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Method and system for quickly producing novel preserved duck egg type sausage and concentric circle filling machine

A technology of pine flowers and egg sausages, which is applied in the field of food science, can solve the problems of uneven color and air bubbles, and achieve the effects of uniform color, improved economic benefits and good visual effects.

Active Publication Date: 2015-01-14
壶关利好蛋品配料商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also preserved egg sausages on the market now, which mainly mix eggs and preserved eggs together, then add some auxiliary materials and seasonings inside, fill them with transparent plastic casings, cook them and sell them after they are mature, and the outer packaging is novel. Delicious taste, this product is loved by consumers in the market, but it has some shortcomings such as uneven color and bubbles, because in the process of making preserved egg sausage, the finished preserved egg is used for grinding, adding materials, mixing If the mincing and mixing are not uniform, there will be uneven color, bubbles, etc.

Method used

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  • Method and system for quickly producing novel preserved duck egg type sausage and concentric circle filling machine
  • Method and system for quickly producing novel preserved duck egg type sausage and concentric circle filling machine
  • Method and system for quickly producing novel preserved duck egg type sausage and concentric circle filling machine

Examples

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Effect test

Embodiment 1

[0055] A method for rapidly producing novel preserved egg sausage, the specific steps are as follows:

[0056] (1) Selection of duck eggs: select fresh and complete duck eggs, and remove inferior eggs and stale eggs;

[0057] (2) Cleaning and disinfection of duck eggs: immerse duck eggs in 1.5% sodium hydroxide aqueous solution for 5 seconds, then use a poultry egg washing machine, brush and rinse with clean water, then dry them, and use ultraviolet sterilizing equipment to sterilize them. Poultry eggs are irradiated for 30 minutes for surface disinfection;

[0058] (3) Separation and mixing of egg white and egg yolk: After removing the egg shell, separate the egg white and egg yolk with an automatic separator, and then use a static mixer to mix the separated egg white and egg yolk separately, and then mix the egg white and egg yolk are respectively filtered with a 25-mesh filter, and the protein film, egg yolk film and frenulum are removed after filtering;

[0059] (4) Prep...

Embodiment 2

[0066] A method for rapidly producing novel preserved egg sausage, the specific steps are as follows:

[0067] (1) Egg selection: select fresh and complete eggs, and remove inferior eggs and stale eggs;

[0068] (2) Cleaning and disinfection of eggs: put the eggs in 2% sodium hydroxide aqueous solution and immerse them for 4 seconds, then use a poultry egg washing machine, brush and rinse them with clean water, and then dry them. Use ultraviolet ray sterilization equipment or Ozone sterilizer irradiates eggs for 30 minutes to sterilize the surface;

[0069] (3) Separation and mixing of egg white and egg yolk: After removing the egg shell, separate the egg white and egg yolk with an automatic separator, and then use a static mixer to mix the separated egg white and egg yolk separately, and then mix the egg white and egg yolk are filtered with a 30-mesh filter respectively, and the protein film, egg yolk film and frenulum are removed after filtering;

[0070] (4) Preparation o...

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PUM

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Abstract

The invention relates to a method and a system for quickly producing a novel preserved duck egg type sausage and a concentric circle filling machine. The method comprises the steps as follows: selecting bird eggs, cleaning and sterilizing the eggs, separating and uniformly mixing egg white and yolk, preparing feed liquid, mixing and stirring material, filling, solidifying for molding, sterilizing and ripening, so as to obtain the finished product reserved duck egg type sausage. The preserved duck egg type sausage prepared by the method is uniform in color and luster without bubbles. The novel preserved duck egg type sausage retains the flavor of the original preserved duck eggs, is rich in nutrition, and further has the new features of the preserved duck egg type sausage. When used, the preserved duck egg type sausage can be cut transversely, and consistent preserved duck egg sections with the structure that the preserved duck egg yolk is at the middle and the preserved duck egg white is on the periphery are achieved, so that the visual effect is good and beautiful. Therefore, the preserved duck egg type sausage can improve appetite of users.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to the preparation of preserved egg sausages, in particular to a method for rapidly producing novel preserved egg sausages. Background technique [0002] Preserved eggs are an original egg processing product in China, and its output ranks first in my country's egg products. The preserved eggs eaten now are basically ordinary preserved eggs, which are marinated by liquid material and wrapped in mud. There are also preserved egg sausages on the market now, which mainly mix eggs and preserved eggs together, then add some auxiliary materials and seasonings inside, fill them with transparent plastic casings, cook them and sell them after they are mature, and the outer packaging is novel. Delicious taste, this product is loved by consumers in the market, but it has some shortcomings such as uneven color and bubbles, because in the process of making preserved egg sausage, the finished p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00
Inventor 刘会平袁伟杨晓兴马玲韩智飞
Owner 壶关利好蛋品配料商贸有限公司
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