Blood tofu with blood-tonifying effect and preparation method thereof

A technology of blood tofu and efficacy, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc. It can solve problems such as not being able to meet the consumption needs of consumers, health hazards of blood tofu, and affecting food taste. Excellent, excellent blood-enriching effect, rich taste effect

Inactive Publication Date: 2019-03-08
苏瑞娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 2. After sodium citrate is diluted with water in the blood, part of it turns into citric acid, resulting in sour taste and affecting the taste of food
[0006] It can be seen that the blood tofu added with food additives has certain harm to the health of the human body, and frequent consumption is harmful but not beneficial. In addition, only konjac sol and edible salt are generally added in the existing blood tofu formula, which has a single component and high nutritional value. Low, the taste is relatively boring, can not meet the food needs of various consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] 1. Formula: 300g fresh pig blood, 1200g water, 50g red date powder, 300g flour, 50g black bean powder;

[0040] 2. Mix and stir each component in the above formula at 50rpm evenly, then put it in a container and let it stand until it is semi-solidified, ready to use.

[0041] 3. Put the semi-finished product in the container into the steamer, the temperature in the drawer is above 100°C for 20 minutes, turn off the fire, cool down, and take out the finished product.

[0042] 4. Put the semi-finished product into boiling water, cook for 20 minutes above 100°C, cool down, and take out the finished product.

[0043] 5. Packaging, testing, forming products for sale.

Embodiment 2

[0045] 1. Formula: 600g fresh chicken blood, 800g water, 150g red date powder, 100g flour, 150g black bean powder, 10g donkey-hide gelatin powder, 70g yam powder;

[0046] 2. Mix and stir each component in the above formula at 40rpm evenly, then put it in a container and let it stand until it is semi-solidified, ready to use.

[0047] 3. Put the semi-finished product in the container into the steamer, the temperature in the drawer is above 100°C for 20 minutes, turn off the fire, cool to 20°C, and take out the finished product.

[0048] 4. Put the semi-finished product into boiling water, cook for 25 minutes above 100°C, cool to 30°C, and take out the finished product.

[0049] 5. Packaging, testing, forming products for sale.

Embodiment 3

[0051] 1. Formula: 550g fresh duck blood, 1000g water, 80g red date powder, 250g flour, 80g black bean powder, 20g donkey-hide gelatin powder, 30g yam powder;

[0052] 2. Mix and stir each component in the above formula at 20rpm evenly, then put it in a container and let it stand until it is semi-solidified, ready to use.

[0053] 3. Put the semi-finished product in the container into the steamer, the temperature in the drawer is above 100°C for 40 minutes, turn off the fire, cool to 30°C, and take out the finished product.

[0054] 4. Put the semi-finished product into boiling water, cook for 30 minutes above 100°C, cool to 20°C, and take out the finished product.

[0055] 5. Packaging, testing, forming products for sale.

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PUM

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Abstract

The invention provides blood tofu with a blood-tonifying effect and a preparation method thereof. The blood tofu is mainly prepared from the following raw materials in parts by mass: 300-600g of freshpig blood, 800-1200 parts of water, 100-300 parts of flour, 50-150 parts of red date powder and 50-150 parts of black bean powder. In the blood tofu formula provided by the invention, no food additive is added, the taste and the hardness are controlled by adjusting the proportion of the components in the formula, and no food additive, preservative or flavoring agent is used, so that the blood tofu is green and natural. Besides, components such as red dates and black beans which have nourishing effects are also added, and match with the fresh animal blood, so that the taste of the blood tofu can be enriched, and the blood tofu has higher nutritional value.

Description

technical field [0001] The invention relates to the field of blood tofu processing, in particular to a blood tofu with the effect of enriching blood and a preparation method thereof. Background technique [0002] Blood tofu is also called Xuewang. It is a food made by directly heating and coagulating animal blood with salt. Common blood tofu is made from duck blood, chicken blood, and pig blood. Blood tofu can be eaten directly or mixed with other ingredients for secondary cooking. [0003] At present, sodium citrate is often added as an anticoagulant and food additive to make blood tofu, but there are many disadvantages after adding food additives, especially: [0004] 1. Sodium citrate is used as an anticoagulant and mixed with fresh blood. The citric acid generated by the ionization of sodium citrate can combine with calcium ions in the blood to form complexes that are difficult to ionize, which affects the absorption of calcium nutrients in blood products. [0005] 2. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L7/10A23L11/00A23L19/00A23L19/10A23L33/10
CPCA23L7/10A23L11/07A23L13/20A23L19/09A23L19/10A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 苏瑞娟
Owner 苏瑞娟
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