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Egg sausage and preparation method thereof

An egg sausage and egg liquid technology, applied in the direction of food science and the like, can solve the problems of short storage time, high transportation cost, single egg, etc., and achieve the effect of simple and easy preparation method.

Inactive Publication Date: 2017-10-20
CHONGQING CITY WANYUAN EGGS FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the consumer products of eggs are relatively simple, the storage time is short, and the transportation cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] In the second aspect, the present invention provides a method for preparing egg sausage, which includes the following steps: weighing each raw material in a formula amount, then mixing each raw material evenly, pouring it into the casing and sealing it to obtain a liquid sausage, and finally heating and aging to obtain the obtained egg sausage. Describe the egg sausage. The above preparation method is simple and easy, and is suitable for mass production, and the prepared egg sausage has the advantages of comprehensive nutrition and unique flavor.

[0038] In a preferred embodiment, the heat curing includes any one of cooking curing, steaming curing or roasting curing.

[0039] In a preferred embodiment, the heating and slaking is boiling and slaking, and the liquid sausage is boiled in water at 70-100° C. for 30-60 minutes. The above temperatures are typically but not limited to: 70°C, 75°C, 80°C, 85°C, 90°C, 95°C or 100°C. The above time is typically but not limited ...

Embodiment 1

[0045] An egg sausage is mainly prepared from the following raw materials in parts by weight: 80 parts of egg liquid, 20 parts of cheese, 0.5 part of sugar, 3 parts of salt, 2 parts of pepper, 3 parts of peanut oil and 1 part of water.

Embodiment 2

[0047] An egg sausage is mainly prepared from the following raw materials in parts by weight: 140 parts of egg liquid, 40 parts of cheese, 1.5 parts of sugar, 6 parts of salt, 4 parts of pepper, 5 parts of peanut oil and 5 parts of water.

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PUM

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Abstract

The invention relates to the field of food, and particularly provides an egg sausage and a preparation method thereof. The egg sausage is mainly prepared from the following raw materials in parts by weight: 80 to 140 parts of egg liquid, 20 to 40 parts of cheeses, 0.5 to 1.5 parts of sugars, 3 to 6 parts of salt, 2 to 4 parts of powdered peppers, 3 to 5 parts of edible oil and 1 to 5 parts of water. According to the egg sausage, by using the egg liquid and the cheeses as main raw materials and the sugars, the salt, the powered peppers, the edible oil, the water and the like as auxiliary raw materials, the prepared egg sausage is complete in nutrition and also has a dense cheese flavor; due to the powdered peppers, the offensive smell of the egg liquid can be removed; due to the sugars, the salt and the edible oil, the fragrance can be improved; by reasonable coordination of all raw materials, the egg sausage has a unique flavor, so that a new eating way and flavor can be provided for existing eggs and sausages.

Description

technical field [0001] The invention relates to the field of food, in particular to an egg sausage and a preparation method thereof. Background technique [0002] Eggs, also known as chicken eggs and chicken eggs, are eggs produced by hens. There is a hard shell on the outside, and there are air chambers, egg whites and yolks inside. They are rich in cholesterol and nutritious. One egg weighs about 50 grams and contains protein. 7 grams. The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, and the nutritional value is very high. It is one of the foods that humans often eat. Eating eggs is good for brain health and can protect the liver. The lecithin in eggs can promote liver cell regeneration and repair damaged liver; eggs can prevent arteriosclerosis, and the lecithin in eggs can improve serum lipid metabolism (inhibit cholesterol and Neutral fat rise), ...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 李万明蒋林游浩潘添博王思海周丽萍王抒李强林李小姝潘晓孙小青
Owner CHONGQING CITY WANYUAN EGGS FOOD
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