CN101816433A - Method for producing composite bean curd with duck blood - Google Patents

Abstract

A method for producing compound duck blood tofu belongs to the technical field of deep processing of agricultural products. Including: duck blood collection, anticoagulation, filtration and other raw material pretreatment, high pressure homogenization, ultrasonic wall breaking treatment, seasoning, water retention agent compound mixing, vacuum degassing, calcium chloride-sodium chloride aqueous solution coagulation crosslinking and shaping, Sealing and pasteurization process. This process not only greatly improves the quality and safety of duck blood tofu, realizes the industrial production of duck blood, but also better solves the problems of low digestion and utilization rate of nutrients, insufficient texture and rough cut surface of duck blood tofu. The obtained product has a smooth surface, dark red color, smooth cut surface, no pores, and delicious taste. Compared with the existing duck blood tofu processing method, it has the advantages of rich nutrition and easy absorption, high quality, hygiene and safety, and significant economic benefits.

Description

A kind of production method of compound duck blood tofu

technical field

The invention relates to a method for producing wall-broken compound duck blood tofu, which belongs to the technical field of agricultural product processing.

Background technique

Duck blood is cold and salty, and has the functions of nourishing blood, clearing away heat and detoxifying. "Materia Medica Biandu" records: Duck blood is dedicated to detoxification, but it must be hot to drink, and it is also a method passed down from ancient to modern times. In addition to about 85% water, duck blood contains about 16% protein. It is rich in iron, zinc, potassium and other mineral elements and multivitamins. In addition, it also contains a variety of biologically active substances and has high nutritional value. Duck blood can treat diseases such as dysentery, hematemesis due to fatigue, women's menstrual hot flashes, and pullorum. For poisonous poisons such as vendanite, arsenic, and vegetables, it has a good curative effect to drink with duck blood. Duck blood can also treat hot blood rushing up, stroke dizziness and prevent and treat gastrointestinal tumors. Duck blood is also rich in heme, which has high medicinal value and is widely used in the fields of medicine and health care product research.

With the rapid development of the meat duck breeding industry, duck blood resources are increasingly abundant. At present, except that part of duck blood is processed into blood meal and mixed into feed for utilization, a considerable part is treated as waste, which is not only a great waste of resources, but also seriously pollutes the environment. In the food market of many countries in Japan and Europe and the United States, there are sausages and snacks made of duck blood. In our country, people also like to make duck blood into blood tofu dishes, and call it "liquid meat". However, the cut surface of ordinary duck blood tofu is relatively rough, the texture is not fine enough, and the blood cells in it are complete, and the digestion and utilization rate of nutrients in duck blood is very low.

Contents of the invention

The object of the present invention is to provide a production process of using duck blood as a raw material to make duck blood tofu with fine texture, good digestion and high nutritional value.

The invention includes steps of duck blood pretreatment, compound recipe mixing, blood coagulation cross-linking and setting, vacuum degassing and sealing and sterilization steps, and is characterized in that duck blood wall breaking treatment is carried out before compound recipe mixing, and the wall breaking treatment is duck blood After the blood was homogenized at 20±5Mpa and 20±1°C, it was then subjected to ultrasonic treatment at 40±5kHz and 15±1°C for 30±2min.

The invention makes the duck blood cell fragments smaller than 100nm after the duck blood wall-breaking treatment, thereby solving the problems of low digestion and utilization rate of nutrient components and insufficient fine texture.

Aiming at the problem that the cut surface of the duck blood tofu is relatively rough, the invention adopts compound mixing, blood coagulation and cross-linking technology, combined with a vacuum degassing process to solve it.

The duck blood pretreatment of the present invention is: immediately collect the duck blood when the meat duck is slaughtered, then add a 0.9-1.0% trisodium citrate aqueous solution to the duck blood within 8 minutes, stir it evenly, and filter it with double-layer gauze , collect the filtrate and refrigerate at 4°C; the mass ratio of duck blood to trisodium citrate aqueous solution is 3:1.

The compound recipe of the present invention is mixed as follows: sodium alginate, chitosan, glutamate, white granulated sugar and monosodium glutamate are respectively accounted for 0.1%, 0.15%, 0.01%, 0.3% of the total mass of duck blood and trisodium citrate aqueous solution %, 0.1% were added into the duck blood after the wall was broken, and stirred and mixed.

The blood coagulation cross-linking and setting in the present invention are as follows: inject the mixed aqueous solution of calcium chloride and sodium chloride into the setting container, then pack the duck blood into boxes, mix it and let it stand until setting; the duck blood and The total mass ratio of the total mass of trisodium citrate aqueous solution and the mixed aqueous solution of calcium chloride and sodium chloride is 10: 1; In the mixed aqueous solution of described calcium chloride and sodium chloride, the mass percentage of calcium chloride is 2.5%, and the mass percent content of sodium chloride is 10%.

The vacuum degassing in the present invention is: vacuum degassing at 10±1° C. for 5±1 min.

The sterilization of the present invention is: after the sealed duck blood is completely coagulated, it is sterilized at 79±2° C. for 40±1 min.

In summary, the present invention provides a nutritious, safe and standardized novel duck blood tofu production process, which is different from the existing traditional duck blood tofu processing technology and a boxed duck blood processing method with application number 200810124657.3 (hereinafter referred to as Compared with related patents), it has the following advantages:

1. Nutrient-rich and easy to absorb: Because this process adopts wall-breaking treatment, hemoglobin, minerals, vitamins, etc. are freed from blood cells, which is beneficial to the digestion and absorption of nutrients.

2. High quality: the invention effectively solves the problem of rough cut surface of duck blood tofu through compound mixing, blood coagulation and cross-linking technology, combined with vacuum degassing technology, and the product is better than traditional technology and Related patent process.

