Spicy quail eggs

A technology of spiced quail and quail eggs, which is applied in application, food preparation, food science, etc., can solve the problems of rare processing methods, and achieve the effects of improving product flavor, rich nutrition, and inhibiting bacteria

Inactive Publication Date: 2015-11-25
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many processing methods for quail eggs, but how to highlight its nourishing effect and be used as a daily snack food is still rare, and the processing method can retain the flavor and nutrition of quail eggs. Still need to improve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A spiced quail egg, the preparation steps of which are as follows:

[0018] 1. Material selection: choose a single egg weighing 9 to 10 grams, the shell is off-white, with reddish-brown or purple-brown markings, bright color, hard shell, and shiny quail eggs, put them in cold water, and remove the old eggs that float , clean the sunken quail egg surface for later use, the yolk is dark yellow in random inspection;

[0019] 2. Cooking: cook with salt in a pressure cooker, quench with cold water after cooking, peel off the shell with an egg peeler, and wash for later use;

[0020] 3. Marinated: Put the quail eggs into the marinade tank, add the marinade, set the temperature at 0°C-4°C, marinate for 2 hours, the mass volume ratio of the added quail eggs to the marinade is 1:1-1.1, Cover the quail eggs under the liquid surface with marinade;

[0021] 4. Cooking: Boil the water and the ingredients together, stop the fire, put the marinated quail eggs in step 3 into the pot ...

Embodiment 2

[0024] The difference from Example 1 is that in the quail egg processing method in this example,

[0025] The marinade in the step 3 is a new marinade or an old marinade, and the preparation method of the new marinade is: ginger, green onion, star anise, cumin, clove, cinnamon, bay leaves, tangerine peel, nutmeg, ginseng, brewed soy sauce, put Boil in water, pour into the brine tank that has been put in salt, stir and cool, add salt amount per 100kg of feed water, add 28-32kg of salt; old brine: new brine is supersaturated formed after many years of marinating For the brine, re-add the ingredients every time it is marinated, add salt and cook again to reach supersaturation.

[0026] The parts by weight of the raw materials in the new brine are: ginger 30-45, green onion 15-25, star anise 8-15, fennel 10-15, clove 10-15, cinnamon 6-10, bay leaf 8-15, tangerine peel 5 ~10, nutmeg 10~16, Dangshen 8~10, brewed soy sauce 100~120, water 900~1200.

[0027] In the step 4, the materi...

Embodiment 3

[0029] The difference from Example 2 is that the weight parts of raw materials in the new brine are: ginger 35, green onion 20, star anise 10, fennel 11, clove 13, cinnamon 8, bay leaf 11, tangerine peel 7, nutmeg 12, Dangshen 9, brewed soy sauce 110, water 1100.

[0030] It can be seen from the above-mentioned examples that in Example 1, the shape is set by cooking, and then marinated so that the salt and ingredients can evenly penetrate into the quail eggs, and at the same time inhibit bacteria, promote the decomposition of endogenous enzymes, increase flavor substances, and improve the flavor of the product; Sterilization produces aroma, tenderness, and quality preservation; baking can improve the taste of products, temperature control inhibits bacterial reproduction, and prevents pollution after cooking; cooling packaging further sterilizes and preserves quality without changing the taste or adding preservatives, which is beneficial to human health.

[0031] And embodiment...

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PUM

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Abstract

The invention discloses spicy quail eggs. The spicy quail eggs are prepared by the steps of 1 egg selecting, wherein stale eggs are picked out; 2 cooking, wherein eggs are cooked with salt in a pressure steaming cooker, and eggshells are shelled after the eggs are rapidly cooled with cold water; 3 gravy pickling, wherein gravy is put into a gravy tank, the temperature is set at 0 DEGC to 4 DEG C, the eggs are pickled for 2 h, and the gravy covers the quail eggs under the gravy level; 4 curing, wherein water and a condiment package are boiled together, the fire is turned off, and the quail eggs pickled in the step 3 are braised in the cooker; 5 cooling and packaging. According to the spicy quail eggs, through cooking and gravy pickling, the salt and condiments are evenly permeated into the quail eggs, bacteria are inhibited, endogenous enzyme decomposition is facilitated, flavor substances are increased, and the flavor of the quail eggs is improved; through curing sterilization, the quail eggs are fragrant and become tender; through the processes such as cooling and packaging, the spicy quail egg leisure food which is rich in nutrition, pure in taste and free of preservatives is supplied.

Description

technical field [0001] The invention relates to a food processing method, in particular to a spiced quail egg. Background technique [0002] Quail eggs are a good tonic. Quail eggs are rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1, iron, phosphorus, calcium and other nutrients. Can invigorate qi and blood, strengthen muscles and bones. Because the nutrient molecules in quail eggs are smaller, the nutrients are more easily absorbed and utilized, so they are more suitable for infants, pregnant women, the elderly, sick and weak people. It has been clinically confirmed at home and abroad that quail eggs can assist in the treatment of various diseases such as edema, obesity-type hypertension, diabetes, anemia, hepatomegaly, cirrhosis, and ascites. However, quail eggs have the highest cholesterol content in poultry eggs, and patients with hyperlipidemia and cerebrovascular disease should not eat more. [0003] There are many processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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