Preparation method of bird's nest coated balls, prepared bird's nest coated balls and application thereof

Abstract

The present invention provides a preparation method of bird's nest coated balls, the prepared bird's nest coated balls and their application. The technical core is to first stew the bird's nest raw materials into a soft and glutinous taste, suitable for soaking rock sugar fresh stewed bird's nest stew, and then pour it into edible natural sheep intestine casings, tie it with edible materials on both sides to form, and finally can it and barrel it for high-pressure sterilization to become a semi-finished bird's nest coated ball that can be stored at room temperature and meets commercial sterility. The bird's nest coated ball can be used as a semi-finished raw material in cereal porridge and other related products such as low-end bird's nest porridge with a small amount of bird's nest raw materials added, so that the bird's nest raw materials added in such products can be seen, eaten, and accurately inspected in the finished product, so that consumers can consume clearly, and at the same time, it can effectively solve the problems of uneven quality, serious homogeneity, adulteration, and cutting corners in the bird's nest porridge industry, and lead the healthy development of the bird's nest industry.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a bird's nest coated ball, the prepared bird's nest coated ball and applications thereof. Background Art

[0002] With the improvement of consumption level and the rapid improvement of consumers' health awareness, bird's nest products have developed rapidly and sales have increased year by year. In recent years, bird's nest porridge products, that is, adding bird's nest to porridge, have become popular all over the country because of their nutritional value, good taste and much lower price than instant bird's nest and fresh stewed bird's nest. Food companies are competing to produce and sell bird's nest porridge, and the market competition is extremely fierce.

[0003] Enterprises of different sizes have different sources of bird's nest raw materials and different technical levels, resulting in great differences in product costs among different enterprises. In order to reduce costs and grab customers, some enterprises use vicious competition as a means of adding less bird's nest to bird's nest porridge, adding fake bird's nest (made of sodium alginate and calcium), or even no bird's nest. The main cost of bird's nest porridge lies in the raw materials of bird's nest. Therefore, the selling price of bird's nest porridge by enterprises adopting vicious competition will be much lower than the cost price of regular production enterprises.

[0004] The quality of bird's nest products can usually be evaluated by observing the shape and quantity of bird's nest strips or bird's nest crumbs, and by using sensory methods such as smell and taste evaluation and detecting the content of bird's nest acid. However, it is difficult to evaluate bird's nest porridge using the above methods for the following reasons: (1) Because bird's nest porridge is positioned as a low-priced product among instant bird's nest products, the amount of bird's nest added is very small, generally 0.2g-0.6g of dry weight bird's nest is added per bowl, and most companies add bird's nest crumbs to reduce costs. Therefore, it is difficult to evaluate the quality of bird's nest porridge by observing the shape and quantity of bird's nest strips or bird's nest crumbs; (2) The smell and taste of other ingredients in bird's nest porridge will have a significant impact on the smell and taste of bird's nest, so it is also difficult to evaluate by smell and taste; (3) In order to avoid suspicion of counterfeiting, some companies directly add bird's nest acid to bird's nest porridge. Therefore, the method of detecting the content of bird's nest acid in bird's nest porridge products cannot rule out the phenomenon of bird's nest adulteration.

[0005] Therefore, this kind of unfair competition not only makes it impossible for regular manufacturers to sell bird's nest porridge due to high prices, but if the vicious competition continues for a long time, it will also cause consumers' trust in bird's nest porridge products to decline rapidly, which will seriously affect the healthy development of the bird's nest porridge industry.

[0006] In addition to relying on the government and other relevant functional departments to strengthen supervision, in order to better eliminate vicious competition in the bird's nest porridge and reduce the occurrence of phenomena that harm the interests of consumers, it is crucial for companies to dispel consumers' concerns from the product perspective. Therefore, developing bird's nest porridge that allows consumers to see, eat, and accurately detect the bird's nest raw materials can effectively solve the problems of uneven quality of similar products in the bird's nest porridge industry, serious homogeneity, adulteration, counterfeiting, and cutting corners, and lead the healthy development of the bird's nest industry.

[0007] In view of this, the present application proposes a method for preparing bird's nest coated balls, the prepared bird's nest coated balls and their applications. The bird's nest coated balls can be used as semi-finished raw materials in cereal porridge and other related products such as low- and medium-end bird's nest porridge with a small amount of bird's nest raw materials added, so that the bird's nest raw materials added to such products can be seen, eaten and accurately inspected in the finished products, so that consumers can consume clearly. At the same time, it can effectively solve the problems of uneven quality of similar products in the bird's nest porridge industry, serious homogeneity, adulteration and counterfeiting, cutting corners, etc., and lead the healthy development of the bird's nest industry. Summary of the invention

[0008] The purpose of the present invention is to provide a method for preparing bird's nest coated balls, the prepared bird's nest coated balls and their application, in order to address the problems of uneven quality and cutting corners in the existing bird's nest porridge industry and other similar products.

