CN107549653A - A kind of Tujia's blood bean curd and preparation method thereof - Google Patents

A kind of Tujia's blood bean curd and preparation method thereof Download PDF

Info

Publication number
CN107549653A
CN107549653A CN201610493780.7A CN201610493780A CN107549653A CN 107549653 A CN107549653 A CN 107549653A CN 201610493780 A CN201610493780 A CN 201610493780A CN 107549653 A CN107549653 A CN 107549653A
Authority
CN
China
Prior art keywords
bean curd
tujia
blood
bean
preparation
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610493780.7A
Other languages
Chinese (zh)
Inventor
宋雅清
魏鲡莹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhangjiajie Thousand Eco Food Co Ltd
Original Assignee
Zhangjiajie Thousand Eco Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhangjiajie Thousand Eco Food Co Ltd filed Critical Zhangjiajie Thousand Eco Food Co Ltd
Priority to CN201610493780.7A priority Critical patent/CN107549653A/en
Publication of CN107549653A publication Critical patent/CN107549653A/en
Pending legal-status Critical Current

Links

Abstract

The present invention relates to food processing technology field, more particularly to a kind of Tujia's blood bean curd and preparation method thereof, its Tujia's blood bean curd composition includes：Bean protein 15% to 22.5%, livestock blood 1% to 2.5%, pork 5% to 15%, moisture 50% to 65%, other 10% to 15%, the preparation method of its Tujia's blood bean curd are followed successively by including step：Pretreatment of raw material, immersion, draining, defibrination, filtering, constant volume cook, point slurry, it is compressing, smash cooling, seasoning to pieces, quantitatively be molded, toast, smoke for the first time, second baking, cool down, pack, sterilizing, cooling down, finished product.Tujia's blood bean curd of the present invention has the fragrance and lubrication of animal fat, and has sucrose fragrance and tangelo fragrance, and color sensation is preferable, and entrance is fine and smooth, cunning is tender, and the shelf-life is longer.

