Instant egg yolk sausage

• Main Authors: CHEN XIANGLI, SUN JIKUN, JIN WEIZHONG
• Format: Patent
• Language: Chinese; English
• Published: 29.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The instant egg yolk sausage comprises the following substances in parts by weight: 62-66 parts of egg yolk; 28 to 32 parts of water; 1.5 to 2.5 parts of table salt; 2-3 parts of white granulated sugar; 1-2 parts of cassava modified starch; 0.1 to 0.2 part of a compound colloid; 0.05 to 0.1 part of phosphate; 0.1 to 0.2 part of a water soluble spice; 0.1 to 0.2 part of edible essence; and 0.01 to 0.03 part of nisin. The prepared egg yolk sausage is filled with nylon casing or pvdc casing, is uniform and fine in internal texture, free of pores, good in elasticity, convenient to carry and eat and low in processing cost, and has a certain shelf life under the condition of normal temperature. 一种即食蛋黄肠，包括如下重量份数的物质：蛋黄62-66份；水28-32份；食盐1.5-2.5份；白砂糖2-3份；木薯变性淀粉1-2份；复配胶体0.1-0.2份；磷酸盐0.05-0.1份；水溶性香辛料0.1-0.2份；食用香精0.1-0.2份；乳酸链球菌素0.01-0.03份。本发明本发明制备的蛋黄肠使用尼龙肠衣或pvdc肠衣灌装，内部质地均匀、细腻、无气孔，弹性好、便于携带、食用方便、加工成本低、在常温条件下有一定的货架期。