CN110742116A - Conveniently transported fresh-keeping method for tripe - Google Patents
Conveniently transported fresh-keeping method for tripe Download PDFInfo
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- CN110742116A CN110742116A CN201911208729.7A CN201911208729A CN110742116A CN 110742116 A CN110742116 A CN 110742116A CN 201911208729 A CN201911208729 A CN 201911208729A CN 110742116 A CN110742116 A CN 110742116A
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- 238000000034 method Methods 0.000 title claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 63
- 238000012423 maintenance Methods 0.000 claims abstract description 46
- 238000009928 pasteurization Methods 0.000 claims abstract description 16
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 238000010257 thawing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims description 30
- 238000004321 preservation Methods 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 13
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 12
- 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
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 7
- 238000003973 irrigation Methods 0.000 claims description 5
- 230000002262 irrigation Effects 0.000 claims description 5
- 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 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 239000006260 foam Substances 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 57
- 230000000694 effects Effects 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 10
- 238000004659 sterilization and disinfection Methods 0.000 description 10
- 244000005700 microbiome Species 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 5
- 210000004767 rumen Anatomy 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 4
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- 210000002787 omasum Anatomy 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 230000007812 deficiency Effects 0.000 description 2
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- 238000011156 evaluation Methods 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
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- 239000003755 preservative agent Substances 0.000 description 2
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- 230000002035 prolonged effect Effects 0.000 description 2
- 239000012265 solid product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000282849 Ruminantia Species 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 210000003165 abomasum Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- -1 compound phosphate Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
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- 238000002844 melting Methods 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000003660 reticulum Anatomy 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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Classifications
-
- 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
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly discloses a conveniently transported fresh-keeping method for tripe, which comprises the following steps: step one, bagging the tripe; step two, adding maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.4; step three, sealing; step four, performing pasteurization on the finished product after the sealing in the step three; step five, cooling the sterilized finished product in the step four to below 40 ℃; step six, freezing the finished product cooled in the step five for 48 hours until the central temperature of the finished product is reduced to 0-4 ℃; step seven, transporting the finished product frozen in the step six, and naturally thawing the finished product during transportation; and step eight, preserving the fresh food for 24 hours at the temperature of 0-4 ℃ before eating. The invention can maintain the quality of the tripe while reducing the addition of the maintenance water and reduce the transportation cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for preserving tripe, which is convenient to transport.
Background
The mao-tripe is the rumen part of the stomach of cattle, and cattle are ruminant animals with multiple stomachs, including the rumen (rumen), reticulum (eticum), omasum (omnsum) and abomasum (aboma-SumStosteomach) 4 gastric compartments. The stomach wall of the rumen is, from inside to outside, the submucosal tissue layer, the muscularis layer and the serosal layer, wherein the muscularis layer is most developed and consists of two layers of smooth muscles, namely inner circular muscles and outer longitudinal muscles, and the layers are the main edible parts of the mao tripe. The omasum is actually a louver, and because one layer inside the omasum is in a blade shape, the omasum is called as a louver or a thousand-layer belly. In some places of China, the tripe is also called as the mao tripe.
The tripe is rich in protein, fat, calcium, phosphorus, iron thiamine, riboflavin, nicotinic acid and other nutrient elements. The product has sweet and flat taste, white color, crisp and refreshing taste, and easy digestion; has effects in invigorating spleen and stomach, invigorating qi, nourishing blood, tonifying deficiency, replenishing vital essence, quenching thirst, and preventing dizziness; is suitable for people with asthenia after illness, deficiency of qi and blood, malnutrition, and weakness of spleen and stomach. The food of the tripe is recorded in the commercial and weekly period of China, and the spleen separation in the palace imperial diet 'five fine' is a sauce material taking the tripe as a raw material.
The maintenance mode after the tripe is processed into the bagged finished product is to add maintenance water which has two main functions of bacteriostasis and water retention on the tripe product in the transportation process of the tripe. The existing process is to add the tripe and the maintenance water according to the proportion of 1:1, the addition amount of the maintenance water is large, and the problem of overhigh cost exists.
