Preparation method of quail food



A preparation method of quail food comprises the following steps: (1) taking 100 frozen unhaired quails and dipping the quails with water to defreeze, wherein the weight of each quail is 100 to 120 g; (2) rinsing the unfrozen quails with water for 10 to 15 minutes, wherein the water temperature is lower than 30 DEG C; (3) ripping and eviscerating the rinsed quails, rinsing the quails for 1 to 2 hours, and then taking out and draining the quails; (4) mixing 2 to 4 parts by weight of salt, 1 to 3 parts by weight of chopped ginger, 1 to 3 parts by weight of yellow rice wine and 1000 parts by weight of water uniformly to prepare brine; (5) soaking the quails treated in the step (3) into the brine, pickling for 3 hours, taking out the quails and draining the brine; (6) rolling, kneading and pickling the treated quails for 4 hours and packaging the quails in aseptic bags. The quails can be stored for a long time and can serve as finished products directly sold in markets. The preparation method of quail food has the advantages of simple process, low cost and suitability for quantity production.




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