Ready-to-eat cubilose preparation equipment and method based on low-temperature baking
By integrating low-temperature baking equipment and automated control technology, the problems of equipment dispersion and nutrient loss in the preparation of ready-to-eat bird's nest have been solved, and efficient preparation of lightweight and portable ready-to-eat bird's nest products has been achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- HEBEI JINBILI FOOD GROUP CO LTD
- Filing Date
- 2026-03-19
- Publication Date
- 2026-05-12
AI Technical Summary
Existing ready-to-eat bird's nest preparation equipment is bulky and has fragmented processes, which can easily damage the bird's nest. It is also difficult to achieve standardized parameter control. Furthermore, high-temperature drying can destroy nutrients, resulting in poor rehydration properties when brewed with hot water.
The equipment is an integrated low-temperature baking system, including soaking, steam curing and low-temperature air-cooled baking processes. It uses liquid level sensors, temperature sensors and other sensors to achieve automated control, ensuring that the bird's nest is baked at 75℃ for 36 hours. The movable insert-type steaming tray reduces manual operation.
It enables continuous preparation of ready-to-eat bird's nest, reduces bird's nest breakage, ensures the product is lightweight and portable, can be quickly rehydrated with hot water, retains high nutritional content, and reduces equipment space and labor costs.
Smart Images
Figure CN122004263A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of ready-to-eat bird's nest preparation technology, and relates to a ready-to-eat bird's nest preparation equipment and method based on low-temperature baking. Background Technology
[0002] Ready-to-eat bird's nest has become a mainstream product due to its convenience and high nutrient retention. Current processing methods for ready-to-eat bird's nest mostly involve stewing and filling, freeze-drying, or high-temperature drying. These methods suffer from problems such as large equipment size, fragmented processing steps, uneven dehydration of the bird's nest, and large product volume. Furthermore, some processes can damage the active nutrients in the bird's nest, resulting in poor rehydration after hot water rehydration. In addition, traditional processing equipment is often modular, requiring soaking, maturation, and baking to be completed in different machines. Manual handling during these processes can easily damage the bird's nest, and standardized parameter control is difficult to achieve, affecting product quality stability.
[0003] Therefore, this invention provides a ready-to-eat bird's nest preparation equipment and method based on low-temperature baking, which integrates soaking, steam maturation and low-temperature air-dried baking processes into the same equipment, realizing continuous and standardized preparation of ready-to-eat bird's nest, solving the above-mentioned pain points of existing equipment and processes, and producing ready-to-eat bird's nest products that are lightweight, portable and can be quickly rehydrated with hot water, thereby solving the above problems. Summary of the Invention
[0004] In view of the problems existing in the prior art, the present invention discloses a ready-to-eat bird's nest preparation device and method based on low-temperature baking. The technical solution adopted includes a soaking component 1, which includes a rectangular groove 11 with support legs installed at the four corners of the bottom. A steaming tray 12 is evenly inserted into the inner side of the rectangular groove 11 from bottom to top. A cover 13 is provided on the top of the rectangular groove 11. A water inlet pipe 14 with an electromagnetic valve is opened at the lower end of the left side wall of the rectangular groove 11. A drain pipe 15 with an electromagnetic valve is opened at the center of the bottom of the rectangular groove 11. An electric heating rod 2 is evenly inserted into the bottom right side wall of the rectangular groove 11 from front to back. Multiple [other components] are rotatably inserted into the left rear corner and right front corner of the rectangular groove 11. The baking assembly 3 includes a main air intake pipe 31 that is rotatably inserted into the left rear corner and right front corner of the rectangular slot 11 from top to bottom. The main air intake pipe 31 is connected to a horizontal baking pipe 32 with sealed ends at the position corresponding to the lower part of each layer of the steaming tray 12. Ventilation holes 321 are evenly arrayed on the lower side wall and front and rear side walls of the horizontal baking pipe 32. Grooves 16 are respectively formed on the front and rear inner side walls of the rectangular slot opposite to each layer of the horizontal baking pipe 32. An air pump 4 is installed at the center opening of the cover 13. A dryer 5 is installed on the left rear corner and right front corner of the cover 13. The exhaust pipe of the dryer 5 is inserted into the upper end of the corresponding main air intake pipe 31.
