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Egg white sausage and preparing process thereof

A processing technology and intestinal cleansing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of delicate taste and restriction, and achieve the effect of solving bad taste

Inactive Publication Date: 2014-09-10
南京海鲸食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing egg white sausages are all made with pork as the main ingredient. Since the taste of beef and egg white is not as delicate as that of pork, this restricts the process of processing beef into egg white sausages in the production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An egg white sausage, the production components include the following raw materials in parts by weight: 50 parts of beef, 26 parts of sirloin, 2 parts of garlic, 2.5 parts of ginger, 2.5 parts of salt, 2 parts of licorice, 4 parts of starch, 7 parts of salted duck egg white, 0.6 parts of sodium hexametaphosphate and sodium tripolyphosphate, 0.9 parts of sodium citrate, 0.4 parts of cinnamon powder, 4.5 parts of skimmed milk powder, 0.4 parts of allspice powder, 0.12 parts of sausage forming agent, 5 parts of fermented glutinous rice with an alcohol content of 7% .

[0019] The above-mentioned egg white sausage processing technology comprises the following steps:

[0020] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0021] (2) Marinate: Put the beef and sirloin into the marinating jar, mix sodium hexametaphosphate, sodium tripolyphosphate, sodium citrate and salt evenly, add it to the marinating jar, and marinate for 2 to 4 day...

Embodiment 2

[0029] An egg white sausage, the production components include the following raw materials in parts by weight: 60 parts of beef, 25 parts of sirloin, 1 part of garlic, 2 parts of ginger, 2 parts of salt, 1 part of licorice, 3 parts of starch, 6 parts of salted duck egg white, 0.2 parts of sodium hexametaphosphate and sodium tripolyphosphate, 0.5 parts of sodium citrate, 0.3 parts of cinnamon powder, 4 parts of skimmed milk powder, 0.2 parts of allspice powder, 0.1 part of sausage forming agent, 23 parts of fermented glutinous rice with an alcohol content of 7% .

[0030] The above-mentioned egg white sausage processing technology comprises the following steps:

[0031] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0032] (2) Marinate: Put the beef and sirloin into the marinating jar, mix sodium hexametaphosphate, sodium tripolyphosphate, sodium citrate and salt evenly, add it to the marinating jar, and marinate for 2 to 4 days;

[00...

Embodiment 3

[0040] An egg white sausage, the production components include the following raw materials in parts by weight: 40 parts of beef, 28 parts of sirloin, 3 parts of garlic, 3 parts of ginger, 3 parts of salt, 3 parts of licorice, 5 parts of starch, 8 parts of salted duck egg white, 0.8 parts of sodium hexametaphosphate and sodium tripolyphosphate, 1.5 parts of sodium citrate, 0.5 parts of cinnamon powder, 6 parts of skimmed milk powder, 0.5 parts of allspice powder, 0.2 parts of sausage forming agent, 29 parts of fermented glutinous rice with an alcohol content of 7% .

[0041] The above-mentioned egg white sausage processing technology comprises the following steps:

[0042] (1) Raw material weighing: Weigh the corresponding raw material components by weight;

[0043] (2) Marinate: Put the beef and sirloin into the marinating jar, mix sodium hexametaphosphate, sodium tripolyphosphate, sodium citrate and salt evenly, add it to the marinating jar, and marinate for 2 to 4 days;

...

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PUM

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Abstract

The invention discloses an egg white sausage which comprises the following raw materials in parts by weight: 40-60 parts of beef, 25-28 parts of sirloin, 1-3 parts of garlic, 2-3 parts of ginger, 2-3 parts of salt, 1-3 parts of liquorice, 3-5 parts of starch, 6-8 parts of salted duck egg white, 0.2-0.8 part of sodium hexametaphosphate and sodium hexametaphosphate, 0.5-1.5 parts of sodium citrate, 0.3-0.5 part of ground cinnamon, 4-6 parts of skimmed milk powder, 0.2-0.5 part of allspice powder, 0.1-0.2 part of a sausage forming agent, and 23-29 parts of 7% fermented glutinous rice. The invention further discloses a preparing process of the egg white sausage. The preparing process comprises a series of steps: weighing the raw materials, pickling, mincing, chopping, filling, baking, smoking and packaging. Compared with a conventional process, the egg white sausage has the advantages that a finished product prepared by adopting the steps of mixing the skimmed milk powder, the fermented glutinous rice, the salted duck egg white and the starch to obtain a mixture and then mixing the mixture with beef stuffing is capable of solving the technical problem of bad mouth feel of a beef and egg white sausage in the prior art, and the prepared egg white sausage is fragrant and crisp in mouth feel, and is not greasy during eating.

Description

Technical field [0001] The invention involves a food, which specifically involves an egg white sausage and its processing technology. Background technique [0002] The egg white sausage has a delicious fragrance, a crispy mouth, and the protein is very popular, although it is high and not greasy.The existing egg white sausages are made of pork as the main ingredients. Since the taste of beef and egg white fusion does not taste delicately with the taste of pork, it restricts the process of processing beef into the egg white intestine during the production process. Invention content [0003] The purpose of invention: In order to overcome the deficiencies in existing technologies, the invention provides an egg white sausage and its processing technology. [0004] Technical solution: In order to achieve the above goals, a kind of egg white sausage provided by the present invention, the production component includes the following raw materials: 40 ~ 60 copies of beef, 25 to 28 sirloi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L1/305A23L13/40A23L13/60
CPCA23L13/428A23L13/65A23L33/10A23L33/17
Inventor 许林新
Owner 南京海鲸食品厂