CN112293678A - Quick-frozen livestock and poultry blood product and preparation method thereof - Google Patents
Quick-frozen livestock and poultry blood product and preparation method thereof Download PDFInfo
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- CN112293678A CN112293678A CN202011333862.8A CN202011333862A CN112293678A CN 112293678 A CN112293678 A CN 112293678A CN 202011333862 A CN202011333862 A CN 202011333862A CN 112293678 A CN112293678 A CN 112293678A
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- 244000144972 livestock Species 0.000 title claims abstract description 156
- 244000144977 poultry Species 0.000 title claims abstract description 149
- 239000010836 blood and blood product Substances 0.000 title claims abstract description 55
- 229940125691 blood product Drugs 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000008280 blood Substances 0.000 claims abstract description 96
- 210000004369 blood Anatomy 0.000 claims abstract description 96
- 238000007710 freezing Methods 0.000 claims abstract description 39
- 238000010025 steaming Methods 0.000 claims abstract description 36
- 230000008014 freezing Effects 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 208000007536 Thrombosis Diseases 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 34
- 238000000034 method Methods 0.000 claims description 20
- 238000004806 packaging method and process Methods 0.000 claims description 17
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- 230000014759 maintenance of location Effects 0.000 claims description 8
- 229920002907 Guar gum Polymers 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- 239000000665 guar gum Substances 0.000 claims description 6
- 235000010417 guar gum Nutrition 0.000 claims description 6
- 229960002154 guar gum Drugs 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000000230 xanthan gum Substances 0.000 claims description 6
- 235000010493 xanthan gum Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 229940082509 xanthan gum Drugs 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 239000000701 coagulant Substances 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 230000007613 environmental effect Effects 0.000 claims description 4
- 239000003146 anticoagulant agent Substances 0.000 claims description 2
- 229940127219 anticoagulant drug Drugs 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 5
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 4
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- 239000000047 product Substances 0.000 description 39
- 230000000052 comparative effect Effects 0.000 description 13
- 238000011049 filling Methods 0.000 description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 241000272525 Anas platyrhynchos Species 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
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- 238000005057 refrigeration Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000001509 sodium citrate Substances 0.000 description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 5
- 238000001816 cooling Methods 0.000 description 4
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- 241000283690 Bos taurus Species 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
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- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
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- 230000006378 damage Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
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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
- 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
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A frozen livestock and poultry blood product and a preparation method thereof relate to the technical field of blood product preparation, and the preparation method has simple and convenient operation and low requirement on equipment and is suitable for large-scale production. Mixing the filtered livestock and poultry blood with auxiliary materials, homogenizing, steaming at low temperature and quickly freezing to obtain the required frozen livestock and poultry blood product. Because the low-temperature steaming mode is adopted for sterilization, the steam loss can be greatly reduced, and the energy-saving effect is achieved. Meanwhile, the quick-freezing operation after steaming can inhibit the propagation of microorganisms at low temperature and prolong the storage time of the final finished product. And the homogenizing operation can be used for solving the problem of poor texture and mouthfeel of the finished product caused by quick freezing. The livestock and poultry blood product prepared by the preparation method not only maintains uniform, soft and exquisite taste, but also has longer shelf life and is beneficial to long-term storage.
Description
Technical Field
The invention relates to the technical field of blood product preparation, in particular to a quick-frozen livestock and poultry blood product and a preparation method thereof.
Background
The blood bean curd, also called Xuesheng, is prepared by processing and coagulating livestock and poultry blood, and common livestock and poultry blood sources comprise duck blood, pig blood, goose blood, sheep blood, cow blood and the like, so that the blood bean curd is not only rich in nutrition, but also soft and fine in taste, and is a kind of edible livestock and poultry blood product which is deeply loved by people.
The existing livestock and poultry blood product processing technology generally comprises the steps of collection, filtration, filling, sterilization and the like. In the prior art, a large amount of steam is needed to be used for high-temperature and high-pressure steaming for a long time during sterilization, so that a large amount of energy is consumed; meanwhile, in order to adapt to the processing environment of high temperature and high pressure, the product packaging container needs to use plastic products, and the thickness of the product packaging container is not less than 15 threads, so that the product produced by the original process needs to use about 80kg of plastic packages per ton, and the environmental protection is adversely affected. In addition, the shelf life of the product after high-temperature and high-pressure sterilization is short, and is generally about 4 months.
