Digestible stomach-nourishing type pig blood bean curd and preparation method thereof

Abstract

The invention discloses digestible stomach-nourishing type pig blood bean curd and a preparation method thereof. The pig blood bean curd is prepared from blood water, salt, yellow rice wine, ground pepper and a nutritional additive, the blood water is prepared from pig blood and water, and the mass ratio of the pig blood to the water is 1:(2.1-3.5); the mass ratio of the salt to the bloody water is (0.8-2):100; the mass ratio of the yellow rice wine to the blood water is (4.3-5.5):100; the mass ratio of the ground pepper to the blood water is (0.3-1):250; and the mass ratio of the nutritionaladditive to the blood water is (0.5-3.5):100. The pig blood bean curd disclosed by the invention is red brown in appearance, has the advantages of fresh gloss, obvious inherent flavor of pork blood, light faint scent of traditional Chinese medicines, compact section tissues, better toughness and restorability, low possibility of breakage, strong elasticity, good crispness, good water retention property, long shelf life and stomach-invigorating and digestion-aiding health-care effects, and can realize industrial large-scale production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an easy-to-digest and stomach-nourishing pig blood bean curd 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] With the improvement of people's living standards, people have higher and higher requirements for food. How to improve the flavor and texture of pig's blood tofu is a difficult problem for technicians. Some studies start from adding exogenous edible gum. To...

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Problems solved by technology

[0003] With the improvement of people's living standards, people have higher and higher requirements for food. How to improve the flavor and texture of pig's blood tofu is a difficult problem for technicians. Some studies start from adding exogenous edible gum. To change the texture quality of blood tofu, edible gelatin 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 blood tofu to a large extent The natural taste of the edible gum more reflects the gel taste of the edible gum itself, and its market performance is not good

[0004] In addition, with the improvement of people's living standards, meat products often appear on people's tables. Meat products have a heavy burden on the digestion of the stomach and intestines, and are not suitable for people with poor stomach and spleen functions, especially people with digestive disorders. For consumers with gallstones and cholecystitis

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