CN105192091A - Bean curd with chicken blood and preparation method thereof - Google Patents
Bean curd with chicken blood and preparation method thereof Download PDFInfo
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Abstract
The invention discloses bean curd with chicken blood and a preparation method thereof, and belongs to the technical field of agriculture product processing. The bean curd with chicken blood is prepared through the following steps: (1) an anticoagulant is added in chicken blood or a chicken blood combination, the mixture is filtered after mixed uniformly, and a coagulant aid is added into the filtered solution and mixed for standby; (2) the mixture obtained in step (1) is taken to be heated by microwave under the power of 700-900 W and the frequency of 24,00-2,500 MHz, the heating is stopped for 15-25 s after 15-25 s, the total heating time is 60-100 s, and the bean curd with chicken blood is obtained. According to the bean curd with chicken blood and the preparation method thereof, the bean curd with chicken blood is prepared through intermittent microwave processing, on one hand, functional nutrition compositions such as superoxide dismutase in the chicken blood can be released fully, the nutritional value of the bean curd with chicken blood is improved, on the other hand, the cross linking action of chicken blood protein can be enhanced, the gel strength of the bean curd with chicken blood is improved, the product taste and the quality are improved, and the yield is increased.
Description
Technical field
The present invention relates to a kind of bean curd with chicken blood cakes, also relate to the preparation method of this bean curd with chicken blood cakes simultaneously, belong to technical field of agricultural product process.
Background technology
Chicken blood is rich in good protein and mineral matter, and dry matter content is about 17.9%, and containing crude protein 91.8% in dry, mineral matter 5.9%, iron-holder is 2.8 times of pig blood, and essential amino acids content is the highest in livestock and poultry animal, is optimal one of good merchantable brand of enriching blood.The edibility of chicken blood is higher, and the exploitation of its relevant food has wide market prospects.China is broiler production big country, and chicken blood enriches, but the actual chicken blood be utilized is less, and chicken blood directly discharges by numerous medium and small broiler chicken processing enterprise, and not only contaminated environment, also can cause the wasting of resources, and it is imperative that chicken blood utilizes.
In China, bean curd with chicken blood cakes is many according to personal experience's simpler production, lacks research and the Industrialized processing technique of science.The gel strength of bean curd with chicken blood cakes, yield rate and water-retaining property are the important indicators affecting product quality and economic benefit.Many lawless persons are the gel strength, the raising yield rate that strengthen bean curd with chicken blood cakes in recent years, and in process, illegally add formalin, serious harm consumer's is healthy.Domestic at present have minority for the research of bean curd with chicken blood cakes process technology, the mode that calcium coagulating agent or enzyme are added in main employing in chicken blood improves the gel strength of product, such as, disclosed in the patent of invention of publication No. CN102630966A bean curd with chicken blood cakes preparation method, comprise the following steps: the natrium citricum adding chicken blood weight 0.1 ~ 0.5% in new freshly-slaughtered poultry blood, the salt of mixture weight 0.5 ~ 2.5% and the calcium chloride of 0.1 ~ 0.3% is added again after stirring, filtration, solidify, sterilizing.Adopt that the bean curd with chicken blood cakes elasticity prepared of the method is strong, brittleness good, but still have hole in product tissue, taste quality is not good enough, is therefore badly in need of a kind of manufacture craft simply, effectively can improve the gel strength of bean curd with chicken blood cakes fast thus improve the method for its taste quality.
Summary of the invention
The object of this invention is to provide the bean curd with chicken blood cakes that a kind of taste quality is all good.
Meanwhile, the present invention also provides a kind of preparation method of bean curd with chicken blood cakes, and the method technique is simple, can improve the gel strength of bean curd with chicken blood cakes quickly and efficiently, improve mouthfeel and the quality of goods.
In order to realize above object, the technical solution adopted in the present invention is:
Bean curd with chicken blood cakes, preparation process is as follows:
1) in chicken blood or chicken blood composition, add anti-coagulants, filter after mixing, in filtrate, add flocculation aid, mix for subsequent use;
2) get step 1) mixture, heating using microwave under power 700 ~ 900W, frequency 2400 ~ 2500MHz, often heats 15 ~ 25s and stops 15 ~ 25s, and total heat time 60 ~ 100s, to obtain final product.
