Blood tofu and manufacture method thereof

A production method and blood tofu technology are applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. It can solve the problems of blood tofu such as poor color, few types of raw materials, and single nutrition. Achieve the effect of improving the taste and taste, making it simple, and rich in nutrients

Inactive Publication Date: 2017-01-04
普定县明海豆腐批发部
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, people make blood tofu from pig blood and tofu. Combining the advantages of both pig blood and tofu, this product is very popular among the public and has become a new trend in the development of soy products. Poor, single nutrition, the color of the blood tofu made is not good, and various additives are added, long-term consumption is not good for the human body

Method used

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  • Blood tofu and manufacture method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] A kind of blood tofu, its raw materials include: tofu 5.5kg, pork belly 1.1kg, pig blood 1.3kg, salt 0.14kg, spices 0.11kg, lemon 0.2kg, wolfberry wine 1.7kg, red bayberry wine 2kg, osmanthus 0.4kg, chrysanthemum 0.6kg , Jasmine 0.9kg, cheese 0.8kg; The spices are calculated by mass percentage: 14% cumin powder, 29% five-spice powder, and the balance is pepper powder;

[0030] Its preparation method comprises the following steps:

[0031] 1) Preparation of flavored wine: add jasmine and chrysanthemum to bayberry wine, heat while stirring, heat up to 75°C by raising the temperature at 1°C per minute, heat and stir for 5 minutes, and undergo ultrasonic treatment to obtain seasoned wine;

[0032] 2) Tofu pretreatment: beat the tofu into pulp, and season wine during the beating process. After the beating is completed, let it stand for 20 minutes and set aside;

[0033] 3) Pig blood pretreatment: After squeezing the lemon, add cold water 6.5 times the weight of the lemon fo...

Embodiment 2

[0039] A kind of blood tofu, its raw material comprises: tofu 6kg, pork belly 1.3kg, pig blood 1.5kg, salt 0.2kg, spice 0.13kg, lemon 0.3kg, wolfberry wine 2kg, red bayberry wine 2.3kg, sweet-scented osmanthus 0.6kg, chrysanthemum 0.8kg, Jasmine 1.1kg, cheese 1kg; spices are composed of pepper powder, cumin powder, five-spice powder; the spices are calculated by mass percentage: 10% cumin powder, 35% five-spice powder, and the balance is pepper powder;

[0040] Its preparation method comprises the following steps:

[0041] 1) Preparation of flavored wine: add jasmine and chrysanthemum to red bayberry wine, heat while stirring, heat up to 80°C by raising the temperature at 2°C per minute, keep warm and stir for 5min, and undergo ultrasonic treatment to obtain flavored wine;

[0042] 2) Tofu pretreatment: beat the tofu into pulp, and season wine during the beating process. After the beating is completed, let it stand for 10 minutes and set aside;

[0043] 3) Pig blood pretreatm...

Embodiment 3

[0049] A blood tofu, the raw materials of which include: 5kg tofu, 0.9kg pork belly, 1.1kg pig blood, 0.1kg salt, 0.08kg spices, 0.1kg lemon, 1.5kg wolfberry wine, 1.7kg red bayberry wine, 0.2kg sweet-scented osmanthus, 0.4kg chrysanthemum , Jasmine 0.7kg, cheese 0.5kg; spices are made up of pepper powder, cumin powder, allspice powder; described spices are calculated by mass percentage: 14% cumin powder, 29% allspice powder, and the balance is pepper powder;

[0050] Its preparation method comprises the following steps:

[0051]1) Preparation of flavored wine: add jasmine and chrysanthemum to red bayberry wine, heat while stirring, heat up to 78 °C with a temperature rise of 1.2 °C per minute, keep warm and stir for 5 minutes, and undergo ultrasonic treatment to obtain seasoned wine;

[0052] 2) Tofu pretreatment: beat the tofu into a slurry, and season the wine during the beating process. After the beating is completed, let it stand for 15 minutes and set aside;

[0053] 3)...

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Abstract

The present invention relates to the technical field of bean product processing and particularly relates to blood tofu and a manufacture method thereof. The blood tofu comprises the following raw materials: tofu, streaky pork, pork blood, edible salt, spices, lemons, Chinese wolfberry fruit wine, bayberry wine, osmanthus fragrans flowers, chrysanthemum, jasmine flowers and cheese. The manufacture method comprises the following steps: flavoring wine preparing, tofu, pork blood and streaky pork preprocessing, mixing, cooking and baking. The blood tofu is rich in nutrients, simple in preparation, rich in vitamins, proteins and trace elements. An effective combination of the various raw materials balances the nutritional structures of the blood tofu and at the same time also enhances the health-care functions of the blood tofu in human body. The blood tofu has functions of enhancing immunity, lowering blood, promoting digestion, etc., and is strong in elasticity, good in crispness, and long in shelf life.

Description

technical field [0001] The invention relates to the technical field of bean products processing, in particular to blood tofu and a preparation method thereof. Background technique [0002] As the basic food of the dietary pagoda, soy products are rich in plant protein and cellulose, which can provide the nutrients needed for human growth. As people have higher and higher requirements for food, the commercially available soy products no matter in terms of taste or nutrition cannot meet the needs of the people. [0003] Porcine has the name of "liquid meat". According to the measurement, every 100 grams of pig blood contains 12.2 grams of protein, which is higher than that of beef, lean pork and eggs; the fat content is very small, only 0.3 grams per 100 grams, so pigs Blood is a low-calorie, low-fat, high-protein food. In addition, pig blood also contains inorganic salts necessary for the human body, such as calcium, phosphorus, potassium, sodium, etc., as well as trace elem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/10A23L13/40A23L5/10A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2200/324A23V2200/32A23V2200/328
Inventor 高明海
Owner 普定县明海豆腐批发部
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