3. Hygienic and safe: the present invention only uses natural food additives in the production process, and does not use any essence, pigment, etc. In addition, due to the standardization and normalization of the process, the product quality is guaranteed, which is obviously hygienic and safe compared with the duck blood tofu produced in the handcraft workshop.

4. Significant economic benefits: the invention effectively solves the problem of industrial processing of duck blood tofu, and the shelf life of the product can reach more than 15 days at 4°C, and the comprehensive utilization and added value of duck blood will be significantly improved. At the same time, the invention can also promote the development of meat duck breeding and processing industry, realize agricultural efficiency and farmers' income, and form local characteristic products and industrial chains.

Description of drawings

Fig. 1 is respectively the hardness, elasticity and shear force diagrams of duck blood bean curd using traditional and related patents and the process of the present invention.

Fig. 2 is a process flow diagram of the present invention.

Detailed ways

1. Production process:

1) Raw material pretreatment: collect duck blood immediately when meat ducks are slaughtered, take 300g of duck blood, then add 100g of trisodium citrate aqueous solution with a concentration of 0.9-1.0% to duck blood within 8 minutes, stir well and filter with double-layer gauze , collect the filtrate, and refrigerate at 4°C for later use.

2) Wall breaking treatment: Duck blood was homogenized under high pressure at 20±5Mpa and 20±1°C to make cell fragments smaller than 100nm, and then ultrasonically treated at 40±5kHz and 15±1°C for 30±2min.

3) Compound mixing: Add 0.40 g of sodium alginate, 0.60 g of chitosan, 0.04 g of glutamic alaninase, 1.20 g of white granulated sugar, and 0.40 g of monosodium glutamate into the broken duck blood, respectively, and stir to mix.

4) Vacuum degassing: Carry out vacuum degassing at a low temperature of 10±1°C (vacuum degree is 0.01MP), and keep for 5±1min.

5) blood coagulation cross-linking and shaping: inject 40g calcium chloride-sodium chloride aqueous solution (the mass percentage composition of calcium chloride is 2.5%, the mass percentage composition of sodium chloride is 10%) in the shaping box, then the duck blood Pour all into the stereotype box, stir well and let stand for 18 minutes.

6) Sealing: heat sealing can be carried out after the duck blood is finalized.

7) Sterilization: The packaged duck blood was left to stand for 10 minutes, then sterilized at 79±2°C for 40±1 minutes, cooled to room temperature, coded, labeled, and put into a refrigerator at 4°C.

2. Quality:

Comparison of the product of the present invention with the traditional technology and related patented technology in terms of color, texture, flavor and mouthfeel:

Table 1 Effect of different duck blood tofu processing techniques on product quality

Note: n=3, the results are expressed as mean values; L ^* indicates brightness, a ^* indicates the degree of red, b ^* indicates the degree of yellow.

The prepared duck blood tofu has a smooth surface, dark red color, flat cut surface, no pores, delicate taste and delicious taste. After microbiological testing, the product meets the commercial sterility requirements, and the shelf life is 15 days at 4°C.

It can be seen from Figure 1 that the present invention effectively solves the problem of rough cut surface of duck blood tofu through compound mixing, coagulation and cross-linking technology, combined with vacuum degassing technology, and the product is superior to traditional technology and related products in terms of color, flavor and taste. Patented process.

Claims (6)

1. A production method of compound duck blood bean curd, comprising duck blood pretreatment, compound recipe mixing, coagulation crosslinking and shaping, vacuum degassing and sealing and sterilization steps, characterized in that duck blood wall breaking treatment is carried out before compound recipe mixing , the wall-breaking treatment is to homogenize the duck blood under a temperature environment of 20±5Mpa and 20±1°C, and then undergo ultrasonic treatment at 40±5kHz and 15±1°C for 30±2min. 2. The production method of compound duck blood tofu according to claim 1, characterized in that the duck blood pretreatment is: immediately collect the duck blood when the meat duck is slaughtered, and then add 0.9 to 1.0% of the duck blood to the duck blood within 8 minutes. The trisodium citrate aqueous solution was stirred evenly and filtered with double-layer gauze, and the filtrate was collected and refrigerated at a temperature of 4° C.; the mass ratio of the duck blood to the trisodium citrate aqueous solution was 3:1. 3. according to the production method of the described compound duck blood bean curd of claim 2, it is characterized in that described compound mixing is: sodium alginate, chitosan, glutamate alaninase, white granulated sugar and monosodium glutamate respectively account for duck blood and citric acid Add 0.1%, 0.15%, 0.01%, 0.3%, 0.1% of the total mass of the trisodium aqueous solution into the duck blood after wall breaking, and stir and mix. 4. according to the production method of the described compound duck blood bean curd of claim 2 or 3, it is characterized in that described coagulation cross-linking and shaping are: inject the mixed aqueous solution of calcium chloride and sodium chloride in shaping container, then duck blood Packed in boxes, mixed evenly and allowed to stand until finalized; the total mass ratio of the total mass of the duck blood and trisodium citrate aqueous solution to the mixed aqueous solution of calcium chloride and sodium chloride was 10:1; the chlorine In the mixed aqueous solution of calcium chloride and sodium chloride, the mass percent content of calcium chloride is 2.5%, and the mass percent content of sodium chloride is 10%. 5. The production method of the compound duck blood tofu according to claim 1, characterized in that the vacuum degassing is: vacuum degassing at 10±1° C. for 5±1 min. 6 . The method for producing compound duck blood tofu according to claim 1 , wherein the sterilization is: after the sealed duck blood is completely coagulated, it is sterilized at 79±2° C. for 40±1 min.

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