CN101574154A - Method for processing instant quails - Google Patents
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- CN101574154A CN101574154A CNA200910016145XA CN200910016145A CN101574154A CN 101574154 A CN101574154 A CN 101574154A CN A200910016145X A CNA200910016145X A CN A200910016145XA CN 200910016145 A CN200910016145 A CN 200910016145A CN 101574154 A CN101574154 A CN 101574154A
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Abstract
The invention relates to a poultry product, in particular to a method for processing instant quails, which comprises the following steps: slaughtering quails, removing leathers, beaks, toes, wing tips, anuses and abdominal organs from the quails, washing the quails, draining water, crushing the breasts of the quails, folding the feet and heads of the quails into abdominal cavities from cuts in the abdomen of the quails for shaping; placing the quails in boiling water to blanch the quails till the meat contains no blood water, taking the quails out, draining water, applying color fixative on the skin of the quails, placing the quails in hot oil for frying till the bodies of the quails are well done and the skin of the bodies turns yellowish brown, taking the quails out, draining oil, cooling the quails; placing the quails in high-temperature gravy soup to well boil the quails, cooling the well boiled quails and soaking for flavoring for 10 to 15 hours; and subjecting the flavored quails to vacuum packing, sterilization at high temperature, cooling at low temperature and packaging to obtain finished products. The technical method of the invention is reasonable in process and strong in operability. The instant quails made by the method have a ruddy color, bright skin, tender texture, separated bone and meat, strong fragrance, attractive appearance, rich nutrients, an unique flavor, a long shelf life and eating convenience and sanitation, and is delicious food for people have at home and during travel.
Description
Technical field
The present invention relates to a kind of processing technology of bird product, especially a kind of processing method of instant quails.
Background technology
Quail has another name called red tungsten, red quail, belongs to Aves, the Phasianidae animal.It is Fresh ﹠ Tender in Texture, and is delicious agreeable to the taste, nutritious, is a kind of high protein, low-fat superior good merchantable brand.Know according to chemical examination: in the quail meat protein content up to 22.2%, higher by 4.6% than chicken, and fat content ratio chicken is low.Also have each seed amino acid, the vitamin of a large amount of needed by human body simultaneously, human body is had special nourishing function, have the title of " animal genseng ", it has become the fashion meat product that people competitively chase.In addition, quail also has very high medical value.The traditional Chinese medical science is thought: quail meat is warm in nature, flavor is sweet, tonifying five zang organs, and effects such as tonifying middle-Jiao and Qi, Appetizing spleen-tonifying, inducing diuresis for removing edema, antidiarrheal, cough-relieving are arranged, and can control illnesss such as insufficiency of the spleen work rushes down, oedema, infantile malnutrition, malnutrition, bronchitis.At present, mainly be quail to be carried out Baoshang, explode system, roasts edible or is made into vacuum-packed ready-to-eat food eat eating of quail.For example disclosed in the disclosed CN101112242A Chinese invention patent Shen Qing Publication specification on January 30th, 2008 a kind of " processing method of Spicy quail ", it is to get its chest and back leg by the quail after will slaughtering, cleaning, putting into pickling liquid after boning pickles, pickling liquid adopts raw materials such as the salt compounded of iodine, yellow rice wine, fish sauce, white granulated sugar of certain proportioning to form, take out after hot plate, pack, vacuumize, processing method such as micro-wave oven high temperature sterilization, make vacuum-packed Spicy quail at last.It has characteristics such as easy to process, health, and the Spicy quail's delicious flavour after the processing can be preserved for a long time.But the quail of adopting said method to make is not handled owing to look being protected on the quail surface, causes the appearance color and luster of food relatively poor; Its raw material that adopts is chest and the back leg after boning, and the food profile lacks overall look and feel; We know in addition, and food is undertaken tasty in manufacturing process by different auxiliary ingredients, can obtain different mouthfeels and local flavor.
Summary of the invention
In order to overcome that quail surface in the prior art does not protect that look is handled and the shade deviation that causes, the deficiency that the food profile lacks overall look and feel, provide a kind of processing method of instant quails.This processing method technology is reasonable, and making property is strong, adopts the instant quails color and luster of this method processing good, and body is complete, and mouthfeel is good, can fully satisfy public taste demands.
