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Preparation method of low-temperature beef-containing smoked and cooked sausage

A technology of smoking sausage and beef, which is applied in the field of meat products, can solve the problems of lack of convenience, low processing rate of beef, and lower acceptance of products by consumers, so as to increase market space, increase the content of amino acids and peptides, increase The effect of elasticity and sliceability

Inactive Publication Date: 2016-08-17
JINZHOU MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's beef production is increasing year by year. In 2015, the annual output was 7 million tons, an increase of 5.7% compared with 2014. However, the processing rate of my country's beef is relatively low, and the consumption of fresh beef is the mainstay. The market lacks processed beef products that are convenient to eat. The fat in sausage products with beef as the main raw material is mostly chicken skin. The fishy smell of chicken skin reduces the quality of the product, but beef fat has a very typical smell, which greatly reduces the acceptance of the product by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0028] The main ingredients are 60 parts of beef lean meat and 40 parts of pig back fat; the auxiliary materials are 10% soybean protein isolate, 10% starch, 0.7% carrageenan, 2% table salt, and 0.1% compound phosphate according to the percentage of the main material. , 0.003% sodium nitrite, 0.2% sodium erythorbate, 1.5% sucrose, 0.01% papain, 0.02% Palatase 20000L lipase, 0.1% red yeast rice, 1% mashed garlic, 0.1% pepper powder, 0.1% chili powder, 0.1 %anise powder, 0.1% ginger powder, 0.1% cumin powder, 0.1% pepper powder, 32% water;

[0029] Prepare as follows:

[0030] 1. Bacteria reduction treatment of the main ingredients: 60 parts of beef lean meat and 40 parts of pig backfat are continuously rinsed with 95°C hot water for 12 seconds, and the water pressure is 3.0kg / cm 2 , to ensure that the initial bacteria at 100 / cm 2 the following;

[0031] 2. Pretreatment of the main ingredients: cut 60 portions of beef lean meat into 5cm×5cm×5cm pieces of meat after removing t...

example 2

[0047] The main ingredients are 70% beef lean meat and 30% beef backfat; the auxiliary materials are 8% soybean protein isolate, 8 parts starch, 0.6 parts carrageenan, 2.5 parts salt, 0.3 compound phosphate, 0.007 sodium nitrite, 0.4 sodium erythorbate, 2 Sucrose; 0.015 parts of papain, 0.03 parts of Palatase 20000L lipase, 0.1 part of red yeast rice, 1 part of mashed garlic, 0.1 part of pepper powder, 0.1 part of chili powder, 0.1 part of aniseed powder, 0.1 part of ginger powder, 0.1 part of cumin powder , 0.1 part pepper, 27 parts water;

[0048] Prepare as follows:

[0049] 1. Bacteria-reducing treatment of the main ingredients: 70 parts of beef lean meat and 30 parts of pig backfat are continuously rinsed with hot water at 95°C for 12 seconds, and the water pressure is 3.0kg / cm 2 , to ensure that the initial bacteria at 100 / cm 2 the following;

[0050] 2. Pretreatment of the main ingredients: cut 70 portions of beef lean meat into 5cm×5cm×5cm sized meat pieces without ...

example 3

[0066] The main ingredients are 80 parts of beef lean meat, 20 parts of pig backfat; the auxiliary materials are 5 parts of soybean protein isolate, 5 parts of starch, 0.5 parts of carrageenan, 3 parts of table salt, 0.5 parts of compound phosphate, 0.01 part of sodium nitrite, 0.6 1 part of sodium erythorbate, 2.5 parts of sucrose, 0.02 part of papain, 0.05 part of Palatase 20000L lipase, 0.1 part of red yeast rice, 1 part of garlic, 0.1 part of pepper powder, 0.1 part of chili powder, 0.1 part of aniseed powder, 0.1 part of Ginger powder, 0.1 part cumin powder, 0.1 part pepper, 23 parts water;

[0067] Prepare as follows:

[0068] 1. Bacteria-reducing treatment of the main ingredients: 80 parts of beef lean meat and 20 parts of pig backfat are continuously rinsed with 95°C hot water for 12 seconds, and the water pressure is 3.0kg / cm 2 , to ensure that the initial bacteria at 100 / cm 2 the following;

[0069] 2. Pretreatment of the main ingredients: Cut 80 portions of beef ...

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PUM

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Abstract

The invention relates to a preparation method of low-temperature beef-containing smoked and cooked sausage. The low-temperature beef-containing smoked and cooked sausage is prepared from a main material and an auxiliary material, wherein the main material is prepared from lean beef and pig back fat, and the auxiliary material is prepared from soybean isolate protein, starch, carrageenan, table salt, composite phosphate, sodium nitrite, sodium erythorbate and the like according to the mass percent of the main material; the preparation method comprises the following steps: carrying out bacteria-reducing treatment on the main material, pretreating the main material, carrying out tenderization by using enzyme, pickling lean meat and fat meat, preparing feed liquid, mincing the meat, chopping, mixing the materials, filling, rinsing, baking, cooking, smoking, carrying out vacuum packaging and then carrying out secondary sterilization. The preparation method of the low-temperature beef-containing smoked and cooked sausage has the advantages that the bacteria-reducing treatment is carried out, so that the product is enabled to have a shelf life of 14 days or more even if adopting the lower pasteurization temperature; a right amount of papain and a right amount of soybean protein are added into the sausage, so that the flavor of the product is improved due to increment of contents of amino acid and peptide, and the elasticity and slicing property of the product are enhanced.

Description

technical field [0001] The invention belongs to the technical field of meat products, and in particular relates to a method for preparing low-temperature beef smoked and boiled sausages. Background technique [0002] Smoked and boiled sausage products are deeply loved by consumers because of their variety of flavors and tastes and the convenience of eating, but the grades of the products are uneven. Most of them are high-temperature products made of pork as the main raw material, and the taste of the products is relatively hard and rough. . Beef has high protein content, low fat content, rich in a variety of amino acids, vitamins and mineral elements, delicious taste, high digestion and absorption rate, especially effective in increasing muscle and strengthening strength, and can improve the body's disease resistance and promote rehabilitation. Chinese people's second largest meat food. my country's beef production is increasing year by year. In 2015, the annual output was...

Claims

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Application Information

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IPC IPC(8): A23L13/60A23L13/40
CPCA23V2002/00A23V2200/14
Inventor 查恩辉高慎阳于洋尚宏丽王丽杰
Owner JINZHOU MEDICAL UNIV
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