CN110537675A - 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 - Google Patents
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 Download PDFInfo
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- CN110537675A CN110537675A CN201910935154.2A CN201910935154A CN110537675A CN 110537675 A CN110537675 A CN 110537675A CN 201910935154 A CN201910935154 A CN 201910935154A CN 110537675 A CN110537675 A CN 110537675A
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- tripe
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 85
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000010411 cooking Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 82
- 239000004365 Protease Substances 0.000 claims abstract description 65
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 40
- 238000005554 pickling Methods 0.000 claims abstract description 39
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 23
- 239000008158 vegetable oil Substances 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 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 abstract description 21
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 21
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 21
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 21
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 14
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 13
- 229940088598 enzyme Drugs 0.000 claims description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 230000000694 effects Effects 0.000 claims description 34
- 108010004032 Bromelains Proteins 0.000 claims description 24
- 108090000526 Papain Proteins 0.000 claims description 24
- 235000019835 bromelain Nutrition 0.000 claims description 24
- 235000019834 papain Nutrition 0.000 claims description 24
- 229940055729 papain Drugs 0.000 claims description 24
- 238000009835 boiling Methods 0.000 claims description 18
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 13
- 235000021552 granulated sugar Nutrition 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 235000019419 proteases Nutrition 0.000 claims description 13
- 229940073490 sodium glutamate Drugs 0.000 claims description 13
- 229920002261 Corn starch Polymers 0.000 claims description 12
- 239000008120 corn starch Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 3
- 241000221638 Morchella Species 0.000 claims 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 240000002769 Morchella esculenta Species 0.000 abstract description 6
- 235000002779 Morchella esculenta Nutrition 0.000 abstract description 6
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 26
- 235000002639 sodium chloride Nutrition 0.000 description 20
- 206010016807 Fluid retention Diseases 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 238000003672 processing method Methods 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 239000002270 dispersing agent Substances 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
the invention discloses a tender and crisp morchella esculenta enzyme treating agent and a preparation method thereof, a tender and crisp morchella esculenta treating method, a tender and crisp morchella esculenta and a cooking method thereof. The enzymatic treatment agent for tendering and crisping the tripe comprises the following components: 6-18 parts of protease, 25-45 parts of sodium carbonate, 10-25 parts of sodium tripolyphosphate, 5-15 parts of sodium pyrophosphate, 10-25 parts of edible salt and 1-8 parts of vegetable oil. The preparation method of the enzyme treatment agent for tendering and crisping the tripe comprises the step of uniformly mixing the components. The method for processing tender and crisp tripe comprises pickling tripe with the enzyme treating agent. The tender and crisp tripe is obtained by the treatment method. The cooking method comprises cooking the above Gaster majus for 10-20 s. The tender and crisp tripe enzyme treating agent, the tender and crisp tripe and various methods can further improve the mouthfeel of the tripe.
Description
Technical Field
The invention relates to the technical field of biological preparations, and particularly relates to a tender and crisp morchella esculenta enzyme treating agent and a preparation method thereof, a tender and crisp morchella esculenta treating method, a tender and crisp morchella esculenta and a cooking method thereof.
Background
The mao tripe is taken as a meat product, the main eating mode is hot boiling in a hot pot, and the mao tripe is widely popular due to the characteristic of tender and brittle residues and becomes one of popular dishes in the Sichuan Yu hot pot. The water retention is one of the important quality indexes after the tripe is boiled, and the water retention of meat refers to the water retention capacity of meat to the water of the meat and the water added into the meat during the processing process.
When the tripe is boiled, the quality of the tripe is comprehensively evaluated. The unprocessed tripe has poor water retention property and shriveled surface; the surface film of the tripe treated by the traditional method is easy to damage, the protein structure is changed, the water holding performance is improved, but the tripe is easy to lose water in the hot pot boiling process, has dry and hard mouthfeel and cannot be improved better.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a tripe tendering and crisping enzyme treating agent, a preparation method of the tripe tendering and crisping enzyme treating agent, a tripe tendering and crisping treatment method, a tender and crisp tripe and a tripe cooking method so as to further improve the cooked mouthfeel of the tripe.
The invention is realized by the following steps:
In a first aspect, an embodiment of the present invention provides a tripe tendering and crisping enzyme treatment agent, which comprises the following components in parts by weight:
6-18 parts of protease, 25-45 parts of sodium carbonate, 10-25 parts of sodium tripolyphosphate, 5-15 parts of sodium pyrophosphate, 10-25 parts of edible salt and 1-8 parts of vegetable oil.
In an alternative embodiment, the protease comprises the following components in parts by weight: 1-8 parts of papain and 5-10 parts of bromelain.
in an optional embodiment, the composition further comprises, in parts by weight: 1-10 parts of white granulated sugar and 1-8 parts of sodium glutamate;
Preferably, the components of the composition comprise, by weight: 1-10 parts of starch; preferably, the starch is corn starch.
In an alternative embodiment, the components thereof comprise, in parts by weight: 1-5 parts of papain, 5-8 parts of bromelain, 30-40 parts of sodium carbonate, 20-25 parts of sodium tripolyphosphate, 5-10 parts of sodium pyrophosphate, 15-20 parts of edible salt, 1-5 parts of white granulated sugar, 2-5 parts of sodium glutamate, 3-8 parts of corn starch and 1-3 parts of vegetable oil.
In an alternative embodiment, the papain has an activity of 5X 105 to 20X 105U/g in parts by weight of the components. The activity of the bromelain is 5 x 105 to 10 x 105U/g; preferably, the enzyme activity of the papain is 20 × 105U/g, and the enzyme activity of the bromelain is 5 × 105U/g.
In a second aspect, the present invention provides a method for preparing a enzymatic treatment agent for tendering and crisping tripes, which comprises mixing the components of the enzymatic treatment agent for tendering and crisping tripes according to any one of the preceding embodiments uniformly.
In a third aspect, an embodiment of the present invention provides a method for processing tender and crisp tripes, including:
and (3) uniformly mixing the tripe with any one of the above enzymes for treating the tripe tenderness and crispness, and pickling.
In an alternative embodiment, the mass ratio of the tripe crisp enzyme treating agent to the tripe in the pickling liquid is 5-16: 1000;
In an optional embodiment, the tripe and the tripe tender and crisp enzyme treatment agent are uniformly mixed for pickling, the tripe tender and crisp treatment agent is uniformly mixed with water to prepare a pickling liquid, and then the pickling liquid and the tripe are uniformly mixed for pickling.
preferably, warm water with the temperature of 30-40 ℃ and the tripe tendering and crisping enzyme treating agent are adopted to prepare the pickling liquid; more preferably, the mass ratio of the warm water to the tripe is 1-5: 100;
Preferably, the pickling time is 30-120 min; preferably 60-90 min.
In a fourth aspect, embodiments of the present invention provide a tender and crisp tripe obtained by processing the tripe according to the processing method described in the foregoing embodiments.
In a fifth aspect, an embodiment of the present invention provides a method for cooking a tripe, in which the tripe according to the foregoing embodiments is cooked for 10 to 20 seconds by steaming or boiling.
The invention has the following beneficial effects:
According to the invention, the tripe tendering and crisp enzyme treating agent obtained through the design comprises protease, sodium carbonate, sodium tripolyphosphate, sodium pyrophosphate, edible salt and vegetable oil in a reasonable ratio, so that the mouthfeel of tripe pickled by the treating agent is optimal. The specific principle is as follows: the protease can destroy protein on the surface of the tripe, improve tenderness of the tripe and make the tripe more crisp in taste. Sodium carbonate can neutralize acid components in the tripe and has the effect of improving the filling power of the tripe, so that the tripe has better tender and crisp mouth feel, and sodium tripolyphosphate is used as a water retention agent, so that the water absorption capacity of fibrous tissues of the tripe can be improved, and the water retention property is improved. The edible salt and the vegetable oil are mainly used as flavoring agents and are respectively used for improving the salinity and the fragrance of the tripe, and the salt can react with the sodium tripolyphosphate and the sodium pyrophosphate to form a special network structure so as to enable water to be gathered, so that the water retention property is improved. Sodium pyrophosphate is used as an emulsifying dispersant, so that various components in the soft and crisp enzyme treating agent for the tripe can be uniformly dispersed, particularly, the vegetable oil and other components can be uniformly dispersed, and the mouth feel of the pickled tripe can be optimal on the premise of ensuring the best soft and crisp pickling effect of the tripe.
