METHOD FOR MANUFACTURING FOOD PRODUCTS CONTAINING BLOOD

摘要

Dehydrated pork rind products contg. hemoglobin were prepd. by absorbing blood in a gelatin-stable particulate rind product. Thus, 100g Drinde (Protein Food Ltd.) was rehydrated with 260 wt.% soln. of cow blood: water(1:1) at 20≦̸C and the material was vacuum-dried at 75≦̸C to give a product with --15% hemoglobin and 79.6 % protein that is suitable for use as a coloring agent for sausages.