Multi-flavor sesame paste egg sausage and making method thereof
By using the method of marinating first and then crushing and mixing, the problem of single flavor of sesame paste eggs is solved, the uniform flavor distribution of multi-flavor sesame paste egg sausages is achieved, and the storage is easy, which reduces the loss rate.
Patent Information
- Application Number
- CN202510972155.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-15
- Publication Date
- 2025-09-19
AI Technical Summary
The sesame sauce eggs on the market have a single flavor, and it is difficult to allow the flavor substances to enter the eggs through traditional pickling methods, and the existing technology is difficult to ensure the flavor of the ingredients.
The method of marinating sesame paste eggs first and then crushing and mixing them is adopted, combined with pre-forming treatment in a constant temperature water tank to ensure that the flavor substances enter the eggs, and multi-flavor sesame paste egg sausages are formed by chopping and mixing with liquid.
The flavor substances of the multi-flavor sesame sauce egg sausage are evenly distributed, which improves the convenience of consumption and storage characteristics, and reduces the loss rate.
Smart Images
Figure CN120660846A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a multi-flavor sesame sauce and egg sausage and a preparation method thereof. Background Art
[0002] Sesame-flavored eggs, a unique processed egg with a long history in my country, are popular among consumers for their tender, slightly yellowish white, soft and fluffy yolk, nutritious and delicious flavor, balanced saltiness, and unique flavor. The yolk of sesame-flavored eggs contains nutrients such as lecithin, cholesterol, and triglycerides, which play an important role in the development of the human nervous system. The choline released by lecithin digestion can improve memory. The yolk also promotes physical development. The protein in sesame-flavored eggs can repair damaged liver cells, while the lecithin in the yolk promotes liver cell regeneration. The protein in eggs can also enhance the body's immune and metabolic functions. Furthermore, eggs are rich in vitamin B2 and various trace elements, such as selenium and zinc, which have anti-cancer properties.
[0003] At present, the flavor of sesame sauce eggs on the market is relatively single. According to market research and analysis, the public has a strong demand for sesame sauce eggs with multiple flavors, such as spicy flavor and five-spice flavor. However, it is difficult to make the flavor substances enter the eggs by adding spicy ingredients and five-spice ingredients to the marinating ingredients using the traditional marinating method. This is also the reason why there are no spicy flavor sesame sauce eggs on the market.
[0004] Patent No. 2021114213111 discloses a quick and convenient processing method for salted egg sausage. The method involves cracking the egg shell and injecting the egg white and yolk into a pig small intestine casing with a knot at one end to make a duck egg sausage. The sausage is then immersed in a compound pickling liquid composed of water, salt, white wine, citric acid, and vitamin E for the first pickling. After the pickling is completed, the duck egg sausage is immersed in a compound pickling liquid composed of water and Thiobacillus ferrooxidans for a second pickling. Finally, the sausage is made into a duck egg sausage through heat treatment. Pickling after the sausage is formed cannot ensure that the ingredients are well-seasoned. Summary of the Invention
[0005] In view of the above problems, the present invention proposes a multi-flavor sesame paste egg sausage and a production method thereof, which solves the problem that flavor substances are difficult to enter the eggs, and has the characteristics of being convenient to eat and easy to store.
[0006] To achieve the above object, the technical solution of the present invention is: a multi-flavor sesame sauce egg sausage, the sesame sauce egg sausage comprising the following raw materials in parts by weight: 30-60 servings of sesame sauce eggs; 20-40 parts egg liquid; 1~5 servings of seasoning.
[0007] As a further solution of the present invention: the preparation of the sesame paste eggs comprises the following steps: S11. Select raw materials: fresh, clean eggs, wash them, and soak them in sodium hypochlorite solution for 10-20 minutes. Remove them and let them dry naturally. S12, preparing a pickling slurry, wherein the ingredients and weight proportions of the pickling slurry are as follows: 40-60 parts of edible salt, 50-80 parts of red clay, 40-60 parts of sesame paste, and 35-50 parts of water, and mixing them in proportion and stirring evenly to obtain the pickling slurry; S13, pickling: evenly coat the selected eggs with the pickling slurry, place them in a sealed pickling tank for storage, and pickle them in the dark at room temperature for 25 to 35 days; S14, take out the pickled eggs from the vat and clean them; S15, steaming and sterilizing: steaming and sterilizing the pickled eggs to obtain sesame paste eggs.
