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Sea-food blood-sausage and processing method

A processing method and seafood technology, applied in application, food preparation, food science, etc., can solve the problems of unsatisfactory food diversification and monotonous taste, and achieve the effect of bright blood sausage, refreshing taste and rich aroma

Inactive Publication Date: 2007-08-29
仲金桐(辽宁)农业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The benefits of eating pig blood to the human body are well known. Most of the blood products on the market are blood tofu and blood sausage, but the blood sausages are all processed with original taste, and the taste is monotonous, which cannot meet people's needs for food diversification.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Prepare sea oyster-flavored seafood blood sausage according to the following steps and raw material quantities:

[0049] The first step, raw material processing: use a dicing machine to manually cut 180g of pork belly into 5mm 3 Coriander: cut the coriander leaves into 1 cm long, cut the neck into 1-2 mm long, and set aside; use a 40-mesh sieve to filter 1000g of pig blood and put it in a container for later use; put pig intestines 12-15 Roots (small intestine, about 40 cm long) come over one by one, clean the excess oil and impurities on the surface, wash the intestines with salt water; then turn them over one by one, rub with salt noodles for 2 minutes, rinse with water, soak in light salt water for 20 minutes , after washing with water at last, set aside;

[0050] Wash 150g sea oysters, remove broken shells and impurities, rinse quickly, and set aside;

[0051] Make blood sausage soup and cool blood sausage soup for later use: Split the radish in the middle, cut it...

Embodiment 2

[0057] At first raw material is processed by embodiment 1 method, by following raw material proportioning, namely

[0058] 40g ginger; 110g green onion;

[0059] 10g cinnamon; 15g coriander root;

[0060] 15g soybean paste; 5g peppercorns;

[0061] Aniseed petals 5g; Eighteen spices 3g;

[0062] 10g soybean salad oil; 15g salt.

[0063] Prepare the bone soup by the method described in Example 1 for subsequent use, then prepare seafood blood sausage according to the following formula and the method in Example 1:

[0064] Pork blood 1000g Pork belly 100g

[0065] Crab meat and sea urchin 200g Starch 80g

[0066] Onion 70g Ginger 50g

[0067] Coriander 50g Salt 20g

[0068] Miso 15g Pepper powder 3g

[0069] Anise powder 3g Bone broth 200g

[0070] Egg white 200g Peanut oil 5g

[0071] 15 pig small intestines with a length of 40 cm.

Embodiment 3

[0073] Prepare seafood blood sausage according to the method described in Example 1, bone soup, boiled blood sausage soup, and cooling blood sausage soup are all as in Example 1. The specific ratio of blood sausage is as follows:

[0074] Pork blood 1000g Pork belly 200g

[0075] Horsefly shrimp 100g Starch 100g

[0076] Onion 80g Ginger 40g

[0077] Coriander 40g Salt 20g

[0078] 3g pepper powder 3g white pepper

[0079] Cooking wine 30g Bone broth 200g

[0080] Egg white 150g Peanut oil 2g

[0081] 5g soybean salad oil, 12 pig large intestines with a length of 25cm.

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PUM

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Abstract

The present invention belongs to the field of food technology. It relates to a food-sea fresh blood sausage. Its raw material composition includes 1000g of pig blood, 90-360 g of pig meat, 75-300 g of sea fresh, 300-1000 g of flavouring material and 10-15 pork intestines, in which the sea fresh includes oyster, corbiculidae and shellfish flesh, etc. Besides, said invention also provides its processing method and concrete steps.

Description

Technical field: [0001] The invention relates to the field of food, especially blood storage products, and also relates to its processing method. Background technique: [0002] After slaughtering pigs, 3% to 5% of the live body weight can be obtained. According to the determination of relevant experts, 100g of pig blood contains 18.9g of protein, and contains up to 18 kinds of amino acids, of which 8 kinds of amino acids necessary for the human body are all available; Blood also contains iron, copper, zinc, calcium and other mineral elements necessary for the human body; in addition, pig blood contains less fat, only 0.4g in 100g, and has more phospholipids. The benefits of eating pig blood to the human body are well known. Most of the blood products on the market are blood tofu and blood sausage, but the blood sausage is all processed with the original taste, and the taste is monotonous, which cannot meet people's needs for food diversification. Invention content: [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/325A23L1/314A23L1/318A23L1/317A23L1/48A23L1/29A23L13/20A23L13/40A23L13/60A23L13/70A23L17/00A23L33/00A23L35/00
Inventor 刘传新
Owner 仲金桐(辽宁)农业有限责任公司
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