CN108813412A - A kind of cumin beef sausage and preparation method thereof - Google Patents
A kind of cumin beef sausage and preparation method thereof Download PDFInfo
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- CN108813412A CN108813412A CN201810748266.2A CN201810748266A CN108813412A CN 108813412 A CN108813412 A CN 108813412A CN 201810748266 A CN201810748266 A CN 201810748266A CN 108813412 A CN108813412 A CN 108813412A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 94
- 241000510672 Cuminum Species 0.000 title claims abstract description 37
- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 37
- 235000015278 beef Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 73
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 241000283690 Bos taurus Species 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 238000011049 filling Methods 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- 210000000936 intestine Anatomy 0.000 claims description 21
- 235000020997 lean meat Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 241000792859 Enema Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 210000000845 cartilage Anatomy 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 239000007920 enema Substances 0.000 claims description 5
- 229940095399 enema Drugs 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000036561 sun exposure Effects 0.000 claims description 5
- 210000002435 tendon Anatomy 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 230000008901 benefit Effects 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 241001330002 Bambuseae Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000968 intestinal effect Effects 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 241001494479 Pecora Species 0.000 description 2
- 230000000202 analgesic effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000000280 densification Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of cumin beef sausage, the raw material including following parts by weight：70 kilograms of thin cattle meat, 30 kilograms of fat meat, 2.5-3 kilograms of refined salt, 6-8 kilograms of white sugar, 2-3.5 kilograms of bent wine, 2.5-3 kilograms of bechamel, 0.2-0.25 kilograms of monosodium glutamate, cumin powder 0.8-1kg.The present invention also provides a kind of preparation methods of cumin beef sausage, including stock up, mix filling, casing preparation, bowel lavage sunning and baking.Sausage made of formula provided by the invention and preparation method is that a kind of color, mouthfeel and nutritive value have good new-type sausage.
Description
Technical field
The present invention relates to sausage preparation technical field, specially a kind of cumin beef sausage and preparation method thereof.
Background technique
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub at
Strip, then pour into elongated cylinder tubular-shaped food made of casing.Sausage poured into the small casing of pig or sheep mix up taste meat material it is dry
It makes.
The sausage of China has long history, and the type of sausage also has very much, is broadly divided into river taste sausage and Guangdong flavor
Youngster's sausage.Main do not exist together is that Guangdong flavor is sweet tea, and river taste is peppery.The production before former sausage is the annual New Year
Food, and whenever can have sausage in present 1 year.But the New Year eats homemade sausage and has become
The custom in southern many areas, has remained into always today.
Traditional river taste sausage and Guangdong flavor sausage half is all made using pork, based on use beef and mutton
The sausage of material is then fewer, and its preparation process and ingredient are also immature, therefore mouthfeel and color are not met by extensively
Big consumer demand.
Summary of the invention
(1) the technical issues of solving
In view of the deficiencies of the prior art, the present invention provides a kind of cumin beef sausage and preparation method thereof, mesh is solved
Preceding cattle and sheep Pork sausage preparation process and ingredient are also immature, therefore mouthfeel and color are not able to satisfy the majority of consumers and need
The problem of asking.
(2) technical solution
To achieve the above object, the present invention provides the following technical solutions：A kind of cumin beef sausage, including following parts by weight
Raw material：70 kilograms of thin cattle meat, 30 kilograms of fat meat, 2.5-3 kilograms of refined salt, 6-8 kilograms of white sugar, 2-3.5 kilograms of bent wine, bechamel
2.5-3 kilograms, 0.2-0.25 kilograms of monosodium glutamate, cumin powder 0.8-1kg.
Preferably, in order to keep meat adhesion strength strong, while the water holding capacity of finished product is improved, it is new that the thin cattle meat chooses health
Fresh lean meat, while tendon connective tissue and broken cartilage must be removed, guarantee that meat wants flexible, color is scarlet.
Preferably, the refined salt chooses refined salt of the purity 95% or more, while requiring refined salt free from admixture, and moisture is 2%
Below.