Description

A kind of Tujia's blood bean curd and preparation method thereof
Technical field
The present invention relates to food processing technology field, more particularly to a kind of Tujia's blood bean curd and preparation method thereof.
Background technology
Blood bean curd is traditional cuisines on the more ground in China, and in the western Hunan, Tujia and Minorities in Yunnan are relatively conventional；Yunnan is few Blood bean curd also known as blood described in number nationality is prosperous, and its primary raw material made is livestock blood；And the soil described in Xiangxi Tujia Family's blood bean curd is called blood cake, and it is using bean curd as major ingredient, is made using livestock blood as auxiliary material through multi-step process.Category It is inorganic rich in a large amount of several amino acids needed by human and calcium, phosphorus, potassium, sodium etc. in low in calories, low fat, the food of high protein Salt, and trace elements iron, zinc, copper, manganese etc., it is that blood-nourishing and iron-replenishing is replenished the calcium, is easy to the health-preserving food digested and assimilated.
However, for a long time, the making of Tujia's blood bean curd be it is traditional it is pure make by hand, because of areal variation, making side Formula has certain difference, and there is also larger difference for taste；On the other hand, in traditional manufacturing technique, due to temperature, humidity, Temperature, the proportioning of supplementary material, sootiness amount and smoke fumigating time are without careful research, thus production efficiency is relatively low, makes product Quality and taste matter is very unstable, the shelf-life is short；Simultaneously as feasible food production process flow and strict is not designed Quality management and control system, traditional Tujia's blood soybean curd preparing technique can not realize the requirement of industrialized four seasons production.
For the problems of above-mentioned traditional manufacturing technique, more multi-class Tujia's blood bean curd is disclosed in the prior art There is certain difference in preparation method, its preparation method, taste has certain difference, and the eater of different taste preference is to evaluating not Unanimously, the preparation method of Tujia's blood bean curd needs further abundant, and taste matter needs to be improved constantly；On the other hand, prior art In Tujia's blood bean curd preparation method, cost of manufacture is higher, and the shelf-life is relatively short, and chromaticness is partially black, influences color sensation, smoke compared with Weight, influences sense of taste.
The content of the invention
It is an object of the invention to：Various Tujia's blood bean curd of a kind of color and preparation method thereof is provided, meanwhile, tool There is the longer natural fresh-keeping shelf-life, and there is relatively low cost of manufacture.
To achieve the above object, the invention provides a kind of Tujia's blood bean curd, it is characterised in that：Using high-protein soybean, Pork show condition, livestock blood, salt include as raw material, finished product composition：Bean protein 15% to 22.5%, livestock blood 1% To 2.5%, pork 5% to 15%, moisture 50% to 65%, other 10% to 15%.
As further optimization explanation, capsicum, Chinese prickly ash, monosodium glutamate and perfume (or spice) are also added with the raw material of above-mentioned Tujia's blood bean curd Pungent material.
As further optimization explanation, capsicum, Chinese prickly ash, monosodium glutamate and spice contain in the finished product composition of above-mentioned Tujia's blood bean curd Measure as 3% to 5%（Depending on content and ratio are region gap and the consumer group）.
Invention further provides the preparation method of above-mentioned Tujia's blood bean curd, it is characterised in that：Comprise the following steps：
1) pretreatment of raw material：From the high-quality high-protein soybean of protein content more than 43%, picked using the method for selection by winnowing, screening Except the impurity in soybean material, the dust of soybean epidermis is washed off by cleaning etc.；
2) soak：With water (optional city tap-water) to soybeans soaking 10 to 12 hours, soybean is with being about 1 with water ratio:4, 15 DEG C to 25 DEG C of water temperature, criterion：Thumb and forefinger slightly can be firmly advisable with turning on bean cotyledon；
3) drain：Soaked soybean is pulled out and rinsed with water, leaches unnecessary moisture；
4) defibrination：The ratio between beans and water are pressed as 1:3 ratio, soybean is uniformly ground using the method for dripping, it is desirable to grind even, levigate, have more Starch, slag tap less, fineness can be by 100 mesh sieves；
