CN113180233A - Processing method of edible bird's nest - Google Patents
Processing method of edible bird's nest Download PDFInfo
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- CN113180233A CN113180233A CN202110164080.4A CN202110164080A CN113180233A CN 113180233 A CN113180233 A CN 113180233A CN 202110164080 A CN202110164080 A CN 202110164080A CN 113180233 A CN113180233 A CN 113180233A
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- cubilose
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- 235000005770 birds nest Nutrition 0.000 title claims abstract description 75
- 235000005765 wild carrot Nutrition 0.000 title claims abstract description 75
- 244000000626 Daucus carota Species 0.000 title claims abstract description 67
- 238000003672 processing method Methods 0.000 title claims description 10
- 239000012535 impurity Substances 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 23
- 210000004209 hair Anatomy 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 210000003746 feather Anatomy 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 47
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- 239000008367 deionised water Substances 0.000 claims description 14
- 229910021641 deionized water Inorganic materials 0.000 claims description 13
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 10
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 2
- 244000182216 Mimusops elengi Species 0.000 claims description 2
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 2
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 238000005187 foaming Methods 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000283155 Delphinidae Species 0.000 description 1
- 241000202296 Delphinium Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001247477 Vincetoxicum hirundinaria Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of edible bird's nest processing, in particular to a method for processing edible bird's nest, which aims at solving the problems of inconvenient eating and poor taste of the bird's nest in the prior art, and eliminates the following scheme, and comprises the following steps: s1, selecting qualified hairy bird' S nest; s2, primary impurity removal, namely, primary impurity removal is carried out on qualified hairy bird nests, and larger feathers and gravels in the hairy bird nests are removed; and S3, soaking, namely putting the bird' S nest treated in the step S2 into a soaking container for sufficient soaking, wherein the soaking time is controlled to be 6-8 hours, and the soaking volume ratio is 1: 6-10. The method not only can effectively improve the taste of the cubilose, but also has a very simple process of removing tiny hairs in the cubilose, is beneficial to improving the processing efficiency, and is easy to popularize and use.
Description
Technical Field
The invention relates to the field of edible bird's nest processing, in particular to a processing method of edible bird's nest.
Background
The nidus Collocaliae is also called swallow vegetable, swallow root, swallow vegetable, and refers to a nidus formed by mixing saliva secreted by part of delphinium of delphinidae of delphiniales and several kinds of swiftlets of swiftlet genus with other substances. The edible bird's nest contains a lot of microelements, and is a good nutritional health product for human body. At present, the edible bird's nests on the market are various in types, such as dry edible bird's nests, fresh stewed edible bird's nests, instant edible bird's nests and the like, wherein the dry edible bird's nests are long in soaking time which needs more than 8 hours, in addition, consumers cannot solve the relation between soaking degree, consumption and eating amount and the relation between stewing time and taste, the storage conditions are not clear, the fresh stewed edible bird's nests are cold-chain logistics cold storage, secondary heating is needed during eating, more nutrition loss is caused, the quality guarantee period is short, in addition, compared with the dry edible bird's nests, the taste is slightly poor, the instant edible bird's nests are very poor in taste, the nutrition loss is serious, and more preservatives are added, and therefore, the edible bird's nest processing method is omitted.
Disclosure of Invention
The invention discloses a processing method of edible bird's nest, which solves the problems of inconvenient eating and poor taste of the bird's nest in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of edible bird's nest conveniently comprises the following steps:
s1, selecting qualified hairy bird' S nest;
s2, primary impurity removal, namely, primary impurity removal is carried out on qualified hairy bird nests, and larger feathers and gravels in the hairy bird nests are removed;
s3, soaking, namely putting the bird' S nest treated in the step S2 into a soaking container for sufficient soaking, wherein the soaking time is controlled to be 6-8 hours, and the soaking volume ratio is 1: 6-10;
s4, removing secondary impurities, namely removing the secondary impurities from the completely soaked bird ' S nest to remove some fine hairs in the bird ' S nest, and then draining the water in the bird ' S nest;
s5, putting the drained cubilose into a nitrite removal container, then adding deionized water into the container filled with the cubilose to completely immerse the cubilose with the water, then adding a certain amount of vitamin C into the container, and slowly stirring the cubilose for 8-10 minutes;
s6, pouring the cubilose processed in the step S5 out of the nitrite removing container, and draining water in the cubilose;
s7, tearing the bird 'S nest drained in the step S6 into strips, tearing the bird' S corners into pieces, and putting the pieces into a container;
s8, pouring the processed edible bird' S nest in the container into a sterilization pot to be cooked for 2-3 minutes, wherein the cooking temperature is controlled at 70-80 ℃;
s9, uniformly adding different auxiliary materials into the stewed cubilose, rapidly cooling the cubilose to about minus 5 ℃, and packaging the cubilose by using a fresh-keeping box, thereby obtaining the cubilose convenient to eat;
s10, storing, namely, the packaged cubilose is only required to be placed in a freezing chamber for freezing, and the cubilose is directly taken out for stewing when being eaten.
Preferably, deionized water or distilled water is used as the water for foaming in the step S3.
Preferably, when the bird 'S nest is subjected to secondary impurity removal in the step S4, the bird' S nest is firstly placed into an impurity removal container, then one of deionized water or distilled water is added, the ratio of the water amount to the bird 'S nest is 3:1, then the bird' S nest is slowly stirred, after stirring for a period of time, the stirring rod is taken out of the impurity removal container, so that the bird 'S nest is kept still for 10-20 minutes, and thus the fine feathers float on the water surface, and then the feathers floating on the water surface are collected by a fishing net, so that the fine hairs in the bird' S nest are removed.
Preferably, the S5 step and the S6 step may be repeatedly repeated a plurality of times.
Preferably, the amount of the vitamin C added in the S5 step is determined according to the amount of the deionized water, so that the amount of the vitamin C added is 0.05% to 0.1% of the amount of the water.
Preferably, the freshness-retaining box is a food-grade sealed aluminum box.
Preferably, the auxiliary materials comprise one or more of crystal sugar, juice powder, donkey-hide gelatin, medlar, xylitol, vitamin C and honey.
The invention has the beneficial effects that:
1. vitamin C is added in the process of removing the nitrite, and the antioxidant function of the vitamin is utilized, and then the cubilose is washed by deionized water for many times, so that the nitrite component in the cubilose can be effectively removed.
2. The addition of different auxiliary materials can meet the taste requirements of different people, thereby improving the popularity of the product.
3. In the process of removing secondary impurities, the characteristic that the feather density is smaller than that of water is utilized, so that fine hairs in the cubilose can be conveniently and quickly removed.
4. When in processing, the cubilose is cooked, and then is packaged and frozen by a fresh-keeping box, so that the cubilose is convenient for consumers to eat.
The method not only can effectively improve the taste of the cubilose, but also has a very simple process of removing tiny hairs in the cubilose, is beneficial to improving the processing efficiency, and is easy to popularize and use.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
A processing method of edible bird's nest conveniently comprises the following steps:
s1, selecting qualified hairy bird 'S nest, selecting non-polluted forest lower or island bird' S nest in Malaysia and Indonesia, selecting 20% of preferred hairy bird 'S nests, wherein the color of the preferred hairy bird' S nest is required to be rice white or ivory white, and the impurity content ratio of feathers is not more than ten percent;
s2, primary impurity removal, namely, primary impurity removal is carried out on qualified hairy bird nests, and larger feathers and gravels in the hairy bird nests are removed;
s3, soaking, namely putting the cubilose treated in the step S2 into a soaking container for sufficient soaking, wherein the soaking time is controlled to be 6-8 hours, the soaking volume ratio is 1:6-10, deionized water or distilled water is adopted as water for soaking, and the deionized water and the distilled water contain less impurities, so that the influence of other impurities mixed into the cubilose on the taste of the cubilose can be avoided;
s4, removing secondary impurities, namely removing some fine hairs in the bird 'S nest by removing the secondary impurities from the completely soaked bird' S nest, draining water in the bird 'S nest, putting the bird' S nest into an impurity removing container when the fine hairs are removed, adding deionized water or distilled water, wherein the ratio of the water amount to the bird 'S nest is 3:1, slowly stirring the bird' S nest, taking out a stirring rod from the impurity removing container after stirring for one end of time, standing the bird 'S nest for 10-20 minutes, so that the fine hairs float on the water surface, and collecting the hairs floating on the water surface by using a fishing net, thereby removing the fine hairs in the bird' S nest;
s5, putting the drained cubilose into a nitrite removing container, adding deionized water into the container filled with the cubilose to enable the cubilose to be completely immersed by the water, then adding a certain amount of vitamin C into the container, and slowly stirring the cubilose for 8-10 minutes, wherein the vitamin C has a good antioxidant function and can help to accelerate the removal of nitrite components in the cubilose, the addition amount of the vitamin C is determined according to the amount of the deionized water, so that the addition amount of the vitamin C is 0.05-0.1% of the water amount, the mouthfeel is influenced when the vitamin C is too much, and the auxiliary effect of removing nitrite is not achieved when the vitamin C is too little;
s6, pouring the cubilose processed in the S5 step out of the nitrite removing container, draining water in the cubilose, and then repeating the S5 step and the S6 step again, wherein the nitrite component in the cubilose can be fully removed through multiple times of cleaning;
s7, tearing the cubilose drained in the step S6 into strips, tearing the cubilose corners into pieces, putting the pieces into a containing container, tearing the cubilose into the strips, and tearing the cubilose into the pieces, so that the situation that the cubilose cannot be stewed during stewing can be avoided;
