CN111642707A - Production process of quail egg product with marinating and barbecue flavors - Google Patents
Production process of quail egg product with marinating and barbecue flavors Download PDFInfo
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- CN111642707A CN111642707A CN202010540533.4A CN202010540533A CN111642707A CN 111642707 A CN111642707 A CN 111642707A CN 202010540533 A CN202010540533 A CN 202010540533A CN 111642707 A CN111642707 A CN 111642707A
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- quail egg
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 production process of a quail egg product with marinating and barbecue flavors, belonging to the technical field of food processing, and comprising the following steps: the method comprises the following steps: pretreatment of the traditional Chinese medicine bag: s1: selecting star anise, hawthorn, rhizoma kaempferiae, liquorice, round cardamom, amomum tsao-ko, tangerine peel, cassia bark, angelica dahurica, clove, galangal, costustoot and fennel, removing impurities, wherein the impurities after sorting are not more than 1.0-2.0%; s2: the processed materials are embedded by utilizing the gauze bag, the production process of the quail egg product with the marinating and barbecue flavors can perform secondary processing after the quail egg is marinated and the prepared barbecue seasoning is used for surface coating, so that the quail egg has the barbecue flavor while the marinating flavor is kept, the external part of the quail egg has the crisp barbecue flavor, the internal part has the characteristic of the soft glutinous marinating flavor, the flavor level of the quail egg is increased, the freshness during eating is improved, the taste is unique, the same type of products can be conveniently distinguished, and the quail egg product is easy to sell.
Description
Technical Field
The invention discloses a production process of a quail egg product with marinating and barbecue flavors, and particularly relates to the technical field of food processing.
Background
Food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering, meat processing, aquatic product processing and food processing activities of vegetables, fruits, nuts and the like which are directly carried out by taking agricultural, forestry, herding and fishery products as raw materials, is a type of generalized agricultural product processing industry, and food processing refers to changes of better eating or more beneficial eating and the like caused by some procedures of eatable objects. The raw grain or other raw materials are processed artificially to form a novel directly edible product, and the process is food processing.
The food processing process comprises marinating, wherein the marinating takes meat and viscera of poultry and livestock, wild flavor, partial aquatic products and vegetables as main raw materials, the main raw materials are put into the prepared marinade, the marinade is boiled with strong fire and boiled with small fire, so that the flavor of the marinade slowly permeates into the texture of the raw materials, and the marinade with strong fragrance and delicious taste is obtained. The marinated meat product is a cooked meat product, and its raw material taste and colour are highlighted, and its flavouring material mainly contains salt and small quantity of soy sauce, and its original colour, fragrance and taste are dominant. The marinated product is eaten hot and cold, and has fresh and fragrant taste. The prepared marinade can be used for a long time, and is more old and fragrant.
The marinating process comprises quail eggs which are quail eggs, and the quail eggs are rich in nutrition, good in taste and high in medicinal value.
At present, the marinating of quail eggs is wide in material source and low in marinating threshold, the market tends to be saturated, the single marinating taste cannot meet the eating requirements of consumers, and in the face of the marinated products of the same type of quail eggs, the taste is difficult to distinguish, the taste level is weak, the freshness is low, the conventional sale circle of the marinated products of the quail eggs cannot be jumped out, so that the sale process is limited.
