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Crispy egg sausage and preparation method thereof

An egg, crispy technology, applied in the field of crispy egg sausage and its preparation, to achieve the effect of long shelf life and rich processing methods

Inactive Publication Date: 2013-02-27
王战明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no method for processing non-meat protein vegetarian ham sausage with eggs as the main ingredient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A crispy egg vegetarian sausage comprises the following raw materials in parts by weight: 40 parts of eggs, 35 parts of soybean protein powder and 10 parts of starch.

[0016] The crispy egg vegetarian sausage raw material also includes the following auxiliary materials in parts by weight: 1.0 parts of table salt, 3 parts of white sugar, 0.2 parts of monosodium glutamate, 0.2 parts of phosphate, 0.003 parts of sodium nitrate, 0.2 parts of sodium caseinate, and 0.2 parts of pepper powder .

[0017] The steps of a preparation method of crispy egg vegetarian sausage include: (1) selection of eggs; (2) treatment of eggs; (3) mixing of ingredients; (4) steaming and sterilization; (5) filling.

[0018] Concrete preparation steps are:

[0019] (1) Egg selection: select high-quality eggs, and select out inferior, substandard, damaged and stale eggs;

[0020] (2) Egg treatment: immerse the eggs in 2% sodium hydroxide aqueous solution by mass, then use an egg washing machine to...

Embodiment 2

[0025] A crispy egg vegetarian sausage comprises the following raw materials in parts by weight: 45 parts of eggs, 40 parts of soybean protein powder and 15 parts of starch.

[0026] The crispy egg vegetarian sausage raw material also includes the following auxiliary materials in parts by weight: 1.5 parts of table salt, 5 parts of white sugar, 0.3 parts of monosodium glutamate, 0.3 parts of phosphate, 0.005 parts of sodium nitrate, 0.3 parts of sodium caseinate, and 0.3 parts of pepper powder .

[0027] The steps of a preparation method of crispy egg vegetarian sausage include: (1) selection of eggs; (2) treatment of eggs; (3) mixing of ingredients; (4) steaming and sterilization; (5) filling.

[0028] Concrete preparation steps are:

[0029] (1) Egg selection: select high-quality eggs, and select out inferior, substandard, damaged and stale eggs;

[0030] (2) Egg treatment: immerse the eggs in 2% sodium hydroxide aqueous solution by mass, then use an egg washing machine to...

Embodiment 3

[0035] A crispy egg vegetarian sausage comprises the following raw materials in parts by weight: 43 parts of eggs, 38 parts of soybean protein powder and 12 parts of starch.

[0036] The crispy egg vegetarian sausage raw material also includes the following auxiliary materials in parts by weight: 1.3 parts of table salt, 4 parts of white sugar, 0.25 parts of monosodium glutamate, 0.27 parts of phosphate, 0.004 parts of sodium nitrate, 0.26 parts of sodium caseinate, and 0.23 parts of pepper powder .

[0037] The steps of a preparation method of crispy egg vegetarian sausage include: (1) selection of eggs; (2) treatment of eggs; (3) mixing of ingredients; (4) steaming and sterilization; (5) filling.

[0038] Concrete preparation steps are:

[0039] (1) Egg selection: select high-quality eggs, and select out inferior, substandard, damaged and stale eggs;

[0040] (2) Egg treatment: immerse the eggs in 2% sodium hydroxide aqueous solution by mass, then use an egg washing machin...

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PUM

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Abstract

The invention relates to a manufacturing method of a ham sausage and particularly relates to a crispy egg sausage and a preparation method of the crispy egg sausage. The crispy egg sausage is prepared by the following raw materials and auxiliary materials through a certain preparation method: 40-45 parts of eggs, 35-40 parts of soybean protein powder, 10-15 parts of starch, 1.0-1.5 parts of table salt, 3-5 parts of white granulated sugar, 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of phosphate, 0.003-0.005 part of sodium nitrate, 0.2-0.3 part of sodium caseinate and 0.2-0.3 part of ground pepper. The manufacturing method takes the eggs and the soybean protein powder as main raw materials so that the crispy egg sausage has very high nutritive value and the requirements of people on non-meat protein ham sausages are met.

Description

1. Technical field: [0001] The invention relates to a method for making ham sausage, in particular to a crispy egg vegetarian sausage and a preparation method thereof. 2. Background technology: [0002] The ham sausages currently on the market are mainly pork and chicken ham sausages. There are fewer types of ham sausages with other special materials. There are some processing methods such as mushroom ham sausage, sweet corn flavor ham sausage, dried shrimp ham sausage, etc. The characteristic ham sausage uses meat as the main ingredient. At present, there is no method for processing non-meat protein vegetarian ham sausage with eggs as the main ingredient. 3. Contents of the invention: [0003] The present invention aims to solve the above-mentioned deficiencies in the technical background, and provides a crispy egg vegetarian sausage and its preparation method, which uses eggs and soybean protein powder as main raw materials, has high nutritional value, and satis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/305A23L15/00
Inventor 王战明
Owner 王战明
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