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A sausage filled with pig's blood and production method thereof

A pig blood sausage and pig blood technology, which is applied in the field of pig blood sausage and its production, can solve problems such as unfavorable transportation, sales, poor taste, and inability to improve the value of pig blood.

Inactive Publication Date: 2007-04-25
何时海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of pig blood tastes bad, has a short shelf life, is not conducive to transportation and sales, and cannot improve the value of pig blood itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0020] Pig blood and saline are mixed according to the ratio of 1:2 by weight, stirred, and left to stand to obtain coagulated pig blood;

[0021] Slice the coagulated pig blood, put it into a dryer at 90°C and dry it until dry, then grind it with a mill, and pass through a 150-mesh sieve to get pig blood powder;

[0022] Then take 20Kg of pig's blood powder, add water and mix, then mix 1.5Kg of minced pork belly, 1.5Kg of egg yolk with seasoning green onion, garlic, ginger and monosodium glutamate in an appropriate amount to make slurry-like pig's blood filling;

[0023] Send the pig's blood stuffing to the sausage filling machine, pour it into the casing, and tie it with wire or metal rope;

[0024] The pig blood sausage is obtained by cooking and sterilizing, wherein the sterilization is carried out at 80° C. for 30 minutes.

[0025] The concentration of the above-mentioned salt water is appropriate to ensure that the pig blood stuffing is suitable for ordinary people.

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PUM

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Abstract

The invention relates to a pork blood sausage, which comprises sausage package, and inner pork blood stuff. Wherein, said stuff is prepared from providing solid pork blood, slicking the solid blood, breaking, drying, screening to obtain blood powder; mixing the powder, taste adjuster and water to obtain the stuff. The invention can keep former nutriments of pork blood and prolong storage period.

Description

technical field [0001] The invention relates to a pig blood sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Pig blood is rich in more than ten kinds of trace elements such as iron, potassium and calcium. Medical research has proved that regular consumption of pig blood can delay the aging of the body, improve immune function, and clean up the "garbage" produced by the human body's metabolism. Both protein and iron are important components of hemoglobin, both of which have the highest content in pig blood, especially pig blood also contains heme iron that is easy to absorb, which is of great help to the healthy development of teenagers. Pig blood is also a natural laxative food. [0003] At present, pig blood is generally first added with salt water, stirred, allowed to stand, taken out after solidification, and eaten directly after burning and boiling. When cooking, it needs to be equipped with c...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/314A23L1/318A23L13/20A23L13/40A23L13/70
Inventor 何时海
Owner 何时海
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