Pig blood tofu and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and particularly discloses pig blood tofu and a preparation method thereof.The preparation method comprises the steps that sodium carboxymethyl cellulose and water are mixed to obtain a sodium carboxymethyl cellulose solution; mixing starch with water to obtain a starch solution; mixing calcium chloride with water to obtain a calcium chloride solution; the preparation method comprises the following steps: adding fresh pig blood, a sodium carboxymethyl cellulose solution and a starch solution into a mold in proportion, uniformly mixing, performing ultrasonic treatment in an ultrasonic machine, adding a calcium chloride solution, uniformly mixing, standing at 25 DEG C to naturally solidify, and heating in a water bath to obtain the pig blood bean curd. The pig blood tofu prepared by the method is subjected to ultrasonic treatment, compared with conventional treated pig blood tofu, the problem that pores in the pig blood tofu are relatively large is solved, and the toughness of the pig blood tofu is improved by adding sodium carboxymethyl cellulose, so that the pig blood tofu has a better structure.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing, in particular to a pig blood bean curd and a preparation method thereof. BACKGROUND

[0002] Pig blood contains rich protein and mineral ingredients, and eating pig blood products can supplement the human body with the required protein, as well as trace elements such as calcium, iron, and phosphorus. The heme iron therein is more easily absorbed by the human body. Pig blood resources are abundant in China, but the utilization rate is low, and most of them are used to make feed and a small part is used to make pig blood bean curd, blood sausage and the like; this is significantly different from the utilization rate of duck blood. One of the main reasons for this situation is that the naturally formed pig blood bean curd has a rough texture and contains many pores, which greatly reduces the taste. Improving the texture of pig blood bean curd can greatly improve the utilization rate of pig blood.

[0003] Due to the inconvenience of pig blood collection and transportation, pig blood bean curd has not formed a mature industrial scale on the market, and small-scale collection and production of pig blood bean curd also pay little attention to the quality of pig blood bean curd. At present, most researches are to improve the taste and texture of pig blood bean curd by adding cellulose ether and other colloids, but this cannot solve the problem of pores in pig blood bean curd, and the quality of pig blood bean curd needs to be further improved.

[0004] Therefore, it is necessary to design a preparation method of pig blood bean curd to solve the problem of rough texture and many pores in pig blood bean curd prepared by the traditional preparation method. SUMMARY

[0005] In view of this, the present application provides a preparation method of pig blood bean curd to solve the problem of rough texture and many pores in pig blood bean curd prepared by the traditional preparation method.

[0006] The present application provides a preparation method of pig blood bean curd, comprising the following preparation steps:

[0007] Carboxymethyl cellulose sodium, starch and coagulant are respectively added with water for dissolution to obtain carboxymethyl cellulose sodium solution, starch solution and coagulant solution;

[0008] After mixing the pig blood, carboxymethyl cellulose sodium solution and starch solution, ultrasonic treatment is performed, and after the end, the coagulant solution is added and stirred and mixed, and then left to stand to obtain a first mixture;

[0009] The first mixture is heated in a water bath to obtain the pig blood bean curd.

[0010] Further, the mass ratio of the pig blood, carboxymethyl cellulose sodium solution, starch solution and coagulant solution is 40:15:15:10.

[0011] Further, the concentration of the sodium carboxymethyl cellulose solution is 3-5%.

[0012] Further, the concentration of the starch solution is 2-3%.

[0013] Further, the concentration of the coagulant solution is 2-3%.

[0014] Further, the coagulant is calcium chloride.

[0015] Further, the power of the ultrasonic treatment is 120-180W, and the ultrasonic time is 5-10 minutes.

[0016] Further, the standing time is 8-20 minutes.

[0017] Further, the water bath temperature of the water bath heating is 70℃, and the heating time is 5 minutes.

[0018] Compared with the prior art, the present application has the beneficial effect that the present application selects sodium carboxymethyl cellulose as a thickening agent, which can effectively improve the texture and toughness of the pig blood bean curd.

[0019] The present application performs ultrasonic treatment on pig blood, effectively expels the gas in the pig blood, so that the finished pig blood bean curd has no or less bubbles, greatly improving the appearance and taste of the pig blood.