Disclosure of Invention
The invention aims to provide a preparation method of a quick-frozen livestock and poultry blood product, which is simple and convenient to operate, has low requirements on equipment, adopts a new processing and sterilizing mode, can reduce energy loss, is more environment-friendly, can prolong the quality guarantee period of the product, ensures that the product has better edible taste, and is particularly suitable for industrial large-scale production.
The invention also aims to provide a quick-frozen livestock and poultry blood product which is prepared by the preparation method of the quick-frozen livestock and poultry blood product, so that the uniform, soft and fine mouthfeel of the livestock and poultry blood product is kept, the quality guarantee period is longer, and the long-term storage is facilitated.
The embodiment of the invention is realized by the following steps:
a preparation method of a quick-frozen livestock and poultry blood product comprises the following steps:
mixing the filtered livestock and poultry blood with auxiliary materials, and homogenizing to obtain a livestock and poultry blood mixture;
steaming the livestock and poultry blood mixture at a low temperature of 75-85 ℃ to obtain livestock and poultry blood clots;
and (4) quickly freezing the livestock and poultry blood clots.
A quick-frozen livestock and poultry blood product is prepared by the preparation method of the quick-frozen livestock and poultry blood product.
The embodiment of the invention has the beneficial effects that:
the embodiment of the invention provides a frozen livestock and poultry blood product and a preparation method thereof, and the preparation method is simple and convenient to operate, has low requirements on equipment and is suitable for large-scale production. Mixing the filtered livestock and poultry blood with auxiliary materials, homogenizing, steaming at low temperature and quickly freezing to obtain the required frozen livestock and poultry blood product. Because the low-temperature steaming mode is adopted for sterilization, the steam loss can be greatly reduced, and the energy-saving effect is achieved. Meanwhile, the quick-freezing operation after steaming can further sterilize through low temperature on one hand, and can prolong the storage time of the final finished product on the other hand. And the homogenizing operation can be used for solving the problem of poor texture and mouthfeel of the finished product caused by quick freezing. The livestock and poultry blood product prepared by the preparation method not only maintains uniform, soft and exquisite taste, but also has longer shelf life and is beneficial to long-term storage.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The quick-frozen livestock and poultry blood product and the preparation method thereof according to the embodiment of the invention are specifically described below.
The embodiment of the invention provides a preparation method of a quick-frozen livestock and poultry blood product, which comprises the following steps:
s1, mixing the filtered livestock and poultry blood with auxiliary materials, and homogenizing to obtain a livestock and poultry blood mixture;
s2, steaming the livestock and poultry blood mixture at a low temperature of 75-85 ℃ to obtain livestock and poultry blood clots;
s3, quickly freezing the blood clots of the livestock and the poultry.
Wherein, the livestock and poultry blood used in the preparation method comprises common duck blood, goose blood, sheep blood, pig blood, cattle blood and the like. In order to obtain better product quality, optionally, the blood of the livestock and poultry is collected from freshly slaughtered livestock and poultry, an anticoagulant, for example a 5% strength sodium citrate solution, is added during the collection and cooled to below 7 ℃ within 30 min. Collected fresh livestock and poultry blood passes through a 80-140-mesh sieve, and blood clots and impurities in the blood are filtered.
The inventor of the application finds that the existing livestock and poultry blood product processing technology generally comprises the steps of collecting, filtering, filling, sterilizing and the like. A large amount of steam is needed to be used for high-temperature and high-pressure cooking for a long time during sterilization, so that a large amount of energy is consumed; meanwhile, in order to adapt to the processing environment of high temperature and high pressure, the product packaging container needs to use plastic products, and the thickness of the product packaging container is not less than 15 threads, so that the product produced by the original process needs to use about 80kg of plastic packages per ton, and the environmental protection is adversely affected. In addition, the shelf life of the product after high-temperature and high-pressure sterilization is short, and is generally about 4 months.
