Method for producing fermented blood sausage with high antioxidant activity

A method for producing a fermented blood sausage having high antioxidant activity, comprising:

• (1) preparing a hemoglobin antioxidant peptide;
• (2) brining and primarily fermenting livestock or poultry meat, comprising:
• cutting livestock or poultry meat from which fat, fascia and tendons have been removed into 5 cm meat cubes;
• adding 2.00-3.00 parts by weight of glucose, 3.00-4.00 parts by weight of salt, and 0.12-0.25 parts by weight of five-spice powder, 0.05-0.08 parts by weight of monosodium glutamate, and 0.20-0.40 parts by weight of sodium pyrophosphate per 100 parts by weight of the livestock or poultry meat, homogeneously stirring and brining the meat cubes at 4° C. for 8-12 h;
• adding a solution of activated Staphylococcus carnosus into the brined meat in an amount of 106 cfu per gram of livestock or poultry meat and mixing, fermenting the resulting mixture at 32-37° C. for 24 h after the mixture is sealed, obtaining primarily fermented livestock or poultry meat for later use;
• (3) deodoring and breaking livestock or poultry blood, comprising:
• collecting livestock or poultry blood, and adding 10 wt % of sodium citrate by weight of the livestock or poultry blood so as to anticoagulate the livestock or poultry blood to obtain an anticoagulated blood;
• adjusting pH to 5.0-5.5, adding 0.1 vol % of acid lipase by volume of anticoagulated blood to the anticoagulated blood, and allowing for enzymolysis at 37° C. for 30 min, then inactivating the lipase at 95° C. for 5 min to obtain deodorized blood, there being a need to break the deodorized blood into 2.5-3.0 cm small deodorized blood particles for later use since the deodorized blood solidifies after a heat treatment, wherein the activity of the acid lipase is 100 thousand U/g;
• (4) filling and secondary fermentation, comprising:
• mixing the hemoglobin antioxidant peptide, the primarily fermented meat, and the deodorized blood small particles, at a weight ratio of hemoglobin antioxidant peptide, primary fermented meat of livestock or poultry to small particles of deodorized blood of 0.2:1.0:4.0, so as to form a peptide-meat-blood mixture;
• adding, 107 cfu per gram of the peptide-meat-blood mixture, a mixed solution of Kluyveromyces marxianus and Lactobacillus rhamnosus per gram of peptide-meat-blood mixture and stirring homogeneously, and finally filling the peptide-meat-blood mixture into a natural casing of pig small intestine to obtain a sausage, washing the oil on the surface of the sausage with warm water, and naturally hanging the sausage in a constant-temperature incubator, fermenting the sausage at a constant temperature of 35° C. for 18 h;
• wherein in the mixed solution, the ratio of Kluyveromyces marxianus to Lactobacillus rhamnosus is 1.0:2.5;
• (5) obtaining a finished product after drying, comprising:
• placing the sausage after fermentation in a drying oven and drying the sausage at 50° C. to a moisture content ≤25% to obtain a finished product of the fermented blood sausage;
• wherein in step (1), the hemoglobin antioxidant peptide is prepared through a Plastein reaction, comprising:
• collecting livestock or poultry blood, and adding 10 wt % of sodium citrate by weight of the livestock or poultry blood so as to anticoagulate the livestock or poultry blood to obtain an anticoagulated blood;
• centrifuging the anticoagulated blood at 4000 r/min for 15 min and collecting the precipitated blood cells and dissolving the precipitated blood cells in distilled water with a volume ratio of 0.6-0.8;
• adjusting pH to 2.5 after the precipitated blood cells are broken by 40 kHz ultrasound for 10 min to obtain a blood cell reaction substrate;
• adding pepsin with a weight ratio of the blood cell reaction substrate to the pepsin being 3000:1, and enzymatically hydrolysing the blood cell reaction substrate at 37° C. for 4.0-7.5 h;
• after centrifuging at 4000 r/min for 15 min, collecting a supernatant and using the supernatant as a blood cell peptide solution;
• adding 1 wt % of L-proline (Pro) and 1 wt % of L-histidine (His) by weight of the blood cell peptide solution, adjusting pH value to 7.5, cooling the blood cell peptide solution to room temperature after maintaining the temperature at 30° C. for 4.0-6.0 h, concentrating the blood cell peptide solution under vacuum until content of solids is approximately 50% to obtain a hemoglobin antioxidant peptide for later use, with pepsin activity being 100 thousand U/g.