The preparation method of the tripe tendering and crisping enzyme treating agent designed by the invention is simple to operate, and the tripe tendering and crisping enzyme treating agent provided by the invention can be prepared.
According to the tenderness and brittleness processing method of the tripe, which is designed by the invention, the tripe is processed by the tenderness and brittleness enzyme processing agent of the tripe, so that the tripe processed by the method has good taste.
The tender and crisp tripe obtained by the design is processed by the tender and crisp processing method provided by the invention, so that the tender and crisp tripe has good taste.
according to the cooking method of the tripe designed by the design, the tender and crisp tripe provided by the invention is cooked, so that the cooked tripe cooked by the method has good taste.
Detailed Description
in order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The present invention provides a method for preparing a enzymatic treatment agent for tendering and crisping tripe, a method for treating tendering and crisping tripe, a method for cooking tender and crisping tripe, and a method for cooking tripe.
The embodiment of the invention provides a tripe tendering and crisp enzyme treating agent which comprises the following components in parts by weight:
6-18 parts of protease, 25-45 parts of sodium carbonate, 10-25 parts of sodium tripolyphosphate, 5-15 parts of sodium pyrophosphate, 10-25 parts of edible salt and 1-8 parts of vegetable oil.
the inventor creatively discovers that the tripe tenderized by the biological enzyme can break peptide bonds between partial amino acids in collagen and elastin on the premise of not harming the body health and ensuring the original nutritional ingredients, and the molecular structure is damaged, so that the purpose of properly decomposing protein with a complex structure is achieved, the tenderness of the tripe is improved, the water holding performance of the tripe is enhanced, the tripe is tender and crisp, the time for rinsing and scalding the tripe is longer, the water is not easy to lose, the tripe is kept plump and soft in shape, elastic and good in color and luster, and the mouthfeel of tender and crisp dregs in the process of boiling the tripe is kept.
when the tender and crisp tripe enzyme treating agent provided by the invention is used for treating tender and crisp tripes, protease can destroy proteins on the surfaces of the tripes, so that the tenderness of the tripes is improved, and the tripes are more crisp in taste. Sodium carbonate can neutralize acid components in the tripe and has the effect of improving the bulkiness of the tripe, so that the tripe tastes tender and crisp, and sodium tripolyphosphate is used as a water retention agent, so that the water absorption capacity of fibrous tissues of the tripe can be improved, and the water retention property of the tripe can be improved. After the tripe is pickled by the sodium carbonate and the sodium tripolyphosphate, the tripe has slight alkaline taste, which can affect the taste of the tripe, the edible salt and the vegetable oil are mainly used as flavoring agents and are respectively used for improving the salinity and the fragrance of the tripe, the alkaline taste is well diluted, and the salt can be used for forming a special network structure under the combined action of the sodium tripolyphosphate and the sodium pyrophosphate to enable water to be gathered, so that the water retention is improved. Sodium pyrophosphate is used as an emulsifying dispersant, so that various components in the soft and crisp enzyme treating agent of the tripe can be uniformly dispersed, particularly, the vegetable oil and other components can be uniformly dispersed, and the cooked tripe can have the best taste on the premise of ensuring the best soft and crisp pickling effect of the tripe. The components and the dosage of the enzyme treatment agent for tendering and crisping the tripe provided by the invention are not harmful to the health of human bodies, and the tripe treated by the enzyme treatment agent meets the requirements of various indexes in the national standard 'pollution-free tripe'.
