CN101112241A - Black pudding and the method for making the same - Google Patents
Black pudding and the method for making the same Download PDFInfo
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- CN101112241A CN101112241A CNA2007101412102A CN200710141210A CN101112241A CN 101112241 A CN101112241 A CN 101112241A CN A2007101412102 A CNA2007101412102 A CN A2007101412102A CN 200710141210 A CN200710141210 A CN 200710141210A CN 101112241 A CN101112241 A CN 101112241A
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- blood
- sausage
- condiment
- filling material
- casing
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Abstract
A method to prepare blood sausage relates to a food and the processing method thereof, in particular to the blood sausage and a preparation method thereof. The blood sausage comprises casings and blood fillings fed into the casings; the formula of the blood fillings is: 100 main ingredient blood (containing 60 percent salt water in weight, similarly hereinafter), 5 to 10 assistant meat, and 3 to 6 seasoning, and 0.15 to 0.25 potassium sorbate preservatives can also be added; the ingredient materials are mixed together before the ingredient mixture is ground and stirred evenly by a corresponding machine, then the mixture is filled into casings by sausage filler before the mixture is tied and put into a soup pan to be slaked; then the slaked blood sausage is dragged, drained, cooled, cut, and finally packaged. The product of the invention is nutritious, convenient in use, suitable for both young and old.
Description
Technical field
The present invention relates to blood matter food and processing method thereof, particularly a kind of blood sausage and preparation method thereof.
Background technology
Animal blood, particularly domestic animals and fowls blood such as pig blood contain more than ten kind of trace elements that human body is indispensable such as rich in protein, heme iron and iron, potassium, calcium, and often edible blood system food is all good for health to the elderly or teenager.
At present, blood of domestic animals and fowls such as pig blood are used for eating raw more, are about to be added with the pig blood of salt solution after coagulation, and oiling salt flavouring in the pot is put in section, burns soup, and single food or flesh and blood are with boiling mixed food.But eat with mouthfeel not goodly, do not make the commodity of certain shelf-life, can't improve the value of pig blood etc.
Summary of the invention
The object of the present invention is to provide a kind of being rich in nutrition, mouthfeel good, the blood sausage of instant, it comprises the domestic animals and fowls blood sausage of pig blood sausage, described blood sausage comprises casing and charges into the interior blood filling material of casing, it is domestic animals and fowls blood clotting clot that blood sausage filling material package is drawn together major subject, auxiliary material meat and condiment and micro-antisepsis antistaling agent.
Another object of the present invention provides a kind of preparation method of blood sausage, and this method was both simple, can improve the value of domestic animals and fowls specimenss of one's blood such as pig blood again.
The casing of product blood sausage of the present invention is intestines material or artificial edible casing or the wrappage of chitterlings or other domestic animals and fowls, it is major ingredient that sunken material in the casing is formed: specimens of one's blood 100 (contains 60% salt solution, weight portion, down together), auxiliary material meat material 5～10, condiment 3～5 also can add antisepsis antistaling agent 0.15～0.25.Antisepsis antistaling agent is a potassium sorbate, and condiment comprises: spices such as green onion, ginger, garlic, five-spice powder, monosodium glutamate, salt.Weight part ratio between the back condiment raw material is 1: 1: 1: 0.2: 0.5: 3.
The blood sausage of product of the present invention step by the following method makes: 1. get the raw materials ready: the blood that major ingredient is solidified blends, and auxiliary material meat material is made muddy flesh, and condiment is made the fine-powdered compound; 2. prepare burden: then by following weight portion proportioning blood coagulation 100, auxiliary material muddy flesh 5～10, condiment 3～5, antisepsis antistaling agent potassium sorbate 0.15～0.25, weighing is mixed in stirs in the size reduction machinery, fully mixes; 3. load the filling material: with filling machinery blood filling material is poured in the casing, prick joint with line or wire; 4. shortening: put into slaughterhouse still (70 ℃～90 ℃) slow fire and boil and pulled out in 30 minutes, behind the semi finished package after the moulding of perhaps will suitably precooking in micro-wave oven in conjunction with the sterilization maturation, joint is cut in cooling; 5. finished product packing: cut joint, ordinary packing, vacuum-packed or in bulk.
Adopt products material of the present invention prescription and preparation method thereof, both guaranteed original local flavor, delicate flavour and the nutritional labeling of raw materials such as pig blood, greatly improved the eating mouth feel of pig blood sausage etc. again, prolonged the shelf-life, be convenient to transportation, sell, improve the value of blood food such as pig blood.Product of the present invention is nutritious, and instant is all-ages.
The specific embodiment
Embodiment: will blend as pig blood sausage filling material major ingredient with the pig blood that brackish water is frozen into piece, its weight is 100Kg, and auxiliary material pork is made muddy flesh, weight is 5Kg, condiment 3Kg, potassium sorbate preservative 0.15 ∽ 0.25Kg, place machinery to stir filling material component raw material and fully mix, again with machinery with the filling material be filled in the casing with line or wire prick save after, put its shortening in the slaughterhouse still, pull out, cooling, joint is cut in sterilization, finished product packing: adopt ordinary packing, vacuum-packed or in bulk.
Claims (3)
1. a blood sausage is characterized in that it comprises casing and inserts the interior blood sausage filling material of casing, and this filling material component composition of raw materials (weight portion) is: main ingredient blood 100, auxiliary material meat 5～10, condiment 3～6, antisepsis antistaling agent potassium sorbate 0.15～0.25.
2. a kind of blood sausage as claimed in claim 1 is characterized in that described condiment comprises spices, monosodium glutamate, salt such as green onion, ginger, garlic, five-spice powder, and the weight portion between them is 1: 1: 1: 0.2: 0.5: 3.
