Method for processing instant quails

A processing method and technology of quail, applied in food preparation, food science, application, etc., can solve the problems of lack of food shape, poor color and other problems, and achieve the effect of bright skin, ruddy color and rich nutrition

Inactive Publication Date: 2009-11-11
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the disadvantages of poor color and lack of overall sense of food appearance caused by the lack of color protection treatment on the surface of quail in the prior art, a processing method for instant quail is provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Raw material processing Select healthy live quails to slaughter, peel off the fur, cut off the tip of the beak, toes, wing tips and anus, cut open the abdomen, remove the intestines, heart, liver and other internal organs, and strive to complete the quail carcass. clean in the sink;

[0021] (2) Shape treatment Control the water content of the cleaned quail carcass to increase the hardness of the carcass, flatten the quail breast, fold its feet and head from the opening of the abdomen into the abdominal cavity, and do not expose the quail claws and mouth on the outside, to prevent scratching the packaging;

[0022] (3) Blanch and drain the water. Put the shaped quail carcass into boiling water, and boil until there is no blood in the meat. At this time, the quail meat is just cooked. Take it out immediately, drain the water, and set aside;

[0023] (4) Coloring and frying. Apply the prepared color protectant evenly on the outer surface of the boiled and drained qua...

Embodiment 2

[0031] (1) Raw material processing Select healthy live quails to slaughter, peel off the fur, cut off the tip of the beak, toes, wing tips and anus, cut open the abdomen, remove the intestines, heart, liver and other internal organs, and strive to complete the quail carcass. clean in the sink;

[0032] (2) Shape treatment Control the water content of the cleaned quail carcass to increase the hardness of the carcass, flatten the quail breast, fold its feet and head from the opening of the abdomen into the abdominal cavity, and do not expose the quail claws and mouth on the outside, to prevent scratching the packaging;

[0033] (3) Blanch and drain the water. Put the shaped quail carcass into boiling water, and boil until there is no blood in the meat. At this time, the quail meat is just cooked. Take it out immediately, drain the water, and set aside;

[0034] (4) Coloring and frying. Apply the prepared color protectant evenly on the outer surface of the boiled and drained qua...

Embodiment 3

[0041] (1) Raw material processing Select healthy live quails to slaughter, peel off the fur, cut off the tip of the beak, toes, wing tips and anus, cut open the abdomen, remove the intestines, heart, liver and other internal organs, and strive to complete the quail carcass. clean in the sink;

[0042] (2) Shape treatment Control the water content of the cleaned quail carcass to increase the hardness of the carcass, flatten the quail breast, fold its feet and head from the opening of the abdomen into the abdominal cavity, and do not expose the quail claws and mouth on the outside, to prevent scratching the packaging;

[0043] (3) Blanch and drain the water. Put the shaped quail carcass into boiling water, and boil until there is no blood in the meat. At this time, the quail meat is just cooked. Take it out immediately, drain the water, and set aside;

[0044] (4) Coloring and frying. Apply the prepared color protectant evenly on the outer surface of the scalded and drained qu...

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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to a processing technology of poultry products, in particular to a processing method of instant quail. Background technique [0002] Quail, also known as red tungsten and red-faced quail, belongs to the class of Aves and Phasianidae. Its meat is fresh and tender, delicious and nutritious, and it is a high-quality high-protein, low-fat good product. According to laboratory tests, the protein content in quail meat is as high as 22.2%, which is 4.6% higher than that of chicken, and the fat content is lower than that of chicken. At the same time, there are a large number of various amino acids and vitamins needed by the human body, which have special nourishing functions for the human body. Known as "animal ginseng", it has become a fashionable meat food that people are chasing. In addition, quail also has high medicinal value. Traditional Chinese medicine believes that: quail meat is warm in nature, sweet in taste, and nourishes t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/272A23L13/50A23L5/41
Inventor 李银塔刘扬瑞邵仁东
Owner TAIXIANG GRP TECH DEV
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