CN106616421A - Glutinous rice-pig blood sausage and production method thereof - Google Patents
Glutinous rice-pig blood sausage and production method thereof Download PDFInfo
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- CN106616421A CN106616421A CN201611177070.XA CN201611177070A CN106616421A CN 106616421 A CN106616421 A CN 106616421A CN 201611177070 A CN201611177070 A CN 201611177070A CN 106616421 A CN106616421 A CN 106616421A
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- 235000015249 blood sausages Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 98
- 239000000843 powder Substances 0.000 claims abstract description 74
- 240000007594 Oryza sativa Species 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 17
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 239000008280 blood Substances 0.000 claims abstract description 14
- 210000004369 blood Anatomy 0.000 claims abstract description 14
- 230000000968 intestinal effect Effects 0.000 claims description 99
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 70
- 241000209094 Oryza Species 0.000 claims description 44
- 239000000463 material Substances 0.000 claims description 42
- 238000000855 fermentation Methods 0.000 claims description 29
- 230000004151 fermentation Effects 0.000 claims description 29
- 241000282898 Sus scrofa Species 0.000 claims description 25
- 210000000813 small intestine Anatomy 0.000 claims description 25
- 239000012467 final product Substances 0.000 claims description 24
- 235000013372 meat Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 230000002607 hemopoietic effect Effects 0.000 claims description 16
- 239000012535 impurity Substances 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 13
- 241000283898 Ovis Species 0.000 claims description 11
- 235000015277 pork Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000005238 degreasing Methods 0.000 claims description 8
- 235000011837 pasties Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009423 ventilation Methods 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 244000057717 Streptococcus lactis Species 0.000 claims description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 abstract description 7
- 238000011049 filling Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000007788 liquid Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
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- 244000178231 Rosmarinus officinalis Species 0.000 abstract 1
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- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
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- 210000000582 semen Anatomy 0.000 description 8
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- 235000013305 food Nutrition 0.000 description 5
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 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 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
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- 108010017384 Blood Proteins Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000015710 Iron-Deficiency Anemia Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L calcium carbonate Substances [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 150000004985 diamines Chemical class 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000002923 metal particle Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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- 238000010792 warming Methods 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/157—Lactis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a glutinous rice-pig blood sausage and a production method thereof. The glutinous rice-pig blood sausage contains a casing filled with a sausage stuffing prepared from the following raw materials in parts by weight: 100 parts of pig blood, 30-40 parts of glutinous rice, 10-15 parts of rice, 3-5 parts of Xuanwei ham, 2-8 parts of ginger, 2-5 parts of salt, 1-3 parts of monosodium glutamate, 2-5 parts of pepper powder, 0.1-0.5 part of star aniseed powder, 0.1-0.5 part of ground pepper, 1-5 parts of cooking wine, 15-20 parts of edible oil, 0.1-0.5 part of rosemary, 1-5 parts of five-spice powder, 1-3 parts of white granulated sugar and 3-6 parts of strain mixed liquid. The production method of the glutinous rice-pig blood sausage comprises the steps of firstly cleaning sausage skin, frying rice, mixing the raw materials to obtain the sausage stuffing, filling the sausage skin with the sausage stuffing, tying the sausage skin, fermenting, and finally steaming. The glutinous rice-pig blood sausage disclosed by the invention has rich nutrients, good taste and rich flavor.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of Oryza glutinosa Sanguis sus domestica intestinal and its production method.
Background technology
The nutrition very abundant of Sanguis sus domestica, have the title of " liquid meat ".According to surveying and determination, 19 grams of protein is contained per 100 grams of Sanguis sus domestica, it is high
In the content of beef, thin pork and egg；Fat content is few, and 0.4 gram is only contained per 100 grams.So Sanguis sus domestica belongs to low in calories, low fat
Fat, high protein food.In addition, contain inorganic salt needed by human, such as calcium, phosphorus, potassium, sodium in Sanguis sus domestica, and trace element
Ferrum, zinc, copper, manganese etc..
