| 摘要 |
PURPOSE: To effectively utilize the blood of livestock and to inexpensively obtain powder seasoned food by hydrolyzing the blood of the livestock with hydrochloric acid, neutralizing the same, removing the salt and discoloring and deodorizing the blood, then adding sugar, effecting the thermal reaction thereof, drying the blood to powder and adding seasonings thereto. CONSTITUTION: The fresh blood of the livestock, such as cattle, hog and chicken, is collected in slaughter houses, etc., and is hydrolyzed with the hydrochloric acid and is then neutralized with an alkali. After the salt is removed from the resulted liquid, the blood is discolored and deodorized by using active carbon, etc. The sugar (e.g.; glucose, fructose) is added thereto and the blood is heated to induce a Mailard reaction between the amino acid and the sugar, by which the flavor intrinsic to the meats, is added to the blood. The formed reaction liquid is then pulverized by spray drying, etc. The seasonings, such as sodium gluconate and sodium succinate, are added to the formed powder product, by which the powder seasoned food utilizing the blood of the livestock is obtd. |
