阅读说明：本技术 一种鸭血的制作工艺 (Duck blood production process ) 是由 罗建中 于 2020-06-12 设计创作，主要内容包括：本发明涉及一种鸭血的制作工艺,所述工艺包括将活鸭致死后取血,加入柠檬酸,进行过滤,脱气,包装,冷冻,形成冷冻血；放入零下18℃以下进行保存,即得所述鸭血。本发明的有益效果：本发明得到的鸭血,运输前不添加凝血成分,未经过蒸煮等加热方式的操作,最大限度的保留了鸭血的营养成分,具有鸭香味,口感纯正,营养丰富。(The invention relates to a process for preparing duck blood, which comprises the steps of taking blood from killed live ducks, adding citric acid, filtering, degassing, packaging and freezing to form frozen blood; and (4) preserving at the temperature below 18 ℃ below zero to obtain the duck blood. The invention has the beneficial effects that: the duck blood obtained by the invention is not added with blood coagulation components before transportation, is not subjected to operations of heating modes such as stewing and the like, retains the nutritional components of the duck blood to the maximum extent, has duck fragrance, and is pure in taste and rich in nutrition.)

1. A manufacturing process of duck blood is characterized by comprising the following steps:

(1) collecting blood from dead duck, adding citric acid, and mixing to obtain liquid blood;

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

(3) freezing the liquid blood obtained by packaging in the step (2) at a temperature below-40 ℃ to form frozen blood;

(4) and (4) storing the frozen blood obtained in the step (3) at the temperature of below-18 ℃ to obtain the duck blood.

2. The production process of the duck blood according to claim 1, wherein in the step (1), the added citric acid is a citric acid solution, and the addition amount of the sodium citrate solution is 10-20% of the mass of the liquid blood; the mass percentage concentration of the sodium citrate solution is 30-40%.

3. The process for preparing duck blood as claimed in claim 1, wherein in step (2), the liquid blood is filtered by a sieve of 100 meshes and 200 meshes.

4. The process for preparing duck blood as claimed in claim 1, wherein in step (2), the degassing is vacuum degassing.

5. The process for preparing duck blood as claimed in claim 1, wherein in step (2), the liquid blood is filtered, degassed, and then packaged at 2-4 ℃.

6. The process for preparing duck blood as claimed in claim 1, wherein in step (3), the freezing time is 1-10 min.

7. The process for preparing duck blood as claimed in claim 1, wherein in step (3), the freezing time is 5-7 min.

8. The process for preparing duck blood as claimed in claim 7, wherein in step (3), the freezing temperature is from-60 ℃ to-100 ℃.

9. The process for preparing duck blood as claimed in any one of claims 1-8, wherein after step (4), water, pure milk, salt, calcium chloride and calcium propionate are added into said duck blood, and after coagulation, the duck blood is cut into pieces and then boiled until it is completely cooked.

10. The process for preparing the duck blood as claimed in claim 9, wherein the addition amount of the milk is 20% of the weight of the duck blood, the addition amount of the salt is 3% of the weight of the duck blood, and the addition amount of the calcium chloride or the calcium propionate is 1% of the weight of the duck blood.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a duck blood making process.

Background

Duck blood is blood of domestic ducks and is a common food material, the duck blood contains abundant proteins and various amino acids which cannot be synthesized by human bodies, the content of erythrocin is high, and the duck blood also contains trace element iron and other mineral substances and various vitamins which are indispensable substances in the process of human hematopoiesis.

In the existing processing technology of duck blood, high-temperature degassing treatment is generally carried out before selling or transporting, and the duck blood is solidified, so that the nutrient components in the duck blood are damaged, and people cannot fully enjoy delicious taste.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides a preparation process of duck blood, and the prepared duck blood keeps various original nutritional ingredients of the duck blood, has pure taste, has various health-care effects and is rich in nutrition.

The invention aims to provide a manufacturing process of duck blood.

