CN108850862A - The method of sheep blood preliminary working - Google Patents
The method of sheep blood preliminary working Download PDFInfo
- Publication number
- CN108850862A CN108850862A CN201810934779.2A CN201810934779A CN108850862A CN 108850862 A CN108850862 A CN 108850862A CN 201810934779 A CN201810934779 A CN 201810934779A CN 108850862 A CN108850862 A CN 108850862A
- Authority
- CN
- China
- Prior art keywords
- sheep blood
- blood
- sheep
- preliminary working
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of methods of sheep blood preliminary working comprising following steps：(1) fresh mutton sheep sheep blood is used, control adds anti-coagulants into sheep blood in 3-5min, and after being gently mixed uniformly, double gauze filtering is collected filtrate and refrigerated immediately in 5 DEG C of environment, spare；It (2) is by volume 1：South candle juice is added in above-mentioned sheep blood by 1.5-3, obtains compound sheep blood；(3) papain is added into compound sheep blood described in step (2) and keeps the temperature 10-15min after being heated to 40-45 DEG C, glutamine transaminage is added to continue to keep the temperature 80-100min, then 20min is boiled, is cooled to room temperature up to goat blood tofu.The goat blood tofu that sheep blood preliminary working method provided by the present invention obtains is without the sheep smell of blood, in good taste, and edible safety, is the healthy food of a kind of real less salt, low fat, high protein.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of method of sheep blood preliminary working.
Background technique
China is the maximum country of mutton sheep butchering amount in the world, and by-product abundant is produced in slaughtering process, and blood is made
For the higher one kind of yield in by-product, nutrition very abundant, except a variety of containing immunoglobulin, superoxide dismutase etc.
Outside functional protein ingredient, also contain eight kinds of amino acid and microelement needed by human, there is highly beneficial work to human body
With.
Currently, the utilization rate of China's sheep blood resource is extremely low, domestic majority mutton sheep meat producing plant directly bleeds off blood, this is not
The pollution of environment is only caused, and wastes resource.Although there is a small number of enterprises to be recycled as feed blood meal, or for mentioning
Take bioactive ingredients.And as a kind of high protein, raw-food material low in calories, goat blood tofu, sheep blood sausage etc. are direct-edible
Product it is actually rare.
Application No. is the processing method that 2013107400015 Chinese patents disclose a kind of goat blood tofu, this method is being processed
It needs that phosphate is added in the process, the food for lacking phosphoric acid however as few salt is widely popularized, and this processing method receives centainly
Limitation, and the goat blood tofu that this kind of processing method obtains has certain fishy smell, allows consumer can not be in smell and the sense of taste
On indulge in luxuriousness to one's heart's desire this cuisines.
Therefore, it develops a kind of not phosphate-containing while covering method that the goat blood tofu of the sheep smell of blood is processed to food
Processing staff has a very important significance.
Summary of the invention
Aiming at the above shortcomings existing in the prior art, the purpose of the present invention is to provide a kind of sides of sheep blood preliminary working
Method solves the problem of that existing goat blood tofu adds phosphate in process while can not cover the sheep smell of blood.
To achieve the above object, the present invention provides the following technical solutions：
A kind of method of sheep blood preliminary working, includes the following steps：
(1) fresh mutton sheep sheep blood is used, control adds anti-coagulants into sheep blood in 3-5min, after being gently mixed uniformly,
Double gauze filtering is collected filtrate and is refrigerated immediately in 5 DEG C of environment, spare；
It (2) is by volume 1：South candle juice is added in above-mentioned sheep blood by 1.5-3, obtains compound sheep blood；
(3) papain is added into compound sheep blood described in step (2) and keeps the temperature 10- after being heated to 40-45 DEG C
15min adds glutamine transaminage and continues to keep the temperature 80-100min, then boils 20min, be cooled to room temperature up to sheep blood
Bean curd.
Further, the south candle juice is prepared with the following method：Take fresh oriental blueberry leaf and water according to mass ratio 1：2 use stirring
Crusher machine mashing, is collected by centrifugation south candle juice later, and filtering stands in 5 DEG C and obtains south candle slurries；It is added into above-mentioned south candle slurries
It is 6-7 to get to south candle juice that the edible alkali solution that mass fraction is 25%, which adjusts its pH value,.
