CN103584174B - Method and system for quickly producing novel preserved duck egg type sausage and concentric circle filling machine - Google Patents
Method and system for quickly producing novel preserved duck egg type sausage and concentric circle filling machine Download PDFInfo
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- CN103584174B CN103584174B CN201310595352.1A CN201310595352A CN103584174B CN 103584174 B CN103584174 B CN 103584174B CN 201310595352 A CN201310595352 A CN 201310595352A CN 103584174 B CN103584174 B CN 103584174B
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 164
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 78
- 235000013580 sausages Nutrition 0.000 title claims abstract description 77
- 238000011049 filling Methods 0.000 title claims abstract description 57
- 210000002969 Egg Yolk Anatomy 0.000 claims abstract description 170
- 235000014103 egg white Nutrition 0.000 claims abstract description 166
- 210000000969 egg white Anatomy 0.000 claims abstract description 165
- 239000007788 liquid Substances 0.000 claims abstract description 63
- 238000002156 mixing Methods 0.000 claims abstract description 52
- 230000001954 sterilising Effects 0.000 claims abstract description 36
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 230000003068 static Effects 0.000 claims description 56
- 210000000936 Intestines Anatomy 0.000 claims description 39
- 238000007789 sealing Methods 0.000 claims description 33
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 241000271566 Aves Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 230000035800 maturation Effects 0.000 claims description 13
- 238000005345 coagulation Methods 0.000 claims description 12
- 230000015271 coagulation Effects 0.000 claims description 12
- 230000000875 corresponding Effects 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 11
- 230000032258 transport Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 210000003491 Skin Anatomy 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 6
- 206010049244 Ankyloglossia congenital Diseases 0.000 claims description 5
- 210000003278 Egg Shell Anatomy 0.000 claims description 5
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- 238000002360 preparation method Methods 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 101700051378 MCAT Proteins 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 241000272814 Anser sp. Species 0.000 claims description 2
- 241000286209 Phasianidae Species 0.000 claims description 2
- 241000272534 Struthio camelus Species 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 11
- 239000002932 luster Substances 0.000 abstract description 4
- 235000013345 egg yolk Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000007 visual effect Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
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- 238000005516 engineering process Methods 0.000 description 3
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- 238000005755 formation reaction Methods 0.000 description 3
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- 241000894006 Bacteria Species 0.000 description 2
- 229940107161 Cholesterol Drugs 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
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- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
Abstract
The invention relates to a method and a system for quickly producing a novel preserved duck egg type sausage and a concentric circle filling machine. The method comprises the steps as follows: selecting bird eggs, cleaning and sterilizing the eggs, separating and uniformly mixing egg white and yolk, preparing feed liquid, mixing and stirring material, filling, solidifying for molding, sterilizing and ripening, so as to obtain the finished product reserved duck egg type sausage. The preserved duck egg type sausage prepared by the method is uniform in color and luster without bubbles. The novel preserved duck egg type sausage retains the flavor of the original preserved duck eggs, is rich in nutrition, and further has the new features of the preserved duck egg type sausage. When used, the preserved duck egg type sausage can be cut transversely, and consistent preserved duck egg sections with the structure that the preserved duck egg yolk is at the middle and the preserved duck egg white is on the periphery are achieved, so that the visual effect is good and beautiful. Therefore, the preserved duck egg type sausage can improve appetite of users.
Description
Technical field
The invention belongs to technical field of food science, relate to manufacturing of preserved duck egg sausage, be specially the method for the novel preserved duck egg sausage of a kind of quick production.
Background technology
Lime-preserved egg is a kind of egg converted products of China's original creation, and its output occupies first of China's egg products.Now edible lime-preserved egg is substantially all common lime-preserved egg, pickles, bag mud method etc. is salted through feed liquid.Now commercially also there is preserved duck egg sausage, together with egg mainly mixes and stirs with lime-preserved egg by it, add some auxiliary materials and flavoring more inside, record with transparent plastic casing, sell after boiling maturation, its external packing is novel, delicious in taste, this product commercially obtains liking of consumer, but it is uneven to there is color and luster in it, there are some shortcomings such as bubble, because in making preserved duck egg sausage process, the lime-preserved egg of finished product is utilized to rub, add materials, mixing, carry out filling operation of Denging again, rub and mix uneven words just to there will be color and luster uneven, there are the phenomenons such as bubble.
By retrieval, find the Patents of Guo Bo application in 1999: the Salted egg meat sausage (patent No.: 98205249.9, publication number: CN2330182Y), its invention sausage, it is mainly: utilize existing salted egg and meat stuffing to make sausage, it is preserved egg yellow layer that edible part forms central core one by one by three layers, and intermediate layer is salted egg's white, skin is the meat layer based on meat, is external packing layer beyond edible part.
Find the Patents that Wang Yanxi applied in calendar year 2001: the ham sausage with preserved egg core (patent No.: 00214923.0, publication number: CN2438340Y), the ham sausage with preserved egg core of its invention, it is characterized in that it makes core with lime-preserved egg, the meat stuffing that coated one deck modulates outside it, coated one deck crust in the outside of meat stuffing, its shape can be ball-type or spheroid shape.
Find the Patents of Bao Jianguo application in 1997: preserved-egg sausage series (patent No.: 96105242.2, publication number: CN1166298A), the preserved-egg sausage series of its invention is for primary raw material with the "Thousand year old" duck eggs of various eggs.Add suitable additives after shelling, pour into casing, heated sealed and the preserved-egg sausage series made.
