CN111802593A - Pig blood bean curd and preparation method thereof - Google Patents
Pig blood bean curd and preparation method thereof Download PDFInfo
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- CN111802593A CN111802593A CN202010740653.9A CN202010740653A CN111802593A CN 111802593 A CN111802593 A CN 111802593A CN 202010740653 A CN202010740653 A CN 202010740653A CN 111802593 A CN111802593 A CN 111802593A
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- 239000008280 blood Substances 0.000 title claims abstract description 154
- 210000004369 blood Anatomy 0.000 title claims abstract description 154
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 67
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 241000722363 Piper Species 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000010241 blood sampling Methods 0.000 claims description 28
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 18
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000007789 sealing Methods 0.000 claims description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 239000003146 anticoagulant agent Substances 0.000 claims description 10
- 229940127219 anticoagulant drug Drugs 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 239000000701 coagulant Substances 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical group [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims description 10
- 229940038773 trisodium citrate Drugs 0.000 claims description 10
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- 238000001291 vacuum drying Methods 0.000 claims description 5
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- 241001391944 Commicarpus scandens Species 0.000 description 2
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- 206010028980 Neoplasm Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010836 blood and blood product Substances 0.000 description 1
- 229940125691 blood product Drugs 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
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- 239000000428 dust Substances 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 125000000404 glutamine group Chemical group N[C@@H](CCC(N)=O)C(=O)* 0.000 description 1
- 150000003278 haem Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009849 vacuum degassing Methods 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses a pig blood bean curd and a preparation method thereof, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water consists of pig blood and water, and the mass ratio of the pig blood to the water is 1: 2.5-4.5; the mass ratio of the salt to the blood water is 2-3: 100; the mass ratio of the yellow wine to the blood water is 3-5: 100; the mass ratio of the pepper powder to the blood water is 0.5-1.2: 250. Compared with the traditional pig blood tofu, the blood tofu prepared by the invention has the advantages of red brown appearance, fresh luster, obvious inherent pig blood flavor, compact section tissue, no larger pores, a plurality of tiny and uniform small pores, better toughness and recoverability, strong elasticity and brittleness due to difficult breakage, good water retention and long shelf life, and can realize industrial large-scale production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to pig blood bean curd and a preparation method thereof.
Background
The pig blood is a food with high nutritive value, is rich in protein, vitamin B2, vitamin C, vitamin K, iron, phosphorus, calcium, nicotinic acid and the like, also contains 18 amino acids, 8 of which are necessary, and also contains trace elements such as cobalt, manganese, chromium and the like, has various efficacies of cancer prevention, cancer resistance, aging resistance, immunity improvement, dust poison elimination and the like, and has rich pig blood resources and wide market prospect.
In blood products, people prefer duck blood particularly because the duck blood is tender, smooth and fine in taste, and in contrast, the pig blood is rough and easy to break and has uncomfortable sticky feeling during chewing. Recently, a lot of illegal vendors report that pig blood is treated by using formaldehyde as a chemical raw material and then the pig blood is taken as duck blood, which causes great harm.
At present, the quality of the texture of the pig blood bean curd is improved at home, but the mainly adopted technical measures are exogenous control methods such as controlling the water adding amount, salt adding amount, heating temperature, heating time, adding a water-retaining agent and the like of blood, and the methods can change the flavor and the texture of the blood bean curd to a certain extent, but the change degree is very limited. Some researches change the texture quality of the blood-curd from a method of adding exogenous edible gum, the edible gum has the functions of keeping the water of gel, enhancing the stability of a dispersion system and protecting protein from excessive denaturation under a high-temperature condition, but the blood-curd products lose the natural mouthfeel of the blood-curd to a great extent and reflect the self-gel mouthfeel of the edible gum, and the products are sold in the market and have poor market performance.
Disclosure of Invention
Aiming at the technical defects, the invention aims to provide the pig blood bean curd and the preparation method thereof so as to solve the problems in the background art.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a pig blood bean curd, which comprises the raw materials of blood water, salt, yellow wine and pepper, wherein the blood water consists of pig blood and water,
a bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,
a bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,
a bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,
a preparation method of pig blood bean curd comprises the following steps:
s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, adopting a vacuum blood sampling device to perform blood sampling, and stirring once every 5-10 minutes in the blood sampling process by using a JWE movable blood sampling device, wherein the stirring direction is the same for each time;
s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and is stirred, the temperature of the refrigerating chamber is 0-6 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the number of filter screens of the duplex filter is 200-400 meshes;
s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.0-7.5 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;
s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;
s5, adding enzyme for heat preservation:
adding 0.1-0.6% glutamine transaminase into the blood water after mixing, mixing uniformly, and keeping the temperature at 42-45 ℃ for 30-60 minutes;
s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;
s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min. The temperature and time of sterilization are well controlled so as to prevent the quality of the pig blood tofu from being influenced by overhigh temperature, overlow temperature or overlong and overlong time.
S8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.
Preferably, in step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.
Preferably, in step S1, the vacuum blood collection device is a JWE portable blood collection device.
