Processing method of boxed goose blood

Abstract

The invention relates to the technical field of goose blood processing, and particularly discloses a boxed goose blood processing method which comprises the following steps: manually grasping wings and a head of a goose by one hand, cutting a throat of the goose by a knife by the other hand, placing a collecting barrel below the goose to collect goose blood, adding an anticoagulant into a goose blood raw material, and uniformly stirring to obtain the boxed goose blood. Uniformly stirring and then filtering with a sieve; adding a coagulator into the goose blood, uniformly stirring, sub-packaging into a shaping box, and performing heat sealing after the goose blood is coagulated; the sealed box-packed goose blood is sterilized, and the goose blood is put into a packaging box to be cooled after sterilization is finished; and storing the cooled boxed goose blood. The processing efficiency of the goose blood is effectively improved, the phenomena that air holes are large and uneven easily occur in the processing process of the goose blood are prevented, meanwhile, a large amount of water is prevented from being separated out after the goose blood is placed, the color is bright, the processing steps are simple, and the production and use cost is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of goose blood processing, in particular to a method for processing boxed goose blood. Background Art

[0002] "Goose blood" usually refers to the blood from geese, especially in some specific catering cultures, it may be used as an ingredient. Goose blood is used as an ingredient in the traditional diet of some regions. For example, in some Chinese local dishes, goose blood can be made into blood products (such as goose blood sausage, goose blood tofu, etc.). In addition, goose blood sometimes appears in some authentic local specialties.

[0003] In these areas, goose blood is considered a healthy ingredient, rich in protein, minerals and trace elements. During the production process, goose blood is usually cooked with other ingredients and eaten after seasoning, which can not only enhance the taste of the dish, but also provide certain nutritional value.

[0004] Goose blood is rich in high-quality protein and can provide essential amino acids for the human body. Protein is a nutrient necessary for body tissue, muscle repair and immune system function. Goose blood may be a good choice for people who have a lot of physical exertion or need to enhance immunity. Goose blood contains a high iron content, especially iron in hemoglobin, which is helpful for replenishing hemoglobin in the body and increasing the number of red blood cells. For people who are prone to anemia, goose blood is considered a blood tonic. Iron is one of the key minerals for making red blood cells and preventing anemia. Goose blood contains a variety of vitamins and minerals, such as vitamin B group, zinc, selenium, etc. These nutrients help maintain the body's metabolism, enhance immunity, and promote physical health. Vitamin B group helps release energy, helps relieve fatigue, and improves appetite. In traditional Chinese medicine theory, goose blood has a certain effect of nourishing yin and moisturizing dryness. It is believed to help balance the yin and yang in the body and improve some discomforts caused by dryness and heat in the body, such as dry mouth, dry skin, etc. Goose blood contains more collagen. Long-term consumption can help enhance skin elasticity and improve skin fineness. Especially for people who need to supplement collagen, goose blood, as a natural food, may have certain beauty effects. Because goose blood is rich in protein, iron and vitamins, it can help enhance physical strength and improve fatigue. It is especially suitable for athletes who need physical support or people who engage in physical labor for a long time. Some studies have shown that certain components in goose blood may help regulate blood sugar levels, especially for diabetic patients. Eating goose blood in moderation may help maintain healthy blood sugar levels.

[0005] In the process of processing, the existing goose blood has large pores and is prone to unevenness. After being placed for a long time, a large amount of water will precipitate, and the color of the goose blood is dark. At the same time, the processing steps are complicated, and manual operation is increased, the labor intensity is large, the production cost is high, and the efficiency of manual operation is low. No solution has been proposed for the relevant technical problems. Summary of the invention

[0006] In view of the problems in the related technology, the present invention proposes a method for processing boxed goose blood to overcome the above-mentioned technical problems existing in the existing related technology. The purpose of the present invention is to effectively improve the efficiency of goose blood processing, prevent the goose blood from having large pores and easy unevenness during the processing, and prevent a large amount of water from precipitating after the goose blood is placed. The color is bright, the processing steps are simple, the production cost is reduced, and manual operation is reduced.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A method for processing boxed goose blood comprises the following steps:

[0009] Step 1: manually hold the goose's wings and head with one hand, cut the goose's throat with a knife with the other hand, put a collection bucket under the goose to collect the goose blood, then add an anticoagulant with a concentration of 0.2% to 4% to the goose blood raw material, stir evenly, and filter it with a sieve with a mesh size of 10 to 100;

[0010] Step 2: Add a coagulant with a concentration of 0.2% to 4% to the filtered goose blood, stir evenly, pack into a shaping box, and heat seal after solidification;

[0011] Step 3: Place the sealed boxed goose blood in 40-120°C hot water for sterilization for 20-180 minutes, or sterilize under high pressure for 4-60 minutes. After sterilization, place the goose blood in the packaging box for cooling.

[0012] Step 4: Store the cooled boxed goose blood product in an environment of -2 to 6°C.

[0013] Preferably, in step 1, the anticoagulant is sodium citrate or sodium oxalate.

[0014] Preferably, the concentration of the sodium citrate or sodium oxalate is 0.6%.

[0015] Preferably, in step 2, the coagulant is calcium sulfate, calcium acetate or calcium gluconate.

[0016] Preferably, the concentration of calcium sulfate, calcium acetate or calcium gluconate is 0.9%.

[0017] Preferably, in step three, the boxed goose blood is sterilized in hot water at 80° C. for 120 minutes.

[0018] Preferably, in step three, the boxed goose blood is sterilized under high pressure for 450 minutes.

