CN111202219A - Instant egg-white sausage and preparation method thereof - Google Patents
Instant egg-white sausage and preparation method thereof Download PDFInfo
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- CN111202219A CN111202219A CN202010065233.5A CN202010065233A CN111202219A CN 111202219 A CN111202219 A CN 111202219A CN 202010065233 A CN202010065233 A CN 202010065233A CN 111202219 A CN111202219 A CN 111202219A
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- egg white
- instant
- sausage
- white sausage
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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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
An instant egg white sausage and a preparation method thereof, which relates to an instant product and a preparation method thereof. The invention provides an instant egg-white sausage and a preparation method thereof. The instant egg white sausage comprises cooked egg white and does not contain preservatives; the egg white sausage has fine and smooth texture, uniformity and no air holes, and keeps the original color of protein. The preparation method comprises the following steps: firstly, microfiltration is carried out on egg white liquid to remove impurities; secondly, vacuum negative pressure degassing; and thirdly, filling and thermosetting. Although the preparation method of the instant egg white sausage adopts the egg white liquid which is frozen and preserved, the problems that the viscous floccule is increased and is not easy to dissolve are solved, so the instant egg white sausage has uniform texture and smooth and tender mouthfeel.
Description
Technical Field
The invention relates to an instant product and a preparation method thereof.
Background
The eggs are rich in nutrition, the proportion of amino acids of the eggs is very suitable for the physiological needs of human bodies, the eggs are easy to absorb by the bodies, and the eggs are one of foods which are usually eaten by human beings; meanwhile, eggs contain a large amount of vitamins and minerals, and the contained nutrition is rich and comprehensive, so nutritionists refer to 'complete protein model food' and are praised as 'ideal nutrition bank'. The theory of traditional Chinese medicine considers that the egg has sweet taste and mild property; has the functions of nourishing yin, moistening dryness, nourishing heart, tranquilizing mind, nourishing blood, preventing miscarriage and prolonging life. The eggs are popular food. However, for special people such as certain sports fitness people, people with yolk allergy, high cholesterol, people who do not like to eat yolk or patients who are seriously ill and need to supplement pure protein nutrition, the special people have special requirements on supplementing the protein nutrition of the body by eggs and only eat the egg white. When the egg white is eaten independently, the problems of inconvenience, insanitation and unclean stripping exist in the process of stripping the eggshell and the yolk, and particularly for people with yolk allergy, the unclean stripped yolk can cause anaphylactic reaction and has adverse effects on health. Meanwhile, the peeled egg yolk cannot be treated, and huge waste and economic loss are caused.
At present, no product for preparing egg white sausage by using pure egg white liquid as a main material exists. The main reasons are that the egg white liquid has high protein content, high water content and high viscosity, so that a large amount of bubbles and honeycombs can be generated in the subsequent heating, solidifying and forming processes of beating eggs, separating egg white and yolk, melting frozen egg liquid, stirring, pipeline conveying, clystering and the like of the fresh eggs, and the quality, the sense and the taste of egg white sausage products are seriously influenced. In addition, due to the high protein and putrefactive particularity of the egg liquid, the egg liquid raw material must be preserved by a freezing method, so that the problem that the egg white protein of the frozen egg white raw material is increased in a plurality of viscous floccules and is not easy to dissolve due to low-temperature freezing is caused. In the development process, the shelf life of the product cannot reach 45 days without adding a preservative if the product is sterilized by boiling in water under normal pressure.
Disclosure of Invention
The invention provides an instant egg-white sausage and a preparation method thereof.
The instant egg white sausage comprises cooked egg white and does not contain preservatives; the egg white sausage has fine and smooth texture, uniformity and no air holes, and keeps the original color of protein.
The instant egg-white sausage is prepared by the following steps:
firstly, microfiltration and impurity removal of egg white liquid;
secondly, vacuum negative pressure degassing;
and thirdly, filling and thermosetting to obtain the instant egg-white sausage.
