CN104544265A - Beef and corn sausage and preparation method thereof - Google Patents
Beef and corn sausage and preparation method thereof Download PDFInfo
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- CN104544265A CN104544265A CN201510034478.0A CN201510034478A CN104544265A CN 104544265 A CN104544265 A CN 104544265A CN 201510034478 A CN201510034478 A CN 201510034478A CN 104544265 A CN104544265 A CN 104544265A
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Abstract
The invention discloses a beef and corn sausage, which is prepared from the following raw materials in parts by weight: 5kg of beef, 2.5kg of cooked corn grains, 5kg of ground chicken, 2.5kg of chicken skin, 1kg of corn starch, 1kg of modified starch, 6kg of cold water, 0.308kg of salt, 0.066kg of white sugar, 0.0264kg of white pepper, 0.0897kg of carrageenan, 0.030kg of nitrous and 0.075kg of red konjic rice powder. The beef and corn sausage and the preparation method thereof have the beneficial effects that the preparation method disclosed by the invention can be applied to industrial and large-scale production; the problem of mass production of restaurants is solved; the storage is facilitated; the traditional manual work is broken through; the flavors are quantized; the defect of over-large or over-small amount is compensated; different requirements of consumers can be met; cooked corn grains are added, and meat and vegetables are matched with each other, so that the human health is facilitated.
Description
Technical field
The present invention relates to food technology field, specifically, relate to a kind of beef corn sausage and preparation method thereof.
Background technology
Sausage is a kind of food common on the dining table of my door, existing sausage many employings pork is that raw material makes sausage, and we know, the fat content of pork is high, the normal edible health being unfavorable for consumer, meanwhile, because Islamic does not eat the custom of pork, pork sausages peddling in the market also has certain limitation; Moreover, existing pork sausages pursues the happiness on the tip of the tongue, but often but have ignored its healthy one side of producing; its technological requirement is not high, lacks scientific basis, and rule of thumb proportioning makes quality unstable; and manual operations cannot large-scale production, and the time is also confined to winter.
For the relevant issues in above-mentioned technology, at present effective solution is not yet proposed.
Summary of the invention
For the above-mentioned technical problem in correlation technique, the present invention proposes a kind of beef corn sausage and preparation method thereof, can meet different consumer demand, be convenient to large-scale mass production, is beneficial to transport and stores.
For realizing above-mentioned technical purpose, technical scheme of the present invention is achieved in that
A kind of beef corn sausage, described beef corn sausage is made up of the raw material of following weight portion: beef 5kg, cooked maize grain 2.5kg, broken chicken 5kg, cock skin 2.5kg, cornstarch 1kg, converted starch 1kg, cold water 6kg, salt 0.308kg, white sugar 0.066kg, white pepper 0.0264kg, carragheen 0.0897kg, nitrous 0.030kg, Hongqu powder (red colouring agent) 0.075kg.
Further, described beef adopts Xi Menda you and Luxi Yellow cattle to hybridize the beef of Adult Bovine.
The preparation method of above-mentioned beef corn sausage, comprises the steps:
Step one: utilize preprepared orifice plate one, orifice plate two and orifice plate three to twist described beef, broken chicken and cock skin to meat stuffing respectively, place for subsequent use;
Step 2: insert the described cold water of said components in the beef twisted and broken chicken, cooked maize grain, salt, white sugar, white pepper, carragheen, nitrous, Hongqu powder (red colouring agent) pickle, and put into mixer and stir two hours;
Step 3: after to be mixed, adds the described cornstarch of said components, and converted starch and strand, to the cock skin of meat stuffing, continue to stir;
Step 4: to be mixed evenly after, take out preprepared casing and sausage filler, utilize sausage filler to pour in casing by the meat stuffing after above-mentioned stirring;
Step 5: the intestines of having filled with are put into fumigator, is under the environment of 75 DEG C dry 30 minutes in temperature, then, is steam 50 minutes under the environment of 83 DEG C, finally takes out cooling in temperature;
Step 6: cool complete, vacuumize packaging, to continue under temperature is the environment of 95 DEG C two-stage sterilization 30 minutes.
Further, the aperture of described orifice plate one mesopore is 12mm, and the aperture of described orifice plate two mesopore is 8mm, and the aperture of described orifice plate three mesopore is 3mm.
Beneficial effect of the present invention: preparation method of the present invention can batch production, large-scale production; solve a difficult problem for restaurant's mass production; be beneficial to storage; the handwork broken traditions, makes condiment quantize, the defect that the amount of making up volume is few; and different consumer demand can be met; wherein add cooked maize grain, meat and vegetables is arranged in pairs or groups, and is more conducive to health.
Detailed description of the invention
Obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain, all belongs to the scope of protection of the invention.
A kind of beef corn sausage according to the embodiment of the present invention, described beef corn sausage is made up of the raw material of following weight (kg): beef 5kg, cooked maize grain 2.5kg, broken chicken 5kg, cock skin 2.5kg, cornstarch 1kg, converted starch 1kg, cold water 6kg, salt 0.308kg, white sugar 0.066kg, white pepper 0.0264kg, carragheen 0.0897kg, nitrous 0.030kg, Hongqu powder (red colouring agent) 0.075kg.
