A kind of three-color egg sausage and preparation method thereof

A production method and egg sausage technology are applied in the directions of food ingredients as coating agents, food ingredients as thickeners, food freezing, etc., and can solve the problems of slight egg smell, insufficient gloss, and insufficient elasticity of taste Q. , to achieve the effect of obvious sandy feeling, rich nutrition, rich and harmonious taste.

Active Publication Date: 2022-07-08
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Egg sausage is a kind of egg product that uses eggs as the main raw material, with appropriate addition of other ingredients, imitating the sausage enema process, through filling, rinsing, cooking, cooling and other processes. Most of the egg products have insufficient gloss after cutting, or the taste QThe problem of insufficient elasticity and a slight eggy smell

Method used

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  • A kind of three-color egg sausage and preparation method thereof
  • A kind of three-color egg sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A three-color egg sausage is composed of the following raw materials by weight percentage: 14% of preserved preserved egg, 14% of raw salted egg yolk, 37% of egg white, 20% of egg yolk, 4% of glutinous rice flour, 1.6% of white sugar, and 0.2% of compound phosphate. %, salt 1.5%, water-soluble ginger powder 0.4%, water-soluble pepper powder 0.3%, edible oil 4%, water 3%.

[0035] Adopt above-mentioned raw material to prepare the method for three-color egg sausage, concrete steps are as follows:

[0036] (1) The egg yolk is placed in a homogenizer, and is homogenized for 5min at a rotating speed of 3500r / min and 60MPa to obtain egg yolk liquid;

[0037] (2) After freezing the egg white at -18°C for 12 hours, thaw it at 25°C for 3 hours until the egg white liquid is completely melted, then place it in a liquid ultra-fine pulverizer, and perform ultra-fine pulverization at 4 ° C for 3 minutes to obtain egg white liquid;

[0038] (3) the obtained egg yolk liquid of step (1...

Embodiment 2

[0043] A three-color egg sausage is composed of the following raw materials by weight: 12% of preserved preserved egg, 12% of raw salted egg yolk, 40% of egg white, 20% of egg yolk, 4% of glutinous rice flour, 1.6% of white sugar, and 0.2% of compound phosphate. %, salt 1.5%, water-soluble ginger powder 0.3%, water-soluble pepper powder 0.4%, edible oil 3%, water 5%.

[0044] Adopt above-mentioned raw material to prepare the method for three-color egg sausage, concrete steps are as follows:

[0045] (1) The egg yolk is placed in a homogenizer, and is homogenized for 5min at 60Mpa and a rotating speed of 3500r / min to obtain egg yolk liquid;

[0046](2) After freezing the egg white at -18°C for 12 hours, thaw it at 25°C for 3 hours until the egg white liquid is completely melted, then place it in a liquid ultra-fine pulverizer, and perform ultra-fine pulverization at 4 ° C for 4 minutes to obtain an egg white liquid;

[0047] (3) the obtained egg yolk liquid of step (1) and the...

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Abstract

The invention discloses a three-color egg sausage and a preparation method thereof, which are prepared from the following raw materials by weight: preserved egg 12%-18%, raw salted egg yolk 12%-18%, raw egg white 35%-45%, raw egg white 35%-45%, raw egg white 35%-45% Egg yolk 20%~30%, glutinous rice flour 2~6%, white sugar 1%~5%, compound phosphate 0.2%~0.6%, salt 1%~5%, ginger powder 0.3%~0.9%, pepper 0.2% ~0.8%, edible oil 2%~8%, water 3%~9%. The three-color egg sausage obtained by the invention is attractive in color and luster, has no fishy smell, has a delicate mouthfeel, and has a Q-elastic feeling, and simultaneously avoids the phenomenon that the salted egg yolk and the preserved egg are scattered yellow or broken and faded.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a three-color egg sausage and a preparation method thereof. The present invention is researched and developed by Hubei Shendan Health Food Co., Ltd. (Key Laboratory of Egg Processing of Ministry of Agriculture and Rural Affairs). Background technique [0002] Egg sausage is a kind of egg product that uses eggs as the main raw material, and appropriately adds other ingredients, imitating the enema process, and is processed by filling, rinsing, cooking, cooling and other processes. Most of them have insufficient gloss after cutting or taste. Q is not elastic enough and has a slight eggy smell. [0003] There are also egg sausages added with preserved eggs and salted egg yolks in the prior art, but these egg sausages are often adjusted to dark green and other dark colors with pigments, mainly to avoid the problem of fading of preserved eggs and salted egg yolks in the production proces...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L5/10A23L5/30A23L29/238A23P20/25
CPCA23L15/20A23L15/30A23L5/10A23L5/11A23L5/13A23L5/30A23L29/238A23P20/25A23V2002/00A23V2200/22A23V2200/242A23V2250/1614A23V2250/1618A23V2250/18A23V2250/5118A23V2300/20A23V2300/24A23V2300/26Y02A40/90
Inventor 刘华桥阮丹丹李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
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