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Black pudding and the method for making the same

A technology of blood sausage and casing, applied in the field of blood sausage and its production, can solve the problems of poor taste and inability to increase the value of pig blood, and achieve the effects of increasing value, convenient transportation and rich nutrition.

Inactive Publication Date: 2008-01-30
何时海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste is not good for eating, and it cannot be made into a product with a certain shelf life, and the value of pig blood cannot be increased.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0009] Example: The pig blood coagulated into blocks with salt water is crushed as the main ingredient of pig blood sausage stuffing, its weight is 100Kg, the auxiliary material pork is made into meat paste, the weight is 5Kg, seasoning 3Kg, preservative potassium sorbate 0.15∽ 0.25Kg, put the stuffing ingredients in a machine and mix them well, then use a machine to fill the stuffing in the casing and tie it with thread or wire, then put it in a soup pot and cook it, take it out, and cool it , Sterilization, section cutting, finished product packaging: ordinary packaging, vacuum packaging or bulk packaging.

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PUM

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Abstract

A method to prepare blood sausage relates to a food and the processing method thereof, in particular to the blood sausage and a preparation method thereof. The blood sausage comprises casings and blood fillings fed into the casings; the formula of the blood fillings is: 100 main ingredient blood (containing 60 percent salt water in weight, similarly hereinafter), 5 to 10 assistant meat, and 3 to 6 seasoning, and 0.15 to 0.25 potassium sorbate preservatives can also be added; the ingredient materials are mixed together before the ingredient mixture is ground and stirred evenly by a corresponding machine, then the mixture is filled into casings by sausage filler before the mixture is tied and put into a soup pan to be slaked; then the slaked blood sausage is dragged, drained, cooled, cut, and finally packaged. The product of the invention is nutritious, convenient in use, suitable for both young and old.

Description

technical field [0001] The invention relates to a blood food and a processing method thereof, in particular to a blood sausage and a preparation method thereof. Background technique [0002] Animal blood, especially livestock and poultry blood such as pig blood, is rich in protein, heme iron and more than ten kinds of indispensable trace elements such as iron, potassium, calcium, etc. People often eat blood food, whether it is for middle-aged or elderly people Yes teens are healthy. [0003] At present, the blood of livestock and poultry, such as pig blood, is mostly used for fresh food, that is, the coagulated pig blood that is about to be added with salt water, sliced, put in a pot, add salt and condiments, boil soup, and eat alone or mixed with blood and meat. However, the food taste is not good, and it cannot be made into a commodity with a certain shelf life, and the value of pig blood and the like cannot be improved. Contents of the invention [0004] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 何时海
Owner 何时海
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