Containing abundant ferrum element in Sanguis sus domestica, and it is mostly the heme iron being easily absorbed by the body, therefore, Sanguis sus domestica is most
Preferably enrich blood good merchantable brand.According to investigations, China women and children iron deficiency anemia person ratio is very high, and has the old human body of suitable number
Internal protein is not enough, all, to improve immunologic function, can reduce anemia, health invigorating with Sanguis sus domestica in addition dietetic therapy.
The research of modern medicine finds that Sanguis sus domestica plays the role of in vivo absorption " rubbish ".The plasma protein Jing people's of Sanguis sus domestica
After gastric acid and digestive enzyme decompose, can produce it is a kind of detoxify, the material of laxation.This material can with invade human body dust, have
Evil metal particle produces biochemical reaction, becomes a kind of waste for being difficult and being absorbed by the body, and then excretes from digestive tract.Often eat
Sanguis sus domestica can have additional nutrients, and can discharge internal harmful waste, be a kind of preferable health food.
On domestic market most popularization and can the Sanguis sus domestica product of direct human consumption be exactly through slightly by commercially available Sanguis sus domestica
The formula of putting is processed into blood bean curd, such blood tofu product poor taste, single nutrition, inconvenient storage and transport, commodity poor performance.Though
So there is the tradition for filling food blood sausage on the ground such as China northeast, but casing is substantially the Radix Polygalae Crotalarioidis for using, and less use small intestinal, this is
Because small intestinal is thicker, it is difficult to boil in sausage during as casing, can not only affects mouthfeel, also can be unhealthful.And on small intestinal
Oils and fatss are more, can also affect the mouthfeel of blood sausage.
Oryza glutinosa is a kind of gentle tonic, have qi-restoratives, enrich blood, the effect such as spleen invigorating warming the stomach.Modern scientific research shows, glutinous
Meter Han You egg Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutrition
It is abundant, it is the strong food of temperature compensation.
The content of the invention
For deficiencies of the prior art, it is an object of the invention to provide a kind of nutritious, delicious, mouth
The rich Oryza glutinosa Sanguis sus domestica intestinal in Ganfeng, and accordingly provide and its production method.
To achieve these goals, the technical solution used in the present invention is as follows：
A kind of Oryza glutinosa Sanguis sus domestica intestinal, including casing, are filled with intestinal stuffing material made by the raw material of following mass parts in casing：Sanguis sus domestica 100
Part, Oryza glutinosa 30-40 parts, rice 10-15 parts, 3 ~ 5 parts of Xuanwei ham, Rhizoma Zingiberis Recens 2-8 parts, salt 2-5 parts, monosodium glutamate 1-3 parts, Zanthoxyli Bungeani powder 2-5
Part, star aniseed powder 0.1-0.5 parts, Fructus Piperis powder 0.1-0.5 parts, cooking wine 1-5 parts, edible oil 15-20 parts, Herba Rosmarini Officinalis 0.1-0.5 parts, five
XIANGFEN 1-5 part, white sugar 1-3 parts, 3 ~ 6 parts of strain mixed liquor.
Wherein：Described casing is pig small intestine.Pig small intestine are plump, are difficult to expose intestinal stuffing material, and can make the mouthfeel of blood sausage more
Plus it is abundant.It is appropriate to fermentation process.
It is 1 that described edible oil is mass ratio：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss.Oleum Arachidis hypogaeae semen is rich in satisfied fatty acid, and nutrition is rich
Richness, is adapted to child and eats；And Oleum Brassicae campestriss are rich in unsaturated fatty acid, more meet the health diet custom of modern；The two is had
Machine is combined, and has taken into account nutrition balanced.
Sanguis caprae seu ovis of the mass parts for 20-40 parts can also be included in Sanguis sus domestica.Sanguis caprae seu ovis quality is soft, molecule is less, it is easy to absorb,
But taste is heavier, preferably mix as major ingredient with Sanguis sus domestica.
It is 1 that described strain mixed liquor is mass ratio：1：1 meat leukonid, Lactobacillus plantarum and lactococcus lactis.Meat
Leukonid is used to for polysaccharose substance to be decomposed into monosaccharide, can improve the conversion absorptivity of starchy material.Lactobacillus plantarum
There is certain immunoregulation effect and have inhibitory action to pathogenic bacterium.Lactococcus lactis are widely used in field of food fermentation, can
, as aminoacid, and there is certain inhibitory action to other funguses with by breaks down proteins, can effectively prevent from growing during the fermentation
Mildew bacterium.