Step 1) described in chicken blood composition be the mixture of chicken blood and fruit, vegetable juice (juice) or other nutritional labelings, the mixture etc. of such as chicken blood and carrot paste (juice), chicken blood and strained tomatoes (juice).Chicken blood and carrot juice can according to mass ratio 1:(0.8 ~ 1.2) mix, it is abundanter that the chicken blood bean curd with carrot made thus compares bean curd with chicken blood cakes nutrition, protein and the combination such as vitamin, mineral element, and dietotherapy effect strengthens.Wherein, carrot juice can be prepared according to following step: cleaned by fresh carrot and be placed on temperature 90 ~ 95 DEG C, 1 ~ 2min is soaked (as NaOH solution in the alkali lye of concentration 4% ~ 6%, 4% ~ 6% is mass body volume concentrations), peeling, clean residual alkali lye, segment (thickness is even) is placed in the ascorbic acid solution (mass body volume concentrations) of concentration 0.5 ~ 1.5% soaks 25 ~ 35min, blanching 2 ~ 5min in boiling water again, be cooled to room temperature immediately, according to carrot and water 1:(0.8 ~ 1.2) solid-liquid ratio (g/mL) pull an oar, filter, degassed after filtrate sterilization, cool for subsequent use.
Step 1) described in anti-coagulants be natrium citricum, its dosage is 0.6 ~ 0.8% of chicken blood quality (or in chicken blood composition chicken blood quality).Also can add a small amount of antioxidant (as different VC acid or sodium iso-vc) when adding anti-coagulants, in case chicken blood oxidation deterioration, its dosage is 0.2 ~ 0.4% of chicken blood quality (or in chicken blood composition chicken blood quality).
Step 1) described in flocculation aid be salt and calcium chloride, the dosage of salt is 2 ~ 3% of chicken blood quality (or in chicken blood composition chicken blood quality), and the dosage of calcium chloride is 0.08 ~ 0.1% of chicken blood quality (or in chicken blood composition chicken blood quality).
Step 2) in can suitably heating water bath, such as heating water bath 10 ~ 20min at temperature 80 ~ 90 DEG C after heating using microwave.The selective heating feature of heating using microwave, unevenly to combine heating using microwave with heating water bath for keeping from heat, playing the effect of solidifying Chicken haematoglobin and sterilization further.
The preparation method of bean curd with chicken blood cakes, step is as follows:
1) in chicken blood or chicken blood composition, add anti-coagulants, filter after mixing, then add flocculation aid, mix for subsequent use;
2) get step 1) mixture, heating using microwave under power 700 ~ 900W, frequency 2400 ~ 2500MHz, often heats 15 ~ 25s and stops 15 ~ 25s, and total heat time 60 ~ 100s, to obtain final product.
Step 1) described in chicken blood composition be the mixture of chicken blood and fruit, vegetable juice (juice) or other nutritional labelings, the mixture etc. of such as chicken blood and carrot paste (juice), chicken blood and strained tomatoes (juice).Chicken blood and carrot juice can according to mass ratio 1:(0.8 ~ 1.2) mix, it is abundanter that the chicken blood bean curd with carrot made thus compares bean curd with chicken blood cakes nutrition, protein and the combination such as vitamin, mineral element, and dietotherapy effect strengthens.Wherein, carrot juice can be prepared according to following step: cleaned by fresh carrot and be placed on temperature 90 ~ 95 DEG C, 1 ~ 2min is soaked (as NaOH solution in the alkali lye of concentration 4% ~ 6%, 4% ~ 6% is mass body volume concentrations), peeling, clean residual alkali lye, segment (thickness is even) is placed in the ascorbic acid solution (mass body volume concentrations) of concentration 0.5 ~ 1.5% soaks 25 ~ 35min, blanching 2 ~ 5min in boiling water again, be cooled to room temperature immediately, according to carrot and water 1:(0.8 ~ 1.2) solid-liquid ratio (g/mL) pull an oar, filter, degassed after filtrate sterilization, cool for subsequent use.
