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Beef sausage and preparation method thereof

A beef and sausage technology, applied in the food field, can solve the problems of single taste, single taste, unable to meet the needs of meat and vegetable matching, etc., and achieve the effect of increasing spiciness and taste.

Inactive Publication Date: 2013-11-20
XUZHOU HUAHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main material of traditional sausage is meat, but this kind of pure meat sausage is generally hard and has a single taste after production, which cannot meet the needs of many people for the combination of meat and vegetables.
Traditional sausages are mainly made of pork and have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] The present invention will be further explained below in combination with specific embodiments.

[0012] This beef sausage includes 5 parts of beef, 4 parts of peanut powder, 0.5 part of chili powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of egg white, 1 part of salt, 1 part of star anise powder, 1 part of garlic and 1 part of ginger .

[0013] The method for making beef sausage comprises the following steps:

[0014] (1) Take beef and grind it in a meat grinder to obtain beef powder;

[0015] (2) Take out the egg white and beat it with an egg beater until the egg white turns white;

[0016] (3) Mix the egg white obtained in step (2) with ground beef, and add peanut powder, chili powder, lotus leaf powder, starch, salt, star anise powder, garlic and ginger according to the proportion, and stir evenly;

[0017] (4) Pour the sausage raw material obtained in step (3) into casings and air-dry until the water content of the sausage is 35-40%.

[0018] T...

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Abstract

The invention relates to beef sausage and a preparation method of the beef sausage. The beef sausage is composed the following components in parts by weight: 5 parts of beef, 4 parts of peanut powder, 0.5 part of chilli powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of egg white, 1 part of salt, 1 part of star aniseed powder, 1 part of garlic, and 1 part of fresh ginger. During the preparation process, an eggbeater is used for beating and stirring till the egg white becomes white, the lotus leaf powder enables the mouthfeel of the sausage to be fresh and soft, and the egg white enables the beef sausage to be delicious and rich in nutrition.

Description

technical field [0001] The invention relates to a beef sausage and a production method thereof, which uses beef as a main raw material and adds lotus leaf powder to enhance the refreshing taste of the sausage, and belongs to the field of food. 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. Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan-style sausages and Cantonese-style sausages. The main difference is that Cantonese is sweet, while Sichuan is spicy. The main material of traditional sausage is meat, but this kind of pure meat sausage is generally hard and has a single taste after production, which cannot meet the needs of many people for the combination of meat and vegetables. Traditional sausages are mainly made from pork and have a single taste. Con...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/221A23L13/60A23L27/10
Inventor 邓克伦
Owner XUZHOU HUAHONG FOOD
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