Method for primarily processing sheep blood

A technology of primary processing and sheep blood, which is applied in food science, food preservation, application, etc. It can solve the problem of being unable to cover up the smell of sheep blood, achieve the best coagulation effect, significant gel ability, and prolong the shelf life.

Inactive Publication Date: 2018-11-23
重庆市后戴联业农业开发有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above-mentioned deficiencies in the prior art, the purpose of the present invention is to provide a method for the primary processing of sheep blood, which solves the problem that the existing sheep blood bean curd cannot cover up the smell of sheep blood while adding phosphate during the processing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for primary processing of sheep blood, comprising the steps of:

[0026] (1) Using fresh mutton sheep blood, add 20 mL of 1% sodium citrate solution to 200 mL of sheep blood within 3 minutes, stir gently, filter with double-layer gauze, collect the filtrate and refrigerate it at 5°C for later use ;

[0027] (2) Take fresh nanzhu leaves and water according to the mass ratio of 1:2, crush and beat with a mixer, then centrifuge to collect nanzhu juice, filter, and stand at 5°C to obtain nanzhu slurry; add a mass fraction of Adjust the pH value of 25% edible alkali solution to 6 to obtain Nanzhu juice; add Nanzhu juice to the above sheep blood at a volume ratio of 1:2 to obtain compound sheep blood;

[0028] (3) Take 100 mL of the compound sheep blood described in step (2), add 5 mg of papain to it, and heat it to 40°C and keep it warm for 14 minutes, then add 0.1 mg of transglutaminase, keep it warm for 80 minutes, then boil for 20 minutes, cool After reaching r...

Embodiment 2

[0030] A method for primary processing of sheep blood, comprising the steps of:

[0031] (1) Using fresh mutton sheep blood, add 10 mL of 2% sodium citrate solution to 100 mL of sheep blood within 4 minutes, stir gently, filter with double-layer gauze, collect the filtrate and refrigerate at 5°C immediately for later use ;

[0032] (2) Take fresh nanzhu leaves and water according to the mass ratio of 1:2, crush and beat with a mixer, then centrifuge to collect nanzhu juice, filter, and stand at 5°C to obtain nanzhu slurry; add a mass fraction of Adjust the pH value of 25% edible alkali solution to 6.5 to obtain Nanzhu juice; add Nanzhu juice to the above sheep blood at a volume ratio of 1:1.5 to obtain compound sheep blood;

[0033] (3) Take 100 mL of the composite sheep blood described in step (2), add 6 mg of papain to it, and heat it to 40°C and keep it warm for 15 minutes, then add 0.2 mg of transglutaminase, keep it warm for 90 minutes, then boil for 20 minutes, and cool...

Embodiment 3

[0035] A method for primary processing of sheep blood, comprising the steps of:

[0036] (1) Using fresh mutton sheep blood, add 10 mL of 2.5% sodium citrate solution to 100 mL of sheep blood within 5 minutes, stir gently, filter with double-layer gauze, collect the filtrate and refrigerate at 5°C immediately for later use ;

[0037] (2) Take fresh nanzhu leaves and water according to the mass ratio of 1:2, crush and beat with a mixer, then centrifuge to collect nanzhu juice, filter, and stand at 5°C to obtain nanzhu slurry; add a mass fraction of Adjust the pH value of 25% edible alkali solution to 7 to obtain Nanzhu juice; add Nanzhu juice to the above sheep blood at a volume ratio of 1:3 to obtain compound sheep blood;

[0038] (3) Take 100 mL of the compound sheep blood described in step (2), add 7 mg of papain to it, heat it to 45°C, and keep it warm for 10 minutes, then add 0.3 mg of transglutaminase, keep it warm for 100 minutes, then boil for 20 minutes, cool After r...

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PUM

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Abstract

The invention provides a method for primarily processing sheep blood, which comprises the following steps: (1) adopting sheep blood of fresh mutton sheep, controlling to add an anticoagulant into thesheep blood within 3 to 5 min, slightly and uniformly stirring, filtering by using a double-gauze, collecting the filtrate and immediately refrigerating into an environment with temperature of 5 DEG Cfor standby; (2) adding folium vaccinii bracteati juice into the sheep blood according to a volume ratio of 1:1.5 to obtain compound sheep blood; (3) adding a papain in to the compound sheep blood obtained in step (2), heating to 40 to 45 DEG C and performing heat preservation for 10 to 15 min, then adding glutamine transaminase and continously performing heat preservation for 80 to 100min, thenboiling for 20 min,cooling to room temperature to obtain sheep blood bean curd. The sheep blood bean curd obtained by the method for primarily processing sheep blood is free of sheep blood smell, goodin taste, safe in eating and is a health product which has low salt and low fat and high protein.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for primary processing of sheep blood. Background technique [0002] my country is the country with the largest slaughtering volume of mutton sheep in the world. Abundant by-products are produced during the slaughtering process. Blood is one of the by-products with a higher yield. In addition to a variety of functional protein components, it also contains eight kinds of amino acids and trace elements necessary for the human body, which have very beneficial effects on the human body. [0003] At present, the utilization rate of sheep blood resources in my country is extremely low, and most mutton sheep slaughtering enterprises in China directly release the blood, which not only causes environmental pollution, but also wastes resources. Although a small number of enterprises recycle it as blood meal for feed, or for extracting biologically active compon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L3/3472A23L5/20
CPCA23L3/3472A23L5/25A23L5/27A23L13/20A23L13/48
Inventor 陈万会马富勤沈代梅
Owner 重庆市后戴联业农业开发有限公司
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