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- How to make delicious canned quail eggs?
Canned quail eggs are now more and more popular among people. Making delicious canned quail eggs has become the primary task of quail egg processing line manufacturers. So how should the quail egg processing line make five-flavored canned quail eggs?
Canned spiced quail eggs is a canned product made by marinating quail eggs with five spices. It has rich nutrition and unique flavor and can be eaten directly.
The production process of canned spiced quail eggs: raw egg selection, cleaning, disinfection → pre-cooking → peeling (or with skin) → cylinder, feeding → exhaust → sealing → inspection → sterilization and cooling
Key points of canned spiced quail eggs:
The raw eggs are prepared to select fresh eggs, remove the inferior and inferior eggs; wash the dirt on the shell with running water; then use the bleach solution of 600-800 mg/kg of available chlorine to soak for 5-7 minutes.
Pre-cooking Put the selected eggs in warm water at 40-50°C, heat it to a slight boil, and pre-cook for 5-8 minutes.
Making spice water; formula: 0.8 kg of star anise, 0.3 kg of Angelica dahurica, 0.5 kg of licorice, 0.5 kg of Chinese pepper, 0.6 kg of cinnamon, 1 kg of ginger, the appropriate amount of green onions, 120 kg of water;
Put the above-mentioned raw materials into the jacketed pot, heat and boil lightly for 60 to 90 minutes, filter, and adjust to 100 kg. This perfumed water can be used repeatedly, but before the second use, add half of the formula and heat it again to boil.
Seasoning: Formula: 3.6 kg of salt, 1.5 kg of sugar, 4 kg of soy sauce, 2.4 kg of rice wine, an appropriate amount of sugar, 5 kg of spice water;
Put the water, salt, soy sauce, sugar, and spice water in a jacketed pot to heat and boil to remove any foam and dirt. Then add rice wine and monosodium glutamate, remove and filter, and adjust to 20 kg for use.
In the jar, the pre-cooked eggs are peeled (or with the skin), and the jars are arranged neatly. The egg weight is required to be no less than 55% of the net weight. Then, pour seasonings below 75°C into the jar.
Exhaust and seal Exhaust seal is heated at 85-90°C for 8-12 minutes, and air-sealed to 0.06-0.067 MPa.
After checking the seal, check whether the seal is good.
After sterilization and cooling, it should be sterilized in time, press 118℃ to 0.1～0.2MPa, 15～35 minutes.
According to the above method, coupled with the quail egg processing line machine of Lijun Machinery Factory, you can complete your new product. Those who want to buy quail egg machinery can contact us through dinneregg.com.