Further, anti-coagulants described in step (1) is sodium citrate solution, and concentration 1%-2.5% is described anticoagulant
Agent and sheep blood are 1 by volume：10 are added.
Further, the volume ratio of the candle juice of south described in step (2) and sheep blood is 1：2.
Further, it is 5-7mg that the additive amount of pawpaw zymoprotein described in step (3) and compound sheep blood, which press mass volume ratio,：
100mL。
Further, the additive amount of glutamine transaminage described in step (3) is by mass volume ratio with compound sheep blood
0.1-0.3mg：100mL.
It is compared with the prior art, the present invention has the advantages that：
1, south candle juice is added in sheep blood by the present invention during sheep blood preliminary working, can both cover the fishy smell of sheep blood,
And the substances such as polyphenol in the candle juice of south can also play the effect of certain anti-oxidant and antiseptic and inhibiting bacteria function, so that goat blood tofu is edible
Functionality increases, and not only meets consumer demand, but also can extend the shelf life of goat blood tofu.
2, the present invention uses glutamine transaminage as coagulator, since it can catalytic proteins polypeptide generation intramolecular
With intermolecular covalent cross-linking, so that its gelling ability significant effect, and then improve flavor, mouthfeel and the quality etc. of goat blood tofu,
More importantly more preferably instead of traditional product mouthfeel using salt and acids as the method for coagulator, processed, and
Safety.
3, since the south candle juice slurries that the present invention uses are in acidity, and glutamine transaminage is in the case where pH=6-7
Coagulation result more preferably, thus the present invention using dietary alkali preparation south candle juice during its pH value is just adjusted to 6-7, one side
So that south candle juice mixed with sheep blood after be able to maintain sheep blood thrombin activity, thus guarantee goat blood tofu solidifiable at compared with；It is another
Aspect makes the glutamine transaminage being added below its coagulation result under weak acid partial neutral environment best.
4, the goat blood tofu obtained using sheep blood preliminary working method provided by the invention without the sheep smell of blood, in good taste,
And edible safety, it is the healthy food of a kind of real less salt, low fat, high protein.
5, sheep blood preliminary working method provided by the present invention it is easy to operate, it is at low cost, have it is implantable.
Specific embodiment
Combined with specific embodiments below, the method for the present invention is described in detail.
Embodiment 1
A kind of method of sheep blood preliminary working, includes the following steps：
(1) fresh mutton sheep sheep blood is used, controls and adds the sodium citrate that concentration is 1% into 200mL sheep blood in 3min
Solution 20mL, after being gently mixed uniformly, double gauze filtering is collected filtrate and is refrigerated immediately in 5 DEG C of environment, spare；
(2) take fresh oriental blueberry leaf and water according to mass ratio 1：2 use blender crushing and beating, and south candle juice is collected by centrifugation later,
Filtering stands in 5 DEG C and obtains south candle slurries；The edible alkali solution that addition mass fraction is 25% into above-mentioned south candle slurries is adjusted
Its pH value be 6 to get to south candle juice；It is by volume 1：2 are added to south candle juice in above-mentioned sheep blood, obtain compound sheep blood；
(3) compound sheep blood 100mL described in step (2) is taken, papain 5mg is added thereto, and be heated to 40 DEG C
After keep the temperature 14min, add glutamine transaminage 0.1mg, continue keep the temperature 80min, then boil 20min, be cooled to room temperature
Up to goat blood tofu.
Embodiment 2
A kind of method of sheep blood preliminary working, includes the following steps：
(1) fresh mutton sheep sheep blood is used, controls and adds the sodium citrate that concentration is 2% into 100mL sheep blood in 4min
Solution 10mL, after being gently mixed uniformly, double gauze filtering is collected filtrate and is refrigerated immediately in 5 DEG C of environment, spare；
(2) take fresh oriental blueberry leaf and water according to mass ratio 1：2 use blender crushing and beating, and south candle juice is collected by centrifugation later,
Filtering stands in 5 DEG C and obtains south candle slurries；The edible alkali solution that addition mass fraction is 25% into above-mentioned south candle slurries is adjusted
Its pH value be 6.5 to get to south candle juice；It is by volume 1：1.5 are added to south candle juice in above-mentioned sheep blood, obtain compound sheep
Blood；
(3) compound sheep blood 100mL described in step (2) is taken, papain 6mg is added thereto, and be heated to 40 DEG C
After keep the temperature 15min, add glutamine transaminage 0.2mg, continue keep the temperature 90min, then boil 20min, be cooled to room temperature
Up to goat blood tofu.