Preferably, the protease comprises: 1-8 parts of papain and 5-10 parts of bromelain. When the protease is matched with the two proteases, the effect of tendering and crisping the tripe is good, and the two proteases belong to plant proteases and are beneficial to human health after being taken in a proper amount.
Preferably, the enzymatic treatment agent for tendering and crisping tripe comprises the following components in parts by weight: 1-10 parts of white granulated sugar and 1-8 parts of sodium glutamate. The proper amount of white granulated sugar and sodium glutamate can enhance the fresh and sweet taste of the tripe, so that the tripe treated by the tripe tendering and crisping enzyme treatment agent has better taste.
Preferably, the enzymatic treatment agent for tendering and crisping tripe comprises the following components in parts by weight: 1-10 parts of corn starch. After the tripe is treated by the starch, a starch layer is attached to the surface of the tripe, and after the tripe is steamed, the starch can form a colloidal film, so that the water locking effect can be achieved to a certain extent, and the mouthfeel of the tripe can be further improved due to the colloidal film.
Preferably, the optimal components of the enzymatic treatment agent for tendering and crisping tripe of the invention are as follows: the components of the composition by weight portion are as follows: 1-5 parts of papain, 5-8 parts of bromelain, 30-40 parts of sodium carbonate, 20-25 parts of sodium tripolyphosphate, 5-10 parts of sodium pyrophosphate, 15-20 parts of edible salt, 1-5 parts of white granulated sugar, 2-5 parts of sodium glutamate, 3-8 parts of corn starch and 1-3 parts of vegetable oil.
Preferably, in the present invention, in order to ensure good enzymolysis effect, the activity of papain is 5X 105-20X 105U/g, and the activity of bromelain is 5X 105-10X 105U/g. More preferably, the enzyme activity of the selected papain is 20X 105U/g and the enzyme activity of the selected bromelain is 5X 105U/g.
The preparation method of the enzyme treating agent for tendering and crisping tripe provided by the embodiment of the invention comprises the following steps: the components contained in the tripe tendering and crisp enzyme treating agent are uniformly mixed.
The embodiment of the invention provides a method for processing tender and crisp tripe, which comprises the following steps:
The tripe is evenly mixed with the enzyme treatment agent for tendering and crisping the tripe provided by the embodiment of the invention for pickling.
specifically, the method comprises the following steps:
Firstly, thawing the frozen and preserved mao in a freezing chamber, cleaning the mao after thawing and draining water for later use.
Mixing tender and crisp enzyme treating agent of MAODU and 30-40 deg.C warm water with prepared MAODU, and pickling. The ratio of the dosage of the tender and crisp enzyme treatment agent to the mass of the tripe is 5-16:1000, and the ratio of the dosage of the warm water to the mass of the tripe is 1-5: 100.
In order to ensure that the mouth feel of the pickled tripe reaches the best, the pickling time is 30-120 min; preferably 60-90 min. The pickling time is not too long, the water loss can affect the taste if the pickling time of the mao is too long, the pickling time is not too short, and the protease can not fully decompose the protein on the surface of the mao when the pickling time is too short.
The tender and crisp tripe provided by the embodiment of the invention is obtained by adopting the processing method provided by the embodiment of the invention.
according to the method for cooking the tripe provided by the embodiment of the invention, the tender and crisp tripe provided by the embodiment of the invention is cooked for 10-20s in a steaming or boiling manner, so that the cooked tripe which is tender, crisp, fragrant and the like and has good mouthfeel can be obtained.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment provides a tender and crisp enzyme treating agent for tripe, which is prepared by uniformly mixing the following components in parts by weight:
3 parts of papain, 5 parts of bromelain, 28 parts of sodium carbonate, 15 parts of sodium tripolyphosphate, 10 parts of sodium pyrophosphate, 20 parts of edible salt, 6 parts of white granulated sugar, 5 parts of sodium glutamate, 5 parts of corn starch and 3 parts of vegetable oil. The enzyme activity of the papain is 20 multiplied by 105U/g, and the enzyme activity of the bromelain is 5 multiplied by 105U/g.
Example 2
The embodiment provides a tender and crisp enzyme treating agent for tripe, which is prepared by uniformly mixing the following components in parts by weight:
5 parts of papain, 5 parts of bromelain, 30 parts of sodium carbonate, 20 parts of sodium tripolyphosphate, 8 parts of sodium pyrophosphate, 18 parts of edible salt, 3 parts of white granulated sugar, 4.5 parts of sodium glutamate, 5.5 parts of corn starch and 1 part of vegetable oil. The enzyme activity of the papain is 20 multiplied by 105U/g, and the enzyme activity of the bromelain is 5 multiplied by 105U/g.
example 3
the embodiment provides a tender and crisp enzyme treating agent for tripe, which is prepared by uniformly mixing the following components in parts by weight:
1 part of papain, 10 parts of bromelain, 25 parts of sodium carbonate, 25 parts of sodium tripolyphosphate, 15 parts of sodium pyrophosphate, 10 parts of edible salt, 1 part of white granulated sugar, 2 parts of sodium glutamate, 3 parts of corn starch and 8 parts of vegetable oil. The enzyme activity of the papain is 5 multiplied by 105U/g, and the enzyme activity of the bromelain is 10 multiplied by 105U/g.
Example 4
The embodiment provides a tender and crisp enzyme treating agent for tripe, which is prepared by uniformly mixing the following components in parts by weight:
8 parts of papain, 8 parts of bromelain, 40 parts of sodium carbonate, 10 parts of sodium tripolyphosphate, 6 parts of sodium pyrophosphate, 15 parts of edible salt, 5 parts of white granulated sugar, 1 part of sodium glutamate, 1 part of corn starch and 6 parts of vegetable oil. The enzyme activity of the papain is 10 multiplied by 105U/g, and the enzyme activity of the bromelain is 7 multiplied by 105U/g.
Example 5
The embodiment provides a tender and crisp enzyme treating agent for tripe, which is prepared by uniformly mixing the following components in parts by weight:
1 part of papain, 5 parts of bromelain, 45 parts of sodium carbonate, 10 parts of sodium tripolyphosphate, 5 parts of sodium pyrophosphate, 10 parts of edible salt, 7 parts of white granulated sugar, 8 parts of sodium glutamate, 8 parts of corn starch and 1 part of vegetable oil. The enzyme activity of the papain is 15 multiplied by 105U/g, and the enzyme activity of the bromelain is 6 multiplied by 105U/g.
Example 6
The embodiment provides a tender and crisp enzyme treating agent for tripe, which is prepared by uniformly mixing the following components in parts by weight:
1 part of papain, 5 parts of bromelain, 30 parts of sodium carbonate, 10 parts of sodium tripolyphosphate, 5 parts of sodium pyrophosphate, 25 parts of edible salt, 10 parts of white granulated sugar, 3 parts of sodium glutamate, 10 parts of corn starch and 1 part of vegetable oil. The enzyme activity of the papain is 17 multiplied by 105U/g, and the enzyme activity of the bromelain is 9 multiplied by 105U/g.
Example 7
The embodiment provides a method for processing tender and crisp tripe, which comprises the following steps:
The tripe crisp enzyme treating agent provided by the embodiment 1 is added into warm water with the temperature of 30 ℃ to be uniformly mixed, and then the mixed pickling liquid is uniformly mixed with the tripe, wherein the dosage of the tripe crisp enzyme treating agent is 0.6 percent of the weight of the tripe, and the dosage of the warm water is 3 percent of the weight of the tripe. The pickling time is 30 min.
And (3) boiling the pickled tender and crisp tripe in boiling water for 15s to obtain the cooked tripe.
Examples 8 to 10
Examples 8-10 are essentially the same as example 7, except that: the pickling time of the tripe is 60min, 90min and 120min respectively.
