CN103461518A - Blood ball and production method thereof - Google Patents
Blood ball and production method thereof Download PDFInfo
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- CN103461518A CN103461518A CN2013103930332A CN201310393033A CN103461518A CN 103461518 A CN103461518 A CN 103461518A CN 2013103930332 A CN2013103930332 A CN 2013103930332A CN 201310393033 A CN201310393033 A CN 201310393033A CN 103461518 A CN103461518 A CN 103461518A
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- bean curd
- tsaoko
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- FCYKAQOGGFGCMD-UHFFFAOYSA-N Fulvic acid Natural products O1C2=CC(O)=C(O)C(C(O)=O)=C2C(=O)C2=C1CC(C)(O)OC2 FCYKAQOGGFGCMD-UHFFFAOYSA-N 0.000 claims abstract description 21
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a blood ball and a production method thereof, and belongs to the food processing field. The blood ball is prepared from main raw materials (fresh blood, bean curd and fresh meat), as well as table salt, chilli powder, oolong, Chinese cinnamon, star anise, tsaoko cardamom, fulvic acid, vegetable oil, sesame and the like through roast-smoking after forming, the produced blood ball has the characteristics of high protein, low fat, low cholesterol, and low nitrite, benzopyrene and other harmful substances, is excellent is color, aroma and taste, and spicy and tasty, can promote the appetite, is convenient to store and eat, is notorious and healthy, has the distinct local feature and is suitable for scale production.
Description
Technical field
The present invention relates to an a kind of blood ball and preparation method, belong to food processing field.
Background technology
A pig blood ball, claim again blood cake bean curd, it is the special product of Hunan Shaoyang, start from Kangxu between year, successive dynasties pass on from one to another, so far have centuries history, because of its degree of saltiness appropriateness, cured perfume (or spice) is good to eat, be easy to preserve, instant and being liked by a lot of people, soybean curd nutrition is also very abundant, not only contain iron, calcium, phosphorus, the various trace elements of the needed by human such as magnesium, also contain carbohydrate, vegetable oil and abundant high-quality protein, have the laudatory title of " Vegetable meat ", soybean can directly be cooked edible, human body only has 65% to the digestibility of its protein, can rise to 92-95% and make the bean curd digestibility.
The animal blood resource is very abundant, mainly contain chicken, duck, goose and pig blood etc., their iron-holder is higher, the utilization that easily is absorbed by the body, can prevent and treat hypoferric anemia, also the effect of favourable intestines defaecation, in addition, animal blood can also be removed the turbid dirt of sediment of enteric cavity, and the harmful substances such as dust and metal particle are had to catharsis, is " street cleaner " of human body dirt; The ox blood nature and flavor are salty, flat, nontoxic, have enrich blood, the effect of regulating blood condition, ox blood is rich in the nutritional labelings such as a large amount of protein, vitamin and enzyme, cures mainly bloody flux, the weakness of the spleen and the stomach and deficiency of blood through the disease such as closing; The courageous and upright flavor of sheep is salty, have invigorate blood circulation, enrich blood, the effect of blood stanching, stasis transforming, main component in sheep blood is except containing 4/5 moisture, it is multiple proteins, mainly hemoglobin, seralbumin, serum globulins and a small amount of fibrin, in addition, also contain the compositions such as the lipids such as a small amount of phosphatide, cholesterol and grape inorganic salts in sheep blood, can control bloody flux, have blood in stool, the weakness of the spleen and the stomach and deficiency of blood is through the disease such as closing; Chicken blood has sharp intestines defecating feces excretion, can remove the turbid dirt of sediment of enteric cavity, the harmful substances such as dust and metal particle are had to catharsis, to avoid accumulation property poisoning, chicken blood contains fibrin ferment, and fibrin ferment can make blood collosol state celloglobulin generate rapidly insoluble fibrin, make blood clotting, therefore anastalsis is arranged, chicken blood can also provide good protein and various trace elements for human body, and malnutrition, kidney disease, angiocardiopathy and taking good care of are all after being ill benefited; By duck blood boil or cook rear food it, but solution is lost blood consumptive disease, women pass through hectic fever, blood-head upper punch, apoplexy is dizzy and the disease such as drug poisoning; Pig blood contains plurality of inorganic salt and trace element, and as sodium, potassium, phosphorus, iron, zinc, manganese, copper and cobalt etc., these elements are all that human body can not lack, and according to one's analysis, in every 100 gram pig blood, iron content is 45 milligrams, high 100 times than the content in meat.
