Healthy low-fat beef sausage

A beef, healthy technology, applied in the preservation of meat/fish, food preservation, climate change adaptation, etc., can solve the problems of high fat and cholesterol content, incompatible with high protein, low fat and low cholesterol, etc. Competitiveness in the market, the effect of reducing the high temperature sterilization process

Inactive Publication Date: 2017-09-29
ANHUI WANGJIABA ECOLOGICAL AGRI
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The raw material of sausage is often pork. Pork has high fat and cholesterol content. Even lean pork has a fat content four ti

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of healthy low-fat beef sausage, its preparation method, specifically the following steps:

[0021] (1) Meat pretreatment

[0022] According to the number of parts by mass, take 100 parts of lean beef and 10 parts of fat pork, wash and cut into small cubes, then add salt water and soak in a sealed refrigerator at 2-4°C for 90 minutes, which can effectively remove blood, water, and blood in beef and pork. peculiar smell, while low temperature avoids the deterioration of the meat caused by bacterial propagation; the salt water, its preparation method, is specifically the following steps:

[0023] a In terms of parts by mass, take 100 parts of water, 2 parts of white vinegar, 5 parts of table salt, and 2 parts of beer and mix them uniformly to prepare solution A;

[0024] b. After the solution A is heated and boiled, fully sterilized, and cooled to room temperature to obtain the brine;

[0025] (2) Marinating of meat

[0026] After the raw materials processed in ...

Embodiment 2

[0033] A kind of healthy low-fat beef sausage, its preparation method, specifically the following steps:

[0034] (1) Meat pretreatment

[0035] According to the number of parts by mass, take 120 parts of lean beef and 15 parts of fat pork, wash and cut into small cubes, then add salt water and soak in a sealed freezer at 2-4°C for 120 minutes, which can effectively remove blood, water and blood in beef and pork. peculiar smell, while low temperature avoids the deterioration of the meat caused by bacterial propagation; the salt water, its preparation method, is specifically the following steps:

[0036] a In terms of parts by mass, take 120 parts of water, 4 parts of white vinegar, 8 parts of table salt, and 4 parts of beer and mix them uniformly to prepare solution A;

[0037] b. After the solution A is heated and boiled, fully sterilized, and cooled to room temperature to obtain the brine;

[0038] (2) Marinating of meat

[0039] After the raw materials processed in step ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a healthy low-fat beef sausage and a preparation method thereof. The preparation method comprises the specific following steps: (1) beef material pre-treatment; (2) pickling of the beef material; (3) airing after enteroclysis; and (4) packaging and sterilizing to obtain a finished product. Through experiments, the invention provides the healthy low-fat beef sausage which has the characteristics of being low in fat and cholesterol and high in protein and meets the healthy diet concept of modern people. Compared with a marketed beef sausage and a conventional port sausage, the healthy low-fat beef sausage is of more market competitiveness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a healthy low-fat beef sausage. Background technique [0002] Sausage, commonly known as sausage, refers to the Chinese characteristic meat products made from meat as raw material, cut into cubes, mixed with auxiliary materials, poured into animal casings, fermented, matured and dried. It is a large category of meat products in China. product. [0003] The raw material of sausage is often pork, which has high fat and cholesterol content. Even lean pork has four times the fat content than lean beef, which does not meet the nutritional needs of modern people with high protein, low fat and low cholesterol. Contents of the invention [0004] In order to solve the above problems, the present invention provides a healthy low-fat beef sausage. [0005] The present invention is realized through the following technical solutions: [0006] A kind of healthy low-fat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L13/60A23L13/40A23L5/20A23B4/023
CPCA23B4/023A23L5/276A23L13/428A23L13/65Y02A40/90
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap