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Processing method of low-temperature smoked and boiled beef sausage

A processing method and technology of boiling beef, applied in food science, sugary food ingredients, applications, etc., can solve the problems affecting product flavor, hard taste, fishy smell, etc., and achieve good slicing performance, good flavor, and good taste.

Inactive Publication Date: 2018-05-18
河南伊赛牛肉股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of smoked sausage products currently on the market is relatively hard and rough, and has a certain fishy smell, which affects the flavor of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for processing low-temperature smoked and boiled beef sausages. The smoked and boiled beef sausages are prepared from the following raw materials in parts by weight: 80 parts of beef, 0 parts of chicken, 0 parts of duck meat, 8 parts of ice water, 1 part of edible salt, 0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate, 0.08 part of sodium D-isoascorbate, 0.001 part of sodium nitrite, 0.002 part of cochineal red, 0.0008 part of allura red, 0.008 part of monascus red , 6 parts of starch, 1.2 parts of maltose, 1.5 parts of glucose, 3 parts of soybean protein, 0.3 parts of transglutaminase, 0.2 parts of spices, 0.3 parts of monosodium glutamate, 2 parts of white sugar, 0.5 parts of maltodextrin, 0.4 parts of yeast extract, 2 parts of acetylated distarch phosphate, 0.2 part of sodium lactate, 0.5 part of food flavor, 0.2 part of carrageenan, 0.05 part of potassium sorbate, 0.01 part of nisin and 0.1 part of s...

Embodiment 2

[0032] A method for processing low-temperature smoked and boiled beef sausage. The smoked and boiled beef sausage is prepared from the following raw materials in parts by weight: 60 parts of beef, 20 parts of chicken, 0 part of duck meat, 10 parts of ice water, 1 part of edible salt, 0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate, 0.08 part of sodium D-isoascorbate, 0.001 part of sodium nitrite, 0.002 part of cochineal red, 0.0008 part of allura red, 0.008 part of monascus red , 6 parts of starch, 1.2 parts of maltose, 1.5 parts of glucose, 3 parts of soybean protein, 0.3 parts of transglutaminase, 0.2 parts of spices, 0.3 parts of monosodium glutamate, 2 parts of white sugar, 0.5 parts of maltodextrin, 0.4 parts of yeast extract, 2 parts of acetylated distarch phosphate, 0.2 part of sodium lactate, 0.5 part of food flavor, 0.2 part of carrageenan, 0.05 part of potassium sorbate, 0.01 part of nisin and 0.1 part of sod...

Embodiment 3

[0034] A method for processing low-temperature smoked and boiled beef sausage. The smoked and boiled beef sausage is prepared from the following raw materials in parts by weight: 40 parts of beef, 30 parts of chicken, 10 parts of duck meat, 15 parts of ice water, 1 part of edible salt, 0.1 part of sodium hexametaphosphate, 0.1 part of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate, 0.08 part of sodium D-isoascorbate, 0.001 part of sodium nitrite, 0.002 part of cochineal red, 0.0008 part of allura red, 0.008 part of monascus red , 6 parts of starch, 1.2 parts of maltose, 1.5 parts of glucose, 3 parts of soybean protein, 0.3 parts of transglutaminase, 0.2 parts of spices, 0.3 parts of monosodium glutamate, 2 parts of white sugar, 0.5 parts of maltodextrin, 0.4 parts of yeast extract, 2 parts of acetylated distarch phosphate, 0.2 part of sodium lactate, 0.5 part of food flavor, 0.2 part of carrageenan, 0.05 part of potassium sorbate, 0.01 part of nisin and 0.1 part of s...

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PUM

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Abstract

The invention discloses a processing method of a low-temperature smoked and boiled beef sausage. The smoked and boiled beef sausage is prepared from the following raw materials in parts by weight: 30-80 parts of beef, 0-30 parts of chicken, 0-10 parts of duck meat, 5-20 parts of ice water, 1-2 parts of edible salt, 0.1-0.4 part of sodium hexametaphosphate and 0.1-0.3 part of sodium tripolyphosphate. The method comprises the following steps: (1) putting the beef, the chicken and the duck meat in parts by weight into a mincer, and conducting mincing; (2) conducting chopping with a chopping temperature controlled at 8-10 DEG C; (3) conducting vacuum sausage filling; (4) conducting drying; (5) conducting cooking; (6) conducting smoking: hanging the cooked sausage body in a smoking furnace at atemperature of 120 to 150 DEG C for 5 to 8min; (7) putting the smoked sausage body into an oven, and conducting baking until the moisture is 50 percent or below; and (8) after cooling, conducting vacuum packaging and sterilization to obtain the finished product. According to the processing method provided by the invention, the obtained smoked beef sausage product is good in slicing performance, good in taste, good in flavor, and easy to digest and absorb, and has strong competitiveness in market.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of low-temperature smoked and boiled beef sausage. Background technique [0002] Smoked and boiled sausage products are a large category of cooked meat products. They have the characteristics of many types, uneven grades and different flavors. In recent years, with the continuous development of the meat industry and the improvement of people's lives, people have higher and higher requirements for the taste and quality of sausage products. However, the mouthfeel of smoked sausage products currently on the market is relatively hard and rough, and has a certain fishy smell, which affects the flavor of the product. Contents of the invention [0003] Aiming at the above problems, the present invention provides a processing method of low-temperature smoked and boiled beef sausage, the processing method is simple and easy, and the prepared beef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/70
CPCA23L13/65A23L13/72A23L13/74A23V2002/00A23V2250/1614A23V2250/1618A23V2250/218A23V2250/5114A23V2250/5118A23V2250/61A23V2250/616A23V2250/5488A23V2250/5026A23V2250/5036
Inventor 买银胖皇甫幼宇徐飞孙森伟马路石郝修振高雪琴付丽张一鸣申晓琳刘沛凯
Owner 河南伊赛牛肉股份有限公司
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