Embodiment 3
A kind of method of sheep blood preliminary working, includes the following steps：
(1) fresh mutton sheep sheep blood is used, controls and adds the citric acid that concentration is 2.5% into 100mL sheep blood in 5min
Sodium solution 10mL, after being gently mixed uniformly, double gauze filtering is collected filtrate and is refrigerated immediately in 5 DEG C of environment, spare；
(2) take fresh oriental blueberry leaf and water according to mass ratio 1：2 use blender crushing and beating, and south candle juice is collected by centrifugation later,
Filtering stands in 5 DEG C and obtains south candle slurries；The edible alkali solution that addition mass fraction is 25% into above-mentioned south candle slurries is adjusted
Its pH value be 7 to get to south candle juice；It is by volume 1：3 are added to south candle juice in above-mentioned sheep blood, obtain compound sheep blood；
(3) compound sheep blood 100mL described in step (2) is taken, papain 7mg is added thereto, and be heated to 45 DEG C
After keep the temperature 10min, add glutamine transaminage 0.3mg, continue keep the temperature 100min, then boil 20min, be cooled to room temperature
Up to goat blood tofu.
Finally, it is stated that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to compared with
Good embodiment describes the invention in detail, those skilled in the art should understand that, it can be to skill of the invention
Art scheme is modified or replaced equivalently, and without departing from the objective and range of technical solution of the present invention, should all be covered at this
In the scope of the claims of invention.
Claims (6)
1. a kind of method of sheep blood preliminary working, which is characterized in that include the following steps：
(1) fresh mutton sheep sheep blood is used, control adds anti-coagulants into sheep blood in 3-5min, double-deck after being gently mixed uniformly
Filtered through gauze is collected filtrate and is refrigerated immediately in 5 DEG C of environment, spare；
It (2) is by volume 1：South candle juice is added in above-mentioned sheep blood by 1.5-3, obtains compound sheep blood；
(3) papain is added into compound sheep blood described in step (2) and keeps the temperature 10-15min after being heated to 40-45 DEG C,
It adds glutamine transaminage to continue to keep the temperature 80-100min, then boils 20min, be cooled to room temperature up to goat blood tofu.
2. the method for sheep blood preliminary working according to claim 1, which is characterized in that the south candle juice is made with the following method
It is standby：Take fresh oriental blueberry leaf and water according to mass ratio 1：2 use blender crushing and beating, and south candle juice, filtering, in 5 are collected by centrifugation later
DEG C stand obtain south candle slurries；The edible alkali solution that addition mass fraction is 25% into above-mentioned south candle slurries adjusts its pH value and is
6-7 to get to south candle juice.
3. the method for sheep blood preliminary working according to claim 1, which is characterized in that anti-coagulants described in step (1) is
Sodium citrate solution, concentration 1%-2.5%, the anti-coagulants and sheep blood are 1 by volume：10 are added.
4. the method for sheep blood preliminary working according to claim 1, which is characterized in that the candle juice of south described in step (2) and sheep
The volume ratio of blood is 1：2.
5. the method for sheep blood preliminary working according to claim 1, which is characterized in that pawpaw zymoprotein described in step (3)
Additive amount and compound sheep blood by mass volume ratio be 5-7mg：100mL.
