58 results about "Beef sausage" patented technology

The invention provides sausages added with cereal (the cereal comprises sticky rice, rice, unpolished rice, black rice, purple rice, oat, buckwheat, barley, wholemeal, brown rice and millet; the sausages are pork sausage, beef sausage, mutton sausage, chicken sausage, duck sausage and fish sausage) and a production method thereof. 1. the product comprises the following materials by weight: 40-80% of animal meat, 5-20% of cereal and the products thereof, 10-20% of ice water mixture, 2-10% of animal (plant) fat, 0.1-0.3% of phosphate, 0.002-0.015% of sodium nitrite, 0.4-1.2% of salt, 0.5-5% of sugar, 0.1-0.5% of aginomoto, 0.5- 5% of soy sauce, 1- 8% of spice, 1-10% of starch, 0.1-0.5% of food gum, 0.5-2% of emulsifier, 0.2-2.0% of wine, 0.005-0.025% of edible pigment, 0.02-0.2% of sodium erythorbate, 0.01-0.8% of flavors and fragrances of meat (meat concentrate powder), 0.05-0.15% of preservative, and 0.001-0.005% of antioxidant; in a specific formulation, the sum of the weight percent of each component is 100%. 2. the processing method of the cereal sausages is as follows: choosing materials, preprocessing, mixing stuffing, placing, filling, drying, boiling, cooling, packaging, sterilizing, labeling, metal detecting, X-ray unit detecting, packing, and storing.

A marketing process for a maturing consumable product, especially one lacking a clear visual indication of maturity or ripeness, e.g. certain pears, other fruit, some cheeses, aged beef, sausages and wine, employs a visual indicator responsive to cumulative exposure to temperature, humidity, atmospheric conditions and / or other environmental conditions. The maturity indicator responds by changing its visual appearance, or providing another signal, after elapse of a condition exposure correlated with the conditions anticipated to be required for a desired maturity stage of the maturing product. Optionally the indicator can be incorporated in a label adhered to the maturing product. The indicator can employ various indicator technologies including an active chemical agent, e.g. a polyacetylenic agent, adhesive diffusion technology, an oxidative reaction, a silver salt redox reaction, an enzyme based reaction or an electronic condition exposure indicator. The visual indicator can enable a customer readily to determine the ripeness or maturity of a product without having to handle it or otherwise physically inspect it.

The invention relates to a sausage, in particular to a Taiwan-style beef sausage and preparation method thereof. The Taiwan-style beef sausage is prepared from the following raw materials in parts by weight: 40 to 55 parts of beef, 1 to 4 parts of beef tallow, 5 to 17 parts of protein meat, 10 to 25 parts of duck neck skin, 12 to 25 parts of ice water, 0.5 to 2 parts of salt, 0.1 to 0.4 part of tripolyphosphate, 0.001 to 0.015 part of monascus color, 0.1 to 0.2 part of iso-VC sodium, 0.001 to 0.015 part of sodium nitrite, 0.1 to 0.2 part of aminotransferase, 2 to 5 parts of rehydration histone, 5 to 9 parts of white sugar, 0.1 to 0.3 part of white spirit, 7 to 15 parts of cassava starch, 0.5 to 0.7 part of carrageenan, 1 to 2.5 parts of R-type protein, 1 to 2.5 parts of isolated soybean protein, 0.1 to 0.15 part of essential oil, 0.3 to 1 part of ox bone essence, 0.1 to 0.3 part of aroma enhancing juice, 0.1 to 0.3 part of yeast cream, 0.2 to 0.5 part of monosodium glutamate, 0.1 to 0.2 part of white pepper powder, 0.01 to 0.03 part of netmeg powder, 0.02 to 0.07 part of licorice powder, 0.1 to 0.3 part of cassia oil powder, 0.01 to 0.02 part of garlic powder, and 0.015 to 0.03 part of ginger powder; the light sausage product is prepared from the raw materials by weight by the unfreezing of raw meat, trimming, mincing, primary stirring, salting, secondary stirring and filling, cooking in a smoking oven, cooling, shearing and pacing; and the Taiwan-style beef sausage has the advantages of good mouthfeel, full meat granules and low fat, and is health-care food.

