阅读说明：本技术 一种脆度良好的毛肚的加工方法 (Processing method of tripe with good brittleness ) 是由 李德建 周秋菊 王森 李红 张丽 徐伟伟 于 2019-11-30 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体公开了一种脆度良好的毛肚的加工方法,包括如下步骤：步骤一：毛肚的前处理；步骤二：嫩化处理,嫩化处理包括碱处理和酶处理,将碱处理后的毛肚通过酶处理到毛肚的黏膜下层；步骤三：分级和包装,嫩化处理后的毛肚包装时添加保养水,毛肚与保养水的质量比为1:0.4,封口后进行巴氏灭菌；步骤四：冷却,将灭菌后的毛肚冷却至40℃以下；步骤五：冷冻运输,将冷却后的毛肚冷冻至中心温度0℃～4℃后进行运输,途中自然解冻。本发明制备而成的毛肚制成率高、毛肚口感脆嫩且久煮不化。(The invention relates to the technical field of food processing, and particularly discloses a processing method of a tripe with good brittleness, which comprises the following steps: the method comprises the following steps: pretreating the tripe; step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme; step three: grading and packaging, adding maintenance water when packaging tenderized tripe, wherein the mass ratio of the tripe to the maintenance water is 1:0.4, and sealing and then carrying out pasteurization; step four: cooling, cooling the sterilized mao to below 40 ℃; step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃ for transportation, and naturally thawing in the way. The beef tripe prepared by the method has high preparation rate, and the beef tripe is crisp and tender in taste and can not be boiled for a long time.)

1. A processing method of a tripe with good brittleness is characterized by comprising the following steps:

the method comprises the following steps: pretreating the tripe;

step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme;

step three: grading and packaging, adding maintenance water when packaging tenderized tripe, wherein the mass ratio of the tripe to the maintenance water is 1:0.4, and sealing and then carrying out pasteurization;

step four: cooling, cooling the sterilized mao to below 40 ℃;

step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃ for transportation, and naturally thawing in the way.

2. The processing method of tripe with good brittleness according to claim 1, wherein the processing method comprises the following steps: in the first step, the pretreatment of the tripe comprises the processes of fat layer stripping, classification, cleaning, blanching and shaping and rinsing.

3. The processing method of tripe with good brittleness as claimed in claim 2, wherein: in the second step, the alkali treatment conditions are as follows: the pH value of the alkali liquor is more than 10, the soaking time is 10-60min, and the soaking temperature is 10-35 ℃; the conditions of the enzyme treatment were: the enzyme treatment temperature is 20-70 deg.C, and the enzyme treatment time is 10-50 min.

4. The processing method of tripe with good brittleness according to claim 3, wherein the processing method comprises the following steps: in the second step, the alkali liquor completely soaks the tripe in the alkali treatment process.

5. The processing method of tripe with good brittleness according to claim 4, wherein the processing method comprises the following steps: and in the third step, the tripe is laminated when being packaged.

6. The processing method of tripe with good brittleness according to claim 5, wherein the processing method comprises the following steps: in the third step, the adding of the maintenance water adopts a hot irrigation mode, the pH value of the maintenance water is 10-12, and the temperature of the maintenance water is more than 98 ℃.

7. The processing method of tripe with good brittleness as claimed in claim 6, wherein: in the fourth step, the cooling mode of the tripe is water cooling.

8. The method for processing tripe with good brittleness as claimed in any one of claims 1 to 7, wherein: and in the fifth step, the transportation time is within five days.

9. The processing method of tripe with good brittleness as claimed in claim 2, wherein: finishing the rinsing process within 10min after the tripe is blanched and shaped.

10. The processing method of tripe with good brittleness according to claim 1, wherein the processing method comprises the following steps: in the second step, the tripe is tenderized, rinsed, soaked, decontaminated and shaped.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method of a tripe with good crispness.

Background

The tripe refers to the omasum of cattle, also called tripe, commonly called tripe of cattle, which is rich in nutrient elements such as protein, fat, calcium, phosphorus, iron thiamine, riboflavin, nicotinic acid, and the like. The product has sweet and flat taste, white color, crisp and refreshing taste, and easy digestion; has effects in invigorating spleen and stomach, invigorating qi, nourishing blood, tonifying deficiency, replenishing vital essence, quenching thirst, and preventing dizziness; is suitable for people with asthenia after illness, deficiency of qi and blood, malnutrition, and weakness of spleen and stomach.

