Abstract: Ratios of blood to water is the key factor influencing the texture quality of blood tofu gel.Hu sheep blood was mixed with saline to make blood tofu gel in ratios of 1∶ 0, 1 ∶ 1, 1 ∶ 2, 1 ∶ 3, 1 ∶ 4, 1 ∶ 5 and 1 ∶ 6. Then plasma fibrinogen levels, dynamic rheological properties, ultrastructural changes were measured to reveal the ratios of blood to water on gel properties and quality changes of sheep blood tofu gel.The results showed that with the fall of blood concentration, the storage moduli and loss moduli of blood tofu gel decreased and its strength tend to be weak, meanwhile the cooking loss, centrifuging loss and relaxation time increased and immobilized water decreased.When the ratio of blood to water was great than or equal to 1 ∶ 3, fibrin gel showed fragile and soft structure and blood tofu gel was not with typical dynamic fluid characteristics leading to more water exudate, the texture characteristics of blood tofu gel showed a remarkable falling of hardness, chewiness, cohesiveness, but elasticity was not affected.When the ratio of blood to water was more than 1 ∶ 3, it was conducive for maintaining the texture characteristics and water holding capacity, which was more suitable to make sheep blood tofu gel.