CN109090438A - A kind of fresh duck blood preparation and preservation method - Google Patents
A kind of fresh duck blood preparation and preservation method Download PDFInfo
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- CN109090438A CN109090438A CN201810632486.9A CN201810632486A CN109090438A CN 109090438 A CN109090438 A CN 109090438A CN 201810632486 A CN201810632486 A CN 201810632486A CN 109090438 A CN109090438 A CN 109090438A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a kind of fresh-keeping preparation of fresh duck blood and clotting methods, comprising: fresh duck blood is collected；Add anti-coagulants；Add bacteriostatic agent；Add color stabilizer；Add quality improver；It is filling；Fresh duck blood solidification before edible.The fresh duck blood long shelf-life of this method preparation, up to 10 days or more, color was scarlet, solidifies before edible and texture is good, be a kind of ideal food materials.
Description
Technical field
The invention belongs to technical field of food deep processing, it is related to a kind of fresh duck blood preparation and preservation method.
Background technique
The duck blood protein full of nutrition containing 17-18%, and total amount of essential amino acids are higher than shell egg in protein, are
A kind of good protein.Heme iron is another important nutrient of duck blood, in hemoglobin between ferroheme and polypeptide chain
It is combined with non-covalent bond, ferroheme is made of porphyrin ring and ferrous iron, and the content of iron reaches 40mg or more in every 100g blood, and thin
Beef and thin mutton then only have 2.6mg and 2.0mg, and human body is to three times that the absorptivity of ferriporphyrin combination iron is inorganic iron,
Therefore, duck blood is obvious to the hypoferric anemia effect due to caused by iron deficiency in food or malabsorption iron deficiency is improved.Due to
Slaughtering process of meat duck environment difference and duck blood easily solidify the property of agglomeration, so the Collection utilization of duck blood, in addition to fraction does duck
Blood bean curd is directly edible outer, main still to mix feed by being processed into boiling blood meal.Enterprise guarantees the quality to extend Bean curd with duck blood
Phase all uses high temperature sterilization and Bean curd with duck blood is made to have the features such as strong boiling taste, poor taste.
Fresh duck blood color is scarlet, and general edible preceding solidification, the duck blood surface after solidification has tempting cerise, cooks
It is fine and smooth tasty and refreshing afterwards, it is loved by consumers as a kind of chafing dish food materials.However since current fresh duck blood storage time is only 1-2
It, and easily solidification generates flocculent deposit, color easily blackening, with the duck after the extension solidification of storage in storage
Blood water-retaining property reduces, and coarse mouthfeel, interior void increases.Cause fresh duck blood can not industrialization production.
Summary of the invention
Goal of the invention: being directed to the deficiencies in the prior art, and the object of the present invention is to provide a kind of fresh duck bloods to prepare
And preservation method, extend fresh duck blood shelf life to 10 days, 10 days duck blood colors of storage are scarlet, and solidification keeps fine and smooth after cooking
Tasty and refreshing mouthfeel.
Technical solution: in order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention are as follows:
A kind of fresh-keeping preparation of fresh duck blood and clotting method, steps are as follows:
(1) the fresh duck blood of health is collected, while adding anti-coagulants solution and being cooled to 0~4 DEG C in advance rapidly, anti-coagulants solution is matched
Side are as follows: sodium citrate 2%~20%, disodium ethylene diamine tetraacetate 4%~15%；
(2) duck blood containing anti-coagulants is added into antibacterial agent solution, bacteriostatic agent solution formula: potassium sorbate 0.02%~
0.075%, sodium Diacetate 0.8%~3%, epsilon-polylysine 0.1%~0.25%；
(3) by the duck blood addition color protection agent solution containing bacteriostatic agent: color stabilizer solution formula: sodium isoascorbate 1%~
5%, Rosmarinus officinalis extract 0.1%~0.3%, tea polyphenols 0.1%~0.3%；
(4) duck blood containing color stabilizer is added into quality-improving agent solution, quality improver solution formula: carragheen
0.1%~0.5%, curdlan 0.1%~0.5%；
(5) filling after the duck blood containing quality improver being deaerated or do not deaerated, fresh duck blood is made；
(6) above-mentioned fresh duck blood transport and preservation are completed in 0~4 DEG C of environment, and the shelf-life is 10 days or more.
