Milk smell removing agent, mutton smell-free quick-frozen fresh sheep blood and preparation method thereof

Abstract

The invention relates to a mutton smell removing agent, mutton smell-free quick-frozen fresh sheep blood and a preparation method thereof, and relates to the technical field of quick-frozen fresh sheep blood, the mutton smell removing agent comprises the following components by weight: 0.1%-0.5% of modified soybean phospholipid, 1%-5% of glucose, 0.01%-0.05% of sodium carbonate, 0.1%-0.3% of a rosemary extract, 1%-5% of sodium erythorbate, 0.1%-0.5% of guar gum, and the balance of water. 0.01%-0.06% of ethyl maltol and 1%-5% of spice juice; and 83%-97% of water. The mutton smell removing agent provided by the invention can be applied to preparation of quick-frozen fresh sheep blood, can effectively remove the mutton smell of the sheep blood in a low-temperature state, ensures the palatability of the sheep blood, not only can effectively remove the mutton smell, but also can maintain the nutritional ingredients and taste of the sheep blood, and makes up for the defects in the prior art.

Description

Technical Field

[0001] The invention relates to the technical field of quick-frozen fresh sheep blood, in particular to a stinky remover, stinky-free quick-frozen fresh sheep blood and a preparation method thereof. Background Art

[0002] In the field of food processing, especially in the processing of meat and blood products, odor control is a long-standing technical problem. In particular, in the processing of quick-frozen fresh sheep blood, the odor problem has always been a key factor affecting product quality and consumer acceptance. The unique odor of fresh sheep blood not only affects the taste and flavor of the product, but also limits its audience range and market acceptance. At the same time, the shelf life of fresh sheep blood is relatively short. How to extend its storage time while maintaining its nutrition and taste is a key problem that food processing companies urgently need to solve.

[0003] The mutton smell of sheep blood mainly comes from the free fatty acids and other volatile compounds it contains. Traditionally, the control of mutton smell mainly relies on physical, chemical and biological treatment methods during breeding management, feed selection and processing. However, although these measures can reduce the mutton smell to a certain extent, the effect is limited, and the mutton smell and other odors of sheep blood are difficult to completely eliminate, and it is even more difficult to eliminate the mutton smell in a fresh and low-temperature state. With the improvement of consumers' requirements for food quality, the market demand for quick-frozen fresh sheep blood products with no mutton smell, high nutrition and good taste is increasing. However, there is currently a lack of a processing method on the market that can effectively remove the mutton smell and maintain the nutritional components and taste of sheep blood. Therefore, the development of a new mutton remover and a preparation method of quick-frozen fresh sheep blood without mutton smell has important market value and technical significance. Summary of the invention

[0004] In order to solve the above problems, the present invention provides a smell-removing agent, smell-free quick-frozen fresh sheep blood and a preparation method thereof.

[0005] In a first aspect, the present invention provides a deodorizing agent, wherein the deodorizing agent comprises the following components in weight percentage:

[0006] Modified soybean lecithin 0.1%-0.5%, glucose 1%-5%, sodium carbonate 0.01%-0.05%, rosemary extract 0.1%-0.3%, sodium isoascorbate 1%-5%, guar gum 0.1%-0.5%, ethyl maltol 0.01%-0.06%, spice juice 1%-5%; water 83%-97%.

[0007] Further, the odor remover comprises the following components in percentage by weight:

[0008] Modified soybean lecithin 0.5%, glucose 4%, sodium carbonate 0.02%, rosemary extract 0.1%, sodium isoascorbate 4%, guar gum 0.4%, ethyl maltol 0.05%, spice juice 4%; water 86.93%.

[0009] Furthermore, the modified soybean lecithin was purchased from Henan Siwei Biotechnology Co., Ltd., the rosemary extract was purchased from Chenguang Biotechnology, and the spice juice was purchased from Fushun Dufengxuan Gushen Biotechnology.