6. the method for sheep blood preliminary working according to claim 1, which is characterized in that glutamine described in step (3) turns
It is 0.1-0.3mg that the additive amount of adnosine deaminase and compound sheep blood, which press mass volume ratio,：100mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810934779.2A CN108850862A (en) | 2018-08-16 | 2018-08-16 | The method of sheep blood preliminary working |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810934779.2A CN108850862A (en) | 2018-08-16 | 2018-08-16 | The method of sheep blood preliminary working |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108850862A true CN108850862A (en) | 2018-11-23 |
Family
ID=64318118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810934779.2A Pending CN108850862A (en) | 2018-08-16 | 2018-08-16 | The method of sheep blood preliminary working |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108850862A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220338519A1 (en) * | 2021-03-26 | 2022-10-27 | Phenolics, Llc | Oral supplements containing enriched phenolic compound extracts combined with organic acid sodium salts, creatines and/or creatine salts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960470A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Method for preparing stewed tofu with chicken blood curds by using enzyme method and stewed tofu with chicken blood curd |
| JP2015050982A (en) * | 2013-09-09 | 2015-03-19 | 株式会社アール | Manufacturing method of packed soybean curd, and packed soybean curd |
| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
| CN107865326A (en) * | 2017-11-09 | 2018-04-03 | 江苏省农业科学院 | The preparation method of compound south candle juice Bean curd with duck blood |
-
2018
- 2018-08-16 CN CN201810934779.2A patent/CN108850862A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960470A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Method for preparing stewed tofu with chicken blood curds by using enzyme method and stewed tofu with chicken blood curd |
| JP2015050982A (en) * | 2013-09-09 | 2015-03-19 | 株式会社アール | Manufacturing method of packed soybean curd, and packed soybean curd |
| CN107683906A (en) * | 2017-10-23 | 2018-02-13 | 合肥工业大学 | High nutrition bean curd and preparation method thereof |
| CN107865326A (en) * | 2017-11-09 | 2018-04-03 | 江苏省农业科学院 | The preparation method of compound south candle juice Bean curd with duck blood |
Non-Patent Citations (1)
| Title |
|---|
| 李建颖: "《食品添加剂速查手册》", 30 November 2017, 天津：南开大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220338519A1 (en) * | 2021-03-26 | 2022-10-27 | Phenolics, Llc | Oral supplements containing enriched phenolic compound extracts combined with organic acid sodium salts, creatines and/or creatine salts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101574157B (en) | Canned abalones and production method thereof | |
| US11974589B2 (en) | Process for preparing fish bone powder | |
| CN102283395B (en) | Preparation method of sheep bone meal and derivative product thereof | |
| CN103704751A (en) | Low-salt spicy duck meat sauce and making method thereof | |
| CN107373395A (en) | A kind of preparation method of pork chop | |
| CN104305320A (en) | Processing method of green tea flavor sausage | |
| CN101912119A (en) | Goose red sausage and making method | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| CN101791013A (en) | A kind of preparation method who is used to make the curdling piece of cheese | |
| CN108850862A (en) | The method of sheep blood preliminary working | |
| CN105077132A (en) | Method for making seafood seasoning through low-value fishes | |
| CN111202231A (en) | Nutritional bone soup for preparing sauced beef, sauced beef and preparation method thereof | |
| CN105285111A (en) | Health-care cheese and garlic juice beverage capable of strengthening bodies and preparation method of cheese and garlic juice beverage | |
| CN109198573A (en) | A kind of raw oyster deep working method | |
| KR100571494B1 (en) | Manufacturing method of deodorized broth | |
| CN109673965A (en) | A kind of pig bone made soup nutrition intestines and preparation method thereof | |
| CN112006252A (en) | Preparation and processing technology of pig bone soup treasure | |
| CN106036847B (en) | The method for preparing the low bitter functional food of low raw meat using Tilapia acid-soluble protein | |
| CN109430734A (en) | A kind of blood bean curd production method | |
| AU2021106020A4 (en) | Oyster Food and Preparation Method Thereof | |
| CN107494700A (en) | A kind of fresh meat antistaling agent and preparation method thereof | |
| CN106071430A (en) | A kind of health care Bulbus Allii juice beverage and preparation method thereof | |
| CN107683892A (en) | A kind of preservation method of beef | |
| CN107736571A (en) | A kind of processing method of beef-flavouring tempura | |
| KR20180097315A (en) | Manufacturing method for smoking of duck meat using red ginseng liquid and smoked duck meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181123 |
|
| RJ01 | Rejection of invention patent application after publication |