Find the Patents of Zhang Xiulan application in 2010: preserved egg-trotter sausage and preparation method thereof (number of patent application: 201010226461.2, publication number: CN101889684A), a kind of preserved egg-trotter sausage of its invention, it mainly selects the pig's feet of high-quality, "Thousand year old" duck eggs is major ingredient, then be equipped with matrimony vine, flavor enhancement is that auxiliary material is formulated through processing.
Be found in the Patents of flying dragon application in 2000: the Meat and egg mixed sausage (patent No.: 00210901.8, publication number: CN2412389Y), a kind of Meat and egg mixed sausage of its invention, it comprises casing, intestines material, intestines material is enclosed in casing, intestines material is made up of the egg intestines bed of material and the meat intestines bed of material, and the side of the egg intestines bed of material contacts with the side of the meat intestines bed of material.
Preserved duck egg sausage (CN101703272A), mixes as major ingredient with lime-preserved egg primarily of egg, then the method being equipped with auxiliary and condiment conventional obtains preserved duck egg sausage, and wherein egg accounts for gross weight: 53-54.5%; Lime-preserved egg: 40-40.5%.Undertaken being made into preserved duck egg sausage below by the raw material of said ratio: select high-quality lime-preserved egg except shell, be divided into 4 pieces; After selecting Fresh Egg to remove shell, after egg white, yolk are fully stirred, add spice to stir again, then first the lime-preserved egg after decile is loaded casing of drawing up, drench the egg liquid into stirring again, and casing two clamp ligation sealing of drawing up, then carry out boiling, cool again, be finally packaged into finished product.The invention has the advantages that: the primary raw material of this preserved duck egg sausage is only egg, taste is simple, and due to the character of egg itself, makes this preserved duck egg sausage have memory aid, helps the function of the reparation of liver, define the food that a kind of health care is fabulous.
Through technical comparison, this patent mainly utilizes fresh birds, beasts and eggs, be separated through egg white, yolk, and after adding feed liquid special separately, after egg white, yolk difference mixed liquor, by special concentric circles former filling formation, it is preserved duck egg sausage that yolk batch mixing, periphery are egg white batch mixings centered by one-tenth, solidify through the static of 10 ~ 40min, then through the pasteurize of 72 ~ 85 DEG C, the maturation be placed on through 10 ~ 15 days under the condition of 6 ~ 25 DEG C obtains finished product preserved duck egg sausage.Current preserved duck egg sausage is substantially all process with the egg pickled, so the present invention and foregoing invention application are very different.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, the method of the novel preserved duck egg sausage of a kind of quick production is provided, the method utilizes birds, beasts and eggs for raw material, its feed liquid, production technology are improved, obtain the method and obtain a kind of style both having remained original lime-preserved egg, there is again the new characteristic of preserved duck egg sausage, and have the lime-preserved egg of good visual effect.The method can advance lime-preserved egg to produce greatly fast, is suitable for factory lines production operation.
The technical scheme that the present invention realizes object is as follows:
A method for the novel preserved duck egg sausage of quick production, concrete steps are as follows:
(1) the selection of birds, beasts and eggs: select fresh, complete birds, beasts and eggs, rejects bad egg and stale egg;
(2) the cleanse and disinfect of birds, beasts and eggs: birds, beasts and eggs are put into mass percent be 1.5 ~ 2% sodium hydrate aqueous solution dipping 4 ~ 5 seconds, dry up after then being cleaned, employing ultraviolet sterilization surface sterilization was carried out in 23 ~ 35 minutes to birds, beasts and eggs radiation;
(3) the separation of the yellow and white and mixing: after removing eggshell, by egg white and yolk separately, then carries out static state mixing respectively to the egg white after being separated and yolk and processes, then the egg white of mixing, yolk are filtered, remove protein film after filter, membrane of yolk, frenulum, deposit stand-by after filtration respectively;
(4) the preparation of feed liquid: weigh food-grade NaOH and NaCl and prepare egg white feed liquid and yolk feed liquid, add water stirring and dissolving, feed liquid dried in the air stand-by to room temperature; Wherein, the mass concentration of egg white feed liquid is: NaOH0.3% ~ 4.3%, NaCl1.5% ~ 4.5%; The mass concentration of yolk feed liquid is: NaOH0.2% ~ 4.0%, NaCl1.2 ~ 3.6%;
(5) batch mixing stirs: get the egg white feed liquid of egg white gross mass 1.0% ~ 8.0% and the yolk feed liquid of yolk gross mass 1.0% ~ 8.0%, the mass ratio of egg white and yolk is 1 ~ 3:1, egg white feed liquid mixed respectively with yolk with egg white, yolk feed liquid, then static mixing process stirs respectively;
(6) filling: the egg white batch mixing mixed and yolk batch mixing are carried out filling, be filled in double-deck casing, yolk batch mixing is filled in the internal layer of double-deck casing, egg white batch mixing is filled in the skin of double-deck casing, the internal layer of double-deck casing is edible casing, the preserved duck egg sausage that filling one-tenth center is yolk batch mixing, periphery is egg white batch mixing;
(7) coagulation forming: by the static placement 10 ~ 40min of preserved duck egg sausage after filling, coagulation forming;
(8) sterilization: the rear preserved duck egg sausage of coagulation forming is carried out pasteurize, sterilization temperature is 72 ~ 85 DEG C, sterilization 20 ~ 40min;
(9) maturation: the preserved duck egg sausage after sterilization is placed on the maturation through 10 ~ 15 days under the condition of 6 ~ 25 DEG C, get product preserved duck egg sausage.
