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Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof

A kind of preserved egg and heart-in-the-heart technology, which is applied in the direction of food ingredients as taste improvers, food science, etc., can solve the problems of non-compliance with food safety, health, harmful substance residues, threats to people's health, etc., and achieve a reasonable protein ratio and easy to use. Operational and cost-saving effects

Inactive Publication Date: 2016-01-27
山东新润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional preserved egg sausage method is to directly add preserved eggs to the formula, so that harmful substances in preserved eggs will form residues, threatening people's health, and do not meet food safety and health standards

Method used

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  • Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof
  • Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: A kind of quick-frozen preserved egg-flavored sandwich sausage, which is composed of outer skin pulp and inner core filling, and the outer white skin pulp is made of frozen freshwater surimi, skinless chicken breast, salad oil, soybean protein isolate powder , starch, ice water, compound phosphate, salt, white granulated sugar, and white pepper; Calcium, salt, white sugar, black pepper oil.

[0029] Further, a quick-frozen preserved egg-flavored sandwich sausage is composed of an outer layer of skin pulp and an inner core filling, and the outer layer of white skin pulp is composed of 30% frozen freshwater surimi, skinless chicken breast 30%, salad oil 5%, soybean protein isolate powder 1%, starch 5%, ice water 5%, compound phosphate 0.1%, salt 1%, white sugar 1%, white pepper 0.1%; the inner core filling The ingredients are 10% pork lean meat, 5% pig fat, 45% whole egg liquid, 3% starch, 0.1 compound phosphate, 0.1 sodium carbonate, 0.01 calcium hydroxide...

Embodiment 2

[0042] Embodiment 2: A kind of quick-frozen preserved egg-flavored sandwich sausage, which is composed of outer skin pulp and inner core filling, and the outer white skin pulp is made of frozen freshwater minced fish, skinless chicken breast, salad oil, soybean protein isolate powder , starch, ice water, compound phosphate, salt, white granulated sugar, and white pepper; Calcium, salt, white sugar, black pepper oil.

[0043] Further, a quick-frozen preserved egg-flavored sandwich sausage is composed of an outer layer of skin pulp and an inner core filling, and the outer layer of white skin pulp is composed of 35% frozen freshwater surimi, skinless chicken breast 35%, salad oil 10%, soybean protein isolate powder 3%, starch 7.5%, ice water 7.5%, compound phosphate 0.3%, salt 1.5%, white sugar 2%, white pepper 0.2%; the inner core stuffing The ingredients are 17.5% of lean pork, 10% of pig fat, 57.5% of whole egg liquid, 5.5% of starch, 0.3% of compound phosphate, 0.5% of sodium ...

Embodiment 3

[0056] Embodiment 3: A kind of quick-frozen preserved egg-flavored sandwich sausage, which is composed of outer skin pulp and inner core filling, and the outer white skin pulp is made of frozen freshwater surimi, skinless chicken breast, salad oil, soybean protein isolate powder , starch, ice water, compound phosphate, salt, white granulated sugar, and white pepper; Calcium, salt, white sugar, black pepper oil.

[0057] Further, a quick-frozen preserved egg-flavored sandwich sausage is composed of an outer layer of skin pulp and an inner core filling, and the outer layer of white skin pulp is composed of 40% frozen freshwater surimi, skinless chicken breast 40%, salad oil 15%, soybean protein isolate powder 5%, starch 10%, ice water 10%, compound phosphate 0.5%, salt 2%, white sugar 3%, white pepper 0.3%; the inner core filling The ingredients are 25% of lean pork, 15% of pig fat, 70% of whole egg liquid, 8% of starch, 0.5% of compound phosphate, 0.8% of sodium carbonate, 0.2...

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Abstract

The present invention discloses a quick-frozen preserved egg flavored sandwich sausage and a processing technology thereof. The quick-frozen preserved egg flavored sandwich sausage consists of an outer layer skin pulp and an inner core filling and is characterized in that the outer layer skin pulp consists of frozen fresh water minced fillet, skinless chicken breast meat, salad oil, soy protein isolate powder, starch, ice water, compound phosphate, edible salt, white granulated sugar, and white pepper; and the inner core filling consists of pig lean meat, pig fat, whole egg liquid, starch, compound phosphates, sodium carbonate, calcium hydroxide, edible salt, white granulated sugar, and black pepper oil. The obtained product is reasonable in protein ratio, compact in meat quality, nutritious and delicious, and safe and healthy, and the production process is simple, easy to operate, and cost saving, and also greatly reduces the labor intensity.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a quick-frozen preserved egg-flavored sandwich sausage and a processing technology thereof. Background technique [0002] preserved eggs Containing a variety of minerals, low in fat and total calories, it stimulates digestive organs , increase appetite, promote digestion and absorption of nutrients, neutralize stomach acid , cooling, lowering blood pressure; it has the effects of nourishing the lungs, nourishing yin to stop bleeding, cooling the intestines, and stopping diarrhea. also, preserved eggs It also has the effect of protecting blood vessels, and at the same time can improve blood circulation. High IQ , to protect the function of the brain. Based on the above effects, preserved eggs are used in the food processing industry, especially in processed meat sausages. [0003] The traditional preserved egg sausage method is to directly add preserved eggs to the formula,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/70A23L13/40A23L17/10A23L15/00A23L5/00
CPCA23V2002/00A23V2200/16
Inventor 何伟赵瑞霞王洪春侯方亮
Owner 山东新润食品有限公司
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