CN110810745A - Beef sausage and preparation method thereof - Google Patents
Beef sausage and preparation method thereof Download PDFInfo
- Publication number
- CN110810745A CN110810745A CN201911213537.5A CN201911213537A CN110810745A CN 110810745 A CN110810745 A CN 110810745A CN 201911213537 A CN201911213537 A CN 201911213537A CN 110810745 A CN110810745 A CN 110810745A
- Authority
- CN
- China
- Prior art keywords
- beef
- sausage
- preparing
- steps
- putting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 63
- 235000015278 beef Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims description 19
- 241000234282 Allium Species 0.000 claims description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000021336 beef liver Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 210000001364 upper extremity Anatomy 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 241000283690 Bos taurus Species 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000009471 action Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of beef sausages, in particular to a beef sausage, which comprises the following components: the preparation method comprises the following steps of: the beef sausage prepared by the method is provided with a steaming step at last, and is free from additional cooking during eating, so that the requirement of the user on the nutrition, the peculiarity and the flavor of beef sausage food is met, the requirement of the user on the nutrition component is ensured, the beef sausage prepared by the method is beneficial to the instant eating requirement of the user, a scientific method is provided for the production of similar products, and the beef sausage has wide popularization and application values in the same industry.
Description
Technical Field
The invention relates to the technical field of beef products, in particular to a beef sausage and a preparation method thereof.
Background
The meat products are food necessary for people in daily life, the meat is of various types, the pork, mutton, beef and the like are generally eaten by people at present, the variety is monotonous, the preservation time of fresh meat is short, the beef sausage is obtained by filling beef into sausage casings and drying the beef, and the beef sausage is popular with people due to easy preservation and convenient eating.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the beef sausage and the preparation method thereof, and solves the problems that the conventional beef sausage cannot meet the comprehensive requirements of people on the flavor, the special color and the nutrition of beef sausage food due to single raw materials, and is not beneficial to the instant requirement of users due to the need of cooking during eating.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a beef sausage comprising: 3500-4000 g of front leg beef, 1500-2000 g of fat beef, 500-800 g of beef liver, 400-600 g of onion, 150-200 g of refined salt, 150-200 g of soy sauce, 350-400 g of fine granulated sugar, 30-50 g of yellow wine, 15-20 g of five spice powder, 10-15 g of black pepper powder and 8-10 m of pig casing.
A preparation method of beef sausage comprises the following steps:
s101: treatment of raw materials: removing tendons and bones in the front leg meat of the cattle, cleaning, putting the beef together with fat cattle and beef liver into a meat grinder, grinding the beef into small blocks of 0.5-0.8 cm to prepare a beef block mixture, cutting onions into small blocks of 0.5-0.8 cm to prepare onion blocks, washing the pig casing with warm water, and preparing the clean pig casing;
s102: preparing stuffing: pouring the beef mixture into a basin, pouring onion blocks into the basin, adding refined salt, soy sauce, fine granulated sugar, yellow wine, five spice powder and black pepper powder into the basin, uniformly mixing, repeatedly kneading for 10min by hands, and standing for 10min to obtain sausage stuffing;
s103: filling: filling sausage stuffing into clean pig casing with a sausage stuffer, knotting every 25cm, and washing away oil stain attached to the clean pig casing with warm water to obtain wet sausage;
s104: drying: putting the wet sausage on a long rod, drying in the sun, keeping good ventilation, and drying in the sun for 5-7 days to obtain a dry sausage;
s105: steaming: and (3) putting the dry sausage into a steamer, steaming for 45min, taking out the dry sausage, and cooling to room temperature to obtain the finished product sausage.
In the step S101, the beef foreleg, the beef fat and the beef liver before being minced are drained, and the cleaned pig casing is soaked in warm water for 30 min.
In S103, if there is steam bubble in the wet sausage, the needle plate is used for punching and exhausting, and the needle plate is cleaned with warm water before use.
And S105, cooling by using a cooling machine during cooling, putting the dry sausage into the cooling machine, setting the temperature on the cooling machine to be 20 ℃, and keeping for 30 min.
