Beef sausage and production method thereof

A production method and technology of beef sausage, which is applied in food science and other fields, can solve the problems of diluting the original taste of meat sausage, harming the body, and reducing nutritional value, and achieve the effect of good taste and meat flavor, and harmless to the human body

Inactive Publication Date: 2017-10-20
广西山水牛畜牧业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have not achieved the desired effect
[0004] Using ground beef as a raw material and adding additives and starch to make beef sausages can prevent the beef from drying out during cooking. Most beef sausages currently on the market need to add a certain amount of additives and starch to keep them tender. Smooth taste, the addition of additives and starch not only dilutes the original flavor of the sausage and reduces its nutritional value, but also excessive consumption of additives will harm the body, such as CN101715968A, a large amount of starch was added during the production process

Method used

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  • Beef sausage and production method thereof
  • Beef sausage and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of beef sausage is made through the following steps:

[0019] Select raw materials according to the following parts by weight: 70 parts of lean beef, 13 parts of beef belly, 6 parts of water, 1.5 parts of salt, 4 parts of sugar, 0.6 parts of monosodium glutamate, 0.15 parts of black pepper, 2.6 parts of compound spices, 0.14 parts of sesame oil, and then Follow these steps:

[0020] (1) Grinding: Select 20% of lean beef and grind it with a 12mm orifice plate, add bromelain and stir evenly, and set aside; grind the remaining lean beef and beef belly with a 6mm orifice of a meat grinder, add pineapple Stir the protease evenly, set aside, the proportion of bromelain added is 7.5 standard units of bromelain per gram of meat;

[0021] (2) Beating: first beat the ground beef with a 6mm orifice plate at 300 rpm to make it slightly viscous, add the weighed salt, and beat it at 500 rpm to make the meat very sticky and free of particles, then add sugar , monosodium gluta...

Embodiment 2

[0026] A kind of beef sausage is made through the following steps:

[0027] Select raw materials according to the following parts by weight: 70 parts of lean beef, 13 parts of beef belly, 6 parts of water, 1.5 parts of salt, 4 parts of sugar, 0.6 parts of monosodium glutamate, 0.15 parts of black pepper, 2.6 parts of compound spices, 0.14 parts of sesame oil, and then Follow these steps:

[0028] (1) Grinding: Select 20% of lean beef and grind it with a 12mm orifice plate, add bromelain and stir evenly, and set aside; grind the remaining lean beef and beef belly with a 6mm orifice of a meat grinder, add pineapple Stir the protease evenly, set aside, the proportion of bromelain added is 5.0 standard units of bromelain per gram of meat;

[0029] (2) Beating: first beat the ground beef with a 6mm orifice plate at 300 rpm to make it slightly viscous, add the weighed salt, and beat it at 500 rpm to make the meat very sticky and free of particles, then add sugar , monosodium gluta...

Embodiment 3

[0034] A kind of beef sausage is made through the following steps:

[0035] Select raw materials according to the following parts by weight: 70 parts of lean beef, 13 parts of beef belly, 6 parts of water, 1.5 parts of salt, 4 parts of sugar, 0.6 parts of monosodium glutamate, 0.15 parts of black pepper, 2.6 parts of compound spices, 0.14 parts of sesame oil, and then Follow these steps:

[0036] (1) Grinding: Select 20% of lean beef and grind it with a 12mm orifice plate, add bromelain and stir evenly, and set aside; grind the remaining lean beef and beef belly with a 6mm orifice of a meat grinder, add pineapple Stir the protease evenly, set aside, the proportion of bromelain added is 10 standard units of bromelain per gram of meat;

[0037] (2) Beating: first beat the ground beef with a 6mm orifice plate at 300 rpm to make it slightly viscous, add the weighed salt, and beat it at 500 rpm to make the meat very sticky and free of particles, then add sugar , monosodium glutam...

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Abstract

The invention relates to a sausage and a production method thereof and particularly relates to a beef sausage and a production method thereof. According to the production method, bromelain is added in the production process, a chemical additive and starch are not added, macromolecule proteins of beef proteins are hydrolyzed into absorbable micromolecule amino acids and proteins by virtue of the bromelain, and the beef sausage does not contain the chemical additive and the starch is obtained; and compared with the beef sausage containing the starch and the chemical additive, the taste and meat fragrance of the beef sausage produced by virtue of the production method are relatively good, and the beef sausage is harmless to a human body.

Description

technical field [0001] The invention relates to a sausage and a production method thereof, in particular to a beef sausage and a production method thereof. Background technique [0002] Beef is the third most consumed meat in the world, accounting for about 25% of the meat market. Beef is rich in protein and amino acids. Its composition is closer to the needs of the human body than pork, and can improve the body's disease resistance. It is especially suitable for people who are growing and developing, after surgery, and after illness to supplement blood loss and repair tissues. Traditional Chinese medicine believes that beef has the functions 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 is suitable for people with sagging middle Qi, shortness of breath, weak body, weak muscles and bones, anemia, long-term illness, and yellow and dizzy compl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70
CPCA23L13/65A23L13/74
Inventor 杨远澄周贵金谭春萍杨远广陆海龙
Owner 广西山水牛畜牧业有限责任公司
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