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Instant freeze-dried bird's nest product and preparation method thereof

A bird's nest, freeze-drying technology, applied in food preservation, food drying, food freezing, etc., can solve the problems of reducing quality and quality, impurities in finished products, uneven heating, etc., to reduce nutrient loss, food safety, and small structural changes. Effect

Pending Publication Date: 2019-07-05
福建品鉴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, the bird's nest is directly stewed without soaking, which will cause impurities in the finished product, and will be heated unevenly in the early stage of stewing, which will affect the taste; The look and feel, but it will greatly reduce the rehydration rate, thereby reducing its quality and quality

Method used

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  • Instant freeze-dried bird's nest product and preparation method thereof
  • Instant freeze-dried bird's nest product and preparation method thereof
  • Instant freeze-dried bird's nest product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of instant freeze-dried bird's nest product, its processing step is as follows:

[0030] Step 1. Soak the bird’s nest: take the bird’s nest and add pure water to soak for 8 hours at 35°C, changing the water once during the period;

[0031] Step 2. Clean the bird’s nest: After soaking, tear it apart along the fiber to remove impurities and clean it;

[0032] Step 3. Blending of auxiliary materials: add rock sugar and trehalose as auxiliary materials to the cleaned bird’s nest in step 2; the added auxiliary materials are calculated based on the dry weight of the bird’s nest, and the weight ratio of bird’s nest: rock sugar: trehalose is 1:2:1;

[0033] Step 4. Stewing: Add water to the bird’s nest prepared in Step 3 and simmer for 35 minutes, then cool naturally to below 50°C;

[0034] Step 5, concentration and weighing: carry out low-temperature air-drying at 40°C, low-temperature dehydration and concentration until the water content is 45% t...

Embodiment 2

[0038] A kind of preparation method of instant freeze-dried bird's nest product, its processing step is as follows:

[0039] Step 1. Soak the bird’s nest: take the bird’s nest and add pure water to soak for 7 hours at 37°C, changing the water once during the period;

[0040] Step 2. Clean the bird’s nest: After soaking, tear it apart along the fiber to remove impurities and clean it;

[0041] Step 3, preparation of auxiliary materials: add the auxiliary materials rock sugar and trehalose to the bird’s nest cleaned in step 2;

[0042] Step 4. Stewing: Add water to stew the prepared bird’s nest prepared in Step 3, simmer for 30 minutes, and cool naturally to below 50°C;

[0043] Step 5, concentration and weighing: carry out low-temperature air-drying at 45°C, low-temperature dehydration and concentration until the water content is 45% to 60%, and then weigh;

[0044] Step 6. Freeze-drying: Pre-freeze the bird’s nest weighed in Step 5 at -36°C for 22 hours, and then freeze-dry ...

Embodiment 3

[0047] A kind of preparation method of instant freeze-dried bird's nest product, its processing step is as follows:

[0048] Step 1. Soak the bird’s nest: take the bird’s nest and add pure water to soak for 6 hours at 39°C, changing the water once during the period;

[0049] Step 2. Clean the bird’s nest: After soaking, tear it apart along the fiber to remove impurities and clean it;

[0050] Step 3. Blending of auxiliary materials: Add rock sugar and trehalose as auxiliary materials to the cleaned bird’s nest in step 2; the added auxiliary materials are calculated based on the dry weight of bird’s nest, and the weight ratio of bird’s nest: rock sugar: trehalose is 1:3:2;

[0051] Step 4. Stewing: Add water to stew the prepared bird’s nest prepared in Step 3, simmer for 25 minutes, and cool naturally to below 50°C;

[0052] Step 5, concentration and weighing: carry out low-temperature air-drying at 50°C, low-temperature dehydration and concentration until the moisture content...

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Abstract

The invention provides an instant freeze-dried bird's nest product and a preparation method thereof. The preparation method comprises the following steps of: adding purified water into the bird's nest, soaking for 4-8 h at the temperature of 35-45 DEG C, and changing water once in the period; tearing along fibers after soaking to remove impurities, cleaning, adding auxiliary materials including crystal sugar and trehalose for blending, adding water for stewing, stewing on slow fire for 25-35 min, naturally cooling to the temperature of 50 DEG C or below, performing low-temperature dehydrationconcentration to 70-85% of water content for weighing; pre-freezing at the temperature of minus 35 DEG C to minus 40 DEG C, then freeze-drying in a freeze-dryer at the temperature of minus 60 DEG C tominus 65 DEG C for 44-52 hours, and packaging the freeze-dried bird's nest under vacuum to obtain the finished product. Under the condition that the taste of the freshly stewed bird's nest is not changed, the nutritional value of the bird's nest is kept, the quality is stable, the bird's nest is easy to absorb, the utilization rate is high, the storage time is long under the condition that no preservative is added, industrial production is facilitated, and the bird's nest is safe and convenient to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to an instant freeze-dried bird's nest product and a preparation method thereof. Background technique [0002] Bird's nest is a nest built by a variety of birds of the Swift family (Apodidae) swiftlet genus (Collocalia), which secretes saliva or saliva mixed with down feathers and condenses on cliffs and cliffs. The main components of bird's nest are water-soluble protein, carbohydrates, various mineral elements and various amino acids that play an important role in promoting human vitality. According to "Materia Medica Seeking Truth", "Bird's nest enters the lungs to nourish Qi, enters the kidneys to nourish water, and enters the stomach to nourish the middle, so that it can nourish without stagnant dryness, moisturize without causing stagnation, and it is also the most flat and beautiful taste in medicine. ". Traditional Chinese medicine believes that bird's nest: "nou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L33/125A23L3/3409A23L3/44A23L5/10A23L5/20
CPCA23L33/00A23L33/125A23L5/13A23L5/27A23L3/3409A23L3/44A23V2002/00A23V2300/10A23V2300/20A23V2250/60A23V2250/636
Inventor 李劲松
Owner 福建品鉴食品有限公司
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