The present invention also provides a kind of preparation methods of cumin beef sausage, include the following steps：
S1, stock：The ox fat meat got ready is cut into the meat cubelets that side length is 0.8-1.0cm, it is 0.5- that thin cattle meat, which is cut into side length,
The meat cubelets of 0.7cm twice by 45-50 DEG C of fourth of ox fat meat cut of warm water rinse remove oil slick, dirt, then drip moisture
It is dry；
S2, filling is mixed：Fat meat fourth after draining and the lean meat fourth cut mixing are poured into stuffing mixer, by above-mentioned raw materials
Proportion sequentially add refined salt, white sugar, bent wine, bechamel, monosodium glutamate and cumin powder, 10-15 kilograms of pure water is then added,
To accelerate osmosis and keep meat stuffing succulence soft, stir evenly；
S3, casing prepare：Natural dried casings is cleaned before recording, is steeped in clear water, it is stand-by to pull control water out after it softens；
S4, bowel lavage：Enema operation is carried out using sausage filler, the sausage after recording, every 24~26 centimetres are a trifle, use water
Straw rope ligation makes intestines body length be kept for 12~13 centimetres then in centre filament tying again, then uses steel needle acanthopore, makes intestines
Interior gas is discharged, and after bowel lavage, greasy, the intestines filling in intestines body surface face are cleaned with clear water, makes intestines body keep cleaning bright, is done with benefit
Dry dehydration；
S5, sunning：Clean sausage is filled, is hung up with bamboo pole, sausage is made not contact with each other, in the sun exposure, and is every
Every the sausage position of rotation in 3~5 hours, after solarization 1~2 day, by sausage be suspended on draughty place hang dry in the air it is air-dried；
S6, baking：The sausage dried is toasted, when baking, drying room temperature should be controlled at 45~50 DEG C, under sausage
Portion should be from flare 60cm or more, and temperature is excessively high to be made fat melts and ooze out, pale colour, lean meat are baked and reduces yield rate；
Temperature is too low to extend baking time, meat stuffing fermentation souring；In baking process, in order to be heated evenly sausage, upper and lower level sausage
It should exchange, baking gets product cumin beef sausage in 1~2 day.
(3) beneficial effect
The present invention provides a kind of cumin beef sausages and preparation method thereof, have following beneficial effect：
The formula and the sausage fine and tender taste of method preparation, nutritive value is high, and is sliced forming, convenient, nutrition
Health, it is bright and lustrous, and also meat is dry and comfortable, solid densification, and it is tough and tensile and flexible, while cumin being added in beef, so that
Meat fragrance and it is strong, while can have the function that qi-regulating appetizing, wind dispelling analgesic, warm blood, be a kind of color, mouthfeel with
And nutritive value has good new-type sausage.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the present invention
In embodiment, every other implementation obtained by those of ordinary skill in the art without making creative efforts
Example, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of cumin beef sausage, the raw material including following parts by weight：70 kilograms of thin cattle meat, 30 kilograms of fat meat, refined salt 2.5
Kilogram, 6 kilograms of white sugar, 2 kilograms of bent wine, 2.5 kilograms of bechamel, 0.2 kilogram of monosodium glutamate, cumin powder 0.8kg.
In order to keep meat adhesion strength strong, while the water holding capacity of finished product being improved, thin cattle meat chooses the fresh lean meat of health,
Tendon connective tissue and broken cartilage must be removed simultaneously, guarantee that meat wants flexible, color is scarlet；And refined salt chooses purity 95%
Above refined salt, while refined salt free from admixture is required, moisture is below 2%.
The preparation method of above-mentioned cumin beef sausage, includes the following steps：
S1, stock：The ox fat meat got ready is cut into the meat cubelets that side length is 0.8cm, thin cattle meat is cut into the meat that side length is 0.5cm
Fourth twice with 45 DEG C of warm water rinse by the ox fat meat fourth cut removes oil slick, dirt, then drains moisture；
S2, filling is mixed：Fat meat fourth after draining and the lean meat fourth cut mixing are poured into stuffing mixer, by above-mentioned raw materials
Proportion sequentially add refined salt, white sugar, bent wine, bechamel, monosodium glutamate and cumin powder, 10 kilograms of pure water is then added, with
Accelerate osmosis and keep meat stuffing succulence soft, stirs evenly；
S3, casing prepare：Natural dried casings is cleaned before recording, is steeped in clear water, it is stand-by to pull control water out after it softens；
S4, bowel lavage：Enema operation is carried out using sausage filler, the sausage after recording, every 24 centimetres are a trifle, with water plant rope
Ligation makes intestines body length be kept for 12 centimetres then in centre filament tying again, then uses steel needle acanthopore, arranges intestinal gas
Out, after bowel lavage, greasy, the intestines filling in intestines body surface face are cleaned with clear water, make intestines body keep cleaning bright, with sharp drying and dehydrating；
S5, sunning：Clean sausage is filled, is hung up with bamboo pole, sausage is made not contact with each other, in the sun exposure, and is every
Every the sausage position of rotation in 3 hours, after solarization 1 day, by sausage be suspended on draughty place hang dry in the air it is air-dried；
S6, baking：The sausage dried is toasted, when baking, drying room temperature should be controlled at 45 DEG C, and sausage lower part is answered
From flare 60cm or more, temperature is excessively high to be made fat melts and ooze out, pale colour, lean meat are baked and reduces yield rate；Temperature
It is too low to extend baking time, meat stuffing fermentation souring；In baking process, in order to be heated evenly sausage, the reply of upper and lower level sausage
It changes, baking gets product cumin beef sausage in 1 day.
Embodiment 2
A kind of cumin beef sausage, the raw material including following parts by weight：70 kilograms of thin cattle meat, 30 kilograms of fat meat, refined salt 2.7
Kilogram, 7 kilograms of white sugar, 2.7 kilograms of bent wine, 2.7 kilograms of bechamel, 0.23 kilogram of monosodium glutamate, cumin powder 0.9kg.
In order to keep meat adhesion strength strong, while the water holding capacity of finished product being improved, thin cattle meat chooses the fresh lean meat of health,
Tendon connective tissue and broken cartilage must be removed simultaneously, guarantee that meat wants flexible, color is scarlet；The refined salt chooses purity and exists
95% or more refined salt, while refined salt free from admixture is required, moisture is below 2%.
The preparation method of above-mentioned cumin beef sausage, includes the following steps：
S1, stock：The ox fat meat got ready is cut into the meat cubelets that side length is 0.9cm, thin cattle meat is cut into the meat that side length is 0.6cm
Fourth twice with 47 DEG C of warm water rinse by the ox fat meat fourth cut removes oil slick, dirt, then drains moisture；
S2, filling is mixed：Fat meat fourth after draining and the lean meat fourth cut mixing are poured into stuffing mixer, by above-mentioned raw materials
Proportion sequentially add refined salt, white sugar, bent wine, bechamel, monosodium glutamate and cumin powder, 12 kilograms of pure water is then added, with
Accelerate osmosis and keep meat stuffing succulence soft, stirs evenly；
S3, casing prepare：Natural dried casings is cleaned before recording, is steeped in clear water, it is stand-by to pull control water out after it softens；
S4, bowel lavage：Enema operation is carried out using sausage filler, the sausage after recording, every 25 centimetres are a trifle, with water plant rope
Ligation makes intestines body length be kept for 12 centimetres then in centre filament tying again, then uses steel needle acanthopore, arranges intestinal gas
Out, after bowel lavage, greasy, the intestines filling in intestines body surface face are cleaned with clear water, make intestines body keep cleaning bright, with sharp drying and dehydrating；
S5, sunning：Clean sausage is filled, is hung up with bamboo pole, sausage is made not contact with each other, in the sun exposure, and is every
Every the sausage position of rotation in 4 hours, after solarization 1.5 days, by sausage be suspended on draughty place hang dry in the air it is air-dried；
S6, baking：The sausage dried is toasted, when baking, drying room temperature should be controlled at 47 DEG C, and sausage lower part is answered
From flare 60cm or more, temperature is excessively high to be made fat melts and ooze out, pale colour, lean meat are baked and reduces yield rate；Temperature
It is too low to extend baking time, meat stuffing fermentation souring；In baking process, in order to be heated evenly sausage, the reply of upper and lower level sausage
It changes, baking gets product cumin beef sausage in 1.5 days.
