CN105011187A - Processing method for novel hot pot tripe - Google Patents
Processing method for novel hot pot tripe Download PDFInfo
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- CN105011187A CN105011187A CN201410174395.7A CN201410174395A CN105011187A CN 105011187 A CN105011187 A CN 105011187A CN 201410174395 A CN201410174395 A CN 201410174395A CN 105011187 A CN105011187 A CN 105011187A
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Abstract
The invention discloses a processing method for novel hot pot tripe. The processing method for the novel hot pot tripe comprises the following steps that 1, heat treatment processing is performed to prepare a tripe raw material; 2, composite food enzyme liquid is prepared, wherein elastinase, trypsin, pepsin, papain, hot water and composite phosphate are mixed and stirred to be uniform, and the composite food enzyme liquid is obtained; 3, enzymolysis is performed as follows, the prepared tripe raw material and the composite food enzyme liquid are put in a stainless steel thermostat water bath to be subjected to constant temperature treatment, after constant temperature treatment is finished, the pH valve is adjusted to 7.5-8.0 with citric acid, and the hot pot tripe is obtained; 4, the hot pot tripe obtained after enzymolysis is washed with water, packaging is performed after the water is drained, and the finished product is obtained. The processing method for the novel hot pot tripe is simple and convenient, and the hot pot tripe is safe, good in taste and high in nutrition.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of processing method of novel chafing dish hair tripe.
Background technology
Hair tripe also claims blinds tripe, and being commonly called as Omasum, is exactly the omasum of ox in fact, and because its mouthfeel is good, delicious flavour, so the accreditation obtaining everybody, especially in chafing dish.Existing chafing dish material hair tripe roughly has two kinds of modes of production: one is come from natural, and adopts biotechnology to send out system, can not leave harmful chemical substance; One is continue to use traditional handicraft, with caustic soda even the chemicals such as formalin send out system.The former is the much progress meeting healthy consumption, and because the places of origin of raw materials is unstable, cannot realize scale processing, although the latter's exquisite appearance, smooth in taste, the dawn is harmful.
Summary of the invention
The object of the invention is to the above problem overcoming prior art existence, provide a kind of processing method of novel chafing dish hair tripe, the present invention processes simple and convenient, and safety, mouthfeel is good, and nutrition is high.
For realizing above-mentioned technical purpose, reach above-mentioned technique effect, the present invention is achieved through the following technical solutions:
A processing method for novel chafing dish hair tripe, comprises the following steps:
Step 1) heat treatment process, hair tripe is placed in boiling water and hots plate 1 ~ 5 minute, hot plate after terminating and filter the obtained hair tripe raw material of cooling;
Step 2) prepare complex food enzyme liquid, first by weight mark proportioning is by elastoser 2-4 part, trypsase 2-4 part, pepsin 3-5 part and the mixing of papain 9-11 part, and add in hot water, obtain the enzyme food liquid that concentration range is 0.05 ~ 2%, then the composite phosphate of 0.01 ~ 1% of enzyme food liquid gross weight is added, mixing and stirring, obtained complex food enzyme liquid;
Step 3) enzymolysis, the hair tripe raw material prepared and complex food enzyme liquid are placed in stainless steel thermostat water bath according to the weight ratio of 1:2 and carry out constant temperature process, it is 7.5 ~ 8.0 that constant temperature process terminates rear citric acid adjust ph, obtained chafing dish hair tripe;
Step 4) chafing dish hair tripe water good for enzymolysis cleaning is cleaned, be filtered dry rear packaging, obtained finished product.
Further, shape is cut after the cooling of hair tripe in described step 1.
Further, in described step 3, the constant temperature processing time is 1 ~ 4 hour.
Further, 2 times are at least by water wash number in described step 4.
Further, the environment that in described step 4, finished product at least puts into less than 4 DEG C is preserved.
The invention has the beneficial effects as follows:
The present invention makes rear and the process of hair tripe constant temperature by complex food enzyme liquid proportioning, mao tripe is had and tender, soft there is higher nutrition, also be beneficial to digestion, then under the prerequisite of green processing, ensure the quality of finished product and longer holding time, be applicable to industrialization production and sales or dispensing.
Above-mentioned explanation is only the general introduction of technical solution of the present invention, in order to better understand technological means of the present invention, and can be implemented according to the content of description, be described in detail as follows below with preferred embodiment of the present invention.The specific embodiment of the present invention is provided in detail by following examples.
Detailed description of the invention
Below in conjunction with embodiment, describe the present invention in detail.
