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 the taste is delicious, this product has a certain consumer group in the market.
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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 → Finishing → Songhua Egg Selection → Mixing → Filling → Sterilization → 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. Organize. After the eggs are rinsed with clean water, break the shell and place the egg mixture in a clean container. Be careful not to mix the egg shells in the egg mixture. The egg liquid should be kept at a low temperature. Do not place it for too long. Egg liquid.
3. Songhua egg selection. Eggs require the selection of mature eggs, immature, leaded preserved eggs do not use, Songhua eggs use 90 °C hot boiled 15-20 minutes after the shell, the egg cuts, spare.
4. Make spices water. Put boiling water in the pan and boil it, and then wrap the spices in gauze, put it in the pan and cook it. If necessary, add some chicken bones to cook. Keep the water in the pan slightly boiled when cooking. Usually cook for one and a half to two hours, cook the water and put it in a cold room for refrigerated storage.
5. Mix and stir. 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. Note that the temperature after stirring should not be too high.
6. Fill. 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.
7. 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 semi-finished products. The temperature in the pan is kept 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 sausages are dry, smooth and complete, with no wrinkles, even thickness of the intestines, and dark green products. 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. 
