CN106261017A - Instant quails process technology - Google Patents
Instant quails process technology Download PDFInfo
- Publication number
- CN106261017A CN106261017A CN201510264643.1A CN201510264643A CN106261017A CN 106261017 A CN106261017 A CN 106261017A CN 201510264643 A CN201510264643 A CN 201510264643A CN 106261017 A CN106261017 A CN 106261017A
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- CN
- China
- Prior art keywords
- instant
- quails
- grams
- coturnicis japonicae
- process technology
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a kind of instant quails process technology, select healthy live quail, slaughter unhairing, cut off sharp-tongued, toe, the apex of the wing and anus, gill, repeatedly rinse with flowing water, dry moisture, apply with fine salt and wipe in Carnis Coturnicis japonicae body surface and internal chamber wall, pickle 1-2 hour, then with clear water by Carnis Coturnicis japonicae wash clean.Carnis Coturnicis japonicae is put in 180-210 DEG C of oil cauldron, fried 2-3 minute, treat that surface is brown color, just pull cooling out.Putting in pot by various dispensings, pour long-used soup, and 50 kilograms of water, salt 1 kilogram into, then fried Carnis Coturnicis japonicae is put into boiling, temperature controls, at 90-95 DEG C, to boil about 1 hour.The Carnis Coturnicis japonicae boiled through halogen is pulled out from pot, cools down, pack, sterilizing.
Description
Technical field:
The present invention is the processing method about a kind of food, a kind of processing side about instant quails
Method.
Background technology:
Instant food made from quail (CN93118668.4) is nutritious Carnis Coturnicis japonicae, through dehydration, pickled, coloring,
Toast, encapsulate, the working procedure processing such as anticorrosion and outer package of sterilizing becomes the instant food being readily transported, storing.
The processing method (CN200610041225.7) of Spicy quail, by the Carnis Coturnicis japonicae after slaughtering, clean, takes it
Chest and back leg, put in pickling liquid after boning and pickle, pickling liquid use the iodine salt of certain proportioning, yellow wine,
The raw material such as fish juice, white sugar is formed, after taking-up through hotting plate, packing, evacuation, microwave oven high temperature sterilization
Etc. processing method, it is eventually fabricated vacuum-packed Spicy quail.
Summary of the invention:
It is an object of the invention to overcome the shortcoming of prior art, it is provided that a kind of new, simple process technology.Utilize
This technical method machinable instant quails meat is soft, nutritious, unique flavor.
The present invention is achieved through the following technical solutions: selects healthy live quail, slaughters unhairing, cut off sharp-tongued,
Toe, the apex of the wing and anus, gill, and repeatedly rinses with flowing water, dries moisture, applies with fine salt and wipes in quail
Quail body surface and internal chamber wall, pickle 1-2 hour, then with clear water by Carnis Coturnicis japonicae wash clean.Carnis Coturnicis japonicae is put into
In 180-210 DEG C of oil cauldron, fried 2-3 minute, treat that surface is brown color, just pull cooling out.By various dispensings
Put in pot, pour long-used soup, and 50 kilograms of water, salt 1 kilogram into, then fried Carnis Coturnicis japonicae is put into
Boiling, temperature controls, at 90-95 DEG C, to boil about 1 hour.The Carnis Coturnicis japonicae boiled through halogen is pulled out from pot,
Cooling, packaging, sterilizing.
Detailed description of the invention:
One, composition of raw materials: Carnis Coturnicis japonicae 50 kilograms, 5 kilograms of soy sauce, salt 13.5 kilograms, sugar 1 kilogram, yellow
Wine 500 grams, monosodium glutamate 200 grams, anistree 30 grams, 25 grams of Pericarpium Zanthoxyli, 16 grams of Fructus Foeniculi, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Flos Caryophylli 10 grams, Herba Alii fistulosi 100 grams, 60 grams of Rhizoma Zingiberis Recens.Wherein spices bundle binds together.
Two, processing method:
1, slaughter: select healthy live quail, slaughter unhairing, cut off sharp-tongued, toe, the apex of the wing and anus, go
Except internal organs, repeatedly rinse with flowing water, make inside and outside Carnis Coturnicis japonicae clean.
2, pickle: the Carnis Coturnicis japonicae rinsed well is dried moisture, increase trunk hardness.Then, with fine salt apply wipe in
Carnis Coturnicis japonicae body surface and internal chamber wall, salt dosage is 12.5 kilograms, and salting period the most typically pickles 1-2
Hour.After pickling, then with clear water by Carnis Coturnicis japonicae wash clean.
3, fried: Carnis Coturnicis japonicae to be put in 180-210 DEG C of oil cauldron, fried 2-3 minute, treat that surface is brown color,
Just pull cooling 4 out, halogen boils: put in pot by various dispensings, pours long-used soup, and 50 kilograms of water, salt 1 into
Kilogram, then fried Carnis Coturnicis japonicae is put into boiling, temperature controls, at 90-95 DEG C, to boil about 1 hour.
5, cooling: pulled out from pot by the Carnis Coturnicis japonicae boiled through halogen, keeps complete, does not breaks and does not dissipates, then puts cooling into
Between.Cooling
Temperature is 4-7 DEG C.
6, packaging: by the Carnis Coturnicis japonicae after cooling, accurately measure in make-up room, with boil in bag packaging, and use vacuum
Packer evacuation and sealing.
7, sterilizing: by the most packaged retort pouch, puts into cannery retort sterilization.Its temperature is 21 DEG C, instead
Pressure is
12.7-14.5 handkerchief (Pa), the time is 5-10 minute.
8, detection: take out retort pouch from cannery retort, dry surface moisture, check for broken bag of leaking gas,
And carry out physics and chemistry, Micro biological Tests by batch sampling.
9, vanning: the qualified products through inspection are loaded in the color bag of packaging and seal, be then charged in case, Ji Keshang
City sells or warehouse-in storage.Ku Wen keeps constant, typically at about 0 DEG C.
Claims (8)
1. instant quails process technology, it is characterised in that: Carnis Coturnicis japonicae through pickling, fried after, add composition of raw materials enter
Row halogen boils, cools down, packs, sterilizing, bin storage form.
Instant quails process technology the most according to claim 1, it is characterised in that pickling is to rinse well
Carnis Coturnicis japonicae dry moisture, with fine salt apply wipe in Carnis Coturnicis japonicae body surface and internal chamber wall, salt dosage is 12.5 kilograms,
Salting period is the most typically pickled 1-2 hour.
Instant quails process technology the most according to claim 1, it is characterised in that frying temperature is
180-210 DEG C, fried 2-3 minute.
Instant quails process technology the most according to claim 1, it is characterised in that composition of raw materials is Carnis Coturnicis japonicae 50
Kilogram, 5 kilograms of soy sauce, sugar 1 kilogram, yellow wine 500 grams, monosodium glutamate 200 grams, anistree 30 grams,
25 grams of Pericarpium Zanthoxyli, 16 grams of Fructus Foeniculi, 15 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 10 grams, Herba Alii fistulosi 100 grams, Rhizoma Zingiberis Recens
60 grams.
Instant quails process technology the most according to claim 1, it is characterised in that it is by various dispensings that halogen boils
Putting in pot, pour long-used soup into, add water 50 kilograms, salt 1 kilogram, then by fried Carnis Coturnicis japonicae
Putting into boiling, temperature controls, at 90-95 DEG C, to boil about 1 hour.
Instant quails process technology the most according to claim 1, it is characterised in that chilling temperature is 4-7 DEG C.
Instant quails process technology the most according to claim 1, it is characterised in that packaging retort pouch bag
Dress, and with vacuum packing machine evacuation and sealing.
Instant quails process technology the most according to claim 1, it is characterised in that storage temperature about 0 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510264643.1A CN106261017A (en) | 2015-05-22 | 2015-05-22 | Instant quails process technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510264643.1A CN106261017A (en) | 2015-05-22 | 2015-05-22 | Instant quails process technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261017A true CN106261017A (en) | 2017-01-04 |
Family
ID=57633650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510264643.1A Pending CN106261017A (en) | 2015-05-22 | 2015-05-22 | Instant quails process technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261017A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574154A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Method for processing instant quails |
| CN102415577A (en) * | 2010-09-26 | 2012-04-18 | 尹湘文 | Processing technology of instant quail |
-
2015
- 2015-05-22 CN CN201510264643.1A patent/CN106261017A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101574154A (en) * | 2009-06-05 | 2009-11-11 | 泰祥集团技术开发有限公司 | Method for processing instant quails |
| CN102415577A (en) * | 2010-09-26 | 2012-04-18 | 尹湘文 | Processing technology of instant quail |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
|
| WD01 | Invention patent application deemed withdrawn after publication |