CN105725098A - Making method of pig-blood buckwheat sausage - Google Patents
Making method of pig-blood buckwheat sausage Download PDFInfo
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- CN105725098A CN105725098A CN201610154107.0A CN201610154107A CN105725098A CN 105725098 A CN105725098 A CN 105725098A CN 201610154107 A CN201610154107 A CN 201610154107A CN 105725098 A CN105725098 A CN 105725098A
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- batter
- powder
- water
- sus domestica
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 34
- 235000013580 sausages Nutrition 0.000 title claims abstract description 14
- 238000000034 method Methods 0.000 title claims abstract description 11
- 241000219051 Fagopyrum Species 0.000 title claims description 11
- 239000008280 blood Substances 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 31
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 30
- 210000002429 large intestine Anatomy 0.000 claims description 15
- 230000000968 intestinal effect Effects 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241001236644 Lavinia Species 0.000 claims description 3
- 241000282898 Sus scrofa Species 0.000 claims description 3
- 230000002159 abnormal effect Effects 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000020997 lean meat Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000013022 venting Methods 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 abstract description 7
- 210000000936 intestine Anatomy 0.000 abstract 3
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003305 rutin Chemical class 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a making method of pig-blood buckwheat sausage. The making method is characterized by including pouring buckwheat into a basin, adding some water to make hard dough, and adding water from time to time; quickly and sufficiently stirring in the same direction by a stirrer, slowly adding fresh pig blood, salt, aginomoto, aniseed powder, pepper powder, and ginger powder into dough, and uniformly stirring; water amount depends on that a user can lift up a dough line. Fresh pig intestines can be turned inside out, and added with salt, edible alkaline and edible oil to repeatedly rub, and then washed with clean water. Further, the intestines are added into water with vinegar and alums to rub several times, and washed by clean water to remove peculiar smell several times. After cooked by steam, the intestines can be taken out to cool in the air. The cooled pig-blood buckwheat sausage is packaged in vacuum and stored in a refrigerator or freezer of 1-4 DEG C.
Description
Technical field
The present invention relates to technical field of agricultural product process, the manufacture method of a kind of Sanguis sus domestica buckwheat powder sausage.
Background technology
Sanguis sus domestica is a kind of excellent protein resource, and whole blood contains protein 18%, and wherein blood plasma accounts for whole blood
65%, containing protein 8%；Red cell fraction accounts for the 35% of whole blood, protein content 36%, and the aminoacid composition total amount of whole blood protein, higher than human milk and shell egg, can reach
The pattern that FAO, WHO are recommended, is excellent proteinaceous nutrient product.The Sanguis sus domestica of most meat producing plants is discarded, causes the wasting of resources, pollutes environment.
Fagopyrum esculentum Moench is the flour that fresh Semen Fagopyri Esculenti now grinds, containing abundant phytoprotein, vitamin B group, rutin class material, mineral, dietary fiber etc..Protein nutritive value in Fagopyrum esculentum Moench is high, and balance quality is good, is difficult in vivo change into fat, often eats and is difficult to cause fat；Containing abundant rutin class material in Fagopyrum esculentum Moench, can improve Human Lipid Metabolism, in suppression blood, lipid raises, and activates pancreas, promotes islet secretion, reduces blood glucose, thus plays prevention hyperlipidemia, fatty liver and the effect of diabetes；Fagopyrum esculentum Moench can also strengthen the elasticity of blood capillary, to arteriosclerosis, improves vascular hypertension, and prevention cerebrovas-cularaccident also has certain effect；Dietary fiber in Fagopyrum esculentum Moench is 6-8 times of Semen Tritici aestivi flour and rice, has good Constipation effect, the most edible useful to prevention colorectal cancer and obesity.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Sanguis sus domestica buckwheat powder sausage, Sanguis sus domestica buckwheat powder sausage and general coloclysis entirely different, Fagopyrum esculentum Moench selected by batter raw material, and its abundant nutrient and special health ingredients are quite praised highly.Sanguis sus domestica is added in Semen Fagopyri Esculenti sausage food, be possible not only to improve its yield, retention ability, additionally it is possible to improve matter structure and the local flavor of coloclysis, improve product quality and nutritive value, unique flavor, turn waste into wealth.
For achieving the above object, the technical solution used in the present invention is characterized in that: the manufacture method of a kind of Sanguis sus domestica buckwheat powder sausage, and by weight, formula for a product is: Fagopyrum esculentum Moench 500g, fresh Sanguis sus domestica 10g, pig lean meat 25g, clear water 600g, refined salt 5g, monosodium glutamate 2g, Fructus Anisi Stellati powder 1g, Zanthoxyli Bungeani powder 2g, Rhizoma Zingiberis powder 3g.
The manufacture method of a kind of Sanguis sus domestica buckwheat powder sausage that the present invention provides, comprise the steps: that Fagopyrum esculentum Moench is poured in basin by (1), add a small amount of clear water, while add waterside to reconcile into dough, first reconciling into hard dough, then add clear water by several times, continuation agitator is beaten face, is got rid of face, repeated multiple times, only to stirring into scattered paste shape.(2) qualified fresh Sanguis sus domestica will be checked to be slowly added in batter, addition limit, limit continues to be sufficiently stirred for batter along a direction, is only uniformly distributed in batter to Sanguis sus domestica.(3) refined salt, monosodium glutamate, Fructus Anisi Stellati powder, Zanthoxyli Bungeani powder, Rhizoma Zingiberis powder being sequentially added in batter, stirring batter is continued on addition limit, limit along a direction, the most standby to being uniformly distributed in batter.(4) fresh Radix Polygalae Crotalarioidis is turned over, the oil inside large intestine and content are all removed totally.First repeatedly rub with Sal several times on large intestine, use clean water；On large intestine, add edible alkali more repeatedly rub several times, use clean water；Then on large intestine, add edible oil repeatedly rub several times, use clean water；Finally large intestine is put in the water added with vinegar and Alumen and rub several times, rinse with clear water and be the most i.e. completely removed abnormal flavour.The Radix Polygalae Crotalarioidis cleaned is cut into and is about 20cm, puts in basin stand-by.(5) take the Radix Polygalae Crotalarioidis cleaned up, check whether it leaks gas.As without gas leakage, tied one with cotton rope, then with funnel the batter mixed up poured in casing to 8 ninety percent full time, with rope, intestinal other end is hitched, then doubling, in centre, rope hitches.The batter sticking in casing surface is cleaned with clear water.(6) cage on the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal of good for tank batter being steamed 5min, bind fine needle dazzling venting on tank intestinal with chopsticks, then 30min is steamed in big fire.The nature that comes out of the steamer after cooking dries in the air cool.(7) the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal vacuum packaging bag vacuum packaging that will dry in the air cool, preservation in 1 DEG C of-4 DEG C of refrigerator or refrigerator-freezer.
Described step (1) to add water when adjusting batter the most on a small quantity, is sufficiently stirred for along a direction, and amount of water is advisable to provoke into a fine rule the thinnest.
When described step (1), (2), (3) stirring batter will as beat eggs clear, the most quickly stirring along a direction all the time, make batter fully play gluten, the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal made chewy of tasting has texture.
Beneficial effects of the present invention: inventive formulation is special, Technology is simple, and the Sanguis sus domestica buckwheat powder sausage unique flavor of production, color, smell and taste are all good, and texture is good, nutritious.
Detailed description of the invention
As a example by make advantages of the present invention and purpose clearer, below in conjunction with specific embodiment, technical scheme is elaborated.
The manufacture method of a kind of Sanguis sus domestica buckwheat powder sausage, it is characterised in that be made up of the raw material of following weight portion: Fagopyrum esculentum Moench 500g, fresh Sanguis sus domestica 10g, pig lean meat 25g, clear water 600g, refined salt 5g, monosodium glutamate 2g, Fructus Anisi Stellati powder 1g, Zanthoxyli Bungeani powder 2g, Rhizoma Zingiberis powder 3g.
The preparation method of described Sanguis sus domestica buckwheat powder sausage, it is characterised in that comprise the following steps: Fagopyrum esculentum Moench is poured in basin by (1), add a small amount of clear water, while add waterside to reconcile into dough, first reconcile into hard dough, more several times, add clear water on a small quantity every time, as beating eggs clearly, all the time firmly quickly fully beat face along a direction agitator, get rid of face, repeated multiple times, only to stirring into scattered paste shape, and making batter fully play gluten, the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal so made just chewy of tasting has texture.Amount of water is advisable to provoke into a fine rule the thinnest.(2) qualified fresh Sanguis sus domestica will be checked to be slowly added in batter, addition limit, limit continues to be sufficiently stirred for batter along a direction, is only uniformly distributed in batter to Sanguis sus domestica.(3) refined salt, monosodium glutamate, Fructus Anisi Stellati powder, Zanthoxyli Bungeani powder, Rhizoma Zingiberis powder being sequentially added in batter, addition limit, limit is continued along a direction stirring batter, the most standby to being uniformly distributed in batter.(4) fresh Radix Polygalae Crotalarioidis is turned over, the oil inside large intestine and content are all removed totally.First repeatedly rub with Sal several times on large intestine, use clean water；On large intestine, add edible alkali more repeatedly rub several times, use clean water；Then on large intestine, add edible oil repeatedly rub several times, use clean water；Finally large intestine is put in the water added with vinegar and Alumen and rub several times, rinse with clear water and be the most i.e. completely removed abnormal flavour.The Radix Polygalae Crotalarioidis cleaned is cut into the section being about 20cm, puts in basin stand-by.(5) take the Radix Polygalae Crotalarioidis cleaned up, check whether it leaks gas.As without gas leakage, tied one with cotton rope, then with funnel the batter mixed up poured in casing to 8 ninety percent full time, with rope, intestinal other end is hitched, then doubling, in centre, rope hitches.The batter sticking in casing surface is cleaned with clear water.(6) cage on the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal of good for tank batter being steamed 5min, bind fine needle dazzling venting on tank intestinal with chopsticks, then 30min is steamed in big fire.The nature that comes out of the steamer after cooking dries in the air cool.(7) the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal vacuum packaging bag vacuum packaging that will dry in the air cool, preservation in 1 DEG C of-4 DEG C of refrigerator or refrigerator-freezer.
Above-described embodiment is only in order to illustrate technical scheme; rather than the design and protection domain to the present invention is defined; technical scheme is modified or equivalent by the those of ordinary skill of the present invention; without deviating from objective and the scope of technical scheme, it all should be contained in scope of the presently claimed invention.