[0010] In a second aspect, the present invention provides a method for preparing odorless quick-frozen fresh sheep blood, the preparation method comprising the following steps:

[0011] Mixing fresh sheep blood and anticoagulant solution, and then precooling to 2-6° C. to obtain first sheep blood;

[0012] Centrifuging 30 wt% of the first sheep blood, and then mixing the plasma obtained by centrifugation with the remaining first sheep blood to obtain second sheep blood;

[0013] adding the odor-removing agent obtained in any one of the first aspects to the second sheep blood and mixing them to obtain third sheep blood;

[0014] The third sheep blood is filtered, degassed and quick-frozen to obtain the odor-free quick-frozen fresh sheep blood.

[0015] Furthermore, the anticoagulant solution is a sodium citrate solution; in terms of weight percentage, the concentration of the sodium citrate solution is 2%-20%; the weight ratio of the fresh sheep blood to the anticoagulant solution is (85%-95%):(5%-15%).

[0016] Furthermore, the temperature of the first sheep blood during centrifugation is 2-6° C., and the centrifugal speed is 15000-20000 rpm / min.

[0017] Furthermore, when the plasma and the first sheep blood are mixed, the weight ratio of the plasma to the first sheep blood is (15%-20%):(80%-85%); the weight ratio of the second sheep blood to the odor remover is (90%-95%):(5%-10%).

[0018] Furthermore, the working condition parameters of the filtration include: the filter reaches 120 mesh; the working condition parameters of the degassing include: the vacuum degree is 0.05MPa-0.07MPa, and the time is 5-10 minutes; the working condition parameters of the quick freezing include: the quick freezing environment temperature is below -35°C, the quick freezing time is within 60 minutes, and the center temperature of the product reaches below -18°C.

[0019] In a third aspect, the present invention provides a kind of quick-frozen fresh sheep blood without smell of mutton, and the quick-frozen fresh sheep blood without smell of mutton is prepared by the preparation method described in any one of the second aspects.

[0020] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0021] The present invention provides a deodorizing agent, which can be used in the preparation of quick-frozen fresh sheep blood, can effectively remove the mutton smell of sheep blood at low temperature, ensure the palatability of sheep blood, can effectively remove the mutton smell, and can maintain the nutritional components and taste of sheep blood, thus making up for the shortcomings of the prior art. Specifically:

[0022] 1. Comparative proportion: Fresh pig blood and sheep blood in the market have poor tissue state, too many pores, rough taste, and need to be mixed with several times of water to become very tender, but it is difficult to pick up and has no taste. This technical solution solves the problem of poor tissue morphology. The tissue is fine and compact, with good sensory formation, firm and elastic, crisp and elastic taste without tooth padding, delicate and smooth with good toughness.

[0023] 2. The color of fresh duck blood in the comparative market will become darker and darker over time after being frozen, and the color preservation time is generally no more than 1 month.

[0024] This technical solution solves the problem of browning of quick-frozen blood products after more than one month.

[0025] 3. The mutton smell and other peculiar smells of all the sheep blood products on the comparative market cannot be removed, and the mutton smell is even more difficult to remove in a fresh and low-temperature state. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and, together with the description, serve to explain the principles of the invention.

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, for ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative labor.

[0028] Figure 1 The present invention provides a flow chart of a method for preparing quick-frozen fresh sheep blood without odor. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0031] In a first aspect, the present invention provides a deodorizing agent, wherein the deodorizing agent comprises the following components in weight percentage:

[0032] Modified soybean lecithin 0.1%-0.5%, glucose 1%-5%, sodium carbonate 0.01%-0.05%, rosemary extract 0.1%-0.3%, sodium isoascorbate 1%-5%, guar gum 0.1%-0.5%, ethyl maltol 0.01%-0.06%, spice juice 1%-5%; water 86.93%.

[0033] The invention provides a mutton smell remover which can be applied to the preparation of quick-frozen fresh sheep blood, can effectively remove the mutton smell of the sheep blood under low temperature conditions, ensures the palatability of the sheep blood, can effectively remove the mutton smell, and can maintain the nutritional components and taste of the sheep blood, thus making up for the deficiencies of the prior art.

[0034] In some specific embodiments, the odor remover comprises the following components in weight percentage:

[0035] Modified soybean lecithin 0.5%, glucose 4%, sodium carbonate 0.02%, rosemary extract 0.1%, sodium isoascorbate 4%, guar gum 0.4%, ethyl maltol 0.05%, spice juice 4%; water 86.93%.

[0036] In some specific embodiments, the modified soybean lecithin is purchased from Henan Siwei Biotechnology Co., Ltd., the rosemary extract is purchased from Chenguang Biotechnology, and the spice juice is purchased from Fushun Dufengxuan Gushen Biotechnology.

[0037] In a second aspect, the present invention provides a method for preparing quick-frozen fresh sheep blood without odor, such as Figure 1 As shown, the preparation method comprises the following steps:

[0038] Mixing fresh sheep blood and anticoagulant solution, and then precooling to 2-6° C. to obtain first sheep blood;

[0039] Centrifuging 30 wt% of the first sheep blood, and then mixing the plasma obtained by centrifugation with the remaining first sheep blood to obtain second sheep blood;

[0040] adding the odor-removing agent obtained in any one of the first aspects to the second sheep blood and mixing them to obtain third sheep blood;

[0041] The third sheep blood is filtered, degassed and quick-frozen to obtain the odor-free quick-frozen fresh sheep blood.

[0042] In some specific embodiments, the anticoagulant solution is a sodium citrate solution; in terms of weight percentage, the concentration of the sodium citrate solution is 2%-20%; the weight ratio of the fresh sheep blood to the anticoagulant solution is (85%-95%):(5%-15%).

[0043] In some specific embodiments, the temperature of the first sheep blood during centrifugation is 2-6° C., and the centrifugal speed is 15000-20000 rpm / min.

[0044] In some specific embodiments, when the plasma and the first sheep blood are mixed, the weight ratio of the plasma to the fresh sheep blood is (15%-20%):(80%-85%); the weight ratio of the second sheep blood to the odor remover is (90%-95%):(5%-10%).

[0045] In some specific embodiments, the working condition parameters of the filtration include: the filter reaches 120 mesh; the working condition parameters of the degassing include: the vacuum degree is 0.05MPa-0.07MPa, and the time is 5-10 minutes; the working condition parameters of the quick freezing include: the quick freezing environment temperature is below -35°C, the quick freezing time is within 60 minutes, and the center temperature of the product reaches below -18°C.

[0046] In a third aspect, the present invention provides a kind of quick-frozen fresh sheep blood without smell of mutton, and the quick-frozen fresh sheep blood without smell of mutton is prepared by the preparation method described in any one of the second aspects.

[0047] In some specific embodiments, the quick-frozen sheep blood is mixed with 1-4 times of drinking water before consumption, and 2%-7% of salt and 10%-40% of pure milk are added as coagulants based on the weight of the sheep blood.

[0048] It should be noted that the various components involved in the odor-removing agent, odor-free quick-frozen fresh sheep blood and preparation method thereof provided in the embodiments of the present invention, unless otherwise specified or specified, can all be commercially available products; at the same time, the steps and parameters involved in the preparation method, unless otherwise specified or specified, can all be carried out according to existing processes or using existing equipment.

[0049] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0050] Example 1

[0051] This example provides a deodorant, which comprises the following components in weight percentage:

[0052] Modified soybean lecithin 0.5%, glucose 4%, sodium carbonate 0.02%, rosemary extract 0.1%, sodium isoascorbate 4%, guar gum 0.4%, ethyl maltol 0.05%, spice juice 4%; water 86.93%;

[0053] Among them, the modified soybean lecithin was purchased from Henan Siwei Biotechnology Co., Ltd., the rosemary extract was purchased from Chenguang Biotechnology, and the spice juice was purchased from Fushun Dufengxuan Gushen Biological Technology.

[0054] Example 2

[0055] This example provides a deodorant, which comprises the following components in weight percentage:

[0056] Modified soybean lecithin 0.1%, glucose 1%, sodium carbonate 0.01%, rosemary extract 0.1%, sodium isoascorbate 1%, guar gum 0.5%, ethyl maltol 0.06%, spice juice 5%; the balance is water;

[0057] Among them, the modified soybean lecithin was purchased from Henan Siwei Biotechnology Co., Ltd., the rosemary extract was purchased from Chenguang Biotechnology, and the spice juice was purchased from Fushun Dufengxuan Gushen Biological Technology.

