CN108576654A - A kind of edible processing technology of tripe - Google Patents
A kind of edible processing technology of tripe Download PDFInfo
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- CN108576654A CN108576654A CN201810191866.3A CN201810191866A CN108576654A CN 108576654 A CN108576654 A CN 108576654A CN 201810191866 A CN201810191866 A CN 201810191866A CN 108576654 A CN108576654 A CN 108576654A
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- tripe
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- soy sauce
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- 235000013555 soy sauce Nutrition 0.000 claims abstract description 25
- 235000021168 barbecue Nutrition 0.000 claims abstract description 24
- 235000013547 stew Nutrition 0.000 claims abstract description 19
- 235000013882 gravy Nutrition 0.000 claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 17
- 239000002131 composite material Substances 0.000 claims abstract description 17
- 235000021317 phosphate Nutrition 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000234314 Zingiber Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 150000003013 phosphoric acid derivatives Chemical class 0.000 claims abstract description 6
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical class [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 11
- 239000010452 phosphate Substances 0.000 claims description 11
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 8
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 8
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 7
- 210000004700 fetal blood Anatomy 0.000 claims description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000011574 phosphorus Substances 0.000 claims 1
- 229910052698 phosphorus Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 238000003672 processing method Methods 0.000 abstract description 9
- 238000011109 contamination Methods 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 244000005700 microbiome Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000002787 omasum Anatomy 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 210000003660 reticulum Anatomy 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- -1 sugared 1.5~2 parts Chemical compound 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of edible processing technology of tripe, including the following steps：(1) 50 60 portions of fresh tripe are taken, wash clean is scraped with knife, is 20 DEG C in initial temperature, handles 10 12min under the conditions of certain ultra high pressure, then preserve under cryogenic, it is spare；(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into container, 0.5 2 parts of composite phosphates is added, stir evenly；(3) by the tripe after barbecue, stew in soy sauce is for a period of time in thick gravy, wherein thick gravy is made of the following raw material：13 portions of soy sauce, 0.5 1.5 portions of cooking wine, 0.5 2.5 portions of gingers, 14 portions of salt, 0.1 0.3 parts of potassium dihydrogen phosphates, 80 90 parts of water；(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying to get；Technical solution provided by the present invention can effectively make up that tripe tenderness existing for the processing method of existing tripe is low, the defect of easy microbial contamination.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of edible processing technology of tripe.
Background technology
Tripe, that is, ox stomach, ox is there are four stomach, because of different sizes, what is sold on open market is the cud of ox
And reticulum.Tripe has very long edible and dietotherapy history in China also referred to as Omasum and ox Pi,《Bencao Shiyi》、《Day
With book on Chinese herbal medicine》In have record for tripe.
Chinese patent CN104026612A discloses a kind of processing method of Spicy Ox Tripe at present, belongs to meat-processing technology
Field.Including sorting, cleaning, cooking, burning, stew in soy sauce, frying, processing method of the present invention, manufacturing procedure
Simply, the ox gristle processed is convenient for carrying, it is not only in good taste but also full of nutrition, also have many health cares and medicinal efficacy.
Chinese patent CN105325895A discloses a kind of flavor tempura and its processing method at present, by following parts by weight
Raw material be made：35~40 parts of chicken, 10~15 parts of cock skin, 15~25 parts of shortening tripe, 10~20 parts of potato starch, soybean
1~5 part of protein isolate, 5~8 parts of carrot, 1~5 part of salt, 0.5~1 part of composite phosphate, sugared 1.5~2 parts, monosodium glutamate 0.5~1
Part, 1.5~2 parts of spice, 0.5~1 part of essence, 10~12 parts of cold water.The invention has the advantages that：Tripe taste is fresh
Beautiful, chewy texture foot, has and strengthens the spleen and stomach, benefiting qi and nourishing blood, and qi-restoratives strengthening the essence is quenched one's thirst, the effect of wind is dizzy, and the present invention makes full use of tripe
Above-mentioned advantage increases tempura mouthfeel, taste richness and nutritive value using tripe, and product processing uses current equipment
Processing is completed, reequips or newly purchases equipment without being carried out to original production line, reduce investment cost and production cost.
But the processing method for the tripe that the prior art is provided, there is also tripe tenderness is low, easy microbial contamination lacks
It falls into.
Invention content
In view of the above problems, the present invention proposes a kind of edible processing technology of tripe.Skill provided by the invention
It is low that art scheme can make up tripe tenderness existing for the processing method for the tripe that the prior art is provided to a certain extent, easily quilt
The defect of microbial contamination.
In order to achieve the above purpose, it is achieved by the following technical programs：
A kind of edible processing technology of tripe, including the following steps：
(1) 50-60 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, certain ultra high pressure item
10-12min is handled under part, is then preserved under cryogenic, it is spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into
In container, 0.5-2 parts of composite phosphates are added, stir evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue, stew in soy sauce is for a period of time in thick gravy, wherein thick gravy is made of the following raw material：1-3 parts of sauce
Oil, 0.5-1.5 portions of cooking wine, 0.5-2.5 portions of gingers, 1-4 portions of salt, 0.1-0.3 parts of potassium dihydrogen phosphates, 80-90 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying for a period of time, i.e.,
.
Preferably, super-pressure is 380-420MPa in step (1).
Preferably, Cord blood temperature is 0-4 DEG C in step (1).
Preferably, the tripe stew in soy sauce time is 0.5-1 hours in step (3).
Preferably, thick gravy is made of the following raw material in step (3)：1.5-2.5 portions of soy sauce, 0.7-1.2 parts of cooking wine, 0.7-
2.1 portions of gingers, 1.5-3 portions of salt, 0.2-0.3 parts of potassium dihydrogen phosphates, 85-88 parts of water.
Preferably, continue small fire frying 10-15min after tripe stir-fries in step (4).
Using above-mentioned technical solution, beneficial effects of the present invention are as follows：Ultra high pressure of the tripe in 380-420MPa
Under the conditions of after processing 10-12min, crosslinked extent of the destruction is high between the collagen protein peptide chain of tripe inside, the structure of collagenous fibres
Become relative loose, need to can only be cured in relatively low boiling temperature, in addition, ultra high pressure treatment also helps reduction
The content of microorganisms of tripe product, improves foodsafety；Contain tetrasodium pyrophosphate in composite phosphate, it is dynamic that flesh can be dissociated
Globulin so that muscle fibril lateral expansion promotes more moisture penetrationes to enter tripe, to increase tripe tenderness, increases
The strong mouthfeel of tripe.
Specific implementation mode
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described.Based on the embodiment of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1：
A kind of edible processing technology of tripe, including the following steps：
(1) 50 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, 380MPa ultra high pressure conditions
Lower processing 12min, then preserves under 0 DEG C of cryogenic conditions, spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into
In container, 2 parts of composite phosphates are added, stir evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue in thick gravy stew in soy sauce 0.5 hour, wherein thick gravy is made of the following raw material：2.5 parts of sauce
Oil, 0.7 portion of cooking wine, 2.1 portions of gingers, 1.5 portions of salt, 0.3 part of potassium dihydrogen phosphate, 85 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying 10min to get.
Embodiment 2：
A kind of edible processing technology of tripe, including the following steps：
(1) 60 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, 380MPa ultra high pressure conditions
Lower processing 12min, then preserves under 0 DEG C of cryogenic conditions, spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into
In container, 2 parts of composite phosphates are added, stir evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue in thick gravy stew in soy sauce 0.5 hour, wherein thick gravy is made of the following raw material：2.5 parts of sauce
Oil, 0.7 portion of cooking wine, 2.1 portions of gingers, 1.5 portions of salt, 0.3 part of potassium dihydrogen phosphate, 85 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying 15min to get.
Embodiment 3：
A kind of edible processing technology of tripe, including the following steps：
(1) 50 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, 380MPa ultra high pressure conditions
Lower processing 12min, then preserves under 4 DEG C of cryogenic conditions, spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into
In container, 0.5 part of composite phosphate is added, stirs evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue in thick gravy stew in soy sauce 0.5 hour, wherein thick gravy is made of the following raw material：2.5 parts of sauce
Oil, 1.2 portions of cooking wine, 0.7 portion of ginger, 1.5 portions of salt, 0.3 part of potassium dihydrogen phosphate, 88 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying 10min to get.
Embodiment 4：
A kind of edible processing technology of tripe, including the following steps：
(1) 60 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, 420MPa ultra high pressure conditions
Lower processing 10min, then preserves under 0 DEG C of cryogenic conditions, spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into
In container, 2 parts of composite phosphates are added, stir evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue in thick gravy stew in soy sauce 1 hour, wherein thick gravy is made of the following raw material：1 portion of soy sauce,
0.5 portion of cooking wine, 2.5 portions of gingers, 4 portions of salt, 0.1 part of potassium dihydrogen phosphate, 80 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying 10min to get.