[0005] As a preferred embodiment of the present invention, liquid level sensors 17 are respectively sealed and inserted at the upper and lower ends of the left front side of the rectangular groove 11, and the vertical installation position of the lower liquid level sensor 17 is higher than that of the electric heating rod 2; the amount of water injected during the soaking stage is precisely controlled by the two liquid level sensors 17 to ensure that the raw bird's nest is completely submerged, and at the same time, the amount of water injected during the steam cooking stage is controlled to submerge the electric heating rod 2 to avoid the electric heating rod from dry burning and being damaged, thereby realizing the automated and precise control of the liquid level.
[0006] As a preferred embodiment of the present invention, temperature sensors 18 are respectively installed on the left and right sides of the upper end of the cover 13. The temperature sensors 18 monitor the temperature inside the rectangular groove 11 in real time, accurately feedback the steam temperature in the steam curing stage and the hot air temperature in the low-temperature baking stage, realize the real-time monitoring and control of the internal temperature of the equipment, and ensure the accuracy of the process temperature parameters.
[0007] As a preferred embodiment of the present invention, a pressurized water pump 19 is installed on the water inlet pipe 14. The water pump 19 provides power for water injection into the water inlet pipe 14, realizing rapid water injection into the rectangular groove 11. The water injection rate can be adjusted by the water pump, and the water injection volume can be accurately controlled in conjunction with the liquid level sensor 17 to meet the different water injection requirements of the two stages of soaking and steam maturation.
[0008] As a preferred embodiment of the present invention, each of the lower left and right edges of the steaming tray 12 has a raised ridge 111 on the inner sidewall of the rectangular groove. A handle 121 is installed at the bottom center of the steaming tray 12. The raised ridge 111 provides support for the steaming tray 12, ensuring that the steaming tray 12 is horizontally inserted into the rectangular groove 11, avoiding sliding and tilting. The handle 121 facilitates the pulling and placing of the steaming tray 12, reduces the damage to the bird's nest during manual operation, and facilitates the cleaning of the inside of the equipment.
[0009] As a preferred embodiment of the present invention, the preparation method of the ready-to-eat bird's nest preparation equipment based on low-temperature baking is characterized by comprising the following steps: Step 1: Place the raw bird's nest in the steaming tray 12 of each layer of the above device, and inject pure water into the rectangular tank 11 through the water inlet pipe 14 and water pump 19 so that the raw bird's nest of each layer is submerged in pure water and soaked for 6 hours. Step 2: After soaking, drain the soaking water from the rectangular groove 11 completely through the drain pipe 15 at the bottom, leaving the soaked bird's nest in the steaming tray 12 for steam cooking. Step 3: During steam curing, pure water is injected into the rectangular tank 11 again through the water inlet pipe 14 and the water pump 19, so that the pure water covers the liquid level sensor 17 at the bottom and completely submerges the electric heating rod 2. The electric heating rod 2 and the vacuum pump 4 are turned on. After the pure water boils, steam curing is carried out. Step 4: After steam maturation is completed, open the dryers 5 on both sides of the top of the lid 13. The dryers 5 will discharge the constant temperature hot air generated into the horizontal baking tubes 32 of each layer through the main air inlet pipe 31. The horizontal baking tubes 32 will evenly discharge the constant temperature hot air into the rectangular groove 11 through the ventilation holes 321 to form a constant temperature drying environment. The maturated bird's nest will be placed in a 75℃ environment with air circulation for low-temperature baking to obtain a lightweight, ready-to-eat bird's nest that can be brewed with hot water.
[0010] As a preferred embodiment of the present invention, the low-temperature baking is constant temperature and constant air baking, with a hot air speed of 0.2–0.5 m / s, so that the bird's nest is dehydrated evenly without damaging its nutrition and shape.
[0011] In a preferred embodiment of the present invention, the steam curing process is performed after the air pump 4 generates hot steam, and then the steam curing is stopped after 20 minutes.
[0012] In a preferred embodiment of the present invention, the low-temperature baking time is 36 hours.
[0013] The beneficial effects of this invention are:
[0014] The equipment integrates soaking, steam cooking, and low-temperature air-dried baking, eliminating the need for manual transfer of bird's nests between different devices, reducing bird's nest damage, significantly saving equipment space, reducing labor costs in the processing process, and enabling continuous preparation of ready-to-eat bird's nests.
[0015] The equipment uses components such as level sensors, temperature sensors, and solenoid valves to achieve automated and precise control of process parameters such as water injection volume, temperature, and wind speed, ensuring consistent product quality across batches and solving the problem of large fluctuations in traditional process parameters.
[0016] The baking assembly adopts a structural design with a main air intake pipe and multiple horizontal baking tubes. Hot air is evenly diffused to the entire rectangular groove through the air vents. With a low wind speed setting of 0.2-0.5m / s, the bird's nest is evenly dehydrated, avoiding local dryness or dampness.