The technical solution adopted for the present invention to solve the technical problems is: a kind of processing method of instant quails is characterized in that: through following technology
(1) raw material is handled the quail of choosing is slaughtered, and peels off fur, removes sharp-tongued, toe pin, the apex of the wing, anus, and the internal organ of cutting open the belly clean up its trunk then;
(2) moulding is handled the above-mentioned quail trunk control solid carbon dioxide branch that cleans up, and flattens its chest, and its pin and head are put in the abdominal cavity from belly opening part folding;
(3) scald and to boil the quail trunk that draining handles above-mentioned moulding well and put into boiling water, scalding to boil to meat does not have watery blood, takes out, and drains away the water, standby;
(4) the fried system of colouring will above-mentionedly be scalded the quail outer surface that boils behind the draining and evenly be smeared the color stabilizer of modulation, go into then to explode in the deep fat and make, and its oily temperature control is made as 180-210 ℃, the fried system time is 2-3 minute, and fried well-done to trunk, appearance is pale brown look, takes out, drop oil, cooling;
(5) halogen boils and soaks the halogen material soup boiling that flavor is put into the quail of above-mentioned fried system high temperature, the consumption of its halogen material soup was advisable to soak quail, its temperature is controlled at 90-95 ℃, time is 40-80 minute, boil to quail meat mashed after, continued heating and cooking 20-40 minute, cooled off then, soak tasty 10-15 hour;
(6) vacuum-packed with above-mentioned cooled quail, use the packaging bag vacuum packaging;
(7) quail of autoclaving after with above-mentioned vacuum packaging goes into sterilization in the cannery retort, and sterilization conditions is: temperature 110-140 ℃, pressure 12.7 MPas-14.5 MPa, time 5-10 minute;
(8) sub-cooled is taken out the quail of above-mentioned high pressure sterilization from retort, goes into chilling room and is cooled to 30-40 ℃, and the chilling room temperature is controlled to be 4-7 ℃;
(9) quail of packed products after with above-mentioned vacuum packaging, sub-cooled removed the packaging bag surface moisture, rejects gas leakage bag and broken bag, and after the assay was approved with outer bag pack, seal finished product.
The described color stabilizer that is applied in the quail outer surface, it is to be dissolved to light brown by oil that mixes and sugar heating, add the entry heating again and boil and form, wherein the weight of used sugar be weight of oil 1-3 doubly, the weight of institute's water and oil, sugared gross weight are with amount.
The described halogen that is used for boils and soaks flavor quail halogen material soup, be by water, sugar, salt, soy sauce, cooking wine, Chinese prickly ash, anistree, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg is formed, it is that the weight with water is standard, add Chinese prickly ash, anistree, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg, soak after 1-2 hour, heating is fried in shallow oil and is carried 10-30 minute, add sugar then, salt, soy sauce, cooking wine stirs, and the consumption of described sugar is the 1-6% of water weight, salt is 3-12%, soy sauce is 0.3-2%, cooking wine is 0.1-0.5%, Chinese prickly ash is 0.1-0.3%, anise is 0.1-0.3%, fennel seeds are 0.1-0.4%, tsaoko is 0.1-0.4%, three naphthalenes are 0.02-0.2%, galingal is 0.03-0.06%, cloves is 0.02-0.08%, the root of Dahurain angelica is 0.05-0.2%, cassia bark is 0.05-0.2%, dried orange peel is 0.04-0.2%, nutmeg is 0.04-0.2%.
The packaging bag of described vacuum-packed quail is resistant to elevated temperatures retort pouch.
