Process for manufacturing dehydrated flavoring from livestock blood
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United States of America Patent
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Jan 22, 1991
Grant Date -
N/A
app pub date -
Jan 26, 1990
filing date -
Nov 22, 1989
priority date (Note) -
Expired
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Abstract
Dehydrated flavorings are produced by using the blood of livestock including hydrolysis of the blood to convert protein to amino acid form, passing the hydrolyzed suspension through a granular type active charcoal column to remove poor color and odor properties from the hydrolyzed suspension, removing salt from the suspension by filtering, causing the suspension to taste meat-like by allowing it to react with sugars, and then powdering the suspension to produce a powdered blood product.
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