Duck blood sausage and production method thereof

A technology of blood sausage and duck blood, which is applied in the field of duck blood sausage and its preparation, can solve the problems that blood sausage is not suitable for the taste of southern consumers, duck blood tofu is not easy to take out, and is easy to shatter, so as to achieve the tightness and shelf life of duck blood sausage Longer, less bacteria

Pending Publication Date: 2017-05-24
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

[0005] The present invention aims at the problem that the existing blood sausage is not suitable for the tastes of southern consumers, and the problem that the duck blood tofu is not easy to take out, easy to break up, and often has the phenomenon of "frivolous", and provides a method for preparing duck blood sausage. Duck blood sausage process: S1. Duck blood collection
S3. deployment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for preparing duck blood sausage, the duck blood sausage undergoes: S1. Duck blood collection. S2. Precise filtration. S3. deployment. S4. Filling punch. S5. Prepared after sterilization.

[0038] The method for collecting duck blood in step S1 includes: firstly, collecting duck blood: during the collection process, coarsely filtering the duck blood with a 30-mesh filter. Then, sodium citrate solution was added to the collected duck blood. The addition amount of described sodium citrate solution is 7.9% of duck blood quality. The mass percentage concentration of described sodium citrate solution is 5.3%. Finally, the collected duck blood was transferred to a storage tank within 30 minutes in an environment of 10° C. 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 24 hours.

[0039] After research, the applicant found that the collected duck blood needs to be transported and st...

Embodiment 2

[0054] A method for preparing duck blood sausage, the duck blood sausage undergoes: S1. Duck blood collection. S2. Precise filtration. S3. deployment. S4. Filling punch. S5. Prepared after sterilization.

[0055] Step S1 Collecting duck blood: during the collection process, use a 50-mesh sieve to roughly filter the duck blood. Then, an anticoagulant solution was added to the collected duck blood. The addition amount of described anticoagulant solution is 10% of duck blood quality. The mass percent concentration of the anticoagulant solution is 2%. Finally, the collected duck blood was transferred to a storage tank within 120 minutes at an environment lower than 12°C for use. The temperature in the storage tank is 15° C., and the storage time of the duck blood in the storage tank is less than 48 hours.

[0056] The precise filtering method described in step S2 includes: filtering the duck blood collected in step S1 in an environment of 12°C using a 120-mesh filter.

[0...

Embodiment 3

[0066] A method for preparing duck blood sausage, the duck blood sausage undergoes: S1. Duck blood collection. S2. Precise filtration. S3. deployment. S4. Filling punch. S5. Prepared after sterilization.

[0067] Step S1 collecting duck blood: during the collection process, use a 10-mesh sieve to roughly filter the duck blood. Then, an anticoagulant solution was added to the collected duck blood. The addition amount of described anticoagulant solution is 5% of duck blood quality. The mass percent concentration of the anticoagulant solution is 10%. Finally, the collected duck blood was transferred to a storage tank within 60 minutes at 0°C for use. The temperature in the storage tank is 0° C., and the storage time of the duck blood in the storage tank is less than 48 hours. It is identical with step and embodiment 1.

[0068] The precise filtering method described in step S2 includes: filtering the duck blood collected in step S1 in an environment of 0°C using a 60-mesh...

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PUM

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Abstract

The invention provides a production method of a duck blood sausage to overcome the disadvantages in the prior art. The duck blood sausage is produced through duck blood collection, accurate filtration, blending, loading sealing, and sterilization. Collected duck blood is transferred to a storage tank with the temperature not exceeding 20 DEG C within 120 min, and is stored; the duck blood is blended and is filtered, cold water is added to the duck blood according to a ratio of 1:(1.0-1.05), and edible salt and a thickener are added; and the blended duck blood water and a coagulating agent are loaded and sealed, and the loaded and sealed duck blood sausage is sterilized to obtain the finished duck blood sausage. The duck blood sausage suitable for the taste of consumers and especially the taste of northern consumers is produced from the pure duck blood. The duck blood sausage is tight, and is convenient to take in the use process. The duck blood sausage is well shaped, has no flower core phenomenon, has high content of nutrient components, and contains no fine hair or other impurities.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a duck blood sausage and a preparation method thereof. Background technique [0002] Blood sausage is the traditional food of the northerners. When slaughtering pigs (sheep), put some salt water in a large basin to catch the blood, then stir the blood to prevent it from coagulating, and mix it with minced pig (sheep) oil, minced onion, salt, Season the sausage with ginger powder, pepper powder, etc., tie it up tightly, put it in a pot and cook it. Slice it and eat it hot, or add blood sausage and white meat at the same time when making sauerkraut. The blood sausage tastes strong and fragrant, oily but not greasy. [0003] However, the traditional pig (sheep) blood sausage is not well accepted in the south, and duck blood is a traditional food that is popular among consumers, especially in the south. Duck blood is rich in protein and a variety of human body ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/40
CPCA23V2002/00A23V2200/218A23V2200/242A23V2250/1578A23V2250/506
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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