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Blood tofu and preparation process thereof

A preparation process, blood tofu technology, applied in dairy products, cheese substitutes, food ingredients as odor improvers, etc., can solve the problems of harming human health, smoke, etc., and achieve the effect of preventing aging, more flavors, and better senses Effect

Pending Publication Date: 2020-11-13
贵州黔福香食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention is to provide a kind of blood tofu and its preparation process, so as to solve the above-mentioned problems that the preparation of blood tofu needs to be smoked and endanger human health

Method used

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  • Blood tofu and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Such as figure 1 As shown, a kind of blood tofu, in parts by weight, includes 60 parts of tofu, 8 parts of minced pork, 4 parts of fresh pig blood, 3 parts of edible salt, 0.8 parts of pepper powder, 2 parts of peanut powder, 1 part of sesame, bamboo shoots 4 parts of pulp, 0.4 part of tangerine peel, 0.4 part of dried ginger, 1 part of white sugar, 1 part of honey, 2 parts of cooking wine, and 0.2 part of sauce, including chili sauce;

[0036] The preparation technology of blood tofu comprises the steps:

[0037] Step 1. Grind the tofu according to the above parts by weight, wash and grind the fresh pork, and grind the peeled peanuts;

[0038] Step 2. Add salt to the fresh pig blood, mix well and let it stand for 0.5 hours, and wait for the pig blood to coagulate;

[0039] Step 3. Add the coagulated pig blood to the raw materials in step 1, and then add other raw materials and sauces and mix them evenly to obtain a mixture;

[0040] Step 4. Shape the mixture, bake i...

Embodiment 2

[0042] Such as figure 1 As shown, on the basis of Example 1, a blood tofu, by weight, includes 70 parts of tofu, 10 parts of minced pork, 5 parts of fresh pig blood, 4 parts of edible salt, 1 part of pepper powder, peanut powder 4 parts, 2 parts of sesame, 5 parts of bamboo shoot pulp, 0.5 part of tangerine peel, 0.5 part of dried ginger, 2 parts of white sugar, 3 parts of honey, 5 parts of cooking wine, and 0.2-1 part of sauce, including garlic sauce;

[0043] The preparation technology of blood tofu comprises the steps:

[0044] Step 2. Add salt to the fresh pig blood, mix well and let it stand for 1 hour, and wait for the pig blood to coagulate;

[0045] Step 4. Shape the mixture, bake it at 90°C for 4 hours, then bake it at 60°C for 14 hours, and cool it down.

[0046] All the other steps are described in Example 1.

Embodiment 3

[0048] Such as figure 1 As shown, on the basis of Example 1, a kind of blood tofu, in parts by weight, includes 80 parts of tofu, 12 parts of minced pork, 6 parts of fresh pig blood, 5 parts of edible salt, 1.2 parts of pepper powder, peanut powder 6 parts, 3 parts of sesame, 6 parts of bamboo shoot pulp, 0.6 part of tangerine peel, 0.6 part of dried ginger, 3 parts of white sugar, 6 parts of honey, 8 parts of cooking wine, and 1 part of sauce, which includes bean paste;

[0049] The preparation technology of blood tofu comprises the steps:

[0050] Step 2. Add salt to the fresh pig blood, mix well and let it stand for 1.5 hours, and wait for the pig blood to coagulate;

[0051] Step 4. Shape the mixture, bake it at 95°C for 3 hours, then bake it at 65°C for 12 hours, and cool it down.

[0052] All the other steps are described in Example 1.

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Abstract

The invention discloses blood tofu, belongs to the technical field of food processing used for preparation of blood tofu and aims to solve the problem that preparation of existing blood tofu requiressmoking but the smoking is harmful to human health. The blood tofu of the invention is prepared from, by weight, 60-80 parts of bean curd, 8-12 parts of minced pork, 4-6 parts of fresh pig blood, 3-5parts of edible salt, 0.8-1.2 parts of Chinese prickly ash powder, 2-6 parts of peanut powder, 1-3 parts of sesame, 4-6 parts of bamboo shoot pulp, 0.4-0.6 part of dried tangerine or orange peel, 0.4-0.6 part of dried ginger, 1-3 parts of white granulated sugar, 1-6 parts of honey, and 2-8 parts of cooking wine. By quickly dehydrating blood tofu at high temperature firstly and then baking at low-temperature, the cooking wine can react with the white granulated sugar and the honey to generate aromatic ester substances, so that the blood tofu has fragrance; in addition, the white sugar and the honey can be colored in the baking process to endow the blood tofu with good sense; and smoking is not needed in the whole preparation process, so that the preparation method is environmentally friendly, and the problem that a large number of harmful ingredients are generated in the traditional smoking process is completely eradicated.

Description

technical field [0001] A blood tofu and a preparation process thereof, the invention belongs to the technical field of food processing, in particular to the technical field of blood tofu production. 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. [0003] Blood tofu is a traditional food made from animal blood such as pig blood, chicken blood, sheep blood or duck blood, and tofu, pork, Chinese prickly ash, chili and other seasonings. [0004] The application number CN201810691173.0 discloses a blood tofu proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L13/20A23L13/60A23L19/00A23L25/00A23L27/00A23L27/60A23L11/00A23L33/10
CPCA23C20/025A23L13/20A23L13/67A23L19/09A23L25/20A23L25/30A23L27/00A23L27/60A23L33/10A23V2002/00A23V2200/16A23V2200/15A23V2200/30
Inventor 周超超
Owner 贵州黔福香食品有限公司
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