Preparation method of glutinous rice blood sausage

A method of making glutinous rice, which is applied in food science and other fields, can solve the problems of high water content, inconvenient transportation and short shelf life, etc., and achieve the effect of less water content, not easy to fry, and long shelf life

Inactive Publication Date: 2017-08-25
贺州佳成技术转移服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the implementation process of the present invention, fresh pig blood is used, which effectively retains the original flavor and nutritional components of pig blood; the nutritious glutinous rice is used as raw material to further improve the nutritional value of pig blood sausage, but this method is used to make Pig blood sausage contains a lot of water, has a short shelf life, and is not easy to carry and transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A method for making glutinous rice blood sausage, comprising the following steps: (1) Composition and proportioning of raw materials: 8 kg of glutinous rice, 4000 ml of fresh pig blood, 3 kg of pig small intestine, 400 grams of table salt, and 300 grams of fresh pomegranate leaves; (2) ingredients : Mix salt, washed pomegranate leaves, and fresh pig blood into a grinder and stir until the solids are completely dissolved, then mix into the washed glutinous rice and stir evenly to get the filling; (3) Enema: put Clean the pig’s small intestine and cut it into a length of 50 cm. Tie up one end of the pig’s small intestine with a string, and fill the other end with the prepared stuffing. After the intestine is filled with the stuffing, tie the filling entrance of the intestine with a string; (4) Cooking: Put one or two layers of lotus leaves in the steamer, move the intestines filled with fillings into the steamer, heat until the water boils and continue to medium heat for 2...

Embodiment 2

[0011] A method for making glutinous rice blood sausage, comprising the following steps: (1) composition and ratio of raw materials: 10 kg of glutinous rice, 5000 ml of fresh pig blood, 4 kg of pig small intestine, 450 grams of table salt, and 400 grams of fresh pomegranate leaves; (2) ingredients : Mix salt, washed pomegranate leaves, and fresh pig blood into a grinder and stir until the solids are completely dissolved, then mix into the washed glutinous rice and stir evenly to get the filling; (3) Enema: put Clean the pig’s small intestine and cut it into 80cm lengths. Tie up one end of the pig’s small intestine with a string, and fill the other end with the prepared stuffing. After the intestine is filled with the stuffing, tie the filling entrance of the intestine with a string; (4) Cooking: Put one or two layers of lotus leaves in the steamer, move the intestines filled with fillings into the steamer, heat until the water boils and continue to medium heat for 30 minutes, a...

Embodiment 3

[0013] A method for making glutinous rice blood sausage, comprising the following steps: (1) composition and proportioning of raw materials: 9 kg of glutinous rice, 4500 ml of fresh pig blood, 3-4 kg of pig small intestine, 420 grams of table salt, and 350 grams of fresh pomegranate leaves; (2 ) Ingredients: mix salt, washed pomegranate leaves, and fresh pig blood into a grinder and stir until the solids are completely dissolved, then mix into the washed glutinous rice and stir evenly to get the filling; (3) Enema : Clean the pig’s small intestine and cut it into a length of 65 cm. Tie up one end of the pig’s small intestine with a string, and fill the other end with the prepared stuffing. After the intestine is filled with the stuffing, tie the filling entrance of the intestine with a string. Good; (4) Cooking: Put one or two layers of lotus leaves in the steamer, move the intestines filled with stuffing into the steamer, heat until the water boils and continue to medium heat ...

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PUM

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Abstract

The invention discloses a preparation method of a glutinous rice blood sausage, characterized in that a special stuffing material is prepared from glutinous rice, fresh pig blood and a pomegranate leaf seasoning, small intestines of pigs are used as sausage skin and filled with the special stuffing material, and a special, tasty and highly-nutritional deeply-processed pig blood product is obtained through the operation of steam boiling, powder wrapping, frying and the like. The prepared glutinous rice blood sausage is well reserved in nutrient components, crisp in appearance, good in mouthfeel, convenient for carrying and longer in shelf life.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making glutinous rice blood sausage. Background technique [0002] Pig blood is very nutritious and is known as "liquid meat". According to measurements, every 100 grams of pig blood contains 19 grams of protein, which is higher than that of beef, lean pork and eggs; the fat content is very small, only 0.4 grams per 100 grams. Therefore, pig blood is a low-calorie, low-fat, high-protein food. In addition, pig blood contains essential inorganic salts such as calcium, phosphorus, potassium, sodium, etc., as well as trace elements such as iron, zinc, copper, and manganese. [0003] The application number is 201210055197.X "Invention Name A Method for Making Glutinous Rice and Pig Blood Sausage". In this invention, glutinous rice and fresh pig blood are mixed with various seasonings to make characteristic fillings. Pig small intestines are used as casings. The stuffing is poured i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L13/20A23L13/40A23L5/10
CPCA23L7/122A23L5/11A23L13/20A23L13/428
Inventor 王引姣
Owner 贺州佳成技术转移服务有限公司
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