Pig blood bean curd and preparation method thereof

Abstract

The invention discloses pig blood bean curd and a preparation method thereof. The pig blood bean curd is prepared from bloody water, salt, yellow rice wine and pepper powder, the bloody water is prepared from pig blood and water, and the mass ratio of the pig blood to the water is 1:(2.5-4.5); the mass ratio of the salt to the bloody water is (2-3):100; the mass ratio of the yellow rice wine to the blood water is (3-5):100; and the mass ratio of the pepper powder to the blood water is (0.5-1.2):250. Compared with traditional pig blood bean curd, the prepared blood bean curd has the advantagesthat: the product is red brown in appearance, fresh and glossy, obvious in inherent flavor of pig blood, compact in section tissue, free of large pores, but provided with a plurality of tiny and uniform small pores, good in toughness and restorability, not prone to breakage, high in elasticity, good in crispness, good in water-retaining property and long in quality guarantee period, and industriallarge-scale production can be achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to pig blood tofu and a preparation method thereof. Background technique [0002] Pig blood is a food with high nutritional value. Pig blood is rich in protein, vitamin B2, vitamin C, vitamin K, iron, phosphorus, calcium, niacin, etc. It also contains 18 kinds of amino acids, of which 8 are essential amino acids. , pig blood also contains trace elements such as cobalt, manganese, chromium, etc., which has various effects such as anti-cancer, anti-aging, improving immunity, eliminating dust and poison, and pig blood is rich in resources and has broad market prospects. [0003] Among the blood products, people especially prefer duck blood. The main reason is that the texture of duck blood is tender, smooth and smooth, and the taste is delicate. In contrast, the taste of pig blood is rough and easy to break. Stickiness. Recently, the media has repeatedly reported that many un...

AI Technical Summary

Problems solved by technology

Recently, the media has repeatedly reported that many unscrupulous traders used the chemical raw material formaldehyde to process pig blood and then passed it off as duck blood, causing great harm.

[0004] At present, there are many domestic studies on improving the quality of pork blood tofu texture, but the main technical measures are to control the amount of water added to the blood, the amount of salt added, heating temperature, heating time, adding water-retaining agents and other exogenous control methods. These methods or It can change the flavor and texture of blood tofu to some extent, but the degree of change is very limited

Some studies have changed the texture quality of blood tofu by adding exogenous edible gum. Edible gum has the functions of gel water retention, enhancing the stability of dispersion system and protecting protein from excessive denaturation under high temperature conditions, but this kind of blood Tofu products have lost the natural taste of blood tofu to a large extent, and more reflect the gel taste of edible gum itself. This type of product has been sold in the market, and its market performance is not good

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