And described step (1) middle birds, beasts and eggs is duck's egg, egg, quail egg, goose egg or Ostrich egg.
And, described step (2) in the concrete operations cleaned be: use egg cleaning machine to scrub rear use clear water and wash down.
And, described step (3) in egg white and yolk be split up into and use automatic segregator by egg white and yolk separately.
And, described step (3) and (5) in static mixing process use static mixer to process.
And the described step (3) middle order number filtered is 25 ~ 30 orders.
And, described step (6) in casing used be double-deck casing, the internal layer of double-deck casing is edible casing, and skin is transparent plastic casing.
System of producing novel preserved duck egg sausage fast as above, this system comprises tunnel type cleaning machine, tunnel drier, ultraviolet sterilizing chamber, the yellow and white automatic segregator, yolk pipeline, front yolk static mixer, yolk filter, yolk holding vessel, yolk feed liquid holding vessel, rear yolk static mixer, egg white pipeline, front egg white static mixer, egg white filter, egg white holding vessel, egg white feed liquid holding vessel, rear egg white static mixer, concentric circles bottle placer, water-bath and maturing chamber
Described tunnel type cleaning machine is connected with the input of tunnel drier, and the output of tunnel drier is connected with the input of ultraviolet sterilizing chamber, and the output of ultraviolet sterilizing chamber is connected with the input of the yellow and white automatic segregator;
The yolk output of described the yellow and white automatic segregator is connected with the input of yolk pipeline, the output of yolk pipeline is connected with the input of front yolk static mixer, the front output of yolk static mixer is connected with the input of yolk filter, the output of yolk filter is connected with the input of yolk holding vessel, the output of yolk holding vessel is connected with the input of yolk feed liquid holding vessel, and the output of yolk feed liquid holding vessel is connected with the input of rear yolk static mixer;
The egg white output of described the yellow and white automatic segregator is connected with the input of egg white pipeline, the output of egg white pipeline is connected with the input of front egg white static mixer, the output of front egg white static mixer is connected with the input of egg white filter, the output of egg white filter is connected with the input of egg white holding vessel, the output of egg white holding vessel is connected with the input of egg white feed liquid holding vessel, and the output of egg white feed liquid holding vessel is connected with the input of rear egg white static mixer;
The output of described rear yolk static mixer is all connected with the input of concentric circles bottle placer with the output of rear egg white static mixer, and concentric circles bottle placer is connected with conveyer belt, water-bath and maturing chamber successively;
Described concentric circles bottle placer comprises body, yolk feed pipe, egg white feed pipe, circular filling ring, diplopore, Automatic Link Establishment, delivery track, double-deck casing volume, casing automatic disconnecting device, casing automatic sealing, double-deck casing, output track, intestines automatic disconnecting device, intestines automatic sealing, it is characterized in that:
Be provided with yolk feed pipe and egg white feed pipe outside described body, yolk feed pipe is coaxially arranged in egg white feed pipe; Coaxially parallelly in body upper be provided with the filling ring of a rotatable circle, on this circular filling ring, uniform interval is shaped with multiple coaxial diplopore; This diplopore can link together with the exit seal of the coaxial yolk feed pipe that arranges and egg white feed pipe, and the endoporus of diplopore is connected with the outlet of yolk feed pipe, and the exit orifice of diplopore is connected with the outlet of egg white feed pipe;
The body side corresponding with the filling ring of circle is provided with input, input is provided with Automatic Link Establishment, double-deck casing volume is arranged at the outside of body, Automatic Link Establishment to be rolled up with double-deck casing by delivery track and is connected, casing automatic disconnecting device is provided with successively between Automatic Link Establishment and double-deck casing are rolled up, casing automatic sealing, double-deck casing in double-deck casing volume inputs to input, seal by during automatic sealing, automatically cut off by during automatic disconnecting device, then orbit transports is transferred to Automatic Link Establishment place, the opening of double-deck casing is suspended from diplopore by Automatic Link Establishment, the sealing part of double-deck casing is in lower end, the opening of internal layer casing hangs in the endoporus of diplopore,
In body, the bottom corresponding with input arranges output track, arranges intestines automatic disconnecting device, arrange intestines automatic sealing at intestines automatic disconnecting device by the body before the direction of rotation of the filling ring of circle in the body above output track.
For the concentric circles bottle placer producing the system of novel preserved duck egg sausage fast as above, described concentric circles bottle placer comprises body, yolk feed pipe, egg white feed pipe, circular filling ring, diplopore, Automatic Link Establishment, delivery track, double-deck casing volume, casing automatic disconnecting device, casing automatic sealing, double-deck casing, output track, intestines automatic disconnecting device, intestines automatic sealing
Be provided with yolk feed pipe and egg white feed pipe outside described body, yolk feed pipe is coaxially arranged in egg white feed pipe; Coaxially parallelly in body upper be provided with the filling ring of a rotatable circle, on this circular filling ring, uniform interval is shaped with multiple coaxial diplopore; This diplopore can link together with the exit seal of the coaxial yolk feed pipe that arranges and egg white feed pipe, and the endoporus of diplopore is connected with the outlet of yolk feed pipe, and the exit orifice of diplopore is connected with the outlet of egg white feed pipe;
The body side corresponding with the filling ring of circle is provided with input, input is provided with Automatic Link Establishment, double-deck casing volume is arranged at the outside of body, Automatic Link Establishment to be rolled up with double-deck casing by delivery track and is connected, casing automatic disconnecting device is provided with successively between Automatic Link Establishment and double-deck casing are rolled up, casing automatic sealing, double-deck casing in double-deck casing volume inputs to input, seal by during automatic sealing, automatically cut off by during automatic disconnecting device, then orbit transports is transferred to Automatic Link Establishment place, the opening of double-deck casing is suspended from diplopore by Automatic Link Establishment, the sealing part of double-deck casing is in lower end, the opening of internal layer casing hangs in the endoporus of diplopore,
In body, the bottom corresponding with input arranges output track, arranges intestines automatic disconnecting device, arrange intestines automatic sealing at intestines automatic disconnecting device by the body before the direction of rotation of the filling ring of circle in the body above output track.