According to the specific embodiment of the invention, the preparation process of the duck blood comprises the following steps:

(1) collecting blood from dead duck, adding citric acid, and mixing to obtain liquid blood;

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

(3) freezing the liquid blood obtained by packaging in the step (2) at a temperature below-40 ℃ to form frozen blood;

(4) and (4) storing the frozen blood obtained in the step (3) at the temperature of below-18 ℃ to obtain the duck blood.

According to the preparation process of the duck blood, disclosed by the invention, in the step (1), the added citric acid is a citric acid solution, and the addition amount of the sodium citrate solution is 10-20% of the mass of the liquid blood; the mass percentage concentration of the sodium citrate solution is 30-40%.

According to the preparation process of the duck blood, in the step (2), the liquid blood is filtered by a sieve with 100-200 meshes.

According to the preparation process of the duck blood, the degassing in the step (2) is vacuum degassing. The invention adopts vacuum low-temperature degassing at 0-6 ℃ to avoid the damage of nutrient components to a greater extent.

According to the preparation process of the duck blood, disclosed by the embodiment of the invention, in the step (2), the liquid blood is filtered, degassed and then packaged at the temperature of 2-4 ℃. The degassing makes the duck blood have no fishy smell but have duck fragrance.

According to the preparation process of the duck blood, disclosed by the specific embodiment of the invention, in the step (3), the freezing time is 1-10 minutes.

According to the preparation process of the duck blood, the freezing time in the step (3) is 5-7 minutes.

According to the specific embodiment of the invention, in the step (3), the freezing temperature is from minus 60 ℃ to minus 100 ℃.

According to the preparation process of the duck blood, after the step (4), water, pure milk, salt, calcium chloride and calcium propionate are added into the duck blood, the duck blood is cut into pieces after solidification, and then the duck blood is boiled until the duck blood is completely cooked and can be eaten.

According to the preparation process of the duck blood, the duck blood is further transported to a designated place, before eating, the duck blood is unfrozen, water, pure milk, salt, calcium chloride and calcium propionate are added into the duck blood, after solidification, the duck blood is cut into pieces, then cooking is carried out, and the duck blood can be eaten after being completely cooked. Pouring into a pot to boil for 8-10 minutes.

According to the manufacturing process of the duck blood, in addition, the adding amount of the milk is 20% of the weight of the duck blood, the adding amount of the salt is 3% of the weight of the duck blood, and the adding amount of the calcium chloride or the calcium propionate is 1% of the weight of the duck blood.

The instant freezer is a highly efficient freezing apparatus capable of freezing a large number of products in a short time, and can efficiently and economically freeze products placed inside the instant freezer. The quick freezing machine can maintain the original nutritive value, color, aroma and taste of the food to a greater extent, namely, the various changes of the food must be ensured to achieve greater reversibility in the freezing process. The instant freezer adopted by the invention is a liquid nitrogen tunnel type instant freezer, and can freeze the duck blood into solid in a short time, so that the nutritional ingredients of the duck blood are retained to the maximum extent.

Compared with the prior art, the invention has the following beneficial effects:

(1) the duck blood obtained by the invention is not added with blood coagulation components before transportation, is not subjected to operations of heating modes such as cooking and the like, retains the nutritional components of the duck blood to the maximum extent, has no fishy smell, has duck flavor, pure taste and rich nutrition;

(2) the duck blood obtained by the invention has better effects of enriching blood, detoxifying, tonifying qi and qi, enhancing memory, promoting blood coagulation and the like;

(3) the duck blood obtained by the invention has less nutrition loss, fine and smooth mouthfeel and maintains the nutrition of the duck blood to the maximum extent;

(4) the duck blood obtained by the invention is added with milk in the eating process, so that the blood can be enriched, more protein can be supplemented, the duck blood is a good tonic for children in growth and development stages, pregnant women or lactating women, the iron-deficiency anemia can be prevented and treated, and the coronary heart disease, arteriosclerosis and other symptoms of middle-aged and elderly people can be effectively prevented.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.