CN1954705A - Egg sausage and its production method - Google Patents
Egg sausage and its production method Download PDFInfo
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- CN1954705A CN1954705A CNA2005100156453A CN200510015645A CN1954705A CN 1954705 A CN1954705 A CN 1954705A CN A2005100156453 A CNA2005100156453 A CN A2005100156453A CN 200510015645 A CN200510015645 A CN 200510015645A CN 1954705 A CN1954705 A CN 1954705A
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- egg
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Abstract
An egg sausage with agreeable taste is prepared from fowl's eggs, fresh lean meat and flavouring through mincing the fresh lean meat, removing egg shell, mixing the egg with soybean protein powder, starch, clean water and thickening agent, adding the minced meat and flavouring, stirring, filling the mixture in sausage case, baking for 15 min, smoking for 30 min, and steaming.
Description
(1) technical field:
The present invention relates to a kind of food and production method thereof, particularly with a kind of egg intestines and production method thereof.
(2) background technology: China's birds, beasts and eggs output reaches 2,560 ten thousand tons, accounts for 43% of Gross World Product.Since 1985, continuous 19 years of China keeps the lay eggs status of big country of the first in the world, but but at present egg product deep processing ratio only be 0.26%, well below the level of developed country 15% to 40%, can not digest the birds, beasts and eggs of output in a large number.
(3) summary of the invention:
The objective of the invention is to design a kind of egg intestines and production method thereof, it can address the above problem, and is a kind of delicious egg sausage product.
Technical scheme of the present invention: a kind of production method of egg intestines, batching comprises birds, beasts and eggs, fresh lean meat, flavor enhancement, it is characterized in that it comprises following procedure of processing: 1. with fresh lean meat, after cleaning draining, be cut into the strip cube meat, rub with meat grinder, require 2 millimeters aperture, be twisted into the meat gruel shape; 2. birds, beasts and eggs are shelled, mix with soyabean protein powder, starch, clear water, thickener liquid; 3. the birds, beasts and eggs mixture is mixed by 5: 1 with meat gruel, and add flavor enhancement; 4. with sausage filler the intestines filling being poured into, is 1 joint every 15-20 centimetre of ligation, hangs in baking oven, and Control for Kiln Temperature was toasted 15 minutes about 70 ℃; 5. use the sawdust Fumigator again instead, 70 ℃ of furnace temperature were fire-cureed 30 minutes; 6. last, cook with spraying, temperature gets final product through about 15 minutes more than 80 ℃ approximately.
Above-mentioned said birds, beasts and eggs can be egg, also can be duck's egg.
Above-mentioned said fresh lean meat can be pork, beef, mutton.
The Fowl-egg sausage that a kind of aforementioned production method is made is characterized in that it is the intestines that are made of birds, beasts and eggs, fresh lean meat, flavor enhancement, golden yellow color, and appearance is bright and clean.
Superiority of the present invention is: 1, be fit to batch production production, product specification unanimity, anti-storage; 2, easy to carry, directly edible, bright fragrant agreeable to the taste; 3, digest birds, beasts and eggs in a large number, cost is low, and market prospects are wide.
(4) specific embodiment:
Embodiment: a kind of production method of egg intestines, batching comprises birds, beasts and eggs, fresh lean meat, flavor enhancement, it is characterized in that it comprises following procedure of processing: 1. with fresh lean meat, after cleaning draining, be cut into the strip cube meat, rub with meat grinder, require 2 millimeters aperture, be twisted into the meat gruel shape; 2. birds, beasts and eggs are shelled, mix with soyabean protein powder, starch, clear water, thickener liquid; 3. the birds, beasts and eggs mixture is mixed by 5: 1 with meat gruel, and add flavor enhancement; 4. with sausage filler the intestines filling being poured into, is 1 joint every 20 centimetres of ligation, hangs in baking oven, and Control for Kiln Temperature was toasted 15 minutes about 70 ℃; 5. use the sawdust Fumigator again instead, 70 ℃ of furnace temperature were fire-cureed 30 minutes; 6. last, cook with spraying, temperature gets final product through about 15 minutes more than 80 ℃ approximately.
Above-mentioned said birds, beasts and eggs are egg.
Above-mentioned said fresh lean meat is a pork.
The egg intestines that a kind of aforementioned production method is made is characterized in that it is the intestines that are made of birds, beasts and eggs, fresh lean meat, flavor enhancement, golden yellow color, and appearance is bright and clean.
