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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, and the absorption and utilization rate of the protein by the human body cannot be improved; the taste and appearance of the product are not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Take 500 mL of duck blood, add 5 mL of Bacillus subtilis, ferment at pH 7 and 28°C for 24 hours, then inactivate in a water bath at 80°C for 10 minutes to obtain a polypeptide liquid; add 20 g of dissolved starch, Add 0.15-0.3g of carrageenan, 0.15g of konjac gum, add 15mL of auxiliary material juice, add purified water to a total of 500g, and stir evenly; after pouring the blood stuffing into the casing, use a string to put the duck blood peptide nutrition sausage every 20-25cm Make a long section, and use a needle to pierce some small holes in the casing, and arrange the duck blood polypeptide nutritional sausage to make it firm and uniform in size, round and beautiful in appearance; cook at a constant temperature of 80°C for 40 minutes, and after cooling, it will be the finished product of the present invention .

Embodiment 2

[0016] Take 500 mL of duck blood, add 15 mL of Bacillus subtilis, ferment for 24 hours at pH 8 and 30°C, and then inactivate in a water bath at 80°C for 10 minutes to obtain a polypeptide liquid; add 30 g of dissolved starch, Add 0.2-0.4g of carrageenan, 0.2g of konjac gum, add 20mL of auxiliary material juice, add purified water to a total of 500g, and stir evenly; after pouring the blood stuffing into the casing, use a string to put the duck blood polypeptide nutrition sausage every 20-25cm Make a long section, and use a needle to pierce some small holes in the casing, and arrange the duck blood polypeptide nutritional sausage to make it firm and uniform in size, round and beautiful in appearance; cook at a constant temperature of 80°C for 40 minutes, and after cooling, it will be the finished product of the present invention .

Embodiment 3

[0018] Take 500 mL of duck blood, add 25 mL of Bacillus subtilis, ferment for 24 hours at pH 9 and 32°C, and then inactivate in a water bath at 80°C for 10 minutes to obtain a polypeptide liquid; add 40 g of dissolved starch, Add 0.25-0.5g of carrageenan, 0.25g of konjac gum, add 25mL of auxiliary material juice, add purified water to a total of 500g, and stir evenly; after pouring the blood stuffing into the casing, use a string to put the duck blood peptide nutrition sausage every 20-25cm Make a long section, and use a needle to pierce some small holes in the casing, and arrange the duck blood polypeptide nutritional sausage to make it firm and uniform in size, round and beautiful in appearance; cook at a constant temperature of 80°C for 40 minutes, and after cooling, it will be the finished product of the present invention .

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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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