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Production method for beef and mutton dried sausage

A production method and technology for air-drying sausage, applied in the field of food processing, can solve the problems of getting angry, silt, and not suitable for regular consumption.

Inactive Publication Date: 2012-11-14
JILIN MINGSHENGYUAN INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of food belongs to processed meat food, which will have a certain impact on the human body after eating, such as easy to get angry and silt, so it is not suitable for regular consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0016] Example 1. Cut beef without tendons into 10mm cubes; take 100 grams of dry traditional Chinese medicine Panax notoginseng, 60 grams of dried traditional Chinese medicine Angelica dahurica, 80 grams of dry Chinese medicine Gastrodia elata, and 80 grams of dried Chinese medicine Ophiopogon japonicus, and add equal weights Boil in water for 20 minutes, filter to get the liquid, and mix after natural cooling; take 150 grams of dried Chinese medicine yam and grind it, 120 grams of Chinese medicine dry wolfberry, 80 grams of cinnamon, 120 grams of nutmeg, pepper 50 grams of ground powder, 70 grams of amomum powder, 80 grams of American ginseng powder, mix the ground powder evenly, pour the Chinese medicine mixture into it, then add 2500 grams of koji wine, 2500 grams of refined salt, 1000 grams of monosodium glutamate, sugar 5000 grams, 1500 grams of soy sauce and 300 grams of sesame oil, mix well to make marinated ingredients, take 10 kg of beef cubes, add 1.8 kg of marinated...

example 2

[0017] Example 2: Take mutton without tendons and cut it into 7mm cubes; take 70 grams of Chinese medicine dry product Sanqi, 80 grams of Chinese medicine dry product Angelica dahurica, 60 grams of Chinese medicine dry product Gastrodia elata, and 100 grams of Chinese medicine dry product Ophiopogon japonicus; decoct in water for 15 minutes, filter to get the liquid, and mix after natural cooling; take 180 grams of dried traditional Chinese medicine yam, grind 100 grams of Chinese wolfberry, grind 100 grams of cinnamon, grind 100 grams of nutmeg, and grind Chinese pepper 70 grams of ground powder, 50 grams of amomum powder, 100 grams of American ginseng powder, mix the ground powder evenly, pour the Chinese medicine mixture into it, then add 3000 grams of koji wine, 2000 grams of refined salt, 1500 grams of monosodium glutamate, sugar 4000 grams, 2000 grams of soy sauce and 200 grams of sesame oil, fully mixed to make marinated ingredients, take 10 kg of mutton pieces, add 2.2 ...

example 3

[0018] Example 3: Take beef without tendons and cut it into 8mm squares; take 90 grams of dry Chinese medicine Sanqi, 70 grams of dried Chinese medicine Angelica dahurica, 70 grams of dried Chinese medicine Gastrodia elata, and 90 grams of dried Chinese medicine Ophiopogon japonicus, and add the same weight decoct in water for 18 minutes, filter to get the liquid, and mix after natural cooling; take 170 grams of dried Chinese medicine yam and grind it, 110 grams of Chinese medicine dry wolfberry, 90 grams of cinnamon, 110 grams of nutmeg, pepper 60 grams of ground powder, 60 grams of amomum powder, 90 grams of American ginseng powder, mix the ground powder evenly, pour the Chinese medicine mixture into it, then add 2700 grams of koji wine, 2200 grams of refined salt, 1300 grams of monosodium glutamate, sugar 4500 grams, 1700 grams of soy sauce and 250 grams of sesame oil, fully mixed to make marinated ingredients, take 10 kg of beef cubes, add 2 kg of marinated ingredients to t...

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Abstract

The invention provides a production method for beef and mutton dried sausage, and relates to the technical field of food processing. The method comprises the steps of preparing cured meat, preparing cured additives, curing, drying and steaming. The cured additives are added with traditional Chinese medicine materials beneficial to human body. The dried sausage has the effects of resolving phlegm,reducing internal heat, strengthening the spleen and stomach and moistening the lung to engender fluid. The effect of the traditional Chinese medicine is combined in the meat, so that blood lipid rise and blood pressure increase which are caused by eating meat can be prevented; delicious meat quality is maintained; and disadvantages of conventional dried sausages are overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of air-dried sausage. technical background [0002] Air-dried sausage is a kind of traditional meat food, which is made by marinating meat strips, pouring them into sheep casings for air-drying, and then steaming them in a steamer. The main ingredients used in the pickling process are condiments, generally including cinnamon, pepper, koji wine, refined salt, sugar, and soy sauce. Air-dried sausage has the characteristics of delicious taste and convenient consumption, so it is very popular among people. However, this kind of food is processed meat food, which will have a certain impact on the human body after eating, such as easy to get angry and silt, so it is not suitable for regular consumption. Contents of the invention [0003] The technical problem to be solved by the invention is to disclose a production method of edible and healthy beef and ...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/318A23L1/29A23L13/60A23L13/70A23L33/00
Inventor 于国松
Owner JILIN MINGSHENGYUAN INDAL
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