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Method for processing duck blood in box

A processing method and boxed duck technology are applied in the fields of comprehensive utilization of food resources and food development, which can solve problems such as environmental pollution and resource waste, and achieve the effects of broad market prospects, bright colors and good flavor.

Active Publication Date: 2011-11-02
NANJING YURUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This not only causes a waste of resources, but also easily causes environmental pollution and other problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 300ml of fresh duck blood, add 600ml of citric acid with a concentration of 0.5% as an anticoagulant, stir it evenly, filter through a 100-mesh sieve, and filter 3 times. Leave it to stand for 5 minutes until the bubbles disappear, then add 225ml of 0.8% calcium sulfate solution, mix well and then distribute them in the shaping box. After standing for 15 minutes, the duck blood will coagulate, and then heat sealing. Put the formed boxed duck blood into 80°C hot water for sterilization for 1 hour. After sterilization, the product is cooled for 40 minutes under tap water conditions. Finally, the cooled product is packaged and stored at 0-4°C. The obtained product has a delicate texture, small and uniform pores, no large amount of water precipitation, full of elasticity, bright color and good flavor.

Embodiment 2

[0021] Take 300ml of fresh duck blood, add 900ml of sodium citrate with a concentration of 0.5%, stir evenly, filter through an 80-mesh sieve, and filter 3 times. Leave it to stand for 5 minutes until the bubbles disappear, then add 225ml of 0.8% calcium sulfate solution, mix well and then distribute them in the shaping box. After standing for 15 minutes, the duck blood will coagulate, and then heat sealing. Put the formed duck blood into hot water at 60°C for sterilization for 140 minutes. After sterilization, the product is cooled for 40 minutes under tap water conditions. Finally, the cooled product is packaged and stored at 0-4°C. The obtained product has a delicate texture, small and uniform pores, no large amount of water precipitation, full of elasticity, bright color and good flavor.

Embodiment 3

[0023] Take 1500ml of fresh duck blood, add 3000ml of sodium oxalate with a concentration of 0.5%, stir evenly, filter through a 50-mesh sieve, and filter 3 times. Let it stand for another 5 minutes until the bubbles disappear, then add 1125ml of 0.8% calcium sulfate solution, mix it well, and then distribute it into the shaping box. After standing for 15 minutes, the duck blood will coagulate, and then heat sealing. Put the formed duck blood into hot water at 99°C for sterilization for 30 minutes. Then the products after the sterilization are cooled by air. Finally, the cooled product is packaged and stored at 0-4°C. The obtained product has a delicate texture, small and uniform pores, no large amount of water precipitation, full elasticity, bright color and good flavor.

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Abstract

The invention relates to a processing method for boxing duck blood, which belongs to the comprehensive utilization of food resources and the technical field of food development. Fresh duck blood is taken as a raw material, and is added with an anticoagulant; the boxed duck blood which is characterized by tender texture, uniform and tiny air holes, no great deal of water eduction, high resilience,bright color and better flavor is made after the mixture is filtered, solidified, sterilized and cooled. The processing method has simple process and is convenient for operation, and is a processing process of boxed bean curd with duck blood which is suitable for large-scale industrial production and sale. In addition, the duck blood is a biological resource with high nutritive value, has a plurality of functional ingredients which have health care effects on human body, and has broad market prospect; therefore, the processing method of the invention opens a new approach to utilize the rich duck blood resource in China more effectively.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a processing method using duck blood to produce functional products, and belongs to the technical field of comprehensive utilization of food resources and food development. Background technique [0002] Animal blood is a by-product of the meat industry with high protein, low fat, low sugar, rich in trace elements, and high nutritional value. It has the reputation of "liquid meat". Studies by Cai Yongfeng and others have shown that the iron in animal blood is mainly heme iron, and the absorption rate of it by the human body is much higher than other iron sources. Duck blood is a biological resource with high nutritional value. Except for duck blood containing about 85% of water, the rest is mainly protein, with a content of 12% to 16% (the protein content varies depending on the duck’s origin, size, age, fatness, etc. There are certain differences). In addition, it also contains high essent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 甘泉曹恺闵成军赵宁张原飞
Owner NANJING YURUN FOOD
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