The invention relates to a lactic acid fermented beef salami sausage, which comprises the followings by 1000 parts of beef: preserved materials: 20 to 30 parts of salt, 3 to 5 parts of monosodium glutamate, 3 to 5 parts of mixed phosphate, 0.8 to 1.5 parts of heterogeneous Vc-Na, 0.08 to 0.12 part of nitrite, and 80 parts of 0.3mol / l CaCl; ingredients: 8 to 12 parts of soy protein, 8 to 12 parts of whey protein, 2 to 3 parts of beef flavor, 120 to 170 parts of tissue protein, 0.1 to 0.15 part of lactic acid bacteria; and auxiliary materials: 600 to 800 parts of water, 70 to 90 parts of soy protein, 8 to 12 parts of amino acid powder, 0.1 to 0.15 part of lactic acid bacteria, and 8 to 12 parts of glucose. The processing steps comprise preparation, preservation, chopping, enteroclysm, fermentation, curing and packaging. The beef sausage contains a plurality of types of protein, has delicate taste, is suitable to eat by consumers in all ages, and has the advantages of fast processing, low production cost, simple procedures and facilitation to mass production.

The invention relates to the field of sausages, and provides a beef sausage for preventing and treating hyperlipidemia. The beef sausage comprises raw materials including, by weight, 8-10 kilograms of beef, 0.5-1 kilogram of buck grass liquid extract dry powder, 0.3-0.4 kilogram of salt, 0.5 kilogram of white sugar, 1 kilogram of Shaoxing wine, 0.4 kilogram of sesame oil and 0.05 kilogram of five-spice powder. Buck grass, frangipani and liquorice are proportioned according to 10-20:8-20:3-10 to prepare liquid extract, and then the liquid extract is freeze-dried and crushed to form the buck grass liquid extract dry powder. The beef sausage is pure, fresh and sweet in flavor, new flavor of the sausage is added, and the beef sausage has the effects of relaxing muscles, stimulating blood circulation, clearing phlegm, obstructing dampness and reducing blood lipid, and is applicable to preventing and treating hyperlipidemia diseases.

The invention relates to a lactobacillus fermented beef dry sausage and processing method thereof. Every 100 parts by weight of salted beef is added with 0.1 part of lactobacillus, 10-15 parts of tissue protein, 10-15 parts of starch, 1-2 parts of soy protein, 1-2 parts of whey protein and 0.1-0.2 part of essence. The processing method includes the following steps: a, salted beef is prepared; b, auxiliary material is added into the salted beef and then condiment is added, and then the salted beef is chopped into beef paste by a chopper mixer; c, the beef paste is poured into casing for sausage, the filled sausage body is subject to stewing, smudging, drying, cooling and vacuum packaging sequentially. The beef sausage of the invention adopts unique processing method, and beef and soy tissue protein are processed into nutrient components easy to be absorbed by human body, thus the beef sausage is convenient to process and make, and the product has favourable taste and flavour and is convenient to eat; thus the beef sausage is a convenient nutrient food which is good for both children and adults, is convenient to process and eat, has favourable taste and is delicious.

The invention discloses a preparation method of oil soybean meal protein and an application of oil soybean meal protein in a beef sausage. The preparation method of the oil soybean meal protein comprises the following steps: carrying out supercritical oil extraction on cyperus esculentus, caking, crushing, screening, degreasing and adopting three times of ultrasonic auxiliary alkali leaching processes, wherein the first alkaline leaching process adopts the ratio of materials to liquid of 1 to 17, the ultrasound time of 26 minutes and the pH value of 9.6, and the second and the third alkaline leaching processes adopt the ratio of the materials to the liquid of 1 to 10, the pH value of 9.6, and the ultrasound time of 26 minutes; rotating by 3000 r / minute, centrifuging for 15 minutes, combining an alkali leaching liquid obtained in three times, carrying out acid precipitation for 1 hour under the condition that the pH value is 4.2, rotating by 3000 r / minute, centrifuging for 15 minutes, washing protein milk for 30 minutes by using 40-DEG C water with a weight of 5 times of the protein milk, washing for three times, and freezing and drying to obtain the oil soybean meal protein. The preparation method of the oil soybean meal protein and the application of the oil soybean meal protein in the beef sausage have the benefits that the yield of the applied beef sausage is improved by 21.59 percent, which is improved by 11.52 percent compared with the applied beef sausage added with soybean protein; the chewiness, the hardness, elasticity and other sausage gel indicators of the beef sausage can be obviously improved, and the application is wide.

