Special flavor sauce with potatoes and quails

Abstract

The invention discloses a potato quail special flavor sauce. Main materials of the sauce comprise potatoes, quails, sunflower oil, chickpeas, young pigeons, tomatoes, Xinjiang beef jerky and the like, and common materials of the sauce comprise Chinese wolfberry fruits, walnut kernels, red date powder and the like. During preparation, quail meat is subjected to pickling, air drying, high-pressure cooking and smoking pretreatment, all the components of the common materials are processed according to different technologies, and then the quail meat, the common materials and the main materials are mixed and decocted according to the proportion. The advantages are remarkable, the food materials are rich in nutrition, proteins, vitamins, minerals and the like of various food materials are fused, and the common materials have the nourishing effect; the flavor is unique, and various food materials are matched to form rich and strong flavor; the preparation process is fine, the links of pretreatment, common material processing and mixed decoction are scientific and reasonable, standardized operation is realized, industrial production is facilitated, and meanwhile, sanitation and safety are guaranteed through sterilization treatment in the preparation process.

Description

Technical Field

[0001] The present invention relates to a special flavor sauce with potato and quail characteristics. Background Art

[0002] In the food industry, sauces, as an important condiment, have always been deeply loved by consumers. There are a wide variety of traditional sauces, including common tomato sauce, broad bean paste, chili sauce, etc., which occupy a large share in the market. However, their flavors and formulas are relatively single, making it difficult to meet the increasingly diverse and personalized needs of consumers. With the improvement of people's living standards, the requirements for food are no longer limited to filling the stomach, but more focus on nutritional balance and unique taste experiences. Consumers begin to pursue special sauces rich in various nutritional components and integrating the flavors of multiple ingredients, expecting to obtain more abundant nutritional supplements while enjoying delicious food. In addition, in the sauce production process, many traditional production methods have problems such as low production efficiency and unstable product quality, making it difficult to meet the needs of large-scale industrial production. The development of modern food processing technology provides more innovative possibilities for sauce production. For example, new drying technology, precise temperature and pressure control technology, etc., can achieve standardized and large-scale production while ensuring the nutrition and flavor of ingredients. Against this background, the research and development of a special sauce that is both rich in nutrition, unique in flavor, and adaptable to industrial production has become an urgent demand in the market. The special flavor sauce with potato and quail characteristics has emerged. Through unique ingredient combinations and fine production processes, it meets consumers' pursuit of deliciousness and nutrition, and at the same time, the standardized operation process provides strong guarantee for large-scale production. Summary of the Invention

[0003] The purpose of the present invention is to provide a solution to the problems raised in the above background art.

[0004] To solve the above technical problems, the technical solution provided by the present invention is: a special flavor sauce with potato and quail characteristics, including the following main ingredients and general ingredients in weight ratios:

[0005] Main ingredients: 120 - 180 grams of potatoes, 120 - 180 grams of quails, 120 - 180 grams of sunflower oil, 8 - 12 grams of chickpeas, 250 - 310 grams of squabs, 100 - 150 grams of tomatoes, 80 - 120 grams of Xinjiang beef jerky;

[0006] General ingredients: 80 - 120 grams of wolfberries, 120 - 180 grams of walnuts, 50 - 80 grams of red date powder, 3 - 7 grams of salt, 3 - 7 grams of Chinese prickly ash, 3 - 7 grams of sesame seeds, 40 - 70 grams of chili powder, 1 - 3 quail eggs, 0.1 - 0.3 grams of sea buckthorn powder.