s8, pouring the processed edible bird 'S nest in the container into a sterilization pot to be cooked for 2-3 minutes, wherein the cooking temperature is controlled at 70-80 ℃, and the temperature is controlled at 70-80 ℃, so that the sterilization effect can be achieved, and meanwhile, the nutritional ingredients in the edible bird' S nest can be prevented from being damaged by high temperature;
s9, adding different auxiliary materials into the stewed cubilose uniformly, rapidly cooling the cubilose to about minus 5 ℃, and packaging the cubilose by using a fresh-keeping box, so that the water and nutrient substances of the cubilose can not be lost due to overlong high-temperature time, and the cubilose convenient to eat is obtained;
s10, storing, namely, the packaged cubilose is only required to be placed in a freezing chamber for freezing, and the cubilose is directly taken out for stewing when being eaten.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. A processing method of edible bird's nest is characterized by comprising the following steps:
s1, selecting qualified hairy bird' S nest;
s2, primary impurity removal, namely, primary impurity removal is carried out on qualified hairy bird nests, and larger feathers and gravels in the hairy bird nests are removed;
s3, soaking, namely putting the bird' S nest treated in the step S2 into a soaking container for sufficient soaking, wherein the soaking time is controlled to be 6-8 hours, and the soaking volume ratio is 1: 6-10;
s4, removing secondary impurities, namely removing the secondary impurities from the completely soaked bird ' S nest to remove some fine hairs in the bird ' S nest, and then draining the water in the bird ' S nest;
s5, putting the drained cubilose into a nitrite removal container, then adding deionized water into the container filled with the cubilose to completely immerse the cubilose with the water, then adding a certain amount of vitamin C into the container, and slowly stirring the cubilose for 8-10 minutes;
s6, pouring the cubilose processed in the step S5 out of the nitrite removing container, and draining water in the cubilose;
s7, tearing the bird 'S nest drained in the step S6 into strips, tearing the bird' S corners into pieces, and putting the pieces into a container;
s8, pouring the processed edible bird' S nest in the container into a sterilization pot to be cooked for 2-3 minutes, wherein the cooking temperature is controlled at 70-80 ℃;
s9, uniformly adding different auxiliary materials into the stewed cubilose, rapidly cooling the cubilose to about minus 5 ℃, and packaging the cubilose by using a fresh-keeping box, thereby obtaining the cubilose convenient to eat;
s10, storing, namely, the packaged cubilose is only required to be placed in a freezing chamber for freezing, and the cubilose is directly taken out for stewing when being eaten.
2. The method as claimed in claim 1, wherein the water for foaming in step S3 is deionized or distilled water.
3. The method for processing edible bird ' S nest conveniently according to claim 1, wherein when secondary impurity removal is performed on the bird ' S nest in the step S4, the bird ' S nest is placed into an impurity removal container, then deionized water or distilled water is added, the ratio of the water amount to the bird ' S nest is 3:1, then the bird ' S nest is slowly stirred, after a period of stirring, a stirring rod is taken out of the impurity removal container, so that the bird ' S nest stands still for 10-20 minutes, and thus, fine feathers float on the water surface, and then the feathers floating on the water surface are collected by a fishing net, so that fine hairs in the bird ' S nest are removed.
4. The method as claimed in claim 1, wherein the steps S5 and S6 are repeated several times.
5. The method as claimed in claim 1, wherein the amount of vitamin C added in step S5 is determined according to the amount of deionized water, such that the amount of vitamin C added is 0.05% to 0.1% of the amount of water.
6. The processing method of edible bird's nest conveniently according to claim 1, characterized in that the freshness-retaining box is a food-grade sealed aluminum box.
7. The processing method of edible bird's nest conveniently according to claim 1, characterized in that the auxiliary materials include one or more of crystal sugar, juice powder, donkey-hide gelatin, medlar, xylitol, vitamin C, and honey.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110164080.4A CN113180233A (en) | 2021-02-05 | 2021-02-05 | Processing method of edible bird's nest |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110164080.4A CN113180233A (en) | 2021-02-05 | 2021-02-05 | Processing method of edible bird's nest |
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| Publication Number | Publication Date |
|---|---|
| CN113180233A true CN113180233A (en) | 2021-07-30 |
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| CN202110164080.4A Pending CN113180233A (en) | 2021-02-05 | 2021-02-05 | Processing method of edible bird's nest |
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| CN114081174A (en) * | 2021-12-02 | 2022-02-25 | 小仙炖霸州食品有限公司 | Preparation process of semi-finished product cubilose frozen material |
| CN114642259A (en) * | 2022-04-21 | 2022-06-21 | 花花小燕(厦门)品牌管理有限公司 | Quick-frozen cubilose ball and preparation method thereof |
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