When the pigs were normally slaughtered and bleeding, the amount of piglet bleeding accounted for 3.5% of their body weight. The pig blood in Shimian County is mainly used for fresh sales. In the winter, pig blood excess can process some blood meal. Pay attention to the coagulation and stability of blood in fresh pig blood. When slaughtered and bleeding, pig blood will solidify in 3.5 minutes, in order to prevent its solidification, must take measures: 1 removal of Ca 2+ , potassium oxalate, EDTA, citric acid to stop the effect of Ca 2+ on blood clotting. 2 Suppression of the blood's thrombin system, magnesium, barium ions can dramatically inhibit the role of coagulation and synthase. Dicoumarin, hirudin, and heparin are anticoagulants. 3 Low temperature delays blood coagulation. 4 adjust pH to delay blood coagulation. Add weak base salt and add salt at 2.5% to 3.0%. In the original blood, a certain amount of water is added to coagulate into blood, which can be sold directly or freshly cooked. Blood meal processing technology: coagulation of pig blood → cutting → pre-cooking → pressing (blanketing) → loosening → drying → grinding → sieving → packaging → finished product.
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