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Beef sausage and processing method thereof

A processing method and beef sausage technology, applied in the field of food processing, can solve problems such as lack of beef products, and achieve the effects of increasing taste and good health care.

Inactive Publication Date: 2014-04-09
WUHU ZHONGLU IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing market, there is a lack of some beef products with health care properties, so more beef products have been developed, which can fully meet the market demand and give consumers more choices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of beef sausage is characterized in that being made up of the raw material of following weight portion:

[0016] Beef 50, Wheat Flour 40, Egg White 10, Shenjincao 2, Gentiana 2, Ganoderma lucidum 3, Jujube 3, Liuqu 2, Qingpi 3, Scutellaria baicalensis 4, Digupi 2, Salt 6, Sugar 5, Allspice powder 5, Nutritional additives 6;

[0017] The nutritional additive is composed of barley oil, loofah juice, sesame oil and water chestnut powder in a weight ratio of 2:5:5:3.

[0018] The processing method of described beef sausage is characterized in that comprising the following steps:

[0019] (1) Add Shenjincao, Gentiana chinensis, Ganoderma lucidum, Jujube, Liuqu, Qingpi, Scutellaria baicalensis, Digupi into appropriate amount of water, heat and decoct to obtain a decoction;

[0020] (2) Remove the tendon from the beef, wash it, put it into a meat grinder, grind it into a meat sauce, then add salt to it, mix and marinate for 8 hours;

[0021] (3) After the beef is mar...

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PUM

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Abstract

The invention discloses a beef sausage and a processing method thereof. The beef sausage is prepared from the following raw materials in parts by weight: 40-50 parts of beef, 30-40 parts of wheat meal, 8-10 parts of egg white, 2-4 parts of lycopodium clavatum, 1-2 parts of large-leaved gentian, 2-3 parts of lucid ganoderma, 1-3 parts of Chinese-dates, 2-3 parts of medicated leaven, 2-3 parts of pericarpium citri reticulatae viride, 1-4 parts of scutellaria baicalensis, 2-3 parts of cortex lycii radicis, 5-6 parts of salt, 4-5 parts of white sugar, 3-5 parts of five spice powder and 6-8 parts of nutrient additive. The invention provides the beef sausage and the processing method thereof. The beef sausage with sweet and fresh taste is produced from the beef in combination with the Chinese herbal medicinal ingredients after being processed, the taste of the sausage is increased, and the beef sausage has the effects of relaxing the muscles, stimulating the blood circulation, clearing phlegm and moisture resistance, and reducing blood fat, and has a good health-care effect.

Description

technical field [0001] The invention relates to a beef sausage and a processing method thereof, belonging to the technical field of food processing. Background technique [0002] Beef is a common food on the dining table in our country. It is deeply loved by people because of its warm nature, especially in the colder northern regions. In the existing market, there is a lack of some beef products with health care properties, so more beef products are developed, which can fully meet the market demand and give consumers more choices. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a beef sausage and a processing method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of beef sausage is characterized in that being made up of the raw material of following weight portion: [0006] Beef 40-50, Wheat Flour 30-40, Egg White 8-10, Shenjincao 2-4, Gentiana 1-2, G...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/30A23L33/105
CPCA23L13/65A23L27/00A23L33/105A23V2002/00
Inventor 陈金莲
Owner WUHU ZHONGLU IND
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