Step 1) described in anti-coagulants be natrium citricum, its dosage is 0.6 ~ 0.8% of chicken blood quality (or in chicken blood composition chicken blood quality).Also can add a small amount of antioxidant (as different VC acid or sodium iso-vc) when adding anti-coagulants, in case chicken blood oxidation deterioration, its dosage is 0.2 ~ 0.4% of chicken blood quality (or in chicken blood composition chicken blood quality).
Step 1) described in flocculation aid be salt and calcium chloride, the dosage of salt is 2 ~ 3% of chicken blood quality (or in chicken blood composition chicken blood quality), and the dosage of calcium chloride is 0.08 ~ 0.1% of chicken blood quality (or in chicken blood composition chicken blood quality).
Step 2) in can suitably heating water bath, such as heating water bath 10 ~ 20min at temperature 80 ~ 90 DEG C after heating using microwave.The selective heating feature of heating using microwave, unevenly to combine heating using microwave with heating water bath for keeping from heat, playing the effect of solidifying Chicken haematoglobin and sterilization further.
Beneficial effect of the present invention:
Microwave is a kind of new processing mode, and it has the advantage such as short, pollution-free consuming time to protein-modified.Frequency electromagnetic waves can make the polar molecule in material produce high speed vibration, produces obvious fuel factor at short notice, makes protein generation sex change, improve the functional character of product.The present invention utilizes microwave technology to carry out modification to chicken blood, consuming time short, cost is low, combines with heating water bath, can improve the gel strength of bean curd with chicken blood cakes quickly and efficiently, improve mouthfeel and the quality of goods, also can realize industrialization, large-scale production.
The present invention adopts intermittent type microwave process to make bean curd with chicken blood cakes, the functional nutrient compositions such as hepatocuprein in chicken blood can be discharged completely on the one hand, improve the nutritive value of bean curd with chicken blood cakes, the crosslinked action of Chicken haematoglobin can also be strengthened on the other hand, improve the gel strength of bean curd with chicken blood cakes, improve mouthfeel and the quality of goods, improve yield rate, moreover heating using microwave can shorten the subsequent heat treatment time, economize energy, enhance productivity, prevent from causing goods gel shrinks because the heat time is long, microwave treatment can also play bactericidal action in addition, improve the security of goods.
The laudatory title that carrot have " glabrousleaf asiabell root ", containing abundant beta carotene, vitamin and mineral matter, is generally acknowledged health-care vegetable.Carrot nature and flavor are sweet, flat, tepor, can bowl spares gas, coordinating intestines and stomach, five viscera settling.Its main component beta carotene has oxygen radical in purged body, and protection organism normal cell is from oxidation, the effect reducing cell mutation and anti-cancer.Beta carotene can change into vitamin A in vivo, has moist epithelial cell, improves the effect of the symptom such as yctalopia, dry skin.In chicken blood, add carrot juice, Chicken haematoglobin and vitamin, mineral element can be organically combined, the basis of possessing chicken blood alimentary health-care function increase nutritive value and the health of goods, enriches the designs and varieties of bean curd with chicken blood cakes.In the present invention, chicken blood bean curd with carrot is nutritious, good water-retaining property, and mouthfeel and quality are all good.
Detailed description of the invention
Following embodiment is only described in further detail the present invention, but does not form any limitation of the invention.
