The invention relates to Food Industry. The method for obtaining powder from quail eggs includes washing quail eggs in running water at a temperature not exceeding 45°C. The egg mass is separated from the shell, filtered and dried in a vibroboiling layer of inert granules. The temperature at the inlet drying chamber is 140°C, at the exit - 80°C. The resulting powder is crushed and sieved. Quail egg powder is characterized in that it is obtained by the method described above. Mayonnaise contains quail egg powder obtained by the method described above, refined deodorized sunflower oil, skimmed milk powder, granulated sugar, salt, mustard powder, acetic acid, stabilizer, beta-carotene, baking soda and water in the declared ratios of components. EFFECT: invention makes it possible to create a high-tech method for producing egg powders, which makes it possible to obtain a high-quality product with preserved natural properties, to expand the range of high-quality egg powders, and also to expand the range food products in the form of mayonnaise, using quail egg powder in it, to increase the nutritional and biological value of mayonnaise, improve microbiological parameters and increase the product's shelf life. 3 n.p. f-ly, 3 tab.

The invention relates to the oil and fat industry, namely to the production of mayonnaise, as well as to the food industry, in particular to the production of powders from viscous liquids.

The quality of the composition of quail eggs is somewhat different from the eggs of other bird species. Chicken eggs are superior in many nutrients. The quail egg is a storehouse of nutrients with therapeutic properties. Compared to a chicken egg, one gram of a quail egg contains more vitamins: A - 2.5 times, B1 - 2, B2 - 2.2 times. In five quail eggs, equal in mass to one chicken, the level of phosphorus and potassium is five times higher, and iron is 4.5 times higher. Much more copper, cobalt, amino acids in quail eggs. Compared with such essential amino acids as tyrosine, threonine, lysine, glycine and histidine, quail eggs are superior to chicken ones.

Mayonnaise is a creamy, finely dispersed oil-in-water emulsion made from refined, deodorized vegetable oils with the addition of emulsifiers, thickeners, flavors and spices.

A known method for producing egg powder, including evaporation and subsequent spray drying in a heat carrier medium, the evaporation process is carried out with simultaneous mixing, while the temperature of the heat carrier at the beginning of drying is maintained at 200-220 ° C and at the end of 70-90 ° C (see SU 824943, A23V 5/02, 05/03/1981).

The disadvantages of this method is the low yield of the resulting product due to the fact that the foaming of the egg mass occurs and part of it is carried away with the foam, and the resulting egg powder is of poor quality.

Known installation for drying liquid products in vibroboiling layer of inert material (see "Installation for liquid products A1-FML-20". Found on the Internet: http://www.mirprodmash.ru.2005).

The disadvantages are that when using the known device, specific modes of implementation of the method are not described, as well as the low quality of the target product, since the egg mass is not pre-filtered.

An analogue to the method for obtaining powder from quail eggs is a method for obtaining egg powder, which involves evaporation and subsequent spray drying in a heat carrier medium, the evaporation process is carried out with simultaneous stirring, at the drying stage, the heat carrier temperature is maintained at first 145-165 ° C and at the end 51-65 ° C (see SU 878231, A23V 5/02, 07.11.19810).

The disadvantages of the analogue is the conduct of the stage of evaporation with intensive mixing, which leads to a decrease in the quality of the resulting product due to the process of separating the egg mass under the action of centrifugal force; the use of high temperatures at the beginning of the process and low temperatures at the end causes a large temperature difference, which leads to a deterioration in the quality of the product, in particular to a decrease in the nutrients and biologically active substances of the resulting product, as well as the use of chicken eggs.

An analogue to the second object, namely the powder from quail eggs, is a powder obtained from chicken eggs (see SU 878231, A23B 5/02, 11/07/19810).

The disadvantages of the analogue is that they use a specific raw material, namely chicken eggs, and the low quality of the resulting product.

The closest analogue to the third object of the invention, namely mayonnaise, is mayonnaise containing vegetable oil (soybean oil), quail egg in the form of a pasteurized egg, salt, granulated sugar, acetic acid and a stabilizer (see ES 2147515 A1, A23L 1 /24, 09/01/2000).

The disadvantages of the closest analogue are the low nutritional and biological value of mayonnaise and the deterioration of its quality due to the use of pasteurized quail eggs, since during pasteurization, vitamins, minerals and amino acids are significantly destroyed in the egg, and protein denaturation occurs.

The objective of the invention is to create a high-tech method for producing egg powders, which makes it possible to obtain a high-quality product with preserved natural properties, expanding the range of high-quality egg powders, as well as expanding the range of food products in the form of mayonnaise using quail egg powder with improved microbiological indicators, nutritional, biological value and increasing the stability of the product during storage.

The problem is solved by the fact that the method of obtaining powder from quail eggs is characterized by the fact that quail eggs are washed in running water at a temperature not exceeding 45 ° C, the egg mass is separated from the shell, the egg mass is filtered, it is dried in a vibroboiling layer of inert granules, while the temperature at the inlet to the drying chamber is 140°C, and at the outlet - 80°C, then carry out the grinding and sieving of the resulting powder.

Also, the problem is solved by the fact that the powder from quail eggs, according to the invention obtained by the above method.

The problem is solved by the fact that mayonnaise containing vegetable oil, quail egg, salt, granulated sugar, acetic acid and a stabilizer, according to the invention as vegetable oil contains refined deodorized sunflower oil, and as a quail egg - quail egg powder obtained by the claimed method. While mayonnaise additionally contains skimmed milk powder, mustard powder, beta-carotene, soda and water, in the following ratio, wt.%: refined deodorized sunflower oil 55.5; quail egg powder 0.1-5.0; skimmed milk powder 2.0-2.2; granulated sugar 2.0-2.2; salt 1.0; mustard powder 0.75; acetic acid 0.55-0.75; stabilizer 0.1; beta-carotene 0.12; soda 0.05; water is the rest.

The technical result of the claimed invention is the production of a coarser powder with better flowability, less caking and an increased shelf life due to heating of inert bodies in the entire volume. This technical result is achieved due to the declared mode of the drying process, namely the inlet temperature is 140°C, and at the outlet 80°C. The coolant is the inert bodies themselves. Heat is transferred to a thin film of the dried material by contact from heated inert bodies. In this case, the temperature and humidity gradients in the layer of the dried product coincide in direction, which contributes to the intensification of the drying process. The vibroboiling layer of inert bodies allows uniform application of the product on their surface and ensures uniform heating of the bodies and the product to be dried.

And also, when using the claimed method for obtaining powder from quail eggs, the biological properties of the product do not change, that is, the resulting product contains the same amount of nutrients, vitamins, trace elements and amino acids as in a natural quail egg, namely, an increased content of vitamins B1, B2, B6, B12, calcium and phosphorus 5 times, iron 4.5 times. The powder also contains selenium, which makes it possible to use in the production of food products, such as mayonnaise, not raw eggs, which do not have a high shelf life, as well as microbiological purity, but powder from quail eggs.

The use of a mayonnaise powder obtained from a quail egg according to the claimed method, in combination with prescription components in the stated amounts, makes it possible to obtain mayonnaise with improved nutritional, biological properties, increased resistance to microbiological and oxidative spoilage of mayonnaise during its storage.

The characteristics of the finished product are given in tables 1 and 2.

According to organoleptic parameters, the obtained powder from quail eggs meets the requirements specified in table 1.

In terms of physico-chemical parameters, the obtained powder from quail eggs meets the requirements specified in table 2.

The method for obtaining powder from quail eggs is carried out as follows.

Eggs are inspected, eggs with damaged shells are removed, placed in mesh trays and washed until complete removal of contaminants in warm running water with a temperature not exceeding 45 ° C. Then the eggs are separated from the shell.

The resulting egg mass is poured into a receiving tank for drying liquid products, pumped through a filter into a supply tank, then pump-dosing through an air cap into pneumatic nozzles.

Drying of the product is carried out according to the following mode: inlet temperature 140°C, outlet temperature - 80°C. Compressed air for spraying the product into the vibroboiling layer of inert granules is supplied to the nozzles from the compressor. The water supply to the compressor is carried out through a filter, an electromagnetic valve and is controlled by a flow switch. The vibrodrive provides vibroliquefaction of a layer of granules. The drying agent is fed through the inlet filter by a blowing fan into the electric heater, where it is heated to a predetermined temperature and enters the drying chamber. The dried product is carried away by the drying agent into the cyclone, where it is separated from the air stream.

The dried product is crushed and sieved.

Mayonnaise is prepared as follows.

In the first, an acetic-salt solution is prepared by supplying the required amount of process water and a prescription amount of acetic acid so that the concentration of the working solution is no more than 7-9%, the prescription amount of salt is introduced into the acetic solution, mixed and filtered before use. Next, mayonnaise paste is prepared, where water is supplied to the second container, heated to 40 ° C, the prescribed amount of granulated sugar is poured, mixed thoroughly, brought to a boil and boiled for 15 minutes. The prescription amount of mustard powder is poured into the third container, hot water is added at a ratio of 1:2 with stirring. The mustard mass is leveled. Pour hot water on top and incubate for 8-12 hours. Water is supplied to the first mixing tank, equipped with a stirrer and a heating jacket, heated to a temperature of 40°C, and with the stirrer running, a prescription amount of baking soda, skimmed milk powder is added. The mixture is heated to a temperature of 90°C for 15 minutes. The prescription amount of the stabilizer is placed in the fourth container, deodorized vegetable oil is added in a ratio of 1:3 and mixed thoroughly. The pasteurized mixture is pumped into the second mixing tank, equipped with a mixing device and a cooling system, from the first mixing tank. With the stirrer running, sugar syrup, mustard paste and water are introduced. The resulting mixture is cooled. Quail powder is introduced and pasteurized at a temperature of 60C for 15 minutes. Then an oily solution of a food additive (beta-carotene) and a mixture of vegetable oil with a stabilizer are introduced. Mayonnaise paste is kept at a temperature of 60°C for 5 minutes. After that, it is cooled to 30°C and, without stopping the mixing process, the intake of vegetable oil is dosed. Then enter the acetic-salt solution. The resulting emulsion must be thoroughly mixed for 5 minutes. After this time, the emulsion is pumped into the storage tank and then fed to the homogenizer. Next, the mayonnaise is packaged and stored at a temperature of 0-10°C.

In mayonnaise, any acetic acid is used in a concentration acceptable for mayonnaise.

The invention is illustrated by the following examples, which, however, do not cover, much less limit the entire scope of the claims of this invention.

Example #1. Mayonnaise contains the following components, wt %: refined deodorized sunflower oil - 55.5; quail egg powder - 0.1; skimmed milk powder - 2.0; granulated sugar - 2.0; salt - 1.0; mustard powder - 0.75; acetic acid - 0.55; stabilizer - 0.1; beta-carotene - 0.12; baking soda - 0.05; water - 37.73.

Example #2. Mayonnaise contains the following components, wt %: refined deodorized sunflower oil - 55.5; quail egg powder - 3.5; skimmed milk powder - 2.1; granulated sugar - 2.1; salt - 1.0; mustard powder - 0.75; acetic acid - 0.65; stabilizer - 0.1; beta-carotene - 0.12; baking soda - 0.05; water - 34.13.

Example #3. Mayonnaise contains the following components, wt %: refined deodorized sunflower oil - 55.5; quail egg powder - 5.0; skimmed milk powder - 2.2; granulated sugar - 2.2; salt - 1.0; mustard powder - 0.75; acetic acid - 0.75; stabilizer - 0.1; beta-carotene - 0.12; baking soda - 0.05; water - 32.33.

The mayonnaise obtained according to the invention has a homogeneous creamy consistency, slightly spicy taste, sourish without pronounced bitterness with the smell and taste of mustard and vinegar, creamy white color, uniform throughout the mass. The shelf life of mayonnaise is 90 days, at a temperature of 0 to 10°C, due to the absence of yeast and molds in the finished mayonnaise (see table 3). The nutritional value of 100 g of mayonnaise is: fats - 55.5 g, proteins - 3.1 g, carbohydrates - 2.5 g. The energy value of 100 g of the product is 521.0 Kcal.

According to the physicochemical and microbiological parameters, the resulting mayonnaise, according to our tests, meets the requirements specified in table 3.

Table 3
Name of indicators, units of measurement	Meaning of indicators	RD for test methods
ND	mayonnaise
Mass fraction of moisture, %, no more	38,5	37,5	GOST R 50173-92
Mass fraction of fat, %, not less	55,5	55,5	GOST R 50173-92
Acidity in terms of acetic acid,%, no more	0,85	0,35	GOST R 50173-92
Emulsion stability, %, not less	98,0	98,4	GOST R 50173-92
Peroxide number ½ Ohm mol/kg, not more than	10	3,6	GOST 26593-85
Lead, mg/kg, no more	0,3	0,04	GOST 30178-96
Arsenic, mg/kg, no more	0,1	0,05	GOST 26930-86
Cadmium, mg/kg, no more	0,05	0,02	GOST 30178-96
Mercury, mg/kg, no more	0,03	Not found.	GOST 26930-86
Aflatoxin B1, mg/kg, no more	0005	Not found.	GOST 30711-2001
HCCH, mg/kg, max	0,05	Not found.	MU No. 2142-80,
DDT, mg/kg, no more	0,1	Not found.	"Krolos", 1983
BGKP (if forms) in 0.1 g.	Not extra.	Missing	GOST R 50474-93
Salmonella at 25	Not extra.	Missing	GOST R 50480-93
Yeast, CFU/g, no more	500	Missing	GOST 10444.12-88
Molds, CFU/g, no more	50	Missing	GOST 10444.12-88

As can be seen from the table, the mayonnaise according to the claimed invention has an increased resistance to oxidation, a low content of harmful metals (lead, arsenic, cadmium), as well as a complete absence of yeast and mold in relation to the permissible norms for mayonnaises.

The technical result will be achieved only when using the entire set of features.

EFFECT: invention allows to create a high-tech method for producing powders from quail eggs, which makes it possible to obtain a high-quality product with preserved natural properties, expand the range of high-quality egg powders, and also expand the range of food products in the form of mayonnaise using quail egg powder with improved microbiological parameters. , nutritional and biological value and increase the stability of the product during storage.

1. A method for obtaining powder from quail eggs, characterized in that quail eggs are washed in running water at a temperature not exceeding 45 ° C, the egg mass is separated from the shell, the egg mass is filtered, it is dried in a vibro-boiling layer of inert granules, while the inlet temperature into the drying chamber is 140°C, and at the outlet 80°C, then grinding and sieving the resulting powder is carried out.

2. Powder from quail eggs, characterized in that it is obtained by the method according to claim 1.

3. Mayonnaise containing vegetable oil, quail egg, salt, granulated sugar, acetic acid and a stabilizer, characterized in that refined deodorized sunflower oil is used as vegetable oil, and quail egg is in the form of a powder obtained by the method according to claim 1 , while the mayonnaise additionally contains skimmed milk powder, mustard powder, beta-carotene, baking soda and water in the following ratio, wt.%.

Project description

Society with limited liability"Perepel" (LLC "Peel") plans to start its activities from 01.01.07. The main activities of the company are:

Quail breeding;

Realization of quail breeding products;

Wholesale;

The chosen type of activity is combined with the policy of the agrarian sector of the economy of the Irkutsk region. Accumulation equity in farming creates a base for securing the productive forces in the countryside and updating the technology of agricultural production.

Location of Quail LLC: Khomutovo village, Irkutsk region.

Quail LLC will be a poultry farm. The land will be acquired in the village of Khomutovo at an average market price 100 tr. (average country cottage area) The working staff will consist of 2 shift main workers, 1 driver. Accounting services will carry out will carry out the leader himself. General leadership the enterprise will carry out CEO. The salary at the enterprise is time-based. The main workers receive 7 thousand rubles, provided they work the required number of hours per month. For the leader wage- 8 tr, driver - 5 tr. In 2009, it is planned to double the number of poultry farmers.

The enterprise plans to purchase 2,000 heads of quails to begin with. The area for maintenance is only 5 square meters. This number of quails will bring monthly 50,800 eggs. The price of each egg is 2 rubles. Feed costs are 1920 kg of compound feed.

As part of the fixed assets are a poultry farm, truck, quail. As part of working capital are food, household inventory, bedding.

Production technology

Quail common (genus Coturnix coturnix) - a bird of the pheasant family, chicken order. He is the smallest representative of the chicken order. The length of his body is 16 - 20 cm, weight - 80 - 150 g.
Plumage color - brownish - brown, with light spots and strokes. In males, the color of the goiter and around the eyes is red, in females it is lighter. This is clearly seen in this photo - on the left is a male cockerel, on the right is a female hen.
Common quail is common in Europe, Africa and Southwest Asia: In Russia, it lives on the territory from the Black Sea to Lake Baikal. It is an object of hunting. It lives in fields, meadows, plains and mountains. Birds are very shy and it is very difficult to notice them in nature. They nest in open areas with developed grass cover. As a rule, the nest - a small depression in the ground - is found and equipped by the female herself. She also incubates the eggs and protects the chicks for the first days after hatching. In one clutch there are from 8 to 24 speckled, yellow-brown eggs, weighing 10-12 g each. The chicks hatch in 17-18 days and as soon as they dry out, they immediately begin to peck at the food. They grow very fast. After two weeks, they acquire a feather cover and are already beginning to try to fly from place to place, and by one and a half to two months they become completely adult independent birds. The common quail is perhaps the only migrant among chickens. With the onset of cold weather, it flies south.
In addition to the common quail, it is also called the European quail, and the mute or Japanese quail (Coturnix Japonica) also lives on the territory of Russia. It was domesticated in Japan in the late 19th and early 20th centuries and is the main bird on quail farms.

At present, several breeds of Japanese quail have been obtained through breeding: marble, pharaoh, etc., which are bred for the purpose of producing eggs and meat, both at home and in industrial scale.
The live weight of domestic quail males is about 110 g, females up to 150 g. Japanese domestic quails begin to lay eggs at the age of 50 - 60 days (for comparison, chickens begin to lay eggs no earlier than after 180 - 210 days). Each quail can lay up to 300 or more tasty and healthy eggs per year, each weighing 10-14 g.

The production of quail eggs is cheaper than chicken eggs, and quail breeding is the most profitable poultry farming. A female quail with a live weight of 125 g, egg production of 250 - 300 eggs has an egg mass of 20 - 24 times more than the bird itself (for chickens, 8 times). In addition, quails serve as "suppliers" of high-quality meat, which is considered a dietary product. No wonder in Russia quail dishes were considered royal food.

In order to breed domestic quail breeds in many countries since the middle of the 20th century. specialized quail-breeding farms (farms) have been created, the profitability of which is quite high. Even specialized breeds of Japanese quail of different directions have been bred - egg-laying and broiler (meat). Broiler quails quickly reach a mass of up to 200 - 250 g, while the mass of egg-laying birds rarely exceeds 150 - 180 g.
Quail eggs are superior in many nutrients to chicken eggs. Five quail eggs, equal in mass to one chicken, contain 5 times more potassium, 4.5 times more iron, 2.5 times more vitamins B1 and B2. Much more vitamin A, nicotinic acid, phosphorus, copper, cobalt, limiting and other amino acids in quail eggs. Quails have more protein in their eggs than other brood birds. For example, in chickens, 55.8% of protein will be held in an egg, in quails - 60%.

In most brood birds, the egg shell is more than 10% of the mass of the entire egg, in quails - only 7.2%. The shell of quail eggs is pigmented, very fragile, but has a strong and elastic shell film. The color of the shell of quail eggs varies from very dark, yellow-brown to pure white. The density of quail eggs is less than the density of chicken eggs, which is obviously due to the lower relative mass of the shell.
Quail eggs are a concentrated biological set of substances necessary for a person, these are real health ampoules. There is evidence in the literature that in ancient times, quail eggs and meat were used in oriental folk medicine. This was one of the reasons for the domestication and selection of quails in Japan. Even in the time of the pharaohs in Egypt, medicinal properties were attributed to quail meat. In Japan, raw quail eggs mixed with orange juice are still used to treat asthma.
Quail eggs are a valuable food product that can be recommended in the diet of children and adults with a number of diseases. They do not cause allergic phenomena even in those people for whom chicken eggs are contraindicated.
In Central Asia, it is believed that the quail brings wealth and prosperity to the house where it is kept in a cage. In addition, quails are valued for their beautiful songs. In the old days, in the Kursk province they even kept domestic singing quails and for their songs they were valued no lower than the Kursk nightingales.

Keeping quails at home is no more difficult than any other poultry. With a small number, they can be kept even in a city apartment, in cages for parrots or canaries. Maintenance and care of them is quite simple. The only condition for normal quail egg production is compliance with the conditions of detention (temperature and light conditions), as well as the use of specially balanced, high-protein feed. Otherwise, they are quite unpretentious birds.
If you want to start breeding quails yourself at home, then the first thing you need to know is that domesticated female quails have lost their incubation instinct, so artificial egg incubation is used to hatch young animals, so you will need an incubator.
For the incubation of quail eggs, any small-sized household incubators of the systems are used: "Universal", "Nat", IPH, ILU-F-03 and others. Such incubators can be purchased from any market, or specialized store.
The capacity of these incubators is different, and is usually indicated based on the number of chicken eggs. Quail eggs in such incubators can enter 4 - 6 or more times more than chicken eggs. So, for example, 370 - 395 Japanese quail eggs are placed in the "Universal-45" incubator tray. For many amateur poultry farmers, the use of commercial home incubators for incubation of quail eggs may not be practical, since such incubators are too large for their needs. Therefore, for those who grow young quails in small quantities, home-made incubators of a smaller capacity will be more suitable.

The incubation period for quail eggs is 17 days (for chickens - 21). The hatching of quails is active and ends in 4 - 6 hours, although individual quails from the same batch may hatch 1 - 2 days after the main hatching.

Freshly bred common quail quails are covered with brown down with two light stripes along the back. They are very mobile, although their mass at this time is only 6-8 g.
Healthy quails are grown in plywood or cardboard boxes. The size of the boxes depends on the number of quails. If you have a small number of quails and the entire output is 20 - 30 quails, then any suitable plywood box can be used for these purposes, for example, a standard mailbox. But if you are going to seriously engage in quail breeding, and therefore - independently and constantly breed your chicks, then you better make a universal brooding box

The boxes must be clean, the bottom must be covered with clean paper, which must be changed as it gets dirty. The quail from the incubator is immediately planted in a box, at the bottom of which there is a grid with a cell of 5 x 10 mm. This excludes the appearance and development of the so-called "twine" in quails, when the legs of the quail begin to move apart in different directions (the mesh at the bottom allows this to be done, being an emphasis for the legs).

It is very important to comply temperature regime. Quails are very sensitive to temperature drops and the slightest cooling leads to increased mortality of young animals.

From the first hours after hatching, quails are able to feed on their own. In general, the whole life of these birds, from the very first day, is aimed at absorbing and searching for food. Due to their very rapid growth and development, they require feeds with a high content of protein, vitamins and minerals. In the first days of life, they can be fed with finely chopped boiled eggs, cottage cheese, sprinkled with breadcrumbs, chopped herbs, as well as bird feed for young animals aged from 1 to 10 days.

Quails grow very quickly. In two months, they increase their mass by more than 20 times and practically reach the size of an adult bird. For comparison, chickens over the same period increase their mass by only 14 times, but they still have to grow and grow to an adult bird ..

When keeping Japanese quails in order to obtain food eggs, cages up to 20 cm high are usually used. The bottom area depends on the number of quails placed in the cage and is selected at the rate of 180 - 200 square meters. see one head. If you need dietary food eggs (i.e. unfertilized), then only hens can be kept in the cage. They will rush in the same way as with a cockerel.
For rational use usually several such cells are placed one on top of the other (such as a rack).

Like all chickens, these quails willingly bathe in dry sand, which must be taken into account when keeping them and periodically put a bath with a layer of sand 5–7 cm thick in a cage for this purpose.

The room in which the cages for quails are installed should be warm, dry, with good ventilation, providing fresh air.

The intake of fresh air should not be accompanied by a draft. One of the first signals of the presence of drafts is the loss of feathers in birds.
In rooms where adult quails are kept, the relative humidity of the air should be in the range of 55 - 75%. 60 - 70% is considered optimal.
The temperature is maintained at 20 - 22°C, fluctuation from 16 - 25°C is acceptable.
Japanese quails are fed with all kinds of grain feeds with fine or crushed grains, egg feed and greens. They eat well compound feeds with a high protein content, which has a positive effect on their productivity. Feed is added to the feeders regularly, as they are eaten.
Quails are fed 2-3 times a day. Feeders and drinkers in the form of ordinary gutters that strengthen the outside of the cells. For dry feed mix, it is advisable to use automatic feeders. In the bunker, which is attached above the cells, the dry mixture is poured for a day, or even for several days. As it is eaten, the feed from the hopper is poured through the tubes into the feeders.

For watering, you can also use automatic drinkers, their preparation is quite simple - according to the principle of communicating vessels. Water can be poured into them for several days, but at least once a week, before refilling with water, the drinkers should be thoroughly rinsed.
For succulent feed, you should have an additional feeder, also reinforced from the outside.

Market analysis

The poultry industry has become the only agro-industrial complex, which has doubled production since 1998. In the overall balance of animal protein production, the protein part of poultry products accounts for more than 40%. In 2005, the largest increase in poultry production was achieved; 1 billion eggs or 3% and 184 thousand tons of meat or 15.6%. On average in Russia, the profitability of egg enterprises is 11%, meat enterprises - 20-22%.

The market for eggs and egg products in Russia is formed by domestic production, with the exception of minor supplies from Belarus and Ukraine (0.7%). In general, per capita consumption of eggs amounted to 242 pieces.

In the European part Russian Federation and in the Urals 81.9% of food eggs were produced, in the region of Siberia and Far East- 18.1% (diagram 1). At the same time, 55.7% of the gross production is concentrated in 16 subjects of the Federation, with an annual production of at least 600 million eggs. In the region of Siberia and the Far East, there are 4 such entities, which account for 59% of the total egg production in our region. These are Novosibirsk region (4th place in Russia), Irkutsk region (13th place), Krasnoyarsk region (14th place), Kemerovo region (19th place).

This is due to the presence in them of large industrial farms that produce more than 100 million eggs per year and have a productivity of more than 300 eggs per average laying hen. These include the Belorechensk association of the Irkutsk region, which received 519 million eggs last year with an egg production of 335 pieces, the poultry farm named after the 50th anniversary of the USSR in the Novosibirsk region 275 million eggs and 325 for laying hens, Lebedevskaya Agrofirma of the same region - 158 million and 315 eggs per chicken, poultry farm Shushenskaya Krasnoyarsk Territory 117 million and 305 eggs, poultry farm Yashkinskaya Kemerovo region- 102 million and 334 eggs.

The large-scale introduction of new egg crosses made it possible in 2005 to obtain 301 eggs per laying hen throughout the country. According to this indicator, Russia entered the top five countries in the world. The average egg production per laying hen of egg crosses in the Siberian Federal District was 305 eggs, in the Far East - 272 eggs.

The leaders in obtaining eggs for an average laying hen in the Siberian Federal District are the Irkutsk region - 321 eggs, Novosibirsk - 316, Kemerovo - 314, Tomsk -311, in the Far East district the Sakhalin region received 318 eggs and the Amur region - 301 eggs. Meat production around the world is constantly growing. Over the past 5 years alone, it has grown by 22 million tons, or 9.4%. Currently, the world produces 265 million tons of meat, which is 40.5 kg per person per year.

The most developed countries (USA, Great Britain, Germany, Italy and others) consume from 80 to 125 kg per person. Currently, each resident of Russia consumes an average of 50 kg of meat, taking into account its imports. This is the level of 1965-1975. last century.

Poultry meat production is growing worldwide, beef production is declining (high cost, cooking time, safety issues). Poultry meat has high palatability, duck and goose meat is high in calories. At the same time, it should be noted that poultry meat is allowed to be eaten by all faiths of the world.

Birds have a high growth rate. Five days after hatching, chicks, turkeys and ducklings double their weight, while in calves this is observed after 50 days, in piglets after 14 days, in lambs after 15 days). The conversion of feed protein into product protein in broilers is 1.9, while in pigs - 4.1, bulls - 8. Therefore, in poultry farming, there is a quick return on investment.

The calf reaches slaughter weight after 654 days (from the moment of fertilization to slaughter) and 250 kg of meat can be obtained from it. Approximately the same amount of meat can be obtained from one laying hen in 365 days of operation. The output of broiler chickens from one laying hen of modern meat crosses is 130 heads. To slaughter weight (2 kg), broilers are fattened in 38-40 days. For a year, the meat yield is 260 kg. To obtain 1 kg of live weight gain in young large cattle 7-8 k.u. are consumed, for broilers -1.6-1.8 k.u.

In the last three years, the volume of poultry meat production in the Russian Federation has been steadily growing by 13-18%. In 2004, for the first time, the production of poultry meat in the gross product came out on top. In 2005, the meat market with a capacity of 7.5 million tons was formed by 35% poultry meat, 29% - pork, 33% - beef, 3% - meat of other types of livestock (Diagram 3). There were 52 kg of meat of all kinds per capita, including Russian production- 34.3 kg. Of these, 17 kg of beef (12.5 kg of domestic), pork - 15 kg (11 kg of domestic), and poultry - 18.9 kg (9.3 kg of domestic).

In 2005, industrial farms in the Russian Federation produced 1,551.5 thousand tons of live weight poultry meat with an average daily gain of 43 g, a fattening period of 42 days, and a consumption of feed units of 1.95 kg. The production cost of 1 kg of broiler meat in slaughter weight is 42-43 rubles. In the region of Siberia and the Far East, 190.6 thousand tons of poultry meat were produced, which is 12.3% of the country's gross production (diagram 5). Of these 12.3%, the Siberian Federal District accounts for 10.2%, the Far East - 2.1%. In other federal districts, 1,360.9 thousand tons of poultry meat, or 87.7%, were produced.

At the same time, in 12 subjects of the Federation, with an annual production of at least 35 thousand tons of poultry meat, 53.5% of the gross production was received. In the region of Siberia and the Far East, there is one such entity - the Krasnoyarsk Territory, which accounts for 23% of the total poultry meat production in our region. According to this indicator, the region ranks 10th in the country (Table 2).

This was achieved thanks to OOO Sibirskaya Gubernia, which produces 40.8 thousand tons of broiler meat per year with an average daily gain of 46.3 g. For one parent pair, 256 kg of meat was obtained, at a cost of 1 kg of 30.5 rubles.

Other major producers of poultry meat in the Siberian and Far Eastern federal districts are the Irkutsk region, which accounts for 15% of gross production, Novosibirsk - 14.7%, Omsk - 11.9%. The main producer of poultry meat in the Omsk region is the Siberian poultry farm (average daily gain 46 g), in the Novosibirsk region - poultry farms Novosibirsk (average daily gain 45 g), Oktyabrskaya (45 g), Kochenevskaya (44 g), in the Irkutsk region - the Angarsk poultry farm (50 d), Sayan Broiler LLC (50 g).

Domestic poultry farmers have not only maintained production, but have recently managed to seriously increase it. Many experts believe that the emergence of hysteria around the bird flu, which allegedly struck the domestic poultry industry, is not accidental. Even World Organization Healthcare, after analyzing the facts, came to the conclusion that there is no tragedy in the poultry meat market in Russia. Domestic regulatory authorities, in turn, guarantee strict monitoring of the quality of products that enter the shelves of stores and markets.

Poultry farmers in Russia, who have just recovered from the crisis and began to confidently win back domestic market not interested in losing it. Recall that the domestic meat market is about 8 million tons and is estimated at $15-17 billion. domestic production poultry meat is 51%, import - 49%. And the USA (74%) and the EU (18%) traditionally had the largest share in poultry meat imports.

It is quite possible that the whole thing is not in some kind of viruses, but in economic conjuncture. After all, the rapid development of poultry farming in Siberia and Russia in the last two or three years has practically ousted “Bush legs” from our shelves, in contrast to the meat of cattle or pork, which we still have to import in significant volumes. In addition, if beef and pork, for example, we are in to a large extent we import from China, then the chicken market affects the interests of the United States. Another epidemic is spreading - the epidemic of panic fear. Psychological factors, as is well known, have been and remain the decisive element of any commercial activities. Advertising (and I will add - anti-advertising) is the basis of commercial success ...

What could be the consequences? For example, people will first stop buying products of domestic poultry farms and switch back to "Bush legs". This will naturally lead to multi-billion dollar profits for importers and corresponding losses for local poultry farmers. Another option is that people will stop buying poultry meat altogether and switch to beef. Considering that we buy a good half of our beef in China, we can immediately predict an outbreak of some kind of epizootic there - say, mad cow disease or anthrax. If the feat is accomplished by our Russian cattle breeders, then this epizootic, no doubt, will immediately spread to us.

Domestic poultry farming, which has been raised for three years, we want to knock down. After all, none of those who scare people with an unknown infection is eager to explain that chickens are raised in closed poultry houses and they do not have any contact with migratory birds.

It should be noted that the industry has significant reserves for further development. In general, in the Russian Federation, the number of poultry in industrial farms barely exceeds half of the number in 1990. In the Siberian Federal District it is 48.4%, in the Far East only a third. At the same time, meat production in the Siberian Federal District is 71.4% of the production in 1990, in the Far East - 41.9%; egg production - 76.6 and 40.3%, respectively. On the one hand, this suggests that positive trends come at the expense of intensification. The use of new highly productive crosses in combination with modern technology maintenance and balanced feeding allows you to achieve better results on a smaller population. On the other hand, as the diagram shows, there are all prerequisites for increasing the production of eggs and poultry meat.

The Poultry Development Program provides for a 13% increase in broiler meat production in 2006. In the European part of Russia, 11 kg of poultry meat is produced per person. In the Siberian and Far Eastern federal districts, only 9.5 kg of meat per capita is produced. The main strategic task for our region in the coming years should be to provide the population with poultry meat. However, many factors must be taken into account.

In the structure of poultry meat production, the main share (87%) is broiler meat, 11% - laying hens, 11% - turkeys, 1% - ducks. Goose meat last year produced only 2 thousand tons, which is practically equal to 0. Therefore, it is possible to really increase the gross production of poultry meat only at the expense of meat crosses of chickens.

In the USSR, there was a fairly organized and well-established system of breeding work in poultry farming, which included selection and genetic stations, breeding farms, reproducers of the first and second order, and commercial farms. During the period of reforms, under the influence of a number of external and internal factors, the agricultural sector of Russia was in a deep crisis. As a result, the most powerful poultry management system was also destroyed, which, to a certain extent, also ensures the strategic security of the country. In the early 90s, with a general decline in poultry meat production, it was not economically profitable for meat poultry farms to maintain the parent flock. It was easier to simply raise broilers by purchasing hatching eggs from breeding farms. Tribal centers were forced to take on the role of loudspeakers. In the Russian Federation, the number of reproductive farms has significantly decreased, and in some regions they are absent. In the Siberian region, all reproductive farms working with meat chickens ceased to exist; Irkutsk region - Priangarsky NIH, Krasnoyarsk Territory - Buzimsky PPP, Altai region- Chemrovsky PPR, Tomsk region - Novoarkhangelovsky PPR, Novosibirsk region Baryshevsky PPR, Omsk region - Luch PPR.

The growth in poultry production over the past three years has caused a tense situation with the provision of commercial poultry farms with breeding products. In a number of farms, for this reason, there is a shortage of hatching eggs. Poultry enterprises in some territories do not have the necessary livestock of the parent flock of meat chickens for the production of hybrid eggs. This niche is now filled with the import of imported material. Today, five imported crosses are used for the production of broiler meat, and only one of them has a loudspeaker. It's not terrible that the grandparents and parents are being transported, it's terrible that the final hybrid is being transported. In 2005, 10 million day-old chicks and 229 million hatching eggs of the final hybrid of imported meat crosses were imported.

Sales program.

Sales volumes

Planning of production volumes of LLC "Pepel" is carried out on the basis of production capacities. Production capacity is limited labor resources, production areas, natural component. Sales planning is carried out upon receipt of the company's revenue from the sale of products. The enterprise starts production from 01.10.07, the first sales (receipt of proceeds from sales) are planned for February 2007.

The sales plan is presented in table 1.

Table 1. Sales plan by years

Pricing.

The increase in the value of a business depends on the revenue that the company generates. To ensure demand for products, Perepel LLC regulates quality (by compiling optimal recipes) and price. The formation of prices for the products of Perepel LLC is based on a cost and market approach. The price covers the cost of production, while not significantly exceeding the price of competitors.

The trade margin for each type of product is formed taking into account market demand. The average retail prices for products at this enterprise are 20 rubles for a dozen eggs, so one egg costs 2 rubles.

The field of technology to which the invention belongs

The invention relates to the food and poultry processing industry, in particular to enterprises (workshops) for the processing of poultry eggs.

State of the art

A known method of preserving eggs (author's certificate No. 730335, publ. 30.04.1980), including the application of a protective film by successively immersing and keeping the eggs in an aqueous solution containing 2.5-5 wt. % hydrogen peroxide, for 5-7 min and in an aqueous suspension containing 7-10 wt. % calcium hydroperoxide. The temperature of an aqueous solution of hydrogen peroxide and a suspension of calcium hydroxide is 20-25°C.

The disadvantage is the low biological value.

Quail eggs are known, marinated using a solution of salt, sugar, acetic acid, mustard and seasonings ( Specifications 9846-202-2347684-98).

The disadvantage is the limited nutritional value of the resulting product.

The closest in technical essence and achieved positive effect is the method of preserving quail eggs in soy sauce (RF patent for invention No. 2236143, publ. 20.09.2004). The method for preserving quail eggs includes boiling the eggs, separating the shell and washing. Then the eggs are poured with soy sauce, sterilized for 2-3 minutes from the moment of boiling, packed hot in jars and kept for at least 5 days before being sold.

The disadvantage of this method is the relatively high cost, since soy sauce is obtained by a complex and lengthy process of natural fermentation. In addition, this product has insufficient digestibility and low nutritional value.

Disclosure of invention

The basis of the claimed invention is the task of improving the taste and nutritional qualities of the canned product, reducing the duration of the canning process.

The technical result of the invention is to improve the digestibility, increase the nutritional and biological value of the product and increase its shelf life, due to the use of a discharge-pulse technology for processing brine and the introduction of a natural antioxidant in the form of rosemary extract.

This technical result is achieved by the fact that the method of preserving quail eggs includes boiling eggs, separating the shell, pouring brine, hot packaging in jars and holding before selling, according to the invention, after boiling, the eggs are cooled in ice water, holding before selling is carried out for at least 3 -x days; moreover, the composition of the brine includes: sugar, table salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables, as well as a natural antioxidant in the form of rosemary extract, and the brine is subjected to discharge-pulse processing before pouring.

Implementation of the invention

This method of preserving quail eggs includes the following steps. Eggs prepared in accordance with the requirements of SanPiN are boiled over low heat in salted water for 5-6 minutes from the moment of boiling, cooled with ice water, the shell is separated along with the shell membrane. The shell is separated by hand, since dissolving it, for example, in vinegar, adversely affects the taste characteristics of the product.

The preparation of the brine is carried out in a vat, where seasonings are successively added: sugar, table salt, vinegar essence, ground pepper (black, allspice), garlic; spices: rosemary extract, cloves, cinnamon. The saline's distinctive ingredient is rosemary extract, known as a natural antioxidant. Rosemary owes its antioxidant activity to phenolic diterpenes, carnosols, and carnosic acid. The last two substances provide 90% of antioxidant properties to rosemary. Rosemary is traditionally used in the food industry for its ability to protect the color and taste of foods. Since it has good solubility, it is recommended to use it as an antioxidant in liquid media. Rosemary, compared to many synthetic antioxidants, has no side effects, and its effectiveness is 2-4 times higher. Adding rosemary extract to this brine allows you to increase the shelf life of the product.

Subsequently, the brine is subjected to discharge-pulse processing. The principle of operation of this technology is based on the local creation of high pressure zones in an acoustic field of a wide frequency spectrum during an electric discharge in a liquid medium, with simultaneous bactericidal treatment of the surface of the treated raw material with ultraviolet radiation. The use of pulse-discharge technology for processing brine makes it possible to reduce the duration of the canning process, provides bactericidal treatment of the product, which helps to increase the shelf life of the finished product.

Mushrooms and vegetables are added as additional components when canning quail eggs: bell peppers, hot peppers, cherry tomatoes, onions.

Prepared eggs and vegetables are poured with boiling brine, packed hot in jars, hermetically sealed and kept for at least 3 days before sale.

Thus, the claimed method of preserving quail eggs allows to increase the nutritional and biological value of the product, improve digestibility, and also increase the sales time of the finished product.

A method for preserving quail eggs, including boiling eggs, separating the shell, pouring brine, hot packaging in jars and holding before selling, characterized in that after boiling the eggs are cooled in ice water, holding before selling is carried out for at least 3 days, and the composition of the brine includes sugar, table salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables, as well as a natural antioxidant in the form of rosemary extract, and the brine is subjected to discharge-pulse processing before pouring.

Similar patents:

SUBSTANCE: invention relates to a positioning device for half-carcasses of slaughtered livestock hanging on hooks, in particular pork half-carcasses, and can be used for optical survey in the dissection plane with subsequent evaluation and classification.

The invention relates to the poultry processing industry, to a method for obtaining liquid melange from enriched chicken eggs. Sanitize eggs. Break the shell and extract the contents. The egg mass is filtered, pasteurized. Packed and labeled melange. Melange pasteurization is carried out at a temperature of 67-69°C for 4-5 minutes. EFFECT: invention allows to preserve the quality of the melange, namely the content of selenium and vitamin E, to increase the shelf life by 1.5-2 times. 1 tab., 4 pr.

The invention relates to the food and poultry processing industry, in particular to enterprises for the processing of poultry eggs. The method of canning quail eggs includes boiling the eggs, separating the shell, pouring with brine, hot packaging in jars and holding before selling. After boiling, the eggs are cooled in ice water. The composition of the brine includes sugar, table salt, vinegar essence, ground pepper, garlic, mushrooms and vegetables, as well as a natural antioxidant in the form of rosemary extract. Before pouring, the brine is subjected to discharge-pulse processing. Exposure before implementation is carried out for at least 3 days. The proposed method for preserving quail eggs improves digestibility, increases the nutritional and biological value of the product and increases its shelf life.

8.7. TECHNOLOGY OF PRODUCTION OF EGGS AND MEAT OF QUAILS

A feature of quails is high egg productivity and precocity. Females begin to lay eggs at the age of 35-40 days and can lay up to 300 eggs per year, spending on average about 2.8 kg of feed per 1 kg of egg mass. The mass of eggs laid per year by one female is 24 times the body weight of the female herself (in hens, 9 times).

8.7.1. GROWING YOUNG QUAILS

Healthy, mobile, well-developed quails are selected for cultivation. They are transported from the hatchery in cardboard boxes, divided into 4 compartments of 100 head. in everyone.

It should be taken into account that the quails are very small (only 6-8 g at hatching), and therefore the holes in the boxes must be made so that the chicks do not jump out.

Quails are grown in cages. Young animals are very sensitive to temperature, so special heaters are installed in the cages.

Before accepting day-old young animals, equipment and premises are thoroughly cleaned, washed, disinfected and aerated. Per

2-3 days in poultry houses create the required temperature (Table 94).
Relative humidity in the room should be maintained within 65-70%.

Quails do not tolerate temperature changes, drafts and dampness, this must be strictly monitored.

Cellular batteries of various designs are used for rearing young animals. The design of the cages should prevent the quail from falling out of the cages onto the floor, getting their legs stuck between the bars of the net and injuring the young animals themselves. Otherwise, there is a large waste of birds due to injuries, as well as hypothermia when they get quailed on the floor of the poultry house.

Cell walls are made of a metal mesh with a mesh size of 10 x 10 mm. The front wall of the cage serves as a door and consists of two parts. The lower part is made stationary, 70-100 mm high. It protects the quail from falling out of the cage. The upper part is movable, opening outwards. The floor in the cages is made of a mesh with a mesh size of 10 x 10 mm, with a polymer coating.

In the first days, the legs of quails can fall through the mesh cells. To avoid this, it is recommended that in the first days the floor of the cage be covered with thick paper, which is changed daily. The paper can be immediately laid in several layers and every day the upper, contaminated layer can be removed. In some farms, a mesh with a cell size of 5x5 mm is placed on the floor of the cage in the first days of cultivation, but such a mesh, due to the small size of the cells, is quickly clogged with droppings, and it also has to be changed and washed, and this is a rather laborious operation.

Planting density will be quailed as follows, head/m2 of cage floor area: up to 4 weeks 140, from 4 weeks of age until the end of rearing 80-100.

In the first 10 days, quails are fed from tray feeders, which are covered with a sparse net so that the chicks do not fall into the feeders. They are watered from vacuum drinkers. Feeders and drinkers in the first days of cultivation are inside the cage. From the second decade of cultivation, tray feeders and vacuum drinkers are replaced with fluted ones. The feeding front should be at least 1 cm/head, and the watering front - 0.2 cm/head.

Quails have a very high growth energy (for the first

a week they increase their live weight by almost 3 times) and therefore they do not tolerate interruptions in feeding and watering.

The light regime has a great influence on the growth, development and subsequent egg productivity of quails. First

3 weeks of life for better adaptation of young animals use round-the-clock lighting. In the future, the duration daylight hours reduce by 3 hours per week and bring it up to 12 hours per day by the age of 45 days of the bird. When transferring replacement young animals to an adult herd, the daylight hours are gradually increased to 17 hours per day.

To control the growth and development of quail, they are weighed every ten days and the results are compared with the normative ones (Table 95).

The safety of young animals during the first month of life should be at least 90-95%, the second - 98-99%.

Replacement quails are transferred to an adult herd at 4-5 weeks of age, after dividing them by sex.

By gender, young animals are separated at 20 days of age. Male Japanese quails have darker black-flecked necks and breasts; in females, the plumage on the chest is lighter with large black speckles. Birds with vaguely expressed sexual characteristics in plumage color at this age are not left for breeding purposes.

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The organization of waste-free technology in the production of poultry products is the most important direction in solving the problems of food, economic and environmental security of the country.

