Preparation process of duck blood

A production process, the technology of duck blood, applied in the field of food processing, can solve the problem of destroying nutritional components, and achieve the effects of promoting blood coagulation, preventing coronary heart disease, and reducing nutrient loss

Inactive Publication Date: 2020-09-29
北京通齐百味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing duck blood processing technology, it is generally degassed at high temperature and solidified before being sold or transported, which destroys the nutrients in it, and cannot make people fully enjoy its delicious taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] This embodiment provides a kind of duck blood, and described duck blood production process comprises the following steps:

[0030] (1) Take the blood after killing the live duck, add citric acid, mix well, and form liquid blood;

[0031] (2) filtering the liquid blood obtained in step (1), degassing, and packaging;

[0032] (3) The liquid blood packaged in step (2) is frozen below -40°C to form frozen blood;

[0033] (4) Store the frozen blood obtained in step (3) below -18°C to obtain the duck blood.

Embodiment 2

[0035] This embodiment provides a kind of duck blood, and described duck blood production process comprises the following steps:

[0036] (1) Take blood after the live duck is killed, add citric acid solution, the addition of sodium citrate solution is 15% of the liquid blood mass; the mass percentage concentration of sodium citrate solution is 35%, mix well, form liquid blood ;

[0037] (2) Filter the liquid blood obtained in step (1) with a 100-mesh sieve, vacuum degass it, and pack it at 2°C;

[0038] (3) The liquid blood packaged in step (2) is frozen at minus 60°C for 7 minutes to form solid frozen blood;

[0039] (4) Store the frozen blood obtained in step (3) at -18°C to obtain the duck blood.

Embodiment 3

[0041] This embodiment provides a kind of duck blood, and described duck blood production process comprises the following steps:

[0042] (1) Take blood after the live duck is killed, add citric acid solution, the addition of sodium citrate solution is 20% of the liquid blood mass; the mass percentage concentration of sodium citrate solution is 30%, mix well, form liquid blood ;

[0043] (2) The liquid blood obtained in step (1) is filtered through a 120-mesh sieve, vacuum degassed at 0°C, and packaged at 4°C;

[0044] (3) The liquid blood packaged in step (2) is frozen at minus 100°C for 5 minutes to form solid frozen blood;

[0045] (4) Store the frozen blood obtained in step (3) at -18°C to obtain the duck blood.

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PUM

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Abstract

The invention relates to a production process of duck blood. The production process comprises the steps that a live duck is killed and taken blood, citric acid is added, and filtering, degassing, packaging and freezing are carried out to form frozen blood; and the frozen blood is placed at the temperature of 18 DEG C below zero for storage to obtain the duck blood. The preparation method of the duck blood has the beneficial effects that blood coagulation components are not added into the obtained duck blood before transportation, the operation of heating modes such as cooking is not carried out, nutrient components of the duck blood are reserved to the maximum extent, and the duck blood has duck fragrance, pure taste and rich nutrition.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process of duck blood. Background technique [0002] Duck blood is the blood of domestic ducks. It is a common food. Duck blood is rich in protein and a variety of amino acids that cannot be synthesized by the human body. A variety of vitamins, these are indispensable substances in the process of human hematopoiesis. [0003] In the existing processing technology of duck blood, it is generally degassed at high temperature before being sold or transported, and made to solidify, which destroys the nutrients therein and cannot make people fully enjoy its delicious taste. Contents of the invention [0004] In order to solve the problems existing in the prior art, the invention provides a production process of duck blood. The prepared duck blood maintains the original various nutritional components of the duck blood, has pure taste, has various heal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L33/00A23L33/10
CPCA23L13/20A23L33/00A23L33/10A23V2002/00A23V2200/30A23V2200/322A23V2200/326A23V2250/032A23V2300/20
Inventor 罗建中
Owner 北京通齐百味食品有限公司
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