CN111264628A - Conveniently processed pork blood ball and preparation method thereof - Google Patents
Conveniently processed pork blood ball and preparation method thereof Download PDFInfo
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- CN111264628A CN111264628A CN201811473444.1A CN201811473444A CN111264628A CN 111264628 A CN111264628 A CN 111264628A CN 201811473444 A CN201811473444 A CN 201811473444A CN 111264628 A CN111264628 A CN 111264628A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The pork blood ball convenient to process comprises a main material bag and an auxiliary material bag, wherein the mass ratio of the main material bag to the auxiliary material bag is (200-300): (10-20); the main material comprises the following raw materials in parts by weight: 80-100 parts of hard bean curd, 40-50 parts of pig blood, 80-100 parts of streaky pork, 30-40 parts of soybeans, 10-20 parts of shrimp meat, 10-15 parts of chilli powder, 8-12 parts of salt and a plurality of quail eggs; the auxiliary material bag is a flavoring bag added during cooking of the main material. The invention mixes the main material and the auxiliary material bag and then steams or stir-fries the mixture, the processing is convenient, the requirement of the contemporary people on fast pace is met, and simultaneously, the protein content is high, the nutrition is rich and comprehensive, and the product is green and healthy.
Description
Technical Field
The invention relates to the technical field of pig blood ball processing and production, in particular to a pig blood ball convenient to process and a preparation method thereof.
Background
The pork blood balls are also called bean curd balls or bean curd round cakes, the production areas are all located in Shaoyang areas, especially the best known as Baoqing pork blood balls in old cities, and the pork blood balls are traditional local snacks with unique flavor and long-term effect. The traditional pig blood ball is prepared by uniformly stirring bean curd, pig blood and meat as main raw materials, making into a ball with the shape of a steamed bun and an ellipse, airing in the sun for a period of time, and hanging on a match stove to allow smoke and fire to be smoked. The processing method is original and simple, the quality is difficult to guarantee in the manufacturing process, the pollution degree is high, a large amount of black smoke generated in the firewood burning process is adhered to the surface layer of the pig blood ball, the health risk is caused after long-term eating, higher requirements on the richness of food types, the health degree, the nutrition degree and the convenience degree are provided along with the improvement of the living standard of people, and the traditional pig blood ball manufacturing method obviously cannot meet the requirements of people at present, so the improvement is necessary.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the pork blood ball food which is labor-saving, rapid in processing, delicious in taste, healthy and nutritional, so as to better meet the requirements of modern people on high rhythm and high nutritional requirements.
The technical problem solved by the invention is realized by adopting the following technical scheme:
the pork blood ball convenient to process comprises a main material bag and an auxiliary material bag, wherein the mass ratio of the main material bag to the auxiliary material bag is (200-300): (10-20); the main material comprises the following raw materials in parts by weight: 80-100 parts of hard bean curd, 40-50 parts of pig blood, 80-100 parts of streaky pork, 30-40 parts of soybeans, 10-20 parts of shrimp meat, 10-15 parts of chilli powder, 8-12 parts of salt and a plurality of quail eggs; the auxiliary material bag is a flavoring bag added during cooking of the main material.
Further preferably, the mass ratio of the main material to the auxiliary material bag is 280: 15; the main material comprises the following raw materials in parts by weight: 100 parts of hard bean curd, 50 parts of pig blood, 100 parts of streaky pork, 35 parts of soybeans, 15 parts of shrimp meat, 12 parts of chili powder and 10 parts of salt.
Further, the auxiliary material bag is one of a sauce flavor bag, a marinating flavor bag and a spicy flavor bag.
The invention relates to a preparation method of pork blood balls convenient to process, which adopts the main material and the auxiliary material bag and comprises the following steps:
1) pretreatment: weighing soybeans, and then steaming the soybeans under high pressure for later use: draining the bean curd and pig blood until no water drops; boiling quail eggs and shelling for later use;
2) mixing materials: chopping the steamed soybeans, the drained bean curds, the pig blood, the streaky pork and the shelled shrimps in a high-speed chopper mixer for 20-30 min, adding the chilli powder and the salt continuously, chopping for 3-5 min, and standing for 20-30 min to obtain a mixture;
3) molding: putting the quail eggs in the center, wrapping the mixture obtained in the step 2) outside, kneading and molding to obtain the pork blood balls:
4) baking: baking the pork blood balls in a baking room with low fire until the surfaces of the pork blood balls are slightly scorched and the volume is reduced to 50-60% of that of the pork blood balls just molded;
5) smoking and roasting: fumigating and roasting for 1-1.5 h in a fumigating and roasting room;
6) packaging: slicing the pork blood balls obtained in the step 5), sterilizing and packaging the sliced pork blood balls and the auxiliary material bags into bags.
Further, in the step 2), the chopping temperature is 55-60 ℃.
Further, in the step 4), lemon juice and 52-degree white spirit are sequentially coated on the surface of the pork blood ball before baking, the lemon juice and 52-degree white spirit are coated on the surface of the pork blood ball to form a layer of protective film, so that the pork blood ball is prevented from being oxidized and deteriorated, meanwhile, the pork blood ball has certain sterilization and foreign bacteria pollution resistance effects, and the active ingredients of the lemon juice and 52-degree white spirit enter the pork blood ball to form unique fragrance and flavor in the cooking process.
Further, the smoking materials in the smoking and baking room in the step 5) comprise the following raw materials in parts by weight: 100-120 parts of rice bran, 40-50 parts of dry summer and autumn green tea and 5-8 parts of dry orange peel. The smoking material formula can be completely combusted in the combustion process, and aroma substances enter the pork blood balls in the short-time smoking and baking process, so that the pork blood balls have the smoking flavor of the traditional pork blood balls but are healthier compared with the traditional pork blood balls.
Has the advantages that: the pork blood ball convenient to process has the advantages that the main material and the auxiliary material bag are mixed and then steamed or stir-fried during processing, the processing is convenient and fast, and the requirement of the contemporary people on fast pace is met, the pork blood ball has light incense, wine incense and tea incense, various fragrances are mutually interacted and set off, compared with the single shape with the traditional incense as the main part, the pork blood ball prepared by the invention has richer taste, meanwhile, the protein content of the pork blood ball prepared by the invention is high, the nutrition is rich and comprehensive, the taste is Q-shaped, the pork blood ball has certain chewing strength, and the auxiliary material bags of multiple types are matched, so that the requirements of different taste groups are better met.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
2800g of main materials and 150g of auxiliary material bags are prepared, wherein the main materials comprise the following raw materials in parts by weight: 100 parts of hard bean curd, 50 parts of pig blood, 100 parts of streaky pork, 35 parts of soybeans, 15 parts of shelled shrimps, 12 parts of chili powder, 10 parts of salt and a plurality of quail eggs; the auxiliary material package is the flavor seasoning package that is used for adding when the major ingredient cooks, and the auxiliary material package is sauce flavor package in this embodiment.
The sauce seasoning bag comprises the following raw materials in parts by weight: 40 parts of beef tallow, 40 parts of beef tomato sauce, 5 parts of garlic, 8 parts of onion, 6 parts of ginger, 12 parts of salt, 3 parts of monosodium glutamate, 8 parts of white granulated sugar, 0.5 part of black pepper powder, 1.2 parts of star anise powder and 1.0 part of sesame oil. The preparation method of the sauce flavor bag is the same as that of the traditional sauce flavor bag, and the description is omitted here.
The preparation method of the pork blood ball comprises the following steps:
1) pretreatment: weighing soybeans, and then steaming the soybeans under high pressure for later use: draining the bean curd and pig blood until no water drops; boiling quail eggs and shelling for later use;
2) mixing materials: chopping and mixing the steamed soybeans, the drained bean curds, the pig blood, the streaky pork and the shelled shrimps in a high-speed chopper mixer for 25min, wherein the chopping temperature is 55 ℃, the chopping process is used for chopping and mixing various materials to a certain fineness degree, the final taste is guaranteed, and the temperature is guaranteed in the chopping process, namely, the temperature is changed to prevent the breeding of most of bacteria and the microbial pollution in the chopping process, the chilli powder and the salt are continuously added after the chopping is finished, and the mixture is obtained after the chopping and mixing for 5min and standing for 25 min;
3) molding: placing a quail egg in the center, wrapping the mixture obtained in the step 2) outside, kneading and molding to obtain the pork blood ball:
4) baking: baking with slow fire in baking room until the surface of the pig blood pill is slightly scorched and the volume is reduced to 55% of the original shape;
5) smoking and roasting: smoking in a smoking room for 1 h; the smoking material in the smoking and baking room is composed of the following raw materials in parts by weight: 110 parts of rice bran, 45 parts of dry summer and autumn green tea and 6 parts of dry orange peel. The smoking material formula can be completely combusted in the combustion process, and aroma substances enter the pork blood balls in the short-time smoking and baking process, so that the pork blood balls have the smoking flavor of the traditional pork blood balls but are healthier compared with the traditional pork blood balls.
6) Packaging: slicing the pork blood balls obtained in the step 5), sterilizing, and packaging with the auxiliary material bag to obtain the pork blood balls.
Example 2
Preparing 3000g of main materials and 100g of auxiliary material bags, wherein the main materials comprise the following raw materials in parts by weight: 100 parts of hard bean curd, 50 parts of pig blood, 100 parts of streaky pork, 40 parts of soybeans, 20 parts of shelled shrimps, 15 parts of chili powder, 12 parts of salt and a plurality of quail eggs; the auxiliary material package is the flavor seasoning package that is used for adding when the major ingredient cooks, and the auxiliary material package is the steamed flavor package in this embodiment.
The marinated seasoning packet comprises the following raw materials in parts by weight: 40 parts of beef tallow, 10 parts of rock candy, 100 parts of chicken skeleton, 500 parts of water, 25 parts of star anise, 15 parts of cassia bark, 15 parts of common fennel, 10 parts of liquorice, 5 parts of garlic, 8 parts of onion, 6 parts of ginger, 12 parts of salt, 3 parts of monosodium glutamate, 0.5 part of black pepper powder and 1.0 part of sesame oil. The preparation method of the marinated flavoring bag comprises the steps of putting beef tallow and other components of rock candy into a pot, boiling, slowly boiling for 1-2 h with slow fire, filtering to obtain filtrate, heating in another pot, pouring beef tallow, slightly heating, adding rock candy, stirring for dissolving, adding the filtrate, cooling and packaging.
The preparation method of the pork blood ball comprises the following steps:
1) pretreatment: weighing soybeans, and then steaming the soybeans under high pressure for later use: draining the bean curd and pig blood until no water drops; boiling quail eggs and shelling for later use;
2) mixing materials: chopping and mixing the steamed soybeans, the drained bean curds, the pig blood, the streaky pork and the shelled shrimps in a high-speed chopper mixer for 30min at the chopping temperature of 60 ℃, chopping and mixing the materials to a certain fineness to ensure the final taste, wherein the temperature is ensured in the chopping and mixing process, namely, the temperature is changed to prevent the breeding of most of bacteria and the microbial pollution in the chopping and mixing process, the chili powder and the salt are continuously added after the chopping and mixing is finished, and the mixture is obtained after the chopping and mixing is carried out for 3min and then is kept stand for 20 min;
3) molding: placing a quail egg in the center, wrapping the mixture obtained in the step 2) outside, kneading and molding to obtain the pork blood ball:
4) baking: baking with slow fire in baking room until the surface of the pig blood pill is slightly scorched and the volume is reduced to 60% of the original forming time;
5) smoking and roasting: smoking in a smoking room for 1.2 h; the smoking material in the smoking and baking room is composed of the following raw materials in parts by weight: 120 parts of rice bran, 50 parts of dry summer and autumn green tea and 8 parts of dry orange peel. The smoking material formula can be completely combusted in the combustion process, and aroma substances enter the pork blood balls in the short-time smoking and baking process, so that the pork blood balls have the smoking flavor of the traditional pork blood balls but are healthier compared with the traditional pork blood balls.
6) Packaging: slicing the pork blood balls obtained in the step 5), sterilizing, and packaging with the auxiliary material bag to obtain the pork blood balls.
Example 3
Preparing 2000g of main materials and 200g of auxiliary material bags, wherein the main materials comprise the following raw materials in parts by weight: 80 parts of hard bean curd, 40 parts of pig blood, 80 parts of streaky pork, 30 parts of soybeans, 10 parts of shelled shrimps, 10 parts of chili powder, 8 parts of salt and a plurality of quail eggs; the auxiliary material package is the flavor seasoning package that is used for adding when the major ingredient cooks, and the auxiliary material package is the spices package in this embodiment.
The spicy material bag comprises the following raw materials in parts by weight: 40 parts of beef tallow, 40 parts of aged mother, 10 parts of chili oil, 10 parts of cooked sesame, 5 parts of garlic, 8 parts of onion, 6 parts of ginger, 12 parts of salt, 3 parts of monosodium glutamate, 8 parts of white granulated sugar, 0.5 part of black pepper powder, 1.2 parts of star anise powder and 1.0 part of sesame oil. The preparation method of the spicy flavoring bag is the same as that of the traditional spicy flavoring bag, and the detailed description is omitted here.
The preparation method of the pork blood ball comprises the following steps:
1) pretreatment: weighing soybeans, and then steaming the soybeans under high pressure for later use: draining the bean curd and pig blood until no water drops; boiling quail eggs and shelling for later use;
2) mixing materials: chopping and mixing the steamed soybeans, the drained bean curds, the pig blood, the streaky pork and the shelled shrimps in a high-speed chopper mixer for 30min at the chopping temperature of 60 ℃, chopping and mixing the materials to a certain fineness to ensure the final taste, wherein the temperature is ensured in the chopping and mixing process, namely, the temperature is changed to prevent the breeding of most of bacteria and the microbial pollution in the chopping and mixing process, the chili powder and the salt are continuously added after the chopping and mixing is finished, and the mixture is obtained after the chopping and mixing is carried out for 3min and then is kept stand for 20 min;
3) molding: placing a quail egg in the center, wrapping the mixture obtained in the step 2) outside, kneading and molding to obtain the pork blood ball:
4) baking: the lemon juice and the 52-degree white spirit are sequentially coated on the surface of the pork blood ball before baking, one layer is coated after each layer is coated and air-dried, the lemon juice and the 52-degree white spirit are coated on the surface of the pork blood ball, a protective film is formed on the surface of the pork blood ball, the effect of preventing the pork blood ball from being oxidized and deteriorated is achieved, meanwhile, certain sterilization and foreign bacteria pollution resistance effects are achieved, and in addition, the effective components of the lemon juice and the 52-degree white spirit enter the pork blood ball, and unique fragrance and flavor are formed in the cooking process. Baking with slow fire in baking room until the surface of the pig blood pill is slightly scorched and the volume is reduced to 60% of the original forming time;
5) smoking and roasting: smoking in a smoking room for 1.2 h; the smoking material in the smoking and baking room is composed of the following raw materials in parts by weight: 120 parts of rice bran, 50 parts of dry summer and autumn green tea and 8 parts of dry orange peel. The smoking material formula can be completely combusted in the combustion process, and aroma substances enter the pork blood balls in the short-time smoking and baking process, so that the pork blood balls have the smoking flavor of the traditional pork blood balls but are healthier compared with the traditional pork blood balls.
6) Packaging: slicing the pork blood balls obtained in the step 5), sterilizing, and packaging with the auxiliary material bag to obtain the pork blood balls.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (7)
1. The pork blood ball convenient to process is characterized by comprising a main material bag and an auxiliary material bag, wherein the mass ratio of the main material bag to the auxiliary material bag is (200-300): (10-20); the main material comprises the following raw materials in parts by weight: 80-100 parts of hard bean curd, 40-50 parts of pig blood, 80-100 parts of streaky pork, 30-40 parts of soybeans, 10-20 parts of shrimp meat, 10-15 parts of chilli powder, 8-12 parts of salt and a plurality of quail eggs; the auxiliary material bag is a flavoring bag added during cooking of the main material.
2. The conveniently processed pork blood ball as claimed in claim 1, wherein the mass ratio of the main material to the auxiliary material bag is 280: 15; the main material comprises the following raw materials in parts by weight: 100 parts of hard bean curd, 50 parts of pig blood, 100 parts of streaky pork, 35 parts of soybeans, 15 parts of shrimp meat, 12 parts of chili powder and 10 parts of salt.
3. The conveniently processed pork blood ball as claimed in claim 1, wherein the auxiliary material bag is one of a sauce flavor bag, a marinade flavor bag and a spice flavor bag.
4. A preparation method of conveniently processed pork blood balls is characterized in that the main material and the auxiliary material bags according to any one of claims 1 to 3 are adopted, and the preparation method comprises the following steps:
1) pretreatment: weighing soybeans, and then steaming the soybeans under high pressure for later use: draining the bean curd and pig blood until no water drops; boiling quail eggs and shelling for later use;
2) mixing materials: chopping the steamed soybeans, the drained bean curds, the pig blood, the streaky pork and the shelled shrimps in a high-speed chopper mixer for 20-30 min, adding the chilli powder and the salt continuously, chopping for 3-5 min, and standing for 20-30 min to obtain a mixture;
3) molding: putting the quail eggs in the center, wrapping the mixture obtained in the step 2) outside, and kneading and molding to obtain the pork blood balls;
4) baking: baking the pork blood balls in a baking room with low fire until the surfaces of the pork blood balls are slightly scorched and the volume is reduced to 50-60% of that of the pork blood balls just molded;
5) smoking and roasting: fumigating and roasting for 1-1.5 h in a fumigating and roasting room;
6) packaging: slicing the pork blood balls obtained in the step 5), sterilizing and packaging the sliced pork blood balls and the auxiliary material bags into bags.
5. The processing method of pork blood balls convenient to process as claimed in claim 4, wherein in the step 2), the chopping temperature is 55-60 ℃.
6. The processing method of the conveniently processed pork blood balls as claimed in claim 4, wherein in the step 4), lemon juice and 52 ° white spirit are sequentially coated on the surfaces of the pork blood balls before baking.
7. The processing method of pork blood balls convenient to process as claimed in claim 4, wherein the material smoked in the smoking and roasting room in step 5) is composed of the following raw materials in parts by weight: 100-120 parts of rice bran, 40-50 parts of dry summer and autumn green tea and 5-8 parts of dry orange peel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811473444.1A CN111264628A (en) | 2018-12-04 | 2018-12-04 | Conveniently processed pork blood ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811473444.1A CN111264628A (en) | 2018-12-04 | 2018-12-04 | Conveniently processed pork blood ball and preparation method thereof |
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| CN111264628A true CN111264628A (en) | 2020-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811473444.1A Withdrawn CN111264628A (en) | 2018-12-04 | 2018-12-04 | Conveniently processed pork blood ball and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111919904A (en) * | 2020-07-21 | 2020-11-13 | 贵州黔福香食品有限公司 | Blood bean curd and preparation process thereof |
| CN114568643A (en) * | 2020-11-18 | 2022-06-03 | 湖南盛世丰花生物科技有限公司 | Preparation method of pork bean food |
-
2018
- 2018-12-04 CN CN201811473444.1A patent/CN111264628A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111919904A (en) * | 2020-07-21 | 2020-11-13 | 贵州黔福香食品有限公司 | Blood bean curd and preparation process thereof |
| CN114568643A (en) * | 2020-11-18 | 2022-06-03 | 湖南盛世丰花生物科技有限公司 | Preparation method of pork bean food |
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