[0019] Preferably, in step 4, the boxed goose blood product is stored in an environment at 1°C.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The invention discloses a method for processing boxed goose blood. An anticoagulant and a coagulant are respectively added to fresh goose blood to prevent the goose blood from having large pores and being prone to unevenness during processing, and to prevent a large amount of water from precipitating out after the goose blood is placed. The efficiency of goose blood processing is effectively improved, the color is bright, the processing steps are simple, the production cost is reduced, and manual operation is reduced. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only 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.

[0024] Example 1

[0025] See also Figure 1 The present invention discloses a method for processing boxed goose blood, comprising the following steps:

[0026] Step 1: manually holding the wings and head of the goose with one hand and cutting the goose's throat with a knife with the other hand, placing a collection bucket under the goose to collect goose blood, then adding an anticoagulant with a concentration of 0.6% to the goose blood raw material, stirring evenly and filtering with a 40-mesh sieve; the anticoagulant is sodium citrate;

[0027] Step 2: adding a coagulant with a concentration of 0.9% to the filtered goose blood, stirring evenly, dispensing into a shaping box, and heat-sealing after solidification; the coagulant is calcium sulfate, calcium acetate or calcium gluconate;

[0028] Step 3: Place the sealed boxed goose blood in 80°C hot water for sterilization for 20 to 180 minutes. After sterilization, place the goose blood in the packaging box for cooling;

[0029] Step 4: Store the cooled boxed goose blood product in a 0℃ environment.

[0030] Example 2

[0031] See also Figure 1 The present invention discloses a method for processing boxed goose blood, comprising the following steps:

[0032] Step 1: manually holding the wings and head of the goose with one hand and cutting the goose's throat with a knife with the other hand, placing a collection bucket under the goose to collect goose blood, then adding an anticoagulant with a concentration of 2% to the goose blood raw material, stirring evenly and filtering with a 12-mesh sieve; the anticoagulant is sodium oxalate;

[0033] Step 2: Add a coagulant with a concentration of 1.5% to the filtered goose blood, stir evenly, pack into a shaping box, and heat seal after solidification; the coagulant is calcium acetate;

[0034] Step 3: sterilize the sealed boxed goose blood under high pressure for 30 minutes, and after sterilization, put the goose blood into the packaging box for cooling;

[0035] Step 4: Store the cooled boxed goose blood product in a 0℃ environment.

[0036] Example 3

[0037] See also Figure 1 The present invention discloses a method for processing boxed goose blood, comprising the following steps:

[0038] Step 1: manually holding the wings and head of the goose with one hand and cutting the goose's throat with a knife with the other hand, placing a collection bucket under the goose to collect goose blood, then adding an anticoagulant with a concentration of 1.8% to the goose blood raw material, stirring evenly and filtering with a sieve with a mesh number of 80; the anticoagulant is sodium oxalate;

[0039] Step 2: Add a coagulant with a concentration of 2.2% to the filtered goose blood, stir evenly, pack into a shaping box, and heat seal after solidification; the coagulant is calcium acetate;

[0040] Step 3: Place the sealed boxed goose blood in 56°C hot water for sterilization for 110 minutes. After sterilization, place the goose blood in the packaging box for cooling;

[0041] Step 4: Store the cooled boxed goose blood product at -1°C.

[0042] The present invention respectively adds an anticoagulant and a coagulant into fresh goose blood to prevent the goose blood from having large pores and being prone to unevenness during processing, and also prevents a large amount of water from precipitating out after the goose blood is left standing, thereby effectively improving the efficiency of goose blood processing, achieving bright color, simplifying processing steps, reducing production use costs, and reducing manual operations.

[0043] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for processing boxed goose blood, characterized in that: The following steps are involved: Step 1: manually hold the goose's wings and head with one hand, cut the goose's throat with a knife with the other hand, put a collection bucket under the goose to collect the goose blood, then add an anticoagulant with a concentration of 0.2% to 4% to the goose blood raw material, stir evenly, and filter it with a sieve with a mesh size of 10 to 100; Step 2: Add a coagulant with a concentration of 0.2% to 4% to the filtered goose blood, stir evenly, pack into a shaping box, and heat seal after solidification; Step 3: Place the sealed boxed goose blood in 40-120°C hot water for sterilization for 20-180 minutes, or sterilize under high pressure for 4-60 minutes. After sterilization, place the goose blood in the packaging box for cooling. Step 4: Store the cooled boxed goose blood product in an environment of -2 to 6°C.

2. The method for processing boxed goose blood according to claim 1, characterized in that: In step 1, the anticoagulant is sodium citrate or sodium oxalate.

3. The method for processing boxed goose blood according to claim 2, characterized in that: The concentration of the sodium citrate or sodium oxalate is 0.6%.

4. The method for processing boxed goose blood according to claim 1, characterized in that: In step 2, the coagulant is calcium sulfate, calcium acetate or calcium gluconate.

5. The method for processing boxed goose blood according to claim 4, characterized in that: The concentration of the calcium sulfate, calcium acetate or calcium gluconate is 0.9%.

6. The method for processing boxed goose blood according to claim 1, characterized in that: In step three, the boxed goose blood is sterilized in hot water at 80° C. for 120 minutes.

7. The method for processing boxed goose blood according to claim 1, characterized in that: In step three, the boxed goose blood is sterilized under high pressure for 450 minutes.

8. The method for processing boxed goose blood according to claim 1, characterized in that: In step 4, the boxed goose blood product is stored in an environment at 1°C.

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