CN104719775B - A kind of beef liver blood pudding and preparation method thereof - Google Patents
A kind of beef liver blood pudding and preparation method thereof Download PDFInfo
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- CN104719775B CN104719775B CN201510127548.7A CN201510127548A CN104719775B CN 104719775 B CN104719775 B CN 104719775B CN 201510127548 A CN201510127548 A CN 201510127548A CN 104719775 B CN104719775 B CN 104719775B
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Abstract
The present invention provides a kind of beef liver blood pudding and preparation method thereof, is mainly prepared from the following raw materials in parts by weight：100 110 parts of ox blood, beef liver starch 50 60 parts, 90 100 parts of milk, 10 15 parts of tallow, 25 35 parts of pearling cone meal, 30 40 parts of oatmeal, 23 parts of soybean protein isolate, 23 parts of starch, 15 20 parts of onion oil, 24 parts of ginger juice, 24 parts of white pepper juice, 35 parts of sugar, 46 parts of salt.The present invention organically combines using by fresh animal blood, liver, fat, barley and milk etc., prepare unique flavor, nutritious, the convenient beef liver blood pudding product of processing and eating, not only super quality and competitive price, preparation method are simple, and by abundant pudding market, new way is provided for the comprehensive development and utilization of animal byproducts.
Description
Technical field
The present invention relates to a kind of pudding food and preparation method thereof, specifically, be related to a kind of beef liver blood pudding food and
Its preparation method.
Background technology
The substantial amounts of accessory substance resource such as the fast development of processing industry, internal organs, blood is butchered with meat also to become increasingly abundant, but
It is also universal relatively low using horizontal and deep processing degree, and the part only no more than 10% is eaten or be processed as food at present.
Whether the accessory substance that the profit size of livestock products secondary industry depends on accounting for the body weight of domestic animal 1/3 to 1/2 is utilized by the mankind, because
This, it is to improve food value, lift the attached of accessory substance resource to make full use of these accessory substance raw material exploitation Related product
The suitable one very important approach of product type of diet structure that is value added, improving people, increase.
Animal blood is a kind of nutritional resource for being rich in animal protein, and potential nutritive value is very high, is referred to as " liquid
Meat ".Ox blood dry matter content is about 19%, and protein content is up to 90% in dry, and its amino acid composition relatively balances, it is necessary to
Total amino acid content is higher than breast milk and shell egg, especially lysine content close to 9%.In addition, also contain appropriate mineral matter and sulphur
The physiological activators such as amine element, riboflavin, pantothenic acid, and the content of wherein iron (36.3mg/100g) is 10 times in meat.Ox blood is made
For main Raw material processing product can provide be easy to for the nutrition such as the Organic Iron, Hemoglobin Peptide and amino acid of absorption of human body because
Son, prevention and improvement hypoferric anemia and alimentary anemia.Protein content is high in beef liver, and fat content is few, l-cn, ox
Sulfonic acid, glutathione, VA、VE、VB2It is good cheap food nutrition resource Deng vitamin and the rich content of iron.By itself plus
Demand of the human body to vitamin that can effectively supplement is eaten after work, prevents anaemia, maintains normal visual performance, growth and reproduction work(
Can, strengthen the immune response of human body, it is anti-oxidant anti-aging, and the generation of tumour cell can be suppressed.
Pudding, English pudding transliteration, refer to the material solidification by pulpous state in broad terms into the food of solid-like.State
Although interior in the market pudding product form of diverse, single varieties, unification are serious, existing bread pudding, rice cloth
The products such as fourth, chocolate pudding, bread pig blood pudding are used as shortening dessert more, are instant leisure pot foods.
At present there has been no using beef liver, fresh ox blood to facilitate prepared food to come out for the pudding of primary raw material, therefore meet
The new pudding product of market comsupton demand is urgently developed.
The content of the invention
In order to overcome above-mentioned technical problem, the invention provides a kind of new beef liver blood pudding to facilitate prepared food and its system
Preparation Method.
The purpose of major technique of the present invention is to organically combine fresh animal blood, liver, fat, barley and milk etc., system
Standby unique flavor, nutritious, the convenient beef liver blood pudding product of processing and eating, not only super quality and competitive price, preparation method are simple, and
And by abundant pudding market, new way is provided for the comprehensive development and utilization of animal byproducts.
To achieve the above object, the technical solution adopted by the present invention is：
A kind of beef liver blood pudding, is mainly prepared from the following raw materials in parts by weight：Ox blood 100-110 parts, beef liver slurry 50-60
Part, milk 90-100 parts, tallow 10-15 parts, pearling cone meal 25-35 parts, oatmeal 30-40 parts, soybean protein isolate 2-3 parts, form sediment
Powder 2-3 parts, onion oil 15-20 parts, ginger juice 2-4 parts, white pepper juice 2-4 parts, sugared 3-5 parts, salt 4-6 parts.
The beef liver blood pudding of the present invention, is preferably mainly prepared from the following raw materials in parts by weight：105 parts of ox blood, beef liver slurry
55 parts, 95 parts of milk, 12 parts of tallow, 30 parts of pearling cone meal, 35 parts of oatmeal, 2.5 parts of soybean protein isolate, 2.5 parts of starch, onion
18 parts of oil, 3 parts of ginger juice, 3 parts of white pepper juice, 4 parts of sugar, 5 parts of salt.
The beef liver blood pudding of the present invention, wherein the ox blood is the fresh ox blood after anti-coagulants is handled.
The beef liver blood pudding of the present invention, obtained wherein beef liver slurry is that fresh beef liver is dirty after protease hydrolyzed is handled
Slurries.
The beef liver blood pudding of the present invention, wherein the pudding is after above-mentioned raw materials are mixed, to shape and kill through high-temperature process
It is made after bacterium.
The beef liver blood pudding of the present invention, wherein the 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 initial pH6.5,58 DEG C of temperature, hydrolysis
Time 3.5h, enzyme dosage be weight percentage 0.5%.
The beef liver blood pudding of the present invention, wherein the sterilization is preferably microwave disinfection.
For the preparation method of the beef liver blood pudding of the present invention, following steps are preferably included：
(1) pretreatment of raw material：Anti-coagulants processing is added in fresh ox blood；Protease hydrolyzed processing is added in cattle liver；Ox
Fat is added after dicing and is pre-heated in the milk of 70-90 degree；
(2) milk cooling is added in ox blood together to 40-55 degree, then with cattle liver, adds remaining raw material, and mixing is stirred
Mix to uniformly without caking；
(3) high-temperature process shapes and sterilized.
Above-mentioned preparation method, further specifically may comprise steps of：
(1) pretreatment of raw material：
Using qualified fresh ox whole blood of quarantining, the 1-3 ‰ of percentage by weight sodium citrate anticoagulant is added, stirring is
It is even, by 30-50 mesh stainless steel be sieved through filter, filter off impurity after 0-4 DEG C it is standby；
Take fresh beef liver dirty, thaw and rinse, remove fat, tendon tissue, filtered after mashing, add protease and carry out enzyme
Solution, enzymatic hydrolysis condition are：The 0.2- that initial pH6-7,50-65 DEG C of temperature, hydrolysis time 2-4h, enzyme dosage are weight percentage
0.8%；
It is immersed in after tallow is diced in milk, is preheated to 70-90 DEG C, is stirred continuously until tallow dissolves；
(2) milk cooling is to after 40-55 DEG C, and the cattle liver digested adds in fresh ox blood together, then add onion oil,
Ginger juice, white pepper juice, white granulated sugar, salt, are stirred, then by pearling cone meal, oatmeal, soybean protein isolate and starch slowly
Add, it is stirring while adding, until uniformly without caking；
(3) applied in mould and spread vegetable oil, said mixture injected in mould, 95-100 DEG C is heated to being pressed with hand
There is hard core sense, then kept for 20-30 minutes at 100 DEG C；It is vacuum-packed after cooling, then microwave disinfection.
Microwave disinfection in the step (3) is preferably a step：Frequency is used as 2300-2550MHz, power 700-800w
Microwave sterilized, effective sterilizing time 2-3 minutes；Cooling down is taken out to room temperature, produces beef liver blood pudding product.It is optimal
Elect as and use frequency power 750w microwave is sterilized for 2450MHz, effective sterilizing time 2 minutes；Take out cooling down extremely
20 DEG C, produce beef liver blood pudding product.
Technical scheme has the following technical effect that：
The beef liver blood pudding of the present invention, while add rich in the two kinds of ox accessory substances of ox blood and beef liver for being easily absorbed by the human body iron
As primary raw material, it is more preferable to mend iron effect.
The beef liver blood pudding of the present invention, cattle liver is handled using protease hydrolyzed, improves the flavor of product, remove fishy smell and
Liver peculiar smell.
The beef liver blood pudding of the present invention, while there are multiple efficacies, a variety of coarse fiber contents such as addition barley, oat, put down
Weigh heat.
The beef liver blood pudding product unique flavor of the present invention, bright color, mellowness are agreeable to the taste, and processing and eating is convenient and swift, can
New as one facilitates prepared food to enter market.
Embodiment
The present invention is described further below.