Embodiment one, a kind of processing method of novel chafing dish hair tripe, comprises the following steps:
Step 1) heat treatment process, hair tripe is placed in boiling water and hots plate 1 minute, after hotting plate end, filter cooling, after cooling, cut shape (according to balance or shape requirements), obtained hair tripe raw material;
Step 2) prepare complex food enzyme liquid, first by weight mark proportioning is by elastoser 2 parts, 3 parts, trypsase, pepsin 4 parts and papain 9 parts mixing, and add in hot water, obtain the enzyme food liquid that concentration is 0.05%, then the composite phosphate of 0.5% of enzyme food liquid gross weight is added, mixing and stirring, obtained complex food enzyme liquid;
Step 3) enzymolysis, the hair tripe raw material prepared and complex food enzyme liquid are placed in stainless steel thermostat water bath according to the weight ratio of 1:2 and carry out constant temperature process, time is 1 hour, and constant temperature process terminates rear citric acid adjust ph and reaches between 7.5 ~ 8.0, obtained chafing dish hair tripe;
Step 4) by chafing dish hair tripe water good for enzymolysis cleaning twice, be then filtered dry packaging, obtained finished product.
The environment that wherein finished product puts into 4 DEG C can preserve 7 days.
Elastoser has the effect of obvious beta lipoprotein enzyme, phosphide enzyme A can be activated, reduce serum cholesterol, improve serum lipids, reduce plasma cholesterol and density lipoprotein, triglycerides, increasing high density lipoprotein, prevention lipid deposit to arterial wall and increase aortic elasticity, have antiatherosclerosis and lipotropy, be mainly used in treating hyperlipemia, atherosclerosis, fatty liver at clinical medicine.Also for the tenderization in meat and aquatic products processing.
Trypsase plays digestive ferment, the peptide chain that can selectively be made up of lysine or arginic carboxyl in aminosal, digestion can dissolve sex change egg matter, to unmodified protein without effect, therefore, purulence, sputum, blood clot etc. can be made to decompose, thinning, be easy to drainage get rid of, the acceleration surface of a wound purifies, and promotes that granulation tissue is newborn, also has anti-inflammatory effect in addition
Pepsin has its aid digestion function of effect of decomposing protein.
Papain, also known as papain, is a kind of proteolytic enzyme.Papain is the low specific proteolytic enzyme of one contained in papaya, and be present in the root of papaya, stem, leaf and fruit widely, wherein in immature milk, content is the abundantest.The activated centre of papain, containing cysteine, belongs to thiol protease, and the features such as enzyme work is high, Heat stability is good, natural safe and sanitary that it has, papain can be hydrolyzed muscle protein and collagen, and meat is softened.
Phosphate is the most widely used food additives in current countries in the world, is also widely used in raising muscle protein water-retaining property and gel strength.The water-retaining property of phosphate on meat albumen has remarkable impact.
The safe ingredients that the present invention is used by institute's production chafing dish hair tripe is reliable, and step is simple, be that a kind of security can the method for industrialization processing, and finished product have tender, soft feature, by pepsin and tryptic effect, also serve digestible effect.
Embodiment two, a kind of processing method of novel chafing dish hair tripe, comprises the following steps:
Step 1) heat treatment process, hair tripe is placed in boiling water and hots plate 1 minute, filter cooling after hotting plate end, after cooling, cut shape, obtained hair tripe raw material;
Step 2) prepare complex food enzyme liquid, first by weight mark proportioning is by elastoser 3 parts, 3 parts, trypsase, pepsin 4 parts and papain 10 parts mixing, and add in hot water, obtain the enzyme food liquid that concentration is 1%, then the composite phosphate of 1% of enzyme food liquid gross weight is added, mixing and stirring, obtained complex food enzyme liquid;
Step 3) enzymolysis, the hair tripe raw material prepared and complex food enzyme liquid are placed in stainless steel thermostat water bath according to the weight ratio of 1:2 and carry out constant temperature process, time is 4 hours, and constant temperature process terminates rear citric acid adjust ph and reaches between 7.5 ~ 8.0, obtained chafing dish hair tripe;
Step 4) by chafing dish hair tripe water good for enzymolysis cleaning twice, be then filtered dry packaging, obtained finished product.
Wherein finished product puts into that the environment of-23 DEG C is anxious to be frozen, and then puts at-18 DEG C freezing, can preservation 3 months.
The present embodiment is comparatively than embodiment one, and enzyme food liquid concentration is high, and the composite phosphate total amount added is many, can increase tender, the soft feature of hair tripe, and can ensure the lock water-based energy of hair tripe, and outward appearance is good, can improve appetite.And the constant temperature processing time is long, hair tripe enzymolysis is more abundant.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a processing method for novel chafing dish hair tripe, is characterized in that: comprise the following steps:
Step 1) heat treatment process, hair tripe is placed in boiling water and hots plate 1 ~ 5 minute, hot plate after terminating and filter the obtained hair tripe raw material of cooling;
Step 2) prepare complex food enzyme liquid, first by weight mark proportioning is by elastoser 2-4 part, trypsase 2-4 part, pepsin 3-5 part and the mixing of papain 9-11 part, and add in hot water, obtain the enzyme food liquid that concentration range is 0.05 ~ 2%, then the composite phosphate of 0.01 ~ 1% of enzyme food liquid gross weight is added, mixing and stirring, obtained complex food enzyme liquid;
Step 3) enzymolysis, the hair tripe raw material prepared and complex food enzyme liquid are placed in stainless steel thermostat water bath according to the weight ratio of 1:2 and carry out constant temperature process, it is 7.5 ~ 8.0 that constant temperature process terminates rear citric acid adjust ph, obtained chafing dish hair tripe;
Step 4) chafing dish hair tripe water good for enzymolysis cleaning is cleaned, be filtered dry rear packaging, obtained finished product.
