CN104207162A - Traditional blood tofu - Google Patents
Traditional blood tofu Download PDFInfo
- Publication number
- CN104207162A CN104207162A CN201410420124.5A CN201410420124A CN104207162A CN 104207162 A CN104207162 A CN 104207162A CN 201410420124 A CN201410420124 A CN 201410420124A CN 104207162 A CN104207162 A CN 104207162A
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- soya
- bean
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- parts
- portions
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- 239000008280 blood Substances 0.000 title claims abstract description 41
- 210000004369 blood Anatomy 0.000 title claims abstract description 41
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 27
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 239000000701 coagulant Substances 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims description 15
- 210000004080 milk Anatomy 0.000 claims description 15
- 235000013336 milk Nutrition 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000002943 Elettaria cardamomum Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 241001631271 Prunus fasciculata Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 235000005300 cardamomo Nutrition 0.000 claims description 5
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000011781 sodium selenite Substances 0.000 claims description 5
- 229960001471 sodium selenite Drugs 0.000 claims description 5
- 235000015921 sodium selenite Nutrition 0.000 claims description 5
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 5
- 229960001763 zinc sulfate Drugs 0.000 claims description 5
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 208000007502 anemia Diseases 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract 3
- 230000035764 nutrition Effects 0.000 abstract 3
- 235000019640 taste Nutrition 0.000 abstract 2
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 7
- 241000208340 Araliaceae Species 0.000 description 4
- 235000011147 magnesium chloride Nutrition 0.000 description 4
- 241000202807 Glycyrrhiza Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010002042 Anaemia deficiencies Diseases 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035568 catharsis Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002923 metal particle Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention relates to a traditional blood tofu. The blood tofu comprises the following raw materials in parts by weight: pig blood 28-40, diced meat 5-10, soy bean 65-80, salt 8-15, spices 6-12 and coagulant 1-5. The traditional blood tofu tastes tender and elastic and the nutrition value of pig blood and tofu is maintained. The diced meat is added into the tofu, so as to improve the taste and nutrition value of the blood tofu. The spices containing various kinds of traditional Chinese medicines can improve the nutrition value and the health care function of the blood tofu, and has good regulation effect on population with hyperlipidemia and anemia and qi deficiency.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of traditional blood bean curd.
Background technology
Pig blood is optimal one of good merchantable brand of enriching blood.In animal blood, iron-holder is higher, and exists with the situation of heme iron, and be easily absorbed by the body utilization, can prevent and treat hypoferric anemia.Meanwhile, owing to containing trace element cobalt in animal blood, therefore to other anemias as pernicious anaemia also has certain preventive and therapeutic effect; And there is sharp intestines defecating feces excretion, the turbid dirt of sediment of enteric cavity can be removed, to the harmful substance such as dust and metal particle, there is catharsis, to avoid accumulation property poisoning.Bean curd nature and flavor are sweet to be slightly cold; Energy tonifying spleen benefit stomach, clearing heat and moistening dryness, diuresis, relieving heat toxin.Both have well health care and nutritive value to human body, but both direct mixing manufactures, often cause easy caking, cause bean curd mouthfeel poor, and nutritive value is destroyed.
Summary of the invention
The object of this invention is to provide a kind of traditional blood bean curd, improve mouthfeel and the nutritive value of blood bean curd.
The present invention is achieved through the following technical solutions:
A kind of traditional blood bean curd, comprises pig blood 28-40 part, meat cubelets 5-10 part, soya bean 65-80 part, salt 8-15 part, spice 6-12 part, coagulating agent 1-5 part by weight; 100 parts of coagulating agents are made up of 18-25 part magnesium chloride, 35-50 part calcium sulfate, 15-20 part calcium chloride, 8-10 part sodium chloride, 5-8 part zinc sulfate, 0.1-0.5 part sodium selenite; 100 parts of spices are made up of 6-10 part cloves, 5-10 part galingal, 6-10 part cardamom, 7-12 part dried orange peel, 8-12 part cassia bark, 5-9 part wild peach, 5-9 part bighead atractylodes rhizome, 4-7 part fructus amomi, 5-10 part fennel, 5-9 part anise, 6-12 part ginseng, 8-15 part ginger, 3-8 part Radix Glycyrrhizae, and described spice is siccative.
A production method for traditional blood bean curd, comprises the following steps: (1), spice is worn into 200 object powder, then mixes in proportion; (2), by soya bean be soaked in water 3-5h, then adds soya bean weight 13-15 water mill doubly and become soya-bean milk, elimination bean dregs; (3), by soya-bean milk put into pot to heat, add spice and stir, then add salt and coagulating agent, constantly stir, when soya-bean milk retrogradation, add meat cubelets; (4), until soya-bean milk condense into cotton-shaped after, pig blood smashed to add in soya-bean milk stir, then continue heating 1-2min, put into mould molding, obtain traditional blood bean curd.
Beneficial effect of the present invention: traditional blood bean curd mouthfeel that the present invention obtains is soft, the elasticity of bean curd is better, and maintain the nutritive value of pig blood and bean curd, meat cubelets are added in manufacturing process, improve mouthfeel and the nutritive value of blood bean curd further, use the spice of plurality of Chinese composition, improve nutritive value and the health care of blood bean curd, for high fat of blood, the crowd of the anaemia deficiency of vital energy has good regulating action, the coagulating agent coagulation result that the present invention uses is good, and the mineral matter of needed by human body can be supplemented, this proportioning can not destroy mouthfeel and the nutritive value of bean curd and pig blood simultaneously.
Detailed description of the invention
Embodiment 1
A kind of traditional blood bean curd, comprises pig blood 28 parts, meat cubelets 7 parts, soya bean 70 parts, salt 10 parts, spice 8 parts, 3 parts, coagulating agent by weight; 100 parts of coagulating agents are made up of 20 parts of magnesium chlorides, 46.5 parts of calcium sulfate, 17 parts of calcium chloride, 9 parts of sodium chloride, 7 parts of zinc sulfate, 0.5 part of sodium selenite; 100 parts of spices are made up of 8 portions of cloves, 7 portions of galingals, 10 portions of cardamoms, 10 portions of dried orange peels, 9 portions of cassia barks, 6 portions of wild peach, 7 portions of bighead atractylodes rhizomes, 6 portions of fructus amomis, 5 portions of fennels, 9 portions of anises, 10 portions of ginsengs, 10 portions of gingers, 3 portions of Radix Glycyrrhizaes, and described spice is siccative.
A production method for traditional blood bean curd, comprises the following steps: (1), spice is worn into 200 object powder, then mixes in proportion; (2), by soya bean be soaked in water 3-5h, then adds soya bean weight 13-15 water mill doubly and become soya-bean milk, elimination bean dregs; (3), by soya-bean milk put into pot to heat, add spice and stir, then add salt and coagulating agent, constantly stir, when soya-bean milk retrogradation, add meat cubelets; (4), until soya-bean milk condense into cotton-shaped after, pig blood smashed to add in soya-bean milk stir, then continue heating 1-2min, put into mould molding, obtain traditional blood bean curd.
Embodiment 2
A kind of traditional blood bean curd, comprises pig blood 30 parts, meat cubelets 5 parts, soya bean 68 parts, salt 8 parts, spice 7 parts, 2.2 parts, coagulating agent by weight; 100 parts of coagulating agents are made up of 25 parts of magnesium chlorides, 43.8 parts of calcium sulfate, 16 parts of calcium chloride, 10 parts of sodium chloride, 5 parts of zinc sulfate, 0.2 part of sodium selenite; 100 parts of spices are made up of 8 portions of cloves, 6.5 portions of galingals, 7.8 portions of cardamoms, 9 portions of dried orange peels, 11 portions of cassia barks, 7.7 portions of wild peach, 7 portions of bighead atractylodes rhizomes, 4 portions of fructus amomis, 6 portions of fennels, 6 portions of anises, 10 portions of ginsengs, 9 portions of gingers, 8 portions of Radix Glycyrrhizaes, and described spice is siccative.
Embodiment 3
A kind of traditional blood bean curd, comprises pig blood 38 parts, meat cubelets 6 parts, soya bean 80 parts, salt 12 parts, spice 8 parts, 3.5 parts, coagulating agent by weight; 100 parts of coagulating agents are made up of 22 parts of magnesium chlorides, 43.9 parts of calcium sulfate, 16 parts of calcium chloride, 10 parts of sodium chloride, 8 parts of zinc sulfate, 0.1 part of sodium selenite; 100 parts of spices are made up of 10 portions of cloves, 10 portions of galingals, 10 portions of cardamoms, 10 portions of dried orange peels, 8 portions of cassia barks, 5 portions of wild peach, 8 portions of bighead atractylodes rhizomes, 6 portions of fructus amomis, 5 portions of fennels, 6 portions of anises, 6 portions of ginsengs, 8 portions of gingers, 8 portions of Radix Glycyrrhizaes, and described spice is siccative.
Claims (2)
1. a traditional blood bean curd, is characterized in that, comprises pig blood 28-40 part, meat cubelets 5-10 part, soya bean 65-80 part, salt 8-15 part, spice 6-12 part, coagulating agent 1-5 part by weight; 100 parts of coagulating agents are made up of 18-25 part magnesium chloride, 35-50 part calcium sulfate, 15-20 part calcium chloride, 8-10 part sodium chloride, 5-8 part zinc sulfate, 0.1-0.5 part sodium selenite; 100 parts of spices are made up of 6-10 part cloves, 5-10 part galingal, 6-10 part cardamom, 7-12 part dried orange peel, 8-12 part cassia bark, 5-9 part wild peach, 5-9 part bighead atractylodes rhizome, 4-7 part fructus amomi, 5-10 part fennel, 5-9 part anise, 6-12 part ginseng, 8-15 part ginger, 3-8 part Radix Glycyrrhizae, and described spice is siccative.
2. a production method for traditional blood bean curd according to claim 1, is characterized in that, comprise the following steps: (1), spice is worn into 200 object powder, then mixes in proportion; (2), by soya bean be soaked in water 3-5h, then adds soya bean weight 13-15 water mill doubly and become soya-bean milk, elimination bean dregs; (3), by soya-bean milk put into pot to heat, add spice and stir, then add salt and coagulating agent, constantly stir, when soya-bean milk retrogradation, add meat cubelets; (4), until soya-bean milk condense into cotton-shaped after, pig blood smashed to add in soya-bean milk stir, then continue heating 1-2min, put into mould molding, obtain traditional blood bean curd.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420124.5A CN104207162A (en) | 2014-08-25 | 2014-08-25 | Traditional blood tofu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420124.5A CN104207162A (en) | 2014-08-25 | 2014-08-25 | Traditional blood tofu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207162A true CN104207162A (en) | 2014-12-17 |
Family
ID=52089373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420124.5A Pending CN104207162A (en) | 2014-08-25 | 2014-08-25 | Traditional blood tofu |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207162A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106360383A (en) * | 2016-08-28 | 2017-02-01 | 贵州杨老奶食品有限公司 | Manufacture method of blood bean curds |
| CN107258923A (en) * | 2017-07-24 | 2017-10-20 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spiced blood bean curd and preparation method thereof |
| CN107348009A (en) * | 2017-07-24 | 2017-11-17 | 望谟县桑郎镇奔康腊肉豆腐制品有限公司 | A kind of spicy blood bean curd and preparation method thereof |
| CN107549653A (en) * | 2016-06-30 | 2018-01-09 | 张家界千总生态食品有限公司 | A kind of Tujia's blood bean curd and preparation method thereof |
| CN114403355A (en) * | 2020-10-28 | 2022-04-29 | 徐镰 | Red jade bean curd and preparation method thereof |
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