Method for preparing pasteurized freshly stewed edible bird's nest

Abstract

Provided in the present invention is a method for preparing pasteurized freshly stewed edible bird's nest, which method comprises the following steps: steaming edible bird's nest; performing primary reconstitution on the steamed edible bird's nest; performing secondary reconstitution on the edible bird's nest after the primary reconstitution; removing impurities from the edible bird's nest after the secondary reconstitution, and separating strands from the edible bird's nest and then filling same into containers; and sterilizing the edible bird's nest that has been filled into containers. In the method for preparing freshly stewed edible bird's nest in the present invention, pre-steaming and two reconstitution processes are used, which improves the texture, softness and hardness, viscosity, elasticity, cohesiveness and resilience property of the finished edible bird's nest product. Moreover, the heating mode of low-temperature stewing for sterilization is used in the present invention, which better preserves the protein components of edible bird's nest, and increases the nutritional content of edible bird's nest.

Description

A method for preparing pasteurized fresh-stewed bird's nest Technical Field

[0001] This invention belongs to the field of food processing, and in particular relates to a method for preparing pasteurized fresh-stewed bird's nest. Background Technology

[0002] Bird's nest is the edible portion of the nest built by swiftlets (Collocalia esculenta) of the Apodidae family and several other related species using secretions from their sublingual glands. It is mainly produced in Southeast Asian countries such as Malaysia, Indonesia, Thailand, and Myanmar, as well as the coastal areas of Fujian and Guangdong provinces in my country. Bird's nest has long been regarded as a valuable medicinal material and a delicacy, and as a high-end tonic with both medicinal and culinary uses, it is highly favored by consumers both domestically and internationally. Bird's nest contains abundant natural nutrients such as protein, sialic acid, calcium, phosphorus, and vitamins. Protein is one of the most important bioactive substances in bird's nest, accounting for more than 50% of its total weight.

[0003] Recent studies have found that bird's nest contains at least 398 kinds of proteins. Among the proteins identified in different bird's nest protein identification studies, seven proteins appeared three or more times. These are acidic mammalian chitinase, lysyl oxidase homolog 3, mucin 5AC, ovalbumin inhibitor, human nucleoside 2, 45kDa calcium-binding protein, and 78kDa glucose-regulating protein. These active proteins have been shown to play important roles in improving immunity, anti-inflammation, and treating lung diseases. Therefore, it is crucial to explore the active protein nutrition of bird's nest.

[0004] The traditional way to consume bird's nest is by stewing it in water, but most families have not explored the stewing process. Stewing for too long can easily cause the loss of nutrients and breakage of bird's nest strands; improper ratio of water to bird's nest during stewing and sterilization can easily result in uneven texture and poor taste, and cannot fully exert the nutritional value of bird's nest. With economic and social development, ready-to-eat bird's nest products have emerged in large quantities to make it more convenient for people to consume bird's nest. The invention patent with publication number CN112931861A proposes a production method for ready-to-eat bird's nest, including the following steps: (1) soaking the dried bird's nest in water; (2) rinsing the soaked bird's nest under low pressure and then dehydrating it with a centrifuge; (3) manually picking out the fine hairs and impurities in the bird's nest until it is clean and free of foreign objects; (4) dividing the picked bird's nest into glass bottles, adding rock sugar water, sealing the caps and vacuuming; (5) placing the glass bottles containing the bird's nest in a rotary sterilizer for sterilization and stewing, and obtaining the finished product after cooling.

[0005] Protein, a key active ingredient in bird's nest, significantly influences product quality during the stewing and processing process. While some studies suggest sialic acid is the most abundant active ingredient in bird's nest, ongoing research and advancements in bird's nest proteomics technology have led to the identification of numerous active proteins, whose efficacy is being validated. However, the impact of different processing techniques on the retention of key protein nutrients in bird's nest remains unclear. The inventors discovered, during their investigation of bird's nest sterilization processes, that bird's nest products sterilized at high temperatures (e.g., 105℃, 115℃, 121℃) exhibited lower protein nutrient retention rates. Therefore, further optimization of bird's nest production processes is necessary to better preserve its nutritional value. Summary of the Invention

[0006] In view of this, the present invention aims to provide a method for preparing pasteurized fresh-stewed bird's nest, so as to improve the taste of bird's nest and increase the nutrient content of bird's nest.

