Formula and making method of convenient solid cooking-free cubilose egg fermented glutinous rice

Abstract

The invention discloses a convenient solid cooking-free cubilose egg fermented glutinous rice formula and a making method. The raw materials comprise 6% of cubilose, 25% of egg liquid, 2% of tremella, 0.5%-1.5% of red date slices, 0.3%-1% of Chinese wolfberry granules, 8%-15% of fermented glutinous rice, 3%-6% of rock candy and the balance purified water. Bird's nest is stewed and then mixed with other raw materials, and the mixture is prepared into a solid state through pre-freezing, vacuum freeze-drying and sterile packaging, so that the'cooking-free 'effect which can be recovered after being brewed with hot water without secondary stewing is realized. The product is fast in rehydration, good in taste, balanced in nutrition, convenient to carry and suitable for modern fast-paced life scenes.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a convenient solid, no-cook bird's nest, egg, and fermented rice wine recipe and preparation method. In particular, it relates to a zero-additive solid ready-to-eat food made by vacuum freeze-drying, which can be stored at room temperature and is ready to use immediately after hot water. Its core feature is that it transforms the traditional bird's nest, which requires stewing, into a "no-cook" form that can be reconstituted by hot water, thus achieving a balance between nutrient retention and ease of consumption. Background Technology

[0002] Traditional ready-to-eat fermented glutinous rice is usually presented in canned or freshly cooked form, which has problems such as short shelf life, inconvenience in carrying, and poor rehydration effect, making it difficult to meet the comprehensive needs of modern consumers for convenience, nutrition, and taste.

[0003] Furthermore, as a high-value nourishing food, bird's nest traditionally requires long periods of soaking, feather removal, and stewing, a tedious and time-consuming process that is easily affected by improper handling, thus limiting its application in fast-paced lifestyles. While there are attempts to produce ready-to-eat bird's nest products, most are liquid or require heating before consumption, failing to achieve a true "no-cook, instant" effect.

[0004] Currently, there is no technology that combines bird's nest, egg liquid, red date slices, goji berry granules, and fermented glutinous rice, and uses vacuum freeze-drying to produce a solid, ready-to-eat product that does not require cooking. Existing similar processing technologies are also prone to problems such as egg liquid clumping and uneven distribution of food particles, resulting in poor taste after rehydration and failing to meet customers' expectations for the eating experience and product practicality.

[0005] More importantly, existing bird's nest products often remain soft and lack elasticity after rehydration, or require secondary heating to restore a texture close to that of freshly cooked bird's nest, failing to truly achieve the technological breakthrough of "ready to enjoy without cooking". Summary of the Invention

[0006] The purpose of this invention is to provide a bird's nest and egg fermented rice soup that is quick to rehydrate, has a good taste, is nutritionally balanced, and is easy to carry and store, while solving the technical problems of traditional products such as egg liquid clumping, uneven distribution of ingredients, and poor rehydration.

[0007] To achieve the above objectives, the present invention provides the following technical solution:

[0008] The purpose of this invention is to provide a bird's nest and egg fermented rice wine that is quick to rehydrate, has a good taste, is nutritionally balanced, and is easy to carry and store. At the same time, it solves the technical problems of traditional products such as egg liquid clumping, uneven distribution of ingredients, poor rehydration, and the need for secondary stewing of bird's nest, and achieves the core technical effect of "rehydration without cooking".

[0009] To achieve the above objectives, the present invention provides the following technical solution:

[0010] A convenient, solid, no-cook bird's nest, egg, and fermented rice wine is made up of the following ingredients by weight percentage: 6% bird's nest, 25% egg liquid, 2% white fungus, 0.5%–1.5% red date slices, 0.3%–1% goji berries, 8%–15% fermented rice wine, and 3%–6% rock sugar; the remaining weight percentage is purified water, which is used to adjust the total weight of all ingredients to 100%.

[0011] Preferably, the jujube slices are pitted and dried slices, and the goji berry granules are whole dried granules.

[0012] The present invention also provides a method for preparing the above-mentioned convenient solid, no-cook bird's nest and egg fermented rice, comprising the following steps:

[0013] S1. First, process the raw materials:

[0014] Soak the white fungus until it expands and then cut it into small pieces; strain the egg liquid to remove any fibrous strands, ensuring the smoothness of the egg; double-boil the bird's nest until it is soft and sticky but not completely melted, preserving its fibrous structure to facilitate subsequent freeze-drying.

[0015] S2. Mix the raw materials and add auxiliary materials according to the proportions:

[0016] Mix the egg liquid, white fungus slices, fermented glutinous rice, rock sugar and purified water evenly, then add bird's nest stew liquid and homogenize. Finally, add red date slices and goji berries and stir gently to avoid breaking the food particles.