That sells on the market at present is mainly a pig blood ball, seasoning matter choose dullness and materials are different, taste and mouthfeel are also different, in order to prevent the product corruption, the residual volumes such as nitrite are too high, traditional bbq technology makes the adhesion amount in BaP too high, this all serious harm health, the meat added is pork (being mainly streaky pork), its fat content is too high, and therefore fat, the careful food of blood fat the higher person need a kind of brand-new technique and formula, make the product delicious food develop simultaneously with health, expandable consumption market.
The contained Tea Polyphenols of oolong tea has strong antioxidation, can effectively suppress the formation of nitrite, and simultaneously, oolong tea also has many effects such as lipopenicillinase, fat-reducing, cancer-resisting, elimination are tired, promoting digestion greasy, anti-inflammation and sterilization, anti-decrepit beauty.
Fulvic acid is a kind of natural products, through pharmacological evaluation, prove, without any side effects to human body, fulvic acid can increase body immunity, adjust functions of intestines and stomach, improve the capilary circulation, increase the Nutritional myocardium blood flow amount, also can treat the various diseases such as stomach trouble, tracheitis, hypertension, tumour, fulvic acid is brown, can replace soy sauce as colouring agent, and consumption is few, safety and Health.
Summary of the invention
The object of the present invention is to provide an a kind of blood ball, this blood ball is made by following raw material, each raw material and percentage by weight are: bean curd 45 ~ 60%, fresh meat 15 ~ 25%, blood 10 ~ 12%, salt 3 ~ 5%, chilli powder 3 ~ 5%, oolong tea 1 ~ 2%, cassia bark 0.8 ~ 1%, anise 0.8 ~ 1%, tsaoko 0.5 ~ 0.8%, fulvic acid 0.05 ~ 0.1%, vegetable oil 3 ~ 4%, sesame 2 ~ 4%, the percentage by weight sum of all raw materials is 100%.
Another object of the present invention is to provide the preparation method of this blood ball, specifically carry out according to the following steps:
(1) smash into mud to pieces after the water of thumbnail is filtered dry, green meat is made to granulating, standby;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to respectively to 80 ~ 100 orders, standby;
(3) add fresh meat grain, blood, salt, chilli powder in bean curd mud, oolong tea, cassia bark, anise, tsaoko, fulvic acid, vegetable oil and sesame are uniformly mixed;
(4) the bean curd paste of mixing batching is pinched into and sticked together, insert ventilation until surface moisture is air-dry;
(5) the blood ball obtained in step (4) is fire-cureed under the condition of 50-60 ℃ 8-10 days, obtain finished product.
Blood of the present invention is animal blood, comprises the edible animal bloods such as chicken blood, duck blood, goose blood, pig blood, sheep blood, ox blood.
While fire-cureing, a blood ball and fire-cure and be provided with the active carbon of network between the bavin material, the described bavin material that fire-cures is stacked together from the bottom to top by timber, wood chip and chaff shell.
Fulvic acid in the inventive method be the pharmaceutical grade fulvic acid or with reference to fulvic acid that in patent application 200810233669.X " oxidation and degradation of brown coal is produced the method for humic acid and salt thereof ", method makes (with free of contamination hydrogen peroxide as oxidant, and through purifying, make fulvic acid), commercial refining fulvic acid, after the heavy metal detection does not exceed standard, also can be used.
The invention has the beneficial effects as follows: the prepared blood ball of the present invention color is all good, cured perfume (or spice) is good to eat, can improve a poor appetite, there is high protein, low fat, low cholesterol and be easy to the characteristics such as preservation, at least in half a year, undergo no deterioration, product of the present invention adopts active carbon to be absorbed the BaP in flue dust in the process of fire-cureing, and makes adhesion amount and residual quantity in the BaP in a blood ball greatly reduce, and then reduces the carcinogenic risk to human body.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail, but protection domain of the present invention is not limited to described content.
