CN112425733A - Animal viscera foaming preparation, preparation method thereof, foaming method of mao tripe and application - Google Patents
Animal viscera foaming preparation, preparation method thereof, foaming method of mao tripe and application Download PDFInfo
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- CN112425733A CN112425733A CN202011267192.4A CN202011267192A CN112425733A CN 112425733 A CN112425733 A CN 112425733A CN 202011267192 A CN202011267192 A CN 202011267192A CN 112425733 A CN112425733 A CN 112425733A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 94
- 238000005187 foaming Methods 0.000 title claims abstract description 92
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- 238000000034 method Methods 0.000 title claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 98
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 50
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 25
- 238000005868 electrolysis reaction Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims description 61
- 229910001415 sodium ion Inorganic materials 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
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- 238000009472 formulation Methods 0.000 claims 5
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- 235000013305 food Nutrition 0.000 abstract description 2
- 206010016807 Fluid retention Diseases 0.000 description 14
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- 241000283690 Bos taurus Species 0.000 description 6
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- 239000003513 alkali Substances 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 6
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 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
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- 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
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000017667 Chronic Disease Diseases 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
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- 241001494479 Pecora Species 0.000 description 1
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- 241000282849 Ruminantia Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241000282887 Suidae 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
- 210000003165 abomasum Anatomy 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
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- 238000005259 measurement Methods 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 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
- 210000004767 rumen Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
- 238000012360 testing method 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
- 239000000273 veterinary drug Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses an animal viscera foaming preparation, a preparation method thereof, a foaming method of tripe and application thereof. The preparation method provided by the invention is simple, and the alkaline water generated by electrolysis of potassium carbonate is used as an animal viscera foaming preparation, so that the hot pot tripe with crisp and tender mouthfeel can be prepared, and the market prospect is wide.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an animal viscera foaming preparation, a preparation method thereof, a foaming method of tripe and application.
Background
Cattle belong to a typical ruminant with a stomach having four chambers, rumen, reticulum, omasum and abomasum, in biological anatomy. The folds of the inner layer of the stomach wall of the omasum form hundreds of blades which are arranged like a shutter, so the omasum is also called as shutter belly, also called as hair belly and cow belly. At present, the traditional Chongqing MAODU chafing dish takes the MAODU of a cattle (namely the omasum of the cattle) as a main material, along with the influence of the Chongqing chafing dish, chafing dishes in various places of China are gradually prosperous, and the consumption of the MAODU is greatly increased. Because the mao tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and the like, the mao tripe has the effects of tonifying spleen and stomach, tonifying qi and nourishing blood, tonifying deficiency and benefiting essence, quenching thirst and preventing dizziness, and is suitable for people with deficiency, deficiency of qi and blood, malnutrition and weakness of spleen and stomach after illness. Therefore, the mao is gradually popular with consumers.
The stomach wall of the bovine omasum is composed of a mucous layer, a submucosal tissue layer, a muscularis layer and a serosa layer from inside to outside, and the muscularis layer is the main edible part of the mao tripe. However, the myofascial layer has strong bone strength, if fresh tripe is directly put into a pot to be boiled and eaten, the tripe has soft and tough mouthfeel, is chewed with the rubber, and is not beneficial to digestion and absorption, so the tripe needs to be treated before being eaten, namely, the tripe needs to be treated by foaming (soaking), and the prepared tripe not only needs to have unique flavor, but also needs to have crisp, tender, tasty and refreshing mouthfeel and slag melting. Therefore, the hair treatment of the tripe has an important influence on the edible mouthfeel.