Embodiment 1：
A kind of beef liver blood pudding, is made by the raw material of following weight：Ox blood 110g, beef liver starch 55g, fresh milk 100g, ox
Fat 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 following steps：
A. pretreatment of raw material
The citric acid that 1.5 ‰ (percentage by weights) are added through qualified ox whole blood of quarantining is collected using vacuum blood drawing technique
Sodium anti-coagulants, stirs, by 40 mesh stainless steel be sieved through filter, filter off impurity after 0~4 DEG C it is standby.
Take fresh beef liver dirty, thaw and rinse, remove the tissue such as fat, tendon, filtered after being beaten with meat grinder, added
15000U/g protease (commercially available) is digested, and enzymatic hydrolysis condition is：Initial pH6.5,58 DEG C of temperature, hydrolysis time
3.5h, enzyme dosage are 0.5% (percentage by weight).
B. milk preheats
It is immersed in after tallow is diced in fresh milk, is preheated to 80 DEG C, is stirred continuously until tallow dissolves.
C. batch mixing is allocated
After milk is naturally cooling to 50 DEG C, and the liver pulp digested adds in fresh ox blood together, then adds onion oil, ginger
Juice, white pepper juice, sugar, salt, are stirred, then pearling cone meal, oatmeal, soybean protein isolate and starch are slowly added into,
It is stirring while adding, until uniformly without caking.
D. it is molded boiling
Applied in mould and spread vegetable oil, above-mentioned mixing pastel is injected in mould, move into (temperature 95 in digester
~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
Quickly cool down after taking the dish out of the pot, be vacuum-packed with thermal contraction bag, after be placed in 84~85 DEG C of thermostat water bath (t≤1
Second) carry out hot water shrink process.
F. microwave disinfection
Using frequency, power 750w microwave is sterilized for 2450MHz, effective sterilizing time 2 minutes.Sample is taken out
Cooling down produces beef liver blood pudding product to 20 DEG C.
Embodiment 2：
A kind of beef liver blood pudding, is made 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 Hu
Green pepper juice 3g, white granulated sugar 3g, salt 4g.
Remaining is the same as embodiment 1.
Embodiment 3：
A kind of beef liver blood pudding, is made 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.
Remaining is the same as embodiment 1.
Test example：
First, Nutrition monitoring：
Beef liver blood pudding made by Example 1-3, which part conventional nutrients and iron content are detected, as a result such as
Shown in following table：
The beef liver blood pudding nutrient component meter (g/100g) of table 1
| 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 |
2nd, sensory evaluation is tested：
10 consumers are randomly selected, ask them to foretaste embodiment 1-3 beef liver blood pudding, and according to sense organ evaluating meter,
5 color and luster of product, structural state, flavor, mouthfeel and overall acceptance indexs to be given a mark one by one, each full marks 20 divides,
100 points altogether, evaluated, three embodiments are averaged after fraction collects, the comprehensive grading as sense organ.
The ox blood liver pudding sense organ evaluating meter of table 2
The Analyses Methods for Sensory Evaluation Results of table 3
It can thus be seen that the beef liver blood pudding of the present invention, while add rich in ox blood and the ox for being easily absorbed by the human body iron
It is more preferable to mend iron effect as primary raw material for two kinds of ox accessory substances of liver.The beef liver blood pudding of the present invention, is handled using protease hydrolyzed
Cattle liver, improve the flavor of product, remove fishy smell.The beef liver blood pudding of the present invention, while there are multiple efficacies, addition barley,
A variety of coarse fiber contents such as oat, balance heat.The beef liver blood pudding product unique flavor of the present invention, bright color, mellowness are fitted
Mouthful.
Although the present invention and its advantage is described in detail it should be appreciated that without departing from by appended claim
Various changes, replacement and conversion can be carried out in the case of the spirit and scope of the present invention limited.Moreover, the model of the application
Enclose the process described by specification of being not limited only to, equipment, means, the specific embodiment of method and steps.In the art is common
Technical staff will readily appreciate that from the disclosure, can be used and performed and corresponding reality described herein according to the present invention
Apply the essentially identical function of example or obtain process essentially identical with it result, existing and that future is to be developed, equipment,
Means, method or step.Therefore, appended claim includes such process, equipment, hand in the range of being directed at them
Section, method or step.
