CN107981248A - A kind of quail iron egg and preparation method - Google Patents
A kind of quail iron egg and preparation method Download PDFInfo
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- CN107981248A CN107981248A CN201711450588.0A CN201711450588A CN107981248A CN 107981248 A CN107981248 A CN 107981248A CN 201711450588 A CN201711450588 A CN 201711450588A CN 107981248 A CN107981248 A CN 107981248A
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- 241000286209 Phasianidae Species 0.000 title claims abstract description 84
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 54
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 31
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 235000013547 stew Nutrition 0.000 claims abstract description 26
- 238000009835 boiling Methods 0.000 claims abstract description 24
- 238000003892 spreading Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 68
- 238000004806 packaging method and process Methods 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010019842 Hepatomegaly Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- OBODKGDXEIUEIH-DAWLFQHYSA-N all-trans-3-hydroxyretinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CC(O)CC1(C)C OBODKGDXEIUEIH-DAWLFQHYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of snack food quail iron egg and preparation method, preparation method includes boiling；Scrambled egg, peel off；Stew in soy sauce processing；Toast for the first time, baking time control is controlled at 85 90 DEG C in 60 75min, baking temperature；Second of baking is carried out after spreading for cooling again, baking is baked time control and controlled in 35 42min, baking temperature at 85 95 DEG C；Quail egg spreading for cooling after second of baking obtains finished product.The present invention is totally different from traditional manufacturing technique, and using low temperature stew in soy sauce, secondary medium temperature baking, makes quail iron egg mouthfeel neither too hard, nor too soft, flavor quality is unique, allows people to enjoy endless aftertastes.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of quail iron egg and preparation method thereof.
Background technology
Quail egg also known as quail bird egg, quail ovum.Quail iron egg is considered as " ginseng in animal ".Preferably often eat as nourishing food
Treatment product.Quail iron egg nutritionally has unique distinction, therefore has the title of " good merchantable brand in ovum ".Quail iron egg contains albumen per the edible portion of hectogram
12.8 grams of matter, 11.1 grams of fat, 2.1 grams of carbohydrate, 37 microgram of 3-Hydroxyretinol, 0.11 milligram of thiamine, riboflavin 0.49
Milligram, 3.08 milligrams of vitamin E, 138 milligrams of potassium, 106.6 milligrams of sodium, 11 milligrams of magnesium, 0.04 milligram of manganese, 1.61 milligrams of zinc, knot
Core disease, hypertension, dysbolism etc. are helpful.
Quail iron egg is that the baking of quail egg stew in soy sauce is made, and holding time length, mouthfeel chewy texture is full, deep to be liked by consumer
Love.And there are following functions：Confirmed through clinical both at home and abroad, the meat of quail, egg can auxiliary treatment edema, obesity-related hypertension,
A variety of diseases such as diabetes, anaemia, hepatomegaly, hepatic sclerosis, ascites.Contained abundant lecithin and brain phosphorus in quail and in quail egg
Fat, so being more easy to be absorbed and used than egg nutrient.Equivalent to 1 egg of nutrient content of general 3 quail eggs.Quail egg is also
Rutin containing energy blood pressure lowering, carry out the material such as fourth.Therefore, quail egg is the preferable invigorant of cardiovascular patient.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of quail iron egg and preparation method,
In order to solve the above technical problems, the present invention provides a kind of preparation method of quail iron egg, it is characterised in that including with
Lower step：
(1) quail egg clean, sterilize after boiling, the boiling time be 18-25 minute, boiling temperature be 80-95 DEG C；
(2) by quail egg boiling postcooling, scrambled egg after cooling, then peel off；
(3) quail egg for preparing step (2) carries out stew in soy sauce processing；
(4) quail egg after step (3) stew in soy sauce is toasted, baking time is controlled in 60-75min, baking temperature control
System is at 85-90 DEG C.For example, quail egg weight is 100kg before baking, weight is 65-75kg after baking；
(5) after the quail egg spreading for cooling after step (4) is toasted, then second of baking is carried out, second of baking time control
In 35-42min, baking temperature is controlled at 85-95 DEG C；For example, weight is 70kg before second of baking, weight is after baking
48-55kg；
(6) the quail egg spreading for cooling after second is toasted obtains finished product.
(7) product vacuumizes packaging.
In step (1), the time control of quail egg boiling is in 20min, and boiling temperature control is at 95 DEG C.
In step (2), cooling time is controlled in 30-40min.
In step (2), using machine scrambled egg, machine scrambled egg pressure is controlled in 0.05-0.06MPa.
Stew in soy sauce described in step (3) is specially：The ratio of quail egg and bittern is controlled 1:2, at the uniform velocity stir, make quail
Quail egg completely attaches to bittern.
At 75-85 DEG C, stew in soy sauce time control total sugar amount in 55-60min, bittern is controlled in 4-6% stew in soy sauce temperature control.
Step (4) the baking time control is controlled at 90 DEG C in 70min, baking temperature.
Spreading for cooling spreading for cooling to temperature drops to 35-40 DEG C after toasting for the first time, and spreading for cooling time control is dried in 50-60min, second
Roasting time control is controlled at 90 DEG C in 40min, baking temperature.
A kind of quail iron egg, is prepared using any one of claim 1-8 the method.
Described a of quail egg selection controls at 12g/ again.
Beneficial effect：The present invention is totally different from traditional manufacturing technique, and using low temperature stew in soy sauce, secondary medium temperature baking, makes quail
Quail iron egg mouthfeel is neither too hard, nor too soft, and flavor quality is unique, allows people to enjoy endless aftertastes.
Embodiment
Embodiment 1
A kind of preparation method of quail iron egg, it is characterised in that comprise the following steps：
(1) quail egg clean, sterilize after boiling, the boiling time be 18 minutes, boiling temperature be 95 DEG C；
(2) by quail egg boiling postcooling, scrambled egg after cooling, then peel off；
(3) quail egg for preparing step (2) carries out stew in soy sauce processing；The ratio of quail egg and bittern is controlled 1:2, it is even
Speed stirring, makes quail egg completely attach to bittern.Stew in soy sauce temperature control is at 75 DEG C, stew in soy sauce time control total reducing sugar in 60min, bittern
Amount control is 6%.
(4) quail egg after step (3) stew in soy sauce is toasted, baking time control exists in 75min, baking temperature control
85℃；
(5) by step (4) toast after quail egg spreading for cooling to temperature drop to 35 DEG C, spreading for cooling time control in 60min, then into
Second of baking of row, second of baking time control are controlled at 95 DEG C in 35min, baking temperature；
(6) the quail egg spreading for cooling after second is toasted obtains quail iron egg finished product.
(7) product vacuumizes packaging.
Embodiment 2
A kind of preparation method of quail iron egg, it is characterised in that comprise the following steps：
(1) select several weights clean, sterilize for the quail egg of 11-12g/ after boiling, the boiling time is 25 minutes, water
Temperature is boiled as 80 DEG C；
(2) quail egg boiling postcooling, cooling time are controlled in 30min；Machine scrambled egg, machine scrambled egg are used after cooling
Pressure is controlled in 0.05-0.06MPa, then is peeled off；
(3) quail egg for preparing step (2) carries out stew in soy sauce processing；The ratio of quail egg and bittern is controlled 1:2, it is even
Speed stirring, makes quail egg completely attach to bittern.Stew in soy sauce temperature control is at 85 DEG C, stew in soy sauce time control total reducing sugar in 55min, bittern
Amount control is 4%.
(4) quail egg after step (3) stew in soy sauce is toasted, baking time control exists in 60min, baking temperature control
90℃；
(5) quail egg spreading for cooling spreading for cooling to the temperature after step (4) is toasted drops to 40 DEG C, and spreading for cooling time control is in 50min；
Second of baking is carried out again, and second of baking time control is controlled at 85 DEG C in 42min, baking temperature；
(6) the quail egg spreading for cooling after second is toasted obtains finished product.
(7) product vacuumizes packaging.
The quail egg control exists.
Embodiment 3
A kind of preparation method of quail iron egg, it is characterised in that comprise the following steps：
(1) select the quail egg of several heavy 11-12g/ to clean, sterilize after boiling, the boiling time is 20 minutes, boiling
Temperature is 90 DEG C；
(2) quail egg boiling postcooling, cooling time are controlled in 30min.Machine scrambled egg, machine scrambled egg are used after cooling
Pressure is controlled in 0.05-0.06MPa, then is peeled off；
(3) quail egg for preparing step (2) carries out stew in soy sauce processing；The ratio of quail egg and bittern is controlled 1:2, it is even
Speed stirring, makes quail egg completely attach to bittern.Stew in soy sauce temperature control is at 80 DEG C, stew in soy sauce time control total reducing sugar in 60min, bittern
Amount control is 5%.
(4) quail egg after step (3) stew in soy sauce is toasted, baking time control exists in 70min, baking temperature control
90℃；
(5) quail egg spreading for cooling spreading for cooling to the temperature after step (4) is toasted drops to 40 DEG C, and spreading for cooling time control is in 60min；
Second of baking is carried out again, and second of baking time control is controlled at 90 DEG C in 40min, baking temperature；
(6) the quail egg spreading for cooling after second is toasted obtains finished product.
(7) product vacuumizes packaging.
It should be noted last that above embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to preferred embodiment, it will be understood by those of ordinary skill in the art that, can be right
Technical scheme technical scheme is modified or replaced equivalently, without departing from the spirit and scope of technical solution of the present invention, its is equal
It should cover among scope of the presently claimed invention.
Claims (10)
1. a kind of preparation method of quail iron egg, it is characterised in that comprise the following steps：
(1) quail egg clean, sterilize after boiling, the boiling time be 18-25 minute, boiling temperature be 80-95 DEG C；
(2) by quail egg boiling postcooling, scrambled egg after cooling, then peel off；
(3) quail egg for preparing step (2) carries out stew in soy sauce processing；
(4) quail egg after step (3) stew in soy sauce is toasted, baking time control exists in 60-75min, baking temperature control
85-90℃；
(5) after the quail egg spreading for cooling after step (4) is toasted, then second of baking is carried out, second of baking time control is in 35-
42min, baking temperature are controlled at 85-95 DEG C；
(6) the quail egg spreading for cooling after second is toasted obtains finished product.
2. the preparation method of quail iron egg according to claim 1, it is characterised in that in step (1), quail egg boiling
Time control is in 20min, and boiling temperature control is at 95 DEG C.
3. the preparation method of quail iron egg according to claim 1 or 2, it is characterised in that in step (2), cooling time
Control is in 30min.
4. the preparation method of quail iron egg according to claim 3, it is characterised in that broken using machine in step (2)
Egg, machine scrambled egg pressure are controlled in 0.05-0.06MPa.
5. the preparation method of quail iron egg according to claim 1 or 2, it is characterised in that the stew in soy sauce described in step (3)
Specially：The ratio of quail egg and bittern is controlled 1:2, at the uniform velocity stir, quail egg is completely attached to bittern.
6. the preparation method of quail iron egg according to claim 1 or 2, it is characterised in that stew in soy sauce temperature described in step (3)
At 75-85 DEG C, stew in soy sauce time control total sugar amount in 55-60min, bittern is controlled in 4-6% for degree control.
7. the preparation method of quail iron egg according to claim 6, it is characterised in that：Step (4) the baking time control
System is controlled at 90 DEG C in 70min, baking temperature.
8. the preparation method of the quail iron egg according to right 5, it is characterised in that：Spreading for cooling to temperature drops to after toasting for the first time
35-40 DEG C, spreading for cooling time control is in 50-60min；Second of baking time control is controlled at 90 DEG C in 40min, baking temperature.
9. a kind of quail iron egg, is prepared using any one of claim 1-8 the method.
10. the preparation method of quail iron egg according to claim 9, it is characterised in that described a of quail egg selection is controlled again
System is at 12g/.
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| CN106722373A (en) * | 2017-02-27 | 2017-05-31 | 徐州惠农鸭业有限公司 | A kind of production technology of spiced quail egg |
| CN107242469A (en) * | 2017-08-04 | 2017-10-13 | 宁夏龙涎香清真食品有限公司 | A kind of process for making the baked eggs of Yan |
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| 展跃平，等: "烤茶蛋工艺技术研究", 《食品工业科技》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835541A (en) * | 2018-06-22 | 2018-11-20 | 湖北神丹健康食品有限公司 | A kind of perfume halogen iron egg and preparation method thereof |
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Application publication date: 20180504 |