纯鸡蛋肠的制作研究

STUDY ON THE MAKING OF PURE EGG-SAUSAGE

作者通过在鸡蛋全液中加入０．５５％的Ｎａ２ＣＯ３、３０ｍｇ／ｋｇＦｅＳＯ４和５％的大豆淀粉拌匀，灌入肠衣中，用７０℃左右的１４％的茶叶水加热处理３０ｍｉｎ，使鸡蛋中的蛋白质变性，其成品具有皮蛋滋味和红肠口感，比用传统加工方法制成的皮蛋卫生、方便、快捷并且营养。

The method of making pure egg sausage was described in this paper. By mixing Na2CO3 (0.55% ), FeSO4(30mg/kg), and soybean starch(5%) into the whole juice of the egg and then filling them into the casing for sausage, finally heating them in the tea water to 70 ℃ about 30 minutes, the protein of the egg will degenerate The final product has the same taste as the preserved egg and sausage, but it is more hugiene more convenient and more nutrious than the traditional preserved egg.