CN102150872A - Preparation method for improving gel hardness of chicken blood product by using natural food extract - Google Patents
Preparation method for improving gel hardness of chicken blood product by using natural food extract Download PDFInfo
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- CN102150872A CN102150872A CN2010105538351A CN201010553835A CN102150872A CN 102150872 A CN102150872 A CN 102150872A CN 2010105538351 A CN2010105538351 A CN 2010105538351A CN 201010553835 A CN201010553835 A CN 201010553835A CN 102150872 A CN102150872 A CN 102150872A
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Abstract
The invention relates to a preparation method for improving gel hardness of a chicken blood product by using a natural food extract. The method comprises the following steps of: selecting fresh blood of chicken slaughtered in the same day, adding a certain amount of anticoagulant in advance, quantitatively mixing, putting into a refrigeration house with the temperature of between 4 and 10DEG C, filtering the cooled blood by using a 20-40-mesn sieve, removing a small amount of clot, uniformly mixing with black tea polyphenols, carrageenan and chitosan, vacuumizing for 4 to 10 minutes under the vacuum degree of 0.06 to 0.09MPa, performing vacuum filling, sterilizing by using radiation, performing finished product packaging on the sterilized product, and warehousing. The chicken blood product prepared by the method has compact texture and fresh and tender mouthfeel, and the stewing time is 10 to 20 minutes longer than that of the traditional blood product.
Description
Technical field
The present invention relates to a kind of preparation method of chicken blood product, particularly relate to the preparation method that a kind of wholefood extract improves chicken blood product gel hardness.
Background technology
The scientist of researching human body vital movement points out for a long time, contains multiple proteins in the active serum, is the well biological element of regulating, and can interact the work of excitation nerve cell with nerve cell.Also there are the material of a kind of S1 in haemocyanin of chicken and people's haemocyanin in that difference is little qualitatively in chicken serum, it can make the hearing raising 40% of white mouse and not destroy its auditory nerve system, is safe and reliable.
The courageous and upright flavor of chicken is salty flat, and in medical treatment, dietotherapy or external application all can.The content of hemoglobin of chicken blood is lower than the blood of ox, pig, and the blood of cockscomb then belongs to sweet temperature.Chicken blood has dispelling wind evil, the road of invigorating blood circulation, the network effect of promoting blood circulation, and controls child convulsion and sleeps night uneasyly, and adult's facial palsy causes deviation of the mouth with numbness and paralysis, podomere is not smooth, traumatic fracture swell and ache, furious more than, the sore subcutaneous ulcer of shedding tears, whey deficiency etc.
Chicken blood nutritive value and ox blood are close, are higher than pig blood.Chicken blood be rich in various nutrient elements, particularly iron such as iron, calcium, zinc, amino acid and vitamin and lysine content very high, and very easily be absorbed by the body.Chicken blood is rich in protein, fat, vitamin, inorganic salts as a kind of important animal protein resource, and multiple enzyme, grape glycogen and trace element etc., and constitutes hemalbumin amino acid A wide selection of colours and designs, and biological value is higher.
Dry matter content is 17.9% in the chicken blood component, contains crude protein 91.8% in the dry, and mineral matter is 5.9%, and wherein major part is Fe, and essential elements is 2.3%, and P is 0.56%.Chicken blood and pig, ox blood compare, and chicken blood whole blood protein content is lower than pig, ox blood.Low and the moisture height of protein content in the chicken plasma.Chicken erythrocyte protein content is close with pig blood, is higher than ox blood, and moisture and content of mineral substances are higher than pig blood.Essential amino acids content and ox blood slurry is close in the chicken plasma, and a little less than pig blood plasma, and essential amino acids content is the highest in livestock and poultry animal in the chicken haemocyte.
The chicken blood products, especially the product of blood Tofu, be used to stew more, fry, the mode of rinsing cooks, therefore, the gelling performance of blood directly has influence on the quality and the mouthfeel of product, the pure blood goods are stewed, fry, are rinsed through can't stand for a long time, and " a kind of wholefood extract improves the preparation method of chicken blood product gel hardness " invention provides a kind of method that improves the bean curd with chicken blood cakes gel strength, for the quality of bean curd with chicken blood cakes product provides support.
Summary of the invention
The purpose of this invention is to provide the preparation method that a kind of wholefood extract improves chicken blood product gel hardness, in this way prepare chicken blood product dense structure, mouthfeel is fresh and tender, stewes and boils time ratio tradition blood product long 10-20 minute.