[0007] The preparation method of the special flavor sauce with potato and quail characteristics includes the following steps:

[0008] Pretreatment: Marinate the quail meat with a mixture containing salt, Chinese prickly ash powder, homemade soy sauce, and cooking wine, and marinate it at 2-6°C for 8-16 hours; then air-dry it in a ventilated environment at a temperature of 18-22°C and a relative humidity of 35%-45% for 36-60 hours; then perform high-pressure steaming at a pressure of 0.12-0.18 MPa and a temperature of 110-130°C for 20-40 minutes; finally, use fruit tree wood chips as the smoking material and smoke it at a temperature of 50-70°C for 1-3 hours to prepare a semi-finished quail meat product for later use;

[0009] Processing of general ingredients: Each ingredient in the general ingredients is processed by different processes. The wolfberries are dried at 55-65°C for 5-7 hours; the walnuts are first pre-frozen at -45--35°C for 1-3 hours, and then freeze-dried at a vacuum degree of 8-12 Pa and a temperature of -25--15°C for 8-12 hours; the red date powder is dried at 45-55°C until the moisture content is lower than 6%; salt, Chinese prickly ash, and sesame are dried at 70-90°C for 20-40 minutes for sterilization; the chili powder is stored dry at room temperature; the quail eggs are cooked, peeled, and dried at 55-65°C for 1-3 hours; the sea buckthorn powder adopts the freeze-drying process flow, one is sterilization, and the other is to maintain the original flavor of the ingredients to prepare a semi-finished general ingredient product for later use;

[0010] Mixing and boiling: Mix the above-mentioned semi-finished quail meat product, semi-finished general ingredient product, and main ingredients in the stated proportions. First, boil them over medium heat (1300-1700 W) for 10-20 minutes to initially blend the ingredients; then turn to low heat (400-600 W) and boil for 25-35 minutes until the sauce becomes thick, and finally bottle it to obtain the special potato-quail flavored sauce.

[0011] Preferably, the ratio of the main ingredients: 150 grams of potatoes, 150 grams of quail, 150 grams of sunflower oil, 10 grams of chickpeas, 280 grams of young pigeons, 128 grams of tomatoes, 100 grams of Xinjiang beef jerky;

[0012] Ratio of general ingredients: 100 grams of wolfberries, 150 grams of walnuts, 65 grams of red date powder, 5 grams of salt, 5 grams of Chinese prickly ash, 5 grams of sesame, 55 grams of chili powder, two quail eggs, 0.2 grams of sea buckthorn powder.

[0013] Preferably, the weight ratio of salt, Chinese prickly ash powder, light soy sauce, and cooking wine in the marinating mixture is 4-6:2-4:1-3:0.5-1.5.

[0014] Preferably, during the air-drying process, the quail meat needs to be turned over every 6-10 hours to ensure uniform air-drying; before high-pressure steaming, the quail meat needs to be placed in a sealed container and an appropriate amount of water is added, and the weight ratio of water to quail meat is 1:1-1.5.

[0015] Preferably, during the smoking process, the distance between the smoking material and the quail meat is maintained at 10-20 centimeters.

[0016] Preferably, when mixing and boiling, first add sunflower oil and heat it to 100 - 120 °C, then successively add other main ingredients and semi-finished general ingredients.

[0017] The advantages of the present invention are as follows: Rich and nutritious ingredients: The sauce combines various ingredients such as potatoes, quails, pigeons, Xinjiang beef jerky, etc., with diverse nutritional components including proteins, vitamins, and minerals. Chickpeas are rich in dietary fiber and high-quality protein, tomatoes contain abundant vitamin C and lycopene, and general ingredients such as wolfberries, walnut kernels, and red date powder also have the effect of nourishing and promoting health, meeting the body's diverse nutritional needs.

[0018] Unique flavor: The mellow taste of potatoes, the freshness of quails and pigeons, the chewiness of beef jerky, combined with the unique flavors of general ingredients such as wolfberries and walnut kernels, and the flavor enhancement of seasonings such as chili powder, form a rich, unique, and intense flavor, distinct from common sauces on the market.

[0019] Fine production process:

[0020] Fastidious pre-treatment: The quail meat undergoes multiple complex processes. Marinating makes it flavorful, air-drying can concentrate the flavor, high-pressure steaming makes the meat soft and rotten, and smoking adds a unique smoky aroma. Each step is carefully controlled to improve the quality of the ingredients.