[0009] The technical solution adopted by the present invention to solve the technical problem is:

[0010] In a first aspect, the present invention provides a method for preparing a bird's nest coated ball, the preparation method comprising the following steps:

[0011] S1. stewing bird's nest with rock sugar, wherein the insoluble solids in the bird's nest with rock sugar are not less than 80%;

[0012] S2. Soak the sheep casings in water at room temperature for 25-35 minutes, then wash them three times with running drinking water, and drain them for later use;

[0013] S3, putting the bird's nest stewed with rock sugar into the sheep intestine casing treated in step S2, and binding the two ends of the sheep intestine casing to form a semi-finished bird's nest coating ball;

[0014] S4. Prepare rock sugar water that is isotonic with the semi-finished bird's nest coated balls, bottle the semi-finished bird's nest coated balls, fill and seal them with rock sugar water, sterilize them in a high-pressure steam sterilizer at a constant temperature of 115-118° C. for 25-35 minutes, cool them out of the pot, and obtain the bird's nest coated balls.

[0015] In the above technical scheme, by controlling the insoluble solids in the freshly stewed bird's nest with rock sugar to be not less than 80%, the nutrition and taste of the bird's nest can be retained to the maximum extent, providing a high-quality bird's nest product; the sheep intestine casings are soaked in water at room temperature and washed multiple times to effectively remove impurities and ensure the food safety and hygiene of the product; the bird's nests are loaded into the sheep intestine casings and bundled into shape to form bird's nest coated balls, which are convenient for storage, transportation and consumption, while maintaining the freshness and taste of the bird's nest; high-pressure steam sterilization can effectively kill microorganisms, extend the shelf life of the bird's nest coated balls, and enable them to be stored for a long time at room temperature.

[0016] Preferably, in step S1, the sugar content of the bird's nest stewed with rock sugar is 8%, and stewing the bird's nest stewed with rock sugar includes the following steps:

[0017] Heat-treat the bird's nest for 6-12 minutes, and soak the bird's nest cooled to room temperature in room temperature water for 2 hours;

[0018] Remove impurities from the soaked bird's nest, cut the bird's nest into thin strips, and then place the bird's nest in a centrifuge for dehydration, wherein the dehydration time is not less than 5 minutes;

[0019] Put the rock sugar into the sandwich pot and heat it, and stir it with a stirrer for more than 10 minutes;

[0020] After the rock sugar is dissolved, the volume is adjusted to a predetermined weight, the solution temperature is maintained at 95° C.-100° C., the dehydrated bird's nest is added, and the mixture is stewed over low heat for 1 hour to obtain the rock sugar stewed bird's nest.

[0021] Preferably, in step S2, the diameter of the sheep casing is 14 mm-16 mm.

[0022] Preferably, in step S2, the sheep casing is a sheep casing.

[0023] In a second aspect, the present invention provides a bird's nest coated ball prepared according to the method for preparing the bird's nest coated ball described in any one of the above items.

[0024] In the third aspect, the present invention provides an application of bird's nest coated balls prepared by the preparation method of bird's nest coated balls described in any one of the above items in bird's nest porridge, each bowl of bird's nest porridge comprising: 3 bird's nest coated balls, 15g rock sugar, 11g black rice, 9g red beans, 3g white glutinous rice, 5g oatmeal grains and 0.4g-0.6g glutinous dry white fungus.

[0025] In the above technical scheme, each bowl of bird's nest porridge contains multiple bird's nest coated balls and a variety of healthy ingredients, such as black rice, red beans, white glutinous rice, oatmeal grains and glutinous dry white fungus, which can provide rich protein, dietary fiber and various nutrients; the semi-finished product of the bird's nest coated balls can be directly put into the bowl after opening the can and draining, which saves the tedious stewing process, is convenient and fast, and is suitable for a fast-paced lifestyle; the combination of different ingredients makes the bird's nest porridge have rich taste layers, with both the delicate taste of the bird's nest and the soft and sweet taste of other ingredients; the bird's nest has the effects of beautifying the skin, enhancing immunity, etc., and the combination with other healthy ingredients makes the bird's nest porridge a healthy and delicious food; the high-pressure steam sterilization process can ensure the food safety and hygiene of the bird's nest porridge, and consumers can eat it with confidence.

[0026] Further preferably, the amount of fresh bird's nest stewed with rock sugar in each bird's nest coated ball is 6 g.

[0027] More preferably, the glutinous dried white fungus is soaked in water at room temperature for 0.9-1.2 hours, dehydrated, cut into pieces and put into a bowl.

[0028] Further preferably, the method further comprises: opening the can of the bird's nest coated balls, draining the rock sugar water and directly putting them into a bowl.

