Chicken blood tomato bean curd and processing method thereof
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A technology of chicken blood and tomato, applied in application, food preparation, food science, etc., can solve the problems of poor water retention, thermal denaturation shrinkage, and rough texture of tofu, and achieve improved nutrition and health care functions, complete block shape, and delicate texture Effect
Active Publication Date: 2015-04-08
CHUZHOU UNIV
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However, due to the high acidity of tomato puree, too much addition will cause severe thermal denaturation and shrinkage of protein in chicken blood under acidic conditions during heating, resulting in poor water retention of tofu, block shrinkage and dehydration, rough texture, and poor quality
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Embodiment 1
[0023] The technique adopted in embodiment 1 is as follows:
[0024] (1) Treatment of raw blood: Pour fresh chicken blood into 0.5% sodium citrate solution for anticoagulation, filter with 80-mesh filter, ultrasonic degassing, and refrigerate for later use;
[0025] (2) Production of tomato puree: fresh and ripe tomatoes are washed, blanched in boiling water, cut into pieces, squeezed, crushed in a colloid mill to make the tomato pulp taste smooth and smooth, sterilized at 90°C for 8 minutes, degassed, quickly cooled and refrigerated for later use;
[0026] (3) Production of chicken blood tomato tofu: the length is 150×50×80mm 3 PP box with a capacity of 300g. Inject chicken blood, water, and tomato puree in turn and stir evenly, add salt and calcium chloride, mix evenly, then add xanthan gum and konjac gum mixed glue (mass ratio 3:2), let it stand for 10 minutes, 85~90 After heating at ℃ until the central temperature reaches 70℃, seal the package, keep in hot water at 90℃ f...
Embodiment 5
[0031] The technique adopted in embodiment 5 is as follows:
[0032] (1) Treatment of raw blood: Pour fresh chicken blood into 0.8% sodium citrate solution for anticoagulation, filter with 80-mesh filter, ultrasonic degassing, and refrigerate for later use;
[0033] (2) Production of tomato puree: fresh and ripe tomatoes are washed, blanched in boiling water, cut into pieces, squeezed, and colloidally milled to make the tomato pulp taste fine and smooth, sterilized at 100°C for 5 minutes, degassed, quickly cooled and refrigerated for later use;
[0034] (3) Production of chicken blood tomato tofu: the length is 150×50×80mm 3 PP box with a capacity of 300g. Inject chicken blood, water, and tomato puree in sequence and stir evenly, add salt and calcium chloride, mix evenly, then add 0.5% mixed glue, let it stand for 15 minutes, heat at 85~90°C until the center temperature reaches 70°C, and seal it Packaged, kept in hot water at 85°C for 30 minutes to sterilize, then cooled to ...
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Abstract
The invention relates to a chicken blood tomato bean curd and a processing method of the chicken blood tomato bean curd. The chicken blood tomato bean curd comprises 60-70wt% of chicken blood, 15-20wt% of 100% tomato primary pulp, 15-20wt% of water, mixed glue accounting for 0.1-0.5% of the total weight of the chicken blood, the tomato primary pulp and the water, table salt accounting for 1.5-2.0% of the total weight of the chicken blood, the tomato primary pulp and the water, and calcium chloride accounting for 0.06-0.09% of the total weight of the chicken blood, the tomato primary pulp and the water, wherein the mixed glue is a mixture formed by xanthan gum and konjac glucomannan according to the mass ratio of 3: 2. The processing technology comprises the steps of firstly adding sodium citrate into the fresh chicken blood for anticoagulation; after that, evenly mixing the chicken blood, the tomato primary pulp and the water, then adding the table salt, the calcium chloride and the mixed glue into the mixture, evenly mixing, and standing still until solidification; sterilizing by heating for twice; sealing and packaging to obtain the chicken blood tomato bean curd. The chicken blood tomato bean curd is good in water-retaining property, tender in texture, good in moldability and slicing property and good in flavor, and basically does not have the phenomenon of separating out water within the shelf life.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing box-packed chicken blood tomato tofu. Background technique [0002] my country is a large poultry breeding country, which has promoted the development of many poultry slaughtering and processing enterprises. For example, as white striped chickens are slaughtered, by-products also increase significantly. According to statistics, the total output of broiler chickens in my country reached 13.2 million tons in 2011. According to broiler chicken Calculated at 5% blood content, about 660,000 tons of chicken blood can be produced, but the utilization of chicken blood has always troubled slaughtering and processing enterprises, mainly in: (1) the production of intensively processed products, such as heme, superoxide dismutase, Hemoglobin peptides, etc. have a large throughput of poultry blood, but poultry blood is difficult to collect, has a short shelf life...
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