2) Quail's egg yolk
鹌鹑蛋黄
1.
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.
探索超声波、微波辅助萃取鹌鹑蛋黄卵磷脂工艺条件,在单因素水平试验基础上进行正交试验优化工艺条件。
3) quail eggs
鹌鹑蛋
1.
Determination of 8 trace elements in quail eggs by FAAS;
火焰原子吸收光谱法测定鹌鹑蛋中8种微量元素的含量
2.
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.
在鹌鹑蛋传统加工工艺的基础上,进行了鹌鹑蛋的烘烤加工工艺研究,制成了琥珀色、光亮、有浓郁的烤香味、鹌鹑蛋独特的香味和五香蛋香味的混合香味的新产品,风味独特,有一定的利用价值。
3.
The comparative studies on asepsis technology were carried out on laying quail eggs.
利用蛋用鹌鹑蛋对多种蛋外灭菌方法进行了比较,结果发现多种方法均能取得好的灭菌效果,而用瞬间沸水浸烫后立即在酒精中浸泡1min,灭菌效果最好,对蛋内微生物和蛋的品质没有显著影响。
4) Quail egg
鹌鹑蛋
1.
Taking the Quail egg liquid as raw material,the Vacuum freeze-drying of quail egg powder was studied.
以鹌鹑蛋液为原料,研究鹌鹑蛋粉的冷冻干燥加工工艺。
2.
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.
先将鹌鹑蛋制成松花蛋,再加入与氢氧化钠、食盐、茶汁一起混匀的蛋液,灌入肠衣中,经水浴加热即成成品。
5) alcoholized quail egg
醉鹌鹑蛋
6) preserved partridge eggs
鹌鹑皮蛋
1.
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.
对影响鹌鹑皮蛋品质的4个主要因素:A)NaOH浓度、B)食盐用量、C)茶叶用量、D)添加剂种类,进行4因素3水平正交试验设计研究。
补充资料：鱼香鹌鹑蛋
Image:1182823009354259.jpg
鱼香鹌鹑蛋
用料：
1、鹌鹑蛋二十个。2、豌豆尖二两（可用其它绿叶菜代替）。3、葱半两。4、泡红辣六个。5、老姜一小块。6、蒜两瓣。7、白糖一大匙。8、醋两大匙。9、酱油两大匙。10、淀粉三大匙。11、盐、味精适量。
做法：
1、把鹌鹑蛋洗净后与冷水一同入锅，开中火煮沸后熄火但不揭盖，闷约五分钟至蛋，捞出后放冷水中稍泡凉后去壳；泡辣椒剁末；葱切碎；姜、蒜均剁末。
2、取两大匙淀粉，将鹌鹑蛋用厨房用纸吸干水分，逐一薄薄地粘上一层干淀粉。在剩下的一大匙淀粉中加酱油、醋、白糖、水、味精三大匙汤或水兑成芡汁。
3、锅中放油烧至七成热，下入豌豆尖炒熟装盘作为垫底。
4、锅中放油烧至五成热，放入鹌鹑蛋炸呈金黄色，捞出沥干油分，摆在豌豆尖上待用。
5、将干净的炒锅置火上烧至三成热，下泡红辣椒末用小火炒至油呈红色，再下姜、蒜末炒香。
6、加半杯汤或水烧沸，烹入芡汁，放入葱碎铲匀，起锅将汤汁均匀地淋在鹌鹑蛋上即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。