Preparation method of beef sausages

Abstract

The invention discloses a preparation method of beef sausages, and relates to the technical field of food processing. The preparation method of the beef sausages comprises the following steps: selecting clean and complete pig intestines; cutting the selected pig intestines into sections, wherein lengths of the intestine sections are within the range of 10-100 centimeters; uniformly chopping and beating exteriors of the flatly placed intestine sections by using a wood stick, and rinsing interiors of the intestine sections by using clear water; forcibly stretching the intestine sections; preparing stuffing, namely chopping beef, mashing the chopped beef into mashed beef, pouring egg liquid into the mashed beef and carrying out uniform mixing, wherein mass ratio of the mashed beef to the egg liquid is (10-18): 1, and then, adding seasonings and additives into the mixture and carrying out uniform stirring; filling the stuffing into the intestine sections until the intestine sections are fully filled, tightly compacting the filled intestine sections, and fastening up two ends of each intestine section; soaking the filled intestine sections in baijiu for 5-10 minutes, taking the soaked intestine sections out and placing the intestine sections in a steamer, and carrying out rapid heating so as to make the intestine sections tighten up, wherein the heating temperature is 50-70 DEG C; and then, carrying out airing and packaging. The beef sausages are non-greasy, good in tastes, long in storage times, high in health levels, rapid to tighten up, high in straightness and good in appearances.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for making beef sausage. Background technique: [0002] Sausage is a very ancient food production and meat preservation technology. It refers to a long cylindrical tubular food made by mincing animal meat into a puree and filling it into casings. The main producing areas are Guangdong, Guangxi, Sichuan, Hunan and Shanghai. All kinds of sausages are prepared in the same way except for slightly different materials. The existing method for making beef sausage has the following disadvantages: 1. The fat inside the large intestine is not removed, resulting in very fatty sausage with poor taste and unhealthy. 2. During the production process of the sausage, due to the great flexibility of the large intestine, it is easy to cause the sausage to bend a lot after being retracted, or even curl up into a ball, and the quality is poor. 3, the existing sausage takes a lon...

AI Technical Summary

Problems solved by technology

The existing method for making beef sausage has the following disadvantages: 1. The fat inside the large intestine is not removed, resulting in very fatty sausage with poor taste and unhealthy

2. In the process of making sausage, due to the great flexibility of the large intestine, it is easy to cause the sausage to bend a lot after being retracted, or even curl up into a ball, and the quality is poor

3. The existing sausage takes a long time in the process of making, and takes a long time to close; 4. The casing of the large intestine is relatively hard and has a poor taste

5. The pickled food contains more benzene substances, which is not good for health. 6. The beef is hard, the sausage made after making sausage and then sun-dried is harder, and the taste of the roasted beef sausage is poor and not soft enough