At present, the existing hair tripe fermentation method mainly comprises biological enzyme fermentation, alkaline water fermentation and biological enzyme alkaline water composite fermentation, namely protease or edible alkali (such as sodium hydroxide, sodium carbonate, sodium bicarbonate and the like) or biological enzyme and alkaline water (enzyme-alkaline method) are adopted for soaking treatment. The hair tripe is treated by the compound protease, the action condition is mild, the nutrition loss is less, but the mouth feel of the hair tripe is not easy to meet the requirements of refreshing and slagging, the cost is high, and the hair tripe is used less at present. The common method is to prepare the tripe by using alkaline water, and the tripe prepared by using the method is generally prepared by using food-grade alkaline liquids such as sodium hydroxide, sodium carbonate and sodium bicarbonate, but the tripe prepared by using the method has the advantages of large water loss rate in the storage process, short storage time, long rinsing time in a pot, aging, toughness and curling, weak water retention capacity after heating, increased sodium ion content and easy adverse effect on the health of consumers. For example, in one of the prior art, the method is to prepare the tripe by an alkaline method and combine compound phosphate and sucrose fatty acid ester to treat the tripe, and the main purpose of the method is to improve the water retention of the tripe and prolong the shelf life, but the obtained tripe has an alkaline taste, poor flavor and fading to influence the appetite although the water loss rate is low and the shelf life is long. The complex fermentation method of the biological enzyme alkaline water is complicated, the cost is higher than that of an alkaline method, and the quality control difficulty is higher.
Therefore, the above technical solutions have the following disadvantages in practical use: the existing method for preparing the beef tripe for the chafing dish has the problems that the production process cannot be simplified while the cost is reduced, and a safe and high-quality beef tripe product for the chafing dish can be obtained.
Disclosure of Invention
The embodiment of the invention aims to provide an animal viscera foaming preparation so as to solve the problems that the existing preparation method for preparing the beef tripe in the background art cannot simplify the production process while reducing the cost, and a safe and high-quality beef tripe product for the chafing dish can not be obtained.
In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:
a preparation for soaking and foaming animal viscera can be used for preparing hot pot tripe with crisp and tender taste, and is prepared from food-grade potassium carbonate as raw material by electrolyzing and filtering to obtain alkaline water (alkaline electrolyzed water) without sodium ions.
As a further scheme of the invention: the pH value of the animal viscera foaming preparation is 9-15.
As a still further scheme of the invention: the pH value of the animal viscera foaming preparation is 10-13.
Another object of an embodiment of the present invention is to provide a method for preparing an animal viscera effervescent preparation, which comprises the following steps: weighing food-grade potassium carbonate, adding the food-grade potassium carbonate into water, uniformly mixing and fully dissolving, then electrolyzing by using an alkaline water generator, filtering by using a membrane for different times, and taking alkaline electrolyzed water to obtain the animal viscera foaming preparation.
Another object of the embodiments of the present invention is to provide an animal viscera foaming preparation prepared by the above method.
Another object of the embodiments of the present invention is to provide a method for soaking and foaming a tripe, and specifically, a tripe pretreated by soaking and foaming the preparation for soaking and foaming animal viscera, wherein the method for soaking and foaming the tripe comprises the following steps:
1) pretreatment: boiling fresh or dried tripe with water to complete the pretreatment, and obtaining the pretreated tripe for later use;
2) fermentation: and adding the pretreated morel into the animal viscera soaking preparation for soaking, taking out and cleaning to obtain the soaked morel.
Another object of the embodiment of the invention is to provide an application of the method for soaking and foaming a mao tripe in a chafing dish, which can be used for preparing the mao tripe for a chafing dish with crisp and tender mouthfeel by using the preparation for soaking and foaming animal viscera. Meanwhile, the method can also be used for the soaking production of duck intestines, goose intestines and the like.
Furthermore, the animal viscera foaming preparation can also be used for foaming of other animal viscera, such as lungs, stomachs, large intestines and small intestines of animals such as pigs, cows, sheep and rabbits, and is selected according to requirements, and the preparation is not limited herein.
