CN105595207A - Sandwiched egg sausage - Google Patents

Sandwiched egg sausage Download PDF

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Publication number
CN105595207A
CN105595207A CN201510787871.7A CN201510787871A CN105595207A CN 105595207 A CN105595207 A CN 105595207A CN 201510787871 A CN201510787871 A CN 201510787871A CN 105595207 A CN105595207 A CN 105595207A
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CN
China
Prior art keywords
duck
egg
salted
sandwiched
sausage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510787871.7A
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Chinese (zh)
Inventor
吴兰平
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Individual
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Individual
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Publication date
Application filed by Individual filed Critical Individual
Priority to CN201510787871.7A priority Critical patent/CN105595207A/en
Publication of CN105595207A publication Critical patent/CN105595207A/en
Pending legal-status Critical Current

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Abstract

The invention relates to the filled sausage processing field, and in particular, relates to a sandwiched egg sausage prepared from salted duck egg white and mixed muddy duck meat. The sandwiched egg sausage is prepared by the processes of desalination, burdening, chopping and mixing, filling and forming of the salted duck egg white and the mixed muddy duck meat; the sandwiched egg sausage comprises the raw materials by weight: 100 of the salted duck egg white, and 35-60 of the mixed muddy duck meat. The mixed muddy duck meat comprises the ingredients by weight: 100 of muddy duck meat, 5-10 of diced pork fat, 8-10 of corn starch, 0.2-2 of sucrose, 0.5-1 of grain Baijiu with the alcoholic strength of more than or equal to 50 degrees, 0.1-0.6 of carrageenin, and 10-20 of boiled salted duck preparing cooked brine. According to the sandwiched egg sausage, the salted duck egg white can be effectively used, and the added value of duck meat is greatly improved.

Description

A kind of sandwich egg intestines
Technical field
The present invention relates to bowel lavage manufacture field, be specifically related to a kind of sandwich egg intestines.
Background technology
Salted egg albumen is the accessory substance of preserved egg yellow Production of Moon Cake, and nearly ten thousand tons of annual productions are generally light yellow, are mainly due to saltyIn egg white and preserved egg yellow separation process, unavoidably cause a part of preserved egg yellow to be sneaked in egg white. Due to the production time ratio of moon cakeCompared with concentrating, quantity is large, brings great difficulty to the processing of salted egg albumen. In salted egg albumen, protein content is at 9-11% left and right, foodSalt content in 10% left and right, egg oil content is at 1-4%, is the low value money of production lysozyme, protein and the egg oil of high-qualitySource. But salted egg albumen is made filler or is used as feed except part is used for meat products all the time, most abandoneds are rightSurrounding environment, water source cause serious pollution.
The application for a patent for invention of publication number CN103584174A discloses the side of the novel preserved duck egg sausage of a kind of quick productionMethod, system and concentric circles bottle placer, birds, beasts and eggs through selecting, the separation of the cleanse and disinfect of birds, beasts and eggs, the yellow and white and mix, feed liquidAfter preparation, batch mixing stir, filling, coagulation forming, sterilization and maturation process, obtain preserved duck egg sausage. The skill of this patent applicationIn art scheme, the ectonexine of double-deck intestines is still confined to egg white, yolk, does not consider that comprehensive utilization and duck that Salted duck egg is clear increaseValue exploitation.
Summary of the invention
The present invention utilizes the cleer and peaceful mixing duck of the accessory substance Salted duck egg mud of producing yolk mooncake by double-deck casing bottle placerMake sandwich egg intestines, mouthfeel is good, is of high nutritive value, and can effectively utilize Salted duck egg clear, and significantly improves the added value of duck.
The present invention is achieved in that
A kind of sandwich egg intestines, described sandwich egg intestines with the cleer and peaceful mixing duck of Salted duck egg mud pass through desalination, prepare burden, cut mix, record andMolding procedure is made, and described Salted duck egg is clear with the weight ratio formula of duck mud is: Salted duck egg is clear 100, mixing duck mud 35-60。
Sandwich egg intestines of the present invention, the weight ratio formula of the batching of described mixing duck mud is: duck mud 100, pig show conditionMeat cubelets 5-10, cornstarch 8-10, sucrose 0.2-2,50 degree above grain neutral spirit 0.5-1, carragheen 0.1-0.6, boiled salted duck boilMake ripe bittern 10-20.
A preparation method of producing sandwich egg intestines with the cleer and peaceful mixing duck of Salted duck egg mud, comprises the clear desalination of Salted duck egg, duckMuddy flesh processing, sandwich egg intestines are recorded and molding procedure, comprise the following steps:
(1) the clear desalination of Salted duck egg: one times of clear Salted duck egg dilution is stirred, coarse filtration, the centrifugal 11-15 minute of 4000rpm; GetClear liquid regulates pH value 7.5-8.0 with the NaOH of 0.1mol/L and the citric acid solution of 0.1mol/L; Employing molecular cut off is10000 PS film, ultrafiltration pressure 0.4-0.5MPa carry out ultrafiltration desalination 45-50 minute, obtain desalination pale blue;
(2) duck mud processing: after peeling duck chest thaws and cleans, rub with 4mm orifice plate, adding batching cut mix, tumbling 2 hours;
(3) sandwich egg intestines are recorded: use 28/16mm Collagent casing for sausages, with being inserted in double-deck intestines after 30 DEG C of emerge in worm water 3-5 minutesClothing bottle placer, the filling duck mud of internal layer casing, the filling desalination pale blue of outer casing, the sealing of checking card of twisting together;
(4) moulding: the sandwich egg intestines that irrigate are vertically placed in boiling basket, put into cook vat, 95 DEG C of-100 DEG C of boilings50-55 minute, hangs in cold water tank cooling;
(5) inspection income storehouse.
Wherein the weight ratio formula of the batching of duck mud is: duck mud 100, plump and sturdy pork fourth 5-10, cornstarch 8-10,Sucrose 0.2-2,50 degree above grain neutral spirit 0.5-1, carragheen 0.1-0.6, the ripe bittern 10-20 of boiled salted duck boiling.
The sandwich egg intestines of gained, the similar salted egg of rolling cut balance balance, duck fragrance is denseer.
Detailed description of the invention
Below by embodiment, the present invention will be described:
Get 100kg Salted duck egg and reset and add water 100kg and stir, after coarse filtration, centrifugal 15 minutes of 4000rpm; Getting supernatant usesThe NaOH of 0.1mol/L and the citric acid solution of 0.1mol/L regulate pH value 7.5-8.0; Adopt the PS that molecular cut off is 10000Film, ultrafiltration pressure 0.4-0.5MPa carry out ultrafiltration desalination 45-50 minute, obtain desalination pale blue; Peeling duck chest is used after thawing and cleaning4mm orifice plate rubs, add pig fat meat fourth 5kg, cornstarch 8kg, sucrose 1kg, 50 degree kaoliang spirit 0.5kg, carragheen 200g andThe ripe bittern 10kg of cooling boiling boiled salted duck enters cutmixer and cuts and mix 20 minutes, enters tumbler tumbling 2 hours; Use 28/16mmCollagent casing for sausages, with being inserted in double-deck casing bottle placer after 30 DEG C of emerge in worm water 3-5 minutes, the filling duck mud of internal layer casing, outerThe filling desalination pale blue of layer casing, the sealing of checking card of twisting together; The sandwich egg intestines that irrigate are vertically placed in boiling basket, put into steamingBoil in groove, 95 DEG C of-100 DEG C of boiling 50-55 minute, hang in cold water tank cooling.

Claims (2)

1. sandwich egg intestines, it is characterized in that the cleer and peaceful mixing duck of described sandwich egg intestines Salted duck egg mud through desalination, batching,Cut and mix, record with molding procedure and be made, described Salted duck egg is clear with the weight ratio formula of duck mud is: Salted duck egg is clear 100, mixesClose duck mud 35-60.
2. sandwich egg intestines as claimed in claim 1, is characterized in that, the weight ratio formula of the batching of described mixing duck mudFor: duck mud 100, plump and sturdy pork fourth 5-10, cornstarch 8-10, sucrose 0.2-2, the above grain neutral spirit 0.5-1 of 50 degree, OK a karaoke clubGlue 0.1-0.6, the ripe bittern 10-20 of boiled salted duck boiling.
CN201510787871.7A 2014-11-17 2015-11-17 Sandwiched egg sausage Pending CN105595207A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510787871.7A CN105595207A (en) 2014-11-17 2015-11-17 Sandwiched egg sausage

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CN201410655464 2014-11-17
CN2014106554646 2014-11-17
CN201510787871.7A CN105595207A (en) 2014-11-17 2015-11-17 Sandwiched egg sausage

Publications (1)

Publication Number Publication Date
CN105595207A true CN105595207A (en) 2016-05-25

Family

ID=55976012

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510787871.7A Pending CN105595207A (en) 2014-11-17 2015-11-17 Sandwiched egg sausage

Country Status (1)

Country Link
CN (1) CN105595207A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111227190A (en) * 2020-01-11 2020-06-05 湖北神丹健康食品有限公司 Salted egg white chicken rice sausage and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380123A (en) * 2008-10-24 2009-03-11 中国肉类食品综合研究中心 Duck banger and preparation method thereof
CN102356887A (en) * 2011-10-11 2012-02-22 徐州工程学院 Shiitake and duck meat compositing sausage and producing method
CN104026629A (en) * 2014-06-20 2014-09-10 南京海鲸食品厂 Egg white sausage and preparing process thereof
CN104719948A (en) * 2015-03-11 2015-06-24 宁波大学 Sweet osmanthus flower-flavour functional fermented jujube-shaped sausage and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101380123A (en) * 2008-10-24 2009-03-11 中国肉类食品综合研究中心 Duck banger and preparation method thereof
CN102356887A (en) * 2011-10-11 2012-02-22 徐州工程学院 Shiitake and duck meat compositing sausage and producing method
CN104026629A (en) * 2014-06-20 2014-09-10 南京海鲸食品厂 Egg white sausage and preparing process thereof
CN104719948A (en) * 2015-03-11 2015-06-24 宁波大学 Sweet osmanthus flower-flavour functional fermented jujube-shaped sausage and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111227190A (en) * 2020-01-11 2020-06-05 湖北神丹健康食品有限公司 Salted egg white chicken rice sausage and preparation method thereof

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Application publication date: 20160525