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Preparation method of beef sausage containing oroxylum indicum

A production method and technology of sea beans, which are applied in the field of food science, can solve the problems of easy addition of chemical additives, health hazards, traditional flavors, etc., and achieve the effects of easy packaging and carrying, increasing appetite, and delicious meat

Inactive Publication Date: 2016-04-27
YUNNAN PUER MOHEI BAQIANFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to overcome the problems that the existing sausages are easy to add chemical additives, which are harmful to health, and the flavor is traditional and single, the invention provides a method for making beef sausage with sea beans, which can not only maintain the original taste of fresh beef, but also do not add any chemical additives. Additives, incorporating the nutrition, medicinal and flavor of unique sea beans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Scrape the beef, wash it, and grind it to get minced beef;

[0024] (2) According to the amount of 20g of salt per kg of ground beef, mix the salt with the ground beef in step (1), so that the salt is fully immersed in the ground beef;

[0025] (3) Grind the air-dried sea beans to 80 mesh. According to the mass ratio of sea beans: white wine is 8:6, mix sea beans and white wine to get a mixture; add appropriate amount of chili powder to the mixture as usual , to increase flavor and taste;

[0026] (4) Put the casing through the following treatments:

[0027] a. After cleaning the casing, scrape off the grease, then wash it, remove it and drain it, then sprinkle salt and knead it, wash it again, remove it and drain it, sprinkle salt and knead it again, wash it, remove it and drain it;

[0028] b. After soaking 2.5 parts of polygonatum polygonatum with 60 parts of water for 40 minutes, heat and boil for 35 minutes, filter off the solid after cooling, and obtain the ...

Embodiment 2

[0034] (1) Scrape the beef, wash it, and grind it to get minced beef;

[0035] (2) According to the amount of 10g of salt per kg of ground beef, mix the salt with the ground beef in step (1), so that the salt is fully immersed in the ground beef;

[0036] (3) Grind the air-dried sea beans to 60 meshes. According to the mass ratio of sea beans: white wine is 6:5, mix sea beans and white wine to get a mixture; add appropriate amount of pepper powder to the mixture as usual , to increase flavor and taste;

[0037] (4) Put the casing through the following treatments:

[0038] a. After cleaning the casing, scrape off the grease, then wash it, remove it and drain it, then sprinkle salt and knead it, wash it again, remove it and drain it, sprinkle salt and knead it again, wash it, remove it and drain it;

[0039] b. Soak 2 parts Polygonatum Polygonatum with 50 parts water for 30 minutes, heat and boil for 30 minutes, filter off the solids after cooling, and obtain the soup stock; ...

Embodiment 3

[0045] (1) Scrape the beef, wash it, and grind it to get minced beef;

[0046] (2) According to the amount of 30g of salt per kg of ground beef, mix the salt with the ground beef in step (1), so that the salt is fully immersed in the ground beef;

[0047] (3) Grind the air-dried sea beans to 100 mesh. According to the mass ratio of sea beans: white wine is 10:8, mix sea beans and white wine to get a mixture; add an appropriate amount of chili powder to the mixture as usual , pepper powder or ginger for extra flavor and texture;

[0048] (4) Put the casing through the following treatments:

[0049] a. After cleaning the casing, scrape off the grease, then wash it, remove it and drain it, then sprinkle salt and knead it, wash it again, remove it and drain it, sprinkle salt and knead it again, wash it, remove it and drain it;

[0050] b. Soak 3 parts Polygonatum Polygonatum with 80 parts water for 60 minutes, heat and boil for 40 minutes, filter off the solid after cooling, and...

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PUM

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Abstract

The invention discloses a preparation method of beef sausage containing oroxylum indicum. According to the method, dirt of beef is scraped, the beef is washed clean and minced, and minced beef is obtained; edible salt and the minced beef are mixed, aired oroxylum indicum is ground and mixed with white liquor, the minced beef is added, the mixture is uniformly stirred, repeatedly left to stand and then stirred again, a casing is filled with the mixture, aired and baked, then, a product is put indoor and naturally cooled to the room temperature, and the beef sausage containing oroxylum indicum is obtained. The beef sausage containing oroxylum indicum has fresh and delicious meat, tastes unique and has a special oroxylum indicum flavor, people don't easily feel greasy after eating the sausage, and the appetite can be increased. No chemical additive or preservative is required to be added to the beef sausage containing oroxylum indicum, nutrition of the beef cannot be lost, the nutritional value and the health care function of the oroxylum indicum can be integrated, the guarantee period of the beef sausage containing oroxylum indicum is long and can reach 90 days at the normal temperature indoors, the vacuumized and sealed beef sausage containing oroxylum indicum can be preserved for 180 days at the normal temperature, and the beef sausage containing oroxylum indicum in refrigeration can be preserved for 300 days.

Description

technical field [0001] The invention relates to a method for making sea pea beef sausage, which belongs to the field of food science and technology. Background technique [0002] Sausage is a long cylindrical tubular food made by grinding animal meat into a puree and filling it into casings. Sausages have a long history. Traditional sausages use pork as the main raw material. They are mainly divided into Sichuan-style sausages and Cantonese-style sausages. They have a single taste and cannot meet the nutritional needs of consumers for the combination of meat and vegetables. Beef is the second largest meat. food, second only to pork. Beef is rich in protein and amino acids, which are closer to the needs of the human body than pork. It can improve the body's ability to resist diseases. It is especially suitable for people who grow and develop, post-operation, and after-care to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40
Inventor 刁树生
Owner YUNNAN PUER MOHEI BAQIANFANG FOOD CO LTD
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