Marinating material for marinated partridge eggs and preparation method of marinated partridge eggs
By using natural ingredients such as plums, monk fruit, and dried tangerine peel, and elution conditions with macroporous resin columns, the high salt content of traditional braised eggs is solved, providing braised partridge eggs with a sweet and sour flavor and immune-boosting properties, thus meeting the needs of a healthy diet.
Patent Information
- Application Number
- CN202511024196.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-24
- Publication Date
- 2025-10-21
- Estimated Expiration
- Not applicable · inactive patent
AI Technical Summary
Existing braised egg products mostly rely on high salt and synthetic additives, which makes it difficult to meet the needs of modern healthy diets. Furthermore, there is little research on the braising of partridge eggs, and the market lacks ready-to-eat products that combine flavor and nutrition.
Using natural ingredients such as plums, monk fruit, and dried tangerine peel, combined with brown sugar and specific macroporous resin column elution conditions, monk fruit-dried tangerine peel powder is prepared to form a sweet and sour flavored braising spice. This spice is used to braise partridge eggs, enhancing their flavor and nutritional value, and improving immunity through the braising and marinating process.
The prepared braised partridge eggs have a sweet and sour flavor, enriching the variety of flavors and significantly improving immunity, meeting the needs of modern healthy eating.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a brine for brine partridge eggs and a preparation method of the brine partridge eggs. Background Art
[0002] As a specialty poultry egg resource, partridge eggs possess high nutritional value and unique edible qualities. Compared to ordinary chicken eggs, partridge eggs offer a more pronounced nutritional profile, with higher levels of protein and lecithin, as well as a rich source of minerals such as calcium and iron. Their amino acid profile is more consistent with human needs. In recent years, with growing consumer demand for specialty foods, partridge eggs have gradually garnered market attention. However, current research on the processing and utilization of partridge eggs is relatively limited, primarily focusing on fresh consumption or simple cooking methods, with a significant lack of development of further-processed products. This situation not only limits the economic value of partridge eggs but also hinders the development of related industries. Therefore, research on deep-processing technologies for partridge eggs is of great practical significance.
[0003] Braising is a traditional egg production technique in my country, beloved by consumers for its unique flavor and portability. Traditional braised eggs primarily use eggs as a raw material, and the braising process imparts their distinctive color, aroma, and flavor. With the development of the food industry, braised egg products are becoming increasingly diversified and healthier, with the emergence of new low-salt and low-sugar options. However, currently available braised eggs still primarily exhibit a savory and fragrant flavor profile, lacking in flavor diversity. Furthermore, research on the braising of partridge eggs has been largely unreported. Developing new flavorful partridge egg products would not only enrich the market but also increase the added value of partridge eggs.
[0004] The food industry is currently developing in a healthier and more diversified direction. Consumers are increasingly concerned with the nutritional content and health benefits of food, as well as with ingredient lists, the concept of food as medicine, and concepts such as natural and organic. As a traditional convenience food, braised eggs continue to see growing market demand, but traditional processing methods often rely on high salt and synthetic additives, making them difficult to meet modern healthy dietary demands. Quail eggs, rich in protein, essential fatty acids, and various micronutrients, offer superior nutritional value to regular poultry eggs. However, research on their deep processing is limited, and there remains a market gap for ready-to-eat products that combine flavor and nutrition.
[0005] The addition of plums not only modifies flavor, but also balances sweetness with their organic acids and aromatic compounds, masking fishy notes and enhancing fruity aroma. The flavonoids in plums have anti-inflammatory and antioxidant properties, and may be partially retained during the braising process, contributing to their health benefits. Furthermore, plum extract can inhibit nitrite formation, enhancing the safety of pickled foods. Monk fruit, a natural sweetener, contains mogroside, its core active ingredient, which is up to 300 times sweeter than sucrose, yet is virtually inert to sugar metabolism, significantly reducing the amount of added sucrose. Monk fruit extract has antioxidant, anti-inflammatory, and intestinal mucosal protective properties. Its polyphenols may bind to partridge egg proteins, extending shelf life and increasing nutritional value. Tangerine peel, rich in volatile oils and bitter compounds, neutralizes fishy notes and imparts a citrus aroma. Flavonoids create a flavor synergistic effect with plums and monk fruit, creating a complex taste experience and possessing antioxidant and digestive benefits. Tangerine peel polysaccharides improve protein absorption by regulating intestinal flora, and their unique tangerine flavor stimulates saliva secretion and increases appetite. Brown sugar, as a natural sweetener, not only provides a mild and rich sweetness to the product, but also enhances the overall flavor with its unique caramel aroma. Brown sugar is rich in various minerals, including essential trace elements such as iron and zinc, as well as vitamins, which can increase the nutritional value of the product. Furthermore, the polyphenols in brown sugar have antioxidant properties, which help to form an attractive color during the braising process. They may also retain their antioxidant activity to a certain extent, providing additional health benefits to consumers.
