阅读说明：本技术 一种方便运输的毛肚保鲜方法 (Conveniently transported fresh-keeping method for tripe ) 是由 李德建 王森 徐伟伟 黄采姣 张丽 于 2019-11-30 设计创作，主要内容包括：本发明属于食品加工技术领域,具体公开了一种方便运输的毛肚保鲜方法,包括以下步骤：步骤一、毛肚装袋；步骤二、加保养水,至毛肚与保养水的质量比为1:0.4；步骤三、封口；步骤四、对步骤三中封口后的成品进行巴氏灭菌；步骤五、将步骤四中灭菌后的成品冷却至40℃以下；步骤六、将步骤五冷却后的成品再冷冻48h,至成品中心温度降至0℃～4℃；步骤七、对经过步骤六冷冻后的成品进行运输,运输途中自然解冻；步骤八、食用前在0℃～4℃温度下保鲜24h。本发明能在减少保养水添加量的同时保持毛肚的质量,降低了运输成本。(The invention belongs to the technical field of food processing, and particularly discloses a conveniently transported fresh-keeping method for tripe, which comprises the following steps: step one, bagging the tripe; step two, adding maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.4; step three, sealing; step four, performing pasteurization on the finished product after the sealing in the step three; step five, cooling the sterilized finished product in the step four to below 40 ℃; step six, freezing the finished product cooled in the step five for 48 hours until the central temperature of the finished product is reduced to 0-4 ℃; step seven, transporting the finished product frozen in the step six, and naturally thawing the finished product during transportation; and step eight, preserving the fresh food for 24 hours at the temperature of 0-4 ℃ before eating. The invention can maintain the quality of the tripe while reducing the addition of the maintenance water and reduce the transportation cost.)

1. A method for preserving tripe convenient to transport is characterized by comprising the following steps:

step one, bagging the tripe;

adding maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.55-1: 0.4;

step three, sealing;

step four, performing pasteurization on the finished product after the sealing in the step three;

step five, cooling the sterilized finished product in the step four to below 40 ℃;

step six, freezing the finished product cooled in the step five for 48 hours until the central temperature of the finished product is reduced to 0-4 ℃;

step seven, transporting the finished product frozen in the step six, and naturally thawing the finished product during transportation;

and step eight, preserving the fresh food for 24 hours at the temperature of 0-4 ℃ before eating.

2. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: in the first step, the tripe is packaged in a laminated mode.

3. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: and vacuumizing treatment is carried out during sealing in the third step.

4. The freshness-keeping method for conveniently transported tripes according to any one of claims 1 to 3, which is characterized in that: and in the second step, the water is maintained in a hot irrigation mode.

5. The freshness-keeping method for conveniently transported tripes according to claim 4, wherein the method comprises the following steps: in the second step, the pH value of the culture water is 10-12, and the temperature is more than 98 ℃.

6. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: and seventhly, carrying out heat insulation and preservation on the finished product in the transportation process.

7. The freshness-keeping method for conveniently transported tripes according to claim 6, wherein the method comprises the following steps: the heat insulation mode is that the finished product is put into a foam box or an aluminum foil heat insulation box.

8. The freshness-keeping method for conveniently transported tripes according to claim 7, wherein the method comprises the following steps: the seven transportation time steps are within 5 days.

9. The freshness-keeping method for conveniently transported tripes according to claim 1, which comprises the following steps: the maintenance water in the first step comprises sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate, wherein the sodium pyrophosphate, the sodium hexametaphosphate and the sodium tripolyphosphate are compounded in a mass ratio of 1:1:1, and the mass fraction of the compounded sodium hexametaphosphate is 0.05%.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preserving tripe, which is convenient to transport.

Background

The mao-tripe is the rumen part of the stomach of cattle, and cattle are ruminant animals with multiple stomachs, including the rumen (rumen), reticulum (eticum), omasum (omnsum) and abomasum (aboma-SumStosteomach) 4 gastric compartments. The stomach wall of the rumen is, from inside to outside, the submucosal tissue layer, the muscularis layer and the serosal layer, wherein the muscularis layer is most developed and consists of two layers of smooth muscles, namely inner circular muscles and outer longitudinal muscles, and the layers are the main edible parts of the mao tripe. The omasum is actually a louver, and because one layer inside the omasum is in a blade shape, the omasum is called as a louver or a thousand-layer belly. In some places of China, the tripe is also called as the mao tripe.

The tripe is rich in protein, fat, calcium, phosphorus, iron thiamine, riboflavin, nicotinic acid and other nutrient elements. The product has sweet and flat taste, white color, crisp and refreshing taste, and easy digestion; has effects in invigorating spleen and stomach, invigorating qi, nourishing blood, tonifying deficiency, replenishing vital essence, quenching thirst, and preventing dizziness; is suitable for people with asthenia after illness, deficiency of qi and blood, malnutrition, and weakness of spleen and stomach. The food of the tripe is recorded in the commercial and weekly period of China, and the spleen separation in the palace imperial diet 'five fine' is a sauce material taking the tripe as a raw material.

The maintenance mode after the tripe is processed into the bagged finished product is to add maintenance water which has two main functions of bacteriostasis and water retention on the tripe product in the transportation process of the tripe. The existing process is to add the tripe and the maintenance water according to the proportion of 1:1, the addition amount of the maintenance water is large, and the problem of overhigh cost exists.

Disclosure of Invention

The invention aims to provide a method for preserving tripe, which is convenient to transport and reduces the cost by reducing the addition amount of maintenance water.