5) filter：Filtered using centrifuge, first thick rear thin, segmentation filters out bean dregs；
6) constant volume cooks：It is 14 liters by the filter pulp constant volume of 1 kilogram of soya bean, soya-bean milk is warming up to 98 DEG C within 15 minutes, keeps Warm 30s, during insulation temperature must not exceed 100 DEG C, and it is standby to release slurries immediately；
7) point slurry：80 DEG C of point starches temperature, glucolactone is first dissolved in water, is then added as early as possible in the soya-bean milk cooled down, Stirred evenly after addition, stand 5 to 10 minutes；
8) it is compressing：Tofu pudding is poured into and is covered with the mould of bean curd cloth, extruding draining shaping；
9) cooling is smashed to pieces：Bean curd is smashed to pieces, bean curd is quickly cooled to relevant temperature in 15 DEG C to 20 DEG C of environment；
10) season：The bean curd cooled down is placed in mixer, adds salt, pork show condition, livestock blood, appropriate stirring is equal It is even；
11) quantitative shaping：The Tujia's blood bean curd being stirred quantitatively is made into glomeration or ellipsoid or round pie or square Mold base；
12) toast for the first time：Tujia's blood bean curd mold base balance is put into smoked baked case and toasted, temperature control is 80 DEG C to 90 DEG C, humidity 60% to 80%, baking time is 6 to 10 minutes；
13) smoke：By temperature control to 60 DEG C to 70 DEG C, the smoke stove of smoked baked case is opened, smoke is passed through into case, kept 20 to 40 minutes, smoking material was orange peel, pomelo peel, bagasse, lignum vitae chip one of which or two kinds and mixed above Material；
14) second of baking：Temperature is adjusted to 100 DEG C to 120 DEG C, for humid control 60% to 70%, baking time is 10 to 17 Minute.
15) cool down：Baked Tujia's blood bean curd is cooled to 16 DEG C to 20 DEG C.
Further optimize as the above method, the subsequent step of the preparation method of Tujia's blood bean curd also includes：
16) pack：Tujia's blood bean curd is vacuum-packed, condition：0.3KPa, 30s.
17) sterilize：121 DEG C, 22 minutes of sterilization conditions.
18) cool down：It is cooled to normal temperature.
19) examine：Test by 2712-2014 pairs of products of standard GB, can be dispatched from the factory after qualified.
Further optimize as the above method, described 7) to put slurry process, glucolactone addition is the 0.3% of soya-bean milk To 0.4%, slurry temperature degree during addition is 80 DEG C；Using the measure, the shaping of its bean curd is more uniform, has preferably delicate sense, can be compared with Good pinning moisture.
Further optimize as the above method, 8) the compressing process, with 1.2 to 1.5 kilograms every square decimeter Pressure extrusion 20 to 40 minutes, bean curd moisture is pressed onto 55% to 65%；Using the measure, it can be ensured that bean curd squeezing stress is equal It is even and regular to work as.
Further optimize as the above method, it is described 9) to smash cooling procedure to pieces, bean curd is smashed to pieces, in 15 DEG C to 20 DEG C of ring Allow bean curd fast cooling in border, prevent bean curd from influenceing quality because long-time overheats.
Further optimize as the above method, the 10) seasoning process, it is also equal added with Chinese prickly ash, capsicum, appropriate stirring Even, its pork show condition uses graininess, and its livestock blood, pork show condition, the quality accounting of bean protein and water are：Livestock blood Liquid 1% to 2.5%, pork 5% to 15%, bean protein 15% to 22.5%, moisture 50% to 65%, other 10% to 15%.
Further optimize as the above method, 11) the quantitative forming process, mold base is quantitatively made using mechanical system.
Further optimize as the above method, it is described 13) to smoke process, smoking material be 5% to 15% orange peel, 15% to 25% pomelo peel, 30% to 40% bagasse, 30% to 40% lignum vitae chip.
Further optimize as the above method, described 13) to smoke process, smoking material is 10% orange peel, 20% shaddock Skin, 35% bagasse, 35% lignum vitae chip.
Beneficial effect：Tujia's blood bean curd of the present invention has the following advantages that：(1) traditional Tujia's blood bean curd institute is added Without raw material：Pork show condition, Chinese prickly ash and capsicum etc., Tujia's blood bean curd is set to be provided with the fragrance and lubrication of animal fat, simultaneously It is provided with Chinese prickly ash, the fragrant spicy and spicy of capsicum；(2) bagasse, orange peel and pomelo peel are added in smoke raw material so that this Product are provided with light sucrose fragrance and tangelo fragrance；(3) in-depth has been carried out to traditional production technology in manufacturing process to change Enter, establish and smoke, be vacuum-packed and sterilize two CCPs；(4) traditional gypsum bean curd is replaced using inner ester bean curd, Product yield is improved, improves product taste；(5) original open fire-cureing fire-cureing for baking box type has been changed to, reduced Energy waste and environmental pollution, shorten baking and smoke the time, while reduce sootiness amount so that the harmful substance of product is big It is big to reduce；(6) technique that with the addition of vacuum packaging and sterilization so that the shelf-life of product greatly prolongs, and realizes production marketing The marketization and production industrialization.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all Belong to the scope of protection of the invention.
Embodiment one：In a kind of preparation method of Tujia's blood bean curd, its preparation method comprises the following steps：
1) pretreatment of raw material：From the high quality soybean of protein content more than 43%, soybean is rejected using selection by winnowing, the method for screening Impurity in raw material, wash the dust of soybean epidermis off by cleaning etc.；
2) soak：Using city tap-water to soybeans soaking 10 to 12 hours, soybean is with being about 1 with water ratio:4,15 DEG C of water temperature To 25 DEG C；Criterion：Thumb and forefinger slightly can be firmly advisable with turning on bean cotyledon；
3) drain：Soaked soybean is pulled out and rinsed with running water, leaches unnecessary moisture；
4) defibrination：The ratio between beans and water are pressed as 1:3 ratio, soybean is uniformly ground using the method for dripping, it is desirable to grind even, levigate, have more Starch, slag tap less, fineness can be by 100 mesh sieves；
5) filter：Filtered using centrifuge, first thick rear thin, segmentation filters out bean dregs；
6) constant volume cooks：It is 14 liters by the filter pulp constant volume of 1 kilogram of soya bean, soya-bean milk is warming up to 98 DEG C within 15 minutes, keeps Warm 30s, during insulation temperature must not exceed 100 DEG C, and it is standby to release slurries immediately；
7) point slurry：80 DEG C of point starches temperature, glucolactone is first dissolved in water, is then added as early as possible in the soya-bean milk cooled down, Stirred evenly after addition, stand 5 minutes, glucolactone addition is the 0.3% to 0.4% of soya-bean milk, and slurry temperature degree is 80 DEG C；
8) it is compressing：Tofu pudding is poured into and is covered with the mould of bean curd cloth, is squeezed with 1.2 to 1.5 kilograms every square decimeter of pressure Pressure 20 minutes, 65% is depressed into by bean curd moisture；
9) cooling is smashed to pieces：Bean curd is smashed to pieces, in 15 DEG C to 20 DEG C of environment, allows bean curd fast cooling；
10) season：The bean curd that will have been cooled down, and pork show condition particle, livestock blood, salt are put into mixer, appropriate stirring Uniformly, the quality accounting of wherein livestock blood, pork show condition, bean protein and water is：Livestock blood 2%, pork 15%, beans Protein 16%, moisture 55%, other 12%；
11) quantitative shaping：By the Tujia's blood bean curd being stirred using it is mechanical or by hand quantitatively make glomeration, ellipsoid, Or the mold base of round pie；
12) toast for the first time：Tujia's blood bean curd mold base balance is put into smoked baked case, in 85 DEG C of temperature, humidity 70% Toasted under part, 100 grams of mold base specification toast 6 minutes, 150 grams of baking 7.5 minutes, 200 grams of baking 8.5 minutes, 250 grams Baking 10 minutes；
13) smoke：By temperature control to 65 DEG C, smoke stove is opened, smoking material is 10% orange peel, 20% pomelo peel, 35% sugarcane Slag, 35% hard wood, sootiness material dosage are 300 grams every cubic metre, are kept for 30 minutes；
14) second of baking：Temperature is adjusted to 110 DEG C, humid control 65%, 100 grams of mold base specification toast 10 minutes, 150 Gram baking 13 minutes, 200 grams of baking 15 minutes, 250 grams of baking 17 minutes；
15) cool down：Baked Tujia's blood bean curd is cooled to 18 DEG C；
16) pack：Tujia's blood bean curd is vacuum-packed, condition：0.3KPa, 30s；
17) sterilize：121 DEG C, 22 minutes of sterilization conditions；
18) cool down：It is cooled to normal temperature；
19) examine：Test by 2712-2014 pairs of products of standard GB, can be dispatched from the factory after qualified.