[0017] The preparation method uses a combination of process parameters: 6 hours of soaking, 20 minutes of steaming and cooking, and 75°C baking with air for 36 hours. Under the premise of ensuring that the bird's nest is fully cooked, baked at low temperature and sterilized, the moisture content of the bird's nest is precisely controlled. The prepared ready-to-eat bird's nest is lightweight and portable, and can be quickly restored by brewing with hot water, with high retention of nutrients.
[0018] The equipment's steaming trays feature a movable insert design, along with handles and raised ridges for easy handling and cleaning. All parts that come into contact with bird's nests are made of food-grade materials, meeting food safety production standards. The equipment has a simple structure and controllable manufacturing costs, making it suitable for mass production by small and medium-sized enterprises. Attached Figure Description
[0019] Figure 1 This is a schematic diagram of the overall structure of the present invention;
[0020] Figure 2 This is a schematic diagram of the foaming component of the present invention;
[0021] Figure 3 Detailed cross-section of the foaming component of the present invention Figure 1 ;
[0022] Figure 4 Detailed cross-section of the foaming component of the present invention Figure 2 .
[0023] In the diagram: 1-Soaking component, 2-Electric heating rod, 3-Baking component, 4-Air pump, 5-Dryer, 11-Rectangular groove, 12-Steaming tray, 13-Lid, 14-Water inlet pipe, 15-Drain pipe, 16-Groove, 17-Liquid level sensor, 18-Temperature sensor, 19-Water pump, 31-Main air inlet pipe, 32-Horizontal baking tube, 111-Protruding ridge, 121-Handle, 321-Ventilation hole. Detailed Implementation
[0024] Example 1
[0025] like Figures 1 to 4As shown, the present invention discloses a ready-to-eat bird's nest preparation device based on low-temperature baking. The technical solution includes a soaking component 1, which comprises a rectangular groove 11 with supporting legs installed at its four corners. Each layer of the steaming tray 12 has protruding ridges 111 on the inner wall of the rectangular groove corresponding to its lower left and right edges. The steaming tray 12 is evenly inserted into the inner side of the rectangular groove 11 from bottom to top. A handle 121 is installed at the bottom center of the steaming tray 12. A cover 13 is provided on the top of the rectangular groove 11. A water inlet pipe 14 with an electromagnetic valve is opened at the lower end of the left side wall of the rectangular groove 11. A drain pipe 15 with an electromagnetic valve is opened at the bottom center of the rectangular groove 11. Grooves 16 are respectively opened on the front and rear inner walls of the rectangular groove opposite each layer of the horizontal baking pipe 32. Liquid level sensors 17 are sealed and inserted at the upper and lower ends of the left front side of the rectangular groove 11. Temperature sensors 18 are installed on the upper left and right sides of the cover 13. A water inlet pipe 14 is installed with… A pressurized water pump 19 is provided. The vertical installation position of the liquid level sensor 17 at the lower part is higher than that of the electric heating rod 2. The electric heating rod 2 is uniformly and inwardly sealed on the bottom right side wall of the rectangular groove 11 from front to back. A multi-layer baking assembly 3 is rotatably inserted into the left rear corner and right front corner of the rectangular groove 11. The baking assembly 3 includes a main air inlet pipe 31 that is rotatably inserted into the left rear corner and right front corner of the rectangular groove 11 from top to bottom. The main air inlet pipe 31 is connected to a horizontal baking pipe 32 with a sealed end at the position corresponding to the lower part of each layer of the steaming tray 12. The length of the horizontal baking pipe 32 is less than the length of the groove 16. Ventilation holes 321 are uniformly arrayed on the lower side wall and the front and rear side walls of the horizontal baking pipe 32. An air pump 4 is installed at the center opening of the cover 13. A dryer 5 is installed on the left rear corner and right front corner of the cover 13. The exhaust pipe of the dryer 5 is connected to the upper end of the corresponding front and rear main air inlet pipes 31.
[0026] The preparation method of the ready-to-eat bird's nest preparation equipment based on low-temperature baking is characterized by comprising the following steps:
[0027] Step 1: Place the raw bird's nest in the steaming tray 12 of each layer of the above device, and inject pure water into the rectangular tank 11 through the water inlet pipe 14 and water pump 19 so that the raw bird's nest of each layer is submerged in pure water and soaked for 6 hours.
[0028] Step 2: After soaking, drain the soaking water from the rectangular groove 11 completely through the drain pipe 15 at the bottom, leaving the soaked bird's nest in the steaming tray 12 for steam cooking.
[0029] Step 3: During steam curing, pure water is injected again into the rectangular tank 11 through the water inlet pipe 14 and the water pump 19, so that the pure water covers the liquid level sensor 17 at the bottom and completely submerges the electric heating rod 2. The electric heating rod 2 and the vacuum pump 4 are turned on. After the pure water boils, steam curing is carried out. The steam curing is timed for 20 minutes after the vacuum pump 4 generates hot steam, and then the steam curing is stopped.
[0030] Step 4: After steam maturation is completed, open the dryers 5 on both sides of the top of the lid 13. The dryers 5 will release the constant temperature hot air generated by the dryers into the horizontal baking pipes 32 of each layer through the main air inlet pipe 31. The horizontal baking pipes 32 will evenly distribute the constant temperature hot air into the rectangular groove 11 through the ventilation holes 321 to form a constant temperature drying environment. The maturated bird's nest will be placed in a 75°C environment with air circulation for low-temperature baking for 36 hours. The low-temperature baking is constant temperature and constant air baking with a hot air speed of 0.2–0.5 m / s, so that the bird's nest is evenly dehydrated without damaging its nutrition and shape, resulting in a lightweight bird's nest that can be brewed with hot water and eaten immediately.
[0031] The working principle of this invention is as follows: Raw bird's nest is evenly spread in each layer of the steaming tray 12. The steaming tray 12 is horizontally inserted into the rectangular groove 11 along the convex ridge 111, and the lid 13 is fastened. The solenoid valve of the water inlet pipe 14 is opened, and the water pump 19 is started to inject purified water into the rectangular groove 11. When the water level reaches the position of the upper liquid level sensor 17, the liquid level sensor 17 sends a signal, the water pump 19 stops working, and the solenoid valve closes, allowing the raw bird's nest to be completely submerged in purified water. It is then soaked for 6 hours at room temperature. After soaking for 2 hours, open the solenoid valve of drain pipe 15 to completely drain the soaking water; then open the solenoid valve of inlet pipe 14 and water pump 19 again to fill the rectangular tank 11 with water until it submerges the lower liquid level sensor 17, ensuring that the electric heating rod 2 is completely submerged, and close the solenoid valve; start the electric heating rod 2 and the air pump 4. The electric heating rod 2 heats the purified water to boiling to generate hot steam, and the air pump 4 accelerates the circulation of steam in the rectangular tank 11. When the temperature sensor 18 detects that the internal temperature is stable at 95-100℃, start timing for 20 minutes for steam maturation; after 20 minutes, turn off the electric heating rod 2, and keep the air pump 4 running for 5 minutes. After 10 minutes, the steam in the rectangular trough 11 is completely exhausted. The dryer 5 on the cover 13 is then started, with the outlet air temperature set to 75℃ and the air velocity to 0.2-0.5 m / s. The constant-temperature hot air generated by the dryer 5 enters the main air inlet pipe 31 through the exhaust pipe, and then is evenly discharged into the rectangular trough 11 through the vents 321 via the transverse baking pipes 32 of each layer, forming a uniform constant-temperature, wind-blown baking environment throughout. The temperature sensor 18 monitors the internal temperature in real time. When the temperature deviates from 75℃, the dryer 5 automatically adjusts the outlet air temperature to ensure constant-temperature baking. This state is maintained for continuous baking for 36 hours, reducing the moisture content of the bird's nest to 8%-12%. After baking, the dryer 5 and the exhaust pump 4 are turned off, and the mixture is left to stand for 10 minutes. After the equipment has cooled down for a few minutes, open the cover 13 and rotate the front and rear main air inlet pipes 31 outwards respectively. Then, rotate the horizontal baking pipes 32 of each layer at the bottom into the grooves 16 on the inner side walls of the rectangular groove 11, so that the horizontal baking pipes 32 of each layer do not interfere with the front and rear sides of the steaming tray 12. Then, take out the steaming tray 12 through the handle 121. When taking out the steaming tray 12, it is necessary to tilt it on the left and right sides to facilitate the removal of each layer of the steaming tray 12, so as to obtain a lightweight, ready-to-eat bird's nest that can be brewed with hot water.
[0032] Electrical connection methods or structures not described in detail in this article are existing technologies.
[0033] While the specific embodiments of the present invention have been described in detail above, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention, and modifications or variations without creative effort are still within the protection scope of the present invention.
