Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of processing method of sandwich egg sausage

A processing method, sandwich egg sausage technology, applied in the field of poultry egg processing, can solve the problems of green egg yolk, not instant food, and cannot be circulated at room temperature, so as to reduce impact and prevent foaming

Inactive Publication Date: 2019-12-13
广州宝旺农副产品有限公司
View PDF11 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reason is that there are some key technical problems in its production process that have not been well resolved. For example, most of the developed egg sausages use low-temperature sterilization technology. Although the nutritional value of egg sausages is better maintained, the products must be refrigerated. Neither can be circulated at room temperature, nor is it ready-to-eat food. It is inconvenient to circulate and eat, which affects the expansion of the product market
In order to achieve circulation at room temperature, some varieties also use high-temperature sterilization process, but the protein will turn yellow when heated at high temperature, the yolk will turn green, and the gelatin of the egg will be too hard, which will affect the quality of the product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of processing method of sandwich egg sausage
  • A kind of processing method of sandwich egg sausage
  • A kind of processing method of sandwich egg sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Beating eggs: Choose the salted eggs that have been marinated and matured and passed the inspection as raw materials, wash the salted eggs with clean water, dry the surface moisture of the salted egg shells, break the salted egg shells, take out the egg white and egg yolk, and then Separate the salted egg whites from the salted egg yolks.

[0030] 2. Desalination of salted egg white: desalting the separated salted egg white by ultrafiltration, the specific process is: mix the salted egg white and water evenly at a ratio of 1: 0.2 to 1.2, and then use a pump to press it into the intercepting opposite After desalting in ultrafiltration equipment with a molecular mass of 30,000, the second desalination is performed with an ultrafiltration membrane with a cut-off relative molecular mass of 5,000 to reduce the salt content of salted egg white to less than 1%.

[0031]3. Preparation: After the salted egg white is desalted, first add fresh egg liquid or egg powder, adjust t...

Embodiment 2

[0042] 1. Beat whole eggs: choose qualified eggs as raw materials, wash the eggs with clean water, dry the surface moisture of the eggshells, break the eggshells, take out the egg whites and egg yolks, and then use a mixer to mix the egg whites and egg yolks. That is whole egg liquid.

[0043] 2. Preparation: add 3% white sugar, 0.5% monosodium glutamate, 0.2% ginger powder, 0.3% braised flavor paste, 0.1% five-spice juice to the whole egg liquid for flavoring and seasoning, and finally add 1% egg liquid weight compound discoloration inhibition agent to make seasoned egg liquid. The compound discoloration inhibitor is composed of 30% amino acid, 15% organic acid, 54% polyol and 1% inorganic salt. The amino acid is methionine, the organic acid is ascorbic acid, the polyol is glycerol, and the inorganic salt is magnesium chloride.

[0044] 3. Filling: Chicken mince is added with 10% seasoned egg liquid, spices and seasonings to make chicken sandwich fillings.

[0045] 4. Enem...

Embodiment 3

[0053] 1. Beat whole eggs: choose duck eggs that have passed the inspection as raw materials, wash the eggs with clean water, dry the surface moisture of the eggshells, break the eggshells, take out the egg whites and egg yolks, and then use a mixer to mix the egg whites and egg yolks. That is whole egg liquid.

[0054] 2. Preparation: Add 0.2% oyster sauce, 0.1% pepper juice, and 0.1% pepper juice to the whole egg liquid for flavoring and seasoning, and finally add 2% of the weight of the whole egg liquid as a compound discoloration inhibitor to make a seasoned egg liquid.

[0055] The compound discoloration inhibitor is composed of 15% amino acid, 25% organic acid, 59.3% polyalcohol and 0.7% inorganic salt. The amino acids are L-cysteine ​​and methionine, the organic acids are ascorbic acid and citric acid, the polyols are glycerol and lactitol, and the inorganic salts are magnesium chloride and calcium chloride. Two kinds of inhibitors are used in the four classes, and the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for processing sandwich egg sausage. The method includes the steps that firstly, poultry eggs which are qualified through inspection are selected, the poultry eggs are washed with clean water, eggshells of the poultry eggs are broken after water on the surfaces of the poultry eggs is removed, and egg sausage raw materials are obtained; secondly, mixing is conducted, wherein seasoning and spices are added into the egg sausage raw materials for blending and flavoring, then compound color-changing inhibitor with the weight 1-3% that of the egg sausage raw materials is added, and seasoned egg liquid is prepared; thirdly, sausage filling is conducted, wherein a full-automatic filling card punch is used for sausage filling; fourthly, sterilization is conducted, wherein filled semi-fished egg sausage is placed in a high-pressure sterilization boiler and sterilized for 20-30 min at the temperature of 110-130 DEG C, and the egg sausage is taken out of the boiler after being cooled. According to the method for processing egg sausage, air is difficult to exhaust in the sausage filling process.

Description

technical field [0001] The invention relates to the technical field of poultry egg processing, in particular to a sandwich egg sausage and a processing method thereof. Background technique [0002] Poultry eggs are one of the most complete foods for human beings, and it is also an important way for low- and middle-income families to obtain enough protein. Since 1985, my country has continuously maintained the status of the world's largest egg-producing country. In 2014, my country's total egg production was 28.94 million tons. It accounts for about 40% of the total poultry egg production in the world. But most of my country's poultry eggs are sold fresh, and the eating methods are mainly boiled, fried, steamed and fried, which is relatively monotonous. There are only a few varieties of egg products that can be eaten directly, such as preserved eggs, salted eggs, and stewed eggs. There are few fancy varieties, single flavor, and unsatisfactory quality. The quality defect o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23P20/25
Inventor 杨碓山陈有亮杨晓莉
Owner 广州宝旺农副产品有限公司