CN102940278A - Crispy egg sausage and preparation method thereof - Google Patents
Crispy egg sausage and preparation method thereof Download PDFInfo
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- CN102940278A CN102940278A CN2012105419722A CN201210541972A CN102940278A CN 102940278 A CN102940278 A CN 102940278A CN 2012105419722 A CN2012105419722 A CN 2012105419722A CN 201210541972 A CN201210541972 A CN 201210541972A CN 102940278 A CN102940278 A CN 102940278A
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Abstract
The invention relates to a manufacturing method of a ham sausage and particularly relates to a crispy egg sausage and a preparation method of the crispy egg sausage. The crispy egg sausage is prepared by the following raw materials and auxiliary materials through a certain preparation method: 40-45 parts of eggs, 35-40 parts of soybean protein powder, 10-15 parts of starch, 1.0-1.5 parts of table salt, 3-5 parts of white granulated sugar, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of phosphate, 0.003-0.005 part of sodium nitrate, 0.2-0.3 part of sodium caseinate and 0.2-0.3 part of ground pepper. The manufacturing method takes the eggs and the soybean protein powder as main raw materials so that the crispy egg sausage has very high nutritive value and the requirements of people on non-meat protein ham sausages are met.
Description
One, technical field:
The present invention relates to a kind of preparation method of ham sausage, be specially a kind of delicious and crisp egg element intestines and preparation method thereof.
Two, background technology:
Ham sausage in the market is mainly pork, chicken ham sausage two large classes, the ham sausage kind of other characteristic materials is less, some are arranged such as processing technology preparation methods such as mushroom ham sausage, corn local flavor ham sausage, dried shrimp ham sausage, these characteristic ham sausage are as main batching take meat.At present also not with the preparation method of egg as the non-meat albumen vegetarian diet ham sausage of main batching processing.
Three, summary of the invention:
The present invention is in order to solve the deficiency of above-mentioned technical background, and a kind of delicious and crisp egg element intestines and preparation method thereof are provided, and it has very high nutritive value take egg and soyabean protein powder as primary raw material, has satisfied the requirement of people to non-meat albumen ham sausage.
For achieving the above object, the technical solution used in the present invention is: a kind of delicious and crisp egg element intestines is characterized in that: described delicious and crisp egg element intestines comprise following weight portion raw material: 40-45 parts in egg, 35-40 parts of soyabean protein powders, 10-15 parts of starch.
Described delicious and crisp egg element intestines raw material also comprises following weight portion auxiliary material: 1.0-1.5 parts of salt, 3-5 parts of white granulated sugars, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of phosphate, 0.003-0.005 part in sodium nitrate, 0.2-0.3 part of Sodium Caseinate, 0.2-0.3 part of pepper powder.
A kind of preparation method of delicious and crisp egg element intestines, it is characterized in that: described preparation method's step is: the selection of (1) egg; (2) egg is processed; (3) batching stirs; (4) steam, sterilize; (5) can.
Described concrete steps are:
(1) selection of egg: select Quality eggs, pick out poor quality, inferior egg, damaged egg and stale egg;
(2) egg is processed: it is that 2% sodium hydrate aqueous solution floods that egg is put into mass percent, then use egg washing machine through scrub, clear water dries after washing down, adopt Go60 ultraviolet sterilization equipment that surface sterilization was carried out in the egg radiation after cleaning, drying in 8 hours, the egg processing of beating eggs after utilizing eggbeater to sterilization, egg liquid is filtered with 20 order cloth, remove the egg film after the filter, frenulum;
(3) batching stirs: raw material and auxiliary material mixing and stirring are become filling;
(4) steam, fiery bacterium: filling is steamed 30min with 100 ℃ high temperature in pressure cooker;
(5) can: the filling that will steam carries out can with bottle placer, guarantees the clean hygiene of bottle placer before the can, uses the packaging film of having sterilized during use, is the specification encapsulation of 80g, 12cm and 130g, 15cm according to weight and length.
