KR20140020102A

KR20140020102A - The lyophilization method by using smoked quail egg

Info

Publication number: KR20140020102A
Application number: KR1020120086698A
Authority: KR
Inventors: 이화숙
Original assignee: (주)화인푸드라인
Priority date: 2012-08-08
Filing date: 2012-08-08
Publication date: 2014-02-18

Abstract

The present invention relates to a freeze-drying method using smoked quail eggs, which will be described in more detail by applying a dough containing a functional product to smoked quail eggs and rapidly freezing them by applying bread crumbs to ensure long-term distribution and storage without destroying the nutritional components of quail eggs. It is possible to consume by various cooking methods to increase the consumption.

Description

Freeze drying method using smoked quail eggs {The lyophilization method by using smoked quail egg}

The present invention is coated with the dough added functional product to the smoked quail eggs, breaded and rapidly frozen so that the nutritional ingredients of the quail eggs remain intact and can be used for a variety of cooking methods in a long-term distribution. It relates to a freeze drying method using smoked quail eggs that can diversify the intake method.

In general, quail eggs are foods that contain protein and other nutrients, and have been used for a long time as food for cooking or other processed foods.

Quail eggs are smaller than other eggs, but the egg yolk to egg white has a high taste and nutritional value, making it the second most popular egg after eggs.It is about one-6th the weight of eggs but has more iron and vitamins than eggs. It is known to be good for people with anemia, especially protein, potassium, calcium, retinol, and vitamin A.

These quail eggs are cooked at home or restaurant because of their simple cooking method, or they are ingested in soy sauce or boiled in soy sauce. There was a problem.

Therefore, quail eggs are marketed in the market only smoked products that are boiled in soy sauce or soy sauce should be prepared for a method of cooking and long-term distribution.

In order to solve the above problems, Patent Registration No. 325717, "How to prepare quail eggs fried" has been registered.

The pre-registered invention is to immerse the quail eggs in egg whites and then fry the quail eggs to increase the binding power of the quail eggs and fried clothes, improve the taste of the quail eggs fried, quail eggs and fried clothes are inconvenient to eat and appearance is good Although the shortcomings can be improved, fried quail eggs coated with frying must be eaten immediately, so that long-term storage can be prevented, and when stored in the freezer of the refrigerator for long-term storage, the volume of the quail eggs in the frozen state There is a problem that the value of the product as a crack is generated by the expansion of the swelling to expand.

In addition, in order to solve the above problems, Patent Registration No. 1026542 "Method of manufacturing frozen frozen quail eggs" has been registered.

The patent registration number 1026542 has a limitation in various cooking methods due to the limitation of the refrigerant method including the refrigerant of the rapid freezing in the quail egg manufacturing method for rapidly freezing the quail egg coated with fried clothes.

The present invention for solving the above problems is not limited to the cooking method of quail eggs, such as longevity, smoked, can be distributed for a long time without the nutritional ingredients of quail eggs, such as taste and nutritional ingredients in quail eggs. In addition, it aims to provide nutritious snacks that can be cooked and eaten in various ways.

The present invention as a solution to the above problems, boiled washed quail eggs, and then cooled in a cooling water and then put the cooled quail eggs in a drum barrel, peeled off the shell by rotating and then stewed, dried a little after the quail eggs The present invention relates to a freeze-drying method using smoked quail eggs, which can be used for various cooking methods by coating a batter with a batter added with various functional elements and then immersing it in egg whites, fried powder or starch, and then froze it with bread crumbs.

As described above, the present invention can be distributed and stored for a long period of time without destroying the nutritional ingredients of quail eggs, which can be consumed by various cooking methods, thereby increasing consumption.

In addition, the present invention has the effect of reinforcing the lack of nutritional elements of quail eggs, as well as adding functional elements so that the consumer can choose according to taste.

In addition, the present invention can be tasted through the smoked or stewed process unlike the existing patented product, and when the intake of fried yolks to enhance the density of yolks does not destroy the texture of the yolk and provides a chewy texture.

1 is a flow chart showing a freeze drying method using the present invention smoked quail eggs.

In order to achieve the above objects and effects the present invention will be described in detail by the accompanying drawings as follows.

1 is a flow chart illustrating a freeze production method using the present invention smoked quail eggs.

The present invention relates to a frozen production method using smoked quail eggs that can be ingested as nutritious snacks by various cooking methods, which can be circulated for a long period of time by rapidly freezing them with seasoned dough and bread.

First, select fresh quail eggs and wash them clean.

The washed quail eggs are boiled in water at 55-65 ° C. for 10-20 minutes to make a soft boil, and then boiled at 90-98 ° C. for 10-20 minutes to make ripeness.

The boiled quail eggs are placed in a water bath containing 4-10 ° C. of cold water and cooled for 5-10 minutes.

In order to peel the shell from the cooled quail eggs are put in a rotating drum to rotate to form a crab on the shell to be broken.

If the crab is not formed on the shell of the quail eggs, it is not easy to separate the shell from the quail eggs, so it is easy to peel off the bulky quail eggs by putting them in a rotating drum and digging them. Detach the shell.

The quail eggs separated from the shell are mixed with 10 to 20 parts by weight of starch syrup, 2 to 10 parts by weight of soy sauce, 0.1 to 0.5 parts by weight of ginger, 0.1 to 0.5 parts by weight of garlic, and 0.1 to 0.5 parts by weight of onion. It can be seasoned by heating it for 2 to 5 hours at a temperature of 50-70 ° C. to remove the smell and further enhance the aroma and taste of quail eggs.

Take out the boiled quail eggs and put them into a dryer to dry slightly for 2 to 5 hours at 50 ~ 70 ℃, or slightly dried for about 2 to 10 hours at a temperature of 2 ~ 10 ℃ source of the quail eggs Cover the surface.

The dried quail eggs are immersed in a mixture of egg yolk 50 to 70% and fried powder or starch 30 to 50%.

The reason for soaking the quail eggs is to make the fried dough soaked.

In order to coat the immersed quail eggs on the basis of 100 parts by weight of purified water, 60 to 70 parts by weight of fried powder, 10 to 20 parts by weight of starch, 1 to 5 parts by weight of onion, 2 to 5 parts by weight of garlic, and 0.5 to 2 pepper Add the weight part and put it into the mixed dough and coat the batter.

Quail eggs coated with the frying cloth are fried with breadcrumbs on the frying cloth so as to produce a more crispy and savory taste after being fried, and the frozen breaded quail eggs are rapidly frozen at -30 to 40.

In addition, by adding functional products including mugwort, seaweed, green tea, and herbal medicine to the dough, everyone can enjoy fried quail eggs by men and women of all ages, and also have a natural pigment function that can change the color of fried clothes.

Rapid freezing as described above prevents the destruction of the texture and nutritional components of quail eggs, and can be stored for a long time while maintaining the color and shape of the fried clothes.

On the other hand, the addition of functional products, including mugwort, seaweeds, green tea, Chinese herbal medicines in the simmering step, so as to supplement the lack of nutritional ingredients or provide differentiated functional quail eggs.

Therefore, when the functional product is added in the stew step, the functional product is added to 100 parts by weight of purified water, 1 to 5 parts by weight of soy sauce, and 0.1 to 0.5% of food coloring (caramel), and the temperature is about 20 to 60 minutes at a temperature of 80 to 95 ° C. Heat and stew.

Quick-frozen quail eggs as described above can be easily consumed as a nutritious snack by using a variety of dishes such as fried chicken as well as chicken jeongjeong sauce.

Claims

Washing quail eggs cleanly;
Boiled the washed quail eggs at 55-65 ° C. for 10-20 minutes and then boiled at 90-98 ° C. for 10-20 minutes;
Putting the boiled quail eggs in a water bath containing cooling water and cooling them;
Placing the cooled quail eggs in a rotating drum and rotating the shell;
Peeling the shell shelled from the quail eggs;
The peeled quail eggs are mixed with 10 to 20 parts by weight of starch syrup, 2 to 10 parts by weight of soy sauce, 0.1 to 0.5 parts by weight of ginger, 0.1 to 0.5 parts by weight of garlic, and 0.1 to 0.5 parts by weight of onion, based on 100 parts by weight of purified water. Placing in a cooked sauce and heating for about 2 to 5 hours at a temperature of 50 to 70 ℃;
Drying the stewed quail eggs at 50 to 70 ° C. for 2 to 5 hours or at 2 to 10 ° C. for 2 to 10 hours;
Immersing the dried quail eggs in a mixture of 50-70% egg yolk and fried powder or starch 30-50%;
60 to 70 parts by weight of fried powder, 10 to 20 parts by weight of starch, 1 to 5 parts by weight of onion, 2 to 5 parts by weight of garlic, and 0.5 to 2 parts by weight of pepper are added to the soaked quail eggs based on 100 parts by weight of purified water. Wrapping with batter to coat the batter;
Spreading bread crumbs on the batter;
Freeze-drying method using smoked quail eggs, characterized in that the step consisting of rapid freezing the quail eggs buried in the bread at -30 to 40.

According to claim 1, Freeze-dried method using smoked quail eggs, characterized in that the stewed by adding a functional product including wormwood, seaweeds, green tea, herbal medicine in the simmering step.

The method of claim 1, wherein the dough is a freeze-dried method using smoked quail eggs, characterized in that the addition of functional products including mugwort, seaweed, green tea, herbal medicine.