The technological condition of extracting Lecithin from Quail's egg yolk aided with ultrasonic and microwave was studied,and orthogonal experiments were made to optimize technological condition on the base of signal factor experiments.

Determination of 8 trace elements in quail eggs by FAAS;

Based on the traditional processing techniques, we conducted further research on roasting quail eggs and succeeded in making new products of quail eggs, which are amber in color, shiny in appearance, and with a special flavor in combination with quail egg's characteristic flavor and fragrance.

The comparative studies on asepsis technology were carried out on laying quail eggs.

Taking the Quail egg liquid as raw material,the Vacuum freeze-drying of quail egg powder was studied.

This study was carried out by the preserved quail egg with sodium hydroxide, sodium chloride, tea, and whole egg liquid, which was made by the mixture in gut.

In this paper,four main factors including NaOH concentration,salt quantity,tea amount and additive varieties which influence the quality of preserved partridge eggs are studied through four factors three levels orthogonal test.