Quick-frozen egg sausage and preparation method thereof

A technology of egg sausage and eggs, which is applied in food science and other fields, can solve the problems of short storage time, single egg, high transportation cost, etc., and achieve the effect of delicate taste

Inactive Publication Date: 2020-12-01
孟兆彬
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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

Embodiment 1

[0064] A quick-frozen egg sausage is prepared from the following raw materials in parts by weight: 1000g of whole egg liquid, 30g of starch, 10g of glucose, 10g of salt, 10g of vinegar, 20g of sugar, 40g of oil, and 2g of xanthan gum.

[0065]The preparation method of the above-mentioned egg sausage comprises the following steps:

[0066] Material selection: choose hygienic and qualified ecological eggs;

[0067] Seasoning and mixing: shell the eggs, take 1000g of whole egg liquid, stir evenly with the machine, remove the egg foam, add 30g of starch, 40g of oil, 20g of sugar, 10g of salt, 10g of vinegar, 10g of glucose, and 2g of xanthan gum into the machine Stir well with whole egg liquid, filter, and store at 0-3°C for 2 hours for later use;

[0068] Filling: Use pure pig casings as egg casings, and then use artificial enema or automatic enema enema, each 50g-200g;

[0069] Cooked and sterilized: Heat the stuffed egg sausage at a temperature of 75°C to 95°C for 25 minu...

Embodiment 2

[0079] A quick-frozen egg sausage is prepared from the following raw materials in parts by weight: 1000 g of whole egg liquid, 1 g of starch, 1 g of glucose, 1 g of salt, 1 g of vinegar, 1 g of sugar, 10 g of oil, and 0.1 g of xanthan gum.

[0080] The preparation method of the above-mentioned egg sausage comprises the following steps:

[0081] Material selection: choose hygienic and qualified ecological eggs;

[0082] Seasoning and mixing: shell the eggs, take 1000g whole egg liquid, stir evenly with a machine, remove egg foam, add 1g starch, 10g oil, 1g sugar, 1g salt, 1g vinegar, 1g glucose, 0.1g xanthan gum The machine and the whole egg liquid are stirred evenly, then filtered, and parked at 0-3°C for 2 years for later use;

[0083] Filling: Use pure pig casings as egg casings, and then use artificial enema or automatic enema enema, each 50g-200g;

[0084] Cooked and sterilized: Heat the stuffed egg sausage at a temperature of 75°C to 95°C for 25 minutes, then cool i...

Embodiment 3

[0094] A quick-frozen egg sausage is prepared from the following raw materials in parts by weight: 1000g of whole egg liquid, 175g of starch, 125g of glucose, 125g of salt, 125g of vinegar, 125g of sugar, 130g of oil and 25g of xanthan gum.

[0095] The preparation method of the above-mentioned egg sausage comprises the following steps:

[0096] Material selection: choose hygienic and qualified ecological eggs;

[0097] Seasoning and mixing: shell the eggs, take 1000g of whole egg liquid, stir evenly with the machine, remove the egg foam, add 175g of starch, 130g of oil, 125g of sugar, 125g of salt, 125g of vinegar, 125g of glucose, and 25g of xanthan gum into the machine Stir well with whole egg liquid, filter, and store at 0-3°C for 2 hours for later use;

[0098] Filling: Use pure pig casings as egg casings, and then use artificial enema or automatic enema enema, each 50g-200g;

[0099] Cooked and sterilized: Heat the stuffed egg sausage at a temperature of 75°C to 95...

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PUM

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Abstract

The invention discloses a quick-frozen egg sausage. The egg sausage is prepared from the following raw materials in parts by weight: 100 parts of whole egg liquid, 0.1 to 35 parts of starch, 0.1 to 25parts of glucose, 0.1 to 25 parts of salt, 0.1 to 25 parts of vinegar, 0.1 to 25 parts of sugar, 1 to 25 parts of oil and 0.01 to 5 parts of xanthan gum. The nutritional value of the quick-frozen eggsausage product provided by the invention is not lost; ingredients are free of preservatives and suitable for people of all ages; various brand new tastes are provided; egg fragrance is natural, sausage bodies are free of impurities, and body surface changes are avoided after quick freezing and before quick freezing; and after natural thawing, the product is free of pores and fine and smooth in taste without residues.

Description

technical field [0001] The invention relates to the technical field of egg products and food preparation, in particular to a quick-frozen egg sausage and a preparation method thereof. Background technique [0002] Eggs are one of the indispensable food raw materials in the daily life of consumers. Due to their delicious taste and nutrition, eggs become a food suitable for all ages. Eggs contain a lot of vitamins and minerals and high-quality protein. The amino acid composition of protein in eggs is the closest to that of human tissue protein, and is known as the most perfect food. Eating eggs is good for brain health, and the choline in eggs can promote the development of brain neurons. Eating eggs can protect the liver, and the lecithin in eggs can promote liver cell regeneration and repair damaged liver. Eggs can prevent arteriosclerosis. The lecithin in eggs has the functions of improving serum lipid metabolism (inhibiting the rise of cholesterol and neutral fat), prev...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 孟兆彬
Owner 孟兆彬
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