Disclosure of Invention
The invention aims to provide a production process of a quail egg product with marinating and barbecue flavors, and aims to solve the problems that the existing marinating of quail eggs proposed in the background art is wide in material source and low in marinating threshold, the market tends to be saturated, the single marinating taste cannot meet the edible requirements of consumers, and in the face of the marinated quail eggs of the same type, the taste differentiation is difficult, the taste level is weak, the freshness is low, the sales circle of the conventional quail egg marinating products cannot be jumped out, and the sales process is limited.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of a quail egg product with marinating and barbecue flavors comprises the following steps:
a production process of a quail egg product with marinating and barbecue flavors comprises the following steps:
the method comprises the following steps: pretreatment of the traditional Chinese medicine bag:
s1: selecting star anise, hawthorn, rhizoma kaempferiae, liquorice, round cardamom, amomum tsao-ko, tangerine peel, cassia bark, angelica dahurica, clove, galangal, costustoot and fennel, removing impurities, wherein the impurities after sorting are not more than 1.0-2.0%;
s2: the processed materials are placed in a gauze bag, the gauze bag is sealed, and the gauze bag needs to be cleaned and disinfected in advance;
step two: pretreatment of auxiliary materials:
s1: selecting dried peppers, concentrated food essence, food pepper essence and edible pigment, weighing, rechecking the dried peppers, the concentrated food essence, the food pepper essence and the edible pigment on site by a rechecker, recording and storing the rechecked contents including material information, weighing environment, instrument state and weighing operation;
s2: selecting soy sauce, cassia bark, cumin, netmeg, starch, dry chilli powder and yeast extract, and stirring and fusing to obtain barbecue seasoning;
step three: boiling soup stock:
s1: adding about 6-10 jin of water into a soup pot, adding one stick bone or one whole chicken frame, adding 30-50 g of old ginger, boiling the soup, decocting with medium and small fire for 2-3 hours, supplementing water in the midway, keeping the water level not lower than 65-80% of the height of the soup pot, fishing out residues in the soup, and cooling the bone soup for later use;
s2: sugar melting: adding 3-5% of sucrose into the bone soup, gradually pouring the weighed sucrose into the bone soup, continuously stirring for 3-5 min to completely dissolve the sucrose, continuously heating to 100 ℃, and cooling again;
step four: curing the marinade:
s1: boiling the bittern, cooling, draining, adding 3-5 g of salt, 15-25 g of cooking wine, 2-5 g of ginger slices and 5-10 g of onion sections, placing in a refrigerating chamber, pickling for 25-50 min, and turning over in the midway;
s2: the quail eggs need to be knocked on the surface to generate cracks, so that the quail eggs are convenient to taste in the marinating process;
step five: and (3) frying sugar color:
s1: selecting a large crystal sugar with double crystals, heating in advance, then smashing, preparing 60-80 g of hot water, putting salad oil into a pot, frying the oil to be cooked, cooling, turning on a middle-low fire, turning over and frying the crystal sugar, slowly stirring the crystal sugar in the melting process, turning off the fire when yellow bubbles are boiled on the oil surface, pouring the hot water into the pot along the pot edge, slightly stirring until the crystal sugar is completely fused, and adding 10-15 g of honey in the cooling process for mixing;
step six: marinating:
s1: heating the bone soup, adding sugar color when the heating temperature is 70-80 ℃, wherein the weight of the sugar color is 6-15% of the weight of the bone soup, and continuously stirring in the adding process;
s2: adding salt when the temperature of the bone soup reaches 80-90 ℃, wherein the weight of the salt is 4-8% of the weight of the bone soup, and the salt taste needs to be adjusted;
s3: when the bone soup is completely boiled, putting the chicken bone soup into a gauze bag, boiling for 10-15 min, putting the quail eggs into brine, adding 3-5% of white spirit and 3-5% of chicken essence, and continuously boiling for 5-10 min;
s4: turning on a small fire, keeping the small fire for about 10-15 min, not boiling the brine, and soaking for 40-70 min after the fire is turned off;
step seven: and (3) roasting and processing:
s1: taking out the quail eggs, cooling, completely removing eggshells, coating barbecue seasonings on the surfaces of the quail eggs, baking by using an oven, controlling the heating temperature to be 120-140 ℃, the heating time to be 5-10 min, continuing heating after turning over, and taking out after heating is finished;
step eight: and (3) sterilization and packaging:
s1: loading the halogen materials into a sterilization vehicle, moving the halogen materials to a cabinet door by using a transport vehicle, sending the halogen materials into a sterilization cavity, and carrying out sterilization operation after loading;
s2: and the post operating personnel and the management personnel related to the workshop count and pick up the labels at the warehouse according to the regulations of the packaging instructions and label specification management regulations, the labels comprise material state marks and mark names, batch numbers, specifications, quantities and the like, the box packing process is switched or the specified temporary storage position is sent according to the requirements of the manager after the packaging is finished, and the quantity of the rest labels is counted after the labeling is finished.