Claims (1)
1. the manufacture method of Sanguis sus domestica buckwheat powder sausage is characterized in that: formula for a product is by weight: a Fagopyrum esculentum Moench 500g, fresh Sanguis sus domestica 10g, pig lean meat 25g, clear water 600g, refined salt 5g, monosodium glutamate 2g, Fructus Anisi Stellati powder 1g, Zanthoxyli Bungeani powder 2g, Rhizoma Zingiberis powder 3g；
(1) pouring in basin by Fagopyrum esculentum Moench, add a small amount of clear water, while add waterside furnishing dough, first reconcile into hard dough, then add clear water by several times, continuation agitator is beaten face, is got rid of face, repeated multiple times, only to stirring into scattered paste shape；
(2) qualified fresh Sanguis sus domestica will be checked to be slowly added in batter, addition limit, limit continues to be sufficiently stirred for batter along a direction, is only uniformly distributed in batter to Sanguis sus domestica；
(3) refined salt, monosodium glutamate, Fructus Anisi Stellati powder, Zanthoxyli Bungeani powder, Rhizoma Zingiberis powder being sequentially added in batter, stirring batter is continued on addition limit, limit along a direction, the most standby to being uniformly distributed in batter；
(4) fresh Radix Polygalae Crotalarioidis is turned over, the oil inside large intestine and content are all removed totally, first repeatedly rub with Sal several times on large intestine, use clean water；On large intestine, add edible alkali more repeatedly rub several times, use clean water；Then on large intestine, add edible oil repeatedly rub several times, use clean water；Finally large intestine is put in the water added with vinegar and Alumen and rub several times, rinse with clear water and be the most i.e. completely removed abnormal flavour；
The Radix Polygalae Crotalarioidis cleaned is cut into and is about 20cm, puts in basin stand-by；
(5) Radix Polygalae Crotalarioidis cleaned up is taken, check whether it leaks gas, as without gas leakage, one is tied with cotton rope, again with funnel the batter mixed up poured in casing to 8 ninety percent full time, with rope, casing other end is fastened, then doubling, in centre, rope hitches, and finally cleans the batter sticking in casing surface with clear water；
(6) cage on the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal of good for tank batter being steamed 5min, bind fine needle dazzling venting on tank intestinal with chopsticks, then 30min is steamed in big fire, and the nature that comes out of the steamer after cooking dries in the air cool；
(7) the Sanguis sus domestica Fagopyrum esculentum Moench tank intestinal vacuum packaging bag vacuum packaging that will dry in the air cool, preservation in 1 DEG C of-4 DEG C of refrigerator or refrigerator-freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610154107.0A CN105725098A (en) | 2016-03-18 | 2016-03-18 | Making method of pig-blood buckwheat sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610154107.0A CN105725098A (en) | 2016-03-18 | 2016-03-18 | Making method of pig-blood buckwheat sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105725098A true CN105725098A (en) | 2016-07-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610154107.0A Pending CN105725098A (en) | 2016-03-18 | 2016-03-18 | Making method of pig-blood buckwheat sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105725098A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN103783546A (en) * | 2014-03-06 | 2014-05-14 | 呼格吉乐图 | Jirem blood sausage and making method thereof |
| KR101513701B1 (en) * | 2014-11-21 | 2015-04-21 | 주식회사 늘푸른바다에프엔비 | Korean sausage which contains lentil and producing method thereof |
| CN105166980A (en) * | 2015-07-14 | 2015-12-23 | 江苏爱福特科技开发有限公司 | Sausage production method |
-
2016
- 2016-03-18 CN CN201610154107.0A patent/CN105725098A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564175A (en) * | 2009-06-01 | 2009-10-28 | 张永康 | Glutinous rice pig-blood sausage and production method thereof |
| CN103783546A (en) * | 2014-03-06 | 2014-05-14 | 呼格吉乐图 | Jirem blood sausage and making method thereof |
| KR101513701B1 (en) * | 2014-11-21 | 2015-04-21 | 주식회사 늘푸른바다에프엔비 | Korean sausage which contains lentil and producing method thereof |
| CN105166980A (en) * | 2015-07-14 | 2015-12-23 | 江苏爱福特科技开发有限公司 | Sausage production method |
Non-Patent Citations (6)
| Title |
|---|
| 冯志文: ""满族农家菜——猪血肠"", 《烹调知识》 * |
| 唐书同: "《生活知识百科》", 31 October 2009, 长春：吉林大学出版社 * |
| 张世全 等，: ""鲜嫩猪血肠的灌制加工"", 《河南科技》 * |
| 李怡斌 等: "《中华名族风味菜肴 小吃集锦》", 31 January 2007, 太原：山西科学技术出版社 * |
| 李明华: ""塞上农家杀猪菜血肠"", 《四川烹饪》 * |
| 由能力: "《新编东北家常菜》", 28 February 2011, 北京：金盾出版社 * |
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Application publication date: 20160706 |