CN105105193A - Black pepper beef sausage and making method thereof - Google Patents
Black pepper beef sausage and making method thereof Download PDFInfo
- Publication number
- CN105105193A CN105105193A CN201510493095.XA CN201510493095A CN105105193A CN 105105193 A CN105105193 A CN 105105193A CN 201510493095 A CN201510493095 A CN 201510493095A CN 105105193 A CN105105193 A CN 105105193A
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- parts
- black pepper
- beef
- sausage
- hawthorn
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- 235000015278 beef Nutrition 0.000 title claims abstract description 23
- 244000203593 Piper nigrum Species 0.000 title claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 19
- 235000013614 black pepper Nutrition 0.000 title claims abstract description 19
- 235000013580 sausages Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 13
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 13
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 13
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 13
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 13
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 13
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 13
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 13
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 13
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 claims abstract description 6
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 claims abstract description 6
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 claims abstract description 6
- 235000009132 capsorubin Nutrition 0.000 claims abstract description 6
- 239000002285 corn oil Substances 0.000 claims abstract description 6
- 235000005687 corn oil Nutrition 0.000 claims abstract description 6
- 235000012658 paprika extract Nutrition 0.000 claims abstract description 6
- 239000001688 paprika extract Substances 0.000 claims abstract description 6
- 241001092040 Crataegus Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- 210000000936 intestine Anatomy 0.000 claims description 9
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000008989 cinnamomi cortex Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000021190 leftovers Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000004003 subcutaneous fat Anatomy 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 208000007848 Alcoholism Diseases 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 244000010000 Hovenia dulcis Species 0.000 abstract 1
- 235000008584 Hovenia dulcis Nutrition 0.000 abstract 1
- 201000007930 alcohol dependence Diseases 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 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 black pepper beef sausage. The beef black pepper beef sausage is made of, by weight, 500-510 parts of beef, 80-90 parts of pigskin, 30-34 parts of hawthorn, 25-30 parts of black pepper, 2-3 parts of flos puerariae,4-5 parts of folium mori, 5-6 parts of hovenia dulcis thunb, 3-4 parts of dried rehanmmia roots, 12-13 parts of salt, 7-8 parts of cinnamon powder, 0.9-1 part of capsorubin and 8-9 parts of corn oil. The low-fat and high-protein pigskin is added to the sausage instead of pig fat after being processed, and therefore the content of fat and cholesterol can be decreased, and the protein content is increased; by means of the added corn oil, the influences of the juice sensor, thinning of fragrance and the like caused by fat can be reduced, and the existing organoleptic quality of the sausage is kept; by means of the added capsorubin, the black pepper beef sausage can be fresh and lovely in luster, and meanwhile the shelf life of the black pepper beef sausage is prolonged. In addition, the black pepper beef sausage contains various types of Chinese herbal medicine and has the alcoholism relieving function.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of black green pepper beef and bake intestines and preparation method thereof.
Background technology
Sausage be with fresh, freeze livestock meat for raw material, be made through techniques such as correction, rubbing, allotments.Because having delicious flavour, be easy to carry, the advantage such as instant and be subject to the favor of consumer.But this class meat fat content is high, is unfavorable for healthy diet.At present, health organization all advocates the fat intake reduced in meals all over the world, especially saturated fatty acid and cholesterol, to reduce the risk that obesity, angiocardiopathy occur.But fat gives product special flavour, texture, mouthfeel in meat products, affect the succulence of product, tenderness etc., the minimizing of fat can affect the entirety acceptability of product.Therefore, while reducing the fat content in meat products, product quality how is kept to become the problem in recent years needing to solve.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of black green pepper beef to bake intestines and preparation method thereof.
The present invention is achieved by the following technical solutions:
Intestines baked by a kind of black green pepper beef, are made up of the raw material of following weight portion:
Beef 500-510, pigskin 80-90, hawthorn 30-34, black pepper 25-30, FI puerariae 2-3, mulberry leaf 4-5, hoveniae semoveniae semen 5-6, radix rehmanniae recen 3-4, salt 12-13, cinnamomi cortex pulveratus 7-8, capsorubin 0.9-1, corn oil 8-9.
The preparation method of intestines baked by described black green pepper beef, comprises the following steps:
(1) FI puerariae, mulberry leaf, hoveniae semoveniae semen, radix rehmanniae recen are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, obtain liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) by hawthorn stoning, send into steamer big fire and steam discharging after 30-40 minute, break into mud, obtain hawthorn; Black pepper is entered pot, and fragrant rear discharging fried by little fire, pulverizes, obtains black pepper;
(4) beef adds liquid, salt pickles 8-12 hour at 0-4 DEG C, then in meat grinder, use the web plate Minced Steak 1-2 time in Ф 7mm aperture, gained material mixes with step (2) gained material, hawthorn, black pepper and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8-1.0m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, at 70-85 DEG C, toast 70-80 minute, then carry out packing, sterilization, to obtain final product.
Advantage of the present invention is: the present invention replaces pig show condition to add in sausage by after the processing of the pigskin of low fat high protein, metabolism of lipid and cholesterol content can be reduced, increase product protein content, the corn oil added can reduce fat and reduce the impacts such as the juice sense, the fragrance that bring is thin out, keep the original organoleptic quality of sausage, and the capsorubin added can make the present invention bright in colour, extend shelf life of the present invention simultaneously, in addition, the present invention also containing multiple medicinal herb components, has the effect of relieving the effect of alcohol.
Detailed description of the invention
Intestines baked by a kind of black green pepper beef, are made up of the raw material of following weight portion (kilogram):
Beef 500, pigskin 80, hawthorn 30, black pepper 25, FI puerariae 2, mulberry leaf 4, hoveniae semoveniae semen 5, radix rehmanniae recen 3, salt 12, cinnamomi cortex pulveratus 7, capsorubin 0.9, corn oil 8.
The preparation method of intestines baked by described black green pepper beef, comprises the following steps:
(1) FI puerariae, mulberry leaf, hoveniae semoveniae semen, radix rehmanniae recen are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, collects filtrate, obtains liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) by hawthorn stoning, send into steamer big fire and steam discharging after 30 minutes, break into mud, obtain hawthorn; Black pepper is entered pot, and fragrant rear discharging fried by little fire, pulverizes, obtains black pepper;
(4) beef adds liquid, salt pickles 8 hours at 0 DEG C, then in meat grinder with the web plate Minced Steak 1 time in Ф 7mm aperture, gained material mixes with step (2) gained material, hawthorn, black pepper and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, toast 70 minutes at 70 DEG C, then carry out packing, sterilization, to obtain final product.
Claims (2)
1. intestines baked by black green pepper beef, it is characterized in that being made up of the raw material of following weight portion:
Beef 500-510, pigskin 80-90, hawthorn 30-34, black pepper 25-30, FI puerariae 2-3, mulberry leaf 4-5, hoveniae semoveniae semen 5-6, radix rehmanniae recen 3-4, salt 12-13, cinnamomi cortex pulveratus 7-8, capsorubin 0.9-1, corn oil 8-9.
2. the preparation method of intestines baked by black green pepper beef according to claim 1, it is characterized in that comprising the following steps:
(1) FI puerariae, mulberry leaf, hoveniae semoveniae semen, radix rehmanniae recen are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate, obtain liquid;
(2) pigskin is removed slitting after subcutaneous fat and pig hair, the frozen water cutmixer adding 30% is cut and is mixed 20 minutes, then that gained material is dry at 37 DEG C, then pulverizes with Cyclone mill;
(3) by hawthorn stoning, send into steamer big fire and steam discharging after 30-40 minute, break into mud, obtain hawthorn; Black pepper is entered pot, and fragrant rear discharging fried by little fire, pulverizes, obtains black pepper;
(4) beef adds liquid, salt pickles 8-12 hour at 0-4 DEG C, then in meat grinder, use the web plate Minced Steak 1-2 time in Ф 7mm aperture, gained material mixes with step (2) gained material, hawthorn, black pepper and leftover materials to be mixed thoroughly, and filling at the Collagent casing for sausages of vacuum filling machine Ф 19mm, every 0.8-1.0m is a joint, two cotton rope is tightened, hang on baking rack, send into bakery, at 70-85 DEG C, toast 70-80 minute, then carry out packing, sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493095.XA CN105105193A (en) | 2015-08-13 | 2015-08-13 | Black pepper beef sausage and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493095.XA CN105105193A (en) | 2015-08-13 | 2015-08-13 | Black pepper beef sausage and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105193A true CN105105193A (en) | 2015-12-02 |
Family
ID=54653519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510493095.XA Withdrawn CN105105193A (en) | 2015-08-13 | 2015-08-13 | Black pepper beef sausage and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105193A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722329A (en) * | 2016-11-14 | 2017-05-31 | 四川理工学院 | A kind of marbling sausage and its production method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103689636A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Black fungus grain chicken sausage |
| CN104286948A (en) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | Black pepper beef and preparation method thereof |
-
2015
- 2015-08-13 CN CN201510493095.XA patent/CN105105193A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN103689636A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Black fungus grain chicken sausage |
| CN104286948A (en) * | 2014-09-24 | 2015-01-21 | 马鞍山雨润百瑞食品有限公司 | Black pepper beef and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722329A (en) * | 2016-11-14 | 2017-05-31 | 四川理工学院 | A kind of marbling sausage and its production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151202 |
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| WW01 | Invention patent application withdrawn after publication |