Embodiment 1
In the present embodiment, the preparation process of bean curd with chicken blood cakes is as follows:
1) process of former blood
Add water in the new freshly-slaughtered poultry blood gathered according to mass ratio 1:1, add natrium citricum and sodium iso-vc again, mix, the dosage of natrium citricum and sodium iso-vc is respectively 0.7% and 0.3% of chicken blood quality, 100 mesh filter screens filter, filtrate ultrasonic degas (ultrasonic power 1000W, under frequency 30MHz) 5min, refrigerates for subsequent use;
2) making of bean curd with chicken blood cakes
Chicken blood after process is injected the PP box (capacity 300g) of specification 150 × 50 × 80mm, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 2.5% and 0.09% of chicken blood quality after processing, under power 700W, frequency 2450MHz, batch microwave heats again, and each heating 20s stops 20s, and total heat time is 60s, heating using microwave terminates rear use 85 DEG C of heating water bath 10min, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Embodiment 2
1) process of former blood
In the new freshly-slaughtered poultry blood gathered, add natrium citricum and sodium iso-vc and mix, the dosage of natrium citricum and sodium iso-vc is respectively 0.6% and 0.2% of chicken blood quality, 100 mesh filter screens and filters, filtrate ultrasonic degas (ultrasonic power 1000W, under frequency 30MHz) 5min, refrigerate for subsequent use;
2) making of carrot juice
Select fresh carrot, clean and be placed on temperature 90 DEG C, 1min is soaked in the NaOH (mass body volume concentrations) of concentration 5%, peeling, residual alkali lye is washed away with circulating water, be cut into the uniform segment of thickness again, the ascorbic acid solution (mass body volume concentrations) being placed on concentration 0.1% in soak 30min, blanching 3min in boiling water again, room temperature is cooled to cold water immediately after blanching, pull an oar according to the solid-liquid ratio (g/mL) (with beater) of carrot and water 1:1, six layers of filtered through gauze, obtain carrot raw juice, Normal juice is sterilization 8min at 90 DEG C, degassed, quick cooling is for subsequent use,
3) making of chicken blood bean curd with carrot
Chicken blood, carrot juice after process is injected successively the PP box (capacity 300g) of specification 150 × 50 × 80mm, stir, the mass ratio of chicken blood and carrot juice is 1:0.8, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 2% and 0.08% of chicken blood quality after processing, under power 700W, frequency 2450MHz, batch microwave heats again, each heating 20s stops 20s, total heat time is 60s, heating using microwave terminates rear use 85 DEG C of heating water bath 10min, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Embodiment 3
1) process of former blood
In the new freshly-slaughtered poultry blood gathered, add natrium citricum and sodium iso-vc and mix, the dosage of natrium citricum and sodium iso-vc is respectively 0.7% and 0.3% of chicken blood quality, 100 mesh filter screens and filters, filtrate ultrasonic degas (ultrasonic power 1000W, under frequency 30MHz) 5min, refrigerate for subsequent use;
2) making of carrot juice
Select fresh carrot, clean and be placed on temperature 95 DEG C, 2min is soaked in the NaOH (mass body volume concentrations) of concentration 4%, peeling, residual alkali lye is washed away with circulating water, be cut into the uniform segment of thickness again, the ascorbic acid solution (mass body volume concentrations) being placed on concentration 0.05% in soak 35min, blanching 5min in boiling water again, room temperature is cooled to cold water immediately after blanching, pull an oar according to the solid-liquid ratio (g/mL) (with beater) of carrot and water 1:0.8, six layers of filtered through gauze, obtain carrot raw juice, Normal juice is sterilization 5min at 95 DEG C, degassed, quick cooling is for subsequent use,
3) making of chicken blood bean curd with carrot
Chicken blood, carrot juice after process is injected successively the PP box (capacity 300g) of specification 150 × 50 × 80mm, stir, the mass ratio of chicken blood and carrot juice is 1:1, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 2.5% and 0.09% of chicken blood quality after processing, under power 800W, frequency 2450MHz, batch microwave heats again, each heating 20s stops 20s, total heat time is 80s, heating using microwave terminates rear use 80 DEG C of heating water bath 15min, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Embodiment 4
1) process of former blood
In the new freshly-slaughtered poultry blood gathered, add natrium citricum and sodium iso-vc and mix, the dosage of natrium citricum and sodium iso-vc is respectively 0.8% and 0.2% of chicken blood quality, 100 mesh filter screens and filters, filtrate ultrasonic degas (ultrasonic power 1000W, under frequency 30MHz) 5min, refrigerate for subsequent use;
2) making of carrot juice