Aiming at the problems, the embodiment of the invention adopts low-temperature steaming at 75-85 ℃ during sterilization, and compared with the traditional high-temperature high-pressure sterilization, the unit steam consumption is reduced by about 80%, the energy loss is greatly reduced, and the production cost is reduced. And the method can be carried out under the mild condition of low-temperature steaming without filling the livestock and poultry blood mixture. On one hand, harmful substances in the packaging bag are prevented from diffusing to the livestock and poultry blood mixture under the high-temperature condition, on the other hand, the packaging step is put into a finished product link, the thickness of the packaging bag is not so strict, PE plastic packaging bags with the thickness of about 5 threads (the dosage per ton is not more than 15 kg for packaging) can be selected, and even degradable plant fiber packaging bags can be used.
On the basis, the embodiment of the application is additionally provided with quick-freezing operation after steaming, on one hand, the whole sterilization effect is not inferior to the traditional high-temperature high-pressure sterilization by further sterilizing at low temperature; on the other hand, the quick-frozen product is more beneficial to storage, can have a longer quality guarantee period, and can not deteriorate for more than 12 months.
In the process of the improvement, the inventor also finds that if the quick-freezing operation is directly added on the traditional process, the internal tissues of the livestock and poultry blood clots can be damaged in the freezing process, the tissue structure of the whole livestock and poultry blood clots is loose and rough, the water loss is serious, and the even, soft and fine mouthfeel of the livestock and poultry blood products is lost. Aiming at the problems, the inventor finds out through creative work that the problems can be well solved by adding a homogenizing operation before steaming, large-particle materials in the livestock and poultry mixture can be homogenized into small particles through homogenization, and meanwhile, the hemoglobin is combined with water through a colloidal substance, so that the livestock and poultry blood mixture is homogenized into a mixture with a uniform and stable tissue structure, and the taste cannot be lost even through quick freezing.
Further, the homogenization of the livestock and poultry blood and the auxiliary materials is carried out in a homogenizer at the temperature of 5-10 ℃, the rotating speed of 1000-2000 rpm and the time of 30-40 min. Under the conditions, the homogenization effect on the livestock and poultry blood mixture is better, and the taste of the final product is better.
The auxiliary materials adopted in the embodiment of the invention are common auxiliary materials in the field, and optionally comprise at least one of salt, carrageenan, xanthan gum and guar gum.
Furthermore, the steaming time of the livestock and poultry blood mixture is 20-30 min, and a coagulant is added in the steaming process. The coagulant is selected from commonly used coagulants in the field, for example, a calcium chloride solution with the concentration of 1-5% can be selected, and the mass ratio of the calcium chloride solution to the livestock and poultry blood mixture is 1: 5 to 15. When steaming, the coagulant is added at the bottom of the steaming tray, then the livestock and poultry blood mixture is poured into the steaming tray, and then the steaming tray is put into a steamer for steaming. Under the operation, the livestock and poultry blood mixture can be better coagulated into blood clots.
Optionally, the livestock and poultry blood clots are kept stand for 2-4 hours at 0-4 ℃ to cool the livestock and poultry blood clots to below 20 ℃, and then quick-frozen. If directly quick-freeze the beasts and birds blood clot, under the freezing condition in beasts and birds blood clot surface, inside heat will be difficult to distribute out, not only leads to quick-freeze efficiency step-down, and the energy consumption increases, still can cause certain destruction to beasts and birds blood clot internal organization structure to the sense of mouth causes the influence. The problems can be well solved by pre-cooling the livestock and poultry blood clots to be below 20 ℃ according to the method.
Further, the quick freezing of the livestock and poultry blood clots is carried out in a quick freezer, the temperature of the quick freezer is below-35 ℃, the quick freezing time is 20-30 min, and the central temperature of the livestock and poultry blood clots is lower than-18 ℃ after the quick freezing. Under the conditions, the livestock and poultry blood clots can rapidly pass through the maximum ice crystal generation zone at minus 5 to minus 1 ℃ within 20 to 30 min, so that the product structure is not damaged in the quick-freezing process to the maximum extent, and a better taste is obtained.