Compared with the prior art, the invention has the beneficial effects that:
the animal viscera foaming preparation provided by the embodiment of the invention is obtained by electrolyzing potassium carbonate to generate alkaline water, and soaking tripe by soaking the animal viscera foaming preparation, so that the foaming is completed, the process is simple, the cost is low, collagen and elastin in the tripe can be better decomposed, the mouthfeel of the tripe is improved, the water retention capacity and water retention property of the tripe are improved, and the soaked tripe can be properly washed by clear water without alkaline taste; because alkali containing sodium salt or phosphate with water retention is not used, the content of sodium ions in the tripe is not increased, the tripe is healthier to eat, and the problems that the production process cannot be simplified while the cost is reduced and a safe and high-quality tripe product for the chafing dish can not be obtained in the conventional tripe foaming method are solved. In addition, the preparation method provided by the embodiment of the invention is simple, and the alkaline water generated by electrolysis of potassium carbonate is used as an animal internal organ foaming preparation, so that the hot pot tripe with crisp and tender mouthfeel can be prepared, and the market prospect is wide.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
The animal viscera foaming preparation provided by the embodiment of the invention can be used for preparing hot pot tripes with crisp and tender mouthfeel, and is alkaline water (alkaline electrolyzed water) which is prepared by taking food-grade potassium carbonate as a raw material and is free of sodium ions through electrolysis and filtration.
The animal viscera foaming preparation provided by the embodiment of the invention is obtained by electrolyzing potassium carbonate to generate alkaline water, and soaking tripe by soaking the animal viscera foaming preparation, so that the foaming is completed, the process is simple, the cost is low, collagen and elastin in the tripe can be better decomposed, the mouthfeel of the tripe is improved, the water retention capacity and water retention property of the tripe are improved, and the soaked tripe can be properly washed by clear water without alkaline taste; because the alkali containing sodium salt or the phosphate containing water is not used, the content of sodium ions in the tripe is not increased, and the tripe is healthier to eat.
It should be noted that the electrolysis is a general name of acidic electrolyzed water and alkaline electrolyzed water generated by separating a dilute salt or dilute acid solution with a diaphragm under the electrolysis action to consume a trace amount of energy by adopting the existing electrolyzed water process, namely electrolyzed ionic water or oxidation potential water. The invention obtains alkaline electrolyzed water through membrane filtration, the alkaline electrolyzed water mainly contains potassium ions, hydroxyl ions, oxygen ions, micromolecule water consisting of 5-6 molecules and the like, can reduce the generation of acidic substances, activate the cell function, improve various chronic diseases, and has the advantages of good sterilization effect, lower preparation cost, no harm to human bodies and the like.
As another preferable embodiment of the invention, the pH value of the animal viscera foaming preparation is 9-15, namely the animal viscera foaming preparation is alkaline water which is prepared by taking food-grade potassium carbonate as a raw material, electrolyzing and filtering and does not contain sodium ions, and the pH value of the alkaline water is 9-15.
As another preferable embodiment of the invention, the pH value of the animal viscera foaming preparation is 10-13, namely the animal viscera foaming preparation is alkaline water which is prepared by taking food-grade potassium carbonate as a raw material, electrolyzing and filtering and does not contain sodium ions, and the pH value of the alkaline water is 10-13.
The embodiment of the invention also provides a preparation method of the animal viscera foaming preparation, which comprises the following steps: weighing food-grade potassium carbonate, adding the food-grade potassium carbonate into water, uniformly mixing, electrolyzing by using an alkaline water generator, and filtering by using a membrane for different times to obtain the animal viscera foaming preparation, namely the alkaline water without the sodium ion content and with the pH value of 10-13.
The embodiment of the invention also provides the animal viscera foaming preparation prepared by the preparation method of the animal viscera foaming preparation.
The embodiment of the invention also provides a method for soaking and foaming the tripe, in particular to the tripe subjected to soaking and foaming pretreatment by adopting the preparation for soaking and foaming the animal internal organs, which comprises the following steps:
1) pretreatment: boiling fresh or dried tripe with water to complete the pretreatment, and obtaining the pretreated tripe for later use;
2) fermentation: and adding the pretreated morel into the animal viscera soaking preparation for soaking, taking out and cleaning to obtain the soaked morel.
As another preferred embodiment of the present invention, the soaking is performed according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation is 1: 3-12, and soaking at normal temperature for 2-40 hours.
As another preferred embodiment of the present invention, the soaking is performed according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation is 1: 5-10, and soaking at normal temperature for 6-30 hours.
As another preferred embodiment of the present invention, the pre-treatment is to wash fresh or dried tripe with water, boil in boiling water for 2-10 minutes, filter, cool, drain water to obtain the pre-treated tripe.
As another preferred embodiment of the invention, the pretreatment is to wash fresh or dried tripe with clear water, put the cleaned tripe in boiling water to boil for 2-10 minutes, filter the tripe, put the tripe in cold water to cool, take out the tripe and drain the water to obtain the pretreated tripe for later use.
Preferably, the method for soaking and foaming the tripe specifically comprises the following steps:
1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 2-10 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
2) preparation of animal viscera foaming preparation: food-grade potassium carbonate is adopted, and the alkaline water without sodium ion content with the pH value ranging from 10 to 13, namely the animal viscera foaming preparation, can be obtained by electrolyzing and filtering the food-grade potassium carbonate by an alkaline water generator for different time.
3) Fermentation: and (3) pretreating the tripe according to the proportion of 1: soaking in the preparation at pH of 10-13 at a ratio of 5-10 for 6-30 hr, taking out, and washing with clear water.
The embodiment of the invention also provides application of the swelling method of the tripe in preparing the tripe for the chafing dish, and the animal viscera swelling preparation can be used for preparing the tripe for the chafing dish with crisp and tender mouthfeel.
The technical effects of the animal viscera foaming preparation of the invention will be further described below by referring to specific examples.
Example 1
A method for soaking and foaming tripe, in particular to a method for processing tripe for a hot pot, which comprises the following steps:
(1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 10 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
(2) preparation of animal viscera foaming preparation: food-grade potassium carbonate is adopted, and alkaline water without sodium ion content with the pH value of 13, namely the animal viscera foaming preparation, can be obtained through electrolysis of an alkaline water generator and membrane filtration;
(3) fermentation: and (3) pretreating the tripe according to the proportion of 1: 10 into the animal internal organ foaming preparation with the pH value of 13, soaking for 6 hours at normal temperature, taking out and washing with clear water to obtain the tripe for the hot pot.
Example 2
A method for soaking and foaming tripe, in particular to a method for processing tripe for a hot pot, which comprises the following steps:
(1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 2 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
(2) preparation of animal viscera foaming preparation: food-grade potassium carbonate is adopted, and alkaline water with pH value of 10 and no sodium ion content, namely the animal viscera foaming preparation, can be obtained through electrolysis of an alkaline water generator and membrane filtration;
(3) fermentation: and (3) pretreating the tripe according to the proportion of 1: 5 into the animal internal organ foaming preparation with the pH value of 10, soaking for 30 hours at normal temperature, taking out and washing with clear water to obtain the tripe for the hot pot.
Example 3
A method for soaking and foaming tripe, in particular to a method for processing tripe for a hot pot, which comprises the following steps:
(1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 4 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
(2) preparation of animal viscera foaming preparation: food-grade potassium carbonate is adopted, and alkaline water with pH value of 12 and without sodium ion content, namely the animal viscera foaming preparation, can be obtained through electrolysis of an alkaline water generator and membrane filtration;
(3) fermentation: and (3) pretreating the tripe according to the proportion of 1: 7, soaking the mixture in the animal viscera foaming preparation with the pH value of 12 at normal temperature for 20 hours, taking out the soaked mixture, and washing the soaked mixture with clear water to obtain the tripe for the hot pot.
Example 4
A method for soaking and foaming tripe, in particular to a method for processing tripe for a hot pot, which comprises the following steps:
(1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 6 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
(2) preparation of animal viscera foaming preparation: food-grade potassium carbonate is adopted, and alkaline water without sodium ion content with the pH value of 11, namely the animal viscera foaming preparation, can be obtained through electrolysis of an alkaline water generator and membrane filtration;
(3) fermentation: and (3) pretreating the tripe according to the proportion of 1: 6, soaking the animal viscera in the preparation with the pH value of 11 for 24 hours at normal temperature, taking out and washing with clear water to obtain the tripe for the hot pot.
Example 5
A method for soaking and foaming tripe, in particular to a method for processing tripe for a hot pot, which comprises the following steps:
(1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 8 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
(2) preparation of animal viscera foaming preparation: food-grade potassium carbonate is adopted, and alkaline water without sodium ion content with the pH value of 12.5, namely the animal viscera foaming preparation, can be obtained through electrolysis of an alkaline water generator and membrane filtration;
(3) fermentation: and (3) pretreating the tripe according to the proportion of 1: 8, soaking the animal viscera in the preparation with the pH value of 12.5 for 12 hours at normal temperature, taking out and washing with clear water to obtain the tripe for the hot pot.
Example 6
A preparation for soaking and foaming animal viscera is prepared by the following steps: weighing food-grade potassium carbonate, adding the food-grade potassium carbonate into water, uniformly mixing, then electrolyzing by using an alkaline water generator, and then carrying out membrane filtration to obtain the animal viscera foaming preparation, namely the alkaline water with the pH value of 12 and without sodium ion content.
Example 7
Compared with example 6, except that pH value 9, other than, with example 6.
Example 8
Compared with example 6, the pH value is the same as that of example 6 except that the pH value is 10.
Example 9
Compared with example 6, except for pH 14, the other embodiment of the invention is the same as example 6.
Example 10
Compared with example 6, the method is the same as example 6 except that the pH value is 15.
Example 11
A method for foaming a tripe, in particular to a tripe pretreated by foaming with the preparation for foaming animal internal organs prepared in example 6, wherein the method for foaming the tripe comprises the following steps:
1) pretreatment: cleaning fresh or dried MAODU with clear water, decocting in boiling water for 6 min, filtering, cooling in cold water, taking out, and draining to obtain pretreated MAODU;
2) fermentation: adding the pretreated morchella into the animal viscera soaking preparation for soaking, taking out and washing with clear water to obtain the soaked morchella, which can be used as a chafing dish morchella. Wherein the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation of 1: 7, and soaking for 22 hours at normal temperature after mixing.
Example 12
Compared with example 11, except that the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation of 1: example 11 was repeated except that the mixture was mixed at the ratio of 3 and then immersed at normal temperature for 2 hours.
Example 13
Compared with example 11, except that the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation of 1: 5 was mixed and then immersed at room temperature for 6 hours, but the procedure was otherwise the same as in example 11.
Example 14
Compared with example 11, except that the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation of 1: 9 was mixed and then immersed at normal temperature for 10 hours, but the procedure was otherwise the same as in example 11.
Example 15
Compared with example 11, except that the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation of 1: the procedure of example 11 was repeated except that the mixture was mixed at a ratio of 10 and then immersed at room temperature for 20 hours.
Example 16
Compared with example 11, except that the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera foaming preparation of 1: 12 was mixed and then immersed at room temperature for 40 hours, but the procedure was otherwise the same as in example 11.
Product detection
The chafing dish tripe prepared by the method of examples 1 to 5 was subjected to product testing. Specifically, color, smell, tissue structure, brittleness, breaking force and water retention rate were measured, and the specific measurement results are shown in table 1. Wherein, the chafing dish tripe prepared by the method in the embodiment 1-5 has black brown surface, uniform color and no fading. The beef tripes for the hot pot prepared by the method in the embodiment 1 to 5 are all crisp, tender and dregs-melting, and cannot be rotten after being scalded for a long time.
