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血制品生產(chǎn)線

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產(chǎn)品簡介

血制品，為動(dòng)物血加鹽直接加熱凝固而成的食品，常見的血制品為鴨血、雞血、豬血制作而來。血旺可以直接吃也可以搭配其他的食材進(jìn)行二次烹飪。

詳細(xì)介紹

Blood products are foods that are directly heated and solidified by adding salt to animal blood. Common blood products are made from duck blood, chicken blood, and pig blood. Xuewang can be eaten directly or used with other ingredients for secondary cooking.

血制品生產(chǎn)線，全套血豆腐加工設(shè)備工藝流程：

血制品生產(chǎn)線主要設(shè)備：煮料罐、脫氣罐、配料罐、灌裝機(jī)、殺菌鍋、清洗風(fēng)干機(jī)等。

一、采血、抗凝：由于新鮮鴨血含有，新鮮血液被采集后在3-5min內(nèi)分層和自然凝結(jié)，不利于豬豆腐的加工和質(zhì)量統(tǒng)一，因此，在生產(chǎn)中向新鮮血液中加入一定量的檸檬酸鈉溶液，制成抗凝血來避免這一問題。根據(jù)公司現(xiàn)有生產(chǎn)設(shè)備及屠宰工藝，按以下方法進(jìn)行血液的采集和抗凝。

1、生產(chǎn)前事先配好檸檬酸鈉：水=1.5：100的檸檬酸鈉溶液備用。

2、用定量的接血盤接新鮮鴨血，倒入集血容器中，同時(shí)向容器中加入檸檬酸鈉溶液，并攪拌。（抗凝溶液與鴨血重量比為1：10，可用定量瓢量?。?/span>

Blood product production line, a complete set of blood tofu processing equipment process flow:

The main equipment of the blood product production line: cooking tank, degassing tank, batching tank, filling machine, sterilization pot, cleaning and drying machine, etc.

一. Blood collection and anticoagulation: As fresh duck blood contains thrombin, the fresh blood is stratified and naturally coagulated within 3-5 minutes after being collected, which is not conducive to the processing and quality uniformity of pig tofu. Therefore, it is added to fresh blood in the production. Add a certain amount of sodium citrate solution to make anticoagulant blood to avoid this problem. According to the company's existing production equipment and slaughter process, blood collection and anticoagulation are carried out according to the following methods.

1. Prepare the sodium citrate solution in advance before production: water=1.5:100 for use.

2. Use a quantitative blood receiving tray to pick up fresh duck blood, pour it into the blood collection container, and add sodium citrate solution to the container and stir. (The weight ratio of anticoagulant solution to duck blood is 1:10, which can be taken by quantitative scoop)

二、攪拌升溫、脫氣。

1、在配料罐里先加水、加鹽，每桶血加1—1.3壺，鹽8兩，升溫至（36攝氏度—38攝氏度左右），將鹽溶化。

2、將血倒入攪拌，溫度36攝氏度—38攝氏度即可（抽入脫氣罐后，攪拌鍋立即涮洗）。

3、將血抽入脫氣罐內(nèi)，打開排氣閥至0.06（低）

二. Stir to heat up and degas.

1. Add water and salt in the batching tank, add 1-1.3 pots of blood per barrel, 8 taels of salt, heat up to (about 36 degrees Celsius-38 degrees Celsius), and melt the salt.

2. Pour the blood and stir, the temperature is 36 degrees Celsius-38 degrees Celsius (after pumping into the degassing tank, the stirring pot is rinsed immediately).

3. Pump the blood into the degassing tank and open the exhaust valve to 0.06 (low)

關(guān)鍵詞：豆腐加工設(shè)備脫氣罐配料罐殺菌鍋風(fēng)干機(jī)

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