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
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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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