[0021] Scientific processing of general ingredients: Appropriate drying methods are adopted for different general ingredients, such as drying wolfberries and freeze-drying walnut kernels, to maximize the retention of nutritional components and flavors, while sterilization treatment ensures food safety.

[0022] Reasonable mixing and boiling: First, initially blend the ingredients over medium heat, and then simmer over low heat until thick, allowing the flavors of various ingredients to fully blend, ensuring that the taste and texture of the sauce reach the best.

[0023] Standardized operation: The weight ratio ranges and preferred ratios of main ingredients and general ingredients are clearly given, and the parameters of each production step, such as marinating temperature and time, air-drying environmental conditions, boiling power and time, etc., are specified in detail, facilitating industrial production and ensuring stable product quality.

[0024] Hygiene and safety guarantee: During the production process, some ingredients are sterilized, such as drying and sterilizing salt, Chinese prickly ash, and sesame seeds, ensuring the hygiene and safety of the sauce during production and extending its shelf life. Specific implementation mode

[0025] For the purposes of the following detailed description, it should be understood that the present invention may take various alternative variations and step sequences, unless expressly specified to the contrary. Moreover, except in any operating instances, or otherwise indicated, all numbers expressing, for example, quantities of ingredients used in the specification and claims are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated to the contrary, the numerical parameters set forth in the following specification and attached claims are approximations that vary depending upon the desired properties sought to be obtained by the present invention. At the very least, and not as an attempt to limit the application of the doctrine of equivalents to the scope of the claims, each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.

[0026] Although the numerical ranges and parameters setting forth the broad scope of the invention are approximations, the numerical values set forth in the specific examples are reported as precisely as possible. However, any numerical value inherently contains certain errors necessarily resulting from the standard deviation found in their respective testing measurements.

[0027] In addition, it should be understood that any numerical range recited herein is intended to include all sub-ranges subsumed therein. For example, a range of "1 to 10" is intended to include all sub-ranges between (and including) the recited minimum value of 1 and the recited maximum value of 10, that is, having a minimum value equal to or greater than 1 and a maximum value equal to or less than 10.

[0028] Example 1

[0029] Main ingredients: 120 g of potatoes, 120 g of quails, 120 g of sunflower oil, 8 g of chickpeas, 250 g of young pigeons, 100 g of tomatoes, 80 g of Xinjiang beef jerky.

[0030] Common ingredients: 80 g of Chinese wolfberries, 120 g of walnuts, 50 g of red date powder, 3 g of salt, 3 g of Chinese prickly ash, 3 g of sesame seeds, 40 g of chili powder, 1 quail egg, 0.1 g of seabuckthorn powder.

[0031] Production steps:

[0032] Pretreatment: Mix the quail meat with salt, Chinese prickly ash powder, homemade soy sauce, and cooking wine according to a weight ratio of 4:2:1:0.5 to form a pickling mixture. Marinate it in an environment of 2°C for 8 hours, air-dry it in a ventilated environment at 18°C and a relative humidity of 35% for 36 hours, perform high-pressure steaming at a pressure of 0.12 MPa and a temperature of 110°C for 20 minutes, use fruit wood sawdust as the smoking material, and smoke it at 50°C for 1 hour to make a semi-finished quail meat product.

[0033] Processing of general ingredients: The wolfberries are dried at 55°C for 5 hours; the walnut kernels are pre-frozen at -45°C for 1 hour and then freeze-dried at a vacuum degree of 8 Pa and a temperature of -25°C for 8 hours; the red date powder is dried at 45°C until the moisture content is lower than 6%; the salt, Chinese prickly ash, and sesame seeds are dried at 70°C for 20 minutes for sterilization; the chili powder is stored by drying at room temperature; the quail eggs are cooked, shelled, and dried at 55°C for 1 hour; the seabuckthorn powder is spray-dried with an inlet air temperature of 170°C and an outlet air temperature of 75°C to produce semi-finished general ingredients.

