CN113729167A - Pig blood bean curd and preparation method thereof - Google Patents

Pig blood bean curd and preparation method thereof Download PDF

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Publication number
CN113729167A
CN113729167A CN202111050892.2A CN202111050892A CN113729167A CN 113729167 A CN113729167 A CN 113729167A CN 202111050892 A CN202111050892 A CN 202111050892A CN 113729167 A CN113729167 A CN 113729167A
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pig blood
tofu
parts
cellulose ether
pig
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Chinese (zh)
Inventor
沈玥
杨青
位正鹏
黄现青
宋莲军
张平安
房建伟
刘艳旻
邢彩云
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Rongcheng Taixiang Food Products Co ltd
Henan Agricultural University
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Rongcheng Taixiang Food Products Co ltd
Henan Agricultural University
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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention belongs to the technical field of food processing, and discloses pig blood tofu and a preparation method thereof, wherein the preparation raw materials of the pig blood tofu comprise the following components in parts by weight: 30-60 parts of anticoagulant pig blood, 3-8 parts of a coagulant, 0.1-2 parts of cellulose ether and 15-90 parts of water; the preparation method of the pig blood bean curd comprises the following steps: weighing the raw materials of the components according to a ratio, uniformly dispersing cellulose ether in water, uniformly mixing the cellulose ether with anticoagulated pig blood, adding a coagulant, standing for 8-30 min for coagulation, and freezing at-20 ℃ for 12-24 h to obtain the pig blood tofu. The pig blood tofu is directly frozen and stored at the temperature of-20 ℃, so that the hot processing step is omitted, the preparation process of the pig blood tofu is simplified, the energy consumption is reduced, and the profit of enterprises is increased; in addition, the cellulose ether is added into the pig blood tofu, so that the cooking loss of the pig blood tofu is reduced, and the sensory quality of the pig blood tofu is improved.

Description

Pig blood bean curd and preparation method thereof
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 has high protein content and rich amino acid types, the total amount of essential amino acids is higher than that of whole egg and human milk, the content of lysine reaches 9 percent, and the lysine is just complementary with grain protein with low content of lysine, so the pig blood is a high-quality animal protein resource. The pig blood also contains various inorganic salts and trace elements which are indispensable to a human body, such as calcium, phosphorus, iron, manganese, zinc and the like, particularly the iron content is high, the iron content per 100g of the pig blood is as high as 45mg (the iron content in the meat is only 0.5-4.0 mg), and heme iron is easier to be absorbed by the human body than non-heme iron and does not stimulate the digestive tract. In addition, the pig blood has low fat content, contains various vitamins, is rich in various bioactive substances such as phospholipid, heme iron and the like, has higher nutrition and health care values, is rich in pig blood resources, and has wide market prospect.
At present, the utilization rate of pig blood in China is low, most of the blood is processed into cheap feed, even a part of the blood is discharged as waste, and only a few of the blood is processed into foods such as blood bean curd, blood sausage and the like and other deep-processed products. Pig blood is not reasonably and efficiently used, so that resource waste is caused. The reason is partly that the pig blood is easy to deteriorate and inconvenient to store, and partly that the taste of the pig blood is not good like duck blood. The conventional pig blood tofu in the market at present is processed in a blood sampling-anticoagulation-heating-freezing warehousing mode, and the method has the advantages of heat energy consumption, freezing energy consumption and high energy consumption. If the energy consumption is reduced and the economic benefit is improved, one method is to reduce the thermal processing, and if the direct freezing can be used, the direct freezing has the texture problems of large holes, no forming, large cooking loss and the like. At present, domestic researches on improving the quality of the pork blood bean curd structure mainly adopt the technical measures of controlling the water adding amount, the salt adding amount, the heating temperature, the heating time and the like of blood, and the research on improving the quality characteristics of the non-heat-processed pork blood bean curd is not available for a while. Therefore, the development of a new pig blood tofu with low energy consumption and good quality characteristics is urgently needed to meet the needs of consumers and to meet the market development trend.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides the pig blood bean curd and the preparation method thereof.
