CN1498551A - Method and technique for safe handling tripe used in chafing dish - Google Patents
Method and technique for safe handling tripe used in chafing dish Download PDFInfo
- Publication number
- CN1498551A CN1498551A CNA021501432A CN02150143A CN1498551A CN 1498551 A CN1498551 A CN 1498551A CN A021501432 A CNA021501432 A CN A021501432A CN 02150143 A CN02150143 A CN 02150143A CN 1498551 A CN1498551 A CN 1498551A
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- China
- Prior art keywords
- hair tripe
- chafing dish
- tripe
- enzymolysis
- enzyme liquid
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
A process for treating the ox stomach used for chafing dish includes scalding in boiling water, cooling, immersing in edible enzyme solution for swelling it, regulating pH=7.5-8.0, immersing for 1-2 hr, rinsing in clean water, filtering and packing in sealed mode. Its advantages are high edible safety, nutritive and health-care function, and high resistance to high-temp boiling.
Description
The invention belongs to a kind of industrialization processing method of novel chafing dish hair tripe instant food.
Existing chafing dish hair tripe preparation method adopts traditional workshop-based caustic soda immersion treatment mostly, a mao tripe suction is expanded to be sent out, its process technology is very backward, particularly aspect safe and sanitary, there is serious hidden danger, in the processing and fabricating of chafing dish hair tripe, individual processor or illegal retailer are often arranged, in chafing dish hair tripe, add formalin and relevant disinfectant for external use such as boric acid, potassium permanganate etc. and protect crisp fresh-keeping, cause the remaining a large amount of harmful poisonous chemical substances of chafing dish hair tripe, the serious harm health.Above-mentioned chafing dish hair tripe processing method has generality, if untimely application modern food processing technology is transformed traditional chafing dish hair tripe processing industry, so, the chafing dish hair tripe processing mode of this rudimentary dangerous health will be forfeited the chafing dish industry.
The purpose of this invention is to provide a kind of novel chafing dish hair tripe security processing method, biological characteristics according to the hair tripe, select four kinds of enzyme food combinations for use, chafing dish hair tripe is carried out bloated the sending out of enzyme process handle, regulate its pH value with food acids then, make its protein abundance, morphological appearance, mouthfeel is tender and crisp, and is heat-resisting through boiling, chewing slag becomes the chafing dish hair tripe food of a kind of convenience and safe and sanitary.
Process chart of the present invention is seen Figure of description.
The security industry processing method of novel chafing dish hair tripe provided by the invention is as follows:
One, hair tripe preliminary treatment
Get fresh hair tripe or salted hair tripe or do a hair tripe, weighing cleans up, and is cut into definite shape, is that 1: 3 ratio added water boil 1～5 minute in hair tripe and water, then with its with the clear water immersion be cooled to 50 ℃ standby.
Two, complex food enzyme liquid preparation
Take by weighing food-grade elastoser, trypsase, pepsin and papain, use the hot water dissolving according to a certain ratio, mixing is made into 0.05～2% concentration, press the weight of water then and calculate the composite phosphates such as food-grade sodium pyrophosphate, sodium polyphosphate and sodium phosphate of adding 0.01～1%, mix and stir, until dissolving fully, promptly be mixed with required complex food enzyme liquid.
Three, enzymolysis process
According to a certain ratio, enzyme liquid and the good hair tripe mixing of preliminary treatment for preparing placed the stainless steel thermostat water bath, add water to the total amount of requirement then, be heated to 40～60 ℃, constant temperature was handled 1～4 hour, constantly stirred.Dispose, using 0.01～0.5% lemon acid for adjusting pH value is 7.5～8.0.
Four, cooling, pack, sealing, check and preservation
1, the chafing dish hair tripe that enzymolysis processing is finished places clear water to clean 2～3 times, filter solid carbon dioxide branch, and weighing and bagging adopts automatic heat-sealing machine envelope then.
2, packaged hair tripe is through the check of legal quality sanitary inspection department, and eligible is finished product, can preserve 7 days or freeze through-23 ℃ of urgency in 4 ℃, in-18 ℃ of refrigeration preservations 3 months down.
Because this method is used enzyme engineering technology chafing dish hair tripe is carried out enzymic degradation and the processing of a series of science, make this product appearance nature, elasticity and tender degree improve, chewing slag.The hair tripe is through behind the enzymolysis, and digestibility improves, and flavor substance increases, and has certain alimentary health-care function.Simultaneously, can the hair tripe be divided into different shape and size, make its good looking appearance according to the edible consumption needs, good mouthfeel, the color and luster nature has unique tender and crispization slag, the non-ageing characteristics of boiling certain hour.This method has greatly improved the wholesomeness of chafing dish hair tripe, has promoted the digestive utilization ratio of human body, has increased value-added content of product, has enriched chafing dish vegetable kind, has satisfied consumers in general's current consumption.