Compared with the prior art, the invention has the beneficial effects that: the production process of the quail egg product with the marinating and barbecue flavors can perform secondary processing after the quail egg is marinated by utilizing the prepared barbecue seasoning to perform surface smearing, so that the quail egg has the barbecue flavor while the marinating flavor is kept, the quail egg has the barbecue flavor, the external part of the quail egg has the crisp barbecue flavor, the internal part of the quail egg has the characteristic of soft and glutinous marinating flavor, the flavor level of the quail egg is increased, the freshness during eating is improved, the taste is unique, the same type of products can be conveniently distinguished, and the quail egg product is easy to sell.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a production process of a quail egg product with marinating and barbecue flavors comprises the following steps:
the method comprises the following steps: pretreatment of the traditional Chinese medicine bag:
s1: selecting star anise, hawthorn, rhizoma kaempferiae, liquorice, round cardamom, amomum tsao-ko, tangerine peel, cassia bark, angelica dahurica, clove, galangal, costustoot and fennel, removing impurities, wherein the impurities after sorting are not more than 1.0-2.0%;
s2: the processed materials are placed in a gauze bag, the gauze bag is sealed, and the gauze bag needs to be cleaned and disinfected in advance;
step two: pretreatment of auxiliary materials:
s1: selecting dried peppers, concentrated food essence, food pepper essence and edible pigment, weighing, rechecking the dried peppers, the concentrated food essence, the food pepper essence and the edible pigment on site by a rechecker, recording and storing the rechecked contents including material information, weighing environment, instrument state and weighing operation;
s2: selecting soy sauce, cassia bark, cumin, netmeg, starch, dry chilli powder and yeast extract, and stirring and fusing to obtain barbecue seasoning;
step three: boiling soup stock:
s1: adding about 6-10 jin of water into a soup pot, adding one stick bone or one whole chicken frame, adding 30-50 g of old ginger, boiling the soup, decocting with medium and small fire for 2-3 hours, supplementing water in the midway, keeping the water level not lower than 65-80% of the height of the soup pot, fishing out residues in the soup, and cooling the bone soup for later use;
s2: sugar melting: adding 3-5% of sucrose into the bone soup, gradually pouring the weighed sucrose into the bone soup, continuously stirring for 3-5 min to completely dissolve the sucrose, continuously heating to 100 ℃, and cooling again;
step four: curing the marinade:
s1: boiling the bittern, cooling, draining, adding 3-5 g of salt, 15-25 g of cooking wine, 2-5 g of ginger slices and 5-10 g of onion sections, placing in a refrigerating chamber, pickling for 25-50 min, and turning over in the midway;
s2: the quail eggs need to be knocked on the surface to generate cracks, so that the quail eggs are convenient to taste in the marinating process;
step five: and (3) frying sugar color:
s1: selecting a large crystal sugar with double crystals, heating in advance, then smashing, preparing 60-80 g of hot water, putting salad oil into a pot, frying the oil to be cooked, cooling, turning on a middle-low fire, turning over and frying the crystal sugar, slowly stirring the crystal sugar in the melting process, turning off the fire when yellow bubbles are boiled on the oil surface, pouring the hot water into the pot along the pot edge, slightly stirring until the crystal sugar is completely fused, and adding 10-15 g of honey in the cooling process for mixing;
step six: marinating:
s1: heating the bone soup, adding sugar color when the heating temperature is 70-80 ℃, wherein the weight of the sugar color is 6-15% of the weight of the bone soup, and continuously stirring in the adding process;
s2: adding salt when the temperature of the bone soup reaches 80-90 ℃, wherein the weight of the salt is 4-8% of the weight of the bone soup, and the salt taste needs to be adjusted;
s3: when the bone soup is completely boiled, putting the chicken bone soup into a gauze bag, boiling for 10-15 min, putting the quail eggs into brine, adding 3-5% of white spirit and 3-5% of chicken essence, and continuously boiling for 5-10 min;
s4: turning on a small fire, keeping the small fire for about 10-15 min, not boiling the brine, and soaking for 40-70 min after the fire is turned off;
step seven: and (3) roasting and processing:
s1: taking out the quail eggs, cooling, completely removing eggshells, coating barbecue seasonings on the surfaces of the quail eggs, baking by using an oven, controlling the heating temperature to be 120-140 ℃, the heating time to be 5-10 min, continuing heating after turning over, and taking out after heating is finished;
step eight: and (3) sterilization and packaging:
s1: loading the halogen materials into a sterilization vehicle, moving the halogen materials to a cabinet door by using a transport vehicle, sending the halogen materials into a sterilization cavity, and carrying out sterilization operation after loading;
s2: and the post operating personnel and the management personnel related to the workshop count and pick up the labels at the warehouse according to the regulations of the packaging instructions and label specification management regulations, the labels comprise material state marks and mark names, batch numbers, specifications, quantities and the like, the box packing process is switched or the specified temporary storage position is sent according to the requirements of the manager after the packaging is finished, and the quantity of the rest labels is counted after the labeling is finished.
Example 1
The method comprises the following steps: pretreatment of the traditional Chinese medicine bag:
s1: selecting fructus Anisi Stellati, fructus crataegi, rhizoma Kaempferiae, Glycyrrhrizae radix, fructus Amomi rotundus, fructus Tsaoko, semen Myristicae, pericarpium Citri Tangerinae, cortex Cinnamomi Japonici, radix Angelicae Dahuricae, flos Caryophylli, rhizoma Alpiniae Officinarum, radix aucklandiae and fructus Foeniculi, removing impurities, the impurities after sorting not exceeding 1.0%;
s2: the processed materials are placed in a gauze bag, the gauze bag is sealed, and the gauze bag needs to be cleaned and disinfected in advance;
step two: pretreatment of auxiliary materials:
s1: selecting dried peppers, concentrated food essence, food pepper essence and edible pigment, weighing, rechecking the dried peppers, the concentrated food essence, the food pepper essence and the edible pigment on site by a rechecker, recording and storing the rechecked contents including material information, weighing environment, instrument state and weighing operation;
s2: selecting soy sauce, cassia bark, cumin, netmeg, starch, dry chilli powder and yeast extract, and stirring and fusing to obtain barbecue seasoning;
step three: boiling soup stock:
s1: adding about 6 jin of water into a soup pot, adding one stick bone or one whole chicken frame, adding 30 g of old ginger, boiling the soup, decocting with medium and small fire for 2 hours, supplementing water in the midway, keeping the water level not lower than 65% of the height of the soup pot, fishing out residues in the soup, and cooling the bone soup for later use;
s2: sugar melting: adding 3% of sucrose into the bone soup, gradually pouring the weighed sucrose into the bone soup, continuously stirring for 3min to completely dissolve the sucrose, continuously heating to 100 ℃, and cooling again;
step four: curing the marinade:
s1: boiling the bittern, cooling, draining, adding 3 g of salt, 15 g of cooking wine, 2 g of ginger slices and 5 g of onion sections, placing in a refrigerating chamber, pickling for 25 minutes, and turning over in the middle;
s2: the quail eggs need to be knocked on the surface to generate cracks, so that the quail eggs are convenient to taste in the marinating process;
step five: and (3) frying sugar color:
s1: selecting a large crystal sugar with double crystals, heating in advance, smashing, preparing 60 g of hot water, putting salad oil into a pot, frying the oil, cooling, turning on a medium-low fire, stir-frying the crystal sugar, slowly stirring the crystal sugar in the melting process, turning off the fire when yellow bubbles are boiled on the oil surface, pouring the hot water into the pot along the pot edge, stirring the hot water gently until the hot water is completely fused, and adding 10 g of honey for mixing in the cooling process;
step six: marinating:
s1: heating bone soup at 70 deg.C, adding sugar color 6 wt% of bone soup, and stirring;
s2: adding salt when the bone soup temperature reaches 80 ℃, wherein the weight of the salt is 4% of the weight of the bone soup, and the salt taste needs to be adjusted;
s3: adding gauze bag when bone soup is completely boiled, boiling for 10min, adding ovum Coturnicis Japonicae into bittern, adding 3% Chinese liquor and 3% chicken essence, and further boiling for 5 min;
s4: boiling with slow fire, keeping the slow fire for about 10min, not boiling bittern, and soaking for 40min after the fire is turned off;
step seven: and (3) roasting and processing:
s1: taking out quail eggs, cooling, completely removing eggshells, coating barbecue seasonings on the surfaces of the quail eggs, baking by using an oven, controlling the heating temperature to be 120 ℃, heating for 5min, then continuously heating by turning over, and taking out after heating is finished;
step eight: and (3) sterilization and packaging:
s1: loading the halogen materials into a sterilization vehicle, moving the halogen materials to a cabinet door by using a transport vehicle, sending the halogen materials into a sterilization cavity, and carrying out sterilization operation after loading;
s2: and the post operating personnel and the management personnel related to the workshop count and pick up the labels at the warehouse according to the regulations of the packaging instructions and label specification management regulations, the labels comprise material state marks and mark names, batch numbers, specifications, quantities and the like, the box packing process is switched or the specified temporary storage position is sent according to the requirements of the manager after the packaging is finished, and the quantity of the rest labels is counted after the labeling is finished.
Example 2
The method comprises the following steps: pretreatment of the traditional Chinese medicine bag:
s1: selecting fructus Anisi Stellati, fructus crataegi, rhizoma Kaempferiae, Glycyrrhrizae radix, fructus Amomi rotundus, fructus Tsaoko, semen Myristicae, pericarpium Citri Tangerinae, cortex Cinnamomi Japonici, radix Angelicae Dahuricae, flos Caryophylli, rhizoma Alpiniae Officinarum, radix aucklandiae and fructus Foeniculi, removing impurities, the impurities after sorting not exceeding 2.0%;
s2: the processed materials are placed in a gauze bag, the gauze bag is sealed, and the gauze bag needs to be cleaned and disinfected in advance;
step two: pretreatment of auxiliary materials:
s1: selecting dried peppers, concentrated food essence, food pepper essence and edible pigment, weighing, rechecking the dried peppers, the concentrated food essence, the food pepper essence and the edible pigment on site by a rechecker, recording and storing the rechecked contents including material information, weighing environment, instrument state and weighing operation;
s2: selecting soy sauce, cassia bark, cumin, netmeg, starch, dry chilli powder and yeast extract, and stirring and fusing to obtain barbecue seasoning;
step three: boiling soup stock:
s1: adding about 10 jin of water into a soup pot, adding one stick bone or one whole chicken frame, adding 50 g of old ginger, boiling the soup, decocting with medium and small fire for 3 hours, supplementing water in the midway, keeping the water level not lower than 80% of the height of the soup pot, fishing out residues in the soup, and cooling the bone soup for later use;
s2: sugar melting: adding 5% of sucrose into the bone soup, gradually pouring the weighed sucrose into the bone soup, continuously stirring for 5min to completely dissolve the sucrose, continuously heating to 100 ℃, and cooling again;
step four: curing the marinade:
s1: boiling the bittern, cooling, draining, adding 5 g of salt, 25 g of cooking wine, 5 g of ginger slices and 10 g of onion sections, placing in a refrigerating chamber, pickling for 50min, and turning over in the middle;
s2: the quail eggs need to be knocked on the surface to generate cracks, so that the quail eggs are convenient to taste in the marinating process;
step five: and (3) frying sugar color:
s1: selecting a large crystal sugar with double crystals, heating in advance, smashing, preparing 80 g of hot water, putting salad oil into a pot, frying the oil, cooling, turning on a medium-low fire, stir-frying the crystal sugar, slowly stirring the crystal sugar in the melting process, turning off the fire when yellow bubbles are boiled on the oil surface, pouring the hot water into the pot along the pot edge, stirring the hot water gently until the hot water is completely fused, and adding 15 g of honey for mixing in the cooling process;
step six: marinating:
s1: heating bone soup at 80 deg.C, adding sugar 15 wt% of bone soup, and stirring;
s2: adding salt when the bone soup temperature reaches 90 ℃, wherein the weight of the salt is 8% of the weight of the bone soup, and the salt taste needs to be adjusted;
s3: adding gauze bag when bone soup is completely boiled, boiling for 15min, adding ovum Coturnicis Japonicae into bittern, adding 5% Chinese liquor and 5% chicken essence, and further boiling for 10 min;
s4: boiling with slow fire, keeping the slow fire for about 15min, not boiling bittern, and soaking for 70min after the fire is turned off;
step seven: and (3) roasting and processing:
s1: taking out the quail eggs, cooling, completely removing eggshells, coating barbecue seasonings on the surfaces of the quail eggs, baking by using an oven, controlling the heating temperature to be 140 ℃, heating for 10min, then continuously heating by turning over, and taking out after heating is finished;
step eight: and (3) sterilization and packaging:
s1: loading the halogen materials into a sterilization vehicle, moving the halogen materials to a cabinet door by using a transport vehicle, sending the halogen materials into a sterilization cavity, and carrying out sterilization operation after loading;
s2: and the post operating personnel and the management personnel related to the workshop count and pick up the labels at the warehouse according to the regulations of the packaging instructions and label specification management regulations, the labels comprise material state marks and mark names, batch numbers, specifications, quantities and the like, the box packing process is switched or the specified temporary storage position is sent according to the requirements of the manager after the packaging is finished, and the quantity of the rest labels is counted after the labeling is finished.
By integrating the above steps, the production process of the quail egg product with the marinating and barbecue flavors can perform secondary processing after the quail egg is marinated and the prepared barbecue seasoning is coated on the surface of the quail egg, so that the quail egg has the barbecue flavor while the marinating flavor is kept, the external part of the quail egg has the crisp barbecue flavor, and the internal part of the quail egg has the soft and glutinous marinating flavor, so that the flavor level of the quail egg is increased, the freshness during eating is improved, the taste is unique, the same type of products are convenient to distinguish, and the quail egg product is easy to sell.
While the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the embodiments disclosed herein may be used in any combination, provided that there is no structural conflict, and the combinations are not exhaustively described in this specification merely for the sake of brevity and conservation of resources. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (1)
1. A production process of a quail egg product with marinating and barbecue flavors is characterized by comprising the following steps: the process comprises the following steps:
the method comprises the following steps: pretreatment of the traditional Chinese medicine bag:
s1: selecting star anise, hawthorn, rhizoma kaempferiae, liquorice, round cardamom, amomum tsao-ko, tangerine peel, cassia bark, angelica dahurica, clove, galangal, costustoot and fennel, removing impurities, wherein the impurities after sorting are not more than 1.0-2.0%;
s2: the processed materials are placed in a gauze bag, the gauze bag is sealed, and the gauze bag needs to be cleaned and disinfected in advance;
step two: pretreatment of auxiliary materials:
s1: selecting dried peppers, concentrated food essence, food pepper essence and edible pigment, weighing, rechecking the dried peppers, the concentrated food essence, the food pepper essence and the edible pigment on site by a rechecker, recording and storing the rechecked contents including material information, weighing environment, instrument state and weighing operation;
s2: selecting soy sauce, cassia bark, cumin, netmeg, starch, dry chilli powder and yeast extract, and stirring and fusing to obtain barbecue seasoning;
step three: boiling soup stock:
s1: adding about 6-10 jin of water into a soup pot, adding one stick bone or one whole chicken frame, adding 30-50 g of old ginger, boiling the soup, decocting with medium and small fire for 2-3 hours, supplementing water in the midway, keeping the water level not lower than 65-80% of the height of the soup pot, fishing out residues in the soup, and cooling the bone soup for later use;
s2: sugar melting: adding 3-5% of sucrose into the bone soup, gradually pouring the weighed sucrose into the bone soup, continuously stirring for 3-5 min to completely dissolve the sucrose, continuously heating to 100 ℃, and cooling again;
step four: curing the marinade:
s1: boiling the bittern, cooling, draining, adding 3-5 g of salt, 15-25 g of cooking wine, 2-5 g of ginger slices and 5-10 g of onion sections, placing in a refrigerating chamber, pickling for 25-50 min, and turning over in the midway;
s2: the quail eggs need to be knocked on the surface to generate cracks, so that the quail eggs are convenient to taste in the marinating process;
step five: and (3) frying sugar color:
s1: selecting a large crystal sugar with double crystals, heating in advance, then smashing, preparing 60-80 g of hot water, putting salad oil into a pot, frying the oil to be cooked, cooling, turning on a middle-low fire, turning over and frying the crystal sugar, slowly stirring the crystal sugar in the melting process, turning off the fire when yellow bubbles are boiled on the oil surface, pouring the hot water into the pot along the pot edge, slightly stirring until the crystal sugar is completely fused, and adding 10-15 g of honey in the cooling process for mixing;
step six: marinating:
s1: heating the bone soup, adding sugar color when the heating temperature is 70-80 ℃, wherein the weight of the sugar color is 6-15% of the weight of the bone soup, and continuously stirring in the adding process;
s2: adding salt when the temperature of the bone soup reaches 80-90 ℃, wherein the weight of the salt is 4-8% of the weight of the bone soup, and the salt taste needs to be adjusted;
s3: when the bone soup is completely boiled, putting the chicken bone soup into a gauze bag, boiling for 10-15 min, putting the quail eggs into brine, adding 3-5% of white spirit and 3-5% of chicken essence, and continuously boiling for 5-10 min;
s4: turning on a small fire, keeping the small fire for about 10-15 min, not boiling the brine, and soaking for 40-70 min after the fire is turned off:
step seven: and (3) roasting and processing:
s1: taking out the quail eggs, cooling, completely removing eggshells, coating barbecue seasonings on the surfaces of the quail eggs, baking by using an oven, controlling the heating temperature to be 120-140 ℃, the heating time to be 5-10 min, continuing heating after turning over, and taking out after heating is finished;
step eight: and (3) sterilization and packaging:
s1: loading the halogen materials into a sterilization vehicle, moving the halogen materials to a cabinet door by using a transport vehicle, sending the halogen materials into a sterilization cavity, and carrying out sterilization operation after loading;
s2: and the post operating personnel and the management personnel related to the workshop count and pick up the labels at the warehouse according to the regulations of the packaging instructions and label specification management regulations, the labels comprise material state marks and mark names, batch numbers, specifications, quantities and the like, the box packing process is switched or the specified temporary storage position is sent according to the requirements of the manager after the packaging is finished, and the quantity of the rest labels is counted after the labeling is finished.
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| 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 |
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| CN108936393A (en) * | 2018-08-13 | 2018-12-07 | 合肥市福来多食品有限公司 | A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg |
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2020
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| 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 |
| CN106031521A (en) * | 2015-09-28 | 2016-10-19 | 吴艳 | Marinade preparing method |
| CN106852483A (en) * | 2016-12-02 | 2017-06-16 | 西安新桂系信息技术有限公司 | A kind of preparation method of thick gravy |
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Application publication date: 20200911 |