Chinese style Lebanon sausage processing method

A sausage, Chinese-style technology, applied in application, food preparation, food science, etc., can solve the problems of long processing cycle, difficult to suit taste, strong acidity and so on

Inactive Publication Date: 2007-02-28
INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to determine the effect of Lebanese sausage production on increasing the value-added processing of cow beef eliminated in our country, we carried out research on the processing technology and formula of the Lebanese factory, and found that the Lebanese ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: make Lebanese sausage with pickling agent of the present invention and spices formula

[0009] 1. Cut 1000g hygienically selected cow hind legs into 5-7cm pieces.

[0010] 2. Smear the salting preparation accounting for 2.778% of the weight of beef (mass fraction, the same below) on the surface of the beef, and dry-cure it for 5-6 days at a temperature of 0-4° C. to make cured meat.

[0011] 3. Grind the marinated meat through a 3.2mm aperture meat grinder to make meat stuffing, add spices in proportion and mix well in the stuffing machine to make modulated meat stuffing.

[0012] 4. Fill the prepared meat stuffing into the cellulose casing with a folded diameter of 90 mm with a sausage stuffer, clean the surface of the intestine and dry it, and apply liquid smoked liquid to make the intestine to be fermented and processed.

[0013] 5. Place the sausage to be processed in a cold smoking room to ferment and dry. Generally, it is smoked for 4 days in summer...

Embodiment 2

[0015] Embodiment 2: make Lebanese sausage with formula and technology of the present invention

[0016] 1. Cut 1000g hygienically selected cow hind legs into 5-7cm pieces.

[0017] 2. Smear the salting preparation accounting for 2.778% of the weight of beef (mass fraction, the same below) on the surface of the beef, and dry-cure it for 5-6 days at a temperature of 0-4° C. to make cured meat.

[0018] 3. Grind the marinated meat through a 3.2mm aperture meat grinder to make meat stuffing, add spices in proportion and mix well in the stuffing machine to make modulated meat stuffing.

[0019] 4. Fill the prepared meat stuffing into the cellulose casing with a folded diameter of 90 mm with a sausage stuffer, clean the surface of the intestine and dry it, and apply liquid smoked liquid to make the intestine to be fermented and processed.

[0020] 5. Place the sausage to be fermented and processed at 43° C. for fermentation. Among them, the humidity is controlled at 80-90% on the...

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Abstract

The invention discloses a convenient, rapid manufacturing method of Chinese libanom sausage, which comprises the following steps: 1) preparing pickling agent with 2% salt, 0.3% calcium chloride, 0.45% composite phosphate, 15-18g/100kg beef sodium nitrite, 170-180g/100kg beef sodium nitrite, 2) allocating condiment material with 100kg mother beef, 450-550g salt, 3.5-4.5kg sugar, 450-550g mustard, 0.8-1.2kg ginger and garlic (1: 1), 32-38g meat, 350-450g white pepper powder, 180-220g chili powder and 650-680g cumin powder, 3) cutting beef into blocks, pickling for 5-6 days, fermenting at 43 deg.c for 1-2 days, controlling moisture at 80-90% to reduce at 50-70% within 3-4 days, stopping manufacturing when the weight loss is 20-30%.

Description

technical field [0001] The invention relates to a food processing method, in particular to a fermented meat product processing method for producing and processing Chinese-style Lebanese sausages using culled cow beef as raw materials. Background technique [0002] Lebanese sausage is a kind of semi-dry fermented sausage that can be directly eaten raw and fresh, which is made of eliminated cow beef and processed by low-temperature pickling and high-temperature fermentation. It is safe and hygienic, unique in flavor, rich in nutrition, and easy to store. characteristics of fermented meat products. At present, the production of Lebanese sausage is mainly distributed in Lebanon, Pennsylvania and other places in the United States. Its production and processing have reached the stage of factoryization and standardization, and it has played an important role in improving the utilization and economic value of local eliminated cow beef. Compared with calf beef and general commercial...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L13/60
Inventor 孙宝忠张红梅李海鹏种京华
Owner INST OF ANIMAL SCI OF CHINESE ACAD OF AGRI SCI
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