Method for primarily processing sheep blood

The invention provides a method for primarily processing sheep blood, which comprises the following steps: (1) adopting sheep blood of fresh mutton sheep, controlling to add an anticoagulant into thesheep blood within 3 to 5 min, slightly and uniformly stirring, filtering by using a double-gauze, collecting the filtrate and immediately refrigerating into an environment with temperature of 5 DEG Cfor standby; (2) adding folium vaccinii bracteati juice into the sheep blood according to a volume ratio of 1:1.5 to obtain compound sheep blood; (3) adding a papain in to the compound sheep blood obtained in step (2), heating to 40 to 45 DEG C and performing heat preservation for 10 to 15 min, then adding glutamine transaminase and continously performing heat preservation for 80 to 100min, thenboiling for 20 min,cooling to room temperature to obtain sheep blood bean curd. The sheep blood bean curd obtained by the method for primarily processing sheep blood is free of sheep blood smell, goodin taste, safe in eating an