Advantage of the present invention and good effect are:
1, the inventive method mainly utilizes fresh birds, beasts and eggs, after egg white, yolk are separated and add respective feed liquid, mix through static mixer, the yellow and white are filling by special concentric circles former again, and coagulation forming under static condition, then through the pasteurize of 72 ~ 85 DEG C, and under the condition of 6 ~ 25 DEG C, in packaging, carry out the maturation of 10-15 days, and other egg sausage products are all with the existing lime-preserved egg pickled, this makes very large difference with other egg intestines.
2, the inventive method prepare lime-preserved egg uniform color, there is no bubble, both the style of original lime-preserved egg had been remained, nutritious, there is again the new characteristic of preserved duck egg sausage, time edible, each cutter crosscut is gone down, and being all that centre is lime-preserved egg yolk, periphery is lime-preserved egg egg white, is consistent lime-preserved egg section, visual effect is good, beautiful, the very big appetite that improve use.
3, the inventive method adopts feed liquid only to adopt NaOH and the sodium chloride of food grade, does not need to add heavy metallic salt, ensure that its security, the lime-preserved egg prepared has better color and luster local flavor, and nutrition is complete, clean clean, increase the trust of consumer to its product, eliminate the misgivings of consumer.
4, the inventive method adopts continuous production line operation, is suitable for factory lines and produces, decrease labour, improve production efficiency, be suitable for enterprise and apply on a large scale, improve the economic benefit of enterprise, and decrease the stimulation of alkali gas to workman's respiratory tract.
5, present system structure is simple, easy to use.
Accompanying drawing explanation
Fig. 1 is the structural representation of the preserved duck egg sausage that the inventive method obtains;
Fig. 2 is the connection diagram that the present invention produces the system of novel preserved duck egg sausage fast;
Fig. 3 is the anatomical connectivity schematic diagram of concentric circles bottle placer of the present invention.
Detailed description of the invention
Describe embodiments of the invention in detail below, it should be noted that, the present embodiment is narrative, is not determinate, can not limit protection scope of the present invention with this.
The present invention first will through selecting, cleaning, birds, beasts and eggs after sterilization, ultraviolet sterilization equipment is adopted within 30 minutes, to carry out surface sterilization to birds, beasts and eggs radiation after drying, then after removing eggshell, with automatic segregator, egg white and yolk are separated, then by the egg white of mixing, yolk filtration treatment is to remove protein film, membrane of yolk, frenulum, use special interpolation equipment that corresponding feed liquid is added into egg white respectively, in yolk, with static mixer, mixing process is carried out respectively to egg white and yolk, then be filled in transparent casing through concentric circles former, the center of making is yolk batch mixing, periphery is the preserved duck egg sausage of egg white batch mixing, shaping through 10 ~ 40min after coagulation, filling good preserved duck egg sausage is carried out the pasteurize of 72 ~ 85 DEG C, then be placed under the condition of 6 ~ 25 DEG C and obtain finished product preserved duck egg sausage through the maturation of 10 ~ 15 days.
Adopt the preserved duck egg sausage finished product that this technology and equipment is made, time edible, each cutter cuts, and is all that centre is lime-preserved egg egg white, periphery is lime-preserved egg egg white, has broken at random, the uneven form of lime-preserved egg in common preserved duck egg sausage; The feed liquid that the present invention adopts does not need to add heavy metallic salt, ensure that its security, and it is suitable for factory lines production, can reduce labour, enhance productivity, be suitable for enterprise and apply on a large scale, improve the economic benefit of enterprise; Be carry out in airtight container owing to pickling, avoid the stimulation of alkali gas to workman's respiratory tract.
The percentage mentioned in the present invention does not have special indicating to be mass percent.
