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Spice processing technology
Spiced oyster sauce is a nutritious and flavorful condiment that has gained widespread popularity among consumers due to its convenience, hygiene, and unique taste. This product combines traditional seasoning techniques with modern food processing methods to deliver an appealing and long-lasting flavor. The main ingredients used in the production of this spiced wolfberry sauce include 5 kg of soy sauce, 13.5 kg of salt (12.5 kg 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 blend of spices such as 30 grams of star anise, 25 grams of 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 carefully wrapped in gauze to ensure even infusion.
The production process begins with the preparation of fresh quail. First, healthy live quail are slaughtered, cleaned, and thoroughly washed under running water. Their heads, feet, wings, and anus are removed, and the internal organs are taken out. Next, the quail is marinated with salt to enhance texture and firmness. The salt used is 2.5% of the quail's weight, and the marinating time varies depending on the season—longer in winter and shorter in summer, typically taking 1–2 hours at room temperature. After marination, the quail is rinsed again and shaped by flattening and crossing the legs so that the ankles are inserted into the anus.
The next step involves frying the prepared quail in oil heated to 180°C–210°C for about 2–3 minutes until golden brown. Once fried, the quail is drained and cooled. Then, it is braised in a pot with a mixture of broth, water equal to the weight of the quail, and all the pre-prepared spices. The cooking temperature is maintained at 90°C–95°C for approximately one hour to allow the flavors to fully develop.
After cooking, the quail is cooled in a refrigerated room set at 4°C–7°C to maintain quality. Once cooled, the product is accurately weighed, placed into vacuum-sealed bags, and sealed using a vacuum packaging machine. These sealed packages are then sterilized in an autoclave at 121°C under a pressure of 12.7 MPa–14.5 MPa for 5–10 minutes to ensure safety and shelf life.
Following sterilization, the packages are inspected for defects such as air pockets or damaged seals. Qualified products are then packed into colored bags and placed into boxes for storage or sale. The storage environment should be kept at a stable temperature, usually around 0°C, to preserve freshness and quality. This comprehensive process ensures that the final product is both delicious and safe for consumption.