FIELD: food industry.
SUBSTANCE: quail eggs preservation method involves boiling, shelling, pouring with a brine, hot eggs packing into jars and maintenance before marketing. After boiling, eggs are cooled in ice water. The brine composition includes sugar, culinary salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables as well as a natural antioxidant represented by rosemary extract. Before pouring, brine is subjected to discharge-pulse treatment. Maintenance before marketing is performed during no less than 3 days.
EFFECT: product accessibility improvement, food and biological value enhancement and storage life increase.
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