Embodiment 1:
A method for the novel preserved duck egg sausage of quick production, concrete steps are as follows:
(1) selection of duck's egg: select fresh, complete duck's egg, rejects bad egg and stale egg;
(2) cleanse and disinfect of duck's egg: duck's egg is put into mass percent be 1.5% sodium hydrate aqueous solution dipping 5 seconds, then egg cleaning machine is used, through scrub and clear water wash down after dry up, adopt ultraviolet sterilization equipment within 30 minutes, to carry out surface sterilization to birds, beasts and eggs radiation;
(3) separation of the yellow and white and mixing: after removing eggshell, with automatic segregator, egg white and yolk are separated, then with static mixer, mixing process is carried out respectively to the egg white after separation and yolk, then the egg white of mixing, yolk are filtered with 25 object screen packs respectively, protein film is removed, membrane of yolk, frenulum after filter;
(4) preparation of feed liquid: weigh a certain amount of food-grade NaOH and NaCl, add water stirring and dissolving, feed liquid dried in the air stand-by to room temperature, and the concentration needed for yolk, egg white is different, separate configuration, egg white feed concentration is: NaOH0.76%, NaCl1.5%, and yolk feed concentration is: NaOH0.66%, NaCl1.8%, adding proportion is 3.0%, and wherein, the mass ratio of egg white and yolk is 2:1;
(5) batch mixing stirs: get the egg white feed liquid of egg white gross mass 1.0% ~ 8.0% and the yolk feed liquid of yolk gross mass 1.0% ~ 8.0%, egg white feed liquid is mixed with egg white, yolk feed liquid is mixed with yolk, then even respectively by static mixer, obtain egg white mixed liquor and yolk mixed liquor;
(6) it is filling: after egg white mixed liquor and the mixing of yolk mixed liquor will be mixed, be filled in double-deck casing, yolk batch mixing is filled in the internal layer of double-deck casing, egg white batch mixing is filled in the skin of double-deck casing, the inside dress yolk be edible casing, what outside filled egg white is transparent plastic casing, the preserved duck egg sausage that filling one-tenth center is yolk batch mixing, periphery is egg white batch mixing;
(7) coagulation forming: under being filled into the egg white of casing and the effect of yolk alkali and salt in feed liquid, shaping through 10 ~ 40min after coagulation, preserved duck egg sausage will remain static in the process, so that the quick formation of gel, and yolk is unlikely to mix mutually with egg white, form the section of neat in edge;
(8) sterilization: filling good preserved duck egg sausage is carried out pasteurize, sterilization temperature is 72 ~ 85 DEG C, sterilization 30min;
(9) maturation: the preserved duck egg sausage having killed bacterium is placed under the condition of 6 ~ 25 DEG C and obtains finished product preserved duck egg sausage through the maturation of 10 ~ 15 days.
Embodiment 2:
A method for the novel preserved duck egg sausage of quick production, concrete steps are as follows:
(1) selection of egg: select fresh, complete egg, rejects bad egg and stale egg;
(2) cleanse and disinfect of egg: egg is put into mass percent be 2% sodium hydrate aqueous solution dipping 4 seconds, then egg cleaning machine is used, through scrub and clear water wash down after dry up, adopt ultraviolet sterilization equipment or ozonateur within 30 minutes, to carry out surface sterilization to egg radiation;
(3) separation of the yellow and white and mixing: after removing eggshell, with automatic segregator, egg white and yolk are separated, then with static mixer, mixing process is carried out respectively to the egg white after separation and yolk, then the egg white of mixing, yolk are filtered with 30 object screen packs respectively, protein film is removed, membrane of yolk, frenulum after filter;
(4) preparation of feed liquid: weigh a certain amount of food-grade NaOH and NaCl, add water stirring and dissolving, feed liquid dried in the air stand-by to room temperature, the concentration needed for yolk, egg white is different, separate configuration, the feed concentration of egg white is: NaOH1.2%, NaCl2.3%, in yolk, feed concentration is: NaOH1.3%, NaCl2.2%, adding proportion is 3.0% wherein, and the mass ratio of egg white and yolk is 1 ~ 3:1;
(5) batch mixing stirs: get the egg white feed liquid of egg white gross mass 1.0% ~ 8.0% and the yolk feed liquid of yolk gross mass 1.0% ~ 8.0%, egg white feed liquid is mixed with egg white, yolk feed liquid is mixed with yolk, then stir respectively respectively by static mixer, obtain egg white mixed liquor and yolk mixed liquor;
(6) it is filling: after egg white mixed liquor and the mixing of yolk mixed liquor will be mixed, be filled in double-deck casing, yolk batch mixing is filled in the internal layer of double-deck casing, egg white batch mixing is filled in the skin of double-deck casing, the inside dress yolk be edible casing, what outside filled egg white is transparent plastic casing, the preserved duck egg sausage that filling one-tenth center is yolk batch mixing, periphery is egg white batch mixing;
(7) coagulation forming: under being filled into the egg white of casing and the effect of yolk alkali and salt in feed liquid, shaping through 10 ~ 40min after coagulation, preserved duck egg sausage will remain static in the process, so that the quick formation of gel, and yolk is unlikely to mix mutually with egg white, form the section of neat in edge;
(8) sterilization: filling good preserved duck egg sausage is carried out pasteurize, sterilization temperature is 72 ~ 85 DEG C, sterilization 30min;
(9) maturation: the preserved duck egg sausage having killed bacterium is placed under the condition of 6 ~ 25 DEG C and obtains finished product preserved duck egg sausage through the maturation of 10 ~ 15 days.
The quality index of above-mentioned products obtained therefrom is: egg white is dark brown, and yolk becomes yellow green, containing the distinctive strong fragrance of lime-preserved egg; As shown in Figure 1, for lime-preserved egg yolk 2, periphery are lime-preserved egg egg white 3 in the middle of in the casing 1 of this preserved duck egg sausage; Other indexs are as follows:
Duck's egg preserved duck egg sausage:
Protein content >=138.0mg/g
Fat≤102.0mg/g
Moisture≤720.0mg/g
Ash content≤21.0mg/g
Carbohydrate≤61.0mg/g
Heat≤180.0kJ/g
Cholesterol≤6.5mg/g;
Egg preserved duck egg sausage:
Protein content >=123.0mg/g
Fat≤98.0mg/g
Moisture≤704.0mg/g
Ash content≤19.8mg/g
Carbohydrate≤60.0mg/g
Heat≤172.0kJ/g
Cholesterol≤6.1mg/g.
