Songhua intestine is a relatively common enema product in the north. It mainly consists of mixing eggs and preserved eggs together, adding some supplementary materials and seasonings, and pouring it in a transparent nylon casing to make it mature in the market. On sale. Because the product is fresh in packaging and delicious in taste, this product has a certain collective cost in the market.
First, materials and equipment
Materials: Songhua, eggs, salt, sugar, carrageenan, mixed phosphate, Tianbo flavor 6108, Tianbo flavor 20982, big fennel, pepper, cinnamon, Fennel, grass, soybean meal, monosodium glutamate, mung bean starch.
Equipment: Mixer, vacuum enema machine, sandwich pot.
Second, the processing technology
Brewing spices water
Egg Selection Rehabilitation Songhua Egg Selection Mixed Stir-filled Sterile Finished Product
Third, the operating point
1, egg selection. Use fresh eggs that have passed the hygienic examination. Eggs and broken eggs should not be used.
2, rectification. After cleansing eggs with clean water, break the shell and place the egg mixture in a clean container. Be careful not to mix the eggshells in the egg mixture. Place the egg mixture at a low temperature. Do not place it for too long. Egg liquid.
3, Songhua Dan selection. Songhua egg begging to use good mature eggs, immature, leaded preserved eggs do not use, Songhua eggs use 90 °C hot water cook 15-20 minutes, shelling, the egg cuts, spare.
4, brewing spices water. Put boiling water in the pan and boil it. Afterwards, wrap all kinds of spices in gauze and put it in a ladle pot. Properly add some chicken bones to boil it. When cooking, keep the water in the pan slightly boiled. Usually cook for one and a half to two hours, after cooking, put the water into the cold storage and reserve it for use.
5, mixed stirring. Fresh egg liquid, diced preserved egg, spice water, salt, sugar, monosodium glutamate, carrageenan, phosphate, starch, Tianbo essence 20982, Tianbo flavor 6108, etc. are added to the mixer and stirred for 4-5 minutes. can. Pay attention to the temperature after stirring should not be too high.
6, filling. The mixed egg mixture is poured into an enema machine and poured into a transparent nylon casing with a diameter of about 70 mm. The vacuum is used to make a filling. The weight of each intestine is determined by itself. The middle twisted section and the two ends are punched and the clean water is used to clean the intestines. Body surface and both ends.
7, sterilization. Filled good semi-finished products should be promptly handled by sterilization and should not be placed for too long. First, the clear water in the pan is boiled and put into a semi-finished product. The temperature in the pan is maintained at 85-90°C for 90 minutes.
8, finished product. After the pan, the intestine is naturally cooled or cooled with cold water. After cooling, it can be packaged and refrigerated for sale.
Fourth, quality standards
Songhua egg sausage has a smooth outer appearance, smooth and wrinkle-free, uniform body thickness, and dark green product. The casings are tightly bound to the contents and are very flexible. Cut the cross section, and evenly insert the egg into the middle of the intestine. The cut surface is firm and tough, and has a delicious taste. It has the unique flavor of the preserved egg.
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