[0008] As a further solution of the present invention: in step S11, the mass concentration of the sodium hypochlorite solution is 0.1%.
[0009] As a further solution of the present invention: in step S15, the temperature of the steaming and sterilizing is 119-125° C., and the time of the steaming and sterilizing is 30-60 min.
[0010] As a further embodiment of the present invention, the seasoning is one of five spices, spicy spices and smoked spices.
[0011] As a further solution of the present invention: the five spices are prepared by boiling and filtering five-spice powder with water, and the spicy material is prepared by boiling and filtering peppercorns, chili peppers, and Sichuan peppercorns with water, the ratio of peppercorns, chili peppers, and Sichuan peppercorns is 1:1:1, and the boiling time is 20 to 50 minutes.
[0012] A method for preparing multi-flavor sesame sauce egg sausage, characterized by comprising the following steps: S1. Preparation of sesame paste eggs: peeling the prepared sesame paste eggs; S2, chopping the sesame paste eggs: chopping the peeled sesame paste eggs into granules through a chopping machine; S3. Preparation of egg liquid: Beat fresh eggs into uniform egg liquid; S4. Blending to form a liquid, and then mixing the chopped sesame paste eggs, egg liquid and seasonings in proportion to form a liquid; S5, liquid filling, the prepared liquid is filled through the sausage stuffer, and after filling is completed, it enters the constant temperature water tank to complete the pre-setting; S6. Sterilize, and then sterilize the filled sesame paste and egg sausage to obtain the finished product.
[0013] As a further solution of the present invention: in step S2, the particle size of the sesame paste and eggs after being chopped by the chopper is 3-5 mm.
[0014] As a further solution of the present invention: in step S5, the temperature in the constant temperature water tank is 70-75°C.
[0015] As a further solution of the present invention: in step S6, the sterilization is carried out by high-temperature sterilization, the sterilization temperature is 115-121° C., and the sterilization time is 10-20 min.
[0016] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention solves the problem of difficulty in getting flavor substances into eggs by first marinating sesame paste eggs and then crushing and preparing them into sesame paste egg sausage. In addition, the seasoning of the sesame paste egg sausage is controllable and the sausage is convenient to eat and easy to store. 2. The present invention can also utilize the defective rate caused by eggshell cracking during the production process of sesame paste eggs, thereby reducing the loss rate of sesame paste eggs; 3. The present invention allows the filled sesame paste and egg sausage to be pre-shaped by placing it into a constant temperature water tank, so that the finished product of the sesame paste and egg sausage is more uniform. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 This is a flow chart of the method for making multi-flavor sesame sauce egg sausage of the present invention; Figure 2 The present invention provides a flow chart of a method for preparing sesame paste eggs in the multi-flavor sesame paste egg sausage component. DETAILED DESCRIPTION
[0018] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0019] refer to Figures 1 to 2 A multi-flavor sesame sauce egg sausage, the sesame sauce egg sausage comprising the following raw materials in parts by weight: 30-60 servings of sesame sauce eggs; 20-40 parts egg liquid; 1~5 servings of seasoning.
[0020] The preparation of sesame paste eggs comprises the following steps: S11. Select raw materials: fresh, clean eggs, wash them, and soak them in sodium hypochlorite solution for 10-20 minutes. Remove them and let them dry naturally. S12, preparing a pickling slurry, wherein the ingredients and weight proportions of the pickling slurry are as follows: 40-60 parts of edible salt, 50-80 parts of red clay, 40-60 parts of sesame paste, and 35-50 parts of water, and mixing them in proportion and stirring evenly to obtain the pickling slurry; S13, pickling: evenly coat the selected eggs with the pickling slurry, place them in a sealed pickling tank for storage, and pickle them in the dark at room temperature for 25 to 35 days; S14, take out the pickled eggs from the vat and clean them; S15, steaming and sterilizing: steaming and sterilizing the pickled eggs to obtain sesame paste eggs.
[0021] In step S11, the mass concentration of the sodium hypochlorite solution is 0.1%.
[0022] In step S15, the temperature of the steaming and sterilizing is 119-125° C., and the time of the steaming and sterilizing is 30-60 min.
[0023] The seasoning is one of five spices, spicy seasoning and smoked seasoning.
[0024] The five spices are prepared by boiling five-spice powder with water and filtering, and the spicy material is prepared by boiling pepper, chili pepper and Sichuan pepper with water and filtering, the ratio of the pepper, chili pepper and Sichuan pepper is 1:1:1, and the boiling time is 20 to 50 minutes.
[0025] A method for preparing multi-flavor sesame sauce egg sausage comprises the following steps: S1. Preparation of sesame paste eggs: peeling the prepared sesame paste eggs; S2, chopping the sesame paste eggs: chopping the peeled sesame paste eggs into granules through a chopping machine; S3. Preparation of egg liquid: Beat fresh eggs into uniform egg liquid; S4. Blending to form a liquid, and then mixing the chopped sesame paste eggs, egg liquid and seasonings in proportion to form a liquid; S5, filling the liquid: the prepared liquid is filled through the sausage stuffer. After filling, it enters the constant temperature water tank to complete the pre-setting. The temperature in the constant temperature water tank is 70 ~ 75 ℃. S6. Sterilize, and then sterilize the filled sesame paste and egg sausage to obtain the finished product.
[0026] In step S2, the particle size of the sesame paste and egg after being chopped by the chopper is 3-5 mm.
[0027] In step S6, high temperature sterilization is used for sterilization, the sterilization temperature is 115-121° C., and the sterilization time is 10-20 minutes.
[0028] Example 1
[0029] refer to Figures 1 to 2 A spicy sesame sauce egg sausage and a production method thereof, specifically as follows: A spicy sesame sauce egg sausage, wherein the raw materials and weight parts are: 30 parts of sesame sauce eggs, 20 parts of egg liquid and 4 parts of spicy ingredients; The preparation of sesame paste eggs comprises the following steps: S11. Select raw materials: fresh and clean eggs, wash them, and soak them in a 0.1% sodium hypochlorite solution for 10 minutes. Remove them and let them dry naturally. S12, preparing a pickling slurry, wherein the ingredients and weight ratios of the pickling slurry are as follows: 40 parts of edible salt, 50 parts of red clay, 40 parts of sesame paste, and 35 parts of water, and mixing them in proportion and stirring evenly to obtain the pickling slurry; S13, pickling: evenly coat the selected eggs with the pickling slurry, place them in a sealed pickling tank, and pickle them in the dark at room temperature for 25 days; S14, take out the pickled eggs from the vat and clean them; S15, steaming and sterilizing: steaming and sterilizing the pickled eggs at a temperature of 125° C. for 30 min to obtain sesame paste eggs.
[0030] The spicy seasoning is made by boiling and filtering peppercorns, chili peppers, and Sichuan peppercorns with water. The ratio of peppercorns, chili peppers, and Sichuan peppercorns is 1:1:1, and the cooking time is 20 to 50 minutes.
[0031] A method for preparing spicy sesame sauce egg sausage comprises the following steps: S1. Preparation of sesame paste eggs: peeling the prepared sesame paste eggs; S2. Chopping the sesame paste eggs: chopping the peeled sesame paste eggs into granules with a particle size of 3-5 mm using a chopper; S3. Preparation of egg liquid: Beat fresh eggs into uniform egg liquid; S4. Blend to form a liquid feed, then mix the chopped sesame paste eggs, egg liquid and spicy ingredients in proportion and stir evenly to form a liquid feed; S5, filling the liquid, the prepared liquid is filled through the sausage stuffer, after filling is completed, it enters the constant temperature water tank to complete the pre-setting, the temperature in the constant temperature water tank is 70 ~ 75 ℃; S6. Sterilize the filled sesame paste egg sausage at 115° C. for 20 min to obtain the finished product.