Beef corn sausage of the present invention and preparation method thereof, comprises the following steps:
Select the adult beef 5kg that Xi Mendaer and Luxi Yellow cattle are hybridized, cooked maize grain 2.5kg, broken chicken 5kg, cock skin 2.5kg, cornstarch 1kg, converted starch 1kg, cold water 6kg, salt 0.308kg, white sugar 0.066kg, white pepper 0.0264kg, carragheen 0.0897kg, nitrous 0.030kg, Hongqu powder (red colouring agent) 0.075kg, beef aperture is that the orifice plate of 12mm twists out, broken chicken aperture is that the orifice plate of 8mm twists out, cock skin aperture is that the orifice plate of 3mm twists out, beef and broken chicken are by frozen water cure, then put into and add starch after mixer stirs 2 hours and cock skin is mixed thoroughly, pour in casing by sausage filler, 75 DEG C of dryings 30 minutes in fumigator after bowel lavage, 83 DEG C are steamed 50 minutes, finally cooling vacuumizes packaging, with 95 DEG C of two-stage sterilizations 30 minutes.
By means of technique scheme of the present invention; preparation method of the present invention can batch production, large-scale production; solve a difficult problem for restaurant's mass production, be beneficial to storage, the handwork broken traditions; condiment is quantized; the defect that the amount of making up volume is few, and different consumer demand can be met, wherein add cooked maize grain; meat and vegetables is arranged in pairs or groups, and is more conducive to health.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a beef corn sausage, it is characterized in that, described beef corn sausage is made up of the raw material of following weight portion: beef 5kg, cooked maize grain 2.5kg, broken chicken 5kg, cock skin 2.5kg, cornstarch 1kg, converted starch 1kg, cold water 6kg, salt 0.308kg, white sugar 0.066kg, white pepper 0.0264kg, carragheen 0.0897kg, nitrous 0.030kg, Hongqu powder (red colouring agent) 0.075kg.
2. beef corn sausage according to claim 1, is characterized in that, described beef adopts Xi Menda you and Luxi Yellow cattle to hybridize the beef of Adult Bovine.
3. the preparation method of beef corn sausage according to claim 1, is characterized in that, comprise the steps:
Step one: utilize preprepared orifice plate one, orifice plate two and orifice plate three to twist described beef, broken chicken and cock skin to meat stuffing respectively, place for subsequent use;
Step 2: insert the described cold water of said components in the beef twisted and broken chicken, cooked maize grain, salt, white sugar, white pepper, carragheen, nitrous, Hongqu powder (red colouring agent) pickle, and put into mixer and stir two hours;
Step 3: after to be mixed, adds the described cornstarch of said components, and converted starch and strand, to the cock skin of meat stuffing, continue to stir;
Step 4: to be mixed evenly after, take out preprepared casing and sausage filler, utilize sausage filler to pour in casing by the meat stuffing after above-mentioned stirring;
Step 5: the intestines of having filled with are put into fumigator, is under the environment of 75 DEG C dry 30 minutes in temperature, then, is steam 50 minutes under the environment of 83 DEG C, finally takes out cooling in temperature;
Step 6: cool complete, vacuumize packaging, to continue under temperature is the environment of 95 DEG C two-stage sterilization 30 minutes.
4. the preparation method of beef corn sausage according to claim 3, is characterized in that, the aperture of described orifice plate one mesopore is 12mm, and the aperture of described orifice plate two mesopore is 8mm, and the aperture of described orifice plate three mesopore is 3mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034478.0A CN104544265A (en) | 2015-01-23 | 2015-01-23 | Beef and corn sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034478.0A CN104544265A (en) | 2015-01-23 | 2015-01-23 | Beef and corn sausage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104544265A true CN104544265A (en) | 2015-04-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510034478.0A Pending CN104544265A (en) | 2015-01-23 | 2015-01-23 | Beef and corn sausage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007624A (en) * | 2018-06-15 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn sausage and preparation method thereof |
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| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102754858A (en) * | 2012-08-08 | 2012-10-31 | 山东惠发食品股份有限公司 | Fish and meat sandwiched baked ham and processing method thereof |
| 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 |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN103598618A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cereal ham sausage and preparation method thereof |
| KR20140033920A (en) * | 2012-09-11 | 2014-03-19 | 주식회사 삼채 | Preparing method of processed meat products comprising allium hookeri |
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
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2015
- 2015-01-23 CN CN201510034478.0A patent/CN104544265A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102754858A (en) * | 2012-08-08 | 2012-10-31 | 山东惠发食品股份有限公司 | Fish and meat sandwiched baked ham and processing method thereof |
| KR20140033920A (en) * | 2012-09-11 | 2014-03-19 | 주식회사 삼채 | Preparing method of processed meat products comprising allium hookeri |
| 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 |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN103598618A (en) * | 2013-11-12 | 2014-02-26 | 申志强 | Cereal ham sausage and preparation method thereof |
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007624A (en) * | 2018-06-15 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn sausage and preparation method thereof |
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Application publication date: 20150429 |