The appearance luster of quail mainly is by colouring, fried acquisition in the processing method of the present invention, and local flavor is boiling in the halogen material soup of modulation, soak flavor obtains, and its technology is reasonable, strong operability, and the mode that has adopted overpacking is long shelf-life then.The instant quails color and luster that utilizes this method to make is ruddy, and epidermis light, quality shortcake rot, and kindred separates, delicious flavour, and aromatic flavour, handsome in appearance, nutritious, unique flavor, instant, health, all-ages, be house, traveller's delicious food.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
(1) raw material is handled and to be chosen healthy live quail and slaughter, and peels off fur, cuts off sharp-tongued, toe pin, the apex of the wing and anus, and its belly is cut open, removes internal organ such as intestines, heart, liver, and it is complete to make every effort to the quail trunk, cleans up in tank;
(2) moulding is handled the quail trunk control solid carbon dioxide branch that cleans up, and in order to increasing trunk hardness, flattens the quail chest, respectively its pin and head is put in the abdominal cavity from belly opening part folding, quail pawl and mouth is not exposed, and prevents to scratch packing;
(3) scald and to boil the quail trunk that draining handles moulding well and put into boiling water, scalding to boil to meat does not have watery blood, and this moment, quail meat was just ripe, with its taking-up, drained away the water immediately, and is standby;
(4) the fried system of colouring will be scalded the quail outer surface that boils behind the draining and evenly be smeared the color stabilizer of modulating, be put into the system of exploding in the deep fat in the jacketed pan then, its oily temperature control is made as 200 ℃, the fried system time is 2 minutes, fried well-done to trunk, appearance is pale brown look, just pull out rapidly, be placed in basket interior drop oil cooling successively but; Wherein color stabilizer such as modulated: the salad oil that weighing is an amount of, add 2 times white sugar, put into heating kettle, heating, stir, treat white sugar dissolve become light brown, pasta and bubble after, add water again with oil, sugar weight sum equivalent, continue heating, and constantly stir, the back cooling of boiling gets final product.
(5) halogen boils and soaks flavor and will explode the quail that makes and put into boiled halogen material soup boiling, and halogen material soup consumption had just soaked quail is advisable, and temperature is controlled at 90 ℃, 80 minutes time, boil to quail meat mashed after, continued heating and cooking 20 minutes, cooled off then, soak tasty 12 hours.Its boiling, soak the flavor used halogen material soup form by water, sugar, salt, soy sauce, cooking wine, Chinese prickly ash, anise, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg, it is Chinese prickly ash, anise, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, the nutmeg that adds in water after pulverizing, soak after 1 hour, heating is fried in shallow oil and is carried 30 minutes, and adding sugar, salt, soy sauce, cooking wine stir and forms then.Each composition weight in the halogen material soup all is that the weight with water is standard, its sugared addition be water weight 6%, salt is 4%, soy sauce is 2%, cooking wine is 0.5%, Chinese prickly ash is 0.1%, anise is 0.3%, fennel seeds are 0.4%, tsaoko is that 0.1%, three naphthalenes are 0.02%, galingal is 0.03%, cloves is 0.08%, the root of Dahurain angelica is 0.05%, cassia bark is 0.2%, dried orange peel is 0.2%, nutmeg is 0.2%.
(6) vacuum-packed with cooled quail, use resistant to elevated temperatures boil in bag packaging, and vacuumize and seal with vacuum packing machine;
(7) quail of autoclaving after with vacuum packaging put into the cannery retort sterilization, and sterilization conditions is: 110 ℃ of temperature, pressure 14.5 MPas, 5 minutes time;
(8) sub-cooled is taken out the quail of high pressure sterilization from retort, will be kept perfectly in the taking-up process, does not brokenly loose, and putting chilling room that temperature is controlled to be 6 ℃ then into, to be cooled to the quail body core temperature be 35 ℃;
(9) quail of packed products after with above-mentioned vacuum packaging, sub-cooled, dry the retort pouch surface moisture, check and also to reject gas leakage bag and broken bag, and carry out physics and chemistry, Micro biological Tests by batch sampling, with the food that is up to the standards with colored outer packaging bag pack, seal finished product.
Method technology of the present invention is reasonable, strong operability.The quail food color that it makes is ruddy, and epidermis light, quality shortcake rot, and kindred separates, delicious flavour, and aromatic flavour, handsome in appearance, unique flavor, long shelf-life, unpacking is edible.