Compared with prior art, advantage and effect that the present invention has are as follows: the present invention is take egg and the soyabean protein powder processing method as the non-meat albumen vegetarian diet ham sausage of main batching, has enriched the category of ham sausage, has also enriched the processing mode of albumen; The nutritive value that the egg tool is very high, it is good that egg and soybean protein and other auxiliary materials are processed into non-meat albumen ham sausage mouthfeel, can satisfy people to the demand of the instant ham sausage of non-meat albumen, finished product can have the long shelf-life after steaming sterilization, enriched the processing mode of egg; Soybean protein is the good vegetable protein of a kind of nutritive value, can satisfy people for the demand of this albuminoid, is the food that 95% above people like on the market.
Four, the specific embodiment:
Embodiment one:
A kind of delicious and crisp egg element intestines comprise following weight portion raw material: 40 parts in egg, 35 parts of soyabean protein powders, 10 parts of starch.
Described delicious and crisp egg element intestines raw material also comprises following weight portion auxiliary material: 1.0 parts of salt, 3 parts of white granulated sugars, 0.2 part of monosodium glutamate, 0.2 part of phosphate, 0.003 part in sodium nitrate, 0.2 part of Sodium Caseinate, 0.2 part of pepper powder.
A kind of preparation method's of delicious and crisp egg element intestines step is: the selection of (1) egg; (2) egg is processed; (3) batching stirs; (4) steam, sterilize; (5) can.
Concrete preparation process is:
(1) selection of egg: select Quality eggs, pick out poor quality, inferior egg, damaged egg and stale egg;
(2) egg is processed: it is that 2% sodium hydrate aqueous solution floods that egg is put into mass percent, then use egg washing machine through scrub, clear water dries after washing down, adopt Go60 ultraviolet sterilization equipment that surface sterilization was carried out in the egg radiation after cleaning, drying in 8 hours, the egg processing of beating eggs after utilizing eggbeater to sterilization, egg liquid is filtered with 20 order cloth, remove the egg film after the filter, frenulum;
(3) batching stirs: raw material and auxiliary material mixing and stirring are become filling;
(4) steam, fiery bacterium: filling is steamed 30min with 100 ℃ high temperature in pressure cooker;
(5) can: the filling that will steam carries out can with bottle placer, guarantees the clean hygiene of bottle placer before the can, uses the packaging film of having sterilized during use, is the specification encapsulation of 80g, 12cm and 130g, 15cm according to weight and length.
Embodiment two:
A kind of delicious and crisp egg element intestines comprise following weight portion raw material: 45 parts in egg, 40 parts of soyabean protein powders, 15 parts of starch.
Described delicious and crisp egg element intestines raw material also comprises following weight portion auxiliary material: 1.5 parts of salt, 5 parts of white granulated sugars, 0.3 part of monosodium glutamate, 0.3 part of phosphate, 0.005 part in sodium nitrate, 0.3 part of Sodium Caseinate, 0.3 part of pepper powder.
A kind of preparation method's of delicious and crisp egg element intestines step is: the selection of (1) egg; (2) egg is processed; (3) batching stirs; (4) steam, sterilize; (5) can.
Concrete preparation process is:
(1) selection of egg: select Quality eggs, pick out poor quality, inferior egg, damaged egg and stale egg;
(2) egg is processed: it is that 2% sodium hydrate aqueous solution floods that egg is put into mass percent, then use egg washing machine through scrub, clear water dries after washing down, adopt Go60 ultraviolet sterilization equipment that surface sterilization was carried out in the egg radiation after cleaning, drying in 8 hours, the egg processing of beating eggs after utilizing eggbeater to sterilization, egg liquid is filtered with 20 order cloth, remove the egg film after the filter, frenulum;
(3) batching stirs: raw material and auxiliary material mixing and stirring are become filling;
(4) steam, fiery bacterium: filling is steamed 30min with 100 ℃ high temperature in pressure cooker;
(5) can: the filling that will steam carries out can with bottle placer, guarantees the clean hygiene of bottle placer before the can, uses the packaging film of having sterilized during use, is the specification encapsulation of 80g, 12cm and 130g, 15cm according to weight and length.
Embodiment three:
A kind of delicious and crisp egg element intestines comprise following weight portion raw material: 43 parts in egg, 38 parts of soyabean protein powders, 12 parts of starch.
Described delicious and crisp egg element intestines raw material also comprises following weight portion auxiliary material: 1.3 parts of salt, 4 parts of white granulated sugars, 0.25 part of monosodium glutamate, 0.27 part of phosphate, 0.004 part in sodium nitrate, 0.26 part of Sodium Caseinate, 0.23 part of pepper powder.
