Tiger skin quail egg can processing method
1. Acceptance of fresh eggs is tested using sensory and perspective methods. Remove inferior and spoiled eggs.
2. Clean the grading and soak the qualified fresh eggs in water of about 30°C for 5 to 10 minutes. Then remove and wash the impurities, feces, etc. on the eggshell with clean water; grading according to size so that the same cans The egg size is even.
3, precooked, shelled will wash the eggs put 5% salt solution boiled for 3 minutes until the quail eggs cooked thoroughly, and immediately cooled with cold water, and then shelling. Try not to damage the protein when peeling. After peeling, release and rinse again, wash eggshell membrane. Soak for about 15-20 minutes at about 50°C, rinse again, and wash off the eggshell membrane.
4. After the fried and stripped eggs are drained, put them in a 180-200°C vegetable oil and fry for 3 to 5 minutes until the protein surface is dark yellow and wrinkles are removed. Drain the oil and load it. tank.
5, soup with fennel, cinnamon and other spices wrapped with gauze, put people in boiling water for 40 to 50 minutes, when there is a rich fragrance and add salt and other accessories. After the salt and sugar are to be dissolved, the heating is stopped. The soup is filtered with gauze and the soup is kept at 80°C or more.
6. Cans Add 300 grams of fried tiger eggs in a sterilized glass jar, add 200 grams of prepared soup (80°C) and cap the lid.
7, exhaust, thermal exhaust tank, the central temperature above 80 °C; vacuum sealed, vacuum degree 46.6 53.3 kPa (350 to 400 mm Hg). After sealing, check it in time and pick out the cans that do not meet the requirements.
8. Sterilization, cooling, sterilization, 5-25 minutes, back pressure cooling, 118°C (anyway, 1.0-1.2 kg/cm3).
9. Rub the can and heat it to about 40°C to clean it immediately. Move into the holding room and keep it warm at 37°C for 5 days and nights.
10, inspections should be checked one by one, remove bad cans.
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