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Fresh beef sausage and preparation method thereof

A production method and technology of beef sausage, which is applied in food science and other fields, can solve the problems of nutrient loss, unsatisfactory sausage taste and nutrition, etc., and achieve the effect of delicious taste, fresh quality and full structure of the whole

Active Publication Date: 2016-02-17
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, there are higher requirements for nutrients and fresh quality, but now most of the sausages in China are cooked and processed. During this process, some nutrients will be lost. Therefore, it can no longer meet people's expectations Sausage taste and nutritional requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fresh beef sausage is made from the following raw materials in parts by weight: 75 parts of beef, 8 parts of water, 3 parts of starch, 1.3 parts of salt, 3 parts of sugar, 0.5 parts of monosodium glutamate, 0.13 parts of black pepper, 0.13 parts of spicy marinade, 0.12 parts of sesame oil.

[0018] The preparation method of above-mentioned fresh beef sausage comprises the following steps:

[0019] (1) Thaw the beef until the center temperature is at ±2°C, grind 10% of the total amount of beef with a 6-8mm orifice plate in a meat grinder, and grind the rest with a 12mm orifice plate for later use;

[0020] (2) Beating process:

[0021] Start the beater, first beat the ground beef with 6-8mm orifice plate at 200 rpm for about 1 minute, add the weighed salt, and beat at 400 rpm to make the meat very sticky and free of particles Finally, add sugar, monosodium glutamate, black pepper powder, spicy marinade, starch, water, and sesame oil, turn it evenly, then add beef granu...

Embodiment 2

[0034] Fresh beef sausage is made from the following raw materials in parts by weight: 80 parts of beef, 10 parts of water, 3.5 parts of starch, 1.5 parts of salt, 4 parts of sugar, 0.6 parts of monosodium glutamate, 0.15 parts of black pepper, 0.15 parts of spicy marinade, 0.14 parts of sesame oil.

[0035] The preparation method of above-mentioned fresh beef sausage comprises the following steps:

[0036] (1) Thaw the beef until the central temperature is at ±2°C, grind 50% of the total amount of beef with a 6-8mm orifice in a meat grinder, and grind the rest with a 12mm orifice for later use;

[0037] (2) Beating process:

[0038] Start the beater, beat the ground beef with a 6-8mm orifice plate at 400 rpm for about 1 minute, then add phosphate and beat at 400 rpm for 1 minute, then add the weighed salt, use 400 rpm Turn / min beating, make the meat very viscous and free of particles, then add sugar, monosodium glutamate, black pepper powder, spicy marinade, starch, water, ...

Embodiment 3

[0051] Fresh beef sausage, made of the following raw materials in parts by weight: 85 parts of beef, 12 parts of water, 4 parts of starch, 1.6 parts of salt, 5 parts of sugar, 0.7 parts of monosodium glutamate, 0.17 parts of black pepper, 0.17 parts of spicy marinade, Sesame oil 0.16 parts.

[0052] The preparation method of above-mentioned fresh beef sausage comprises the following steps:

[0053] (1) Thaw the beef until the central temperature is at ±2°C, grind 70% of the total amount of beef with a 6-8mm orifice in a meat grinder, and grind the rest with a 12mm orifice for later use;

[0054] (2) Beating process:

[0055] Start the beater, beat the ground beef with a 6-8mm orifice plate at 400 rpm for about 1 minute, then add phosphate and beat at 400 rpm for 1 minute, then add the weighed salt, use 400 rpm Turn / min beating, make the meat very viscous and free of particles, then add sugar, monosodium glutamate, black pepper powder, spicy marinade, starch, water, sesame oi...

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PUM

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Abstract

The invention discloses a fresh beef sausage and a preparation method thereof. The fresh beef sausage is made of the following raw materials in parts by weight: 75-85 parts of beef, 8-12 parts of water, 3-4 parts of starch, 1.3-1.6 parts of salt, 3-5 parts of sugar, and 0.5-0.7 parts of monosodium glutamate , 0.13-0.17 parts of black pepper powder, 0.13-0.17 parts of spicy marinade, and 0.12-0.16 parts of sesame oil. The invention has the following beneficial effects: transparent sheep casings are used, the appearance is red and white, and the color is attractive, and the intestines are rich in protein, essential amino acids, vitamins, taurine, and rich in potassium, iron, magnesium and zinc, etc. A variety of nutritional elements are needed; the overall structure of sausages is full, full of meat, delicious taste, chewy and juicy; direct quick-frozen packaging without deep processing such as steaming, the original nutrients are not easy to lose, and the original fresh quality is maintained.

Description

technical field [0001] The invention relates to a sausage and a production method thereof, in particular to a fresh beef sausage and a production method thereof. Background technique [0002] The sausage is made of supplementary meat, which is processed by vacuum filling, smoked and roasted, and aseptic vacuum packaging. The main components are supplementary meat, starch, sesame oil, etc. With the improvement of people's living standards, there are higher requirements for nutrients and fresh quality, but now most of the sausages in China are cooked and processed. During this process, some nutrients will be lost. Therefore, it can no longer meet people's expectations Sausage taste and nutritional requirements. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh beef sausage that is delicious, full of meat and rich in various vitamins needed by the human body and its preparation method. [0004] In order to s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/60A23L13/10A23L33/00A23L13/40
CPCA23L13/10A23L13/428A23L13/65A23L33/00
Inventor 惠增玉景世洁段玉超
Owner SHANDONG HUIFA FOODS
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