CN109043379A - A kind of egg dry sausage slice and preparation method thereof - Google Patents
A kind of egg dry sausage slice and preparation method thereof Download PDFInfo
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- CN109043379A CN109043379A CN201810875315.9A CN201810875315A CN109043379A CN 109043379 A CN109043379 A CN 109043379A CN 201810875315 A CN201810875315 A CN 201810875315A CN 109043379 A CN109043379 A CN 109043379A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 73
- 235000015067 sauces Nutrition 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000003814 drug Substances 0.000 claims abstract description 18
- 229920002558 Curdlan Polymers 0.000 claims abstract description 15
- 235000019316 curdlan Nutrition 0.000 claims abstract description 15
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 14
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 14
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 11
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 10
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- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims abstract description 9
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 abstract description 7
- 229940048086 sodium pyrophosphate Drugs 0.000 abstract description 7
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract description 7
- 239000001879 Curdlan Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 6
- 229940078035 curdlan Drugs 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 239000003292 glue Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
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- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 abstract 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
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- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 description 4
- 238000005538 encapsulation Methods 0.000 description 4
- 229940093503 ethyl maltol Drugs 0.000 description 4
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
- 108010053775 Nisin Proteins 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- -1 ethyl malt Chemical compound 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000004309 nisin Substances 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
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- 238000004519 manufacturing process Methods 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
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- 241000345998 Calamus manan Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 235000013766 direct food additive Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
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- 235000010352 sodium erythorbate Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D51/00—Closures not otherwise provided for
- B65D51/02—Loosely-engaging lids or covers for jars, cans, or like containers for liquids without means for effecting sealing of container
- B65D51/10—Loosely-engaging lids or covers for jars, cans, or like containers for liquids without means for effecting sealing of container opening automatically when container is tilted for pouring
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is to be related to a kind of egg dry sausage slice, belong to food technology field, using curdlan, egg egg pulp as primary raw material, the auxiliary materials such as addition edible salt, white granulated sugar, monosodium glutamate, D-araboascorbic acid sodium, sodium pyrophosphate, I+G, second class maltol, light soy sauce, five essential oil, egg white powder, soybean oil, modified tapioca starch, micro traditional Chinese medicine ingredients or additive are made the product.Curdlan is cut first and mixes glue, other compositions are then added, obtains uniform light brown paste；Then homogeneous paste is made by techniques such as vacuum outgas, filling, drying and cooking, cooling peeling, slice, painting sauce bag dress, high temperature sterilizations.Egg dry sausage made by the present invention is sliced color naturally, having better chewing mouthfeel and taste perception with traditional dried eggs compared with, and nutrition is balanced and containing traditional Chinese medicine ingredients beneficial to health, is the delicacy excellent product of a kind of suitable house, amusement and travel.
Description
Technical field
The present invention relates to food technology field, it is specifically related to a kind of egg dry sausage slice and preparation method thereof.
Background technique
Main non-staple food of the egg as people's diet, contains a large amount of vitamin and mineral, protein content
High and be easy to be digested, nutritionist is referred to as " complete protein mode ", is described as " ideal nutrition by people
Library ".Traditional birds, beasts and eggs cooking method mainly have it is pan-fried, fry, steam, boiling, the methods of halogen, product delicious taste, women and children are all suitable.In recent years
Come, egg deep processed product is also more and more, such as albumen powder, yolk powder, freezing egg liquid, roasted eggs.And dried eggs are even more
A kind of egg deep processed product of novelty is usually processed into quality with egg yolk or egg white and color is similar to bean curd
Dry food, can be used as snacks, can also cooperate and cook various delicacies.
At present in the research field of dried eggs, the research center of gravity of scientific worker include two aspect: one is to exploitation is different
The dried eggs of mouthfeel, flavor；Second is that the dried eggs of exploitation composite health-caring functional.Such as one kind of patent No. CN201710288915.0
Konjaku dried eggs and preparation method thereof, hardness, the toughness etc. that dried eggs are improved by addition konjaku flour；The patent No.
CN201610667698.1, CN201610705150.1, CN201710884694.3, CN201610823555.5 etc. are surrounded
Different flavor adds some ingredients with health role to extend the edible value of dried eggs.
Curdlan (Curdlan), also known as thermal gels condense polysaccharide, are to be generated by microorganism, with β -1,3- glycosidic bond
The water-insoluble glucan of composition, essence are a kind of dietary fibers, natural safety.The substance has the spy that can be solidified after heating
Property, can form the tough crisp glue of solid heat irreversible under high temperature, colloid exquisiteness Q bullet, and chewiness is good.Curdlan was in 1989
Commodity production is put into Japan, U.S. Food and Drug Administration (FDA) approval in 1996 simultaneously allows it as a kind of direct
Additive is used for food service industry.
For traditional sausage using meat as basic material, majority is chickfurter or pork sausage, but is made of meat
Although the high but same heat of its protein content of sausage is also high, long-term consumption is easy to cause people's weight gain, causes with obesity
A series of illnesss are unsuitable for being eaten for a long time.
The present invention is to give full play to the characteristic that two kinds of raw materials are all thermal gels using curdlan, egg liquid as raw material, is used
Sausage processing technology researches and develops a kind of completely new product, and obtained product is with traditional product compared with stronger tough crisp balance
Property mouthfeel, and do not need the dry mold of egg, processing technology is simplified efficiently, and mechanization degree is high, it is easy to accomplish large-scale production.Using
Egg has nutrition abundant containing higher protein as sausage base-material, and smaller with traditional sausage phase heat, is not easy to lead
Eater's weight gain is caused, dietary fiber content is abundant, and is added with micro traditional Chinese medicine ingredients, has suppression cancer, antibacterial, tonifying Qi etc.
Effect acts not only as food consumption, may also act as health care product and is eaten, and long-term consumption increases eater's resistance, subtracts
Few cancer morbidity.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of egg dry sausage slices.
The technical scheme is that
A kind of egg dry sausage slice, is grouped as by following groups according to parts by weight: 40-50 parts of water, 6-8 parts can obtain so
Glue, 15-25 portions of egg egg pulps, 3-7 parts of modified tapioca starches, 2-4 parts of egg white powders, 1.5-2.5 parts of light soy sauces, 0.5-
1.5 portions of soybean oils, 0.6-1.2 portions of edible salts, 1-1.5 portions of white granulated sugars, 0.5-0.8 portions of monosodium glutamates, 0.2-0.3 parts of sodium pyrophosphates,
0.1-0.2 parts of D-araboascorbic acid sodium, 0.05-0.2 parts of Chinese medicine composite powders, 0.01-0.02 parts of ethylmaltols, 0.01-0.03
Part five essential oil, 0.01-0.02 parts of I+G.
Further, the egg dry sausage slice also contains micro traditional Chinese medicine ingredients, and the medical components are by following by weight
The group of amount number meter is grouped as: Rhl, 0.01-0.02 parts of rhizoma polygonatis of 0.01-0.03 parts of saponins, 0.01-0.03 parts of Radix Angelicae Sinensis, 0.02-
0.04 part of great burdock achene, 0.01-0.03 parts of yam flours, 0.02-0.03 portions of schizonepeta, added micro traditional Chinese medicine ingredients are beneficial to press down cancer, mend
Gas, resistance building health-care efficacy.
The present invention also provides a kind of preparation methods of egg dry sausage slice, comprising the following steps:
S1: 6-8 parts of curdlans are added in 10 DEG C of ice water below, are cut and are mixed 2 minutes with 1500rpm or less low speed,
Then it is added and suitable sodium hydroxide solution adjusting pH to 12-14 is added in Zhan Ban, then cut with 3000-5000rpm high speed
It mixes 3 minutes, obtains jelly；
S2: to the jelly in step S1,1.5-2.5 parts of light soy sauces, 0.5-1.5 portions of soybean are sequentially added in Zhan Ban
Oil, 0.6-1.2 portions of edible salts, 1-1.5 portions of white granulated sugars, 0.5-0.8 portions of monosodium glutamates, 0.2-0.3 parts of sodium pyrophosphates, 0.1-0.2 parts of D-
Sodium isoascorbate, 0.01-0.02 part ethylmaltol, five essential oil of 0.01-0.03 part, 0.01-0.02 parts of I+G, 0.01-
Rhl, 0.01-0.02 parts of rhizoma polygonatis of 0.03 part of saponin, 0.01-0.03 parts of Radix Angelicae Sinensis, 0.02-0.04 parts of great burdock achenes, 0.01-0.03 parts of mountains
Then medicinal powder, 0.02-0.03 portions of schizonepeta are cut with 3000-5000rpm high speed and are mixed 3 minutes；Then 15-25 parts of egg shell eggs are added
Liquid, 3-7 part modified tapioca starch, 2-4 parts of egg white powders are cut with 3000-5000rpm high speed and are mixed 3 minutes；Hydrochloric acid is eventually adding,
It cuts to mix with 1500rpm low speed and adjusts pH to 7-8.5, obtain uniform light brown paste；
S3: being de-gassed gained light brown paste in step S2 by vacuum degassing technology, will be light brown after degassing
Color paste is transferred to sausage filler and carries out filling, and filled filling intestines in pairs are dried boiling and cure product, obtain sausage；
S4: to being removed the peel, being sliced through overcuring, sausage after cooling, sauce, institute then are smeared to sausage slice surface
It states sauce to be modulated according to user demand, sauce is packaged after the completion of smearing by sealing machine；
S5: high-temperature disinfection treatment is carried out to packaged egg dry sausage slice again, packaged egg dry sausage is cut
Flake products are put into pressure sterilizer, control 118~121 DEG C of sterilization temperature, time 20min.After the product cooling for having killed bacterium
It can storage at normal temperature.
Further, the sauce in the S4 is grouped as by following groups according to parts by weight: 0.4-0.8 parts of nisins
Rhzomorph, 2-3 part coralhead plant stem with leaf, 4-5 parts of garlic hydrolysates, 2-3.5 parts of shrimp meds, 1-3 parts of star aniseed powders, 3.5-7.2 parts of black sesame powders, 2-3
Part oyster sauce.Sausage slice surface, which smears sauce, keeps sausage slice more delicious.
Further, sealing machine includes conveyer belt, closing device, electronic device in the step S4, on the conveyer belt
Multiple rollers are equipped between lower transmission plane, the roller is used to support stretching, extension conveyer belt, and it is soft that transmission belt surface is equipped with multiple limits
Shell, the central axes of conveyer belt are equipped with soft rack rails, and the closing device is fixed on conveyer belt back side top, and closing device includes envelope
Oral, quarter butt, vacuum pump, motor, gear, rotation axis, shell, tracheae, fixed frame, the rotation axis lateral rotation are connected to shell
Internal portion, the gear is fixed in the middle part of rotation axis, and is engaged with the soft rack rails, and the sealing device head is fixed by the quarter butt
On rotation axis surface, the axial direction of rotation axis is equipped with four row's sealing device heads, and there are four every row's sealing device heads, and four sealing device heads are about rotation
Axis axle center is symmetrical, and the motor is fixed on the right side of shell, and the output shaft of motor and rotation axis connection by fixed frame, described
Vacuum pump is fixed on the left side of shell by fixed frame, and by connecting on the left of the tracheae and rotation axis, the electronic device
It is fixed on shell upper end, and continuous encapsulation work is realized by rotary type encapsulation with vacuum pump, electrical connection of motor respectively.
Further, it is equipped with pipeline inside the rotation axis and quarter butt, the pipeline left end is communicated with tracheae, and pipeline is right
End is communicated with each sealing device head respectively, is connect tracheae with each sealing device head by pipeline, is vacuumized with realizing.
Further, the sealing device head includes inlet valve, electronic thermo-head, seal closure, and the inlet valve is fixed on seal closure
Rear side, the inlet valve are communicated with pipeline, and are electrically connected with electronic device, and the electronic thermo-head is fixed on the front side of seal closure,
And be electrically connected with electronic device, electronic device controls the switch of sealing machine, and adjusts package speed.
The working method of sealing machine of the present invention:
S1: the power supply of motor power and vacuum pump, two sides of the operator station in front of conveyer belt, staff are connected
The sausage slice that will be smeared by sauce, is put into packaging bag, then the packaging belt for being put into sausage slice is put into limit soft shell.
S2: motor drives rotation axis rotation, and the sealing device head in rotation axis is rotated with rotation axis, 45 degree of angles of every rotation
Just it stops and is packaged, gear is engaged with soft rack rails, and rotation axis rotation drives conveyer belt to be rotated by engaged transmission；
S3: sealing device head forms sealed environment after contacting with limit soft shell, by vacuum pump work by sealing space internal orifice aspiration
It takes, after the completion of absorption, packaging belt is sealed in electronic thermo-head energization；
The beneficial effects of the present invention are:
It is to develop for the first time that egg dry sausage made by the present invention, which is sliced in the field, at present compared with prior art, the production
The tough brittleness of product is in good taste, and color is naturally, chewing mouthfeel and taste perception with dried eggs；The present invention do not destroy it is original
Sausage can also increase lot of trace medicinal material while being sliced mouthfeel, the health-care effects such as suppression cancer tonifying Qi be made it have, in addition, this hair
Bright egg dry sausage is sliced instant bagged, carries and eat very convenient, is suitable for the fields such as food and drink, party or amusement and travel
It closes, the present invention also provides a kind of sealing machine for making egg dry sausage slice, which, which is able to carry out, works continuously, and four
Channel is packaged simultaneously, improves product packaging efficiency.
Detailed description of the invention
Fig. 1 is the main view of sealing machine in step S4 of the present invention；
Fig. 2 is the left view of sealing machine in step S4 of the present invention；
Fig. 3 is the sectional view of sealing device head in sealing machine in step S4 of the present invention.
Wherein, 1- conveyer belt, 2- closing device, 3- electronic device, 11- roller, 12- limit soft shell, the soft rack rails of 13-, 21-
Sealing device head, 22- short tube, 23- vacuum pump, 24- motor, 25- gear, 26- rotation axis, 27- shell, 28- tracheae, 29- fixed frame,
261- pipeline, 211- inlet valve, 212- electronic thermo-head, 213- seal closure.
Specific embodiment
To be further explained explanation below with reference to embodiment 1-3 convenient for the understanding to technical solution of the present invention, implement
Example is not intended to limit the scope of the present invention..
Embodiment one:
A kind of egg dry sausage slice, is grouped as: 40 parts of water, 6 parts of curdlans, 15 by following groups according to parts by weight
Part egg egg pulp, 3 parts of modified tapioca starches, 2 parts of egg white powders, 1.5 parts of light soy sauces, 0.5 portion of soybean oil, 0.6 part it is edible
Salt, 1.0 portions of white granulated sugars, 0.5 portion of monosodium glutamate, 0.2 part of sodium pyrophosphate, 0.1 part of D-araboascorbic acid sodium, 0.08 part of Chinese medicine composite powder,
0.01 part of ethylmaltol, 0.01 part of five essential oil, 0.01 part of I+G.
Wherein, Chinese medicine composite powder is grouped as by following groups according to parts by weight: 0.01 part of saponin Rhl, 0.01 part of rhizoma polygonati,
0.01 part of Radix Angelicae Sinensis, 0.02 part of great burdock achene, 0.01 part of yam flour, 0.02 portion of schizonepeta, added micro traditional Chinese medicine ingredients are beneficial to press down cancer, mend
Gas, resistance building health-care efficacy.
A kind of preparation method of egg dry sausage slice, comprising the following steps:
S1: 6 parts of curdlans are added in 10 DEG C of ice water below, are cut with 1500rpm or less low speed and are mixed 2 minutes, so
It is added afterwards and suitable sodium hydroxide solution adjusting pH to 13 is added in Zhan Ban, then cut with 3000rpm high speed and mix 3 minutes, glue
Shape object；
S2: to the jelly in step S1,1.5 parts of light soy sauces, 0.5 portion of soybean oil, 0.6 part are sequentially added in Zhan Ban
Edible salt, 1.0 portions of white granulated sugars, 0.5 portion of monosodium glutamate, 0.2 part of sodium pyrophosphate, 0.1 part of D-araboascorbic acid sodium, 0.01 part of ethyl malt
Phenol, 0.01 part of five essential oil, 0.01 part of I+G, 0.01 part of saponin Rhl, 0.01 part of rhizoma polygonati, 0.01 part of Radix Angelicae Sinensis, 0.02 part of great burdock achene,
0.01 part of yam flour, 0.02 portion of schizonepeta are cut with 3000rpm high speed and are mixed 3 minutes.Then 15 portions of egg egg pulps, 3 parts of denaturation are added
Tapioca, 2 parts of egg white powders are cut with 3000rpm high speed and are mixed 3 minutes；It is eventually adding appropriate hydrochloric acid, is cut with 1500rpm low speed
It mixes and adjusts pH to 7.5, obtain uniform light brown paste；
S3: being de-gassed gained light brown paste in step S2 by vacuum degassing technology, will be light brown after degassing
Color paste is transferred to sausage filler and carries out filling, and filled filling intestines in pairs are dried boiling and cure product, obtain sausage；
S4: to being removed the peel, being sliced through overcuring, sausage after cooling, sauce, institute then are smeared to sausage slice surface
It states sauce to be modulated according to user demand, sauce is packaged after the completion of smearing by sealing machine；
Sauce in the S4 is grouped as by following groups according to parts by weight: 0.4 part of nisin, 2 parts of yearning between lovers
Rattan, 4 parts of garlic hydrolysates, 2 parts of shrimp meds, 4 parts of star aniseed powders, 3.5 parts of black sesame powders, 2 parts of oyster sauce, sausage slice surface, which smears sauce, to be made
Sausage slice is more delicious；
S5: high-temperature disinfection treatment is carried out to packaged egg dry sausage slice again, packaged egg dry sausage is cut
Flake products are put into pressure sterilizer, control 121 DEG C of sterilization temperature, time 20min.Killed bacterium product it is cooling after can room temperature
Storage.
As described in Figure 1, sealing machine includes conveyer belt 1, closing device 2, electronic device 3 in step S4, and about 1 conveyer belt passes
It send and is equipped with multiple rollers 11 between face, roller 11 is used to support stretching, extension conveyer belt 1, and 1 surface of conveyer belt is equipped with multiple limit soft shells
12, the central axes of conveyer belt 1 are equipped with soft rack rails 13, and closing device 2 is fixed on 1 back side top of conveyer belt, and closing device 2 includes
Sealing device head 21, quarter butt 22, vacuum pump 23, motor 24, gear 25, rotation axis 26, shell 27, tracheae 28, fixed frame 29, rotation axis
26 lateral rotations 26 are connected to inside shell 27, and gear 25 is fixed on 26 middle part of rotation axis, and engages with soft rack rails 13, such as Fig. 2
Shown, sealing device head 21 is fixed on 26 surface of rotation axis by quarter butt 22, and the axial direction of rotation axis 26 is equipped with four row's sealing device heads 21, often
It arranges there are four sealing device heads 21, four sealing device heads 21 are symmetrical about 26 axle center of rotation axis, and sealing device head 21 includes inlet valve 211, electric heating
First 212, seal closure 213, as shown in figure 3, inlet valve 211 is fixed on the rear side of seal closure 213, inlet valve 211 and 261 phase of pipeline
It is logical, and be electrically connected with electronic device 3, electronic thermo-head 212 is fixed on the front side of seal closure 213, and electrically connects with electronic device 3
It connects, electronic device 3 controls the switch of sealing machine, and adjusts package speed, and motor 24 is fixed on shell 27 by fixed frame 29
Right side, and the output shaft of motor 24 is connect with rotation axis 26, and vacuum pump 23 is fixed on the left side of shell 27 by fixed frame 29,
And by connecting on the left of tracheae 28 and rotation axis 26, pipeline 261,261 left end of pipeline are equipped with inside rotation axis 26 and quarter butt 22
It is communicated with tracheae 28,261 right end of pipeline is communicated with each sealing device head 21 respectively, by pipeline 261 by tracheae 28 and each sealing device head
21 connections, are vacuumized with realizing, electronic device 3 is fixed on 27 upper end of shell, and are electrically connected with vacuum pump 23, motor 24 respectively
It connects, continuous encapsulation work is realized by rotary type encapsulation.
The working method of sealing machine in the present embodiment:
S1: the power supply of 24 power supply of motor and vacuum pump 23, two sides of the operator station in 1 front of conveyer belt, work are connected
Make personnel to be sliced the sausage smeared by sauce, be put into packaging bag, then the packaging belt for being put into sausage slice is put into limit
In soft shell 12.
S2: motor 24 drives rotation axis 26 to rotate, and the sealing device head 21 in rotation axis 26 is rotated with rotation axis 26, often
It rotates 90 ° of angles and just stops and be packaged, gear 25 is engaged with soft rack rails 13, and rotation axis 26 is rotated simultaneously to drive by engaged transmission and be passed
Band 1 is sent to be rotated；
S3: sealing device head 21 forms sealed environment after contacting with limit soft shell 12, will be in sealing space by the work of vacuum pump 23
Implication is drawn, and after the completion of absorption, packaging belt is sealed in the energization of electronic thermo-head 212.
Embodiment two:
A kind of egg dry sausage slice, is grouped as: 45 parts of water, 7 parts of curdlans, 20 by following groups according to parts by weight
Part egg egg pulp, 5 parts of modified tapioca starches, 3 parts of egg white powders, 2 parts of light soy sauces, 1 portion of soybean oil, 0.9 portion of edible salt,
1.2 portions of white granulated sugars, 0.6 portion of monosodium glutamate, 0.25 part of sodium pyrophosphate, 0.15 part of D-araboascorbic acid sodium, 0.12 part of Chinese medicine composite powder,
0.01 part of ethylmaltol, 0.02 part of five essential oil, 0.01 part of I+G.
Wherein, Chinese medicine composite powder is grouped as by following groups according to parts by weight: 0.02 part of saponin Rhl, 0.01 part of rhizoma polygonati,
0.02 part of Radix Angelicae Sinensis, 0.03 part of great burdock achene, 0.02 part of yam flour, 0.02 portion of schizonepeta, added micro traditional Chinese medicine ingredients are beneficial to press down cancer, mend
Gas, resistance building health-care efficacy.
A kind of preparation method of egg dry sausage slice, comprising the following steps:
S1: 7 parts of curdlans are added in 10 DEG C of ice water below, are cut with 1500rpm or less low speed and are mixed 2 minutes, so
It is added afterwards and suitable sodium hydroxide solution adjusting pH to 14 is added in Zhan Ban, then cut and mixed 3 minutes with 4000rpm high speed, obtained
To jelly；
S2: to the jelly in step S1, sequentially added in Zhan Ban 2 parts of light soy sauces, 1 portion of soybean oil, 0.9 part it is edible
Salt, 1.2 portions of white granulated sugars, 0.6 portion of monosodium glutamate, 0.25 part of sodium pyrophosphate, 0.15 part of D-araboascorbic acid sodium, 0.01 part of ethyl malt
Phenol, 0.02 part of five essential oil, 0.01 part of I+G, 0.02 part of saponin Rhl, 0.01 part of rhizoma polygonati, 0.02 part of Radix Angelicae Sinensis, 0.03 part of great burdock achene,
0.02 part of yam flour, 0.02 portion of schizonepeta are cut with 4000rpm high speed and are mixed 3 minutes.Then 20 portions of egg egg pulps, 5 parts of denaturation are added
Tapioca, 3 parts of egg white powders are cut with 34000rpm high speed and are mixed 3 minutes；It is eventually adding appropriate hydrochloric acid, is cut with 1500rpm low speed
It mixes and adjusts pH to 8.5, obtain uniform light brown paste；
S3: being de-gassed gained light brown paste in step S2 by vacuum degassing technology, will be light brown after degassing
Color paste is transferred to sausage filler and carries out filling, and filled filling intestines in pairs are dried boiling and cure product, obtain sausage；
S4: to being removed the peel, being sliced through overcuring, sausage after cooling, sauce, institute then are smeared to sausage slice surface
It states sauce to be modulated according to user demand, sauce is packaged after the completion of smearing by sealing machine；
Sauce is smeared to sausage slice surface in S4, sauce is modulated according to user demand, and sauce is logical after the completion of smearing
Sealing machine is crossed to be packaged, sealing machine used is identical as sealing machine used in embodiment 1, sauce used by it is following by weight
The group of number meter is grouped as: 0.5 part of nisin, 2.5 parts of coralhead plant stem with leaf, 4.5 parts of garlic hydrolysates, 3 parts of shrimp meds, 5 parts of illiciumverums
Powder, 5 parts of black sesame powders, 3 parts of oyster sauce, sausage slice surface, which smears sauce, keeps sausage slice more delicious；
S5: high-temperature disinfection treatment is carried out to packaged egg dry sausage slice again, packaged egg dry sausage is cut
Flake products are put into pressure sterilizer, control 121 DEG C of sterilization temperature, time 20min.Killed bacterium product it is cooling after can room temperature
Storage.
Embodiment three:
A kind of egg dry sausage slice, is grouped as: 50 parts of water, 8 parts of curdlans, 25 by following groups according to parts by weight
Part egg egg pulp, 7 parts of modified tapioca starches, 4 parts of egg white powders, 2.5 parts of light soy sauces, 1.5 portions of soybean oils, 1.2 parts it is edible
Salt, 1.5 portions of white granulated sugars, 0.8 portion of monosodium glutamate, 0.3 part of sodium pyrophosphate, 0.2 part of D-araboascorbic acid sodium, 0.2 part of Chinese medicine composite powder,
0.02 part of ethylmaltol, 0.03 part of five essential oil, 0.02 part of I+G, obtain jelly；
Wherein, Chinese medicine composite powder is grouped as by following groups according to parts by weight: 0.03 part of saponin Rhl, 0.02 part of rhizoma polygonati,
0.03 part of Radix Angelicae Sinensis, 0.04 part of great burdock achene, 0.03 part of yam flour, 0.05 portion of schizonepeta, added micro traditional Chinese medicine ingredients are beneficial to press down cancer, mend
Gas, resistance building health-care efficacy.
A kind of preparation method of egg dry sausage slice, comprising the following steps:
S1: 8 parts of curdlans are added in 10 DEG C of ice water below, are cut with 1500rpm or less low speed and are mixed 2 minutes, so
It is added afterwards and suitable sodium hydroxide solution adjusting pH to 14 is added in Zhan Ban, then cut with 3000-5000rpm high speed and mix 3 points
Clock obtains jelly；
S2: to the jelly in step S1,2.5 parts of light soy sauces, 1.5 portions of soybean oils, 1.2 parts are sequentially added in Zhan Ban
Edible salt, 1.5 portions of white granulated sugars, 0.8 portion of monosodium glutamate, 0.3 part of sodium pyrophosphate, 0.2 part of D-araboascorbic acid sodium, 0.02 part of ethyl malt
Phenol, 0.03 part of five essential oil, 0.02 part of I+G, 0.03 part of saponin Rhl, 0.02 part of rhizoma polygonati, 0.03 part of Radix Angelicae Sinensis, 0.04 part of great burdock achene,
0.03 part of yam flour, 0.03 portion of schizonepeta are cut with 5000rpm high speed and are mixed 3 minutes.Then 25 portions of egg egg pulps, 7 parts are sequentially added
Modified tapioca starch, 4 parts of egg white powders are cut with 5000rpm high speed and are mixed 3 minutes；It is eventually adding appropriate hydrochloric acid, it is low with 1500rpm
Speed, which is cut to mix, adjusts pH to 8.0, obtains uniform light brown paste；
S3: being de-gassed gained light brown paste in step S2 by vacuum degassing technology, will be light brown after degassing
Color paste is transferred to sausage filler and carries out filling, and filled filling intestines in pairs are dried boiling and cure product, obtain sausage；
S4: to being removed the peel, being sliced through overcuring, sausage after cooling, sauce, institute then are smeared to sausage slice surface
It states sauce to be modulated according to user demand, sauce is packaged after the completion of smearing by sealing machine；
Sauce is smeared to the sausage slice surface in S4, sauce is modulated according to user demand, after the completion of sauce is smeared
Be packaged by sealing machine, sealing machine used is identical as sealing machine used in embodiment 1, sauce used by it is following by weight
The group of number meter is grouped as: 0.8 part of nisin, 3 parts of coralhead plant stem with leaf, 5 parts of garlic hydrolysates, 3.5 parts of shrimp meds, 6 parts of illiciumverums
Powder, 7.2 parts of black sesame powders, 2.5 parts of oyster sauce, sausage slice surface, which smears sauce, keeps sausage slice more delicious；
S5: high-temperature disinfection treatment is carried out to packaged egg dry sausage slice again, packaged egg dry sausage is cut
Flake products are put into pressure sterilizer, control 121 DEG C of sterilization temperature, time 20min.Killed bacterium product it is cooling after can room temperature
Storage.
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But without departing from the technical solutions of the present invention, according to the technical essence of the invention to above embodiments institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection scope of technical solution of the present invention.
Claims (7)
1. a kind of egg dry sausage slice, which is characterized in that be grouped as by following groups according to parts by weight: 40-50 parts of water, 6-
8 parts of curdlans, 15-25 portions of egg egg pulps, 3-7 parts of modified tapioca starches, 2-4 parts of egg white powders, 1.5-2.5 parts of light soy sauce sauce
Oil, 0.5-1.5 portions of soybean oils, 0.6-1.2 portions of edible salts, 1-1.5 portions of white granulated sugars, 0.5-0.8 portions of monosodium glutamates, 0.2-0.3 parts of burnt phosphorus
Sour sodium, 0.1-0.2 parts of D-araboascorbic acid sodium, 0.08-0.2 parts of Chinese medicine composite powders, 0.01-0.02 parts of ethylmaltols, 0.01-
0.03 part of five essential oil, 0.01-0.02 parts of I+G.
2. a kind of egg dry sausage as described in right 1 is sliced, which is characterized in that the Chinese medicine composite powder by it is following by weight
The group of number meter is grouped as: Rhl, 0.01-0.02 parts of rhizoma polygonatis of 0.01-0.03 parts of saponins, 0.01-0.03 parts of Radix Angelicae Sinensis, 0.02-0.04 parts
Great burdock achene, 0.01-0.03 part yam flour, 0.02-0.05 portions of schizonepeta.
3. the preparation method that a kind of egg dry sausage as described in right 2 is sliced, which comprises the following steps:
S1: 6-8 parts of curdlans are added in 10 DEG C of ice water below, are cut with 1500rpm or less low speed and are mixed 2 minutes, then
Suitable sodium hydroxide solution is added in Zhan Ban and adjusts pH to 12-14 for addition, is then cut with 3000-5000rpm high speed and mixes 3 points
Clock obtains jelly；
S2: to the jelly in step S1, sequentially added in Zhan Ban 1.5-2.5 parts of light soy sauces, 0.5-1.5 portions of soybean oils,
0.6-1.2 portions of edible salts, 1-1.5 portions of white granulated sugars, 0.5-0.8 portions of monosodium glutamates, 0.2-0.3 parts of sodium pyrophosphates, 0.1-0.2 parts of D- are different anti-
Bad hematic acid sodium, 0.01-0.02 parts of ethylmaltols, five essential oil of 0.01-0.03 part, 0.01-0.02 parts I+G, 0.01-0.03 parts
Rhl, 0.01-0.02 parts of rhizoma polygonatis of saponin, 0.01-0.03 parts of Radix Angelicae Sinensis, 0.02-0.04 parts of great burdock achenes, 0.01-0.03 parts of yam flours,
Then 0.02-0.03 portions of schizonepeta are cut with 3000-5000rpm high speed and are mixed 3 minutes；Then 15-25 parts of egg egg pulps, 3-7 are added
Part modified tapioca starch, 2-4 parts of egg white powders are cut with 3000-5000rpm high speed and are mixed 3 minutes；It is eventually adding hydrochloric acid, with
1500rpm low speed, which is cut to mix, adjusts pH to 7-8.5, obtains uniform light brown paste；
S3: gained light brown paste in step S2 is de-gassed by vacuum degassing technology, by the light brown color after degassing
Shape object is transferred to sausage filler and carries out filling, and filled filling intestines in pairs are dried boiling and cure product, obtain sausage；
S4: to being removed the peel, being sliced through overcuring, sausage after cooling, sauce, the sauce then are smeared to sausage slice surface
Material is modulated according to user demand, and sauce is packaged after the completion of smearing by sealing machine；
S5: high-temperature disinfection treatment is carried out to packaged egg dry sausage slice again, packaged egg dry sausage is sliced and is produced
Product are put into pressure sterilizer, control 118~121 DEG C of sterilization temperature, time 20min.Killed bacterium product it is cooling after can be normal
Temperature storage.
4. the preparation method that a kind of egg dry sausage as described in right 3 is sliced, which is characterized in that the sauce in the S4 is under
The group stated according to parts by weight is grouped as: 0.4-0.8 parts of nisins, 2-3 parts of coralhead plant stem with leaf, 2-3 parts of garlic hydrolysates, 2-
3.5 parts of shrimp meds, 1-3 parts of star aniseed powders, 3.5-7.2 parts of black sesame powders, 2-3 parts of oyster sauce.
5. the preparation method that a kind of egg dry sausage as described in right 3 is sliced, which is characterized in that sealing machine in the step S4
Including conveyer belt (1), closing device (2), electronic device (3), the conveyer belt (1) is equipped with multiple rollers between transmission plane up and down
(11), the roller (11) is used to support stretching, extension conveyer belt (1), and conveyer belt (1) surface is equipped with multiple limit soft shells (12), transmission
The central axes of band (1) are equipped with soft rack rails (13), and the closing device (2) is fixed on conveyer belt (1) back side top, closing device
(2) include sealing device head (21), quarter butt (22), vacuum pump (23), motor (24), gear (25), rotation axis (26), shell (27),
Tracheae (28), fixed frame (29), rotation axis (26) lateral rotation (26) are connected to shell (27) inside, the gear (25)
It is fixed in the middle part of rotation axis (26), and is engaged with the soft rack rails (13), the sealing device head (21) is solid by the quarter butt (22)
It is scheduled on rotation axis (26) surface, the axial direction of rotation axis (26) is equipped with four row's sealing device heads (21), and there are four every row's sealing device heads (21),
Four sealing device heads (21) are symmetrical about rotation axis (26) axle center, and the motor (24) is fixed on shell (27) by fixed frame (29)
Right side, and the output shaft of motor (24) is connect with rotation axis (26), and the vacuum pump (23) is fixed on by fixed frame (29)
The left side of shell (27), and by being connect on the left of the tracheae (28) and rotation axis (26), the electronic device (3) is fixed on shell
Body (27) upper end, and be electrically connected respectively with vacuum pump (23), motor (24).
6. the preparation method that a kind of egg dry sausage as described in right 5 is sliced, which is characterized in that the sealing device head (21) includes
Inlet valve (211), electronic thermo-head (212), seal closure (213), the inlet valve (211) are fixed on the upper surface of seal closure (213)
Inner wall, inlet valve (211) are communicated with pipeline (261), and are electrically connected with electronic device (3), and the electronic thermo-head (212) is fixed on
The inner front side of seal closure (213), and be electrically connected with electronic device (3).
7. the preparation method that a kind of egg dry sausage as described in right 5 is sliced, which is characterized in that the sealing device head (21) includes
Inlet valve (211), electronic thermo-head (212), seal closure (213), the inlet valve (211) are fixed on the rear side of seal closure (213), institute
It states inlet valve (211) to communicate with pipeline (261), and is electrically connected with electronic device (3), the electronic thermo-head (212) is fixed on close
The front side of sealing cover (213), and be electrically connected with electronic device (3).
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| CN109043379B (en) | 2022-03-18 |
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