CN101057682A - Processing method for blood curd - Google Patents
Processing method for blood curd Download PDFInfo
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- CN101057682A CN101057682A CNA2007100658815A CN200710065881A CN101057682A CN 101057682 A CN101057682 A CN 101057682A CN A2007100658815 A CNA2007100658815 A CN A2007100658815A CN 200710065881 A CN200710065881 A CN 200710065881A CN 101057682 A CN101057682 A CN 101057682A
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Abstract
Disclosed is a processing method of blood bean curd by using raw materials of pig blood 28-32%, fresh bean curd 28-32%, fresh minced pork 8-12%, soybean powder 13-17%, rice flour 4-6%, paprika 1. 2-1. 8%, prickly ash powder 0. 8-1. 2%, tsaoko cardamom powder 1. 5-2. 5% and common salt 4. 5-5. 5%. The processing method comprises the steps of weighing raw material, mixing the dry materials, charging wet materials, eliminating water through squeezing, compacting, modeling, air drying, fermenting, curing, vacuum-packing and fresh-keeping.
Description
Technical field: the invention belongs to blood bean curd processing technique field.
Background technology: prescription, raw material quality do not differ the tradition processing of blood bean curd, processing method is different, cause that the product water content is many, salt content is many, big, the easy mould evil idea of taste difference goes bad and infested.
Summary of the invention:
(1) technical problem of the present invention's solution
By selecting quality raw materials, research is reasonably filled a prescription, and adopts air-dry technology fast again, makes blood bean curd keep peculiar taste, reduces mould corrupted mistake.
(2) technical scheme
1, the selected percentage by weight of prescription is:
Pig blood 28-32%, new fresh bean curd 28-32%, fresh pig minced meat 8-12%, analysis for soybean powder 13-17%, ground rice 4-6%, paprika 1.2-1.8%, pepper powder 0.8--1.2%, tsaoko face 1.5-2.5%, salt 4.5-5.5%;
---------------cool drying is fermented siccative and even slaking---vacuum-packed antistaling storing---finished product for extrusion dehydration and the group's of pinching moulding (mould of animal, fruit) to admix wet feed in technological process: raw material weighing
Technical essential has the following aspects to require:
(1) raw material is selected
---the selection of livestock and poultry new blood.It is from non-harmful product manufacturing enterprise and Production Regional that the livestock and poultry that are about to butcher require, and the livestock and poultry of raising by " safety food (pollution-free food, pollution-free food, organic food) production technology regulation " (standard), when delivering for sale,, confirm the livestock and poultry that belong to healthy through veterinary quarantine; Butcher its meat of back and blood through sampling inspection, meet the above quality requirement of pollution-free food; That the sense organ of blood requires is fresh, bright in colour, free from extraneous odour, no-sundries, no corruption.The live hog that rural area processing blood bean curd conventional method is selected for use does not generally have the safe mass requirement, and on the hoof live hog is not examined.
---the selection of new fresh bean curd.The new fresh bean curd of selecting for use requires that moisture is moderate, color and luster spar, pure, the fine texture of mouthfeel.Conventional method is not determined quality standard.
---the selection of siccative.Siccatives such as analysis for soybean powder, ground rice, paprika, pepper powder, tsaoko face, salt require not have go mouldy, free from admixture, free from extraneous odour, thickness is moderate, the local flavor typical case has good quality.
(2) raw material weighing
According to design scale, in proportion various raw materials are carried out weighing.
(3) siccative and even
With analysis for soybean powder, ground rice, paprika, pepper powder, tsaoko face stirring and even.
(4) admix wet feed
To mix thoroughly with even siccative and fresh pig blood, new fresh bean curd, the moisture of this moment is that the wet degree of doing of head product is pinched and can agglomeratingly be advisable with hand.
(5) extrusion dehydration and the group's of pinching moulding
The raw material of mixing thoroughly is packed in the moulding mould, in extrusion dehydration, be made into elementary " the artistic food " of shapes such as animal, fruit, flowers and plants.
(6) cool drying
The time of making blood bean curd is typically chosen in winter, and regional place preferably is chosen in the air quality mountain area that cools preferably.After blood bean curd was pinched a moulding, cold was shone in the enterprising sector-style of bamboo hedge and is done 4-5 days (can spread the fresh pine tag of one deck on the bamboo hedge); The cool solarization of will overturning during this time, until dry tack free, hand is seamless, has the certain degree of hardness can.