The pig blood bean curd and the preparation method thereof are realized by the following technical scheme:
the invention aims to provide pig blood tofu, which is prepared from the following raw materials in parts by weight:
30-60 parts of anticoagulant pig blood, 3-8 parts of a coagulant, 0.1-2 parts of cellulose ether and 15-90 parts of water;
the anticoagulant pig blood is obtained by adding an anticoagulant into fresh pig blood, uniformly mixing and filtering.
Further, the weight part ratio of the anticoagulant to the fresh pig blood is 0.5-1: 100.
Further, the coagulant is calcium chloride or calcium sulfate.
Further, the mass concentration of the coagulant is 1%.
Further, the cellulose ether is any one or more of methylcellulose, hydroxyethyl cellulose, sodium carboxymethyl cellulose, hydroxyethyl methyl cellulose and hydroxypropyl methyl cellulose.
Further, the anticoagulant is sodium citrate.
The second purpose of the invention is to provide a preparation method of the pig blood tofu, which comprises the following steps:
weighing the raw materials of the components according to a ratio, uniformly dispersing cellulose ether in water to prepare a cellulose ether solution, uniformly mixing the cellulose ether solution with anticoagulated pig blood, adding a coagulant, standing for 8-30 min to coagulate the mixture, and freezing the mixture at-20 ℃ for 12-24 h to obtain the pig blood tofu;
wherein the weight part ratio of the anticoagulation pig blood to the cellulose ether solution is 2: 1-1: 2.
Further, the mass concentration of the cellulose ether solution is 0.3-3%.
Compared with the prior art, the invention has the following beneficial effects:
the invention adopts the pig blood bean curd processing technology which reduces energy consumption, omits the thermal processing step, can directly store the pig blood bean curd at the temperature of minus 20 ℃, reduces energy consumption and increases the profit of enterprises.
The invention adds the cellulose ether in the pig blood bean curd, thereby not only reducing the cooking loss of the pig blood bean curd, but also improving the sensory quality of the pig blood bean curd.
Drawings
FIG. 1 is a photograph of a pig blood tofu produced according to the present invention; wherein, A and B in FIG. 1 are photographs of the pig blood tofu prepared in example 1; FIGS. 1C and D are photographs of the pig blood tofu prepared in example 2; FIGS. 1E and F are photographs of the pig blood tofu prepared in example 3; in FIG. 1, G and H are photographs of the pig blood tofu prepared in example 4.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1
1) Preparing anticoagulant pig blood:
adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.5:100, uniformly mixing, and filtering to obtain anticoagulated pig blood;
2) preparing cellulose ether:
1.25 parts of methylcellulose is dissolved in water to prepare a cellulose ether solution with the mass concentration of 2.5%.
3) Solidifying the pig blood bean curd:
and (3) mixing 40 parts of the anticoagulated pig blood prepared in the step (1) with 60 parts of the cellulose ether solution prepared in the step (2), adding 6 parts of 1% calcium chloride solution after uniform mixing, and standing for 10min for solidification.
4) Freezing the pig blood bean curd:
freezing the coagulated sanguis Sus Domestica at-20 deg.C for 16h to obtain sanguis Sus Domestica bean curd, wherein photographs of the final product are shown as A and B in figure 1.
Example 2
1) Preparing anticoagulant pig blood:
adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.5:100, uniformly mixing, and filtering to obtain anticoagulated pig blood;
2) preparing cellulose ether:
1.25 parts of hydroxyethyl cellulose is dissolved in water to prepare a cellulose ether solution with the mass concentration of 2.5%.
3) Solidifying the pig blood bean curd:
and (3) mixing 40 parts of the anticoagulated pig blood prepared in the step (1) with 60 parts of the cellulose ether solution prepared in the step (2), adding 6 parts of 1% calcium chloride solution after uniform mixing, and standing for 10min for solidification.
