阅读说明：本技术 一种火锅毛肚的机械自动连续化加工方法 (Mechanical automatic continuous processing method for chafing dish tripe ) 是由 李洪军 贺稚非 李翔 于 2021-01-11 设计创作，主要内容包括：本发明属于食品加工技术领域,公开了一种火锅毛肚的机械自动连续化加工方法,将新鲜毛肚或盐腌毛肚或干毛肚置于连续化加工生产线上,经过沸水预煮处理,冷却后于复合食品酶液中进行一段预煮,酶解胀发,然后进行二段预煮,调节pH值至9.0-11.0,最后漂洗并称量包装。本发明采用机械自动连续化加工火锅毛肚,从毛肚原料到加工成品完全通过传送带自动传输到各个环节,节省了人力物力,提高了火锅毛肚生产效率。本发明利用酶工程技术对火锅毛肚进行酶解加工,保持了产品的外观以及口感,提高了火锅毛肚的卫生安全性,满足了消费者的需求。(The invention belongs to the technical field of food processing, and discloses a mechanical automatic continuous processing method of chafing dish tripe, which comprises the steps of placing fresh tripe or salted tripe or dried tripe on a continuous processing production line, pre-boiling the tripe with boiling water, cooling the tripe, pre-boiling the tripe in a compound food enzyme solution for one section, performing enzymolysis and swelling, pre-boiling for the second section, adjusting the pH value to 9.0-11.0, rinsing, weighing and packaging. The invention adopts mechanical automatic continuous processing of the hot pot tripe, and the raw material of the tripe is completely and automatically transmitted to each link through the conveyor belt, thereby saving manpower and material resources and improving the production efficiency of the hot pot tripe. The invention utilizes the enzyme engineering technology to carry out enzymolysis processing on the chafing dish tripe, maintains the appearance and the taste of the product, improves the sanitary safety of the chafing dish tripe and meets the requirements of consumers.)

1. A mechanical automatic continuous processing method of chafing dish tripe is characterized by comprising the following steps:

(1) pretreatment: automatically bubbling and cleaning the tripe, adding water, boiling, and cooling to 50-55 ℃ to obtain the pretreated tripe;

(2) preparing a compound food enzyme solution: dissolving bromelain, pepsin and papain in hot water at 50-60 ℃, mixing to prepare a complex enzyme aqueous solution with the mass concentration of 0.05-2%, adding food-grade sodium polyphosphate with the mass fraction of 0.01-0.1% by mass of water, mixing and stirring until the components are completely dissolved to obtain a complex food enzyme solution;

(3) enzymolysis: mixing the compound food enzyme liquid in the step (2) and the pretreated tripe in the step (1) according to the mass ratio of 1-2:1, and carrying out constant-temperature enzymolysis at the temperature of 40-60 ℃ for 1-1.5 h;

(4) adjusting the pH value: regulating the pH value of the beef tripe subjected to enzymolysis in the step (3) to 9.0-11.0 by using food-grade sodium carbonate;

(5) and (4) preservation: and (4) putting the beef tripe obtained in the step (4) into a production line rinsing pool for rinsing, weighing, packaging and preserving to obtain the chafing dish beef tripe.

2. The automatic and continuous mechanical processing method for hot pot tripe as claimed in claim 1, wherein the tripe in step (1) is one of fresh tripe, salted tripe or dried tripe.

3. The mechanical automatic continuous processing method of chafing dish tripe of claim 1, wherein the boiling time in step (1) is 1-5 min.

4. The mechanical automatic continuous processing method of chafing dish tripe of claim 1, wherein the mass ratio of bromelain, pepsin and papain in step (2) is 1-5:1-4: 95-100.

5. The automatic and continuous mechanical processing method for chafing dish tripe according to claim 4, wherein the mass ratio of bromelain, pepsin and papain in the step (2) is 1:1: 100.

6. The mechanical automatic continuous processing method of chafing dish tripe of claim 1, wherein the mass ratio of the compound food enzyme liquid and the pretreated tripe in the step (3) is 1.5: 1.

7. The mechanical automatic continuous processing method of chafing dish tripe of claim 1, wherein the enzymolysis in step (3) further comprises: continuously bubbling in the constant-temperature enzymolysis process to promote the uniform mixing of the compound food enzyme solution and the pretreated tripe.