The tripe is an essential dish in the Chongqing chafing dish, and the tenderness of the tripe is strictly controlled no matter the finished tripe is directly purchased from a manufacturer or the raw material is purchased from the prepared tripe. Currently, when a raw material of tripe is processed, the raw material of tripe is usually soaked and then is tenderized by alkali treatment and enzyme treatment. Although the initial tenderness of the tripe can be ensured, in the subsequent processing and transportation process of the tripe, the tenderness and freshness of the tripe can be reduced before eating due to the lack of the integral tenderness-keeping treatment, and the eating experience of consumers is influenced.

Disclosure of Invention

The invention aims to provide a method for processing a tripe with good brittleness, and aims to solve the problem that the tenderness of the tripe is reduced due to lack of tenderness-keeping treatment on the tripe in the process of processing the tripe in the prior art.

In order to achieve the purpose, the technical scheme of the invention is as follows: a processing method of a tripe with good brittleness comprises the following steps:

the method comprises the following steps: pretreating the tripe;

step two: tenderizing, wherein the tenderizing comprises alkali treatment and enzyme treatment, and the tripe after the alkali treatment is treated to the submucosa of the tripe by the enzyme;

step three: grading and packaging, adding maintenance water when packaging tenderized tripe, wherein the mass ratio of the tripe to the maintenance water is 1:0.4, and sealing and then carrying out pasteurization;

step four: cooling, cooling the sterilized mao to below 40 ℃;

step five: freezing and transporting, namely freezing the cooled tripe to the central temperature of 0-4 ℃ for transportation, and naturally thawing in the way.

The principle and the beneficial effects of the technical scheme are as follows: the tripe refers to the omasum of cattle, which is rich in protein, and the histological characteristics of the omasum comprise a mucous layer, a submucosa layer, a muscular layer and a serosal layer. This technical scheme is at first in the tenderization processing procedure of tripe, and the alkali treatment is mainly sent out the system to the tripe, and the tripe when alkali treatment, can act as the pretreatment for the enzyme treatment in later stage when the tripe volume increases for the coniform nipple of the keratinization on tripe surface can soften, the abundant contact of the enzyme of being convenient for and tripe inner protein, make the biological enzyme hydrolyze to tripe protein, and then make the taste tenderization of tripe. The histology structure of the end point of enzyme treatment of the tripe is limited, so that the tripe can be crisp and tender in taste and can be prevented from being melted when being eaten and blanched.

After the tenderization treatment of the tripe, the technical scheme also considers the tenderization treatment of the tenderization treatment rear-end process, firstly, in the packaging process, the tripe is tenderized by adopting a filling and nourishing water mode, so that the ageing or deterioration of the tripe is avoided. Because the actual processing process is that the tripe is handled in batches in the workshop, the too high addition of maintenance water must lead to the fact the increase of later stage cost of transportation, has reduced the addition of maintenance water for this reason this technical scheme. However, the fresh-keeping effect is inevitably reduced along with the reduction of the addition amount of the maintenance water, and in order to avoid the deformation of protein in the tripe caused by overhigh sterilization temperature, pasteurization is adopted in the sterilization process, so that the tripe cannot achieve the effect of completely killing microorganisms. Therefore, according to the technical scheme, before transportation after sterilization, the tripe is frozen, the freezing is aimed at reducing the activity of microorganisms, inhibiting the propagation of the microorganisms, keeping the microorganisms in a dormant state and further achieving the effect of keeping the tripe fresh, a chemical bacteriostatic agent is not added in the bacteriostatic process of the tripe, and the tripe is subjected to physical low-temperature treatment, so that the reagent cost is not increased, and the tripe is more green and safe compared with the tripe subjected to chemical bacteriostatic addition; on the other hand, when the technical scheme is used for freezing the tripe, the tripe is frozen together with the maintenance water instead of independently freezing the tripe, so that the influence on the crisp and tender mouthfeel of the tripe due to water loss when the tripe is independently frozen is avoided, the tripe can be frozen and immersed in the maintenance water due to freezing treatment, the tripe can be always immersed in the maintenance water after being frozen and shaped, and the tenderness and freshness of the tripe can be maintained while the addition amount of the maintenance water is reduced; in addition, need not additionally to set up the cold chain in the transportation, transport through freezing the back with tripe and maintenance water together and can make the tripe be in frozen nature low temperature state, and the tripe that is in frozen state unfreezes naturally gradually when the transportation to indirect realization cold chain transportation need not to set up the cold chain specially, on the basis that does not improve the cost, keeps product quality stable. Before being eaten, the tripe can absorb water naturally in the natural unfreezing process, so that the aim of crisp and tender taste is fulfilled.

