CN103750380A - Raw and fresh beef sausage and production method thereof - Google Patents
Raw and fresh beef sausage and production method thereof Download PDFInfo
- Publication number
- CN103750380A CN103750380A CN201310678236.6A CN201310678236A CN103750380A CN 103750380 A CN103750380 A CN 103750380A CN 201310678236 A CN201310678236 A CN 201310678236A CN 103750380 A CN103750380 A CN 103750380A
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- beef
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- intestines
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The present invention discloses a raw and fresh beef sausage and a production method thereof. The raw and fresh beef sausage is prepared from the following raw materials by weight: 75-85 parts of beef, 8-12 parts of water, 3-4 parts of starch, 1.3-1.6 parts of salt, 3-5 parts of sugar, 0.5-0.7 part of monosodium glutamate, 0.13-0.17 part of black pepper powder, 0.13-0.17 part of a spicy sousing material, and 0.12-0.16 part of sesame oil. According to the present invention, the transparent sheep sausage container is adopted, the appearance is red and white, the color is seductive, the raw and fresh beef sausage is rich in proteins, essential amino acids, vitamins, taurine, potassium, iron, magnesium, zinc and other nutritional elements required by human body, and further has characteristics of full whole structure, complete meat taste, delicious taste, good chewquality and rich juice, and direct quick-freezing package is performed without cooking and other processing, such that the original nutrients are not easily subjected to loss, and the original fresh quality is maintained.
Description
Technical field
The present invention relates to a kind of sausage and preparation method thereof, be specifically related to a kind of fresh beef appetizer intestines and preparation method thereof.
Background technology
Sausage utilizes auxiliary material meat, through the vacuum operations such as shortening, asepsis vacuum packing of recording, fire-cure, processes, and main component is auxiliary material meat, starch, sesame oil etc.Along with the raising of people's living standard, to the requirements at the higher level of nutritional labeling and fresh quality, and domestic most sausage is all through cooking process now, in this process, have part nutrition leak, therefore, can not meet the requirement of people to sausage mouthfeel and nutrition aspect.
Summary of the invention
It is pure and be rich in fresh beef appetizer intestines of the various vitamins that needed by human body wants and preparation method thereof that technical problem to be solved by this invention is to provide a kind of delicious flavour, voluptuousness.
For solving the problems of the technologies described above, technical scheme of the present invention is: fresh beef appetizer intestines, by following weight portion raw material, made: beef 75-85 part, water 8-12 part, starch 3-4 part, salt 1.3-1.6 part, sugared 3-5 part, monosodium glutamate 0.5-0.7 part, black pepper 0.13-0.17 part, fragrant peppery cure 0.13-0.17 part, sesame oil 0.12-0.16 part.
As preferred technical scheme, fresh beef appetizer intestines, are made by following weight portion raw material: 80 parts, beef, 10 parts, water, 3.5 parts of starch, 1.46 parts of salt, 4 parts of sugar, 0.6 part of monosodium glutamate, 0.15 part of black pepper, 0.15 part of fragrant peppery cure, 0.14 part of sesame oil.
The present invention also provides the preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) beef is twisted to the 10-80% of beef total amount processed with meat grinder 6-8mm orifice plate respectively, all the other adopt 12mm orifice plates strand system, standby;
(2) beating process: first 200-400 rev/min, the beef twisting with 6-8mm orifice plate is slightly got to viscosity, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, add sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil, turn the beef granule evenly adding again by 12mm orifice plate strand system, with 200-400 rev/min of particle making beating, to mixing with end filling, put stand for standby use in 0-4 ℃ of constant heat storage;
(3) more successively through freshening filling filling formation, precooling, quick-frozen, weighing, packing, gold spy operation, put in storage stored refrigerated.
As preferably, described beating process first adds 200-400 rev/min of 0.2-0.5 part phosphate to get viscosity before adding salt to pull an oar.
As preferably, described in freshen filling filling formation operation, adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
As preferably, described pre-cooling working procedure, after formed product, fast precooling is to central temperature below 5 ℃, and individual layer packs into and singly freezes in box, avoids extruding.
As preferably, in described quick-frozen operation, product quick-frozen to central temperature below-18 ℃.
Owing to having adopted technique scheme, fresh beef appetizer intestines, by following weight portion raw material, made: beef 75-85 part, water 8-12 part, starch 3-4 part, salt 1.3-1.6 part, sugar 3-5 part, monosodium glutamate 0.5-0.7 part, black pepper 0.13-0.17 part, fragrant peppery cure 0.13-0.17 part, sesame oil 0.12-0.16 part, the present invention has following beneficial effect: adopt transparent sheep casing, outward appearance is red and white, color and luster is tempting, intestines contain rich in protein, essential amino acid, vitamin, taurine, be rich in potassium simultaneously, iron, the various nutrient elements that the human body such as magnesium and zinc needs, intestines class overall structure is full, voluptuousness is pure, delicious flavour, chews strength succulence, without deep processings such as boilings, directly quick-frozen is packed, and original nutritional labeling is difficult for running off, and keeps original fresh quality.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1:
Fresh beef appetizer intestines, are made by following weight portion raw material: 75 parts, beef, 8 parts, water, 3 parts of starch, 1.3 parts of salt, 3 parts of sugar, 0.5 part of monosodium glutamate, 0.13 part of black pepper, 0.13 part of fragrant peppery cure, 0.12 part of sesame oil.
The preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) beef is thawed to central temperature at ± 2 ℃, by 10% of meat grinder 6-8mm orifice plate strand beef total amount processed, all the other adopt 12mm orifice plates strand to make, standby;
(2) beating process:
Start beater, first the beef twisting with 6-8mm orifice plate is slightly got to viscosity approximately 1 minute with 200 revs/min, add the salt weighing up, with 400 revs/min of making beating, by meat get very strong viscosity, without adding sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil after particle, turn the even beef granule adding again by 12mm orifice plate strand system, with 200 revs/min of making beating one minute, to particle, pull an oar and mix with end filling;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 ℃ standing in standing 4 hours standby.
(3) freshen filling filling formation:
Adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
(4) precooling:
After formed product, enter immediately fore-cooling room's fast precooling, be cooled to product center temperature below 5 ℃; After cooling, kink place tear fracture, guarantee that intestines are intact, can not tear, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and prevents from freezing thoroughly and packing difficulty.
(5) quick-frozen:
Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(6) weighing, packing, gold are visited:
According to client, need to pack product, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(7) warehouse-in:
Product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than 12 months.
embodiment 2:
Fresh beef appetizer intestines, are made by following weight portion raw material: 80 parts, beef, 10 parts, water, 3.5 parts of starch, 1.5 parts of salt, 4 parts of sugar, 0.6 part of monosodium glutamate, 0.15 part of black pepper, 0.15 part of fragrant peppery cure, 0.14 part of sesame oil.
The preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) beef is thawed to central temperature at ± 2 ℃, by 50% of meat grinder 6-8mm orifice plate strand beef total amount processed, all the other adopt 12mm orifice plates strand to make, standby;
(2) beating process:
Start beater, first the beef twisting with 6-8mm orifice plate is slightly got to viscosity approximately 1 minute with 400 revs/min, then add phosphate to make a call to 1 minute with 400 revs/min, add again the salt weighing up, with 400 revs/min of making beating, by meat get very strong viscosity, without adding sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil after particle, turn the beef granule evenly adding again by 12mm orifice plate strand system, with 400 revs/min of making beating one minute, to particle, pull an oar and mix with end filling;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 ℃ standing in standing 4 hours standby.
(3) freshen filling filling formation:
Adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
(4) precooling:
After formed product, enter immediately fore-cooling room's fast precooling, be cooled to product center temperature below 5 ℃; After cooling, kink place tear fracture, guarantee that intestines are intact, can not tear, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and prevents from freezing thoroughly and packing difficulty.
(5) quick-frozen:
Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(6) weighing, packing, gold are visited:
According to client, need to pack product, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(7) warehouse-in:
Product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than 12 months.
embodiment 3:
Fresh beef appetizer intestines, are made by following weight portion raw material: 85 parts, beef, 12 parts, water, 4 parts of starch, 1.6 parts of salt, 5 parts of sugar, 0.7 part of monosodium glutamate, 0.17 part of black pepper, 0.17 part of fragrant peppery cure, 0.16 part of sesame oil.
The preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) beef is thawed to central temperature at ± 2 ℃, by 70% of meat grinder 6-8mm orifice plate strand beef total amount processed, all the other adopt 12mm orifice plates strand to make, standby;
(2) beating process:
Start beater, first the beef twisting with 6-8mm orifice plate is slightly got to viscosity approximately 1 minute with 400 revs/min, then add phosphate to make a call to 1 minute with 400 revs/min, add again the salt weighing up, with 400 revs/min of making beating, by meat get very strong viscosity, without adding sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil after particle, turn the beef granule evenly adding again by 12mm orifice plate strand system, with 400 revs/min of making beating one minute, to particle, pull an oar and mix with end filling;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 ℃ standing in standing 4 hours standby.
(3) freshen filling filling formation:
Adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
(4) precooling:
After formed product, enter immediately fore-cooling room's fast precooling, be cooled to product center temperature below 5 ℃; After cooling, kink place tear fracture, guarantee that intestines are intact, can not tear, during mounted box, to freeze box totally anhydrous for bonding, and product mounted box can only fill one deck, must not push, and prevents from freezing thoroughly and packing difficulty.
(5) quick-frozen:
Product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(6) weighing, packing, gold are visited:
According to client, need to pack product, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(7) warehouse-in:
Product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than 12 months.
