CN110742243A - Processing method of tripe with good brittleness - Google Patents
Processing method of tripe with good brittleness Download PDFInfo
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- CN110742243A CN110742243A CN201911208727.8A CN201911208727A CN110742243A CN 110742243 A CN110742243 A CN 110742243A CN 201911208727 A CN201911208727 A CN 201911208727A CN 110742243 A CN110742243 A CN 110742243A
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 239000003513 alkali Substances 0.000 claims abstract description 34
- 108090000790 Enzymes Proteins 0.000 claims abstract description 29
- 102000004190 Enzymes Human genes 0.000 claims abstract description 29
- 238000012423 maintenance Methods 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000009928 pasteurization Methods 0.000 claims abstract description 9
- 210000004876 tela submucosa Anatomy 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000010257 thawing Methods 0.000 claims abstract description 4
- 239000009566 Mao-to Substances 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims description 28
- 238000002791 soaking Methods 0.000 claims description 18
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000002262 irrigation Effects 0.000 claims description 2
- 238000003973 irrigation Methods 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 30
- 229940088598 enzyme Drugs 0.000 description 22
- 230000000694 effects Effects 0.000 description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 11
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 244000005700 microbiome Species 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 238000005187 foaming Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 108090000526 Papain Proteins 0.000 description 4
- 239000004365 Protease Substances 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 229940055729 papain Drugs 0.000 description 4
- 235000019834 papain Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 210000002787 omasum Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 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
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010053615 Thermal burn Diseases 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
- 230000032683 aging Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000003780 keratinization Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003387 muscular 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
- 210000002445 nipple Anatomy 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000011160 research Methods 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
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 description 1
- 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 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 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
- 238000005406 washing Methods 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
- 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
- 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
- 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
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses a processing method of a tripe with good brittleness, which comprises the following steps: the method comprises the following steps: pretreating the tripe; step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme; step three: grading and packaging, adding maintenance water when packaging tenderized tripe, wherein the mass ratio of the tripe to the maintenance water is 1:0.4, and sealing and then carrying out pasteurization; step four: cooling, cooling the sterilized mao to below 40 ℃; step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃ for transportation, and naturally thawing in the way. The beef tripe prepared by the method has high preparation rate, and the beef tripe is crisp and tender in taste and can not be boiled for a long time.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of a tripe with good crispness.
Background
The tripe refers to the omasum of cattle, also called tripe, commonly called tripe of cattle, which is rich in nutrient elements such as protein, fat, calcium, phosphorus, iron thiamine, riboflavin, nicotinic acid, and the like. 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 tripe is an essential dish in the Chongqing chafing dish, and the tenderness of the tripe is strictly controlled no matter the finished tripe is directly purchased from a manufacturer or the raw material is purchased from the prepared tripe. Currently, when a raw material of tripe is processed, the raw material of tripe is usually soaked and then is tenderized by alkali treatment and enzyme treatment. Although the initial tenderness of the tripe can be ensured, in the subsequent processing and transportation process of the tripe, the tenderness and freshness of the tripe can be reduced before eating due to the lack of the integral tenderness-keeping treatment, and the eating experience of consumers is influenced.
Disclosure of Invention
The invention aims to provide a method for processing a tripe with good brittleness, and aims to solve the problem that the tenderness of the tripe is reduced due to lack of tenderness-keeping treatment on the tripe in the process of processing the tripe in the prior art.
In order to achieve the purpose, the technical scheme of the invention is as follows: a processing method of a tripe with good brittleness comprises the following steps:
the method comprises the following steps: pretreating the tripe;
step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme;
step three: grading and packaging, adding maintenance water when packaging tenderized tripe, wherein the mass ratio of the tripe to the maintenance water is 1:0.4, and sealing and then carrying out pasteurization;
step four: cooling, cooling the sterilized mao to below 40 ℃;
step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃ for transportation, and naturally thawing in the way.
