1) 50 kg of fresh eggs, 0/0 kg of wet protein powder, 500 g of onion juice, 0/0.8 g of salt, 60 g of pepper and 2.5 kg of warm water (about 40℃). All ingredients except eggs in the above ingredients are premixed for later use.

2) Beat eggs. Open the washed eggs one by one and pour them into the eggbeater.

Egg sausage

Beat the eggs for 60-80 rpm15-20 minutes. When there is no eggbeater, you can use the eggbeater and beat it manually for 30 ~ 35 minutes. Mix the premix with human, and continue to stir for 2-3 minutes. 3) Pouring the egg liquid into the human casing with an enema machine. When there is no enema machine, you can also use a meat mixer to remove the sieve plate and stirring knife and install a funnel instead of the enema machine. Tie a thin hemp rope at the lower end of the casing, and tie a thin hemp rope at the upper end after injection, and reserve a rope buckle to hang, each sausage is 30 cm long.

4) Rinse the filled wet sausages with warm water to remove the attached dirt, and hang them one by one on a special multi-purpose wooden pole for cooking.

5) Cooking: the steaming pot is filled with half a pot of clean water, and when heated to 85-90℃, the wooden sticks covered with the egg sausages are discharged into the human pot one by one, and the cooking is continued, and the water temperature is kept constant at 78-85℃ for 25-30 minutes, so that the central temperature of the egg sausages reaches above 72℃, and then the egg sausages can be taken out of the pot.

6) cooling, taking out the cooked egg sausage, discharging the connecting rod from the cooking pot on the rod rack which is cleaned and disinfected first, and pushing into the cooked food cooling chamber, so that the central temperature of the egg sausage is cooled to below 65438+/-07 DEG C, and the surface of the egg sausage is in a dry state, thus obtaining the finished product.