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Edible pig blood and industrial production method thereof

A production method and technology of pig blood, applied in application, food preparation, food science and other directions, can solve the problems of inferior products and unstable agglutination methods, and achieve the effect of prolonging the shelf life and improving the taste and flavor.

Inactive Publication Date: 2011-01-26
XIAMEN YINXIANG GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this method, the protein denaturation in pig blood relies solely on the denaturation and aggregation of salt (calcium acetate), and the aggregation mode between the denatured protein and water is unstable. It will be precipitated from it, giving consumers the impression of inferior products

Method used

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  • Edible pig blood and industrial production method thereof
  • Edible pig blood and industrial production method thereof
  • Edible pig blood and industrial production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1) Pig blood, salt, trisodium citrate, sodium carboxymethylcellulose, calcium chloride and water are prepared in a weight ratio of 33:1:0.2:0.2:0.6:65.

[0050] 2) Preparation of 5% trisodium citrate: add trisodium citrate into water, stir well to dissolve, remove impurities with an 80-mesh sieve, and set aside.

[0051] 3) Vacuum collection of pig blood: when blood collection (blood collection speed 200mL / min), add trisodium citrate with a concentration of 5% to prevent coagulation of pig blood in the blood collection tube; immediately transport the collected pig blood to 0-4°C Cool in the warehouse, cool to below 15°C, and set aside.

[0052] 4) Preparation of sodium carboxymethyl cellulose: Add sodium carboxymethyl cellulose to water, use a colloidal film to coarsely grind it with a fineness of 20 grids to obtain a coarsely ground sol; swell the coarsely ground sol for 8 hours, and then use a colloidal film Grinding with a fineness of 10 grids to obtain a finely gro...

Embodiment 2

[0069] The difference between Example 2 and Example 1 is that in step 1), pig blood, salt, trisodium citrate, sodium carboxymethylcellulose, calcium chloride and water are mixed in a ratio of 50:0.5:0.1:0.1:0.3: 49 weight ratio stock.

[0070] All the other steps are the same as in Example 1.

[0071] The parameters of the detected boxed pig blood products are as follows:

[0072] 1) Sensory indicators meet the requirements of Table 1;

[0073] 2) The physical and chemical hygiene indicators meet the requirements in Table 2;

[0074] 3) The microbial indicators meet the requirements in Table 3;

[0075] 4) Pig blood has a high water content and a fresh taste;

[0076] 5) After 15 days of storage at 0-4°C, only 3mL of water precipitates out, and the product quality is stable.

Embodiment 3

[0078] The difference between Example 3 and Example 1 is that in step 1), pig blood, salt, trisodium citrate, sodium carboxymethylcellulose, calcium chloride and water are mixed in a ratio of 40:0.8:0.15:0.15:0.5: 58.4 weight ratio to stock.

[0079] All the other steps are the same as in Example 1.

[0080] The parameters of the detected boxed pig blood products are as follows:

[0081] 1) Sensory indicators meet the requirements of Table 1;

[0082] 2) The physical and chemical hygiene indicators meet the requirements in Table 2;

[0083] 3) The microbial indicators meet the requirements in Table 3;

[0084] 4) Pig blood has a high water content and a fresh taste;

[0085] 5) After 15 days of storage at 0-4°C, only 4mL of water precipitated out, and the product quality was stable.

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Abstract

The invention provides edible pig blood and an industrial production method thereof. The edible pig blood comprises the following components in percentage by weight: 33 to 50 percent of pig blood, 0.5 to 1 percent of table salt, 0.1 to 0.2 percent of trisodium citrate (anticoagulant), 0.1 to 0.2 percent of carboxymethyl cellulose sodium, 0.3 to 0.6 percent of calcium chloride (coagulant) and 48 to 65 percent of water. Compared with the conventional pig blood product, the pig blood product has the advantages of high water content, tender mouthfeel, easy cutting and stable storage.

Description

technical field [0001] The invention relates to a production method of pig blood, in particular to an industrial production method of pig blood. Background technique [0002] CN1262067A discloses an industrial production process of pig blood, which includes the steps of vacuum blood collection, filtration, stirring and adding salt, degassing, filling, adding calcium acetate to solidify, sealing and high-temperature sterilization. Sodium citrate (an anticoagulant) and water are added to prevent the blood from clotting while the blood is drawn. However, in this method, the protein denaturation in pig blood relies solely on the denaturation and aggregation of salt (calcium acetate), and the aggregation mode between the denatured protein and water is unstable. It will be precipitated from it, giving consumers the impression of inferior products. Contents of the invention [0003] The object of the present invention is to provide a kind of edible pig blood, to solve the above...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/314A23L13/20A23L13/40
Inventor 张志刚
Owner XIAMEN YINXIANG GROUP
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