Embodiment 1
Component and the percentage by weight of the pig blood ball of the present embodiment are: bean curd 45%, beef 20.1%, fresh porcine blood 12%, salt 5%, chilli powder 5%, oolong tea 2%, cassia bark 1%, anise 1%, tsaoko 0.8%, fulvic acid 0.1%, soybean oil 4%, sesame 4%, the percentage by weight sum of all components is 100%.
The preparation method of the described pig blood of a present embodiment ball is as follows:
(1) smash into mud to pieces after the water of thumbnail is filtered dry, fresh beef is made to granulating, standby;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to respectively to 80 orders, standby;
(3) in 450g bean curd mud, add beef 201g, fresh porcine blood 120g, salt 50g, chilli powder 50g, oolong tea 20g, cassia bark 10g, anistree 10g, tsaoko 8g, fulvic acid 1g, soybean oil 40g, sesame 40g to be uniformly mixed;
(4) the bean curd paste of mixing batching is pinched into and sticked together, insert ventilation until surface moisture is air-dry;
(5) the pig blood ball obtained in step (4) is fire-cureed 8 days under the condition of 60 ℃, obtain finished product.
The cured perfume (or spice) of a pig blood ball of producing is good to eat, stomach strengthening and digestion promoting, green nourishing.
Embodiment 2
Component and the percentage by weight of the ox blood ball of the present embodiment are: bean curd 60%, pork 15.85%, bright ox blood 10%, salt 3%, chilli powder 3%, oolong tea 1%, cassia bark 0.8%, anise 0.8%, tsaoko 0.5%, fulvic acid 0.05%, corn oil 3%, sesame 2%, the percentage by weight sum of all components is 100%.
The preparation method of the described ox blood ball of the present embodiment is as follows:
(1) smash into mud to pieces after the water of thumbnail is filtered dry, fresh pork is made to granulating, standby;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to respectively to 90 orders, standby;
(3) in 600g bean curd mud, add pork 158.5g, bright ox blood 100g, salt 30g, chilli powder 30g, oolong tea 10g, cassia bark 8g, anistree 8g, tsaoko 5g, fulvic acid 0.5g, corn oil 30g, sesame 20g to be uniformly mixed;
(4) the bean curd paste of mixing batching is pinched into and sticked together, insert ventilation until surface moisture is air-dry;
(5) the ox blood ball obtained in step (4) is fire-cureed 10 days under the condition of 50 ℃, obtain finished product.
The cured perfume (or spice) of an ox blood ball of producing is good to eat, stomach strengthening and digestion promoting, green nourishing.
Embodiment 3
Component and the percentage by weight of the sheep blood ball of the present embodiment are: bean curd 46%, oppress 25%, bright sheep blood 10.73%, salt 4%, chilli powder 4%, oolong tea 1.4%, cassia bark 0.9%, anistree 0.9%, tsaoko 0.6%, fulvic acid 0.07%, rapeseed oil 3.4%, sesame 3%, the percentage by weight sum of all components is 100%.
The preparation method of the described sheep blood of a present embodiment ball is as follows:
(1) smash into mud to pieces after the water of thumbnail is filtered dry, the fresh flesh of fish is made into to grain, standby;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to respectively to 90 orders, standby;
(3) in 460g bean curd mud, add the flesh of fish 250g, bright sheep blood 107.3g, salt 40g, chilli powder 40g, oolong tea 14g, cassia bark 9g, anistree 9g, tsaoko 6g, fulvic acid 0.7g, rapeseed oil 34g, sesame 30g to be uniformly mixed;
(4) the bean curd paste of mixing batching is pinched into and sticked together, insert ventilation until surface moisture is air-dry;
(5) the sheep blood ball obtained in step (4) is fire-cureed 9 days under the condition of 54 ℃, obtain finished product.
The cured perfume (or spice) of a sheep blood ball of producing is good to eat, stomach strengthening and digestion promoting, green nourishing.
Embodiment 4
Component and the percentage by weight of the duck blood ball of the present embodiment are: bean curd 56.56%, chicken 15%, bright duck blood 11%, salt 3.7%, chilli powder 3.5%, oolong tea 1.5%, cassia bark 0.85%, anise 0.8%, tsaoko 0.7%, fulvic acid 0.09%, peanut oil 3.8%, sesame 2.5%, the percentage by weight sum of all components is 100%.
