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Pig-blood balls and production method thereof

A technology of pig blood meatballs and a production method, which is applied in the field of food processing to achieve the effects of high production effect, stable and reliable quality, and uniform and beautiful appearance

Active Publication Date: 2014-12-03
湖南唐人神肉制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the above-mentioned patents all relate to the production method of some meatballs or blood balls, there are great differences between different food classifications and the present invention, and some similar ones However, there are still some traditional production methods, and some problems in the production of pig blood meatballs described above are still not solved. Therefore, the existing production of pig blood meatballs has problems such as unstable quality, large batch differences, and pig blood being easily contaminated and deteriorated. and other issues still need to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Material selection: pork lean meat requires no bones, no thick tendons, no large lymph, no blood stasis, and no sundries; frozen fat fat is thawed at about 19°C for 12 hours, then cut into embryos, and the shredded fat is washed and kept as an emulsion ; Fresh unpolluted fresh pig blood; The parts by weight ratio of various raw materials is as follows:

[0028] 20 parts of dehydrated cooked pig blood, 45 parts of emulsified material, 30 parts of lean pork, 2.5 parts of salt, 1.5 parts of white sugar, 0.3 parts of monosodium glutamate, 0.7 parts of carrageenan, and 3 parts of water.

[0029] 2. Pig blood pretreatment: Stir 100 parts of fresh pig blood, 3 parts of table salt, and 100 parts of ice water (mixture of ice water) evenly, then pour into a square shallow container, and then stand still for 20 minutes; after the blood coagulates, use Divide the blood into 10cm*10cm*10cm squares with a knife, put it in a sandwich pot and cook in boiling water for 25 minutes, un...

Embodiment 2

[0038] 18 parts of dehydrated cooked pig blood, 50 parts of emulsified material, 30 parts of lean pork, 3.0 parts of salt, 1.8 parts of white sugar, 0.4 parts of monosodium glutamate, 0.5 parts of carrageenan, and 3 parts of water.

[0039] Embodiment three:

Embodiment 3

[0041] Dehydrated cooked pig blood 20 parts, emulsified material 50 parts, pork lean meat 30 parts, salt 2.8 parts, white sugar 1.5 parts, monosodium glutamate 0.4 parts, carrageenan 1.0, water 3 parts.

[0042] It can be seen from the above examples that the present invention relates to a kind of pig blood ball, including fresh pig blood, soybean protein isolate, lean pork, frozen fat and auxiliary materials, and the proportioning is carried out according to the following parts by weight:

[0043] Dehydrated cooked pig blood 15-20 parts

[0044] 45-50 parts of emulsified material

[0045] 30 servings of lean pork

[0046] Excipients 3.7-6.4 parts

[0047] 3 parts of water.

[0048] Further, the seasoning includes salt, white sugar, monosodium glutamate, and carrageenan, wherein the weight ratio of salt, white sugar, monosodium glutamate, and carrageenan is: 2-4 parts of table salt, 1-2 parts of white sugar, and 0.2 parts of monosodium glutamate. -0.4 parts, carrageenan 0...

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Abstract

The invention discloses pig-blood balls and a production method thereof. The pig-blood balls comprise fresh pig blood, soy isolate proteins, pig lean, frozen fat and auxiliary materials and specifically is prepared from the following ingredients in parts by weight: 15-20 parts of dehydrated cooked pig blood, 45-50 parts of emulsified material, 30 parts of pig lean, 3.7-6.4 parts of auxiliary materials and 3 parts of water. The production method comprises the following steps of: selecting raw materials according to the ingredients in the formula at first, and then pre-treating pig blood to obtain cooked pig blood and dehydrating the cooked pig blood; emulsifying, chopping and mixing the soy isolate proteins and smashed fat so as to change the soy isolate proteins and smashed fat into the emulsified material; and then placing the pig lean in a chopping and mixing device, chopping and mixing the pig lean at a high speed to obtain fine smashed material, then adding the dehydrated cooked pig blood, the emulsified material and the auxiliary materials, and continuing chopping and mixing at a high speed to obtain a uniform mixture; finally guiding the mixture into a shaping die for forming, and roasting to prepare the formed pig-blood ball products.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method for the industrial production of traditional food pig blood balls, belonging to the technical field of food processing. Background technique: [0002] Pig blood balls, also known as tofu balls and blood cakes, are traditional foods in Shaoyang, Hunan. Every November and December, almost every household makes this product for several months. It is a local winter solstice. There is a long tradition of growing Chinese New Year food. The main raw material of traditional pig blood meatballs is tofu. First use gauze to filter out the water in the tofu, then crush the tofu, then cut the fresh pork into dices or strips, mix with appropriate amount of pig blood, salt, monosodium glutamate and spices Wait for the seasoning, stir well, make into oval-shaped balls the size of steamed buns, put them in the sun for a few days, then hang them on the firewood stove and let them s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 宋忠祥宁鹏孙琦彭佳
Owner 湖南唐人神肉制品有限公司
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