CN109418780A - A kind of processing method of beef relative intestines - Google Patents
A kind of processing method of beef relative intestines Download PDFInfo
- Publication number
- CN109418780A CN109418780A CN201710721490.8A CN201710721490A CN109418780A CN 109418780 A CN109418780 A CN 109418780A CN 201710721490 A CN201710721490 A CN 201710721490A CN 109418780 A CN109418780 A CN 109418780A
- Authority
- CN
- China
- Prior art keywords
- beef
- parts
- intestines
- relative
- minutes
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of processing methods of beef relative intestines, comprising the following steps: (1) weighs raw material by following mass fraction: 25-30 parts of beef, 3-7 parts of duck brisket, 8-12 parts of Fresh Grade Breast, 9-11 parts of ice water, 2-4 parts of pickled material, 1.5-2.5 parts of seasoning；(2) beef of above-mentioned number, Fresh Grade Breast, duck brisket are put into process in meat grinder；(3) it pickles；(4) filling processed is stirred；(5) filling, bundle section, hanging rod；(6) boiling: first 30 minutes dry with 60 DEG C；Again with 78 DEG C boiling 20 minutes；It is finally vented 2 minutes and comes out of the stove；(7) cooling: product to be entered into chilling room after coming out of the stove, being cooled to central temperature is 15 DEG C or less；(8) it takes out line and cuts section；(9) quick-frozen.The beef relative's intestines processed using method of the invention, not only ensure that certain meat particle, stronger voluptuousness, but also make product mellowness naturally, nutritional ingredient is easier to be absorbed by the body.
Description
Technical field
The present invention relates to food technology fields, and in particular to a kind of processing method of beef relative intestines.
Background technique
Due to the improvement of people's living standards, relative's intestines increasingly receive an acclaim, and also proposed to its comprehensive quality higher
Requirement, and traditional diamond-making technique various quality many for relative's intestines color, smell, mouthfeel, form etc. can not be taken into account,
And because processing method falls behind, so that nutritional ingredient is destroyed seriously, people are had been unable to meet to the sense of relative's intestines mouth and nutrition etc.
Demand.
Summary of the invention
It is a kind of in good taste technical problem to be solved by the present invention lies in providing, it rich in nutrition content and is easily absorbed by the human body
Beef relative's intestines processing method.
The present invention is achieved by the following technical solutions:
A kind of processing method of beef relative intestines, comprising the following steps:
(1) raw material is weighed by following mass fraction: 25-30 parts of beef, 3-7 parts of duck brisket, 8-12 parts of Fresh Grade Breast, ice water 9-11
Part, 2-4 parts of pickled material, 1.5-2.5 parts of seasoning；
(2) beef of above-mentioned number, Fresh Grade Breast, duck brisket are put into process in meat grinder；
(3) it pickles
By after process raw material and corresponding pickled material, ice water put into blender respectively, stir 8~10min, then pickle 12~
24 hours, pickled material temperature was controlled at 2~6 DEG C；
(4) filling processed is stirred
Put into the raw material pickle first into blender, pigment solution 3~4min of stirring be added, add seasoning stir 3~
And then 4min is added emulsion and stirs 3~4min；It is eventually adding starch, starts to vacuumize 3~5min of stirring, vacuum degree reaches
To 85% or more；
(5) filling, bundle section, hanging rod
The fillings made is poured into bottle placer hopper, selects albumen sausage casing to beat and turns round filling, bundle section, hanging rod；
(6) boiling
Into furnace boiling: first 30 minutes dry with 60 DEG C；Again with 78 DEG C boiling 20 minutes；It is finally vented 2 minutes and comes out of the stove；
(7) cooling
Product is entered into chilling room after coming out of the stove, being cooled to central temperature is 15 DEG C or less；
(8) it takes out line and cuts section
Beef relative's intestines that temperature is fallen are taken off from bar, carries out pumping line and cuts section；
(9) quick-frozen
- 25 DEG C are down to after the tunnel temperature of instant freezer to carry out hereinafter, beef relative's intestines after line cuts section will be taken out and be put into instant freezer
Quick-frozen, the central temperature of instant freezer exit product is -18 DEG C or less.
Further, in step (2), the hole board diameter of the meat grinder is 6mm.
Further, the emulsion is made by the following method, first cuts and mixes a pot low speed ice water, cock skin, beef fat addition
It cuts and mixes uniformly, be then slowly added into soybean protein low speed and mix thoroughly, cut to mix 3~4 minutes at a high speed and be made, the emulsion temperature≤
6℃。
Further, the emulsion is mainly made of gel protein isolate, butter and water.
