Decolorizing, deodorizing and antioxidant yak meat blood sausage and preparation method thereof

Abstract

The invention discloses a decolorizing, deodorizing and antioxidant yak meat blood sausage. The decolorizing, deodorizing and antioxidant yak meat blood sausage consists of the following components inparts by weight: 100 parts of raw materials, 3.5 parts of edible salt, 0.45 part of five spice powder, 0.4 part of chicken essence and 0.2 part of cooking wine, wherein the weight ratio of yak meat to pig fat is 8: 2, porcine hemoglobin polypeptide accounts for 10-40g/kg of the dosage of the raw materials, and the dosage of the porcine plasma accounts for 10-40g/kg of the dosage of the raw materials. The invention further discloses a preparation method of the decolorizing, deodorizing and antioxidant yak meat blood sausage. According to the yak meat blood sausage obtained according to the technical scheme, dark black and blood smell of traditional blood sausages are removed, the color is yellowish, and the yak meat blood sausage has good color, flavor and chewiness. Besides, the product has a certain antioxidant capacity, can remarkably reduce oxidation of fat and protein, also has a certain antibacterial capacity, and can obviously prolong the shelf life. Theoretical basis and effective ways are provided for deep development and utilization of livestock and poultry blood.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a decolorized, deodorized and anti-oxidative yak meat blood sausage and a preparation method thereof. Background technique [0002] In recent years, about 700 million pigs are slaughtered each year in my country, and each pig weighs more than 100 kilograms. Pig blood accounts for about 3% to 3.5% of body weight. About 2.10 to 2.45 million tons of pig blood are produced every year. How to develop pig blood New ways of utilization, broadening the scope of application of pig blood, and reducing environmental pollution have attracted the attention of environmental protection and government departments, so this is also one of the current research hotspots of scholars. Pig blood is not only rich in biological resources, but also has high nutritional value, known as "liquid meat". The protein content in pig blood is as high as about 20%, including 18 kinds of amino acids includ...

AI Technical Summary

Problems solved by technology

[0003] However, for a long time, limited by many factors such as scarlet color, strong fishy smell, and poor palatability, the utilization rate of pig blood in my country is not high, except for a small part that is processed into blood meal or fermented blood meal as feed additive and used in biochemistry. Except for heme, superoxide dismutase and pep...