CN102266075A - Beef sausage and processing method thereof - Google Patents

Abstract

The invention discloses a beef sausage processed by using beef as a main raw material and a processing method of the beef sausage. The beef sausage is processed by using the following raw materials in part by weight: 100 parts of fresh beef, 45 parts of streaky pork, 5 parts of fresh orange peel, 4 parts of salt, 4 parts of white soy sauce, 8 parts of white sugar, 1.5 parts of white spirit and 0.9 part of nitrite. The method comprises the process flows of proportioning, making stuffing, filling, baking and airing. The sausage prepared by using the raw material formula and the method has high nutrient component and high calorie, is fresh, fragrant and delicious, is refreshing in eating, and is suitable for all age groups to eat.

Description

Beef sausage and processing method

Technical field

The present invention relates to a kind of sausage, specifically is a kind of Beef sausage and processing method.

Background technology

Sausage is the traditional sausage product of China, in its process, because the effect of the enzyme that protein receptor exists in the raw material naturally in the meat decomposites more amino acid, so sausage not only gives off a strong fragrance and delicious flavour.Along with improving constantly of people's living standard, the taste of sausage is required also to improve constantly.Beef is that nutritional labeling is abundant, the high meat of heat, generally is to be processed into dish to eat, and makes edible inconvenient.

Summary of the invention

For addressing the above problem, the invention provides a kind of is the Beef sausage and the processing method of primary raw material with beef.

The present invention realizes with following technical scheme: a kind of Beef sausage, be processed into the raw material of following weight parts: 100 parts in bright beef, 45 parts of pig streaky porks, 5 parts of bright orange peels, 4 parts of salt, 4 parts in white soy sauce, 8 parts of white sugar, 1.5 parts of liquor, 0.9 part of nitrite.

The processing method of described Beef sausage, concrete technological process is: batching → system filling → can → baking → air-dry;

Described system filling be will chopping beef and the fertile fourth of pig mix, add auxiliary material, it is fully mixed, placed 10-15 minute, the intestines filling.

The invention has the beneficial effects as follows:: with the sausage that above-mentioned composition of raw materials and method are made, nutritional labeling height, heat height, bright fragrance U.S., food tasty and refreshing, it is edible to be fit to the each age group people.

The specific embodiment

Embodiment

Raw material: bright beef 100kg, pig streaky pork 45kg, bright orange peel 5kg, salt 4kg, white soy sauce 4kg, white sugar 8kg, liquor 1.5kg, nitrite 0.5kg.

Processing method: select healthy anosis fresh rump steak for use, cold water soak 30 minutes, the drop branch that anhydrates.Be twisted into 0.6 centimetre meat cubelets with meat grinder.The pig streaky pork is cut into 0.6 centimetre meat cubelets, with after the warm water rinsing, and the drop branch that anhydrates.Bright orange peel breaks into slurry, and diced beef and pork fourth are mixed, and adds salt and nitrite, rubs repeatedly it is fully mixed, and places 10 minutes.White soy sauce, white sugar, liquor, orange peel slurry are mixed, are poured on the cube meat and stir, the intestines filling., the intestines filling is poured into hog intestine maceration, clean with warm water with sausage filler.15 centimetres at every interval, ligation are 1 joint.Irritate the sausage that ties, be placed in the warm water rinsing once, removed greasy dirt that casing attaches etc. outward.Toast or dry: sausage is dried in baking oven.The high earlier back of temperature in the baking oven is low, is controlled between 60 ℃～70 ℃, toasts about 2.5 hours.In the bake process, check at any time, see when the intestines surface is dry and just can come out of the stove.Hang over the ventilation, air-dry 3～5 days, treat that the intestines soma is dry, when feel is strong, be finished product.

Claims (2)

1. a Beef sausage is processed into the raw material of following weight parts: 100 parts in bright beef, 45 parts of pig streaky porks, 5 parts of bright orange peels, 4 parts of salt, 4 parts in white soy sauce, 8 parts of white sugar, 1.5 parts of liquor, 0.9 part of nitrite.

2. the processing method of the described Beef sausage of claim 1 is characterized in that, concrete technological process is: batching → system filling → can → baking → air-dry;

Described system filling be will chopping beef and the fertile fourth of pig mix, add auxiliary material, it is fully mixed, placed 10-15 minute, the intestines filling.