[0034] Mixing and boiling: First, add sunflower oil and heat it to 100°C, then add other main ingredients and semi-finished general ingredients in sequence. First, boil it at a medium heat of 1300 W for 10 minutes, then turn to a low heat of 400 W and boil for 25 minutes until the sauce becomes thick, and then bottle it.

[0035] Example 2

[0036] Main ingredients: 130 g of potatoes, 130 g of quails, 130 g of sunflower oil, 9 g of chickpeas, 260 g of young pigeons, 110 g of tomatoes, 90 g of Xinjiang beef jerky.

[0037] General ingredients: 90 g of wolfberries, 130 g of walnut kernels, 55 g of red date powder, 4 g of salt, 4 g of Chinese prickly ash, 4 g of sesame seeds, 45 g of chili powder, 1 quail egg, 0.15 g of seabuckthorn powder.

[0038] Production steps:

[0039] Pretreatment: The quail meat is marinated with a marinade of salt, Chinese prickly ash powder, light soy sauce, and cooking wine in a weight ratio of 5:3:2:1, marinated in an environment of 3°C for 10 hours, air-dried in a ventilation environment of 19°C and a relative humidity of 38% for 40 hours, high-pressure steamed at 0.13 MPa and 115°C for 25 minutes, and smoked at 55°C for 1.5 hours.

[0040] Processing of general ingredients: The wolfberries are dried at 60°C for 6 hours; the walnut kernels are pre-frozen at -40°C for 1.5 hours and freeze-dried at a vacuum degree of 10 Pa and -20°C for 9 hours; the red date powder is dried at 50°C; the salt, Chinese prickly ash, and sesame seeds are dried at 80°C for 30 minutes; the quail eggs are dried at 58°C for 1.5 hours; the seabuckthorn powder is spray-dried with an inlet air temperature of 180°C and an outlet air temperature of 80°C.

[0041] Mixing and boiling: Heat the sunflower oil to 105°C, boil it at a medium heat of 1400 W for 12 minutes, and then at a low heat of 450 W for 28 minutes.

[0042] Example 3

[0043] Main ingredients: 140 g of potatoes, 140 g of quails, 140 g of sunflower oil, 10 g of chickpeas, 270 g of young pigeons, 120 g of tomatoes, 100 g of Xinjiang beef jerky.

[0044] Common ingredients: 100 g of wolfberries, 140 g of walnuts, 60 g of red date powder, 5 g of salt, 5 g of Chinese prickly ash, 5 g of sesame seeds, 50 g of chili powder, 2 quail eggs, 0.2 g of seabuckthorn powder.

[0045] Production steps:

[0046] Pretreatment: The ratio of pickling ingredients is 5:3:2:1, pickle at 4°C for 12 hours, air dry at 20°C and 40% humidity for 45 hours, steam at 0.15 MPa and 120°C for 30 minutes, smoke at 60°C for 2 hours.

[0047] Processing of common ingredients: Dry wolfberries at 63°C for 6.5 hours; pre-freeze walnuts at -38°C for 2 hours, freeze-dry at a vacuum of 11 Pa and -18°C for 10 hours; dry red date powder at 52°C; dry salt, Chinese prickly ash, and sesame seeds at 85°C for 35 minutes; dry quail eggs at 62°C for 2 hours; spray-dry seabuckthorn powder with an inlet air temperature of 185°C and an outlet air temperature of 82°C.

[0048] Mixing and boiling: Heat sunflower oil to 110°C, boil at medium heat of 1500 W for 15 minutes, and then boil at low heat of 500 W for 30 minutes.

[0049] Example 4

[0050] Main ingredients: 150 g of potatoes, 150 g of quails, 150 g of sunflower oil, 10 g of chickpeas, 280 g of young pigeons, 128 g of tomatoes, 100 g of Xinjiang beef jerky.