[0029] Further preferably, the method further comprises: after canning and sealing the bird's nest porridge bowl, using a high pressure steam sterilizer to sterilize the bird's nest porridge at a constant temperature of 121-125° C. for 40-50 minutes, and then cooling the porridge out of the pot.

[0030] In summary, compared with the prior art, the preparation method of the bird's nest coated ball, the prepared bird's nest coated ball and its application provided in this application have the following beneficial effects:

[0031] The present invention first stews the bird's nest raw material into a bird's nest stewed with rock sugar that is soft and glutinous in taste and suitable for soaking, then pours it into an edible natural sheep intestine casing, ties it with edible materials on both sides to form it, and finally cans and barrels it for high-pressure sterilization to become commercially sterile bird's nest coated balls that can be stored at room temperature. The bird's nest coated balls are used as semi-finished raw materials in cereal porridge and other related products such as low-end bird's nest porridge with a small amount of bird's nest raw materials added, so that the bird's nest raw materials added in such products can be seen, eaten, and accurately inspected in the finished product. It allows consumers to consume clearly, and at the same time can effectively solve the problems of uneven quality, serious homogeneity, adulteration, and cutting corners in the bird's nest porridge industry, leading the healthy development of the bird's nest industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0032] Other features, objects and advantages of the present application will become more apparent by reading the detailed description of non-limiting embodiments made with reference to the following drawings:

[0033] Figure 1It is a flow chart of the preparation method of bird's nest coated balls according to the present application;

[0034] Figure 2 It is a schematic diagram of bird's nest porridge containing bird's nest coated balls according to the present application. DETAILED DESCRIPTION

[0035] The present application will be further described in detail below in conjunction with the accompanying drawings and embodiments. It is to be understood that the specific embodiments described herein are only used to explain the relevant invention, rather than to limit the invention. It should also be noted that, for ease of description, only the parts related to the relevant invention are shown in the accompanying drawings.

[0036] It should be noted that, in the absence of conflict, the embodiments and features in the embodiments of the present application can be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in combination with the embodiments.

[0037] Figure 1 The flow chart of the preparation method of the bird's nest coated ball of the present application is shown as follows: Figure 1 As shown, the preparation method comprises the following steps:

[0038] S1. Stewing bird's nest with rock sugar, wherein the insoluble solids in the bird's nest with rock sugar are not less than 80%.

[0039] In this embodiment, the bird's nest raw materials are pre-cooked into a bird's nest stew with rock sugar that has a soft and glutinous texture and the bird's nest strips are properly soaked, wherein the sugar content of the finished product is 8%.

[0040] You can stew bird's nest with rock sugar in the following ways:

[0041] 1. Pretreatment of bird's nest raw materials: collecting bird's nests, heat treatment, soaking bird's nests, selecting bird's nests, drying and setting aside.

[0042] Heat treatment: Heat treatment is performed on the bird's nest. Under normal circumstances, the absolute dry moisture content of imported bird's nest raw materials is between 12% and 18% (drying method). At this time, the dry bird's nest is steamed with clean water vapor at normal pressure in a watertight state. The steaming temperature is between 98℃-100℃, and the heat treatment time is about 6 minutes to 12 minutes. The protein in the bird's nest is properly denatured between the temperatures, which increases the stewing resistance of the bird's nest and ensures that the bird's nest is properly foamed. If the heat treatment time is too short, the protein denaturation is not enough, and the dry bird's nest will be over-soaked during the stewing and subsequent sterilization process, causing the bird's nest to become soft and even dissolved, resulting in the insoluble solids (drained matter) of the bird's nest in the bird's nest ball being less than 80%. If the heat treatment time is too long, the protein denaturation is too high, and the bird's nest is too resistant to stewing, the bird's nest will not be able to fully absorb water and soak during the stewing and subsequent sterilization process, causing the bird's nest to be very hard or even inedible, which will also cause the insoluble solids (drained matter) of the bird's nest in the bird's nest ball to be less than 80%. Therefore, the heat treatment time of the bird's nest is very important, and it is not good to be too long or too short.

[0043] Soaking bird's nest: Soak the bird's nest cooled to room temperature after heat treatment in room temperature water for 2 hours to allow the bird's nest to fully absorb water, then spin it out with a dehydrator and mark it. If the soaking time is too short, the bird's nest will have a low swelling rate after stewing, a hard texture, and low insoluble solids (drained matter) in the stew. If the soaking time is too long, the bird's nest will have a high swelling rate after stewing, a soft texture, and low insoluble solids (drained matter) in the stew.

[0044] Selecting bird's nests: Make sure the strips are as long as possible, and pick up bird's nests with unusual colors, bird's feathers, branches and other foreign objects. Use scissors to cut the bird's nest corners into thin strips.

[0045] Drying and dehydration: Place the selected bird's nests in a centrifuge for dehydration for no less than 5 minutes, label them and set aside.

