Beef buckwheat sausage and preparation method thereof

Abstract

The invention discloses a beef buckwheat sausage. The beef buckwheat sausage is prepared from the following raw materials in part by weight: 5kg of beef, 2.5kg of cooked buckwheat grain, 5kg of minced chicken, 2.5kg of chicken skin, 1kg of corn starch, 1kg of modified starch, 6kg of cold water, 0.308kg of table salt, 0.066kg of white sugar, 0.0264kg of white pepper, 0.0897kg of carrageenan, 0.030kg of nitrosyl chloride and 0.075kg of red Konjic rice powder. The beef buckwheat sausage has the beneficial effects that the preparation method can realize factory-like and scale production, the difficult problem of batch production for restaurants is solved, the beef buckwheat sausage can be stored easily, the traditional manual operation is broken, seasoning quantification is realized, a defect that the seasoning amount cannot be controlled is overcome, the requirements of different consumers can be met and the marketing range is expanded.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beef buckwheat 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 effec...

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