4) Freezing the pig blood bean curd:
freezing the coagulated sanguis Sus Domestica at-20 deg.C for 16h to obtain sanguis Sus Domestica bean curd, wherein the photographs of the final product are shown as C and D in figure 1.
Example 3
1) Preparing anticoagulant pig blood:
adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.7:100, uniformly mixing, and filtering to obtain anticoagulated pig blood;
2) preparing cellulose ether:
0.1 part of sodium carboxymethylcellulose is dissolved in water to prepare a cellulose ether solution with the mass concentration of 0.3%.
3) Solidifying the pig blood bean curd:
and (3) mixing 60 parts of the anticoagulated pig blood prepared in the step (1) with 90 parts of the cellulose ether solution prepared in the step (2), adding 8 parts of 1% calcium chloride solution after uniform mixing, and standing for 8min for solidification.
4) Freezing the pig blood bean curd:
freezing the coagulated sanguis Sus Domestica at-20 deg.C for 12 hr to obtain sanguis Sus Domestica bean curd, wherein the photographs of the final product are shown as E and F in figure 1.
Example 4
1) Preparing anticoagulant pig blood:
adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 1:100, uniformly mixing, and filtering to obtain anticoagulated pig blood;
2) preparing cellulose ether:
0.1 part of hydroxyethyl methyl cellulose is put into water to be dissolved to prepare a cellulose ether solution with the mass concentration of 0.3 percent.
3) Solidifying the pig blood bean curd:
and (3) mixing 30 parts of the anticoagulated pig blood prepared in the step (1) with 15 parts of the cellulose ether solution prepared in the step (2), adding 3 parts of calcium sulfate solution with the mass concentration of 1% after uniform mixing, and standing for 8min for solidification.
4) Freezing the pig blood bean curd:
freezing the coagulated sanguis Sus Domestica at-20 deg.C for 12 hr to obtain sanguis Sus Domestica bean curd, wherein the photographs of the final product are shown as G and H in figure 1.
Comparative example 1
Commercially available duck blood bean curd
Comparative example 2
1) Preparing anticoagulant pig blood:
adding sodium citrate in corresponding parts into fresh pig blood according to the proportion of 0.5:100, uniformly mixing, and filtering to obtain anticoagulated pig blood;
2) solidifying the pig blood bean curd:
and (3) mixing 40 parts of the anticoagulated pig blood prepared in the step (1) with 60 parts of the cellulose ether solution prepared in the step (2), adding 6 parts of 1% calcium chloride solution after uniform mixing, and standing for 10min for solidification.
3) Freezing the pig blood bean curd: freezing the coagulated pig blood at-20 deg.C for 16h, and packaging after freezing.
In order to test the quality of the pig blood tofu disclosed by the invention, the following experiments are carried out on the pig blood tofu disclosed by the invention:
(ii) loss of cooking
The cooking loss of the blood bean curd directly affects the eating quality such as taste, aroma, juiciness, tenderness and color of the blood bean curd, and is determined by taking out the completely frozen pig blood bean curd and placing into a water bath kettle at 80 deg.C for cooking for 30 min. The mass of the frozen pig blood tofu after cooking was weighed and calculated, and the results are shown in table 1.
As can be seen from table 1, examples 1 and 2, to which cellulose ether was added, reduced cooking loss by about 60% compared to comparative example 2 (frozen pig blood tofu without cellulose ether added), and cooking loss was comparable to comparative example 1 (commercially available duck blood tofu) and lower than comparative example 1. It is demonstrated that examples 1 and 2 have a good water-retaining effect.