To ensure food security and import substitution, according to the results of work for 2014, OAO Uglich Poultry Farm of the Yaroslavl Region produced about 250 million quail eggs. The distribution of these products was carried out as follows: implemented through trading network 94.7%, used for incubation 2.9% and for the production of mayonnaise and melange 2.4 percent. Assortment of quail eggs trading house"Uchida" is presented in the table.

Products based on quail eggs

A wide range of marketable products from quail eggs allows to satisfy the needs of all categories of the population, as well as to ensure high economic performance of the commodity producer.

Quail eggs, according to numerous literary sources, have high nutritional and dietary properties that are important for human life.

To increase consumer demand for quail eggs, Uglichskaya Poultry Farm pays great attention to improving their taste and nutritional properties. For these purposes, only high-quality compound feeds are used, balanced in terms of a complex of nutrients using various feed additives. New generation products include Natresorb, Yoddar, Ecosorb, Extra, Fimax, etc. Microelement complex of organic origin OMEC-Ca OMEC-Fe; OMEK-Mn; OMEC-Zn; OMEK-Co (there are no analogues in the country and in the world) produces a high-tech premix plant of Vit-OMEK LLC in the city of Likhoslavl, Tver Region. It allows you to significantly reduce the rate of input of these elements in the feed, which helps to reduce the cost of the premix and diet.

The economic effect from the use of these feed products per 1 million quail eggs averaged 24 thousand rubles. In 2014, the factory received an additional income of 4.5 million rubles.

The organization of a waste-free technology for the production of quail eggs is the imperative of the times. One of the reserves in this area can be considered a deep processing of the shell, the use of which in the country is carried out for various purposes. So, traditionally, in many poultry farms, it is added to poultry diets to balance mineral nutrition. Mineral top dressing is used in agriculture, mainly in household plots. In medicine, it acts as a source of natural calcium for patients suffering from a lack of this mineral.

The shell characterizes the indicator of calcium metabolism in laying quails. Its thickness is not constant. It correlates with the size of the eggs and the live weight of the bird, the timing of laying, depends on the season of the year, the quality of feeding and many physiological factors of the bird.

The mineral base of the eggshell - calcium carbonate (calcium carbonate) - is 90% of the weight of the shell of quail eggs. In addition, the eggshell contains about 27 useful trace elements - iron, phosphorus, copper, fluorine, manganese, sulfur, zinc, silicon, molybdenum, etc. Silicon and molybdenum are found in extremely small amounts in many foods, so egg quail shell. The composition of the egg shell of quail eggs is similar to the composition of human bones and teeth, and moreover, it stimulates the hematopoietic function of the bone marrow.

The shell of quail eggs at the Uglich Poultry Farm enters the processing shop after preliminary ozonation: from the incubation shop and the shop for the production of mayonnaise, melange (dry and liquid), boiled-salted and boiled-pickled quail eggs.

Their acceptance and transfer, determination of quantity, quality and weight is carried out in accordance with the requirements of regulatory and technical documentation for food quail eggs. They are stored at a temperature between 0 and 20°C in a clean room, protected from sunlight, insects, and with sufficient ventilation to prevent the growth of mold and fungi.

The entire batch intended for processing is inspected, eggs with damaged shells and contaminated ones are removed. The surface of the shell is treated using special machines in containers and baths with detergents and disinfectants approved by the sanitary authorities, under the supervision of veterinary specialists of the poultry farm.

After processing, the shell before packaging, at the request of the customer, can be crushed or dried with air conditioners. Then it is packaged in plastic bags. According to the applications of the Uchida Trading House, the shells come for sale in dried finely ground or frozen crushed form. In 2014, TD sold 200 kg of shells.

If necessary, the collection of shells can also be carried out from boiled eggs, for this an appropriate set of equipment is used.

Indispensable requirements for specialists of the quail egg shell processing factory:

Persons with vocational training and passed examinations established by the Ministry of Health of the Russian Federation;

Employees comply labor discipline and personal hygiene rules, as well as requirements for the maintenance of machines, mechanisms, electrical equipment, etc.

The shell of quail eggs, crushed to the consistency of powder, is easily absorbed by the body, has no side effects. In the form of a powder or powder, it is recommended to add it to cottage cheese, cereals, salads. Under the influence of gastric juice, the calcium contained in it passes into an easily digestible form. The dose of consumption is 0.5-1.0 tablespoon per day. You should not be afraid of oversaturation of the body with calcium, its excess is easily excreted from the body.

It can be noted that the shell of quail eggs purifies water from chlorine and heavy metals, restores the acid-base balance. Shell powder is able to relieve chronic pain in the stomach in ten days, accelerate the healing of the skin at the sites of burns and ulcers.

The shell is useful for children, especially during the period of intensive growth, when the need for calcium increases significantly for the formation of bone tissue. It has a beneficial effect on osteoporosis (softening of the bones), rickets, anemia.

Infusions from the shell of quail eggs have a high therapeutic activity. The more crushed the powder, the faster the infusion occurs. In an acidic environment, calcium ions and other trace elements are washed out of the shell faster.

Calcium is involved in the processes of blood clotting, so an infusion of quail egg shells helps with bleeding. For adults, shell therapy is recommended for irritability, insomnia, brittle nails and hair, bleeding gums. Twice a year it is recommended for the prevention of diseases of the spine, dental caries and osteoporosis. This prophylaxis is especially effective in winter months. The use of quail egg shell powder is recommended for pregnant women to enrich the body with calcium ions and other trace elements. It is safe as long as it is properly sanitized.

At present JSC "Uglich poultry farm" is the main supplier of quail egg shells for the medical company "Doctor Kornilov". This is facilitated by the large scale of production - the factory is the largest in the world and produces shells in large volumes. In particular, it is used to make the therapeutic drug Perepelin-Calcium, which is used to prevent osteoporosis. The delivery of shells to Altai is carried out through Trading house"Uchida".

"Doctor Kornilov" - the manufacturer of this drug - is part of the Altai Biopharmaceutical Cluster, he is a member of the non-profit partnership "Association of manufacturers of biologically active additives to food."

Perepelin-Calcium has a fairly high bioavailability, as it is closest to calcium compounds in the human body. Natural biological calcium, obtained from the shell of quail eggs, helps maintain the structure of bone tissue, promotes its restoration and formation, strengthens the walls of blood vessels.

Taking quail shell powder, you can restore health, increase immunity and improve your general condition without harm to your body.

So, the use of quail egg shells for industrial, food and medical purposes is important. This waste-free and environmentally friendly technology has not yet exhausted all reserves. The plans of the poultry farm provide for further development of in-depth use of the shell, which will improve the efficiency of the poultry farm.

Golubov I.I., candidate economic sciences, Chairman of the Board of Directors of OAO Uglich Poultry Farm
Molchanov Yu.A., Manager of the Trade House "Uchida" (Moscow)
Poultry farming, №07, 2015, pp.49-51