[0006] However, currently, there is no method for preparing braised partridge eggs using plum, brown sugar, monk fruit and tangerine peel as raw materials. Summary of the Invention
[0007] In order to overcome at least one of the technical problems existing in the prior art, the present invention provides a brine for brine partridge eggs and a method for preparing the brine partridge eggs.
[0008] The above technical problems to be solved by the present invention are achieved through the following technical solutions:
[0009] The invention first provides a marinade for braised partridge eggs, which comprises the following raw materials: plum, monk fruit, tangerine peel, star anise, cumin, ginger, tsaoko, cinnamon, pepper, hawthorn and brown sugar.
[0010] The invention adds sour plums and sweet brown sugar into the marinade, and supplements with natural ingredients such as monk fruit and tangerine peel, so that the marinated partridge eggs prepared by using the marinade have sour and sweet flavors, and enrich the flavor types of the marinated partridge eggs.
[0011] In addition, the inventors also found in their research that the braised partridge eggs prepared using the brine for braised partridge eggs described in the present invention also have the effect of improving immunity.
[0012] Preferably, the marinade for braised partridge eggs comprises the following raw materials in parts by weight: 2 to 3 parts of plums; 0.5 to 1.5 parts of monk fruit; 0.5 to 1 part of dried tangerine peel; 1 to 2 parts of star anise; 0.5 to 1 part of fennel; 0.3 to 0.6 parts of ginger; 0.4 to 0.8 parts of tsaoko; 0.2 to 0.5 parts of cinnamon; 0.5 to 1 part of Sichuan peppercorns; 1 to 2 parts of hawthorn; and 5 to 10 parts of brown sugar.
[0013] Further preferably, the marinade for braised partridge eggs comprises the following raw materials in parts by weight: 2 to 2.5 parts of plums; 0.8 to 1.2 parts of monk fruit; 0.6 to 0.8 parts of dried tangerine peel; 1 to 2 parts of star anise; 0.5 to 1 part of fennel; 0.3 to 0.6 parts of ginger; 0.4 to 0.8 parts of tsaoko; 0.2 to 0.5 parts of cinnamon; 0.5 to 1 part of peppercorns; 1 to 2 parts of hawthorn; and 7 to 9 parts of brown sugar.
[0014] Most preferably, the marinade for braised partridge eggs comprises the following raw materials in parts by weight: 2.1 parts of plum; 1 part of monk fruit; 0.8 parts of dried tangerine peel; 1.3 parts of star anise; 0.81 parts of fennel; 0.51 parts of ginger; 0.59 parts of tsaoko; 0.32 parts of cinnamon; 0.67 parts of pepper; 1.31 parts of hawthorn; and 8.3 parts of brown sugar.
[0015] Preferably, monk fruit-tangerine peel powder is also added to the marinade for braised partridge eggs.
[0016] Preferably, the weight portion of monk fruit-tangerine peel powder in the marinade for braised partridge eggs is 1 to 2 parts.
[0017] Most preferably, the weight portion of monk fruit-tangerine peel powder in the marinade for braised partridge eggs is 1 part.
[0018] Preferably, the monk fruit-tangerine peel powder is prepared by the following method: taking monk fruit and tangerine peel, mixing them evenly, and then heating them with water to 80-100° C. for extraction for 1-2 hours; after the extraction is completed, the extract is concentrated and dried to obtain the monk fruit-tangerine peel water extract, namely the monk fruit-tangerine peel powder.
[0019] The inventors found in further research that adding the monk fruit-tangerine peel powder prepared by the method of the present invention to the marinade for braised partridge eggs can significantly enhance the immunity-enhancing effect of the prepared braised partridge eggs.
[0020] Preferably, the weight ratio of Momordica grosvenori to dried tangerine peel is 1 to 2:1.
