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Beef sausage

A technology for ham sausage and beef, applied in food science and other directions, can solve the problems of substandard safety and hygiene, too many additives, single taste, etc., and achieve the effects of long shelf life, delicious taste and rich nutrition.

Inactive Publication Date: 2018-09-28
黄鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the ham sausage currently on the market has some shortcomings, such as low nutrition, substandard safety and sanitation, too many additives, single taste and other problems, which cannot meet the needs of people in pursuit of healthy food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A beef ham sausage, which is composed of the following raw materials in parts by weight: 80 parts of beef, 150 parts of flour, 6 parts of crab powder, 10 parts of anise, 18 parts of fragrant leaves, 8 parts of ginger, 5 parts of silkworm powder, and 12 parts of green onion , 4 parts of egg yolk powder, 2 parts of black root, 6 parts of spirulina, 20 parts of carrot, and 10 parts of water.

Embodiment 2

[0014] A beef ham sausage, which is composed of the following raw materials in parts by weight: 90 parts of beef, 160 parts of flour, 8 parts of crab powder, 11 parts of anise, 20 parts of fragrant leaves, 12 parts of ginger, 6 parts of silkworm powder, and 15 parts of green onion , 5 parts of egg yolk powder, 3 parts of black root, 7 parts of spirulina, 25 parts of carrot, and 15 parts of water.

Embodiment 3

[0016] A beef ham sausage, which is composed of the following raw materials in parts by weight: 100 parts of beef, 170 parts of flour, 10 parts of crab powder, 12 parts of anise, 22 parts of fragrant leaves, 16 parts of ginger, 7 parts of silkworm powder, and 18 parts of green onions , 6 parts of egg yolk powder, 4 parts of black root, 8 parts of spirulina, 30 parts of carrot, 20 parts of water.

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PUM

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Abstract

The invention provides a beef sausage. The beef sausage is prepared from the following raw materials in parts by weight: 80-100 parts of beef, 150-170 parts of flour, 6-10 parts of crab meal, 10-12 parts of anise, 18-22 parts of myrcia, 8-16 parts of raw ginger, 5-7 parts of filaria powder, 12-18 parts of green onions, 4-6 parts of yolk powder, 2-4 parts of polyalthia roots, 6-8 parts of spirulina, 20-30 parts of carrots and 10-20 parts of water. The beef sausage has rich nutrition, delicious taste, excellent fragrance and flavor, long preservation period, deterioration prevention and no preservative addition, has effects of tonifying spleen, strengthening stomach, tonifying kidneys, strengthening tendons, tonifying kidney to support yang, strengthening bones and the like, and is a healthyand delicious food.

Description

technical field [0001] The invention relates to the field of ham sausage, in particular to a beef ham sausage. Background technique [0002] Ham sausage is a kind of meat food popular among consumers. Ham sausage is made of livestock and poultry meat as the main raw material, supplemented with fillers (starch, vegetable protein powder, etc.), and then added with condiments, spices, quality improvement Agents, color-protecting agents, water-retaining agents, preservatives and other substances are made by pickling, chopping, high-temperature cooking and other processing techniques. It is characterized by delicate meat, tender and refreshing, easy to carry, easy to eat, and long shelf life. However, the ham sausage currently on the market has some shortcomings, such as low nutrition, substandard safety and sanitation, too many additives, single taste and other problems, which cannot meet the needs of people in pursuit of healthy food. Contents of the invention [0003] The p...

Claims

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Application Information

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IPC IPC(8): A23L13/40A23L13/60A23L33/10
CPCA23L13/428A23L13/65A23L33/10
Inventor 黄鹏
Owner 黄鹏
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