2 results about "Egg albumen" patented technology

The invention relates to a process for producing an instant shrimp sausage, belonging to the technical field of food processing. The instant shrimp sausage comprises a main material and auxiliary materials, the main material comprises 50-60 parts by weight of shrimp meat and 17-19 parts by weight of ice water; an auxiliary material A comprises 3.5-3.7 parts by weight of protein isolate, 1.0-1.2 parts by weight of egg albumen powders, 3.0-3.2 parts by weight of onion, 4.8-5.0 parts by weight of corn starch, 9-10 parts by weight of soybean oil and 1.8-2 parts by weight of sodium lactate; an auxiliary material B comprises 1.0-1.2 parts by weight of edible salt, 0.7-0.9 part by weight of white sugar, 0.10-0.11 part by weight of pepper, 0.18 part by weight of sodium tripolyphosphate, 0.02 part by weight of sodium hexametaphosphate, 0.02 part by weight of sodium pyrophosphate, 0.1 part by weight of sodium citrate, 0.5 part by weight of carrageenan and 0.1 part by weight of D-sodium isoascorbate. The production process comprises the following thirteen steps: examination and acceptance of raw materials, defreezing, water controlling, cutting, vacuum mixing, filling / sealing, steaming, sterilizing, cooling, air curing, packaging, boxing and storage. The instant shrimp sausage prepared according to the method has compact flesh, long shelf life, is conveniently and instantly eaten, tastes good, and has less content of auxiliary materials and high nutrition value.