In step (1), anti-coagulants solution formula are as follows: sodium citrate 2%~10%, disodium ethylene diamine tetraacetate 4%~
15%.
In step (1), the dosage of anti-coagulants solution are as follows: the 5%-15% of raw material duck blood quality.
In step (2), the formula of antibacterial agent solution are as follows: potassium sorbate 0.02%~0.05%, sodium Diacetate 0.8%~
2.0%, epsilon-polylysine 0.15%~0.25%.
In step (2), the dosage of antibacterial agent solution are as follows: the 5%-10% of raw material duck blood quality.
In step (3), the formula of color protection agent solution are as follows: sodium isoascorbate 2%~4%, Rosmarinus officinalis extract 0.15%
~0.25%, tea polyphenols 0.15%~0.25%.
In step (3), the dosage of color protection agent solution are as follows: the 5%-10% of raw material duck blood quality.
In step (4), the formula of quality-improving agent solution are as follows: carragheen 0.2%~0.4%, curdlan 0.2%~
0.4%.
In step (4), the dosage of quality-improving agent solution are as follows: the 2%-5% of raw material duck blood quality.
The fresh-keeping preparation of the fresh duck blood and clotting method before fresh duck blood is edible and 1~4 times of drinking water mixing, and add
Add the coagulant solution of fresh duck blood quality 5%-15%.
The coagulant solution formula: calcium chloride 2.5%~20%, tricalcium phosphate 1%~5%, calcium lactate 2%~
4%.
The utility model has the advantages that compared with prior art, the present invention has the advantage that: the fresh duck blood of the present invention is able to extend
The shelf-life of duck blood, 10 days duck blood colors of storage were scarlet to 10 days or more, and solidification keeps fine and smooth tasty and refreshing mouthfeel after cooking.
Detailed description of the invention
Fig. 1 is the microbiological indicator measurement chart of fresh duck blood.
Specific embodiment
The present invention is described further combined with specific embodiments below.Compound amount unit in following embodiment
Percentage is mass percentage concentration.
Embodiment 1
A kind of fresh-keeping preparation of fresh duck blood and clotting method, the specific steps are as follows:
(1) the fresh duck blood of health is collected, while the anti-coagulants solution of adding raw materials duck blood quality 5% is simultaneously cooled to rapidly 0 in advance
~4 DEG C, anti-coagulants solution formula are as follows: sodium citrate 2%, disodium ethylene diamine tetraacetate 4%；
(2) by the antibacterial agent solution of the duck blood adding raw materials duck blood quality 5% containing anti-coagulants, bacteriostatic agent solution formula:
Potassium sorbate 0.02%, sodium Diacetate 0.8%, epsilon-polylysine 0.1%；
(3) by the color protection agent solution of the duck blood adding raw materials duck blood quality 5% containing bacteriostatic agent: color stabilizer solution formula:
Sodium isoascorbate 1%, Rosmarinus officinalis extract 0.1%, tea polyphenols 0.1%；
(4) by the quality-improving agent solution of the duck blood adding raw materials duck blood quality 2% containing color stabilizer, quality improver is molten
Formula of liquid: carragheen 0.1%, curdlan 0.1%；
(5) filling after the duck blood containing quality improver being deaerated or do not deaerated, fresh duck blood is made；
(7) it is mixed before eating above-mentioned fresh duck blood with 1~4 times of drinking water, and adds the solidification of fresh duck blood quality 5%
Agent solution: coagulant solution formula: calcium chloride 2.5%, tricalcium phosphate 1%, calcium lactate 2%.