Further, in step (5), the albumen sausage casing bore is 17mm, and pricking section length is 3.5~4.0cm；When hanging rod
The gap of 1~2cm is kept between intestines body.
The utility model has the advantages that being equipped the present invention provides a kind of processing method of beef relative intestines by using a whole set of import
And cooperate special technique, beef crude fibre, sarolemma are chopped off, cooperates proteolytic enzyme and a variety of rare spices, passes through low temperature
The series of process such as stirring, marinated, low temperature boiling are made, and not only ensure that certain meat particle, stronger voluptuousness, but also make product
Mellowness is naturally, nutritional ingredient is easier to be absorbed by the body.
Detailed description of the invention
Fig. 1 is a kind of processing method technological process block-diagram of beef relative intestines.
Specific embodiment
The present invention is further illustrated below by way of drawings and examples, but the present invention is not limited to the embodiment.
Embodiment 1: as shown in Figure 1, a kind of processing method of beef relative intestines, comprising the following steps:
(1) raw material is weighed by following mass fraction: 30 parts of beef, 5 parts of duck brisket, 10 parts of Fresh Grade Breast, 10 parts of ice water, pickled material 2
Part, 1.5 parts of seasoning；
(2) beef of above-mentioned number, Fresh Grade Breast, duck brisket are put into process in the meat grinder that hole board diameter is 6mm；
(3) it pickles
By after process raw material and corresponding pickled material, ice water put into blender respectively, stir 8~10min, then pickle 12~
24 hours, pickled material temperature was controlled at 2~6 DEG C；
(4) filling processed is stirred
Put into the raw material pickle first into blender, pigment solution 3~4min of stirring be added, add seasoning stir 3~
And then 4min is added emulsion and stirs 3~4min；It is eventually adding starch, starts to vacuumize 4~5min of stirring, vacuum degree reaches
To 85% or more；
The emulsion is made by the following method, first by ice water, cock skin, beef fat addition cut mix pot low speed cut mix uniformly, then
It is slowly added into soybean protein low speed to mix thoroughly, cuts to mix 3~4 minutes at a high speed and be made, emulsion temperature≤6 DEG C；
The emulsion is mainly made of gel protein isolate, butter and water.
(5) filling, bundle section, hanging rod
The fillings made is poured into bottle placer hopper, selects bore to beat for 17mm albumen sausage casing and turns round filling, bundle section, hanging rod；It pricks
Section length is 3.5~4.0cm；The gap for keeping 1~2cm when hanging rod between intestines body must not have adhesion, squeeze phenomenon.
(6) boiling
Into furnace boiling: first 30 minutes dry with 60 DEG C；Again with 78 DEG C boiling 20 minutes；It is finally vented 2 minutes and comes out of the stove；
(7) cooling
Product is entered into chilling room after coming out of the stove, being cooled to central temperature is 15 DEG C or less；
(8) it takes out line and cuts section
Beef relative's intestines that temperature is fallen are taken off from bar, carries out pumping line and cuts section；
(9) quick-frozen
- 25 DEG C are down to after the tunnel temperature of instant freezer to carry out hereinafter, beef relative's intestines after line cuts section will be taken out and be put into instant freezer
Quick-frozen, the central temperature of instant freezer exit product is -18 DEG C or less.
Finally, carrying out the packaging of different size according to the market demand；After sealing or enter before packing machine every bag of product will be through
Metal detector detection；It cases as required；It is temporary that -18 DEG C of freezers are put into after packaging products in boxes.
Claims (5)
1. a kind of processing method of beef relative intestines, which comprises the following steps:
(1) raw material is weighed by following mass fraction: 25-30 parts of beef, 3-7 parts of duck brisket, 8-12 parts of Fresh Grade Breast, ice water 9-11
Part, 2-4 parts of pickled material, 1.5-2.5 parts of seasoning；
(2) beef of above-mentioned number, Fresh Grade Breast, duck brisket are put into process in meat grinder；
(3) it pickles
By after process raw material and corresponding pickled material, ice water put into blender respectively, stir 8~10min, then pickle 12~
24 hours, pickled material temperature was controlled at 2~6 DEG C；
(4) filling processed is stirred
Put into the raw material pickle first into blender, pigment solution 3~4min of stirring be added, add seasoning stir 3~
And then 4min is added emulsion and stirs 3~4min；It is eventually adding starch, starts to vacuumize 3~5min of stirring, vacuum degree reaches
To 85% or more；
(5) filling, bundle section, hanging rod
The fillings made is poured into bottle placer hopper, selects albumen sausage casing to beat and turns round filling, bundle section, hanging rod；
(6) boiling
Into furnace boiling: first 30 minutes dry with 60 DEG C；Again with 78 DEG C boiling 20 minutes；It is finally vented 2 minutes and comes out of the stove；
(7) cooling
Product is entered into chilling room after coming out of the stove, being cooled to central temperature is 15 DEG C or less；
(8) it takes out line and cuts section
Beef relative's intestines that temperature is fallen are taken off from bar, carries out pumping line and cuts section；
(9) quick-frozen
- 25 DEG C are down to after the tunnel temperature of instant freezer to carry out hereinafter, beef relative's intestines after line cuts section will be taken out and be put into instant freezer
Quick-frozen, the central temperature of instant freezer exit product is -18 DEG C or less.
