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Taiwan-style beef sausage and preparation method thereof

A beef and desktop technology, applied in the field of roasted sausage, can solve the problem that pork roasted sausage cannot meet the needs of special people, and achieve the effect of full grain and good taste

Inactive Publication Date: 2013-03-20
濮阳东大食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Desktop grilled sausage is a mid-range low-temperature meat product in Meteor Shower nationwide at this stage. It has won the favor of most people for its crispy and sweet taste, delicious taste, and exquisite appearance. However, most of the current desktop grilled sausages are made of pork. Raw meat and pork sausages cannot meet the needs of some special groups of people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Accurately weigh 46 Kg of beef, 2 Kg of butter, 10 Kg of protein meat, 17 Kg of duck neck skin, 18 Kg of ice water, 1.7 Kg of salt, 0.25 Kg of tripolyphosphate, 0.005 Kg of red yeast rice, and 0.15 Kg of sodium isoVC Kg, sodium nitrite 0.003 Kg, transaminase 0.1 Kg, rehydrated tissue protein 4 Kg, sugar 7.5 Kg, liquor 0.2 Kg, tapioca starch 10 Kg, carrageenan 0.6 Kg, R-type protein 1.8 Kg, soybean protein isolate 1.8 Kg, essential oil 0.11 Kg, beef bone essence 0.55 Kg, flavoring juice 0.2 Kg, yeast extract 0.2 Kg, monosodium glutamate 0.35 Kg, white pepper powder 0.11 Kg, nutmeg powder 0.02 Kg, licorice powder 0.04 Kg, cinnamon powder 0.13 Kg, garlic powder 0.01 Kg, ginger powder 0.02 Kg, ice water is a mixture of ice and water, the weight ratio of ice and water is 1:1, put the raw meat on the thawing rack for natural thawing, until the temperature of the raw meat reaches -4°C to 0°C After the raw meat is thawed, trim the raw meat after thawing to remove the residual f...

Embodiment 2

[0032]Beef 40 Kg, Butter 1 Kg, Protein Meat 5 Kg, Duck Neck Skin 10 Kg, Ice Water 12 Kg, Salt 0.5 Kg, Tripolyphosphate 0.1 Kg, Monascus Red 0.001 Kg, Sodium IsoVC 0.1 Kg, Nitrite Sodium 0.001 Kg, transaminase 0.1 Kg, rehydrated tissue protein 2 Kg, white sugar 5 Kg, liquor 0.1 Kg, tapioca starch 7 Kg, carrageenan 0.5 Kg, R-type protein 1 Kg, soybean protein isolate 1 Kg, essential oil 0.1 Kg, beef Bone essence 0.3Kg, flavoring juice 0.1Kg, yeast paste 0.1 Kg, monosodium glutamate 0.2 Kg, white pepper powder 0.1 Kg, nutmeg powder 0.01 Kg, licorice powder 0.02 Kg, cinnamon powder 0.1 Kg, garlic powder 0.01 Kg, ginger powder 0.015 Kg, ice water is a mixture of ice and water, the weight ratio of ice and water is 1:1, put the raw meat on the thawing rack for natural thawing, until the temperature of the raw meat reaches -4°C to 0°C, the raw meat is thawed , and then trim the thawed raw meat to remove residual floating hair, broken bones, and air-dried oxide layer to ensure the clea...

Embodiment 3

[0034] Beef 55 Kg, Butter 4 Kg, Protein Meat 17 Kg, Duck Neck Skin 25 Kg, Ice Water 25 Kg, Salt 2 Kg, Tripolyphosphate 0.4 Kg, Monascus Red 0.015 Kg, Sodium IsoVC 0.2 Kg, Nitrous Acid Sodium 0.015 Kg, transaminase 0.2 Kg, rehydrated tissue protein 5 Kg, white sugar 9 Kg, liquor 0.3 Kg, tapioca starch 15 Kg, carrageenan 0.7 Kg, R-type protein 2.5 Kg, soybean protein isolate 2.5 Kg, essential oil 0.15 Kg, beef Bone essence 1 Kg, flavoring juice 0.3 Kg, yeast paste 0.3 Kg, monosodium glutamate 0.5 Kg, white pepper powder 0.2 Kg, nutmeg powder 0.03 Kg, licorice powder 0.07 Kg, cinnamon powder 0.3 Kg, garlic powder 0.02 Kg, ginger powder 0.03 Kg, ice water is a mixture of ice and water, the weight ratio of ice and water is 1:1, put the raw meat on the thawing rack for natural thawing, until the temperature of the raw meat reaches -4°C to 0°C, the raw meat is thawed , and then trim the thawed raw meat to remove residual floating hair, broken bones, and air-dried oxide layer to ensur...

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Abstract

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.

Description

[0001] technical field [0002] The invention relates to a grilled sausage, in particular to a table-top beef grilled sausage and a preparation method thereof. Background technique [0003] Desktop grilled sausage is a mid-range low-temperature meat product in Meteor Shower nationwide at this stage. It has won the favor of most people for its crispy and sweet taste, delicious taste, and exquisite appearance. However, most of the current desktop grilled sausages are made of pork. Raw meat and pork sausage cannot meet the needs of some special groups of people. Contents of the invention [0004] The purpose of the present invention is to provide a health-care desktop beef roast sausage with low fat, good taste and plump meat particles and a preparation method thereof. [0005] The technical scheme adopted in the present invention; [0006] A desktop beef sausage, which is prepared from the following raw materials by weight: 40-55 parts of beef, 1-4 parts of butter, 5-1...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L1/314A23L1/317A23L1/09A23L13/40A23L13/60A23L13/70
Inventor 贾彦敦谢继和刘福强
Owner 濮阳东大食品有限公司
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