The instant egg white sausage has the advantages of uniform quality, exquisite sense, smooth and tender mouthfeel, proper hardness and no air holes inside. The solid content of the instant egg white sausage is 10-13%, the total colony count is less than or equal to 10cfu/g, and the coliform group is less than or equal to 10 cfu/g.
Detailed Description
The first embodiment is as follows: the instant egg-white sausage is prepared by the following steps:
firstly, microfiltration and impurity removal of egg white liquid;
secondly, vacuum negative pressure degassing;
and thirdly, filling and thermosetting to obtain the instant egg-white sausage.
The vacuum degassing is only used for degassing liquid materials with better fluidity such as dairy products, fruit juice and the like on an operation line. The invention innovatively introduces the vacuum degassing technology, and eliminates a large amount of gas wrapped in the egg white liquid (high in viscosity, high in protein content and serious in bubble wrapping). The vacuum degassing not only solves the technical problem that a finished product has a large number of bubbles and honeycombs, but also eliminates oxygen contained in bubbles of the original egg liquid, avoids the oxidation of protein and other nutrient substances in the egg liquid, and has positive significance for improving the sensory quality and the nutrient quality of egg white sausage products and prolonging the shelf life. In the process of rising and breaking of the vacuum negative pressure bubbles, viscous macromolecules in the egg white can be sheared, the viscosity of the egg white is further reduced, the fluidity of the egg white is increased, and pipeline conveying and filling of egg white intestines are facilitated.
The present embodiment performs sterilization while thermosetting.
The second embodiment is as follows: the present embodiment is different from the first embodiment in that: in the first step, the aperture of the micro-filtration membrane is 0.025-14 μm, and the membrane thickness is 120-150 μm; the operation pressure is 0.01-0.2 MPa. The rest is the same as the first embodiment.
The third concrete implementation mode: the present embodiment is different from the first or second embodiment in that: the material of the micro-filtration membrane is organic polymer, and the organic polymer is polysulfone, cellulose acetate, polypropylene, polycarbonate or polyamide. The other is the same as in the first or second embodiment.
The fourth concrete implementation mode: the present embodiment is different from one of the first to third embodiments in that: in the second step, the vacuum degree of the negative pressure in the vacuum negative pressure degassing process is-0.01 to-0.095 MPa. The others are the same as in one of the first to third embodiments.
The fifth concrete implementation mode: the present embodiment is different from one of the first to fourth embodiments in that: and in the second step, the minimum working pressure of the vacuum pump is 0.1-0.9 MPa, and the maximum working pressure is 0.6-1.6 MPa. The other is the same as one of the first to fourth embodiments.
The sixth specific implementation mode: the present embodiment is different from one of the first to fifth embodiments in that: and (3) starting a vacuum pump to pump out air in the degassing tank, then enabling the egg white liquid subjected to microfiltration and impurity removal in the step one to enter the degassing tank in a self-suction mode until the egg white liquid rises to the 2/3 height position in the degassing tank, controlling the vacuum degree in the degassing tank to be-0.01 to-0.095 MPa, keeping the vacuum degree, opening an egg white liquid feeding port of the degassing tank and an egg white liquid discharging port of the degassing tank, and maintaining the balance of feeding and discharging. The other is the same as one of the first to fifth embodiments.
The seventh embodiment: the present embodiment is different from one of the first to sixth embodiments in that: step one, the egg white liquid is frozen and preserved, and the frozen and preserved egg white liquid is melted at low temperature. The other is the same as one of the first to sixth embodiments.
Although the method for preparing the instant egg white sausage according to the present embodiment also uses the egg white liquid that is frozen and preserved, the problem that the instant egg white sausage is increased in the amount of viscous floc and is not easily dissolved is solved, and therefore, the instant egg white sausage has uniform texture and smooth and tender mouthfeel. According to the invention, the egg white is solidified and shaped before high-temperature sterilization through stage-type heat curing, so that the quality problems of honeycomb generation, intestinal body deformation and the like of egg white intestines in subsequent high-temperature sterilization are avoided.