Disclosure of Invention
The invention aims to provide a method for preserving tripe, which is convenient to transport and reduces the cost by reducing the addition amount of maintenance water.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preserving tripe convenient to transport comprises the following steps:
step one, bagging the tripe;
adding maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.55-1: 0.4;
step three, sealing;
step four, performing pasteurization on the finished product after the sealing in the step three;
step five, cooling the sterilized finished product in the step four to below 40 ℃;
step six, freezing the finished product cooled in the step five for 48 hours until the central temperature of the finished product is reduced to 0-4 ℃;
step seven, transporting the finished product frozen in the step six, and naturally thawing the finished product during transportation;
and step eight, preserving the fresh food for 24 hours at the temperature of 0-4 ℃ before eating.
The principle of the scheme is as follows:
the tripe refers to the rumen of cattle, because of the characteristics of tripe raw materials, the tripe has a high content of microorganisms, so the requirements for sterilization of the tripe are strict, the purpose of pasteurization is to ensure that the tripe contains a large amount of protein, if a conventional high-temperature sterilization mode is adopted, the protein denaturation and loss of some heat-sensitive nutrients in the tripe are easily caused, and pasteurization is a low-temperature sterilization mode (generally at 60-82 ℃), so the problems of protein denaturation and loss of heat-sensitive nutrients are not easily caused during sterilization.
The invention aims to reduce the addition of the maintenance water so as to reduce the transportation cost, but the reduction of the addition of the maintenance water can cause the rotten and the deterioration of the tripe in the transportation process, and the inventor finally determines a transportation treatment mode of freezing, naturally thawing and preserving the finished product for a plurality of years. The purpose of freezing the finished product is as follows: firstly, as the maintenance water is reduced, the mao is easy to decay and deteriorate in the transportation process, and after the finished product is frozen, the propagation of spoilage bacteria can be inhibited, so that the mao does not decay and deteriorate while the addition amount of the maintenance water is reduced; secondly, as the finished product is sterilized by pasteurization, part of microorganisms still keep activity at the pasteurization temperature of pasteurization, and the defect of incomplete pasteurization can be overcome by freezing the finished product; and thirdly, after the finished product is frozen, the finished product is in a frozen low-temperature state in the transportation process, and the finished product in the frozen state is gradually and naturally thawed in the transportation process, so that the finished product can be always kept in the low-temperature state in the transportation process, the finished product can be transported without adopting a cold chain transportation required in the existing tripe transportation process, and the transportation cost is further reduced. The tripe can absorb water by keeping fresh before eating, so as to ensure the mouth feel of the tripe.
This scheme of adoption can reach following technological effect:
1. the ratio of the tripe to the maintenance water in the traditional process is 1:1, the ratio of the tripe to the maintenance water after the improved process is 1:0.4, the addition amount of the maintenance water is reduced by 60%, the maintenance water is reduced to the maximum extent, the tripe can be soaked in the maintenance water, the same fresh-keeping effect can be achieved under the condition of reducing the maintenance water, and the cost is reduced due to the reduction of the addition amount of the maintenance water.
2. The process of natural thawing after freezing is adopted to inhibit the propagation of microorganisms, and the product quality is kept stable on the basis of not increasing the cost.
3. The adopted inhibition mode is all physical, and the microorganisms are killed and inhibited on the premise of not adding a chemical preservative.
4. The transportation process does not need to adopt cold chain transportation, thereby greatly reducing the transportation cost and creating benefits for enterprises.
Further, in the step one, the tripe is packaged in a laminated mode.
The packaged tripe lamination is not only for the packaging aesthetic property, but also related to the processing technology for freezing the tripe in the invention, and the tripe can be fully soaked in the maintenance water to the maximum extent after the tripe lamination, and the tripe can be ensured to be in the maintenance water in a frozen state after the finished product is frozen, and the maintenance water can always keep the low-temperature fresh-keeping effect on the tripe in the transportation process.
Further, the vacuum pumping treatment is carried out during the sealing in the third step.
The purpose of vacuumizing is to discharge the air in the bag and ensure that the mao tripe can be completely soaked in the maintenance water.
Further, the water is maintained in the step two in a hot irrigation mode.
As the microbial content in the tripe is high, a part of microbes can be killed primarily by adding the maintenance water to carry out hot irrigation.
Further, in the second step, the pH value of the culture water is 10-12, and the temperature is more than 98 ℃.
Has good water retention effect when maintaining water at a pH value of 10-12 and good sterilization effect on tripe at a temperature of more than 98 ℃.
And further, carrying out heat insulation and preservation on the finished product in the transportation process of the seventh step.
