CN109170615A - A kind of production method of mao of tripe - Google Patents
A kind of production method of mao of tripe Download PDFInfo
- Publication number
- CN109170615A CN109170615A CN201811036163.XA CN201811036163A CN109170615A CN 109170615 A CN109170615 A CN 109170615A CN 201811036163 A CN201811036163 A CN 201811036163A CN 109170615 A CN109170615 A CN 109170615A
- Authority
- CN
- China
- Prior art keywords
- tripe
- clear water
- mao
- room temperature
- hair
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 75
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims abstract description 60
- 150000001875 compounds Chemical class 0.000 claims abstract description 45
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 30
- 238000009938 salting Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 26
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 26
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 26
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 26
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 26
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 26
- 239000000243 solution Substances 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 13
- 230000000717 retained effect Effects 0.000 claims description 13
- 239000011259 mixed solution Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 10
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims 1
- 235000015497 potassium bicarbonate Nutrition 0.000 claims 1
- 239000011736 potassium bicarbonate Substances 0.000 claims 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims 1
- 229910000027 potassium carbonate Inorganic materials 0.000 claims 1
- 235000011181 potassium carbonates Nutrition 0.000 claims 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 238000009491 slugging Methods 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 3
- 238000005562 fading Methods 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 35
- 235000013616 tea Nutrition 0.000 description 19
- 244000269722 Thea sinensis Species 0.000 description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 12
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 10
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 10
- 239000002253 acid Substances 0.000 description 10
- 239000012467 final product Substances 0.000 description 10
- 239000011574 phosphorus Substances 0.000 description 10
- 229910052698 phosphorus Inorganic materials 0.000 description 10
- 239000012266 salt solution Substances 0.000 description 10
- 108090000790 Enzymes Proteins 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 210000002787 omasum Anatomy 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 6
- 229910052742 iron Inorganic materials 0.000 description 6
- 239000003513 alkali Substances 0.000 description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000008520 organization Effects 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019049 Hair texture abnormal Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 210000003165 abomasum Anatomy 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 210000003660 reticulum Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000019786 weight gain Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Abstract
The present invention relates to a kind of food-processing methods, and in particular to the production method of a kind of mao of tripe, for the processing method the following steps are included: first cleaning fresh hair tripe or drying hair tripe using clear water, then clear water impregnates 4-5h, drains, spare；Then hair tripe is immersed in aqueous slkali, impregnates 2-3h under room temperature, is cleaned using clear water to pH≤8.5；Then hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 60min under room temperature；Be finally putting into compound phosphoric acid salting liquid, impregnate 3-5h under room temperature, drain to get.Tealeaves hair tripe prepared by the present invention is blackish green, no colour fading, smell mellowness, strong, institutional framework clean mark, elasticity, good toughness, tender and crisp slugging, and boiling hot long not rotten, juice loss rate is low, greatly improves appetite.
Description
Technical field
The present invention relates to a kind of food-processing methods, and in particular to the production method of a kind of mao of tripe.
Background technique
Hair tripe, refers to the omasum of ox, and Bos works as animal in typical complex stomach is counter, on biotomy ox stomach have cud,
Four reticulum, omasum and abomasum stomach rooms.The stomach wall internal layer fold of omasum forms up to a hundred blades, and homotaxis shutter, therefore
Omasum is also known as blinds tripe, and hair tripe is also known as Omasum.The stomach wall of omasum is mucous layer, submucous tissue layer, sarolemma layer from the inside to the outside
And placenta percreta, wherein sarolemma layer is the most flourishing, is made of two layers of smooth muscle of interior circular muscle and outer longitudinal muscle, and sarolemma layer is a mao tripe
Main edible part.But the sarolemma layer strength of calligraphic strokes is strong, scalds edible if fresh hair tripe is taken directly to enter pot and rinse, mouthfeel is as chewed rubber
Skin, and be unfavorable for digesting and assimilating, so all needing to need to handle by hair system, existing hair tripe by processing before hair tripe is edible
Hair method mainly have biological enzyme hair system and buck hair system.
The Chinese patent application of Publication No. CN107279808A discloses the production method of a kind of mao of tripe comprising following
Step: (1) it takes gauge water and burns to 40-80 degrees Celsius；(2) the dry hair tripe of salt drained will be impregnated through supersalt to put to step (1)
It is cleaned, is cleaned 5-10 minutes in water；(3) the hair tripe after step (2) cleaning is pulled out, is put into refrigeration equipment and is made
It is cold；(4) freezing through step (3), treated that hair tripe is pulled out, is put into the clear water of room temperature and processes, and is added in 150L clear water
700-800 grams of alkali is stirred for being uniformly mixed, and concocted time is 0.5-3 hour, and at interval of half an hour stirring one
It is secondary；(5) it drains away the water after pulling hair tripe out, then places into quantitative clear water and impregnate, and ice cube refrigeration, leaching are added in water
Steep 3-5 hour；(6) it dispenses.The invention has the processing is simple to facilitate, and safe, in good taste, the benefits such as nutrition height, health.