[0046] 2. Preparation of sugar water: collect, dissolve, and adjust the volume of rock sugar for later use.

[0047] Formula for 8% rock sugar solution: Accurately weigh 8 grams of rock sugar, add purified water to dissolve, and make up to 100 grams.

[0048] Collection: Collect rock sugar and other raw materials and auxiliary materials accurately according to the recipe.

[0049] Preparation and volume adjustment: Add an appropriate amount of pure water to the double-layer pot, open the steam valve to heat it, and when the solution in the pot is about to boil, add the raw and auxiliary materials required for production such as rock sugar into the double-layer pot. At the same time, turn on the stirrer switch to stir it thoroughly. The stirring time should be more than 10 minutes. After all the raw and auxiliary materials are fully dissolved, the operator adjusts the volume to the predetermined weight and keeps the solution temperature at around 95°C.

[0050] Testing: According to the pre-production pilot requirements of the product, test the pH and soluble solids of the product, adjust if necessary, make the volume to the predetermined weight, test, and ensure that the solution temperature is not lower than 95°C. Reserve.

[0051] Stewing bird's nest: add the dehydrated bird's nest into the sandwich pot for stewing according to the product process formula requirements, open the steam valve, control the temperature between 95℃~100℃, stew on low heat for 1 hour, cool, and test the product to make the insoluble solids (drained matter) 80%~90%, and the soluble solids 8%~9%, set aside.

[0052] Continue to refer Figure 1 The preparation method of the bird's nest coated balls provided in the present application further comprises the following steps:

[0053] S2. Soak the sheep casings in normal temperature water for 25-35 minutes, then wash them three times with running drinking water, and drain them for later use. The normal temperature water is 20-25°C.

[0054] In this embodiment, preferably, the sheep casings are soaked in water at room temperature for 30 minutes, the sheep casings are sheep casings, and the diameter of the sheep casings is 14 mm-16 mm.

[0055] S3, adjust the casing filling machine, add the fresh stewed bird's nest into the hopper of the filling machine, and then put the fresh stewed bird's nest with rock sugar into the sheep casing treated in step S2, and tie the two ends of the sheep casing with edible materials to obtain the semi-finished bird's nest coating ball.

[0056] The edible material is an edible string-like object made by processing pig casings through a certain process.

[0057] S4, prepare rock sugar water that is isotonic with the semi-finished bird's nest coated ball, bottle the semi-finished bird's nest coated ball, fill and seal it with rock sugar water, sterilize it in a high pressure steam sterilizer at 115-118°C for 25-35 minutes (preferably, the constant temperature sterilization time is 30 minutes), take it out of the pot and cool it to obtain the bird's nest coated ball. The sterilized and cooled bird's nest coated ball that meets the commercial aseptic requirements of canned food is stored at room temperature for standby use.

[0058] In this embodiment, the following steps are specifically included:

[0059] Collection of rock sugar: rock sugar should be collected at a sugar content of 8%.

[0060] Preparation and volume determination: Follow the normal industrial production process and finally determine the volume to the predetermined weight.

[0061] The normal industrial production process is as follows: add an appropriate amount of pure water to the double-layer pot, open the steam valve for heating, and when the solution in the pot is about to boil, add the raw and auxiliary materials required for production such as rock sugar into the double-layer pot, and turn on the agitator switch to stir thoroughly for more than 10 minutes. After all the raw and auxiliary materials are fully dissolved, the operator sets the volume to the predetermined weight and keeps the solution temperature at around 95°C.

[0062] Testing: Test the soluble solids of the sugar water and make adjustments if necessary for future use.

[0063] In a second aspect, the present invention provides a bird's nest coated ball prepared according to the above-mentioned method for preparing the bird's nest coated ball.

[0064] Figure 2 A schematic diagram of bird's nest porridge containing bird's nest coated balls is shown, Figure 2 As shown, in a third aspect, the present invention provides an application of a bird's nest coated ball prepared according to the preparation method of the bird's nest coated ball in bird's nest porridge, comprising the following steps:

[0065] 1. The recipe of bird's nest porridge

[0066] Each bowl of bird's nest porridge includes: 3 bird's nest coated balls, 15g rock sugar, 11g black rice, 9g red beans, 3g white glutinous rice, 5g oatmeal and 0.4g-0.6g glutinous dry white fungus. Among them, each bird's nest coated ball contains 6g of rock sugar stewed bird's nest, and the volume is set to 252g with pure water. The bowl is made of PP plastic bowl. The amount of dry bird's nest added to each bowl of bird's nest porridge is 0.6g, and each bird's nest coated ball contains 6g of rock sugar stewed bird's nest (equivalent to 0.2g of dry bird's nest).

[0067] 2. Preparation of sugar water: Collect, dissolve, and adjust the volume of rock sugar for later use.

