preserved egg sausage is a common enema product in the north. It is mainly made by mixing eggs and preserved eggs together, adding some auxiliary materials and seasonings into it, filling it with transparent nylon casing, and selling it in the market after cooking. Because of the novel packaging and delicious taste, this product has a certain consumer group in the market.

materials and equipment

materials: preserved eggs, eggs, salt, sugar, carrageenan, mixed phosphate, tianbo essence 618, tianbo essence 2982, anise, pepper, cinnamon, fennel, tsaoko, cardamom, monosodium glutamate, mung bean starch, etc.

equipment: mixer, vacuum enema machine, jacketed pot.

second, processing technology

boiling perfume water

↓

egg selection → sorting → preserved egg selection → mixing and stirring → filling → sterilization → finished product

third, operation points

1. Egg selection. Choose fresh eggs that have passed the health inspection, and old eggs and broken eggs are not suitable.

2. tidy up. After washing the eggs with clear water, break them and shell them, and put the egg liquid into a clean container. Be careful not to mix the eggshells into the egg liquid. The egg liquid should be placed at low temperature, not for too long, and it is best to knock the egg liquid before use.

3. Selection of preserved eggs. Preserved eggs are required to choose mature eggs, not immature preserved eggs with lead. Preserved eggs should be boiled in hot water at 9℃ for 15-2 minutes, then shelled and cut into pieces for later use.

4. Boil perfume water. Boil water in a jacketed pot, then wrap all kinds of spices in gauze, put them in the jacketed pot and cook them. If appropriate, you can also add some chicken bones to cook them. When cooking, keep the water in the pot slightly boiling, usually for one and a half to two hours. After cooking, put the feed water in a cold storage for later use.

5. mix and stir. Add fresh egg liquid, diced preserved eggs, perfume water, salt, sugar, monosodium glutamate, carrageenan, phosphate, starch, Tianbo essence 2982, Tianbo essence 618, etc. into a blender, and stir for 4-5 minutes, then stir evenly. Note that the temperature after stirring should not be too high.

6. Filling. The stirred mixed egg liquid is poured into an enema machine for filling, transparent nylon casings with a diameter of about 7mm are used for vacuum filling, the weight of each sausage is determined by itself, the middle is twisted, and the two ends are punched. After filling, the surface and both ends of the sausage are washed with clear water.

7. sterilization. The filled semi-finished products should be sterilized in time and should not be left for too long. First, boil the clear water in the jacketed pot, put the semi-finished product into it, keep the temperature in the pot at 85-9℃, and take it out of the pot for 9 minutes.

8. finished products. The intestines after being taken out of the pot are naturally cooled or cooled with cold water, and can be packaged and refrigerated for sale after cooling.

Fourth, quality standard

The appearance of preserved egg sausage is dry, smooth and complete, without wrinkles, and the thickness of sausage is uniform, and the product is dark green. The casing is tightly bonded with the contents and is elastic. Cut the section, the preserved eggs are evenly embedded in the middle of the intestine, the section is solid and tough, delicious and has the unique flavor of preserved eggs.