CN104013023A - Roasted beef sausage and preparation method thereof - Google Patents
Roasted beef sausage and preparation method thereof Download PDFInfo
- Publication number
- CN104013023A CN104013023A CN201410269321.1A CN201410269321A CN104013023A CN 104013023 A CN104013023 A CN 104013023A CN 201410269321 A CN201410269321 A CN 201410269321A CN 104013023 A CN104013023 A CN 104013023A
- Authority
- CN
- China
- Prior art keywords
- beef
- parts
- sausage
- tumbling
- chicken
- 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.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a roasted beef sausage and a preparation method thereof. The roasted beef sausage comprises the following raw materials, by mass: 20-30 parts of beef, 5-6 parts of chicken, 5-8 parts of starch, 4-6 parts of isolated soybean protein, 8-10 parts of water, 0.5-2 parts of salt, 1-2.5 parts of sugar, 0.2-0.6 part of monosodium glutamate, 0.05-0.1 part of spice, 0.3 part of carrageenan, 0.1-0.2 part of beef essential oil and 0.005 part of monascus red pigment. The sausage has the following beneficial effects: the product is rich in protein, essential amino acids, unsaturated fatty acid and taurine, and is also rich in calcium, iron, copper, zinc and other nutritional elements required by human body; the sausage also has characteristics of full structure, complete meat taste, delicious taste, complementation of nutrients contained in chicken and beef, better taste compared with roasted sausage of pure chicken and better process and edible convenience.
Description
Technical field
The present invention relates to a kind of sausage and preparation method thereof, is a kind of method of beef baked sausage and production and processing thereof specifically.
Background technology
The roasting intestines class of selling is in the market various, comparatively general directly process with chicken, pork.Along with improving constantly food requirement of people's living standard is also more and more higher, more focus on the nutrient balance of food.Beef product is only confined to sauce halogen product or jerky, edible more inconvenient.
Summary of the invention
Object of the present invention is the beef baked sausage that a kind of instant and nutrient balance are provided.
To achieve these goals, technical scheme of the present invention is: a kind of beef baked sausage, it is characterized in that, and comprise the component of following weight portion proportioning:
Major ingredient,
20 ~ 30 parts, beef, 5 ~ 6 parts, chicken, 5 ~ 8 parts of starch, 4 ~ 6 parts of soybean protein isolates, 8 ~ 10 parts, water;
Auxiliary material,
0.5 ~ 2 part of salt, 1 ~ 2.5 part of sugar, 0.2 ~ 0.6 part of monosodium glutamate, 0.05 ~ 0.1 part of spice, 0.3 part of carragheen, 0.1 ~ 0.2 part of beef essential oil, 0.005 part of monascorubin.
The present invention also provides the preparation method of above-mentioned beef baked sausage, comprises the following steps:
Step 1: freezing
Choose the beef of foreign, free from extraneous odour, and beef is refrigerated to-4 ~ 0 DEG C;
Step 2: Minced Steak
Above-mentioned freezing beef and chicken are rubbed with 10mm orifice plate respectively;
Step 3: weigh
Major ingredient and auxiliary material are weighed by tumbling amount, get the raw materials ready;
Step 4: tumbling liquid processed
Use frozen water to press the proportioning tumbling liquid processed that ice is 1:2 than water;
Step 5: tumbling
1, the beef of rubbing and chicken are added to vacuum tumbler, then the tumbling liquid that adds step 4 to make, tumbling 40 minutes in vacuum tumbler, vacuum-0.08mpa, rotating speed is controlled at 5 ~ 7rpm;
2, add the vacuum tumbling 15 minutes again of starch, soybean protein isolate and other auxiliary materials;
Step 6: discharging
When discharging, material temperature is controlled at below 10 DEG C, stores at 0 ~ 4 DEG C for subsequent usely, uses in 12 hours
Step 7: filling
The raw material that step 6 is obtained pours into casing;
Step 8: scorch
1, dry: above-mentioned filling good sausage is dried to 15 minutes by the high speed winds of 55 DEG C;
2, boiling: again by dried sausage through 80 DEG C of boilings 30 minutes, make product center temperature be controlled at 75 DEG C;
Step 9: cooling
Well-done sausage is cooling at the chilling room of 0-4 DEG C, cooling 20 ~ 30 minutes, make product center temperature lower than 10 DEG C
Step 10: pack
According to selling the quantity requiring, cooling good sausage is formed to finished product by packaging bags;
Step 11: quick-frozen
Finished product carries out quick-frozen preservation in subzero 18 DEG C and following environment.