Embodiment 5：
A kind of edible processing technology of tripe, including the following steps：
(1) 55 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, 400MPa ultra high pressure conditions
Lower processing 10min, then preserves under 0 DEG C of cryogenic conditions, spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into
In container, 0.5 part of composite phosphate is added, stirs evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue in thick gravy stew in soy sauce 0.5 hour, wherein thick gravy is made of the following raw material：2 portions of soy sauce,
1 portion of cooking wine, 2 portions of gingers, 3 portions of salt, 0.2 part of potassium dihydrogen phosphate, 85 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying 10min to get.
The tripe processing method that embodiment in the present invention is provided and prior art processing method, test stand bacterium after 7d
Sum and water-cut variation are fallen, it is as a result as follows：
As seen from the above table, tripe processing method provided by the invention increases the moisture content of tripe, and then improves tripe
Tenderness enhances mouthfeel, reduces the quantity of microorganism species in tripe.
Above example is only to illustrate the technical solution of type of the present invention, rather than its limitations；Although with reference to aforementioned implementation
Type of the present invention is described in detail in example, it will be understood by those of ordinary skill in the art that：It still can be to aforementioned each
Technical solution recorded in embodiment is modified or equivalent replacement of some of the technical features；And these are changed
Or it replaces, the spirit and scope for each embodiment technical solution of type of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (6)
1. a kind of edible processing technology of tripe, which is characterized in that including the following steps：
(1) 50-60 portions of fresh tripe are taken, wash clean is scraped with knife, are 20 DEG C in initial temperature, under the conditions of certain ultra high pressure
10-12min is handled, is then preserved under cryogenic, it is spare；
(2) tripe Jing Guo ultra high pressure treatment is taken out, is placed in barbecue, chopping bright to two sides Huang on barbecue device, is packed into container
It is interior, 0.5-2 parts of composite phosphates are added, stir evenly；
Wherein, composite phosphate is made of tetrasodium pyrophosphate, sodium tripolyphosphate, calgon；
(3) by the tripe after barbecue, stew in soy sauce is for a period of time in thick gravy, wherein thick gravy is made of the following raw material：1-3 portions of soy sauce,
0.5-1.5 portions of cooking wine, 0.5-2.5 portions of gingers, 1-4 portions of salt, 0.1-0.3 parts of potassium dihydrogen phosphates, 80-90 parts of water；
(4) a little oil is added into pot, heats, be added stew in soy sauce after tripe, after stir-frying small fire frying for a period of time to get.
2. the edible processing technology of tripe according to claim 1, which is characterized in that super-pressure is in the step (1)
380-420MPa。
3. the edible processing technology of tripe according to claim 1, which is characterized in that Cord blood in the step (1)
Temperature is 0-4 DEG C.
4. the edible processing technology of tripe according to claim 1, which is characterized in that tripe stew in soy sauce in the step (3)
Time is 0.5-1 hours.
5. the edible processing technology of tripe according to claim 1, which is characterized in that thick gravy is by such as in the step (3)
Lower raw material is made：1.5-2.5 portions of soy sauce, 0.7-1.2 portions of cooking wine, 0.7-2.1 portions of gingers, 1.5-3 portions of salt, 0.2-0.3 parts of phosphorus
Acid dihydride potassium, 85-88 part water.
6. the edible processing technology of tripe according to claim 1, which is characterized in that tripe stir-fries in the step (4)
Continue small fire frying 10-15min afterwards.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810191866.3A CN108576654A (en) | 2018-03-08 | 2018-03-08 | A kind of edible processing technology of tripe |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810191866.3A CN108576654A (en) | 2018-03-08 | 2018-03-08 | A kind of edible processing technology of tripe |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754665A (en) * | 2019-10-30 | 2020-02-07 | 南宁学院 | Method for extracting potassium element from beef tripe |
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| CN102726745A (en) * | 2012-04-19 | 2012-10-17 | 山西农业大学 | Soaking method of ox tripe used for cooking |
| CN103340422A (en) * | 2013-07-30 | 2013-10-09 | 重庆工商大学 | Method for immersing beef omasum |
| CN103719893A (en) * | 2013-12-17 | 2014-04-16 | 吉林农业大学 | Method for treating beef tripe by using ultrasonic waves at ultrahigh pressure |
| CN104026612A (en) * | 2014-06-26 | 2014-09-10 | 贵州梵净山生态农业股份有限公司 | Processing method of pungent and spicy beef tripe |
| CN106071932A (en) * | 2016-07-15 | 2016-11-09 | 河南禾胜合食品有限公司 | A kind of processing method of fresh hair tripe |
| CN106901203A (en) * | 2017-02-06 | 2017-06-30 | 广东力泰德食品工程有限公司 | A kind of method that modified by ultra high pressure makes the soft crisp tripe of free from extraneous odour with high temperature dry blowing |
-
2018
- 2018-03-08 CN CN201810191866.3A patent/CN108576654A/en active Pending
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