Abstract: Using chicken blood as the study object,the research was carried out by adding stabilizer and improving technology in order to study the quality stability of the boxed chicken blood tofu.The results showed that the effects of colloid stabilizers on the chicken blood tofu 's quality stability were better than the salt stabilizer. Compound stabilizer had a greater influence on the chicken blood tofu's quality stability. Especially,the highest stability of chicken blood tofu was achieved when using the mixture of xanthan gum and konjac gum( xanthan gum: konjac gum = 6 ∶ 4,mass fraction was 0.2%). Technologically,the effect was the best when coagulating for 5min and heating under 90℃ for 40 min.There were lower rate of water loss,uniform cross section,little and tiny interspace for the chicken blood tofu which was made using the optimized technology and compound stabilizer,and its hardness value 1.05 N,cooking loss 4.03%,4.95% rate of water loss,7.95% rate of water isolation.