Embodiments of the invention are as follows:
Get fresh hair tripe or salted hair tripe or do hair tripe 100kg according to step 1, place the stainless steel thermostat water bath, obtain complex food enzyme liquid 0.5kg according to step 2, it is joined in the thermostat water bath, mix, carry out enzymolysis processing according to the method for step 3 and step 4 then, regulate pH, cooling, pack, sealing, check, can obtain net weight at last and be 1000 bags of the qualified novel chafing dish hair tripe instant food of 150g.
Claims (1)
- The present invention is a kind of security industry processing method of novel chafing dish hair tripe, it is characterized in that:A, in chafing dish hair tripe shaping heat treatment process process, with fresh hair tripe or salted hair tripe or do a hair tripe and place certain water gaging to boil 1～5 minute, be cut into geometry (as square, rectangle and polygonal etc.) after filtering cooling, promptly make chafing dish hair tripe of the same size.B, when complex food enzyme liquid prepares, by proportioning elastoser, trypsase, pepsin and papain are dissolved in the hot water, be made into 0.05～2% concentration, and added 0.01～1% composite phosphate (food-grade sodium pyrophosphate, sodium polyphosphate and sodium phosphate etc.), mix, promptly prepare complex food enzyme liquid.C, in enzymolysis process, the hair tripe for preparing is placed the stainless steel thermostat water bath, add complex food enzyme liquid according to a certain ratio, constant temperature was handled 1～4 hour, and be 7.5～8.0 with 0.01～0.5% lemon acid for adjusting pH value, promptly finished the enzymolysis processing of chafing dish hair tripe.D, chafing dish hair tripe water that enzymolysis is good cleaned 2～3 times, and packing is done in filter, and heat seal sealing and check were preserved 7 days or frozen through-23 ℃ of urgency in 4 ℃, in-18 ℃ of following freezings 3 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021501432A CN1498551A (en) | 2002-11-09 | 2002-11-09 | Method and technique for safe handling tripe used in chafing dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA021501432A CN1498551A (en) | 2002-11-09 | 2002-11-09 | Method and technique for safe handling tripe used in chafing dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1498551A true CN1498551A (en) | 2004-05-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA021501432A Pending CN1498551A (en) | 2002-11-09 | 2002-11-09 | Method and technique for safe handling tripe used in chafing dish |
Country Status (1)
| Country | Link |
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| CN (1) | CN1498551A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999440A (en) * | 2010-12-10 | 2011-04-06 | 重庆刘一手餐饮管理有限公司 | Preparation method of fresh tripe convenient to store |
| CN102726745A (en) * | 2012-04-19 | 2012-10-17 | 山西农业大学 | Soaking method of ox tripe used for cooking |
| CN105011187A (en) * | 2014-04-28 | 2015-11-04 | 苏州要德食业有限公司 | Processing method for novel hot pot tripe |
| CN105795360A (en) * | 2016-03-17 | 2016-07-27 | 四川省阳家私坊食品开发有限公司 | Novel processing method of chafing dish beef omasum |
| CN106172677A (en) * | 2016-07-15 | 2016-12-07 | 河南禾胜合食品有限公司 | A kind of processing method of fresh duck intestine |
| CN110679649A (en) * | 2019-11-26 | 2020-01-14 | 湖南泽源餐饮管理有限公司 | Processing method of tea-flavored tripe |
| CN112715858A (en) * | 2021-01-11 | 2021-04-30 | 西南大学 | Mechanical automatic continuous processing method for chafing dish tripe |
| CN112869043A (en) * | 2021-02-04 | 2021-06-01 | 华中农业大学 | Method for swelling tripe by enzyme-alkali combination |
-
2002
- 2002-11-09 CN CNA021501432A patent/CN1498551A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999440A (en) * | 2010-12-10 | 2011-04-06 | 重庆刘一手餐饮管理有限公司 | Preparation method of fresh tripe convenient to store |
| CN102726745A (en) * | 2012-04-19 | 2012-10-17 | 山西农业大学 | Soaking method of ox tripe used for cooking |
| CN105011187A (en) * | 2014-04-28 | 2015-11-04 | 苏州要德食业有限公司 | Processing method for novel hot pot tripe |
| CN105795360A (en) * | 2016-03-17 | 2016-07-27 | 四川省阳家私坊食品开发有限公司 | Novel processing method of chafing dish beef omasum |
| CN106172677A (en) * | 2016-07-15 | 2016-12-07 | 河南禾胜合食品有限公司 | A kind of processing method of fresh duck intestine |
| CN110679649A (en) * | 2019-11-26 | 2020-01-14 | 湖南泽源餐饮管理有限公司 | Processing method of tea-flavored tripe |
| CN112715858A (en) * | 2021-01-11 | 2021-04-30 | 西南大学 | Mechanical automatic continuous processing method for chafing dish tripe |
| CN112869043A (en) * | 2021-02-04 | 2021-06-01 | 华中农业大学 | Method for swelling tripe by enzyme-alkali combination |
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