The fresh-keeping of the finished products in the transportation process is realized by the frozen state of the finished products, and the finished products in the frozen state are subjected to heat insulation and preservation, so that the loss of cold air of the finished products can be reduced, the unfreezing of the finished products is slowed down, and the fresh-keeping time in the transportation process of the finished products is prolonged.
Further, the finished product is put into a foam box or an aluminum foil heat insulation box in a heat insulation and preservation mode.
The heat preservation and insulation can be carried out on the frozen tripe product by adopting a foam box or an aluminum foil heat insulation and preservation box, and the cost is low.
Further, the transportation time of step seven is within 5 days.
The transportation time is more than 5 days, the finished product loses the fresh-keeping effect and is rotten and deteriorated.
Further, the maintaining water in the first step comprises sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate, wherein the sodium pyrophosphate, the sodium hexametaphosphate and the sodium tripolyphosphate are compounded according to the mass ratio of 1:1:1, and the mass fraction of the compounded sodium hexametaphosphate is 0.05%.
The compound phosphate is adopted to retain water of the tripe, and the water retaining effect is good.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1
A method for preserving tripe convenient to transport comprises the following steps:
step one, bagging the tripe:
when bagging, the mao tripe should be laminated and bagged.
Step two, adding maintenance water:
preparing maintenance water: the maintenance water comprises 0.05% of sodium pyrophosphate, 0.05% of sodium hexametaphosphate and 0.05% of sodium tripolyphosphate. Adding the above materials into water, and detecting pH value of the water with pH test paper, wherein the pH value of the water is 10-12, and the temperature is above 98 deg.C.
And (4) performing thermal irrigation on the maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.4.
Due to the characteristics of the raw material of the tripe, the content of microorganisms in the tripe is high, and part of microorganisms can be killed primarily by adding the maintenance water to carry out hot irrigation.
The ratio of the tripe to the maintenance water in the traditional process is 1:1, and the ratio of the tripe to the maintenance water in the invention is 1:0.4, so that the maintenance water is reduced to the maximum extent, and the tripe can be soaked in the maintenance water.
Step three, sealing
And (3) vacuumizing the packaging bag (the vacuum degree is 0.4), exhausting air, and sealing to obtain a finished product.
Step four, sterilization:
and (5) carrying out pasteurization on the finished product after the sealing in the third step.
Because the tripe contains more microorganisms and has strict sterilization requirements on the tripe, the purpose of selecting pasteurization is that the tripe contains a large amount of protein, if a conventional high-temperature sterilization mode is adopted, the protein denaturation and the loss of some heat-sensitive nutrients in the tripe are easily caused, and the pasteurization is a low-temperature sterilization mode (generally 60-82 ℃), so that the problems of protein denaturation and heat-sensitive nutrient loss are not easily caused during sterilization.
Step five, cooling:
and 4, placing the sterilized finished product in the step four into cooling equipment to be cooled to below 40 ℃.
Step six, freezing:
and (4) putting the finished product cooled in the step five into a refrigeration house at (-2 ℃ to +2 ℃) for re-freezing for 48 hours until the central temperature of the finished product is reduced to 0 ℃ to 4 ℃.
Step seven, transportation:
and (5) transporting the finished product frozen in the step six, and naturally thawing the finished product in the transportation process. The transportation time can not exceed 5 days at most, so as to avoid the deterioration of the tripe in the transportation process.
And (3) carrying out heat insulation and preservation on the finished product in the transportation process, wherein the finished product is put into a foam box or an aluminum foil heat insulation and preservation box in a heat insulation and preservation mode.
The fresh-keeping of the finished products in the transportation process is realized by the frozen state of the finished products, and the finished products in the frozen state are subjected to heat insulation and preservation, so that the loss of cold air of the finished products can be reduced, the unfreezing of the finished products is slowed down, and the fresh-keeping time in the transportation process of the finished products is prolonged.
Step eight, preservation:
the beef is preserved for 24 hours at the temperature of 0-4 ℃ before being eaten, so that the beef tripe absorbs water, the good taste is ensured, and the water absorption test after preservation is shown in table 1.
The indexes and sensory evaluation after the examples and comparative examples were subjected to the simulated transportation test are shown in table 1:
comparative example: and putting the finished product into a fresh-keeping warehouse for fresh-keeping and storage for 48 hours to enable the tripe to absorb water between the fifth step and the sixth step. The comparative example and the example both adopt 4-pack finished products, the initial mass of the finished products after being frozen is 2.4kg, and the quality of solid products is qualified when the simulated transportation test is carried out, wherein the quality of the solid products is more than 2.5.