A kind of system implementing the method for the novel preserved duck egg sausage of above-mentioned quick production, as shown in Figure 2, this system comprises described tunnel type cleaning machine 4, tunnel drier 5, ultraviolet sterilizing chamber 6, the yellow and white automatic segregator 7, yolk pipeline 8, front yolk static mixer 10, yolk filter 11, yolk holding vessel 12, yolk feed liquid holding vessel 14, rear yolk static mixer 16, egg white pipeline 9, front egg white static mixer 20, egg white filter 19, egg white holding vessel 13, egg white feed liquid holding vessel 15, rear egg white static mixer 17, concentric circles bottle placer 18, water-bath 21 and maturing chamber 22,
Described tunnel type cleaning machine is connected with the input of tunnel drier, and the output of tunnel drier is connected with the input of ultraviolet sterilizing chamber, and the output of ultraviolet sterilizing chamber is connected with the input of the yellow and white automatic segregator;
The yolk output of the yellow and white automatic segregator is connected with the input of yolk pipeline, the output of yolk pipeline is connected with the input of front yolk static mixer, the front output of yolk static mixer is connected with the input of yolk filter, the output of yolk filter is connected with the input of yolk holding vessel, the output of yolk holding vessel is connected with the input of yolk feed liquid holding vessel, and the output of yolk feed liquid holding vessel is connected with the input of rear yolk static mixer;
The egg white output of the yellow and white automatic segregator is connected with the input of egg white pipeline, the output of egg white pipeline is connected with the input of front egg white static mixer, the output of front yolk static mixer is connected with the input of egg white filter, the output of egg white filter is connected with the input of egg white holding vessel, the output of egg white holding vessel is connected with the input of egg white feed liquid holding vessel, and the output of egg white feed liquid holding vessel is connected with the input of rear egg white static mixer;
The output of rear yolk static mixer is all connected with the input of concentric circles bottle placer with the output of rear egg white static mixer, and concentric circles bottle placer is connected with water-bath and maturing chamber;
Described concentric circles bottle placer comprises body 24, yolk feed pipe 29, egg white feed pipe 30, circular filling ring 28, diplopore 26, Automatic Link Establishment 36, delivery track 35, double-deck casing volume 34, casing automatic disconnecting device 31, casing automatic sealing 32, double-deck casing 33, output track 23, intestines automatic disconnecting device 25, intestines automatic sealing 27
Be provided with yolk feed pipe and egg white feed pipe outside described body, yolk feed pipe is coaxially arranged in egg white feed pipe; Coaxially parallelly in body upper be provided with the filling ring of a rotatable circle, on this circular filling ring, uniform interval is shaped with multiple coaxial diplopore; This diplopore can link together with the exit seal of the coaxial yolk feed pipe that arranges and egg white feed pipe, and the endoporus of diplopore is connected with the outlet of yolk feed pipe, and the exit orifice of diplopore is connected with the outlet of egg white feed pipe;
The body side corresponding with the filling ring of circle is provided with input (in figure non-label), input is provided with Automatic Link Establishment, double-deck casing volume is arranged at the outside of body, Automatic Link Establishment to be rolled up with double-deck casing by delivery track and is connected, casing automatic disconnecting device is provided with successively between Automatic Link Establishment and double-deck casing are rolled up, casing automatic sealing, double-deck casing in double-deck casing volume inputs to input, seal by during automatic sealing, automatically cut off by during automatic disconnecting device, then orbit transports is transferred to Automatic Link Establishment place, the opening of double-deck casing is suspended from diplopore by Automatic Link Establishment, the sealing part of double-deck casing is in lower end, the opening of internal layer casing hangs in the endoporus of diplopore, thus yolk feed liquid can be filled in internal layer casing, egg white feed liquid is filled in outer casing, along with the rotation of the filling ring of circle, automatically filling complete intestines are removed, the diplopore of sky is moved to Automatic Link Establishment place, after the double-deck casing of sky is suspended from diplopore by Automatic Link Establishment, charging, circulate according to this,
In body, the bottom corresponding with input arranges output track, arranges intestines automatic disconnecting device, arrange intestines automatic sealing at intestines automatic disconnecting device by the body before the direction of rotation of the filling ring of circle in the body above output track; Filling good intestines can seal by intestines automatic sealing, and then along with the rotation of the filling ring of circle, the intestines sealed cut off from the filling ring of circle by intestines automatic disconnecting device, and then these intestines fall on output track, export.
Inhaling preserved duck egg sausage for this can use concentric circles bottle placer of the present invention to carry out filling, the punishment of this bottle placer filling exit is inside and outside two circular pipelines, the pipeline of the inside is the pipeline of transport yolk, the pipeline of outside is the pipeline of transport egg white, when filling, the yellow and white are simultaneously toward going out to fill with, filling one-tenth center is yolk batch mixing, periphery is the preserved duck egg sausage of egg white batch mixing, the clean hygiene of bottle placer is guaranteed time filling, then pass through annular bottle placer oral instructions, sealing, then fall on a moving belt after cutting, continue transport backward and carry out packaging supervisor, the yellow and white carry out maturation in filling good casing.
Claims (3)
1. produce a method for preserved duck egg sausage fast, it is characterized in that: concrete steps are as follows:
(1) the selection of birds, beasts and eggs: select fresh, complete birds, beasts and eggs, rejects bad egg and stale egg;
(2) the cleanse and disinfect of birds, beasts and eggs: birds, beasts and eggs are put into mass percent be 1.5 ~ 2% sodium hydrate aqueous solution dipping 4 ~ 5 seconds, dry up after then being cleaned, employing ultraviolet sterilization surface sterilization was carried out in 23 ~ 35 minutes to birds, beasts and eggs radiation;
(3) the separation of the yellow and white and mixing: after removing eggshell, by egg white and yolk separately, then carries out static state mixing respectively to the egg white after being separated and yolk and processes, then the egg white of mixing, yolk are filtered, remove protein film after filter, membrane of yolk, frenulum, deposit stand-by after filtration respectively;
(4) the preparation of feed liquid: weigh food-grade NaOH and NaCl and prepare egg white feed liquid and yolk feed liquid, add water stirring and dissolving, feed liquid dried in the air stand-by to room temperature; Wherein, the mass concentration of egg white feed liquid is: NaOH 0.3% ~ 4.3%, NaCl 1.5% ~ 4.5%; The mass concentration of yolk feed liquid is: NaOH 0.2% ~ 4.0%, NaCl 1.2 ~ 3.6%;
(5) batch mixing stirs: get the egg white feed liquid of egg white gross mass 1.0% ~ 8.0% and the yolk feed liquid of yolk gross mass 1.0% ~ 8.0%, the mass ratio of egg white and yolk is 1 ~ 3:1, egg white feed liquid mixed respectively with yolk with egg white, yolk feed liquid, then static mixing process stirs respectively;
(6) filling: the egg white batch mixing mixed and yolk batch mixing are carried out filling, be filled in double-deck casing, yolk batch mixing is filled in the internal layer of double-deck casing, egg white batch mixing is filled in the skin of double-deck casing, the internal layer of double-deck casing is edible casing, the preserved duck egg sausage that filling one-tenth center is yolk batch mixing, periphery is egg white batch mixing;
(7) coagulation forming: by the static placement 10 ~ 40min of preserved duck egg sausage after filling, coagulation forming;
(8) sterilization: the rear preserved duck egg sausage of coagulation forming is carried out pasteurize, sterilization temperature is 72 ~ 85 DEG C, sterilization 20 ~ 40min;
(9) maturation: the preserved duck egg sausage after sterilization is placed on the maturation through 10 ~ 15 days under the condition of 6 ~ 25 DEG C, get product preserved duck egg sausage;
Described step (1) middle birds, beasts and eggs is duck's egg, egg, quail egg, goose egg or Ostrich egg;
Described step (2) in the concrete operations cleaned be: use egg cleaning machine to scrub rear use clear water and wash down;
Described step (3) in egg white and yolk be split up into and use automatic segregator by egg white and yolk separately;
Described step (3) and (5) in static mixing process use static mixer to process;
The described step (3) middle order number filtered is 25 ~ 30 orders;
Described step (6) in casing used be double-deck casing, the internal layer of double-deck casing is edible casing, and skin is transparent plastic casing.
2. the system for the method for the preserved duck egg sausage of production fast as claimed in claim 1, this system comprises tunnel type cleaning machine, tunnel drier, ultraviolet sterilizing chamber, the yellow and white automatic segregator, yolk pipeline, front yolk static mixer, yolk filter, yolk holding vessel, yolk feed liquid holding vessel, rear yolk static mixer, egg white pipeline, front egg white static mixer, egg white filter, egg white holding vessel, egg white feed liquid holding vessel, rear egg white static mixer, concentric circles bottle placer, water-bath and maturing chamber, it is characterized in that:
Described tunnel type cleaning machine is connected with the input of tunnel drier, and the output of tunnel drier is connected with the input of ultraviolet sterilizing chamber, and the output of ultraviolet sterilizing chamber is connected with the input of the yellow and white automatic segregator;
The yolk output of described the yellow and white automatic segregator is connected with the input of yolk pipeline, the output of yolk pipeline is connected with the input of front yolk static mixer, the front output of yolk static mixer is connected with the input of yolk filter, the output of yolk filter is connected with the input of yolk holding vessel, the output of yolk holding vessel is connected with the input of yolk feed liquid holding vessel, and the output of yolk feed liquid holding vessel is connected with the input of rear yolk static mixer;
The egg white output of described the yellow and white automatic segregator is connected with the input of egg white pipeline, the output of egg white pipeline is connected with the input of front egg white static mixer, the output of front egg white static mixer is connected with the input of egg white filter, the output of egg white filter is connected with the input of egg white holding vessel, the output of egg white holding vessel is connected with the input of egg white feed liquid holding vessel, and the output of egg white feed liquid holding vessel is connected with the input of rear egg white static mixer;
The output of described rear yolk static mixer is all connected with the input of concentric circles bottle placer with the output of rear egg white static mixer, and concentric circles bottle placer is connected with conveyer belt, water-bath and maturing chamber successively;
Described concentric circles bottle placer comprises body, yolk feed pipe, egg white feed pipe, circular filling ring, diplopore, Automatic Link Establishment, delivery track, double-deck casing volume, casing automatic disconnecting device, casing automatic sealing, double-deck casing, output track, intestines automatic disconnecting device, intestines automatic sealing, it is characterized in that:
Be provided with yolk feed pipe and egg white feed pipe outside described body, yolk feed pipe is coaxially arranged in egg white feed pipe; Coaxially parallelly in body upper be provided with the filling ring of a rotatable circle, on this circular filling ring, uniform interval is shaped with multiple coaxial diplopore; This diplopore can link together with the exit seal of the coaxial yolk feed pipe that arranges and egg white feed pipe, and the endoporus of diplopore is connected with the outlet of yolk feed pipe, and the exit orifice of diplopore is connected with the outlet of egg white feed pipe;
The body side corresponding with the filling ring of circle is provided with input, input is provided with Automatic Link Establishment, double-deck casing volume is arranged at the outside of body, Automatic Link Establishment to be rolled up with double-deck casing by delivery track and is connected, casing automatic disconnecting device is provided with successively between Automatic Link Establishment and double-deck casing are rolled up, casing automatic sealing, double-deck casing in double-deck casing volume inputs to input, seal by during automatic sealing, automatically cut off by during automatic disconnecting device, then orbit transports is transferred to Automatic Link Establishment place, the opening of double-deck casing is suspended from diplopore by Automatic Link Establishment, the sealing part of double-deck casing is in lower end, the opening of internal layer casing hangs in the endoporus of diplopore,
In body, the bottom corresponding with input arranges output track, arranges intestines automatic disconnecting device, arrange intestines automatic sealing at intestines automatic disconnecting device by the body before the direction of rotation of the filling ring of circle in the body above output track.
