| 摘要 |
A method of preserving quail eggs such that eggs preliminary treated with a disinfecting solution are washed with water, boiled, the shell is dissolved in an acetic acid solution, the inner shell membrane is removed, the shelled eggs are washed, kept in the solution containing the acid, packed into the jars, a souse is added, the jars are closed hermetically and sterilized. Eggs are boiled in a solution containing 1-2 weight % of table salt, the shell is dissolved in a solution containing 7-8 weight % of acetic acid at 60-65 DEGREE C in the course of 35-80 minutes. Thereafter the shelled eggs are rinsed with water and kept up to packing in a solution containing 0.3-0.5 weight % of citric acid, and as the souse a tomato sauce is used by which the quail eggs are poured at a mass ratio equal to 1:1.
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