阅读说明：本技术 一种猪血豆腐及其制备方法 (Pig blood bean curd and preparation method thereof ) 是由 卢华廷 于 2020-07-29 设计创作，主要内容包括：本发明公开了一种猪血豆腐及其制备方法,其原料包括血水、盐、黄酒和胡椒粉,血水由猪血和水组成,其中,猪血和水的质量比1：2.5-4.5；盐和血水的质量比2-3:100；黄酒和血水的质量比3-5:100；胡椒粉和血水的质量比0.5-1.2:250。本发明制备的血豆腐与传统的猪血豆腐相比,外观呈现红褐色,具有新鲜光泽、猪血固有风味明显,切面组织紧密,没有较大气孔,但有许多微小且均匀的小气孔,而且具有较好的任性和恢复性,不易破裂弹性强、脆度好、保水性好,而且保质期长,能够实现工业化大规模生产。(The invention discloses a pig blood bean curd and a preparation method thereof, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water consists of pig blood and water, and the mass ratio of the pig blood to the water is 1: 2.5-4.5; the mass ratio of the salt to the blood water is 2-3: 100; the mass ratio of the yellow wine to the blood water is 3-5: 100; the mass ratio of the pepper powder to the blood water is 0.5-1.2: 250. Compared with the traditional pig blood tofu, the blood tofu prepared by the invention has the advantages of red brown appearance, fresh luster, obvious inherent pig blood flavor, compact section tissue, no larger pores, a plurality of tiny and uniform small pores, better toughness and recoverability, strong elasticity and brittleness due to difficult breakage, good water retention and long shelf life, and can realize industrial large-scale production.)

1. The pig blood bean curd is characterized in that the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water comprises pig blood and water, wherein,

2. the pig blood tofu according to claim 1, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water is composed of pig blood and water, wherein,

3. the pig blood tofu according to claim 1, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water is composed of pig blood and water, wherein,

4. the pig blood tofu according to claim 1, wherein the raw materials comprise blood water, salt, yellow wine and pepper powder, the blood water is composed of pig blood and water, wherein,

5. the method for preparing pig blood tofu according to any one of claims 1 to 4, characterized by comprising the steps of:

s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, sampling blood by using a vacuum blood sampling device, and stirring once every 5-10 minutes in the blood sampling process, wherein the stirring direction is the same for each time;

s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and is stirred, the temperature of the refrigerating chamber is 0-6 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the number of filter screens of the duplex filter is 200-400 meshes;

s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.0-7.5 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;

s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;

s5, adding enzyme for heat preservation:

adding 0.1-0.6% glutamine transaminase into the blood water after mixing, mixing uniformly, and keeping the temperature at 42-45 ℃ for 30-60 minutes;

s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;

s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min;

s8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.

6. The method of claim 5, wherein in step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.

7. The method of claim 5, wherein in step S1, the vacuum blood collection device is a JWE mobile blood collection device.

8. The method of claim 5, wherein in step S6, the coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added to 15mL of pig blood.

Technical Field

The invention relates to the technical field of food processing, in particular to pig blood bean curd and a preparation method thereof.

Background

The pig blood is a food with high nutritive value, is rich in protein, vitamin B2, vitamin C, vitamin K, iron, phosphorus, calcium, nicotinic acid and the like, also contains 18 amino acids, 8 of which are necessary, and also contains trace elements such as cobalt, manganese, chromium and the like, has various efficacies of cancer prevention, cancer resistance, aging resistance, immunity improvement, dust poison elimination and the like, and has rich pig blood resources and wide market prospect.

In blood products, people prefer duck blood particularly because the duck blood is tender, smooth and fine in taste, and in contrast, the pig blood is rough and easy to break and has uncomfortable sticky feeling during chewing. Recently, a lot of illegal vendors report that pig blood is treated by using formaldehyde as a chemical raw material and then the pig blood is taken as duck blood, which causes great harm.

At present, the quality of the texture of the pig blood bean curd is improved at home, but the mainly adopted technical measures are exogenous control methods such as controlling the water adding amount, salt adding amount, heating temperature, heating time, adding a water-retaining agent and the like of blood, and the methods can change the flavor and the texture of the blood bean curd to a certain extent, but the change degree is very limited. Some researches change the texture quality of the blood-curd from a method of adding exogenous edible gum, the edible gum has the functions of keeping the water of gel, enhancing the stability of a dispersion system and protecting protein from excessive denaturation under a high-temperature condition, but the blood-curd products lose the natural mouthfeel of the blood-curd to a great extent and reflect the self-gel mouthfeel of the edible gum, and the products are sold in the market and have poor market performance.

Disclosure of Invention

Aiming at the technical defects, the invention aims to provide the pig blood bean curd and the preparation method thereof so as to solve the problems in the background art.