But the patent is expensive using biological enzyme hair system, and gained hair tripe has alkali taste, flavor is poor, fades.
Notification number is that the Chinese patent of CN103340422B discloses a kind of method of immersing beef omasum, the specific steps are as follows:
After first salt marsh hair tripe is cleaned up, boils 3-10 minutes, drain away the water in boiling water, hair tripe must be pre-processed；Hair will be pre-processed again
Tripe is added in lye of the pH greater than 12, impregnates 10~70 minutes under the conditions of temperature is 10~35 DEG C, and it is 11 that clear water, which is washed till pH value,
~11.5, hair tripe is then immersed into the composite phosphate that pH value is 8.5~9.0 again and carries out water conservation 8~15 hours, obtains water conservation hair
Tripe；Finally will be retained hair tripe be added mass fraction be 0.01~0.2 ‰ sucrose-fatty ester solution in it is fresh-keeping, must send out make hair
Tripe；The method of immersing beef omasum of the present invention is simple, and rate of body weight gain is high, and percentage of water loss is low, and the holding time is long, under 0~4 DEG C of refrigerated condition its
Shelf-life can reach 20d or more, and the hair tripe slugging crisp in taste of invention preparation, boil long not old, there is preferable exploitation valence
Value.But although hair tripe percentage of water loss obtained by the patent is low, long shelf-life has alkali taste, and weak flavor fades, and influences to eat
It is intended to.
Summary of the invention
To overcome drawbacks described above, the purpose of the present invention is to provide the production methods of a kind of mao of tripe.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe or drying hair tripe is cleaned using clear water, then clear water impregnates 4-5h, drains, standby
With；
(2) tenderization: step (1) treated hair tripe being immersed in aqueous slkali, 2-3h is impregnated under room temperature, then uses clear water
It cleans to pH≤8.5；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 60min under room temperature；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, and 3-5h is impregnated under room temperature, drips
It is dry to get.
Preferably, step (2) aqueous slkali is sodium hydroxide solution, sodium carbonate liquor or sodium bicarbonate solution.
Preferably, the concentration of step (2) described aqueous slkali is 0.5-1.5g/mL.
Preferably, the preparation method of step (3) described Aqua Folium Camelliae sinensis is the following steps are included: tealeaves is boiled in clear water
The amount ratio of 10min, tealeaves and clear water be 1.5-3g:100mL, cooled to room temperature, filtering to get.
Preferably, step (4) the compound phosphoric acid salting liquid is the mixed of sodium tripolyphosphate, sodium pyrophosphate and calgon
Close solution.
Preferably, in step (4) the compound phosphoric acid salting liquid sodium tripolyphosphate, sodium pyrophosphate and calgon matter
Measuring score is respectively 0.02-0.1%, 0.02-0.1% and 0.01-0.05%.
Preferably, in step (4) the compound phosphoric acid salting liquid sodium tripolyphosphate, sodium pyrophosphate and calgon matter
Measuring score is respectively 0.04%, 0.04% and 0.02%.
Beneficial effects of the present invention:
1. the present invention cleans up freezing hair tripe, then clear water impregnates, and a mao tripe is made to fully absorb moisture；Hair tripe immerses alkali
It is impregnated in solution, can increase a mao tripe retentiveness, increase weight hair tripe, improves chewiness, makes the tender and crisp slugging of mao tripe, reduces juice loss
Rate；Hair tripe impregnates in Aqua Folium Camelliae sinensis, and a variety of nutrition such as tea polyphenols, alkaloid, minerals, aromatic oil, pigment are contained in Aqua Folium Camelliae sinensis
Ingredient improves a mao tripe nutritive value, moreover it is possible to hair tripe flavouring color protection, enrich a mao tripe flavor, improve a mao tripe mouthfeel, hair tripe
It is blackish green, the later period for a long time rinse scald during it is anti-oxidant, it is colour-fast, increase appetite, and improve a mao tripe water-retaining property；Hair tripe
Further water conservation is impregnated in compound phosphoric acid salting liquid；Tealeaves hair tripe prepared by the present invention is blackish green, no colour fading, smell mellowness,
Strong, institutional framework clean mark, elasticity, good toughness, tender and crisp slugging, boiling hot long not rotten, juice loss rate is low, greatly improves food
It is intended to.
