Preparation method of flavored preserved quail eggs

Abstract

The present invention relates to the technical field of flavored preserved quail egg production, and particularly discloses a flavored preserved quail egg production method which comprises the following steps: fresh quail eggs are selected, soaked, washed, floated and cleaned, and surface moisture is dried; and putting the quail eggs into a soaking vessel, adding the prepared soaking solution according to the ratio of quail eggs to the soaking solution being 1: 1, statically pickling for 9-15 days at a constant temperature of 21-25 DEG C and a constant humidity (85-95%), taking out by using a sieve tray, neatly loading into a grill, putting into a baking room at a temperature of 70-80 DEG C, baking for 8-9 hours, and naturally cooling to room temperature. According to the preparation method of the flavored preserved quail eggs, the preserved quail eggs can be more tasty by pickling the preserved quail eggs in the soaking solution, marinating the preserved quail eggs in the marinating material solution, seasoning and the like in the preparation process of the flavored preserved quail eggs, and the soaking solution, the marinating material solution and the seasoning are all provided with special formulas, so that the flavored preserved quail eggs are diversified in taste and rich in flavor. The fragrance is stronger.

Description

Technical Field

[0001] The present invention relates to the technical field of the production of flavored quail preserved eggs, and particularly relates to a method for producing flavored quail preserved eggs. Background Art

[0002] Flavored quail preserved eggs are a special food refined from fresh quail eggs by combining the traditional preserved egg pickling process with modern flavoring technology. With the small and exquisite shape of quail eggs, unique flavor and taste, and rich nutritional value, they have become a popular side dish and healthy snack in recent years.

[0003] The existing flavored quail preserved eggs have relatively single flavors, not strong enough fragrance, and are not well flavored during marinating, which is difficult to meet people's needs. Therefore, it is necessary to improve the existing technology. Summary of the Invention

[0004] The purpose of the present invention is to solve the deficiencies existing in the prior art, and to propose a method for producing flavored quail preserved eggs.

[0005] In order to achieve the above purpose, the present invention adopts the following technical solutions:

[0006] A method for producing flavored quail preserved eggs is as follows:

[0007] First step: After fresh quail eggs are selected, soaked, rinsed, floated, cleaned, and the surface moisture is dried, they are placed in a soaking container. The prepared soaking solution is added according to the ratio of quail eggs to soaking solution of 1:1, and statically pickled at a constant temperature of 21 - 25°C and a constant humidity (humidity 85 - 95%) for 9 - 15 days, then taken out with a sieve tray, neatly loaded into a baking rack, put into a baking room, baked at 70 - 80°C for 8 - 9 hours, and naturally cooled to room temperature;

[0008] Second step: Transfer to the shelling workshop for shelling. After shelling, the external residual shell and egg membrane are cleaned with a sodium hydroxide aqueous solution with pH = 9, and then marinated according to the ratio of eggs to marinating liquid of 1:1.5. The marinating time and temperature are respectively: 5 min, 90°C; cooled through a rapid cooling line to a temperature below 12°C for standby;

[0009] Third step: Enter the flavoring link. During flavoring, flavored sesame oil and flavored spice powder are added. Another kind of flavored preserved egg does not need flavoring;

[0010] Fourth step: The above two kinds of flavored preserved eggs are subsequently subjected to vacuum nitrogen filling packaging. After packaging is completed, pasteurization is carried out, and the parameters are: 90°C, 15 min. After cooling, air-drying the moisture, selecting, and then carrying out outer packaging, and warehousing after passing the inspection.

[0011] Preferably, the formula of the soaking solution in the first step is 200 kg of water, 18 kg of sodium hydroxide, 400 g of edible salt, 200 g of copper sulfate, and 40 g of zinc sulfate.

[0012] Preferably, the formula of the brine solution in the second step is 200 kg of water, 2 kg of edible salt, 1.8 kg of monosodium glutamate, 2.5 kg of granulated sugar, spices (500 g of dried chili peppers, 200 g of Chinese prickly ash, 30 g of cinnamon, 25 g of star anise, 20 g of lemongrass), and 450 g of chicken flavoring.

[0013] Preferably, the formula of the flavored sesame oil in the third step is 100 kg of soybean oil, 5 kg of scallions, 2 kg of ginger, 1.5 kg of garlic seeds, spices (500 g of dried chili peppers, 200 g of red Chinese prickly ash, 100 g of green Chinese prickly ash, 30 g of cinnamon, 25 g of star anise, 20 g of fennel, 20 g of bay leaves), and 5 g of edible spices.

[0014] Preferably, the formula of the flavored powder in the third step is 2 kg of edible salt, 1.8 kg of monosodium glutamate, 2.5 kg of granulated sugar, 450 g of chicken flavoring, and 50 g of disodium 5'-ribonucleotide.

[0015] A method for making flavored quail preserved eggs provided by the present invention can make the quail preserved eggs more flavorful by pickling with a soaking solution, then brining and seasoning during the production process of flavored quail preserved eggs. Moreover, the soaking solution, brine solution, and seasonings are all equipped with special formulas, making the flavored quail preserved eggs have diverse flavors and a more intense fragrance. Detailed implementation manners

[0016] In order to make the objectives, technical solutions, and advantages of the present invention clearer, the following further elaborates on the present invention in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0017] Embodiment:

[0018] A method for making flavored quail preserved eggs, and the method for making flavored quail preserved eggs is as follows:

[0019] First step: After fresh quail eggs are selected, soaked, rinsed, and dried on the surface, they are placed in a soaking container. The prepared soaking solution is added according to the ratio of quail eggs:soaking solution of 1:1, and statically pickled at a constant temperature of 21 - 25°C and a constant humidity (humidity 85 - 95%) for 9 - 15 days. Then, they are taken out with a sieve tray, neatly loaded onto a baking rack, placed in a baking room, baked at 70 - 80°C for 8 - 9 hours, and naturally cooled to room temperature;

