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Roasted beef sausage and preparation method thereof

A technology for grilling sausages and beef, applied in food preparation, application, food science and other directions, can solve problems such as inconvenience in eating, and achieve the effect of full meat, easy to process and eat, and full structure.

Inactive Publication Date: 2014-09-03
SHANDONG HUACHANG FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beef products are only limited to stewed products or jerky, which is inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A beef grilled sausage comprises the following components by weight:

[0038] main ingredient,

[0039] 20 parts of beef, 5 parts of chicken, 5 parts of starch, 4 parts of soybean protein isolate, 8 parts of water;

[0040] Accessories,

[0041] 0.5 parts of salt, 1 part of sugar, 0.2 parts of monosodium glutamate, 0.05 parts of spices, 0.3 parts of carrageenan, 0.1 parts of beef essential oil, and 0.005 parts of monascus red pigment.

[0042] The preparation method of the above-mentioned beef grilled sausage comprises the following steps:

[0043] Step 1: Freeze

[0044] Select beef with no foreign matter and odor, and freeze the beef to -4°C;

[0045] Step 2: Mince the Meat

[0046] The above-mentioned frozen beef and chicken are minced respectively with a 10mm orifice;

[0047] Step 3: Weighing

[0048] The main material and auxiliary material are weighed according to the amount of rolling and kneading, and the material is prepared;

[0049] Step 4: Make Roll...

Embodiment 2

[0068] A beef grilled sausage comprises the following components by weight:

[0069] main ingredient,

[0070] 30 parts of beef, 6 parts of chicken, 8 parts of starch, 6 parts of soybean protein isolate, 10 parts of water;

[0071] Accessories,

[0072] 2 parts of salt, 2.5 parts of sugar, 0.6 parts of monosodium glutamate, 0.1 parts of spices, 0.3 parts of carrageenan, 0.2 parts of beef essential oil, and 0.005 parts of monascus red pigment.

[0073] The preparation method of the above-mentioned beef grilled sausage comprises the following steps:

[0074] Step 1: Freeze

[0075] Select beef with no foreign matter and odor, and freeze the beef to 0°C;

[0076] Step 2: Mince the Meat

[0077] The above-mentioned frozen beef and chicken are minced respectively with a 10mm orifice;

[0078] Step 3: Weighing

[0079] The main material and auxiliary material are weighed according to the amount of rolling and kneading, and the material is prepared;

[0080] Step 4: Make Roll...

Embodiment 3

[0099] A beef grilled sausage comprises the following components by weight:

[0100] main ingredient,

[0101] 25 parts of beef, 5.5 parts of chicken, 5.5 parts of starch, 5 parts of soy protein isolate, 9 parts of water;

[0102] Accessories,

[0103] 1 part of salt, 1.5 parts of sugar, 0.3 parts of monosodium glutamate, 0.06 parts of spices, 0.3 parts of carrageenan, 0.15 parts of beef essential oil, and 0.005 parts of monascus red pigment.

[0104] The preparation method of the above-mentioned beef grilled sausage comprises the following steps:

[0105] Step 1: Freeze

[0106] Select beef with no foreign matter and odor, and freeze the beef to -2°C;

[0107] Step 2: Mince the Meat

[0108] The above-mentioned frozen beef and chicken are minced respectively with a 10mm orifice;

[0109] Step 3: Weighing

[0110] The main material and auxiliary material are weighed according to the amount of rolling and kneading, and the material is prepared;

[0111] Step 4: Make Rol...

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PUM

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Abstract

The invention discloses a roasted beef sausage and a preparation method thereof. The roasted beef sausage comprises the following raw materials, by mass: 20-30 parts of beef, 5-6 parts of chicken, 5-8 parts of starch, 4-6 parts of isolated soybean protein, 8-10 parts of water, 0.5-2 parts of salt, 1-2.5 parts of sugar, 0.2-0.6 part of monosodium glutamate, 0.05-0.1 part of spice, 0.3 part of carrageenan, 0.1-0.2 part of beef essential oil and 0.005 part of monascus red pigment. The sausage has the following beneficial effects: the product is rich in protein, essential amino acids, unsaturated fatty acid and taurine, and is also rich in calcium, iron, copper, zinc and other nutritional elements required by human body; the sausage also has characteristics of full structure, complete meat taste, delicious taste, complementation of nutrients contained in chicken and beef, better taste compared with roasted sausage of pure chicken and better process and edible convenience.

Description

technical field [0001] The invention relates to a sausage and a production method thereof, in particular to a beef grilled sausage and a production and processing method thereof. Background technique [0002] There are many kinds of grilled sausages currently on the market, and the more common ones are processed directly from chicken and pork. With the continuous improvement of people's living standards, food requirements are getting higher and higher, and more attention is paid to the nutritional balance of food. Beef products are only limited to stewed products or jerky, which is inconvenient to eat. Contents of the invention [0003] The object of the present invention is to provide a beef grilled sausage which is convenient to eat and has balanced nutrition. [0004] In order to achieve the above object, the technical solution of the present invention is: a beef grilled sausage, which is characterized in that it comprises the following components in proportion by wei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/317A23L1/314A23L13/60A23L13/40
CPCA23L13/428A23L13/65
Inventor 王立海
Owner SHANDONG HUACHANG FOOD TECH
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