[0024] The p...

Embodiment 2

[0025] Embodiment 2: the preparation of bird's nest paste

[0026] 1. After wetting the bird's nest, clean it briefly to remove larger impurities and keep the shape of the bird's nest as complete as possible.

[0027] 2. Put the bird's nest into the container and steam it with water at 100°C for 60 minutes.

[0028] 3. The bird's nest is taken out, and the bird's nest is dried, and the drying temperature is 50° C. After drying, the water content of the bird's nest is 5.9 wt%.

[0029] 4. Soak the steam-treated bird's nest in clean water. After soaking until soft, carefully pick and clean the bird's nest until there are no impurities visible to the naked eye.

[0030] 5. Put the clean silk bird's nest in the bottle according to the ratio of 80wt% of solids, that is, in a bottle with a net material content of 200 grams, put 160 grams of bird's nest silk and 40 grams of purified water, after exhausting, seal the cap.

[0031] 6. Sterilize by heat treatment at 121°C for 45 minut...

Embodiment 3

[0033] Embodiment 3: the preparation of bird's nest paste

[0034] 1. After wetting the bird's nest, clean it briefly to remove larger impurities and keep the shape of the bird's nest as complete as possible.

[0035] 2. Put the bird's nest into the container and steam it with water at 110°C for 10 minutes.

[0036] 3. The bird's nest is taken out, and the bird's nest is dried, and the drying temperature is 70°C. After drying, the water content of the bird's nest is 3.1wt%.

[0037] 4. Soak the steam-treated bird's nest in clean water. After soaking until soft, carefully pick and clean the bird's nest until there are no impurities visible to the naked eye.

[0038] 5. Put the clean silk bird's nest into the bottle according to the ratio of 70wt% of the solid content, that is, into a bottle with a net material content of 200 grams, put 140 grams of bird's nest silk and 60 grams of 15% rock sugar water, after exhausting, seal the cap .

[0039] 6. Sterilize by heat treatment ...

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Abstract

The invention relates to a method for preparing an edible bird's nest jelly food, comprising the following steps of: cleaning an edible bird's nest and then carrying out vapor treatment on the edible bird's nest above water in a container; drying until the moisture content is not greater than 8wt%; then soaking until the edible bird's nest is soft and then carrying out further cleaning treatment; placing the soaked and cleaned edible bird's nest and water into a heat-resistance and pressure-resistance food container in proportion of 70-90wt% of solid matter; and sealing and treating at the temperature of 121 DEG C for 15-60min to obtain the edible bird's nest jelly food. In preparation, some condiments also can be added, for example, 10-20wt% sugar aqueous solution and the like is added in the water addition step. The edible bird's nest jelly food not only maintains the essential property of the silkiness of the edible bird's nest to make people have the sense of reality but also has edible and nutrition effects and is convenient to store and transport.

Description

technical field [0001] The invention relates to food derived from animals and its processing technology, in particular to the food processing technology using poultry secretions as raw materials. Background technique [0002] Bird's nest is a kind of nourishing food. According to Zhao Xuemin's "Compendium of Materia Medica Supplements" in the Qing Dynasty: "Bird's nest nourishes the lungs and yin, reduces phlegm and relieves cough, nourishes and clears. Deficiency can’t clear up those who are descending, and those who use this can cure it.” According to the research of relevant experts, bird’s nest contains epidermal growth factor and auxiliary cell division components, which help to stimulate cell growth and reproduction, and are beneficial to human tissue growth and cell regeneration. And the immune function sent by cells has a promoting effect. In addition, bird's nest also contains a lot of natural nutrients such as mucin, glycoprotein, calcium, phosphorus, etc. It has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 焦健邵俊杰
Owner DALIAN HAIYANTANG BIOLOGY