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Processing method beef squid salad salami

A salami and lamy sausage technology, applied in the field of food science, can solve problems such as restricting product sales and promotion, difficulty in consumer acceptance, high fat content, etc., and achieve benefits for human health, hair color, and rich nutrition Effect

Inactive Publication Date: 2012-04-18
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional salami has high fat content, and regular consumption is not good for health
And because of reasons such as its taste and price, it is difficult to be accepted by Chinese consumers, which seriously restricts the sales and promotion of products.

Method used

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  • Processing method beef squid salad salami

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Place 35Kg of beef at 4°C, rinse and thaw with running cold water, then wash, peel, remove bone and connective tissue, etc.; peel the squid.

[0038] (2) Soak 15Kg squid in 0.3% sodium bicarbonate solution for 3 times the mass of squid after peeling the skin for 30 minutes, then wash with water until neutral, and boil for 50 seconds in boiling water.

[0039] (3) Preparing the salting agent in the following proportions: 1.5% of table salt, 0.015% of sodium nitrite, 0.5% of sodium ascorbate, and 0.5% of sodium iso-ascorbate. Apply the above-mentioned salting agent on the beef, and then marinate it at 4°C for about 60 hours.

[0040] (4) Put marinated beef and pre-cooked squid into a meat grinder with an aperture of no more than 4mm and grind.

[0041] (5) Put the ground beef and squid into the chopping machine at low speed and chop until the squid grains are 2mm to 3mm in size. Add other auxiliary materials while chopping: compound phosphate: 0.2%, glucose: 1%, whit...

Embodiment 2

[0049] (1) Place 35Kg of beef at 4°C, rinse and thaw with running cold water, then wash, peel, remove bone and connective tissue, etc.; peel the squid.

[0050] (2) After peeling 15Kg squid, soak it in 0.4% sodium bicarbonate solution for 30 minutes, then wash with water until neutral, and cook in boiling water for 40 seconds.

[0051] (3) prepare salting agent according to following ratio: 2% table salt, 0.015% sodium nitrite, 0.5% sodium ascorbate, 0.5% sodium iso-ascorbate. Apply the above-mentioned salting agent on the beef, and then marinate it at 4°C for about 48 hours.

[0052] (4) Put marinated beef and pre-cooked squid into a meat grinder with an aperture of no more than 4mm and grind.

[0053] (5) Put the ground beef and squid into the chopping machine at low speed and chop until the squid grains are 2-3mm in size. Add other auxiliary materials while chopping: compound phosphate: 0.2%, glucose: 1%, white sugar : 1.5%, cooking wine: 2.5%, spices 1%, etc. The meat t...

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Abstract

The invention provides a processing method of beef squid salad salami. The method comprises steps of: raw material pretreatment, acerbity removal treatment on peeling squid by a sodium bicarbonate solution, beef preserving by a dry preserving method, meat rubbing, chopping, loading, fermentation, sausage sootiness, drying, vacuum package and low temperature storage. The method of the present invention overcomes disadvantage of high fat content in fermented meat product, improves disadvantage of single flavor and develops a beef squid salad salami with characteristics of short maturation time, high safety, low fat, high protein, abundant nutrition and suitability for taste of consumers in our country.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to a processing method of beef and squid salami. Background technique [0002] With the continuous improvement of meat processing technology, the emergence of refrigeration technology, the acceleration of people's life rhythm and the popularization of nutritional knowledge, fermented sausage is more and more popular. Fermented sausage refers to the mixing of ground meat, animal fat, salt, starter and spices, etc. and then poured into the casing, under natural or artificial control conditions, through microbial fermentation to produce acid or alcohol, so that the pH value of the meat is reduced, and Meat products with good preservation performance and typical fermented flavor characteristics made by ripening and drying (or without ripening and drying) to reduce Aw. Fermented sausage is a traditional fermented food in France, Germany, Italy and other countries. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L1/317A23L1/314A23L1/29A23L17/10A23L13/40A23L13/60A23L33/00
Inventor 刘安军郑捷刘学勤陈影
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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