A kind of preparation method's of delicious and crisp egg element intestines step is: the selection of (1) egg; (2) egg is processed; (3) batching stirs; (4) steam, sterilize; (5) can.
Concrete preparation process is:
(1) selection of egg: select Quality eggs, pick out poor quality, inferior egg, damaged egg and stale egg;
(2) egg is processed: it is that 2% sodium hydrate aqueous solution floods that egg is put into mass percent, then use egg washing machine through scrub, clear water dries after washing down, adopt Go60 ultraviolet sterilization equipment that surface sterilization was carried out in the egg radiation after cleaning, drying in 8 hours, the egg processing of beating eggs after utilizing eggbeater to sterilization, egg liquid is filtered with 20 order cloth, remove the egg film after the filter, frenulum;
(3) batching stirs: raw material and auxiliary material mixing and stirring are become filling;
(4) steam, fiery bacterium: filling is steamed 30min with 100 ℃ high temperature in pressure cooker;
(5) can: the filling that will steam carries out can with bottle placer, guarantees the clean hygiene of bottle placer before the can, uses the packaging film of having sterilized during use, is the specification encapsulation of 80g, 12cm and 130g, 15cm according to weight and length.
Nutrition of the present invention:
The present invention and common meat intestines nutritional labeling portion rate are
| ? | Delicious and crisp egg element intestines | Common meat intestines |
| Amino acid whose absorbability | 1.2 | 1 |
| Vitamin A | 194 | 8 |
| Calcium | 56 | 6 |
| Selenium | 14.34 | 6.87 |
| Iron | 10 | 1 |
| Phosphorus | 350 | 140 |
| Fat | 15 | 28 |
| Lecithin | 1.5 | ? |
Main component egg in the egg intestines has very high nutritive value, protein is mainly ovalbumin and ovoglobulin, 8 seed amino acids that wherein contain needed by human, and very approximate with the composition of human body protein, human body can be up to 98% to the absorptivity of egg protein, fatty 11～15 grams of every hectogram egg, mainly concentrate in the yolk, also very easily digested, contain abundant lecithin in the yolk, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin, these compositions are of great advantage to promoting neural function, and therefore, egg is again brain-care foods preferably.
The present invention and meat intestines compare:
Why the meat intestines are popular is because it has kept meat nutrition value, very convenient edible again, and taste is better to eat, as main Protein intake certain limitation is arranged also but long-term use is carnivorous.
Contain more vitamin A in the eggs, the content of vitamin A is almost nil in the meat, vitamin A not only with keep epithelial integrality and grow relevantly, and can increase the immunologic function of body.In addition, the vitamin E in the eggs, B2 content are higher than meat.Although contain more cholesterol in the egg yolk, also contain a large amount of lecithin, lecithin is a kind of emulsifying agent, and blood cholesterol is reduced, and the nutritional labeling of eggs comparison general equilibrium, is easy to digest and assimilate.Therefore, egg is made the egg intestines, instant edible, the normal metabolism of people of can well arranging in pairs or groups is required.
Soyabean protein powder also is one of main batching in this product, soyabean protein powder is separation and Extraction protein out from high quality soybean, be characterized in that protein content is 2 times-2.5 times of former soybean, and contain the mineral matters such as potassium, sodium, calcium, magnesium, iron, zinc, manganese, selenium, copper, and do not contain cholesterol, can replace Some Animals albumen, be conducive to health, can be accepted widely by people and use.
A lot of vegetarians is arranged now, but the more necessary nutrients of human body need animal protein as a supplement, take egg and soyabean protein powder as primary raw material, process non-meat albumen vegetarian diet ham sausage, can satisfy this demand.
Claims (4)
1. delicious and crisp egg element intestines, it is characterized in that: described delicious and crisp egg element intestines comprise following weight portion raw material: 40-45 parts in egg, 35-40 parts of soyabean protein powders, 10-15 parts of starch.
2. a kind of delicious and crisp egg element intestines according to claim 1, it is characterized in that: delicious and crisp egg element intestines raw material also comprises following weight portion auxiliary material: 1.0-1.5 parts of salt, 3-5 parts of white granulated sugars, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of phosphate, 0.003-0.005 part in sodium nitrate, 0.2-0.3 part of Sodium Caseinate, 0.2-0.3 part of pepper powder.