Owing to having adopted above-mentioned technical scheme, the present invention has following beneficial effect: product contains rich in protein, essential amino acid, unrighted acid, taurine, is rich in the various nutrient elements that the human bodies such as calcium, iron, copper and zinc need simultaneously; Intestines class overall structure is full, voluptuousness is pure, delicious flavour, the nutritional labeling complementation of the beef of interpolation and chicken, and the roasting intestines of the purer chicken of mouthfeel are more excellent, the processing and eating of being more convenient for.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further:
embodiment 1:
A kind of beef baked sausage, comprises the component of following weight portion proportioning:
Major ingredient,
20 parts, beef, 5 parts, chicken, 5 parts of starch, 4 parts of soybean protein isolates, 8 parts, water;
Auxiliary material,
0.5 part of salt, 1 part of sugar, 0.2 part of monosodium glutamate, 0.05 part of spice, 0.3 part of carragheen, 0.1 part of beef essential oil, 0.005 part of monascorubin.
The preparation method of above-mentioned beef baked sausage, comprises the following steps:
Step 1: freezing
Choose the beef of foreign, free from extraneous odour, and beef is refrigerated to-4 DEG C;
Step 2: Minced Steak
Above-mentioned freezing beef and chicken are rubbed with 10mm orifice plate respectively;
Step 3: weigh
Major ingredient and auxiliary material are weighed by tumbling amount, get the raw materials ready;
Step 4: tumbling liquid processed
Use frozen water to press the proportioning tumbling liquid processed that ice is 1:2 than water;
Step 5: tumbling
1, the beef of rubbing and chicken are added to vacuum tumbler, then the tumbling liquid that adds step 4 to make, tumbling 40 minutes in vacuum tumbler, vacuum-0.08mpa, rotating speed is controlled at 5rpm;
2, add the vacuum tumbling 15 minutes again of starch, soybean protein isolate and other auxiliary materials;
Step 6: discharging
When discharging, material temperature is controlled at below 10 DEG C, stores at 0 DEG C for subsequent usely, uses in 12 hours
Step 7: filling
The raw material that step 6 is obtained pours into casing;
Step 8: scorch
1, dry: above-mentioned filling good sausage is dried to 15 minutes by the high speed winds of 55 DEG C;
2, boiling: again by dried sausage through 80 DEG C of boilings 30 minutes, make product center temperature be controlled at 75 DEG C;
Step 9: cooling
Well-done sausage is cooling at the chilling room of 0 DEG C, cooling 20 minutes, make product center temperature lower than 10 DEG C
Step 10: pack
According to selling the quantity requiring, cooling good sausage is formed to finished product by packaging bags;
Step 11: quick-frozen
Finished product carries out quick-frozen preservation in subzero 18 DEG C and following environment.
embodiment 2:
A kind of beef baked sausage, comprises the component of following weight portion proportioning:
Major ingredient,
30 parts, beef, 6 parts, chicken, 8 parts of starch, 6 parts of soybean protein isolates, 10 parts, water;
Auxiliary material,
2 parts of salt, 2.5 parts of sugar, 0.6 part of monosodium glutamate, 0.1 part of spice, 0.3 part of carragheen, 0.2 part of beef essential oil, 0.005 part of monascorubin.
The preparation method of above-mentioned beef baked sausage, comprises the following steps:
Step 1: freezing
Choose the beef of foreign, free from extraneous odour, and beef is refrigerated to 0 DEG C;
Step 2: Minced Steak
Above-mentioned freezing beef and chicken are rubbed with 10mm orifice plate respectively;
Step 3: weigh
Major ingredient and auxiliary material are weighed by tumbling amount, get the raw materials ready;
Step 4: tumbling liquid processed
Use frozen water to press the proportioning tumbling liquid processed that ice is 1:2 than water;
Step 5: tumbling
1, the beef of rubbing and chicken are added to vacuum tumbler, then the tumbling liquid that adds step 4 to make, tumbling 40 minutes in vacuum tumbler, vacuum-0.08mpa, rotating speed is controlled at 7rpm;
2, add the vacuum tumbling 15 minutes again of starch, soybean protein isolate and other auxiliary materials;
Step 6: discharging
When discharging, material temperature is controlled at below 10 DEG C, stores at 0 DEG C for subsequent usely, uses in 12 hours
Step 7: filling
The raw material that step 6 is obtained pours into casing;
Step 8: scorch
1, dry: above-mentioned filling good sausage is dried to 15 minutes by the high speed winds of 55 DEG C;
2, boiling: again by dried sausage through 80 DEG C of boilings 30 minutes, make product center temperature be controlled at 75 DEG C;
Step 9: cooling
Well-done sausage is cooling at the chilling room of 4 DEG C, cooling 30 minutes, make product center temperature lower than 10 DEG C
Step 10: pack
According to selling the quantity requiring, cooling good sausage is formed to finished product by packaging bags;
Step 11: quick-frozen
Finished product carries out quick-frozen preservation in subzero 18 DEG C and following environment.