TABLE 1 MAODU product detection result table for chafing dish
As can be seen from the data in table 1, when the animal viscera foam preparation prepared in the examples of the invention is used for preparing the beef tripe for the chafing dish by foaming, the obtained product has black brown surface, uniform color and no fading. Moreover, the product has special flavor of the mao, mellow flavor and no alkaline taste; the tissue structure is full and compact, the texture is clear, and the elasticity and the toughness are good; the brittleness is crisp, tender and slag-melting, and the product is not rotten after being scalded for a long time; meanwhile, the product has good breaking force and water retention rate, and the water retention rate of all products can reach more than 15%.
According to the above results, the beneficial effects of the invention are as follows:
1. the invention adopts alkaline water generated by electrolysis of potassium carbonate to soak the tripe, and the alkaline water has redox potential and strong seepage force, so that the collagen and the elastin in the tripe can be better decomposed, the mouth feel of the tripe is improved, and the water retention capacity and the water retention property of the tripe are improved. The prepared tripe has natural color, presents the special black color of the tripe and has no fading; the smell is mellow and strong, and the alkali taste is avoided; the taste is crisp and tender, and the slag is melted after chewing; the shrinkage is small, no curl is generated during hot ironing, and the taste is still not obviously changed after long-time ironing; the water retention of the tripe is better, and the water retention rate of the fresh tripe after being processed is as high as about 30 percent.
2. The alkaline water has stronger bactericidal ability and the ability of reducing the pesticide and veterinary drug, so the soaking time is longer, but the soaking water is not needed to be replaced and the preservative is not needed to be added in the soaking process. In addition, the harmful components such as antibiotics which may remain in the tripe and the like to the human body can be eliminated.
3. The soaked tripe is properly washed by clear water without alkali smell; because the alkali containing sodium salt or the water-retaining phosphate is not used, the content of sodium ions in the tripe is not increased, the tripe is healthier to eat, and has wide market prospect.
While the preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the scope of the invention.
Claims (10)
1. The animal viscera foaming preparation is characterized in that the animal viscera foaming preparation is alkaline water which is prepared by taking food-grade potassium carbonate as a raw material and is free of sodium ions through electrolysis and filtration.
2. The animal viscera foam formulation of claim 1, wherein the pH of said animal viscera foam formulation is in the range of 9-15.
3. The animal viscera foam formulation of claim 1, wherein the pH of said animal viscera foam formulation is in the range of 10-13.
4. A process for the preparation of an animal viscera foaming formulation as defined in any one of claims 1 to 3, comprising the steps of: weighing food-grade potassium carbonate, adding the food-grade potassium carbonate into water, uniformly mixing, then electrolyzing, and then carrying out membrane filtration to obtain the animal viscera foaming preparation.
5. An animal viscera foaming preparation prepared by the preparation method of the animal viscera foaming preparation as claimed in claim 4.
6. A method for foaming tripe, which is characterized in that the tripe subjected to foaming pretreatment by using the animal viscera foaming preparation as claimed in claim 1, 2, 3 or 5 specifically comprises the following steps: 1) pretreatment: boiling fresh or dried tripe with water to complete the pretreatment, and obtaining the pretreated tripe; 2) fermentation: and adding the pretreated morel into the animal viscera soaking preparation for soaking, taking out and cleaning to obtain the soaked morel.
7. The method for soaking tripe as claimed in claim 6, wherein the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera soaking preparation of 1: 3-12, and soaking at normal temperature for 2-40 hours.
8. The method for soaking tripe as claimed in claim 6, wherein the soaking is carried out according to the weight ratio of the pretreated tripe to the animal viscera soaking preparation of 1: 5-10, and soaking at normal temperature for 6-30 hours.
9. The method for soaking and foaming tripe as claimed in claim 6, wherein the pre-treatment is carried out by washing fresh tripe or dried tripe with water, boiling in boiling water for 2-10 min, filtering, cooling, and draining to obtain the pre-treated tripe.
10. Use of a method of foaming a tripe as claimed in any one of claims 6 to 9 in the preparation of a tripe for a hot pot.
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