The invention adopts the low-temperature melting technology to greatly reduce the number of floccules in the egg white liquid, reduce the loss and waste of nutrient substances and further reduce the cost. The product requirements of uniform quality, smooth and tender taste and high elasticity are completely realized by combining microfiltration and impurity removal.
The specific implementation mode is eight: the present embodiment is different from the first to seventh embodiments in that: and in the low-temperature thawing step I, the frozen and preserved egg white liquid is thawed at the low temperature of 0-20 ℃ for 18-20 hours, then stirred and heated to 20-50 ℃ for thawing for 10-20 min. The other is the same as one of the first to seventh embodiments.
The specific implementation method nine: the present embodiment is different from the first to eighth embodiments in that: and step three, carrying out back-pressure high-temperature sterilization after thermocuring. The rest is the same as the first to eighth embodiments.
The method of the embodiment has the advantages that the high-temperature sterilization is carried out after the staged heat curing, so that the appearance is complete and unchanged, the section is fine and smooth, and the elastic mouthfeel is kept; and the prepared instant egg-white sausage has an excellent sterilization effect, and the shelf life at normal temperature is more than 90 days. The back pressure high temperature sterilization is carried out in a back pressure high temperature cooking pot.
The detailed implementation mode is ten: the present embodiment is different from the ninth embodiment in that: back pressure high temperature sterilization temperature is 100-135 ℃, and sterilization time is 20-40 minutes; introducing compressed air after sterilization, wherein the pressure of the compressed air is 2.3-2.5 kgf/cm2(ii) a The temperature of the cooling water is 8-16 ℃, and the cooling time is 2-10 minutes. The rest is the same as the embodiment nine.
The concrete implementation mode eleven: the present embodiment is different from the first to tenth embodiments in that: in the third step, the thermosetting temperature is 40-100 ℃, and the thermosetting time is 10-60 min. The other is the same as one of the first to seventh embodiments.
The specific implementation mode twelve: this embodiment is different from the first to eleventh embodiments in that: step three, thermosetting is divided into 2 stages, wherein the temperature of the first stage is 50-90 ℃, and the curing time is 15-30 min; the temperature of the second stage is 90-100 ℃, and the curing time is 15-30 min. The rest is the same as in one of the first to eleventh embodiments.
The specific implementation mode is thirteen: the present embodiment is different from the first to twelfth embodiments in that: and in the third step, a fluid filling mode is adopted. The rest is the same as the first to twelfth embodiments.
In the embodiment, the gravity action of the liquid egg white liquid is utilized, so that the egg white liquid is naturally poured into the casing film bag from top to bottom, the current of the electromagnet is controlled through the electromagnetic valve, and then the piston is controlled to drive the piston rod to be linked with the filling so as to control the automatic filling action of the egg white liquid. The implementation mode solves the problems that a plurality of bubbles are stirred out in the filling process of the existing semi-fluid material (sausage) filling and binding machine, and the filling is not full and overflow is easy to occur.
The specific implementation mode is fourteen: the present embodiment is different from one of the first to thirteenth embodiments in that: in the first step, composite color-protecting enzyme is added after microfiltration and impurity removal. The rest is the same as one of the first to the thirteenth embodiments.
The instant egg white sausage has the advantages that per 100g of the instant egg white sausage, the heat is 156-300 KJ, the water content is 80-90 g, the ash content is 0.3-0.8 g, the protein is 7-15 g, the fat is 0.1-0.7 g, and the carbohydrate is 0.1-2.0 g: 0 to 1.0g of gluconic acid, 0 to 300mg of calcium gluconate, 0 to 15.00mg of ferric gluconate, 10 to 16mg of phosphorus, 0.1 to 0.26mg of riboflavin, 0.01 to 0.1mg of nicotinic acid, 0.100 to 0.216ug/g of thiamine and <1ug/g of pantothenic acid.
