阅读说明：本技术 一种半涨发毛肚及其制备工艺 (Half-expansion hair tripe and preparation process thereof ) 是由 李德建 王森 徐伟伟 黄采姣 张丽 周鑫 吴迪 于 2019-09-20 设计创作，主要内容包括：本发明申请属于食品加工技术领域,具体公开了一种半涨发毛肚,指能够单独售卖,并且继续涨发后能够达到食用状态的毛肚。本发明还公开了上述半涨发毛肚的制备工艺,包括以下步骤：(1)准备、(2)烫制和(3)超声浸泡。将通过本技术方案提供的半涨发毛肚进一步涨发得到的涨发毛肚进行涮烫,嚼劲儿适中,口感脆嫩化渣,涮烫50s时,毛肚的口感还维持在耐嚼又能够嚼的烂的状态。(The invention belongs to the technical field of food processing, and particularly discloses a half-swelling tripe which can be sold separately and can reach an edible state after being swelled continuously. The invention also discloses a preparation process of the half-swelling tripe, which comprises the following steps: (1) preparation, (2) scalding and (3) ultrasonic soaking. The half-swollen tripe provided by the technical scheme is further swollen to obtain the swollen tripe, the swollen tripe is rinsed and scalded, the chewing is moderate, the mouth feel is crisp and tender, dregs are dissolved, and the mouth feel of the tripe is maintained in a chewy and chewy state when the tripe is rinsed and scalded for 50 s.)

1. A half-swelling tripe is characterized in that the tripe can be sold separately and can be eaten after being swelled.

2. The half-swollen tripe according to claim 1, wherein the water content is 60-80%.

3. The preparation process of the half-swelling tripe according to claim 1, comprising the following steps:

(1) preparing: preparing a first alkali solution, 0.5-2% of sodium carbonate solution; preparing alkali liquor II, 0.1-1% sodium carbonate solution; preparing alkali liquor III, 0.1-0.5% of sodium hydroxide solution;

(2) ironing: heating the alkali liquor I to boiling, putting the boiled tripe into the boiling alkali liquor I, boiling for 20-40s after the tripe is thoroughly boiled and shaped, taking out the tripe, and putting into clear water for cooling;

(3) ultrasonic soaking: and (3) heating the mixed solution of the second alkali liquor and the third alkali liquor to 40-50 ℃ under ultrasonic wave, putting the tripe obtained in the step (2) into the mixed solution, and carrying out heat preservation and ultrasonic wave for 23-28min to obtain the semi-swelling tripe.

4. The preparation process of the half-swollen tripe according to claim 3, wherein the tripe to be blanched is salted tripe with salt content of 13-19%.

5. The preparation process of the half-swelling tripe according to claim 3, wherein the ultrasonic conditions in the step (3) are as follows: the ultrasonic frequency is 20-30kHZ, and the ultrasonic power density is more than or equal to 0.3W/cm²。

6. The preparation process of the half-swelling tripe according to claim 3, wherein the weight ratio of the alkali liquor I to the tripe to be blanched is 3-5: 1; and (3) the weight ratio of the mixed solution of the second alkali liquor and the third alkali liquor to the weight ratio of the tripe obtained in the step (2) is 3-5: 1.

7. The preparation process of the half-swollen tripe according to claim 3, further comprising the step (4) of drying the half-swollen tripe with alkali for the second time: controlling the water content of the half-swollen tripe to be less than 5% to obtain the dried tripe.

8. The preparation process of the half-swollen tripe according to claim 7, wherein the drying conditions of the secondary alkali hair in the step (4) are as follows: drying with ventilation heat at 70-80 deg.C for 8-12 h.

9. The process for preparing half-swollen hair tripe according to claim 8, further comprising the step (5) of packaging: and (5) filling nitrogen into the dried tripe, and hermetically sealing and packaging.

Technical Field

The invention belongs to the technical field of food processing, and particularly discloses a half-swelling hair tripe and a preparation process thereof.

Background

The tripe is a part of the tripe (stomach). When the beef tripe is eaten, if fresh tripe is directly boiled and scalded, the beef tripe is hard in taste and not beneficial to digestion and absorption of a human body, so the tripe needs to be subjected to swelling treatment before being eaten, the internal structure of the tripe is changed, and the taste of the tripe is crisp and tender.

Currently, the commercially available tripe has the following problems: (1) the instant-boiling time of the tripe is longer, and the mouth feel becomes old and tough; (2) the quality guarantee period of the tripe is short; (3) during storage, the tripe needs to be soaked and refrigerated in liquid; during transportation, the container needs to be lightly loaded and unloaded under the refrigeration condition to prevent collision and extrusion.

Disclosure of Invention

The invention aims to provide a half-swelling hair tripe and a preparation process thereof, and aims to solve the problem that the taste of the existing hair tripe becomes old and tough after being rinsed and scalded for a little long time.