For achieving the above object, the present invention adopts following technical scheme: a kind of wholefood extract improves the preparation method of chicken blood product gel hardness, it is characterized in that, select the new freshly-slaughtered poultry blood of slaughtering the same day, the anti-coagulants that adds some in advance, it is standby to put into 4～10 ℃ of freezers after quantitatively mixing, blood after the cooling filters through 20～40 mesh sieves, remove a small amount of grumeleuse, with 0.5～0.8% (w/v) black tea polyphenol, 0.1～0.3% (w/v) carragheen and 0.3～0.6% (w/v) shitosan mixing, vacuum 0.06～0.09MPa vacuum suction 4～10min, the canned back radio sterilization of vacuum, product after the sterilization carries out finished product packing, warehouse-in.
The new freshly-slaughtered poultry blood of slaughtering the same day adds the anti-coagulants of some in advance, and it is standby to put into 4～10 ℃ of freezers after quantitatively mixing, and the blood after the cooling filters through 20～40 mesh sieves, removes a small amount of grumeleuse.
Add 0.5～0.8% (w/v) black tea polyphenol in the chicken blood.
Add 0.1～0.3% (w/v) carragheen in the chicken blood of adding black tea polyphenol.
Add 0.3～0.6% (w/v) shitosan in the chicken blood behind adding black tea polyphenol and the carragheen, and mix.
Feed liquid vacuum suction 4～10min under vacuum 0.06～0.09MPa behind the mixing, the canned back radio sterilization of vacuum, the product after the sterilization carries out finished product packing, warehouse-in.
The specific embodiment
Embodiment 1: select the new freshly-slaughtered poultry blood of slaughtering the same day, the anti-coagulants that adds some in advance, it is standby to put into Cool Room 4 after quantitatively mixing, blood after the cooling filters through 40 mesh sieves, removes a small amount of grumeleuse, with 0.5% (w/v) black tea polyphenol, 0.1% (w/v) carragheen and 0.4% (w/v) chitosan solution mixing, vacuum 0.06MPa vacuum suction 10min, the canned back radio sterilization of vacuum, the product after the sterilization carries out finished product packing, warehouse-in.
Embodiment 2: select the new freshly-slaughtered poultry blood of slaughtering the same day, the anti-coagulants that adds some in advance, it is standby to put into 6 ℃ of freezers after quantitatively mixing, blood after the cooling filters through 20 mesh sieves, removes a small amount of grumeleuse, with 0.6% (w/v) black tea polyphenol, 0.2% (w/v) carragheen and 0.6% (w/v) chitosan solution mixing, vacuum 0.08MPa vacuum suction 7min, the canned back radio sterilization of vacuum, the product after the sterilization carries out finished product packing, warehouse-in.
Embodiment 3: select the new freshly-slaughtered poultry blood of slaughtering the same day, the anti-coagulants that adds some in advance, it is standby to put into 8 ℃ of freezers after quantitatively mixing, blood after the cooling filters through 40 mesh sieves, removes a small amount of grumeleuse, with 0.8% (w/v) black tea polyphenol, 0.3% (w/v) carragheen and 0.3% (w/v) chitosan solution mixing, vacuum 0.09MPa vacuum suction 8min, the canned back radio sterilization of vacuum, the product after the sterilization carries out finished product packing, warehouse-in.
Claims (6)
1. a wholefood extract improves the preparation method of chicken blood product gel hardness, it is characterized in that, select the new freshly-slaughtered poultry blood of slaughtering the same day, the anti-coagulants that adds some in advance, it is standby to put into 4～10 ℃ of freezers after quantitatively mixing, blood after the cooling filters through 20～40 mesh sieves, remove a small amount of grumeleuse, with 0.5～0.8% (w/v) black tea polyphenol, 0.1～0.3% (w/v) carragheen and 0.3～0.6% (w/v) shitosan mixing, vacuum 0.06～0.09MPa vacuum suction 4～10min, the canned back radio sterilization of vacuum, the product after the sterilization carries out finished product packing, warehouse-in.
2. preparation method as claimed in claim 1 is characterized in that, the new freshly-slaughtered poultry blood of slaughtering the same day adds the anti-coagulants of some in advance, and it is standby to put into 4～10 ℃ of freezers after quantitatively mixing, and the blood after the cooling filters through 20～40 mesh sieves, removes a small amount of grumeleuse.
