Fabrication And Plant Design Of Preserved Eggs Sausage With Filling

The traditional package mud method and soaking method to process the preserved eggs have several drawbacks, such as the waste of accessories and feed liquid, high cost of production, low efficiency, long processing time as well as the difficulty of molding. In view of the sanitation and marketing aspects, the millennium constant traditional processing was expected to be combined with the modern food processing technology to achieve innovation and to meet the demand of the fast, convenient and delightful development. This study developed a new preserved egg sausage with filling, using egg with lower price than duck egg as raw material, which is less time-consuming, more convenient to eat, easier to pack and transport yet with the traditional taste.Meanwhile, the plant design of the new products preserved egg sausage with filling offers the technical support to mass production. This research provided the development of traditional egg products a whole new production form and a novel guiding thinking, which is meaningful to Inherit and carry forward the preserved egg cultural heritage. The main research results are listed below:1. The effect of preserving time on the textural properties, chromaticity,and sensory characteristics of egg white was researched under various temperatures and alkali contents. It was found that the color of the egg white experienced a gradual darkened process from light brown to dark brown. Also, the transparency enjoyed obvious improvement. Meanwhile, the hardness of gel experienced a sharp increase (580 g-1800 g) before a gradual fall till hydration. It can be concluded that the hardness, color, and transparency of egg white changed with the alkali contents. With the preserving time, the b* vablue of egg white gel under different preserving conditions gradually decreased to around 2.2. The rheology of egg white was studied under various alkali contents. It was suggested that the involvement of alkali significantly reduced the gel strength and gelling temperature of system, led to the result that under frequency sweeping, the storage module and loss module fell from 10Pa to 0,1 Pa, gelling temperature decreased from 85℃ to 70℃。3.According to the research on egg white process technology and the results of sensory evaluation, taking the need of industrialized production into consideration, the optimum manufacturing techniques of preserved egg sausage with filling were determined as preserved under 90℃ with low alkalinity(1.5%) for 1 d.4. The effect of temperature on the storage properties of preserved egg sausage with filling were determined by texture analyzer, colorimeter, total number of colonies and electronic nose. The results showed that the best storage effect occured under 4℃. The products can be stored for 40 days under 4℃,20 d under room temperature and 10 d under 37℃.5. The key industrialized technologies were improved on top of the research on manufacturing technique of preserved egg sausage with filling. The molding problem was solved by using the equipments that processed the long egg. The packed preserved egg sausages being put into the thermostability basket with a size of 1200mm×500mmx40mm were placed into a constant temperature tank(3000mmx3000mmx2000mm) for after-ripening, reaching a plant design with a annual output of 620 t.