Embodiment 2
A kind of fresh-keeping preparation of fresh duck blood and clotting method, the specific steps are as follows:
(1) the fresh duck blood of health is collected, while the anti-coagulants solution of adding raw materials duck blood quality 10% is simultaneously cooled to rapidly 0 in advance
~4 DEG C, anti-coagulants solution formula are as follows: sodium citrate 11%, disodium ethylene diamine tetraacetate 9.5%；
(2) by the antibacterial agent solution of the duck blood adding raw materials duck blood quality 7.5% containing anti-coagulants, antibacterial agent solution is matched
Side: potassium sorbate 0.0475%, sodium Diacetate 1.9%, epsilon-polylysine 0.175%；
(3) by the color protection agent solution of the duck blood adding raw materials duck blood quality 7.5% containing bacteriostatic agent: color protection agent solution is matched
Side: sodium isoascorbate 3%, Rosmarinus officinalis extract 0.2%, tea polyphenols 0.2%；
(4) by the quality-improving agent solution of the duck blood adding raw materials duck blood quality 3.5% containing color stabilizer, quality improver
Solution formula: carragheen 0.3%, curdlan 0.3%；
(5) filling after the duck blood containing quality improver being deaerated or do not deaerated, fresh duck blood is made；
(6) above-mentioned fresh duck blood transport and preservation are completed in 0~4 DEG C of environment, and the shelf-life is 10 days or more；
(7) it is mixed before eating above-mentioned fresh duck blood with 1~4 times of drinking water, and adds the solidifying of fresh duck blood quality 10%
Gu agent solution: coagulant solution formula: calcium chloride 11.25%, tricalcium phosphate 3%, calcium lactate 3%.
Embodiment 3
A kind of fresh-keeping preparation of fresh duck blood and clotting method, the specific steps are as follows:
(1) the fresh duck blood of health is collected, while the anti-coagulants solution of adding raw materials duck blood quality 15% is simultaneously cooled to rapidly 0 in advance
~4 DEG C, anti-coagulants solution formula are as follows: sodium citrate 20%, disodium ethylene diamine tetraacetate 15%；
(2) by the antibacterial agent solution of the duck blood adding raw materials duck blood quality 10% containing anti-coagulants, bacteriostatic agent solution formula:
Potassium sorbate 0.075%, sodium Diacetate 3%, epsilon-polylysine 0.25%；
(3) by the color protection agent solution of the duck blood adding raw materials duck blood quality 10% containing bacteriostatic agent: color stabilizer solution formula:
Sodium isoascorbate 5%, Rosmarinus officinalis extract 0.3%, tea polyphenols 0.3%；
(4) by the quality-improving agent solution of the duck blood adding raw materials duck blood quality 5% containing color stabilizer, quality improver is molten
Formula of liquid: carragheen 0.5%, curdlan 0.5%；
(5) filling after the duck blood containing quality improver being deaerated or do not deaerated, fresh duck blood is made；
(6) above-mentioned fresh duck blood transport and preservation are completed in 0~4 DEG C of environment, and the shelf-life is 10 days or more；
(7) it is mixed before eating above-mentioned fresh duck blood with 1~4 times of drinking water, and adds the solidifying of fresh duck blood quality 15%
Gu agent solution: coagulant solution formula: calcium chloride 20%, tricalcium phosphate 5%, calcium lactate 4%.
The microbiological indicator of the fresh duck blood of embodiment 4 measures
Microbiological indicator is measured to the fresh duck of Examples 1 to 3, and only to add the duck blood of anti-coagulants to be control knot, as a result
As shown in Figure 1, showing only to add the control group of anti-coagulants microorganism mass propagation when storing second day, and peculiar smell is generated, and
The fresh duck blood of Examples 1 to 3 is not above 10 in the 10th day total plate count of storage5, and the color of fresh duck blood is scarlet, nothing
Peculiar smell has reached fresh-keeping effect.
The quality sensory evaluation of the fresh duck blood of embodiment 5
The present embodiment invites the color of 20 members of subjective appreciation group product after the same time is to storage solidification in 10 days
Pool, elasticity, mouthfeel and fragrance carry out sensory evaluation, and various features are commented 5 times, more than evaluation result ability more than 50% (number)
As last evaluation.Standards of grading are shown in Table 1, and evaluation is individually carried out in subjective appreciation room by each evaluation member every time, phase
Be not in contact with each other exchange, is gargled between sample evaluation with clear water.
