Black pepper beef sausage and making method thereof

A technology of black pepper beef and beef, which is applied in the field of black pepper beef sausage and its preparation, can solve the problems of unfavorable dietary health and high fat content, achieve bright color, reduce fat and cholesterol content, and maintain the effect of sensory quality

Inactive Publication Date: 2015-12-02
ANHUI GUANGZHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of meat products have high fat content, which is not conducive to healthy diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A black pepper beef sausage is made from the following raw materials in parts by weight (kg):

[0014] Beef 500, pig skin 80, hawthorn 30, black pepper 25, kudzu flower 2, mulberry leaf 4, Hovenia dulcis 5, raw rehmannia 3, salt 12, cinnamon powder 7, capsanthin 0.9, corn oil 8.

[0015] The preparation method of described black pepper beef sausage, comprises the following steps:

[0016] (1) Add kudzu flowers, mulberry leaves, Hovenia dulcis, and rehmannia root to 5 times the water and cook for 40 minutes, filter to remove residue, collect the filtrate, and obtain the medicinal liquid;

[0017] (2) Cut the pigskin into strips after removing subcutaneous fat and pig hair, add 30% ice water and chop with a chopping machine for 20 minutes, then dry the obtained material at 37°C, and then pulverize it with a cyclone mill;

[0018] (3) Remove the core of the hawthorn, steam in a steamer for 30 minutes on high heat, and then discharge the material, mash it to obtain hawthor...

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PUM

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Abstract

The invention discloses a black pepper beef sausage. The beef black pepper beef sausage is made of, by weight, 500-510 parts of beef, 80-90 parts of pigskin, 30-34 parts of hawthorn, 25-30 parts of black pepper, 2-3 parts of flos puerariae,4-5 parts of folium mori, 5-6 parts of hovenia dulcis thunb, 3-4 parts of dried rehanmmia roots, 12-13 parts of salt, 7-8 parts of cinnamon powder, 0.9-1 part of capsorubin and 8-9 parts of corn oil. The low-fat and high-protein pigskin is added to the sausage instead of pig fat after being processed, and therefore the content of fat and cholesterol can be decreased, and the protein content is increased; by means of the added corn oil, the influences of the juice sensor, thinning of fragrance and the like caused by fat can be reduced, and the existing organoleptic quality of the sausage is kept; by means of the added capsorubin, the black pepper beef sausage can be fresh and lovely in luster, and meanwhile the shelf life of the black pepper beef sausage is prolonged. In addition, the black pepper beef sausage contains various types of Chinese herbal medicine and has the alcoholism relieving function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roasted black pepper beef sausage and a preparation method thereof. Background technique [0002] Sausages are made from fresh and frozen livestock and poultry meat, which are modified, minced and blended. It is favored by consumers because of its delicious taste, easy to carry, and convenient to eat. But this kind of meat products have high fat content, which is not conducive to healthy diet. At present, health organizations around the world are advocating the reduction of dietary fat intake, especially saturated fatty acids and cholesterol, in order to reduce the risk of obesity and cardiovascular disease. However, fat in meat products imparts flavor, texture, and mouthfeel to the product, affecting the juiciness, tenderness, etc. of the product, and the reduction of fat will affect the overall acceptability of the product. Therefore, how to reduce the fat content ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L1/30A23L13/40A23L13/60
CPCA23V2002/00A23V2200/334A23V2200/044
Inventor 望正光张文泉方源望月
Owner ANHUI GUANGZHENG FOOD
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