The principle and the beneficial effects of the technical scheme are as follows: the tripe refers to the omasum of cattle, which is rich in protein, and the histological characteristics of the omasum comprise a mucous layer, a submucosa layer, a muscular layer and a serosal layer. This technical scheme is at first in the tenderization processing procedure of tripe, and the alkali treatment is mainly sent out the system to the tripe, and the tripe when alkali treatment, can act as the pretreatment for the enzyme treatment in later stage when the tripe volume increases for the coniform nipple of the keratinization on tripe surface can soften, the abundant contact of the enzyme of being convenient for and tripe inner protein, make the biological enzyme hydrolyze to tripe protein, and then make the taste tenderization of tripe. The histology structure of the end point of enzyme treatment of the tripe is limited, so that the tripe can be crisp and tender in taste and can be prevented from being melted when being eaten and blanched.
After the tenderization treatment of the tripe, the technical scheme also considers the tenderization treatment of the tenderization treatment rear-end process, firstly, in the packaging process, the tripe is tenderized by adopting a filling and nourishing water mode, so that the ageing or deterioration of the tripe is avoided. Because the actual processing process is that the tripe is handled in batches in the workshop, the too high addition of maintenance water must lead to the fact the increase of later stage cost of transportation, has reduced the addition of maintenance water for this reason this technical scheme. However, the fresh-keeping effect is inevitably reduced along with the reduction of the addition amount of the maintenance water, and in order to avoid the deformation of protein in the tripe caused by overhigh sterilization temperature, pasteurization is adopted in the sterilization process, so that the tripe cannot achieve the effect of completely killing microorganisms. Therefore, according to the technical scheme, before transportation after sterilization, the tripe is frozen, the freezing is aimed at reducing the activity of microorganisms, inhibiting the propagation of the microorganisms, keeping the microorganisms in a dormant state and further achieving the effect of keeping the tripe fresh, a chemical bacteriostatic agent is not added in the bacteriostatic process of the tripe, and the tripe is subjected to physical low-temperature treatment, so that the reagent cost is not increased, and the tripe is more green and safe compared with the tripe subjected to chemical bacteriostatic addition; on the other hand, when the technical scheme is used for freezing the tripe, the tripe is frozen together with the maintenance water instead of independently freezing the tripe, so that the influence on the crisp and tender mouthfeel of the tripe due to water loss when the tripe is independently frozen is avoided, the tripe can be frozen and immersed in the maintenance water due to freezing treatment, the tripe can be always immersed in the maintenance water after being frozen and shaped, and the tenderness and freshness of the tripe can be maintained while the addition amount of the maintenance water is reduced; in addition, need not additionally to set up the cold chain in the transportation, transport through freezing the back with tripe and maintenance water together and can make the tripe be in frozen nature low temperature state, and the tripe that is in frozen state unfreezes naturally gradually when the transportation to indirect realization cold chain transportation need not to set up the cold chain specially, on the basis that does not improve the cost, keeps product quality stable. Before being eaten, the tripe can absorb water naturally in the natural unfreezing process, so that the aim of crisp and tender taste is fulfilled.
In the technical scheme, when the tripe is processed, the overall processing flow full layout concept is adopted, and according to the characteristics of the tripe, after the tenderization treatment of the tripe, the tenderization treatment is carried out on the sterilization, packaging and transportation dimensions at the rear end so as to achieve the effect that the tripe is always kept crisp and tender before entering a dining table.
Further, in the first step, the pretreatment of the tripe comprises the processes of fat layer stripping, classification, cleaning, blanching and shaping and rinsing.
Among this technical scheme, before the tripe carries out tenderization and handles, through the process of peeling off, categorised, washing, blanching design and rinsing to the fat layer of tripe, when guaranteeing that tripe health and specification accord with the production requirement, fall the fat layer through timely peeling off, can also destroy the protection isolation of fat layer to the tripe for the later stage when carrying out alkaline treatment and enzyme treatment, can reduce the degree of difficulty of handling, thereby reinforcing the effect that the tripe tenderized.
Further, in the second step, the alkali treatment conditions are as follows: the pH value of the alkali liquor is more than 10, the soaking time is 10-60min, and the soaking temperature is 10-35 ℃; the conditions of the enzyme treatment were: the enzyme treatment temperature is 20-70 deg.C, and the enzyme treatment time is 10-50 min.