Optionally, before quick freezing the livestock and poultry blood clot, cutting the cooled livestock and poultry blood clot into small pieces with the length, width and height not exceeding 20 cm. After the small blocks are cut, the cold energy of the instant freezer can better and more quickly reach the interior of the livestock and poultry blood blocks, and the effect of quick freezing is achieved.
The preparation method of the quick-frozen livestock and poultry blood product provided by the embodiment of the invention further comprises the steps of packaging the quick-frozen livestock and poultry blood block, wherein the environmental temperature in the packaging process is less than or equal to 12 ℃, and the retention time is less than or equal to 10 min; the longer time of stay in the environment with higher temperature is avoided as much as possible. Optionally, the packaged livestock and poultry blood block is refrigerated at-18 deg.C or below to keep the livestock and poultry blood block in frozen condition, thereby obtaining longer preservation time.
The embodiment of the invention also provides a quick-frozen livestock and poultry blood product which is prepared by the preparation method of the quick-frozen livestock and poultry blood product. The livestock and poultry blood product not only keeps the uniform, soft and exquisite taste of the livestock and poultry blood product, but also has longer shelf life and is beneficial to long-term storage.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a quick-frozen livestock and poultry blood product, and the preparation method comprises the following steps:
s1, collecting the blood (duck blood) of slaughtered livestock and poultry, and reducing the temperature of the blood of the livestock and poultry to below 7 ℃ within 30 min. Adding about 5% sodium citrate solution in the receiving process of the livestock and poultry blood.
And S2, collecting the cooled livestock and poultry blood, and filtering the livestock and poultry blood through a 100-mesh filter screen.
S3, adding auxiliary materials such as salt, carrageenan, xanthan gum, guar gum and the like into the livestock blood, stirring and blending, homogenizing for 30 min by using a homogenizer at the temperature of 10 ℃ and the rotating speed of 2000 rpm, and homogenizing the blended blood into a livestock blood mixture with uniform and stable tissue structure.
S4, filling the homogenized livestock and poultry blood mixture into a steaming tray, adding a 2% calcium chloride solution at the bottom of the steaming tray before filling, wherein the ratio of the calcium chloride solution to the blood mixture is 1: 10.
and S5, putting the filled livestock and poultry blood mixture into a steamer, and steaming at the low temperature of 80 ℃ for 20 min to promote blood to be coagulated into livestock and poultry blood clots.
S6, placing the steamed blood clot at the temperature of 0 ℃ for 2 hours, and cooling the product to the temperature below 20 ℃.
S7, cutting the cooled blood clot into small pieces with the length, width and height not exceeding 20 cm.
S8, quickly freezing the cut livestock and poultry blood blocks by using a quick freezer. Before the livestock and poultry blood clot is put into the quick freezing machine, the temperature of the quick freezing machine is reduced to below-35 ℃, and the quick freezing time is 20 min. The central temperature of the quick-frozen product is lower than-18 ℃.
S9, bagging the quick-frozen product. The bagging environment temperature is not higher than 12 ℃, and the retention time is not more than 10 min. The inner packing bag can be selected from PE plastic packing bags with the thickness of about 5 silks.
And S10, bagging the products and packaging the products into boxes. The bagging environment temperature is not higher than 12 ℃, and the retention time is not more than 10 min.
And S11, placing the boxed product in a refrigerator for refrigeration, wherein the temperature of the refrigerator is lower than-18 ℃.
Example 2
The embodiment provides a quick-frozen livestock and poultry blood product, and the preparation method comprises the following steps:
s1, collecting blood (pig blood) of slaughtered livestock and poultry, and reducing the temperature of the blood of the livestock and poultry to below 7 ℃ within 30 min. Adding about 5% sodium citrate solution in the receiving process of the livestock and poultry blood.
And S2, filtering the collected and cooled livestock and poultry blood by a 120-mesh filter screen.
S3, adding auxiliary materials such as salt, carrageenan, xanthan gum, guar gum and the like into the livestock blood, stirring and blending, homogenizing for 40 min by using a homogenizer at the temperature of 5 ℃ and the rotating speed of 2000 rpm, and homogenizing the blended blood into a livestock blood mixture with uniform and stable tissue structure.