Tujia's blood bean curd as obtained by above-described embodiment one, on sense of taste, there is the fragrance and lubrication of animal fat, with And light sucrose fragrance and tangelo fragrance；In terms of chromaticness, the color of Tujia's blood bean curd is maroon, and color sensation is preferable；And In mouthfeel, due to replacing traditional gypsum bean curd using inner ester bean curd, entrance more has fine and smooth, sliding tender sense.In addition, in the side of guaranteeing the quality Face, Tujia's blood bean curd is using vacuum packaging and the technique of high temperature sterilization so that the shelf-life of product greatly prolongs.
Embodiment two：It is with the difference of embodiment one：8) the compressing process, by bean curd moisture pressure To 55%；10) seasoning process：The bean curd cooled down is placed in mixer, adds salt, pork show condition, livestock blood, flower Green pepper, capsicum and spice, suitably stir, wherein livestock blood, pork show condition, bean protein, Chinese prickly ash, capsicum and water Quality accounting is：Livestock blood 1%, pork 15%, bean protein 22%, moisture 50%, Chinese prickly ash and capsicum compound 2%, it is other 10%；11) the quantitative forming process：By the Tujia blood bean curd being stirred using quantitatively make by hand glomeration, ellipsoid, Or the mold base of round pie；12) the first time baking process：Tujia's blood bean curd mold base balance is put into smoked baked case, Toasted under the conditions of 80 DEG C of temperature, humidity 60%, 100 grams of mold base specification toast 6 minutes, 150 grams of baking 7.5 minutes, 200 grams Baking 8.5 minutes, 250 grams of baking 10 minutes；It is described 13) to smoke process：By temperature control to 60 DEG C, smoke stove, hair are opened Cigarette material is 5% orange peel, 15% pomelo peel, 40% bagasse, 40% hard wood, and sootiness material dosage is 240 grams every cubic metre, is protected Hold 30 minutes；14) second of baking process：Temperature is adjusted to 105 DEG C, humid control is 60%, the 100 grams of bakings of mold base specification Roasting 10 minutes, 150 grams of baking 13 minutes, 200 grams of baking 15 minutes, 250 grams of baking 17 minutes.
Tujia's blood bean curd as obtained by above-described embodiment two, on sense of taste, there is the fragrance and lubrication of animal fat, together When there is fragrant spicy and spicy, and denseer sucrose is fragrant；In terms of chromaticness, the color of Tujia's blood bean curd be it is light brown, Color sensation is preferable；And in mouthfeel, due to replacing traditional gypsum bean curd using inner ester bean curd, entrance has fine and smooth, sliding tender sense, simultaneously It is flexible.In addition, at aspect of guaranteeing the quality, Tujia's blood bean curd is using vacuum packaging and the technique of high temperature sterilization so that product Shelf-life greatly prolongs.
Embodiment three：It is with the difference of embodiment one：8) the compressing process, by bean curd moisture pressure To 65%；10) seasoning process：Livestock blood, pork show condition, bean protein, water and capsicum and Chinese prickly ash compound Quality accounting is：Livestock blood 2.5%, pork 5%, bean protein 15%, moisture 65%, capsicum and Chinese prickly ash compound 2.5%, its It 10%, 12) the first time baking process：Tujia's blood bean curd mold base balance is put into smoked baked case, 90 DEG C of temperature, Toasted under the conditions of humidity 80%, 100 grams of mold base specification toasts 6 minutes, 150 grams of baking 7.5 minutes, 200 grams of baking 8.5 divide Clock, 250 grams of baking 10 minutes；It is described 13) to smoke process：By temperature control to 70 DEG C, smoke stove is opened, smoking material is 15% orange peel, 25% pomelo peel, 30% bagasse, 30% lignum vitae chip, smoke is passed through until as dark as a stack of black cats in case, closing smoke Stove, kept for 30 minutes；14) second of baking process：Temperature is adjusted to 120 DEG C, humid control is 70%, mold base specification 100 grams toast 10 minutes, 150 grams of baking 13 minutes, 200 grams of baking 15 minutes, 250 grams of baking 17 minutes.
Tujia's blood bean curd as obtained by above-described embodiment three, on sense of taste, there is the fragrance and lubrication of animal fat, together When there is fragrant spicy and spicy, and denseer tangerine is fragrant and shaddock flavor taste；In terms of chromaticness, the color of Tujia's blood bean curd is deep Bronzing, color sensation are preferable；And in mouthfeel, outer crisp interior tender, entrance has fine and smooth, sliding tender sense after chewing.In addition, in terms of guaranteeing the quality, Tujia's blood bean curd is using vacuum packaging and the technique of high temperature sterilization, and Tujia's blood bean curd outer layer has brittle protective layer so that The shelf-life of product is relatively long.

