Instant pig blood ball food

A technology for pig blood meatballs and food, applied in dairy products, cheese substitutes, applications, etc., can solve the problems of difficult quality assurance, difficult to achieve the expected delicious effect, high degree of pollution, achieve Q-quality taste, convenient for large-scale promotion and use, The effect of high protein content

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

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 firewood, which adheres to the surface of pig blood meatballs. Long-term consumption has health risks. With the improvement of people's living standards Improvement, higher requirements are put forward for the richness of food types, health, nutrition and convenience. Traditional pig blood meatballs have higher requirements for cooking. If cooking is not good, it is difficult to achieve the expected delicious effect. Therefore, the present invention It aims to develop a brand-new instant pig blood meatball food to improve the health and delicious stability of pig blood meatballs, and facilitate the wider promotion of pig blood meatballs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare 2800g of pig blood meatballs and 150g of auxiliary materials. The pig blood meatballs include the following raw materials 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, and 10 parts of salt And a plurality of quail eggs; the auxiliary material is a flavor pack used for cooking the pig blood meatballs, and the auxiliary material in this embodiment is a sauce-flavored auxiliary material.

[0023] Wherein the sauce-flavored accessories include 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 powder 0.5 parts, star anise powder 1.2 parts, sesame oil 1.0 parts. The production method of the sauce-flavored auxiliary material is to pour the butter into the pot, add other materia...

Embodiment 2

[0033] Prepare 3000g of pig blood meatballs and 100g of auxiliary materials. The pig blood meatballs include the following raw materials 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, and 12 parts of salt And a plurality of quail eggs; the auxiliary material is a seasoning bag used for cooking pig blood meatballs, and the auxiliary material in this embodiment is a marinade bag.

[0034] 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 oil. The method of making the stewed meat bag is to put butter and oth...

Embodiment 3

[0043] Prepare 2000g of pig blood meatballs and 200g of auxiliary materials. The pig blood meatballs include the following raw materials 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, and 8 parts of salt And a plurality of quail eggs; the auxiliary material is the seasoning package used for cooking the pig blood meatballs, and the auxiliary material in this embodiment is a spicy material package.

[0044]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 same as that of the traditional spicy package, and ...

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PUM

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Abstract

The invention relates to an instant pig blood ball food, which comprises pig blood balls and auxiliary materials, wherein the auxiliary materials are used for being smeared on the surfaces of the pigblood balls, the mass ratio of the pig blood balls to the auxiliary materials is (200-300):(10-20), and the pig blood balls comprise 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.The obtained pig blood ball food does not need to be continuously processed, is ready-to-eat, convenient and fast, ensures the quality and taste stability of pig blood balls, and is convenient for large-area popularization and application.

Description

technical field [0001] The invention relates to the technical field of processing and production of pig blood meatballs, in particular to a ready-to-eat pig blood meatball food. 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 firewood, which adheres to the surface o...

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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