embodiment 3:
A kind of beef baked sausage, comprises the component of following weight portion proportioning:
Major ingredient,
25 parts, beef, 5.5 parts, chicken, 5.5 parts of starch, 5 parts of soybean protein isolates, 9 parts, water;
Auxiliary material,
1 part of salt, 1.5 parts of sugar, 0.3 part of monosodium glutamate, 0.06 part of spice, 0.3 part of carragheen, 0.15 part of beef essential oil, 0.005 part of monascorubin.
The preparation method of above-mentioned beef baked sausage, comprises the following steps:
Step 1: freezing
Choose the beef of foreign, free from extraneous odour, and beef is refrigerated to-2 DEG C;
Step 2: Minced Steak
Above-mentioned freezing beef and chicken are rubbed with 10mm orifice plate respectively;
Step 3: weigh
Major ingredient and auxiliary material are weighed by tumbling amount, get the raw materials ready;
Step 4: tumbling liquid processed
Use frozen water to press the proportioning tumbling liquid processed that ice is 1:2 than water;
Step 5: tumbling
1, the beef of rubbing and chicken are added to vacuum tumbler, then the tumbling liquid that adds step 4 to make, tumbling 40 minutes in vacuum tumbler, vacuum-0.08mpa, rotating speed is controlled at 6rpm;
2, add the vacuum tumbling 15 minutes again of starch, soybean protein isolate and other auxiliary materials;
Step 6: discharging
When discharging, material temperature is controlled at below 10 DEG C, stores at 2 DEG C for subsequent usely, uses in 12 hours
Step 7: filling
The raw material that step 6 is obtained pours into casing;
Step 8: scorch
1, dry: above-mentioned filling good sausage is dried to 15 minutes by the high speed winds of 55 DEG C;
2, boiling: again by dried sausage through 80 DEG C of boilings 30 minutes, make product center temperature be controlled at 75 DEG C;
Step 9: cooling
Well-done sausage is cooling at the chilling room of 2 DEG C, cooling 25 minutes, make product center temperature lower than 10 DEG C
Step 10: pack
According to selling the quantity requiring, cooling good sausage is formed to finished product by packaging bags;
Step 11: quick-frozen
Finished product carries out quick-frozen preservation in subzero 18 DEG C and following environment.
More than show and described 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; 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 (3)
1. a beef baked sausage, is characterized in that, comprises following raw material by total material mass parts:
Major ingredient, 20 ~ 30 parts, beef, 5 ~ 6 parts, chicken, 5 ~ 8 parts of starch, 4 ~ 6 parts of soybean protein isolates, 8 ~ 10 parts, water.
2. beef baked sausage as claimed in claim 1, is characterized in that adding by weight following auxiliary material:
Auxiliary material, 0.5 ~ 2 part of salt, 1 ~ 2.5 part of sugar, 0.2 ~ 0.6 part of monosodium glutamate, 0.05 ~ 0.1 part of spice, 0.3 part of carragheen, 0.1 ~ 0.2 part of beef essential oil, 0.005 part of monascorubin.
