Spiced quail egg canned foods and making method thereof
A technology for spiced quail and quail eggs, applied in food science and other directions, can solve problems such as poor taste and loss of nutrients, and achieve the effects of complete color, fragrance, and retention of nutrients and flavors
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Embodiment 1
[0031] S1. Pre-cooked quail eggs
[0032] Clean the continuous pre-cooking machine, add water and turn on the steam to heat the water. After the water boils, send the cleaned fresh quail eggs into the spiral guide groove of the continuous pre-cooking machine, and pre-cook for 6 minutes. During the pre-cooking process, the quail eggs The eggs advance along the spiral guide groove and rotate at the same time, so that they are in a state of continuous motion; the pre-cooked quail eggs are sent to the clear water tank for cleaning, and unqualified quail eggs with broken shells are selected; cleaning.
[0033] S2. Canning quail eggs
[0034] Put the pre-cooked and selected qualified quail eggs into the clear water tank of the workbench for canning, and clean the canning process with flowing water; after canning, pour out the residual water in the can.
[0035] S3. Preparation of five-spice soup
[0036] After putting the water in the soup pot, put 3 parts by weight of edible ref...
Embodiment 2
[0047] The difference between embodiment 2 and embodiment 1 is: every 100 parts by weight of water puts the following five spices in parts by weight: 0.8 parts of cinnamon, 2.5 parts of star anise, 2 parts of fennel, 3.2 parts of peppercorns and 0.5 parts of bay leaves.
Embodiment 3
[0049]The difference between Example 3 and Example 1 is that the following five spices are added per 100 parts by weight of water: 0.3 part of cinnamon, 0.8 part of star anise, 0.8 part of cumin, 1.3 part of Chinese prickly ash and 0.1 part of bay leaf.
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