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Processing method of duck blood bean curd

A processing method and technology of duck blood, applied in food ingredients as a coagulant, food science, food ingredients, etc., can solve the problems of lack of elasticity, inconvenient transportation, lack of nutritional added value, etc., and achieve excellent shelf life and high product quality Effect

Active Publication Date: 2019-03-19
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the texture of existing duck blood tofu is soft, not easy to transport, lack of elasticity, poor taste
And the hemoglobin content is low, lacking nutritional added value

Method used

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  • Processing method of duck blood bean curd
  • Processing method of duck blood bean curd

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] After mixing 500ml of duck blood with 500ml of 0.5% sodium citrate solution anticoagulant, stir evenly. Sieve through a 400 mesh sieve. Under the conditions of 25° C. and 2000 rpm, a homogenizer was used for physical homogenization for 4 minutes, and an ultrasonic cell disruptor was used for 2 minutes under the condition of 10° C. and a power of 300 W. Sodium chloride solution was added to adjust the pH to neutral, and 2.5 g of transglutaminase (TGase) was added to incubate for 40 min. Add 65ml of mixed coagulant and mix evenly, put it in the mold, and let it stand for 15 minutes at 20°C to solidify. Seal the solidified duck blood tofu and place it in a water bath at 90°C for 35 minutes to sterilize. After the water bath, the duck blood tofu was cooled in an ice-water mixture for 40 minutes, and then stored in a refrigerator at 4°C. The obtained product is compact in texture, full of elasticity, bright in color, good in water retention, high in hemoglobin and iron co...

Embodiment 2

[0032] After mixing 300ml of duck blood with 300ml of 0.5% sodium citrate solution anticoagulant, stir evenly. Sieve through a 400 mesh sieve. Under the conditions of 25° C. and 2000 rpm, a homogenizer was used for physical homogenization for 3 minutes, and an ultrasonic cell disruptor was used for ultrasonic treatment at 10° C. and a power of 300 W for 2 minutes. Sodium chloride solution was added to adjust the pH value to neutral, and 1.5 g of transglutaminase (TG enzyme) was added to incubate for 40 min. Add 36ml of mixed coagulant and mix evenly, put it in the mold, and let it stand for 15 minutes at 20°C to solidify. Seal the solidified duck blood tofu and place it in a water bath at 90°C for 35 minutes to sterilize. After the water bath, the duck blood tofu was cooled in an ice-water mixture for 40 minutes, and then stored in a refrigerator at 4°C. The obtained product is compact in texture, full of elasticity, bright in color, good in water retention, high in hemoglo...

Embodiment 3

[0034] After mixing 500ml of duck blood with 500ml of 0.5% sodium citrate solution anticoagulant, stir evenly. Sieve through a 400 mesh sieve. Under the conditions of 25° C. and 2000 rpm, a homogenizer was used for physical homogenization for 4 minutes, and an ultrasonic cell disruptor was used for 2 minutes under the condition of 10° C. and a power of 300 W. Sodium chloride solution was added to adjust the pH to neutral, and 2.5 g of transglutaminase (TGase) was added to incubate for 45 minutes. Add 65ml of mixed coagulant and mix evenly, put it in the mold, and let it stand for 15 minutes at 20°C to solidify. Seal the solidified duck blood tofu and place it in a water bath at 90°C for 35 minutes to sterilize. After the water bath, the duck blood tofu was cooled in an ice-water mixture for 50 minutes, and then stored in a refrigerator at 4°C. The obtained product is compact in texture, full of elasticity, bright in color, good in water retention, high in hemoglobin and iro...

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Abstract

The invention discloses a processing method of duck blood bean curd, and belongs to the technical field of food processing. The method adopts fresh duck blood as a raw material, and adopts processingtechniques such as collection, wall breaking treatment, addition of an enzyme and a composite coagulant, sterilization, refrigeration and storage to obtain a duck blood bean curd product with compacttexture, elasticity, bright color, good water retention and a quality guarantee period of 15 days at 4 DEG C in a refrigerator. The duck blood bean curd has obviously improved content of free blood hemoglobin, and can be more easily absorbed by the human body, and the texture, color, flavor and shelf life of the product are superior to related patent technologies in the prior art.

Description

technical field [0001] The invention relates to a processing method of duck blood tofu, which belongs to the technical field of food processing. Background technique [0002] Duck blood has high nutritional value and is called "flowing meat" in the field of food research. Duck blood is an important animal protein resource for the food industry and has a wide range of applications. The pH value of duck blood is usually stable at around 7.47, which is weakly alkaline. The components of duck blood are relatively stable in terms of type and content, including a large amount of high-quality protein, of which hemoglobin accounts for about 70% of the total protein in duck blood; iron, calcium, zinc and other trace elements necessary for the human body; various vitamins and other physiologically active substances. The proportion of amino acids in duck blood is similar to that in human blood, and duck blood contains all 8 kinds of essential amino acids for human body, which is a v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L5/30
CPCA23L5/32A23L13/20A23L13/426A23L13/48A23V2002/00A23V2200/208A23V2200/218A23V2250/022A23V2250/1578A23V2250/511A23V2300/48
Inventor 王斌夏文水杨运懿陈希玲许艳顺姜启兴于沛沛
Owner JIANGNAN UNIV
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