CN103141540A - Manufacture method of sausage egg cake - Google Patents
Manufacture method of sausage egg cake Download PDFInfo
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- CN103141540A CN103141540A CN 201110402261 CN201110402261A CN103141540A CN 103141540 A CN103141540 A CN 103141540A CN 201110402261 CN201110402261 CN 201110402261 CN 201110402261 A CN201110402261 A CN 201110402261A CN 103141540 A CN103141540 A CN 103141540A
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- sausage
- egg
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- liquid
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Abstract
The invention provides a manufacture method of a sausage egg cake, belonging to the field of food processing. The manufacture method comprises the following steps of: cutting sausage into blocky diced sausage with the length of 5mm, the width of 5mm and the height of 2mm, mixing egg liquid, wheat powder, salt, chicken powder, five spice powder, chopped green onion and water to prepare egg liquid, and mixing the sausage with the egg liquid to be formed in a baking way. The prepared sausage egg cake is delicious in taste and high in nutritive value. The method does not require high in the way of sausage, the common ham sausage is satisfactory. The diced sausage is same in size and equal in thickness. The manufacture method is simple in technology, low in price, and easy to operate and produce.
Description
Technical fieldThe present invention relates to food processing field, particularly relate to the preparation method of sausage egg cake.
Technical backgroundSausage and egg are the normal food that occurs during people live, and sausage can whet the appetite and help food, improves a poor appetite.And egg is the important sources that human body protein is taken in.With the cooking of sausage and egg combination collocation, sausage and egg liquid are organically combined, reached not only nutrition, mouthfeel but also good technique effect.But at present, about the technical research of sausage egg cake seldom, also do not form large-scale production.
Summary of the inventionIn order to solve above-mentioned technical problem, the invention provides a kind of take egg, sausage as main material through pokering the pie food that forms.
The technical solution used in the present invention is that a kind of preparation method of sausage egg cake is characterized in that:
The method is through the following step
1) making of sausage fourth will be cut into long 5mm, wide 5mm, the fourth shape of high 2mm;
2) making of egg liquid, with egg liquid, wheat flour, salt, chickens' extract, five-spice powder, chopped spring onion and water are mixed and made into egg liquid;
3) making of sausage egg cake, a egg liquid will be poured in mould, the sausage fourth is poured into wherein simultaneously, with the sausage egg cake put into iron the pot begin the heating, heating-up temperature is 75 ~ 89 ℃, after solidify the periphery of sausage egg cake, extracts mould, upset heating Egg cake 90 ~ 150s irons to egg liquid and becomes solid;
4) quick-frozen after sausage egg cake temperature is down to room temperature, is put into refrigerator and is carried out quick-frozen, makes central temperature be down to-4 ~-1 ℃, packs to get finished product.
In described manufacturing process, the weight ratio of described sausage fourth and egg liquid is 1:3 ~ 5.
In described manufacturing process, each weight percentages of components of described egg liquid is: egg liquid 65 ~ 68%, wheat flour 5 ~ 10%, salt 0.5 ~ 1.2%, chickens' extract 0.1 ~ 0.3%, five-spice powder 0.2 ~ 0.5%, chopped spring onion 3 ~ 5%, water 25 ~ 30%.
It is golden yellow that employing the invention provides the sausage egg cake color that method makes, good looking appearance, the sausage egg cake is take sausage, egg as main component, delicious flavour, excellent taste, be rich in the nutrition of protein and various needed by human body, use in outdoor life, the especially breakfast such as be suitable for daily life or go on a tour.The manufacture craft of this sausage egg cake is simple, and is cheap, and easily operation is produced.
The specific embodiment
The present invention will be further described below in conjunction with embodiment:
Embodiment 1
1, the making of sausage fourth will be cut into long 5mm, wide 5mm, and the fourth shape of high 2mm is got 50g;
2, the making of egg liquid, with egg liquid, wheat flour, salt, chickens' extract, five-spice powder, chopped spring onion and water are mixed and made into egg liquid; Wherein the weight of each composition is respectively: egg liquid 97.5g, wheat flour 7.5g, salt 0.75g, chickens' extract 0.15g, five-spice powder 0.3g, chopped spring onion 4.5g, water 37.5g.
3. the egg liquid of 150g is poured in the making of sausage egg cake in the mould into, the sausage of 50g is placed in egg liquid, with the sausage egg cake put into iron the pot begin the heating, heating-up temperature is 75 ℃, after solidify the periphery of sausage egg cake, extract mould, upset heating Egg cake 90s, iron to egg liquid and become solid by liquid, way pokers the standby raw material of institute complete like this.