In order to solve the technical problems, the invention adopts the following technical scheme:

the invention provides a pig blood bean curd, which comprises the raw materials of blood water, salt, yellow wine and pepper, wherein the blood water consists of pig blood and water,

a bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,

a bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,

a bean curd containing sanguis Sus Domestica is prepared from blood, salt, yellow wine and fructus Piperis powder, wherein the blood comprises sanguis Sus Domestica and water,

a preparation method of pig blood bean curd comprises the following steps:

s1, blood sampling and collection: before blood sampling, adding a proper amount of anticoagulant and water into a sterilization collection barrel, adopting a vacuum blood sampling device to perform blood sampling, and stirring once every 5-10 minutes in the blood sampling process by using a JWE movable blood sampling device, wherein the stirring direction is the same for each time;

s2, filtering: the collected pig blood is put into a refrigerating chamber for cooling and is stirred, the temperature of the refrigerating chamber is 0-6 ℃, the cooled pig blood is filtered through a duplex filter, impurities such as pig hair, blood clots and the like in the pig blood are removed, and the number of filter screens of the duplex filter is 200-400 meshes;

s3, batching: adding the filtered blood into a blending tank for blending, adding the rest water, salt, yellow wine and pepper powder, uniformly stirring, and adjusting the pH value to 7.0-7.5 by using 0.1mol/L sodium hydroxide solution or 0.1mol/L hydrochloric acid solution;

s4, degassing: placing the blood water in a vacuum drying oven, vacuumizing for 10 minutes at 40 ℃ and under the vacuum degree of 0.06 MPa;

s5, adding enzyme for heat preservation:

adding 0.1-0.6% glutamine transaminase into the blood water after mixing, mixing uniformly, and keeping the temperature at 42-45 ℃ for 30-60 minutes;

s6, solidifying and filling: uniformly stirring the coagulant solution with a certain concentration of the blood obtained in the step S5, filling the mixture into a sterilized mould, sealing the mould by using a sealing machine, and cooking and sterilizing the mixture after the mixture is completely coagulated;

s7, sterilization: adopting a cooking sterilization method, after sealing the pig blood, checking whether the seal is tight, and then putting the completely sealed pig blood into a water bath kettle at 85 ℃ for cooking for 25 min. The temperature and time of sterilization are well controlled so as to prevent the quality of the pig blood tofu from being influenced by overhigh temperature, overlow temperature or overlong and overlong time.

S8, after the cooking and sterilization are finished, the mixture is immediately put into an ice-water mixture to be cooled to room temperature, and then the mixture is stored at 4 ℃ overnight.

Preferably, in step S1, the anticoagulant is trisodium citrate, and the weight-to-volume ratio of the trisodium citrate to the fresh pig blood is 5 g/L.

Preferably, in step S1, the vacuum blood collection device is a JWE portable blood collection device.

Preferably, in step S6, the coagulant is calcium chloride, and 1mL of 1 wt% calcium chloride is added per 15mL of pig blood.

The invention has the beneficial effects that:

(1) compared with the traditional pig blood tofu, the blood tofu prepared by the invention has the advantages of red brown appearance, fresh luster, obvious inherent pig blood flavor, compact section tissue, no larger pores, a plurality of tiny and uniform small pores, better toughness and recoverability, strong elasticity and brittleness due to difficult breakage, good water retention and long shelf life, and can realize industrial large-scale production.

(2) The blood-dried bean curd prepared by the preparation method is not added with any food additive, and is green food.

(3) The pig blood has high iron content in the pig blood in the process flow of the pig blood bean curd production line, exists in the form of heme iron, is easy to absorb and utilize by human bodies, and has great benefits for children and pregnant women in the growth and development stage to eat, as is well known, the iron element absorbed by the human bodies is ferrous iron, but other equipment inevitably oxidizes part of the ferrous iron into ferric iron in the manufacturing process, the nutritive value is reduced, the process is ingenious, the oxidation of air is greatly avoided, most of the nutrient elements are reserved, the product quality is greatly optimized,

(4) the blood has pungent fishy smell, and the invention removes smell by adding yellow wine and matching with vacuum degassing, and removes oxygen in the blood.

(5) The glutamine transaminase is an enzyme for accelerating covalent protein crosslinking by catalyzing acyl transfer reaction, and has the characteristics of wide source, mild reaction condition, small damage to nutrient components and the like. Glutamine transaminase can catalyze acyl transfer reactions between glutamine residues and lysine in proteins to form spatial network structures. The structure and the characteristics of the protein are improved to endow the product with better texture characteristics, and the gel property and the plasticity of the food are improved. The addition of the glutamine transaminase can obviously improve the water retention of the pig blood tofu and improve the adhesiveness and cohesion of the pig blood tofu.

Detailed Description