The invention discloses an Islamic beef sausage and a preparation method thereof. The Islamic beef sausage comprises the following raw materials in portion by weight: 50 to 80 portions of lean beef, 20 to 50 portions of emulsified substance, and 2 to 25 portions of water, wherein the emulsified substance is prepared from isolated soybean protein, beef fat and water according to the weight ratio of 1:(2 to 6):(2 to 6). The supplementary materials comprise the following components in portion by weight: 1.5 to 2.5 portions of salt, 0.003 to 0.01 portion of nitrite, and 0.1 to 0.5 portion of tripolyphosphate. The Islamic beef sausage is formed through the steps of twisting, emulsified substance preparation, mixing by chopping, stirring, vacuum filling, drying and cooking, and the like according to the recipe. The Islamic beef sausage takes the beef and the beef fat as raw materials so as to keep the original taste of beef. In addition, the addition of the emulsified substance covers the cowy smell of the beef fat, improves the taste, and simultaneously facilitates the digestion and absorption for a human body. The Islamic beef sausage explores a new way for the application of the beeffat to the Islamic meat products.

The invention discloses a blood-enriching rose beef sausage. The weight ratio of the raw materials of the sausage is that every 1000 grams of beef is added with 20 to 30 grams of dried mushroom, 25 to 35 grams of sugar, 25 to 35 grams of salt, 0.5 to 1.5 grams of monosodium glutamate, 0.2 to 0.5 grams of pricklyash peel, 2 to 4 grams of ficin, 0.5 to 1.5 grams of five spices powder, 25 to 35 ml of blood-enriching wine, 8 to 10 ml of dark soy sauce, 10 to 20 grams of rose powder and 10 to 20 grams of black tea powder. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

The invention relates to beef sausage and a preparation method of the beef sausage. The beef sausage is composed the following components in parts by weight: 5 parts of beef, 4 parts of peanut powder, 0.5 part of chilli powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of egg white, 1 part of salt, 1 part of star aniseed powder, 1 part of garlic, and 1 part of fresh ginger. During the preparation process, an eggbeater is used for beating and stirring till the egg white becomes white, the lotus leaf powder enables the mouthfeel of the sausage to be fresh and soft, and the egg white enables the beef sausage to be delicious and rich in nutrition.

The invention discloses a kudzuvine root starch beef sausage which is prepared by the following raw materials: 30 to 40 grams of salt, 0.5 to 1.5 grams of monosodium glutamate, 0.5 to 1.5 grams of pricklyash peel, 2.5 to 3.5 grams of five spices powder, 2.5 to 3.5 grams of pepper powder, 3 to 4 grams of ginger, 1 to 2 grams of garlic, 3 to 4 grams of ficin, 30 to 40 grams of papaya flesh, 30 to 40 grams of asparagus lettuce, 15 to 25 ml of dark soy sauce, 4 to 7 grams of kudzuvine root starch, 4 to 7 grams of fried haw powder, 4 to 7 grams of lily powder and 4 to 7 grams of lotus seed powder in every 1000 grams of beef. The components of the sausage are reasonable in proportion, so that the sausage has mellow taste and tender meat, and is fragrant.

The invention provides a method for making a pastrami sausage comprising providing a meatcut for use in making pastrami, during the meat cut in a salt spice mixture comprising salt, pepper and one or more of cloves, sugar, garlic, bay leaves, onion, paprika, mayoram, mace, mustard seeds, juniper berries, coriander, and ginger for about one to three weeks, smoking the meat over low heat for from about four to about six hours to import a smoked flavor to the meat, grinding the cured and smoked meat to produce a ground meat product; and filling a sausage casing with the ground meat product.

The present invention discloses a raw and fresh beef sausage and a production method thereof. The raw and fresh beef sausage is prepared from the following raw materials by weight: 75-85 parts of beef, 8-12 parts of water, 3-4 parts of starch, 1.3-1.6 parts of salt, 3-5 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.13-0.17 part of black pepper powder, 0.13-0.17 part of a spicy sousing material, and 0.12-0.16 part of sesame oil. According to the present invention, the transparent sheep sausage container is adopted, the appearance is red and white, the color is seductive, the raw and fresh beef sausage is rich in proteins, essential amino acids, vitamins, taurine, potassium, iron, magnesium, zinc and other nutritional elements required by human body, and further has characteristics of full whole structure, complete meat taste, delicious taste, good chewquality and rich juice, and direct quick-freezing package is performed without cooking and other processing, such that the original nutrients are not easily subjected to loss, and the original fresh quality is maintained.

