CN102771819B - Production method for beef and mutton dried sausage - Google Patents
Production method for beef and mutton dried sausage Download PDFInfo
- Publication number
- CN102771819B CN102771819B CN2011101208588A CN201110120858A CN102771819B CN 102771819 B CN102771819 B CN 102771819B CN 2011101208588 A CN2011101208588 A CN 2011101208588A CN 201110120858 A CN201110120858 A CN 201110120858A CN 102771819 B CN102771819 B CN 102771819B
- Authority
- CN
- China
- Prior art keywords
- weight portion
- chinese medicine
- beef
- weight
- dry product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a production method for beef and mutton dried sausage, and relates to the technical field of food processing. The method comprises the steps of preparing cured meat, preparing cured additives, curing, drying and steaming. The cured additives are added with traditional Chinese medicine materials beneficial to human body. The dried sausage has the effects of resolving phlegm, reducing internal heat, strengthening the spleen and stomach and moistening the lung to engender fluid. The effect of the traditional Chinese medicine is combined in the meat, so that blood lipid rise and blood pressure increase which are caused by eating meat can be prevented; delicious meat quality is maintained; and disadvantages of conventional dried sausages are overcome.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to the production method of air-dry sausage.
Technical background
Air-dry sausage is a kind of traditional meat product, by cutlet is pickled, pours into and carries out air-dryly in the sheep casing, cooks with steamer and makes.The filling that curing process uses mainly is flavouring, generally comprises Chinese cassia tree, Chinese prickly ash, bent wine, refined salt, white sugar, soy sauce.Air-dry sausage has delicious flavour, and the characteristics such as instant edible so be subjected to people's welcome very much.But this food belongs to the meat processed food, and edible can affecting to human body later got angry, given birth to and become silted up as easily making the people, so often be not suitable for edible.
Summary of the invention
The technical problem to be solved in the present invention is the production method that discloses a kind of beef or mutton air-dry sausage of edible health.
The scheme of technical solution problem of the present invention adopts following steps to finish:
1, preparation cured meat: get the square that is cut into 7-10mm without grain beef or mutton;
2, filling is pickled in preparation: get Chinese medicine dry product pseudo-ginseng 8-10 weight portion, Chinese medicine dry product root of Dahurain angelica 6-8 weight portion, Chinese medicine dry product rhizoma Gastrodiae 6-8 weight portion, Chinese medicine dry product tuber of dwarf lilyturf 8-10 weight portion, the decocting of the weight such as adding boiled 15-20 minute respectively, liquid is got in filtration, naturally mixes after the cooling; Get Chinese medicine dry product Chinese yam 15-18 weight portion abrasive dust, Chinese medicine dry product matrimony vine 10-12 weight portion abrasive dust, Chinese cassia tree 8-10 weight portion abrasive dust, nutmeg 10-12 weight portion abrasive dust, Chinese prickly ash 5-7 weight portion abrasive dust, fructus amomi 5-7 weight portion abrasive dust, gram American ginseng 8-10 weight portion abrasive dust, flour is mixed, the Chinese medicine mixed liquor is poured into wherein, add bent wine 250-300 weight portion, refined salt 200-250 weight portion, monosodium glutamate 100-150 weight portion, white sugar 400-500 weight portion, soy sauce 150-200 weight portion and sesame oil 20-30 weight portion, fully mixing is made and is pickled filling again;
3, pickle: add in beef or the mutton piece and pickle filling, stir, pickled 30-40 minute, wherein beef or mutton piece are 10 with the weight ratio of pickling filling: 1.8-2.2;
4, air-dry, cook processing: the beef that will pickle or mutton piece pour in the sheep casing, hang over 2-5 ℃ the air-dry airing 2-4 in air-dry room days, adopt steam copper to steam after 25-35 minute again and naturally cool off, and make air-dry sausage.
