Tuna Cube,Cod Skin Twist, CodFish Skin Cube,Salmon Wrap Cheese Stick,Dried Fish,FD Spring Fish
Fish Freeze-dried Cod Cube,Tuna Cube,Salmon Cube,FD Spring Fish,Dried Salmon Stick Eastan Pet , http://www.eastanpet.com
First, materials and equipment materials: egg, egg, salt, sugar, carrageenan, mixed phosphate, Tianbo flavor 6108, Tianbo flavor 20982, big fennel, pepper, cinnamon, Fennel, grass, soybean meal, monosodium glutamate, Mung bean starch and so on.
Equipment: Mixer, vacuum enema machine, sandwich pot.
Second, the processing technology
1, the choice and arrangement of eggs. Use fresh eggs that have passed the hygienic test and rinse with clean water. Break the shell and place the egg mixture in a clean container.
2, Songhua's choice. Songhua eggs require the use of mature eggs, immature, leaded preserved eggs do not use, cook with hot water at 90 °C for 15 to 20 minutes, peeled, cut the eggs, spare.
3, brewing spices water. Put boiling water in the sandwich pot to boil, and then wrap the spices in gauze and put it in a sandwich pot. Properly add some Chicken bones and boil it. When cooking, keep the water in the pan slightly boiled. Cook for one and a half to two hours. After cooking, put the water in a cold room and keep it cold.
4, mixing and stirring. Fresh egg liquid, diced preserved egg, spice water, salt, sugar, monosodium glutamate, carrageenan, phosphate, starch, Tianbo flavor 20982, Tianbo flavor 6108, etc. are added to the mixer, and stirred for 4 to 5 minutes. can. Note that the temperature after stirring should not be too high.
5, filling. The mixed egg mixture is poured into the 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 bowel is self-determined, the middle torsion knot is twisted, the two ends are punched, and the water is flushed after the irrigation is completed. Body surface and both ends.
6, sterilization. Filled semi-finished products should be sterilized in a timely manner and should not be placed too long. First, the clear water in the pan is boiled and put into a semi-finished product. The temperature in the pan is kept at 85~90°C for 90 minutes.
7, the 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.
Third, quality standards Songhua sausage sausage appearance is smooth, complete, no wrinkles, uniform thickness of the body, the product was dark green. The casing and the contents are tightly bound and flexible. Cut the cross-section, the egg is evenly embedded in the middle of the intestine, the cut surface is firm and tough, delicious taste, with the unique flavor of the egg.
Pine egg sausage processing technology
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. As the product packaging is novel and delicious, there are certain consumer groups in the market.