The invention relates to a preparation method of beef knockwurst and belongs to the field of beef sausage processing. The selected raw materials comprise veal breast, topside and silverside meat; and the method comprises the steps of selecting the raw materials, finishing the raw materials and packaging into a finished product and the steps of thawing the raw materials, cutting and processing, cutting and stirring, filling, curing, fermenting and venting. The beef sausage prepared by the method is a pure sausage, and does not have any additive; the process flow has simple working procedure, is convenient and rapid, has low cost, and is convenient to store; and the finished product is suitable for sliced knockwurst, has unique taste and is suitable for industrialized production.

The invention discloses a manufacturing method of a kudzu powder beef sausage. The beef sausage is prepared from the following raw materials in parts by weight: 50-60 parts of beef, 10-20 parts of kudzu powder,10-15 parts of rice flour, 2-3 parts of plantains, 3-5 parts of buerger pipewort flowers, 2-3 parts of couchgrass roots, 1-3 parts of cyathula officinalis,3-4 parts of white hyacinth beans, 2-4 parts of cinnamon, 1-3 parts of rehmannia, 8 -10 parts of asparagus, 3-4 parts of five spice powder, 3-4 parts of dietary salt,1-3 parts of gourmet powder and 6-8 parts of a nutrition additive. The invention provides the manufacturing method of the kudzu powder beef sausage, which has the advantages that the method is simple in operation, the recipe is reasonable, the raw material source is wide, and the sausage is prepared through the combination of the beef and the kudzu powder and the supplement of various traditional Chinese medicine ingredients, therefore, the taste of the sausage is enriched, the selection range of consumers is expanded and the excellent health-care function is achieved.

The invention discloses a beef sausage with beef as the main raw material and a processing method thereof. It is processed with the following raw materials in parts by weight: 100 parts of fresh beef, 45 parts of pork belly, 5 parts of fresh orange peel, 4 parts of table salt, 4 parts of white soy sauce, 8 parts of white sugar, 1.5 parts of white wine and 0.9 part of nitrite. The specific technological process is: ingredients→stuffing→filling→baking→air drying. The beneficial effects of the invention are: the sausage made by using the above-mentioned raw material formula and method has high nutritional content, high calorie content, delicious fresh flavor and refreshing taste, and is suitable for people of all ages to eat.

The invention discloses a blood-replenishing red glutinous rice beef sausage and a preparation method of the blood-replenishing red glutinous rice beef sausage. The blood-replenishing red glutinous rice beef sausage comprises the following raw materials in parts by weight: 95-105 parts of beef, 20-30 parts of ham butt, 15-20 parts of chicken cartilage, 15-20 parts of crushed ice, 8-12 parts of plant protein, 6-8 parts of red glutinous rice powder, 5-8 parts of white sugar, 1-4 parts of salt, 1-2 parts of monosodium glutamate, 2 parts of collagen casing and 3-5 parts of fermented blood-replenishing wine. The blood-replenishing red glutinous rice beef sausage is uniform in appearance, free from missing edges, dense in tissues, nutritional and healthy to eat, fresh and tender in texture and rich in flavor.

The invention belongs to the technical field of meat processing and particularly relates to a beef sausage making method and a used pickling device. The beef sausage making method comprises the following processing steps: 1, preprocessing beef; 2, preparing a beef pickling soup base; 3, pickling in a dry and wet mixed manner; 4, mincing the beef; 5, stirring; 6, filling; 7, roasting; 8, boiling; 9, smoking; and 10, sterilizing. The pickling device used in the beef sausage making method comprises a rotating body 1 and a pickling material pond 3. The beef sausage making method has the beneficial effects that the beef sausage is environmental-friendly and healthy, the nutritional value is high, the pickling formula is special, the fragrance is strong, the taste is unique and excellent, and the quality is high; and the device combines the traditional dry pickling method and the wet pickling method, the dry and wet combined method is adopted, the beef absorbs the pickling material when entering the pickling material pond, the air permeates into the beef after the beef is discharged from the pickling material pond, the pickling material is conveniently dispersed, the pickling time is shortened, and the method is favorable for realizing industrial production.