In long-term research on tenderization treatment process, the results show that the tripe treated under the alkali treatment condition and the enzyme treatment condition has good tenderization and smoothness effects and high yield.
Further, in the second step, the alkali liquor completely soaks the tripe in the alkali treatment process.
In this technical scheme, when carrying out alkali treatment to the tripe, need alkali liquor and tripe fully to contact in order to realize the preliminary foaming of tripe, if the tripe does not soak the tripe can influence the foaming effect of tripe or cause invalid treatment.
Further, in the third step, the mao is laminated when being packed.
According to the technical scheme, the tripe lamination is bagged, so that the packaging attractiveness is achieved, and the tripe freezing treatment process is related to the tripe freezing treatment process in the invention.
Further, in the third step, the adding of the maintenance water adopts a hot irrigation mode, the pH value of the maintenance water is 10-12, and the temperature of the maintenance water is more than 98 ℃.
In the technical scheme, pasteurization is adopted during sterilization, the temperature of the characteristics of pasteurization is mild, and all microorganisms cannot be killed well due to the lower sterilization temperature, so that the effect of killing part of microorganisms at the front end in advance can be achieved in the filling and water maintaining process at the front end in a hot pouring mode, and the good sterilization effect can be achieved only possibly while the crisp and tender mouthfeel of the tripe is ensured.
Furthermore, in the fourth step, the cooling mode of the tripe is water cooling.
In the technical scheme, the packaged tripe is cooled by water, so that the specific heat capacity of water is high, and the aim of quickly cooling can be fulfilled; in addition, the cooling water can also play a role in assisting in cleaning the outer package of the tripe, thereby achieving two purposes.
Further, in the fifth step, the transportation time is within five days.
In the technical scheme, the transportation period is limited, the problem that the naturally unfrozen tripe loses the fresh-keeping effect of cold chain transportation and is deteriorated can be avoided due to overlong transportation time.
Further, the rinsing process is completed within 10min after the mao is blanched and shaped.
Among this technical scheme, need take out the process of cooling rinsing fast and accomplish behind the blanching setting tripe, can avoid the tripe to scald and float excessively and influence the crisp tender taste of tripe through the requirement to operating time.
Further, in the second step, the tripe is tenderized, rinsed, soaked, decontaminated and shaped.
According to the technical scheme, after the tripe is tenderized, a series of operations such as rinsing, soaking, impurity removal and shaping are carried out on the tripe, so that the tripe can be guaranteed to be uniform in phase and good in sanitary state before being packaged, and the quality of a finished product is guaranteed to be good.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1
The technical scheme of the invention is adopted to process the tripe, and the specific operation is as follows:
a processing method of a tripe with good brittleness comprises the following steps:
the method comprises the following steps: pre-treatment of the tripe, including the processes of fat layer stripping, classification (including large tripe and small tripe and unqualified specifications), cleaning of tripe blades, blanching and shaping and rinsing, wherein the rinsing process is finished within 10min after the blanching process is finished, so that excessive blanching is avoided;
step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme; wherein the conditions of the alkali treatment are as follows: the pH value of the sodium hydroxide solution is more than 10, the soaking time is 10min, the soaking temperature is 15 ℃, and during soaking, alkali liquor is required to completely immerse the tripe blades so as to ensure effective foaming of the tripe; the conditions of the enzyme treatment were: the papain is treated at 20 ℃ for 10 min; rinsing, soaking for removing impurities and shaping after tenderization treatment of tripe;
step three: the beef tripe preserving method comprises the steps of grading, packaging, carrying out lamination processing when the beef tripe is packaged, wherein the beef tripe lamination is packaged, so that the packaging attractiveness is achieved, and the beef tripe preserving method is related to a beef tripe freezing processing technology in the invention;
bagging, then thermally irrigating the nutrient water, wherein the nutrient water is prepared by mixing 0.05% of sodium pyrophosphate, 0.05% of sodium hexametaphosphate and 0.05% of sodium tripolyphosphate in equal volume ratio, the pH value of the nutrient water is 10-12, the temperature of the nutrient water is higher than 98 ℃, the mass ratio of the mao tripe to the nutrient water is 1:0.4, and sealing and then carrying out pasteurization (at the temperature of 60-82 ℃); the technical scheme has the advantages that the pasteurization is adopted during sterilization, the pasteurization is characterized by mild temperature, and all microorganisms cannot be killed well due to lower sterilization temperature, so that in the process of filling and maintaining water at the front end, the effect of killing part of microorganisms at the front end in advance can be achieved in a hot filling mode, and the good sterilization effect can be achieved only possibly while the crisp and tender mouthfeel of the tripe is ensured;
step four: cooling, namely cooling the sterilized tripe to below 40 ℃ in a water cooling mode;
step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃, transporting, naturally thawing in the way, ensuring that the transportation time of the tripe is within five days, and keeping fresh for 24 hours at the temperature of 0-4 ℃ before eating, so that the tripe absorbs water and ensures good mouthfeel.