The invention solves the problem of serious browning of the egg white sausage in the high-temperature sterilization process, ensures the appearance color and taste of the instant egg white sausage and the egg white of the boiled egg to be not different, and meets the quality requirement of the instant egg white sausage product.
The invention adopts the compound color-protecting enzyme to remove carbonyl compound (-C ═ O-) in the egg white liquid, thereby preventing the occurrence of color change reaction, preventing the color change of egg white intestine and meeting the protein color requirement of the egg white of the boiled eggs. The composite color protection enzyme can also convert 0.4g of glucose in each 100g of raw egg white into 435.5mg of gluconic acid, and respectively convert 18mg of inorganic calcium and 0.3mg of inorganic iron in the raw egg white into 201.77mg of inorganic calcium and 2.583mg of gluconic iron. The calcium gluconate and the ferric gluconate have better absorption effect than inorganic calcium and inorganic iron in the original egg white, and endow the ingredients of organic calcium and iron which are not contained in the original egg white, so that the egg white sausage has better nutrition strengthening function and health value of calcium and iron supplement. The remaining 0.2568g of gluconic acid was converted as a protein coagulant for egg white solidification and naturally occurring food preservatives and heavy metal chelators in the human body.
The concrete implementation mode is fifteen: the present embodiment is different from the first to fourteenth embodiments in that: the addition amount of the composite color protection enzyme is 0.01-0.3% of the mass of the egg white liquid. The rest is the same as the first to the fourteenth embodiments.
The specific implementation mode is sixteen: the present embodiment is different from the first to fifteenth embodiments in that: the composite color-protecting enzyme consists of glucose oxidase and catalase, wherein the enzyme activity ratio of the glucose oxidase to the catalase is 1: 1. The rest is the same as one of the first to fifteenth embodiments.
The enzyme activities of the glucose oxidase and the catalase in the embodiment are respectively 15-18 ten thousand u/g and 20 ten thousand u/g.
Seventeenth embodiment: the present embodiment is different from the first to sixteenth embodiments in that: the addition amount of the composite color protection enzyme is 0.01-0.3% of the mass of the egg white liquid. The rest is the same as in one to sixteen embodiments.
The specific implementation mode is eighteen: the present embodiment is different from the first to seventeenth embodiments in that: firstly, keeping the temperature of egg white liquid at 30-50 ℃ after microfiltration and impurity removal, adding a compound color protection enzyme for reaction for 1-7 h, and keeping the pH of egg white liquid at 6-9 in the enzyme reaction process. The rest is the same as one of the first to seventeenth embodiments.
After adding the composite color protection enzyme, dropwise adding diluted hydrogen peroxide solution into the egg white, wherein the concentration of the hydrogen peroxide solution is 1.0-5.0%, and the addition amount of the hydrogen peroxide dropwise solution is 1-6% of the mass of the egg white. The hydrogen peroxide dilution solution is added slowly to avoid local high concentrations of egg denaturation and large oxygen generation causing vigorous bubbling and foam generation.
The egg white is egg white, duck egg white, goose egg white, quail egg white, pigeon egg white, crocodile egg white or ostrich egg white.
Example 1
The instant egg-white sausage is prepared by the following steps:
firstly, melting the frozen egg white liquid at low temperature, carrying out microfiltration to remove impurities, and then adding composite color protection enzyme;
secondly, vacuum negative pressure degassing;
thirdly, adopting a fluid filling mode and thermosetting;
fourthly, back pressure high temperature sterilization is carried out, and then the fast food egg white sausage is obtained;
the composite color protection enzyme in the first step consists of glucose oxidase and catalase, the addition amount of the composite color protection enzyme is 0.02% of the mass of the egg white liquid, and the enzyme activity ratio of the glucose oxidase to the catalase is 1: 1; the enzyme activities of the glucose oxidase and the catalase are respectively 17 ten thousand u/g and 20 ten thousand u/g;
wherein, the egg white frozen and preserved in the step one is firstly thawed at the low temperature of 20 ℃ for 20h, then stirred and heated to the temperature of 30 ℃ for thawing for 15min, and stirred while thawing; in the first step, the aperture of the micro-filtration membrane is 10 μm, and the membrane thickness is 130 μm; the operating pressure is 0.0152 MPa; the microfiltration membrane is made of polysulfone;
in the second step, the vacuum degree of the vacuum in the vacuum negative pressure degassing process is-0.08 MPa; in the second step, the minimum working pressure of the vacuum pump is 0.5MPa, and the maximum working pressure is 1.0 MPa; starting a vacuum pump to pump out air in the degassing tank, then enabling the egg white liquid subjected to microfiltration and impurity removal in the first step to enter the degassing tank in a self-suction mode until the egg white liquid rises to the 2/3 height position in the degassing tank, controlling the vacuum degree in the degassing tank to be-0.01-0.095 MPa, keeping the vacuum degree, opening an egg white liquid feeding port of the degassing tank and an egg white liquid discharging port of the degassing tank, and maintaining the balance of feeding and discharging materials; the power of the degassing tank is 1.6KW, the processing capacity is 1000-10000L/H, and the total power of the motor is 6.2 KW;
step three-stage thermosetting is divided into 2 stages, wherein the temperature of the first stage is 80 ℃, and the curing time is 15 min; the temperature of the second stage is 90 ℃, and the curing time is 20 min;
back pressure high temperature sterilization temperature is 121 ℃, and sterilization time is 35 minutes; sterilizing, introducing compressed air with pressure of 2.4kgf/cm2(ii) a Cooling the fast-food egg white sausage to 35 ℃ under the temperature of 10 ℃ for 5 minutes;
firstly, keeping the temperature of egg white liquid at 35 ℃ after microfiltration and impurity removal, adding compound color protection enzyme for reaction for 2 hours, and keeping the pH value of egg white liquid at 7 in the enzyme reaction process; and (3) dropwise adding diluted hydrogen peroxide solution into the egg white liquid after the color protection enzyme is compounded, wherein the concentration of the hydrogen peroxide solution is 3%, and the dropwise adding amount of the hydrogen peroxide is 4% of the mass of the egg white liquid.
The shelf life of the instant egg-white sausage prepared by the embodiment is more than 120 days at normal temperature.
The intestinal heat of each 100g of the instant egg white in the embodiment is 251KJ, the water content is 88.5g, the ash content is 0.7g, the protein content is 9.0g, the fat content is 0.5g, and the carbohydrate content is 1.3 g: 0.2568g of gluconic acid, 201.77mg of calcium gluconate, 2.583mg of ferric gluconate, 16mg of phosphorus, 0.26mg of riboflavin, 0.1mg of nicotinic acid, 0.216ug/g of thiamine and <1ug/g of pantothenic acid. In this example, the solid content of the instant egg white sausage is 11.5%, the total number of colonies is less than or equal to 10cfu/g, and the coliform group is less than or equal to 10 cfu/g.
According to detection, 0.4g of glucose in each 100g of raw egg white is converted into 435.5mg of gluconic acid, and 18mg of inorganic calcium and 0.3mg of inorganic iron in the raw egg white are respectively converted into 201.77mg of inorganic calcium and 2.583mg of gluconic iron.
Example 2
Boiling in water to prepare egg-clear sausage:
firstly, carrying out microfiltration on fresh egg white liquid to remove impurities;
secondly, filling fluid and thermally curing at 80-100 ℃.
In the embodiment, the boiled egg-clear sausage has bubbles and honeycombs, aggregates, uneven texture and a shelf life of only about 10 days.
Example 3
Preparing egg white sausage by freezing egg white liquid:
firstly, microfiltering and removing impurities from the frozen and preserved egg white liquid;
secondly, filling fluid and thermally curing at 80-100 ℃.