2. a mao tripe soaking process of the invention carries out at normal temperature, reduce destruction of the high temperature to Mao Du organization, favorably
In the raising of hair tripe retentiveness, and it is easy to operate, and cost of manufacture is cheap.
3. tealeaves of the present invention is green tea or green tea, green tea has the characteristics that fragrant height, taste alcohol, shape beauty, endures repeated infusions, green
Tea is also referred to as oolong tea, has the characteristics that glycol, delicate fragrance, smooth, all has good flavouring color-protecting function to hair tripe.
Specific embodiment
Below with reference to some specific embodiments, the present invention is further described.
Embodiment 1
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 4h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium hydroxide solution, 2h is impregnated under room temperature, is then used
Clear water is cleaned to pH≤8.5；The concentration of the sodium hydroxide solution is 1.0g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 60min under room temperature；The tea
The preparation method of Ye Shui in clear water the following steps are included: boil 10min, the amount ratio of Xinyang Maojian Tea and clear water for Xinyang Maojian Tea
For 2g:100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 3h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.02%, 0.02% and in acid salt solution
0.01%.
Embodiment 2
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: drying hair tripe is cleaned using clear water, then clear water impregnates 4.5h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium carbonate liquor, 1.5h is impregnated under room temperature, is then used
Clear water is cleaned to pH≤8.5；The concentration of the sodium carbonate liquor is 1.0g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 60min under room temperature；The tea
The following steps are included: Longjing tea is boiled 4min in clear water, the amount ratio of Longjing tea and clear water is 3g for the preparation method of Ye Shui:
100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 5h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.04%, 0.03% and in acid salt solution
0.03%.
Embodiment 3
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 1.5h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium bicarbonate solution, 0.5h is impregnated under room temperature, is then adopted
It is cleaned with clear water to pH≤9.5；The concentration of the sodium bicarbonate solution is 1.5g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 40min under room temperature；The tea
The preparation method of Ye Shui in clear water the following steps are included: boil 5min, the amount ratio of Xinyang Maojian Tea and clear water for Xinyang Maojian Tea
For 1.5g:100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 5h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.05%, 0.05% and in acid salt solution
0.05%.
Embodiment 4
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 2h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium hydroxide solution, 1h is impregnated under room temperature, is then used
Clear water is cleaned to pH≤9.5；The concentration of the sodium hydroxide solution is 0.67g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 40min under room temperature；The tea
The preparation method of Ye Shui in clear water the following steps are included: boil 4min, the amount ratio of Xinyang Maojian Tea and clear water for Xinyang Maojian Tea
For 2g:100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 4h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.04%, 0.04% and in acid salt solution
0.02%.
Embodiment 5
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 2h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium hydroxide solution, 1h is impregnated under room temperature, is then used
Clear water is cleaned to pH≤9.5；The concentration of the sodium hydroxide solution is 0.67g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 30min under room temperature；The tea
The following steps are included: Iron Guanyin is boiled 4min in clear water, the amount ratio of Iron Guanyin and clear water is 2g for the preparation method of Ye Shui:
100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 4h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.04%, 0.04% and in acid salt solution
0.02%.
Embodiment 6
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: drying hair tripe is cleaned using clear water, then clear water impregnates 3h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium bicarbonate solution, 0.5h is impregnated under room temperature, is then adopted
It is cleaned with clear water to pH≤9.5；The concentration of the sodium bicarbonate solution is 1.33g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 50min under room temperature；The tea
The following steps are included: Iron Guanyin is boiled 5min in clear water, the amount ratio of Iron Guanyin and clear water is for the preparation method of Ye Shui
1.5g:100mL cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 5h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.1%, 0.02% and in acid salt solution
0.05%.
Embodiment 7
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: drying hair tripe is cleaned using clear water, then clear water impregnates 1h, drains, spare；
(2) tenderization: step (1) treated hair tripe being immersed in sodium carbonate liquor, 2h is impregnated under room temperature, then using clear
Water is cleaned to pH≤9.5；The concentration of the sodium carbonate liquor is 1.0g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 60min under room temperature；The tea
The following steps are included: Iron Guanyin is boiled 5min in clear water, the amount ratio of Iron Guanyin and clear water is 3g for the preparation method of Ye Shui:
100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 4h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.05%, 0.1% and in acid salt solution
0.02%.