Preferably, in step S6, the coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added per 15mL of pig blood.
The invention has the beneficial effects that:
(1) compared with the traditional pig blood tofu, the blood tofu prepared by the invention has the advantages of red brown appearance, fresh luster, obvious inherent pig blood flavor, compact section tissue, no larger pores, a plurality of tiny and uniform small pores, better toughness and recoverability, strong elasticity and brittleness due to difficult breakage, good water retention and long shelf life, and can realize industrial large-scale production.
(2) The blood-dried bean curd prepared by the preparation method is not added with any food additive, and is green food.
(3) The pig blood has high iron content in the pig blood in the process flow of the pig blood bean curd production line, exists in the form of heme iron, is easy to absorb and utilize by human bodies, and has great benefits for children and pregnant women in the growth and development stage to eat, as is well known, the iron element absorbed by the human bodies is ferrous iron, but other equipment inevitably oxidizes part of the ferrous iron into ferric iron in the manufacturing process, the nutritive value is reduced, the process is ingenious, the oxidation of air is greatly avoided, most of the nutrient elements are reserved, the product quality is greatly optimized,
(4) the blood has pungent fishy smell, and the invention removes smell by adding yellow wine and matching with vacuum degassing, and removes oxygen in the blood.
(5) The glutamine transaminase is an enzyme for accelerating covalent protein crosslinking by catalyzing acyl transfer reaction, and has the characteristics of wide source, mild reaction condition, small damage to nutrient components and the like. Glutamine transaminase can catalyze acyl transfer reactions between glutamine residues and lysine in proteins to form spatial network structures. The structure and the characteristics of the protein are improved to endow the product with better texture characteristics, and the gel property and the plasticity of the food are improved. The addition of the glutamine transaminase can obviously improve the water retention of the pig blood tofu and improve the adhesiveness and cohesion of the pig blood tofu.
Detailed Description
Example 1
A bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,
a preparation method of pig blood bean curd comprises the following steps:
s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, adopting a vacuum blood sampling device to perform blood sampling, and stirring once every 5 minutes in the blood sampling process by using a JWE mobile blood sampling device, wherein the stirring direction is the same for each time;
s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and stirring, the temperature of the refrigerating chamber is 0-3 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the mesh number of a filter screen of the duplex filter is 200 meshes;
s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.0 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;
s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;
s5, adding enzyme for heat preservation:
adding 0.1% glutamine transaminase into the blood water after the ingredients, uniformly mixing, and preserving the temperature at 42 ℃ for 60 minutes;
s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;
s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min. The temperature and time of sterilization are well controlled so as to prevent the quality of the pig blood tofu from being influenced by overhigh temperature, overlow temperature or overlong and overlong time.
S8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.
Further, in the step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.
The coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added in each 15mL of pig blood.
Example 2
A bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,
a preparation method of pig blood bean curd comprises the following steps:
s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, adopting a vacuum blood sampling device to perform blood sampling, and stirring once every 10 minutes in the blood sampling process by using a JWE mobile blood sampling device, wherein the stirring direction is the same for each time;
s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and stirring, the temperature of the refrigerating chamber is 0-6 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the mesh number of a filter screen of the duplex filter is 400 meshes;
s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.5 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;
s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;
s5, adding enzyme for heat preservation:
adding 0.6% glutamine transaminase into the blood water after the ingredients, uniformly mixing, and preserving the heat at 45 ℃ for 30 minutes;
s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;
s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min. The temperature and time of sterilization are well controlled so as to prevent the quality of the pig blood tofu from being influenced by overhigh temperature, overlow temperature or overlong and overlong time.
S8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.
Further, in the step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.
The coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added in each 15mL of pig blood.
Example 3
A bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,
a preparation method of pig blood bean curd comprises the following steps:
s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, adopting a vacuum blood sampling device to perform blood sampling, and stirring once every 8 minutes in the blood sampling process by using a JWE mobile blood sampling device, wherein the stirring direction is the same for each time;
s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and stirring, the temperature of the refrigerating chamber is 0-6 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the mesh number of a filter screen of the duplex filter is 300 meshes;
s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.0 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;
s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;
s5, adding enzyme for heat preservation:
adding 0.4% glutamine transaminase into the blood water after the ingredients, uniformly mixing, and keeping the temperature at 43 ℃ for 45 minutes;
s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;
s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min. The temperature and time of sterilization are well controlled so as to prevent the quality of the pig blood tofu from being influenced by overhigh temperature, overlow temperature or overlong and overlong time.
S8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.
In step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.
The coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added in each 15mL of pig blood.
1, experimental detection:
1.1 sensory evaluation
Sensory evaluation was performed on the blood-curd prepared by the methods of examples 1 to 3, and the conventional method (adding purified water and salt to fresh pig blood, mixing well, cutting into small pieces, rapidly heating in water to boiling point, and rapidly cooling) was used as a comparative example with reference to chenfei[1]And the like, cutting the pig blood tofu into 1cm thick pieces, and calculating the total sensory score of the sample by adopting a weighting method. Wherein the weight coefficients are 0.1 for odor, 0.2 for color, 0.3 for texture and 0.4 for elasticity, respectively (as shown in Table 1).