The production method of above-mentioned Oryza glutinosa Sanguis sus domestica intestinal is：Intestinal skin, then parched rice are first cleaned, then raw material intestinal stuffing material is mixed into into,
Again intestinal stuffing material is loaded into intestinal skin and ligation, then fermented, finally cooked, obtain final product Oryza glutinosa Sanguis sus domestica intestinal.
Specifically include following steps：
1）Cleaning intestinal skin：First by pig small intestine be placed in 50-70 DEG C, mass fraction for 5 ~ 10% saline solution in 15 ~ 20min, with dissolve
Impurity；Again pig small intestine are overturn and scraped degreasing, with Sal powder 1-2min is rubbed, remaining oils and fatss can so filled with salt
It is allocated as using, is then rinsed well with clear water, you can obtains the casing for cleaning, it is standby.
2）Parched rice：Oryza glutinosa is mixed and soaked 1-2h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；
Again Xuanwei ham and streaky pork are cut into into 5mm3-10mm3Petaso block and cube meat, it is standby.
The long grain that rice used, preferably northeast are produced is fragrant.Oryza glutinosa stickiness weight is because, nondigestible, long grain perfume easily disappears
Change mixing, its mouthfeel is more glutinous, and Oryza glutinosa is mixed with rice, while mouthfeel is ensured, also improve absorbance.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 10-15min is poured out, and obtains final product parched rice；
3）Intestinal stuffing material processed：200 mesh sieves are crossed using Sanguis sus domestica as raw material blood（If there is Sanguis caprae seu ovis in raw material blood, first by Sanguis sus domestica and Sanguis caprae seu ovis
Mixing is used after sieving）, to filter impurity；Parched rice, Rhizoma Zingiberis Recens, salt, monosodium glutamate, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Piperis powder, cooking wine, fan are changed again
Fragrant, five spice powder and white sugar are put in Sanguis sus domestica and are stirred, and are brewed into pasty state at 40-50 DEG C, naturally cool to room
Temperature, adds strain mixed liquor, obtains intestinal stuffing material, standby.
Pasty state is brewed at 40-50 DEG C, it is to avoid the problem of the stuffing material inconvenience fill of liquid, it is also possible to make
Each raw material mix homogeneously, it is to avoid the problem of part material deposition after filling.Strain mixed liquor is added to be to prevent from adding afterwards
Zymocyte is killed in thermal process.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, every 10-15cm one is bundled into
Section, obtains hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 28 DEG C～30 DEG C of ventilated environment carries out single order fermentation 2-3d, then is hung on 10-
Second order is carried out in ventilation at 15 DEG C to ferment 4～8 days, obtains final product fermentation blood sausage.Two benches ferment, and can make the nutrient in blood sausage
Matter is decomposed into less molecule by probioticss, is conducive to improving the absorbance of human body.
6）Steam：The steam vent of 5-10 a diameter of 0.1 ~ 0.5mm is pricked on every section, in 100-200 DEG C of water vapour
10-20min is steamed, Oryza glutinosa Sanguis sus domestica intestinal is obtained final product.
After filling, certain air is had in casing, in heating process, can also makes generation gas, roll some rows
Pore can in time discharge gas, it is to avoid expand in heating process and damage casing.During steaming by blood sausage cook so as to
Zymocyte is killed, while, moreover it is possible to ensure the integrity of blood sausage.
Compared with prior art, the present invention has the advantages that：
1st, the Oryza glutinosa Sanguis sus domestica intestinal rich in taste that the present invention is provided, stereovision is strong, enjoys endless aftertastes.
2nd, the Oryza glutinosa Sanguis sus domestica intestinal Jing two benches fermentation process that the present invention is provided, the battalion of the raw material for not only farthest retaining
Form point, nutrient substance is further decomposed and become small molecule, drastically increase absorbance.
