Spiced quail egg canned foods and making method thereof

A technology for spiced quail and quail eggs, applied in food science and other directions, can solve problems such as poor taste and loss of nutrients, and achieve the effects of complete color, fragrance, and retention of nutrients and flavors

Inactive Publication Date: 2019-11-22
ZHANJIANG HUANLEJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the quail egg seasoning soup is boiled or boiled for a long time, which has the problems of loss of nutrients and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] S1. Pre-cooked quail eggs

[0032] Clean the continuous pre-cooking machine, add water and turn on the steam to heat the water. After the water boils, send the cleaned fresh quail eggs into the spiral guide groove of the continuous pre-cooking machine, and pre-cook for 6 minutes. During the pre-cooking process, the quail eggs The eggs advance along the spiral guide groove and rotate at the same time, so that they are in a state of continuous motion; the pre-cooked quail eggs are sent to the clear water tank for cleaning, and unqualified quail eggs with broken shells are selected; cleaning.

[0033] S2. Canning quail eggs

[0034] Put the pre-cooked and selected qualified quail eggs into the clear water tank of the workbench for canning, and clean the canning process with flowing water; after canning, pour out the residual water in the can.

[0035] S3. Preparation of five-spice soup

[0036] After putting the water in the soup pot, put 3 parts by weight of edible ref...

Embodiment 2

[0047] The difference between embodiment 2 and embodiment 1 is: every 100 parts by weight of water puts the following five spices in parts by weight: 0.8 parts of cinnamon, 2.5 parts of star anise, 2 parts of fennel, 3.2 parts of peppercorns and 0.5 parts of bay leaves.

Embodiment 3

[0049]The difference between Example 3 and Example 1 is that the following five spices are added per 100 parts by weight of water: 0.3 part of cinnamon, 0.8 part of star anise, 0.8 part of cumin, 1.3 part of Chinese prickly ash and 0.1 part of bay leaf.

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PUM

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Abstract

The invention relates to spiced quail egg canned foods and a making method thereof. The method comprises the following steps of S1, precooking fresh quail eggs in boiling water for 5-8 minutes, and inthe precooking process, maintaining the quail eggs to be in continuous motion state; S2, cleaning the quail eggs obtained in the step S1, and then performing loading in cans; S3, extracting spiced water in hot water which is 80 DEG C or above but does not achieve the boiling-over state, and after the spiced soup achieves preset color, separating the spiced material from the spiced material soup,wherein based on each 100 parts by weight of the water, the following spiced materials in parts by weight of 0.2-1 part of Chinese cinnamon, 0.5-3 parts of star aniseeds, 0.5-3 parts of fennel fruits,1-4 parts of Chinese prickly ash and 0.1-0.8 part of bay leaves are added; S4, loading the spiced materials obtained in the step S3 in the quail egg can, and performing sealing; and S5, sterilizing the cans obtained in the step S4. The quail egg canned foods prepared by the preparation method have the advantage of being good in color, fragrance and taste.

Description

technical field [0001] The invention relates to a canned spiced quail egg and a preparation method thereof. Background technique [0002] Quail eggs are rich in nutrients and delicious in taste. They contain more calcium, leucine, phosphorus, iron and other nutrients than chicken, duck, and pigeon eggs. They are suitable for all ages and weak patients. Consumers love it. [0003] Chinese patent document CN104783219A discloses a processing technology of spiced quail eggs, comprising eight processes of egg selection, washing, boiling, peeling, soaking, baking, inspection and packaging. Among them, the quail eggs are boiled for 5 minutes and soaked in the seasoning solution for 22 hours. The seasoning solution used for soaking is prepared as follows: put pepper, aniseed, ginger, fennel and cinnamon into water and boil, add salt, boil for 5 minutes, and let it cool , add 10 ml of white wine. [0004] Chinese patent document CN104856092A discloses a processing method of canned...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/10
CPCA23L15/30A23L27/10A23V2002/00
Inventor 蒋道林吴建廷刘同才郭丽蓉肖国乾
Owner ZHANJIANG HUANLEJIA FOOD CO LTD
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