CN111357946A - Spicy shredded lamb tripe and preparation method thereof - Google Patents
Spicy shredded lamb tripe and preparation method thereof Download PDFInfo
- Publication number
- CN111357946A CN111357946A CN202010249608.3A CN202010249608A CN111357946A CN 111357946 A CN111357946 A CN 111357946A CN 202010249608 A CN202010249608 A CN 202010249608A CN 111357946 A CN111357946 A CN 111357946A
- Authority
- CN
- China
- Prior art keywords
- lamb
- tripe
- parts
- tripes
- spicy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019687 Lamb Nutrition 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 13
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 13
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 13
- 235000005822 corn Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 6
- 108010053775 Nisin Proteins 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000004309 nisin Substances 0.000 claims abstract description 6
- 235000010297 nisin Nutrition 0.000 claims abstract description 6
- 239000002773 nucleotide Substances 0.000 claims abstract description 6
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 6
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 6
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 6
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000006260 foam Substances 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000005303 weighing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000722363 Piper Species 0.000 claims description 15
- 241000221638 Morchella Species 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 9
- 210000003097 mucus Anatomy 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 206010067171 Regurgitation Diseases 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000027939 micturition Effects 0.000 abstract description 3
- 206010029410 night sweats Diseases 0.000 abstract description 3
- 230000036565 night sweats Effects 0.000 abstract description 3
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 241000234314 Zingiber Species 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 6
- 230000035943 smell Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 241001494479 Pecora Species 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000283707 Capra Species 0.000 description 2
- 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 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
- 240000002769 Morchella esculenta Species 0.000 description 1
- 235000002779 Morchella esculenta Nutrition 0.000 description 1
- 241000283898 Ovis Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 125000003118 aryl group Chemical group 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
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000021317 sensory perception Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 210000002268 wool Anatomy 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
- A23L13/70—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses spicy shredded lamb tripes and a preparation method thereof, wherein the spicy shredded lamb tripes are prepared by (1) slowing down lamb tripes, adding water, adding salt and white vinegar, soaking for 15 minutes, repeatedly rubbing and washing the lamb tripes, adding corn flour, continuously and repeatedly rubbing and washing the lamb tripes, and finally washing the lamb tripes; (2) putting the lamb tripe in a pot with cold water, adding pepper, ginger and cooking wine, boiling the lamb tripe with strong fire until the lamb tripe is boiled, skimming floating foam, boiling the lamb tripe for 20 minutes at 90 ℃, naturally cooling the lamb tripe until the central temperature is 26 ℃, and shredding the lamb tripe; (3) adding edible salt, monosodium glutamate, pepper, cumin, zanthoxylum oil, nisin, white granulated sugar, sodium ascorbate, 5-flavor nucleotide disodium, sesame seeds and spicy red oil, mixing uniformly, and pickling; (4) weighing, vacuum packaging, high-temperature sterilization, water cooling and drying. The spicy shredded lamb tripe prepared by the invention has unique flavor and good taste, maintains the nutrient components of the lamb tripe, and is a leisure food for people with weak stomach qi, regurgitation, night sweat and frequent micturition, and also has the effect of conditioning the body.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to spicy shredded lamb tripes and a making method thereof.
Background
The lamb tripe is the stomach of a goat or a sheep of a bovine animal, contains the main nutritional ingredients of protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and the like, has sweet and warm nature and taste, can play the role of tonifying deficiency and invigorating stomach, and has good effect particularly for people with weak stomach qi deficiency, regurgitation, night sweat and frequent micturition. At present, almost no portable instant morchella food exists in the market, most of the instant morchella food is instant vegetarian morchella, is mainly made of bean products, has great nutrition and mouthfeel difference with the morchella, and therefore, the demand of people for the instant morchella food can not be met.
Disclosure of Invention
Aiming at the defects pointed out in the background technology, the invention provides spicy shredded lamb tripe and a preparation method thereof, aiming at solving the problems in the prior art in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that:
a preparation method of spicy shredded lamb tripes comprises the following steps:
(1) raw material slowing and cleaning
Slowing down the lamb tripes in a slowing-down tank, putting the lamb tripes into a cold container, adding water to submerge the lamb tripes, then adding salt and white vinegar, soaking for 15 minutes, repeatedly rubbing and washing the lamb tripes, removing surface mucus, adding corn flour, continuously and repeatedly rubbing and washing the lamb tripes, finally washing the lamb tripes with clear water, and draining;
(2) precooking
Putting the lamb tripe into a pot with cold water, adding pepper, ginger and cooking wine, boiling the lamb tripe with strong fire until the lamb tripe is boiled, skimming floating foam, boiling the lamb tripe for 20 minutes at 90 ℃, fishing out the lamb tripe into cold water, washing the lamb tripe cleanly, naturally cooling the lamb tripe until the central temperature is 26 ℃, and then shredding the lamb tripe;
(3) pickling
Adding auxiliary materials into the shredded morchella, wherein the auxiliary materials comprise: edible salt, monosodium glutamate, pepper, cumin, zanthoxylum oil, nisin, white granulated sugar, sodium ascorbate, 5-flavor nucleotide disodium, sesame seeds and spicy red oil, and the mixture is evenly mixed, covered with a preservative film and transferred to a pickling chamber for pickling;
(4) weighing, vacuum packaging, high-temperature sterilization, water cooling and drying.