Claims (4)
1, a kind of production method of egg intestines, batching comprises birds, beasts and eggs, fresh lean meat, flavor enhancement, it is characterized in that it comprises following procedure of processing: 1. with fresh lean meat, behind the clean draining, be cut into the strip cube meat, rub with meat grinder, require 2 millimeters aperture, be twisted into the meat gruel shape; 2. birds, beasts and eggs are shelled, mix with soyabean protein powder, starch, clear water, thickener liquid; 3. the birds, beasts and eggs mixture is mixed by 5: 1 with meat gruel, and add flavor enhancement; 4. with sausage filler the intestines filling being poured into, is 1 joint every 15-20 centimetre of ligation, hangs in baking oven, and Control for Kiln Temperature was toasted 15 minutes about 70 ℃; 5. use the sawdust Fumigator again instead, 70 ℃ of furnace temperature were fire-cureed 30 minutes; 6. last, cook with spraying, temperature gets final product through about 15 minutes more than 80 ℃ approximately.
2,, it is characterized in that said birds, beasts and eggs can be egg, also can be duck's egg according to the production method of the said a kind of egg intestines of claim 1.
3,, it is characterized in that said fresh lean meat can be pork, beef, mutton according to the production method of the said a kind of egg intestines of claim 1.
4, a kind of egg intestines is characterized in that it is the intestines that are made of birds, beasts and eggs, fresh lean meat, flavor enhancement, its golden yellow color, and appearance is bright and clean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100156453A CN1954705A (en) | 2005-10-27 | 2005-10-27 | Egg sausage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100156453A CN1954705A (en) | 2005-10-27 | 2005-10-27 | Egg sausage and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1954705A true CN1954705A (en) | 2007-05-02 |
Family
ID=38062408
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100156453A Pending CN1954705A (en) | 2005-10-27 | 2005-10-27 | Egg sausage and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1954705A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243888B (en) * | 2008-03-11 | 2011-03-23 | 四川大学 | Method for preparing dried fowls albumen |
| CN102067900A (en) * | 2010-11-26 | 2011-05-25 | 南京雨润食品有限公司 | Processing method for increasing crispness of sausage casings |
| CN102389123A (en) * | 2011-11-09 | 2012-03-28 | 烟台市喜旺食品有限公司 | Meat sausage containing preserved eggs |
| CN102715543A (en) * | 2012-06-29 | 2012-10-10 | 桐乡市诚兴食品有限公司 | Protein casing egg sausage and preparation method thereof |
| CN102783663A (en) * | 2011-05-17 | 2012-11-21 | 安徽汇汇食品有限公司 | Nutritional ham sausage and preparation process thereof |
| CN102940278A (en) * | 2012-12-14 | 2013-02-27 | 王战明 | Crispy egg sausage and preparation method thereof |
| CN103610108A (en) * | 2013-11-20 | 2014-03-05 | 徐汝隆 | Mushroom-shaped duck egg sausage and device for preparing same |
| CN104172268A (en) * | 2014-07-04 | 2014-12-03 | 郭峰 | Egg sausage and preparation method thereof |
| CN106071921A (en) * | 2016-06-01 | 2016-11-09 | 黄大斌 | A kind of meat egg coloclysis |
-
2005
- 2005-10-27 CN CNA2005100156453A patent/CN1954705A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243888B (en) * | 2008-03-11 | 2011-03-23 | 四川大学 | Method for preparing dried fowls albumen |
| CN102067900A (en) * | 2010-11-26 | 2011-05-25 | 南京雨润食品有限公司 | Processing method for increasing crispness of sausage casings |
| CN102783663A (en) * | 2011-05-17 | 2012-11-21 | 安徽汇汇食品有限公司 | Nutritional ham sausage and preparation process thereof |
| CN102389123A (en) * | 2011-11-09 | 2012-03-28 | 烟台市喜旺食品有限公司 | Meat sausage containing preserved eggs |
| CN102715543A (en) * | 2012-06-29 | 2012-10-10 | 桐乡市诚兴食品有限公司 | Protein casing egg sausage and preparation method thereof |
| CN102715543B (en) * | 2012-06-29 | 2014-05-07 | 桐乡市诚兴食品有限公司 | Protein casing egg sausage and preparation method thereof |
| CN102940278A (en) * | 2012-12-14 | 2013-02-27 | 王战明 | Crispy egg sausage and preparation method thereof |
| CN103610108A (en) * | 2013-11-20 | 2014-03-05 | 徐汝隆 | Mushroom-shaped duck egg sausage and device for preparing same |
| CN103610108B (en) * | 2013-11-20 | 2015-01-21 | 徐汝隆 | Device for preparing mushroom-shaped duck egg sausage |
| CN104172268A (en) * | 2014-07-04 | 2014-12-03 | 郭峰 | Egg sausage and preparation method thereof |
| CN106071921A (en) * | 2016-06-01 | 2016-11-09 | 黄大斌 | A kind of meat egg coloclysis |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |