Pickled beef sausages, and preparation method and preparation apparatus thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A beef sausage and beef technology, which is applied in the functions of food ingredients, food science, and application, can solve the problems of large differences in the source of casing raw materials, indigestion, and difficulty in automatic control, so as to avoid indigestion, remove fishy odor, and promote The effect of digestion and absorption
Inactive Publication Date: 2018-08-21
山东如康清真食品有限公司
View PDF3 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
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
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
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0040] A marinated beef sausage is made from the following raw materials in parts by weight:
[0043] (1) Marinated beef: remove the bone and skin of the fresh beef and cut it into chunks with a thickness of 2cm, wash, soak, remove the surface dirt and drain; layer of salt, and neatly stacked in a 10°C curing box, take it out after 3 days, change the upper and lower positions of the meat, and add an appropriate amount of new salt, and then put it in a 10°C curing box to marinate for 14 days After marinating, the meat is taken out, and the meat is rinsed with 0.5% salt water for 4-6 times to obtain the marinated beef;
[0044] (2) Preparation of e...
Embodiment 2
[0052] A marinated beef sausage is made from the following raw materials in parts by weight:
[0058] The preparation method is the same as in Example 1.
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
Login to view more
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 ...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more