Producing method of quick-frozen and flour-attached quail egg sticks

A production method and technology of quail eggs, which are applied in the directions of preservation of eggs through freezing/cooling, egg preservation, food freezing, etc., and can solve problems such as poor taste

Inactive Publication Date: 2016-02-17
HENGMAO IND GRP
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantage of poor taste in existing quail egg production, the present invention provides a production method of quick-frozen sticky flour quail egg skewers with advanced technology, reasonable process, proper ingredients and high production efficiency

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of quick-frozen sticky flour quail egg skewer, it goes through the following process steps:

[0026] (1) Selection of raw materials: select fresh quail eggs as raw materials, sieve and wash them in clear water, and remove eggs floating on the water;

[0027] (2) Boil in water: put the quail eggs obtained in step (1) after sieving and washing into boiling water, wherein the weight ratio of quail eggs to boiling water is 1:1.5, control the temperature at 98°C, boil in water for 4 minutes, and remove , quickly put in cold water to cool to room temperature, and set aside;

[0028] (3) Shelling and cleaning: Send the cooled quail eggs obtained in step (2) into a sheller to remove the shells, then wash, drain, and pick out bad-shaped eggs and broken eggs to obtain shellless quails Egg;

[0029] (4) Remove fishy smell: put the shellless quail eggs obtained in step (3) into ginger water with a mass fraction of 0.8%, heat to 95° C., keep for 2 minu...

Embodiment 2

[0040] A kind of preparation method of quick-frozen sticky flour quail egg skewer, it goes through the following process steps:

[0041](1) Selection of raw materials: select fresh quail eggs as raw materials, sieve and wash them in clear water, and remove eggs floating on the water;

[0042] (2) Boil in water: put the quail eggs obtained in step (1) after sieving and washing into boiling water, wherein the weight ratio of quail eggs to boiling water is 1:1, control the temperature at 100°C, boil in water for 2 minutes, and remove , quickly put in cold water to cool to room temperature, and set aside;

[0043] (3) Shelling and cleaning: Send the cooled quail eggs obtained in step (2) into a sheller to remove the shells, then wash, drain, and pick out bad-shaped eggs and broken eggs to obtain shellless quails Egg;

[0044] (4) Deodorization: put the shellless quail eggs obtained in step (3) into ginger water with a mass fraction of 1%, heat to 90° C., keep for 3 minutes, and ...

Embodiment 3

[0055] A kind of preparation method of quick-frozen sticky flour quail egg skewer, it goes through the following process steps:

[0056] (1) Selection of raw materials: select fresh quail eggs as raw materials, sieve and wash them in clear water, and remove eggs floating on the water;

[0057] (2) Boil in water: put the quail eggs obtained in step (1) after sieving and washing into boiling water, wherein the weight ratio of quail eggs to boiling water is 1:2, control the temperature at 95°C, boil in water for 5 minutes, and remove , quickly put in cold water to cool to room temperature, and set aside;

[0058] (3) Shelling and cleaning: Send the cooled quail eggs obtained in step (2) into a sheller to remove the shells, then wash, drain, and pick out bad-shaped eggs and broken eggs to obtain shellless quails Egg;

[0059] (4) Deodorization: put the shellless quail eggs obtained in step (3) into ginger water with a mass fraction of 0.5%, heat to 100° C., keep for 1 min, and p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a producing method of quick-frozen and flour-attached quail egg sticks and mainly solves the problem that existing quail egg products have the poor taste. According to the method, fresh quail eggs are selected as a raw material, placed into boiling water for boiling, then fished out and placed into cold water for cooling, shells are removed, quail eggs are washed, placed into ginger water for heating and deodorizing and then placed into a flavoring liquid to be impregnated to be tasty, bamboo sticks penetrate through the quail eggs after drainage, the quail eggs are subjected to primary quick-freeze processing, then base flour attachment, paste coating and bread flour attachment are performed, and flour-attached quail egg sticks are produced; the flour-attached quail egg sticks are subjected to cold sterilization by the aid of an electron beam and then subjected to secondary quick-freeze processing, packaging and metal detection to be qualified, and finished quick-frozen and flour-attached quail egg stick products are produced. The producing method adopts reasonable procedures, materials are proportioned reasonably, and the production efficiency is high. The flour-attached quail eggs produced with the method taste tender and have the unique flavor, the palatable sweetness and saline taste as well as the long shelf life.

Description

technical field [0001] The invention relates to the preparation of egg products, in particular to a method for preparing quick-frozen sticky flour quail egg skewers. Background technique [0002] Quail eggs are considered to be "ginseng among animals", and should be eaten regularly as a nourishing diet. They are the second most popular poultry eggs besides eggs. The nutritional value of quail eggs is no less than that of eggs. It is rich in protein, cephalin, lecithin, lysine, cystine, vitamin A, vitamin B2, vitamin B1, iron, phosphorus, calcium and other nutrients. Tonifies blood, strengthens tendons and bones, and has tonifying effects on patients with anemia, malnutrition, neurasthenia, irregular menstruation, high blood pressure, bronchitis, and arteriosclerosis; for women with anemia and irregular menstruation, it can tonify, The functions of beautifying and beautifying the skin are particularly remarkable, and are known as the "panacea" for prolonging life. [0003] ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L15/00A23L33/10A23B5/04
CPCA23B5/041A23V2002/00A23V2200/30A23V2250/5118A23V2250/506A23V2300/20
Inventor张启恒袁玉刚姜洪涛
OwnerHENGMAO IND GRP