TH18331U - Recipe and production method for ready-to-eat cooked bird's nest. - Google Patents

Claims (2)

1. The recipe for cooked, ready-to-eat bird's nest includes: - 5 grams of bird's nest - 10 milliliters of boiled drinking water 2. The production process for cooked, ready-to-eat bird's nest products involves the following steps: A. Pack 5 grams of dried bird's nest into individual sachets. B. Add 10 milliliters of boiled drinking water to each sachet containing the dried bird's nest. C. Check the packaging and seal the sachets. D. Arrange the sachets in the trays of the hot water spray sterilizer. The surface of each sachet placed on the tray must be in full contact with the tray to ensure thorough sterilization. Do not overlap the sachets. E. Arrange all trays with products on a trolley and place them inside the sterilizer. F. Set the sterilization temperature to 118 degrees Celsius and the duration to 16 minutes. Then, start the sterilizer and proceed with the sterilization process as set. G. Wait for the sterilizer to complete the sterilization of the product, then remove the product and blow dry it with compressed air.