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Baked yolk sausage product and preparation method thereof

A technology of egg yolk and products, which is applied in the field of baked pure egg yolk sausage products and production, can solve the problem of single consumption of egg yolk, and achieve the effect of delicious taste, suitable for promotion and easy operation

Active Publication Date: 2014-03-19
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the consumption of egg yolk has always been relatively simple. In order to improve the current situation, expand the processing methods of egg yolk, and provide diversified tastes, it is necessary to improve the existing egg yolk products so as not to meet the needs of consumers.

Method used

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  • Baked yolk sausage product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a baked egg yolk sausage product.

[0028] The specific formula is as follows: 500g egg yolk liquid, 6g salt, 7.5g sugar, 2.5g monosodium glutamate, 1g white pepper powder, 3g onion powder, 3g ginger powder, 1g chili powder, 20g chicken juice, 3.75g spicy powder, 3.75g curry powder, 40g of water.

[0029] The preparation method of the above-mentioned baked pure egg yolk sausage product comprises the following steps:

[0030] 1) deployment

[0031] According to the above formula, weigh the egg yolk liquid, add water, salt, sugar, monosodium glutamate, white pepper powder, onion powder, ginger powder, chili powder, chicken juice, spicy powder, curry powder to it;

[0032] 2) Filling

[0033] After mixing the above ingredients evenly, pour it into the collagen casing, punch and seal;

[0034] 3) Baking

[0035] Put the sausage casing with the base material into the oven, bake it, and take it out;

[0036] 4) Packaging

[0037] After cooling ...

Embodiment 2

[0044] The baked egg yolk sausage product was prepared according to the method of Example 1.

[0045] The specific formula is as follows:

[0046] The specific formula is as follows: egg yolk liquid 450g, salt 5g, sugar 6g, monosodium glutamate 2g, white pepper powder 0.7g, onion powder 2g, ginger powder 2g, chili powder 0.7g, chicken juice 15g, spicy powder 3g, curry powder 3g, water 35g .

[0047] In the egg sausage preparation method, the casing in step 2) is an animal casing.

[0048] In step 3), the baking conditions: temperature 80° C.; time 100 min.

[0049] In step 5), the sterilization conditions: temperature 115° C.; time 40 minutes.

Embodiment 3

[0051] The baked egg yolk sausage product was prepared according to the method of Example 1.

[0052] The specific formula is as follows:

[0053] The specific formula is as follows: egg yolk liquid 550g, salt 7g, sugar 8g, monosodium glutamate 3g, white pepper powder 2g, onion powder 4g, ginger powder 4g, chili powder 2g, chicken juice 25g, spicy powder 4g, curry powder 4g, water 45g.

[0054] In the egg sausage preparation method, the casing in step 2) is an animal casing.

[0055] In step 3), the baking conditions: temperature 100° C.; time 60 minutes.

[0056] In step 5), the sterilization conditions: temperature 130° C.; time 20 minutes.

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Abstract

The invention relates to a baked yolk sausage product, which is prepared from the following components in parts by weight: 400-600 parts of egg yolk liquid, 5-10 parts of slat, 5-10 parts of sugar, 1-5 parts of aginomoto, 1-5 parts of white pepper powder, 2-5 parts of onion powder, 2-5 parts of ginger powder, 1-5 parts of pepper powder, 10-30 parts of chicken liquid, 2-5 parts of spicy powder, 2-5 parts of curry powder and 30-50 parts of water. Pure egg yolk is taken as a main material, and the taste, the hardness and the elasticity of the finished product are superior to those of meat sausage, and the requirements of the vegetarian on meat sausage foods can be met. The baked yolk sausage product is sterilized by high-pressure steam, so that product is preservative-free and still has a long in quality guarantee period at normal temperature. The preparation method of the yolk sausage disclosed by the invention is simple in steps, easy to operate, and suitable for popularization.

Description

technical field [0001] The invention relates to a baked pure egg yolk sausage product with poultry egg yolk as the main raw material and a production method, belonging to the technical field of food manufacturing. Background technique [0002] Poultry egg yolk not only has a strong egg fragrance, but also is rich in nutrition. Most of the minerals in poultry eggs that are beneficial to the human body, such as calcium, phosphorus, iron, magnesium, zinc, etc., exist in the egg yolk. In addition, vitamin A, vitamin B1, B2, B6, vitamin D, vitamin E, folic acid, etc. contained in poultry eggs also mainly exist in egg yolk. Egg yolk contains high lecithin, which has the functions of improving serum lipid metabolism (inhibiting the rise of cholesterol and neutral fat), preventing arteriosclerosis, improving liver lipid metabolism to promote the absorption of fat-soluble vitamins. Therefore, eating egg yolks does not have to worry about causing high cholesterol. [0003] However,...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23L5/13A23L5/17A23L15/00A23P10/20A23V2002/00A23V2200/262A23V2300/24A23V2300/46A23V2250/2044
Inventor 卢晓明郭立华熊飞韩兆鹏刘旭明
Owner BEIJING HELEE BIO ENERGY TECH
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