Duck blood polypeptide nutrient sausage and its preparation method

A technology for nourishing sausage and duck blood, applied in the field of food processing, can solve the problems of heavy bloody smell, protein is not effectively hydrolyzed, cannot improve protein absorption and utilization rate, etc., and achieves improved stability, absorption utilization rate and absorption rate. high effect

Inactive Publication Date: 2013-01-02
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The bloody smell of the products made by the above processing method is still relatively heavy; the protein has not been effectively hydrolyzed,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0013] Example 1,

[0014] Take 500 mL of duck blood, add 5 mL of Bacillus subtilis, ferment for 24 hours at pH 7, 28°C, and then inactivate it in a water bath at 80°C for 10 minutes to obtain a polypeptide solution; add 20g of dissolved starch to the above 350mL polypeptide fermentation solution. Carrageenan 0.15-0.3g, konjac gum 0.15g, add 15mL of auxiliary juice, add purified water to the total amount of 500g, and stir evenly; after filling the blood stuffing into the casing, use a string to fill the duck blood polypeptide nutrition intestine every 20-25cm Long tie one section, and tie several pores in the casing with a needle, and arrange the duck blood polypeptide nutrition intestine to make it firm and uniform in size, round and beautiful in appearance; boil at a constant temperature of 80°C for 40 minutes, and it will become the finished product of the present invention after cooling. .

Example Embodiment

[0015] Example 2,

[0016] Take 500 mL of duck blood, add 15 mL of Bacillus subtilis, and ferment for 24 hours at pH 8, 30°C, and then inactivate in a water bath at 80°C for 10 minutes to obtain a polypeptide solution; add 30g of dissolved starch to the above 400mL polypeptide fermentation solution. Carrageenan 0.2-0.4g, konjac gum 0.2g, add 20mL of auxiliary juice, add purified water to the total amount of 500g, and stir evenly; after filling the blood stuffing into the casing, use a string to fill the duck blood polypeptide nutrition intestine every 20-25cm Long tie one section, and tie several pores in the casing with a needle, and arrange the duck blood polypeptide nutrition intestine to make it firm and uniform in size, round and beautiful in appearance; boil at a constant temperature of 80°C for 40 minutes, and it will become the finished product of the present invention after cooling. .

Example Embodiment

[0017] Example 3.

[0018] Take 500mL of duck blood, add 25mL of Bacillus subtilis, ferment for 24h at pH9 and 32°C, and then inactivate it in a water bath at 80°C for 10min to obtain a polypeptide liquid; add 40g of dissolved starch to the above 450mL polypeptide fermentation liquid. Carrageenan 0.25-0.5g, konjac gum 0.25g, add 25mL of auxiliary juice, add pure water to the total amount of 500g, and stir evenly; after filling the blood stuffing into the casing, use a string to fill the duck blood polypeptide nutrition intestine every 20-25cm Long tie one section, and tie several pores in the casing with a needle, and arrange the duck blood polypeptide nutrition intestine to make it firm and uniform in size, round and beautiful in appearance; boil at a constant temperature of 80°C for 40 minutes, and it will become the finished product of the present invention after cooling. .

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PUM

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Abstract

The invention relates to a preparation method of a sausage, concretely relates to a duck blood polypeptide nutrient sausage and its preparation method, and belongs to the technical field of food processing. The method comprises the following steps: carrying out fermenting extraction of fresh duck blood to obtain a duck blood polypeptide nutrient solution; adding small amounts of starch, a vegetable gelatin, and assistants comprising salt, sugar, pepper and Chinese prickly ash; and filling to form a sausage, boiling, and cooling to prepare the duck blood polypeptide nutrient sausage, wherein the raw material duck blood is blood from domestic ducks, has a salty taste and a cold property, and can enrich the blood and detoxify. The fresh duck blood contains 16.26% of proteins, 226mg/kg of Fe, 5.77mg/kg of Zn, and 12.82% of amino acids, so the duck blood is a biological resource having very high nutritive values, and the finished products of the duck blood are especially suitable for special consumption populations comprising humans suffering from the alimentary canal disease, hypoallergenic patients, the elderly, athletes and the like.

Description

technical field [0001] The invention relates to a sausage preparation method, in particular to a duck blood polypeptide nutritional sausage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Sausages and snacks made of animal blood that appear in the food markets of Japan, Europe and the United States are very popular among consumers. In China, people like to make dishes with blood tofu, which is called "liquid meat". Its nutritional value is mainly reflected in: ①The iron content in animal blood is relatively high, and it exists in the form of heme iron, which is easily absorbed and utilized by the human body. Children in the growth and development stage and pregnant or breastfeeding women eat more dishes with animal blood, which can prevent iron deficiency anemia, and can effectively prevent coronary heart disease and arteriosclerosis in middle-aged and elderly people. ②Animal blood has the function of pro...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L1/09A23L1/314A23L13/20A23L13/40A23L13/50
Inventor 马利华秦卫东陈学红
Owner XUZHOU UNIV OF TECH
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