3. the concentric circles bottle placer for the system of the method for the preserved duck egg sausage of production fast as claimed in claim 2, described concentric circles bottle placer comprises body, yolk feed pipe, egg white feed pipe, circular filling ring, diplopore, Automatic Link Establishment, delivery track, double-deck casing volume, casing automatic disconnecting device, casing automatic sealing, double-deck casing, output track, intestines automatic disconnecting device, intestines automatic sealing, it is characterized in that:
Be provided with yolk feed pipe and egg white feed pipe outside described body, yolk feed pipe is coaxially arranged in egg white feed pipe; Coaxially parallelly in body upper be provided with the filling ring of a rotatable circle, on this circular filling ring, uniform interval is shaped with multiple coaxial diplopore; This diplopore can link together with the exit seal of the coaxial yolk feed pipe that arranges and egg white feed pipe, and the endoporus of diplopore is connected with the outlet of yolk feed pipe, and the exit orifice of diplopore is connected with the outlet of egg white feed pipe;
The body side corresponding with the filling ring of circle is provided with input, input is provided with Automatic Link Establishment, double-deck casing volume is arranged at the outside of body, Automatic Link Establishment to be rolled up with double-deck casing by delivery track and is connected, casing automatic disconnecting device is provided with successively between Automatic Link Establishment and double-deck casing are rolled up, casing automatic sealing, double-deck casing in double-deck casing volume inputs to input, seal by during automatic sealing, automatically cut off by during automatic disconnecting device, then orbit transports is transferred to Automatic Link Establishment place, the opening of double-deck casing is suspended from diplopore by Automatic Link Establishment, the sealing part of double-deck casing is in lower end, the opening of internal layer casing hangs in the endoporus of diplopore,
In body, the bottom corresponding with input arranges output track, arranges intestines automatic disconnecting device, arrange intestines automatic sealing at intestines automatic disconnecting device by the body before the direction of rotation of the filling ring of circle in the body above output track.
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| CN105166980A (en) * | 2015-07-14 | 2015-12-23 | 江苏爱福特科技开发有限公司 | Sausage production method |
| CN106108717A (en) * | 2016-08-31 | 2016-11-16 | 天津市津乐园食品股份有限公司 | A kind of cake processing albumen and egg yolk agitating device |
| CN108719573B (en) * | 2018-04-10 | 2021-05-25 | 赣州市港汇机电设备有限公司 | Egg white and egg yolk rotary separation and collection equipment for cake teaching |
| CN111202217A (en) * | 2020-01-10 | 2020-05-29 | 华南农业大学 | Lead-free sterile preserved egg processing method and processing device and application of lead-free sterile preserved egg processing method and processing device in instant preserved egg and lean meat porridge |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| BE744312A (en) * | 1970-01-12 | 1970-06-15 | Comm Emballages Rilsan Embaril | Egg sausage |
| CN87200856U (en) * | 1987-01-26 | 1988-05-11 | 何明林 | Sausage machine with centre stuff-filling device |
| CN1153607A (en) * | 1995-12-07 | 1997-07-09 | 于贵生 | Snack sausage for staple and non-staple food and its production equipment |
| CN2336582Y (en) * | 1998-05-22 | 1999-09-08 | 杨光 | Fowl-egg sausage |
| CN1265273A (en) * | 2000-02-22 | 2000-09-06 | 张禾 | Preserved egg and its production process |
| CN2488305Y (en) * | 2001-05-18 | 2002-05-01 | 吴耀军 | Sandwich sausage filling or stuffing machine |
| CN1817232B (en) * | 2006-03-16 | 2011-05-04 | 马文浩 | Color alien preserved egg with multiple flavour and egg jelly and production thereof |
| CN101708052A (en) * | 2009-11-09 | 2010-05-19 | 泰祥集团技术开发有限公司 | Sandwich sausage |
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Effective date of registration: 20170505 Address after: 300071 Tianjin Binhai New Area in the new eco city avenue west to the south of the main road building ecological city apartment, room 9, room 3, No. 303 Patentee after: TIANJIN DIMUSHENG TECHNOLOGY CO., LTD. Address before: 300467 Tianjin Binhai New Area Ecological City Road, No. 2018 ecological science and Technology Park office building, building 301-1, No. 16 Patentee before: TIANJIN QIGUO TECHNOLOGY CO., LTD. |