[0058] Example 3

[0059] This example provides a deodorant, which comprises the following components in weight percentage:

[0060] Modified soybean lecithin 0.5%, glucose 5%, sodium carbonate 0.05%, rosemary extract 0.3%, sodium isoascorbate 5%, guar gum 0.1%, ethyl maltol 0.01%, spice juice 1%; the balance is water;

[0061] Among them, the modified soybean lecithin was purchased from Henan Siwei Biotechnology Co., Ltd., the rosemary extract was purchased from Chenguang Biotechnology, and the spice juice was purchased from Fushun Dufengxuan Gushen Biological Technology.

[0062] Example 4

[0063] This example provides a kind of quick-frozen fresh sheep blood without smell of mutton, and its preparation method comprises the following steps:

[0064] Step (1): fresh sheep blood and an anticoagulant solution are mixed, and then precooled to 2-6° C. to obtain first sheep blood;

[0065] Step (2): centrifuging 30 wt% of the first sheep blood obtained in step (1), and then mixing the plasma obtained by centrifugation with the remaining first sheep blood to obtain second sheep blood;

[0066] Step (3): adding the odor remover obtained in Example 1 to the second sheep blood obtained in step (2) and mixing them to obtain third sheep blood;

[0067] Step (4): filtering, degassing and quick-freezing the third sheep blood obtained in step (3) to obtain the odor-free quick-frozen fresh sheep blood;

[0068] Wherein, the anticoagulant solution in step (1) is a sodium citrate solution with a weight percentage of 10%, and the weight ratio of the fresh sheep blood to the anticoagulant solution is 85%:15%;

[0069] In step (2), the temperature of centrifuging the first sheep blood is 5° C. and the centrifugal speed is 18000 rpm / min; the weight ratio of the plasma to the first sheep blood is 20%:80%;

[0070] In step (3), the weight ratio of the second sheep blood to the odor-removing agent is 95%:5%;

[0071] The working condition parameters of the filtration in step (4) include: the filter reaches 120 mesh; the working condition parameters of the degassing include: the vacuum degree is 0.06MPa, and the time is 7 minutes; the working condition parameters of the quick freezing include: the quick freezing environment temperature is -40°C, the quick freezing time is 30 minutes, and the product center temperature reaches -10°C.

[0072] Example 5

[0073] This example provides a quick-frozen fresh sheep blood without smell and a preparation method thereof, which is different from Example 4 only in that the smell removing agent is obtained from Example 2; the remaining steps and parameters are the same.

[0074] Example 6

[0075] This example provides a quick-frozen fresh sheep blood without smell and a preparation method thereof, which is different from Example 4 only in that the smell removing agent is obtained from Example 3; the remaining steps and parameters are the same.

[0076] Comparative Example 1

[0077] This example provides a smell remover, which is different from Example 1 only in that modified soybean lecithin is not added to the smell remover, and the rest of the formula and process are exactly the same.

[0078] Comparative Example 2

[0079] This example provides a smell remover, which is different from Example 1 only in that no glucose is added to the smell remover, and the rest of the formula and process are exactly the same.

[0080] Comparative Example 3

[0081] This example provides a smell remover, which is different from Example 1 only in that no spice juice is added to the smell remover, and the rest of the formula and process are exactly the same.

[0082] Comparative Example 4

[0083] This example provides a quick-frozen fresh sheep blood without smell and a preparation method thereof, which is different from Example 4 only in that the smell removing agent is obtained from Comparative Example 1; the remaining steps and parameters are the same.

[0084] Comparative Example 5

[0085] This example provides a quick-frozen fresh sheep blood without smell and a preparation method thereof, which is different from Example 4 only in that the smell removing agent is obtained from Comparative Example 2; the remaining steps and parameters are the same.

[0086] Comparative Example 6

[0087] This example provides a quick-frozen fresh sheep blood without smell and a preparation method thereof, which is different from Example 4 only in that the smell removing agent is obtained from Comparative Example 3; the remaining steps and parameters are the same.

[0088] Test Case

[0089] In this example, sensory test evaluation was performed on the mutton-free quick-frozen fresh sheep blood obtained in the above Examples 4 to 6 and Comparative Examples 4 to 6. The test results are shown in Table 1.