Claims (3)
- A kind of 1. beef liver blood pudding, it is characterised in that：It is prepared from the following raw materials in parts by weight：105 parts of ox blood, beef liver slurry 55 Part, 95 parts of milk, 12 parts of tallow, 30 parts of pearling cone meal, 35 parts of oatmeal, 2.5 parts of soybean protein isolate, 2.5 parts of starch, onion oil 18 parts, 3 parts of ginger juice, 3 parts of white pepper juice, 4 parts of sugar, 5 parts of salt；The ox blood is the fresh ox blood after anti-coagulants is handled；It is described Beef liver slurry is the dirty slurries obtained after protease hydrolyzed is handled of fresh beef liver；The protease hydrolyzed processing procedure is：Initially The 0.2-0.8% that pH6-7,50-65 DEG C of temperature, hydrolysis time 2-4h, enzyme dosage are weight percentage；Its preparation process is included such as Lower step：(1) pretreatment of raw material：Using fresh ox blood, the 0.1-0.3% of percentage by weight sodium citrate anticoagulant is added, is stirred, by 30-50 Purpose stainless steel be sieved through filter, filter off impurity after 0-4 DEG C it is standby；Take fresh beef liver dirty, thaw and rinse, remove fat, tendon tissue, filtered after mashing, add protease and digested, enzyme Solution condition is：The 0.2-0.8% that initial pH6-7,50-65 DEG C of temperature, hydrolysis time 2-4h, enzyme dosage are weight percentage；It is immersed in after tallow is diced in milk, is preheated to 70-90 DEG C, is stirred continuously until tallow dissolves；(2) milk cooling is to after 40-55 DEG C, and the cattle liver digested adds in fresh ox blood together, then adds onion oil, ginger Juice, white pepper juice, white granulated sugar, salt, are stirred, then pearling cone meal, oatmeal, soybean protein isolate and starch are slowly added Enter, it is stirring while adding, until uniformly without caking；(3) applied in mould and spread vegetable oil, by the mixture injection mould of the preparation in step 2), 95-100 DEG C is heated to With hand by being pressed with hard core sense, then at 100 DEG C kept for 20-30 minutes；It is vacuum-packed after cooling, then microwave disinfection.
- 2. the preparation method of the beef liver blood pudding described in claim 1, it is characterised in that：Comprise the following steps：(1) pretreatment of raw material：Using fresh ox blood, the 0.1-0.3% of percentage by weight sodium citrate anticoagulant is added, is stirred, by 30-50 Purpose stainless steel be sieved through filter, filter off impurity after 0-4 DEG C it is standby；Take fresh beef liver dirty, thaw and rinse, remove fat, tendon tissue, filtered after mashing, add protease and digested, enzyme Solution condition is：The 0.2-0.8% that initial pH6-7,50-65 DEG C of temperature, hydrolysis time 2-4h, enzyme dosage are weight percentage；It is immersed in after tallow is diced in milk, is preheated to 70-90 DEG C, is stirred continuously until tallow dissolves；(2) milk cooling is to after 40-55 DEG C, and the cattle liver digested adds in fresh ox blood together, then adds onion oil, ginger Juice, white pepper juice, white granulated sugar, salt, are stirred, then pearling cone meal, oatmeal, soybean protein isolate and starch are slowly added Enter, it is stirring while adding, until uniformly without caking；(3) applied in mould and spread vegetable oil, by the mixture injection mould of the preparation in step 2), 95-100 DEG C is heated to With hand by being pressed with hard core sense, then at 100 DEG C kept for 20-30 minutes；It is vacuum-packed after cooling, then microwave disinfection.
- 3. preparation method according to claim 2, it is characterised in that：Microwave disinfection step in the step (3) is：Using frequency, power 700-800w microwave is sterilized for 2300-2550MHz, effective sterilizing time 2-3 minutes；Take Go out cooling down to room temperature, produce beef liver blood pudding product.
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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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696984A (en) * | 2012-06-04 | 2012-10-03 | 蜡笔小新（福建）食品工业有限公司 | Bread pig blood pudding and preparation method thereof |
| CN103652674A (en) * | 2012-09-17 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Lemon pudding powder |
| CN103907834A (en) * | 2013-01-04 | 2014-07-09 | 中粮营养健康研究院有限公司 | Double protein pudding and its preparation method |
-
2015
- 2015-03-23 CN CN201510127548.7A patent/CN104719775B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696984A (en) * | 2012-06-04 | 2012-10-03 | 蜡笔小新（福建）食品工业有限公司 | Bread pig blood pudding and preparation method thereof |
| CN103652674A (en) * | 2012-09-17 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Lemon pudding powder |
| CN103907834A (en) * | 2013-01-04 | 2014-07-09 | 中粮营养健康研究院有限公司 | Double protein pudding and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 复合风味蛋白酶改善鹅肝酱风味的研究;谢章斌等;《食品科学》;20101031;第32卷(第20期);第235页摘要和第1.3.1节 * |
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Effective date of registration: 20180306 Address after: 730070 Anning District, Gansu, Lanzhou Camp Village Gate No. 1 Applicant after: Gansu Agricultural University Applicant after: Yu Qunli Applicant after: Gansu Nong Chuang Food Technology Co., Ltd. Address before: 730070 Anning District, Gansu, Lanzhou Camp Village Gate No. 1 Applicant before: Yu Qunli Applicant before: Jin Xianlong |
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