[0021] Most preferably, the weight ratio of Momordica grosvenori to dried tangerine peel is 1.5:1.
[0022] Preferably, the ratio of the total weight of Momordica grosvenori and dried tangerine peel to water is 1 kg:5-10 L.
[0023] Preferably, the ratio of the total weight of Momordica grosvenori and dried tangerine peel to water is 1 kg:8 L.
[0024] Preferably, the preparation method of the Momordica grosvenori-tangerine peel powder further comprises the following steps:
[0025] The water extract of Momordica grosvenori and dried tangerine peel is placed on a macroporous resin column, and impurities are first eluted with 3 to 5 times the column volume of an ethanol aqueous solution with a volume fraction of 1 to 3%; then eluted with 4 to 8 times the column volume of an ethanol aqueous solution with a volume fraction of 17 to 19%, and the eluate eluted with the 17 to 19% ethanol aqueous solution is collected, concentrated, and dried to obtain the Momordica grosvenori and dried tangerine peel powder.
[0026] Most preferably, the method for preparing the Momordica grosvenori-tangerine peel powder further comprises the following steps:
[0027] The water extract of Momordica grosvenori and dried tangerine peel is placed on a macroporous resin column, and impurities are first eluted with 4 times the column volume of an ethanol aqueous solution with a volume fraction of 2%; then eluted with 6 times the column volume of an ethanol aqueous solution with a volume fraction of 18%, and the eluate eluted with the 18% ethanol aqueous solution is collected, concentrated and dried to obtain the Momordica grosvenori and dried tangerine peel powder.
[0028] Preferably, the macroporous resin column is a D101 macroporous resin column.
[0029] The inventors found in further research that adding the monk fruit-tangerine peel powder obtained by eluting under the above-mentioned macroporous resin column elution conditions of the present invention to the marinade for marinated partridge eggs can further significantly enhance the immunity-enhancing effect of the prepared marinated partridge eggs.
[0030] The inventors also discovered during their research that the macroporous resin column elution conditions described in the present invention are crucial; only by adding the monk fruit and tangerine peel powder eluted using the macroporous resin column elution conditions described in the present invention to the brine for braised partridge eggs can the immunity-boosting effect of the prepared brine be significantly enhanced. However, adding the monk fruit and tangerine peel powder eluted using other macroporous resin column elution conditions to the brine for braised partridge eggs does not significantly enhance the immunity-boosting effect of the prepared brine.
[0031] The present invention also provides a method for preparing braised partridge eggs, which comprises the following steps:
[0032] (1) Add the marinade for partridge eggs according to any one of claims 1 to 6 to water and boil for 1 to 3 hours to obtain a marinade;
[0033] (2) Put the cooked and shelled partridge eggs into a marinade and marinate at 80-100° C.;
[0034] (3) After the marinating is completed, the temperature is cooled to room temperature and the partridge eggs are placed in the marinade and marinated for 5 to 10 hours;
[0035] (4) After the pickling is completed, the partridge eggs are taken out to obtain the braised partridge eggs.
[0036] Preferably, in step (1), the ratio of the marinade for the partridge eggs to water is 1 kg: 10-20 L.
[0037] Most preferably, the ratio of the marinade for the partridge eggs to water in step (1) is 1 kg:15 L.
[0038] Preferably, the braising time in step (2) is 1 to 2 hours;
[0039] Most preferably, the braising time in step (2) is 1.4 h.
[0040] Preferably, the pickling time in step (3) is 5 to 10 hours;
[0041] Most preferably, the pickling time in step (3) is 6 hours.
[0042] Beneficial Effects: The present invention provides a novel marinade for braised partridge eggs. The marinade incorporates sour plums and sweet brown sugar, supplemented with natural ingredients such as monk fruit and tangerine peel. This imparts a sweet and sour flavor to the braised partridge eggs, enriching the variety of flavors available. Furthermore, the inventors discovered that the braised partridge eggs prepared using the marinade also enhance immunity. DETAILED DESCRIPTION
[0043] The present invention is further explained below with reference to specific examples, but the examples do not limit the present invention in any form.
[0044] The raw materials in the following examples of the present invention are all commercially available conventional raw materials.
