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Preparation method of beef knockwurst

A beef and sausage technology, applied in food preparation, application, food science and other directions, can solve the problems of complex process operation, long fermentation cycle, reduced nutritional value, etc., and achieve the effect of simple processing process, low production cost and unique taste.

Inactive Publication Date: 2010-10-27
李淑香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of beef sausages currently on the market. The meat filling of these beef sausages needs to be added with a certain amount of additives and starch. The addition of additives and starch not only dilutes the original taste of the sausages, but also reduces its nutritional value, and excessive consumption Additives can harm the body
In addition, the traditional cooking and smoking methods are used in the production of traditional beef sausages, the fermentation cycle is long and the process operation is complicated
Moreover, limited by traditional processing methods, only small sausages with a weight of 250 grams can be produced, and large sausages cannot be produced.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] The present invention is described in detail below in conjunction with embodiment.

[0016] The present embodiment is the preparation method of beef sausage, and the method is operated according to the flow process and its steps are:

[0017] Material selection: In this embodiment, beef lean meat, beef breast meat, rice dragon meat, and cucumber strips are used as raw materials. Milong meat and cucumber strip meat are the technical terms for the meat of designated parts of the beef body.

[0018] Raw material thawing: According to the requirements of use, cut beef that has passed the inspection and meets the national hygienic standards is selected as the raw meat. The raw meat is naturally thawed in the thawing room. The ambient temperature for thawing is 13-15 degrees, the thawing time is 24-48 hours, and the center temperature of the raw meat is -1-4 degrees. The thawing room will be disinfected with an ozone generator every day to keep the air clean. It is strictl...

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PUM

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Abstract

The invention relates to a preparation method of beef knockwurst and belongs to the field of beef sausage processing. The selected raw materials comprise veal breast, topside and silverside meat; and the method comprises the steps of selecting the raw materials, finishing the raw materials and packaging into a finished product and the steps of thawing the raw materials, cutting and processing, cutting and stirring, filling, curing, fermenting and venting. The beef sausage prepared by the method is a pure sausage, and does not have any additive; the process flow has simple working procedure, is convenient and rapid, has low cost, and is convenient to store; and the finished product is suitable for sliced knockwurst, has unique taste and is suitable for industrialized production.

Description

technical field [0001] The invention relates to a sausage processing method, in particular to a preparation method of beef sausage. Background technique [0002] There are many types of beef sausages currently on the market. The meat filling of these beef sausages needs to be added with a certain amount of additives and starch. The addition of additives and starch not only dilutes the original taste of the sausages, but also reduces its nutritional value, and excessive consumption Additives can harm the body. In addition, the production methods of traditional beef sausages all adopt traditional cooking and smoking methods, which have a long fermentation period and complicated process operations. And limited by traditional processing methods, only small sausages with a weight of 250 grams can be produced, and large sausages cannot be produced. Contents of the invention [0003] The object of the present invention is to provide a method for preparing large beef sausage wit...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 李淑香
Owner 李淑香
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