CN1262067A - Technology for producing edible pork blood - Google Patents
Technology for producing edible pork blood Download PDFInfo
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- CN1262067A CN1262067A CN00114308A CN00114308A CN1262067A CN 1262067 A CN1262067 A CN 1262067A CN 00114308 A CN00114308 A CN 00114308A CN 00114308 A CN00114308 A CN 00114308A CN 1262067 A CN1262067 A CN 1262067A
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- blood
- technology
- pork blood
- edible pork
- producing edible
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Abstract
An edible pork blood is prepared through collecting raw pork blood in non-pestilence region by vacuum technique, adding anticoagulant, stirring, filter, deaerating, pouring in containers, coagulating, sealing, and high-temp sterilization. Resultant edible pork blood has the physical, chemical and microbial indexes and the total number of bacteria,which are far lowered than the specification in national standard.
Description
The present invention is a food processing technology, is specially technology for producing edible pork blood.
Present pig blood is commonly called as pig blood bean curd, and it produce to adopt is the production model of traditional handicraft workshop, promptly 1) blood sampling, 2) with salt, 3) add water boil, 4) solidify.There are the following problems for it:
1, the vacuum of no use of taking a blood sample, hygienic requirements does not reach.
2, take a blood sample processing storage requirement poor, apt to deteriorate.
3, when blood sampling waste is bigger, and the blood resource utilization rate is extremely low, and nutrition is destroyed bigger.
4, processing conditions is simple and crude, does not have any sanitary installation, does not have any sanitary inspection means, to food
Dangerous greatly with lying dormant.
5, the production model of handicraft workshop formula can not form batch process, is unfavorable for the pig blood products
Popularization and the comprehensive utilization of pig blood resource.
The object of the present invention is to provide a kind of production technology of edible pork blood, be better than national standard greatly with the sanitary index that guarantees edible pork blood.
For realizing purpose of the present invention, the inventor proposes following technical scheme: utilize vacuum technique after Pest-or disease-free area is adopted pig blood, add anticoagulant, stir, filter, and the degassing, can is solidified, and seals high-temperature sterilization.
This scheme is adopted pig blood with Pest-or disease-free area and is guaranteed that the blood source is not polluted by pathogeny, filters the purity that guarantees pig blood, and the degassing guarantees that product shaping is attractive in appearance, and high-temperature sterilization guarantees that product safety is reliable.
Whole process of production is industrialization streamline production model, and is big in batches, the productivity ratio height, and daily output can reach about 10,000 boxes, adapts to the social development needs.
Accompanying drawing technology for producing edible pork blood flow chart.
Embodiment:
1, employing is carried out at Pest-or disease-free area; Do not have pathogeny and pollute to guarantee the blood source.
2, utilize vacuum technique in the blood collection procedure, blood source clean health does not have any impurity, and adds
Go into anticoagulant 1% to 5% natrium citricum and water, the blood source is fresh does not solidify to keep.
3, multiple filtration is processed the purity of further refine pig blood, makes it to become real pure blood system
Product are rich in nutrition.
4, stir adding salt.
When 5, the raw material that will stir in degasification technique is heated to 35 ℃ to 40 ℃, send into true again
Empty degassing tank (air pressure is 0.04par to the 0.08par) processing that outgases is to eliminate whipping process
The middle gas that produces makes shaping attractive in appearance.
6, can.
7, adding calcium acetate solidifies.
8, seal.
9, temperature is set to 112 ℃ to 120 ℃ during high-temperature sterilization, pressure be 0.12par extremely
0.17par the product safety of sterilizing is reliable, edible no any danger, and shelf life is long.
The weight ratio of above technical process raw material is:
Fresh porcine blood 1 salt 0.01-0.05 calcium acetate 0.001-0.005 natrium citricum 0.001-0.005 water 0.2-0.5
Edible pork blood physical and chemical index and microorganism that above explained hereafter goes out are as follows:
| Project | Standard | Testing result | Assay method |
| Plumbous Pb meter mg/kg≤ | ????0.5 | ????0.16 | ????GB5009.12 |
| Arsenic As meter mg/kg≤ | ????0.5 | ????0.15 | ????GB5009.11 |
| Total number of bacteria cfu/g≤ | ????50000 | ????＜10 | ????GB4789.2 |
| Coliform MPN/100g≤ | ????70 | ????＜30 | ????GB4789.3 |
| Salmonella Shigella staphylococcus aureus hemolytic streptococcus | Must not detect | Do not detect | ????GB4789.4 ????GB4789.5 ????GB4789.6 ????GB4789.10 |
Claims (4)
1, technology for producing edible pork blood is characterized in that utilizing vacuum technique after Pest-or disease-free area is adopted pig blood, adds anticoagulant, stirs, and filters, and the degassing, is solidified, sealed, high-temperature sterilization at can.