(7) fermentation slaking
The local flavor of blood bean curd and nutritional labeling are to produce in the process of microbial fermentation.The process of its fermentation slaking, actual is exactly the result of microbial activities.And that microorganism is divided into is useful, harmful and neutral 3 kinds.In general, environmental requirement environmental sanitation, aeration-drying, the air humidity of beneficial microbe growth can not be excessive, also certain lighting delay number will be arranged.So, all to carry out to the fermentation slaking from raw material type, prescription quantity around the environment of creating the beneficial microbe growth, this is the prerequisite of production high-quality blood bean curd.
(8) vacuum packaging
Product will in time carry out vacuum packaging after reaching certain amount of cure, and this helps guaranteeing the stability of product quality.
(9) antistaling storing
To select suitable mode to carry out antistaling storing through vacuum-packed product.Generally take refrigeration, promptly build the cold chain facility, product is placed in subzero 10 ℃ to the 4 ℃ freezer preserves.
(3) the invention has the beneficial effects as follows
1, improves " color " of blood bean curd.
2, reduce the putrid and deteriorated loss of blood bean curd.
Further set forth content of the present invention below in conjunction with embodiment.
The specific embodiment: embodiment 1, the selected percentage by weight of prescription are: pig blood 30%, new fresh bean curd 30%, fresh pig minced meat 10%, analysis for soybean powder 13%, ground rice 6%, paprika 1.8%, pepper powder 1.2%, tsaoko face 2.5%, salt 5.5%;
---------------cool drying is fermented siccative and even slaking---vacuum-packed antistaling storing---finished product for extrusion dehydration and the group's of pinching moulding (mould of animal, fruit) to admix wet feed in technological process: raw material weighing.
Embodiment 21, the selected percentage by weight of prescription are: pig blood 27%, new fresh bean curd 32%, fresh pig minced meat 12%, analysis for soybean powder 15%, ground rice 5%, paprika 1.4%, pepper powder 1.1%, tsaoko face 2%, salt 4.5%;
---------------cool drying is fermented siccative and even slaking---vacuum-packed antistaling storing---finished product for extrusion dehydration and the group's of pinching moulding to admix wet feed in technological process: raw material weighing.
Embodiment 31, the selected percentage by weight of prescription are: pig blood 32%, new fresh bean curd 28%, fresh pig minced meat 12%, analysis for soybean powder 14%, ground rice 5%, paprika 1.8%, pepper powder 1.2%, tsaoko face 2%, salt 4%;
---------------cool drying is fermented siccative and even slaking---vacuum-packed antistaling storing---finished product for extrusion dehydration and the group's of pinching moulding to admix wet feed in technological process: raw material weighing.
Claims (1)
1, a kind of processing method for blood curd, the present invention's formulation weight percentage of selecting materials is: pig blood 28-32%, new fresh bean curd 28-32%, fresh pig minced meat 8-12%, analysis for soybean powder 13-17%, ground rice 4-6%, paprika 1.2-1.8%, pepper powder 0.8--1.2%, tsaoko face 1.5-2.5%, salt 4.5-5.5%; Processing method is: raw material weighing, and---------------cool drying is fermented siccative and even slaking---vacuum-packed antistaling storing---finished product for extrusion dehydration and the group's of pinching moulding to admix wet feed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710065881A CN100577038C (en) | 2007-05-16 | 2007-05-16 | Processing method for blood curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710065881A CN100577038C (en) | 2007-05-16 | 2007-05-16 | Processing method for blood curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101057682A true CN101057682A (en) | 2007-10-24 |
| CN100577038C CN100577038C (en) | 2010-01-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710065881A Expired - Fee Related CN100577038C (en) | 2007-05-16 | 2007-05-16 | Processing method for blood curd |
Country Status (1)
| Country | Link |
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| CN (1) | CN100577038C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480255B (en) * | 2009-01-22 | 2012-10-31 | 得利斯集团有限公司 | Method for producing novel pig blood tofu using pig blood serum and peptide iron |
| CN103262909A (en) * | 2013-05-15 | 2013-08-28 | 余洪泉 | Pig blood curd and production method thereof |
| CN103355425A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Processing method of red bean curd food |
| CN105942240A (en) * | 2016-06-15 | 2016-09-21 | 广西南宁诺尔网络通讯技术有限公司 | Fresh blood soup based on pig blood and making method thereof |
| CN106212707A (en) * | 2016-07-29 | 2016-12-14 | 陕西丰标牛肉有限公司 | A kind of nutmeg and preparation method thereof |
| CN107333904A (en) * | 2017-07-24 | 2017-11-10 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of blood bean curd and preparation method thereof |
| CN108936334A (en) * | 2018-06-28 | 2018-12-07 | 桐梓县月亮河飞宏腊制品有限公司 | A kind of blood Tofu processing technique |
| CN109480223A (en) * | 2018-10-23 | 2019-03-19 | 大连海洋大学 | A kind of sea intestines blood bean curd and preparation method thereof |
| CN113331354A (en) * | 2021-06-07 | 2021-09-03 | 江苏省农业科学院 | Instant spicy hot poultry blood tofu and processing technology thereof |
-
2007
- 2007-05-16 CN CN200710065881A patent/CN100577038C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101480255B (en) * | 2009-01-22 | 2012-10-31 | 得利斯集团有限公司 | Method for producing novel pig blood tofu using pig blood serum and peptide iron |
| CN103355425A (en) * | 2012-04-10 | 2013-10-23 | 黄晓玉 | Processing method of red bean curd food |
| CN103262909A (en) * | 2013-05-15 | 2013-08-28 | 余洪泉 | Pig blood curd and production method thereof |
| CN105942240A (en) * | 2016-06-15 | 2016-09-21 | 广西南宁诺尔网络通讯技术有限公司 | Fresh blood soup based on pig blood and making method thereof |
| CN106212707A (en) * | 2016-07-29 | 2016-12-14 | 陕西丰标牛肉有限公司 | A kind of nutmeg and preparation method thereof |
| CN107333904A (en) * | 2017-07-24 | 2017-11-10 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of blood bean curd and preparation method thereof |
| CN108936334A (en) * | 2018-06-28 | 2018-12-07 | 桐梓县月亮河飞宏腊制品有限公司 | A kind of blood Tofu processing technique |
| CN109480223A (en) * | 2018-10-23 | 2019-03-19 | 大连海洋大学 | A kind of sea intestines blood bean curd and preparation method thereof |
| CN113331354A (en) * | 2021-06-07 | 2021-09-03 | 江苏省农业科学院 | Instant spicy hot poultry blood tofu and processing technology thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100577038C (en) | 2010-01-06 |
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| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Kunming Miao students nutrition food Co., Ltd. Assignor: Kunming Jiaozishan Technology Development Co., Ltd. Contract record no.: 2010530000049 Denomination of invention: Processing method for blood curd Granted publication date: 20100106 License type: Exclusive License Open date: 20071024 Record date: 20100929 |
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Addressee: Zhu Chunxian Document name: Notification that Application Deemed not to be Proposed |
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Owner name: KUNMING HUMIAO STUDENT S NUTRITIONAL FOODS CO., LT Free format text: FORMER OWNER: KUNMING JIAOZISHAN TECHNOLOGY DEVELOPMENT CO., LTD. Effective date: 20110130 |
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Free format text: CORRECT: ADDRESS; FROM: 650031 NO.32, LONGXIANG STREET, KUNMING CITY, YUNNAN PROVINCE TO: 650000 NO.156, XINGYUAN ROAD, GROUP 1, ZHONGFENG, ZHANGFENG NEIGHBORHOOD COMMUNITY, MA STREET, XISHAN DISTRICT, KUNMING CITY, YUNNAN PROVINCE |
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Effective date of registration: 20110130 Address after: 650000, No. 156 Hing Yuan Road, Zhang Feng community committee, Ma Ma Street, Xishan District, Yunnan, Kunming Patentee after: Kunming Miao students nutrition food Co., Ltd. Address before: Kunming City, Yunnan province 650031 longxiangjie Road No. 32 Patentee before: Kunming Jiaozishan Technology Development Co., Ltd. |
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