Example 11
The embodiment provides a method for processing tender and crisp tripe, which comprises the following steps:
The tripe crisp enzyme treating agent provided by the embodiment 1 is added into warm water with the temperature of 40 ℃ to be uniformly mixed, and then the mixed pickling liquid is uniformly mixed with the tripe, wherein the dosage of the tripe crisp enzyme treating agent is 1.2% of the weight of the tripe, and the dosage of the warm water is 1% of the weight of the tripe. The pickling time is 30 min.
and (3) boiling the pickled tender and crisp tripe in boiling water for 15s to obtain the cooked tripe.
Examples 12 to 14
Examples 12-14 are essentially the same as example 11, except that: the pickling time of the tripe is 60min, 90min and 120min respectively.
Example 15
the embodiment provides a method for processing tender and crisp tripe, which comprises the following steps:
The tripe crisp enzyme treating agent provided by the embodiment 1 is added into warm water with the temperature of 35 ℃ to be uniformly mixed, and then the mixed pickling liquid is uniformly mixed with the tripe, wherein the dosage of the tripe crisp enzyme treating agent is 1.2% of the weight of the tripe, and the dosage of the warm water is 1% of the weight of the tripe. The pickling time is 30 min.
And (3) boiling the pickled tender and crisp tripe in boiling water for 15s to obtain the cooked tripe.
Examples 16 to 18
Examples 16-18 are essentially the same as example 15, except that: the pickling time of the tripe is 60min, 90min and 120min respectively.
Example 19
This example is substantially the same as example 16 except that: the dosage of the enzyme treatment agent for tendering and crisping the tripe is 1.6% of the weight of the tripe, and the dosage of the warm water is 5% of the weight of the tripe.
Example 20
This example is substantially the same as example 16 except that: the dosage of the enzyme treatment agent for tendering and crisping the tripe is 0.5% of the weight of the tripe, and the dosage of the warm water is 5% of the weight of the tripe.
Example 21
This example is substantially the same as example 16 except that: and (3) boiling the pickled tender and crisp tripe in boiling water for 10s to obtain the cooked tripe.
Example 22
This example is substantially the same as example 16 except that: and (3) boiling the pickled tender and crisp tripe in boiling water for 20s to obtain the cooked tripe.
examples 23 to 27
Examples 23-27 are essentially the same as example 16, except that: the tender and crisp tripe enzyme treatment agent provided in the embodiment 2-6 is added into warm water with the temperature of 35 ℃ and uniformly mixed, then the mixed pickling liquid is uniformly mixed with the tripe, and the tender and crisp tripe obtained by pickling is boiled in boiling water for 15s to obtain the cooked tripe.
Comparative examples 1 to 4
comparative examples 1-4 are essentially the same as example 16 except that: the method does not add a tripe tendering and crisp enzyme treating agent during pickling, and the pickling time is respectively as follows: 30min, 60min, 90min and 120 min.
comparative example 5
This comparative example is essentially the same as example 16 except that: the ingredients of the enzyme treatment agent for tendering and crisping the tripe do not comprise edible salt and vegetable oil.
Examples of the experiments
After the tripe is treated according to the tender and crisp treatment method of the tripe provided by the examples 7-27 and the comparative examples 1-5, the treated tripe is boiled in boiling water, one part of each tripe is taken out for evaluation after being boiled for 15s, 20 healthy adult tripe fans are selected for taste evaluation, the evaluation result is recorded in the table 1, the other part is continuously boiled, and the hardened condition of the tripe texture at 90s of each group is recorded. The tripe was cooked as provided in examples 21 and 22, the cooking time was reached and the latter part was taken out for evaluation and the results were recorded in table 1, the other part was continued to cook and the firmness at 90s was recorded.
evaluation criteria:
the method has the advantages that: the processed tripe is full in shape, tender, crisp and palatable, is chewed and melted into residues, has natural flavor and bright color;
Good: one or two of the above excellent standards do not meet;
Unqualified: three or more of the excellent standards are not qualified;
Wherein, the qualification rate is (number of excellent equal times + number of good equal times)/the total number of people is multiplied by 100%.
