CN104783219A - Processing technology of spiced quail egg - Google Patents
Processing technology of spiced quail egg Download PDFInfo
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- CN104783219A CN104783219A CN201410025422.4A CN201410025422A CN104783219A CN 104783219 A CN104783219 A CN 104783219A CN 201410025422 A CN201410025422 A CN 201410025422A CN 104783219 A CN104783219 A CN 104783219A
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Abstract
The invention relates to a processing technology of spiced quail egg. The technology comprises the following steps: choosing quail eggs, washing, boiling, peeling, immersing, baking, examining, and packaging to obtain a product. A new seasoning is adopted to immerse on the basis of a traditional spiced quail egg processing technology, and multi-time experiments show that chosen fresh quail eggs are boiled in the new seasoning for 5min, peeled boiled quail eggs are immersed in a seasoning liquid for 22h, and immersed quail eggs are baked at 240DEG C for 6min to obtain the finished product with dark amber and bright color, dense baked fragrance, quail egg unique fragrance and five spice fragrance mixed fragrance, and unique flavor.
Description
Technical field
The present invention relates to a kind of processing technology of spiced quail egg.
Background technology
The nutrition of quail egg very abundant, containing rich in protein, lecithin, amino acid, and has that treatment heavy breathing is kicked, cardiopathic effect, but quail egg has such shortcoming, the eating method being exactly quail egg is more single, and taste is delicious not, meanwhile, quail egg skin is thin, cracky, shelf-life is short, can reduce economic loss after needing processing, extends egg storage life, regulate market supply, and can color and luster be changed, promote local flavor, promote appetite.At present, the processing of quail egg only rests in conventional machining process method, limits quail egg occupancy volume commercially to a certain extent, is unfavorable for the great development on the whole of Feeding Quails industry.
Summary of the invention
For above deficiency, the invention provides a kind of processing technology of spiced quail egg, be on the processing technology basis of traditional quail egg, adopt new flavoring to soak, toast under uniform temperature, certain hour, the product produced is made both to have had the splendid taste of quail egg, also have the color and luster of roasting fragrance, bread, well chewiness, egg white strength road, yolk sand is soft and soft middle band is crisp, chew oiliness for a long time, sense organ, local flavor, quality have larger change.
The present invention is achieved the above object by following scheme: a kind of processing technology of spiced quail egg, comprises and selects egg, washing, boiling, peeling, immersion, baking, inspection, packaging eight procedure thus make product.Select egg: carry out selecting egg from outward appearance, proportion, light according to inspection three aspects.First require the fresh-laid egg in 5 days, eggshell canescence, above have bronzing or purple dot, bright in colour, eggshell compact structure, evenly, bright and clean, smoothly, egg type is normal, egg size 10-15 gram, rejects white egg, soft-shelled egg, lopsided egg, damaged egg etc.Washing: egg is put into about 30 DEG C water and soaked 5 minutes, pulls fresh egg out, washes away the foreign material be bonded on eggshell, ight soil etc. with clear water.Boiling and peeling: clean quail Bo egg is put into cold water and carries out boiling, take out after certain hour, Quench 3 minutes, peeling.Soak: soaking flavoring used is: Chinese prickly ash, aniseed, ginger, fennel, each 0.8 gram of cassia bark, salt 7 grams, white wine 10 milliliters.According to different disposal, Chinese prickly ash, aniseed, ginger, fennel, cassia bark are required that putting into water respectively boils, and adds salt, after boiling 5 minutes, dries in the air cool, add white wine 10 milliliters.Immersed in liquid seasoning by the quail egg boiling peeling, soak time is defined as 22 hours.Baking: soaked quail egg is put into far-infrared oven and toasted, baking limit, limit rotates, so that egg body each several part is heated evenly, organoleptic quality is better.Baking temperature is set as 240 DEG C, and baking time is 6 minutes.Check and packaging: the quail egg after baking dries in the air cool, after the assay was approved, four or six one bag, adopt plastic sheeting to carry out vacuum packaging, make the product after packaging can manifest the rear distinctive color and luster of quail egg baking and elliptical shape.