Example 2
This embodiment differs from embodiment 1 only in that: in this example, the conditions of the alkali treatment in the tenderizing treatment were as follows: the pH value of the sodium hydroxide solution is more than 10, the soaking time is 30min, the soaking temperature is 28 ℃, and during soaking, alkali liquor is required to completely immerse the tripe blades so as to ensure effective foaming of the tripe; the conditions of the enzyme treatment were: the papain is treated at 45 deg.C for 30 min.
Example 3
This embodiment differs from embodiment 1 only in that: in this example, the conditions of the alkali treatment in the tenderizing treatment were as follows: the pH value of the sodium hydroxide solution is more than 10, the soaking time is 60min, the soaking temperature is 35 ℃, and during soaking, alkali liquor is required to completely immerse the tripe blades so as to ensure effective foaming of the tripe; the conditions of the enzyme treatment were: the papain is treated at 70 deg.C for 50 min.
Comparative example 1
This comparative example differs from example 1 only in that: in this comparative example, the tripe was treated with only alkali and not with enzyme.
Comparative example 2
This comparative example differs from example 1 only in that: in this comparative example, the tripe was treated with only enzyme and not with alkali.
Comparative example 3
This comparative example differs from example 1 only in that: the conditions of the alkali treatment in the tenderizing treatment in this comparative example were: the pH value of the sodium hydroxide solution is more than 10, the soaking time is 80min, the soaking temperature is 40 ℃, and during soaking, alkali liquor is required to completely immerse the tripe blades so as to ensure effective foaming of the tripe; the conditions of the enzyme treatment were: the papain is treated at 75 deg.C for 60 min.
Comparative example 4
This comparative example differs from example 1 only in that: in this comparative example, no lamination was performed when bagging the tripe.
Comparative example 5
This comparative example differs from example 1 only in that: in the comparative example, the water is maintained by filling at normal temperature without hot filling.
Comparative example 6
This comparative example differs from example 1 only in that: in the comparative example, the filled tripe is not frozen before transportation, and normal-temperature transportation is adopted in the transportation process.
Comparative example 7
This comparative example differs from example 1 only in that: in the comparative example, the filled tripe was not frozen before being transported, and cold chain transportation was used in the transportation process.
The results of the physical and chemical index tests of the tripes processed by the examples 1 to 3 and the comparative examples 1 to 7 are shown in table 2, and show that the blanching shrinkage rate is the area change of the blade of the tripe before and after blanching, the yield is the mass ratio between the quality of the finished product and the raw material of the tripe, 3 × 3 repeated experiments are carried out on each experimental group, the results are expressed as the average, and the experimental results of the blanching shrinkage rate and the yield of the tripe of each example and the comparative example are shown in table 1.
TABLE 1 physical and chemical index of MAODU
As can be seen from table 1, the index of the tripe prepared in examples 1 to 3 is significantly superior to that of the tripe prepared by the method of the comparative example in both the shrinkage rate of blanching and the yield, and by the concept of the overall layout of the overall process flow and according to the characteristics of the tripe itself, after the tenderization treatment of the tripe, the tenderization treatment is performed in each dimension of sterilization, packaging and transportation at the rear end, so that the shrinkage rate of the tripe during blanching can be significantly reduced, the yield of the tripe can be significantly improved, and the yield is improved from about 200% to about 250%.
