Beef sausage making method and used pickling device

A production method and technology of beef sausage, which is applied in food science and other fields, can solve problems such as unstable quality, long curing time, uneven flavor on the surface and inside of meat pieces, and achieve industrial production, reduce curing time, and improve taste Unique and excellent effect

Inactive Publication Date: 2017-09-26
山东省阳信广富畜产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its defects are mainly manifested in: 1. Allow the seasoning to permeate and marinate from the outside of the meat, resulting in uneven flavor on the surface and inside of the meat, unstable quality, uneven color development, and long marinating time
2. The experience of the operators is inconsistent and the taste is different, resulting in different salty taste and flavor of the cooked beef

Method used

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  • Beef sausage making method and used pickling device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of beef sausage preparation method, the technological step of this preparation method is:

[0025] 1. Beef pretreatment: divide the meat into fat and thin, shin, etc., in order to better marinate;

[0026] 2. Preparation of bacon soup; calculated on the basis of 25 kg of water: 8 grams of cumin, 40 grams of tangerine peel, 5 Luo Han Guo, 15 grams of green peel, 8 grams of woody fragrance, 15 grams of Angelica dahurica, 80 grams of fragrant fruit, 40 grams of white pepper , 50 grams of Zanthoxylum bungeanum, 80 grams of star anise, 15 grams of Polygonatum odoratum, 16 grams of perilla, 45 grams of Piper smilax, 15 grams of licorice, 8 grams of mint, 6 grams of male cloves, 5 grams of female cloves, and put them in a sandwich pot. Bring to a boil over high heat, simmer for 40 to 60 minutes, let cool to below 10°C to 18°C, filter and set aside to make marinated soup;

[0027] 3. Mix dry and wet marinating; put the beef into the marinating device, control the soup a...

Embodiment 2

[0037] A kind of beef sausage preparation method, the technological step of this preparation method is:

[0038] 1. Beef pretreatment: divide the meat into fat and thin, shin, etc., in order to better marinate;

[0039] 2. Preparation of cured meat soup; calculated on the basis of 25 kg of water: 10 grams of cumin, 50 grams of tangerine peel, 6 pieces of Luo Han Guo, 20 grams of green skin, 10 grams of woody fragrance, 20 grams of Angelica dahurica, 100 grams of fragrant fruit, 50 grams of white pepper , 55 grams of Zanthoxylum bungeanum, 100 grams of star anise, 20 grams of Polygonatum odoratum, 20 grams of perilla, 50 grams of Piper smilax, 20 grams of licorice, 10 grams of mint, 8 grams of male cloves, 6 grams of female cloves, put appropriate amount of water into the sandwich pot, Bring to a boil over high heat, simmer for 40 to 60 minutes, let cool to below 10°C to 18°C, filter and set aside to make marinated soup;

[0040] 3. Mix dry and wet marinating; put the beef int...

Embodiment 3

[0050] A kind of beef sausage preparation method, the technological step of this preparation method is:

[0051] 1. Beef pretreatment: divide the meat into fat and thin, shin, etc., in order to better marinate;

[0052]2. Preparation of cured meat soup; calculated on the basis of 25 kg of water: 9 grams of cumin, 45 grams of tangerine peel, 5 pieces of Luo Han Guo, 18 grams of green skin, 9 grams of woody fragrance, 18 grams of Angelica dahurica, 90 grams of fragrant fruit, 45 grams of white pepper , 50 grams of pepper, 90 grams of star anise, 18 grams of Polygonatum odoratum, 17 grams of perilla, 48 grams of Piper smilax, 18 grams of licorice, 9 grams of mint, 7 grams of male cloves, 5 grams of female cloves, and put them in a sandwich pot. Bring to a boil over high heat, simmer for 40 to 60 minutes, let cool to below 10°C to 18°C, filter and set aside to make marinated soup;

[0053] 3. Mix dry and wet marinating; put the beef into the marinating device, control the soup at...

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Abstract

The invention belongs to the technical field of meat food processing, and in particular relates to a method for making beef sausage and a pickling device used therefor. A method for making beef sausage, the process steps of which are: 1. Pretreatment of beef; 2. Preparation of cured meat soup; 3. Dry and wet mixed marinating; 4. Minced meat; 5. Stirring; 6. Filling 7. Baking; 8. Cooking; 9. Smoked; 10. Sterilized. The marinating device used in the above beef sausage production method includes a rotating body 1 and a marinade pool 3 . The invention has the beneficial effects of green, healthy, high nutritional value, unique pickling formula, strong aroma, unique and excellent taste, and high quality; In the method, the marinade is absorbed when the meat enters the marinade tank, and the air infiltrates after the meat leaves the marinade tank, which facilitates the diffusion of the marinade, reduces the curing time, and facilitates the realization of industrialized production.

Description

technical field [0001] The invention belongs to the technical field of meat food processing, and in particular relates to a method for making beef sausage and a pickling device used therefor. Background technique [0002] Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than beef. It can improve the body's disease resistance. It is especially suitable for growth and development, postoperative, and post-illness people in supplementing blood loss and repairing tissues. Eating beef in cold winter can warm the stomach. , is a good tonic product in this season; beef has the effects of nourishing the middle and replenishing qi, nourishing the spleen and stomach, strengthening the muscles and bones, reducing phlegm and wind, and quenching thirst and saliva. It can be eaten by people with yellow and dizzy faces; buffalo meat can calm the fetus and nourish the mind, and yellow beef can calm the middle and nourish Qi, strengthen the sple...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L33/105
CPCA23L13/65A23L13/428A23L33/105A23V2002/00
Inventor 杨广富
Owner 山东省阳信广富畜产品有限公司
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