Embodiment 8
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 3h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium hydroxide solution, 1.5h is impregnated under room temperature, is then adopted
It is cleaned with clear water to pH≤9.5；The concentration of the sodium hydroxide solution is 0.5g/mL；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 40min under room temperature；The tea
The preparation method of Ye Shui in clear water the following steps are included: boil 5min, the amount ratio of Xinyang Maojian Tea and clear water for Xinyang Maojian Tea
For 2g:100mL, cooled to room temperature, filtering to get；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 4h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.06%, 0.03% and in acid salt solution
0.01%.
Comparative example 1
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 2h, drains, spare；
(2) tenderization: step (1) treated hair tripe is immersed in sodium hydroxide solution, 1h is impregnated under room temperature, is then used
Clear water is cleaned to pH≤9.5；The concentration of the sodium hydroxide solution is 0.67g/mL；
(3) be retained: by step (2), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 4h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.04%, 0.04% and in acid salt solution
0.02%.
Comparative example 2
A kind of production method of mao of tripe, comprising the following steps:
(1) it pre-processes: fresh hair tripe is cleaned using clear water, then clear water impregnates 2h, drains, spare；
(2) tenderization: the hair tripe after step (1) cleaning is immersed in compound bio enzyme solutions, is impregnated at a temperature of 50 DEG C
15min, the hair tripe and compound biological enzyme solution quality ratio are 1:2, are then rinsed with clear water to pH≤9.5；The compound life
Compound biological enzyme mass fraction is 2% in object enzyme solutions, and the compound biological enzyme includes trypsase according to mass percent
5%, pepsin 5% and papain 90%；
(3) be retained: by step (2), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 4h under room temperature, drains,
To obtain the final product.
The compound phosphoric acid salting liquid is the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon, compound phosphorus
The mass fraction of sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.04%, 0.04% and in acid salt solution
0.02%.
Tealeaves hair tripe prepared by 1-8 of the embodiment of the present invention and comparative example 1-2 carries out subjective appreciation, as a result sees below
Table 1.
The tealeaves hair tripe results of sensory evaluation of table 1 1-8 of the embodiment of the present invention and comparative example 1-2 preparation
By above-mentioned table 1 it is found that comparative example 1 is using alkaline process hair system, gained chafing dish hair tripe fades, and becomes uneven
It is light yellow, there is alkali taste, organization's texture is more visible, and flexible, toughness, slugging degree is general, juice loss rate 14.1%；It is right
Than embodiment 2 using enzyme process hair system, gained chafing dish hair tripe fades, and becomes uneven light yellow, fragrance is lighter, not different
Taste, organization's texture is more visible, and flexible, toughness, slugging degree is general, juice loss rate 13.3%；With comparative example
1,2 compare, and the tealeaves hair tripe of 1-8 of embodiment of the present invention preparation is blackish green, no colour fading, smell mellowness, strong, institutional framework texture
Clearly, not rotten, juice loss rate≤8.3%, tealeaves hair tripe gas prepared by the present invention are scalded in elasticity, good toughness, tender and crisp slugging long
Taste and color are obviously improved, and institutional framework and chewiness are good, and juice loss rate is low, greatly improves appetite.
Claims (7)
1. the production method of a kind of mao of tripe, which comprises the following steps:
(1) it pre-processes: fresh hair tripe or drying hair tripe is cleaned using clear water, then clear water impregnates 4-5h, drains, spare；
(2) tenderization: step (1) treated hair tripe being immersed in aqueous slkali, 2-3h is impregnated under room temperature, is then cleaned using clear water
To pH≤8.5；
(3) flavouring color protection: by step (2), treated that hair tripe is put into Aqua Folium Camelliae sinensis, impregnates 60min under room temperature；
(4) be retained: by step (3), treated that hair tripe is put into compound phosphoric acid salting liquid, impregnates 3-5h under room temperature, drains, i.e.,
?.
2. the production method of according to claim 1 mao of tripe, which is characterized in that step (2) aqueous slkali is hydroxide
Potassium solution, solution of potassium carbonate or potassium bicarbonate solution.
3. the production method of according to claim 1 mao of tripe, which is characterized in that the concentration of step (2) described aqueous slkali is
0.5-1.5g/mL。
4. the production method of according to claim 1 mao of tripe, which is characterized in that the preparation side of step (3) described Aqua Folium Camelliae sinensis
For method the following steps are included: tealeaves is boiled 10min in clear water, the amount ratio of tealeaves and clear water is 1.5-3g:100mL, natural
Be cooled to room temperature, filtering to get.