The present invention is on the processing technology basis of traditional quail egg, new flavoring is adopted to soak, find through many experiments, quail egg boils 5 minutes in new flavoring, selects fresh quail egg boiling 5 minutes, to be soaked in flavouring liquid 22 hours, toast 6 minutes under 240 DEG C of conditions, finished product is in deeply amber, bright, there are strong roasting fragrance, the fragrance of quail egg uniqueness and the mixed flavor of spiced eggs, unique flavor.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
1, egg is selected: carry out selecting egg from outward appearance, proportion, light according to inspection three aspects.First require the fresh-laid egg in 5 days, eggshell canescence, above have bronzing or purple dot, bright in colour, eggshell compact structure, evenly, bright and clean, smoothly, egg type is normal, egg size 10-15 gram, rejects white egg, soft-shelled egg, lopsided egg, damaged egg etc.
2, wash: egg is put into about 30 DEG C water and soaked 5 minutes, pulls fresh egg out, washes away the foreign material be bonded on eggshell, ight soil etc. with clear water.
3, boiling and peeling: clean quail Bo egg is put into cold water and carries out boiling, take out after certain hour, Quench 3 minutes, peeling.
4, soak: soaking flavoring used is: Chinese prickly ash, aniseed, ginger, fennel, each 0.8 gram of cassia bark, salt 7 grams, white wine 10 milliliters.According to different disposal, Chinese prickly ash, aniseed, ginger, fennel, cassia bark are required that putting into water respectively boils, and adds salt, after boiling 5 minutes, dries in the air cool, add white wine 10 milliliters.Immersed in liquid seasoning by the quail egg boiling peeling, soak time is defined as 22 hours.
5, toast: soaked quail egg is put into far-infrared oven and toasted, baking limit, limit rotates, so that egg body each several part is heated evenly, organoleptic quality is better.Baking temperature is set as 24 DEG C, and baking time is 6 minutes.
6, inspection and packaging: the quail egg after baking dries in the air cool, after the assay was approved, four or six one bag, adopts plastic sheeting to carry out vacuum packaging, makes the product after packaging can manifest the rear distinctive color and luster of quail egg baking and elliptical shape.
Claims (3)
1. the processing technology of a spiced quail egg, comprise and select egg, washing, boiling, peeling, immersion, baking, inspection, packaging eight procedure thus make product, it is characterized in that: soaking flavoring used is: Chinese prickly ash, aniseed, ginger, fennel, each 0.8 gram of cassia bark, salt 7 grams, according to different disposal, white wine 10 milliliters, requires that putting into water respectively boils by Chinese prickly ash, aniseed, ginger, fennel, cassia bark, add salt, after boiling 5 minutes, dry in the air cool, add white wine 10 milliliters.
2. the processing technology of a kind of spiced quail egg according to claim 1, is characterized in that: immersed by the quail egg boiling peeling in described liquid seasoning, soak time is defined as 22 hours.
3. the processing technology of a kind of spiced quail egg according to claim 2, it is characterized in that: soaked quail egg is put into far-infrared oven and toasts, baking limit, limit rotates, so that egg body each several part is heated evenly, baking temperature is set as 240 DEG C, and baking time is 6 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410025422.4A CN104783219A (en) | 2014-01-21 | 2014-01-21 | Processing technology of spiced quail egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410025422.4A CN104783219A (en) | 2014-01-21 | 2014-01-21 | Processing technology of spiced quail egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104783219A true CN104783219A (en) | 2015-07-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410025422.4A Pending CN104783219A (en) | 2014-01-21 | 2014-01-21 | Processing technology of spiced quail egg |
Country Status (1)
| Country | Link |
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| CN (1) | CN104783219A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011218A (en) * | 2015-08-12 | 2015-11-04 | 黄琪淋 | Fragrant and spicy shelled quail egg |
| CN105077353A (en) * | 2015-08-06 | 2015-11-25 | 安徽兴程食品有限责任公司 | Spicy quail eggs |
| CN105124639A (en) * | 2015-08-06 | 2015-12-09 | 安徽兴程食品有限责任公司 | Processing method of quail eggs |
-
2014
- 2014-01-21 CN CN201410025422.4A patent/CN104783219A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077353A (en) * | 2015-08-06 | 2015-11-25 | 安徽兴程食品有限责任公司 | Spicy quail eggs |
| CN105124639A (en) * | 2015-08-06 | 2015-12-09 | 安徽兴程食品有限责任公司 | Processing method of quail eggs |
| CN105011218A (en) * | 2015-08-12 | 2015-11-04 | 黄琪淋 | Fragrant and spicy shelled quail egg |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150722 |
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| WD01 | Invention patent application deemed withdrawn after publication |