[0032] Example 2
[0033] refer to Figures 1 to 2 A five-spice sesame sauce egg sausage and a production method thereof, specifically as follows: A five-spice sesame sauce egg sausage, wherein the raw materials and weight parts are: 50 parts of sesame sauce eggs, 40 parts of egg liquid and 5 parts of five spices; The preparation of sesame paste eggs comprises the following steps: S11. Select raw materials: fresh, clean eggs, wash them, and soak them in a 0.1% sodium hypochlorite solution for 20 minutes. Remove them and air dry them. S12, preparing a pickling slurry, wherein the ingredients and weight ratios of the pickling slurry are as follows: 60 parts of edible salt, 80 parts of red clay, 60 parts of sesame paste, and 50 parts of water, and mixing them in proportion and stirring evenly to obtain the pickling slurry; S13, pickling: evenly coat the selected eggs with the pickling slurry, place them in a sealed pickling tank, and pickle them in the dark at room temperature for 30 days; S14, take out the pickled eggs from the vat and clean them; S15, steaming and sterilizing: steaming and sterilizing the pickled eggs at a temperature of 119° C. for 40 min to obtain sesame paste eggs.
[0034] Five spices are made by boiling five-spice powder with water and filtering it.
[0035] A method for preparing five-spice sesame sauce egg sausage comprises the following steps: S1. Preparation of sesame paste eggs: peeling the prepared sesame paste eggs; S2. Chopping the sesame paste eggs: chopping the peeled sesame paste eggs into granules with a particle size of 3-5 mm using a chopper; S3. Preparation of egg liquid: Beat fresh eggs into uniform egg liquid; S4. Blend to form a liquid feed, then mix the chopped sesame paste eggs, egg liquid and five spices in proportion and stir evenly to form a liquid feed; S5, filling the liquid, the prepared liquid is filled through the sausage stuffer, after filling is completed, it enters the constant temperature water tank to complete the pre-setting, the temperature in the constant temperature water tank is 70 ~ 75 ℃; S6. Sterilize the filled sesame paste egg sausage at 121° C. for 15 min to obtain the finished product.
[0036] Example 3
[0037] refer to Figures 1 to 2 A smoked sesame sauce egg sausage and a production method thereof are as follows: A smoked sesame sauce egg sausage, wherein the raw materials and weight parts are: 60 parts of sesame sauce eggs, 30 parts of egg liquid and 1 part of smoking material; The preparation of sesame paste eggs comprises the following steps: S11. Select raw materials: select fresh and clean eggs, wash them, soak them in a 0.1% sodium hypochlorite solution for 15 minutes, and then take them out and air dry them. S12, preparing a pickling slurry, wherein the ingredients and weight ratios of the pickling slurry are as follows: 50 parts of edible salt, 60 parts of red clay, 50 parts of sesame paste, and 40 parts of water, and mixing them in proportion and stirring evenly to obtain the pickling slurry; S13, pickling: evenly coat the selected eggs with the pickling slurry, place them in a sealed pickling tank, and pickle them in the dark at room temperature for 35 days; S14, take out the pickled eggs from the vat and clean them; S15, steaming and sterilizing: steaming and sterilizing the pickled eggs at a temperature of 120° C. for 60 min to obtain sesame paste eggs.