[0020] On the other hand, the present application also provides a pig blood bean curd prepared by the preparation method. BRIEF DESCRIPTION OF DRAWINGS

[0021] Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The accompanying drawings are included to provide a description of the preferred embodiments and are not intended to limit the scope of the application. Moreover, the same reference numerals are used throughout the same figures. In the drawings:

[0022] Figure 1 The preparation method flow chart of the pig blood bean curd provided by the embodiments of the present application;

[0023] Figure 2 The photos of the pig blood bean curd prepared by the embodiments 1-3 and the comparative examples 1-3 of the present application, wherein A, B, C are respectively the photos of the pig blood bean curd prepared by the embodiments 1, 2, 3, and D, E, F are respectively the photos of the pig blood bean curd prepared by the comparative examples 1, 2, 3. DETAILED DESCRIPTION

[0024] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0025] In the description of this application, it should be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this application.

[0026] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this application, unless otherwise stated, "a plurality of" means two or more.

[0027] In the description of this application, it should be noted that, unless otherwise expressly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection between two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0028] Pig's blood is rich in protein and minerals, and consuming pig's blood products can supplement the body with necessary protein, as well as trace elements such as calcium, iron, and phosphorus. The heme iron in pig's blood is more easily absorbed by the body. my country has abundant pig's blood resources, but the utilization rate is low. Most of it is used to make animal feed, and a small portion is used to make pig's blood tofu, blood sausage, etc.; this is significantly different from the utilization rate of duck blood. One of the main reasons for this situation is that naturally formed pig's blood tofu has a coarse texture and contains many pores, which greatly affects its taste. Improving the texture of pig's blood tofu can greatly increase the utilization rate of pig's blood.

[0029] Due to the inconvenience of collecting and transporting pig's blood, the pig's blood tofu industry has not yet reached a mature scale. Small-scale production also rarely focuses on quality. Current research mostly focuses on improving the texture and mouthfeel of pig's blood tofu by adding colloids such as cellulose ethers, but this does not solve the problem of air pockets. Therefore, the quality of pig's blood tofu needs further improvement. Thus, it is necessary to design a method for preparing pig's blood tofu to address the issues of coarse texture and numerous pores in traditional methods.

[0030] On the one hand, such as Figure 1 As shown in some embodiments of this application, a method for preparing pig's blood tofu includes the following preparation steps:

[0031] Water was added to sodium carboxymethyl cellulose, starch, and coagulant respectively to dissolve them, resulting in sodium carboxymethyl cellulose solution, starch solution, and coagulant solution.

[0032] After mixing pig blood, sodium carboxymethyl cellulose solution and starch solution, the mixture was subjected to ultrasonic treatment. After the treatment, a coagulant solution was added, the mixture was stirred and allowed to stand to obtain the first mixture.

[0033] The first mixture was heated in a water bath to obtain the pig blood tofu.

[0034] Specifically, the pig blood is selected from fresh pig blood.

[0035] Specifically, the starch is preferably one or more of potato starch and sweet potato starch.

[0036] Specifically, water is added to sodium carboxymethyl cellulose, starch and coagulant respectively, and they are mixed and dissolved using a homogenizer to obtain sodium carboxymethyl cellulose solution, starch solution and coagulant solution;

[0037] Understandably, the pork blood tofu prepared by this method undergoes ultrasonic treatment, which solves the problem of large pores in pork blood tofu compared with conventionally treated pork blood tofu. Furthermore, the addition of sodium carboxymethyl cellulose improves the toughness of the pork blood tofu, giving it a better structure and greatly enhancing its texture.

[0038] In some embodiments of this application, the mass ratio of the pig blood, sodium carboxymethyl cellulose solution, starch solution, and coagulant solution is 40:15:15:10.

[0039] In some embodiments of this application, the concentration of the sodium carboxymethyl cellulose solution is 3-5%, preferably 5%.

[0040] In some embodiments of this application, the concentration of the starch solution is 2-3%, preferably 3%.

[0041] In some embodiments of this application, the mass concentration of the coagulant solution is 2-3%, preferably 3%.

[0042] In some embodiments of this application, the coagulant is calcium chloride.

[0043] In some embodiments of this application, the ultrasonic treatment power is 120-180W and the ultrasonic treatment time is 5-10 minutes; the ultrasonic treatment power is preferably 150W and the ultrasonic treatment time is preferably 10 minutes.

[0044] In some embodiments of this application, the settling time is 8 to 20 minutes, preferably 20 minutes.

[0045] In some embodiments of this application, the water bath temperature for water bath heating is 70°C, and the heating time is 5 minutes.

[0046] On the other hand, such as Figure 2 As shown, in some embodiments of this application, a pig blood tofu prepared by the preparation method is provided.

[0047] Example 1

[0048] S1. Sodium carboxymethyl cellulose, sweet potato starch, and calcium chloride are added to water separately and then homogenized to dissolve them, resulting in a 5% (w / w) sodium carboxymethyl cellulose solution, a 3% (w / w) starch solution, and a 3% (w / w) calcium chloride solution.

