CN104719775A - Beef liver blood pudding and preparation method thereof - Google Patents
Beef liver blood pudding and preparation method thereof Download PDFInfo
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- CN104719775A CN104719775A CN201510127548.7A CN201510127548A CN104719775A CN 104719775 A CN104719775 A CN 104719775A CN 201510127548 A CN201510127548 A CN 201510127548A CN 104719775 A CN104719775 A CN 104719775A
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Abstract
The invention provides a beef liver blood pudding and a preparation method thereof. The beef liver blood pudding is prepared from the following raw materials in parts by weight: 100-110 parts of beef blood, 50-60 parts of beef liver pulp, 90-100 parts of milk, 10-15 parts of tallow, 25-35 parts of barley flour, 30-40 parts of oat powder, 2-3 parts of soybean isolate protein, 2-3 parts of starch, 15-20 parts of onion oil, 2-4 parts of ginger juice, 2-4 parts of white pepper juice, 3-5 parts of sugar and 4-6 parts of salt. According to the invention, fresh animal blood, liver, fat, barley, milk and the like are combined organically so as to prepare the beef liver blood pudding product which is unique in flavor, rich in nutrition and convenient to process and eat; and the beef liver blood pudding is not only excellent in quality and low in price, the preparation method is simple, but also the pudding market is enriched, and a novel approach is provided for the development of animal byproducts.
Description
Technical field
The present invention relates to a kind of pudding food and preparation method thereof, specifically, relate to a kind of beef liver blood pudding food and preparation method thereof.
Background technology
Along with the fast development of processing industry butchered by meat, a large amount of accessory substance resource such as internal organs, blood also becomes increasingly abundant, but it utilizes level and deep processing degree also generally on the low side, only has the part being no more than 10% eaten or be processed as food at present.The profit size of livestock products secondary industry depends on that the accessory substance accounting for domestic animal 1/3 to 1/2 body weight is whether by the mankind are utilized, therefore, make full use of these accessory substance raw material exploitation Related product to be raising food value, to promote the added value of accessory substance resource, to improve the diet structure of people, to increase suitable product type very important approach.
Animal blood is the nutritional resource that a class is rich in animal protein, and potential nutritive value is very high, is called as " liquid meat ".Ox blood dry matter content is about 19%, and in dry, protein content is up to 90%, and its amino acid composition comparatively balances, and TEAA is higher than breast milk and shell egg, and especially lysine content is close to 9%.In addition, also containing the physiological activator such as appropriate mineral matter and thiamine, riboflavin, pantothenic acid, and wherein the content of iron (36.3mg/100g) is 10 times in meat.Ox blood can provide the Organic Iron, the trophic factors such as Hemoglobin Peptide and amino acid that are easy to as absorption of human body as the product that primary raw material is processed, prevent and improve hypoferric anemia and alimentary anemia.In beef liver, protein content is high, and fat content is few, l-cn, taurine, glutathione, V
a, V
e, V
b2deng the rich content of vitamin and iron, it is good cheap food nutrition resource.Eat after being processed and can effectively supplement the demand of human body to vitamin, prevention anaemia, maintains normal visual performance, growth and reproductive function, strengthens the immune response of human body, anti-oxidant anti-aging, and the generation of energy inhibition tumor cell.
Pudding, the transliteration of English pudding, makes a general reference the food being become solid shape by the material solidification of pulpous state in broad terms.Although pudding product form of diverse on domestic market, kind is single, unification serious, and the products such as existing bread pudding, rice pudding, chocolate pudding, bread pig blood pudding are many as shortening dessert, are instant leisure pot foods.
Not yet have at present adopt beef liver, pudding that fresh ox blood is primary raw material facilitates prepared food to come out, the novel pudding product therefore meeting market comsupton demand is urgently developed.
Summary of the invention
In order to overcome above-mentioned technical problem, the invention provides a kind of new beef liver blood pudding and facilitating prepared food and preparation method thereof.
Major technique object of the present invention is by combinations such as fresh animal blood, liver, fat, barley and milk, prepare unique flavor, nutritious, processing and eating beef liver blood pudding product easily, not only super quality and competitive price, preparation method is simple, and pudding market will be enriched, for the comprehensive development and utilization of animal byproducts provides new way.
For achieving the above object, the technical solution used in the present invention is:
A kind of beef liver blood pudding, the raw material primarily of following parts by weight is made: ox blood 100-110 part, beef liver slurry 50-60 part, milk 90-100 part, tallow 10-15 part, pearling cone meal 25-35 part, oatmeal 30-40 part, soybean protein isolate 2-3 part, starch 2-3 part, onion oil 15-20 part, ginger juice 2-4 part, white pepper juice 2-4 part, sugared 3-5 part, salt 4-6 part.
Beef liver blood pudding of the present invention, the raw material preferably primarily of following parts by weight is made: ox blood 105 parts, and beef liver starches 55 parts, 95 parts, milk, tallow 12 parts, pearling cone meal 30 parts, oatmeal 35 parts, soybean protein isolate 2.5 parts, starch 2.5 parts, onion oil 18 parts, ginger juice 3 parts, 3 parts, white pepper juice, sugar 4 parts, salt 5 parts.
Beef liver blood pudding of the present invention, wherein said ox blood is the fresh ox blood after anti-coagulants process.
Beef liver blood pudding of the present invention, wherein said beef liver slurry is the dirty slurries obtained after protease hydrolyzed process of fresh beef liver.
Beef liver blood pudding of the present invention, wherein said pudding is after being mixed by above-mentioned raw materials, makes after high-temperature process setting also sterilization.
Beef liver blood pudding of the present invention, wherein said protease hydrolyzed processing procedure is: initial pH6-7, temperature 50-65 DEG C, the 0.2-0.8% that is weight percentage of hydrolysis time 2-4h, enzyme dosage; Most preferably be initial pH6.5, temperature 58 DEG C, hydrolysis time 3.5h, enzyme dosage are weight percentage 0.5%.
Beef liver blood pudding of the present invention, wherein said sterilization is preferably microwave disinfection.
For the preparation method of beef liver blood pudding of the present invention, preferably include following steps:
(1) pretreatment of raw material: add anti-coagulants process in fresh ox blood; Protease hydrolyzed process is added in cattle liver; Tallow adds in the milk being preheated to 70-90 degree after dicing;
(2) milk cooling is to 40-55 degree, then joins in ox blood together with cattle liver, then adds all the other raw materials, mixes to evenly without caking;
(3) high-temperature process is shaped and sterilization.
Above-mentioned preparation method, specifically can comprise the following steps further:
(1) pretreatment of raw material:
Adopt the qualified fresh ox whole blood of quarantine, add the sodium citrate anticoagulant of the 1-3 ‰ of percentage by weight, stir, filter through 30-50 object stainless steel sift, after elimination impurity 0-4 DEG C for subsequent use;
Get fresh beef liver dirty, flushing of thawing, remove fat, muscle tendinous tissue, filter after making beating, add protease and carry out enzymolysis, enzymatic hydrolysis condition is: initial pH6-7, temperature 50-65 DEG C, the 0.2-0.8% that is weight percentage of hydrolysis time 2-4h, enzyme dosage;
Be immersed in after tallow is diced in milk, be preheated to 70-90 DEG C, constantly stir until tallow dissolves;
(2) milk cooling is to after 40-55 DEG C, add together with the cattle liver that enzymolysis is good in fresh ox blood, add onion oil, ginger juice, white pepper juice, white granulated sugar, salt again, stir, again pearling cone meal, oatmeal, soybean protein isolate and starch are slowly added, limit edged stirs, until evenly without caking;
(3) in mould, vegetable oil is spread in painting, and said mixture is injected mould, and 95-100 DEG C is heated to hand by being pressed with hard core sense, then keeps 20-30 minute at 100 DEG C; Cooling final vacuum packaging, then microwave disinfection.
Microwave disinfection step in described step (3) is preferably: employing frequency is 2300-2550MHz, and the microwave of power 700-800w carries out sterilization, effective sterilizing time 2-3 minute; Take out cooling down to room temperature, obtain beef liver blood pudding product.Most preferably be and adopt frequency to be 2450MHz, the microwave of power 750w carries out sterilization, effective sterilizing time 2 minutes; Take out cooling down to 20 DEG C, obtain beef liver blood pudding product.
Technical scheme of the present invention has following technique effect:
Beef liver blood pudding of the present invention, adds the ox blood and beef liver two kinds of ox accessory substances that are rich in and are easy to absorption of human body iron as primary raw material simultaneously, mends iron better effects if.
Beef liver blood pudding of the present invention, adopts protease hydrolyzed process cattle liver, improves the local flavor of product, remove fishy smell and liver peculiar smell.
Beef liver blood pudding of the present invention, has multiple efficacies simultaneously, adds the multiple coarse fiber content such as barley, oat, balance heat.
Beef liver blood pudding product unique flavor of the present invention, bright color, sweet-smelling are agreeable to the taste, and processing and eating is convenient and swift, can be used as the new prepared food that facilitates and come into the market.
Detailed description of the invention
Below the present invention is described further.
Embodiment 1:
A kind of beef liver blood pudding, makes by the raw material of following weight: ox blood 110g, beef liver slurry 55g, fresh milk 100g, tallow 11g, pearling cone meal 25g, oatmeal 33g, soybean protein isolate 2.5g, starch 2.5g, onion oil 17g, ginger juice 3g, white pepper juice 4g, white granulated sugar 5g, salt 6g.
Preparation method specifically comprises the steps:
A. pretreatment of raw material
Adopting vacuum blood drawing technique to collect ox whole blood through quarantining qualified, adding the sodium citrate anticoagulant of 1.5 ‰ (percentage by weights), stirring, filter through 40 object stainless steel sifts, after elimination impurity 0 ~ 4 DEG C for subsequent use.
Get fresh beef liver dirty, to thaw flushing, remove the tissue such as fat, muscle tendon, filter with after meat grinder making beating, the protease (commercially) adding 15000U/g carries out enzymolysis, and enzymatic hydrolysis condition is: initial pH6.5, temperature 58 DEG C, hydrolysis time 3.5h, enzyme dosage are 0.5% (percentage by weight).
B. milk preheating
Be immersed in after tallow is diced in fresh milk, be preheated to 80 DEG C, constantly stir until tallow dissolves.
C. batch mixing allotment
After milk Temperature fall to 50 DEG C, add in fresh ox blood together with the liver pulp that enzymolysis is good, then add onion oil, ginger juice, white pepper juice, sugar, salt, stir, pearling cone meal, oatmeal, soybean protein isolate and starch are slowly added, limit edged stirs again, until evenly without caking.
D. shaping boiling
Be coated with in mould and spread vegetable oil, above-mentioned mixing pastel is injected mould, move in digester (temperature is 95 ~ 100 DEG C), boiling to hand by being pressed with hard core sense, boiling formula: 100 DEG C, 20 ~ 30 minutes time.
E. cooling packing
Cool fast after taking the dish out of the pot, carry out vacuum packaging with thermal contraction bag, the thermostat water bath (t≤1 second) being placed on 84 ~ 85 DEG C carries out hot water shrink process.
F. microwave disinfection
Employing frequency is 2450MHz, and the microwave of power 750w carries out sterilization, effective sterilizing time 2 minutes.Sample is taken out cooling down to 20 DEG C, obtains beef liver blood pudding product.
Embodiment 2:
A kind of beef liver blood pudding, makes by the raw material of following parts by weight: ox blood 100g, beef liver slurry 50g, fresh milk 100g, tallow 10g, pearling cone meal 30g, oatmeal 40g, soybean protein isolate 3g, starch 2g, onion oil 15g, ginger juice 3g, white pepper juice 3g, white granulated sugar 3g, salt 4g.
All the other are with embodiment 1.
Embodiment 3:
A kind of beef liver blood pudding, makes by the raw material of following parts by weight: ox blood 105g, beef liver slurry 55g, fresh milk 95g, tallow 12g, pearling cone meal 30g, oatmeal 35g, soybean protein isolate 2.5g, starch 2.5g, onion oil 18g, ginger juice 3g, white pepper juice 3g, sugared 4g, salt 5g.
All the other are with embodiment 1.
Test example:
One, Nutrition monitoring:
Beef liver blood pudding made by Example 1-3, detect wherein part conventional nutrients and iron content, result is as shown in the table:
Table 1 beef liver blood pudding nutrient component meter (g/100g)
| Numbering | Protein | Fat | Carbohydrate | Moisture | Ash content | Iron (mg/100g) |
| Embodiment 1 | 14.39 | 3.25 | 12.90 | 67.85 | 1.43 | 32.55 |
| Embodiment 2 | 13.76 | 2.90 | 14.61 | 67.24 | 1.28 | 30.70 |
| Embodiment 3 | 14.05 | 3.14 | 13.82 | 67.13 | 1.56 | 31.96 |
Two, sensory evaluation test:
Randomly draw 10 consumers, they please foretaste the beef liver blood pudding of embodiment 1-3, and according to sense organ evaluating meter, one by one the color and luster of product, structural state, local flavor, mouthfeel and overall acceptance 5 indexs are given a mark, every full marks 20 points, amount to 100 points, evaluate, mark gathers rear three embodiments and averages, as the comprehensive grading of sense organ.
Table 2 ox blood liver pudding sense organ evaluating meter
Table 3 Analyses Methods for Sensory Evaluation Results
This shows, beef liver blood pudding of the present invention, add the ox blood and beef liver two kinds of ox accessory substances that are rich in and are easy to absorption of human body iron as primary raw material simultaneously, mend iron better effects if.Beef liver blood pudding of the present invention, adopts protease hydrolyzed process cattle liver, improves the local flavor of product, remove fishy smell.Beef liver blood pudding of the present invention, has multiple efficacies simultaneously, adds the multiple coarse fiber content such as barley, oat, balance heat.Beef liver blood pudding product unique flavor of the present invention, bright color, sweet-smelling are agreeable to the taste.