[0068] (1) Collection: Collect raw and auxiliary materials accurately according to the formula list and set aside.

[0069] (2) Preparation and volume determination: Operate according to normal industrial production process and finally determine the volume to the predetermined weight.

[0070] (3) Testing: Test the soluble solids in the sugar water and make adjustments if necessary for future use.

[0071] 3. Pretreatment of other raw and auxiliary materials: collection, cleaning, weighing and packaging of other required raw and auxiliary materials.

[0072] Accurately collect other raw and auxiliary materials required for production according to the above formula. Soak the glutinous dry white fungus in water at room temperature for 0.9-1.2 hours (preferably, the soaking time of glutinous dry white fungus in water at room temperature is 1 hour), dehydrate, cut into pieces and put into a bowl. Open the can of bird's nest coated balls and drain the syrup and put them directly into a bowl. Wash and drain the other raw and auxiliary materials and put them directly into a bowl for later use.

[0073] 4. Filling, sealing, sterilization, cooling, and finished product.

[0074] Adjust the bowl product filling machine, pump the sugar water into the hopper of the filling machine, start filling and sealing, and sterilize the product in a static high-pressure steam autoclave at 121℃~125℃ for 40-50 minutes (the preferred constant temperature sterilization time is 45 minutes). Cool down after removing from the pot.

[0075] 5. The bird's nest porridge is ready and set aside.

[0076] The sterilized and cooled finished bird's nest porridge that meets the commercial aseptic requirements for canning is stored at room temperature for later use.

[0077] The following are experiments on the amount of rock sugar added to bird's nest porridge, the effect of sugar content and the amount of glutinous dry white fungus added to bird's nest porridge on bird's nest coated balls, and the effect of different casings on the quality of bird's nest coated balls.

[0078] 1. Test on the amount of rock sugar added to bird's nest porridge

[0079] This test uses sheep casings with a diameter of 14mm-16mm, and the diameter of the bird's nest coated balls before sterilization is 16mm-22mm. Through the change of sugar content in bird's nest porridge, the bird's nest balls are first sterilized at a constant temperature of 115℃-118℃ for 30 minutes, and the finished bird's nest porridge is sterilized at a constant temperature of 121℃-125℃ for 45 minutes. Because the bird's nest coated balls are soft and elastic, when determining the size change of the bird's nest coated balls before and after sterilization, the present invention uses three indicators, namely the diameter (quantitative), the weight (quantitative) and the fullness (qualitative) of the bird's nest coated balls, for comprehensive determination.

[0080] Each bird's nest coated ball contains 6 grams of fresh bird's nest stewed with rock sugar, which is equivalent to 0.2 grams of dry bird's nest. The insoluble solids (drained matter) in the bird's nest coated ball are not less than 80%, and the sugar added in the bird's nest coated ball is 8%.

[0081] Formula for each bowl of bird's nest porridge: bird's nest coated balls: 3 / bowl, rock sugar: prepared according to the following formula, black rice: 11g / bowl, red beans: 9g / bowl, white glutinous rice: 3g / bowl, oatmeal: 5g / bowl, glutinous dry white fungus: 0.4g~0.6g / bowl, pure water is set to 252g. The bowl is made of PP plastic bowl. The amount of dry bird's nest added to each bowl is 0.6g, and each bird's nest coated ball contains 6g of rock sugar fresh stewed bird's nest (equivalent to 0.2g of dry bird's nest).

[0082] Table 1 Effect of rock sugar addition in porridge on bird's nest balls

[0083]

[0084] The test results show that:

[0085] The sugar content in bird's nest porridge directly affects the soluble solids content in the bird's nest porridge, affects the extracellular osmotic pressure of the coated balls, and thus affects the diameter, weight and fullness of the sterilized bird's nest coated balls. The higher the amount of rock sugar added to the porridge, the smaller the diameter of the coated balls will be, the lighter the weight will be, and the fullness will be worse.

[0086] When the amount of rock sugar added was 3%-6%, the diameter, weight and fullness of the bird's nest coated balls after sterilization were in a good state. When the amount of rock sugar added was 0%, although it had little effect on the diameter of the bird's nest coated balls, the weight of the bird's nest coated balls after sterilization decreased. When the amount of rock sugar added was 12%, although it had little effect on the diameter of the bird's nest coated balls, the weight of the bird's nest coated balls after sterilization decreased significantly and the fullness became worse.

[0087] When the amount of rock sugar added to the porridge reaches more than 24%, the diameter, weight and fullness of the bird's nest coated balls after sterilization are very poor. And when it reaches more than 20%, the grains in the porridge cannot be stewed and cannot be eaten.

[0088] Conclusion: When the sugar content in the bird's nest coated balls is 8%, and the sugar content in the porridge is 3%-9%, the bird's nest coated balls are in better condition after sterilization, among which 6% is the best.

[0089] (II) Effect of sugar content in bird's nest porridge and the amount of glutinous dry white fungus added on bird's nest coated balls

[0090] The experiment used sheep casings with a diameter of 14mm-16mm, and the diameter of the bird's nest coating balls before sterilization was 16mm-22mm. Through the changes in the amount of sugar added and the content of Tremella fuciformis in the bird's nest porridge, the changes in the bird's nest coating balls were determined after constant temperature sterilization at 115℃~118℃ for 30 minutes and constant temperature sterilization at 121℃~125℃ for 45 minutes in the finished bird's nest porridge.

[0091] Each bird's nest coated ball contains 6 grams of fresh bird's nest stewed with rock sugar, which is equivalent to 0.2 grams of dry bird's nest. The insoluble solids (drained matter) in the bird's nest coated ball are not less than 80%, and the sugar added in the bird's nest coated ball is 8%.

[0092] Formula for each bowl of bird's nest porridge: bird's nest coated balls: 3 / bowl, rock sugar: 6%, black rice: 11g / bowl, red beans: 9g / bowl, white glutinous rice: 3g / bowl, oatmeal: 5g / bowl, glutinous dry white fungus: prepared according to the following formula, pure water is fixed to 252g. The bowl is made of PP plastic bowl. The amount of dry bird's nest added to each bowl is 0.6g, and each bird's nest coated ball contains 6g of rock sugar fresh stewed bird's nest (equivalent to 0.2g of dry bird's nest).

[0093] Table 2 Effect of the amount of glutinous dry Tremella added to bird's nest porridge on bird's nest coated balls

[0094]

[0095] Test results:

[0096] The amount of Tremella added to bird's nest porridge has no obvious effect on the soluble solids content in the sterilized bird's nest porridge, nor on the diameter, weight and fullness of the sterilized bird's nest coated balls, but it directly affects the consistency of the porridge. When the amount of Tremella added to each bowl exceeds 1.4 grams, the porridge becomes thicker and thicker, and there is even no soup at all, which affects the customer experience.

[0097] Conclusion: Under the recipe of bird's nest porridge, when the sugar content in the bird's nest coated balls is 8%, the sugar content in the bird's nest porridge is 6%, and the amount of tremella added is 0.4g-0.6g / bowl, the state of the bird's nest coated balls and the taste of the bird's nest porridge after sterilization are the best.

[0098] 3. Effect of different casings on the quality of bird's nest coating balls

[0099] The test selected sheep casings with a diameter of 14mm-16mm, and controlled the sugar content of the bird's nest stewed with rock sugar in the bird's nest coating balls to 8%, and the content of insoluble solids (drained matter) in the stew to more than 80%.

[0100] Formula for each bowl of bird's nest porridge: 3 bird's nest coated balls / bowl, rock sugar: 6%, black rice: 11g / bowl, red beans: 9g / bowl, white glutinous rice: 3g / bowl, oatmeal: 5g / bowl, glutinous dry white fungus: 0.4g~0.6g / bowl, prepared according to the following formula, pure water is fixed to 252g. The bowl is made of PP plastic bowl. The amount of dry bird's nest added to each bowl is 0.6g, and each bird's nest coated ball contains 6g of rock sugar fresh bird's nest stew (equivalent to 0.2g of dry bird's nest).

[0101] The diameter of the bird's nest coating ball before sterilization was 16mm-22mmmm. The high-temperature sterilization equipment was used for constant temperature sterilization at 115℃-118℃ for 30 minutes. The diameter of the bird's nest coating ball after sterilization, the weight of the bird's nest coating ball, the fullness of the bird's nest coating ball, the casing taste and the flavor of the bird's nest stew in the coating ball were measured to evaluate different casings. Among them, each bird's nest coating ball contained 6 grams of fresh bird's nest stewed with rock sugar, which was equivalent to 0.2 grams of dry bird's nest. The experimental group used sheep casings, and the control group used pig casings.

[0102] Table 3 Experiment on the effect of different casings on the quality of bird's nest balls

[0103]

[0104] The test results show that the use of sheep casings to manufacture bird's nest coated balls can ensure that the bird's nest balls are intact after sterilization, the casings have a good taste and no peculiar smell, and can ensure that the coated balls have the unique egg white taste of bird's nest. The natural sheep casings selected by the present invention have no peculiar smell, are safe and edible, have high elasticity, and will not be damaged even after steaming. In addition, the natural pores on the sheep casings have good permeability, while the natural pig casings have a larger caliber and a firmer cortex, but the taste is not as good as the sheep casings, and there will be a phenomenon that they cannot be bitten.

[0105] The production principle of bird's nest coating balls is as follows:

[0106] After the sheep casing is properly treated, it is used to pour the pre-cooked bird's nest stewed with rock sugar (more than 80% insoluble solids, 8% rock sugar sugar content) into balls. Considering that the pores on the natural sheep casing have good permeability, the present invention increases the insoluble solids of the bird's nest stewed with rock sugar to more than 80% and the sugar content to 8% to increase its osmotic pressure, thereby preventing the bird's nest balls from shrinking and becoming smaller after being added to the bird's nest porridge after high temperature and high pressure sterilization because the osmotic pressure of the porridge is higher than the osmotic pressure of the bird's nest coated balls.

[0107] The osmotic pressure is expressed by the equation as follows: πV=nRT or π=cRT.

[0108] In the formula, π is the osmotic pressure of the dilute solution, the unit is KPa; V is the volume of the solution; n is the amount of solute; c is the concentration of the solution, the unit is mol / L; R is the gas constant, which is 8.31 kPa·L·K-1 / mol; T is the absolute temperature.

[0109] Therefore, when the temperature remains unchanged, the osmotic pressure of the solution is proportional to the number of solute particles (molecules or ions) contained in unit volume of solution, and has nothing to do with the nature of the solute.

[0110] Natural sheep intestines are a semipermeable membrane that only allows smaller solvent molecules to pass through, but not solute molecules. In bird's nest porridge, the solvent molecules are water molecules, and other substances that dissolve in water are solute molecules. Therefore, in bird's nest porridge, only water molecules can pass through the sheep intestines, and other molecules cannot pass through. Due to the different concentrations of solute particles on both sides of the sheep intestines, water molecules will spontaneously pass through the sheep intestines, from the solution with low solute concentration to the solution with high solute concentration, that is, this phenomenon is called osmosis (abbreviated as osmosis). When the solute concentrations on both sides of the sheep intestines are the same (isotonic), the water molecules stop moving. In the bird's nest porridge with bird's nest coating balls, the present invention fully considers this factor when designing the product process formula, and appropriately increases the osmotic pressure of the rock sugar stewed bird's nest in the coating balls, so that it is appropriately higher than the osmotic pressure of the soup in the bird's nest porridge, to ensure that the water in the balls will not penetrate into the porridge after sterilization, thereby causing the bird's nest balls to shrink and become smaller, and at the same time, it will also cause the taste of the bird's nest in the balls to deteriorate and reduce the experience.

[0111] The osmotic pressure of the bird's nest stewed with rock sugar in the bird's nest coating ball is determined by the concentration of soluble substances such as rock sugar added to the stew, protein, amino acids, carbohydrates, trace elements, etc. dissolved after the bird's nest is stewed. When making fresh bird's nest stew, the insoluble solids of the rock sugar fresh bird's nest stew are increased to more than 80%. At this time, in the same container, the more bird's nest is put in, the less free water (on the premise that the bird's nest can be stewed), the more soluble solids concentration of the product, and the higher the osmotic pressure of the product. The sugar content is increased to 8% (at this time, the taste of the bird's nest ball is still normal. If it is higher, the product will be sweet and the taste will deteriorate) to increase its osmotic pressure. The soluble solids concentration in this bird's nest ball is about 8% to 9%. The osmotic pressure of the finished bird's nest porridge is determined by the concentration of soluble solids such as various carbohydrates, proteins, trace elements dissolved from the solid raw and auxiliary materials in the porridge after high temperature and high pressure sterilization, as well as free water in the bowl. Through experiments, it was found that when the sugar content of the syrup added to the porridge is 6%, the amount of glutinous white fungus added is 0.4g~0.6g / bowl, plus the substances dissolved from other raw and auxiliary materials in the porridge after sterilization, the soluble solids concentration of the finished porridge is about 6% to 8%. At this time, the soluble solids concentration in the bird's nest coated balls is slightly higher than that of the porridge, and the osmotic pressure in the solution system of the bird's nest coated balls is slightly higher than that of the porridge. In this way, the moisture in the bird's nest coated balls will not penetrate into the porridge, and the bird's nest balls will not shrink or expand during the sterilization, storage and transportation of the bird's nest porridge, so as to maintain the original appearance of the bird's nest coated balls.

