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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 processing and particularly relates to a beef sausage making method and a used pickling device. The beef sausage making method comprises the following processing steps: 1, preprocessing beef; 2, preparing a beef pickling soup base; 3, pickling in a dry and wet mixed manner; 4, mincing the beef; 5, stirring; 6, filling; 7, roasting; 8, boiling; 9, smoking; and 10, sterilizing. The pickling device used in the beef sausage making method comprises a rotating body 1 and a pickling material pond 3. The beef sausage making method has the beneficial effects that the beef sausage is environmental-friendly and healthy, the nutritional value is high, the pickling formula is special, the fragrance is strong, the taste is unique and excellent, and the quality is high; and the device combines the traditional dry pickling method and the wet pickling method, the dry and wet combined method is adopted, the beef absorbs the pickling material when entering the pickling material pond, the air permeates into the beef after the beef is discharged from the pickling material pond, the pickling material is conveniently dispersed, the pickling time is shortened, and the method is favorable for realizing industrial 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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