3. preparation method as claimed in claim 1 is characterized in that, adds 0.5～0.8% (w/v) black tea polyphenol in the chicken blood.
4. preparation method as claimed in claim 1 is characterized in that, adds 0.1～0.3% (w/v) carragheen in the chicken blood of adding black tea polyphenol.
5. preparation method as claimed in claim 1 is characterized in that, adds 0.3～0.6% (w/v) shitosan in the chicken blood behind adding black tea polyphenol and the carragheen, and mixes.
6. preparation method as claimed in claim 1 is characterized in that, feed liquid vacuum suction 4～10min under vacuum 0.06～0.09MPa behind the mixing, and the canned back radio sterilization of vacuum, the product after the sterilization carries out finished product packing, warehouse-in.
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| CN2010105538351A CN102150872A (en) | 2010-11-23 | 2010-11-23 | Preparation method for improving gel hardness of chicken blood product by using natural food extract |
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| CN2010105538351A CN102150872A (en) | 2010-11-23 | 2010-11-23 | Preparation method for improving gel hardness of chicken blood product by using natural food extract |
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| CN102150872A true CN102150872A (en) | 2011-08-17 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2756533C1 (en) * | 2020-12-14 | 2021-10-01 | Федеральное государственное бюджетное учреждение науки Федеральный исследовательский центр "Якутский научный центр Сибирского отделения Российской академии наук" | Method for production of semi-finished blood mixture from horse blood in food plastic films |
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| CN1262067A (en) * | 2000-01-06 | 2000-08-09 | 武汉飘飘食品有限公司 | Technology for producing edible pork blood |
| CN101057681A (en) * | 2006-04-19 | 2007-10-24 | 徐大达 | Formula for blood bean jelly |
| CN101103792A (en) * | 2006-07-12 | 2008-01-16 | 章传华 | Red beet puffed powder and series products made therefrom |
| CN101156692A (en) * | 2006-10-08 | 2008-04-09 | 徐大达 | Industrialization production process of edible pork blood |
| CN101352243A (en) * | 2008-08-28 | 2009-01-28 | 南京雨润食品有限公司 | Method for processing duck blood in box |
| KR20090112565A (en) * | 2008-04-23 | 2009-10-28 | 건국대학교 산학협력단 | Manufacturing method of blood sausage comprising of blood |
| CN101816433A (en) * | 2010-04-30 | 2010-09-01 | 江苏省农业科学院 | Method for producing composite bean curd with duck blood |
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2010
- 2010-11-23 CN CN2010105538351A patent/CN102150872A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262067A (en) * | 2000-01-06 | 2000-08-09 | 武汉飘飘食品有限公司 | Technology for producing edible pork blood |
| CN101057681A (en) * | 2006-04-19 | 2007-10-24 | 徐大达 | Formula for blood bean jelly |
| CN101103792A (en) * | 2006-07-12 | 2008-01-16 | 章传华 | Red beet puffed powder and series products made therefrom |
| CN101156692A (en) * | 2006-10-08 | 2008-04-09 | 徐大达 | Industrialization production process of edible pork blood |
| KR20090112565A (en) * | 2008-04-23 | 2009-10-28 | 건국대학교 산학협력단 | Manufacturing method of blood sausage comprising of blood |
| CN101352243A (en) * | 2008-08-28 | 2009-01-28 | 南京雨润食品有限公司 | Method for processing duck blood in box |
| CN101816433A (en) * | 2010-04-30 | 2010-09-01 | 江苏省农业科学院 | Method for producing composite bean curd with duck blood |
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| 《肉类加工》 20090425 翁青磊 猪血豆腐加工工艺 第14-15页 1-6 , 第336期 * |
| 《食品研究与开发》 19991215 李志钊，叶春华 盒装猪血豆腐生产工艺 第30-31页 1-6 第20卷, 第6期 * |
| 《鸭的圈养与果园林地轮放技术》 20100831 张春江 盒装鸭血豆腐 第264页 1-6 , * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2756533C1 (en) * | 2020-12-14 | 2021-10-01 | Федеральное государственное бюджетное учреждение науки Федеральный исследовательский центр "Якутский научный центр Сибирского отделения Российской академии наук" | Method for production of semi-finished blood mixture from horse blood in food plastic films |
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Application publication date: 20110817 |