[0051] Common ingredients: 100 g of wolfberries, 150 g of walnuts, 65 g of red date powder, 5 g of salt, 5 g of Chinese prickly ash, 5 g of sesame seeds, 55 g of chili powder, 2 quail eggs, 0.2 g of seabuckthorn powder.

[0052] Production steps:

[0053] Pretreatment: The ratio of pickling ingredients is 6:4:3:1.5, pickle at 5°C for 14 hours, air dry at 21°C and 42% humidity for 50 hours, steam at 0.16 MPa and 125°C for 35 minutes, smoke at 65°C for 2.5 hours.

[0054] Processing of common ingredients: Dry wolfberries at 65°C for 7 hours; pre-freeze walnuts at -36°C for 2.5 hours, freeze-dry at a vacuum of 12 Pa and -16°C for 11 hours; dry red date powder at 54°C; dry salt, Chinese prickly ash, and sesame seeds at 88°C for 38 minutes; dry quail eggs at 64°C for 2.5 hours; spray-dry seabuckthorn powder with an inlet air temperature of 188°C and an outlet air temperature of 83°C.

[0055] Mixing and boiling: Heat sunflower oil to 115°C, boil at medium heat of 1600 W for 18 minutes, and then boil at low heat of 550 W for 32 minutes.

[0056] Example 5

[0057] Main ingredients: 160 g of potatoes, 160 g of quails, 160 g of sunflower oil, 11 g of chickpeas, 290 g of young pigeons, 135 g of tomatoes, 110 g of Xinjiang beef jerky.

[0058] Common ingredients: 110 g of wolfberries, 160 g of walnuts, 70 g of red date powder, 6 g of salt, 6 g of Chinese prickly ash, 6 g of sesame seeds, 60 g of chili powder, 3 quail eggs, 0.25 g of seabuckthorn powder.

[0059] Production steps:

[0060] Pretreatment: The pickling materials are in the ratio of 5:3:2:1, pickled at 6°C for 16 hours, air-dried at 22°C and 45% humidity for 60 hours, steamed at 0.18 MPa and 130°C for 40 minutes, and smoked at 70°C for 3 hours.

[0061] Processing of common ingredients: Wolfberries are dried at 65°C for 7 hours; walnuts are pre-frozen at -35°C for 3 hours and freeze-dried at a vacuum degree of 12 Pa and -15°C for 12 hours; red date powder is dried at 55°C; salt, Chinese prickly ash, and sesame seeds are dried at 90°C for 40 minutes; quail eggs are dried at 65°C for 3 hours; seabuckthorn powder is processed by freeze-drying equipment, which can not only ensure that all the nutritional components of the raw materials are not damaged but also play a role in sterilization.

[0062] Mixing and boiling: Sunflower oil is heated to 120°C, boiled at medium heat of 1700 W for 20 minutes, and then boiled at low heat of 600 W for 35 minutes.

[0063] Example 6

[0064] Main ingredients: 170 g of potatoes, 170 g of quails, 170 g of sunflower oil, 12 g of chickpeas, 300 g of young pigeons, 140 g of tomatoes, 115 g of Xinjiang beef jerky.

[0065] Common ingredients: 115 g of wolfberries, 170 g of walnuts, 75 g of red date powder, 6 g of salt, 6 g of Chinese prickly ash, 6 g of sesame seeds, 65 g of chili powder, 3 quail eggs, 0.28 g of seabuckthorn powder.

[0066] Production steps:

[0067] Pretreatment: The pickling materials are in the ratio of 4:2:1:0.5, pickled at 5°C for 15 hours, air-dried at 21°C and 43% humidity for 55 hours, steamed at 0.17 MPa and 128°C for 38 minutes, and smoked at 68°C for 2.8 hours.

[0068] Processing of common ingredients: Wolfberries are dried at 64°C for 6.8 hours; walnuts are pre-frozen at -37°C for 2.8 hours and freeze-dried at a vacuum degree of 11 Pa and -17°C for 11.5 hours; red date powder is dried at 53°C; salt, Chinese prickly ash, and sesame seeds are dried at 89°C for 39 minutes; quail eggs are dried at 63°C for 2.8 hours; seabuckthorn powder is spray-dried with an inlet air temperature of 189°C and an outlet air temperature of 84°C.

[0069] Mixing and boiling: Sunflower oil at 118°C, boil for 19 minutes at medium heat of 1650W, and then boil for 33 minutes at low heat of 580W.

[0070] Example 7

[0071] Main ingredients: 180 grams of potatoes, 180 grams of quails, 180 grams of sunflower oil, 12 grams of chickpeas, 310 grams of young pigeons, 150 grams of tomatoes, 120 grams of Xinjiang beef jerky.

[0072] Common ingredients: 120 grams of wolfberries, 180 grams of walnuts, 80 grams of red date powder, 7 grams of salt, 7 grams of Chinese prickly ash, 7 grams of sesame seeds, 70 grams of chili powder, 3 quail eggs, 0.3 grams of sea buckthorn powder.

[0073] Production steps:

[0074] Pretreatment: Marinating ingredients ratio 6:4:3:1.5, marinate at 3°C for 9 hours, air dry at 19°C and 37% humidity for 42 hours, steam at 0.14MPa and 118°C for 28 minutes, smoke at 58°C for 1.8 hours.

[0075] Processing of common ingredients: Wolfberries are dried at 58°C for 5.5 hours; walnuts are pre-frozen at -42°C for 1.8 hours, freeze-dried at a vacuum of 9Pa and -22°C for 9.5 hours; red date powder is dried at 48°C; salt, Chinese prickly ash, and sesame seeds are dried at 75°C for 25 minutes; quail eggs are dried at 56°C for 1.8 hours; sea buckthorn powder is spray-dried with an inlet air temperature of 175°C and an outlet air temperature of 78°C.

[0076] Mixing and boiling: Sunflower oil at 108°C, boil for 13 minutes at medium heat of 1450W, and then boil for 27 minutes at low heat of 480W.

[0077] Example 8

[0078] Main ingredients: 145 grams of potatoes, 145 grams of quails, 145 grams of sunflower oil, 9.5 grams of chickpeas, 275 grams of young pigeons, 125 grams of tomatoes, 95 grams of Xinjiang beef jerky.

[0079] Common ingredients: 95 grams of wolfberries, 135 grams of walnuts, 58 grams of red date powder, 4.5 grams of salt, 4.5 grams of Chinese prickly ash, 4.5 grams of sesame seeds, 48 grams of chili powder, 2 quail eggs, 0.18 grams of sea buckthorn powder.

[0080] Production steps:

[0081] Pretreatment: Marinating ingredients ratio 5:3:2:1, marinate at 4°C for 13 hours, air dry at 20°C and 41% humidity for 48 hours, steam at 0.15MPa and 122°C for 32 minutes, smoke at 62°C for 2.2 hours.

[0082] General material processing: The wolfberries are dried at 62°C for 6.2 hours; the walnut kernels are pre-frozen at -39°C for 2.2 hours, freeze-dried at a vacuum degree of 10.5 Pa and -19°C for 10.5 hours; the red date powder is dried at 51°C; the salt, Chinese prickly ash, and sesame seeds are dried at 83°C for 33 minutes; the quail eggs are dried at 60°C for 2.2 hours; the seabuckthorn powder is spray-dried with an inlet air temperature of 182°C and an outlet air temperature of 81°C.

[0083] Mixing and boiling: The sunflower oil is heated to 112°C and boiled at medium heat of 1550 W for 16 minutes, and then boiled at low heat of 520 W for 31 minutes.

