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Pine egg sausage processing technology
Songhua intestine, also known as Songhua sausage, is a popular enema-style food product commonly found in northern China. It is made by combining fresh eggs and preserved eggs with various seasonings, additives, and flavorings, then filling the mixture into transparent nylon casings. The final product is steamed or cooked to perfection and sold in markets. Its unique packaging and rich flavor have attracted a loyal consumer base over the years.
**Raw Materials and Equipment**
The main ingredients include fresh eggs, preserved eggs, salt, sugar, carrageenan, mixed phosphates, Tianbo flavors 6108 and 20982, star anise, pepper, cinnamon, fennel, coriander, soybean meal, monosodium glutamate, mung bean starch, and more. Essential equipment includes a mixer, vacuum enema machine, and a sandwich pot.
**Processing Technology**
1. **Egg Selection and Preparation**: Fresh eggs that meet hygiene standards are washed and cracked into clean containers.
2. **Preserved Egg Handling**: Mature preserved eggs are selected, while immature or lead-heavy ones are excluded. They are boiled in hot water at 90°C for 15–20 minutes, peeled, and cut into small pieces.
3. **Spice Broth Preparation**: Boiling water is placed in a sandwich pot, along with wrapped spices and chicken bones. The broth is simmered gently for 1.5 to 2 hours. After cooling, it is ready for use.
4. **Mixing Process**: The egg mixture, diced preserved eggs, spice broth, salt, sugar, MSG, carrageenan, phosphates, starch, and flavorings are combined in a mixer and stirred for 4–5 minutes. Care is taken to keep the temperature moderate.
5. **Filling**: The mixture is filled into transparent nylon casings (about 70 mm in diameter) using a vacuum enema machine. Each piece is tied at the middle, punched at both ends, and flushed with water to ensure cleanliness.
6. **Sterilization**: The filled products are quickly sterilized in boiling water at 85–90°C for 90 minutes to maintain freshness and safety.
7. **Cooling and Packaging**: After sterilization, the product is cooled naturally or with cold water before being packaged and refrigerated for sale.
**Quality Standards**
The finished product should have a smooth, uniform surface without wrinkles. The casing should be tightly bonded to the content, flexible, and of consistent thickness. When sliced, the egg should be evenly distributed inside the sausage, with a firm texture and a distinct, savory flavor characteristic of preserved eggs.
This traditional snack not only offers a unique taste but also reflects the culinary heritage of northern Chinese cuisine. Whether enjoyed as a snack or part of a meal, Songhua intestine continues to win the hearts of many.