CN117598442A - Beef sausage and preparation method thereof - Google Patents
Beef sausage and preparation method thereof Download PDFInfo
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- CN117598442A CN117598442A CN202410041566.2A CN202410041566A CN117598442A CN 117598442 A CN117598442 A CN 117598442A CN 202410041566 A CN202410041566 A CN 202410041566A CN 117598442 A CN117598442 A CN 117598442A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 81
- 235000013580 sausages Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 39
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 39
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 26
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 19
- 239000005457 ice water Substances 0.000 claims abstract description 18
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 16
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 13
- 239000008103 glucose Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 13
- 239000011734 sodium Substances 0.000 claims abstract description 13
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 13
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 13
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 13
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229940071440 soy protein isolate Drugs 0.000 claims abstract description 9
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 40
- 238000002156 mixing Methods 0.000 claims description 20
- 238000010025 steaming Methods 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 230000000391 smoking effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 102000008186 Collagen Human genes 0.000 claims description 5
- 108010035532 Collagen Proteins 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 5
- 229920001436 collagen Polymers 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000015424 sodium Nutrition 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 241000606540 Chione venosa Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000012854 evaluation process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- 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
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to beef sausage, which comprises the following raw material components in parts by weight: 11.5-12.2 parts of beef, 7.5-8.3 parts of beef fat, 27-28 parts of chicken breast, 2.8-3.2 parts of soy protein isolate, 37-38 parts of ice water, 1.4-1.5 parts of salt, 0.19-0.21 part of sodium tripolyphosphate, 0.048-0.052 part of sodium pyrophosphate, 0.0068-0.0071 part of sodium nitrite, 0.09-0.12 part of iso-VC sodium, 0.58-0.61 part of granulated sugar, 1.28-1.32 parts of glucose, 0.01-0.012 part of I+G flavoring agent, 0.24-0.26 part of monosodium glutamate, 0.58-0.6 part of Jiale beef clear soup powder flavoring agent, 0.69-0.72 part of Jiale concentrated beef juice flavoring agent and 6.4-6.7 parts of tapioca starch. The beef sausage prepared by the ingredients and the preparation method disclosed by the application has the advantages that the protein content is high, the greasy taste of the sausage is improved, and the taste of people is enriched.
Description
Technical Field
The invention relates to the field of food processing, in particular to beef sausage and a preparation method thereof.
Background
The beef sausage is a common food, the main ingredients of the current beef sausage are beef, fat pork and the like, the beef sausage has a slightly greasy taste, the protein content is low, and the requirements of partial consumers, especially young consumers, cannot be met.
Disclosure of Invention
The beef sausage and the preparation method thereof provided by the invention are used for overcoming the defects of the prior art, so that the protein content is high, the greasy taste of the sausage is improved, and the taste of people is enriched.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the beef sausage comprises the following raw material components in parts by weight: 11.5-12.2 parts of beef, 7.5-8.3 parts of beef fat, 27-28 parts of chicken breast, 2.8-3.2 parts of soy protein isolate, 37-38 parts of ice water, 1.4-1.5 parts of salt, 0.19-0.21 part of sodium tripolyphosphate, 0.048-0.052 part of sodium pyrophosphate, 0.0068-0.0071 part of sodium nitrite, 0.09-0.12 part of iso-VC sodium, 0.58-0.61 part of granulated sugar, 1.28-1.32 parts of glucose, 0.01-0.012 part of I+G flavoring agent, 0.24-0.26 part of monosodium glutamate, 0.58-0.6 part of Jiale beef clear soup powder flavoring agent, 0.69-0.72 part of Jiale concentrated beef juice flavoring agent and 6.4-6.7 parts of tapioca starch.
Preferably, the composition comprises the following raw materials in parts by weight: 12 parts of beef, 8 parts of beef fat, 27.5 parts of chicken breast, 3 parts of soy protein isolate, 37.55 parts of ice water, 1.45 parts of salt, 0.2 part of sodium tripolyphosphate, 0.05 part of sodium pyrophosphate, 0.007 part of sodium nitrite, 0.1 part of iso-VC sodium, 0.6 part of granulated sugar, 1.3 parts of glucose, 0.01 part of I+G flavoring agent, 0.25 part of monosodium glutamate, 0.6 part of Jiale beef clear soup powder flavoring agent, 0.7 part of Jiale concentrated beef juice flavoring agent and 6.5 parts of tapioca starch.