Preferably, in the step (1), 2 parts and 5 parts of salt and white vinegar and 20 parts of corn flour are respectively added according to 1000 parts of the lamb tripes during cleaning.
Preferably, in the step (2), 1 part of pepper, 3 parts of ginger and 10 parts of cooking wine are added according to 1000 parts of the lamb tripe.
Preferably, in the step (3), the auxiliary materials comprise, by weight, 1000 parts of morel: 5-8 parts of edible salt, 3-5 parts of monosodium glutamate, 0.5-1 part of pepper, 0.1-0.5 part of cumin, 0.2-1 part of zanthoxylum oil, 0.01-0.03 part of nisin, 2-4 parts of white granulated sugar, 0.02-0.05 part of sodium ascorbate, 0.05-0.1 part of 5-flavour nucleotide disodium, 5-10 parts of sesame grains and 15-25 parts of spicy red oil.
Preferably, in the step (3), the curing time is 8 hours, and the curing temperature is 0-4 ℃.
The invention further provides the spicy lamb tripe shreds prepared by the preparation method of the spicy lamb tripe shreds.
Compared with the defects and shortcomings of the prior art, the invention has the following beneficial effects:
the invention makes a portable and instant spicy shredded lamb tripe which is boiled at a specific temperature, has good tenderness, unique flavor and good taste, keeps the nutrient components of the lamb tripe, is a leisure food for people with weak stomach qi, regurgitation, night sweat and frequent micturition, has the effect of conditioning the body, and provides the lamb tripe food which is eaten as soon as being bought.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation method of spicy shredded lamb tripes comprises the following steps:
(1) raw material slowing and cleaning
The preparation method comprises the following steps of slowing the lamb tripes in a slowing tank with water, putting the lamb tripes into a cold container, adding water to immerse the lamb tripes, adding 2 parts of salt and 5 parts of white vinegar according to 1000 parts by weight of the lamb tripes, soaking for 15 minutes, repeatedly rubbing the lamb tripes, removing surface mucus, adding 20 parts of corn flour, continuously and repeatedly rubbing the lamb tripes, finally washing the lamb tripes with clear water, putting the lamb tripes into a stainless steel mesh screen, draining water, checking weight, uniformly putting the checked weight of raw materials into the stainless steel mesh screen, pickling and transferring the raw materials into a pickling room (the temperature of the pickling room is 0-4 ℃).
(2) Precooking
The method comprises the steps of putting the lamb tripes into a pot by adopting a steam jacketed pot, adding 1 part of pepper, 3 parts of ginger and 10 parts of cooking wine into the lamb tripes according to 1000 parts by weight, boiling the lamb tripes with strong fire, skimming floating foams, boiling the lamb tripes for 20 minutes at 90 ℃, fishing the lamb tripes into cold water to wash the floating foams on the surface, putting the fished lamb tripes into a clean and sanitary stainless steel mesh screen (note that the lamb tripes are not used but are not used after being disinfected), turning on a ventilation fan and an air conditioner in a cooling room, naturally cooling the lamb tripes to be cooled to the central temperature of below 26 ℃, shredding the lamb tripes before shredding, cleaning equipment, a table and tools to be used with boiled water, cutting the lamb tripes into squares with the size of 4 × 4, and then cutting the lamb tripes into shreds by using a cleaned shredder.
(3) Pickling
Adding auxiliary materials into the shredded morchella, wherein the auxiliary materials comprise the following components in parts by weight of 1000 parts of morchella: 5-8 parts of edible salt, 3-5 parts of monosodium glutamate, 0.5-1 part of pepper, 0.1-0.5 part of cumin, 0.2-1 part of zanthoxylum oil, 0.01-0.03 part of nisin, 2-4 parts of white granulated sugar, 0.02-0.05 part of sodium ascorbate, 0.05-0.1 part of 5-flavour nucleotide disodium, 5-10 parts of sesame grains and 15-25 parts of spicy red oil. Adding auxiliary materials, uniformly stirring, covering with a preservative film, and pickling for 8 hours in a pickling room at the temperature of 0-4 ℃.