Select fresh carrot, clean and be placed on temperature 92 DEG C, 1min is soaked in the NaOH (mass body volume concentrations) of concentration 6%, peeling, residual alkali lye is washed away with circulating water, be cut into the uniform segment of thickness again, the ascorbic acid solution (mass body volume concentrations) being placed on concentration 0.15% in soak 25min, blanching 2min in boiling water again, room temperature is cooled to cold water immediately after blanching, pull an oar according to the solid-liquid ratio (g/mL) (with beater) of carrot and water 1:1.2, six layers of filtered through gauze, obtain carrot raw juice, Normal juice is sterilization 10min at 90 DEG C, degassed, quick cooling is for subsequent use,
3) making of chicken blood bean curd with carrot
Chicken blood, carrot juice after process is injected successively the PP box (capacity 300g) of specification 150 × 50 × 80mm, stir, the mass ratio of chicken blood and carrot juice is 1:1.2, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 3% and 0.1% of chicken blood quality after processing, under power 900W, frequency 2450MHz, batch microwave heats again, each heating 20s stops 20s, total heat time is 100s, heating using microwave terminates rear use 85 DEG C of heating water bath 10min, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Comparative example 1
In this comparative example, the preparation process of bean curd with chicken blood cakes is as follows:
1) former blood treatment step is with embodiment 1;
2) making of bean curd with chicken blood cakes
Chicken blood after process is injected the PP box (capacity 300g) of specification 150 × 50 × 80mm, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 2.5% and 0.09% of chicken blood quality after processing, heating water bath 45min (solidifying Chicken haematoglobin and sterilization) at temperature 85 DEG C, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Comparative example 2
In this comparative example, the preparation process of bean curd with chicken blood cakes is as follows:
1) making step of former blood process and carrot juice is with embodiment 2;
2) making of chicken blood bean curd with carrot
Chicken blood, carrot juice after process is injected successively the PP box (capacity 300g) of specification 150 × 50 × 80mm, stir, the mass ratio of chicken blood and carrot juice is 1:0.8, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 2% and 0.08%, heating water bath 45min (solidifying Chicken haematoglobin and sterilization) at temperature 85 DEG C of chicken blood quality after processing, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Comparative example 3
In this comparative example, the preparation process of bean curd with chicken blood cakes is as follows:
1) making step of former blood process and carrot juice is with embodiment 3;
2) making of chicken blood bean curd with carrot
Chicken blood, carrot juice after process is injected successively the PP box (capacity 300g) of specification 150 × 50 × 80mm, stir, the mass ratio of chicken blood and carrot juice is 1:1, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 2.5% and 0.09%, heating water bath 45min (solidifying Chicken haematoglobin and sterilization) at temperature 85 DEG C of chicken blood quality after processing, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Comparative example 4
In this comparative example, the preparation process of bean curd with chicken blood cakes is as follows:
1) making step of former blood process and carrot juice is with embodiment 3;
2) making of chicken blood bean curd with carrot
Chicken blood, carrot juice after process is injected successively the PP box (capacity 300g) of specification 150 × 50 × 80mm, stir, the mass ratio of chicken blood and carrot juice is 1:1.2, add salt and calcium chloride mixes, the dosage of salt and calcium chloride is 3% and 0.1%, heating water bath 45min (solidifying Chicken haematoglobin and sterilization) at temperature 85 DEG C of chicken blood quality after processing, sealing packaging, circulating water is cooled to room temperature, to obtain final product.
Test example
Bean curd with chicken blood cakes prepared by Example 1 ~ 4 and comparative example 1 ~ 4, measure its gel strength and yield rate respectively, gel strength assay method is: open the sealing film containing bean curd with chicken blood cakes plastic containers, 2 hours (making its temperature constant) is placed in 25 DEG C of environment, again at room temperature (25 DEG C) use the texture index of TA-Xtzi physical property measurement instrument test products, and test result sees the following form 1.The assay method of yield rate is: open the sealing film containing bean curd with chicken blood cakes container, pours out the open fire in container, takes the quality of bean curd with chicken blood cakes grumeleuse, and be multiplied by 100% with this quality again divided by the original quality of chicken blood and be designated as yield rate, test result sees the following form 1.