8. The mechanical automatic continuous processing method for chafing dish tripe according to claim 1, wherein the food grade sodium carbonate mass fraction in the step (4) is 0.01-0.5%.

9. The mechanical automatic continuous processing method of chafing dish tripe of claim 1, wherein the rinsing time in step (5) is 30-50 min.

Technical Field

The invention relates to the technical field of food processing, in particular to a mechanical automatic continuous processing method of chafing dish tripe.

Background

The tripe is a part of the stomach of the cattle, is widely popular with consumers due to the crisp taste and the delicious taste, and particularly in chafing dish instant-boiled products, the demand of the food industry for the tripe is increased. The existing method for preparing the hot pot tripe mostly adopts the traditional workshop type caustic soda soaking treatment to ensure that the tripe absorbs water and swells, the processing technology is quite laggard, and particularly, serious hidden troubles exist in the aspect of sanitation and safety. In the processing and preparation of the hot pot tripe, in order to keep the taste, individual processors or illegal vendors often add formalin and related external disinfectants such as boric acid, potassium permanganate and the like into the hot pot tripe for crispness protection and fresh keeping, so that a large amount of harmful and toxic chemical substances remain in the hot pot tripe, and the human health is seriously harmed.

The processing method of the traditional workshop type chafing dish tripe has universality, and if the modern food processing technology is not applied to reform the traditional chafing dish tripe processing industry in time, the low-level unsafe and sanitary chafing dish tripe processing mode can be sent to the chafing dish industry.

Meanwhile, with the improvement of the automation degree of the food processing industry, the traditional manual workshop manufacturing method cannot meet the large demand of the consumer market on the chafing dish tripe. Therefore, it is highly desirable to provide a high-quality and safe mechanical automatic continuous processing method for chafing dish tripe to satisfy the needs of consumers.

Disclosure of Invention

The invention aims to provide a mechanical automatic continuous processing method of chafing dish tripe, which aims to solve the problems in the prior art.

In order to achieve the above object of the present invention, the present invention provides the following technical solutions:

the invention provides a mechanical automatic continuous processing method of chafing dish tripe, which comprises the following steps:

(1) pretreatment: automatically bubbling and cleaning the tripe, adding water, boiling, and cooling to 50-55 ℃ to obtain the pretreated tripe;

(2) preparing a compound food enzyme solution: dissolving bromelain, pepsin and papain in hot water at 50-60 ℃, mixing to prepare a complex enzyme aqueous solution with the mass concentration of 0.05-2%, adding food-grade sodium polyphosphate with the mass fraction of 0.01-0.1% by mass of water, mixing and stirring until the components are completely dissolved to obtain a complex food enzyme solution;

(3) enzymolysis: mixing the compound food enzyme liquid in the step (2) and the pretreated tripe in the step (1) according to the mass ratio of 1-2:1, and carrying out constant-temperature enzymolysis at the temperature of 40-60 ℃ for 1-1.5 h;

(4) adjusting the pH value: regulating the pH value of the beef tripe subjected to enzymolysis in the step (3) to 9.0-11.0 by using food-grade sodium carbonate;

(5) and (4) preservation: and (4) putting the beef tripe obtained in the step (4) into a production line rinsing pool for rinsing, weighing, packaging and preserving to obtain the chafing dish beef tripe.

Preferably, the tripe in the step (1) is one of fresh tripe, salted tripe or dried tripe.

Preferably, the boiling time in the step (1) is 1-5 min.

Preferably, the mass ratio of bromelain to pepsin to papain in the step (2) is 1-5:1-4:95-100, and preferably 1:1: 100.

Preferably, the mass ratio of the compound food enzyme liquid to the pretreated tripe in the step (3) is 1.5: 1.

Preferably, the enzymolysis in step (3) further comprises: continuously bubbling in the constant-temperature enzymolysis process to promote the uniform mixing of the compound food enzyme solution and the pretreated tripe.

Preferably, the mass fraction of the food-grade sodium carbonate in the step (4) is 0.01-0.5%.

Preferably, the rinsing time in the step (5) is 30-50 min.

