Cosmetic flavor beef sausage

A technology of beef sausage and flavor, applied in the fields of application, food preparation, food science, etc., can solve the problems of no dietary health care effect, harm to human health, short shelf life, etc., and achieve tender and elastic meat, reasonable proportioning, and four flavors overflow effect

Inactive Publication Date: 2013-01-30
牛岷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Nitrite is commonly used as a preservative and fungicide in sausages. Long-term use of nitrite will cause cancer and other side effects that endanger human health.
In addition, the existing sausages also have the disadvantages of single flavor and no t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0016] A beauty-flavored beef sausage, the weight ratio of the raw materials is: 30g mulberry fruit, 30g sugar, 30g salt, 1g monosodium glutamate, 0.3g perilla seed oil, 3g papain, 1g five-spice powder, and chili for every 1000g beef. Powder 0.5g, Chinese medicinal wine 30ml, soy sauce 9ml, Gorgon powder 15g, dried tangerine peel powder 15g; The traditional Chinese medicinal wine is prepared from the following raw materials with weight ratio: 75g raw rehmannia, 75g rehmannia, 75g asparagus, 75g ophiopogon, 75g of Poria, 300g of White Ginseng, 2000g of Liquor.

[0017] The preparation method of the traditional Chinese medicinal wine is as follows: mixing the raw materials, sealing and soaking for more than 6 months, and filtering to remove the slag.

[0018] A preparation process of beef sausage with beauty flavor includes the following steps:

[0019] (1) After cutting the beef into pieces, add sugar, salt, monosodium glutamate, perilla seed oil, five-spice powder, chili powder, soy...

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PUM

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Abstract

The invention discloses a cosmetic flavor beef sausage. The weight ratio of the raw materials of the sausage is that every 1000 grams of beef is added with 20 to 30 grams of mulberry fruit, 25 to 35 grams of sugar, 25 to 35 grams of salt, 0.5 to 1.5 grams of monosodium glutamate, 0.2 to 0.5 grams of perilla seed oil, 2 to 4 grams of papain, 0.5 to 1.5 grams of five spices powder, 0.4 to 0.6 grams of paprika, 25 to 35 ml of Traditional Chinese medicine wine, 8 to 10 ml of dark soy sauce, 10 to 20 grams of gorgon powder and 10 to 20 grams of dried orange peel powder. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

Description

technical field [0001] The invention relates to the field of sausages, in particular to a beauty-flavored beef sausage. Background technique [0002] Sausage is a long cylindrical tubular food made by using very ancient food production and meat preservation technology to grind animal meat into a puree and then pour it into casings. [0003] Nitrite is commonly used as antiseptic and fungicide in sausages. Long-term use of nitrite will produce side effects such as carcinogenicity that endanger human health. In addition, the existing sausages also have the disadvantages of single flavor and no dietary and health care effects. [0004] Due to the high fat content of the existing sausages, and most of the finished products are in bulk, directly exposed to the air, lipid oxidation is prone to occur, the storage property is poor, and the shelf life is short. Contents of the invention [0005] The purpose of the present invention is to solve the existing problems and provide a ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
Inventor 牛岷
Owner 牛岷
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