A quail egg production line refers to a complete set of automated equipment system specifically designed for processing quail eggs, capable of achieving full-process automated production from raw material handling to finished product packaging.

Main Process Flow:

Soaking & Conveying: Adjusts moisture content of quail eggs while removing stale or damaged eggs.

Centered Boiling: Eggs are boiled while rotating in spiral cooking machines to center the yolk, improving product quality.

Cooling Treatment: Rapid cooling of cooked eggs to separate the egg white from the shell.

Cracking & Shelling: Shells are first cracked and then removed, improving efficiency and reducing breakage.

Marinating/Processing: Marination or further processing according to different recipe requirements.

Packaging & Preservation: Can integrate advanced techniques like nitrogen flushing or vacuum packaging to extend shelf life.

Equipment Features:

Hygienic Materials: Made of food-grade 304 stainless steel, compliant with GMP/HACCP food safety standards.

High Efficiency & Energy Saving: Daily processing capacity of 5-20 tons per line, up to 40% more energy-efficient than traditional equipment.

High Automation Level: Fully automated from feeding, cleaning, sorting to packaging, requiring only 2-3 operators.

Flexible Customization: Quick adjustment for different packaging specifications (e.g., 6-piece, 12-piece packs).

Such production lines are primarily used by food processing enterprises to produce ready-to-eat products like braised quail eggs or soft-boiled quail eggs, meeting market demand for convenient, nutritious food products.

The image shows a Singapore quail egg production line at the customer's site 

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