| 摘要 |
The present invention relates to a method for producing edible clotted blood, which is distributed by being sealed and packaged with plasticized film. Also, the present invention is to produce solid food from edible clotted blood, which has inherent taste, uniform structure, and excellent texture, by the following steps: preparing salt added blood by mixing salt before adding water to oxblood or pig blood; adding additional water and flavor; and mixing with a seasoning solution of which Foremot mugwort and sea weeds are uniformly dispersed. Through the present invention, it is possible to process blood while maintaining utmost freshness of the blood collected from a slaughtered body, to effectively inhibit decomposition and acidification which can occur during a process, and to acquire marketability and flavor of a finished product as well. In addition, the present invention can enhance scent and texture by uniformly dispersing flavoring powder added in the solid food of the clotted blood, and can have density and elasticity of the solid clotted blood by inducing formation of clotted structure by means of coagulating enzymes in blood, thereby maximizing texture and productivity. |