In order to achieve the purpose, the invention discloses a half-swelling tripe which can be sold separately and can be eaten after continuing to swell.

The invention also discloses a preparation process of the half-swelling tripe, which comprises the following steps:

(1) preparing: preparing a first alkali solution, 0.5-2% of sodium carbonate solution; preparing alkali liquor II, 0.1-1% sodium carbonate solution; preparing alkali liquor III, 0.1-0.5% of sodium hydroxide solution;

(2) ironing: heating the alkali liquor I to boiling, putting the boiled tripe into the boiling alkali liquor I, boiling for 20-40s after the tripe is thoroughly boiled and shaped, taking out the tripe, and putting into clear water for cooling;

(3) ultrasonic soaking: and (3) heating the mixed solution of the second alkali liquor and the third alkali liquor to 40-50 ℃ under ultrasonic wave, putting the tripe obtained in the step (2) into the mixed solution, and carrying out heat preservation and ultrasonic wave for 23-28min to obtain the semi-swelling tripe.

The principle and the beneficial effects of the technical scheme are as follows:

(1) the technical scheme firstly provides a concept of 'half expansion'; the "tripe in edible state" in the technical scheme refers to the tripe which can be boiled and scalded after being fully soaked and swollen, and can also be called "swollen tripe", and the tripe sold in the market is the swollen tripe. The half-swelling tripe provided by the technical scheme can be independently sold as a product, and the half-swelling tripe is further swelled to obtain the swelling tripe when being eaten.

(2) The half-swelling tripe provides conditions for further swelling of the back tripe, the swollen tripe obtained by further swelling of the half-swelling tripe is rinsed and scalded, the chewing is moderate, the mouth feel is crisp and tender and slag is dissolved, and when the swollen tripe is rinsed and scalded for 50s (within 20s of the swollen tripe on the market), the mouth feel of the tripe is still maintained in a chewy and chewy state, and the specific principle is as follows:

the scalding process of the step (2) belongs to a rapid processing step, and partial protein in the tripe is deteriorated by using high-heat high-alkali (0.5-2% sodium carbonate solution heated to boiling), so that the aim of curing and shaping the tripe in a short time is fulfilled. Because the sodium carbonate solution is mild and the concentration of the sodium carbonate solution is moderate, the flexibility and the tightness of the hair tripe after half-swelling are both better. When the pork tripe is scalded, the pork tripe can not shrink seriously (namely, the problems that the pork tripe is old and tough after being scalded for a long time can not occur), and the taste of the pork tripe is maintained in a chewy and chewy state.

In addition, the concentration of the alkali liquor I is strictly controlled to be 0.5-2%, when the concentration of the alkali liquor I is less than 0.5%, incomplete forming of the surface of the tripe is easy to occur in the scalding process, and the problems of damaged skin on the surface of the tripe, poor appearance and non-uniformity inside and outside the tripe can occur in subsequent processing; when the concentration of the alkali liquor I is more than 2 percent, the tripe can be directly burnt if the concentration of the alkali liquor I is too high, so that the protein in the tripe is completely deformed, and the tripe loses chewiness.

Secondly, the ultrasonic soaking in the step (3) belongs to a slow swelling process, on one hand, the concentrations of sodium hydroxide and sodium carbonate are both low, the texture of the tripe cannot be greatly changed, and the tripe which is soft, crisp and tender and has meat quality can be mildly formed; on the other hand, the alkalinity of the sodium hydroxide is stronger than that of the sodium carbonate, and the parts of the tripe which are hard and difficult to swell are swelled slowly through the combination of the sodium hydroxide and the sodium carbonate, so that the overall uniform texture of the tripe is ensured.

The technical scheme is that the ultrasonic wave is used for the expansion of the tripe for the first time, on one hand, under the condition of no participation of chemical substances, the tripe can form shapes similar to bubble holes under the physical action of the ultrasonic wave, the bubble holes are generated instantly and eliminated instantly, and under the action of the bubble holes, the texture of the tripe can be changed slowly, namely, the ultrasonic wave promotes the half expansion process of the tripe; on the other hand, under the heating of a heat source (40-50 ℃) and the chemical action of the mixed solution of the sodium hydroxide and the sodium carbonate, the ultrasonic wave can enable the sodium hydroxide, the sodium carbonate and the tripe to be contacted more completely, and the original static contact is changed into dynamic contact (the mixed solution of the sodium hydroxide and the sodium carbonate moves due to the ultrasonic wave), so that the generation of chemical reaction is assisted, the tripe is better half-swollen, the processing time can be greatly shortened, the whole process time is saved by more than 50%, and the production efficiency is greatly improved.

In addition, the temperature of ultrasonic is strictly controlled to be 40-50 ℃, the reaction speed of ultrasonic soaking in the step (3) is controlled to be within a certain range, the problems that the reaction speed is too high, no forming occurs to the tripe, the tripe is too tender and not chewy are solved, and the problem that the whole process is influenced by too low reaction speed is also solved.

