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Pine egg sausage processing technology
Songhua intestine, also known as Songhua sausage, is a popular preserved egg-based product commonly found in northern China. It is made by combining fresh eggs with preserved eggs, along with various seasonings and additives, and then filling the mixture into transparent nylon casings. Once cooked and cooled, it becomes a ready-to-eat food that has gained a loyal consumer base due to its unique taste and eye-catching packaging.
**Raw Materials and Equipment**
The main ingredients include fresh eggs, preserved eggs, salt, sugar, carrageenan, mixed phosphates, Tianbo flavor 6108, Tianbo flavor 20982, star anise, pepper, cinnamon, fennel, coriander, soybean meal, monosodium glutamate (MSG), mung bean starch, and more. The equipment used includes a mixer, a vacuum enema machine, and a sandwich pot.
**Processing Technology**
1. **Selection and Preparation of Eggs**: Fresh, hygienically tested eggs are washed with clean water. The shells are cracked open, and the egg mixture is placed in a clean container for further processing.
2. **Preparation of Preserved Eggs**: Mature preserved eggs are selected, while immature or over-processed ones are discarded. They are boiled in hot water at 90°C for 15–20 minutes, peeled, and cut into small pieces for use.
3. **Brewing Spices Water**: Boiling water is placed in a sandwich pot, and spices are wrapped in gauze and added. Chicken bones may also be included for extra flavor. The mixture is simmered gently for 1.5 to 2 hours. After cooking, the broth is cooled and stored in a refrigerator for later use.
4. **Mixing and Stirring**: The fresh egg mixture, diced preserved eggs, spice water, salt, sugar, MSG, carrageenan, phosphate, starch, and flavoring agents (Tianbo 6108 and 20982) are combined in a mixer and stirred for 4–5 minutes. The temperature should be carefully controlled to avoid overheating.
5. **Filling**: The mixed egg mixture is poured into a vacuum enema machine and filled into transparent nylon casings with a diameter of approximately 70 mm. The casing is vacuum-sealed, tied at the middle, punched at both ends, and flushed with water to clean the surface.
6. **Sterilization**: The filled products are immediately sterilized. A pan is filled with water, brought to a boil, and the semi-finished products are added. The temperature is maintained at 85–90°C for 90 minutes to ensure safety and quality.
7. **Final Product**: After sterilization, the sausage is cooled naturally or with cold water. Once cooled, it is packaged and stored under refrigeration for sale.
**Quality Standards**
The finished product should have a smooth, uniform appearance without wrinkles or irregularities. The casing should be tightly bound to the contents, flexible, and evenly thick. When sliced, the preserved egg should be evenly distributed within the sausage, with a firm, tender texture and a rich, savory flavor that reflects the natural taste of the eggs.
This traditional delicacy continues to attract food lovers with its unique combination of flavors and textures, making it a staple in many households and markets across northern China.