CN104544266A - Beef and hulless oat sausage and preparation method thereof - Google Patents
Beef and hulless oat sausage and preparation method thereof Download PDFInfo
- Publication number
- CN104544266A CN104544266A CN201510034490.1A CN201510034490A CN104544266A CN 104544266 A CN104544266 A CN 104544266A CN 201510034490 A CN201510034490 A CN 201510034490A CN 104544266 A CN104544266 A CN 104544266A
- Authority
- CN
- China
- Prior art keywords
- beef
- naked oats
- orifice plate
- intestines
- preparation
- 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
- 235000015278 beef Nutrition 0.000 title claims abstract description 32
- 235000013580 sausages Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000007317 Avena nuda Nutrition 0.000 title abstract 5
- 240000007054 Avena nuda Species 0.000 title abstract 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000075850 Avena orientalis Species 0.000 claims description 22
- 235000007319 Avena orientalis Nutrition 0.000 claims description 22
- 210000000936 intestine Anatomy 0.000 claims description 16
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 description 5
- 238000010923 batch production Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 238000009156 water cure Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beef and hulless oat sausage, which is prepared from the following raw materials by weight: 5kg of beef, 2.5kg of cooked hulless oat 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, 0.0897g of carrageenan, 0.030kg of nitrous, and 0.075kg of red konjic rice powder. The beef and hulless oat 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; hulless oat 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 processing field, specifically, relate to a kind of beef naked oats intestines 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 naked oats intestines 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 naked oats intestines, described beef naked oats intestines are made up of the raw material of following weight portion: beef 5kg, ripe naked oats 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 naked oats intestines, 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, ripe naked oats 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 ripe naked oats 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 naked oats intestines according to the embodiment of the present invention, described beef naked oats intestines are made up of the raw material of following weight (kg): beef 5kg, ripe naked oats 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.
Above-mentioned beef naked oats intestines and preparation method thereof, comprise the following steps:
Select the adult beef 5kg that Xi Mendaer and Luxi Yellow cattle are hybridized, ripe naked oats 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.
In sum; by means of technique scheme of the present invention, preparation method of the present invention can batch production, large-scale production, solve the difficult problem of 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 ripe naked oats 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. beef naked oats intestines, it is characterized in that, described beef naked oats intestines are made up of the raw material of following weight portion: beef 5kg, ripe naked oats 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 naked oats intestines 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 naked oats intestines 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, ripe naked oats 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 naked oats intestines 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 |
|---|---|---|---|
| CN201510034490.1A CN104544266A (en) | 2015-01-23 | 2015-01-23 | Beef and hulless oat sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034490.1A CN104544266A (en) | 2015-01-23 | 2015-01-23 | Beef and hulless oat sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104544266A true CN104544266A (en) | 2015-04-29 |
Family
ID=53062187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510034490.1A Pending CN104544266A (en) | 2015-01-23 | 2015-01-23 | Beef and hulless oat sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104544266A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090096082A (en) * | 2008-03-07 | 2009-09-10 | 정용현 | Method of preparing and Compositions of sosage, fishcakes, starch jelly and bean curd with alginic acid |
| 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 |
| 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 |
-
2015
- 2015-01-23 CN CN201510034490.1A patent/CN104544266A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090096082A (en) * | 2008-03-07 | 2009-09-10 | 정용현 | Method of preparing and Compositions of sosage, fishcakes, starch jelly and bean curd with alginic acid |
| 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 |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |