CN106901203B - Method for preparing odorless soft and crisp beef tripe through ultrahigh pressure modification and high-temperature dry steaming - Google Patents
Method for preparing odorless soft and crisp beef tripe through ultrahigh pressure modification and high-temperature dry steaming Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a method for preparing soft and crisp beef tripe without peculiar smell through ultrahigh pressure modification and high temperature dry steaming, which belongs to the technical field of high temperature meat product processing. The invention is characterized in that after the beef tripe and the steeping liquor are packed together in vacuum, the beef tripe is treated for 5-20 min under 100-400 MPa to strengthen the dipping and deodorizing and improve the stewing characteristic of the beef tripe; blanching for 3-10 min; coating dry powder seasoning on the surface of the drained beef tripe and carrying out vacuum packaging; high-temperature dry steaming and sterilizing at 115-121 ℃. The beef tripe product processed by the method can ensure commercial sterility, reduce peculiar smell and has soft and crisp mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of a high-temperature meat product, and specifically relates to a method for producing marinated beef tripe without peculiar smell and soft and crisp taste by utilizing ultrahigh pressure treatment and dry steaming processes.
Background
The beef tripe is one of the main byproducts of the cattle, has rich nutrition and delicious taste, and is deeply favored by general eaters. Such as marinated beef tripe, pop tripe and the like in traditional snacks. However, most of the beef tripe products on the market are the products cooked at present, and the convenient and instant beef tripe products preserved at normal temperature are not available. The main reasons are that the beef tripe has organ peculiar smell which is difficult to remove, and the cleaning process is complicated; secondly, long-time cooking sterilization is required to achieve commercial sterility, which leads to soft and rotten beef tripe. The general process flow of marinating beef tripe in the current market mainly comprises the following steps: thawing raw materials, processing the raw materials, pre-boiling, marinating, bagging, sealing, sterilizing, checking for heat preservation, packaging and storing. The preparation method mainly aims at removing peculiar smell, keeping soft and crisp mouthfeel and effectively sterilizing.
In the aspect of degerming and odor removing of tripe, the invention patent CN 103392953 'a method for degerming and odor removing tripe', the method is safe and effective, but the soaking time is 3-12 hours, and an efficient and rapid odor removing method needs to be researched.
In the aspect of improving the tenderness and crispness of beef tripes, most methods are currently adopted to add hydrolase or composite phosphate, and research shows that after the fresh beef tripes are soaked in the composite phosphate, the shearing force is reduced, the tenderness is obviously increased, but the flexibility can be maintained in the high-temperature marinating process, which is unknown (high phenanthrene, royal cottonrose, yao, Zhan material, Pengzhan. the influence of phosphate on the tenderness and water-retaining property of the beef tripes [ J ] food science, 2013,34(13) 132-; in the invention patent CN 102726745 'dish beef tripe expansion method', dried beef tripe is sequentially soaked in papain, sodium carbonate and compound phosphate solution for expansion, so that the beef tripe has crisp and tender texture, but only for the instant-boiled beef tripe product, the treatment time is as long as 10 hours.
In order to effectively prolong the storage period of marinated beef tripes, ensure the health and safety of the marinated beef tripes and meet the commercial aseptic sterilization requirement, two main ways of enhancing the sterilization strength or adding a preservative can be generally adopted. The simple increase of cooking strength can lead to the destruction of tripe texture, loses soft crisp taste, adopts to add the antiseptic and reduces cooking strength, can bring two problems: 1. the total amount of the preservative to be added is large and is easy to exceed the allowable use amount of the national standard; 2. the addition of various preservatives can affect the flavor of marinated beef tripe. In the invention patent CN 103892302, "a manufacturing method of slices of tripe" and invention patent CN 104026612 "a processing method of spicy tripe", the instant tripe is cooked for a long time to achieve the taste-entering and sterilizing effects, which not only can lose the soft and crisp taste of the tripe, but also has a longer manufacturing period, and does not clarify the specific sterilization requirements and storage period.
The key points of the convenient and instant normal-temperature preserved beef tripe product are removing peculiar smell, keeping soft and crisp mouthfeel and effectively sterilizing. Numerous studies have demonstrated that ultra-high pressure technology can be used in the field of food processing.
The ultrahigh pressure treatment has a modification effect on components such as myofibrils, collagen and the like, for example, the ultrahigh pressure technology can be applied to improve the fish skin gelatin process to prepare high-quality gelatin; the short-time ultrahigh pressure treatment is favorable for collagen gelatinization, has good gel strength, and can provide flexible mouthfeel in the marinated meat product. (Zhangyuhao, Malanhang, Shixuan. fish skin gelatin ultrahigh pressure auxiliary extraction process [ J ] food science 2011, 32 (6): 99-103), but the effect of ultrahigh pressure on smooth muscle meat products such as beef tripe and the like is not reported.
The change of the cooking characteristic of fresh meat subjected to ultrahigh pressure treatment is less researched, and the influence of the ultrahigh pressure treatment on the cooking loss rate of beef is researched by the frequent navy and the like. Influence of ultrahigh pressure treatment on main physicochemical quality of beef [ J ] food science, 2013,34(7):16-19 ]
Therefore, how to reduce the visceral flavor of marinated beef tripes and improve the cooking characteristic of the beef tripes by the ultrahigh pressure technology so that the beef tripes have soft and crisp mouthfeel and no peculiar smell or cooking smell under the condition of commercial aseptic cooking is the main problem to be solved by the invention.
Disclosure of Invention
The invention aims to provide a method for preparing soft and crisp beef tripe without peculiar smell through ultrahigh pressure modification and high temperature dry steaming, and the technical problem to be solved is how to carry out ultrahigh pressure peculiar smell removal and structure modification on fresh beef tripe.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing odorless soft and crisp beef tripe by ultrahigh pressure modification and high-temperature dry steaming comprises the following steps:
(1) cleaning beef tripe;
(2) ultrahigh pressure treatment: vacuum packaging the cleaned beef tripe and the steeping liquor, and carrying out ultrahigh pressure treatment for 5-20 min under the pressure of 100-400 MPa;
(3) blanching: taking out the tripe subjected to the ultrahigh pressure treatment, putting the tripe into a steeping liquor, boiling and blanching, then leaching the tripe to normal temperature by using cold water, and draining water on the surface of the tripe;
(4) high-temperature dry steaming: vacuumizing and sealing the blanched beef tripe, and then cooking and sterilizing the beef tripe at a high temperature higher than 100 ℃.
The invention adopts the ultrahigh pressure treatment technology, and achieves the following effects: (1) removing peculiar smell: removing peculiar smell by using ultrahigh pressure and accelerating dipping to remove peculiar smell, and quickly and efficiently removing the visceral smell of the beef tripe; (2) modification: collagen in the beef tripe is modified through ultrahigh pressure treatment, so that the toughness of the beef tripe is increased; (3) auxiliary sterilization: the microorganisms in the deep part of the beef tripe can be damaged by the ultrahigh pressure treatment, so that the heat sterilization strength is reduced; (4) high-temperature dry steaming: the beef tripe is dried and steamed in a high-temperature environment in a form of not adding any water or soup, so that the sterilization effect can be achieved, and the high-temperature hydrolysis of beef tripe muscle fibers can be reduced, so that the beef tripe keeps a good shape; high-temperature dry steaming is cooperated with ultrahigh pressure treatment, so that the soft and crisp mouthfeel of the beef tripe is increased.
The purpose of the ultrahigh pressure treatment adopted by the invention is three aspects: firstly, removing odor by soaking, secondly, modifying crispness and thirdly, assisting in sterilization. The research of the invention finds that the fresh tripe treated under ultrahigh pressure has obvious peculiar smell removing effect compared with the boiled tripe which is not treated under ultrahigh pressure, and the ultrahigh pressure treatment has the effect of accelerating impregnation, so that the process time for removing the viscera smell of the tripe can be shortened and the removing effect can be improved by removing the peculiar smell under ultrahigh pressure and accelerating the removal of the peculiar smell by an impregnation liquid; the ultrahigh pressure has a gelatination effect on collagen, so that the beef tripe can keep a flexible taste under the high-temperature dry steaming condition. In a preferred embodiment of the present invention, the mass of the dipping solution in the vacuum packaging bag is 10 to 50% of the mass of the beef tripe during the ultrahigh pressure treatment. On the other hand, in consideration of effectiveness of dipping and odor removal and modification, the pressure of ultrahigh pressure treatment is preferably 150-350 MPa, the pressure maintaining time is 5-20 min, the temperature is less than or equal to 25 ℃, and in the range, the beef tripe can be fully dipped in the marinade, so that the purpose of removing peculiar smell is achieved, and the flexible texture structure can be effectively maintained. When the pressure is more than or equal to 400MPa, the influence on the water holding capacity of the beef tripe is large when the treatment time is prolonged, so that the product has harder mouthfeel and the yield is reduced; when the pressure is less than 150MPa, the impregnation and modification cannot be performed. In addition, the ultrahigh pressure treatment has a certain auxiliary sterilization effect, and the heat intensity of subsequent high-temperature dry steaming is reduced. The steeping liquor adopted in the ultrahigh pressure treatment process comprises raw materials of pepper, cassia bark, star anise, cooking wine, white vinegar, a little white spirit and the like.
Draining the surface of the blanched beef tripe before high-temperature dry steaming, and then performing high-temperature dry steaming treatment. Further, before the beef tripe is dried and steamed at high temperature, the beef tripe can be sliced and/or seasoned by seasoning powder to be made into instant food; the seasoning powder can comprise spiced salt, cumin powder, white sugar, chicken essence and the like, but no soup or sauce is added, so that the beef tripe is in a low-moisture state when being subjected to high-temperature dry steaming. In a preferable scheme of the invention, in the blanching treatment in the step (3), the time for blanching the beef tripe in the steeping liquor is 3-10 min; further, boiling and blanching Gaster bovis Seu Bubali in the soaking solution for 4 min.
High-temperature dry steaming can sterilize, ensure that the beef tripe keeps good shape under stronger steaming conditions, and realize commercial sterility without adding preservatives. In long-term storage, the dry-steamed beef tripe has a certain gelatinization reaction after dry-steaming sterilization, has no soaking effect of soup, has better water retention property and less juice loss, can better preserve soft and crisp taste, and does not generate the phenomenon of meat paste. In order to achieve commercial asepsis without losing the crisp taste of beef tripe. As a preferred embodiment of the present invention: performing high-temperature dry steaming in the step (4), wherein the temperature is 115-121 ℃, and the steaming time is 10-20 min; further, the temperature of the high-temperature dry steaming is 115-118 ℃.
The marinated beef tripe processed by the steps can meet the commercial aseptic requirement, the storage period is 3-6 months under the condition of normal temperature and light shielding, the sensory quality of the obtained product is obviously improved, the hardness and chewiness are moderate, the taste is soft and crisp, and the marinated beef tripe has the characteristics of being instant, convenient, delicious and sanitary.
The invention has the beneficial effects that: (1) the ultrahigh pressure technology has the effects of strengthening, dipping, deodorizing and modifying, and by pressurizing, deodorizing and modifying the fresh tripe, the peculiar smell of marinated tripe can be effectively reduced, and the soft and crisp mouthfeel of the tripe after cooking is ensured; (2) the ultrahigh pressure technology can damage microorganisms in the deep part of the beef tripe and reduce the heat sterilization strength; (3) the beef tripe is marinated by the dry steaming method, so that the complete shape of the beef tripe after high-temperature dry steaming can be ensured, the soaking effect of the soup is avoided in long-term storage, and the phenomenon of meat paste is reduced; (4) the method can produce marinated beef tripe products which can meet the commercial aseptic requirement, keep the soft and crisp taste and have no peculiar smell without using food additives.
Detailed Description
The present invention is further illustrated by the following specific examples, which should not be construed as limiting the scope of the invention.
Example 1
A method for preparing odorless soft and crisp beef tripe by ultrahigh pressure modification and high-temperature dry steaming comprises the following steps:
(1) pretreatment of raw materials: cleaning beef tripe and removing redundant fat and sundries;
(2) ultrahigh pressure treatment: uniformly mixing raw materials including pepper, cinnamon, aniseed, cooking wine, white vinegar and a little white spirit, preparing an impregnation liquid and standing for later use; placing the cleaned beef tripe in a packaging bag, and adding the prepared steeping liquid according to the proportion that the mass of the steeping liquid is 10% of the mass of the beef tripe; processing under 200MPa after vacuum packaging for 10 min;
(3) blanching: cooling the steeping liquid obtained in the step (2), standing for later use, adding the beef tripe subjected to ultrahigh pressure treatment into the steeping liquid, heating and boiling, and keeping the boiling time for 4 min; then, washing the floating foam and the floating objects on the surface of the beef tripe by hot water, and then rinsing the beef tripe by cold water to normal temperature;
(4) high-temperature dry steaming: draining the blanched beef tripe, slicing, uniformly coating seasonings on the surface of the beef tripe according to a proportion, placing the beef tripe in a packaging bag, carrying out vacuum packaging, and carrying out high-temperature dry steaming at 115 ℃ for 15 min; wherein the seasoning mainly comprises spiced salt, cumin powder, white sugar and chicken essence;
(5) secondary packaging: and (4) externally packaging the marinated beef tripe subjected to high-temperature dry steaming in a light-proof environment, and storing at normal temperature.
The marinated beef tripe treated by the condition meets the commercial aseptic requirement, has good shape, flexible and elastic mouthfeel and no peculiar smell, and has a storage period of more than 6 months.
Example 2
(1) Pretreatment of raw materials: cleaning beef tripe and removing redundant fat and sundries;
(2) ultrahigh pressure treatment: uniformly mixing raw materials including pepper, cinnamon, aniseed, cooking wine, white vinegar and a little white spirit, preparing an impregnation liquid and standing for later use; placing the cleaned beef tripe in a packaging bag, and adding the prepared dipping solution according to the proportion that the mass of the dipping solution is 15% of the mass of the beef tripe; processing under 250MPa after vacuum packaging, and keeping the pressure for 10 min;
(3) blanching: cooling the steeping liquid obtained in the step (2), standing for later use, adding the beef tripe subjected to ultrahigh pressure treatment into the steeping liquid, heating and boiling, and keeping the boiling time for 5 min; then, washing the floating foam and the floating objects on the surface of the beef tripe by hot water, and then rinsing the beef tripe by cold water to normal temperature;
(4) high-temperature dry steaming: draining the blanched beef tripe, slicing, uniformly coating seasonings on the surface of the beef tripe according to a proportion, placing the beef tripe in a packaging bag, carrying out vacuum packaging, and carrying out high-temperature dry steaming at 118 ℃ for 10 min; wherein the seasoning mainly comprises spiced salt, cumin powder, white sugar and chicken essence;
(5) secondary packaging: and (4) externally packaging the marinated beef tripe subjected to high-temperature dry steaming in a light-proof environment, and storing at normal temperature.
The marinated beef tripe treated by the condition meets the commercial aseptic requirement, has good shape, flexible and elastic mouthfeel and no peculiar smell, and has a storage period of more than 6 months.
Example 3
(1) Pretreatment of raw materials: cleaning beef tripe and removing redundant fat and sundries;
(2) ultrahigh pressure treatment: uniformly mixing raw materials including pepper, cinnamon, aniseed, cooking wine, white vinegar and a little white spirit, preparing an impregnation liquid and standing for later use; placing the cleaned beef tripe in a packaging bag, and adding the prepared dipping solution according to the proportion that the mass of the dipping solution is 40% of the mass of the beef tripe; processing under 150MPa after vacuum packaging for 15 min;
(3) blanching: cooling the steeping liquid obtained in the step (2), standing for later use, adding the beef tripe subjected to ultrahigh pressure treatment into the steeping liquid, heating and boiling, and keeping the boiling time for 3 min; then, washing the floating foam and the floating objects on the surface of the beef tripe by hot water, and then rinsing the beef tripe by cold water to normal temperature;
(4) high-temperature dry steaming: draining the blanched beef tripe, slicing, uniformly coating seasonings on the surface of the beef tripe according to a proportion, placing the beef tripe in a packaging bag, carrying out vacuum packaging, and carrying out high-temperature dry steaming at 121 ℃ for 10 min; wherein the seasoning mainly comprises spiced salt, cumin powder, white sugar and chicken essence;
(5) secondary packaging: and (4) externally packaging the marinated beef tripe subjected to high-temperature dry steaming in a dark environment, and storing at normal temperature.
The marinated beef tripe treated by the condition meets the commercial aseptic requirement, has good shape, flexible and elastic mouthfeel and no peculiar smell, and has a storage period of more than 6 months.
Example 4
(1) Pretreatment of raw materials: cleaning beef tripe and removing redundant fat and sundries;
(2) ultrahigh pressure treatment: uniformly mixing raw materials including pepper, cinnamon, aniseed, cooking wine, white vinegar and a little white spirit, preparing an impregnation liquid and standing for later use; placing the cleaned beef tripe in a packaging bag, and adding the prepared dipping solution according to the proportion that the mass of the dipping solution is 20% of the mass of the beef tripe; processing under 350MPa after vacuum packaging for 20 min;
(3) blanching: cooling the steeping liquid obtained in the step (2), standing for later use, adding the beef tripe subjected to ultrahigh pressure treatment into the steeping liquid, heating and boiling, and keeping the boiling time for 4 min; then, washing the floating foam and the floating objects on the surface of the beef tripe by hot water, and then rinsing the beef tripe by cold water to normal temperature;
(4) high-temperature dry steaming: draining the blanched beef tripe, slicing, uniformly coating seasonings on the surface of the beef tripe according to a proportion, placing the beef tripe in a packaging bag, carrying out vacuum packaging, and carrying out dry steaming at a high temperature of 116 ℃ for 15 min; wherein the seasoning mainly comprises spiced salt, cumin powder, white sugar and chicken essence;
(5) secondary packaging: and (4) externally packaging the marinated beef tripe subjected to high-temperature dry steaming in a dark environment, and storing at normal temperature.
The marinated beef tripe treated by the condition meets the commercial aseptic requirement, has good shape, flexible and elastic mouthfeel and no peculiar smell, and has a storage period of more than 6 months.
Test examples
The test example shows the results of the commercial sterility test of the marinated beef tripes prepared in example 1 and example 2, which was carried out according to the food safety national standard food microbiology test commercial sterility test GB4789.26-2013, and the results are shown in the following table:
TABLE 1 results of commercial sterility test of marinated beef tripes obtained in example 1
| Item | 0℃ | 37℃ |
| Total number of colonies | 0 | 0 |
| Color and luster | Brown color after marinating | Brown color after marinating |
| Smell(s) | Rich cumin flavor | Rich cumin flavor |
| Form of the composition | Good shape and high elasticity | Good in form and elastic |
| pH | 6.77 | 6.71 |
TABLE 2 results of commercial sterility test of marinated beef tripes obtained in example 1
| Item | 0℃ | 37℃ |
| Total number of colonies | 0 | 0 |
| Color and luster | Brown color after marinating | Brown color after marinating |
| Smell(s) | Rich cumin flavor | Rich cumin flavor |
| Form of the composition | Good shape and high elasticity | Good in form and elastic |
| pH | 6.76 | 6.78 |
As can be seen from the inspection results, the beef tripe prepared by the method provided by the invention achieves the commercial aseptic effect, can be stored for a long time in a normal-temperature environment, and is suitable for being sold on the market as instant food.
Claims (3)
1. The method for preparing the odorless soft and crispy beef tripe through ultrahigh pressure modification and high-temperature dry steaming is characterized by comprising the following steps of:
(1) cleaning beef tripe;
(2) ultrahigh pressure treatment: vacuum packaging the cleaned beef tripe and the steeping liquid together, wherein the mass of the steeping liquid in the vacuum packaging bag is 10% -50% of the mass of the beef tripe, carrying out ultrahigh pressure treatment for 5-20 min under the pressure of 250-350 MPa, and modifying collagen in the beef tripe through ultrahigh pressure treatment;
(3) blanching: taking out the tripe subjected to the ultrahigh pressure treatment, putting the tripe into a steeping liquor, boiling and blanching for 3-10 min, then leaching the tripe to normal temperature by using cold water, and draining water on the surface of the tripe;
(4) high-temperature dry steaming: and vacuumizing and sealing the blanched beef tripe, and then cooking and sterilizing the beef tripe at the high temperature of 115-121 ℃ for 10-20 min.
2. The method for preparing the odorless soft and crisp beef tripe through ultrahigh pressure modification and high-temperature dry steaming according to claim 1, wherein the blanched beef tripe subjected to the water blanching treatment in the step (3) is further sliced and/or seasoned with seasoning powder.
3. The method for preparing the odorless soft and crispy beef tripe through ultrahigh pressure modification and high-temperature dry steaming according to claim 1, wherein in the ultrahigh pressure treatment in the step (2), the raw materials of the steeping liquor comprise pepper, cinnamon, aniseed, cooking wine, white vinegar and white spirit.
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| CN108576654A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of edible processing technology of tripe |
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