The application also provides a preparation method of the beef sausage, which comprises the following steps:
s1: crushing peeled chicken breast, putting the chicken breast into a chopper mixer, adding soybean protein isolate and 11-12 parts of ice water, chopping at a high speed to obtain an emulsion state, and obtaining a material A;
s2: mixing sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium iso-VC, granulated sugar, glucose, I+G flavoring agent, monosodium glutamate, jiale beef clear soup powder flavoring agent, jiale concentrated beef sauce flavoring agent and residual ice water to obtain uniformly mixed material B;
s3: crushing beef and beef fat, mixing with the material A, adding the material B, and chopping and mixing to obtain a material C;
s4: pickling the material C at 0-4deg.C for 16-24 hr, taking out, adding tapioca starch according to the proportion, and mixing to obtain material D;
s5: using collagen casing for sausage filling, then performing water spraying operation on the filled sausage, and washing out impurities;
s6: and (5) sequentially performing smoking, drying and steaming operations on the sausage obtained in the step (S5) to obtain the sausage.
Preferably, the preparing step further comprises step S7: and (5) quick-freezing and preserving the sausage obtained in the step S6.
Preferably, in the step S1, the material temperature is controlled below 10 ℃ in the chopping process.
Preferably, in step S5, the casing has a diameter of 30mm; in the step S6, the temperature of the center of the sausage is controlled to be 74-77 ℃ during smoking, and the time is 1-1.5h; the drying temperature is 62-65deg.C, and the drying time is 30-35min; steaming at 82-85deg.C for 10-15min;
preferably, in the step S6, the temperature of the center of the sausage is controlled at 75 ℃ during smoking for 1 hour; the drying temperature is 63 ℃ and the time is 32min; the steaming temperature is 83 ℃ and the steaming time is 12min.
The invention adopts the structure and has the advantages that: the beef sausage selects beef and chicken breast as main raw materials, and the beef fat, the soy protein isolate and the tapioca starch are added to be matched, so that the prepared sausage has high protein content, is not greasy in taste, and meets the requirements of some young consumers. In addition, the preparation method processes the sausage sequentially through smoking, drying and steaming, so that the greasy taste can be further improved; the tapioca starch is added before clysis, so that the greasy taste can be improved, and the clysis is convenient.
Detailed Description
In order to clearly illustrate the technical characteristics of the scheme, the invention is explained in detail by the following specific embodiments.
Example 1:
in the embodiment, the beef sausage comprises the following raw material components in parts by weight: 11.5 parts of beef, 7.5 parts of beef fat, 27 parts of chicken breast, 2.8 parts of soy protein isolate, 37 parts of ice water, 1.4 parts of salt, 0.19 part of sodium tripolyphosphate, 0.048 part of sodium pyrophosphate, 0.0068 part of sodium nitrite, 0.09 part of iso-VC sodium, 0.58 part of granulated sugar, 1.28 part of glucose, 0.011 part of I+G flavoring agent, 0.24 part of monosodium glutamate, 0.58 part of Jiale beef clear soup powder flavoring agent, 0.69 part of Jiale concentrated beef juice flavoring agent and 6.4 parts of tapioca starch.
The preparation method of the beef sausage comprises the following steps:
s1: crushing peeled chicken breast, putting the chicken breast into a chopper mixer, adding soybean protein isolate and 11 parts of ice water, chopping at a high speed into an emulsion state, and controlling the material temperature below 10 ℃ to obtain a material A;
s2: mixing sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium iso-VC, granulated sugar, glucose, I+G flavoring agent, monosodium glutamate, jiale beef clear soup powder flavoring agent, jiale concentrated beef sauce flavoring agent and residual ice water to obtain uniformly mixed material B;
s3: crushing beef and beef fat, mixing with the material A, adding the material B, and chopping and mixing to obtain a material C;
s4: pickling the material C at 0-4deg.C for 16-24 hr, taking out, adding tapioca starch according to the proportion, and mixing to obtain material D;
s5: sausage is filled with a collagen casing with the diameter of 30mm, then the filled sausage is subjected to water spraying operation, and impurities on the surface of the sausage are washed away;
s6: sequentially performing smoking, drying and steaming operations on the sausage obtained in the step S5, wherein the temperature of the center of the sausage is controlled at 74 ℃ during smoking, and the time is 1.5h; the drying temperature is 65 ℃ and the time is 30min; steaming at 82 deg.C for 15min.
S7: and (5) quick-freezing and preserving the sausage obtained in the step S6.
