CN103393142A - Beef sausage and preparation method thereof - Google Patents
Beef sausage and preparation method thereof Download PDFInfo
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- CN103393142A CN103393142A CN2013103258951A CN201310325895A CN103393142A CN 103393142 A CN103393142 A CN 103393142A CN 2013103258951 A CN2013103258951 A CN 2013103258951A CN 201310325895 A CN201310325895 A CN 201310325895A CN 103393142 A CN103393142 A CN 103393142A
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Abstract
The invention relates to beef sausage and a preparation method of the beef sausage. The beef sausage is composed the following components in parts by weight: 5 parts of beef, 4 parts of peanut powder, 0.5 part of chilli powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of egg white, 1 part of salt, 1 part of star aniseed powder, 1 part of garlic, and 1 part of fresh ginger. During the preparation process, an eggbeater is used for beating and stirring till the egg white becomes white, the lotus leaf powder enables the mouthfeel of the sausage to be fresh and soft, and the egg white enables the beef sausage to be delicious and rich in nutrition.
Description
Technical field
The present invention relates to Beef sausage and preparation method, it is a kind ofly take beef as primary raw material, to add lotus leaf powder, strengthens the pure and fresh mouthfeel of sausage, belongs to field of food.
Background technology
Sausage is the very ancient food production of a kind of utilization and carnivorous Techniques of preserving, and the meat of animal is rubbed into to the mud shape, then pours into the elongated cylinder tubular-shaped food that casing is made.The sausage of China has long history, and the type of sausage also has a lot, mainly is divided into river taste sausage and Guangdong flavor sausage.Main not existing together just is that Guangdong flavor is sweet, and the river taste is peppery.Traditional sausage main material is meat, but the sausage of this pure meat, and after making, generally harder, mouthfeel is single, can not meet the demand of a lot of people to the meat and vegetables collocation.Traditional sausage mainly makes with pork, and taste is single.
Summary of the invention
In order to solve the problem of above-mentioned existence, the invention discloses a kind of Beef sausage and preparation method, this sausage makes with beef, meet the people that like eating beef, can have the sausage of beef taste, simultaneously, in sausage, increase lotus leaf powder, make the mouthfeel of sausage very pure and fresh.
Beef sausage, comprise 5 parts, beef, 4 parts of peanut powders, 0.5 part of chilli powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of eggs, 1 part of salt, 1 part of star aniseed powder, 1 part of garlic, 1 part, ginger.
Make the Beef sausage method, comprise the following steps:
(1) get beef, be placed in meat grinder and rub, obtain the beef powder;
(2) take out egg, with egg-whisk, impact stirring, until egg bleaches;
(3) egg of step (2) gained and beef end is mixed, and proportionally add peanut powder, chilli powder, lotus leaf powder, starch, salt, star aniseed powder, garlic and ginger, stir;
(4) the sausage raw material of step (3) gained is poured in casing, the sector-style of going forward side by side is done, and air-dry water content to sausage is 35 ~ 40%.
The present invention, add lotus leaf powder in the sausage raw material, increased pure and fresh mouthfeel, and chilli powder increases the pungent of sausage, and star aniseed powder and ginger have the effect of rendering palatable.
The specific embodiment
Below in conjunction with the specific embodiment, further illustrate the present invention.
This Beef sausage, comprise 5 parts, beef, 4 parts of peanut powders, 0.5 part of chilli powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of eggs, 1 part of salt, 1 part of star aniseed powder, 1 part of garlic, 1 part, ginger.
Make the Beef sausage method, comprise the following steps:
(1) get beef, be placed in meat grinder and rub, obtain the beef powder;
(2) take out egg, with egg-whisk, impact stirring, until egg bleaches;
(3) egg of step (2) gained and beef end is mixed, and proportionally add peanut powder, chilli powder, lotus leaf powder, starch, salt, star aniseed powder, garlic and ginger, stir;
(4) the sausage raw material of step (3) gained is poured in casing, the sector-style of going forward side by side is done, and air-dry water content to sausage is 35 ~ 40%.
The present invention makes simply, and the collocation of material and batching makes the mouthfeel of sausage, and is not only pure and fresh, also have pungent, spiced taste is also arranged simultaneously, sausage is done in beef and egg collocation together, make sausage that the meat of beef not only arranged, also have the protein of egg, nutritive value is abundant.
The disclosed technological means of the present invention program is not limited only to the disclosed technological means of above-mentioned technological means, also comprises the technical scheme that is comprised of above technical characterictic any combination.
Claims (2)
1. Beef sausage, is characterized in that comprising 5 parts, beef, 4 parts of peanut powders, 0.5 part of chilli powder, 1 part of lotus leaf powder, 3 parts of starch, 4 parts of eggs, 1 part of salt, 1 part of star aniseed powder, 1 part of garlic, 1 part, ginger.
2. make Beef sausage method claimed in claim 1, it is characterized in that, comprise the following steps:
(1) get beef, be placed in meat grinder and rub, obtain the beef powder;
(2) take out egg, with egg-whisk, impact stirring, until egg bleaches;
(3) egg of step (2) gained and beef end is mixed, and proportionally add peanut powder, chilli powder, lotus leaf powder, starch, salt, star aniseed powder, garlic and ginger, stir;
(4) the sausage raw material of step (3) gained is poured in casing, the sector-style of going forward side by side is done, and air-dry water content to sausage is 35 ~ 40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103258951A CN103393142A (en) | 2013-07-31 | 2013-07-31 | Beef sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103258951A CN103393142A (en) | 2013-07-31 | 2013-07-31 | Beef sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103393142A true CN103393142A (en) | 2013-11-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103258951A Pending CN103393142A (en) | 2013-07-31 | 2013-07-31 | Beef sausage and preparation method thereof |
Country Status (1)
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| CN (1) | CN103393142A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750380A (en) * | 2013-12-14 | 2014-04-30 | 山东惠发食品股份有限公司 | Raw and fresh beef sausage and production method thereof |
| CN104026629A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Egg white sausage and preparing process thereof |
| CN104068413A (en) * | 2014-06-24 | 2014-10-01 | 南京海鲸食品厂 | Garlic sausage and processing process thereof |
| CN104814450A (en) * | 2015-04-09 | 2015-08-05 | 黄欢 | Beef sausage |
| CN105341716A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Beef sausage and making method thereof |
| CN105341745A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Garlic sausage and making method thereof |
| CN107912720A (en) * | 2017-11-10 | 2018-04-17 | 天津春发生物科技集团有限公司 | A kind of Islamic paste flavor beef ham intestines and preparation method thereof |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
-
2013
- 2013-07-31 CN CN2013103258951A patent/CN103393142A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750380A (en) * | 2013-12-14 | 2014-04-30 | 山东惠发食品股份有限公司 | Raw and fresh beef sausage and production method thereof |
| CN103750380B (en) * | 2013-12-14 | 2016-02-17 | 山东惠发食品股份有限公司 | Fresh beef appetizer intestines and preparation method thereof |
| CN104026629A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Egg white sausage and preparing process thereof |
| CN104026629B (en) * | 2014-06-20 | 2016-01-20 | 南京海鲸食品厂 | A kind of egg white intestines and processing technology thereof |
| CN104068413A (en) * | 2014-06-24 | 2014-10-01 | 南京海鲸食品厂 | Garlic sausage and processing process thereof |
| CN104068413B (en) * | 2014-06-24 | 2016-01-20 | 南京海鲸食品厂 | A kind of garlic intestines and processing technology thereof |
| CN104814450A (en) * | 2015-04-09 | 2015-08-05 | 黄欢 | Beef sausage |
| CN105341716A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Beef sausage and making method thereof |
| CN105341745A (en) * | 2015-10-27 | 2016-02-24 | 安徽香泽源食品有限公司 | Garlic sausage and making method thereof |
| CN107912720A (en) * | 2017-11-10 | 2018-04-17 | 天津春发生物科技集团有限公司 | A kind of Islamic paste flavor beef ham intestines and preparation method thereof |
| CN112806538A (en) * | 2021-01-18 | 2021-05-18 | 高竟伦 | Sausage with beef flavor and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131120 |