3rd, the Oryza glutinosa Sanguis sus domestica intestinal that the present invention is provided has the mouthfeel of significantly fermentation peat-reek and frankness.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment one
Spawn incubation method：
（1）Spawn incubation method
Preservation slant medium adopts modified MRS culture medium, 37 ± 1 DEG C of cultivation temperature, incubation time 24～48 hours.Culture medium
Component is as follows：
Peptone 1g, yeast extract 0.5g, Carnis Bovis seu Bubali cream 1g, Fructus Citri Limoniae acid diamine 0.2g, sodium acetate 0.5g, glucose 2g,
Tween 80 0.1ml, MgSO4.7H2O 0.058g, Mn SO4.4H2O 0.025g SO4, CaCO32g, K2HPO40.2g, agar
2g。
Distillation water dissolution is added after above-mentioned medicine is weighed, and heating allows agar to dissolve, while constant volume is to 100ml, adjusts
Solution pH is 6.2-6.4, is sub-packed in after preparing in test tube, and cap is placed in 121 DEG C and sterilizes 15～20 minutes.
（2）Strain enrichment culture method：
Fructus Lycopersici esculenti juice enrichment culture based component：
Fructus Lycopersici esculenti juice 50mL, Yeast mannan 5g, meat extract 10g, Lactose 20g, glucose 2g, K2HPO42g, plus distilled water is extremely
1000mL。
All the components are added in distilled water, heating for dissolving corrects pH6.8 ± 0.2.Subpackage 50ml is in 250ml triangular flasks
In, 121 DEG C of autoclavings 15～20 minutes are used when being cooled to 50 DEG C.By three kinds of cultured slant strains respectively connect a little ring in
In the same triangular flask equipped with proliferated culture medium, 37 ± 1 DEG C of cultivation temperature, incubation time 24～48 hours.
Then by meat leukonid, Lactobacillus plantarum and the lactococcus lactis in mass ratio 1 cultivated respectively：1：1 is mixed into
Strain mixed liquor, uses for following examples.
Embodiment two
Pig small intestine are adopted for casing, by the raw material of following mass parts as intestinal stuffing material：100 parts of Sanguis sus domestica, 30 parts of Oryza glutinosa, rice 15
Part, 3 parts of Xuanwei ham, 8 parts of Rhizoma Zingiberis Recens, 2 parts of salt, 3 parts of monosodium glutamate, 2 parts of Zanthoxyli Bungeani powder, 0.5 part of star aniseed powder, 0.1 part of Fructus Piperis powder, 5 parts of cooking wine,
15 parts of edible oil（Mass ratio is 1：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss）, 0.5 part of Herba Rosmarini Officinalis, 1 part of five spice powder, 3 parts of white sugar, strain
3 parts of mixed liquor.
Oryza glutinosa Sanguis sus domestica intestinal is made using following steps：
1）Cleaning intestinal skin：First pig small intestine are placed in into 70 DEG C, 20min in the saline solution that mass fraction is 5%, with dissolved impurity；Again will
Pig small intestine overturn and scrape degreasing, and with Sal powder 1min is rubbed, and are then rinsed well with clear water, obtain the casing for cleaning, standby
With.
2）Parched rice：Oryza glutinosa is mixed and soaked 2h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；Again
Xuanwei ham and streaky pork are cut into into 5mm3Petaso block and cube meat, it is standby.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 15min is poured out, and obtains final product parched rice.
3）Intestinal stuffing material processed：200 mesh sieves are crossed using Sanguis sus domestica as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt, monosodium glutamate,
Zanthoxyli Bungeani powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and in 40-
Pasty state is brewed at 50 DEG C, room temperature is naturally cooled to, strain mixed liquor is added, intestinal stuffing material is obtained, it is standby.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 10cm, is obtained
To hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 30 DEG C of ventilated environment carries out single order fermentation 2d, then the ventilation being hung at 15 DEG C
In carry out second order ferment 4 days, obtain final product fermentation blood sausage.
6）Steam：The steam vent of 10 a diameter of 0.1mm is pricked on every section, 10min is steamed in 200 DEG C of water vapour, i.e.,
Obtain Oryza glutinosa Sanguis sus domestica intestinal.