The preparation method of the described duck blood of a present embodiment ball is as follows:
(1) smash into mud to pieces after the water of thumbnail is filtered dry, new fresh chicken meat is made into to grain, standby;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to respectively to 100 orders, standby;
(3) in 565.6g bean curd mud, add chicken 150g, bright duck blood 110g, salt 37g, chilli powder 35g, oolong tea 15g, cassia bark 8.5g, anistree 8g, tsaoko 7g, fulvic acid 0.9g, peanut oil 38g, sesame 25g to be uniformly mixed;
(4) the bean curd paste of mixing batching is pinched into and sticked together, insert ventilation until surface moisture is air-dry;
(5) the duck blood ball obtained in step (4) is fire-cureed 9 days under the condition of 58 ℃, obtain finished product.
The cured perfume (or spice) of a duck blood ball of producing is good to eat, stomach strengthening and digestion promoting, green nourishing.
Claims (2)
1. a blood ball, it is characterized in that: this blood ball is made by following raw material, each raw material and percentage by weight are: bean curd 45 ~ 60%, fresh meat 15 ~ 25%, blood 10 ~ 12%, salt 3 ~ 5%, chilli powder 3 ~ 5%, oolong tea 1 ~ 2%, cassia bark 0.8 ~ 1%, anise 0.8 ~ 1%, tsaoko 0.5 ~ 0.8%, fulvic acid 0.05 ~ 0.1%, vegetable oil 3 ~ 4%, sesame 2 ~ 4%, the percentage by weight sum of all raw materials is 100%.
2. the preparation method of a blood ball claimed in claim 1 is characterized in that carrying out according to the following steps:
(1) smash into mud to pieces after the water of thumbnail is filtered dry, green meat is made to granulating, standby;
(2) oolong tea, cassia bark, anise, tsaoko are crushed to respectively to 80 ~ 100 orders, standby;
(3) add fresh meat grain, blood, salt, chilli powder in bean curd mud, oolong tea, cassia bark, anise, tsaoko, fulvic acid, vegetable oil and sesame are uniformly mixed;
(4) the bean curd mud of mixing batching is pinched into and sticked together, insert ventilation until surface moisture is air-dry;
(5) the blood ball obtained in step (4) is fire-cureed under the condition of 50-60 ℃ 8-10 days, obtain finished product.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104207162A (en) * | 2014-08-25 | 2014-12-17 | 安徽源牌实业（集团）有限责任公司 | Traditional blood tofu |
| CN104543019A (en) * | 2015-01-06 | 2015-04-29 | 湖南华德食品集团有限公司 | Processing method of instant small-particle pork blood ball |
| CN104824695A (en) * | 2015-03-24 | 2015-08-12 | 辽宁双增生物工程有限公司 | A preparing method of a pig-blood bean-curd roast sausage |
| CN111264629A (en) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | Instant pork blood ball food |
| CN114568643A (en) * | 2020-11-18 | 2022-06-03 | 湖南盛世丰花生物科技有限公司 | Preparation method of pork bean food |
| CN116138402A (en) * | 2023-03-17 | 2023-05-23 | 湖南美味佳瑶农业科技股份有限公司 | Pig blood balls and preparation process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207162A (en) * | 2014-08-25 | 2014-12-17 | 安徽源牌实业（集团）有限责任公司 | Traditional blood tofu |
| CN104543019A (en) * | 2015-01-06 | 2015-04-29 | 湖南华德食品集团有限公司 | Processing method of instant small-particle pork blood ball |
| CN104824695A (en) * | 2015-03-24 | 2015-08-12 | 辽宁双增生物工程有限公司 | A preparing method of a pig-blood bean-curd roast sausage |
| CN111264629A (en) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | Instant pork blood ball food |
| CN114568643A (en) * | 2020-11-18 | 2022-06-03 | 湖南盛世丰花生物科技有限公司 | Preparation method of pork bean food |
| CN116138402A (en) * | 2023-03-17 | 2023-05-23 | 湖南美味佳瑶农业科技股份有限公司 | Pig blood balls and preparation process thereof |
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| CN103461518B (en) | 2015-01-28 |
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