The invention discloses a beef sausage and a making method thereof. The beef sausage is made from beef, tomatoes, onion, garlic, cheese, cumin, salt, millet wine, olive oil, vinegar and casing according to a certain proportion through the steps of cleaning, marinading, stir-frying, baking, filling and packaging. In the beef sausage, the beef is taken as the main raw material; through the steps of marinading, stir-frying and baking, the beef has a better taste; the garlic, the cheese and the tomatoes are added so that the sausage is more delicious in taste; and the processing method of the casing is capable of effectively eliminating the impurities and peculiar smell on the casing.

The invention discloses a roasted beef sausage and a preparation method thereof. The roasted beef sausage comprises the following raw materials, by mass: 20-30 parts of beef, 5-6 parts of chicken, 5-8 parts of starch, 4-6 parts of isolated soybean protein, 8-10 parts of water, 0.5-2 parts of salt, 1-2.5 parts of sugar, 0.2-0.6 part of monosodium glutamate, 0.05-0.1 part of spice, 0.3 part of carrageenan, 0.1-0.2 part of beef essential oil and 0.005 part of monascus red pigment. The sausage has the following beneficial effects: the product is rich in protein, essential amino acids, unsaturated fatty acid and taurine, and is also rich in calcium, iron, copper, zinc and other nutritional elements required by human body; the sausage also has characteristics of full structure, complete meat taste, delicious taste, complementation of nutrients contained in chicken and beef, better taste compared with roasted sausage of pure chicken and better process and edible convenience.

The invention relates to the technical field of beef sausages, in particular to beef sausages. The beef sausages comprise cattle front leg meat, fat beef, beef livers, onions, refined salt, a soy sauce, granulated sugar, yellow wine, five-spice powder, black pepper powder and hog casings. A specific making method comprises the steps of treating raw materials, performing compounding to obtain fillers, performing pouring, performing drying in the sun, and performing steaming so as to obtain the cooked beef sausages. According to the beef sausages made by the making method, the fat beef and the beef livers are added, so that diversification of the raw materials is increased, nutrient components of the beef sausages are increased, requirements of users for nutrient properties, characteristicsand flavor properties of beef sausage foods can be met, and requirements of the users for the nutrient components can be guaranteed; according to the beef sausages made by the method, the step of performing thorough steaming is set finally, so that when the beef sausages are eaten, cooking does not need to be performed additionally, meeting the requirement of the users for ready-to-eat beef sausages is facilitated, a scientific method is provided for production of like products, and the beef sausages have great popularization and application value in the same industry.

The invention discloses a processing method of a low-temperature smoked and boiled beef sausage. The smoked and boiled beef sausage is prepared from the following raw materials in parts by weight: 30-80 parts of beef, 0-30 parts of chicken, 0-10 parts of duck meat, 5-20 parts of ice water, 1-2 parts of edible salt, 0.1-0.4 part of sodium hexametaphosphate and 0.1-0.3 part of sodium tripolyphosphate. The method comprises the following steps: (1) putting the beef, the chicken and the duck meat in parts by weight into a mincer, and conducting mincing; (2) conducting chopping with a chopping temperature controlled at 8-10 DEG C; (3) conducting vacuum sausage filling; (4) conducting drying; (5) conducting cooking; (6) conducting smoking: hanging the cooked sausage body in a smoking furnace at atemperature of 120 to 150 DEG C for 5 to 8min; (7) putting the smoked sausage body into an oven, and conducting baking until the moisture is 50 percent or below; and (8) after cooling, conducting vacuum packaging and sterilization to obtain the finished product. According to the processing method provided by the invention, the obtained smoked beef sausage product is good in slicing performance, good in taste, good in flavor, and easy to digest and absorb, and has strong competitiveness in market.

