Beef sausage and its processing method

A processing method and technology of beef, applied in the fields of application, food preparation, food science, etc., can solve problems such as inconvenient eating, and achieve the effect of high calorie and high nutritional content

Inactive Publication Date: 2011-12-07
张兴堂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef is a meat with rich nutrients and high calories. It is usually processed into dishes and eaten, which makes it inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] Raw materials: 100kg of fresh beef, 45kg of pork belly, 5kg of fresh orange peel, 4kg of salt, 4kg of white soy sauce, 8kg of white sugar, 1.5kg of white wine, and 0.5kg of nitrite.

[0010] Processing method: select healthy and disease-free fresh beef hind legs, soak in cold water for 30 minutes, and drain the water. Use a meat grinder to grind into 0.6 cm diced meat. Cut pork belly into 0.6cm cubes, rinse with warm water, and drain. Beat the fresh orange peel into a slurry, mix the diced beef and diced pork, add salt and nitrite, knead repeatedly to make it fully mixed, and let it stand for 10 minutes. Mix white soy sauce, white sugar, white wine, and orange peel pulp, pour it on the meat and stir evenly to form the intestine filling. Soak the pig casings in warm water until soft, wash them, and fill them with the sausage stuffing machine. At intervals of 15 cm, the ligation is 1 section. After filling the tied sausage, rinse it once in warm water to remove the oi...

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PUM

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Abstract

The invention discloses a beef sausage with beef as the main raw material and a processing method thereof. It is processed with the following raw materials in parts by weight: 100 parts of fresh beef, 45 parts of pork belly, 5 parts of fresh orange peel, 4 parts of table salt, 4 parts of white soy sauce, 8 parts of white sugar, 1.5 parts of white wine and 0.9 part of nitrite. The specific technological process is: ingredients→stuffing→filling→baking→air drying. The beneficial effects of the invention are: the sausage made by using the above-mentioned raw material formula and method has high nutritional content, high calorie content, delicious fresh flavor and refreshing taste, and is suitable for people of all ages to eat.

Description

technical field [0001] The invention relates to a sausage, in particular to a beef sausage and a processing method thereof. Background technique [0002] Sausage is a traditional sausage product in my country. During its processing, the protein in the meat is decomposed by the enzymes naturally present in the raw materials to decompose more amino acids, so the sausage is not only rich in aroma, but also delicious in taste. With the continuous improvement of people's living standards, the taste requirements for sausages are also continuously improved. Beef is a carnivorous food rich in nutrients and extremely high in calories. It is generally processed into dishes for consumption, which makes it inconvenient to eat. Contents of the invention [0003] In order to solve the above problems, the invention provides a beef sausage with beef as the main raw material and a processing method thereof. [0004] The present invention is realized by the following technical scheme: a k...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L13/60
Inventor 张兴堂
Owner 张兴堂
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