How to Pack Peeled Quail Eggs in Tin Can

Peeled quail eggs can be packed in tin cans using a process similar to canned chicken eggs or canned specialty foods. The goal is to achieve commercial sterility while maintaining egg texture and appearance.

Production Process

1. Quail Egg Washing

   • Clean and sanitize fresh quail eggs.

2. Cooking

   • Boil eggs until fully cooked.

   • Cool rapidly.

3. Shell Removal

   • Mechanical or manual peeling.

   • Inspect for shell fragments and damaged eggs.

4. Sorting and Inspection

   • Remove broken or discolored eggs.

   • Grade by size if required.

5. Can Filling

   • Empty cans are cleaned and fed automatically.

   • Peeled eggs are counted and loaded into each can.

6. Brine or Sauce Filling

   • Common filling liquids:

     • Salt brine

     • Seasoned brine

     • Soy sauce marinade

     • Pickling solution

7. Exhausting / Deaeration

   • Remove entrapped air to improve shelf life and reduce can deformation.

8. Can Seaming

   • Double-seam closure using a can seamer.

9. Retort Sterilization

   • Sterilize in a retort according to the validated process schedule.

   • Time and temperature depend on:

     • Can size

     • Product formulation

     • pH

     • Regulatory requirements

10. Cooling

    • Cool cans after retorting.

11. Labeling and Cartoning

    • Apply labels and pack into cartons.

Typical Equipment Line

Egg Washer
    ↓
Egg Cooker
    ↓
Egg Cooling
    ↓
Egg Peeling Machine
    ↓
Inspection Conveyor
    ↓
Can Filling Machine
    ↓
Brine Filling Machine
    ↓
Can Exhausting
    ↓
Can Seaming Machine
    ↓
Retort Sterilizer
    ↓
Drying
    ↓
Labeling
    ↓
Carton Packing

Equipment Examples

• Egg peeling machine

• Automatic can filler

• Liquid filling machine

• Vacuum or steam exhaust system

• Can seamer

• Retort sterilizer (steam, water spray, or water immersion)

• Labeling machine

Key Quality Considerations

• Minimize egg breakage during filling.

• Use gentle handling and appropriate guide systems.

• Validate the retort process for food safety.

• Monitor seam integrity with regular seam inspections.

• Control brine concentration and fill weight consistently.

For small quail eggs (typically 9–12 g each), automatic counting fillers can be configured to load a specific number of eggs per can before brine filling and seaming. This is common for export canned quail egg products sold in Asian, European, and Middle Eastern markets.