Pig Blood Curd Production Process

The production process of pig blood curd goes through the following steps:

Storage → Filtration → Mixing ingredients → Vacuum degassing → Secondary degassing → Filling and sealing box → Sterilization → Inspection → Cleaning

1. Storage: After the blood from the slaughterhouse is transported to the blood curd production line, it needs to be stored in a refrigeration tank for mixing and cooling, and the temperature is controlled at 0-6°C.

2. Filtration: The cooled blood is filtered through a double filter to remove a small amount of clots and impurities.

3. Ingredients: The filtered blood is mixed with a certain concentration of salt solution in the ingredient tank, stirs evenly, and then enters the vacuum degassing tank.

4. Degassing: Blood itself has a pungent fishy smell, so a vacuum degassing tank needs to be used to remove the smell and remove oxygen from the blood to prevent bubbles from being produced during later high-temperature sterilization.

5. High position to be loaded: In order to reduce excessive doped air during the transportation process and affect product quality, high position to be loaded is used for secondary degassing.

6. Filling: Use an automatic box sealing and filling machine, a six lanes aluminum alloy mold, with automatic box dropping, filling, roll film double sealing, automatic film cutting, and automatic coding to complete the filling of pig blood curd Box sealing process.

7. Sterilization: It is required to use 121℃ water bath sterilization method to sterilize the product. After sterilization, the products are inspected for damage, air leakage, and deformation, and are sent to the inspection laboratory for inspection. Only after passing the inspection can they be put into storage.

8. CIP cleaning: Use three tanks of acid water, alkaline water, and warm water to clean the tanks and pipes to prevent the blood remaining inside from affecting the products processed the next day.