CN104621608A - Beef buckwheat sausage and preparation method thereof - Google Patents
Beef buckwheat sausage and preparation method thereof Download PDFInfo
- Publication number
- CN104621608A CN104621608A CN201510034326.0A CN201510034326A CN104621608A CN 104621608 A CN104621608 A CN 104621608A CN 201510034326 A CN201510034326 A CN 201510034326A CN 104621608 A CN104621608 A CN 104621608A
- Authority
- CN
- China
- Prior art keywords
- beef
- buckwheat
- orifice plate
- sausage
- intestines
- 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
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a beef buckwheat sausage. The beef buckwheat sausage is prepared from the following raw materials in part by weight: 5kg of beef, 2.5kg of cooked buckwheat grain, 5kg of minced chicken, 2.5kg of chicken skin, 1kg of corn starch, 1kg of modified starch, 6kg of cold water, 0.308kg of table salt, 0.066kg of white sugar, 0.0264kg of white pepper, 0.0897kg of carrageenan, 0.030kg of nitrosyl chloride and 0.075kg of red Konjic rice powder. The beef buckwheat sausage has the beneficial effects that the preparation method can realize factory-like and scale production, the difficult problem of batch production for restaurants is solved, the beef buckwheat sausage can be stored easily, the traditional manual operation is broken, seasoning quantification is realized, a defect that the seasoning amount cannot be controlled is overcome, the requirements of different consumers can be met and the marketing range is expanded.
Description
Technical field
The present invention relates to food processing field, specifically, relate to a kind of beef buckwheat 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 buckwheat 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 buckwheat intestines, described beef buckwheat intestines are made up of the raw material of following weight portion: beef 5kg, ripe buckwheat 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 buckwheat 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 buckwheat 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; condiment is quantized; the defect that the amount of making up volume is few, and different consumer demand can be met, expand market sale scope.
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 buckwheat intestines according to the embodiment of the present invention, described beef buckwheat intestines are made up of the raw material of following weight (kg): beef 5kg, ripe buckwheat 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.
Described beef adopts Xi Menda you and Luxi Yellow cattle to hybridize the beef of Adult Bovine.
The preparation method of above-mentioned beef buckwheat intestines, comprises the steps:
Select the adult beef 5kg that Xi Mendaer and Luxi Yellow cattle are hybridized, ripe buckwheat 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 0.0987kg, nitrous 0.03kg, 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 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, expand market sale scope.
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 buckwheat intestines, it is characterized in that, described beef buckwheat intestines are made up of the raw material of following weight portion: beef 5kg, ripe buckwheat 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 buckwheat 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 buckwheat 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 buckwheat 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 buckwheat 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 |
|---|---|---|---|
| CN201510034326.0A CN104621608A (en) | 2015-01-23 | 2015-01-23 | Beef buckwheat sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510034326.0A CN104621608A (en) | 2015-01-23 | 2015-01-23 | Beef buckwheat sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104621608A true CN104621608A (en) | 2015-05-20 |
Family
ID=53201256
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510034326.0A Pending CN104621608A (en) | 2015-01-23 | 2015-01-23 | Beef buckwheat sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104621608A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080212A (en) * | 2017-06-22 | 2017-08-22 | 德宏师范高等专科学校 | A kind of cooked beef spreads slash dip and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004242674A (en) * | 2003-01-24 | 2004-09-02 | Prima Meat Packers Ltd | Meat processed product additive composition |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102058110A (en) * | 2010-12-29 | 2011-05-18 | 安徽宝迪肉类食品有限公司 | Taiwan-style baked sausage and making method thereof |
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation 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 |
| CN104013023A (en) * | 2014-06-17 | 2014-09-03 | 山东华昌食品科技有限公司 | Roasted beef sausage and preparation method thereof |
-
2015
- 2015-01-23 CN CN201510034326.0A patent/CN104621608A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004242674A (en) * | 2003-01-24 | 2004-09-02 | Prima Meat Packers Ltd | Meat processed product additive composition |
| CN101595999A (en) * | 2008-09-03 | 2009-12-09 | 陈静 | Cereal sausages and preparation method thereof |
| CN102058110A (en) * | 2010-12-29 | 2011-05-18 | 安徽宝迪肉类食品有限公司 | Taiwan-style baked sausage and making method thereof |
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation 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 |
| CN104013023A (en) * | 2014-06-17 | 2014-09-03 | 山东华昌食品科技有限公司 | Roasted beef sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080212A (en) * | 2017-06-22 | 2017-08-22 | 德宏师范高等专科学校 | A kind of cooked beef spreads slash dip and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN104544240A (en) | Spicy lute-shaped leg and processing technology thereof | |
| CN101513260A (en) | Chicken meat emulsion product and production method thereof | |
| CN103734777B (en) | A kind of emulsifying chicken meat sausage of mouthfeel embrittlement | |
| CN102132895A (en) | Anthocyanin sausages | |
| CN103404903A (en) | Henry steudnera tuber sausage and preparation method thereof | |
| CN110432442A (en) | A kind of Western-style smoked boils ham and preparation method thereof | |
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| CN101971948B (en) | Vegetarian glutinous sausage based on soybean tissue protein and making method thereof | |
| CN103125971A (en) | Sausage | |
| CN103190641A (en) | Processing method of large meatball | |
| CN106360275A (en) | Rice noodles suitable for old people to eat and making method of rice noodles | |
| CN107912718A (en) | Bamboo shoot superfine powder sausage and production method | |
| CN104172284A (en) | Spanish mackerel roll and preparation method thereof | |
| CN101147608A (en) | Spiced peanut sausage and its production method | |
| CN104705690A (en) | Edible sausage and preparation method thereof | |
| CN102228266A (en) | Low-temperature meat sausage containing shredded meat | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN104621608A (en) | Beef buckwheat sausage and preparation method thereof | |
| CN103141864A (en) | Millet compound ham sausage and preparation method thereof | |
| CN103315243A (en) | Seasoned dry coconut and preparation method | |
| CN104544265A (en) | Beef and corn sausage and preparation method thereof | |
| KR101049377B1 (en) | Manufacturing method of sundae containing vegetables and tteokbokki | |
| CN105519967A (en) | Shii-take meatball and preparation method thereof | |
| CN109418780A (en) | A kind of processing method of beef relative intestines |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| 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: 20150520 |