CN105077353A - Spicy quail eggs - Google Patents
Spicy quail eggs Download PDFInfo
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- CN105077353A CN105077353A CN201510474837.4A CN201510474837A CN105077353A CN 105077353 A CN105077353 A CN 105077353A CN 201510474837 A CN201510474837 A CN 201510474837A CN 105077353 A CN105077353 A CN 105077353A
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- quail egg
- quail
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- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000013882 gravy Nutrition 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 229910052736 halogen Inorganic materials 0.000 claims description 34
- 150000002367 halogens Chemical class 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 8
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
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- 235000009421 Myristica fragrans Nutrition 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 238000003672 processing method Methods 0.000 claims description 7
- 238000013461 design Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
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- 238000012856 packing Methods 0.000 claims description 5
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- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
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- 239000007788 liquid Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000005070 sampling Methods 0.000 claims description 3
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- 244000291564 Allium cepa Species 0.000 claims 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 5
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- 238000004806 packaging method and process Methods 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
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- 210000003278 egg shell Anatomy 0.000 abstract 1
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- 238000010025 steaming Methods 0.000 abstract 1
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- 241000208340 Araliaceae Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000001256 tonic effect Effects 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
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses spicy quail eggs. The spicy quail eggs are prepared by the steps of 1 egg selecting, wherein stale eggs are picked out; 2 cooking, wherein eggs are cooked with salt in a pressure steaming cooker, and eggshells are shelled after the eggs are rapidly cooled with cold water; 3 gravy pickling, wherein gravy is put into a gravy tank, the temperature is set at 0 DEGC to 4 DEG C, the eggs are pickled for 2 h, and the gravy covers the quail eggs under the gravy level; 4 curing, wherein water and a condiment package are boiled together, the fire is turned off, and the quail eggs pickled in the step 3 are braised in the cooker; 5 cooling and packaging. According to the spicy quail eggs, through cooking and gravy pickling, the salt and condiments are evenly permeated into the quail eggs, bacteria are inhibited, endogenous enzyme decomposition is facilitated, flavor substances are increased, and the flavor of the quail eggs is improved; through curing sterilization, the quail eggs are fragrant and become tender; through the processes such as cooling and packaging, the spicy quail egg leisure food which is rich in nutrition, pure in taste and free of preservatives is supplied.
Description
Technical field
The present invention relates to a kind of processing method of food, particularly relate to a kind of spiced quail egg.
Background technology
Quail egg is a kind of well invigorant, and quail egg contains the nutriment such as rich in protein, cephalin, lecithin, lysine, cystine, dimension A, dimension B2, dimension B1, iron, phosphorus, calcium, can invigorating qi and benefiting blood, strengthens muscles and bones.Because quail egg Middle nutrition molecule is less, nutrition is more easily absorbed and used, so infant preferably, pregnant and lying-in women, old man, patient and weakly people are edible.Through domestic and international clinical confirmation, quail egg can the various diseases such as supplemental treatment edema, obesity-related hypertension, diabetes, anaemia, hepatomegaly, cirrhosis, ascites.But quail egg cholesterol level in birds, beasts and eggs is the highest, high fat of blood and patients with cerebrovascular disease can not be eaten more.
The processing method of quail egg is a lot, but how to give prominence to its tonic effect, again can be still rare as the processing method of daily leisure food, and processing method can retain the local flavor of quail egg and the leisure food of nutrition, still needs to improve.
Summary of the invention
For above-mentioned prior art Problems existing, the invention provides a kind of nutritious, pure taste, do not add the spiced quail egg of anticorrisive agent.
