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Production method of bean curd sausage

A production method and technology of tofu sausage, which is applied in the field of food processing, can solve the problems of reducing the nutritional value of blood sausage, affecting the color of blood sausage, and turning black of pig blood, etc., and achieve the effect of soft tissue structure, fragrant taste and better tissue structure

Inactive Publication Date: 2015-04-29
大理州云龙县诺邓火腿食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this production method can solve the shelf life of blood sausage, this method has the following disadvantages: first, the casing is not cleaned and deodorized, so there will be a fishy smell; second, the blood sausage is boiled in a soup pot at 70-90°C After 30 minutes of cooking treatment, the taste of the prepared blood sausage is relatively hard and not soft; the third is to use coagulated pig blood, which not only makes the color of the pig blood black, affects the color of the blood sausage, but also destroys the blood in the pig blood. Enriched iron, potassium, calcium, selenium and other trace elements, reducing the nutritional value of blood sausage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making bean curd sausage, characterized in that it comprises the steps in the following order:

[0022] (1) Cleaning and deodorization: In the beginning of autumn, select fresh pig large intestines, first cut off the intestinal oil on the pig large intestines evenly, then wash them with warm water at 25°C, then turn out the intestinal wall, and then use 25°C warm water to clean them. Wash with warm water, then rub and wash the large intestine with peas repeatedly until the fishy smell on the large intestine is removed, and finally soak the large intestine in warm water at 30°C for later use;

[0023] (2) Ingredients:

[0024] A Soak the tofu in clean water for 2 hours, rinse the sour water in the tofu with water, drain it, and crush it into a paste for later use;

[0025] B Take 1000g of tofu crushed into a paste, add 50g of uncoagulated fresh pig blood, 200g of chopped pork fat, 10g of red yeast rice, 20g of salt, 20g of grass fruit noodles, 10g of white ...

Embodiment 2

[0030] A method for making bean curd sausage, characterized in that it comprises the steps in the following order:

[0031] (1) Cleaning and deodorization: During the Spring Festival, select fresh pig large intestines, first cut off the intestinal oil on the pig large intestines evenly, wash them with warm water at 30°C, then turn out the intestinal wall, and then wash them with warm water at 30°C Wash and rub the pig large intestine repeatedly with radish leaves until the fishy smell on the pig large intestine is removed, and finally soak the pig large intestine in warm water at 30°C for later use;

[0032] (2) Ingredients:

[0033] A Soak the tofu in clean water for 4 hours, rinse the sour water in the tofu with water, drain, and crush it into a paste for later use;

[0034] B Take 1000g of tofu crushed into a paste, add 50g of uncoagulated fresh pig blood, 300g of minced pig fat, 10g of red yeast rice, 30g of salt, 30g of fennel seed flour, 20g of white sugar and 20g of 55...

Embodiment 3

[0038] Same as Example 1, the difference is that in step (1) cleaning and fishy removal, rapeseed oil is used to repeatedly rub and clean pig large intestine; in step (2) the spice is star anise noodles.

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PUM

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Abstract

The invention discloses a production method of bean curd sausage and belongs to the technical field of food processing. The production method of the bean curd sausage sequentially comprises the following processing steps: (1) cleaning and removing fishiness; (2) burdening, namely taking 1000g of bean curd which is crumbed into paste, adding 50g of uncoagulated fresh pig blood, 200-300g of chopped pig fat, 10g of red yeast rice, 20-30g of edible salt, 20-30g of spice, 10-20g of white sugar and 15-20g of white wine, and fully and uniformly kneading the ingredients with bean curd to obtain sausage stuffing; (3) filling sausage, namely filling and pressing the sausage stuffing obtained in the step (3) into pig intestines by virtue of a sausage filler; and (4) hanging and cooling, namely binding the fastened pig sausage on a bamboo pole, hanging the bamboo pole in an outdoor shady, cool and dry place and ventilating for 15-20 days, so that the bean curd sausage is obtained. The produced bean curd sausage has the beneficial effects of rosy colour and lustre, rich nutrients, freshness, fragrance, no fishy smell of pig intestines, no souring and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for making bean curd sausage. Background technique [0002] Filling the large intestine or blood sausage is a traditional flavor food. Its processing method is to select a section of pig large intestine when the farmer kills the pig, clean it, pour the pig blood stuffing into the pig large intestine, and then cook and sterilize it. Pig blood fillings are generally made of coagulated pig blood, fresh tofu, spices and seasonings. However, the fishy smell of pig large intestine is very strong. If the blood sausage is not cleaned, the blood sausage will have a strong smell. Moreover, after cooking and sterilization, the nutritional content of the blood sausage raw materials will be reduced, and the tissue of the blood sausage will be destroyed. structure, the tissue structure of the prepared blood sausage is relatively hard, the taste is not fresh and te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/317A23L1/312A23L11/00A23L13/20A23L13/60
CPCA23C20/025
Inventor 杨伍松
Owner 大理州云龙县诺邓火腿食品厂
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