[0049] S2. Fresh pig blood is mixed with sodium carboxymethyl cellulose solution and starch solution and poured into a mold. The mixture is then placed in an ultrasonic machine and ultrasonicated at 180W for 10 minutes. Calcium chloride solution is added and mixed evenly. The mixture is then allowed to stand at 25°C for 20 minutes to obtain the first mixture. The mass ratio of fresh pig blood to sodium carboxymethyl cellulose solution, starch solution and calcium chloride solution is 40:15:15:10.

[0050] S3. Place the first mixture in a water bath at 70°C and heat for 5 minutes to obtain pig blood tofu.

[0051] Example 2

[0052] S1. Sodium carboxymethyl cellulose, sweet potato starch and calcium chloride are added to water separately and then homogenized to dissolve them, resulting in a 5% (w / w) sodium carboxymethyl cellulose solution, a 2% (w / w) starch solution and a 2% (w / w) calcium chloride solution.

[0053] S2. Fresh pig blood is mixed with sodium carboxymethyl cellulose solution and starch solution and poured into a mold. The mixture is then placed in an ultrasonic machine and ultrasonicated at 150W for 5 minutes. Calcium chloride solution is added and mixed evenly. The mixture is then allowed to stand at 25°C for 10 minutes to obtain the first mixture. The mass ratio of fresh pig blood to sodium carboxymethyl cellulose solution, starch solution and calcium chloride solution is 40:15:15:10.

[0054] S3. Place the first mixture in a water bath at 70°C and heat for 5 minutes to obtain pig blood tofu.

[0055] Example 3

[0056] S1. Sodium carboxymethyl cellulose, sweet potato starch, and calcium chloride are added to water separately and then homogenized to dissolve them, resulting in a 3% (w / w) sodium carboxymethyl cellulose solution, a 2% (w / w) starch solution, and a 2% (w / w) calcium chloride solution.

[0057] S2. Fresh pig blood is mixed with sodium carboxymethyl cellulose solution and starch solution and poured into a mold. The mixture is then placed in an ultrasonic machine and ultrasonicated at 120W for 5 minutes. Calcium chloride solution is added and mixed evenly. The mixture is then allowed to stand at 25°C for 20 minutes to obtain the first mixture. The mass ratio of fresh pig blood to sodium carboxymethyl cellulose solution, starch solution and calcium chloride solution is 40:15:15:10.

[0058] S3. Place the first mixture in a water bath at 70°C and heat for 5 minutes to obtain pig blood tofu.

[0059] Comparative Example 1

[0060] S1. Sodium carboxymethyl cellulose, sweet potato starch, and calcium chloride are added to water separately and then homogenized to dissolve them, resulting in a 5% (w / w) sodium carboxymethyl cellulose solution, a 3% (w / w) starch solution, and a 3% (w / w) calcium chloride solution.

[0061] S2. Fresh pig blood is mixed with sodium carboxymethyl cellulose solution and starch solution and poured into a mold and mixed evenly. Calcium chloride solution is added and mixed evenly. The mixture is then left to stand at 25°C for 20 minutes to obtain the first mixture. The mass ratio of fresh pig blood to sodium carboxymethyl cellulose solution, starch solution and calcium chloride solution is 40:15:15:10.

[0062] S3. Place the first mixture in a water bath at 70°C and heat for 5 minutes to obtain pig blood tofu.

[0063] Comparative Example 2

[0064] S1. Add water to sweet potato starch and calcium chloride separately, and then use a homogenizer to mix and dissolve them to obtain a starch solution with a mass concentration of 3% and a calcium chloride solution with a mass concentration of 3%.

[0065] S2. Mix fresh pig blood with starch solution and pour into a mold. Place the mold in an ultrasonic machine and sonicate for 5 minutes at 150W. Add calcium chloride solution and mix evenly. Let stand at 25℃ for 20 minutes to obtain the first mixture. The mass ratio of fresh pig blood to starch solution and calcium chloride solution is 40:30:10.

[0066] S3. Place the first mixture in a water bath at 70°C and heat for 5 minutes to obtain pig blood tofu.

[0067] Comparative Example 3

[0068] S1. Add water to sweet potato starch and calcium chloride separately, and then use a homogenizer to mix and dissolve them to obtain a starch solution with a mass concentration of 3% and a calcium chloride solution with a mass concentration of 2%.