[0112] In addition, the osmotic pressure of the bird's nest coated balls is determined by the concentration of rock sugar and the dissolution after stewing the bird's nest. If there is too much rock sugar, the product will be too sweet and greasy, and the taste will be bad. At the same time, the soluble dissolution after stewing the bird's nest is provided by the bird's nest. The shorter the heat treatment time of the bird's nest, the longer the bird's nest soaking time, and the longer the bird's nest stewing time, the softer the bird's nest in the ball will be. At this time, the insoluble solids (drained matter) of the bird's nest in the ball will be lower, and the more soluble solids will be. Although the total osmotic pressure will be higher, because the bird's nest balls must be sterilized for a second time at high temperature and high pressure after being added to the bird's nest porridge, the bird's nest will eventually melt, making it invisible to the naked eye, thereby losing the original intention of the present invention (allowing consumers to see the bird's nest). If too little rock sugar is added, the longer the heat treatment time of the bird's nest, the shorter the soaking time, and the shorter the stewing time of the bird's nest, the harder the bird's nest in the ball will be, and it will not be stewed. The osmotic pressure of the soluble solids in the bird's nest coated ball is lower than the osmotic pressure of the soup in the porridge, which will cause the water in the ball to penetrate into the porridge after the porridge product is sterilized, causing the bird's nest ball to shrink and become smaller, even so small that it is not easy for consumers to find it, thus losing the original intention of the present invention (let consumers see the bird's nest). At the same time, if the stewing time of the bird's nest is too short, it will also cause the bird's nest strips to be hard, with a poor taste and not delicious. If too little rock sugar is added, the taste of the fresh stewed bird's nest in the bird's nest coated ball is not the best. Therefore, the amount of rock sugar added and the parameters such as the heat treatment time, soaking time, and stewing time of the bird's nest need to be reasonably controlled to achieve the best effect (the bird's nest can be seen, eaten, and detected).

[0113] The above description is only a preferred embodiment of the present application and an explanation of the technical principles used. Those skilled in the art should understand that the scope of the invention involved in the present application is not limited to the technical solution formed by a specific combination of the above technical features, but should also cover other technical solutions formed by any combination of the above technical features or their equivalent features without departing from the above invention concept. For example, the above features are replaced with the technical features with similar functions disclosed in this application (but not limited to) by each other to form a technical solution.

Claims

1. A method for preparing bird's nest coated balls, characterized in that: The preparation method comprises the following steps: S1, stewing bird's nest stewed with rock sugar, wherein the insoluble solids in the bird's nest stewed with rock sugar are not less than 80%, and the sugar content of the bird's nest stewed with rock sugar is 8%; S2, soaking the sheep casings in water at room temperature for 25-35 minutes, washing them three times with running drinking water, and draining them for later use, wherein the diameter of the sheep casings is 14mm-16mm, and the sheep casings are sheep casings; S3, putting the rock sugar stewed bird's nest into the sheep intestine casing treated in step S2, and binding the two ends of the sheep intestine casing to form a semi-finished bird's nest coating ball; S4, prepare rock sugar water that is isotonic with the semi-finished bird's nest coated ball, bottle the semi-finished bird's nest coated ball, fill and seal it with the rock sugar water, sterilize it in a high-pressure steam sterilizer at a constant temperature of 115-118° C. for 25-35 minutes, cool it out of the pot, and obtain the bird's nest coated ball.

2. The method for preparing the bird's nest coated balls according to claim 1, characterized in that: In step S1, stewing the bird's nest stewed with rock sugar comprises the following steps: The bird's nest is heat-treated for 6-12 minutes, and the bird's nest cooled to room temperature after the heat treatment is soaked in room temperature water for 2 hours; Remove impurities from the soaked bird's nest, cut the bird's nest into thin strips, and then place the bird's nest in a centrifuge for dehydration, wherein the dehydration time is not less than 5 minutes; Put the rock sugar into the sandwich pot and heat it, and stir it with a stirrer for more than 10 minutes; After the rock sugar is dissolved, the volume is adjusted to a predetermined weight, the solution temperature is maintained at 95° C.-100° C., the dehydrated bird's nest is added, and the mixture is stewed over low heat for 1 hour to obtain the rock sugar stewed bird's nest.

3. Bird's nest coated balls made according to the preparation method of bird's nest coated balls according to any one of claims 1-2.

4. The application of the bird's nest coated balls prepared by the preparation method of the bird's nest coated balls according to any one of claims 1 to 2 in bird's nest porridge, characterized in that: Each bowl of bird's nest porridge includes: 3 bird's nest coated balls, 15g rock sugar, 11g black rice, 9g red beans, 3g white glutinous rice, 5g oatmeal and 0.4g-0.6g glutinous dry white fungus, and the volume is made up to 252 grams with pure water, wherein the rock sugar stewed bird's nest in each bird's nest coated ball is 6g, and the amount of dry bird's nest added to each bowl of bird's nest porridge is 0.6g.

5. The application of the bird's nest coated balls prepared by the preparation method of the bird's nest coated balls according to claim 4 in bird's nest porridge, characterized in that: After soaking the glutinous dry white fungus in water at room temperature for 0.9-1.2 hours, the glutinous dry white fungus is dehydrated, cut into pieces and put into a bowl; the bird's nest coated balls are opened and the rock sugar water is drained and directly put into a bowl; after the bird's nest porridge bowl is canned and sealed, the bird's nest porridge is sterilized at a constant temperature of 121-125° C. for 40-50 minutes in a high-pressure steam sterilizer, and then taken out of the pot to cool.

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