3. the preparation method of a kind of delicious and crisp egg element intestines according to claim 1, it is characterized in that: described preparation method's step is: the selection of (1) egg; (2) egg is processed; (3) batching stirs; (4) steam, sterilize; (5) can.
4. the preparation method of a kind of delicious and crisp egg element intestines according to claim 3, it is characterized in that: described concrete steps are:
(1) selection of egg: select Quality eggs, pick out poor quality, inferior egg, damaged egg and stale egg;
(2) egg is processed: it is that 2% sodium hydrate aqueous solution floods that egg is put into mass percent, then use egg washing machine through scrub, clear water dries after washing down, adopt Go60 ultraviolet sterilization equipment that surface sterilization was carried out in the egg radiation after cleaning, drying in 8 hours, the egg processing of beating eggs after utilizing eggbeater to sterilization, egg liquid is filtered with 20 order cloth, remove the egg film after the filter, frenulum;
(3) batching stirs: raw material and auxiliary material mixing and stirring are become filling;
(4) steam, fiery bacterium: filling is steamed 30min with 100 ℃ high temperature in pressure cooker;
(5) can: the filling that will steam carries out can with bottle placer, guarantees the clean hygiene of bottle placer before the can, uses the packaging film of having sterilized during use, is the specification encapsulation of 80g, 12cm and 130g, 15cm according to weight and length.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105419722A CN102940278A (en) | 2012-12-14 | 2012-12-14 | Crispy egg sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012105419722A CN102940278A (en) | 2012-12-14 | 2012-12-14 | Crispy egg sausage and preparation method thereof |
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| CN102940278A true CN102940278A (en) | 2013-02-27 |
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| CN2012105419722A Pending CN102940278A (en) | 2012-12-14 | 2012-12-14 | Crispy egg sausage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799344A (en) * | 2015-05-04 | 2015-07-29 | 胡方红 | Production method for processed goose egg sausage food |
| CN105029161A (en) * | 2015-09-11 | 2015-11-11 | 神州富盛科技（北京）有限公司 | Starch vegetarian sausage |
| CN106722183A (en) * | 2016-11-27 | 2017-05-31 | 蒙佳 | A kind of plain intestines and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1075730A (en) * | 1996-09-02 | 1998-03-24 | Uehara Sangyo:Kk | Egg-containing bean curd and fried bean curd and production of egg-containing bean curd |
| CN1762226A (en) * | 2004-10-21 | 2006-04-26 | 昆明大东方生物化学科技有限公司 | Artificial vegetarian ham |
| CN1954705A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Egg sausage and its production method |
| CN101874637A (en) * | 2009-12-11 | 2010-11-03 | 成都希望食品有限公司 | Ham sausage containing pickled hot pepper |
| CN102038213A (en) * | 2009-10-21 | 2011-05-04 | 史佩全 | Egg sausage preparation method |
-
2012
- 2012-12-14 CN CN2012105419722A patent/CN102940278A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1075730A (en) * | 1996-09-02 | 1998-03-24 | Uehara Sangyo:Kk | Egg-containing bean curd and fried bean curd and production of egg-containing bean curd |
| CN1762226A (en) * | 2004-10-21 | 2006-04-26 | 昆明大东方生物化学科技有限公司 | Artificial vegetarian ham |
| CN1954705A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Egg sausage and its production method |
| CN102038213A (en) * | 2009-10-21 | 2011-05-04 | 史佩全 | Egg sausage preparation method |
| CN101874637A (en) * | 2009-12-11 | 2010-11-03 | 成都希望食品有限公司 | Ham sausage containing pickled hot pepper |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799344A (en) * | 2015-05-04 | 2015-07-29 | 胡方红 | Production method for processed goose egg sausage food |
| CN105029161A (en) * | 2015-09-11 | 2015-11-11 | 神州富盛科技（北京）有限公司 | Starch vegetarian sausage |
| CN106722183A (en) * | 2016-11-27 | 2017-05-31 | 蒙佳 | A kind of plain intestines and preparation method thereof |
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Application publication date: 20130227 |