Marinated egg sausage product and preparation method thereof

A technology for egg sausages and products, applied in the field of egg sausages, can solve problems such as increasing the cost of egg sausages, and achieve the effects of enriching varieties, improving color, and unique flavor

Pending Publication Date: 2020-01-10
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The condiments used in this technology are marketed commodities such as spicy powder, onion powder, ginger powder, chili powder, chicken juice, etc., which indirectly increases the cost of egg sausage

Method used

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  • Marinated egg sausage product and preparation method thereof
  • Marinated egg sausage product and preparation method thereof
  • Marinated egg sausage product and preparation method thereof

Examples

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Effect test

Embodiment 1

[0032] Example 1: Research on optimal auxiliary material dosage and process parameters in braised egg sausage products

[0033] Basic formula: marinade accounts for 10%-25% of the mass percentage of egg sausage, marinade composition: 3-5% spices, 0.5-2.5% salt, 0.5-2% sucrose, 0-1% soy sauce, 0-1% cooking wine, 0.1-0.5% improver, and the balance is water.

[0034] The preparation method comprises the following steps:

[0035] 1) Preparation of fresh egg liquid: fresh eggs are screened, washed, beaten, and shells and ligatures are removed to obtain evenly mixed fresh egg liquid, and then filter to remove air bubbles and connected egg white pieces in the egg liquid to obtain pure Egg liquid;

[0036] 2) Weighing spices, sucrose, soy sauce, cooking wine, improver and water by weight percentage; wherein, the improver is selected from sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate;

[0037] 3) Preparation of marinade: Boil water, add spices to the boi...

Embodiment 2

[0152] The preparation method of braised egg sausage product 2 comprises the following steps:

[0153] 1) Preparation of fresh egg liquid: fresh eggs are screened, washed, beaten, and shells and ligatures are removed to obtain evenly mixed fresh egg liquid, and then filter to remove air bubbles and connected egg white pieces in the egg liquid to obtain pure Egg liquid;

[0154] 2) Weigh 15% star anise, 15% bay leaf, 15% cumin, 15% Chinese prickly ash, 20% cassia bark and 20% ginger by weight percentage; mix evenly to obtain spices;

[0155] 3) take by weight 3% spices, 2.5% salt, 0.5% sucrose, 1% soy sauce, 0.5% cooking wine, 0.05% sodium tripolyphosphate, 0.05% sodium hexametaphosphate and 0.05% sodium pyrophosphate, and the balance is water;

[0156] 4) Preparation of marinade: Boil water, add spices into boiling water, boil at 100°C for 5 minutes, then boil at 80°C for 60 minutes, then let stand for 30 minutes, and then boil at 100°C Boil for 5 minutes, and finally cook fo...

Embodiment 3

[0162] The preparation method of braised egg sausage product 3 comprises the following steps:

[0163] 1) Preparation of fresh egg liquid: fresh eggs are screened, washed, beaten, and shells and ligatures are removed to obtain evenly mixed fresh egg liquid, and then filter to remove air bubbles and connected egg white pieces in the egg liquid to obtain pure Egg liquid;

[0164] 2) Weigh 15% star anise, 15% bay leaf, 15% cumin, 15% Chinese prickly ash, 20% cassia bark and 20% ginger by weight percentage; mix evenly to obtain spices;

[0165] 3) take by weighing 5% spices, 0.5% salt, 2% sucrose, 1% cooking wine, 0.2% sodium tripolyphosphate, 0.2% sodium hexametaphosphate and 0.1% sodium pyrophosphate, The remainder is water;

[0166] 4) Preparation of marinade: Boil water, add spices into boiling water, boil at 100°C for 5 minutes, then boil at 95°C for 20 minutes, then let stand for 30 minutes, and then boil at 100°C Boil for 5 minutes, and finally cook for 5 minutes at a te...

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Abstract

The invention provides a marinated egg sausage product and a preparation method thereof. The egg sausage product is prepared from egg liquid and brine, and the mass percent of the brine to an egg sausage is 5%-40%; the brine is prepared from the following components in mass by percentage: 3-5% of spices, 0.5-2.5% of table salt, 0.5-2% of sucrose, 0-1% of soy sauce, 0-1% of cooking wine, 0.1-0.5% of a modifying agent, and the balance of water; and the modifying agent is composed of sodium tripolyphosphate, sodium hexametaphosphate and sodium pyrophosphate. The raw material sources of the marinated egg sausage product are simple, the best formula ratio and the technological process are studied, the prepared egg sausage is unique in flavor, delicate in taste, elastic in texture and glossy inappearance, the problem of eggy smell of the egg sausage is avoided, the hardness and elasticity of the egg sausage are improved, and the color and luster are improved.

Description

technical field [0001] The invention relates to the technical field of egg sausage, in particular to a braised egg sausage product and a preparation method thereof. Background technique [0002] The eggs on the market in my country are mainly whole eggs, and only a small part of fresh eggs have been further processed, resulting in excess egg production and relative oversupply. However, although the sales volume of foreign fresh eggs has been declining, the consumption of egg products has not decreased but increased. The consumption of egg products in the United States has reached 20%, 16-18% of the total egg consumption in Germany and France is imported egg products, and the sales volume of fresh eggs in Canada has decreased by 4%, but the consumption of eggs has increased by 3-5%. The deep processing of eggs has been greatly developed, which has an important role in promoting the livestock and poultry industry. Therefore, the development of egg products is the general tre...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 金永国吴慧清党润卿邢培胜马美湖
Owner HUAZHONG AGRI UNIV
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