[0090] Table 1

[0091]

[0092] It can be seen from Table 1 that, compared with Comparative Examples 4 to 6, the mutton smell remover provided by Examples 1 to 3 of the present invention can effectively remove the mutton smell of sheep blood at low temperature, ensure the palatability of sheep blood, and can effectively remove the mutton smell while maintaining the nutritional components and taste of sheep blood.

[0093] Various embodiments of the present invention may be presented in the form of a range; it should be understood that the description in the form of a range is only for convenience and brevity, and should not be understood as a rigid limitation on the scope of the present invention; therefore, the range description should be considered to have specifically disclosed all possible sub-ranges and single numerical values ​​within the range. For example, the range description from 1 to 6 should be considered to have specifically disclosed sub-ranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the range, such as 1, 2, 3, 4, 5 and 6, which apply regardless of the range. In addition, whenever a numerical range is indicated herein, it is meant to include any cited number (fractional or integer) within the indicated range.

[0094] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A smell remover, characterized in that: In percentage by weight, the odor remover comprises the following components: Modified soybean lecithin 0.1%-0.5%, glucose 1%-5%, sodium carbonate 0.01%-0.05%, rosemary extract 0.1%-0.3%, sodium isoascorbate 1%-5%, guar gum 0.1%-0.5%, ethyl maltol 0.01%-0.06%, spice juice 1%-5%; water 83%-97%.

2. The odor remover according to claim 1, characterized in that In percentage by weight, the odor remover comprises the following components: Modified soybean lecithin 0.5%, glucose 4%, sodium carbonate 0.02%, rosemary extract 0.1%, sodium isoascorbate 4%, guar gum 0.4%, ethyl maltol 0.05%, spice juice 4%; Water 86.93%.

3. The stinky smell remover according to claim 1, wherein the modified soybean lecithin is purchased from Henan Siwei Biotechnology Co., Ltd., the rosemary extract is purchased from Chenguang Biotechnology, and the spice juice is purchased from Fushun Dufengxuan Gushen Biotechnology.

4. A method for preparing quick-frozen fresh sheep blood without smell of mutton, characterized in that: The preparation method comprises the following steps: Mixing fresh sheep blood and anticoagulant solution, and then precooling to 2-6° C. to obtain first sheep blood; Centrifuging 30 wt% of the first sheep blood, and then mixing the plasma obtained by centrifugation with the remaining first sheep blood to obtain second sheep blood; adding the odor remover obtained according to any one of claims 1 to 3 to the second sheep blood and mixing them to obtain third sheep blood; The third sheep blood is filtered, degassed and quick-frozen to obtain the odor-free quick-frozen fresh sheep blood.

5. The method for preparing odorless quick-frozen fresh sheep blood according to claim 4, characterized in that: The anticoagulant solution is a sodium citrate solution; in terms of weight percentage, the concentration of the sodium citrate solution is 2%-20%; the weight ratio of the fresh sheep blood to the anticoagulant solution is (85%-95%):(5%-15%).

6. The method for preparing mutton-free quick-frozen fresh sheep blood according to claim 4, characterized in that: The temperature of the first sheep blood during centrifugation is 2-6° C., and the centrifugal speed is 15000-20000 rpm / min.

7. The method for preparing mutton-free quick-frozen fresh sheep blood according to claim 4, characterized in that: When the plasma and the first sheep blood are mixed, the weight ratio of the plasma to the first sheep blood is (15%-20%):(80%-85%); the weight ratio of the second sheep blood to the odor remover is (90%-95%):(5%-10%).

8. The method for preparing mutton-free quick-frozen fresh sheep blood according to claim 4, characterized in that: The working condition parameters of the filtration include: the filter reaches 120 mesh; the working condition parameters of the degassing include: the vacuum degree is 0.05MPa-0.07MPa, and the time is 5-10 minutes; the working condition parameters of the quick freezing include: the quick freezing environment temperature is below -35°C, the quick freezing time is within 60 minutes, and the center temperature of the product reaches below -18°C.

9. A kind of quick-frozen fresh sheep blood without smell of mutton, characterized in that: The odorless quick-frozen fresh sheep blood is prepared by the preparation method described in any one of claims 4 to 8.

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