The invention discloses a preparation method of beef sausages, and relates to the technical field of food processing. The preparation method of the beef sausages comprises the following steps: selecting clean and complete pig intestines; cutting the selected pig intestines into sections, wherein lengths of the intestine sections are within the range of 10-100 centimeters; uniformly chopping and beating exteriors of the flatly placed intestine sections by using a wood stick, and rinsing interiors of the intestine sections by using clear water; forcibly stretching the intestine sections; preparing stuffing, namely chopping beef, mashing the chopped beef into mashed beef, pouring egg liquid into the mashed beef and carrying out uniform mixing, wherein mass ratio of the mashed beef to the egg liquid is (10-18): 1, and then, adding seasonings and additives into the mixture and carrying out uniform stirring; filling the stuffing into the intestine sections until the intestine sections are fully filled, tightly compacting the filled intestine sections, and fastening up two ends of each intestine section; soaking the filled intestine sections in baijiu for 5-10 minutes, taking the soaked intestine sections out and placing the intestine sections in a steamer, and carrying out rapid heating so as to make the intestine sections tighten up, wherein the heating temperature is 50-70 DEG C; and then, carrying out airing and packaging. The beef sausages are non-greasy, good in tastes, long in storage times, high in health levels, rapid to tighten up, high in straightness and good in appearances.

The invention discloses a spicy beef sausage, which is prepared from the following raw materials in parts by weight: 50kg of beef, 1kg of edible salt, 0.3kg of aginomoto, 0.3kg of white sugar, 1.5kg of white spirit, 1kg of chili powder, 0.25kg of pure Chinese prickly ash powder, 0.2kg of red konjic rice powder, 0.5kg of potato starch, 1kg of salad oil and 0.25kg of sesame oil. The spicy beef sausage and the preparation method thereof have the beneficial effects that the preparation method disclosed by the invention can be applied to industrial and large-scale production; the problem of mass production of restaurants is solved; the storage is facilitated; the traditional manual work is broken through; the flavors are quantized; the defect of over-large or over-small amount is compensated; different requirements of consumers can be met; and the marketing range is expanded.

The invention discloses a hawthorn-flavored fermented beef or yak meat health-care sausage and a preparation method thereof. A hawthorn fermentation broth, a white kidney bean extract, oat dietary fibers and (yak meat) beef are processed into the fermented sausage, and the obtained hawthorn-flavored fermented beef or yak meat health-care sausage has the functions of reducing blood sugar, blood pressure and blood fat of natural products, has the effects of losing weight and enhancing immunity, is rich in dietary fiber, and has a good market prospect.

The invention discloses a low-temperature fermented beef sausage comprising the following components, by weight: 1% to 3% of edible salt, 2% to 6% of white sugar, 1% to 3% of yellow rice wine, 0 to 0.2% of chili powder, 0.1% to 0.3% of thirteen-spice powder, 0.2% to 1% of tomato powder, 0.5% to 3% of a leavening agent and the balance being lean beef and diced fat. The preparation method comprisesthe following steps: uniformly mixing the materials, carrying out pickling at a temperature of 4 DEG C for 12 to 15 hours, and filling casings with the pickled products; carrying out fermentation for24 hours at a temperature of 28 DEG C, reducing the acidity to 4.6-5.0, and then carrying out low-temperature maturation. With the disclosed method, the color of the sausage can be improved, residualnitrous acid in the sausage can be reduced, the moisture activity of the sausage is promoted to be low, and the growth and propagation of infectious microbes in meat products are inhibited, so that the product safety is improved without high temperature. Much more amino acids and fatty acids can be generated in fermentation, so that the sausage is more comprehensive in nutrition and the contents of flavor substances are also obviously increased.

The invention relates to a sausage and a production method thereof and particularly relates to a beef sausage and a production method thereof. According to the production method, bromelain is added in the production process, a chemical additive and starch are not added, macromolecule proteins of beef proteins are hydrolyzed into absorbable micromolecule amino acids and proteins by virtue of the bromelain, and the beef sausage does not contain the chemical additive and the starch is obtained; and compared with the beef sausage containing the starch and the chemical additive, the taste and meat fragrance of the beef sausage produced by virtue of the production method are relatively good, and the beef sausage is harmless to a human body.

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.

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.

The invention relates to a healthy low-fat beef sausage and a preparation method thereof. The preparation method comprises the specific following steps: (1) beef material pre-treatment; (2) pickling of the beef material; (3) airing after enteroclysis; and (4) packaging and sterilizing to obtain a finished product. Through experiments, the invention provides the healthy low-fat beef sausage which has the characteristics of being low in fat and cholesterol and high in protein and meets the healthy diet concept of modern people. Compared with a marketed beef sausage and a conventional port sausage, the healthy low-fat beef sausage is of more market competitiveness.