Embodiment 2
(1) raw material is handled and to be chosen healthy live quail and slaughter, and peels off fur, cuts off sharp-tongued, toe pin, the apex of the wing and anus, and its belly is cut open, removes internal organ such as intestines, heart, liver, and it is complete to make every effort to the quail trunk, cleans up in tank;
(2) moulding is handled the quail trunk control solid carbon dioxide branch that cleans up, and in order to increasing trunk hardness, flattens the quail chest, respectively its pin and head is put in the abdominal cavity from belly opening part folding, quail pawl and mouth is not exposed, and prevents to scratch packing;
(3) scald and to boil the quail trunk that draining handles moulding well and put into boiling water, scalding to boil to meat does not have watery blood, and this moment, quail meat was just ripe, with its taking-up, drained away the water immediately, and is standby;
(4) the fried system of colouring will be scalded the quail outer surface that boils behind the draining and evenly be smeared the color stabilizer of modulating, be put into the system of exploding in the deep fat in the jacketed pan then, its oily temperature control is made as 180 ℃, the fried system time is 3 minutes, fried well-done to trunk, appearance is pale brown look, just pull out rapidly, be placed in basket interior drop oil cooling successively but; Wherein color stabilizer such as modulated: the salad oil that weighing is an amount of, add 3 times white sugar, put into heating kettle, heating, stir, treat white sugar dissolve become light brown, pasta and bubble after, add water again with oil, sugar weight sum equivalent, continue heating, and constantly stir, the back cooling of boiling gets final product.
(5) halogen boils and soaks flavor and will explode the quail that makes and put into boiled halogen material soup boiling, and halogen material soup consumption had just soaked quail is advisable, and temperature is controlled at 95 ℃, 40 minutes time, boil to quail meat mashed after, continued heating and cooking 40 minutes, cooled off then, soak tasty 10 hours.Its boiling, soak the flavor used halogen material soup form by water, sugar, salt, soy sauce, cooking wine, Chinese prickly ash, anise, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg, it is Chinese prickly ash, anise, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, the nutmeg that adds in water after pulverizing, soak after 2 hours, heating is fried in shallow oil and is carried 10 minutes, and adding sugar, salt, soy sauce, cooking wine stir and forms then.Each composition weight in the halogen material soup all is that the weight with water is standard, its sugared addition be water weight 4%, salt is 8%, soy sauce is 1%, cooking wine is 0.3%, Chinese prickly ash is 0.2%, anise is 0.2%, fennel seeds are 0.3%, tsaoko is that 0.3%, three naphthalenes are 0.1%, galingal is 0.04%, cloves is 0.05%, the root of Dahurain angelica is 0.1%, cassia bark is 0.1%, dried orange peel is 0.1%, nutmeg is 0.1%.
(6) vacuum-packed with cooled quail, use resistant to elevated temperatures boil in bag packaging, and vacuumize and seal with vacuum packing machine;
(7) quail of autoclaving after with vacuum packaging put into the cannery retort sterilization, and sterilization conditions is: 140 ℃ of temperature, pressure 12.7 MPas, 8 minutes time;
(8) sub-cooled is taken out the quail of high pressure sterilization from retort, will be kept perfectly in the taking-up process, does not brokenly loose, and putting chilling room that temperature is controlled to be 6 ℃ then into, to be cooled to the quail body core temperature be 40 ℃;
(9) quail of packed products after with above-mentioned vacuum packaging, sub-cooled, dry the retort pouch surface moisture, check and also to reject gas leakage bag and broken bag, and carry out physics and chemistry, Micro biological Tests by batch sampling, with the food that is up to the standards with colored outer packaging bag pack, seal finished product.
Embodiment 3
(1) raw material is handled and to be chosen healthy live quail and slaughter, and peels off fur, cuts off sharp-tongued, toe pin, the apex of the wing and anus, and its belly is cut open, removes internal organ such as intestines, heart, liver, and it is complete to make every effort to the quail trunk, cleans up in tank;
(2) moulding is handled the quail trunk control solid carbon dioxide branch that cleans up, and in order to increasing trunk hardness, flattens the quail chest, respectively its pin and head is put in the abdominal cavity from belly opening part folding, quail pawl and mouth is not exposed, and prevents to scratch packing;
(3) scald and to boil the quail trunk that draining handles moulding well and put into boiling water, scalding to boil to meat does not have watery blood, and this moment, quail meat was just ripe, with its taking-up, drained away the water immediately, and is standby;
(4) the fried system of colouring will be scalded the quail outer surface that boils behind the draining and evenly be smeared the color stabilizer of modulating, be put into the system of exploding in the deep fat in the jacketed pan then, its oily temperature control is made as 190 ℃, the fried system time is 2.5 minutes, fried well-done to trunk, appearance is pale brown look, just pull out rapidly, be placed in basket interior drop oil cooling successively but; Wherein color stabilizer such as modulated: the salad oil that weighing is an amount of, add 1 times white sugar, put into heating kettle, heating, stir, treat white sugar dissolve become light brown, pasta and bubble after, add water again with oil, sugar weight sum equivalent, continue heating, and constantly stir, the back cooling of boiling gets final product.