5. the production method of according to claim 1 mao of tripe, which is characterized in that step (4) the compound phosphoric acid salting liquid
For the mixed solution of sodium tripolyphosphate, sodium pyrophosphate and calgon.
6. the production method of according to claim 5 mao of tripe, which is characterized in that step (4) the compound phosphoric acid salting liquid
The mass fraction of middle sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.02-0.1%, 0.02-0.1% and 0.01-
0.05%.
7. the production method of according to claim 6 mao of tripe, which is characterized in that step (4) the compound phosphoric acid salting liquid
The mass fraction of middle sodium tripolyphosphate, sodium pyrophosphate and calgon is respectively 0.04%, 0.04% and 0.02%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036163.XA CN109170615A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of mao of tripe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811036163.XA CN109170615A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of mao of tripe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170615A true CN109170615A (en) | 2019-01-11 |
Family
ID=64914973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811036163.XA Withdrawn CN109170615A (en) | 2018-09-06 | 2018-09-06 | A kind of production method of mao of tripe |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109170615A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651966A (en) * | 2019-09-20 | 2020-01-07 | 重庆德庄农产品开发有限公司 | Dried tripe and preparation process thereof |
| CN110742243A (en) * | 2019-11-30 | 2020-02-04 | 重庆德庄农产品开发有限公司 | Processing method of tripe with good brittleness |
| CN111838560A (en) * | 2020-07-25 | 2020-10-30 | 四川品品食品有限公司 | Processing method of tripe base plate |
| CN112425733A (en) * | 2020-11-13 | 2021-03-02 | 重庆琳耕科技有限公司 | Animal viscera foaming preparation, preparation method thereof, foaming method of mao tripe and application |
| CN112869043A (en) * | 2021-02-04 | 2021-06-01 | 华中农业大学 | Method for swelling tripe by enzyme-alkali combination |
-
2018
- 2018-09-06 CN CN201811036163.XA patent/CN109170615A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651966A (en) * | 2019-09-20 | 2020-01-07 | 重庆德庄农产品开发有限公司 | Dried tripe and preparation process thereof |
| CN110742243A (en) * | 2019-11-30 | 2020-02-04 | 重庆德庄农产品开发有限公司 | Processing method of tripe with good brittleness |
| CN111838560A (en) * | 2020-07-25 | 2020-10-30 | 四川品品食品有限公司 | Processing method of tripe base plate |
| CN112425733A (en) * | 2020-11-13 | 2021-03-02 | 重庆琳耕科技有限公司 | Animal viscera foaming preparation, preparation method thereof, foaming method of mao tripe and application |
| CN112869043A (en) * | 2021-02-04 | 2021-06-01 | 华中农业大学 | Method for swelling tripe by enzyme-alkali combination |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109170615A (en) | A kind of production method of mao of tripe | |
| CN108450804A (en) | A kind of production method of tealeaves hair tripe | |
| CN101779799B (en) | Preparation method of crisp Tilapia middle vertebrae leisure food | |
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| CN108567113A (en) | A kind of processing method of chafing dish hair tripe | |
| KR101931359B1 (en) | Manufacturing method for jelly using barley shoot powder and nano-collagen, and jelly manufactured by the same | |
| CN107811190A (en) | A kind of beef spiced and stewed food preparation method | |
| CN106071911A (en) | A kind of dried beef tenderization process | |
| CN106071932A (en) | A kind of processing method of fresh hair tripe | |
| CN103340429B (en) | The processing method of a kind of duck of fermenting | |
| CN105166296A (en) | Instant bamboo shoot slices and preparation method thereof | |
| CN102334663A (en) | Preparation method of low salt fermented dry vegetable | |
| CN103859491A (en) | Microwave baking method for leisure dried fruits | |
| CN104055062A (en) | Manufacturing method for seasoned instant mushroom | |
| CN101912119A (en) | Goose red sausage and making method | |
| CN104055105B (en) | Production method of athlete leisure and instant seasoned tussah pupa food | |
| CN104432154A (en) | Production method of pig hock | |
| CN109043360A (en) | A kind of production method of plain chicken | |
| CN103416790A (en) | Frozen abalone processing technology | |
| CN103070410A (en) | Manufacturing method of spiced chicken | |
| CN102907708A (en) | Method for processing grass carp balls | |
| CN103340427B (en) | Preparation method for convenient pickled radish and duck soup | |
| CN102100248B (en) | Processing method of half-dry fish slices | |
| CN106722636A (en) | A kind of genuine sheep soup formula and its manufacture craft | |
| CN108991434A (en) | A kind of production method of chocolate flavoured olive can |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190111 |