CN103750380B - Fresh beef appetizer intestines and preparation method thereof - Google Patents
Fresh beef appetizer intestines and preparation method thereof Download PDFInfo
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- CN103750380B CN103750380B CN201310678236.6A CN201310678236A CN103750380B CN 103750380 B CN103750380 B CN 103750380B CN 201310678236 A CN201310678236 A CN 201310678236A CN 103750380 B CN103750380 B CN 103750380B
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- intestines
- beef
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- filling
- appetizer
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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 invention discloses a kind of fresh beef appetizer intestines and preparation method thereof.Described fresh beef appetizer intestines, are made up of following raw material: 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.The present invention has following beneficial effect: adopt transparent sheep casing, outward appearance is red and white, attractive color, containing rich in protein, essential amino acid, vitamin, taurine in intestines, is rich in the various nutrient elements that the human bodies such as potassium, iron, magnesium and zinc need simultaneously; Intestines class overall structure is full, voluptuousness is pure, delicious flavour, chews strength succulence; The direct quick-frozen packaging without deep processings such as boilings, original nutritional labeling not easily runs off, and keeps original fresh quality.
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, and record through vacuum, the operation such as shortening, asepsis vacuum packing of fire-cureing processes, 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 present domestic most sausage is all through cooking process, in the process, have part nutrition leak, therefore, can not meet the requirement of people to sausage mouthfeel and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, voluptuousness is pure and be rich in fresh beef appetizer intestines of the various vitamins that needed by human body is wanted and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: fresh beef appetizer intestines, is made up of following raw material: 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 up of following raw material: 80 parts, beef, 10 parts, water, starch 3.5 parts, salt 1.46 parts, sugar 4 parts, monosodium glutamate 0.6 part, black pepper 0.15 part, fragrant peppery cure 0.15 part, sesame oil 0.14 part.
Present invention also offers the preparation method of above-mentioned fresh beef appetizer intestines, comprise the following steps:
(1) beef is twisted respectively the 10-80% of beef total amount processed with meat grinder 6-8mm orifice plate, all the other adopt 12mm orifice plate strand system, for subsequent use;
(2) beating process: first the beef 200-400 rev/min twisted with 6-8mm orifice plate is slightly got viscosity, add the salt weighed up, with 400-600 rev/min of making beating, meat is got very strong viscosity, without after particle, add sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil, turning the beef granule evenly added again by 12mm orifice plate strand system, with 200-400 rev/min of particle making beating to mixing with end filling, putting stand for standby use in 0-4 DEG C of constant heat storage;
(3) more successively through freshening filling filling formation, precooling, quick-frozen, weighing, packaging, gold spy operation, put in storage stored refrigerated.
As preferably, described beating process, first adds 0.2-0.5 part phosphate 200-400 rev/min and gets viscosity before adding salt and pulling 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 DEG C, and individual layer loads and singly freezes in box, avoids extruding.
As preferably, in described quick-frozen operation, product quick-frozen to central temperature below-18 DEG C.
Owing to have employed technique scheme, fresh beef appetizer intestines, be made up of following raw material: 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, attractive color, containing rich in protein in intestines, 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, the direct quick-frozen packaging without deep processings such as boilings, original nutritional labeling not easily runs off, and keeps original fresh quality.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1:
Fresh beef appetizer intestines, are made up of following raw material: 75 parts, beef, 8 parts, water, starch 3 parts, salt 1.3 parts, sugar 3 parts, monosodium glutamate 0.5 part, black pepper 0.13 part, fragrant peppery cure 0.13 part, sesame oil 0.12 part.
The preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) thawed by beef to central temperature at ± 2 DEG C, by 10% of meat grinder 6-8mm orifice plate strand beef total amount processed, all the other adopt 12mm orifice plate strand system, for subsequent use;
(2) beating process:
Start beater, first the beef twisted with 6-8mm orifice plate is slightly got viscosity about 1 minute with 200 revs/min, add the salt weighed up, with 400 revs/min of making beating, meat is got very strong viscosity, without adding sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil after particle, turn the beef granule evenly added again by 12mm orifice plate strand system, with 200 revs/min of making beating one minute, mix with end filling to particle making beating;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C leave standstill in leave standstill 4 hours for subsequent use.
(3) filling filling formation is freshened:
Adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
(4) precooling:
Enter fore-cooling room's fast precooling immediately after formed product, be cooled to product center temperature less than 5 DEG C; Kink place tear fracture after cooling, ensure 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 extrude, and prevents from freezing thoroughly and packaging difficulty.
(5) quick-frozen:
Product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, the central temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(6) weighing, packaging, gold are visited:
Need to pack product according to client, packaged product is cased after the detection of metal detector, correctly identifies outward at 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) put in storage:
Product is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
embodiment 2:
Fresh beef appetizer intestines, are made up of following raw material: 80 parts, beef, 10 parts, water, starch 3.5 parts, salt 1.5 parts, sugar 4 parts, monosodium glutamate 0.6 part, black pepper 0.15 part, fragrant peppery cure 0.15 part, sesame oil 0.14 part.
The preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) thawed by beef to central temperature at ± 2 DEG C, by 50% of meat grinder 6-8mm orifice plate strand beef total amount processed, all the other adopt 12mm orifice plate strand system, for subsequent use;
(2) beating process:
Start beater, first the beef twisted with 6-8mm orifice plate is slightly got viscosity about 1 minute with 400 revs/min, then add phosphate and make a call to 1 minute with 400 revs/min, add the salt weighed up again, with 400 revs/min of making beating, meat being got very strong viscosity, without adding sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil after particle, turning the beef granule evenly added again by 12mm orifice plate strand system, with 400 revs/min of making beating one minute, mix to particle making beating with end filling;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C leave standstill in leave standstill 4 hours for subsequent use.
(3) filling filling formation is freshened:
Adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
(4) precooling:
Enter fore-cooling room's fast precooling immediately after formed product, be cooled to product center temperature less than 5 DEG C; Kink place tear fracture after cooling, ensure 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 extrude, and prevents from freezing thoroughly and packaging difficulty.
(5) quick-frozen:
Product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, the central temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(6) weighing, packaging, gold are visited:
Need to pack product according to client, packaged product is cased after the detection of metal detector, correctly identifies outward at 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) put in storage:
Product is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
embodiment 3:
Fresh beef appetizer intestines, are made up of following raw material: 85 parts, beef, 12 parts, water, starch 4 parts, salt 1.6 parts, sugar 5 parts, monosodium glutamate 0.7 part, black pepper 0.17 part, fragrant peppery cure 0.17 part, sesame oil 0.16 part.
The preparation method of above-mentioned fresh beef appetizer intestines, comprises the following steps:
(1) thawed by beef to central temperature at ± 2 DEG C, by 70% of meat grinder 6-8mm orifice plate strand beef total amount processed, all the other adopt 12mm orifice plate strand system, for subsequent use;
(2) beating process:
Start beater, first the beef twisted with 6-8mm orifice plate is slightly got viscosity about 1 minute with 400 revs/min, then add phosphate and make a call to 1 minute with 400 revs/min, add the salt weighed up again, with 400 revs/min of making beating, meat being got very strong viscosity, without adding sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil after particle, turning the beef granule evenly added again by 12mm orifice plate strand system, with 400 revs/min of making beating one minute, mix to particle making beating with end filling;
The fillings of accomplishing fluently is put into filling car, be placed on 0-4 DEG C leave standstill in leave standstill 4 hours for subsequent use.
(3) filling filling formation is freshened:
Adopt automatic vacuum bottle placer filling, casing adopts animal sheep casing, even 15 grams/of size, 3.5-3.8cm/ grain.
(4) precooling:
Enter fore-cooling room's fast precooling immediately after formed product, be cooled to product center temperature less than 5 DEG C; Kink place tear fracture after cooling, ensure 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 extrude, and prevents from freezing thoroughly and packaging difficulty.
(5) quick-frozen:
Product is used full-automatic instant freezer quick-frozen uniformly by the sequencing of process time, the central temperature of product is packed below-18 DEG C; Or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
(6) weighing, packaging, gold are visited:
Need to pack product according to client, packaged product is cased after the detection of metal detector, correctly identifies outward at 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) put in storage:
Product is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
The beater used in the inventive method, Autoformer, full-automatic instant freezer are the conventional machinery of food industry, do not repeat them here.
More than show and describe general 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; what describe in above-described embodiment and description 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.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. the preparation method of fresh beef appetizer intestines, described fresh beef appetizer intestines, are made up of following raw material: 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;
It is characterized in that, preparation method comprises the following steps:
(1) beef is twisted respectively the 10-80% of beef total amount processed with meat grinder 6-8mm orifice plate, all the other adopt 12mm orifice plate strand system, for subsequent use;
(2) beating process: first the beef 200-400 rev/min twisted with 6-8mm orifice plate is slightly got viscosity, add 0.2-0.5 part phosphate 200-400 rev/min and get viscosity, add the salt weighed up, with 400-600 rev/min of making beating, meat is got very strong viscosity, without after particle, add sugar, monosodium glutamate, black pepper, fragrant peppery cure, starch, water, sesame oil, turn the beef granule evenly added 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 DEG C of constant heat storage;
(3) more successively through freshening filling filling formation, precooling, quick-frozen, weighing, packaging, gold spy operation, put in storage stored refrigerated.
2. the preparation method of fresh beef appetizer intestines as claimed in claim 1, 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.
3. the preparation method of fresh beef appetizer intestines as claimed in claim 1, is characterized in that: described pre-cooling working procedure, and after formed product, fast precooling is to central temperature below 5 DEG C, and individual layer loading is singly frozen in box, avoids extruding.
4. the preparation method of the fresh beef appetizer intestines as described in claim 1,2 or 3, is characterized in that: in described quick-frozen operation, product quick-frozen to central temperature below-18 DEG C.
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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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| CN201310678236.6A CN103750380B (en) | 2013-12-14 | 2013-12-14 | Fresh beef appetizer intestines and preparation method thereof |
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| CN103750380A CN103750380A (en) | 2014-04-30 |
| CN103750380B true CN103750380B (en) | 2016-02-17 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026623B (en) * | 2014-06-27 | 2016-05-11 | 山东佳士博食品有限公司 | Western-style food chicken leg and preparation method thereof |
| 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 |
| 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 |
| CN105533481B (en) * | 2015-12-02 | 2019-08-23 | 河南科技学院 | A kind of processing method of low sodium frankfurter |
| 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 |
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 |
-
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 |
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