Claims (10)

  1. A kind of 1. Tujia's blood bean curd, it is characterised in that：Using high-protein soybean, pork show condition, livestock blood, salt as former material Material, finished product composition include：Bean protein 15% to 22.5%, livestock blood 1% to 2.5%, pork 5% to 15%, moisture 50% to 65%th, other 10% to 15%.
  2. 2. Tujia's blood bean curd according to claim 1, it is characterised in that：Also added in the raw material of Tujia's blood bean curd There are capsicum, Chinese prickly ash, monosodium glutamate and spice.
  3. 3. Tujia's blood bean curd according to claim 1, it is characterised in that：It is peppery in the finished product composition of Tujia's blood bean curd Green pepper, Chinese prickly ash, monosodium glutamate and spice content are 3% to 5%.
  4. A kind of 4. preparation method of Tujia's blood bean curd, it is characterised in that：Comprise the following steps：
    1) pretreatment of raw material：From the high-quality high-protein soybean of protein content more than 43%, picked using the method for selection by winnowing, screening Except the impurity in soybean material, the dust of soybean epidermis is washed off by cleaning etc.；
    2) soak：With water to soybeans soaking 10 to 12 hours, soybean is with being about 1 with water ratio:4,15 DEG C to 25 DEG C of water temperature, sentence Disconnected standard：Thumb and forefinger slightly can be firmly advisable with turning on bean cotyledon；
    3) drain：Soaked soybean is pulled out and rinsed with water, leaches unnecessary moisture；
    4) defibrination：The ratio between beans and water are pressed as 1:3 ratio, soybean is uniformly ground using the method for dripping, it is desirable to grind even, levigate, have more Starch, slag tap less, fineness can be by 100 mesh sieves；
    5) filter：Filtered using centrifuge, first thick rear thin, segmentation filters out bean dregs；
    6) constant volume cooks：It is 14 liters by the filter pulp constant volume of 1 kilogram of soya bean, soya-bean milk is warming up to 98 DEG C within 15 minutes, keeps 30s, during which temperature must not exceed 100 DEG C, immediately release slurries it is standby；
    7) point slurry：80 DEG C of point starches temperature, glucolactone is first dissolved in water, is then added as early as possible in the soya-bean milk cooled down, Stirred evenly after addition, stand 5 to 10 minutes；
    8) it is compressing：Tofu pudding is poured into and is covered with the mould of bean curd cloth, extruding draining shaping；
    9) cooling is smashed to pieces：Bean curd is smashed to pieces, quickly cooled down bean curd in 15 DEG C to 20 DEG C of environment；
    10) season：The bean curd cooled down is placed in mixer, adds salt, pork show condition, livestock blood, appropriate stirring is equal It is even；
    11) quantitative shaping：The Tujia's blood bean curd being stirred quantitatively is made into glomeration or ellipsoid or round pie or square Mold base；
    12) toast for the first time：Tujia's blood bean curd mold base balance is put into smoked baked case and toasted, temperature control is 80 DEG C to 90 DEG C, humidity 60% to 80%, baking time is 6 to 10 minutes；
    13) smoke：By temperature control to 60 DEG C to 70 DEG C, the smoke stove of smoked baked case is opened, smoke is passed through into case, kept 20 to 40 minutes, its smoking material was that orange peel, pomelo peel, bagasse, lignum vitae chip one of which or two kinds and the above are mixed Close material；
    14) second of baking：Temperature is adjusted to 100 DEG C to 120 DEG C, for humid control 60% to 70%, baking time is 10 to 17 Minute；
    15) cool down：Baked Tujia's blood bean curd is cooled to 16 DEG C to 20 DEG C.
  5. 5. the preparation method of Tujia's blood bean curd according to claim 4, it is characterised in that：The making side of Tujia's blood bean curd The subsequent step of method also includes：
    16) pack：Tujia's blood bean curd is vacuum-packed, condition：0.3KPa, 30s；
    17) sterilize：121 DEG C, 22 minutes of sterilization conditions；
    18) cool down：It is cooled to normal temperature；
    19) examine：Test by 2712-2014 pairs of products of standard GB, can be dispatched from the factory after qualified.
  6. 6. the preparation method of Tujia's blood bean curd according to claim 4, it is characterised in that：It is described 7) to put slurry process, grape Saccharic acid lactone addition is the 0.3% to 0.4% of soya-bean milk, and soya-bean milk temperature is 80 DEG C during addition.
  7. 7. the preparation method of Tujia's blood bean curd according to claim 4, it is characterised in that：8) the compressing process, Bean curd moisture is pressed dry between 55% to 65%.
  8. 8. the preparation method of Tujia's blood bean curd according to claim 4, it is characterised in that：It is described 9) to smash cooling procedure to pieces, will Bean curd is smashed to pieces, quickly cools down bean curd in 18 DEG C of environment.
  9. 9. the preparation method of Tujia's blood bean curd according to claim 4, it is characterised in that：10) seasoning process, also adds Added with Chinese prickly ash, capsicum, suitably stir, its pork show condition uses graininess, its livestock blood, pork show condition, peas protein Matter and the quality accounting of water are：Livestock blood 1% to 2.5%, pork 5% to 15%, bean protein 15% to 22.5%, moisture 50% To 65%, other 10% to 15%.
  10. 10. the preparation method of Tujia's blood bean curd according to claim 4, it is characterised in that：It is described 13) to smoke process, hair Cigarette material is 5% to 15% orange peel, 15% to 25% pomelo peel, 30% to 40% bagasse, 30% to 40% lignum vitae chip.
CN201610493780.7A 2016-06-30 2016-06-30 A kind of Tujia's blood bean curd and preparation method thereof Pending CN107549653A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610493780.7A CN107549653A (en) 2016-06-30 2016-06-30 A kind of Tujia's blood bean curd and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610493780.7A CN107549653A (en) 2016-06-30 2016-06-30 A kind of Tujia's blood bean curd and preparation method thereof