To achieve these goals, the technical solution used in the present invention is: a kind of spiced quail egg, and its making step is as follows:
One, select materials: select single egg size 9 ~ 10 grams, shell is canescence, with the speckle of bronzing or puce, lovely luster, shell is hard, and rich glossiness quail egg puts into cold water, remove the old egg floated, by for subsequent use after the quail egg surface clean impurity of sinking, sampling observation yolk is buff;
Two, boiling: salt adding is boiled in pressure cooking pot, with cold water chilling after boiling, egg peeler is peeled off, and cleans for subsequent use;
Three, halogen salts down: quail egg is put into halogen groove, add thick gravy, and design temperature 0 DEG C ~ 4 DEG C, pickles 2h, and the quail egg added and the mass volume ratio of thick gravy are 1:1 ~ 1.1, covers quail egg at liquid level the next accurate with thick gravy;
Four, slaking: boiled together with material bag by water, cease fire, quail egg step 3 pickled is cooked and simmered, and design temperature 90 ~ 95 DEG C, simmers time 25 ~ 35min;
Five, cooling packing: toast the quail egg after terminating in step 5 and be placed in chilling room, impose a condition: closed temperature control 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection; 10 ~ 20 minutes cool times, get final product vacuum packaging without aqueous vapor.
Further, thick gravy in described step 3 is new halogen or old halogen, the preparation method of new halogen is: ginger, green onion, anise, little fennel, cloves, cassia bark, spiceleaf, dried orange peel, nutmeg, when ginseng, make soy sauce, put into water to boil, pour into and put in the halogen groove of salt, stirring cools, and the every 100kg of salt adding amount expects water salt adding 28 ~ 32kg; Old halogen: new halogen through for many years, repeatedly pickle and the supersaturation bittern that formed, all again feed in raw material when pickling at every turn, put salt and boil again and reach supersaturation.
Further, the weight portion of described new halogen Raw is: ginger 30 ~ 45, green onion 15 ~ 25, anistree 8 ~ 15, little fennel 10 ~ 15, cloves 10 ~ 15, cassia bark 6 ~ 10, spiceleaf 8 ~ 15, dried orange peel 5 ~ 10, nutmeg 10 ~ 16, when ginseng 8 ~ 10, make soy sauce 100 ~ 120, water 900 ~ 1200.
Further, in described step 4, the material raw material wrapped as preparing new halogen is made with gauze parcel and is formed, not containing making soy sauce.
Beneficial effect of the present invention is: shaped by boiling, and then halogen salts down salt, material are evenly infiltrated in quail egg, and anti-bacteria simultaneously, promotes that endogenous enzymes is decomposed, increase flavor substance, improve product special flavour; Produce perfume by slaking sterilization, tenderize, guarantee the quality; The further sterilizing of cooling packing is guaranteed the quality, and does not change mouthfeel; Provide a kind of nutritious, pure taste by above-mentioned technique, do not add the quail egg leisure food of anticorrisive agent.
Detailed description of the invention
Below by embodiment, the invention will be further described.
embodiment 1
A kind of spiced quail egg, its making step is as follows:
One, select materials: select single egg size 9 ~ 10 grams, shell is canescence, with the speckle of bronzing or puce, lovely luster, shell is hard, and rich glossiness quail egg puts into cold water, remove the old egg floated, by for subsequent use after the quail egg surface clean impurity of sinking, sampling observation yolk is buff;
Two, boiling: salt adding is boiled in pressure cooking pot, with cold water chilling after boiling, egg peeler is peeled off, and cleans for subsequent use;
Three, halogen salts down: quail egg is put into halogen groove, add thick gravy, and design temperature 0 DEG C ~ 4 DEG C, pickles 2h, and the quail egg added and the mass volume ratio of thick gravy are 1:1 ~ 1.1, covers quail egg at liquid level the next accurate with thick gravy;
Four, slaking: boiled together with material bag by water, cease fire, quail egg step 3 pickled is cooked and simmered, and design temperature 90 ~ 95 DEG C, simmers time 25 ~ 35min;
Five, cooling packing: toast the quail egg after terminating in step 5 and be placed in chilling room, impose a condition: closed temperature control 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection; 10 ~ 20 minutes cool times, get final product vacuum packaging without aqueous vapor.
embodiment 2
The place different from embodiment 1 is, in the method for processing quail's eggs in the present embodiment,
Thick gravy in described step 3 is new halogen or old halogen, the preparation method of new halogen is: ginger, green onion, anise, little fennel, cloves, cassia bark, spiceleaf, dried orange peel, nutmeg, when ginseng, make soy sauce, put into water to boil, pour into and put in the halogen groove of salt, stirring cools, and the every 100kg of salt adding amount expects water salt adding 28 ~ 32kg; Old halogen: new halogen through for many years, repeatedly pickle and the supersaturation bittern that formed, all again feed in raw material when pickling at every turn, put salt and boil again and reach supersaturation.
