Quail embryo egg ham sausage and preparation method thereof

A technology for quail embryo eggs and ham sausage, which is applied in the directions of food preparation, application, food science, etc., can solve problems such as limitation, and achieve the effects of prolonging storage period, high stress, good survival and reproduction.

Inactive Publication Date: 2013-09-11
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Quail embryo eggs contain a lot of ingredients that are beneficial to the human body, such as protein, vitamin E, iron, zinc, and taurine. Long-term consumption of quail embryo eggs can nourish qi and blood, strengthen the body and strengthen the brain. Inflammation, high blood pressure, and metabolic disorders are all improved, but quail embryo eggs also contain a certain amount of fat and cholesterol
At present, the utilization of the nutritional value in quail embryo eggs is still very limited, and it is necessary to further improve the utilization of the nutritional value in quail embryo eggs

Method used

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  • Quail embryo egg ham sausage and preparation method thereof
  • Quail embryo egg ham sausage and preparation method thereof
  • Quail embryo egg ham sausage and preparation method thereof

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specific Embodiment

[0030] The following is a specific embodiment of the present invention: a quail embryo ham sausage, which is mainly prepared from quail embryo eggs and starch at an embryonic age of 10-16 days, and is prepared by adding seasonings and additives, wherein the quail embryo eggs and starch The mass ratio is 3.5:1, and the addition amount of the seasoning is 8.84% of the weight of quail embryo eggs, wherein, the components of the seasoning and the percentages of each component in the weight of the seasoning are respectively: 53.31% of table salt, 53.31% of nitrite 0.16%, sodium erythorbate 0.97%, white sugar 35.54%, white pepper powder 4.04%, monosodium glutamate 4.04%, monascus red pigment 1.94%, described additive includes carrageenan, β-cyclodextrin and soybean protein isolate, the additive The addition amount is 11.43% of the weight of quail embryo eggs, and the mass ratio of carrageenan, β-cyclodextrin and soybean protein isolate is 1:7:8.

[0031] The embryo age of described ...

Embodiment 1

[0042] A quail embryo ham sausage, which is mainly prepared from quail embryo eggs of 10-16 day embryo age and starch as raw materials, adding seasonings and additives, wherein the mass ratio of quail embryo eggs to starch is 3.5:1. The amount of seasoning added is 8.84% of the weight of quail embryo eggs, wherein the components of the seasoning and the percentages of each component in the weight of the seasoning are respectively: 53.31% of salt, 0.16% of nitrite, 0.97% of sodium erythorbate, 35.54% white sugar, 4.04% white pepper powder, 4.04% monosodium glutamate, 1.94% monascus red pigment, the additives include carrageenan, β-cyclodextrin and soybean protein isolate, and the addition amount of additives is 11.43% of the weight of quail embryo eggs. %, wherein the mass ratio of carrageenan, β-cyclodextrin and soybean protein isolate is 1:7:8.

[0043] A method for preparing quail embryo egg ham sausage, comprising the following steps:

[0044] Step 1, raw material selectio...

Embodiment 2

[0051] A quail embryo ham sausage, which is mainly prepared from quail embryo eggs of 10-16 day embryo age and starch as raw materials, adding seasonings and additives, wherein the mass ratio of quail embryo eggs to starch is 3.5:1. The amount of seasoning added is 8.84% of the weight of quail embryo eggs, wherein the components of the seasoning and the percentages of each component in the weight of the seasoning are respectively: 53.31% of salt, 0.16% of nitrite, 0.97% of sodium erythorbate, 35.54% white sugar, 4.04% white pepper powder, 4.04% monosodium glutamate, 1.94% monascus red pigment, the additives include carrageenan, β-cyclodextrin and soybean protein isolate, and the addition amount of additives is 11.43% of the weight of quail embryo eggs. %, wherein the mass ratio of carrageenan, β-cyclodextrin and soybean protein isolate is 1:7:8.

[0052] A method for preparing quail embryo egg ham sausage, comprising the following steps:

[0053] Step 1, raw material selectio...

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Abstract

The invention discloses a quail embryo egg ham sausage which is prepared by mainly using the raw materials of quail embryo egg with the embryonic age of 10-16 days and starch and adding seasonings and an additive, wherein the weight ratio of the quail embryo egg to the starch is 3.5 to1, the adding amount of the seasonings is 8.84 percent of the weight of the quail embryo egg, and the adding amount of the additive is 11.43 percent of the weight of the quail embryo egg. The preparation method of the quail embryo egg ham sausage comprises the steps of: selecting and pretreating the raw materials, preserving the raw materials, chopping and mixing, subpackaging, and curing and sterilizing. The quail embryo egg ham sausage provided by the invention is low in cost and convenient to prepare, contains high-level protein, vitamins, minerals and taurine, is less in contents of fat and cholesterol, high in nutritive value, rich in calcium, special in taste, and good in market prospect.

Description

technical field [0001] The invention relates to the technical field of food development, in particular to a quail embryo egg ham sausage and a preparation method thereof. Background technique [0002] Quail embryo eggs are an egg food with high edible value, and their nutritional value is no less than that of eggs. Quail embryo eggs contain a lot of ingredients that are beneficial to the human body, such as protein, vitamin E, iron, zinc, and taurine. Long-term consumption of quail embryo eggs can nourish qi and blood, strengthen the body and strengthen the brain. Inflammation, high blood pressure, and metabolic disorders are all improved, but quail embryo eggs also contain a certain amount of fat and cholesterol. At present, the utilization of nutritional value in quail embryo eggs is still very limited, and it is necessary to further improve the utilization of nutritional value in quail embryo eggs. Contents of the invention [0003] In order to solve the technical pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/09A23L1/305A23L15/00
Inventor 秦翠丽马丽苹李松彪贾礼侯玉泽
Owner HENAN UNIV OF SCI & TECH
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