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Spice processing technology
Spiced oyster sauce is a nutritious, flavorful, and convenient food product that has gained widespread popularity among consumers. Its unique taste and hygienic packaging make it a favorite choice for both home cooking and commercial use. The recipe for this spiced wolfberry dish includes a precise combination of ingredients and a detailed processing method to ensure quality and consistency.
The main raw materials and their proportions are as follows: 5 kg of fresh quail, 5 kg of soy sauce, 13.5 kg of salt (with 12.5 kg used for salting and 1 kg for boiling), 1 kg of sugar, 500 grams of rice wine, 200 grams of monosodium glutamate, 5 grams of sodium nitrite, and a variety of spices such as 30 grams of star anise, 25 grams of black pepper, 16 grams of fennel, 15 grams of cinnamon, 10 grams of cloves, 100 grams of onion, and 60 grams of ginger. All the spices are wrapped in gauze to prevent them from mixing directly with the meat during the cooking process.
The production process involves several key steps. First, healthy live quails are slaughtered, cleaned thoroughly, and the head, feet, wings, and anus are removed. The internal organs are then taken out and the quail is washed repeatedly under running water. Next, the quail is marinated with fine salt to firm up the flesh. The amount of salt used is about 2.5% of the quail's weight, and the marinating time varies depending on the season—longer in winter and shorter in summer, typically around 1 to 2 hours at room temperature. After marinating, the quail is rinsed again.
The next step is shaping the quail by flattening it and crossing the legs so that the ankle joints are inserted into the anus, which helps maintain its structure during cooking. Then, the shaped quail is fried in oil at a temperature of 180°C to 210°C for 2 to 3 minutes until golden brown. It is quickly removed and placed in a basket to drain and cool.
After frying, the quail is braised in a pot with a mixture of ingredients, including old broth and water equal in weight to the quail. The temperature is maintained at 90°C to 95°C for approximately one hour. Once cooked, the quail is cooled and kept intact. If no damage is found, it is transferred to a cooling room with a temperature between 4°C and 7°C.
Once cooled, the quail is accurately weighed and packed into vacuum-sealed bags using a vacuum packing machine. These packages are then sterilized in an autoclave at 121°C under a pressure of 12.7 MPa to 14.5 MPa for 5 to 10 minutes. After sterilization, the products are inspected to remove any defective or damaged packages, and samples are tested for physicochemical and microbiological safety.
Finally, the qualified products are packed into colored bags and placed into boxes for sale or storage. The storage area should be kept at a stable temperature, usually around 0°C, to preserve quality and freshness. This entire process ensures that the final product is not only delicious but also safe and suitable for long-term consumption.