CN102258202A - Chicken blood tofu and production method thereof - Google Patents
Chicken blood tofu and production method thereof Download PDFInfo
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- CN102258202A CN102258202A CN2011101566408A CN201110156640A CN102258202A CN 102258202 A CN102258202 A CN 102258202A CN 2011101566408 A CN2011101566408 A CN 2011101566408A CN 201110156640 A CN201110156640 A CN 201110156640A CN 102258202 A CN102258202 A CN 102258202A
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Abstract
The invention relates to chicken blood tofu and a production method thereof. The chicken blood tofu comprises the following raw materials in parts by weight: 100 parts of fresh chicken blood, 1-2 parts of salt, 0.3-0.5 part of citric acid, 0.3-0.5 part of anhydrous calcium chloride and 80-100 parts of water. The production method comprises the following steps of: performing anticoagulation treatment on chicken blood; filtering, mixing, filling and coagulating; and performing processes such as sealing, sterilizing, cooling and the like. The production method has a simple process and low equipment requirement. Meanwhile, a pasteurization process is adopted, so that the chicken blood tofu has food mouthfeel and attractive slicing feel, is free from air holes, and has the advantages of safety, sanitation, convenience for eating, and the like.
Description
Technical field
The invention belongs to the food preparation technology field, especially a kind of bean curd with chicken blood cakes and production method thereof.
Background technology
Iron-holder is higher in the chicken blood, and exists with the form of heme iron, and utilization easily is absorbed by the body.The children and pregnant woman, the women breast-feeding their children that are in growth and development stage eat the dish that animal blood is arranged a bit more, can prevent and treat hypoferric anemia, simultaneously, owing to contain trace element cobalt in the animal blood, and so other anemias such as pernicious anaemia are also had certain preventive and therapeutic effect.Chicken blood has sharp intestines defecating feces excretion, can remove the turbid dirt of sediment of enteric cavity, and harmful substances such as dust and metal particle are had catharsis, and to avoid the poisoning of accumulation property, therefore, it is human body dirt " street cleaner ".Chicken blood contains fibrin ferment, and fibrin ferment can make blood collosol state celloglobulin generate insoluble fibrin rapidly, makes blood clotting, and therefore anastalsis is arranged.Chicken blood can also provide good protein and various trace elements for human body, and malnutrition, kidney disease, angiocardiopathy and taking good care of are all after being ill benefited.But the merit of chicken blood blood-supplementing blood-nourishing.In recent years studies show that chicken blood has certain curative effect to bronchitis, functional uterine bleeding, canker and chronic hepatitis etc.
According to the retrieval, do not find the relevant food about chicken blood as yet, the present invention has filled up the blank of this aspect.
Summary of the invention
The object of the present invention is to provide that production method is simple, the product mouthfeel is good, the bean curd with chicken blood cakes and the production method thereof of instant.
The present invention realizes that the technical scheme of purpose is as follows:
A kind of bean curd with chicken blood cakes, raw material and parts by weight are as follows:
100 parts of new freshly-slaughtered poultry blood, salt 1-2 part, citric acid 0.3-0.5 part, anhydrous calcium chloride 0.3-0.5 part, water 80-130 part.
A kind of preparation method of bean curd with chicken blood cakes is characterized in that: step is as follows:
(1) blood sampling: select the new freshly-slaughtered poultry blood of slaughtering the same day;
(2) anti-freezing: the chicken blood that collection is good adds load weighted citric acid immediately and carries out the anti-freezing processing, prevents the chicken blood coagulation;
(3) mixing filling: the anhydrous calcium chloride water is thoroughly dissolved, and the chicken blood good with anti-freezing mixes, can rapidly;
(4) condense: the chicken blood that can is good leaves standstill a moment, treats that chicken blood condenses fully, again after sterilization, cooling; Obtain the bean curd with chicken blood cakes finished product.
And through filtration step, method is to remove by filter impurity with the 35-45 mesh sieve after described step (2) anti-freezing.
And the method for described sterilization is: place 80 ℃ of water to be incubated 60min chicken blood.
And the circulating water cooling is adopted in described cooling.
Advantage of the present invention and beneficial effect are:
1, the chicken blood raw material that uses of the present invention is the new freshly-slaughtered poultry blood of slaughtering the same day, at first it is carried out anti-freezing and handles, and then filters, mixing filling, condenses, and seals at last, operations such as sterilization, cooling, and technology is simple, requires lower to equipment.
2, the present invention adopts pasteurize technology, the temperate condition sterilization keeps chicken blood former nutritious, make the product mouthfeel well better, the section sense organ is tempting, leave standstill the back packing and can solve the pore problem of product inside effectively, can effectively suppress simultaneously the lamination in the chicken blood coagulation process, make product obtain best sense organ.
3, the bean curd with chicken blood cakes of the present invention preparation has advantages such as safety and sanitation, instant, nutritive value are abundant, and the people who is fit to all ages and classes section is edible.
The specific embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of bean curd with chicken blood cakes, raw material and weight are: new freshly-slaughtered poultry blood 100kg, citric acid 0.3kg, anhydrous calcium chloride 0.3kg, water 80kg.
A kind of production method of bean curd with chicken blood cakes, step is as follows:
(1) blood sampling: select the new freshly-slaughtered poultry blood of slaughtering the same day;
(2) anti-freezing: the chicken blood that collection is good adds load weighted citric acid immediately and carries out the anti-freezing processing, prevents the chicken blood coagulation;
(3) filter: remove by filter possible impurity such as chicken feather with 40 mesh sieves;
(4) mixing filling: the anhydrous calcium chloride water is thoroughly dissolved, and the chicken blood good with anti-freezing mixes, and can rapidly can not leave bloodstain at sealing part, seals and can not be out of shape;
(5) condense: the chicken blood that can is good leaves standstill a moment, treats that chicken blood condenses fully;
(6) seal: seal closely, do not have gas leakage;
(7) sterilization: it is neat to seal the product placement of finishing, and compresses and prevent to emerge, and is incubated 60min in 80 ℃ of water;
(8) cooling: circulating water cooling 40min obtains the bean curd with chicken blood cakes finished product.
Embodiment 2
A kind of bean curd with chicken blood cakes, raw material and weight are: raw material and weight: new freshly-slaughtered poultry blood 100kg, citric acid 0.5kg, anhydrous calcium chloride 0.5kg, water 100kg.
A kind of production method of bean curd with chicken blood cakes, step is as follows:
(1) blood sampling: select the new freshly-slaughtered poultry blood of slaughtering the same day;
(2) anti-freezing: the chicken blood that collection is good adds load weighted citric acid immediately and carries out the anti-freezing processing, prevents the chicken blood coagulation;
(3) filter: remove by filter possible impurity such as chicken feather with 40 mesh sieves;
(4) mixing filling: the anhydrous calcium chloride water is thoroughly dissolved, and the chicken blood good with anti-freezing mixes, and can rapidly can not leave bloodstain at sealing part, seals and can not be out of shape;
(5) condense: the chicken blood that can is good leaves standstill a moment, treats that chicken blood condenses fully;
(6) seal: seal closely, do not have gas leakage;
(7) sterilization: it is neat to seal the product placement of finishing, and compresses and prevent to emerge, and is incubated 60min in 80 ℃ of water;
(8) cooling: circulating water cooling 40min obtains the bean curd with chicken blood cakes finished product.
Claims (5)
1. bean curd with chicken blood cakes, it is characterized in that: raw material and parts by weight are as follows:
100 parts of new freshly-slaughtered poultry blood, salt 1-2 part, citric acid 0.3-0.5 part, anhydrous calcium chloride 0.3-0.5 part, water 80-130 part.
2. the preparation method of a bean curd with chicken blood cakes as claimed in claim 1, it is characterized in that: step is as follows:
(1) blood sampling: select the new freshly-slaughtered poultry blood of slaughtering the same day;
(2) anti-freezing: the chicken blood that collection is good adds load weighted citric acid immediately and carries out the anti-freezing processing, prevents the chicken blood coagulation;
(3) mixing filling: the anhydrous calcium chloride water is thoroughly dissolved, and the chicken blood good with anti-freezing mixes, can rapidly;
(4) condense: the chicken blood that can is good leaves standstill a moment, treats that chicken blood condenses fully, again after sterilization, cooling; Obtain the bean curd with chicken blood cakes finished product.
3. the preparation method of bean curd with chicken blood cakes according to claim 2, it is characterized in that: through filtration step, method is to remove by filter impurity with the 35-45 mesh sieve after described step (2) anti-freezing.
4. the preparation method of bean curd with chicken blood cakes according to claim 2, it is characterized in that: the method for described sterilization is: place 80 ℃ of water to be incubated 60min chicken blood.
5. the preparation method of bean curd with chicken blood cakes according to claim 2 is characterized in that: the cooling of described cooling employing circulating water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101566408A CN102258202A (en) | 2011-06-15 | 2011-06-15 | Chicken blood tofu and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101566408A CN102258202A (en) | 2011-06-15 | 2011-06-15 | Chicken blood tofu and production method thereof |
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| CN102258202A true CN102258202A (en) | 2011-11-30 |
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| CN2011101566408A Pending CN102258202A (en) | 2011-06-15 | 2011-06-15 | Chicken blood tofu and production method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630966A (en) * | 2012-05-03 | 2012-08-15 | 重庆三峡学院 | Preparation method of chicken blood cake |
| CN102960470A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Method for preparing stewed tofu with chicken blood curds by using enzyme method and stewed tofu with chicken blood curd |
| CN103431424A (en) * | 2013-07-29 | 2013-12-11 | 江苏省广源豆制品有限公司 | Boxed duck blood and preparation method thereof |
| CN103704736A (en) * | 2013-12-26 | 2014-04-09 | 中国农业科学院农产品加工研究所 | Processing method for double-color goat blood tofu |
| CN104782787A (en) * | 2015-04-16 | 2015-07-22 | 吉林大学 | Chicken blood lactone bean curd and preparation method thereof |
| CN112493420A (en) * | 2020-12-02 | 2021-03-16 | 江苏省农业科学院 | Processing method of poultry blood tofu |
Citations (3)
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| CN1262067A (en) * | 2000-01-06 | 2000-08-09 | 武汉飘飘食品有限公司 | Technology for producing edible pork blood |
| CN101816433A (en) * | 2010-04-30 | 2010-09-01 | 江苏省农业科学院 | Method for producing composite bean curd with duck blood |
| CN101953471A (en) * | 2009-07-11 | 2011-01-26 | 厦门银祥集团有限公司 | Edible pig blood and industrial production method thereof |
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2011
- 2011-06-15 CN CN2011101566408A patent/CN102258202A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262067A (en) * | 2000-01-06 | 2000-08-09 | 武汉飘飘食品有限公司 | Technology for producing edible pork blood |
| CN101953471A (en) * | 2009-07-11 | 2011-01-26 | 厦门银祥集团有限公司 | Edible pig blood and industrial production method thereof |
| CN101816433A (en) * | 2010-04-30 | 2010-09-01 | 江苏省农业科学院 | Method for producing composite bean curd with duck blood |
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| 戴国登等: "《实用化工产品开发及制造工艺》", 30 April 1995, 湖南科学技术出版社 * |
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| 陈振林等: "影响猪血豆腐品质的主要因素探讨", 《肉类工业》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630966A (en) * | 2012-05-03 | 2012-08-15 | 重庆三峡学院 | Preparation method of chicken blood cake |
| CN102960470A (en) * | 2012-12-11 | 2013-03-13 | 西南大学 | Method for preparing stewed tofu with chicken blood curds by using enzyme method and stewed tofu with chicken blood curd |
| CN102960470B (en) * | 2012-12-11 | 2014-01-15 | 西南大学 | Method for preparing stewed tofu with chicken blood curds by using enzyme method and stewed tofu with chicken blood curd |
| CN103431424A (en) * | 2013-07-29 | 2013-12-11 | 江苏省广源豆制品有限公司 | Boxed duck blood and preparation method thereof |
| CN103431424B (en) * | 2013-07-29 | 2015-04-29 | 江苏省广源豆制品有限公司 | Boxed duck blood and preparation method thereof |
| CN103704736A (en) * | 2013-12-26 | 2014-04-09 | 中国农业科学院农产品加工研究所 | Processing method for double-color goat blood tofu |
| CN103704736B (en) * | 2013-12-26 | 2016-04-13 | 中国农业科学院农产品加工研究所 | A kind of processing method of double-color goat blood tofu |
| CN104782787A (en) * | 2015-04-16 | 2015-07-22 | 吉林大学 | Chicken blood lactone bean curd and preparation method thereof |
| CN112493420A (en) * | 2020-12-02 | 2021-03-16 | 江苏省农业科学院 | Processing method of poultry blood tofu |
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Application publication date: 20111130 |