Fecha de publicación: 29/01/2014 Fuente: Wipo tomato The invention relates to a chicken blood tomato bean curd and a processing method of the chicken blood tomato bean curd. The chicken blood tomato bean curd comprises 60-70wt% of chicken blood, 15-20wt% of 100% tomato primary pulp, 15-20wt% of water, mixed glue accounting for 0.1-0.5% of the total weight of the chicken blood, the tomato primary pulp and the water, table salt accounting for 1.5-2.0% of the total weight of the chicken blood, the tomato primary pulp and the water, and calcium chloride accounting for 0.06-0.09% of the total weight of the chicken blood, the tomato primary pulp and the water, wherein the mixed glue is a mixture formed by xanthan gum and konjac glucomannan according to the mass ratio of 3: 2. The processing technology comprises the steps of firstly adding sodium citrate into the fresh chicken blood for anticoagulation; after that, evenly mixing the chicken blood, the tomato primary pulp and the water, then adding the table salt, the calcium chloride and the mixed glue into the mixture, evenly mixing, and standing still until solidification; sterilizing by heating for twice; sealing and packaging to obtain the chicken blood tomato bean curd. The chicken blood tomato bean curd is good in water-retaining property, tender in texture, good in moldability and slicing property and good in flavor, and basically does not have the phenomenon of separating out water within the shelf life.