Publications (1)

Publication Number Publication Date
CN107549653A true CN107549653A (en) 2018-01-09

Family

ID=60968999

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610493780.7A Pending CN107549653A (en) 2016-06-30 2016-06-30 A kind of Tujia's blood bean curd and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107549653A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07289195A (en) * 1994-04-25 1995-11-07 Sarugakiyou Hoteru:Goushi Preparation of smoked bean curd
CN104207162A (en) * 2014-08-25 2014-12-17 安徽源牌实业（集团）有限责任公司 Traditional blood tofu
CN105146360A (en) * 2015-08-04 2015-12-16 赵良雄 Porcine blood and bean curd pill and making method thereof
CN105341725A (en) * 2015-11-03 2016-02-24 贵州省福泉市安运腌制食品有限责任公司 Blood bean curd and production method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07289195A (en) * 1994-04-25 1995-11-07 Sarugakiyou Hoteru:Goushi Preparation of smoked bean curd
CN104207162A (en) * 2014-08-25 2014-12-17 安徽源牌实业（集团）有限责任公司 Traditional blood tofu
CN105146360A (en) * 2015-08-04 2015-12-16 赵良雄 Porcine blood and bean curd pill and making method thereof
CN105341725A (en) * 2015-11-03 2016-02-24 贵州省福泉市安运腌制食品有限责任公司 Blood bean curd and production method thereof

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
刘树栋等编: "《豆腐及其制品682例》", 31 January 2006, 北京：科学技术文献出版社 *
幸奠权: "猪血豆腐", 《农家顾问》 *
廖平安: "《长寿县文史资料》", 31 December 1986, 文史资料研究委员会编 *
蜀晓: "《每日一菜》", 31 March 2006, 呼和浩特：内蒙古人民出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Similar Documents

Publication Publication Date Title
CN101028022B (en) Production of green tea
CN103976309A (en) Preparation method of sweet potato vermicelli
CN109247396A (en) The processing method and leisure Sandwich dried bean curd of leisure Sandwich dried bean curd
CN103494124A (en) Green bean cake
KR20110053876A (en) Method of making jujube rice cake
CN103404784A (en) Coarse cereal steamed sponge cake and production method thereof
CN107549653A (en) A kind of Tujia's blood bean curd and preparation method thereof
CN106490572A (en) The manufacture method of one seed oyster natural juice flavoring agent
KR20130031865A (en) Manufacturing method of colorful bar-rice cakes
JP4662276B2 (en) Shochu, fermented products, food and drink, feed and methods for producing them
CN105454615A (en) Ginger candy and preparation method thereof
CN104187933A (en) Yin-nourishing and fire-lowering protein powder drink and preparation method thereof
CN103798740A (en) Preparation method of healthcare pumpkin soy sauce
CN107197977A (en) A kind of preparation method and applications of the former tea of peony
CN106616814A (en) Fried-pepper-flavored oil, fried-pepper-flavored soybean cake, and their making methods
CN103476268A (en) Method for manufacturing hand-made mudfish noodles
CN106036641A (en) Entire puffed Ruichang dioscorea opposita and processing method thereof
KR102235060B1 (en) Snow crab laver and manufacturing method thereof
CN105901597A (en) Sour, sweet and refreshing green plum jam
CN109549170A (en) A kind of perillaseed chili with fermented soya beans flavoring compositions and preparation method
CN107467634A (en) The preparation method of purple sweet potato vermicelli
JP2014158431A (en) Bean jam derived from soybean, and manufacturing method of bean jam
CN108029719A (en) A kind of preparation method of lily cake
CN108041432A (en) A kind of manufacture craft of tea perfume cake
KR20120083682A (en) Preparation of mulberry red pepper and mulberry paste is manufactured by its manufacturing method

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20180109

RJ01 Rejection of invention patent application after publication