Preparation method of edible bird's nests

A bird's nest, state technology, applied in the field of food processing, can solve problems such as inefficiency, and achieve the effect of good ductility and stable bird's nest glue.

Inactive Publication Date: 2018-11-23
李淑娇 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The expansion process of traditional bird's nest can only obtain relatively low-efficiency results with a small magnification

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The present invention is clearly and completely described below.

[0024] The invention is a high-efficiency preparation method for expanding the bird's nest from a dry raw material state to an edible state. The bird's nest produced by the invention can obtain a swelling effect of a higher rate.

[0025] Concretely, a kind of preparation method of edible state bird's nest of the present invention, comprises the following steps successively:

[0026] S1. Absorb fresh water at 10-30°C in the dry bird's nest in the raw material state, and absorb the fresh water by soaking or spraying for 20-40 minutes; preferably 30 minutes. Soaking and multiple spraying methods can make the absorption rate of fresh water well controlled, and the method of rinsing is not easy to control and not easy to absorb fresh water. The purpose of the absorbed fresh water is to enable the bird's nest to expand initially.

[0027] S2. Give the bird's nest a nutritional preparation at 40-50°C by soa...

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Abstract

The invention discloses a preparation method of edible bird's nests comprising the following steps in order: S1. A primitive dry bird's nest is soaked in or sprayed by 10-30 DEG C fresh water to absorb the fresh water for 20-40 min; S2. The bird's nest is soaked in or sprayed by 40-50 DEG C nutritional preparations for 2-5 min; S3. The bird's nest is kept in a dewatered enclosed environment for 20-40 min with the relative humidity being 90% or more and ambient temperature is kept at 40-55 DEG C; S4-S12. The bird's nest is repeatedly soaked in the fresh water under different temperatures; S13.The bird's nest is soaked in 75-90 DEG C fresh water for 20-40 min. Bird's nests prepared by the preparation method expand 25-45 times or more in average, all of the obtained bird's nests are edible.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of edible bird's nest. Background technique [0002] Bird's nest is a nest formed by the condensation of saliva or down feathers of swiftlets of the swift 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, entering the stomach and spleen, and reducing phlegm. Cough and other functions. In addition to containing a variety of enzymes for digesting food, bird's nest is also rich in mucin, sialic acid and vitamins A, D, E, K, etc. 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 neuraminic acid, has the functions of improving infant intelligence and memory, a...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L33/00
CPCA23V2002/00A23L33/00A23V2200/30A23V2250/60
Inventor吴书和
Owner李淑娇