[0020] Step 2: Transfer to the shelling workshop for shelling. After shelling, wash the remaining external shells and egg membranes with a sodium hydroxide aqueous solution with a pH of 9, and then perform marinating according to the ratio of eggs to marinating liquid of 1:1.5. The marinating time and temperature are 5 min and 90 °C respectively; cool to a temperature below 12 °C through a rapid cooling line and reserve for use;

[0021] Step 3: Enter the flavoring process. During the flavoring process, add flavor sesame oil and flavor powder. Another kind of flavored preserved quail eggs does not need to be flavored;

[0022] Step 4: The above two kinds of flavored preserved quail eggs are subsequently subjected to vacuum nitrogen filling packaging. After packaging is completed, perform pasteurization with the parameters of 90 °C and 15 min. After cooling, air-dry the moisture, select, perform outer packaging, and store in the warehouse after passing the inspection.

[0023] Among them, the formula of the soaking solution in the first step is 200 kg of water, 18 kg of sodium hydroxide, 400 g of edible salt, 200 g of copper sulfate, and 40 g of zinc sulfate.

[0024] Among them, the formula of the marinating liquid in the second step is 200 kg of water, 2 kg of edible salt, 1.8 kg of monosodium glutamate, 2.5 kg of granulated sugar, spices (500 g of dried chili peppers, 200 g of Chinese prickly ash, 30 g of cinnamon, 25 g of star anises, 20 g of lemongrass), and 450 g of chicken flavoring.

[0025] Among them, the formula of the flavor sesame oil in the third step is 100 kg of soybean oil, 5 kg of scallions, 2 kg of ginger, 1.5 kg of garlic seeds, spices (500 g of dried chili peppers, 200 g of red Chinese prickly ash, 100 g of green Chinese prickly ash, 30 g of cinnamon, 25 g of star anises, 20 g of fennel, 20 g of bay leaves), and 5 g of edible spices.

[0026] Among them, the formula of the flavor powder in the third step is 2 kg of edible salt, 1.8 kg of monosodium glutamate, 2.5 kg of granulated sugar, 450 g of chicken flavoring, and 50 g of disodium 5'-ribonucleotide.

[0027] A method for making flavored preserved quail eggs provided by the present invention can make the preserved quail eggs more flavorful through pickling with the soaking solution, marinating with the marinating liquid, and flavoring during the production process of the flavored preserved quail eggs. Moreover, the soaking solution, marinating liquid, and flavoring are all equipped with special formulas, making the flavored preserved quail eggs have diverse flavors and a more intense fragrance.

Claims

1. A method for making flavored quail preserved eggs, characterized in that: The production method of this flavored quail preserved eggs is as follows: First step: After fresh quail eggs are selected, soaked, rinsed, floated, cleaned, and the surface moisture is dried, they are placed in a soaking container. The prepared soaking solution is added according to the ratio of quail eggs to soaking solution of 1:1, and statically pickled at a constant temperature of 21 - 25°C and a constant humidity (humidity 85 - 95%) for 9 - 15 days. Then they are taken out with a sieve tray, neatly packed into a baking rack, put into a baking room, baked at 70 - 80°C for 8 - 9 hours, and naturally cooled to room temperature; Second step: Transfer to the shelling workshop for shelling. After shelling, the external residual shell and egg membrane are cleaned with a sodium hydroxide aqueous solution with pH = 9, and then brined according to the ratio of eggs to brining liquid of 1:1.

5. The brining time and temperature are respectively: 5 min, 90°C; cooled through a rapid cooling line to a temperature below 12°C for standby; Third step: Enter the flavoring process. Flavored sesame oil and flavored spice powder are added during the flavoring process. Another kind of flavored preserved eggs does not need flavoring; Fourth step: The above two kinds of flavored preserved eggs are subsequently subjected to vacuum nitrogen filling packaging. After packaging is completed, pasteurization is carried out with the parameters: 90°C, 15 min. After cooling, air-drying the moisture, selecting, and then carrying out outer packaging. After passing the inspection, they are warehoused.

2. A method for making flavored quail preserved eggs according to claim 1, characterized in that: The formula of the soaking solution in the first step is 200 kg of water, 18 kg of sodium hydroxide, 400 g of edible salt, 200 g of copper sulfate, and 40 g of zinc sulfate.

3. The method for making a flavored quail preserved egg according to claim 1, characterized in that: The formula of the brining liquid in the second step is 200 kg of water, 2 kg of edible salt, 1.8 kg of monosodium glutamate, 2.5 kg of granulated sugar, spices (500 g of dried chili peppers, 200 g of Chinese prickly ash, 30 g of cinnamon, 25 g of star anise, 20 g of lemongrass), and 450 g of chicken flavoring.

4. A method for making flavored quail preserved eggs according to claim 1, characterized in that: The formula of the flavored sesame oil in the third step is 100 kg of soybean oil, 5 kg of scallions, 2 kg of ginger, 1.5 kg of garlic seeds, spices (500 g of dried chili peppers, 200 g of red Chinese prickly ash, 100 g of green Chinese prickly ash, 30 g of cinnamon, 25 g of star anise, 20 g of fennel, 20 g of bay leaves), and 5 g of edible spices.

5. A method for making flavored quail preserved eggs according to claim 1, characterized in that: The formula of the flavored spice powder in the third step is 2 kg of edible salt, 1.8 kg of monosodium glutamate, 2.5 kg of granulated sugar, 450 g of chicken flavoring, and 50 g of disodium 5'-ribonucleotide.