盒装羊血豆腐的研制

以新鲜的藏羊血为原料,通过单因素和正交试验对羊血豆腐的生产工艺进行了优化。结果表明:羊血与抗凝剂比例1∶2,凝固剂浓度为0.8%,凝固剂与羊血的比例为1∶4,灭菌温度80℃时,产品质地细嫩,气孔细小均匀,无大量水析出,富有弹性,颜色鲜艳,风味较好。

Study on Technical Processing of Packaged Sheep Blood Tofu

Taking Tibetan sheep blood as raw materials,the processing technique of sheep blood Tofu was studied by single-factor and orthogonal experiments.The result indicated that the proportion of sheep blood and anticoagulant was 1∶2,coagulant concentration was 0.8%,the proportion of coagulant and sheep blood was 1∶4,sterilization temperature was 80 ℃,the product showed texture fine and uniform stomata,rich in elasticity,good flavor with color and smooth taste.