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Beef liver blood pudding and preparation method thereof

A technology of blood pudding and beef liver, which is applied in the field of beef liver blood pudding food and its preparation, can solve the problems of homogenization of a single variety, and achieve the effects of convenient and fast processing and eating, unique flavor, and good iron supplementation effect

Active Publication Date: 2015-06-24
GANSU AGRI UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the pudding products in the domestic market are diverse in form, they are single in variety and serious in homogenization. The existing bread pudding, rice pudding, chocolate pudding, bread and pig blood pudding and other products are mostly used as cooked desserts and instant snacks
[0005] At present, there is no pudding convenient prefabricated food that uses beef liver and fresh beef blood as the main raw materials. Therefore, new pudding products that meet the market consumption demand need to be developed urgently

Method used

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  • Beef liver blood pudding and preparation method thereof
  • Beef liver blood pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A bovine liver blood pudding made from the following raw materials: 110g bovine blood, 55g bovine liver pulp, 100g fresh milk, 11g tallow, 25g barley flour, 33g oat flour, 2.5g soybean protein isolate, 2.5g starch, onion Oil 17g, ginger juice 3g, white pepper juice 4g, white sugar 5g, salt 6g.

[0036] The preparation method specifically comprises the following steps:

[0037] A. Raw material pretreatment

[0038] Vacuum blood collection technique was used to collect whole blood of bovines qualified for quarantine, adding 1.5‰ (weight percent) sodium citrate anticoagulant, stirring evenly, filtering through a 40-mesh stainless steel sieve, and filtering out impurities at 0-4°C for later use.

[0039] Get fresh beef liver, thaw and rinse, remove fat, tendon and other tissues, filter after beating with a meat grinder, add 15000U / g protease (commercially available) for enzymolysis, the enzymolysis conditions are: initial pH6.5, The temperature is 58° C., the hydrolysis t...

Embodiment 2

[0051]A bovine liver blood pudding, made from the following raw materials in parts by weight: 100g of bovine blood, 50g of bovine liver pulp, 100g of fresh milk, 10g of tallow, 30g of barley flour, 40g of oat flour, 3g of soybean protein isolate, 2g of starch, and onions Oil 15g, ginger juice 3g, white pepper juice 3g, white sugar 3g, salt 4g.

[0052] All the other are with embodiment 1.

Embodiment 3

[0054] A bovine liver blood pudding, made from the following raw materials in parts by weight: 105g of bovine blood, 55g of bovine liver pulp, 95g of fresh milk, 12g of tallow, 30g of barley flour, 35g of oat flour, 2.5g of soybean protein isolate, and 2.5g of starch , onion oil 18g, ginger juice 3g, white pepper juice 3g, sugar 4g, salt 5g.

[0055] All the other are with embodiment 1.

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Abstract

The invention provides a beef liver blood pudding and a preparation method thereof. The beef liver blood pudding is prepared from the following raw materials in parts by weight: 100-110 parts of beef blood, 50-60 parts of beef liver pulp, 90-100 parts of milk, 10-15 parts of tallow, 25-35 parts of barley flour, 30-40 parts of oat powder, 2-3 parts of soybean isolate protein, 2-3 parts of starch, 15-20 parts of onion oil, 2-4 parts of ginger juice, 2-4 parts of white pepper juice, 3-5 parts of sugar and 4-6 parts of salt. According to the invention, fresh animal blood, liver, fat, barley, milk and the like are combined organically so as to prepare the beef liver blood pudding product which is unique in flavor, rich in nutrition and convenient to process and eat; and the beef liver blood pudding is not only excellent in quality and low in price, the preparation method is simple, but also the pudding market is enriched, and a novel approach is provided for the development of animal byproducts.

Description

technical field [0001] The invention relates to a pudding food and a preparation method thereof, in particular to a bovine liver blood pudding food and a preparation method thereof. Background technique [0002] With the rapid development of the meat slaughtering and processing industry, a large number of by-product resources such as organs and blood are becoming more and more abundant, but their utilization level and deep processing degree are generally low, and currently only no more than 10% of them are eaten or consumed. processed into food. The profit of the animal product processing industry depends on whether the by-products that account for 1 / 3 to 1 / 2 of the weight of livestock are used by humans. Therefore, making full use of these by-product raw materials to develop related products is the key to improving the nutritional value of food and increasing by-product resources. It is a very important way to add value, improve people's dietary structure, and increase sui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L9/10
Inventor 张玉斌余群力郭兆斌金现龙张巨会
Owner GANSU AGRI UNIV
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