(5) halogen boils and soaks flavor and will explode the quail that makes and put into boiled halogen material soup boiling, and halogen material soup consumption had just soaked quail is advisable, and temperature is controlled at 92 ℃, 60 minutes time, boil to quail meat mashed after, continued heating and cooking 30 minutes, cooled off then, soak tasty 15 hours.Its boiling, soak the flavor used halogen material soup form by water, sugar, salt, soy sauce, cooking wine, Chinese prickly ash, anise, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg, it is Chinese prickly ash, anise, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, the nutmeg that adds in water after pulverizing, soak after 1.5 hours, heating is fried in shallow oil and is carried 20 minutes, and adding sugar, salt, soy sauce, cooking wine stir and forms then.Each composition weight in the halogen material soup all is that the weight with water is standard, its sugared addition be water weight 2%, salt is 10%, soy sauce is 0.4%, cooking wine is 0.1%, Chinese prickly ash is 0.3%, anise is 0.1%, fennel seeds are 0.1%, tsaoko is that 0.4%, three naphthalenes are 0.2%, galingal is 0.06%, cloves is 0.02%, the root of Dahurain angelica is 0.2%, cassia bark is 0.05%, dried orange peel is 0.05%, nutmeg is 0.05%.
(6) vacuum-packed with cooled quail, use resistant to elevated temperatures boil in bag packaging, and vacuumize and seal with vacuum packing machine;
(7) quail of autoclaving after with vacuum packaging put into the cannery retort sterilization, and sterilization conditions is: 121 ℃ of temperature, pressure 13.5 MPas, 10 minutes time;
(8) sub-cooled is taken out the quail of high pressure sterilization from retort, will be kept perfectly in the taking-up process, does not brokenly loose, and putting chilling room that temperature is controlled to be 6 ℃ then into, to be cooled to the quail body core temperature be 30 ℃;
(9) quail of packed products after with above-mentioned vacuum packaging, sub-cooled, dry the retort pouch surface moisture, check and also to reject gas leakage bag and broken bag, and carry out physics and chemistry, Micro biological Tests by batch sampling, with the food that is up to the standards with colored outer packaging bag pack, seal finished product.
Claims (4)
1, a kind of processing method of instant quails is characterized in that: through following technology
(1) raw material is handled the quail of choosing is slaughtered, and peels off fur, removes sharp-tongued, toe pin, the apex of the wing, anus, and the internal organ of cutting open the belly clean up its trunk then;
(2) moulding is handled the above-mentioned quail trunk control solid carbon dioxide branch that cleans up, and flattens its chest, and its pin and head are put in the abdominal cavity from belly opening part folding;
(3) scald and to boil the quail trunk that draining handles above-mentioned moulding well and put into boiling water, scalding to boil to meat does not have watery blood, takes out, and drains away the water, standby;
(4) the fried system of colouring will above-mentionedly be scalded the quail outer surface that boils behind the draining and evenly be smeared the color stabilizer of modulation, go into then to explode in the deep fat and make, and its oily temperature control is made as 180-210 ℃, the fried system time is 2-3 minute, and fried well-done to trunk, appearance is pale brown look, takes out, drop oil, cooling;
(5) halogen boils and soaks the halogen material soup boiling that flavor is put into the quail of above-mentioned fried system high temperature, the consumption of its halogen material soup was advisable to soak quail, its temperature is controlled at 90-95 ℃, time is 40-80 minute, boil to quail Bo meat mashed after, continued heating and cooking 20-40 minute, cooled off then, soak tasty 10-15 hour;
(6) vacuum-packed with above-mentioned cooled quail, use the packaging bag vacuum packaging;
(7) quail of autoclaving after with above-mentioned vacuum packaging goes into sterilization in the cannery retort, and sterilization conditions is: temperature 110-140 ℃, pressure 12.7 MPas-14.5 MPa, time 5-10 minute;
(8) sub-cooled is taken out the quail of above-mentioned high pressure sterilization from retort, goes into chilling room and is cooled to 30-40 ℃, and the chilling room temperature is controlled to be 4-7 ℃;
(9) quail of packed products after with above-mentioned vacuum packaging, sub-cooled removed the packaging bag surface moisture, rejects gas leakage bag and broken bag, and after the assay was approved with outer bag pack, seal finished product.
2, the processing method of a kind of instant quails according to claim 1, it is characterized in that: the described color stabilizer that is applied in the quail outer surface, it is to be dissolved to light brown by oil that mixes and sugar heating, adding entry heating again boils and forms, wherein the weight of used sugar be weight of oil 1-3 doubly, the weight of institute's water and oil, sugared gross weight are with amount.
3, the processing method of a kind of instant quails according to claim 1 and 2, it is characterized in that: the described halogen that is used for boils and soaks flavor quail halogen material soup, be by water, sugar, salt, soy sauce, cooking wine, Chinese prickly ash, anistree, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg is formed, it is that the weight with water is standard, add Chinese prickly ash, anistree, fennel seeds, tsaoko, three naphthalenes, galingal, cloves, the root of Dahurain angelica, cassia bark, dried orange peel, nutmeg, soak after 1-2 hour, heating is fried in shallow oil and is carried 10-30 minute, add sugar then, salt, soy sauce, cooking wine stirs, and the consumption of described sugar is the 1-6% of water weight, salt is 3-12%, soy sauce is 0.3-2%, cooking wine is 0.1-0.5%, Chinese prickly ash is 0.1-0.3%, anise is 0.1-0.3%, fennel seeds are 0.1-0.4%, tsaoko is 0.1-0.4%, three naphthalenes are 0.02-0.2%, galingal is 0.03-0.06%, cloves is 0.02-0.08%, the root of Dahurain angelica is 0.05-0.2%, cassia bark is 0.05-0.2%, dried orange peel is 0.04-0.2%, nutmeg is 0.04-0.2%.
4, the processing method of a kind of instant quails according to claim 1 is characterized in that: the packaging bag of described vacuum-packed quail is resistant to elevated temperatures retort pouch.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200910016145XA CN101574154A (en) | 2009-06-05 | 2009-06-05 | Method for processing instant quails |
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|---|---|---|---|
| CNA200910016145XA CN101574154A (en) | 2009-06-05 | 2009-06-05 | Method for processing instant quails |
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| CN101574154A true CN101574154A (en) | 2009-11-11 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697079A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Flavor formula for marinating poultry products |
| CN103181578A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Spicy quail processing process |
| CN103564526A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Production method of quails |
| CN104222940A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting crisp quail by using dipping, wrapping and coating pickling material |
| CN104957658A (en) * | 2015-06-30 | 2015-10-07 | 巢湖市金魁食品加工有限公司 | Preparation method for quails |
| CN106261017A (en) * | 2015-05-22 | 2017-01-04 | 贵州梦润鹌鹑有限公司 | Instant quails process technology |
-
2009
- 2009-06-05 CN CNA200910016145XA patent/CN101574154A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181578A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Spicy quail processing process |
| CN102697079A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Flavor formula for marinating poultry products |
| CN103564526A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Production method of quails |
| CN104222940A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation method of dipping, wrapping and coating pickling material and method for roasting crisp quail by using dipping, wrapping and coating pickling material |
| CN106261017A (en) * | 2015-05-22 | 2017-01-04 | 贵州梦润鹌鹑有限公司 | Instant quails process technology |
| CN104957658A (en) * | 2015-06-30 | 2015-10-07 | 巢湖市金魁食品加工有限公司 | Preparation method for quails |
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