Embodiment 3
A kind of cumin beef sausage, the raw material including following parts by weight：70 kilograms of thin cattle meat, 30 kilograms of fat meat, refined salt 3,000
Gram, 8 kilograms of white sugar, 3.5 kilograms of bent wine, 3 kilograms of bechamel, 0.25 kilogram of monosodium glutamate, cumin powder 1kg.
In order to keep meat adhesion strength strong, while the water holding capacity of finished product being improved, thin cattle meat chooses the fresh lean meat of health,
Tendon connective tissue and broken cartilage must be removed simultaneously, guarantee that meat wants flexible, color is scarlet；Refined salt choose purity 95% with
On refined salt, while requiring refined salt free from admixture, moisture is below 2%.
The preparation method of above-mentioned cumin beef sausage, includes the following steps：
S1, stock：The ox fat meat got ready is cut into the meat cubelets that side length is 1.0cm, thin cattle meat is cut into the meat that side length is 0.7cm
Fourth twice with 50 DEG C of warm water rinse by the ox fat meat fourth cut removes oil slick, dirt, then drains moisture；
S2, filling is mixed：Fat meat fourth after draining and the lean meat fourth cut mixing are poured into stuffing mixer, by above-mentioned raw materials
Proportion sequentially add refined salt, white sugar, bent wine, bechamel, monosodium glutamate and cumin powder, 15 kilograms of pure water is then added, with
Accelerate osmosis and keep meat stuffing succulence soft, stirs evenly；
S3, casing prepare：Natural dried casings is cleaned before recording, is steeped in clear water, it is stand-by to pull control water out after it softens；
S4, bowel lavage：Enema operation is carried out using sausage filler, the sausage after recording, every 26 centimetres are a trifle, with water plant rope
Ligation makes intestines body length be kept for 13 centimetres then in centre filament tying again, then uses steel needle acanthopore, arranges intestinal gas
Out, after bowel lavage, greasy, the intestines filling in intestines body surface face are cleaned with clear water, make intestines body keep cleaning bright, with sharp drying and dehydrating；
S5, sunning：Clean sausage is filled, is hung up with bamboo pole, sausage is made not contact with each other, in the sun exposure, and is every
Every the sausage position of rotation in 5 hours, after solarization 2 days, by sausage be suspended on draughty place hang dry in the air it is air-dried；
S6, baking：The sausage dried is toasted, when baking, drying room temperature should be controlled at 50 DEG C, and sausage lower part is answered
From flare 60cm or more, temperature is excessively high to be made fat melts and ooze out, pale colour, lean meat are baked and reduces yield rate；Temperature
It is too low to extend baking time, meat stuffing fermentation souring；In baking process, in order to be heated evenly sausage, the reply of upper and lower level sausage
It changes, baking gets product cumin beef sausage in 2 days.
Beef is rich in protein, and amino acid ratio of components pork is needed closer to human body, can improve body resistance against diseases, especially
Its to growth and development and postoperative, aftercare people supplement blood loss, in terms of it is particularly suitable, while beef has benefit
The effect of middle QI invigorating, nourishes taste, strong muscles and bones reduce phlegm and income wind, saliva of quenching the thirst is suitable for hidden, body void of breathing hard, muscles and bones under middle gas
The people of aching and limp, anaemia prolonged illness and yellow dizzy people in face is edible；
The formula and the sausage fine and tender taste of method preparation, nutritive value is high, and is sliced forming, convenient, nutrition
Health, it is bright and lustrous, and also meat is dry and comfortable, solid densification, and it is tough and tensile and flexible, while cumin being added in beef, so that
Meat fragrance and it is strong, while can have the function that qi-regulating appetizing, wind dispelling analgesic, warm blood, be a kind of color, mouthfeel with
And nutritive value has good new-type sausage.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (4)
1. a kind of cumin beef sausage, it is characterised in that：Raw material including following parts by weight：70 kilograms of thin cattle meat, fat meat 30,000
Gram, 2.5-3 kilograms of refined salt, 6-8 kilograms of white sugar, 2-3.5 kilograms of bent wine, 2.5-3 kilograms of bechamel, 0.2-0.25 kilograms of monosodium glutamate,
Cumin powder 0.8-1kg.