Claims
1. A ready-to-eat bird's nest preparation device based on low-temperature baking, characterized in that: The device includes a steaming assembly (1), which includes a rectangular groove (11) with support legs installed at the four corners of the bottom. A steaming tray (12) is evenly inserted into the inner side of the rectangular groove (11) from bottom to top. A cover (13) is provided on the top of the rectangular groove (11). A water inlet pipe (14) with an electromagnetic valve is opened at the lower end of the left side wall of the rectangular groove (11). A drain pipe (15) with an electromagnetic valve is opened at the center of the bottom of the rectangular groove (11). An electric heating rod (2) is evenly inserted into the bottom right side wall of the rectangular groove (11) from front to back. A multi-layer baking assembly (3) is rotatably inserted into the left rear corner and right front corner of the rectangular groove (11). The baking assembly (3) includes a multi-layer baking assembly (3) with a rotating bottom. The main air intake pipe (31) is inserted into the left rear corner and right front corner of the rectangular slot (11). The main air intake pipe (31) is connected to the lower part of each layer of the steaming tray (12) with a horizontal baking pipe (32) with a sealed end. The lower side wall and the front and rear side walls of the horizontal baking pipe (32) are evenly arrayed with ventilation holes (321). The front and rear inner side walls of the rectangular slot opposite each layer of the horizontal baking pipe (32) are respectively provided with grooves (16). A vacuum pump (4) is installed at the center opening of the cover (13). A dryer (5) is installed on the left rear corner and the right front corner of the cover (13). The exhaust pipe of the dryer (5) is inserted into the upper end of the corresponding main air intake pipe (31).
2. The ready-to-eat bird's nest preparation equipment based on low-temperature baking according to claim 1, characterized in that: Liquid level sensors (17) are sealed and inserted at the upper and lower ends of the left front side of the rectangular groove (11), and the vertical installation position of the lower liquid level sensor (17) is higher than that of the electric heating rod (2).
3. The ready-to-eat bird's nest preparation equipment based on low-temperature baking according to claim 1, characterized in that: Temperature sensors (18) are installed on the left and right sides of the upper end of the cover (13).
4. The ready-to-eat bird's nest preparation equipment based on low-temperature baking according to claim 1, characterized in that: A pressurized water pump (19) is installed on the water inlet pipe (14).
5. The ready-to-eat bird's nest preparation equipment based on low-temperature baking according to claim 1, characterized in that: Each of the lower left and right sides of the steaming tray (12) has a raised ridge (111) on the inner side wall of the rectangular groove corresponding to the lower left and right sides, and a handle (121) is installed at the bottom center of the steaming tray (12).
6. A method for preparing ready-to-eat bird's nest using the low-temperature baking-based preparation equipment as described in any one of claims 1-5, characterized in that, Includes the following steps: Step 1: Place the raw bird's nest in the steaming tray (12) of each layer of the above device, and inject pure water into the rectangular trough (11) through the water inlet pipe (14) and water pump (19) so that the raw bird's nest of each layer is submerged in pure water and soaked for 6 hours. Step 2: After soaking, drain the soaking water in the rectangular groove (11) completely through the drain pipe (15) at the bottom, and leave the soaked bird's nest in the steaming tray (12) for steam cooking; Step 3: During steam curing, pure water is injected into the rectangular tank (11) again through the water inlet pipe (14) and water pump (19) so that the pure water covers the liquid level sensor (17) at the bottom and completely submerges the electric heating rod (2). The electric heating rod (2) and the air pump (4) are turned on. After the pure water boils, it is steam-cured. Step 4: After steam maturation is completed, open the dryer (5) on both sides of the top of the lid (13). The dryer (5) will discharge the constant temperature hot air generated by the dryer (5) into the horizontal baking tube (32) of each layer through the main air inlet pipe (31). The horizontal baking tube (32) will evenly discharge the constant temperature hot air into the rectangular groove (11) through the opening of the ventilation hole (321) to form a constant temperature drying environment. The maturated bird's nest is placed in a 75°C environment with air circulation for low-temperature baking to obtain a light, ready-to-eat bird's nest that can be brewed with hot water.
7. The preparation method according to claim 6, characterized in that, The low-temperature baking is a constant temperature and constant air baking process, with a hot air speed of 0.2–0.5 m / s, which allows the bird's nest to be dehydrated evenly without damaging its nutrients and shape.
8. The preparation method according to claim 6, characterized in that, The steam curing process is initiated after the air pump (4) generates hot steam, and the steam curing is stopped after 20 minutes.
9. The preparation method according to claim 6, characterized in that, The low-temperature baking time is 36 hours.