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Method for cooking blood curd

A cooking method and pig blood technology, applied in food science and other directions, can solve the problems of easy deformation and fragmentation of blood prosperous, unable to form completely, not easy to coagulate, etc., and achieve the effect of simple cooking method, short forming time and good eating taste.

Inactive Publication Date: 2017-06-13
周皓 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production and cooking process of Xuewang, it is not easy to condense into a whole. The gas contained in the interior and the characteristics of pig blood make it easy to break after coagulation and cannot be completely formed. During the cutting and cooking process, Xuewang is also easy to deform and break

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0038] Step 1. Mix 50 parts of fresh pig blood, 50 parts of water, and 2 parts of salt and stir well;

[0039] Step 2. Cool the mixed liquid and let it stand for 10 minutes until it condenses naturally to form a solid Shengxuewang;

[0040] Step 3. Add rice soup into the pot, boil it until it boils, cut Shengxuewang into chunks with a thickness of 6-12 mm and a length and width of 6-10 cm, put it into the pot, and cook until the Xuewang rises;

[0041] Step 4. Scoop out the Xuewang, add cooked fat sausage and seasoning.

specific Embodiment 2

[0043] Step 1. Mix 40 parts of fresh pig blood, 60 parts of water at 45-55 degrees Celsius, 4 parts of table salt, and 0.05 part of sodium citrate and stir evenly;

[0044] Step 2. Cool the mixed liquid and let it stand for 15 minutes until it condenses naturally to form a solid Shengxuewang;

[0045] Step 3. Add rice soup into the pot, boil it until it boils, cut Shengxuewang into chunks with a thickness of 6-12 mm and a length and width of 8-10 cm, put it into the pot, and cook until the Xuewang rises;

[0046] Step 4. Scoop out the Xuewang, add cooked fat sausage and seasoning.

specific Embodiment 3

[0048] Step 1. Mix 50 parts of fresh pig blood, 40 parts of water at 45-50 degrees Celsius, 3 parts of salt, and 0.2 parts of sodium citrate and stir well;

[0049] During the mixing process, scoop up the liquid and pour it back at a height not higher than 10 cm from the liquid surface. Repeat this action several times until the mixture is evenly mixed.

[0050] Step 2. Cool the mixed liquid and let it stand for 15 minutes until it condenses naturally to form a solid Shengxuewang;

[0051] Step 3. Add rice soup into the pot, boil it until it boils, cut Shengxuewang into chunks with a thickness of 6-12 mm and a length and width of 8-10 cm, put it into the pot, and cook until the Xuewang rises;

[0052] Step 4. Scoop out the Xuewang, add cooked fat sausage and seasoning;

[0053] The seasoning added to every 500 grams of cooked blood is composed of 4-8 qian pepper noodles, 1-2 qian monosodium glutamate, 2-4 taels of chili seasoning, and 2-5 taels of fresh green onion.

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PUM

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Abstract

The invention discloses a method for cooing a blood curd. The method comprises the following steps of a step 1, mixing and uniformly agitating 40 to 60 parts of fresh porcine blood, 40 to 60 parts of clear water and 2 to 4 parts of table salt; a step 2, cooling and standing mixed liquid for 5 to 15 minutes, and waiting that the mixed liquid naturally condenses to generate a molded solid-state raw blood curd; a step 3, adding rice water into a pot, burning the rice water until boiling, then cutting the raw blood crud to be in blocky shapes having thicknesses of 6 to 12 millimeters and lengths and widths which are all within 6 to 10 centimeters, putting the raw blood curd into the pot, and cooking the raw blood curd until the blood curd upwards floats; a step 4, scooping out the blood curd, and adding seasoning into the blood curd. By adopting the method for cooking the blood curd, which is provided by the invention, a cooking method is simple; the forming time of the obtained blood curd is short; the shaping effect is good; the blood curd is difficultly crushed and broken; the blood curd has no fishy smell or astringent taste, and is good in eating mouth feel.

Description

technical field [0001] The invention belongs to the field of food cooking, and relates to a cooking method, in particular to a bloody cooking method. Background technique [0002] Pig blood is sweet, bitter, and warm in nature. It has the effects of detoxifying and clearing the intestines, nourishing blood and beautifying. Pig blood is rich in vitamin B2, vitamin C, protein, iron, phosphorus, calcium, niacin and other nutrients. After the plasma protein in pig blood is decomposed by the stomach acid in the human body, a detoxification and intestinal cleansing decomposition product is produced, which can react with the dust and harmful metal particles that invade the human body, and is easily excreted with the same toxin. Xuewang, also called blood tofu, is a food made by adding salt to animal blood and directly heating and coagulating. The common blood tofu is mostly made from pig blood. Xuewang can be eaten directly or mixed with other ingredients for secondary cooking. ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40
Inventor 周翔
Owner 周皓
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