Beater, Autoformer, the full-automatic instant freezer in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. fresh beef appetizer intestines, it is characterized in that, by following weight portion raw material, made: beef 75-85 part, water 8-12 part, starch 3-4 part, salt 1.3-1.6 part, sugared 3-5 part, monosodium glutamate 0.5-0.7 part, black pepper 0.13-0.17 part, fragrant peppery cure 0.13-0.17 part, sesame oil 0.12-0.16 part.
2. fresh beef appetizer intestines as claimed in claim 1, it is characterized in that, by following weight portion raw material, made: 80 parts, beef, 10 parts, water, 3.5 parts of starch, 1.46 parts of salt, 4 parts of sugar, 0.6 part of monosodium glutamate, 0.15 part of black pepper, 0.15 part of fragrant peppery cure, 0.14 part of sesame oil.
3. the preparation method of fresh beef appetizer intestines as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
(1) beef is twisted to the 10-80% of beef total amount processed with meat grinder 6-8mm orifice plate respectively, all the other adopt 12mm orifice plates strand system, standby;
(2) beating process: first 200-400 rev/min, the beef twisting with 6-8mm orifice plate is slightly got to viscosity, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, add sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil, turn the beef granule evenly adding again by 12mm orifice plate strand system, with 200-400 rev/min of particle making beating, to mixing with end filling, put stand for standby use in 0-4 ℃ of constant heat storage;
(3) more successively through freshening filling filling formation, precooling, quick-frozen, weighing, packing, gold spy operation, put in storage stored refrigerated.
4. the preparation method of fresh beef appetizer intestines as claimed in claim 3, is characterized in that: before adding salt to pull an oar, first add 200-400 rev/min of 0.2-0.5 part phosphate to get viscosity.
5. the preparation method of fresh beef appetizer intestines as claimed in claim 3, is characterized in that: described in freshen filling filling formation operation, adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
6. the preparation method of fresh beef appetizer intestines as claimed in claim 3, is characterized in that: described pre-cooling working procedure, and after formed product, fast precooling is to central temperature below 5 ℃, and individual layer packs into and singly freezes in box, avoids extruding.
7. the preparation method of the fresh beef appetizer intestines as described in claim 3,4,5 or 6, is characterized in that: in described quick-frozen operation, product quick-frozen to central temperature below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310678236.6A CN103750380B (en) | 2013-12-14 | 2013-12-14 | Fresh beef appetizer intestines and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310678236.6A CN103750380B (en) | 2013-12-14 | 2013-12-14 | Fresh beef appetizer intestines and preparation method thereof |
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| CN103750380A true CN103750380A (en) | 2014-04-30 |
| CN103750380B CN103750380B (en) | 2016-02-17 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026622A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Chicken pieces and making method thereof |
| CN104026623A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Western style fried chicken leg and preparation method thereof |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
| CN104544267A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Spicy beef sausage and preparation method thereof |
| CN105533481A (en) * | 2015-12-02 | 2016-05-04 | 河南科技学院 | Low-sodium frankfurter processing method |
| CN107259397A (en) * | 2017-06-05 | 2017-10-20 | 上林县山水牛畜牧业有限公司 | A kind of beef sausage and preparation method thereof |
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| CN1042051A (en) * | 1988-10-22 | 1990-05-16 | 施存德 | A kind of method for production of sausage |
| CN102266075A (en) * | 2010-06-01 | 2011-12-07 | 张兴堂 | Beef sausage and processing method thereof |
| CN102894390A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Cosmetic flavor beef sausage |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| CN103393142A (en) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | Beef sausage and preparation method thereof |
-
2013
- 2013-12-14 CN CN201310678236.6A patent/CN103750380B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042051A (en) * | 1988-10-22 | 1990-05-16 | 施存德 | A kind of method for production of sausage |
| CN102266075A (en) * | 2010-06-01 | 2011-12-07 | 张兴堂 | Beef sausage and processing method thereof |
| CN102894390A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Cosmetic flavor beef sausage |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
| CN103393142A (en) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | Beef sausage and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026622A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Chicken pieces and making method thereof |
| CN104026623A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Western style fried chicken leg and preparation method thereof |
| CN104207185A (en) * | 2014-08-08 | 2014-12-17 | 沈根林 | Beef sausage, mutton sausage and traditional Chinese medicinal kidney and liver sausage |
| CN104544267A (en) * | 2015-01-23 | 2015-04-29 | 陆玉龙 | Spicy beef sausage and preparation method thereof |
| CN105533481A (en) * | 2015-12-02 | 2016-05-04 | 河南科技学院 | Low-sodium frankfurter processing method |
| CN107259397A (en) * | 2017-06-05 | 2017-10-20 | 上林县山水牛畜牧业有限公司 | A kind of beef sausage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103750380B (en) | 2016-02-17 |
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