[0007] To achieve the above objectives, the technical solution of the present invention is implemented as follows:

[0008] In a first aspect, the present invention provides a method for preparing pasteurized fresh-stewed bird's nest, comprising the following steps:

[0009] S1. Steam the bird's nest;

[0010] S2. Soak the steamed bird's nest once;

[0011] S3. Soak the bird's nest a second time after soaking it once.

[0012] S4. Remove a small amount of hard bird's nest pieces, bird's nest strips and other impurities from the second soaking of bird's nest, and separate the bird's nest strands into tree branch shapes before filling;

[0013] S5. Pasteurize the packaged bird's nest.

[0014] Furthermore, the steaming process in step S1 includes the following steps: Weigh an appropriate amount of bird's nest material into an aluminum dish and spread it evenly. Place the dish containing the bird's nest material into a steamer for steaming. After steaming, remove the dish and let it cool to room temperature.

[0015] Furthermore, in step S1, the steaming temperature is 100℃ and the steaming time is 0.5-8min, for example, it can be 0.5min, 1min, 2min, 3min, 4min, 5min, 6min, 7min, or 8min.

[0016] Furthermore, the method for soaking in step S2 includes the following steps: mixing purified water with the steamed bird's nest and soaking it in a cold storage. The ratio of purified water to bird's nest is 5:1, and the temperature of the purified water is 25±3℃. Preferably, the temperature of the cold storage is 2-5℃, for example, 2℃, 3℃, 4℃, or 5℃. The soaking time is 5-20 hours, for example, 5 hours, 8 hours, 12 hours, 15 hours, 18 hours, or 20 hours.

[0017] Furthermore, the method for secondary soaking in step S3 includes the following steps: adding purified water to the bird's nest after the first soaking until it is completely submerged, and soaking at room temperature; preferably, the temperature of the purified water is 25±3℃, and the secondary soaking time is 0.5-4h, for example, 0.5h, 1h, 2h, 3h, or 4h.

[0018] Furthermore, in step S5, the sterilization temperature is 90-100℃, for example, 90℃, 92℃, 95℃, 98℃, or 100℃, and the sterilization time is 8-15 minutes, for example, 8 minutes, 10 minutes, 12 minutes, or 15 minutes.

[0019] Furthermore, it includes the following steps:

[0020] S1. Place the bird's nest in a steamer at 100℃ and steam for 2 minutes.

[0021] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 12 hours.

[0022] S3. Take out the soaking material after the first soaking, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 0.5 hours.

[0023] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0024] S5. Sterilize the filled bird's nest at 95℃ for 10 minutes.

[0025] Furthermore, the sterilized product is stored at a low temperature of 0-6°C (e.g., 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C).

[0026] In a second aspect, the present invention provides fresh stewed bird's nest prepared according to the preparation method described in the first aspect.

[0027] Furthermore, the solid content of the freshly stewed bird's nest is ≥95%; preferably, the strand length is ≥40mm.

[0028] Thirdly, the present invention provides the application of the preparation method described in the first aspect in improving the taste of bird's nest;

[0029] Fourthly, the present invention provides the application of the preparation method described in the first aspect in improving the softness, hardness, viscosity, elasticity, cohesiveness, or resilience of bird's nest.

[0030] Fifthly, the present invention provides the application of the preparation method described in the first aspect in improving the length of bird's nest strands or the expansion ratio.

[0031] Compared with existing technologies, the method for preparing pasteurized fresh-stewed bird's nest described in this invention has the following advantages:

[0032] The method for preparing pasteurized fresh-stewed bird's nest described in this invention employs a pre-steaming and secondary soaking process, which improves the taste of the finished bird's nest and enhances its softness, viscosity, elasticity, cohesiveness, and resilience. Furthermore, this invention utilizes pasteurization, a low-temperature stewing method, which better preserves the protein components of the bird's nest and increases its nutritional content. Attached Figure Description

[0033] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings:

[0034] Figure 1 is a schematic diagram showing the effect of the steaming conditions described in the embodiment of the present invention on the texture of bird's nest.

[0035] Figure 2 is a schematic diagram showing the effect of the steaming conditions described in the embodiments of the present invention on the stringiness and appearance of the finished bird's nest. From left to right, they are Example 6, Comparative Example 1, Comparative Example 2, and Comparative Example 3.

[0036] Figure 3 is a schematic diagram showing the effect of the soaking conditions described in the embodiment of the present invention on the texture of bird's nest.

