Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chicken blood tomato bean curd and processing method thereof

A technology of chicken blood and tomato, applied in application, food preparation, food science, etc., can solve the problems of poor water retention, thermal denaturation shrinkage, and rough texture of tofu, and achieve improved nutrition and health care functions, complete block shape, and delicate texture Effect

Active Publication Date: 2015-04-08
CHUZHOU UNIV
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high acidity of tomato puree, too much addition will cause severe thermal denaturation and shrinkage of protein in chicken blood under acidic conditions during heating, resulting in poor water retention of tofu, block shrinkage and dehydration, rough texture, and poor quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chicken blood tomato bean curd and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The technique adopted in embodiment 1 is as follows:

[0024] (1) Treatment of raw blood: Pour fresh chicken blood into 0.5% sodium citrate solution for anticoagulation, filter with 80-mesh filter, ultrasonic degassing, and refrigerate for later use;

[0025] (2) Production of tomato puree: fresh and ripe tomatoes are washed, blanched in boiling water, cut into pieces, squeezed, crushed in a colloid mill to make the tomato pulp taste smooth and smooth, sterilized at 90°C for 8 minutes, degassed, quickly cooled and refrigerated for later use;

[0026] (3) Production of chicken blood tomato tofu: the length is 150×50×80mm 3 PP box with a capacity of 300g. Inject chicken blood, water, and tomato puree in turn and stir evenly, add salt and calcium chloride, mix evenly, then add xanthan gum and konjac gum mixed glue (mass ratio 3:2), let it stand for 10 minutes, 85~90 After heating at ℃ until the central temperature reaches 70℃, seal the package, keep in hot water at 90℃ f...

Embodiment 5

[0031] The technique adopted in embodiment 5 is as follows:

[0032] (1) Treatment of raw blood: Pour fresh chicken blood into 0.8% sodium citrate solution for anticoagulation, filter with 80-mesh filter, ultrasonic degassing, and refrigerate for later use;

[0033] (2) Production of tomato puree: fresh and ripe tomatoes are washed, blanched in boiling water, cut into pieces, squeezed, and colloidally milled to make the tomato pulp taste fine and smooth, sterilized at 100°C for 5 minutes, degassed, quickly cooled and refrigerated for later use;

[0034] (3) Production of chicken blood tomato tofu: the length is 150×50×80mm 3 PP box with a capacity of 300g. Inject chicken blood, water, and tomato puree in sequence and stir evenly, add salt and calcium chloride, mix evenly, then add 0.5% mixed glue, let it stand for 15 minutes, heat at 85~90°C until the center temperature reaches 70°C, and seal it Packaged, kept in hot water at 85°C for 30 minutes to sterilize, then cooled to ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a chicken blood tomato bean curd and a processing method of the chicken blood tomato bean curd. The chicken blood tomato bean curd comprises 60-70wt% of chicken blood, 15-20wt% of 100% tomato primary pulp, 15-20wt% of water, mixed glue accounting for 0.1-0.5% of the total weight of the chicken blood, the tomato primary pulp and the water, table salt accounting for 1.5-2.0% of the total weight of the chicken blood, the tomato primary pulp and the water, and calcium chloride accounting for 0.06-0.09% of the total weight of the chicken blood, the tomato primary pulp and the water, wherein the mixed glue is a mixture formed by xanthan gum and konjac glucomannan according to the mass ratio of 3: 2. The processing technology comprises the steps of firstly adding sodium citrate into the fresh chicken blood for anticoagulation; after that, evenly mixing the chicken blood, the tomato primary pulp and the water, then adding the table salt, the calcium chloride and the mixed glue into the mixture, evenly mixing, and standing still until solidification; sterilizing by heating for twice; sealing and packaging to obtain the chicken blood tomato bean curd. The chicken blood tomato bean curd is good in water-retaining property, tender in texture, good in moldability and slicing property and good in flavor, and basically does not have the phenomenon of separating out water within the shelf life.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing box-packed chicken blood tomato tofu. Background technique [0002] my country is a large poultry breeding country, which has promoted the development of many poultry slaughtering and processing enterprises. For example, as white striped chickens are slaughtered, by-products also increase significantly. According to statistics, the total output of broiler chickens in my country reached 13.2 million tons in 2011. According to broiler chicken Calculated at 5% blood content, about 660,000 tons of chicken blood can be produced, but the utilization of chicken blood has always troubled slaughtering and processing enterprises, mainly in: (1) the production of intensively processed products, such as heme, superoxide dismutase, Hemoglobin peptides, etc. have a large throughput of poultry blood, but poultry blood is difficult to collect, has a short shelf life...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/212A23L1/29A23L13/20A23L13/50A23L19/00A23L33/00
CPCA23L13/20A23L13/50A23L19/09A23L33/00
Inventor 蔡华珍孙艳辉万智
Owner CHUZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com