S4, filling the homogenized livestock and poultry blood mixture into a steaming tray, adding a 5% calcium chloride solution at the bottom of the steaming tray before filling, wherein the ratio of the calcium chloride solution to the blood mixture is 1: 5.
and S5, placing the filled livestock and poultry blood mixture into a steamer, and steaming at the low temperature of 75 ℃ for 30 min to promote blood to be coagulated into livestock and poultry blood clots.
S6, placing the steamed blood clot for 4 hours at the temperature of 4 ℃, and cooling the product to the temperature below 20 ℃.
S7, cutting the cooled blood clot into small pieces with the length, width and height not exceeding 20 cm.
S8, quickly freezing the cut livestock and poultry blood blocks by using a quick freezer. Before the livestock and poultry blood clot is put into the quick freezing machine, the temperature of the quick freezing machine is reduced to below-35 ℃, and the quick freezing time is 30 min. The central temperature of the quick-frozen product is lower than-18 ℃.
S9, bagging the quick-frozen product. The bagging environment temperature is not higher than 12 ℃, and the retention time is not more than 10 min. The inner packing bag can be selected from PE plastic packing bags with the thickness of about 5 silks.
And S10, bagging the products and packaging the products into boxes. The bagging environment temperature is not higher than 12 ℃, and the retention time is not more than 10 min.
And S11, placing the boxed product in a refrigerator for refrigeration, wherein the temperature of the refrigerator is lower than-18 ℃.
Example 3
The embodiment provides a quick-frozen livestock and poultry blood product, and the preparation method comprises the following steps:
s1, collecting the blood (duck blood) of slaughtered livestock and poultry, and reducing the temperature of the blood of the livestock and poultry to below 7 ℃ within 30 min. Adding about 5% sodium citrate solution in the receiving process of the livestock and poultry blood.
And S2, filtering the collected and cooled livestock and poultry blood through a 80-mesh filter screen.
S3, adding auxiliary materials such as salt, carrageenan, xanthan gum, guar gum and the like into the livestock blood, stirring and blending, homogenizing for 32 min by using a homogenizer at the temperature of 8 ℃ and the rotating speed of 1500 rpm, and homogenizing the blended blood into a livestock blood mixture with uniform and stable tissue structure.
S4, filling the homogenized livestock and poultry blood mixture into a steaming tray, adding a calcium chloride solution with the concentration of 3% at the bottom of the steaming tray before filling, wherein the ratio of the calcium chloride solution to the blood mixture is 1: 8.
and S5, putting the filled livestock and poultry blood mixture into a steamer, and steaming at the low temperature of 85 ℃ for 20 min to promote blood to be coagulated into livestock and poultry blood clots.
S6, quickly freezing the cut livestock and poultry blood blocks by using a quick freezer. Before the livestock and poultry blood clot is put into the quick freezing machine, the temperature of the quick freezing machine is reduced to below-35 ℃, and the quick freezing time is 25 min. The central temperature of the quick-frozen product is lower than-18 ℃.
S7, bagging the quick-frozen product. The bagging environment temperature is not higher than 12 ℃, and the retention time is not more than 10 min. The inner packing bag can be selected from PE plastic packing bags with the thickness of about 5 silks.
And S8, bagging the products and packaging the products into boxes. The bagging environment temperature is not higher than 12 ℃, and the retention time is not more than 10 min.
And S9, placing the boxed product in a refrigerator for refrigeration, wherein the temperature of the refrigerator is lower than-18 ℃.
Comparative example 1
This comparative example provides a livestock blood product (duck blood) which was prepared in substantially the same manner as in example 1 except that the homogenization step of S3 was not included.
Comparative example 2
The comparative example provides a livestock and poultry blood product, and the preparation method comprises the following steps:
s1, collecting the blood (duck blood) of slaughtered livestock and poultry, and reducing the temperature of the blood of the livestock and poultry to below 7 ℃ within 30 min. Adding about 5% sodium citrate solution in the receiving process of the livestock and poultry blood.
