CN102894386A

CN102894386A - Kudzuvine root starch beef sausage

Info

Publication number: CN102894386A
Application number: CN2012103406198A
Authority: CN
Inventors: 牛岷
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-09-15
Filing date: 2012-09-15
Publication date: 2013-01-30

Abstract

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.

Description

A kind of kudzuvine root starch beef sausage

Technical field

The present invention relates to the sausage field, exactly is a kind of kudzuvine root starch beef sausage.

Background technology

Sausage is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, and the meat of animal is rubbed into the mud shape, pours into the elongated cylinder tubular-shaped food that casing is made again.

Nitrite commonly used is as anticorrosion and bactericidal agent in the sausage, and for a long time use of nitrite can produce the side effect that carcinogenic grade is detrimental to health.In addition, it is single that existing sausage also has local flavor, without the shortcoming of food therapy health effect.

Summary of the invention

The objective of the invention is for existing issue, a kind of delicate mouthfeel, unique flavor are provided and have the kudzuvine root starch beef sausage of food therapy health effect.

Above-mentioned purpose realizes by following scheme:

A kind of kudzuvine root starch beef sausage is characterized in that: the raw material by following weight proportion is made: every 1000g beef need to be allocated salt 30-40g into, monosodium glutamate 0.5-1.5g, zanthoxylum powder 0.5-1.5g, five-spice powder 2.5-3.5g, pepper powder 2.5-3.5g, ginger 3-4g, garlic 1-2g, ficin 3-4g, pawpaw meat 30-40g, asparagus lettuce 30-40g, dark soy sauce 15-25ml, kudzu-vine root powder 4-7g, charred FRUCTUS CRATAEGI powder 4-7g, lily root flour 4-7g, lotus nut starch 4-7g.

Described a kind of kudzuvine root starch beef sausage, it is characterized in that: its preparation technology may further comprise the steps:

(1) adds by weight ratio ginger, the garlic of chopping, ficin, the dark soy sauce of monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, chopping after beef rubs, pickled the beef that to pickle after stirring 5-6 hour;

(2) pawpaw meat, asparagus lettuce are rubbed, again it is mixed by weight ratio thoroughly the sausage fillings that must mix thoroughly with the beef of pickling, kudzu-vine root powder, charred FRUCTUS CRATAEGI powder, lily root flour, lotus nut starch;

(3) with the sausage fillings of mixing thoroughly through bowel lavage exhaust, dry about 1 hour, boiling 1-2 hour, hanging two weeks left and right sides final vacuum packing, namely get product.

Described a kind of kudzuvine root starch beef sausage is characterized in that: baking temperature is 65-75 ℃, and boiling temperature is 80-90 ℃.

Beneficial effect of the present invention is:

This scientific formulation is reasonable, preparation method is simple, and work in-process does not add pigment, does not also add sodium nitrate, and do not smoke operation, the sausage color and luster nature that processes like this, pollution-free, keep original flavor, also prolonged simultaneously the shelf-life of product, have simultaneously the composition that suppresses nitrite in the asparagus lettuce, garlic, ginger, sterilizing ability are strong, can play the effect of natural antiseptic agent; The compositions such as kudzu-vine root powder, charred FRUCTUS CRATAEGI powder are nutritious, and the stomach invigorating health is anticancer; When pawpaw meat can increase the nutrition of beef sausage, so that its mouthfeel is more delicate, ficin can be so that the beef fine and tender taste; Each reasonable mixture ratio of components of the present invention, so that sausage is mellow, fine and tender taste when suffusing an exquisite fragrance all around.

The specific embodiment

A kind of kudzuvine root starch beef sausage, made by the raw material of following weight proportion: every 1000g beef need to be allocated salt 35g into, monosodium glutamate 1g, zanthoxylum powder 1g, five-spice powder 3g, pepper powder 3g, ginger 3g, garlic 1g, ficin 3g, pawpaw meat 35g, asparagus lettuce 35g, dark soy sauce 20ml, kudzu-vine root powder 7g, charred FRUCTUS CRATAEGI powder 6g, lily root flour 6g, lotus nut starch 6g.

Described a kind of kudzuvine root starch beef sausage, its preparation technology may further comprise the steps:

(1) adds by weight ratio ginger, the garlic of chopping, ficin, the dark soy sauce of monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, chopping after beef rubs, pickled the beef that to pickle after stirring 6 hours;

(3) with the sausage fillings of mixing thoroughly through bowel lavage exhaust, dry 1 hour, boiling 1-2 hour, hanging two weeks left and right sides final vacuum packing, namely get product.

Described baking temperature is 65-75 ℃, and boiling temperature is 80-90 ℃.

Effective evaluation:

1, by present embodiment gained sausage A and the content of nitrite of storing the present embodiment sausage A after 50 days are detected respectively as can be known, its content of nitrite all meets national standard;

2, present embodiment gained sausage A is carried out the mouth feel score experiment, with do not add kudzu-vine root powder, the charred FRUCTUS CRATAEGI powder, lily root flour, lotus nut starch, pawpaw meat, the sausage B that all the other raw materials of asparagus lettuce and ficin are identical compares, the sausage A fine and tender taste of present embodiment preparation, the mellow uniqueness of taste, fragrance with sesame, through 40 people's sensory evaluations, there are 32 people to represent to compare the taste that prefers sausage A with sausage B, there are 3 people to represent to compare the taste that prefers sausage B with sausage A, the taste that all the other 5 people estimate sausage A is general, and as seen, sausage A is because having unique local flavor, most people represent to like, and acceptance level is good.

Claims

1. kudzuvine root starch beef sausage, it is characterized in that: the raw material by following weight proportion is made: every 1000g beef need to be allocated salt 30-40g into, monosodium glutamate 0.5-1.5g, zanthoxylum powder 0.5-1.5g, five-spice powder 2.5-3.5g, pepper powder 2.5-3.5g, ginger 3-4g, garlic 1-2g, ficin 3-4g, pawpaw meat 30-40g, asparagus lettuce 30-40g, dark soy sauce 15-25ml, kudzu-vine root powder 4-7g, charred FRUCTUS CRATAEGI powder 4-7g, lily root flour 4-7g, lotus nut starch 4-7g.

2. a kind of kudzuvine root starch beef sausage according to claim 1, it is characterized in that: its preparation technology may further comprise the steps:

3. a kind of kudzuvine root starch beef sausage according to claim 3, it is characterized in that: baking temperature is 65-75 ℃, boiling temperature is 80-90 ℃.