2. a kind of processing method of beef relative intestines as described in claim 1, which is characterized in that in step (2), the Minced Steak
The hole board diameter of machine is 6mm.
3. a kind of processing method of beef relative intestines as described in claim 1, which is characterized in that the emulsion is by such as lower section
Method is made, first by ice water, cock skin, beef fat addition cut mix pot low speed cut mix uniformly, be then slowly added into soybean protein low speed and mix
It is even, it cuts to mix 3~4 minutes at a high speed and is made, emulsion temperature≤6 DEG C.
4. a kind of processing method of beef relative intestines as claimed in claim 3, which is characterized in that the emulsion is mainly by coagulating
Glue protein isolate, butter and water composition.
5. a kind of processing method of beef relative intestines as described in claim 1, which is characterized in that in step (5), the albumen
Casing bore is 17mm, and pricking section length is 3.5~4.0cm；The gap of 1~2cm is kept when hanging rod between intestines body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710721490.8A CN109418780A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of beef relative intestines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710721490.8A CN109418780A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of beef relative intestines |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109418780A true CN109418780A (en) | 2019-03-05 |
Family
ID=65497293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710721490.8A Pending CN109418780A (en) | 2017-08-22 | 2017-08-22 | A kind of processing method of beef relative intestines |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109418780A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101018A (en) * | 2019-06-11 | 2019-08-09 | 上海味庆生物科技有限公司 | A kind of carnivorous generation meal generation meal stick processing method |
| CN114027462A (en) * | 2021-11-19 | 2022-02-11 | 北京雁栖月盛斋清真食品有限公司 | Industrial production method of beef garlic sausage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted 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 |
| CN104172232A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Qinqin 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 |
-
2017
- 2017-08-22 CN CN201710721490.8A patent/CN109418780A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted 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 |
| CN104172232A (en) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | Qinqin 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110101018A (en) * | 2019-06-11 | 2019-08-09 | 上海味庆生物科技有限公司 | A kind of carnivorous generation meal generation meal stick processing method |
| CN114027462A (en) * | 2021-11-19 | 2022-02-11 | 北京雁栖月盛斋清真食品有限公司 | Industrial production method of beef garlic sausage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101496612B (en) | Islamic beef sausage and preparation method thereof | |
| CN101766311B (en) | Duck bacon and preparation method thereof | |
| CN101380123A (en) | Duck banger and preparation method thereof | |
| CN103859445B (en) | The processing technology of a kind of river taste sausage | |
| CN102813230B (en) | Chicken sausage pill and preparation method thereof | |
| CN102726742A (en) | Beef stick and preparation method thereof | |
| CN101496611A (en) | Mutton sausage and preparation method thereof | |
| CN102293414A (en) | Preparation method of fruit sausage | |
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN103859442A (en) | Multi-mushroom composite filling sausage and production method | |
| CN109363097A (en) | A kind of fermentation cocktail sausage and preparation method thereof | |
| CN104544240A (en) | Spicy lute-shaped leg and processing technology thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CN105266050A (en) | Quick-frozen preserved egg flavored sandwich sausage and processing technology thereof | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| CN101336726A (en) | Tied trotter and production method thereof | |
| CN109418780A (en) | A kind of processing method of beef relative intestines | |
| CN103431451A (en) | Production method for oyster sausage | |
| CN104705690A (en) | Edible sausage and preparation method thereof | |
| CN106923233A (en) | A kind of hand-torn stewed beef and preparation method thereof | |
| CN106071968A (en) | A kind of preserved egg ham sausage and preparation method thereof | |
| CN104041837A (en) | Duck sausage and preparation method thereof | |
| CN108323702A (en) | A kind of processing technology of tasty and refreshing diced beef | |
| CN103330234A (en) | Ass meat sausage added with honey dry powder and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190305 |
|
| RJ01 | Rejection of invention patent application after publication |