TABLE 1 sensory Scoring criteria
[1] CHENFEI, WANGDAOYING, ZHONGYOU, etc. influence of different heating time on quality of duck blood bean curd [ J ] agricultural journal of southwest, 2011, 24(4): 1515-.
1.2, loss of cooking
Accurately weighing the mass m of pig blood before cooking1And the mass m2 of the pig blood obtained after the cooking, and the cooking loss was determined according to the formula (1).
Cooking loss (%) - (m)1-m2)/m1*100％ (1)
1.3, water separation rate
Accurately weighing pig blood bean curd m with certain mass3Cutting pig blood bean curd into 4 pieces with a knife, sucking water with filter paper after 48 hr, and weighing m4And according to the formula (2), the water separation rate is obtained.
Water separation rate (%) - (m)3-m4)/m3*100％
2. Results of the experiment
2.1 sensory measurement results
Table 2 shows sensory evaluation results of the pig blood tofu prepared in different examples, and the evaluation is performed by integrating four indexes of color, smell, tissue state and elasticity, and the appearance of the sample with the highest sensory total score of the pig blood tofu prepared in example 3 of the invention is reddish brown; the surface of the sample has fresh luster; the inherent flavor of the pig blood is obvious; the section tissue is compact, has no larger pores, but has a plurality of tiny and uniform small pores; and has good flexibility and recovery, and is not easy to break. And the sensory scores of the pig blood tofu obtained in the examples 1-3 are obviously higher than those of the pig blood tofu prepared in the comparative example.
TABLE 2 sensory evaluation results
2.2 digestion loss and Water separation Rate analysis
Table 3 shows a comparison between the cooking loss and the water separation ratio between the pig blood tofu prepared in examples 1 to 3 and the pig blood tofu prepared by the conventional method, and it can be seen from table 2 that the cooking loss and the water absorption ratio of the pig blood tofu prepared in example 3 are minimized, indicating that the pig blood tofu prepared in example 3 has excellent water retention, and the cooking loss and the water absorption ratio of the pig blood tofu prepared in examples 1 to 3 are lower than those of the comparative example.
TABLE 3 cooking loss and water separation rate
| Sample (I) | Loss of cooking | Water separation rate |
| Example 1 | 4.18 | 8.25 |
| Example 2 | 4.52 | 9.66 |
| Example 3 | 3.24 | 6.78 |
| Comparative example | 7.16 | 11.37 |
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (8)
1. The pig blood bean curd is characterized in that the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water comprises pig blood and water, wherein,
2. the pig blood tofu according to claim 1, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water is composed of pig blood and water, wherein,
3. the pig blood tofu according to claim 1, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water is composed of pig blood and water, wherein,
4. the pig blood tofu according to claim 1, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water is composed of pig blood and water, wherein,
5. the method for preparing pig blood tofu according to any one of claims 1 to 4, characterized by comprising the steps of:
s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, sampling blood by using a vacuum blood sampling device, and stirring once every 5-10 minutes in the blood sampling process, wherein the stirring direction is the same for each time;
s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and is stirred, the temperature of the refrigerating chamber is 0-6 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the number of filter screens of the duplex filter is 200-400 meshes;
s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.0-7.5 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;
s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;
s5, adding enzyme for heat preservation:
adding 0.1-0.6% glutamine transaminase into the blood water after mixing, mixing uniformly, and keeping the temperature at 42-45 ℃ for 30-60 minutes;
s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;
s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min;
s8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.
6. The method of claim 5, wherein in step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.
7. The method of claim 5, wherein in step S1, the vacuum blood collection device is a JWE mobile blood collection device.
8. The method of claim 5, wherein in step S6, the coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added to 15mL of pig blood.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113976019A (en) * | 2021-10-29 | 2022-01-28 | 溆浦县兴龙食品有限责任公司 | Stirring tank for making blood bean curd |
| CN114680290A (en) * | 2022-03-11 | 2022-07-01 | 保定全乐生物科技有限公司 | Manufacturing process and production line of blood product with bubbles |
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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 |
| CN101999680A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| 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 |
| CN107198132A (en) * | 2017-06-19 | 2017-09-26 | 中国农业科学院农产品加工研究所 | Improve the preparation method of blood tofu texture |
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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 |
| CN101999680A (en) * | 2010-11-23 | 2011-04-06 | 河南工业大学 | Preparation method of natural food extract for increasing gel hardness of duck blood product |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113976019A (en) * | 2021-10-29 | 2022-01-28 | 溆浦县兴龙食品有限责任公司 | Stirring tank for making blood bean curd |
| CN113976019B (en) * | 2021-10-29 | 2023-11-24 | 溆浦县兴龙食品有限责任公司 | Stirring tank for preparing blood bean curd |
| CN114680290A (en) * | 2022-03-11 | 2022-07-01 | 保定全乐生物科技有限公司 | Manufacturing process and production line of blood product with bubbles |
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Application publication date: 20201023 |