Process for pre-steaming duck blood

A duck blood and pre-steaming technology, applied in the field of pre-steaming duck blood technology, can solve the problems of duck blood pollution, duck blood aging, duck blood oxidation and blackening, etc., and achieve the effect of ensuring food safety, quality, and molding.

Pending Publication Date: 2017-05-10
河南华英樱桃谷食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the current duck blood products are directly packaged after being poured into the tray, and need to be further heated together with the tray before consumption. However, during the heating process of the tray, the harmful substances produced not only damage the quality of duck blood, but also affect the quality of duck blood. The flavor is even affecting people's health
In addition, due to improper operation by consumers in the process of heating duck blood, overheating and cooling, too long or too short time, it will have a serious impact on the taste and shape of duck blood, making duck blood excessively oxidized and blackened, making the Duck blood is polluted by microorganisms, causing duck blood to age and form a large number of cavities, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Pre-steamed duck blood process, after: S1. Duck blood collection; S2. Filtration; S3. Deployment; S4. Filling; S5 Pre-steaming; S6. Packaging; S7. Sterilization;

[0043] Wherein, the specific operation of the step S1. duck blood collection is as follows: first, collect the duck blood: during the collection process, use a 30-mesh sieve to coarsely filter the duck blood; then, add citric acid to the collected duck blood Sodium solution; the added amount of the sodium citrate solution is 5% of the duck blood mass; the mass percent concentration of the sodium citrate solution is 2%; finally, the collected duck blood is in an environment of 0°C, Transfer to a storage tank within 120 minutes for use; the temperature in the storage tank is 2° C., and the storage time of duck blood in the storage tank is less than 48 hours.

[0044] The specific operation of the step S2. filtering is as follows: the duck blood collected in the step S1 is filtered in an environment of 0° C. usi...

Embodiment 2

[0060] Pre-steamed duck blood process, after: S1. Duck blood collection; S2. Filtration; S3. Deployment; S4. Filling; S5 Pre-steaming; S6. Packaging;

[0061] Wherein;, the specific operation of the step S1. duck blood collection is as follows: first, collect duck blood: during the collection process, use a 50-mesh sieve to coarsely filter the duck blood; then, add lemon to the collected duck blood sodium citrate solution; the added amount of the sodium citrate solution is 10% of the duck blood mass; the mass percent concentration of the sodium citrate solution is 10%; finally, the collected duck blood is placed in an environment of 12°C , transferred to a storage tank within 120 minutes for use; the temperature in the storage tank was 7° C., and the storage time of duck blood in the storage tank was lower than 24 hours.

[0062] The specific operation of the step S2. filtering is as follows: the duck blood collected in the step S1 is filtered in an environment of 12° C. using...

Embodiment 3

[0078] Pre-steamed duck blood process, after: S1. Duck blood collection; S2. Filtration; S3. Deployment; S4. Filling; S5 Pre-steaming; S6. Packaging; S7. Sterilization;

[0079] Wherein, the specific operation of the step S1. duck blood collection is as follows: first, collect the duck blood: during the collection process, use a 40-mesh sieve to coarsely filter the duck blood; then, add citric acid to the collected duck blood Sodium solution; the added amount of the sodium citrate solution is 7% of the duck blood mass; the mass percent concentration of the sodium citrate solution is 3%; finally, the collected duck blood is collected in an environment of 5°C, Transfer to the storage tank within 120min for use; the temperature in the storage tank is 5°C, and the storage time of the duck blood in the storage tank is less than 12 hours.

[0080] The specific operation of the step S2. filtering is as follows: the duck blood collected in the step S1 is filtered in an environment of ...

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PUM

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Abstract

The invention discloses a process for pre-steaming duck blood. The process comprises the following steps: S1, collecting duck blood; S2, filtering; S3, blending; S4, filling; S5, pre-steaming, namely, putting filled and cured duck blood into a pre-steaming device, and steaming for 40-45 minutes in an environment of 110-130 DEG C; S6, packaging; S7, sterilizing, thereby obtaining the pre-steamed duck blood. By adopting the process disclosed by the invention, the pure duck blood is pre-steamed, so that the situation that harmful substances can be generated and the quality of the duck blood is damaged if the duck blood is heated together with a tray box can be avoided, and the duck blood made by using the process can be taken instantly after a bag is opened, and is tender and tasty and safe to eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a process of pre-steaming duck blood. Background technique [0002] Animal blood is a by-product of the meat industry with high protein, low fat, low sugar, rich in trace elements, and high nutritional value. It has the reputation of "liquid meat". The iron in animal blood is mainly heme iron, which is absorbed by the human body much higher than other iron sources. Duck blood is a biological resource with high nutritional value. Except for about 85% of water, duck blood is mainly protein, with a content of 12% to 16%. In addition, it also contains high essential nutrients including lysine. Amino acids, iron, sodium, potassium, calcium, magnesium, zinc and other mineral elements and multivitamins, and also contain a variety of biologically active substances. Duck blood is cold and salty, and has the functions of nourishing blood, clearing away heat and detoxifying. "C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/10A23B4/005
CPCA23B4/0056
Inventor 胡奎曹全乐李建欣任红星
Owner 河南华英樱桃谷食品有限公司
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