Embodiment three
Pig small intestine are adopted for casing, by the raw material of following mass parts as intestinal stuffing material：100 parts of Sanguis sus domestica, 40 parts of Oryza glutinosa, rice 10
Part, 5 parts of Xuanwei ham, 2 parts of Rhizoma Zingiberis Recens, 5 parts of salt, 1 part of monosodium glutamate, 5 parts of Zanthoxyli Bungeani powder, 0.1 part of star aniseed powder, 0.5 part of Fructus Piperis powder, 1 part of cooking wine,
20 parts of edible oil（Mass ratio is 1：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss）, 0.1 part of Herba Rosmarini Officinalis, 5 parts of five spice powder, 1 part of white sugar, strain
6 parts of mixed liquor.
Oryza glutinosa Sanguis sus domestica intestinal is made using following steps：
1）Cleaning intestinal skin：First pig small intestine are placed in into 50 DEG C, 15min in the saline solution that mass fraction is 10%, with dissolved impurity；Again
Pig small intestine are overturn and are scraped degreasing, with Sal powder 2min is rubbed, then rinsed well with clear water, obtain the casing for cleaning,
It is standby.
2）Parched rice：Oryza glutinosa is mixed and soaked 1h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；Again
Xuanwei ham and streaky pork are cut into into 10mm3Petaso block and cube meat, it is standby.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 10min is poured out, and obtains final product parched rice；
3）Intestinal stuffing material processed：200 mesh sieves are crossed using Sanguis sus domestica as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt, monosodium glutamate, Pericarpium Zanthoxyli
Powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and at 50 DEG C
Pasty state is brewed into, room temperature is naturally cooled to, strain mixed liquor is added, intestinal stuffing material is obtained, it is standby.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 10cm, is obtained
To hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 28 DEG C of ventilated environment carries out single order fermentation 3d, then the ventilation being hung at 10 DEG C
In carry out second order ferment 8 days, obtain final product fermentation blood sausage.
6）Steam：The steam vent of 5 a diameter of 0.5mm is pricked on every section, in 100 DEG C of water vapour 20min is steamed, obtained final product
Oryza glutinosa Sanguis sus domestica intestinal.
Example IV
Pig small intestine are adopted for casing, by the raw material of following mass parts as intestinal stuffing material：100 parts of Sanguis sus domestica, 35 parts of Oryza glutinosa, rice 13
Part, 4 parts of Xuanwei ham, 6 parts of Rhizoma Zingiberis Recens, 4 parts of salt, 2 parts of monosodium glutamate, 3 parts of Zanthoxyli Bungeani powder, 0.3 part of star aniseed powder, 0.4 part of Fructus Piperis powder, 4 parts of cooking wine,
18 parts of edible oil（Mass ratio is 1：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss）, 0.4 part of Herba Rosmarini Officinalis, 3 parts of five spice powder, 2 parts of white sugar, strain
5 parts of mixed liquor.
Oryza glutinosa Sanguis sus domestica intestinal is made using following steps：
1）Cleaning intestinal skin：First pig small intestine are placed in into 60 DEG C, 16min in the saline solution that mass fraction is 8%, with dissolved impurity；Again will
Pig small intestine overturn and scrape degreasing, and with Sal powder 1.5min is rubbed, and are then rinsed well with clear water, obtain the casing for cleaning,
It is standby.
2）Parched rice：Oryza glutinosa is mixed and soaked 1.5h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；
Again Xuanwei ham and streaky pork are cut into into 8mm3Petaso block and cube meat, it is standby.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 12min is poured out, and obtains final product parched rice；
3）Intestinal stuffing material processed：200 mesh sieves are crossed using Sanguis sus domestica as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt, monosodium glutamate, Pericarpium Zanthoxyli
Powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and at 45 DEG C
Pasty state is brewed into, room temperature is naturally cooled to, strain mixed liquor is added, intestinal stuffing material is obtained, it is standby.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 12cm, is obtained
To hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 29 DEG C of ventilated environment carries out single order fermentation 2.5d, then is hung on logical at 12 DEG C
Second order is carried out in wind to ferment 6 days, obtains final product fermentation blood sausage.
