Spicy beef sausage and preparation method thereof

Abstract

The invention discloses a spicy beef sausage, which is prepared from the following raw materials in parts by weight: 50kg of beef, 1kg of edible salt, 0.3kg of aginomoto, 0.3kg of white sugar, 1.5kg of white spirit, 1kg of chili powder, 0.25kg of pure Chinese prickly ash powder, 0.2kg of red konjic rice powder, 0.5kg of potato starch, 1kg of salad oil and 0.25kg of sesame oil. The spicy beef sausage and the preparation method thereof have the beneficial effects that the preparation method disclosed by the invention can be applied to industrial and large-scale production; the problem of mass production of restaurants is solved; the storage is facilitated; the traditional manual work is broken through; the flavors are quantized; the defect of over-large or over-small amount is compensated; different requirements of consumers can be met; and the marketing range is expanded.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a spicy beef sausage and a preparation method thereof. Background technique [0002] Sausage is a common food on our table. Most of the existing sausages use pork as raw material to make sausages. As we all know, pork has high fat content, and regular consumption is not conducive to the health of consumers. At the same time, because it is not halal The custom of eating pork and the sale of pork sausages in the market also have certain limitations; not only that, the existing pork sausages pursue the happiness on the tip of the tongue, but often ignore the aspect of its healthy production, and its technical requirements are not high , lack of scientific basis, the quality is unstable according to the ratio of experience, and the manual operation cannot be mass-produced, and the time is also limited to winter. [0003] For the related problems in the above technologies, no effective ...

AI Technical Summary

Problems solved by technology

[0002] Sausage is a common food on our dining table. Most of the existing sausages use pork as raw material to make sausages. We all know that pork has high fat content, and regular consumption is not conducive to the health of consumers. At the same time, due to the lack of halal The custom of eating pork and the sale of pork sausages in the market also have certain limitations; not only that, the existing pork sausages pursue the happiness on the tip of the tongue, but often ignore the aspect of its healthy production, and its technical requirements are not high , lack of scientific basis, the quality is unstable according to the ratio of experience, and manual operation cannot be mass-produced, and the time is limited to winter

[0003] For the related problems in the above technologies, no effective solutions have been proposed yet