Beef offal sausage product containing sheep tendons, and preparation method thereof

A technology of sheep's tendons and mixed intestines, which is applied in the field of beef mixed intestines products and its preparation, to achieve the effects of good osteoporosis, expanded utilization channels, and good taste

Inactive Publication Date: 2019-03-29
GANSU AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sausages with cattle by-products, alfalfa, kelp and sheep tendon as the main raw materi

Method used

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  • Beef offal sausage product containing sheep tendons, and preparation method thereof
  • Beef offal sausage product containing sheep tendons, and preparation method thereof
  • Beef offal sausage product containing sheep tendons, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 raw material organ processing

[0031] Beef heart: remove the fat and fascia, cut into thin strips or thin slices, rinse with running water until the water is bloodless, marinate with 5% beef heart weight of onion, ginger and garlic at 4°C for 12 hours to remove fishy smell, set aside.

[0032] Liver: Remove the surface connective tissue membrane and internal blood vessels, cut into strips or thin slices, rinse with running water until the water is bloodless, marinate with 5% beef liver weight of onion, ginger and garlic at 4°C for 12 hours to remove fishy smell, set aside.

[0033] Goat Tendon: Cut into small pieces of 0.5cm×0.5cm×0.5cm long. Rinse them under running water and treat them under high pressure for five minutes. The color will change from white to light yellow. Cool and set aside.

[0034] Casing: Synthetic collagen casing.

[0035] Alfalfa: Wash the alfalfa, cut it, blanch it in boiling water for 5 minutes, pre-cool it for 1 hour, chop it, b...

Embodiment 2

[0037] The preparation of embodiment 2 auxiliary materials

[0038] 0.9 parts by mass of salt, 1.4 parts by mass of white sugar, 0.14 parts by mass of monosodium glutamate, 0.09 parts by mass of compound phosphate, 0.014 parts by mass of sodium erythorbate, 0.004 parts by mass of nitrite, 0.03 parts by mass of star anise powder, 0.05 parts by mass of cinnamon powder, 0.14 parts by mass of black pepper, 0.04 parts by mass of white pepper, 0.124 parts by mass of pepper powder, 0.09 parts by mass of ginger powder, 0.04 parts by mass of grass fruit powder, 2 parts by mass of chicken oil, 0.2 parts by mass of compound gum, 0.2 parts by mass of carrageenan, 0.004 parts by mass of Parts by mass of Allura Red and 1.4 parts by mass of starch were mixed to obtain auxiliary material 1.

Embodiment 3

[0040]1.1 parts by mass of table salt, 1.6 parts by mass of white sugar, 0.16 parts by mass of monosodium glutamate, 0.1 parts by mass of compound phosphate, 0.016 parts by mass of sodium erythorbate, 0.006 parts by mass of nitrite, 0.05 parts by mass of star anise powder, 0.07 parts by mass of cinnamon powder, 0.16 parts by mass of black pepper, 0.06 parts by mass of white pepper, 0.126 parts by mass of pepper powder, 0.1 parts by mass of ginger powder, 0.06 parts by mass of grass fruit powder, 4 parts by mass of chicken oil, 0.4 parts by mass of compound gum, 0.4 parts by mass of carrageenan, 0.006 parts by mass of Parts by mass of Allura Red and 1.6 parts by mass of starch were mixed to obtain auxiliary material 2.

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Abstract

The invention discloses a beef offal sausage product containing sheep tendons, and a preparation method thereof. The preparation method of the product comprises the following steps: mixing, by mass, 50 parts of beef internal organs, 2-4 parts of sheep tendons, 2-3 parts of an alfalfa slurry and 1-2 parts of a kelp slurry to obtain a main material; and adding auxiliary materials and 8 parts by massof water to the main material, performing stirring until the obtained filling is uniform, pickling the filling at 4 DEG C for 12 h to obtain a pickled material, filling a collagen casing with the pickled filling, carrying out low-temperature bonding, steaming the casing filled with the filling for 35-40 min, cooling the steamed casing filled with the filling to room temperature, brushing the casing with a layer of honey, and baking the brushed casing at 120-150 DEG C for 10 min to obtain the beef offal sausage product containing sheep tendons, wherein the beef internal organs comprises beef hearts and beef livers according to a mass ratio of (3-5):1. The beef sausage product has the characteristics of no fishy smell, good taste, matching of vegetables and meat, dietary balance and comprehensive nutrition, and can prevent osteoporosis, bone fracture and arthrosis of the elderly; and the utilization way of the beef hearts and beef livers in beef byproducts is enlarged, and the added values are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a beef offal sausage product containing tendons and a preparation method thereof. Background technique [0002] my country is a big country for raising cattle. With the vigorous development of my country's cattle raising industry, the output of cattle by-products is also increasing year by year. The by-products account for a large proportion of the live weight of each cow. In addition to clean meat accounting for about 52%, bone accounts for about 13.5% %, head, hoof, and tail accounted for 5.5%, organs accounted for 9.1%, blood accounted for 4.2%, and fat accounted for 4.7%. [0003] At present, the utilization rate of offal resources in my country is low, and the types of products produced are single. Traditional cooking foods are mainly offal soup and fried offal, which are poor in portability. In addition, offal has a stronger fishy smell than beef, making ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L5/20
CPCA23V2002/00A23L5/20A23L13/20A23L13/428A23L13/72A23V2200/30A23V2200/306
Inventor 师希雄孙金龙岳建伟李雪茹张珍赵保堂马薛莲马世俊
Owner GANSU AGRI UNIV
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