[0037] Figure 4 is a schematic diagram showing the effect of sterilization temperature on the appearance of the finished bird's nest product according to the embodiments of the present invention. From left to right, they are Example 6, Comparative Example 6, Comparative Example 7, Comparative Example 8, and Comparative Example 9.

[0038] Figure 5 is a schematic diagram of the electrophoresis results of bird's nest protein under different sterilization conditions according to the embodiments of the present invention;

[0039] Figure 6 is a schematic diagram showing the effect of different sterilization conditions on the nutritional value of bird's nest protein according to the embodiments of the present invention. From left to right and from top to bottom, the relative contents of total protein, band 1, and band 2 are shown. Detailed Implementation

[0040] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other.

[0041] The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0042] Example 1

[0043] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0044] S1. Place the bird's nest in a steamer at 100℃ and steam for 0.5 minutes.

[0045] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 5 hours.

[0046] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 2 hours.

[0047] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0048] S5. Sterilize the filled bird's nest at 90℃ for 10 minutes.

[0049] Example 2

[0050] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0051] S1. Place the bird's nest in a steamer at 100℃ and steam for 4 minutes.

[0052] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 20 hours.

[0053] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 4 hours.

[0054] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0055] S5. Sterilize the filled bird's nest at 100℃ for 10 minutes.

[0056] Example 3

[0057] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0058] S1. Place the bird's nest in a steamer at 100℃ and steam for 8 minutes.

[0059] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 12 hours.

[0060] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 0.5 hours.

[0061] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0062] S5. Sterilize the filled bird's nest at 95℃ for 10 minutes.

[0063] Example 4

[0064] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0065] S1. Place the bird's nest in a steamer at 100℃ and steam for 0.5 minutes.

[0066] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 20 hours.

[0067] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 4 hours.

[0068] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0069] S5. Sterilize the filled bird's nest at 90℃ for 10 minutes.

[0070] Example 5

[0071] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0072] S1. Place the bird's nest in a steamer at 100℃ and steam for 8 minutes.

[0073] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 12 hours.

[0074] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 1 hour.

[0075] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0076] S5. Sterilize the filled bird's nest at 95℃ for 10 minutes.

[0077] Example 6

[0078] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0079] S1. Place the bird's nest in a steamer at 100℃ and steam for 2 minutes.

[0080] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 12 hours.

[0081] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 0.5 hours.

[0082] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0083] S5. Sterilize the filled bird's nest at 95℃ for 10 minutes.

[0084] Example 7

[0085] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0086] S1. Place the bird's nest in a steamer at 100℃ and steam for 4 minutes.

[0087] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 5 hours.

[0088] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 0.5 hours.

[0089] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0090] S5. Sterilize the filled bird's nest at 100℃ for 10 minutes.

[0091] Example 8

[0092] The preparation method of pasteurized fresh-stewed bird's nest in this embodiment includes the following steps:

[0093] S1. Place the bird's nest in a steamer at 100℃ and steam for 6 minutes.

[0094] S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 20 hours.

[0095] S3. Take out the soaked material after one soaking from the cold storage, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 2 hours.

[0096] S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package;

[0097] S5. Sterilize the filled bird's nest at 100℃ for 10 minutes.

[0098] The bird's nest products obtained in Examples 1-8 were subjected to performance testing, and the results are shown in Table 1.

[0099] Table 1. Test results of bird's nest products in Examples 1-8

[0100] As shown in Table 1, the solid content of the bird's nest products prepared in Examples 1-8 is all above 95%, indicating good integration of water and bird's nest and meeting product standards. The strand length of bird's nest in Examples 1, 4, and 6 is all above 40mm, while the strand length in Examples 3, 5, and 8 is lower. However, the sensory scores of these examples are still above 80 points, which is acceptable to the general public. Considering both the sensory scores and the strand length, we set the parameters of Example 6 as the optimal fresh-stewed bird's nest preparation process.

[0101] Comparative Example 1

[0102] Compared with Example 6, the preparation method of Comparative Example 1 did not steam the bird's nest before soaking once, and the other steps were the same as those in Example 6.

[0103] Comparative Example 2

[0104] Compared with Example 6, the steaming time in the preparation method of Comparative Example 2 was 0.25 min, and the other steps were the same as those in Example 6.

[0105] Comparative Example 3

[0106] Compared with Example 6, the steaming time in the preparation method of Comparative Example 3 was 10 min, and the other steps were the same as in Example 6.

[0107] The bird's nest products prepared in Comparative Examples 1-3 were subjected to texture analysis to verify the effect of steaming conditions on the finished bird's nest products. The results are shown in Table 2 and Figures 1-2.

[0108] Table 2. Effects of steaming conditions on the finished bird's nest product

[0109] As shown in Table 2, steaming time has little effect on the solid content of the finished bird's nest, but it significantly affects the strand length and sensory score. When the steaming time is 10 minutes, the product appears clumpy, and the strands are extremely hard, making it impossible to measure the strand length. Bird's nests that are not steamed and directly sterilized have an expansion ratio of over 6. Excessive expansion ratios can lead to products that are too soft, have uneven integration of water and bird's nest, and are too thin after sterilization.

[0110] As shown in Figure 1, the unsteamed bird's nest product has lower hardness, a soft and runny texture, and uneven consistency. Steaming to a certain extent can improve the sensory properties and texture of the product. Although the hardness and viscosity of the product did not change significantly after steaming for 0.25 minutes, it was still found to be relatively soft during sensory evaluation. Texture analysis showed that steaming significantly increased the product's cohesiveness. However, excessively long steaming times, such as 10 minutes, significantly increased the hardness of the bird's nest strands, significantly reduced their elasticity, and significantly lowered the texture score (p < 0.05). Prolonged steaming can cause damage to the protein structure and localized denaturation. As shown in Figure 2, prolonged steaming reduces the water absorption of the bird's nest strands, resulting in an expansion ratio of only 3.87, an overly hard texture, no stringy consistency, and many hard strands. These results demonstrate that a certain amount of steaming pretreatment has a positive effect on controlling the texture of sterilized bird's nest, improving hardness and adhesiveness, and achieving a suitable level of viscosity.

[0111] Comparative Example 4

[0112] Compared with Example 6, the preparation method of Comparative Example 4 only involved one soaking, which lasted for 12.5 hours. No second soaking was performed, and the other steps were the same as in Example 6.

[0113] Comparative Example 5

[0114] Compared with Example 6, in the preparation method of Comparative Example 5, the steamed bird's nest was directly soaked in 20 times the amount of water for 12.5 hours without secondary soaking, and the other steps were the same as in Example 6.

[0115] The bird's nest products prepared in Comparative Examples 4-5 were subjected to texture testing to verify the effect of soaking conditions on the finished bird's nest products. The results are shown in Table 3 and Figure 3.

[0116] Table 3. Effects of soaking conditions on the finished bird's nest product

[0117] As shown in Table 3, soaking conditions directly affect the product's texture. Longer soaking times and larger amounts of water result in a greater expansion ratio of the bird's nest, leading to a softer, more runny product after sterilization. Conversely, shorter soaking times and smaller amounts of water result in a harder texture or even uneven texture. Therefore, suitable soaking conditions are crucial for product texture. This invention, through process optimization, found that soaking the bird's nest raw materials at low temperature in 5 times its volume of water for 12 hours, followed by soaking in 20 times its volume of water at room temperature for 0.5 hours, yields the best product texture. Furthermore, the expansion ratio is easily controlled, resulting in a stable product. Figure 3 shows that the bird's nest product that underwent only the first soaking (Comparative Example 4: soaked in 5 times its volume of water for 12.5 hours) had significantly lower hardness than the products soaked twice or only twice. Adhesiveness is a comprehensive indicator used to measure the chewiness of semi-solid foods. From the changes in adhesiveness, the bird's nest product that underwent only the first soaking had the lowest adhesiveness (p < 0.05). Soaking the bird's nest in only 5 times its volume of water was insufficient for the bird's nest to fully absorb moisture, and sensory results also showed that the product was relatively hard and exhibited uneven texture. The bird's nest that underwent only a second soaking (Comparative Example 5: soaked in 20 times its volume of water for 12.5 hours) did not show a significant difference in hardness compared to Example 6, but its stickiness was lower. Sensory results also showed that this product was softer. In conclusion, bird's nest products that have undergone two soakings allow for better control of the soaking rate, resulting in a product with a moderate and uniform texture.

[0118] Comparative Example 6

[0119] Compared with Example 6, the sterilization temperature in the preparation method of Comparative Example 6 was 85°C, and the other steps were the same as those in Example 6.

[0120] Comparative Example 7

[0121] Compared with Example 6, the sterilization temperature in the preparation method of Comparative Example 7 was 105°C, and the other steps were the same as in Example 6.

[0122] Comparative Example 8

[0123] Compared with Example 6, the sterilization temperature in the preparation method of Comparative Example 8 was 115°C, and the other steps were the same as in Example 6.

[0124] Comparative Example 9

[0125] Compared with Example 6, the sterilization temperature in the preparation method of Comparative Example 9 was 121°C, and the other steps were the same as in Example 6.

[0126] Nutritional analysis was conducted on the bird's nest products prepared in proportions 6-9 to verify the effect of sterilization temperature on the finished bird's nest products. The results are shown in Table 4 and Figures 4-6.

[0127] Table 4. Effect of sterilization temperature on finished bird's nest products

[0128] According to the results in Table 4, when the sterilization temperature is 85℃, the finished bird's nest product is hard and has a lot of hard bird's nest strands and pieces, resulting in a poor taste. When the sterilization temperature is too high, such as 121℃, the product looks like a puddle of water, with a solid content of only about 86%. Furthermore, since there is no bird's nest strand shape, the length of the bird's nest strands cannot be measured, and the bird's nest exhibits severe water-watering.

[0129] As shown in Figures 5-6, the sterilization temperature of bird's nest significantly affects its protein content. With increasing sterilization temperature, both protein bands 1 and 2 showed a decreasing trend. The electrophoresis results indicate that the protein concentration in freshly stewed bird's nest sterilized at 95℃ is higher, with band 1 showing the highest extraction rate (2.91 times that of bird's nest sterilized at 115℃) and band 2 showing the highest extraction rate (2.39 times). This suggests that lower-temperature stewing is more beneficial for preserving the nutrients in bird's nest compared to high-temperature stewing, especially the 95℃ stewing condition, which better preserves protein nutrients and improves the product's nutritional value. Therefore, the pasteurized freshly stewed bird's nest preparation method in this example is a method that more fully preserves the nutrients in bird's nest.

[0130] The embodiments described above are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.

Claims

1. A method for preparing freshly stewed bird's nest, characterized in that, Includes the following steps: S1. Steam the bird's nest; S2. Soak the steamed bird's nest once; S3. Soak the bird's nest a second time after soaking it once. S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package; S5. Sterilize the packaged bird's nest.

2. The preparation method according to claim 1, characterized in that: In step S1, the steaming temperature is 100℃ and the steaming time is 0.5-8 minutes.

3. The preparation method according to claim 1, characterized in that, The soaking method in step S2 includes the following steps: mix purified water with the steamed bird's nest, put it in a cold storage for soaking, the ratio of purified water to bird's nest is 5:1, the temperature of purified water is 25±3℃, the temperature of the cold storage is 2-5℃, and the soaking time is 5-20h.

4. The preparation method according to claim 1, characterized in that, The method for secondary soaking in step S3 includes the following steps: add purified water to the bird's nest after the first soaking until it is completely submerged, and soak at room temperature; the temperature of the purified water is 25±3℃, and the second soaking time is 0.5-4h.

5. The preparation method according to claim 1, characterized in that: In step S5, the sterilization temperature is 90-100℃ and the sterilization time is 8-15 minutes.

6. The preparation method according to claim 1, characterized in that, Includes the following steps: S1. Place the bird's nest in a steamer at 100℃ and steam for 2 minutes. S2. Add 5 times the weight of purified water to the steamed bird's nest. The temperature of the purified water should be 25±3℃. Then put it in a cold storage at 4℃ for soaking once. The soaking time is 12 hours. S3. Take out the soaking material after the first soaking, pour out the water and add purified water until it covers the bird's nest. The temperature of the purified water should be 25±3℃. Soak it a second time at room temperature for 0.5 hours. S4. Remove impurities from the second-soaked bird's nest, separate the bird's nest strands, and then fill the package; S5. Sterilize the filled bird's nest at 95℃ for 10 minutes.

7. Freshly stewed bird's nest prepared by any one of the preparation methods according to claims 1-6.

8. The freshly stewed bird's nest according to claim 9, characterized in that: The solid content of the freshly stewed bird's nest is ≥95%.

9. The application of the preparation method according to any one of claims 1-6, characterized in that, The application is in improving the softness, hardness, viscosity, elasticity, cohesiveness, or resilience of bird's nest.

10. The application of the preparation method according to any one of claims 1-6, characterized in that, The application is in improving the length of strands or the expansion ratio of bird's nest.

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