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Blood ball and production method thereof

A technology of blood balls and fresh blood, which is applied in dairy products, cheese substitutes, applications, etc., can solve the problems of different taste and texture, high benzopyrene adhesion, and monotonous selection of condiments, etc., and achieves easy preservation and high adhesion. and residue reduction, low cholesterol preservation effect

Active Publication Date: 2013-12-25
KUNMING UNIV OF SCI & TECH TECH IND SALES MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Currently, pig blood meatballs are mainly sold on the market. The selection of condiments is monotonous and the ingredients are different, and the taste and texture are also different. In order to prevent the product from spoiling, the residual amount of nitrite is too high. The amount of attachment in benzopyrene is too high, which seriously endangers human health. The added meat is pork (mainly pork belly), which has too high fat content, and those who are obese and have high blood lipids should eat it with caution. Therefore, a new kind of pork is needed. Craftsmanship and formula make the product delicious and healthy at the same time, and expand the consumer market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The components and weight percentages of the pig blood balls in this embodiment are: 45% tofu, 20.1% beef, 12% fresh pig blood, 5% salt, 5% chili powder, 2% oolong tea, 1% cinnamon, 1% star anise, Tsaoguo 0.8%, fulvic acid 0.1%, soybean oil 4%, sesame 4%, the weight percentage sum of all components is 100%.

[0021] The preparation method of pig's blood ball described in the present embodiment is as follows:

[0022] (1) Drain the water of the tofu cubes and mash them into mud, make fresh beef into granules and set aside;

[0023] (2) Crush oolong tea, cinnamon bark, star anise, and grass fruit to 80 mesh respectively, and set aside;

[0024] (3) Add 201g of beef, 120g of fresh pig blood, 50g of salt, 50g of chili powder, 20g of oolong tea, 10g of cinnamon, 10g of star anise, 8g of grass fruit, 1g of fulvic acid, 40g of soybean oil, and 40g of sesame to 450g of mashed tofu. Uniform;

[0025] (4) Knead the tofu paste mixed with the ingredients into lumps, and put it i...

Embodiment 2

[0029] The components and weight percentages of the beef blood balls in this embodiment are: 60% tofu, 15.85% pork, 10% fresh beef blood, 3% salt, 3% chili powder, 1% oolong tea, 0.8% cinnamon, 0.8% star anise, Tsaoguo 0.5%, fulvic acid 0.05%, corn oil 3%, sesame 2%, the weight percentage sum of all components is 100%.

[0030] The preparation method of the bovine blood ball described in the present embodiment is as follows:

[0031] (1) Drain the water of the tofu cubes and mash them into mud, make fresh pork into granules and set aside;

[0032] (2) Crush oolong tea, cinnamon bark, star anise, and grass fruit to 90 mesh respectively, and set aside;

[0033] (3) Add 158.5g pork, 100g fresh beef blood, 30g salt, 30g chili powder, 10g oolong tea, 8g cinnamon, 8g star anise, 5g grass fruit, 0.5g fulvic acid, 30g corn oil, and 20g sesame to 600g mashed tofu Stir to mix well;

[0034] (4) Knead the tofu paste mixed with the ingredients into lumps, and put it in a ventilated pla...

Embodiment 3

[0038] The components and weight percentages of the sheep blood balls in this embodiment are: 46% tofu, 25% fish, 10.73% fresh sheep blood, 4% salt, 4% chili powder, 1.4% oolong tea, 0.9% cinnamon, 0.9% star anise, Tsaoguo 0.6%, fulvic acid 0.07%, rapeseed oil 3.4%, sesame 3%, and the weight percentage sum of all components is 100%.

[0039] The preparation method of sheep blood ball described in this embodiment is as follows:

[0040] (1) Drain the water of the tofu cubes and mash them into mud, make fresh fish into granules and set aside;

[0041] (2) Crush oolong tea, cinnamon bark, star anise, and grass fruit to 90 mesh respectively, and set aside;

[0042] (3) Add 250g of fish, 107.3g of fresh sheep blood, 40g of salt, 40g of chili powder, 14g of oolong tea, 9g of cinnamon, 9g of star anise, 6g of grass fruit, 0.7g of fulvic acid, 34g of rapeseed oil, and sesame seeds into 460g of mashed tofu. 30g stir and mix well;

[0043] (4) Knead the tofu paste mixed with the ingr...

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PUM

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Abstract

The invention discloses a blood ball and a production method thereof, and belongs to the food processing field. The blood ball is prepared from main raw materials (fresh blood, bean curd and fresh meat), as well as table salt, chilli powder, oolong, Chinese cinnamon, star anise, tsaoko cardamom, fulvic acid, vegetable oil, sesame and the like through roast-smoking after forming, the produced blood ball has the characteristics of high protein, low fat, low cholesterol, and low nitrite, benzopyrene and other harmful substances, is excellent is color, aroma and taste, and spicy and tasty, can promote the appetite, is convenient to store and eat, is notorious and healthy, has the distinct local feature and is suitable for scale production.

Description

technical field [0001] The invention relates to blood balls and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Pig blood balls, also known as blood cake tofu, is a specialty product in Shaoyang, Hunan. It began in the Kangxi period and has been passed down from generation to generation. It has a history of hundreds of years. Many people like it. Tofu is also very nutritious. It not only contains iron, calcium, phosphorus, magnesium and other trace elements necessary for human body, but also contains sugar, vegetable oil and rich high-quality protein. It is known as "vegetable meat". It can be directly cooked and eaten, and the human body's digestion and absorption rate of its protein is only 65%, while the digestibility of tofu can be increased to 92-95%. [0003] Animal blood resources are very rich, mainly including chicken, duck, goose and pig blood, etc., which have high iron content and are easily absorbed and uti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 李宝才袁承向诚张惠芬
Owner KUNMING UNIV OF SCI & TECH TECH IND SALES MANAGEMENT
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