METHOD OF TRANSFORMATION OF ANIMAL BLOOD AND ITS FRACTION

A method of transformation of animal blood and its fractions into valuable products, such as poultry blood into a fodder product, the mushy liquid of blood cells into pharmaceutical or cosmetic products, and the whole blood and plasma of any animal blood into fodder and food products of high nutritious and taste qualities. The method according to the invention comprises the basic step of stabilizing the blood or its fraction with at least one compound capable of binding calcium ions naturally appearing in the blood and subsequently subjecting the so stabilized blood a fractions to a thermal treatment. This method is characterized in that it comprises the additional steps of: adding to the blood or its fraction at least one organic or inorganic compound of calcium in the amount of 0.009-0.018 mole/dm3, such an amount corresponding to an equivalent amount of 0.10.2% by weight of calcium chloride; adding to the blood or its fraction at least one salt of sodium, potassium, or calcium in the amount of 0.085-0.43 mole/dm3, such an amount corresponding to an equivalent amount 0.5-2.5% by weight of sodium chloride; leaving alone the blood or its fractions with the above additions for a period of time sufficient to allow solidification into a product having the same volume as the total volume of the starting compounds; and thermally hardening the so obtained product. It is preferable to enrich the nutritious and taste values of the obtained product by adding therein neutral or acid proteincarbohydrate substances, vitamins, microelements, amino acids, taste and aromatic substances.