TABLE 1 Effect of different examples on cooking loss of blood tofu
Figure RE-GDA0003313260710000071
(II) texture
The texture analyzer was set to the TPA mode for texture measurement analysis, and the results are shown in table 2. As can be seen from table 2, compared with comparative example 2 (frozen pig blood tofu without added cellulose ether), examples 1 and 2 all had higher hardness, elasticity, and chewiness than comparative example 2, and their recoverability and cohesiveness were not much different, and it was found that the addition of cellulose ether significantly improved the texture quality of frozen pig blood tofu. In addition, each index of examples 1 and 2 is closer to comparative example 1 (commercially available duck blood tofu) than comparative example 2, compared to comparative example 2, indicating that the texture of the frozen pig blood tofu to which cellulose ether is added is closer to the commercially available duck blood tofu.
TABLE 2 Effect of different examples on the texture of blood bean curd
Figure RE-GDA0003313260710000081
(III) sense organ
Sensory evaluation the tissue morphology, elasticity, tenderness, fineness, smell and overall acceptability of the pig blood tofu were evaluated by 10 panelists according to a sensory evaluation table, each item was rated for 5 points, and the results are shown in table 3. As can be seen from Table 3, each of the indexes of examples 1 and 2 is superior to comparative example 2 (frozen pig blood tofu without adding cellulose ether) in comparison with comparative example 2, which is consistent with the texture results of Table 2. The respective indexes of examples 1 and 2 are not much different from those of comparative example 1 (commercially available duck blood tofu), and are consistent with the texture results, which shows that the addition of cellulose ether can significantly improve the sensory quality of frozen pig blood tofu to make it approach the taste preferred by consumers.
TABLE 3 Effect of different examples on the sensory properties of blood tofu
Figure RE-GDA0003313260710000082
It is to be understood that the above-described embodiments are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims (8)

1. The pig blood tofu is characterized in that the preparation raw materials comprise the following components in parts by weight:
30-60 parts of anticoagulant pig blood, 3-8 parts of a coagulant, 0.1-2 parts of cellulose ether and 15-90 parts of water;
the anticoagulant pig blood is obtained by adding an anticoagulant into fresh pig blood, uniformly mixing and filtering.
2. The pig blood tofu according to claim 1, wherein the weight part ratio of the anticoagulant to the fresh pig blood is 0.5-1: 100.
3. The pig blood tofu according to claim 1, wherein the coagulant is calcium chloride or calcium sulfate.
4. The pig blood tofu according to claim 3, wherein the mass concentration of the coagulant is 1%.
5. The pig blood tofu of claim 1, wherein the cellulose ether is any one or more of methylcellulose, hydroxyethylcellulose, sodium carboxymethylcellulose, hydroxyethylmethylcellulose, and hydroxypropylmethylcellulose.
6. The pig blood tofu of claim 1, wherein the anticoagulant is sodium citrate.
7. A method for preparing pig blood tofu according to any one of claims 1 to 6, characterized by comprising the following steps:
weighing the raw materials of the components according to a ratio, uniformly dispersing cellulose ether in water, uniformly mixing the cellulose ether with anticoagulated pig blood, adding a coagulant, standing for 8-30 min for coagulation, and freezing at-20 ℃ for 12-24 h to obtain the pig blood tofu;
wherein the weight part ratio of the anticoagulation pig blood to the cellulose ether solution is 2: 1-1: 2.
8. The method for preparing pig blood tofu according to claim 7, wherein the mass concentration of the cellulose ether solution is 0.3% to 3%.
CN202111050892.2A 2021-09-08 2021-09-08 Pig blood bean curd and preparation method thereof Pending CN113729167A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953471A (en) * 2009-07-11 2011-01-26 厦门银祥集团有限公司 Edible pig blood and industrial production method thereof
CN102302175A (en) * 2011-08-23 2012-01-04 安徽宝迪肉类食品有限公司 Method for industrially preparing paste plasma
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953471A (en) * 2009-07-11 2011-01-26 厦门银祥集团有限公司 Edible pig blood and industrial production method thereof
CN102302175A (en) * 2011-08-23 2012-01-04 安徽宝迪肉类食品有限公司 Method for industrially preparing paste plasma
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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