Further, the water content is 60-80%. When the water content of the half-swelling tripe is less than 60%, the tripe does not swell, the meat quality of the tripe is not formed, and the overall taste is poor; when the water content of the half-swelling hair tripe is more than 80%, the hair tripe becomes a swelling state, on one hand, the hair tripe with high water content (namely the swelling hair tripe on the market) is sold as a product, so that the transportation cost is wasted, on the other hand, the storage time of the swelling hair tripe is 1-2 months, the storage condition of the half-swelling hair tripe in the technical scheme is that the half-swelling hair tripe is stored by vacuumizing and refrigerating, the storage time is prolonged by 1.5 times compared with the swelling hair tripe, namely, the half-swelling hair tripe is more favorable for storage and transportation compared with the swelling hair tripe.

Further, the tripe to be scalded is salted tripe with salt content of 13-19%. When the salt content of the salted tripe is less than 13%, the water content of the tripe is too high, the shelf life of the tripe is short, and the tripe is not easy to store; when the salt content of the salted tripe is more than 19%, the salt carried on the tripe is too high, so that the effective content of the tripe can be reduced, and the salt investment cost and the transportation cost can be increased.

Further, the ultrasonic conditions of the step (3) are as follows: the ultrasonic frequency is 20-30kHZ, and the ultrasonic power density is more than or equal to 0.3W/cm². Under these conditions, the ultrasonically soaked tripes had better meat texture, softness and tenderness (evaluated by sensory evaluation).

Further, the weight ratio of the alkali liquor I to the tripe to be blanched is 3-5: 1; and (3) the weight ratio of the mixed solution of the second alkali liquor and the third alkali liquor to the weight ratio of the tripe obtained in the step (2) is 3-5: 1. The weight ratio can ensure the sufficient contact of the lye and the tripe. With the continuous operation of scalding and ultrasonic soaking, the tripe can consume part of alkali, the addition amount of the tripe is large, the uniform half-expansion effect of all the tripes cannot be ensured, but the addition amount of the tripe is small, and unnecessary waste of alkali liquor can be caused.

Further, the method also comprises the step (4) of secondary alkali drying: controlling the water content of the half-swollen tripe to be less than 5% to obtain the dried tripe. The half-swollen tripe can be independently sold as a product, and can be dried to be made into a dried tripe for sale. When in use, the dried tripe is swollen and can be eaten by instant-boiling.

The technical scheme is used for treating the tripe by 'secondary alkali hair drying' for the first time. Thereby make the tripe reach the best system state of sending out, its concrete principle lies in:

the half-swelling hair tripe prepared through the alkali attack contains alkali liquor, so along with the progress of ventilation and heat drying, the alkali liquor concentration on the surface of the half-swelling hair tripe can be gradually increased to form high-concentration alkali liquor, the high-concentration alkali liquor can continuously carry out alkali hydrolysis on the hair tripe structure, and secondary alkali hair is carried out on the hair tripe, so that the hair tripe reaches the optimal hair-making state.

Finally, the water content of the dried tripe is controlled to be less than 5% by the technical scheme, so that the secondary alkaline hair drying of the tripe is promoted to stop.

Compared with the common tripe which needs to be soaked in liquid in the market, the dried tripe in the technical scheme can be stored at normal temperature, and is very convenient to store and transport (similar to potato chips). Moreover, the shelf life of the commercially available tripe is only 1-2 months, the dried tripe in the technical scheme can be safely sold within 1 year (the shelf life is more than 1 year), and the storage time is greatly prolonged.

Further, the drying conditions of the secondary alkali hair in the step (4) are as follows: drying with ventilation heat at 70-80 deg.C for 8-12 h. The condition can effectively inhibit the propagation of microorganisms, guarantee the quality guarantee period of the half-swollen tripe, and dry the half-swollen tripe uniformly and quickly from inside to outside. When the drying temperature is less than 70 ℃, microorganisms are easy to breed, and half-swelling morel is easy to deteriorate; when the temperature is higher than 80 ℃, the drying speed of the surface of the half-swelling hair tripe is too high, a compact drying protective layer can be formed, the water dispersion in the half-swelling hair tripe is influenced, and the inside and outside uniform drying state cannot be formed.

Further, the method also comprises the step (5) of packaging: the dried tripe is filled with nitrogen and hermetically sealed and packaged, so that secondary alkali hair of the dried tripe can be further prevented, the dried tripe can be effectively prevented from being cracked, and the quality guarantee period of the dried tripe is prolonged.

Detailed Description

The following is further detailed by way of specific embodiments:

the sodium carbonate and sodium hydroxide used in the examples below were purchased from a sales qualified food additive sales unit, such as from the Chongqing Binxi market.