1 standards of grading of table
Results of sensory evaluation is as shown in table 2 after the fresh duck blood solidification of Examples 1 to 3, it is seen that fresh duck blood of the invention
After solidification, good evaluation result is all had from color, elasticity and mouthfeel, whole acceptable degree is very strong.
2 product evaluation result of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Color | It is excellent | It is excellent | It is excellent |
| Elasticity | It is excellent | It is excellent | It is excellent |
| Mouthfeel | It is excellent | Sorrow | Sorrow |
Claims (11)
1. a kind of fresh-keeping preparation of fresh duck blood and clotting method, which is characterized in that steps are as follows:
(1) the fresh duck blood of health is collected, while adding anti-coagulants solution and being cooled to 0~4 DEG C in advance rapidly, anti-coagulants solution formula
Are as follows: sodium citrate 2%~20%, disodium ethylene diamine tetraacetate 4%~15%；
(2) duck blood containing anti-coagulants is added into antibacterial agent solution, bacteriostatic agent solution formula: potassium sorbate 0.02%~
0.075%, sodium Diacetate 0.8%~3%, epsilon-polylysine 0.1%~0.25%；
(3) duck blood containing bacteriostatic agent is added into color protection agent solution: color stabilizer solution formula: sodium isoascorbate 1%~5%,
Rosmarinus officinalis extract 0.1%~0.3%, tea polyphenols 0.1%~0.3%；
(4) duck blood containing color stabilizer is added into quality-improving agent solution, quality improver solution formula: carragheen 0.1%~
0.5%, curdlan 0.1%~0.5%；
(5) filling after the duck blood containing quality improver being deaerated or do not deaerated, fresh duck blood is made；
(6) above-mentioned fresh duck blood transport and preservation are completed in 0~4 DEG C of environment, and the shelf-life is 10 days or more.
2. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (1), anti-coagulants
Solution formula are as follows: sodium citrate 2%~10%, disodium ethylene diamine tetraacetate 4%~15%.
3. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (1), anti-coagulants
The dosage of solution are as follows: the 5%-15% of raw material duck blood quality.
4. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (2), bacteriostatic agent
The formula of solution are as follows: potassium sorbate 0.02%~0.05%, sodium Diacetate 0.8%~2.0%, epsilon-polylysine 0.15%~
0.25%.
5. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (2), bacteriostatic agent
The dosage of solution are as follows: the 5%-10% of raw material duck blood quality.
6. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (3), color stabilizer
The formula of solution are as follows: sodium isoascorbate 2%~4%, Rosmarinus officinalis extract 0.15%~0.25%, tea polyphenols 0.15%~
0.25%.
7. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (3), color stabilizer
The dosage of solution are as follows: the 5%-10% of raw material duck blood quality.
8. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (4), quality changes
The formula of good agent solution are as follows: carragheen 0.2%~0.4%, curdlan 0.2%~0.4%.
9. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: in step (4), quality changes
The dosage of good agent solution are as follows: the 2%-5% of raw material duck blood quality.
10. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 1, it is characterised in that: before fresh duck blood is edible
It is mixed with 1~4 times of drinking water, and adds the coagulant solution of fresh duck blood quality 5%-15%.
11. the fresh-keeping preparation of fresh duck blood and clotting method according to claim 10, it is characterised in that: the coagulator is molten
Formula of liquid: calcium chloride 2.5%~20%, tricalcium phosphate 1%~5%, calcium lactate 2%~4%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907170A (en) * | 2019-03-08 | 2019-06-21 | 刘晋芳 | A kind of compound anti-coagulants of animal blood |
| CN111713645A (en) * | 2020-06-12 | 2020-09-29 | 北京通齐百味食品有限公司 | Duck blood production process |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907170A (en) * | 2019-03-08 | 2019-06-21 | 刘晋芳 | A kind of compound anti-coagulants of animal blood |
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| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
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