2. the processing method of a kind of novel chafing dish hair tripe according to claim 1, is characterized in that: cut shape after the cooling of hair tripe in described step 1.
3. the processing method of a kind of novel chafing dish hair tripe according to claim 1, is characterized in that: in described step 3, the constant temperature processing time is 1 ~ 4 hour.
4. the processing method of a kind of novel chafing dish hair tripe according to claim 1, is characterized in that: be at least 2 times by water wash number in described step 4.
5. the processing method of a kind of novel chafing dish hair tripe according to claim 1, is characterized in that: the environment that in described step 4, finished product at least puts into less than 4 DEG C is preserved.
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| CN201410174395.7A CN105011187A (en) | 2014-04-28 | 2014-04-28 | Processing method for novel hot pot tripe |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795360A (en) * | 2016-03-17 | 2016-07-27 | 四川省阳家私坊食品开发有限公司 | Novel processing method of chafing dish beef omasum |
| CN106172677A (en) * | 2016-07-15 | 2016-12-07 | 河南禾胜合食品有限公司 | A kind of processing method of fresh duck intestine |
| CN107156266A (en) * | 2017-07-18 | 2017-09-15 | 四川省雅士科技有限公司 | A kind of crisp method of shield of salt marsh hair tripe |
| CN107279808A (en) * | 2017-07-26 | 2017-10-24 | 周忠来 | A kind of preparation method of mao of tripe |
| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
| CN110537675A (en) * | 2019-09-29 | 2019-12-06 | 河南新仰韶生物科技有限公司 | enzyme treatment agent for tendering and crisping tripe and preparation method thereof, tendering and crisping treatment method for tripe, tender and crisp tripe and cooking method thereof |
| CN112715858A (en) * | 2021-01-11 | 2021-04-30 | 西南大学 | Mechanical automatic continuous processing method for chafing dish tripe |
| CN112869043A (en) * | 2021-02-04 | 2021-06-01 | 华中农业大学 | Method for swelling tripe by enzyme-alkali combination |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498551A (en) * | 2002-11-09 | 2004-05-26 | 李洪军 | Method and technique for safe handling tripe used in chafing dish |
| CN101999440A (en) * | 2010-12-10 | 2011-04-06 | 重庆刘一手餐饮管理有限公司 | Preparation method of fresh tripe convenient to store |
| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
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2014
- 2014-04-28 CN CN201410174395.7A patent/CN105011187A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1498551A (en) * | 2002-11-09 | 2004-05-26 | 李洪军 | Method and technique for safe handling tripe used in chafing dish |
| CN101999440A (en) * | 2010-12-10 | 2011-04-06 | 重庆刘一手餐饮管理有限公司 | Preparation method of fresh tripe convenient to store |
| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795360A (en) * | 2016-03-17 | 2016-07-27 | 四川省阳家私坊食品开发有限公司 | Novel processing method of chafing dish beef omasum |
| CN106172677A (en) * | 2016-07-15 | 2016-12-07 | 河南禾胜合食品有限公司 | A kind of processing method of fresh duck intestine |
| CN107156266A (en) * | 2017-07-18 | 2017-09-15 | 四川省雅士科技有限公司 | A kind of crisp method of shield of salt marsh hair tripe |
| CN107156266B (en) * | 2017-07-18 | 2020-09-22 | 四川省雅士科技有限公司 | Crisp-protecting method for salted tripe |
| CN107279808A (en) * | 2017-07-26 | 2017-10-24 | 周忠来 | A kind of preparation method of mao of tripe |
| CN108685038A (en) * | 2018-04-28 | 2018-10-23 | 杜洪 | A kind of production method of chafing dish pork tripe |
| CN110537675A (en) * | 2019-09-29 | 2019-12-06 | 河南新仰韶生物科技有限公司 | enzyme treatment agent for tendering and crisping tripe and preparation method thereof, tendering and crisping treatment method for tripe, tender and crisp tripe and cooking method thereof |
| CN112715858A (en) * | 2021-01-11 | 2021-04-30 | 西南大学 | Mechanical automatic continuous processing method for chafing dish tripe |
| CN112869043A (en) * | 2021-02-04 | 2021-06-01 | 华中农业大学 | Method for swelling tripe by enzyme-alkali combination |
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