[0045] Example 1: Brine for Braised Partridge Eggs
[0046] The raw materials are composed by weight: 2.1 parts of plum; 1 part of monk fruit; 0.8 part of dried tangerine peel; 1.3 parts of star anise; 0.81 part of cumin; 0.51 part of ginger; 0.59 part of tsaoko; 0.32 part of cinnamon; 0.67 part of pepper; 1.31 parts of hawthorn; and 8.3 parts of brown sugar.
[0047] Example 2: Harvest Materials for Braised Partridge Eggs
[0048] The raw materials are composed by weight: 2.1 parts of plum; 1 part of monk fruit; 0.8 part of dried tangerine peel; 1 part of monk fruit-dried tangerine peel powder; 1.3 parts of star anise; 0.81 part of cumin; 0.51 part of ginger; 0.59 part of tsaoko; 0.32 part of cinnamon; 0.67 part of Sichuan pepper; 1.31 parts of hawthorn; and 8.3 parts of brown sugar.
[0049] The monk fruit-tangerine peel powder is prepared by the following method: taking monk fruit and tangerine peel, mixing them evenly, and then heating them with water to 100° C. for extraction for 1.5 hours; after the extraction is completed, taking the extract, concentrating and drying it to obtain a monk fruit-tangerine peel water extract, namely the monk fruit-tangerine peel powder; wherein the weight ratio of monk fruit to tangerine peel is 1.5:1; and the ratio of the total weight of monk fruit and tangerine peel to water is 1kg:8L.
[0050] Example 3: Brine for Braised Partridge Eggs
[0051] The raw materials are composed by weight: 2.1 parts of plum; 1 part of monk fruit; 0.8 part of dried tangerine peel; 1 part of monk fruit-dried tangerine peel powder; 1.3 parts of star anise; 0.81 part of cumin; 0.51 part of ginger; 0.59 part of tsaoko; 0.32 part of cinnamon; 0.67 part of Sichuan pepper; 1.31 parts of hawthorn; and 8.3 parts of brown sugar.
[0052] The Momordica grosvenori-tangerine peel powder is prepared by the following method:
[0053] (1) Taking Momordica grosvenori and dried tangerine peel, mixing them evenly and then heating them with water to 100° C. for extraction for 1.5 h; after the extraction is completed, the extract is concentrated and dried to obtain a Momordica grosvenori-dried tangerine peel aqueous extract; wherein the weight ratio of Momordica grosvenori to dried tangerine peel is 1.5:1; and the total weight ratio of Momordica grosvenori and dried tangerine peel to water is 1 kg:8 L;
[0054] (2) The water extract of Momordica grosvenori and dried tangerine peel was subjected to a D101 macroporous resin column, and impurities were first eluted with 4 times the column volume of a 2% ethanol aqueous solution; then eluted with 6 times the column volume of an 18% ethanol aqueous solution, and the eluate eluted with the 18% ethanol aqueous solution was collected, and the Momordica grosvenori and dried to obtain the Momordica grosvenori and dried tangerine peel powder.
[0055] Comparative Example 1: Marinated Partridge Eggs
[0056] The raw materials are composed by weight: 2.1 parts of plum; 1 part of monk fruit; 0.8 part of dried tangerine peel; 1 part of monk fruit-dried tangerine peel powder; 1.3 parts of star anise; 0.81 part of cumin; 0.51 part of ginger; 0.59 part of tsaoko; 0.32 part of cinnamon; 0.67 part of Sichuan pepper; 1.31 parts of hawthorn; and 8.3 parts of brown sugar.
[0057] The Momordica grosvenori-tangerine peel powder is prepared by the following method:
[0058] (1) Taking Momordica grosvenori and dried tangerine peel, mixing them evenly and then heating them with water to 100° C. for extraction for 1.5 h; after the extraction is completed, the extract is concentrated and dried to obtain a Momordica grosvenori-dried tangerine peel aqueous extract; wherein the weight ratio of Momordica grosvenori to dried tangerine peel is 1.5:1; and the total weight ratio of Momordica grosvenori and dried tangerine peel to water is 1 kg:8 L;
[0059] (2) The water extract of Momordica grosvenori and dried tangerine peel was subjected to a D101 macroporous resin column, and impurities were first eluted with 15% ethanol aqueous solution with a volume fraction of 4 times the column volume; then eluted with 30% ethanol aqueous solution with a volume fraction of 6 times the column volume, and the eluate eluted with 30% ethanol aqueous solution was collected, and the eluate was concentrated and dried to obtain the Momordica grosvenori and dried tangerine peel powder.
[0060] Comparative Example 2: Marinated Partridge Eggs
[0061] The raw materials are composed by weight: 2.1 parts of plum; 1 part of monk fruit; 0.8 part of dried tangerine peel; 1 part of monk fruit-dried tangerine peel powder; 1.3 parts of star anise; 0.81 part of cumin; 0.51 part of ginger; 0.59 part of tsaoko; 0.32 part of cinnamon; 0.67 part of Sichuan pepper; 1.31 parts of hawthorn; and 8.3 parts of brown sugar.
[0062] The Momordica grosvenori-tangerine peel powder is prepared by the following method:
[0063] (1) Taking Momordica grosvenori and dried tangerine peel, mixing them evenly and then heating them with water to 100° C. for extraction for 1.5 h; after the extraction is completed, the extract is concentrated and dried to obtain a Momordica grosvenori-dried tangerine peel aqueous extract; wherein the weight ratio of Momordica grosvenori to dried tangerine peel is 1.5:1; and the total weight ratio of Momordica grosvenori and dried tangerine peel to water is 1 kg:8 L;
[0064] (2) The water extract of Momordica grosvenori and dried tangerine peel was subjected to a D101 macroporous resin column, and impurities were first eluted with 4 times the column volume of a 30% ethanol aqueous solution; then eluted with 6 times the column volume of a 60% ethanol aqueous solution, and the eluate eluted with the 60% ethanol aqueous solution was collected, and the Momordica grosvenori and dried to obtain the Momordica grosvenori and dried tangerine peel powder.
[0065] Example 4 Preparation Method of Braised Partridge Eggs
[0066] (1) Add the brine for braised partridge eggs to water and boil for 2 h to obtain a brine; the ratio of the brine for braised partridge eggs to water is 1 kg:15 L;
[0067] (2) Put the cooked and shelled partridge eggs into the marinade and marinate at 100°C for 1.4 h;
[0068] (3) After the marinating is completed, the temperature is cooled to room temperature and the partridge eggs are placed in the marinade and marinated for another 6 h;
[0069] (4) After the pickling is completed, the partridge eggs are taken out to obtain the braised partridge eggs.
[0070] Experimental Example 1: Immunity Enhancement Experiment
[0071] With reference to the method described in Example 4, braised partridge eggs 1 to 5 were prepared using the brine prepared in Examples 1 to 3 and Comparative Examples 1 to 2, respectively, and used in the following immunity improvement experimental test.
[0072] Sprague-Dawley rats, half female and half male, were randomly divided into six groups, each consisting of six females and six males. One group served as a blank control, and five served as experimental groups. Experimental groups 1-5 were fed a diet supplemented with brine eggs (20 g / kg per rat per day). The blank control group received no brine eggs. After 42 days of feeding, each rat received an intraperitoneal injection of 0.5 mL of 2% packed SRBCs to activate macrophages. Five days later, the rats were sacrificed and given a 10 mL / rat intraperitoneal injection of Hanks' solution supplemented with calf serum. The peritoneal wash fluid was then aspirated and mixed with an equal volume of 1% chicken red blood cells to create a mixed solution.
[0073] 1 mL of the mixture was added to the agar circle on a slide and incubated in a 37°C incubator for 20 minutes. Non-adherent cells were then rinsed with saline and fixed in methanol for 1 minute. The slides were then stained with Giemsa solution for 15 minutes. Finally, the macrophage phagocytosis rate was counted microscopically. The macrophage phagocytosis rate refers to the percentage of macrophages that engulf chicken red blood cells per 100 macrophages. A higher macrophage phagocytosis rate indicates stronger immunity. The experimental results are shown in Table 1.
[0074] Table 1. Experimental results on improving immunity of braised partridge eggs of the present invention
[0075]
[0076] From the experimental results in Table 1, it can be seen that the macrophage phagocytosis rate of rats in the experimental group 1 is significantly higher than that in the blank control group; this indicates that the braised partridge eggs prepared by the braised partridge egg marinade of the present invention also have the effect of improving immunity.
[0077] From the experimental results in Table 1, it can be seen that the macrophage phagocytosis rate of rats in experimental group 2 is further significantly higher than that in experimental group 1; this shows that adding the monk fruit-tangerine peel powder prepared by the method of the present invention to the marinade for marinated partridge eggs can significantly improve the immunity-enhancing effect of the prepared marinated partridge eggs.
