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Raw and fresh beef sausage and production method thereof

A production method and technology of beef sausage, applied in food preparation, application, food science, etc., can solve the problems of nutrient loss, unsatisfactory sausage taste and nutrition, etc., and achieve the effect of delicious taste, fresh quality and full meaty feeling

Active Publication Date: 2014-04-30
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, there are higher requirements for nutrients and fresh quality, but now most of the sausages in China are cooked and processed. During this process, some nutrients will be lost. Therefore, it can no longer meet people's expectations Sausage taste and nutritional requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Fresh beef sausage is made from the following raw materials in parts by weight: 75 parts of beef, 8 parts of water, 3 parts of starch, 1.3 parts of salt, 3 parts of sugar, 0.5 parts of monosodium glutamate, 0.13 parts of black pepper, 0.13 parts of spicy marinade, 0.12 parts of sesame oil.

[0018] The preparation method of above-mentioned fresh beef sausage comprises the following steps:

[0019] (1) Thaw the beef until the center temperature is at ±2°C, grind 10% of the total amount of beef with a 6-8mm orifice plate in a meat grinder, and grind the rest with a 12mm orifice plate for later use;

[0020] (2) Beating process:

[0021] Start the beater, first beat the ground beef with 6-8mm orifice plate at 200 rpm for about 1 minute, add the weighed salt, and beat at 400 rpm to make the meat very sticky and free of particles Finally, add sugar, monosodium glutamate, black pepper powder, spicy marinade, starch, water, and sesame oil, turn it evenly, then add beef granu...

Embodiment 2

[0034] Fresh beef sausage is made from the following raw materials in parts by weight: 80 parts of beef, 10 parts of water, 3.5 parts of starch, 1.5 parts of salt, 4 parts of sugar, 0.6 parts of monosodium glutamate, 0.15 parts of black pepper, 0.15 parts of spicy marinade, 0.14 parts of sesame oil.

[0035] The preparation method of above-mentioned fresh beef sausage comprises the following steps:

[0036] (1) Thaw the beef until the central temperature is at ±2°C, grind 50% of the total amount of beef with a 6-8mm orifice in a meat grinder, and grind the rest with a 12mm orifice for later use;

[0037] (2) Beating process:

[0038] Start the beater, beat the ground beef with a 6-8mm orifice plate at 400 rpm for about 1 minute, then add phosphate and beat at 400 rpm for 1 minute, then add the weighed salt, use 400 rpm Turn / min beating, make the meat very viscous and free of particles, then add sugar, monosodium glutamate, black pepper powder, spicy marinade, starch, water, ...

Embodiment 3

[0051] Fresh beef sausage, made of the following raw materials in parts by weight: 85 parts of beef, 12 parts of water, 4 parts of starch, 1.6 parts of salt, 5 parts of sugar, 0.7 parts of monosodium glutamate, 0.17 parts of black pepper, 0.17 parts of spicy marinade, Sesame oil 0.16 parts.

[0052] The preparation method of above-mentioned fresh beef sausage comprises the following steps:

[0053] (1) Thaw the beef until the central temperature is at ±2°C, grind 70% of the total amount of beef with a 6-8mm orifice in a meat grinder, and grind the rest with a 12mm orifice for later use;

[0054] (2) Beating process:

[0055] Start the beater, beat the ground beef with a 6-8mm orifice plate at 400 rpm for about 1 minute, then add phosphate and beat at 400 rpm for 1 minute, then add the weighed salt, use 400 rpm Turn / min beating, make the meat very viscous and free of particles, then add sugar, monosodium glutamate, black pepper powder, spicy marinade, starch, water, sesame oi...

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Abstract

The present invention discloses a raw and fresh beef sausage and a production method thereof. The raw and fresh beef sausage is prepared from the following raw materials by weight: 75-85 parts of beef, 8-12 parts of water, 3-4 parts of starch, 1.3-1.6 parts of salt, 3-5 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.13-0.17 part of black pepper powder, 0.13-0.17 part of a spicy sousing material, and 0.12-0.16 part of sesame oil. According to the present invention, the transparent sheep sausage container is adopted, the appearance is red and white, the color is seductive, the raw and fresh beef sausage is rich in proteins, essential amino acids, vitamins, taurine, potassium, iron, magnesium, zinc and other nutritional elements required by human body, and further has characteristics of full whole structure, complete meat taste, delicious taste, good chewquality and rich juice, and direct quick-freezing package is performed without cooking and other processing, such that the original nutrients are not easily subjected to loss, and the original fresh quality is maintained.

Description

technical field [0001] The invention relates to a sausage and a production method thereof, in particular to a fresh beef sausage and a production method thereof. Background technique [0002] The sausage is made of supplementary meat, which is processed by vacuum filling, smoked and roasted, and aseptic vacuum packaging. The main components are supplementary meat, starch, sesame oil, etc. With the improvement of people's living standards, there are higher requirements for nutrients and fresh quality, but now most of the sausages in China are cooked and processed. During this process, some nutrients will be lost. Therefore, it can no longer meet people's expectations Sausage taste and nutritional requirements. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a fresh beef sausage that is delicious, full of meat and rich in various vitamins needed by the human body and its preparation method. [0004] In order to s...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/311A23L1/29A23L1/314A23L13/60A23L13/10A23L13/40A23L33/00
CPCA23L13/10A23L13/428A23L13/65A23L33/00
Inventor 惠增玉景世洁段玉超
Owner SHANDONG HUIFA FOODS
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