The gel strength of bean curd with chicken blood cakes and yield rate in table 1 embodiment 1 ~ 4 and comparative example 1 ~ 2
As known from Table 1, in embodiment, the gel strength of bean curd with chicken blood cakes and yield rate are respectively 1.95 ~ 2.12N, 170% ~ 201%, apparently higher than comparative example, illustrate that heating using microwave is combined the gel strength and yield rate that can improve bean curd with chicken blood cakes with water-bath, improve goods mouthfeel and quality.
Claims (10)
1. bean curd with chicken blood cakes, is characterized in that: preparation process is as follows:
1) in chicken blood or chicken blood composition, add anti-coagulants, filter after mixing, in filtrate, add flocculation aid, mix for subsequent use;
2) get step 1) mixture, heating using microwave under power 700 ~ 900W, frequency 2400 ~ 2500MHz, often heats 15 ~ 25s and stops 15 ~ 25s, and total heat time 60 ~ 100s, to obtain final product.
2. bean curd with chicken blood cakes according to claim 1, is characterized in that: in described chicken blood composition, the mass ratio of chicken blood and carrot juice is 1:(0.8 ~ 1.2).
3. bean curd with chicken blood cakes according to claim 2, it is characterized in that: the preparation process of carrot juice is as follows: fresh carrot is cleaned in the alkali lye being placed on temperature 90 ~ 95 DEG C, concentration 4 ~ 6% and soak 1 ~ 2min, peeling, clean residual alkali lye, segment is placed in the ascorbic acid solution of concentration 0.5 ~ 1.5% soaks 25 ~ 35min, blanching 2 ~ 5min in boiling water again, be cooled to room temperature, according to carrot and water 1:(0.8 ~ 1.2) solid-liquid ratio pull an oar, filter, degassed after filtrate sterilization, cool for subsequent use.
4. bean curd with chicken blood cakes according to claim 1, is characterized in that: described anti-coagulants is natrium citricum, and its dosage is 0.6 ~ 0.8% of chicken blood quality.
5. bean curd with chicken blood cakes according to claim 1, is characterized in that: described flocculation aid is salt and calcium chloride, and the dosage of salt, calcium chloride is respectively 2 ~ 3% and 0.08 ~ 0.1% of chicken blood quality.
6. the preparation method of bean curd with chicken blood cakes, is characterized in that: step is as follows:
1) in chicken blood or chicken blood composition, add anti-coagulants, filter after mixing, then add flocculation aid, mix for subsequent use;
2) get step 1) mixture, heating using microwave under power 700 ~ 900W, frequency 2400 ~ 2500MHz, often heats 15 ~ 25s and stops 15 ~ 25s, and total heat time 60 ~ 100s, to obtain final product.
7. preparation method according to claim 6, is characterized in that: in described chicken blood composition, the mass ratio of chicken blood and carrot juice is 1:(0.8 ~ 1.2).
8. preparation method according to claim 7, it is characterized in that: the preparation process of carrot juice is as follows: fresh carrot is cleaned in the alkali lye being placed on temperature 90 ~ 95 DEG C, concentration 4 ~ 6% and soak 1 ~ 2min, peeling, clean residual alkali lye, segment is placed in the ascorbic acid solution of concentration 0.5 ~ 1.5% soaks 25 ~ 35min, blanching 2 ~ 5min in boiling water again, be cooled to room temperature, according to carrot and water 1:(0.8 ~ 1.2) solid-liquid ratio pull an oar, filter, degassed after filtrate sterilization, cool for subsequent use.
9. preparation method according to claim 6, is characterized in that: described anti-coagulants is natrium citricum, and its dosage is 0.6 ~ 0.8% of chicken blood quality.
10. preparation method according to claim 6, is characterized in that: described flocculation aid is salt and calcium chloride, and the dosage of salt, calcium chloride is respectively 2 ~ 3% and 0.08 ~ 0.1% of chicken blood quality.
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|---|---|---|---|---|
| CN114158690A (en) * | 2021-12-08 | 2022-03-11 | 中国农业大学 | Bean curd with long shelf life and preparation method thereof |
| CN114158690B (en) * | 2021-12-08 | 2024-02-13 | 中国农业大学 | Bean curd with long shelf life and preparation method thereof |
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Application publication date: 20151230 |