Through the technical scheme, compared with the prior art, the invention has the following beneficial effects:

the invention adopts mechanical automatic continuous processing of the hot pot tripe, and the raw material of the tripe is completely and automatically transmitted to each link through the conveyor belt, thereby saving manpower and material resources and improving the production efficiency of the hot pot tripe. The invention utilizes the enzyme engineering technology to carry out enzymolysis processing on the chafing dish tripe, maintains the appearance and the taste of the product, improves the sanitary safety of the chafing dish tripe and meets the requirements of consumers. The chafing dish tripe prepared by the invention can be preserved for 7 days at 4 ℃ or frozen at-23 ℃ and preserved for 3 months at-18 ℃.

Drawings

Fig. 1 is a process flow chart of the mechanical automatic continuous processing method of the hot pot tripe.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

As shown in fig. 1, the invention provides a mechanical automatic continuous processing method of chafing dish tripe, which comprises the following steps:

100kg of fresh tripe is put into an automatic production line, automatically bubbled and cleaned, the fresh tripe enters a pre-boiling pool of the production line, is boiled for 3min by adding water, is cooled to 50 ℃, is automatically transmitted into a first-section pre-boiling pool in the production line, is added with 150kg of compound food enzyme liquid with the mass concentration of 1 percent and consists of bromelain, pepsin and papain, is subjected to enzymolysis at the constant temperature of 50 ℃ for 1.5h, and continuously bubbled in the first-section pre-boiling pool during the enzymolysis, so that the compound food enzyme liquid and the pre-treated tripe are uniformly mixed. After the enzymolysis is finished, the pH value is adjusted to 9.0 by food grade sodium carbonate with the mass fraction of 0.1 percent, the mixture is placed in a rinsing pool of a production line for rinsing for 30min, and the mixture is weighed, packaged, sealed and preserved for 7 days at the temperature of 4 ℃. Wherein the mass ratio of bromelain to pepsin to papain in the composite food enzyme solution is 1:1:100, and the mass fraction of the food-grade sodium polyphosphate calculated by the mass of water is 0.05%.

Example 2

Putting 80kg of salted tripe into an automatic production line, automatically bubbling and cleaning, putting the salted tripe into a precooking pool of the production line, adding water, boiling for 5min, cooling to 55 ℃, then automatically transmitting the boiled tripe into a first-section precooking pool in the production line, adding 80kg of compound food enzyme liquid with the mass concentration of 1.5 percent and consisting of bromelain, pepsin and papain, performing enzymolysis for 1h at constant temperature at 40 ℃, and continuously bubbling in the first-section precooking pool to promote the uniform mixing of the compound food enzyme liquid and the pretreated tripe. After the enzymolysis is finished, the pH value is adjusted to 9.2 by food grade sodium carbonate with the mass fraction of 0.2 percent, the mixture is placed in a rinsing pool of a production line for rinsing for 35min, and the mixture is weighed, packaged, sealed and preserved for 7 days at the temperature of 4 ℃. Wherein the mass ratio of bromelain to pepsin to papain in the composite food enzyme solution is 1:2:97, and the mass fraction of the food-grade sodium polyphosphate calculated by the mass of water is 0.03%.

Example 3

Putting 90kg of dry tripe into an automatic production line, automatically bubbling and cleaning, putting the dry tripe into a precooking pool of the production line, adding water, boiling for 1min, cooling to 50 ℃, then automatically transmitting the cooled tripe into a first-section precooking pool in the production line, adding 180kg of composite food enzyme liquid with the mass concentration of 0.05 percent and consisting of bromelain, pepsin and papain, performing enzymolysis for 1h at the constant temperature of 60 ℃, and continuously bubbling in the first-section precooking pool to promote the uniform mixing of the composite food enzyme liquid and the pretreated tripe. After the enzymolysis is finished, adjusting the pH value to 10 by using food-grade sodium carbonate with the mass fraction of 0.5%, placing the mixture in a rinsing pool of a production line for rinsing for 45min, weighing, packaging, sealing, quickly freezing at the temperature of 23 ℃ below zero, and refrigerating and preserving at the temperature of 18 ℃ below zero for 3 months. Wherein the mass ratio of bromelain to pepsin to papain in the composite food enzyme solution is 4:2:96, and the mass fraction of the food-grade sodium polyphosphate calculated by the mass of water is 0.08%.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.