Pickled beef sausages, and preparation method and preparation apparatus thereof

Abstract

The invention relates to the field of foods and food processing, and especially relates to pickled beef sausages, and a preparation method and a preparation apparatus thereof. The pickled beef sausages disclosed by the invention are prepared by the following steps of taking beef, starch, an echinacea purpurea (Linn.) Moench extract, olive oil, protein isolate, a yeast extract, onion powder, ediblesalt, white granulated sugar, fresh ginger powder, garlic powder, pepper powder, spices, phosphates, glutamine transaminase and D-erythorbic acid as raw materials; and then, treating the raw materials, pickling beef, preparing auxiliary materials, mixing powdered materials, carrying out chopping, performing pretreatment on casing for sausages, carrying out filling, carrying out steaming, carryingout packaging, carrying out cold storage and so on. Peculiar beef smell of the pickled beef sausages prepared by the preparation method is effectively removed so that the pickled beef sausages have improved taste; moreover, digestion rate of the pickled beef sausages by digestive enzymes can be increased so that human body digestion and absorption can be promoted, and thus, the pickled beef sausages are more suitable for the elderly and the children with bad digestive functions to eat.

Description

technical field [0001] The invention relates to the field of food and food processing, in particular to a cured beef sausage, a preparation method and a preparation device thereof. Background technique [0002] Cured sausage is a common instant minced meat product, which has a long history of production and processing in my country. The traditional processing method of cured sausage is to remove the bones and skin of pork and cut into meat pieces, then mix with appropriate amount of salt to marinate at low temperature, chop and mix into meat mince after marinating, and mix in cinnamon, pepper, Seasonings such as pepper and auxiliary materials such as starch are mixed evenly and then filled into casings, tied and sealed, steamed and sterilized, and then air-dried or stored in a cool place. There are many ways to eat cured sausages, which can be eaten directly after heating, or used as raw materials for further cooking, and are favored by consumers. [0003] At present, the ...

AI Technical Summary

Problems solved by technology

However, due to the large differences in raw material sources of casings and the difficulty in automatic control of the processing process, the cured sausages made of such casings often have a fishy smell, which seriously affects the taste of cured sausage products

On the other hand, the casing made of the above materials and processes has a dense structure, which is difficult to be digested and absorbed by human digestive enzymes, especially for patients with gastrointestinal diseases, the elderly, children and other people with poor digestive function. Too much can easily cause indigestion and gastrointestinal discomfort

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