TABLE 1 MAODU INDICATOR AND SENSITIVE EVALUATION TABLE
According to the above table, the process provided by the invention adopts a mode of directly freezing after cooling, and preserving freshness after transportation, so that the tripe still can keep better brittleness and tenderness, is free of slag melting and has good appearance, thus better taste can be ensured, the shrinkage rate is small, and the tripe quality is high.
After the improved process, the ratio of the tripe to the maintenance water is changed from 1:1 to 1:0.4, and the addition amount of the maintenance water is reduced by 60 percent, so that the transportation cost is reduced, but the tripe is easy to rot and deteriorate in the transportation process due to the reduction of the amount of the maintenance water, and the inventor finally determines a transportation treatment mode of freezing, naturally thawing and preserving the finished product for a plurality of years. The purpose of freezing the finished product is as follows: firstly, as the maintenance water is reduced, the mao is easy to decay and deteriorate in the transportation process, and after the finished product is frozen, the propagation of spoilage bacteria can be inhibited, so that the mao does not decay and deteriorate while the addition amount of the maintenance water is reduced; secondly, as the finished product is sterilized by pasteurization, part of microorganisms still keep activity at the pasteurization temperature of pasteurization, and the defect of incomplete pasteurization can be overcome by freezing the finished product; and thirdly, after the cost is frozen, the finished product is in a frozen low-temperature state in the transportation process, and the finished product in the frozen state is gradually and naturally thawed in the transportation process, so that the finished product can be transported without adopting a cold chain transportation required in the existing tripe transportation process, and the transportation cost is further reduced. The tripe can absorb water when being preserved before eating, so as to ensure the mouth feel of the tripe.
The bacteriostasis mode adopted by the invention is all physical, and the microorganism is killed and inhibited on the premise of not adding a chemical preservative.
Example 2
The difference between this embodiment and the first embodiment is: in the second step of this embodiment, when the maintenance water is added, the maintenance water is poured at normal temperature.
Example 3
The difference between this embodiment and the first embodiment is: in the third step of the present embodiment, manual sealing is adopted.
Example 4
The difference between this embodiment and the first embodiment is: the second step of this embodiment is different from the first step in that the ratio of the tripe to the water for preservation is 1: 0.55.
Example 5
The difference between this embodiment and the first embodiment is: the second step of this example is different from the first step in the quality ratio of the tripe to the water for preservation, which is 1: 0.5.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (9)
1. A method for preserving tripe convenient to transport is characterized by comprising the following steps:
step one, bagging the tripe;
adding maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.55-1: 0.4;
step three, sealing;
step four, performing pasteurization on the finished product after the sealing in the step three;
step five, cooling the sterilized finished product in the step four to below 40 ℃;
step six, freezing the finished product cooled in the step five for 48 hours until the central temperature of the finished product is reduced to 0-4 ℃;
step seven, transporting the finished product frozen in the step six, and naturally thawing the finished product during transportation;
and step eight, preserving the fresh food for 24 hours at the temperature of 0-4 ℃ before eating.
2. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: in the first step, the tripe is packaged in a laminated mode.
3. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: and vacuumizing treatment is carried out during sealing in the third step.
4. The freshness-keeping method for conveniently transported tripes according to any one of claims 1 to 3, which is characterized in that: and in the second step, the water is maintained in a hot irrigation mode.
5. The freshness-keeping method for conveniently transported tripes according to claim 4, wherein the method comprises the following steps: in the second step, the pH value of the culture water is 10-12, and the temperature is more than 98 ℃.
6. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: and seventhly, carrying out heat insulation and preservation on the finished product in the transportation process.
7. The freshness-keeping method for conveniently transported tripes according to claim 6, wherein the method comprises the following steps: the heat insulation mode is that the finished product is put into a foam box or an aluminum foil heat insulation box.
8. The freshness-keeping method for conveniently transported tripes according to claim 7, wherein the method comprises the following steps: the seven transportation time steps are within 5 days.
9. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: the maintenance water in the first step comprises sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate, wherein the sodium pyrophosphate, the sodium hexametaphosphate and the sodium tripolyphosphate are compounded in a mass ratio of 1:1:1, and the mass fraction of the compounded sodium hexametaphosphate is 0.05%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112790311A (en) * | 2021-02-23 | 2021-05-14 | 浙江蓝萃生物科技有限公司 | Food fresh-keeping process |
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