2. a kind of cumin beef sausage according to claim 1, it is characterised in that：In order to keep meat adhesion strength strong, simultaneously
The water holding capacity of finished product is improved, the thin cattle meat chooses the fresh lean meat of health, while must remove tendon connective tissue and broken
Cartilage guarantees that meat wants flexible, and color is scarlet.
3. a kind of cumin beef sausage according to claim 1, it is characterised in that：The refined salt choose purity 95% with
On refined salt, while requiring refined salt free from admixture, moisture is below 2%.
4. a kind of preparation method of cumin beef sausage according to any one of claim 1-3, it is characterised in that：Including
Following steps：
S1, stock：The ox fat meat got ready is cut into the meat cubelets that side length is 0.8-1.0cm, it is 0.5-0.7cm that thin cattle meat, which is cut into side length,
Meat cubelets twice by 45-50 DEG C of fourth of ox fat meat cut of warm water rinse remove oil slick, dirt, then drain moisture；
S2, filling is mixed：Fat meat fourth after draining and the lean meat fourth cut mixing are poured into stuffing mixer, by matching in above-mentioned raw materials
Than sequentially adding refined salt, white sugar, bent wine, bechamel, monosodium glutamate and cumin powder, 10-15 kilograms of pure water is added, then to add
Fast osmosis and keep meat stuffing succulence soft, stirs evenly；
S3, casing prepare：Natural dried casings is cleaned before recording, is steeped in clear water, it is stand-by to pull control water out after it softens；
S4, bowel lavage：Enema operation is carried out using sausage filler, the sausage after recording, every 24~26 centimetres are a trifle, with water plant rope
Ligation makes intestines body length be kept for 12~13 centimetres then in centre filament tying again, then uses steel needle acanthopore, makes enteral gas
Body is discharged, and after bowel lavage, greasy, the intestines filling in intestines body surface face are cleaned with clear water, and intestines body is made to keep cleaning bright, de- with benefit drying
Water；
S5, sunning：Clean sausage is filled, is hung up with bamboo pole, sausage is made not contact with each other, in the sun exposure, and every 3~
The sausage position of rotation in 5 hours, after solarization 1~2 day, by sausage be suspended on draughty place hang dry in the air it is air-dried；
S6, baking：The sausage dried is toasted, when baking, drying room temperature should be controlled at 45~50 DEG C, and sausage lower part is answered
From flare 60cm or more, temperature is excessively high to be made fat melts and ooze out, pale colour, lean meat are baked and reduces yield rate；Temperature
It is too low to extend baking time, meat stuffing fermentation souring；In baking process, in order to be heated evenly sausage, the reply of upper and lower level sausage
It changes, baking gets product cumin beef sausage in 1~2 day.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810745A (en) * | 2019-12-02 | 2020-02-21 | 新晃老蔡食品有限责任公司 | Beef sausage and preparation method thereof |
| CN110881624A (en) * | 2019-11-26 | 2020-03-17 | 河南农业大学 | Beef sausage processing method for improving yield |
-
2018
- 2018-07-10 CN CN201810748266.2A patent/CN108813412A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881624A (en) * | 2019-11-26 | 2020-03-17 | 河南农业大学 | Beef sausage processing method for improving yield |
| CN110810745A (en) * | 2019-12-02 | 2020-02-21 | 新晃老蔡食品有限责任公司 | Beef sausage and preparation method thereof |
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Application publication date: 20181116 |