Processing method of instant small-particle pork blood ball

A processing method and technology for pig blood meatballs, which are applied in the production field of small-particle instant pig blood meatballs, can solve the problems of large pig blood meatballs, single product flavor, short product shelf life, etc., and achieve good meatball forming effect and smoked flavor. Uniform, better slurry mixing effect

Inactive Publication Date: 2015-04-29
HUNAN HUADE FOOD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production of pig blood meatballs is mainly traditional handmade, not only the output is low, but also the pig blood meatballs produced have large particles, poor elasticity, rough taste, single product flavor, and short shelf life
At the same time, due to the long-term drying and smoking of the product during processing, the nutritional loss of the product is relatively large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Add soybean protein isolate, ice water, pig blood, and salad oil into the chopping machine at a ratio of 1:4:1:0.5, chop and mix at a high speed until the materials are evenly mixed, then add 1% of the total weight of the mixture of salt, 0.1 % monosodium glutamate, 1% pork essence paste, 0.46‰ braised pork essence, 1% smoked liquid, 1.2% five-spice powder, 0.2% garlic powder, potassium sorbate 0.9‰, nisin 0.07‰, medium Mix at a high speed for 1.5 minutes, and finally add 1.5‰ of transglutaminase, mix at a low speed until the slurry is uniform. Put the above slurry into the ball forming machine, set the hole diameter of the ball forming machine to 2cm, put the prepared balls in a plastic frame and place them in a curing room at 0-8°C for gel molding for 8 hours, and put The shaped balls are placed in a smoker, set the drying temperature at 62°C, and the drying time is 60 minutes, then the temperature is raised to 72°C, and the drying is continued for 60 minutes. After ...

Embodiment 2

[0024] Add soybean protein isolate, ice water, pig blood, and salad oil into the chopping machine at a ratio of 1:4:1:0.5, chop and mix at a high speed until the materials are evenly mixed, and then add 1.3% of the total weight of the mixture. Salt, 0.2 % monosodium glutamate, 1% pork essence paste, 0.4‰ braised pork essence, 1% smoked liquid, 1% five-spice powder, 0.5% pepper powder, 0.3% garlic powder, potassium sorbate 1.0‰, lactic acid Streptococcus 0.05‰, chop and mix at medium speed for 2 minutes, finally add 2‰ transglutaminase, chop and mix at low speed until the slurry is uniform. Put the above slurry into the ball forming machine, set the hole diameter of the ball forming machine to 3cm, put the prepared balls in a plastic frame and place them in a curing room at 0-8°C for gel molding for 10 hours, and put The shaped balls are placed in a smoker, set the drying temperature at 62°C, and the drying time is 60 minutes, then the temperature is raised to 72°C, and the dry...

Embodiment 3

[0026] Add soybean protein isolate, ice water, pig blood, and salad oil into the chopping machine at a ratio of 1:4:1:0.5, chop and mix at a high speed until the materials are evenly mixed, and then add 1.5% of the total weight of the mixture of salt, 0.4 % monosodium glutamate, 1.3% pork essence paste, 0.2‰ braised pork essence, 1.3% smoked liquid, 1% chili powder, 0.16% pepper powder, 0.35% garlic powder, potassium sorbate 0.84‰, lactic acid Streptococcus 0.06‰, chop and mix at medium speed for 2 minutes, finally add 3‰ transglutaminase, chop and mix at low speed until the slurry is uniform. Put the above slurry into the ball forming machine, set the hole diameter of the ball forming machine to 4cm, put the prepared balls in a plastic frame and place them in a curing room at 0-8°C for gel molding for 12 hours, and put The formed balls are placed in a smoker, set the drying temperature to 65°C, and the drying time is 60 minutes, then the temperature is raised to 75°C, and the...

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PUM

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Abstract

The invention provides a preparation method of an instant small-particle pork blood ball. The preparation method comprises the following steps: by taking soybean isolate protein, pork blood, salad oil, ice water and transglutaminase as main raw materials, chopping and uniformly mixing the materials at a high speed; preparing small-particle balls by using a ball molding machine; performing gel-molding of the balls at a low temperature by utilizing the gel characteristics of the soybean isolate protein and the protein crosslinking characteristics of the transglutaminase; drying the molded balls, smudging, packaging in vacuum and sterilizing at a high temperature to obtain a finished product. The pork blood ball prepared by the method disclosed by the invention is strong in flavor, rich in nutrients, good in product structure, crisp and tasty in taste and capable of bearing 121 DEG C high-temperature sterilization. The preparation method of the pork blood ball can realize instant and large-scale production of the pork blood ball.

Description

technical field [0001] The invention relates to a method for making pig blood balls, in particular to a method for making small-particle instant pig blood balls. Background technique [0002] Pig blood meatballs, also known as blood cake tofu, is a traditional dish of the Han nationality in Shaoyang, Hunan, and belongs to Hunan cuisine. Every November and December, almost every household makes this product for several months. It is a Chinese New Year food made in the local winter solstice and has a long tradition. The main components of pig blood meatballs are pig blood and tofu, both of which are very rich in nutrients. Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. According to the records in the Compendium of Materia Medica, pig blood tastes salty and flat in nature. It can be used for blood production, miasma, stroke, bruises, bone fractures, headache and dizziness. In addition, pig blood can inhibit calculus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 龙谭王毅
Owner HUNAN HUADE FOOD GRP
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