Porcine blood bean curd and making method thereof

Abstract

The invention discloses porcine blood bean curd. The porcine blood bean curd consists of 80-100 parts of porcine blood, 40-60 parts of soybeans, 20-30 parts of ground meat, 6-10 parts of table salt, 3-5 parts of a coagulator, 0.5-1 part of Chinese prickly ash, 0.5-1 part of star aniseeds, 0.8-1.2 parts of ginseng, and 0.8-1.2 parts of fleeceflower roots. The made conventional blood bean curd is tender and smooth in mouth feel, and good in elasticity, and maintains the nutrient value of the porcine blood and the bean curd; in the making process, the ground meat is added, so that the mouth feeland the nutrient value of the blood bean curd are further increased; and various traditional Chinese medicine components are adopted, so that the nutrient value and the health-care function of the blood bean curd are increased. The porcine blood bean curd has good regulation effect on crowds suffering from high blood lipid, anemia and qi deficiency. The used coagulator is good in coagulating effect, minerals required by human bodies can be complemented, and besides, the compounding ratio cannot destroy the mouth feel and the nutrient value of the bean curd and the porcine blood.

Description

technical field [0001] The invention relates to pig blood tofu and a preparation method thereof, belonging to the technical field of agricultural specialty products processing. Background technique [0002] Pig blood is a food with high nutritional value. Pig blood is rich in protein, vitamin B2, vitamin C, vitamin K, iron, phosphorus, calcium, niacin, etc. It also contains 18 kinds of amino acids, of which 8 are essential amino acids. , pig blood also contains trace elements such as cobalt, manganese, chromium, etc., which has various effects such as anti-cancer, anti-aging, improving immunity, eliminating dust and poison, and pig blood is rich in resources and has broad market prospects. Among the blood products, people especially prefer duck blood. The main reason is that the texture of duck blood is tender, smooth and smooth, and the taste is delicate. In contrast, the taste of pig blood is rough and easy to break. Stickiness. At present, there are many domestic studie...

AI Technical Summary

Problems solved by technology

At present, there are many domestic studies on improving the quality of pork blood tofu texture, but the main technical measures are to control the amount of water added to the blood, the amount of salt added, heating temperature, heating time, adding water-retaining agents and other exogenous control methods. These methods or It can change the flavor and texture of blood tofu to some extent, but the degree of change is very limited

Some studies have changed the texture quality of blood tofu by adding exogenous edible gum. Edible gum has the functions of gel water retention, enhancing the stability of dispersion system and protecting protein from excessive denaturation under high temperature conditions, but this kind of blood Tofu products have lost the natural taste of blood tofu to a large extent, and more reflect the gel taste of edible gum itself. This type of product has been sold in the market, and its market performance is not good