In order to achieve the purpose, the invention adopts the following technical scheme:

a method for preserving tripe convenient to transport comprises the following steps:

step one, bagging the tripe;

adding maintenance water until the mass ratio of the tripe to the maintenance water is 1: 0.55-1: 0.4;

step three, sealing;

step four, performing pasteurization on the finished product after the sealing in the step three;

step five, cooling the sterilized finished product in the step four to below 40 ℃;

step six, freezing the finished product cooled in the step five for 48 hours until the central temperature of the finished product is reduced to 0-4 ℃;

step seven, transporting the finished product frozen in the step six, and naturally thawing the finished product during transportation;

and step eight, preserving the fresh food for 24 hours at the temperature of 0-4 ℃ before eating.

The principle of the scheme is as follows:

the tripe refers to the rumen of cattle, because of the characteristics of tripe raw materials, the tripe has a high content of microorganisms, so the requirements for sterilization of the tripe are strict, the purpose of pasteurization is to ensure that the tripe contains a large amount of protein, if a conventional high-temperature sterilization mode is adopted, the protein denaturation and loss of some heat-sensitive nutrients in the tripe are easily caused, and pasteurization is a low-temperature sterilization mode (generally at 60-82 ℃), so the problems of protein denaturation and loss of heat-sensitive nutrients are not easily caused during sterilization.

The invention aims to reduce the addition of the maintenance water so as to reduce the transportation cost, but the reduction of the addition of the maintenance water can cause the rotten and the deterioration of the tripe in the transportation process, and the inventor finally determines a transportation treatment mode of freezing, naturally thawing and preserving the finished product for a plurality of years. The purpose of freezing the finished product is as follows: firstly, as the maintenance water is reduced, the mao is easy to decay and deteriorate in the transportation process, and after the finished product is frozen, the propagation of spoilage bacteria can be inhibited, so that the mao does not decay and deteriorate while the addition amount of the maintenance water is reduced; secondly, as the finished product is sterilized by pasteurization, part of microorganisms still keep activity at the pasteurization temperature of pasteurization, and the defect of incomplete pasteurization can be overcome by freezing the finished product; and thirdly, after the finished product is frozen, the finished product is in a frozen low-temperature state in the transportation process, and the finished product in the frozen state is gradually and naturally thawed in the transportation process, so that the finished product can be always kept in the low-temperature state in the transportation process, the finished product can be transported without adopting a cold chain transportation required in the existing tripe transportation process, and the transportation cost is further reduced. The tripe can absorb water by keeping fresh before eating, so as to ensure the mouth feel of the tripe.

This scheme of adoption can reach following technological effect:

1. the ratio of the tripe to the maintenance water in the traditional process is 1:1, the ratio of the tripe to the maintenance water after the improved process is 1:0.4, the addition amount of the maintenance water is reduced by 60%, the maintenance water is reduced to the maximum extent, the tripe can be soaked in the maintenance water, the same fresh-keeping effect can be achieved under the condition of reducing the maintenance water, and the cost is reduced due to the reduction of the addition amount of the maintenance water.

2. The process of natural thawing after freezing is adopted to inhibit the propagation of microorganisms, and the product quality is kept stable on the basis of not increasing the cost.

3. The adopted inhibition mode is all physical, and the microorganisms are killed and inhibited on the premise of not adding a chemical preservative.

4. The transportation process does not need to adopt cold chain transportation, thereby greatly reducing the transportation cost and creating benefits for enterprises.

Further, in the step one, the tripe is packaged in a laminated mode.

The packaged tripe lamination is not only for the packaging aesthetic property, but also related to the processing technology for freezing the tripe in the invention, and the tripe can be fully soaked in the maintenance water to the maximum extent after the tripe lamination, and the tripe can be ensured to be in the maintenance water in a frozen state after the finished product is frozen, and the maintenance water can always keep the low-temperature fresh-keeping effect on the tripe in the transportation process.

Further, the vacuum pumping treatment is carried out during the sealing in the third step.

The purpose of vacuumizing is to discharge the air in the bag and ensure that the mao tripe can be completely soaked in the maintenance water.

Further, the water is maintained in the step two in a hot irrigation mode.

As the microbial content in the tripe is high, a part of microbes can be killed primarily by adding the maintenance water to carry out hot irrigation.

Further, in the second step, the pH value of the culture water is 10-12, and the temperature is more than 98 ℃.

Has good water retention effect when maintaining water at a pH value of 10-12 and good sterilization effect on tripe at a temperature of more than 98 ℃.

And further, carrying out heat insulation and preservation on the finished product in the transportation process of the seventh step.

The fresh-keeping of the finished products in the transportation process is realized by the frozen state of the finished products, and the finished products in the frozen state are subjected to heat insulation and preservation, so that the loss of cold air of the finished products can be reduced, the unfreezing of the finished products is slowed down, and the fresh-keeping time in the transportation process of the finished products is prolonged.

Further, the finished product is put into a foam box or an aluminum foil heat insulation box in a heat insulation and preservation mode.

The heat preservation and insulation can be carried out on the frozen tripe product by adopting a foam box or an aluminum foil heat insulation and preservation box, and the cost is low.

Further, the transportation time of step seven is within 5 days.

The transportation time is more than 5 days, the finished product loses the fresh-keeping effect and is rotten and deteriorated.

Further, the maintaining water in the first step comprises sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate, wherein the sodium pyrophosphate, the sodium hexametaphosphate and the sodium tripolyphosphate are compounded according to the mass ratio of 1:1:1, and the mass fraction of the compounded sodium hexametaphosphate is 0.05%.

The compound phosphate is adopted to retain water of the tripe, and the water retaining effect is good.

Detailed Description

The following is further detailed by way of specific embodiments: