CN111280399A - Method for making smokeless pig blood balls - Google Patents
Method for making smokeless pig blood balls Download PDFInfo
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- CN111280399A CN111280399A CN201811490812.3A CN201811490812A CN111280399A CN 111280399 A CN111280399 A CN 111280399A CN 201811490812 A CN201811490812 A CN 201811490812A CN 111280399 A CN111280399 A CN 111280399A
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- pig blood
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- smokeless
- soybean
- pork
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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; MAKING 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing smokeless pig blood balls, which takes soybean, pork, pig blood, yellow serofluid and seasonings as main raw materials, and prepares 50 parts of soybean, 20 parts of pork, 15 parts of pig blood, 5 parts of yellow serofluid, 2.5 parts of white granulated sugar, 2.5 parts of honey and 3-5 parts of auxiliary materials according to a formula.
Description
The technical field is as follows:
the invention relates to a processing and manufacturing method of pork blood balls, in particular to a production, processing and manufacturing method of smokeless pork blood balls, and belongs to the technical field of food processing.
Background art:
the pork blood balls, also called bean curd balls, blood cakes and blood cakes, are traditional home dishes in the Shaoyang region of Hunan province, are handed over from the Song dynasty to the folk generations and have been used for hundreds of years. In eleven and twelve months each year, almost every family produces the product for several months. The special food is made up by using bean curd, fresh meat, pig blood and flavouring material through several processes according to the principle of thermal denaturation of soybean protein, and has rich nutrients, functional factors, trace elements of haemoglobin and iron potassium, etc., and has the unique flavour and appearance characteristics of fresh, fragrant and tender taste, and not only has rich nutrients, good taste, convenient eating and storage, but also has the important functions of preventing and curing angiocardiopathy, preventing fatty liver, strengthening brain, relieving fatigue, raising memory, resisting inflammation, resisting ulcer and resisting pathological change, curing cancer and delaying senility of human body, so that it is an ideal health-care food for preventing and curing diseases.
The traditional pig blood ball is usually made by taking lime as a bean curd coagulant, has rough taste and insufficient surface gloss, is fine and smooth in taste by taking yellow serofluid as the coagulant, and contains harmful substances in smoke in the smoking process of the traditional pig blood ball, while the pig blood ball is baked without smoke, is subjected to composite coloring and thermal denaturation curing, and reduces the harmful substances such as 4-benzopyrene and the like in the traditional smoking process.
The invention content is as follows:
the invention aims to improve the smoking forming by using yellow serofluid obtained by grinding soybean into bean curd as a coagulant according to the fact that the traditional pork blood balls all adopt lime as the coagulant, and the taste is enhanced, and the method uses smokeless baking and reduces harmful substances in the smoking process.
According to the above object, the technical solution proposed by the present invention is: the preparation method of the smokeless pig blood ball is characterized by preparing soybean, pork, pig blood, yellow serofluid, white granulated sugar and honey according to the following component ratio:
50 parts of soybean, 20 parts of pork, 15 parts of pig blood, 5 parts of yellow serofluid, 2.5 parts of white granulated sugar, 2.5 parts of honey and 3-5 parts of auxiliary materials;
the soybean is free of mildew and silt, the soybean is soaked, ground into pulp, pulp is washed, the pulp is put into a die and squeezed, soybean paste water is used as a coagulant to prepare a bean curd blank, the pork is fresh pork, the pork is cut into 1cm diced meat, the diced meat is fried to be 6-percent ripe at 200 ℃, the soybean paste water is a product obtained by naturally fermenting wastewater generated in the squeezing process of the soybean, the pH value is 3.5-4.0, the white granulated sugar is prepared into 66 percent syrup, and then the bean curd blank is prepared according to the following steps: 1:1(g/g) of honey; the auxiliary materials are orange peel, ginger, garlic, hot pepper and sesame oil, the orange peel, the ginger, the garlic, the hot pepper and the sesame oil are fully and uniformly mixed, finally, the mixed materials are made into a dough-shaped primary blank in a manual or squeezing and injecting mode, the surface of the primary blank is shaped through smokeless baking, composite coloring and thermal denaturation curing are carried out, and finally, the smokeless pig blood balls are prepared through high-temperature sterilization.
Furthermore, the pressure is 0.5Mpa and the time is 15min when the bean curd blank is produced, in order to ensure the taste, yellow serofluid is used as a coagulant in the bean curd production process, and a secondary slushing method is adopted to prepare the bean curd, wherein the temperature of the primary slushing is 70 ℃, the time is 5min, and the temperature of the secondary slushing is 90 ℃, and the time is 5 min.
Furthermore, the primary blank of the pig blood ball is formed by kneading tightly and tightly, and pressing uniformly to expel air in the tissue.
Further, before baking, pig blood is sprayed, the dosage of the pig blood is 1%, and the ratio of white granulated sugar to honey is 1:1 percent of the mixed solution is colored, then natural dehydration is carried out, natural drying is carried out for 5-6h at a drying and ventilating position, then baking is carried out, dehydration is arranged according to the interval of 2cm of each pig blood pill during baking, the surface of an initial blank is hardened and shaped, the baking temperature is 80 ℃, the baking time is 5h, and the pig blood pills are prevented from cracking due to overhigh temperature and overlong time.
Further, the heat denaturation is mature into: adding white granulated sugar and honey into a seasoning liquid prepared from orange peel, ginger, garlic, hot pepper and sesame oil, heating to 100 ℃, adding the baked and molded primary blank, and curing and dehydrating to form black on the surface.
Further, the high-temperature sterilization is to place the balls with the water content reduced to 49% into a sterilization vehicle, adjust the temperature to 120 ℃ for 25min, and then place the balls into bags for packaging.
The invention has the advantages that: the traditional pig blood ball is usually made by taking lime as a bean curd coagulant, the taste is rough, the surface gloss is not enough, yellow serofluid is adopted as the coagulant, the taste is fine and smooth, harmful substances are contained in the smoke in the smoking process of the traditional pig blood ball, the pig blood ball is baked without smoke, is subjected to composite coloring and thermal denaturation curing, and the harmful substances such as 4-benzopyrene and the like in the traditional smoking process are reduced, so that the preparation method of the smokeless pig blood ball is not only suitable for the traditional preparation method, but also can be used for industrial production.
The specific implementation mode is as follows:
example 1:
the preparation method of the smokeless pig blood ball is characterized by preparing soybean, pork, pig blood, yellow serofluid, white granulated sugar and honey according to the following component ratio:
50 parts of soybean, 20 parts of pork, 15 parts of pig blood, 5 parts of yellow serofluid, 2.5 parts of white granulated sugar, 2.5 parts of honey and 3-5 parts of auxiliary materials;
the soybean is free of mildew and silt, the soybean is soaked, ground into pulp, pulp is washed, the pulp is put into a die and squeezed, soybean paste water is used as a coagulant to prepare a bean curd blank, the pork is fresh pork, the pork is cut into 1cm diced meat, the diced meat is fried to be 6-percent ripe at 200 ℃, the soybean paste water is a product obtained by naturally fermenting wastewater generated in the squeezing process of the soybean, the pH value is 3.5-4.0, the white granulated sugar is prepared into 66 percent syrup, and then the bean curd blank is prepared according to the following steps: 1:1(g/g) of honey; the auxiliary materials are orange peel, ginger, garlic, hot pepper and sesame oil, the orange peel, the ginger, the garlic, the hot pepper and the sesame oil are fully and uniformly mixed, finally, the mixed materials are made into a dough-shaped primary blank in a manual or squeezing and injecting mode, the surface of the primary blank is shaped through smokeless baking, composite coloring and thermal denaturation curing are carried out, and finally, the smokeless pig blood balls are prepared through high-temperature sterilization.
Furthermore, the pressure is 0.5Mpa and the time is 15min when the bean curd blank is produced, in order to ensure the taste, yellow serofluid is used as a coagulant in the bean curd production process, and a secondary slushing method is adopted to prepare the bean curd, wherein the temperature of the primary slushing is 70 ℃, the time is 5min, and the temperature of the secondary slushing is 90 ℃, and the time is 5 min.
Furthermore, the primary blank of the pig blood ball is formed by kneading tightly and tightly, and pressing uniformly to expel air in the tissue.
Further, before baking, pig blood is sprayed, the dosage of the pig blood is 0.5% -1.5%, and the ratio of white granulated sugar to honey is 1:1 percent of the mixed solution is colored, then natural dehydration is carried out, natural drying is carried out for 5-6h at a drying and ventilating position, then baking is carried out, dehydration is arranged according to the interval of 2cm of each pig blood pill during baking, the surface of an initial blank is hardened and shaped, the baking temperature is 80 ℃, the baking time is 5h, and the pig blood pills are prevented from cracking due to overhigh temperature and overlong time.
Further, the heat denaturation is mature into: adding white granulated sugar and honey into a seasoning liquid prepared from orange peel, ginger, garlic, hot pepper and sesame oil, heating to 100 ℃, adding the baked and molded primary blank, and curing and dehydrating to form black on the surface.
Further, the high-temperature sterilization is to place the balls with the water content reduced to 49% into a sterilization vehicle, adjust the temperature to 120 ℃ for 25min, and then place the balls into bags for packaging.
Example 2:
the preparation method of the smokeless pig blood ball is characterized by preparing soybean, pork, pig blood, yellow serofluid, white granulated sugar and honey according to the following component ratio:
50 parts of soybean, 20 parts of pork, 15 parts of pig blood, 5 parts of yellow serofluid, 2.5 parts of white granulated sugar, 2.5 parts of honey and 3-5 parts of auxiliary materials;
the soybean is free of mildew and silt, the soybean is soaked, ground into pulp, pulp is washed, the pulp is put into a die and squeezed, soybean paste water is used as a coagulant to prepare a bean curd blank, the pork is fresh pork, the pork is cut into 1cm diced meat, the diced meat is fried to be 6-percent ripe at 200 ℃, the soybean paste water is a product obtained by naturally fermenting wastewater generated in the squeezing process of the soybean, the pH value is 3.5-4.0, the white granulated sugar is prepared into 66 percent syrup, and then the bean curd blank is prepared according to the following steps: 1:1(g/g) of honey; the auxiliary materials are orange peel, ginger, garlic, hot pepper and sesame oil, the orange peel, the ginger, the garlic, the hot pepper and the sesame oil are fully and uniformly mixed, finally, the mixed materials are made into a dough-shaped primary blank in a manual or squeezing and injecting mode, the surface of the primary blank is shaped through smokeless baking, composite coloring and thermal denaturation curing are carried out, and finally, the smokeless pig blood balls are prepared through high-temperature sterilization.
Furthermore, the pressure is 0.5Mpa and the time is 15min when the bean curd blank is produced, in order to ensure the taste, yellow serofluid is used as a coagulant in the bean curd production process, and a secondary slushing method is adopted to prepare the bean curd, wherein the temperature of the primary slushing is 70 ℃, the time is 5min, and the temperature of the secondary slushing is 90 ℃, and the time is 5 min.
Furthermore, the primary blank of the pig blood ball is formed by kneading tightly and tightly, and pressing uniformly to expel air in the tissue.
Further, before baking, pig blood is sprayed, the dosage of the pig blood is 0.5% -1.5%, and the ratio of white granulated sugar to honey is 1:1 percent of the mixed solution is colored, then natural dehydration is carried out, natural drying is carried out for 5-6h at a drying and ventilating position, then baking is carried out, dehydration is arranged according to the interval of 2cm of each pig blood pill during baking, the surface of an initial blank is hardened and shaped, the baking temperature is 80 ℃, the baking time is 5h, and the pig blood pills are prevented from cracking due to overhigh temperature and overlong time.
Further, the heat denaturation is mature into: removing the mixture of white sugar and honey from the chopped green onion, ginger and garlic, salt, chili powder and pepper, heating to 100 ℃, adding the baked and molded primary blank, and curing and dehydrating to form black on the surface.
Further, the high-temperature sterilization is to place the balls with the water content reduced to 49% into a sterilization vehicle, adjust the temperature to 120 ℃ for 25min, and then place the balls into bags for packaging.
The two examples have different materials added on the thermal denaturation dehydration, and pig blood balls with two tastes can be obtained.
It should be understood that the above-mentioned embodiments are merely illustrative of the present invention, and it should be understood that these embodiments are merely illustrative of the present invention and not restrictive on the scope of the present invention, and various modifications of equivalent forms to those skilled in the art after reading the present invention are possible within the scope of the present invention as claimed.
Claims (6)
1. The preparation method of the smokeless pig blood ball is characterized by preparing soybean, pork, pig blood, yellow serofluid, white granulated sugar and honey according to the following component ratio:
50 parts of soybean, 20 parts of pork, 15 parts of pig blood, 5 parts of yellow serofluid, 2.5 parts of white granulated sugar, 2.5 parts of honey and 3-5 parts of auxiliary materials;
the soybean is free of mildew and silt, the soybean is soaked, ground into pulp, pulp is washed, the pulp is put into a die and squeezed, soybean paste water is used as a coagulant to prepare a bean curd blank, the pork is fresh pork, the pork is cut into 1cm diced meat, the diced meat is fried to be 6-percent ripe at 200 ℃, the soybean paste water is a product obtained by naturally fermenting wastewater generated in the squeezing process of the soybean, the pH value is 3.5-4.0, the white granulated sugar is prepared into 66 percent syrup, and then the bean curd blank is prepared according to the following steps: 1:1(g/g) of honey; the auxiliary materials are orange peel, ginger, garlic, hot pepper and sesame oil, the orange peel, the ginger, the garlic, the hot pepper and the sesame oil are fully and uniformly mixed, finally, the mixed materials are made into a dough-shaped primary blank in a manual or squeezing and injecting mode, the surface of the primary blank is shaped through smokeless baking, composite coloring and thermal denaturation curing are carried out, and finally, the smokeless pig blood balls are prepared through high-temperature sterilization.
2. The method for preparing smokeless pig blood balls according to claim 1, wherein the pressure for the production of the bean curd blank is 0.5Mpa, and the time is 15 min.
3. The method for making the smokeless pig blood pellet as claimed in claim 1, wherein the primary blank of the pig blood pellet is formed by kneading tightly and tightly with uniform pressure to expel air from the tissue.
4. The method for making the smokeless pig blood ball according to claim 1, wherein the pig blood, white granulated sugar and honey are sprayed before baking in a ratio of 1:1, coloring, and dehydrating according to the arrangement of 2cm at intervals during baking to harden and shape the surface of the primary blank.
5. The method of making a smokeless pig blood pellet as claimed in claim 1, wherein the heat denaturation aging is: adding white granulated sugar and honey into a seasoning liquid prepared from orange peel, ginger, garlic, hot pepper and sesame oil, heating to 100 ℃, adding the baked and molded primary blank, and curing and dehydrating to form black on the surface.
6. The method for preparing smokeless pork blood balls according to claim 1, wherein the high-temperature sterilization is carried out by putting the balls with water content reduced to 49% into a sterilization vehicle, and adjusting the temperature to 120 ℃ for 25 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811490812.3A CN111280399A (en) | 2018-12-07 | 2018-12-07 | Method for making smokeless pig blood balls |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811490812.3A CN111280399A (en) | 2018-12-07 | 2018-12-07 | Method for making smokeless pig blood balls |
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| CN111280399A true CN111280399A (en) | 2020-06-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Application publication date: 20200616 |