Example 2:
in the embodiment, the beef sausage comprises the following raw material components in parts by weight: 12 parts of beef, 8 parts of beef fat, 27.5 parts of chicken breast, 3 parts of soy protein isolate, 37.55 parts of ice water, 1.45 parts of salt, 0.2 part of sodium tripolyphosphate, 0.05 part of sodium pyrophosphate, 0.007 part of sodium nitrite, 0.1 part of iso-VC sodium, 0.6 part of granulated sugar, 1.3 parts of glucose, 0.01 part of I+G flavoring agent, 0.25 part of monosodium glutamate, 0.6 part of Jiale beef clear soup powder flavoring agent, 0.7 part of Jiale concentrated beef juice flavoring agent and 6.5 parts of tapioca starch. The preparation method of the beef sausage comprises the following steps:
s1: crushing peeled chicken breast, putting the chicken breast into a chopper mixer, adding soybean protein isolate and 11.5 parts of ice water, chopping at a high speed into an emulsion state, and controlling the material temperature below 10 ℃ to obtain a material A;
s2: mixing sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium iso-VC, granulated sugar, glucose, I+G flavoring agent, monosodium glutamate, jiale beef clear soup powder flavoring agent, jiale concentrated beef sauce flavoring agent and residual ice water to obtain uniformly mixed material B;
s3: crushing beef and beef fat, mixing with the material A, adding the material B, and chopping and mixing to obtain a material C;
s4: pickling the material C at 0-4deg.C for 16-24 hr, taking out, adding tapioca starch according to the proportion, and mixing to obtain material D; the tapioca starch is added in the step, so that the pickling in the previous step is not affected, the subsequent sausage filling is convenient, and the taste is improved.
S5: using 30mm collagen casing for sausage filling, then performing water spraying operation on the filled sausage, and washing out impurities;
s6: sequentially performing smoking, drying and steaming operations on the sausage obtained in the step S5, wherein the temperature of the center of the sausage is controlled at 75 ℃ during smoking, and the time is 1.3h; the drying temperature is 64 ℃ and the time is 33min; steaming at 83 deg.C for 13 min.
S7: and (5) quick-freezing and preserving the sausage obtained in the step S6.
Example 3:
in the embodiment, the beef sausage comprises the following raw material components in parts by weight: 12.2 parts of beef, 8.3 parts of beef fat, 28 parts of chicken breast, 3.2 parts of soy protein isolate, 38 parts of ice water, 1.5 parts of salt, 0.21 part of sodium tripolyphosphate, 0.052 part of sodium pyrophosphate, 0.0071 part of sodium nitrite, 0.12 part of iso-VC sodium, 0.61 part of granulated sugar, 1.32 parts of glucose, 0.012 part of I+G flavoring agent, 0.26 part of monosodium glutamate, 0.59 part of Jiale beef clear soup powder flavoring agent, 0.72 part of Jiale concentrated beef juice flavoring agent and 6.7 parts of tapioca starch. The preparation method of the beef sausage comprises the following steps:
s1: crushing peeled chicken breast, putting the chicken breast into a chopper mixer, adding soybean protein isolate and 12 parts of ice water, chopping at a high speed into an emulsion state, and controlling the material temperature below 10 ℃ to obtain a material A;
s2: mixing sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium iso-VC, granulated sugar, glucose, I+G flavoring agent, monosodium glutamate, jiale beef clear soup powder flavoring agent, jiale concentrated beef sauce flavoring agent and residual ice water to obtain uniformly mixed material B;
s3: crushing beef and beef fat, mixing with the material A, adding the material B, and chopping and mixing to obtain a material C;
s4: pickling the material C at 0-4deg.C for 16-24 hr, taking out, adding tapioca starch according to the proportion, and mixing to obtain material D; the pickling time can be adjusted within a range according to the taste shade.
S5: using 30mm collagen casing for sausage filling, then performing water spraying operation on the filled sausage, and washing out impurities;
s6: sequentially carrying out smoking, drying and steaming operations on the sausage obtained in the step S5, wherein the temperature of the center of the sausage is controlled at 77 ℃ during smoking, and the time is 1h; the drying temperature is 62 ℃ and the time is 35min; steaming at 85deg.C for 10 min.
S7: and (5) quick-freezing and preserving the sausage obtained in the step S6. Each about 80g.
Taste evaluation experiment:
the sausages obtained in examples 1-3 were cooked by steaming and baking, respectively, wherein the steamed sausages were sliced for use and the baked cut pieces for use. For cooked sausage, three age groups (10 persons in each group) were selected for taste evaluation (from the aspect of whether greasy or not, and buying desire) and the evaluation results are shown in table 1:
TABLE 1 evaluation of taste of sausages at different ages
From the results in table 1, it can be seen that the beef sausage of the present application is more liked by the people of age group B, followed by groups a and C as a whole. And the people in the group A prefer to roast, the people in the group B prefer to fry, the group C prefers to steam, and the people in different ages can cook the sausage according to the needs of the people. In the evaluation process, more than 9 people consider that the sausage has better taste, is not greasy, the added purple sweet potato has richer use taste and better nutrition, people can choose to purchase and eat, and the advantages of high protein, non-greasy taste and the like make the sausage more favored by middle-aged and young people.
The above embodiments are not to be taken as limiting the scope of the invention, and any alternatives or modifications to the embodiments of the invention will be apparent to those skilled in the art and are intended to fall within the scope of the invention. The present invention is not described in detail in the following, but is well known to those skilled in the art.
Claims (7)
1. The beef sausage is characterized by comprising the following raw material components in parts by weight: 11.5-12.2 parts of beef, 7.5-8.3 parts of beef fat, 27-28 parts of chicken breast, 2.8-3.2 parts of soy protein isolate, 37-38 parts of ice water, 1.4-1.5 parts of salt, 0.19-0.21 part of sodium tripolyphosphate, 0.048-0.052 part of sodium pyrophosphate, 0.0068-0.0071 part of sodium nitrite, 0.09-0.12 part of iso-VC sodium, 0.58-0.61 part of granulated sugar, 1.28-1.32 parts of glucose, 0.01-0.012 part of I+G flavoring agent, 0.24-0.26 part of monosodium glutamate, 0.58-0.6 part of Jiale beef clear soup powder flavoring agent, 0.69-0.72 part of Jiale concentrated beef juice flavoring agent and 6.4-6.7 parts of tapioca starch.
2. The beef sausage of claim 1, comprising the following raw material components in parts by weight: 12 parts of beef, 8 parts of beef fat, 27.5 parts of chicken breast, 3 parts of soy protein isolate, 37.55 parts of ice water, 1.45 parts of salt, 0.2 part of sodium tripolyphosphate, 0.05 part of sodium pyrophosphate, 0.007 part of sodium nitrite, 0.1 part of iso-VC sodium, 0.6 part of granulated sugar, 1.3 parts of glucose, 0.01 part of I+G flavoring agent, 0.25 part of monosodium glutamate, 0.6 part of Jiale beef clear soup powder flavoring agent, 0.7 part of Jiale concentrated beef juice flavoring agent and 6.5 parts of tapioca starch.
3. A method of preparing a beef sausage as claimed in claim 1 or claim 2, comprising the steps of:
s1: crushing peeled chicken breast, putting the chicken breast into a chopper mixer, adding soybean protein isolate and 11-12 parts of ice water, chopping at a high speed to obtain an emulsion state, and obtaining a material A;
s2: mixing sodium tripolyphosphate, sodium pyrophosphate, sodium nitrite, sodium iso-VC, granulated sugar, glucose, I+G flavoring agent, monosodium glutamate, jiale beef clear soup powder flavoring agent, jiale concentrated beef sauce flavoring agent and residual ice water to obtain uniformly mixed material B;
s3: crushing beef and beef fat, mixing with the material A, adding the material B, and chopping and mixing to obtain a material C;
s4: pickling the material C at 0-4deg.C for 16-24 hr, taking out, adding tapioca starch according to the proportion, and mixing to obtain material D;
s5: using collagen casing for sausage filling, then performing water spraying operation on the filled sausage, and washing out impurities;
s6: and (5) sequentially performing smoking, drying and steaming operations on the sausage obtained in the step (S5) to obtain the sausage.
4. A method of preparing a beef sausage according to claim 3 further comprising the step S7 of: and (5) quick-freezing and preserving the sausage obtained in the step S6.
5. The method for preparing beef sausage according to claim 3, wherein in step S1, the material temperature is controlled below 10 ℃.
6. A method of preparing beef sausage according to claim 3 wherein in step S5 the casing has a diameter of 30mm; in the step S6, the temperature of the center of the sausage is controlled to be 74-77 ℃ during smoking, and the time is 1-1.5h; the drying temperature is 62-65deg.C, and the drying time is 30-35min; the steaming temperature is 82-85deg.C, and the steaming time is 10-15min.
7. The method for preparing beef sausage according to claim 6, wherein in step S6, the temperature of the center of the sausage is controlled at 75 ℃ during smoking for 1 hour; the drying temperature is 63 ℃ and the time is 32min; the steaming temperature is 83 ℃ and the steaming time is 12min.
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