[0084] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art within the technical scope disclosed by the present invention, according to the technical solution and inventive concept of the present invention, making equivalent substitutions or changes should be covered by the protection scope of the present invention.

Claims

1. A potato and quail special flavor sauce, characterized in that: Including the main ingredients and general ingredients in the following weight ratio: Ingredients: 120-180g potatoes, 120-180g quail, 120-180g sunflower oil, 8-12g chickpeas, 250-310g squab, 100-150g tomatoes, 80-120g Xinjiang beef jerky; Common ingredients: 80-120 grams of wolfberry, 120-180 grams of walnut kernels, 50-80 grams of red date powder, 3-7 grams of salt, 3-7 grams of pepper, 3-7 grams of sesame, 40-70 grams of chili powder, 1-3 quail eggs, and 0.1-0.3 grams of sea buckthorn powder. The method for preparing the potato and quail special flavor sauce comprises the following steps: Pretreatment: marinate the quail meat with salt, pepper powder, homemade soybean sauce and cooking wine at 2-6°C for 8-16 hours; then air-dry for 36-60 hours in a ventilated environment at a temperature of 18-22°C and a relative humidity of 35%-45%; then high-pressure steam cook for 20-40 minutes at a pressure of 0.12-0.18MPa and a temperature of 110-130°C; finally, use fruit wood sawdust as a smoking material, smoke at a temperature of 50-70°C for 1-3 hours, and prepare semi-finished quail meat for standby use; Processing of common materials: each component in common materials is processed according to different processes. Wolfberry is dried at 55-65℃ for 5-7 hours; walnut kernels are pre-frozen at -45-35℃ for 1-3 hours, and then freeze-dried at a vacuum degree of 8-12Pa and a temperature of -25-15℃ for 8-12 hours; red date powder is dried at 45-55℃ until the moisture content is less than 6%; salt, pepper and sesame are dried at 70-90℃ for 20-40 minutes for sterilization; chili powder is dried and stored at room temperature; quail eggs are shelled after being cooked and dried at 55-65℃ for 1-3 hours; sea buckthorn powder adopts freeze-drying process, one is sterilization, and the other is to keep the original flavor of the ingredients and make it into common material semi-finished products for standby use; Mixing and boiling: the semi-finished quail meat, the semi-finished common ingredients and the main ingredients are mixed in the proportions as claimed in claim 1, first boiled over medium heat (1300-1700W) for 10-20 minutes to allow the ingredients to initially blend; then boiled over low heat (400-600W) for 25-35 minutes until the sauce is thick, and finally bottled to obtain the potato quail special flavor sauce.

2. The potato and quail special flavor sauce according to claim 1, characterized in that: Main ingredients ratio: 150g potatoes, 150g quail, 150g sunflower oil, 10g chickpeas, 280g squab, 128g tomatoes, 100g Xinjiang beef jerky; Common ingredient ratio: 100 grams of wolfberry, 150 grams of walnut kernels, 65 grams of red date powder, 5 grams of salt, 5 grams of pepper, 5 grams of sesame, 55 grams of chili powder, two quail eggs, and 0.2 grams of sea buckthorn powder.

3. The preparation method according to claim 2, characterized in that: The weight ratio of salt, pepper powder, soy sauce and cooking wine in the pickle is 4-6:2-4:1-3:0.5-1.

5.

4. The preparation method according to claim 2, characterized in that: During the air-drying process, the quail meat needs to be turned over every 6-10 hours to ensure uniform air-drying; before high-pressure steaming, the quail meat needs to be placed in a sealed container and an appropriate amount of clean water is added, with the weight ratio of clean water to quail meat being 1:1-1.

5.

5. The preparation method according to claim 2, characterized in that: During the smoking process, the distance between the smoking material and the quail meat should be kept at 10-20 cm.

6. The preparation method according to claim 2, characterized in that: When mixing and boiling, first add sunflower oil, heat it to 100-120℃, and then add other main ingredients and general semi-finished products in turn.