And S2, collecting the cooled livestock and poultry blood, and filtering the livestock and poultry blood through a 100-mesh filter screen.
And S3, adding auxiliary materials such as salt, carrageenan, xanthan gum, guar gum and the like into the livestock and poultry blood, stirring and blending, filling into a plastic packaging bag with the thickness of 15 threads, and sealing.
S4, steaming the packaged livestock and poultry blood mixture at high temperature and high pressure of 0.2 Mpa and 120 ℃ for 20 min.
S5, cooling the steamed livestock and poultry blood mixture to room temperature, boxing and placing in a refrigerator for refrigeration, wherein the temperature of the refrigerator is lower than-18 ℃.
Test example 1
The quick-frozen livestock and poultry blood products provided by the examples 1-3 and the livestock and poultry blood products provided by the comparative examples 1-2 are refrigerated for 3 days, thawed at room temperature and compared in properties. The resulting mixture was boiled in white water and compared for mouthfeel, and the results are shown in Table 1.
TABLE 1 comparison of the properties and tastes of blood products of livestock and poultry
As can be seen from table 1, the properties and the mouthfeel of the quick-frozen livestock and poultry blood product provided in embodiments 1 to 3 of the present invention thawed after being refrigerated for 3 days were consistent with those of the livestock and poultry blood product of comparative example 2 (conventional process in the prior art) without refrigeration. And the livestock and poultry blood product of the comparative example 2 is thawed after being refrigerated for 3 days, and slight roughness and tooth sticking can occur along with the loss of water, which indicates that the livestock and poultry blood product of the comparative example 2 does not have the water locking capacity of the quick-frozen livestock and poultry blood product of the embodiment of the invention. The livestock and poultry blood product provided by the comparative example 1 is not homogenized during processing, the internal structure is seriously damaged after quick freezing, the internal structure is loose, the water locking capacity is insufficient, and obvious rough feeling and granular feeling can appear on the mouthfeel.
Test example 2
The quick-frozen livestock and poultry blood products provided in the embodiment 1 and the livestock and poultry blood products provided in the comparative example 2 are refrigerated for 6 months and 12 months, and then thawed at room temperature, and the properties of the products are compared. The resulting mixture was boiled in white water and compared for mouthfeel, and the results are shown in Table 2.
TABLE 2 comparison of the properties and tastes of blood products of livestock and poultry
As can be seen from table 2, the quick-frozen livestock and poultry blood product provided in example 1 of the present invention can still maintain its properties and taste after being refrigerated for 12 months, and does not deteriorate. In contrast, the livestock and poultry blood product provided by the comparative example 2 has obvious deterioration after being refrigerated for 6 months, and has larger deviation in both properties and mouthfeel.
Test example 3
The steam amount and the plastic amount, which are consumed per 1 ton of the livestock and poultry blood product, were compared for the two processes of example 1 and comparative example 2, and the comparison results are shown in table 3.
TABLE 3 comparison of steam usage and Plastic usage
| Steam dosage (kg/t) | Dosage of plastic package (kg/t) | |
| Example 1 | 218 | 15 |
| Comparative example 2 | 1042 | 86 |
As can be seen from table 3, the use of the preparation method provided in example 1 of the present invention reduced the amount of steam by 79.1% compared to the conventional process, and the amount of plastic packaging by 82.6% compared to the conventional process. More environment-friendly and energy-saving, and obviously reduces the production cost.
In conclusion, the embodiment of the invention provides a frozen livestock and poultry blood product and a preparation method thereof, and the preparation method is simple and convenient to operate, has low requirements on equipment, and is suitable for large-scale production. Mixing the filtered livestock and poultry blood with auxiliary materials, homogenizing, steaming at low temperature and quickly freezing to obtain the required frozen livestock and poultry blood product. Because the low-temperature steaming mode is adopted for sterilization, the steam loss can be greatly reduced, and the energy-saving effect is achieved. Meanwhile, the quick-freezing operation after steaming can inhibit the growth of microorganisms at low temperature on one hand and can prolong the storage time of the final finished product on the other hand. And the homogenizing operation can be used for solving the problem of poor texture and mouthfeel of the finished product caused by quick freezing. The livestock and poultry blood product prepared by the preparation method not only maintains uniform, soft and exquisite taste, but also has longer shelf life and is beneficial to long-term storage.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of a quick-frozen livestock and poultry blood product is characterized by comprising the following steps:
mixing the filtered livestock and poultry blood with auxiliary materials, and homogenizing to obtain a livestock and poultry blood mixture;
steaming the livestock and poultry blood mixture at a low temperature of 75-85 ℃ to obtain livestock and poultry blood clots;
and (4) quickly freezing the livestock and poultry blood clots.