(4) Weighing, vacuum packaging, high temperature sterilizing, water cooling, and oven drying
Checking weight and packaging: and re-mixing the pickled raw materials before weighing to ensure that the settled seasoning juice is uniform, ensuring that the product has no wool and any impurity, and quantitatively and vacuum-packaging according to the product specification.
High-temperature sterilization: and (3) inspecting that no air leakage occurs, uniformly placing the vacuum-packaged morchella in a sterilization tray (a certain gap is required between every two bags of products so as to prevent the products from being heated unevenly and the sterilization is not thorough and the sterilization effect is influenced), pushing the vacuum-packaged morchella into a sterilization tank, and performing high-temperature sterilization.
Water cooling: and (5) after the product is taken out of the tank, moving the product into cooling water, continuously cooling the product to the central temperature and the normal temperature, and fishing out the product.
Drying: and uniformly placing the cooled product on a conveyor belt of a dryer, drying water drops on the surface of the product, and wiping water stains on the surface of the product. And (3) a small amount of products which are cleaned completely (so as to prevent the product on the bottom of the box from being pressed too much to influence the product quality) are put into a turnover box and then are transferred to the next procedure.
Example 2
The preparation method of the spicy shredded lamb tripe is the same as that in the embodiment 1, and the dosage of the auxiliary materials added in the step (1) for cleaning is different from that added in the step (2) for precooking. In the step (1), 2 parts of salt and 3 parts of white vinegar are added according to the weight parts of the lamb tripes, the lamb tripes are repeatedly rubbed and washed after being soaked for 15 minutes, surface mucus is removed, 15 parts of corn flour is added, and the lamb tripes are continuously and repeatedly rubbed and washed. In the step (2), 0.8 part of pepper, 2 parts of ginger and 8 parts of cooking wine are added according to the weight parts of the lamb tripe. The rest of the procedure was the same as in example 1.
Example 3
The preparation method of the spicy shredded lamb tripe is the same as that in the embodiment 1, and the dosage of the auxiliary materials added in the step (1) for cleaning is different from that added in the step (2) for precooking. In the step (1), 2 parts of salt and 8 parts of white vinegar are added according to the weight parts of the lamb tripes, the lamb tripes are repeatedly rubbed and washed after being soaked for 15 minutes, surface mucus is removed, 25 parts of corn flour is added, and the lamb tripes are continuously and repeatedly rubbed and washed. In the step (2), 1.2 parts of pepper, 5 parts of ginger and 12 parts of cooking wine are added according to the parts by weight of the lamb tripe. The rest of the procedure was the same as in example 1.
And (3) product quality inspection:
1. sensory indexes of the lamb tripe shreds prepared by the invention meet the requirements of table 1, physical and chemical indexes meet the requirements of table 2, and microbial indexes meet the requirements of table 3.
TABLE 1 sensory index of morchella
TABLE 2 physicochemical indices of morchella
TABLE 3 sheep belly thread microorganism index
The results of the tests in tables 1 to 3 performed on the lamb tripe silks prepared in the examples 1 to 3 of the invention show that the lamb tripe silks prepared in the examples 1 to 3 all meet the above indexes.
Example 4
Sensory evaluation is performed on the lamb tripe threads prepared in the examples 1-3, the influence of the deodouring substances on the sensory perception of the lamb tripe threads prepared is analyzed, the influence factors of the deodouring substances are mainly ginger, cooking wine, pepper, white vinegar and corn flour, the sensory evaluation of the lamb tripe threads is shown in the table 5 according to the level test analysis of 5 factors and 3 shown in the table 4 of the examples 1-3.
TABLE 4 Experimental design for the influence of the smell of fish or mutton on the goat liver
| Factor(s) | Level 1(g/kg meat) | Level 2(g/kg meat) | Level 3(g/kg meat) |
| A ginger | 2 | 3 | 5 |
| B cooking wine | 8 | 10 | 12 |
| C Chinese prickly ash | 0.8 | 1 | 1.2 |
| D white vinegar | 3 | 5 | 8 |
| E corn flour | 15 | 20 | 25 |
TABLE 5 shredded sheep tripe sensory score requirements
The scoring group consisting of 8 persons was evaluated according to the scoring requirements of table 5, and finally the average score of 8 persons was taken and scored, each item was 10 points at the maximum, wherein the color and texture each accounted for 20%, the odor and taste each accounted for 30%, and the sum of the percentages of each score multiplied by the score was the final score.