[0017] S3. Pour the mixture into the mold for pre-freezing:

[0018] The mixture is injected into a mold and pre-frozen in an environment of -30°C to -40°C for 4–6 hours to allow the material to form a solid ice crystal structure.

[0019] S4. Perform vacuum freeze-drying:

[0020] The pre-frozen material is placed in a vacuum freeze dryer and freeze-dried at a temperature of -45℃ and a pressure of <20Pa until the moisture content of the material is ≤3%, thus obtaining a loose, porous solid form that can be quickly rehydrated.

[0021] S5. Perform aseptic packaging:

[0022] The freeze-dried product is packaged in aluminum foil bags in a clean environment, and nitrogen is used to replace the packaging before sealing to extend the shelf life and maintain the stability of the taste after rehydration.

[0023] Through the above process, this invention enables bird's nest to regain a soft and glutinous texture and nutritional structure close to that of freshly cooked bird's nest simply by soaking it in hot water, without the need for secondary stewing, thus truly achieving a "no-cooking" effect.

[0024] The beneficial effects of this invention are as follows:

[0025] This invention enables bird's nest to regain its soft and glutinous texture and nutritional structure, which is close to that of freshly cooked bird's nest, without the need for secondary stewing, by simply soaking it in hot water, thus truly achieving a "no-cooking" effect.

[0026] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it in accordance with the contents of the specification, the preferred embodiments of the present invention are described in detail below with reference to the accompanying drawings. Attached Figure Description

[0027] Figure 1 This is a process flow diagram of the present invention. Detailed Implementation

[0028] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] Example 1:

[0030] Take 6g of bird's nest, 25g of egg liquid, 2g of white fungus, 1g of red date slices, 0.5g of goji berries, 10g of fermented glutinous rice, and 4g of rock sugar. The remainder is purified water to make up to 100g.

[0031] Following steps S1–S5, you will eventually obtain a light yellow, blocky solid with a loose texture. After rehydration, the bird's nest fibers are clearly visible, and the texture is soft and glutinous without any lumps.

[0032] Example 2 (Control group, 3% bird's nest):

[0033] Adjust the bird's nest content to 3g, keeping all other conditions the same.

[0034] After rehydration, the bird's nest was in a crumbly state and had a hard texture, and its recovery was not as good as in Example 1.

[0035] Example 3 (Control group, no freeze-drying process):

[0036] The mixture was directly dehydrated at low temperature, without freeze-drying.

[0037] After rehydration, the egg liquid clumps severely, the bird's nest sinks to the bottom, the taste is poor, and the "no-cook instant rehydration" effect cannot be achieved.

[0038] The technical features of the above embodiments can be combined arbitrarily. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0039] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A convenient, solid, no-cook bird's nest, egg, and fermented rice wine, characterized in that... The ingredients consist of the following weight percentages: bird's nest 6%, egg liquid 25%, white fungus 2%, red date slices 0.5%–1.5%, goji berry granules 0.3%–1%, fermented glutinous rice 8%–15%, rock sugar 3%–6%; the remaining weight percentage is purified water, which is used to adjust the total weight of all ingredients to 100%.

2. The convenient solid, no-cook bird's nest, egg, and fermented rice wine according to claim 1, characterized in that, The jujube slices are pitted and dried slices, and the goji berry granules are whole dried granules.

3. The convenient solid, no-cook bird's nest and egg sweet rice wine according to claim 1 or 2, characterized in that, The bird's nest is added to the mixture after being steamed in a double boiler until it is soft and sticky but not completely dissolved.

4. A method for preparing the convenient solid, no-cook bird's nest and egg fermented rice wine as described in any one of claims 1 to 3, characterized in that, Includes the following steps: S1. First, process the ingredients: soak the white fungus and cut it into pieces, strain the egg liquid to remove the tendons, and steam the bird's nest until it is soft and sticky. S2. Mix the ingredients and add auxiliary materials according to the proportion: Mix the egg liquid, white fungus slices, fermented glutinous rice, rock sugar and purified water, then add bird's nest stew liquid and homogenize, and finally gently mix red date slices and goji berry pieces. S3. Pre-freeze the mixture by pouring it into the mold: place it in an environment of -30℃ to -40℃ for 4–6 hours; S4. Perform vacuum freeze-drying: freeze-dry at -45℃ and <20Pa until the moisture content is ≤3%; S5. Perform aseptic packaging: seal in aluminum foil bags and purge with nitrogen before sealing.

5. The method according to claim 4, characterized in that, The pre-freezing temperature is -35℃.

6. The method according to claim 4, characterized in that, The freeze-dried material has a loose and porous structure, and its soft and chewy texture can be restored within 30 seconds of being steeped in hot water.

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