利用动物血发酵酱油

Development of a blood sauce from blood from slaughtered animals

各种屠宰动物血是一种资源量很大的蛋白质,营养丰富,在食品开发方面,大规模利用动物血的报道不多,本文报道了一种利用动物血制作酱油的新工艺。利用动物血制作酱油的主要优点是质量高、成本低。采用本文报道的工艺制作的血酱油成功地消除了血的腥臭气,并且酱香浓郁,产品的各项主要指标均达到了优质酱油的水平,氨基氮含量达到1.1g/100mL,为屠宰动物血的大规模利用提供了一条新的途径。利用酵母和乳酸菌进行后处理,对血酱油的质量提高具有重要意义,并对增香处理的工艺条件进行了初步探索。

Blood of all kinds of slaughtered animals is a great protein resource with all kinds of nutrient components. Few reports can be found about blood development for food on a large scale, A new approach of making sauce from slaughtered animal blood is introduced in this article. The major advantage of making sauce from slaughtered animal blood is that it is cheaper in cost and higher in quality. This approach can successfully eliminate the bloody smell thoroughly and the sauce possesses strong soy sauce aroma, The major indexes of blood sauce reach the super class of soy sauce according to National Standard of the People＇s Republic of China for Fermented Soy Sauce （GB18186-2000） and the amino nitrogen of sauce can reach 1.1g/ 100mL, This approach provides a new method for utilizing slaughtered animal blood on a large scale. Disposition after fermentation of blood sauce by utilizing yeast and lactobacillus is very important to improve the quality of blood sauce,