In the technical scheme, when the tripe is processed, the overall processing flow full layout concept is adopted, and according to the characteristics of the tripe, after the tenderization treatment of the tripe, the tenderization treatment is carried out on the sterilization, packaging and transportation dimensions at the rear end so as to achieve the effect that the tripe is always kept crisp and tender before entering a dining table.

Further, in the first step, the pretreatment of the tripe comprises the processes of fat layer stripping, classification, cleaning, blanching and shaping and rinsing.

Among this technical scheme, before the tripe carries out tenderization and handles, through the process of peeling off, categorised, washing, blanching design and rinsing to the fat layer of tripe, when guaranteeing that tripe health and specification accord with the production requirement, fall the fat layer through timely peeling off, can also destroy the protection isolation of fat layer to the tripe for the later stage when carrying out alkaline treatment and enzyme treatment, can reduce the degree of difficulty of handling, thereby reinforcing the effect that the tripe tenderized.

Further, in the second step, the alkali treatment conditions are as follows: the pH value of the alkali liquor is more than 10, the soaking time is 10-60min, and the soaking temperature is 10-35 ℃; the conditions of the enzyme treatment were: the enzyme treatment temperature is 20-70 deg.C, and the enzyme treatment time is 10-50 min.

In long-term research on tenderization treatment process, the results show that the tripe treated under the alkali treatment condition and the enzyme treatment condition has good tenderization and smoothness effects and high yield.

Further, in the second step, the alkali liquor completely soaks the tripe in the alkali treatment process.

In this technical scheme, when carrying out alkali treatment to the tripe, need alkali liquor and tripe fully to contact in order to realize the preliminary foaming of tripe, if the tripe does not soak the tripe can influence the foaming effect of tripe or cause invalid treatment.

Further, in the third step, the mao is laminated when being packed.

According to the technical scheme, the tripe lamination is bagged, so that the packaging attractiveness is achieved, and the tripe freezing treatment process is related to the tripe freezing treatment process in the invention.

Further, in the third step, the adding of the maintenance water adopts a hot irrigation mode, the pH value of the maintenance water is 10-12, and the temperature of the maintenance water is more than 98 ℃.

In the technical scheme, pasteurization is adopted during sterilization, the temperature of the characteristics of pasteurization is mild, and all microorganisms cannot be killed well due to the lower sterilization temperature, so that the effect of killing part of microorganisms at the front end in advance can be achieved in the filling and water maintaining process at the front end in a hot pouring mode, and the good sterilization effect can be achieved only possibly while the crisp and tender mouthfeel of the tripe is ensured.

Furthermore, in the fourth step, the cooling mode of the tripe is water cooling.

In the technical scheme, the packaged tripe is cooled by water, so that the specific heat capacity of water is high, and the aim of quickly cooling can be fulfilled; in addition, the cooling water can also play a role in assisting in cleaning the outer package of the tripe, thereby achieving two purposes.

Further, in the fifth step, the transportation time is within five days.

In the technical scheme, the transportation period is limited, the problem that the naturally unfrozen tripe loses the fresh-keeping effect of cold chain transportation and is deteriorated can be avoided due to overlong transportation time.

Further, the rinsing process is completed within 10min after the mao is blanched and shaped.

Among this technical scheme, need take out the process of cooling rinsing fast and accomplish behind the blanching setting tripe, can avoid the tripe to scald and float excessively and influence the crisp tender taste of tripe through the requirement to operating time.

Further, in the second step, the tripe is tenderized, rinsed, soaked, decontaminated and shaped.

According to the technical scheme, after the tripe is tenderized, a series of operations such as rinsing, soaking, impurity removal and shaping are carried out on the tripe, so that the tripe can be guaranteed to be uniform in phase and good in sanitary state before being packaged, and the quality of a finished product is guaranteed to be good.

Detailed Description

The following is further detailed by way of specific embodiments: