Egg sausage with high elasticity and brittleness and preparation method thereof

A technology of egg sausage and high elasticity, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as thickeners. Elasticity and brittleness, the effect of improving product elasticity

Inactive Publication Date: 2018-06-22
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

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  • Egg sausage with high elasticity and brittleness and preparation method thereof

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Embodiment 1

[0034] An egg sausage with high elasticity and brittleness, the composition and parts by weight are as follows:

[0035] 70 parts of fermented egg liquid, 40 parts of emulsified pig skin, 1 part of salt, 3 parts of white sugar, 0.3 parts of monosodium glutamate, 2 parts of ginger juice, 2 parts of soy sauce, 3 parts of pregelatinized starch.

[0036] Preferably, the pregelatinized starch is a mixture of pregelatinized potato starch, pregelatinized tapioca starch and pregelatinized cornstarch in a mass ratio of 2:1:1.

[0037] Preferably, the preparation method of the fermented egg liquid is as follows:

[0038] ⑴ Egg pretreatment: immerse the washed eggs in 800ppm disinfectant water for 3-5 minutes, take out and rinse with tap water for 1 minute, remove the disinfectant water on the surface, drain and set aside;

[0039] ⑵ Beating eggs: break the eggshell, let the egg liquid flow down completely, do not mix broken eggshells and rotten eggs into the egg liquid when beating the...

Embodiment 2

[0052] An egg sausage with high elasticity and brittleness, the composition and parts by weight are as follows:

[0053] 80 parts of fermented egg liquid, 50 parts of emulsified pigskin, 2 parts of salt, 5 parts of white sugar, 0.5 parts of monosodium glutamate, 3 parts of ginger juice, 3 parts of soy sauce, and 5 parts of pregelatinized starch.

[0054] Moreover, the pregelatinized starch is a mixture of pregelatinized potato starch, pregelatinized tapioca starch and pregelatinized cornstarch in a mass ratio of 2:1:1.

[0055] Wherein, the preparation method of described fermented egg liquid is as follows:

[0056] ⑴ Egg pretreatment: immerse the washed eggs in 800ppm disinfectant water for 3-5 minutes, take out and rinse with tap water for 1 minute, remove the disinfectant water on the surface, drain and set aside;

[0057] ⑵ Beating eggs: break the eggshell, let the egg liquid flow down completely, do not mix broken eggshells and rotten eggs into the egg liquid when beatin...

Embodiment 3

[0071] An egg sausage with high elasticity and brittleness, the composition and parts by weight are as follows:

[0072] 50 parts of fermented egg liquid, 30 parts of emulsified pig skin, 0.5 parts of salt, 2 parts of white sugar, 0.1 part of monosodium glutamate, 0.5 parts of ginger juice, 1 part of soy sauce, 5 parts of pregelatinized starch.

[0073] Moreover, the pregelatinized starch is a mixture of pregelatinized potato starch, pregelatinized tapioca starch and pregelatinized cornstarch in a mass ratio of 2:1:1.

[0074] Wherein, the preparation method of the fermented egg liquid is as follows

[0075] (1) Egg pretreatment: After immersing the washed eggs in 800ppm disinfected water for 3 minutes, take them out and rinse them with tap water for 1 minute to remove the disinfected water on the surface, and drain them for later use.

[0076] (2) Beating eggs: Break the egg shells and let the egg liquid flow down completely. When beating eggs, do not mix broken egg shells a...

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Abstract

The invention discloses an egg sausage with high elasticity and brittleness. The egg sausage comprises the following components in parts by weight: 50 to 80 parts of a fermented egg liquid, 30 to 50 parts of emulsified pig skins, 0.2 to 2 parts of table salt, 2 to 5 parts of white granulated sugar, 0.1 to 0.5 part of monosodium glutamate, 0.5 to 3 parts of ginger juice, 0.5 to 3 parts of soy sauceand 1 to 5 parts of pre-gelatinized starch. The egg sausage has a rich and full egg fragrance and no objectionable odor such as egg fishy smell, and is fine, compact and uniform in organization structure, rich in collagen, high in elasticity and brittleness, and rich and healthy in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an egg sausage with high elasticity and crispness and a preparation method thereof. Background technique [0002] Eggs have high nutritional value. They not only contain a large amount of vitamins and minerals and high-quality protein, but also contain lecithin and cephalin, which are indispensable for the human brain and nervous system. They have always been one of the important nutritious foods in consumers' daily life. . [0003] At present, egg processed products mainly include marinated eggs, mayonnaise, etc., and are used as additives in noodle products, meat products, leisure puffed foods and other products. In recent years, there have also been researches on using it to produce egg sausages, mainly to provide rich nutrition with vegetables, shrimps, meat, etc. During the processing, the eggs or egg liquid are only simply stirred and mixed, then filled and steam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/20A23L5/41A23L13/20A23L13/60A23L29/212
CPCA23L5/28A23L5/41A23L13/20A23L13/65A23L15/25A23L29/212A23V2002/00A23V2200/15A23V2200/14A23V2200/242A23V2200/048A23V2250/5118A23V2250/76
Inventor 刘波李秉业李洪久孙林峰
Owner SHANDONG TIANBO FOOD INGREDIENTS
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