The preparation scheme of the best of the present invention is finished by following steps:
1, preparation cured meat: get the square that is cut into 8mm without grain beef or mutton;
2, filling is pickled in preparation: get Chinese medicine dry product pseudo-ginseng 9 weight portions, the Chinese medicine dry product root of Dahurain angelica 7 weight portions, Chinese medicine dry product rhizoma Gastrodiae 7 weight portions, the Chinese medicine dry product tuber of dwarf lilyturf 9 weight portions, the decocting of the weight such as adding boiled 18 minutes respectively, liquid is got in filtration, naturally mixes after the cooling; Get Chinese medicine dry product Chinese yam 17 weight portion abrasive dusts, Chinese medicine dry product matrimony vine 11 weight portion abrasive dusts, Chinese cassia tree 9 weight portion abrasive dusts, nutmeg 11 weight portion abrasive dusts, Chinese prickly ash 6 weight portion abrasive dusts, fructus amomi 6 weight portion abrasive dusts, gram American ginseng 9 weight portion abrasive dusts mix flour, and the Chinese medicine mixed liquor is poured into wherein, add bent wine 270 weight portions, refined salt 220 gram weight parts, monosodium glutamate 130 weight portions, white sugar 450 weight portions, soy sauce 170 weight portions and sesame oil 25 weight portions, fully mixing is made and is pickled filling again;
3, pickle: add in beef or the mutton piece and pickle filling, stir, pickled 35 minutes, wherein beef or mutton piece are 10: 2 with the weight ratio of pickling filling;
4, air-dry, cook processing: the beef that will pickle or mutton piece pour in the sheep casing, hang over 3 ℃ the air-dry airing in air-dry room 3 days, adopt steam copper to steam after 30 minutes again and naturally cool off, and make air-dry sausage.
Wherein the root of Dahurain angelica have dispel the wind, the effect of eliminating dampness, detumescence, pain relieving; Rhizoma Gastrodiae has the effect of wines used as antirheumatic, pain relieving, the promoting flow of qi and blood circulation; Door had yin-nourishing and gave birth to Feng, the moistening lung effect that clears away heart-fire the tuber of dwarf lilyturf, was used for dryness of the lung dry cough, the consumptive disease cough, and the Feng wound is thirsty, vexed insomnia, interior heat is quenched one's thirst, the dry constipation of intestines; American ginseng strengthens immunologic function to the regulating action of metabolism, regulates the function of internal system, has the action of nervous system of adjusting effect.More than medicinal food materials all be complementary with beef mutton.
Air-dry sausage of the present invention have reduce phlegm, reduce internal heat, effect that strengthening the spleen and stomach, moistening lung are given birth to Feng, meat is borrowed the efficacy of a drug, can not cause because of food meat the rising of blood matter, blood pressure, has both kept the deliciousness of meat, has overcome again the weak point of traditional air-dry sausage.
The specific embodiment
Example 1, get the square that is cut into 10mm without grain beef; Get Chinese medicine dry product pseudo-ginseng 100 gram, the Chinese medicine dry product root of Dahurain angelica 60 grams, Chinese medicine dry product rhizoma Gastrodiae 80 grams, the Chinese medicine dry product tuber of dwarf lilyturf 80 grams, the decocting of the weight such as addings boiled 20 minutes respectively, filtered and got liquid, the naturally rear mixing of cooling; Get Chinese medicine dry product Chinese yam 150 gram abrasive dusts, Chinese medicine dry product matrimony vine 120 gram abrasive dusts, Chinese cassia tree 80 gram abrasive dusts, nutmeg 120 gram abrasive dusts, Chinese prickly ash 50 gram abrasive dusts, fructus amomi 70 gram abrasive dusts, gram American ginseng 80 gram abrasive dusts mix flour, and the Chinese medicine mixed liquor is poured into wherein, add again bent wine 2500 grams, refined salt 2500 grams, monosodium glutamate 1000 grams, white sugar 5000 grams, soy sauce 1500 grams and sesame oil 300 grams, fully mixing is made and is pickled filling, gets 10 kilograms of beef clods, adds 1.8 kilograms in the beef clod to pickle filling, stir, pickled 30 minutes, the beef clod of pickling is poured in the sheep casing, hang over 2 ℃ the air-dry airing in air-dry room 4 days, adopt again steam copper to steam naturally cooling after 35 minutes, make beef dry sausage.
Example 2, get the square that is cut into 7mm without grain mutton; Get Chinese medicine dry product pseudo-ginseng 70 gram, the Chinese medicine dry product root of Dahurain angelica 80 grams, Chinese medicine dry product rhizoma Gastrodiae 60 grams, the Chinese medicine dry product tuber of dwarf lilyturf 100 grams, the decocting of the weight such as addings boiled 15 minutes respectively, filtered and got liquid, the naturally rear mixing of cooling; Get Chinese medicine dry product Chinese yam 180 gram abrasive dusts, Chinese medicine dry product matrimony vine 100 gram abrasive dusts, Chinese cassia tree 100 gram abrasive dusts, nutmeg 100 gram abrasive dusts, Chinese prickly ash 70 gram abrasive dusts, fructus amomi 50 gram abrasive dusts, gram American ginseng 100 gram abrasive dusts mix flour, and the Chinese medicine mixed liquor is poured into wherein, add again bent wine 3000 grams, refined salt 2000 grams, monosodium glutamate 1500 grams, white sugar 4000 grams, soy sauce 2000 grams and sesame oil 200 grams, fully mixing is made and is pickled filling, gets 10 kilograms of mutton pieces, adds 2.2 kilograms in the mutton piece to pickle filling, stir, pickled 40 minutes, the mutton piece of pickling is poured in the sheep casing, hang over 5 ℃ the air-dry airing in air-dry room 2 days, adopt again steam copper to steam naturally cooling after 25 minutes, make the mutton air-dry sausage.
Example 3, get the square that is cut into 8mm without grain beef; Get Chinese medicine dry product pseudo-ginseng 90 gram, the Chinese medicine dry product root of Dahurain angelica 70 grams, Chinese medicine dry product rhizoma Gastrodiae 70 grams, the Chinese medicine dry product tuber of dwarf lilyturf 90 grams, the decocting of the weight such as addings boiled 18 minutes respectively, filtered and got liquid, the naturally rear mixing of cooling; Get Chinese medicine dry product Chinese yam 170 gram abrasive dusts, Chinese medicine dry product matrimony vine 110 gram abrasive dusts, Chinese cassia tree 90 gram abrasive dusts, nutmeg 110 gram abrasive dusts, Chinese prickly ash 60 gram abrasive dusts, fructus amomi 60 gram abrasive dusts, gram American ginseng 90 gram abrasive dusts mix flour, and the Chinese medicine mixed liquor is poured into wherein, add again bent wine 2700 grams, refined salt 2200 grams, monosodium glutamate 1300 grams, white sugar 4500 grams, soy sauce 1700 grams and sesame oil 250 grams, fully mixing is made and is pickled filling, gets 10 kilograms of beef clods, adds 2 kilograms in the beef clod to pickle filling, stir, pickled 35 minutes, the beef clod of pickling is poured in the sheep casing, hang over 3 ℃ the air-dry airing in air-dry room 3 days, adopt again steam copper to steam naturally cooling after 30 minutes, make beef dry sausage.
Claims (2)
1. the production method of a beef or mutton air-dry sausage is characterized in that adopting following steps to finish:
(1) preparation cured meat: get the square that is cut into 7-10mm without grain beef or mutton;
(2) filling is pickled in preparation: get Chinese medicine dry product pseudo-ginseng 8-10 weight portion, Chinese medicine dry product root of Dahurain angelica 6-8 weight portion, Chinese medicine dry product rhizoma Gastrodiae 6-8 weight portion, Chinese medicine dry product tuber of dwarf lilyturf 8-10 weight portion, the decocting of the weight such as adding boiled 15-20 minute respectively, liquid is got in filtration, naturally mixes after the cooling; Get Chinese medicine dry product Chinese yam 15-18 weight portion abrasive dust, Chinese medicine dry product matrimony vine 10-12 weight portion abrasive dust, Chinese cassia tree 8-10 weight portion abrasive dust, nutmeg 10-12 weight portion abrasive dust, Chinese prickly ash 5-7 weight portion abrasive dust, fructus amomi 5-7 weight portion abrasive dust, American ginseng 8-10 weight portion abrasive dust, flour is mixed, the Chinese medicine mixed liquor is poured into wherein, add bent wine 250-300 weight portion, refined salt 200-250 weight portion, monosodium glutamate 100-150 weight portion, white sugar 400-500 weight portion, soy sauce 150-200 weight portion and sesame oil 20-30 weight portion, fully mixing is made and is pickled filling again;
(3) pickle: add in beef or the mutton piece and pickle filling, stir, pickled 30-40 minute, wherein beef or mutton piece are 10:1.8-2.2 with the weight ratio of pickling filling;
(4) air-dry, cook processing: the beef that will pickle or mutton piece pour in the sheep casing, hang over 2-5 ℃ the air-dry airing 2-4 in air-dry room days, adopt steam copper to steam after 25-35 minute again and naturally cool off, and make air-dry sausage.
2. the production method of beef or mutton air-dry sausage according to claim 1 is characterized in that adopting following steps to finish:
(1) preparation cured meat: get the square that is cut into 8mm without grain beef or mutton;
(2) filling is pickled in preparation: get Chinese medicine dry product pseudo-ginseng 9 weight portions, the Chinese medicine dry product root of Dahurain angelica 7 weight portions, Chinese medicine dry product rhizoma Gastrodiae 7 weight portions, the Chinese medicine dry product tuber of dwarf lilyturf 9 weight portions, the decocting of the weight such as adding boiled 18 minutes respectively, liquid is got in filtration, naturally mixes after the cooling; Get Chinese medicine dry product Chinese yam 17 weight portion abrasive dusts, Chinese medicine dry product matrimony vine 11 weight portion abrasive dusts, Chinese cassia tree 9 weight portion abrasive dusts, nutmeg 11 weight portion abrasive dusts, Chinese prickly ash 6 weight portion abrasive dusts, fructus amomi 6 weight portion abrasive dusts, American ginseng 9 weight portion abrasive dusts mix flour, and the Chinese medicine mixed liquor is poured into wherein, add bent wine 270 weight portions, refined salt 220 gram weight parts, monosodium glutamate 130 weight portions, white sugar 450 weight portions, soy sauce 170 weight portions and sesame oil 25 weight portions, fully mixing is made and is pickled filling again;
(3) pickle: add in beef or the mutton piece and pickle filling, stir, pickled 35 minutes, wherein beef or mutton piece are 10:2 with the weight ratio of pickling filling;
(4) air-dry, cook processing: the beef that will pickle or mutton piece pour in the sheep casing, hang over 3 ℃ the air-dry airing in air-dry room 3 days, adopt steam copper to steam after 30 minutes again and naturally cool off, and make air-dry sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101208588A CN102771819B (en) | 2011-05-11 | 2011-05-11 | Production method for beef and mutton dried sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101208588A CN102771819B (en) | 2011-05-11 | 2011-05-11 | Production method for beef and mutton dried sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102771819A CN102771819A (en) | 2012-11-14 |
| CN102771819B true CN102771819B (en) | 2013-05-29 |
Family
ID=47117132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101208588A Expired - Fee Related CN102771819B (en) | 2011-05-11 | 2011-05-11 | Production method for beef and mutton dried sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102771819B (en) |
Families Citing this family (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940255A (en) * | 2012-11-29 | 2013-02-27 | 蒋科富 | Beef sausage |
| CN102940271A (en) * | 2012-11-29 | 2013-02-27 | 蒋科罡 | Camel meat sausage |
| CN102919874B (en) * | 2012-11-29 | 2013-10-30 | 蒋科罡 | Ostrich sausage |
| CN102940273A (en) * | 2012-11-29 | 2013-02-27 | 董燕花 | Health protection bamboo rat sausage |
| CN102940269A (en) * | 2012-11-29 | 2013-02-27 | 董燕花 | Health care frog sausage |
| CN102934814B (en) * | 2012-11-29 | 2013-10-30 | 蒋科罡 | Horsemeat sausage |
| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
| CN103652988A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Mutton shashlik with highland barley tea taste and preparation method thereof |
| CN103652987A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Water chestnut mutton and preparation method thereof |
| CN103652961A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Healthcare mutton shashlik and preparation method thereof |
| CN103652989A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Sweet and sour mutton bunch and preparation method thereof |
| CN103652978A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coffee mushroom flavor shish kebab and preparation method thereof |
| CN103652970A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Coke mutton kebabs and preparation method thereof |
| CN103652958A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Donkey-hide gelatin mutton shashlik with jujube flavor and preparation method thereof |
| CN103652977A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Healthcare aired mutton and preparation method thereof |
| CN103907956A (en) * | 2014-04-27 | 2014-07-09 | 蒋科罡 | Health horsemeat sausage |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
| CN105876457A (en) * | 2014-10-31 | 2016-08-24 | 张春兰 | Preparation method of pickled dried mutton |
| CN106360408A (en) * | 2016-08-29 | 2017-02-01 | 施秀丽 | Preparation method of sausages |
| CN111109540A (en) * | 2020-02-21 | 2020-05-08 | 黑龙江八一农垦大学 | Coarse cereal beef air-dried sausage with blood fat reducing function and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524161A (en) * | 2009-03-31 | 2009-09-09 | 荆先东 | Method for preparing air dried sausage |
| CN101715968A (en) * | 2009-11-27 | 2010-06-02 | 唐山法立德清真食品有限公司 | Lactobacillus fermented beef dry sausage and processing method thereof |
| CN101731637A (en) * | 2010-01-06 | 2010-06-16 | 成都市翻鑫家科技有限公司 | Method for preparing high-nutrition pickled dried beef |
-
2011
- 2011-05-11 CN CN2011101208588A patent/CN102771819B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524161A (en) * | 2009-03-31 | 2009-09-09 | 荆先东 | Method for preparing air dried sausage |
| CN101715968A (en) * | 2009-11-27 | 2010-06-02 | 唐山法立德清真食品有限公司 | Lactobacillus fermented beef dry sausage and processing method thereof |
| CN101731637A (en) * | 2010-01-06 | 2010-06-16 | 成都市翻鑫家科技有限公司 | Method for preparing high-nutrition pickled dried beef |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102771819A (en) | 2012-11-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771819B (en) | Production method for beef and mutton dried sausage | |
| CN104824693B (en) | A kind of preparation method of honey mutton chop with health role | |
| CN103284122A (en) | Whitebait sauce and preparation method thereof | |
| CN103355562A (en) | Crab cream and bean curd steamed stuffed bun and production method thereof | |
| CN111034925A (en) | Production method of low-sodium low-temperature sauced beef | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN104256522B (en) | Salty fresh Amorphophallus rivieri sauce of a kind of three sections of fermented types and preparation method thereof | |
| CN103907984B (en) | Blackfungus beverage and preparation method thereof | |
| CN103054068A (en) | Preparing process of salted duck eggs | |
| CN104106776A (en) | Lily and tea aroma health crispy rice and processing method thereof | |
| CN106213221A (en) | A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof | |
| CN106666441A (en) | Method for making fresh pheasant convenient dish | |
| KR101372597B1 (en) | Manufacturing method of ginseng steamed red beanpaste and cooking method of pork using ginseng steamed red beanpaste | |
| KR100579504B1 (en) | Processing method of scorched rice herb duck | |
| CN102940273A (en) | Health protection bamboo rat sausage | |
| KR101182147B1 (en) | Smoking of duck meat Wisdom oriental medicine and that of manufacturing method | |
| CN1943436A (en) | Method for processing potherb mustard sauce steamed fish | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN100586310C (en) | Dried venison capable of invigorating spleen and stomach and preparation method thereof | |
| CN106165835A (en) | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN107319362B (en) | Fish and sheep lung and preparation method thereof | |
| CN105581134A (en) | Auricularia auricula beef pancake production method | |
| CN103494125A (en) | Dried bean curd prepared from green soya bean as main material | |
| CN103054067A (en) | Method for salting salted duck eggs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130529 Termination date: 20140511 |