Soak the bleached bird's nest in water and take it out. After about half a minute, rub it with your thumb and forefinger a few times. Fingers will stick to the smell of chemicals, and bleached bird's nest will not rise much after stewing, which is easy to water and has no natural egg white smell.
Bleach all or part of other dark brown or mixed black bird's nest to make the surface of bird's nest look brighter and thicker. Identification method: soak the bird's nest in water and take it out. After about half a minute, rub the bird's nest with your thumb and forefinger several times. If the finger smells of chemicals, it is bleached bird's nest. After stewing, the swelling rate is not large, it is easy to water, and there is no natural egg white flavor.
Extended data:
Bird's nest contains a variety of amino acids, such as phenylalanine, valine, leucine, tyrosine and arginine. The content of hydrolyzed amino acids in bird's nest is 42.272%, and the content of essential amino acids accounts for 42% of the total amino acids. At the same time, the contents of delicious amino acids (aspartic acid and glutamic acid) and fragrant amino acids (tyrosine and phenylalanine) are high, indicating that bird's nest tastes delicious.
The nutritional value of food mainly depends on the type, quantity and proportion of amino acids. FAO and WHO put forward the reference pattern spectrum of essential amino acids in food, which stipulated that the mass ratio of essential amino acids to total amino acids and the mass ratio of essential amino acids to non-essential amino acids were 40% and 60% respectively.
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