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Melting resistant ingredient for amber egg sausage

An amber egg, spice technology, applied in application, food preparation, food science, etc., can solve problems such as melting

Inactive Publication Date: 2012-07-04
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem that the amber egg sausage melts in 15 minutes above 30°C, and to provide an anti-melting ingredient for the amber egg sausage that is simple and does not increase the operation steps, so that the amber egg sausage can be melted naturally It does not melt at high temperature and can remain unchanged for 4 hours in an environment of 45°C

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] Weigh 100 kg of purified water, 15 kg of gelatin, 1.5 kg of salt, 0.3 kg of monosodium glutamate, 0.05 kg of carrageenan, 2 kg of TG enzyme, 0.1 kg of curdlan, 5 kg of soy sauce (dark soy sauce), 1.5 kg of spices, All other raw materials are dissolved in water to form a solution. Boil the preserved eggs, shell them, weigh 120 kilograms, put the completed preserved eggs into the above solution, mix them evenly, then fill them and clock in, cook, cool and sterilize. Other steps are the same as the prior art.

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Abstract

The invention discloses a melting resistant ingredient for amber egg sausage. The ingredient is prepared from the following compositions in part by weight: 100 parts of water, 15 parts of gelatin, 1.5 parts of salt, 0.3 part of monosodium glutamate, 0.05 part of carrageenin, 2 parts of TG enzyme, 5 parts of soy sauce, and 1 part of spices. The ingredient technology has the characteristics of obvious effect, convenient use, wide application, simple operation without adding manufacture steps, no adverse effect on product quality, safety and no toxicity and the like.

Description

technical field [0001] The invention relates to an anti-melting ingredient for gel products, specifically an anti-melting ingredient for amber egg sausage products, which can meet the anti-melting requirements of such products at any natural temperature. Next, maintain 4 hours without melting. Background technique [0002] Amber egg sausage products are easy to melt, and the current market products generally melt in 15 minutes at 30°C, which is inconvenient for cold dishes, affects the sensory image of the product, and is inconvenient for customers to eat. If too much colloid is added, it will produce glue. Frozen opacity issues. This technical problem has been perplexing the production technicians of this product always. The research on this is also very extensive at home and abroad, and some results have been obtained, but still can not achieve the desired effect. [0003] Therefore, it is imminent to research and develop a batching technology that can make gel products,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 徐宝才江红波朱斌李景军王鹏
Owner NANJING YURUN FOOD
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