4. quick-frozen after the pork egg cake temperature that irons is down to room temperature, is put into refrigerator and is carried out quick-frozen, makes central temperature be down to-1 ℃, and packing is finished product.
Embodiment 2
1, the making of sausage fourth will be cut into long 5mm, wide 5mm, and the fourth shape of high 2mm is got 60g.
2, the making of egg liquid, with egg liquid, wheat flour, salt, chickens' extract, five-spice powder, chopped spring onion and water are mixed and made into egg liquid; Wherein the weight of each composition is respectively: egg liquid 204g, wheat flour 30g, salt 3.6g, chickens' extract 0.9g, five-spice powder 1.5g, chopped spring onion 15g, water 90g.
3. the egg liquid of 300g is poured in the making of sausage egg cake in the mould into, the sausage of 60g is placed in egg liquid, with the sausage egg cake put into iron the pot begin the heating, heating-up temperature is 89 ℃, after solidify the periphery of sausage egg cake, extract mould, upset heating Egg cake 150s, iron to egg liquid and become solid by liquid, way pokers the standby raw material of institute complete like this.
4. quick-frozen after the pork egg cake temperature that irons is down to room temperature, is put into refrigerator and is carried out quick-frozen, makes central temperature be down to-4 ℃, and packing is finished product.
Embodiment 3
1, the making of sausage fourth will be cut into long 5mm, wide 5mm, and the fourth shape of high 2mm is got 80g.
2, the making of egg liquid, with egg liquid, wheat flour, salt, chickens' extract, five-spice powder, chopped spring onion and water are mixed and made into egg liquid; Wherein the weight of each composition is respectively: egg liquid 211.2g, wheat flour 25.6g, salt 3.2g, chickens' extract 0.64g, five-spice powder 1.28g, chopped spring onion 12.8g, water 89.6g.
3. the egg liquid of 320g is poured in the making of sausage egg cake in the mould into, the sausage of 80g is placed in egg liquid, with the sausage egg cake put into iron the pot begin the heating, heating-up temperature is 80 ℃, after solidify the periphery of sausage egg cake, extract mould, upset heating Egg cake 100s, iron to egg liquid and become solid by liquid, way pokers the standby raw material of institute complete like this.
4. quick-frozen after the pork egg cake temperature that irons is down to room temperature, is put into refrigerator and is carried out quick-frozen, makes central temperature be down to-2 ℃, and packing is finished product.
Claims (3)
1. the preparation method of sausage egg cake is characterized in that: complete through following steps:
1) making of sausage fourth will be cut into long 5mm, wide 5mm, the fourth shape of high 2mm;
2) making of egg liquid, with egg liquid, wheat flour, salt, chickens' extract, five-spice powder, chopped spring onion and water are mixed and made into egg liquid;
3) making of sausage egg cake, a egg liquid will be poured in mould, the sausage fourth is poured into wherein simultaneously, stir, with the sausage egg cake put into iron the pot begin the heating, heating-up temperature is 75 ~ 89 ℃, after solidify the periphery of sausage egg cake, extract mould, upset heating Egg cake 90 ~ 150s irons to egg liquid and becomes solid;
4) quick-frozen after sausage egg cake temperature is down to room temperature, is put into refrigerator and is carried out quick-frozen, makes central temperature be down to-4 ~-1 ℃, packs to get finished product.
2. the preparation method of sausage egg cake according to claim 1, it is characterized in that: in manufacturing process, the weight ratio of described sausage fourth and egg liquid is 1:3 ~ 5.
3. the preparation method of sausage egg cake according to claim 1, it is characterized in that: in manufacturing process, each weight percentages of components of described egg liquid is: egg liquid 65 ~ 68%, wheat flour 5 ~ 10%, salt 0.5 ~ 1.2%, chickens' extract 0.1 ~ 0.3%, five-spice powder 0.2 ~ 0.5%, chopped spring onion 3 ~ 5%, water 25 ~ 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110402261 CN103141540A (en) | 2011-12-07 | 2011-12-07 | Manufacture method of sausage egg cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110402261 CN103141540A (en) | 2011-12-07 | 2011-12-07 | Manufacture method of sausage egg cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103141540A true CN103141540A (en) | 2013-06-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110402261 Pending CN103141540A (en) | 2011-12-07 | 2011-12-07 | Manufacture method of sausage egg cake |
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| CN (1) | CN103141540A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927083A (en) * | 2017-12-28 | 2018-04-20 | 吴昊宝 | A kind of scallion oil egg cake with healthcare function and preparation method thereof |
-
2011
- 2011-12-07 CN CN 201110402261 patent/CN103141540A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927083A (en) * | 2017-12-28 | 2018-04-20 | 吴昊宝 | A kind of scallion oil egg cake with healthcare function and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130612 |