The weight portion of described new halogen Raw is: ginger 30 ~ 45, green onion 15 ~ 25, anistree 8 ~ 15, little fennel 10 ~ 15, cloves 10 ~ 15, cassia bark 6 ~ 10, spiceleaf 8 ~ 15, dried orange peel 5 ~ 10, nutmeg 10 ~ 16, when ginseng 8 ~ 10, make soy sauce 100 ~ 120, water 900 ~ 1200.
In described step 4, the material raw material wrapped as preparing new halogen is made with gauze parcel and is formed, not containing making soy sauce.
embodiment 3
Difference from Example 2 is: the weight portion of described new halogen Raw is: ginger 35, green onion 20, anistree 10, little fennel 11, cloves 13, cassia bark 8, spiceleaf 11, dried orange peel 7, nutmeg 12, when ginseng 9, make soy sauce 110, water 1100.
Can be found out by above-described embodiment, be shaped in embodiment 1 by boiling, then halogen salts down salt, material is evenly infiltrated in quail egg, and anti-bacteria simultaneously, promotes that endogenous enzymes is decomposed, increase flavor substance, improve product special flavour; Produce perfume by slaking sterilization, tenderize, guarantee the quality; Baking can improve products taste, and temperature control anti-bacteria is bred, and prevents ripe after stain; The further sterilizing of cooling packing is guaranteed the quality, and does not change mouthfeel, does not add anticorrisive agent, useful health.
And embodiment 2 and embodiment 3 further define the batching of halogen, by disclosed batching, the quail egg leisure food prepared in conjunction with above-mentioned technique is nutritious, pure taste, fresh fragrance beautiful, has the effect of tonic concurrently.
Disclosed embodiment of this invention not as the restriction to the technology of the present invention scope, those skilled in the art on the basis of technical characteristic disclosed by the invention without creationary change all in protection scope of the present invention.
Claims (4)
1. a spiced quail egg, is characterized in that, step is as follows:
One, select materials: select single egg size 9 ~ 10 grams, shell is canescence, with the speckle of bronzing or puce, lovely luster, shell is hard, and rich glossiness quail egg puts into cold water, remove the old egg floated, by for subsequent use after the quail egg surface clean impurity of sinking, sampling observation yolk is buff;
Two, boiling: salt adding is boiled in pressure cooking pot, with cold water chilling after boiling, egg peeler is peeled off, and cleans for subsequent use;
Three, halogen salts down: quail egg is put into halogen groove, add thick gravy, and design temperature 0 DEG C ~ 4 DEG C, pickles 2h, and the quail egg added and the mass volume ratio of thick gravy are 1:1 ~ 1.1, covers quail egg at liquid level the next accurate with thick gravy;
Four, slaking: boiled together with material bag by water, cease fire, quail egg step 3 pickled is cooked and simmered, and design temperature 90 ~ 95 DEG C, simmers time 25 ~ 35min;
Five, cooling packing: toast the quail egg after terminating in step 5 and be placed in chilling room, impose a condition: closed temperature control 14 ~ 16 DEG C, draining gas, ultraviolet lamp disinfection; 10 ~ 20 minutes cool times, get final product vacuum packaging without aqueous vapor.
2. the processing method of quail egg according to claim 1, it is characterized in that: the thick gravy in described step 3 is new halogen or old halogen, the preparation method of new halogen is: ginger, green onion, anise, little fennel, cloves, cassia bark, spiceleaf, dried orange peel, nutmeg, when ginseng, make soy sauce, put into water to boil, pour into and put in the halogen groove of salt, stirring cools, and the every 100kg of salt adding amount expects water salt adding 28 ~ 32kg; Old halogen: new halogen through for many years, repeatedly pickle and the supersaturation bittern that formed, all again feed in raw material when pickling at every turn, put salt and boil again and reach supersaturation.
