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Interpretation of food animal blood standards: making cheap

Interpretation of Standards for Edible Animal Blood Products: Zhang Ziping, Chief Expert of China Meat Association
In fact, the reason why edible animal blood products are loved by people is that they are rich in nutrients at the same time, because they are especially cheap and nutritious. If quality and safety are guaranteed, they can be more consumers. It provides a very affordable and unique source of animal protein, which is the biggest highlight of edible animal blood products.
Blood is a liquid state of the meat. The substance contained in the meat can also be measured in the blood, which allows consumers to enjoy this healthy food more confidently. Edible animal blood products, often referred to as "blood wang" and "blood tofu", are foods that are directly heated and solidified by adding salt to animal blood. As a traditional food of the Chinese nation, it has a long history and a wide geographical distribution.
In the process of setting standards, we have also carried out a detailed analysis of the current status of production and processing of edible animal blood products. In general, in recent years, production hygiene and food safety awareness are growing, and some larger factories are aware of this. The products in the market will have broad prospects, so that investment in brand building and quality control will be increased. Some large brand enterprises are getting higher and higher levels in hygiene control, processing technology and equipment protection. These large enterprises regulate the production of products, as consumers buy in the supermarket, or buy in the farmer's market, from the health point of view, it is completely safe.
However, it should be noted that because the edible animal blood products are special and simple to make, there are still small, scattered, scattered small workshops in production. From a health perspective, a large number of blood foods produced from small workshops are relatively poor in sanitation. At the same time, because of the lack of rigid standards, the country has always had no basis in regulating such products. The National Health and Health Commission has set standards for food animal blood products, which is of great significance.
The standard fully considers the characteristics of whole blood products and non-whole blood products, and stipulates the sensory requirements of products in terms of color, taste, smell and state. The color can reflect the freshness of the product to a certain extent. In addition to the gloss that the product should have, the whole blood product also has the characteristics of color brown red. The taste and odor indicators are required to have the taste and odor of the product, no odor, and the non-whole blood products are not rancid. The state indicator requires the product to be firm and flexible, and the presence of pores is allowed due to the particularity of the processing technology.
In addition, the standard has detailed regulations on the process formula, and the process recipe for whole blood products is generally that the fresh blood of the livestock and poultry is not more than 1 time of water, and the main components are water and protein. In order to ensure the basic nutritional safety of whole blood products, the standards set the moisture and protein indicators based on the relevant local standards.
From the original intention of setting standards, the first is to purify the market, and not to give the small workshops that are not up to standard and the products are not qualified to continue production. However, the standard is not particularly harsh. According to the processing technology produced by the current industry, blood-supplying products have corresponding ripening techniques. For example, ready-to-eat whole blood products are mostly subjected to high temperature and high pressure, and ready-to-eat non-whole blood products are generally past pasteurized. Sterilization, so the indicator indicators of ready-to-eat products are formulated with reference to the National Food Safety Standard Cooked Meat Products (GB 2726-2016).
The introduction of the standard of edible animal blood products will effectively guide the stable development and progress of the industry. During the standard-setting process, the relevant units carried out a large number of written surveys and on-site investigations throughout the country, and listened to the opinions and suggestions of industry representatives, enterprise representatives and experts and scholars, highlighting the long-term, long-term and stability of standards. It regulates and guides the development of the industry.
The first is the veterinary health inspection and quarantine of live animals in the animal slaughter process, which is a basic guarantee for the health of the blood.
The second is to standardize the blood collection process, and to require blood collection to achieve basic hygiene standards, so that there is very good quality control on the safety and hygiene of the raw materials.
The third is to standardize the processing conditions and basic processes of the production workshop, and require the enterprises to implement in accordance with relevant standards to ensure the quality and safety of the products.
Earlier, many of our large factories did not invest in the production of such products, mainly because it was time-consuming and labor-intensive to collect blood. Then there was no particularly stable process in the process of making this product. The technical guidance that everyone can recognize is believed to be standard. The introduction will further help the industry to develop faster and better.

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