[0078] As can be seen from the experimental results in Table 1, the phagocytic rate of macrophages of rats in experimental group 3 is further significantly higher than that in experimental group 2; this indicates that adding the monk fruit-tangerine peel powder obtained by eluting under the macroporous resin column elution conditions of the present invention to the brine for braising partridge eggs can further significantly enhance the immunity-enhancing effect of the prepared braising partridge eggs.
[0079] As can be seen from the experimental results in Table 1, although the phagocytic rate of rat macrophages in experimental groups 4 and 5 was improved compared with that in experimental group 2, the increase was not large, and the increase was much smaller than that in experimental group 3. This shows that the elution conditions of the macroporous resin column described in the present invention are very critical. Only by adding the monk fruit-tangerine peel powder eluted by the macroporous resin column elution conditions of the present invention to the brine for braised partridge eggs can the immune-enhancing effect of the prepared brine partridge eggs be further significantly improved. However, adding the monk fruit-tangerine peel powder eluted by other macroporous resin column elution conditions to the brine for braised partridge eggs does not further significantly improve the immune-enhancing effect of the prepared brine partridge eggs.
Claims
1. A marinade for marinated partridge eggs, characterized in that: Contains the following ingredients: plum, monk fruit, tangerine peel, star anise, cumin, galangal, tsaoko, cinnamon, Sichuan pepper, hawthorn and brown sugar.
2. The marinade for braised partridge eggs according to claim 1, wherein The invention comprises the following raw materials in parts by weight: 2-3 parts of plums; 0.5-1.5 parts of monk fruit; 0.5-1 part of dried tangerine peel; 1-2 parts of star anise; 0.5-1 part of fennel; 0.3-0.6 part of ginger; 0.4-0.8 part of tsaoko; 0.2-0.5 part of cinnamon bark; 0.5-1 part of Sichuan peppercorns; 1-2 parts of hawthorn; and 5-10 parts of brown sugar.
3. The marinade for marinated partridge eggs according to claim 1, wherein The invention comprises the following raw materials in parts by weight: 2 to 2.5 parts of plums; 0.8 to 1.2 parts of monk fruit; 0.6 to 0.8 parts of dried tangerine peel; 1 to 2 parts of star anise; 0.5 to 1 part of fennel; 0.3 to 0.6 parts of ginger; 0.4 to 0.8 parts of tsaoko; 0.2 to 0.5 parts of cinnamon bark; 0.5 to 1 part of Sichuan peppercorn; 1 to 2 parts of hawthorn; and 7 to 9 parts of brown sugar.
4. The marinade for marinated partridge eggs according to claim 1, wherein The braised partridge egg marinade further includes momordica grosvenori-tangerine peel powder.
5. The marinade for marinated partridge eggs according to claim 1, characterized in that The weight portion of the monk fruit-tangerine peel powder in the marinade for braised partridge eggs is 1 to 2 parts.
6. The marinade for marinated partridge eggs according to claim 4, characterized in that The monk fruit-tangerine peel powder is prepared by the following method: taking monk fruit and tangerine peel, mixing them evenly, and then heating them with water to 80-100° C. for extraction for 1-2 hours; after the extraction is completed, the extract is concentrated and dried to obtain a monk fruit-tangerine peel water extract, namely the monk fruit-tangerine peel powder.
7. A method for preparing braised partridge eggs, characterized in that: The following steps are included: (1) Add the marinade for partridge eggs according to any one of claims 1 to 6 to water and boil for 1 to 3 hours to obtain a marinade; (2) Put the cooked and shelled partridge eggs into a marinade and marinate at 80-100° C.; (3) After the marinating is completed, the temperature is cooled to room temperature and the partridge eggs are placed in the marinade and marinated for 5 to 10 hours; (4) After the pickling is completed, the partridge eggs are taken out to obtain the braised partridge eggs.
8. The method for preparing braised partridge eggs according to claim 7, characterized in that: In step (1), the ratio of the marinade for the partridge eggs to water is 1 kg: 10-20 L.
9. The method for preparing braised partridge eggs according to claim 7, characterized in that: The braising time described in step (2) is 1 to 2 hours.
10. The method for preparing braised partridge eggs according to claim 7, characterized in that: The pickling time described in step (3) is 5 to 10 hours.