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Preparation method of pork blood tofu

A technology of pig blood tofu and pig blood, which is applied in the preservation of meat/fish, food preservation, and heating preservation of meat/fish, etc., can solve the problems of irregular product shape, unstable product properties, blood deterioration, etc. Guaranteed effect

Pending Publication Date: 2020-01-03
正大食品(襄阳)有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, during the production process, the blood will deteriorate and change color due to exposure to air, and the principle of blood coagulation is that as long as the blood is excreted from the body, it will coagulate immediately and complete the reaction in a short time, which will lead to irregular shapes and unstable properties of the product.

Method used

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  • Preparation method of pork blood tofu
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preparation example Construction

[0021] The invention provides a kind of preparation method of pig's blood bean curd, comprises the following steps:

[0022] 1) Mix pig blood and sodium citrate to obtain mixed pig blood, carry out animal quarantine on the mixed pig blood, and keep pig blood qualified for animal quarantine; the mass percentage of sodium citrate in the mixed pig blood is 0.88% to 0.90% ;

[0023] 2) The pig blood qualified for animal quarantine in step 1) is filtered through a 70-100 mesh filter, the first filtrate is collected, and the first filtrate is cooled to 8-10°C to obtain anticoagulant blood;

[0024] 3) Mix the anticoagulant blood and seasoning solution described in step 2), filter the obtained mixture through a 70-100 mesh filter, collect the second filtrate, mix the second filtrate and coagulant, and perform high-pressure full water Sterilize to obtain pig blood tofu.

[0025] In the present invention, before the pig blood and sodium citrate are mixed, it is also preferred to use ...

Embodiment 1

[0034] Embodiment 1 A kind of preparation method of pig's blood bean curd

[0035] 1. Take blood directly with a hollow knife, lift the hollow knife, and pierce the carotid artery of a pig stunned by carbon dioxide. Turn on the water pump on the anticoagulant storage tank, turn on the flow meter to the maximum, turn on the MPS (MAREL Red Meat Slaughtering Systems Co., Ltd.) hollow blood collection system, and start blood collection. The anticoagulant columnar container above the blood collection knife corresponds to the liquid level parameters on the sensor : 4.0, lower liquid level parameter: 3.0 (upper and lower liquid level difference, representing the sodium citrate injection amount of each pig in the blood collection process), the mass percentage of sodium citrate in the pure blood volume during blood collection is 0.88%~0.90%. By adding sodium citrate, the pig blood is controlled not to coagulate during the production process.

[0036] 2. In order to ensure the safety of ...

Embodiment 2

[0049] The invention checks the hygienic standards (total bacteria count and coliform bacteria) of the blood collected by the hollow blood collection system and the blood collected by the bayonet bloodletting system. Check results see figure 1 .

[0050] From the inspection results, the total number of bacteria in the blood collected by the hollow blood collection system is 10 3 cfu / g, Escherichia coli is 10 1 cfu / g, in contrast, the total bacterial count of blood collected by the bayonet phlebotomy system is 10 5 cfu / g, Escherichia coli is 10 2 cfu / g, it can be seen that by controlling the dirt attached to the pig body surface, the hygienic standard of blood collection can be improved.

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Abstract

The invention provides a preparation method of pork blood tofu, and belongs to the technical field of food processing. In order to ensure the safety of blood sources, animal quarantine is performed onmixed pork blood, and continuous processing can be performed after the inspection is passed. After a blood vessel ruptures, a platelet aggregation reaction occurs, and therefore, blood is coagulated.In order to prevent the agglutination reaction, sodium citrate is used in an early stage to prevent blood coagulation, and then a coagulant is added in a later stage to completely coagulate a product, so that a stable product taste is ensured. High-pressure all water sterilization is performed after collected filtered liquid and coagulant are mixed so that the pork blood tofu can be stored at a room temperature, and product safety is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of pig blood tofu. Background technique [0002] In the pig blood tofu industry, there are mostly small-scale manufacturers. When blood is collected, the blood is mostly mixed with foreign matter such as pig saliva, feces, and hair. In addition, during the production process, the blood will deteriorate and change color due to exposure to air, and the principle of blood coagulation is that as long as the blood is excreted from the body, it will coagulate immediately and the reaction will be completed in a short time, which will lead to irregular shapes and unstable properties of the product. Need a kind of method of producing safe and hygienic pig's blood bean curd at present. Contents of the invention [0003] The object of the present invention is to provide a method for preparing pig blood tofu, which can ensure the safety and sanitation of pig b...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40A23B4/00A23L3/015
CPCA23L13/20A23L13/428A23L13/432A23B4/005A23L3/0155A23V2002/00
Inventor 周永顺
Owner 正大食品(襄阳)有限公司
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