3. the preparation method of a blood sausage is characterized in that it comprises the steps:
1. get the raw materials ready: the blood that major ingredient is solidified blends, and auxiliary material meat is made muddy flesh, and condiment is made the fine powdered compound;
2. prepare burden: press following formulation weight part mixed material major ingredient: blood 100, auxiliary material muddy flesh 5～10, condiment 3～6, antisepsis antistaling agent potassium sorbate 0.15～0.25;
3. load the filling material: again with filling machinery with the blood filling material casing of packing into, prick joint with line or wire;
4. shortening: put into 70 ℃～90 ℃ slow fire of slaughterhouse still and boil and pulled out in 30 minutes, behind the semi finished package after the moulding of perhaps will suitably precooking in micro-wave oven in conjunction with the sterilization maturation, joint is cut in cooling;
5. finished product packing: cut joint, ordinary packing, vacuum-packed or in bulk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101412102A CN101112241A (en) | 2006-11-01 | 2007-08-01 | Black pudding and the method for making the same |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610123350.2 | 2006-11-01 | ||
| CNA2006101233502A CN1951231A (en) | 2006-11-01 | 2006-11-01 | A sausage filled with pig's blood and production method thereof |
| CNA2007101412102A CN101112241A (en) | 2006-11-01 | 2007-08-01 | Black pudding and the method for making the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101112241A true CN101112241A (en) | 2008-01-30 |
Family
ID=39020889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101412102A Pending CN101112241A (en) | 2006-11-01 | 2007-08-01 | Black pudding and the method for making the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101112241A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845760A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Duck blood polypeptide nutrient sausage and its preparation method |
| CN102987418A (en) * | 2012-12-17 | 2013-03-27 | 四川省食品发酵工业研究设计院 | Method for preparing fermented animal blood sausage |
| CN103478748A (en) * | 2013-09-29 | 2014-01-01 | 杨晓虹 | Production method of ox sausage |
| CN103610092A (en) * | 2013-11-30 | 2014-03-05 | 界首市宏亮食品有限公司 | Blood enriching health-care stewed bean curd |
| CN104013019A (en) * | 2014-06-14 | 2014-09-03 | 青岛农业大学 | Colored chicken sausage with natural iron supplement and production method thereof |
| CN104543809A (en) * | 2015-01-19 | 2015-04-29 | 云龙县诺邓火腿食品厂 | Production method of bean curd sausage |
| CN106616424A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Crispy pig blood sausage and production method thereof |
| CN106690100A (en) * | 2016-12-30 | 2017-05-24 | 河南华英樱桃谷食品有限公司 | Duck blood sausage and production method thereof |
| CN107125615A (en) * | 2017-05-31 | 2017-09-05 | 漳州科技职业学院 | A kind of pig blood intestines and preparation method thereof |
| CN109619633A (en) * | 2018-12-18 | 2019-04-16 | 重庆多普泰制药股份有限公司 | A kind of the bait production method and its special implement of hirudinaria manillensis |
| CN112586677A (en) * | 2020-12-21 | 2021-04-02 | 西南民族大学 | Decolorized, deodorized and antioxidant yak meat sausage and preparation method thereof |
-
2007
- 2007-08-01 CN CNA2007101412102A patent/CN101112241A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845760B (en) * | 2011-07-02 | 2014-03-12 | 徐州工程学院 | Preparation method of duck blood polypeptide nutrient sausage |
| CN102845760A (en) * | 2011-07-02 | 2013-01-02 | 徐州工程学院 | Duck blood polypeptide nutrient sausage and its preparation method |
| CN102987418A (en) * | 2012-12-17 | 2013-03-27 | 四川省食品发酵工业研究设计院 | Method for preparing fermented animal blood sausage |
| CN103478748A (en) * | 2013-09-29 | 2014-01-01 | 杨晓虹 | Production method of ox sausage |
| CN103610092A (en) * | 2013-11-30 | 2014-03-05 | 界首市宏亮食品有限公司 | Blood enriching health-care stewed bean curd |
| CN103610092B (en) * | 2013-11-30 | 2015-11-04 | 界首市宏亮食品有限公司 | A kind of blood-tonifying health-care halogen is done |
| CN104013019B (en) * | 2014-06-14 | 2016-03-30 | 青岛农业大学 | Coloured chicken meat sausage of a kind of natural benefit iron and preparation method thereof |
| CN104013019A (en) * | 2014-06-14 | 2014-09-03 | 青岛农业大学 | Colored chicken sausage with natural iron supplement and production method thereof |
| CN104543809A (en) * | 2015-01-19 | 2015-04-29 | 云龙县诺邓火腿食品厂 | Production method of bean curd sausage |
| CN106616424A (en) * | 2016-12-19 | 2017-05-10 | 重庆全航食品有限公司 | Crispy pig blood sausage and production method thereof |
| CN106690100A (en) * | 2016-12-30 | 2017-05-24 | 河南华英樱桃谷食品有限公司 | Duck blood sausage and production method thereof |
| CN107125615A (en) * | 2017-05-31 | 2017-09-05 | 漳州科技职业学院 | A kind of pig blood intestines and preparation method thereof |
| CN109619633A (en) * | 2018-12-18 | 2019-04-16 | 重庆多普泰制药股份有限公司 | A kind of the bait production method and its special implement of hirudinaria manillensis |
| CN112586677A (en) * | 2020-12-21 | 2021-04-02 | 西南民族大学 | Decolorized, deodorized and antioxidant yak meat sausage and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080130 |