[0038] A method for preparing a smoked sesame sauce egg sausage comprises the following steps: S1. Preparation of sesame paste eggs: peeling the prepared sesame paste eggs; S2. Chopping the sesame paste eggs: chopping the peeled sesame paste eggs into granules with a particle size of 3-5 mm using a chopper; S3. Preparation of egg liquid: Beat fresh eggs into uniform egg liquid; S4. Blending to form a liquid feed, and then mixing the chopped sesame paste egg, egg liquid and smoked material in proportion to form a liquid feed; S5, filling the liquid, the prepared liquid is filled through the sausage stuffer, after filling is completed, it enters the constant temperature water tank to complete the pre-setting, the temperature in the constant temperature water tank is 70 ~ 75 ℃; S6. Sterilize the filled sesame paste egg sausage at 120° C. for 10 min to obtain the finished product.
[0039] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A multi-flavor sesame sauce egg sausage, characterized by: The sesame paste and egg sausage comprises the following raw materials in parts by weight: 30-60 servings of sesame sauce eggs; 20-40 parts egg liquid; 1~5 servings of seasoning.
2. The multi-flavor sesame sauce egg sausage according to claim 1, characterized in that: The preparation of the sesame paste eggs comprises the following steps: S11. Select raw materials: fresh, clean eggs, wash them, and soak them in sodium hypochlorite solution for 10-20 minutes. Remove them and let them dry naturally. S12, preparing a pickling slurry, wherein the ingredients and weight proportions of the pickling slurry are as follows: 40-60 parts of edible salt, 50-80 parts of red clay, 40-60 parts of sesame paste, and 35-50 parts of water, and mixing them in proportion and stirring evenly to obtain the pickling slurry; S13, pickling: evenly coat the selected eggs with the pickling slurry, place them in a sealed pickling tank for storage, and pickle them in the dark at room temperature for 25 to 35 days; S14, take out the pickled eggs from the vat and clean them; S15, steaming and sterilizing: steaming and sterilizing the pickled eggs to obtain sesame paste eggs.
3. The multi-flavor sesame sauce egg sausage according to claim 2, characterized in that: In step S11, the mass concentration of the sodium hypochlorite solution is 0.1%.
4. The multi-flavor sesame sauce egg sausage according to claim 3, characterized in that: In step S15, the temperature of the steaming and sterilizing is 119-125° C., and the time of the steaming and sterilizing is 30-60 min.
5. The multi-flavor sesame sauce egg sausage according to claim 4, characterized in that: The seasoning is one of five spices, spicy seasoning and smoked seasoning.
6. The multi-flavor sesame sauce egg sausage according to claim 5, characterized in that: The five spices are prepared by boiling five-spice powder with water and filtering, and the spicy material is prepared by boiling pepper, chili pepper and Sichuan pepper with water and filtering, the ratio of the pepper, chili pepper and Sichuan pepper is 1:1:1, and the boiling time is 20 to 50 minutes.
7. The method for preparing the multi-flavor sesame sauce and egg sausage according to claim 6, characterized in that: The following steps are involved: S1. Preparation of sesame paste eggs: peeling the prepared sesame paste eggs; S2, chopping the sesame paste eggs: chopping the peeled sesame paste eggs into granules through a chopping machine; S3. Preparation of egg liquid: Beat fresh eggs into uniform egg liquid; S4. Blending to form a liquid, and then mixing the chopped sesame paste eggs, egg liquid and seasonings in proportion to form a liquid; S5, filling and shaping of the liquid material, the prepared liquid material is filled through the sausage stuffer, and after the filling is completed, it enters the constant temperature water tank to complete the pre-shaping; S6. Sterilize, and then sterilize the filled sesame paste and egg sausage to obtain the finished product.
8. The method for making multi-flavor sesame sauce and egg sausage according to claim 7, characterized in that: In step S2, the particle size of the sesame paste and egg after being chopped by the chopping machine is 3-5 mm.
9. The method for making multi-flavor sesame sauce and egg sausage according to claim 8, characterized in that: In step S5, the temperature in the constant temperature water tank is 70-75°C.
10. The method for making multi-flavor sesame sauce and egg sausage according to claim 8, characterized in that: In step S6, the sterilization is performed by high temperature sterilization, the sterilization temperature is 115-121° C., and the sterilization time is 10-20 min.