In the preparation process, when 20 parts of corn flour, 10 parts of cooking wine, 5 parts of white vinegar, 3 parts of ginger and 1 part of pepper are correspondingly added into 1000 parts of the lamb tripe, the lamb tripe has the best flavor, uniform color, aromatic smell and pure taste. When one or more of the five materials are used in too much amount, the inherent fragrance of the lamb tripe is covered; when the dosage of one or more of the five materials is too small, the mutton smell cannot be effectively removed by the seasoning, and the original fragrance of the seasoning cannot be exerted, so that the mutton tripe has the mutton smell or insufficient taste. Therefore, the sensory evaluation of the shredded lamb tripes prepared by using the dosage of ginger, cooking wine, pepper, white vinegar and corn flour as the influencing factors of removing fishy and mutton smells in the example 1 is best.
In addition, the common salt and the white vinegar are mixed with clear water to soak the lamb tripe during cleaning, and the common salt and the white vinegar can separate collagen mucus, so that the functions of removing dirt and peculiar smell are achieved. The dried corn flour is also used for cleaning the lamb tripe instead of the alkaline surface, because the alkaline surface is corrosive and is not easy to remove mucus on the lamb tripe wall.
2. The influence of the boiling temperature on the lamb tripe product is analyzed by setting different boiling temperatures, and the measurement results of the evaluation indexes of the lamb tripe shreds prepared at different boiling temperatures are shown in table 6.
TABLE 6 Effect of cooking temperature on Gaster Caprae Seu Ovis products
As shown in Table 6, when the cooking temperature reached 85 ℃ or more, there was no significant change in the water loss rate, whereas when the cooking temperature was 90 ℃, the shearing force of the raw meat was the smallest, the tenderness was the best, and the time required to reach the center temperature was the smallest, so that the cooking temperature of 90 ℃ and the cooking time of 20min were selected as the best parameters.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (6)
1. The preparation method of the spicy lamb tripe shreds is characterized by comprising the following steps:
(1) raw material slowing and cleaning
Slowing down the lamb tripes in a slowing-down tank, putting the lamb tripes into a cold container, adding water to submerge the lamb tripes, then adding salt and white vinegar, soaking for 15 minutes, repeatedly rubbing and washing the lamb tripes, removing surface mucus, adding corn flour, continuously and repeatedly rubbing and washing the lamb tripes, finally washing the lamb tripes with clear water, and draining;
(2) precooking
Putting the lamb tripe into a pot with cold water, adding pepper, ginger and cooking wine, boiling the lamb tripe with strong fire until the lamb tripe is boiled, skimming floating foam, boiling the lamb tripe for 20 minutes at 90 ℃, fishing out the lamb tripe into cold water, washing the lamb tripe cleanly, naturally cooling the lamb tripe until the central temperature is 26 ℃, and then shredding the lamb tripe;
(3) pickling
Adding auxiliary materials into the shredded morchella, wherein the auxiliary materials comprise: edible salt, monosodium glutamate, pepper, cumin, zanthoxylum oil, nisin, white granulated sugar, sodium ascorbate, 5-flavor nucleotide disodium, sesame seeds and spicy red oil, and the mixture is evenly mixed, covered with a preservative film and transferred to a pickling chamber for pickling;
(4) weighing, vacuum packaging, high-temperature sterilization, water cooling and drying.
2. The method for preparing spicy lamb tripe shreds as claimed in claim 1, wherein in the step (1), 2 parts and 5 parts of salt and white vinegar are respectively added and 20 parts of corn flour are added by 1000 parts of lamb tripe in weight during washing.
3. The method for preparing spicy lamb tripe shreds according to claim 1, wherein in the step (2), 1 part of pepper, 3 parts of ginger and 10 parts of cooking wine are added according to 1000 parts of lamb tripe.
4. The method for preparing spicy lamb tripe shreds according to claim 1, wherein in the step (3), the auxiliary materials comprise, by weight, 1000 parts of lamb tripe: 5-8 parts of edible salt, 3-5 parts of monosodium glutamate, 0.5-1 part of pepper, 0.1-0.5 part of cumin, 0.2-1 part of zanthoxylum oil, 0.01-0.03 part of nisin, 2-4 parts of white granulated sugar, 0.02-0.05 part of sodium ascorbate, 0.05-0.1 part of 5-flavour nucleotide disodium, 5-10 parts of sesame grains and 15-25 parts of spicy red oil.