Although described the present invention and advantage thereof in detail, be to be understood that and can have carried out various change when not exceeding the spirit and scope of the present invention limited by appended claim, substituting and conversion.And the scope of the application is not limited only to the specific embodiment of process, equipment, means, method and step described by description.One of ordinary skilled in the art will readily appreciate that from disclosure of the present invention, can use perform the function substantially identical with corresponding embodiment described herein or obtain and its substantially identical result, existing and that will be developed in the future process, equipment, means, method or step according to the present invention.Therefore, appended claim is intended to comprise such process, equipment, means, method or step in their scope.
Claims (10)
1. a beef liver blood pudding, is characterized in that: the raw material primarily of following parts by weight is made: ox blood 100-110 part, beef liver slurry 50-60 part, milk 90-100 part, tallow 10-15 part, pearling cone meal 25-35 part, oatmeal 30-40 part, soybean protein isolate 2-3 part, starch 2-3 part, onion oil 15-20 part, ginger juice 2-4 part, white pepper juice 2-4 part, sugared 3-5 part, salt 4-6 part.
2. beef liver blood pudding according to claim 1, it is characterized in that: the raw material primarily of following parts by weight is made: ox blood 105 parts, beef liver starches 55 parts, 95 parts, milk, tallow 12 parts, pearling cone meal 30 parts, oatmeal 35 parts, soybean protein isolate 2.5 parts, starch 2.5 parts, onion oil 18 parts, ginger juice 3 parts, 3 parts, white pepper juice, sugar 4 parts, salt 5 parts.
3. beef liver blood pudding according to claim 1 and 2, is characterized in that: described ox blood is the fresh ox blood after anti-coagulants process.
4. beef liver blood pudding according to claim 1 and 2, is characterized in that: described beef liver slurry is the dirty slurries obtained after protease hydrolyzed process of fresh beef liver.
5. beef liver blood pudding according to claim 1 and 2, is characterized in that: described pudding is after being mixed by above-mentioned raw materials, makes after high-temperature process setting also sterilization.
6. beef liver blood pudding according to claim 4, is characterized in that: described protease hydrolyzed processing procedure is: initial pH6-7, temperature 50-65 DEG C, the 0.2-0.8% that is weight percentage of hydrolysis time 2-4h, enzyme dosage.
7. beef liver blood pudding according to claim 5, is characterized in that: described sterilization is microwave disinfection.
8. the preparation method of the beef liver blood pudding described in any one of claim 1-7, is characterized in that: comprise the following steps:
(1) pretreatment of raw material: add anti-coagulants process in fresh ox blood; Protease hydrolyzed process is added in cattle liver; Tallow adds in the milk being preheated to 70-90 degree after dicing;
(2) milk cooling is to 40-55 degree, then joins in ox blood together with cattle liver, then adds all the other raw materials, mixes to evenly without caking;
(3) high-temperature process is shaped and sterilization.
9. preparation method according to claim 8, is characterized in that: comprise the following steps:
(1) pretreatment of raw material:
Adopt fresh ox blood, add the sodium citrate anticoagulant of the 1-3 ‰ of percentage by weight, stir, through 30-50 object stainless steel sift filter, after elimination impurity 0-4 DEG C for subsequent use;
Get fresh beef liver dirty, flushing of thawing, remove fat, muscle tendinous tissue, filter after making beating, add protease and carry out enzymolysis, enzymatic hydrolysis condition is: initial pH6-7, temperature 50-65 DEG C, the 0.2-0.8% that is weight percentage of hydrolysis time 2-4h, enzyme dosage;
Be immersed in after tallow is diced in milk, be preheated to 70-90 DEG C, constantly stir until tallow dissolves;
(2) milk cooling is to after 40-55 DEG C, add together with the cattle liver that enzymolysis is good in fresh ox blood, add onion oil, ginger juice, white pepper juice, white granulated sugar, salt again, stir, again pearling cone meal, oatmeal, soybean protein isolate and starch are slowly added, limit edged stirs, until evenly without caking;
(3) in mould, vegetable oil is spread in painting, and said mixture is injected mould, and 95-100 DEG C is heated to hand by being pressed with hard core sense, then keeps 20-30 minute at 100 DEG C; Cooling final vacuum packaging, then microwave disinfection.
10. preparation method according to claim 9, is characterized in that: the microwave disinfection step in described step (3) is:
Employing frequency is 2300-2550MHz, and the microwave of power 700-800w carries out sterilization, effective sterilizing time 2-3 minute; Take out cooling down to room temperature, obtain beef liver blood pudding product.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106974200A (en) * | 2017-04-19 | 2017-07-25 | 新疆疆南牧业有限公司 | A kind of Islamic sheep liver yolk piece and preparation method thereof |
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| CN106974200A (en) * | 2017-04-19 | 2017-07-25 | 新疆疆南牧业有限公司 | A kind of Islamic sheep liver yolk piece and preparation method thereof |
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