(III) advantageous effects
The invention provides a beef sausage and a preparation method thereof. The method has the following beneficial effects:
the beef sausage prepared by the preparation method is added with the fat beef and the beef liver, the diversification of the raw materials is increased, the nutritional ingredients of the beef sausage are increased, the requirements of users on the nutrition, the characteristics and the flavor of beef sausage food are met, and the requirements of the users on the nutritional ingredients are ensured.
Drawings
FIG. 1 is a flow chart of a manufacturing method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the present invention provides a technical solution: a beef sausage comprising: 3500-4000 g of front leg beef, 1500-2000 g of fat beef, 500-800 g of beef liver, 400-600 g of onion, 150-200 g of refined salt, 150-200 g of soy sauce, 350-400 g of fine granulated sugar, 30-50 g of yellow wine, 15-20 g of five spice powder, 10-15 g of black pepper powder and 8-10 m of pig casing.
A preparation method of beef sausage comprises the following steps:
s101: treatment of raw materials: removing tendons and bones in the front leg meat of the cattle, cleaning, putting the beef together with fat cattle and beef liver into a meat grinder, grinding the beef into small blocks of 0.5-0.8 cm to prepare a beef block mixture, cutting onions into small blocks of 0.5-0.8 cm to prepare onion blocks, washing the pig casing with warm water, and preparing the clean pig casing;
s102: preparing stuffing: pouring the beef mixture into a basin, pouring onion blocks into the basin, adding refined salt, soy sauce, fine granulated sugar, yellow wine, five spice powder and black pepper powder into the basin, uniformly mixing, repeatedly kneading for 10min by hands, and standing for 10min to obtain sausage stuffing;
s103: filling: filling sausage stuffing into clean pig casing with a sausage stuffer, knotting every 25cm, and washing away oil stain attached to the clean pig casing with warm water to obtain wet sausage;
s104: drying: putting the wet sausage on a long rod, drying in the sun, keeping good ventilation, and drying in the sun for 5-7 days to obtain a dry sausage;
s105: steaming: and (3) putting the dry sausage into a steamer, steaming for 45min, taking out the dry sausage, and cooling to room temperature to obtain the finished product sausage.
Preferably, in S101, the beef foreleg, the beef fat and the beef liver before mincing are drained, and the cleaned pig intestine casing is soaked in warm water for 30 min.
Preferably, in step S103, if steam bubbles are present in the wet sausage, the holes are punched by a needle plate to exhaust the air, and the needle plate is washed with warm water before use.
Preferably, in S105, a cooling machine is used for cooling during cooling, the dry sausage is placed into the cooling machine, the temperature of the cooling machine is set to be 20 ℃, and the cooling machine is kept for 30 min.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A beef sausage with rich nutrition is characterized in that: the beef sausage comprises: 3500-4000 g of front leg beef, 1500-2000 g of fat beef, 500-800 g of beef liver, 400-600 g of onion, 150-200 g of refined salt, 150-200 g of soy sauce, 350-400 g of fine granulated sugar, 30-50 g of yellow wine, 15-20 g of five spice powder, 10-15 g of black pepper powder and 8-10 m of pig casing.
2. A preparation method of beef sausage is characterized by comprising the following steps: the preparation method of the beef sausage comprises the following steps:
s101: treatment of raw materials: removing tendons and bones in the front leg meat of the cattle, cleaning, putting the beef together with fat cattle and beef liver into a meat grinder, grinding the beef into small blocks of 0.5-0.8 cm to prepare a beef block mixture, cutting onions into small blocks of 0.5-0.8 cm to prepare onion blocks, washing the pig casing with warm water, and preparing the clean pig casing;
s102: preparing stuffing: pouring the beef mixture into a basin, pouring onion blocks into the basin, adding refined salt, soy sauce, fine granulated sugar, yellow wine, five spice powder and black pepper powder into the basin, uniformly mixing, repeatedly kneading for 10min by hands, and standing for 10min to obtain sausage stuffing;
s103: filling: filling sausage stuffing into clean pig casing with a sausage stuffer, knotting every 25cm, and washing away oil stain attached to the clean pig casing with warm water to obtain wet sausage;
s104: drying: putting the wet sausage on a long rod, drying in the sun, keeping good ventilation, and drying in the sun for 5-7 days to obtain a dry sausage;
s105: steaming: and (3) putting the dry sausage into a steamer, steaming for 45min, taking out the dry sausage, and cooling to room temperature to obtain the finished product sausage.