5. The method for preparing the spicy lamb tripe shreds as claimed in claim 1, wherein in the step (3), the pickling time is 8 hours, and the pickling temperature is 0-4 ℃.
6. A spicy lamb tripe shred prepared by the method for preparing the spicy lamb tripe shred according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010249608.3A CN111357946A (en) | 2020-04-01 | 2020-04-01 | Spicy shredded lamb tripe and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010249608.3A CN111357946A (en) | 2020-04-01 | 2020-04-01 | Spicy shredded lamb tripe and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111357946A true CN111357946A (en) | 2020-07-03 |
Family
ID=71199082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010249608.3A Pending CN111357946A (en) | 2020-04-01 | 2020-04-01 | Spicy shredded lamb tripe and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111357946A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416750A (en) * | 2008-12-02 | 2009-04-29 | 山西百世特食品有限公司 | Pekin fried cow stomach making method |
| CN101889692A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing instant and convenient spicy lamb entrails |
| CN103549560A (en) * | 2013-11-20 | 2014-02-05 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN107736566A (en) * | 2017-11-09 | 2018-02-27 | 汪亚玲 | A kind of preparation method of stew in soy sauce tripe |
| CN109699932A (en) * | 2017-10-25 | 2019-05-03 | 孙海龙 | A kind of production method of sauce sheep tripe |
-
2020
- 2020-04-01 CN CN202010249608.3A patent/CN111357946A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416750A (en) * | 2008-12-02 | 2009-04-29 | 山西百世特食品有限公司 | Pekin fried cow stomach making method |
| CN101889692A (en) * | 2010-07-06 | 2010-11-24 | 内蒙古草原兴发食品有限公司 | Method for processing instant and convenient spicy lamb entrails |
| CN103549560A (en) * | 2013-11-20 | 2014-02-05 | 中国农业科学院农产品加工研究所 | Preparing technology for convenient instant mutton offal soup |
| CN109699932A (en) * | 2017-10-25 | 2019-05-03 | 孙海龙 | A kind of production method of sauce sheep tripe |
| CN107736566A (en) * | 2017-11-09 | 2018-02-27 | 汪亚玲 | A kind of preparation method of stew in soy sauce tripe |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101768161B1 (en) | Method for manufacturing of grill chicken breast | |
| CN104172222B (en) | A kind of manufacture method of negative pressure curing salted meat | |
| US4772480A (en) | Method of controllingly aging edible material | |
| CN107568624A (en) | Fermentation meat product and processing method for keeping fresh | |
| CN105454988B (en) | Flavored beef cake and preparation method thereof | |
| KR101189661B1 (en) | Low-fat meat sausage containing headmeat skin and fermented vinegar and manufacturing method thereof | |
| KR101941965B1 (en) | Manufacturing method for smoked chitterlings | |
| Bharti et al. | Effect of vacuum tumbling time on physico-chemical, microbiological and sensory properties of chicken tikka | |
| CN108991410A (en) | A kind of low salt preserved ham and preparation method thereof | |
| CN111357946A (en) | Spicy shredded lamb tripe and preparation method thereof | |
| KR100545531B1 (en) | A Processing Method for Flesh and Meat by Rice Bran | |
| KR102405807B1 (en) | Method for manufacturing of meat processing product using Vegetable Lactobacillus | |
| CN114601102A (en) | Preparation method of dry-fried eel strips and instant food | |
| CN110050965B (en) | Squid ball making method | |
| CN103859429B (en) | Processing method of artemisia selengensis low-temperature common macrocarpium fruit rich in dietary fiber | |
| CN113632931A (en) | Large-particle beef paste and preparation method thereof | |
| CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
| CN113317354A (en) | Antibacterial fresh-keeping coating liquid for refrigerated fish meat and preparation method and application thereof | |
| CN112741222A (en) | Dried chicken and preparation method thereof | |
| CN111700231A (en) | Sauced mutton and preparation method thereof | |
| CN110754626A (en) | Preparation method and process of venison mushroom meat paste | |
| Hidayat et al. | The Effectiveness of Sweet Orange Certificate in Recovering Media of Salt Duck Eggs on Fat Levels and Sensoric Quality | |
| KR101609362B1 (en) | Manufacturing method of marinated duck meat with cheonggukjang and marinated duck meat with cheonggukjang | |
| Liang et al. | A Change Analysis of Land Use and Carbon Storage in Maoming Based on the InVEST Model and GIS | |
| KR102548113B1 (en) | Method for producing probiotics functional fermented sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200703 |
|
| RJ01 | Rejection of invention patent application after publication |