Table 1 evaluation results of cooked tripes of each of examples and comparative examples
as can be seen from table 1, the tripe tendering and crisp enzyme treatment agent provided in example 1 of the present invention can treat tripe in a suitable time, and can make the tripe taste good or excellent. Especially when the pickling time is 60min-90min, the qualified rate of the cooked tripe reaches 100%, and especially when the tripe is pickled for 60min, the excellent taste can reach more than 17 persons. Compared with the method that the tripe is treated without adding the tripe crisp enzyme treating agent, the tripe treated by the scheme of the application has better taste. In contrast, when comparative example 5 was compared with example 15, the flavor of the tripe was unnatural and the evaluation was poor since comparative example 5 did not contain common salt and vegetable oil. As can be seen from table 1, the evaluation results of example 16 are the best, and the amount of the enzyme treatment agent is different from that of example 8 in example 16, indicating that the mouthfeel of the pickled tripe is the best when the amount of the enzyme treatment agent for tendering and crisping tripe is 1.2%.
By comparing example 16 with examples 23-27, the same amount of enzyme treatment was used, and the results were better when using the enzyme treatment for the tender, brittle tripe of example 1 than when using the enzyme treatment for the tender tripe of examples 2-6. Compared with the comparative examples 1 to 4, the mouthfeel qualification rate of the boiled tripe in all the examples provided by the invention can basically reach 100%. The results show that the enzyme treatment agent for tendering and crisping the tripe provided by the invention has good treatment effect on tendering and crisping the tripe.
By tasting a part of tripe when boiled for 90s, the results show that the tripe boiled in all the examples provided by the invention does not become hard, while the tripes of the comparative examples 1 to 4 become hard completely, which can show that the tripe pickled by the tripe tenderness and crispness treating agent provided by the invention can still keep good taste after long-time cooking.
In conclusion, the tripe tendering and crisping enzyme treating agent provided by the invention has the advantage that the tripe pickled by the treating agent has the best taste due to the reasonable mixture ratio of the protease, the sodium carbonate, the sodium tripolyphosphate, the sodium pyrophosphate, the edible salt and the vegetable oil. The specific principle is as follows: the protease can destroy protein on the surface of the tripe, improve tenderness of the tripe and make the tripe more crisp in taste. Sodium carbonate can neutralize acid components in the tripe and has the effect of improving the bulkiness of the tripe, so that the tripe tastes tender and crisp, and sodium tripolyphosphate is used as a water retention agent, so that the water absorption capacity of fibrous tissues of the tripe can be improved, and the water retention property of the tripe can be improved. After the tripe is pickled by the sodium carbonate and the sodium tripolyphosphate, the tripe has slight alkaline taste, which can affect the taste of the tripe, the edible salt and the vegetable oil are mainly used as flavoring agents and are respectively used for improving the salinity and the fragrance of the tripe, the alkaline taste is well diluted, and the salt can be used for forming a special network structure under the combined action of the sodium tripolyphosphate and the sodium pyrophosphate to enable water to be gathered, so that the water retention is improved. Sodium pyrophosphate is used as an emulsifying dispersant, so that various components in the soft and crisp enzyme treating agent for the tripe can be uniformly dispersed, particularly, the vegetable oil and other components can be uniformly dispersed, and the mouth feel of the pickled tripe can be optimal on the premise of ensuring the best soft and crisp pickling effect of the tripe.
the preparation method of the tender and crisp tripe enzyme treating agent provided by the invention is simple to operate, and the tender and crisp tripe enzyme treating agent provided by the invention can be prepared.
According to the method for processing the tender and crisp tripe provided by the invention, the enzyme processing agent for the tender and crisp tripe provided by the invention is used for processing the tripe, so that the tripe processed by the method has good taste.
the tender and crisp tripe provided by the invention is obtained by processing through the tender and crisp processing method provided by the invention, so that the tender and crisp tripe has good taste.
According to the cooking method of the tripe, the tender and crisp tripe is cooked, so that the cooked tripe cooked by the method has good taste.
the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The enzymatic treatment agent for tendering and crisping tripe is characterized by comprising the following components in parts by weight:
6-18 parts of protease, 25-45 parts of sodium carbonate, 10-25 parts of sodium tripolyphosphate, 5-15 parts of sodium pyrophosphate, 10-25 parts of edible salt and 1-8 parts of vegetable oil.
2. The enzymatic treatment agent for tendering and crisping tripe according to claim 1, wherein the protease comprises the following components in parts by weight: 1-8 parts of papain and 5-10 parts of bromelain.
3. The enzymatic treatment agent for tendering and crisping tripe according to claim 1, which is characterized by further comprising the following components in parts by weight: 1-10 parts of white granulated sugar and 1-8 parts of sodium glutamate;
Preferably, the components of the composition comprise, by weight: 1-10 parts of starch; preferably, the starch is corn starch.
4. The enzymatic treatment agent for tendering and crisping tripe according to claim 1, which comprises the following components in parts by weight: 1-5 parts of papain, 5-8 parts of bromelain, 30-40 parts of sodium carbonate, 20-25 parts of sodium tripolyphosphate, 5-10 parts of sodium pyrophosphate, 15-20 parts of edible salt, 1-5 parts of white granulated sugar, 2-5 parts of sodium glutamate, 3-8 parts of corn starch and 1-3 parts of vegetable oil.
5. The enzymatic treatment agent for tendering and crisping tripe according to claim 2 or 4, wherein the enzymatic treatment agent for tendering and crisping tripe comprises the following components in parts by weight, the activity of papain is 5 x 105-20 x 105U/g, and the activity of bromelain is 5 x 105-10 x 105U/g;
Preferably, the enzyme activity of the papain is 20 × 105U/g, and the enzyme activity of the bromelain is 5 × 105U/g.
6. A method for preparing the enzyme treatment agent for making tripe and tenderness, which is characterized in that the components of the enzyme treatment agent for making tripe and tenderness as claimed in any one of claims 1 to 5 are mixed uniformly.
7. a method for processing tender and crisp tripes is characterized by comprising the following steps:
The tripe is evenly mixed with the enzyme treatment agent for tendering and crisping tripe as claimed in any one of claims 1-5 for pickling.
8. The method for processing the tender tripe and the crisp tripe as claimed in claim 7, wherein the mass ratio of the enzyme processing agent to the crisp tripe is 5-16: 1000;
preferably, the step of uniformly mixing the tripe and the tripe crisp enzyme treatment agent for pickling comprises the following steps: uniformly mixing the tender and crisp morchella treating agent with water to prepare pickling liquid, and then uniformly mixing the pickling liquid and the morchella to pickle;
Preferably, warm water with the temperature of 30-40 ℃ and the tripe tendering and crisping enzyme treating agent are adopted to prepare the pickling liquid; more preferably, the mass ratio of the warm water to the tripe is 1-5: 100;
preferably, the pickling time is 30-120 min; preferably 60-90 min.
9. tender and crispy tripe obtained by treatment according to the treatment method of claim 7 or 8.
10. A method for cooking tripe, characterized in that the tripe as claimed in claim 9 is cooked for 10-20s by steaming or boiling.
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| CN112715858A (en) * | 2021-01-11 | 2021-04-30 | 西南大学 | Mechanical automatic continuous processing method for chafing dish tripe |
| CN114831266A (en) * | 2022-05-13 | 2022-08-02 | 宁夏伊芈福肉食品有限公司 | Method for tenderizing and swelling tripe and tripe product |
| CN114831265A (en) * | 2022-04-27 | 2022-08-02 | 广州浩林创亿食品有限公司 | Formula and processing technology of cured beef tripe |
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