Sensory evaluation was performed on the tripes processed in examples 1 to 3 and comparative examples 1 to 7, and non-workshop workers in the factory area were randomly selected for sensory evaluation, 15 persons in each group, the sensory evaluation method was performed with reference to GB/T15038, the results were expressed as an average, and the criteria for sensory evaluation are shown in table 2.
TABLE 2 sensory evaluation criteria for MAODU
The results of the sensory evaluation using examples 1 to 3 and comparative examples 1 to 7 are shown in Table 3. As can be seen from table 3, the tripes prepared in examples 1 to 3 have good crispness, smooth mouthfeel, no slagging phenomenon, and good appearance and comprehensive mouthfeel due to the improvement of the alkali treatment and enzyme treatment processes and the tenderness maintaining treatment during later filling and transportation. In the comparative examples, the brittleness and tenderness of comparative examples 1 to 2 were poor due to the selection of the alkali treatment and the enzyme treatment at the previous stage and the treatment time, while the sensory quality was affected by the slagging phenomenon of comparative example 3 due to the excessively long treatment time. Comparative examples 4-5, which had not been laminated or hot-filled, had a certain effect on the crispy and tender mouthfeel of the finished product, and the same effect could be achieved by cold chain transportation, but the transportation cost would be greatly increased.
TABLE 3 sensory evaluation of MAODU
The foregoing is merely an example of the present invention and common general knowledge in the art of designing and/or characterizing particular aspects and/or features is not described in any greater detail herein. It should be noted that, for those skilled in the art, without departing from the technical solution of the present invention, several variations 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 (10)
1. A processing method of a tripe with good brittleness is characterized by comprising the following steps:
the method comprises the following steps: pretreating the tripe;
step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme;
step three: grading and packaging, adding maintenance water when packaging tenderized tripe, wherein the mass ratio of the tripe to the maintenance water is 1:0.4, and sealing and then carrying out pasteurization;
step four: cooling, cooling the sterilized mao to below 40 ℃;
step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃ for transportation, and naturally thawing in the way.
2. The processing method of tripe with good brittleness according to claim 1, wherein the processing method comprises the following steps: in the first step, the pretreatment of the tripe comprises the processes of fat layer stripping, classification, cleaning, blanching and shaping and rinsing.
3. The processing method of tripe with good brittleness as claimed in claim 2, wherein: in the second step, the alkali treatment conditions are as follows: the pH value of the alkali liquor is more than 10, the soaking time is 10-60min, and the soaking temperature is 10-35 ℃; the conditions of the enzyme treatment were: the enzyme treatment temperature is 20-70 deg.C, and the enzyme treatment time is 10-50 min.
4. The processing method of tripe with good brittleness according to claim 3, wherein the processing method comprises the following steps: in the second step, the alkali liquor completely soaks the tripe in the alkali treatment process.
5. The processing method of tripe with good brittleness according to claim 4, wherein the processing method comprises the following steps: and in the third step, the tripe is laminated when being packaged.
6. The processing method of tripe with good brittleness according to claim 5, wherein the processing method comprises the following steps: in the third step, the adding of the maintenance water adopts a hot irrigation mode, the pH value of the maintenance water is 10-12, and the temperature of the maintenance water is more than 98 ℃.
7. The processing method of tripe with good brittleness as claimed in claim 6, wherein: in the fourth step, the cooling mode of the tripe is water cooling.
8. The method for processing tripe with good brittleness as claimed in any one of claims 1 to 7, wherein: and in the fifth step, the transportation time is within five days.
9. The processing method of tripe with good brittleness as claimed in claim 2, wherein: finishing the rinsing process within 10min after the tripe is blanched and shaped.
10. The processing method of tripe with good brittleness according to claim 1, wherein the processing method comprises the following steps: in the second step, the tripe is tenderized, rinsed, soaked, decontaminated and shaped.
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