The boiled egg-white sausage of the embodiment has a large amount of bubbles and honeycombs, is accompanied by aggregates, has uneven texture and has a shelf life of only about 10 days.
Example 4
Back pressure high temperature sterilization of egg white sausage:
firstly, microfiltering and removing impurities from the frozen and preserved egg white liquid;
secondly, filling fluid and thermally curing at 80-100 ℃;
thirdly, back pressure high temperature sterilization.
In the embodiment, a large amount of bubbles and honeycombs exist in the egg-white sausage, aggregates are accompanied, the texture is not uniform, and the browning is serious; the shelf life is only about 90 days.
Claims (10)
1. An instant egg white sausage is characterized in that the instant egg white sausage comprises cooked egg white and does not contain preservatives; the egg white has uniform and fine internal texture and no pores.
2. The method for preparing an instant egg white sausage according to claim 1, wherein the instant egg white sausage is prepared by the steps of:
firstly, microfiltration and impurity removal of egg white liquid;
secondly, vacuum negative pressure degassing;
and thirdly, filling and thermosetting to obtain the instant egg-white sausage.
3. The method for preparing instant egg white sausage according to claim 2, wherein the egg white in step one is freeze-preserved egg white, and the freeze-preservation of the egg white is performed by thawing at low temperature.
4. The method for preparing instant egg white sausage according to claim 2, wherein the aperture of the microfiltration membrane in the first step is 0.025-14 μm, and the membrane thickness is 120-150 μm; the operating pressure is 0.01-0.2 MPa; in the second step, the vacuum degree of the negative pressure in the vacuum negative pressure degassing process is-0.01 to-0.095 MPa.
5. The preparation method of the instant egg white sausage according to claim 4, wherein the heat curing temperature in the third step is 40-100 ℃.
6. The preparation method of the instant egg white sausage according to claim 2, wherein the step three is carried out with hot curing and then back pressure high temperature sterilization at 100-135 ℃ for 20-40 minutes; introducing compressed air after sterilization, wherein the pressure of the compressed air is 2.3-2.5 kgf/cm2(ii) a The temperature of the cooling water is 8-16 ℃, and the cooling time is 2-10 minutes.
7. The method for preparing instant egg white sausage according to claim 2, wherein the third step is a fluid filling method.
8. The method for preparing an instant egg white sausage according to claim 2, wherein the first step is a step of adding a compound color-protecting enzyme after microfiltration and impurity removal; the composite color-protecting enzyme consists of glucose oxidase and catalase, wherein the enzyme activity ratio of the glucose oxidase to the catalase is 1: 1; the addition amount of the composite color protection enzyme is 0.01-0.3% of the mass of the egg white liquid.
9. The preparation method of the instant egg white sausage as claimed in claim 8, characterized in that the temperature of the egg white liquid is kept at 30-50 ℃ after microfiltration and impurity removal in the step one, then the composite color-protecting enzyme is added for reaction for 1-7 h, and the pH of the egg white liquid is kept at 6-9 in the enzyme reaction process.
10. The method for preparing instant egg white sausage according to claim 2, wherein the third stage of the thermal curing is performed in 2 stages, the temperature of the first stage is 50 to 90 ℃, and the curing time is 15 to 30 min; the temperature of the second stage is 90-100 ℃, and the curing time is 15-30 min.
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CN106509682A (en) * | 2016-11-09 | 2017-03-22 | 四川大学 | Nutrient-enriched egg product applicable to body-building crowd and preparation method thereof |
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2020
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GB986341A (en) * | 1960-04-08 | 1965-03-17 | Joseph Hai Levy Nahoum | Improvements relating to the preservation of eggs |
CA1195547A (en) * | 1981-11-30 | 1985-10-22 | James L. Newlin | Deviled egg process |
CN104026629A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Egg white sausage and preparing process thereof |
CN106509682A (en) * | 2016-11-09 | 2017-03-22 | 四川大学 | Nutrient-enriched egg product applicable to body-building crowd and preparation method thereof |
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