Convenient-to-process pig blood ball and preparation method thereof

A technology of pig blood balls and a processing method, which is applied in dairy products, cheese substitutes, applications, etc., to achieve the effects of rich taste, high protein content, and Q-flavored taste

Inactive Publication Date: 2020-06-12
溆浦县龙潭天然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem solved by the present invention is to provide a pig blood ball food that saves labor, is processed quickly, tastes delicious, is healthy and nutritious, so as to better meet the fast-paced and high nutritional requirements of contemporary people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Prepare 2800g of main ingredients and 150g of auxiliary ingredients, wherein the main ingredients include the following raw materials in parts by weight: 100 parts of old tofu, 50 parts of pig blood, 100 parts of pork belly, 35 parts of soybeans, 15 parts of shrimp, 12 parts of chili powder, 10 parts of salt and There are multiple quail eggs; the auxiliary material package is a flavored material package for adding when the main ingredients are cooked, and the auxiliary material package is a sauce flavored material package in this embodiment.

[0022] Wherein the sauce flavor package includes the following raw materials in parts by weight: 40 parts of butter, 40 parts of beef tomato sauce, 5 parts of garlic, 8 parts of onion, 6 parts of ginger, 12 parts of salt, 3 parts of monosodium glutamate, 8 parts of white sugar, black pepper 0.5 parts of star anise powder, 1.2 parts of star anise powder, and 1.0 parts of sesame oil. The preparation method of the sauce flavor bag is...

Embodiment 2

[0031] Prepare 3000g of main ingredients and 100g of auxiliary ingredients, wherein the main ingredients include the following raw materials in parts by weight: 100 parts of old tofu, 50 parts of pig blood, 100 parts of pork belly, 40 parts of soybeans, 20 parts of shrimp, 15 parts of chili powder, 12 parts of salt and There are multiple quail eggs; the supplementary material package is a seasoning package used for adding the main ingredients during cooking, and the supplementary material package in this embodiment is a marinated seasoning package.

[0032] Wherein the stewed flavor package includes the following raw materials in parts by weight: 40 parts of butter, 10 parts of rock sugar, 100 parts of chicken skeleton, 500 parts of water, 25 parts of star anise, 15 parts of cinnamon, 15 parts of fennel, 10 parts of licorice, 5 parts of garlic, 8 parts of onion, 6 parts of ginger, 12 parts of salt, 3 parts of monosodium glutamate, 0.5 parts of black pepper, 1.0 parts of sesame ...

Embodiment 3

[0041] Prepare 2000g of the main ingredient and 200g of the auxiliary ingredient package, wherein the main ingredient includes the following raw materials in parts by weight: 80 parts of old tofu, 40 parts of pig blood, 80 parts of pork belly, 30 parts of soybeans, 10 parts of shrimp, 10 parts of chili powder, 8 parts of salt and There are multiple quail eggs; the auxiliary material package is a flavor package used for adding the main ingredients when cooking, and the auxiliary material package in this embodiment is a spicy material package.

[0042] The spicy seasoning package includes the following raw materials by weight: 40 parts of butter, 40 parts of Laoganma, 10 parts of chili oil, 10 parts of cooked sesame, 5 parts of garlic, 8 parts of onion, 6 parts of ginger, 12 parts of salt, monosodium glutamate 3 parts, white sugar 8 parts, black pepper powder 0.5 parts, star anise powder 1.2 parts, sesame oil 1.0 parts. The production method of the spicy spice package is the sam...

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PUM

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Abstract

The invention relates to a convenient-to-process pig blood ball, which comprises a main material and an auxiliary material bag according to a mass ratio of the main material to the auxiliary materialbag of (200-300):(10-20), wherein the main material comprises the following raw materials in parts by weight: 80-100 parts of hard bean curd, 40-50 parts of pig blood, 80-100 parts of streaky pork, 30-40 parts of soybeans, 10-20 parts of shrimp meat, 10-15 parts of chili powder, 8-12 parts of salt and a plurality of quail eggs, and the auxiliary material bag is a flavoring material bag which is added when the main material is cooked. During processing, the main material and the auxiliary material bag are mixed and then steamed or stir-fried, so that processing is convenient and fast, the requirement of modern people on fast pace is met, and the convenient-to-process pig blood ball is high in protein content, rich and comprehensive in nutrition, environmentally-friendly and healthy.

Description

technical field [0001] The invention relates to the technical field of processing and production of pig blood meatballs, in particular to a pig blood meatball which is easy to process and a preparation method thereof. Background technique [0002] Pig blood meatballs, also known as tofu meatballs or bean curd round cakes, are produced all over Shaoyang, especially in the old city "Baoqing pig blood meatballs". It is a local snack with unique flavor and long tradition. The main raw materials of traditional pig blood meatballs are tofu, pig blood and meat. After mixing well, they are made into oval balls the size of steamed buns. They are left to dry in the sun for a period of time, and then hung on a firewood stove to be smoked and eaten. This kind of processing method is relatively primitive and simple, the quality is difficult to guarantee in the production process, the degree of pollution is high, and a large amount of black smoke is produced during the burning process of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/00A23L11/45
CPCA23C20/025
Inventor 吴寅兵
Owner 溆浦县龙潭天然食品有限公司
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