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A kind of egg white sausage and its processing technology

A processing technology and bowel cleansing technology, applied in food science and other directions, can solve problems such as delicate taste and restriction, and achieve the effect of solving poor taste

Inactive Publication Date: 2016-01-20
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. The production components include 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 table salt, 1~3 parts of licorice, 3~5 parts of starch, 6~8 parts of salted duck egg white, 0.2~0.8 parts of sodium hexametaphosphate and sodium tripolyphosphate, 0.5~1.5 parts of sodium citrate, 0.3~0.5 parts of cinnamon powder, defatted 4~6 parts of milk powder, 0.2~0.5 parts of allspice powder, 0.1~0.2 parts of sausage forming agent, 23~29 parts of fermented glutinous rice with 7% alcohol content. The invention also discloses the processing technology of the egg white sausage, which includes a series of steps of weighing raw materials, pickling, mincing, chopping, enema, baking, smoking and packaging. Compared with the traditional technology, the present invention can solve the technical problem of poor taste of beef egg white sausage in the prior art by mixing skimmed milk powder, fermented glutinous rice, salted duck egg white and starch and then mixing it with beef mince. The taste of the finished product is fragrant and crisp, and it is not greasy to eat.

Description

technical field [0001] The invention relates to a food, in particular to an egg white sausage and a processing technology thereof. Background technique [0002] Egg white sausage has the characteristics of delicious fragrance, fresh and crisp taste, high protein content, and not greasy when eaten, so it is very popular among people. Existing egg white sausages are all made of pork as the main ingredient. Since the taste of beef and egg white is not as delicate as that of pork, the process of processing beef into egg white sausages in the production process is restricted. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the present invention provides an egg white sausage and its processing technology. [0004] Technical solution: In order to achieve the above purpose, the present invention provides an egg white sausage. The production components include the following raw materials in parts by weight: 40-60...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/40A23L29/10A23L29/212
CPCA23L13/428A23L13/65A23L33/10A23L33/17
Inventor 许林新
Owner 南京海鲸食品厂
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