[0069] S2. Mix fresh pig blood with starch solution and pour into a mold and mix evenly. Add calcium chloride solution and mix evenly. Let stand at 25°C for 20 minutes to obtain the first mixture. The mass ratio of fresh pig blood to starch solution and calcium chloride solution is 40:30:10.

[0070] S3. Place the first mixture in a water bath at 70°C and heat for 5 minutes to obtain pig blood tofu.

[0071] Effect test

[0072] 1. The textural properties of the pig blood tofu prepared in Examples 1-3 and Comparative Example 1 were determined and compared. A texture analyzer (model: TA.XT Plus; country of origin: UK) was used for texture determination. The method was as follows: the pig blood tofu was cut into 10mm × 10mm × 5mm pieces, and a P / 50 probe was used for testing. The initial speed before testing was 1mm·s. -1 The test speed is 1 mm·s -1 The speed after testing was 2 mm·s. -1 The pressure was reduced to 50%, and the cycle was repeated twice. The results are shown in Table 1.

[0073] Table 1. Texture results of pig blood tofu

[0074]

[0075] In Table 1, lowercase letters represent significant differences in numerical values. Different letters indicate significant differences (P≤0.05).

[0076] It is evident that the hardness, elasticity, and chewiness of the embodiment are all at a high level, while the addition of sodium carboxymethyl cellulose has little effect on the hardness of the pig blood tofu. The results of the elasticity and chewiness of the pig blood tofu show that sodium carboxymethyl cellulose has a more significant effect on elasticity, and the elasticity and chewiness of the pig blood tofu without the addition of sodium carboxymethyl cellulose are significantly reduced.

[0077] 2. Sensory evaluation of the pig blood tofu prepared in Examples 1-3 and Comparative Examples 1-3.

[0078] Sensory evaluation is a scientific method for reflecting the quality of pig's blood tofu. It can directly reflect consumers' preferences for pig's blood tofu processed in different ways. Therefore, this invention selected 10 food science teachers and students to form a sensory evaluation group, and conducted sensory evaluation according to the sensory evaluation table in Table 2.

[0079] Table 2 Sensory Evaluation Table

[0080]

[0081]

[0082] The evaluation results are shown in Table 3:

[0083] Table 3. Effects of different examples on the sensory properties of pig's blood tofu

[0084]

[0085] As shown in Table 3, compared with the comparative example, the color, odor, and tenderness of the examples were significantly affected. Overall, the color change was not significant; the addition of sodium carboxymethyl cellulose and ultrasonic treatment did not have a major impact on the color. Ultrasonic treatment can make the texture of the blood tofu more uniform and smooth, with only small air bubbles or no air bubbles at all. However, the uneven texture and numerous air bubbles in the blood tofu without ultrasonic treatment affect its overall acceptability. By adding sodium carboxymethyl cellulose to improve the toughness and tenderness of the blood tofu, the result is a better level of texture and tenderness.

[0086] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing pig's blood tofu, characterized in that, The preparation steps include the following: Water was added to sodium carboxymethyl cellulose, starch, and coagulant respectively to dissolve them, resulting in sodium carboxymethyl cellulose solution, starch solution, and coagulant solution. After mixing pig blood, sodium carboxymethyl cellulose solution and starch solution, the mixture was subjected to ultrasonic treatment. After the treatment, a coagulant solution was added, the mixture was stirred and allowed to stand to obtain the first mixture. The first mixture was heated in a water bath to obtain the pig blood tofu.

2. The method for preparing pig's blood tofu according to claim 1, characterized in that, The mass ratio of the pig blood, sodium carboxymethyl cellulose solution, starch solution, and coagulant solution is 40:15:15:

10.

3. The method for preparing pig's blood tofu according to claim 2, characterized in that, The concentration of the sodium carboxymethyl cellulose solution is 3-5%.

4. The method for preparing pig's blood tofu according to claim 3, characterized in that, The concentration of the starch solution is 2-3%.

5. The method for preparing pig's blood tofu according to claim 4, characterized in that, The mass concentration of the coagulant solution is 2-3%.

6. The method for preparing pig's blood tofu according to claim 4, characterized in that, The coagulant is calcium chloride.

7. The method for preparing pig's blood tofu according to claim 6, characterized in that, The ultrasonic treatment power is 120-180W, and the ultrasonic time is 5-10 minutes.

8. The method for preparing pig's blood tofu according to claim 7, characterized in that, The settling time is 8 to 20 minutes.

9. The method for preparing pig's blood tofu according to claim 8, characterized in that, The water bath temperature for heating is 70°C, and the heating time is 5 minutes.

10. A kind of pig's blood tofu, characterized in that, It is prepared by the preparation method described in any one of claims 1-9.

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