2. The preparation method according to claim 1, wherein the homogenization of the livestock and poultry blood and the auxiliary materials is carried out in a homogenizer at a temperature of 5-10 ℃, a rotation speed of 1000-2000 rpm, and a time of 30-40 min.
3. The method according to claim 2, wherein the auxiliary material comprises at least one of common salt, carrageenan, xanthan gum, and guar gum.
4. The method according to claim 1, wherein the blood of livestock and poultry is collected from newly slaughtered livestock and poultry, anticoagulant is added during collection, and the mixture is cooled to below 7 ℃ within 30 min.
5. The preparation method according to claim 1, wherein the livestock and poultry blood mixture is steamed for 20-30 min, and a coagulant is added in the steaming process.
6. The preparation method according to claim 1, wherein after the steaming, the livestock and poultry blood clots are firstly kept still at 0-4 ℃ for 2-4 hours, the temperature of the livestock and poultry blood clots is cooled to below 20 ℃, and then the livestock and poultry blood clots are quickly frozen.
7. The preparation method according to claim 6, wherein the quick freezing of the livestock and poultry blood clots is carried out in a quick freezer, the temperature of the quick freezer is below-35 ℃, the quick freezing time is 20-30 min, and after the quick freezing is finished, the central temperature of the livestock and poultry blood clots is lower than-18 ℃.
8. The preparation method as claimed in claim 7, wherein the cooled livestock and poultry blood clot is cut into small pieces with length, width and height of no more than 20 cm before the livestock and poultry blood clot is quickly frozen.
9. The preparation method according to claim 1, further comprising packaging the quick-frozen livestock and poultry blood clot, wherein the environmental temperature in the packaging process is less than or equal to 12 ℃, and the retention time is less than or equal to 10 min; and refrigerating the packaged livestock and poultry blood clots in an environment below 18 ℃ below zero.
10. A quick-frozen livestock and poultry blood product, which is characterized by being prepared by the preparation method of the quick-frozen livestock and poultry blood product as claimed in any one of claims 1-9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE847996A (en) * | 1975-12-08 | 1977-05-04 | BLOOD-BASED BY-PRODUCT, HAVING A SHAPE, AND ITS PRODUCTION PROCESS | |
| 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 |
| CN106690100A (en) * | 2016-12-30 | 2017-05-24 | 河南华英樱桃谷食品有限公司 | Duck blood sausage and production method thereof |
| CN106962801A (en) * | 2017-03-08 | 2017-07-21 | 徐州丫丫食品科技有限公司 | A kind of animal blood processing method of re-pasteurization |
| CN111713645A (en) * | 2020-06-12 | 2020-09-29 | 北京通齐百味食品有限公司 | Duck blood production process |
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2020
- 2020-11-24 CN CN202011333862.8A patent/CN112293678A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE847996A (en) * | 1975-12-08 | 1977-05-04 | BLOOD-BASED BY-PRODUCT, HAVING A SHAPE, AND ITS PRODUCTION PROCESS | |
| 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 |
| CN106690100A (en) * | 2016-12-30 | 2017-05-24 | 河南华英樱桃谷食品有限公司 | Duck blood sausage and production method thereof |
| CN106962801A (en) * | 2017-03-08 | 2017-07-21 | 徐州丫丫食品科技有限公司 | A kind of animal blood processing method of re-pasteurization |
| CN111713645A (en) * | 2020-06-12 | 2020-09-29 | 北京通齐百味食品有限公司 | Duck blood production process |
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