Egg sausage and preparation method thereof

A technology of egg sausage and egg liquid, which is applied in the field of egg sausage and its preparation, can solve the problems that the research and development of egg sausage is limited to the laboratory stage, affects the quality of egg sausage, and cannot be filled, so as to achieve good appearance quality and operability Strong, the effect of improving the processing stability

Active Publication Date: 2020-08-14
四川众润食品有限公司
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the egg liquid is a liquid, it is very difficult to fill, and it is impossible to use the filling equipment of traditional meat ham sausage for filling. In the end, the research and development of egg sausage is limited to the laboratory stage, and it is difficult to realize industrialization in the factory.
Moreover, since egg liquid is liquid, compared with minced meat of ham sausage, it expands more after high-temperature cooking and sterilization, and it is prone to disengagement and damage during the sterilization process, and the casing of the finished product will wrinkle after being placed for a long time Shrinkage phenomenon seriously affects the quality of egg sausage

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
  • Egg sausage and preparation method thereof
  • Egg sausage and preparation method thereof
  • Egg sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Preparation of spiced water:

[0051] According to the proportion by weight: take 1 part of grass, 2 parts of star anise, 0.5 part of tangerine peel, 2 parts of fennel, 0.5 part of licorice, 2 parts of grass fruit, 0.5 part of bay leaf, 1 part of cinnamon, 0.5 part of kaempferia, and 1 part of cassia twig , 0.5 parts of cloves, 1 part of tangerine peel and 0.5 parts of comfrey were put into 100 parts of water and boiled, kept boiling for 30 minutes, then cooled, and then filtered through a 100-mesh sieve to obtain green leaves, which is spice water.

[0052] Preparation of Egg Sausage:

[0053] (1) cleaning

[0054] Select poultry eggs with a concentration of 2% caustic soda solution to wash and disinfect, then rinse with water and drain;

[0055] (2) beat eggs

[0056] Pour poultry eggs directly into the egg shell separator to separate egg liquid and egg shells;

[0057] (3) Stirring and filtering

[0058]Add 1.4kg of white sugar, 0.5kg of edible salt, 0.6kg of mo...

Embodiment 2

[0075] Preparation of spiced water:

[0076] According to the proportion by weight: take 2 parts of grass bandage, 3 parts of star anise, 1 part of tangerine peel, 3 parts of fennel, 1 part of licorice, 3 parts of grass fruit, 1 part of bay leaf, 2 parts of cinnamon bark, 1 part of kaempferia, and 2 parts of cassia twig , 1 part of clove, 2 parts of tangerine peel and 1 part of comfrey were put into 100 parts of water and boiled, kept boiling for 30 minutes, then cooled, and then filtered through a 100-mesh sieve to obtain the green leaves, which is spice water.

[0077] Preparation of Egg Sausage:

[0078] (1) cleaning

[0079] Select poultry eggs with a concentration of 2% caustic soda solution to wash and disinfect, then rinse with water and drain;

[0080] (2) beat eggs

[0081] Pour poultry eggs directly into the egg shell separator to separate egg liquid and egg shells;

[0082] (3) Stirring and filtering

[0083] Add 1.3kg of white sugar, 0.4kg of edible salt, 0.5k...

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 present invention discloses egg sausages and a preparation method thereof. A recipe adopted by the invention uses whole egg liquid as a raw material, and is free of starch and vegetable protein powder and supplemented with spices and compound phosphates. Firstly, the egg liquid is cooked and shaped at a condition of 105 DEG C for 25 minutes to obtain egg bases, then the whole egg liquid at 20% of the total whole egg liquid is added into the egg bases, mincing is conducted to obtain minced eggs, then the minced eggs are then subjected to filling, the filled minced eggs are sterilized, and the sterilized minced eggs are subjected to other technologies to obtain the egg sausages. The prepared minced eggs by the method are moderate in viscosity and easy to fill. The finished products are moderate in tenderness of mouthfeel and full of flexibility. The preparation method solves the technical problem that the liquid-state egg liquid is difficult to fill, enables the egg sausage filling to be conducted by using traditional ham sausage filling devices, is strong in operability and convenient for rapid realization of industrial productions, and has a relatively big practical significance. In addition, the egg sausages prepared by the technology are small in swelling degree and largely reduced in falling and breakage rates during the cooking and sterilizing procedures, have a shelf life of 6 months, and are smooth and full in sausage body, free of shrinking phenomena in sausage casings, and excellent in appearance and quality during the shelf life period of being placed at normal temperature.

Description

technical field [0001] The invention relates to a food processing and production method, which belongs to the field of deep processing of egg products. Specifically relates to an egg sausage and a preparation method thereof. Background technique [0002] As an important part of people's daily diet, eggs have extremely high nutritional value. It can provide a large variety of comprehensive high-quality protein, contains all the essential amino acids, a certain amount of vitamins and minerals, rich in DHA, lecithin, and vitellin, which is beneficial to the development of the nervous system and body, and strengthens the brain and intelligence. my country is rich in egg resources, but the types of deep-processed egg products are relatively single. Traditional egg products are mainly reprocessed eggs (such as marinated eggs, salted eggs, preserved eggs). In recent years, the types of egg products have gradually expanded. Dried eggs and iron eggs are used as Representatives of de...

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
IPC IPC(8): A23L15/00
Inventor赵志峰罗雅杰吕芬刘福权高颖
Owner四川众润食品有限公司