3. the preparation method of a kind of beef baked sausage as claimed in claim 2, is characterized in that, comprises following making step:
Step 1: freezing
Choose the beef of foreign, free from extraneous odour, and beef is refrigerated to-4 ~ 0 DEG C;
Step 2: Minced Steak
Above-mentioned freezing beef and chicken are rubbed with 10mm orifice plate respectively;
Step 3: weigh
Major ingredient and auxiliary material are weighed by tumbling amount, get the raw materials ready;
Step 4: tumbling liquid processed
Use frozen water to press the proportioning tumbling liquid processed that ice is 1:2 than water;
Step 5: tumbling
The beef of rubbing and chicken are added to vacuum tumbler, then the tumbling liquid that adds step 4 to make, tumbling 40 minutes in vacuum tumbler, vacuum-0.08mpa, rotating speed is controlled at 5 ~ 7rpm;
Add the vacuum tumbling 15 minutes again of starch, soybean protein isolate and other auxiliary materials;
Step 6: discharging
When discharging, material temperature is controlled at below 10 DEG C, stores at 0 ~ 4 DEG C for subsequent usely, uses in 12 hours;
Step 7: filling
The raw material that step 6 is obtained pours into casing;
Step 8: scorch
Dry: above-mentioned filling good sausage is dried to 15 minutes by the high speed winds of 55 DEG C;
Boiling: again by dried sausage through 80 DEG C of boilings 30 minutes, make product center temperature be controlled at 75 DEG C;
Step 9: cooling
Well-done sausage is cooling at the chilling room of 0-4 DEG C, cooling 20 ~ 30 minutes, make product center temperature lower than 10 DEG C;
Step 10: pack
According to selling the quantity requiring, cooling good sausage is formed to finished product by packaging bags;
Step 11: quick-frozen
Finished product carries out quick-frozen preservation in subzero 18 DEG C and following environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269321.1A CN104013023A (en) | 2014-06-17 | 2014-06-17 | Roasted beef sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269321.1A CN104013023A (en) | 2014-06-17 | 2014-06-17 | Roasted beef sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104013023A true CN104013023A (en) | 2014-09-03 |
Family
ID=51430250
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410269321.1A Pending CN104013023A (en) | 2014-06-17 | 2014-06-17 | Roasted beef sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013023A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621608A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Beef buckwheat sausage and preparation method thereof |
| CN105077335A (en) * | 2015-09-01 | 2015-11-25 | 新疆宜嘉乐食品有限公司 | Islamic spicy and crisp toasted sausage |
| CN109007627A (en) * | 2018-08-13 | 2018-12-18 | 韶关市曲江区亚细农副产品有限公司 | A kind of sausage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113679A (en) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | Method for improving crispness and chewiness of smoked-and-cooked 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 |
| CN103300403A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Blood-replenishing red glutinous rice beef sausage and preparation method of blood-replenishing red glutinous rice beef sausage |
-
2014
- 2014-06-17 CN CN201410269321.1A patent/CN104013023A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113679A (en) * | 2010-10-19 | 2011-07-06 | 天津春发食品配料有限公司 | Method for improving crispness and chewiness of smoked-and-cooked 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 |
| CN103300403A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Blood-replenishing red glutinous rice beef sausage and preparation method of blood-replenishing red glutinous rice beef sausage |
Non-Patent Citations (2)
| Title |
|---|
| 刘丽莉等: "《烤肠加工工艺及配方》", 《肉类工业》, no. 6, 31 December 2003 (2003-12-31), pages 11 - 12 * |
| 郭锡铎: "《肉类产品概念设计》", 28 February 2008, article "《现代技术-产品创新的摇篮》", pages: 329 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621608A (en) * | 2015-01-23 | 2015-05-20 | 陆玉龙 | Beef buckwheat sausage and preparation method thereof |
| CN105077335A (en) * | 2015-09-01 | 2015-11-25 | 新疆宜嘉乐食品有限公司 | Islamic spicy and crisp toasted sausage |
| CN109007627A (en) * | 2018-08-13 | 2018-12-18 | 韶关市曲江区亚细农副产品有限公司 | A kind of sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406188B (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN102326782B (en) | Smoked chicken flavor baked sausage and preparation method thereof | |
| CN102771824B (en) | Hair-darkening and beautifying cuttlefish sausage and method for making same | |
| CN102511835B (en) | Crystal pork sausage and its making method | |
| CN102302186B (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN104939103A (en) | Preparation method of quick-freezing fried large meatball | |
| CN104544240A (en) | Spicy lute-shaped leg and processing technology thereof | |
| CN104013004B (en) | Quick-fried juice ball of scallop and preparation method thereof | |
| CN103181534A (en) | Fish soup compound condiment and preparation method thereof | |
| CN107410942A (en) | A kind of fish ball of fourth containing inkfish and preparation method thereof | |
| CN104013023A (en) | Roasted beef sausage and preparation method thereof | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| CN110916110A (en) | Frozen lotus root pork balls and making method thereof | |
| CN104172227A (en) | Toothpick chicken kebab and production process thereof | |
| CN104026622A (en) | Chicken pieces and making method thereof | |
| CN104207173A (en) | Industrialized production method of fragrant and crispy Guifei chickens | |
| CN102283399A (en) | Fruit sausage | |
| CN105639491B (en) | Fish bacon and preparation method thereof | |
| CN104172284A (en) | Spanish mackerel roll and preparation method thereof | |
| CN103960684A (en) | Sticky rice contained chicken sausage | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN102845722A (en) | Minced beef sauce and preparation method thereof | |
| CN105595200A (en) | Processing method of sheep back | |
| CN101961115A (en) | Chicken stick | |
| CN104544239A (en) | Orleans grilled chicken middle wings and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140903 |