2, technology for producing edible pork blood according to claim 1 is characterized in that anticoagulant is natrium citricum and the water of 1%-5%.
3, such as claim 1 the art technology for producing edible pork blood, the temperature that it is characterized in that outgasing is 35 ℃-40 ℃, pressure is 0.04par-0.08par.
4, technology for producing edible pork blood according to claim 1 is characterized in that the high-temperature sterilization temperature is 112 ℃-120 ℃, and pressure is 0.12par-0.17par.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00114308A CN1262067A (en) | 2000-01-06 | 2000-01-06 | Technology for producing edible pork blood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00114308A CN1262067A (en) | 2000-01-06 | 2000-01-06 | Technology for producing edible pork blood |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1262067A true CN1262067A (en) | 2000-08-09 |
Family
ID=4584008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00114308A Pending CN1262067A (en) | 2000-01-06 | 2000-01-06 | Technology for producing edible pork blood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1262067A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953471A (en) * | 2009-07-11 | 2011-01-26 | 厦门银祥集团有限公司 | Edible pig blood and industrial production method thereof |
| CN101999680A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| CN102028238A (en) * | 2010-12-10 | 2011-04-27 | 华东师范大学 | Preparation method of blood curds |
| CN102150872A (en) * | 2010-11-23 | 2011-08-17 | 河南工业大学 | Preparation method for improving gel hardness of chicken blood product by using natural food extract |
| CN101352243B (en) * | 2008-08-28 | 2011-11-02 | 南京雨润食品有限公司 | Method for processing duck blood in box |
| CN102258202A (en) * | 2011-06-15 | 2011-11-30 | 天津宝迪农业科技股份有限公司 | Chicken blood tofu and production method thereof |
| CN102326781A (en) * | 2011-07-04 | 2012-01-25 | 天津宝迪农业科技股份有限公司 | Blood sampling method for ensuring pork blood quality in high-temperature seasons |
| CN105614721A (en) * | 2015-12-31 | 2016-06-01 | 重庆三峡职业学院 | Pig blood bean curd and preparation method of pig blood bean curd |
| CN105918608A (en) * | 2016-05-12 | 2016-09-07 | 桐城市雨润生物科技有限公司 | Edible plasma protein powder preparing method |
| CN110122857A (en) * | 2019-05-24 | 2019-08-16 | 常州骆马湖食品有限公司 | The sterile production technique of livestock blood |
| CN111802593A (en) * | 2020-07-29 | 2020-10-23 | 周晓娟 | Pig blood bean curd and preparation method thereof |
| CN111887396A (en) * | 2020-08-27 | 2020-11-06 | 周晓娟 | Digestible stomach-nourishing pig blood bean curd and preparation method thereof |
-
2000
- 2000-01-06 CN CN00114308A patent/CN1262067A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352243B (en) * | 2008-08-28 | 2011-11-02 | 南京雨润食品有限公司 | Method for processing duck blood in box |
| CN101953471A (en) * | 2009-07-11 | 2011-01-26 | 厦门银祥集团有限公司 | Edible pig blood and industrial production method thereof |
| CN101999680A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| CN102150872A (en) * | 2010-11-23 | 2011-08-17 | 河南工业大学 | Preparation method for improving gel hardness of chicken blood product by using natural food extract |
| CN101999680B (en) * | 2010-11-23 | 2012-10-31 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| CN102028238B (en) * | 2010-12-10 | 2013-01-16 | 华东师范大学 | Preparation method of blood curds |
| CN102028238A (en) * | 2010-12-10 | 2011-04-27 | 华东师范大学 | Preparation method of blood curds |
| CN102258202A (en) * | 2011-06-15 | 2011-11-30 | 天津宝迪农业科技股份有限公司 | Chicken blood tofu and production method thereof |
| CN102326781A (en) * | 2011-07-04 | 2012-01-25 | 天津宝迪农业科技股份有限公司 | Blood sampling method for ensuring pork blood quality in high-temperature seasons |
| CN105614721A (en) * | 2015-12-31 | 2016-06-01 | 重庆三峡职业学院 | Pig blood bean curd and preparation method of pig blood bean curd |
| CN105918608A (en) * | 2016-05-12 | 2016-09-07 | 桐城市雨润生物科技有限公司 | Edible plasma protein powder preparing method |
| CN110122857A (en) * | 2019-05-24 | 2019-08-16 | 常州骆马湖食品有限公司 | The sterile production technique of livestock blood |
| CN111802593A (en) * | 2020-07-29 | 2020-10-23 | 周晓娟 | Pig blood bean curd and preparation method thereof |
| CN111887396A (en) * | 2020-08-27 | 2020-11-06 | 周晓娟 | Digestible stomach-nourishing pig blood bean curd and preparation method thereof |
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