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Islamic beef sausage and preparation method thereof

A beef and sausage technology, applied in food preparation, application, food science and other directions, can solve the problems of indigestion and absorption, poor palatability, affecting beef flavor, etc., and achieve the effect of facilitating digestion and absorption and improving palatability

Active Publication Date: 2009-08-05
CHINA MEAT RES CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Western-style halal beef products generally use chicken skin as fat in the process of processing, which has a strong fishy smell and affects the original flavor of beef
Beef fat is a by-product of cattle slaughtering. It has been seldom used in the processing of beef products due to its disadvantages such as smell, poor palatability, and indigestibility.

Method used

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  • Islamic beef sausage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The raw material formula of the halal beef sausage of the present embodiment:

[0036] Beef Shoulder 70kg

[0037] 30kg of emulsion, including 1.9kg of soybean protein isolate, 13.1kg of beef back fat, and 15kg of water

[0038] Ice water 15kg

[0039] Excipient formula:

[0040] Salt 2.1kg

[0041] Sodium nitrite 0.008kg

[0042] Sodium Erythorbate 0.04kg

[0043] White sugar 0.5kg

[0044] Tripolyphosphate 0.3kg

[0045] MSG 0.2kg

[0046] Such as figure 1 Shown, the preparation of the halal beef sausage of the present embodiment comprises the steps:

[0047] (1) Take beef shoulder, remove foreign matter such as fascia, blood stains, grease, wounded meat, etc., and cut into long strips for twisting.

[0048] Beef back fat: Remove fascia, blood stains, meat and other foreign objects, and cut into long strips for twisting.

[0049] (2) Preparation of emulsion

[0050] Chop and mix the beef back fat with a chopping machine at high speed for 0.5min, and chop i...

Embodiment 2

[0073]The raw material formula of the halal beef sausage of the present embodiment:

[0074] beef shank 80kg

[0075] 20kg of emulsion, including 2.2kg of soybean protein isolate, 13.3kg of beef back fat, and 4.5kg of ice water

[0076] Ice water 25kg

[0077] Excipient formula:

[0078] Salt 2.5kg

[0079] Sodium nitrite 0.003kg

[0080] Sodium Erythorbate 0.06kg

[0081] White sugar 2.0kg

[0082] Tripolyphosphate 0.5kg

[0083] MSG 0.5kg

[0084] The preparation of the halal beef sausage of the present embodiment comprises the steps:

[0085] (1) Take beef shank, remove foreign matter such as fascia, blood stains, grease, wounded meat, etc., and cut into long strips for twisting.

[0086] Beef back fat: Remove fascia, blood stains, meat and other foreign objects, and cut into long strips for twisting.

[0087] (2) Preparation of emulsion

[0088] Chop the beef back fat with a chopping machine at high speed for 0.5min, and chop it into mince. Add soy protein and ...

Embodiment 3

[0111] The raw material formula of the halal beef sausage of the present embodiment:

[0112] Beef Shoulder 50kg

[0113] 50kg of emulsion, including 5.6kg of soybean protein isolate, 11.1kg of beef back fat, and 33.3kg of water

[0114] Normal temperature water 8kg

[0115] Excipient formula:

[0116] Salt 1.6kg

[0117] Sodium nitrite 0.01kg

[0118] Tripolyphosphate 0.1kg

[0119] The preparation of the halal beef sausage of the present embodiment comprises the steps:

[0120] (1) Grind beef lean meat to make beef stuffing, add salt and nitrite, stir evenly, put it in a marinating room at 4°C and marinate for 48 hours;

[0121] (2) Preparation of emulsion

[0122] First, chop the beef back fat with a chopping machine at high speed and mix it into a minced shape; then add soybean protein isolate and stir at a low speed to make the two evenly mixed; add room temperature water, chop and mix at high speed for 2 minutes;

[0123] (3) stirring

[0124] Take the marinated...

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Abstract

The invention discloses an Islamic beef sausage and a preparation method thereof. The Islamic beef sausage comprises the following raw materials in portion by weight: 50 to 80 portions of lean beef, 20 to 50 portions of emulsified substance, and 2 to 25 portions of water, wherein the emulsified substance is prepared from isolated soybean protein, beef fat and water according to the weight ratio of 1:(2 to 6):(2 to 6). The supplementary materials comprise the following components in portion by weight: 1.5 to 2.5 portions of salt, 0.003 to 0.01 portion of nitrite, and 0.1 to 0.5 portion of tripolyphosphate. The Islamic beef sausage is formed through the steps of twisting, emulsified substance preparation, mixing by chopping, stirring, vacuum filling, drying and cooking, and the like according to the recipe. The Islamic beef sausage takes the beef and the beef fat as raw materials so as to keep the original taste of beef. In addition, the addition of the emulsified substance covers the cowy smell of the beef fat, improves the taste, and simultaneously facilitates the digestion and absorption for a human body. The Islamic beef sausage explores a new way for the application of the beeffat to the Islamic meat products.

Description

technical field [0001] The invention relates to a sausage and a preparation method thereof, in particular to a halal beef sausage and a preparation method thereof. Background technique [0002] Halal food generally refers to food that Muslims eat that conforms to Islamic law. After a long period of development, halal food has been widely loved by people of all nationalities and even the world, and has become an important part of the traditional Chinese food culture. Beijing Yueshengzhai, Donglaishun, and Tongshengxiang in Xi'an are all well-known and time-honored Halal brands. [0003] Halal meat products have specific requirements for the selection of fat. How to ensure the color, aroma and taste of meat products while respecting religious habits is the focus of research and development of halal food. Beef is one of the important raw materials of halal food. At present, Western-style halal beef products generally use chicken skin as fat in the process of processing, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 朱彤王宇乔晓玲韩凯
Owner CHINA MEAT RES CENT
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