6）Steam：The steam vent of 8 a diameter of 0.2mm is pricked on every section, in 150 DEG C of water vapour 15min is steamed, obtained final product
Oryza glutinosa Sanguis sus domestica intestinal.
Embodiment five
Pig small intestine are adopted for casing, by the raw material of following mass parts as intestinal stuffing material：100 parts of Sanguis sus domestica, 40 parts of Sanguis caprae seu ovis, Oryza glutinosa 30
Part, 15 parts of rice, 3 parts of Xuanwei ham, 8 parts of Rhizoma Zingiberis Recens, 2 parts of salt, 3 parts of monosodium glutamate, 2 parts of Zanthoxyli Bungeani powder, 0.5 part of star aniseed powder, Fructus Piperis powder 0.1
Part, 5 parts of cooking wine, 15 parts of edible oil（Mass ratio is 1：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss）, 0.5 part of Herba Rosmarini Officinalis, 1 part of five spice powder, white sand
3 parts of sugar, 3 parts of strain mixed liquor.
Oryza glutinosa Sanguis sus domestica intestinal is made using following steps：
1）Cleaning intestinal skin：First pig small intestine are placed in into 70 DEG C, 20min in the saline solution that mass fraction is 5%, with dissolved impurity；Again will
Pig small intestine overturn and scrape degreasing, and with Sal powder 1min is rubbed, and are then rinsed well with clear water, obtain the casing for cleaning, standby
With.
2）Parched rice：Oryza glutinosa is mixed and soaked 2h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；Again
Xuanwei ham and streaky pork are cut into into 5mm3Petaso block and cube meat, it is standby.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 15min is poured out, and obtains final product parched rice.
3）Intestinal stuffing material processed：Sanguis sus domestica and Sanguis caprae seu ovis are crossed into 200 mesh sieves as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt,
Monosodium glutamate, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and
Pasty state is brewed at 40-50 DEG C, room temperature is naturally cooled to, strain mixed liquor is added, intestinal stuffing material is obtained, it is standby.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 10cm, is obtained
To hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 30 DEG C of ventilated environment carries out single order fermentation 2d, then the ventilation being hung at 15 DEG C
In carry out second order ferment 4 days, obtain final product fermentation blood sausage.
6）Steam：The steam vent of 10 a diameter of 0.1mm is pricked on every section, 10min is steamed in 200 DEG C of water vapour, i.e.,
Obtain Oryza glutinosa Sanguis sus domestica intestinal.
Embodiment six
Pig small intestine are adopted for casing, by the raw material of following mass parts as intestinal stuffing material：100 parts of Sanguis sus domestica, 35 parts of Sanguis caprae seu ovis, Oryza glutinosa 40
Part, 10 parts of rice, 5 parts of Xuanwei ham, 2 parts of Rhizoma Zingiberis Recens, 5 parts of salt, 1 part of monosodium glutamate, 5 parts of Zanthoxyli Bungeani powder, 0.1 part of star aniseed powder, Fructus Piperis powder 0.5
Part, 1 part of cooking wine, 20 parts of edible oil（Mass ratio is 1：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss）, 0.1 part of Herba Rosmarini Officinalis, 5 parts of five spice powder, white sand
1 part of sugar, 6 parts of strain mixed liquor.
Oryza glutinosa Sanguis sus domestica intestinal is made using following steps：
1）Cleaning intestinal skin：First pig small intestine are placed in into 50 DEG C, 15min in the saline solution that mass fraction is 10%, with dissolved impurity；Again
Pig small intestine are overturn and are scraped degreasing, with Sal powder 2min is rubbed, then rinsed well with clear water, obtain the casing for cleaning,
It is standby.
2）Parched rice：Oryza glutinosa is mixed and soaked 1h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；Again
Xuanwei ham and streaky pork are cut into into 10mm3Petaso block and cube meat, it is standby.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 10min is poured out, and obtains final product parched rice；
3）Intestinal stuffing material processed：Sanguis sus domestica and Sanguis caprae seu ovis are crossed into 200 mesh sieves as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt, taste
Essence, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and
Pasty state is brewed at 50 DEG C, room temperature is naturally cooled to, strain mixed liquor is added, intestinal stuffing material is obtained, it is standby.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 10cm, is obtained
To hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 28 DEG C of ventilated environment carries out single order fermentation 3d, then the ventilation being hung at 10 DEG C
In carry out second order ferment 8 days, obtain final product fermentation blood sausage.
6）Steam：The steam vent of 5 a diameter of 0.5mm is pricked on every section, in 100 DEG C of water vapour 20min is steamed, obtained final product
Oryza glutinosa Sanguis sus domestica intestinal.
Embodiment seven
Pig small intestine are adopted for casing, by the raw material of following mass parts as intestinal stuffing material：100 parts of Sanguis sus domestica, 20 parts of Sanguis caprae seu ovis, Oryza glutinosa 35
Part, 13 parts of rice, 4 parts of Xuanwei ham, 6 parts of Rhizoma Zingiberis Recens, 4 parts of salt, 2 parts of monosodium glutamate, 3 parts of Zanthoxyli Bungeani powder, 0.3 part of star aniseed powder, Fructus Piperis powder 0.4
Part, 4 parts of cooking wine, 18 parts of edible oil（Mass ratio is 1：1 Oleum Arachidis hypogaeae semen and Oleum Brassicae campestriss）, 0.4 part of Herba Rosmarini Officinalis, 3 parts of five spice powder, white sand
2 parts of sugar, 5 parts of strain mixed liquor.
Oryza glutinosa Sanguis sus domestica intestinal is made using following steps：
1）Cleaning intestinal skin：First pig small intestine are placed in into 60 DEG C, 16min in the saline solution that mass fraction is 8%, with dissolved impurity；Again will
Pig small intestine overturn and scrape degreasing, and with Sal powder 1.5min is rubbed, and are then rinsed well with clear water, obtain the casing for cleaning,
It is standby.
2）Parched rice：Oryza glutinosa is mixed and soaked 1.5h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；
Again Xuanwei ham and streaky pork are cut into into 8mm3Petaso block and cube meat, it is standby.
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 12min is poured out, and obtains final product parched rice；
3）Intestinal stuffing material processed：Sanguis sus domestica and Sanguis caprae seu ovis are crossed into 200 mesh sieves as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt, taste
Essence, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and
Pasty state is brewed at 45 DEG C, room temperature is naturally cooled to, strain mixed liquor is added, intestinal stuffing material is obtained, it is standby.
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 12cm, is obtained
To hemopoietic intestinal.
5）Fermentation：Hemopoietic intestinal is hung in 29 DEG C of ventilated environment carries out single order fermentation 2.5d, then is hung on logical at 12 DEG C
Second order is carried out in wind to ferment 6 days, obtains final product fermentation blood sausage.
6）Steam：The steam vent of 8 a diameter of 0.2mm is pricked on every section, in 150 DEG C of water vapour 15min is steamed, obtained final product
Oryza glutinosa Sanguis sus domestica intestinal.
The above embodiment of the present invention is only example to illustrate the invention, and is not the enforcement to the present invention
The restriction of mode.For those of ordinary skill in the field, on the basis of the above description other can also be made not
With the change and variation of form.Here all of embodiment cannot be exhaustive.It is every to belong to technical scheme
The obvious change amplified out changes row still in protection scope of the present invention.
Claims (7)
1. a kind of Oryza glutinosa Sanguis sus domestica intestinal, including casing, it is characterised in that intestinal made by the raw material of following mass parts is filled with casing
Stuffing material：100 parts of Sanguis sus domestica, Oryza glutinosa 30-40 parts, rice 10-15 parts, 3 ~ 5 parts of Xuanwei ham, Rhizoma Zingiberis Recens 2-8 parts, salt 2-5 parts, monosodium glutamate 1-3
Part, Zanthoxyli Bungeani powder 2-5 parts, star aniseed powder 0.1-0.5 parts, Fructus Piperis powder 0.1-0.5 parts, cooking wine 1-5 parts, edible oil 15-20 parts, Herba Rosmarini Officinalis
0.1-0.5 parts, five spice powder 1-5 parts, white sugar 1-3 parts, 3 ~ 6 parts of strain mixed liquor.
2. Oryza glutinosa Sanguis sus domestica intestinal according to claim 1, it is characterised in that described casing is pig small intestine.
3. Oryza glutinosa Sanguis sus domestica intestinal according to claim 1, it is characterised in that it is 1 that described edible oil is mass ratio：1 flower
Oil generation and Oleum Brassicae campestriss.
4. Oryza glutinosa Sanguis sus domestica intestinal according to claim 1, it is characterised in that also including mass parts for 20-40 parts Sanguis caprae seu ovis.
5. Oryza glutinosa Sanguis sus domestica intestinal according to claim 1, it is characterised in that it is 1 that described strain mixed liquor is mass ratio：1：
1 meat leukonid, Lactobacillus plantarum and lactococcus lactis.
6. the production method of Oryza glutinosa Sanguis sus domestica intestinal according to claim 2, it is characterised in that first clean intestinal skin, then parched rice, so
Afterwards raw material is mixed into into intestinal stuffing material, then intestinal stuffing material is loaded into intestinal skin and ligation, then fermented, finally cooked, obtain final product Oryza glutinosa
Sanguis sus domestica intestinal.
7. the production method of Oryza glutinosa Sanguis sus domestica intestinal according to claim 6, it is characterised in that comprise the following steps：
1）Cleaning intestinal skin：First by pig small intestine be placed in 50-70 DEG C, mass fraction for 5 ~ 10% saline solution in 15 ~ 20min, with dissolve
Impurity；Again pig small intestine are overturn and scraped degreasing, with Sal powder 1-2min is rubbed, then rinsed well with clear water, obtain clear
Clean casing, it is standby；
2）Parched rice：Oryza glutinosa is mixed and soaked 1-2h with rice, is then pulled out and is drained surface moisture, obtain puffed wheat；Again will
Xuanwei ham and streaky pork are cut into 5mm3-10mm3Petaso block and cube meat, it is standby；
Edible oil is heated to into 80 DEG C, puffed wheat, Petaso block and cube meat is put into, parch 10-15min is poured out, and obtains final product parched rice；
3）Intestinal stuffing material processed：200 mesh sieves are crossed using Sanguis sus domestica as raw material blood, to filter impurity；Again by parched rice, Rhizoma Zingiberis Recens, salt, monosodium glutamate, Pericarpium Zanthoxyli
Powder, star aniseed powder, Fructus Piperis powder, cooking wine, Herba Rosmarini Officinalis, five spice powder and white sugar put in Sanguis sus domestica and stir, and at 40-50 DEG C
Under be brewed into pasty state, naturally cool to room temperature, add strain mixed liquor, obtain intestinal stuffing material, it is standby；
4）Fill：By step 3）The intestinal stuffing material for obtaining pours into step 1）In the casing for obtaining, a section is bundled into every 10-15cm, is obtained
To hemopoietic intestinal；
5）Fermentation：Hemopoietic intestinal is hung in 28 DEG C～30 DEG C of ventilated environment carries out single order fermentation 2-3d, then is hung on 10-15 DEG C
Under ventilation in carry out second order ferment 4～8 days, obtain final product fermentation blood sausage；
6）Steam：The steam vent of 5-10 a diameter of 0.1 ~ 0.5mm is pricked on every section, in 100-200 DEG C of water vapour 10- is steamed
20min, obtains final product Oryza glutinosa Sanguis sus domestica intestinal.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089689A (en) * | 2018-01-30 | 2019-08-06 | 工布江达县畜牧兽医站 | A kind of concealed rose sausage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106107467A (en) * | 2016-08-17 | 2016-11-16 | 杨艳 | A kind of Musa basjoo Sieb. Et Zucc. core Sanguis sus domestica intestinal and preparation method thereof |
-
2016
- 2016-12-19 CN CN201611177070.XA patent/CN106616421A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106107467A (en) * | 2016-08-17 | 2016-11-16 | 杨艳 | A kind of Musa basjoo Sieb. Et Zucc. core Sanguis sus domestica intestinal and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089689A (en) * | 2018-01-30 | 2019-08-06 | 工布江达县畜牧兽医站 | A kind of concealed rose sausage and preparation method thereof |
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