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Processing method of quail eggs

A processing method and technology for quail eggs, which are applied in the fields of egg preservation, egg preservation by freezing/cooling, food preservation, etc., can solve the problem of rare processing methods, and achieve the effects of improving product taste, increasing flavor substances, and enriching nutrients.

Inactive Publication Date: 2015-12-09
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

[0018] A processing method of quail eggs, the steps are as follows:

[0019] 1. Material selection: choose a single egg weighing 9 to 10 grams, the shell is gray-white, with reddish-brown or purple-brown markings, bright color, hard shell, and shiny quail eggs, put them in cold water, and remove the floating old eggs. , Wash the surface of the sinking quail eggs for later use, and the egg yolk is dark yellow after sampling;

[0020] 2. Cooking: Cook with salt in a pressure cooking pot, quench it with cold water after cooking, peel the shell with an egg peeler, and clean it for later use;

[0021] 3. Marinated: Put the quail eggs into the marinade, add the marinade, set the temperature at 0°C to 4°C, and marinate for 2 hours. The mass-volume ratio of the added quail eggs to the marinade is 1:1 to 1.1. Cover the quail eggs under the liquid level with the marinade;

[0022] 4. Cooking: boil the water and the material bag together, stop the fire, put the marinated quail eggs in ...

Embodiment 2

[0026] The place different from embodiment 1 is, in the quail egg processing method in the present embodiment,

[0027] The marinade in the described step 3 is new marinade or old marinade, and the preparation method of the new marinade is: ginger, green onion, star anise, cumin, clove, cinnamon, bay leaf, dried tangerine peel, nutmeg, ginseng, brewed soy sauce, put Boil in water, pour it into the brine tank that has been put in salt, stir and cool, add 28-32kg of salt per 100kg of feed water; Brine, re-add the ingredients each time it is marinated, put salt and re-boil it to supersaturate.

[0028] The parts by weight of the raw materials in the new brine are: 30-45 ginger, 15-25 green onion, 8-15 star anise, 10-15 cumin, 10-15 clove, 6-10 cinnamon, 8-15 fragrant leaf, 5 tangerine peel ~10, Nutmeg 10~16, Dangshen 8~10, brewed soy sauce 100~120, water 900~1200.

[0029] In the step 4, the material package is the raw material for preparing the new brine, which is wrapped and ...

Embodiment 3

[0031] The difference with Example 2 is: the parts by weight of raw materials in the new brine are: ginger 35, spring onion 20, star anise 10, cumin 11, clove 13, cinnamon 8, bay leaf 11, dried tangerine peel 7, nutmeg 12, Dangshen 9, brewed soy sauce 110, water 1100.

[0032] It can be seen from the above-mentioned examples that in Example 1, the quail eggs are formed by boiling and then marinated so that the salt and the material are evenly infiltrated into the quail eggs, simultaneously inhibiting bacteria, promoting the decomposition of endogenous enzymes, increasing the flavor substances, and improving the product flavor; Sterilization produces fragrance, tenderness, and quality preservation; baking can improve the taste of products, control temperature to inhibit bacterial reproduction, and prevent contamination after cooking; cooling packaging further sterilizes and preserves quality, and does not change the taste and does not add preservatives, which is beneficial to hu...

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PUM

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Abstract

The invention discloses a processing method of quail eggs. The processing method comprises the following steps: I, selecting quail eggs as raw materials, and removing old quail eggs; II, cooking the selected quail eggs: boiling the selected quail eggs in a pressure cooker with salt, sharply quenching the boiled quail eggs with cold water, and rinding the sharply quenched quail eggs; III, marinating and pickling the rinded quail eggs: putting the rinded quail eggs in a marinating tank, adding marinating juice, setting the temperature to 0-4 DEG C, and pickling the quail eggs for 2 hours by using a standard that the quail eggs are under the liquid surface of the marinating juice; IV, ageing the pickled quail eggs: boiling water and a condiment package together, stopping boiling, putting the pickled quail eggs obtained in the step III in a pot, and braising and cooking the pickled quail eggs; V, baking the braised and cooked quail eggs: placing the braised and cooked quail eggs in the step IV in a constant-temperature baking box of 85 DEG C, and baking the braised and cooked quail eggs; and VI, cooling the baked quail eggs, and packaging the cooled quail eggs. According to the processing method disclosed by the invention, the quail eggs are cooked, marinated and pickled, so that salt and condiment are uniformly infiltrated into the quail eggs; besides, bacteria are restrained, endogenous zymolysis is promoted, flavor substances are increased, and the flavor of products is improved; the quail eggs are aged, so that bacteria are killed, fragrance is generated, and the aged quail eggs become tender; the quail eggs are baked, so that the mouth feel of products is improved; the temperature is controlled, so that bacterial reproduction is restrained, and ageing pollution is avoided; working procedures of cooling the aged quail eggs, packaging the cooled quail eggs and the like are performed, so that leisure quail egg foods which are rich in nutrition and pure in taste and do not have any preservatives are provided.

Description

technical field [0001] The invention relates to a food processing method, in particular to a quail egg processing method. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/01A23B5/04A23L15/00A23L5/10
CPCA23B5/041
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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