3. the processing method of quail egg according to claim 2, is characterized in that: the weight portion of described new halogen Raw is: ginger 30 ~ 45, green onion 15 ~ 25, anistree 8 ~ 15, little fennel 10 ~ 15, cloves 10 ~ 15, cassia bark 6 ~ 10, spiceleaf 8 ~ 15, dried orange peel 5 ~ 10, nutmeg 10 ~ 16, when ginseng 8 ~ 10, make soy sauce 100 ~ 120, water 900 ~ 1200.
4. the processing method of quail egg according to claim 1, is characterized in that: in described step 4, and the material raw material wrapped as preparing new halogen is made with gauze parcel and formed, not containing making soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510474837.4A CN105077353A (en) | 2015-08-06 | 2015-08-06 | Spicy quail eggs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510474837.4A CN105077353A (en) | 2015-08-06 | 2015-08-06 | Spicy quail eggs |
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| Publication Number | Publication Date |
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| CN105077353A true CN105077353A (en) | 2015-11-25 |
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| CN201510474837.4A Pending CN105077353A (en) | 2015-08-06 | 2015-08-06 | Spicy quail eggs |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995615A (en) * | 2016-04-30 | 2016-10-12 | 宁夏龙涎香清真食品有限公司 | Quail egg food and processing method thereof |
| CN108029995A (en) * | 2017-12-11 | 2018-05-15 | 江苏香道食品有限公司 | A kind of processing method of marinaded quail egg |
| 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 |
| CN109105771A (en) * | 2018-08-30 | 2019-01-01 | 陕西恒源食品有限责任公司 | A kind of Fu tea perfume marinaded quail egg and preparation method thereof |
| CN111642707A (en) * | 2020-06-09 | 2020-09-11 | 湖南湖湘贡食品有限公司 | Production process of quail egg product with marinating and barbecue flavors |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN103610110A (en) * | 2013-12-03 | 2014-03-05 | 黄名珠 | Five-spice spicy quail eggs and preparation method thereof |
| CN103653036A (en) * | 2013-12-16 | 2014-03-26 | 酉阳县四达机械厂 | Tea egg preparation method |
| CN103704742A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted duck's gizzard |
| CN104783219A (en) * | 2014-01-21 | 2015-07-22 | 胡唐华 | Processing technology of spiced quail egg |
-
2015
- 2015-08-06 CN CN201510474837.4A patent/CN105077353A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
| CN103704742A (en) * | 2013-11-29 | 2014-04-09 | 安徽兴程食品有限责任公司 | Salted duck's gizzard |
| CN103610110A (en) * | 2013-12-03 | 2014-03-05 | 黄名珠 | Five-spice spicy quail eggs and preparation method thereof |
| CN103653036A (en) * | 2013-12-16 | 2014-03-26 | 酉阳县四达机械厂 | Tea egg preparation method |
| CN104783219A (en) * | 2014-01-21 | 2015-07-22 | 胡唐华 | Processing technology of spiced quail egg |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995615A (en) * | 2016-04-30 | 2016-10-12 | 宁夏龙涎香清真食品有限公司 | Quail egg food and processing method thereof |
| CN108029995A (en) * | 2017-12-11 | 2018-05-15 | 江苏香道食品有限公司 | A kind of processing method of marinaded quail egg |
| 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 |
| CN109105771A (en) * | 2018-08-30 | 2019-01-01 | 陕西恒源食品有限责任公司 | A kind of Fu tea perfume marinaded quail egg and preparation method thereof |
| CN111642707A (en) * | 2020-06-09 | 2020-09-11 | 湖南湖湘贡食品有限公司 | Production process of quail egg product with marinating and barbecue flavors |
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Application publication date: 20151125 |