Method for preparing sausages by utilizing blood of beasts and birds

A technology of livestock and poultry blood and sausages, which is applied in the field of food processing and can solve the problems of easy deterioration of the color of livestock and poultry blood

Inactive Publication Date: 2013-01-30
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the color of livestock and poultry blood is easy to deteriorate during heating and stor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Processing of raw meat

[0022] Remove the tendons, cartilage, blood clots, etc. from the lean meat part of the pork, wash, drain, and grind it into minced meat with a meat grinder. Cut pig fat into 0.8cm 3 Xiao Ding. Minced meat and pig fat are mixed at a weight ratio of 9:1, minced, and made into minced meat;

[0023] (2) Processing of blood

[0024] Anticoagulation and crushing were performed sequentially on the collected fresh chicken blood that passed the hygienic inspection. Anticoagulant treatment conditions are as follows: add sodium citrate with a concentration of 0.6% W / V and shake well. Crushing treatment conditions are: temperature 4~10℃, rotating speed 13000-15000rpm, time 2~3min;

[0025] (3) Preparation of minced meat

[0026] In 100g minced meat, add 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 5ml concentration of 0.1% W / V sodium nitrite solution ( NaNO 2 ) and 1....

Embodiment 2

[0032] (1) Processing of raw meat

[0033] Remove the tendons, cartilage, blood clots, etc. from the lean meat part of the pork, wash, drain, and grind it into minced meat with a meat grinder. Cut pig fat into 0.8cm 3 Xiao Ding. Minced meat and pig fat are mixed at a weight ratio of 9:1, minced, and made into minced meat;

[0034] (2) Processing of blood

[0035] Anticoagulation and crushing were performed sequentially on the collected fresh duck blood that passed the hygienic inspection. Anticoagulant treatment conditions are as follows: add sodium citrate with a concentration of 0.6% W / V and shake well. Crushing treatment conditions are: temperature 4~10℃, rotating speed 13000-15000rpm, time 2~3min;

[0036] (3) Preparation of minced meat

[0037] In 100g minced meat, add 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 3.0ml 0.1% W / V sodium nitrite solution (NaNO 2 ) and 2.2 ml of duck blood,...

Embodiment 3

[0043] (1) Handling of raw meat

[0044] Remove the tendons, cartilage, blood clots, etc. from the lean meat part of the pork, wash, drain, and grind it into minced meat with a meat grinder. Cut pig fat into 0.8cm 3 Xiao Ding. Minced meat and pig fat are mixed at a weight ratio of 9:1, minced, and made into minced meat;

[0045] (2) Processing of blood

[0046] Anticoagulation and crushing are performed sequentially on the fresh pig blood that has passed the sanitation inspection. Anticoagulant treatment conditions are as follows: add sodium citrate with a concentration of 0.6% W / V and shake well. Crushing treatment conditions are: temperature 4~10℃, rotating speed 13000-15000rpm, time 2~3min;

[0047] (3) Preparation of minced meat

[0048] In 100g minced meat, add 2.5g salt, 5g water, 0.015g monosodium glutamate, 0.6g five-spice powder, 0.3g phosphate, 0.03g vitamin C, 0.05g vitamin E, 2ml concentration of 0.1% W / V sodium nitrite solution ( NaNO 2 ) and 1.8 ml of pig...

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PUM

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Abstract

The invention relates to a method for preparing sausages by utilizing blood of beasts and birds. The method comprises the following operation steps of: raw meat treatment, beasts and birds blood treatment, mincemeat preparation, filler pouring and cooking, wherein during cooking of the mincemeat, salt, water, gourmet powder, phosphate, vitamin C, vitamin E, five spices powder and beasts and birdsblood are added in meat paste; uniformly stirring, and pickling 24 hours. The key technology is that a sodium nitrite and hemoglobin reaction in a pickling and heating process and a color aiding action of the vitamin C and E are utilized, and the tincture of the sausages are stable; and the product sausage is pink, the tincture is fresh and uniform, the spice is rich, the texture is tender and elastic, and the sliced sheet is smooth and stable.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing sausages from livestock and poultry blood. Background technique [0002] Blood is an important by-product of livestock and poultry processing. As the world's largest meat-producing country, China is rich in blood resources. Blood is rich in nutrition, rich in protein, porphyrin iron and other ingredients. At present, blood in our country is mainly used as feed, extracting biochemical drugs and raw materials for making blood cakes, most of which are not used and are directly discarded, which not only causes a lot of waste of protein resources, but also causes serious environmental problems. The blood color is not stable enough, which restricts its application in the field of food processing. Improving the stability of blood color is a key problem in solving the application of blood in food processing. At present, the main application ...

Claims

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Application Information

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IPC IPC(8): A23L1/318A23L13/70
Inventor 周存六周倩朱洋洋叶慧琼方红美陈从贵
Owner HEFEI UNIV OF TECH
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