The invention relates to a poultry product, in particular to a method for processing instant quails, which comprises the following steps: slaughtering quails, removing leathers, beaks, toes, wing tips, anuses and abdominal organs from the quails, washing the quails, draining water, crushing the breasts of the quails, folding the feet and heads of the quails into abdominal cavities from cuts in the abdomen of the quails for shaping; placing the quails in boiling water to blanch the quails till the meat contains no blood water, taking the quails out, draining water, applying color fixative on the skin of the quails, placing the quails in hot oil for frying till the bodies of the quails are well done and the skin of the bodies turns yellowish brown, taking the quails out, draining oil, cooling the quails; placing the quails in high-temperature gravy soup to well boil the quails, cooling the well boiled quails and soaking for flavoring for 10 to 15 hours; and subjecting the flavored quails to vacuum packing, sterilization at high temperature, cooling at low temperature and packaging to obtain finished products. The technical method of the invention is reasonable in process and strong in operability. The instant quails made by the method have a ruddy color, bright skin, tender texture, separated bone and meat, strong fragrance, attractive appearance, rich nutrients, an unique flavor, a long shelf life and eating convenience and sanitation, and is delicious food for people have at home and during travel.