3. The method for preparing beef sausage according to claim 2, wherein the method comprises the following steps: in the step S101, the beef foreleg, the beef fat and the beef liver before being minced are drained, and the cleaned pig casing is soaked in warm water for 30 min.
4. The method for preparing beef sausage according to claim 2, wherein the method comprises the following steps: in S103, if there is steam bubble in the wet sausage, the needle plate is used for punching and exhausting, and the needle plate is cleaned with warm water before use.
5. The method for preparing beef sausage according to claim 2, wherein the method comprises the following steps: and S105, cooling by using a cooling machine during cooling, putting the dry sausage into the cooling machine, setting the temperature on the cooling machine to be 20 ℃, and keeping for 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911213537.5A CN110810745A (en) | 2019-12-02 | 2019-12-02 | Beef sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911213537.5A CN110810745A (en) | 2019-12-02 | 2019-12-02 | Beef sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810745A true CN110810745A (en) | 2020-02-21 |
Family
ID=69542062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911213537.5A Pending CN110810745A (en) | 2019-12-02 | 2019-12-02 | Beef sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810745A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211453A (en) * | 2022-07-20 | 2022-10-21 | 邬玉如 | Method for realizing sausage visualization by printing image-text on casing |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341745A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Garlic sausage and making method thereof |
| CN106261901A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of black green pepper sausage and preparation method thereof |
| CN108813412A (en) * | 2018-07-10 | 2018-11-16 | 安徽惠之园食品有限公司 | A kind of cumin beef sausage and preparation method thereof |
-
2019
- 2019-12-02 CN CN201911213537.5A patent/CN110810745A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341745A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Garlic sausage and making method thereof |
| CN106261901A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of black green pepper sausage and preparation method thereof |
| CN108813412A (en) * | 2018-07-10 | 2018-11-16 | 安徽惠之园食品有限公司 | A kind of cumin beef sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115211453A (en) * | 2022-07-20 | 2022-10-21 | 邬玉如 | Method for realizing sausage visualization by printing image-text on casing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2009120533A (en) | FOOD PRODUCT SUBSTITUTE FOR MEAT AND METHOD FOR PRODUCING IT | |
| KR101165753B1 (en) | Method for fabricating of artificial food using pork | |
| CN102475311A (en) | Method for making steamed stuffed bun with crab cream and crab meat | |
| CN101564175A (en) | Glutinous rice pig-blood sausage and production method thereof | |
| CN104839757A (en) | Seafood sausage production method | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| CN103734780A (en) | Minced fillet dried sausage | |
| CN110810745A (en) | Beef sausage and preparation method thereof | |
| CN107912718A (en) | Bamboo shoot superfine powder sausage and production method | |
| CN105341742A (en) | Cumin roasted sausage and making method thereof | |
| CN102697066B (en) | Processing method for dried livestock meat egg | |
| CN104305272A (en) | Bacon flavor granular livestock liver paste product and processing method thereof | |
| CN104000221A (en) | Preparation method for vinegar blood duck | |
| JP5612374B2 (en) | Processed meat from chicken | |
| CN103719917A (en) | Process for producing sausages through strip cutting | |
| CN105249230A (en) | Seafood glutinous-rice dumplings and making method thereof | |
| CN108433042A (en) | A kind of vegetables mutton meatballs | |
| CN112971052A (en) | Fruity sausage and preparation method thereof | |
| CN104757610A (en) | Dai flavor fish sauce production method | |
| KR100377420B1 (en) | A jelly made of meat with seaweeds and the method thereof | |
| CN1159895A (en) | Method for preparing preserved fish | |
| KR100275911B1 (en) | Method of processing wings of barren chickens | |
| JP3027803U (en) | Non-glutinous rice casing-packed food | |
| CN105231185A (en) | Preparation method of sausage | |
| CN105747117A (en) | Production method of hand-tear preserved meat made of Congjiang Xiang-pig |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |