Also known as tofu balls, okonomiyaki, and hamukago, the pig's blood is a traditional home-cooked dish in Longhui County, Hunan Province. It is popular with consumers for its unique color, softness, aroma, and taste. It is a good way for farmers to get rid of poverty and get rich. Its processing technology is as follows.
First, raw material selection. Tofu as the main raw material, with the right amount of pork and fresh pig blood, ducks, chickens, goose blood can also be. The ingredient ratio is 10:3:1, ie 10 kg tofu with 3 kg fat and 1 kg fresh pig blood. Auxiliary material 1.5 kg of salt (not suitable for salty vinegar), spiced, star anise 10 grams each, chili powder amount.
Second, the production method. (1) Tofu is placed in a white cloth bag and hung at a height for 1 day. After drying, pour into aluminum pots or iron pans and use your hands to pin the tofu into a paste. Tofu can feel free of particles. (2) Peel the fresh pork, cut it into corn kernels, and fry until the meat is ready. (3) Tofu, pork, pig blood, salt, allspice, star anise (a large material) and other ingredients mixed. (4) 0.3 to 0.4 kg of each circle weight, one by one into an oval sphere. If the shape of the pig's blood has become pale red, the division should have fresh pig blood on its outside, preferably dark red. (5) Prepare a sieve or bamboo basket (depending on the number of rounds) and add a layer of loose fresh pine needles or straw to the bottom of the sieve or basket. Pinch a place for one, spaced 1 cm apart.
Third, baking. It is best to use wood fire or charcoal fire to roast pig blood, natural aroma, can also be roasted or sun-baked. For batch processing, the drying room should be built and related equipment should be prepared. Briefly introduce baking technology of firewood, charcoal fire, electric grilling and drying.
(1) Firewood baking. Charcoal is ignited in the stove and poured into chaff, sawdust and other combustibles. After the smoke in the stove is exhausted, when the carbon is burned in the stove, the stove door is closed with a sheet or wood board, and a sieve or basket filled with pig blood balls is placed on the stove bowl. During the baking, we must diligently observe the firepower and thoroughly turn over the blood. Within one day, if the pig's blood was found to be cracked, indicating that the fire was too strong, it should be immediately screened and a layer of combustion material should be added to reduce the firepower. After all of the pig's blood is turned into black, it can be baked for 3 to 5 days. It can be hung on the stove, and it can be eaten until the smoke disappears. (2) Charcoal baking. Put the pig's blood balls in a special charcoal baking oven (also for fire barrels or boring ovens in winter). If the fire is too prosperous, covering the charcoal with ash can reduce the firepower. Its operation method can be referred to firewood baking. (3) Electric baking. Place the masher with the pig's blood in an electric oven. The temperature is preferably 38-40°C. Other operating procedures are the same as charcoal baking. (4) baking. The sunscreen with a bloody urn screen or a sacral plate is exposed. At night you can refer to the above baking method.
Fourth, pay attention to matters. (1) Production time. From October to March of the following year, the high blood temperature produced in other months may affect quality and taste and should not be processed. (2) Pay attention to safety. When baking, the sieve and other objects must be more than 40 cm away from the fire source to prevent excessive fire and oil dripping into combustibles and cause fire. (3) Master the heat. The smoke is too heavy. The baked pig's blood will have a smell of smoke. If the fire is not enough, or the baking time is too long, the baked chicken's blood will have a sour taste and affect the quality of the product. Therefore, it is critical to accurately understand baking time and heat. (4) Store and save. If the fish blood ball is not processed or sold in time, it must be re-suspended on the stove or dried to prevent mildew. In order to prevent hardening, the pig's blood can be washed, immersed in lard or vegetable oil, and taken out when it is eaten. He Jianxin, Author of the unit: Golden Well Middle Street, Jinshiqiao Town, Longhui County, Hunan Province, China: “Rural New Technology†2007.02
First, raw material selection. Tofu as the main raw material, with the right amount of pork and fresh pig blood, ducks, chickens, goose blood can also be. The ingredient ratio is 10:3:1, ie 10 kg tofu with 3 kg fat and 1 kg fresh pig blood. Auxiliary material 1.5 kg of salt (not suitable for salty vinegar), spiced, star anise 10 grams each, chili powder amount.
Second, the production method. (1) Tofu is placed in a white cloth bag and hung at a height for 1 day. After drying, pour into aluminum pots or iron pans and use your hands to pin the tofu into a paste. Tofu can feel free of particles. (2) Peel the fresh pork, cut it into corn kernels, and fry until the meat is ready. (3) Tofu, pork, pig blood, salt, allspice, star anise (a large material) and other ingredients mixed. (4) 0.3 to 0.4 kg of each circle weight, one by one into an oval sphere. If the shape of the pig's blood has become pale red, the division should have fresh pig blood on its outside, preferably dark red. (5) Prepare a sieve or bamboo basket (depending on the number of rounds) and add a layer of loose fresh pine needles or straw to the bottom of the sieve or basket. Pinch a place for one, spaced 1 cm apart.
Third, baking. It is best to use wood fire or charcoal fire to roast pig blood, natural aroma, can also be roasted or sun-baked. For batch processing, the drying room should be built and related equipment should be prepared. Briefly introduce baking technology of firewood, charcoal fire, electric grilling and drying.
(1) Firewood baking. Charcoal is ignited in the stove and poured into chaff, sawdust and other combustibles. After the smoke in the stove is exhausted, when the carbon is burned in the stove, the stove door is closed with a sheet or wood board, and a sieve or basket filled with pig blood balls is placed on the stove bowl. During the baking, we must diligently observe the firepower and thoroughly turn over the blood. Within one day, if the pig's blood was found to be cracked, indicating that the fire was too strong, it should be immediately screened and a layer of combustion material should be added to reduce the firepower. After all of the pig's blood is turned into black, it can be baked for 3 to 5 days. It can be hung on the stove, and it can be eaten until the smoke disappears. (2) Charcoal baking. Put the pig's blood balls in a special charcoal baking oven (also for fire barrels or boring ovens in winter). If the fire is too prosperous, covering the charcoal with ash can reduce the firepower. Its operation method can be referred to firewood baking. (3) Electric baking. Place the masher with the pig's blood in an electric oven. The temperature is preferably 38-40°C. Other operating procedures are the same as charcoal baking. (4) baking. The sunscreen with a bloody urn screen or a sacral plate is exposed. At night you can refer to the above baking method.
Fourth, pay attention to matters. (1) Production time. From October to March of the following year, the high blood temperature produced in other months may affect quality and taste and should not be processed. (2) Pay attention to safety. When baking, the sieve and other objects must be more than 40 cm away from the fire source to prevent excessive fire and oil dripping into combustibles and cause fire. (3) Master the heat. The smoke is too heavy. The baked pig's blood will have a smell of smoke. If the fire is not enough, or the baking time is too long, the baked chicken's blood will have a sour taste and affect the quality of the product. Therefore, it is critical to accurately understand baking time and heat. (4) Store and save. If the fish blood ball is not processed or sold in time, it must be re-suspended on the stove or dried to prevent mildew. In order to prevent hardening, the pig's blood can be washed, immersed in lard or vegetable oil, and taken out when it is eaten. He Jianxin, Author of the unit: Golden Well Middle Street, Jinshiqiao Town, Longhui County, Hunan Province, China: “Rural New Technology†2007.02
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