Method for immersing beef omasum

A technology of hair belly and mass fraction, applied in the food field, can solve the problems of high water loss rate and short storage time of alkali hair belly, and achieve the effects of high weight gain rate, low weight loss rate and good sensory quality.

Inactive Publication Date: 2013-10-09
CHONGQING TECH & BUSINESS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, be badly in need of a kind of method of making hairy tripe, overcome the shortcoming that alkali hairy tripe water loss rate is high, storage time is short

Method used

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  • Method for immersing beef omasum
  • Method for immersing beef omasum
  • Method for immersing beef omasum

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Embodiment Construction

[0035] The preferred embodiments of the present invention will be described in detail below with reference to the accompanying drawings. For the experimental methods that do not specify specific conditions in the examples, usually follow the conventional conditions or the conditions suggested by the manufacturer.

[0036] 1. Experimental materials and instruments

[0037] Salted tripe was provided by Chongqing Liangran Food Processing Co., Ltd.; sodium hydroxide was purchased from Tianjin Pengkun Chemical Co., Ltd.; sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate were purchased from Xuzhou Tiandu Food Additives Co., Ltd.; SE -15 type sucrose fatty acid ester was purchased from Hangzhou Jinhelai Food Additive Co., Ltd. FA2004 electronic balance was purchased from Shanghai Hengping Scientific Instrument Co., Ltd.; HH-2 digital display constant temperature water bath was purchased from Jintan Fuhua Instrument Co., Ltd.

[0038] 2. Analysis method

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Abstract

The invention discloses a method for immersing beef omasum. The method comprises the following steps of: firstly, cleaning salted beef omasum, boiling in boiled water for 3-10 minutes, and draining to obtain preprocessed beef omasum; secondly, adding the preprocessed beef omasum into alkaline liquor with the pH value more than 12, immersing for 10-70 minutes at the temperature of 10-35 DEG C, washing by clean water until the pH value is 11-11.5, immersing the beef omasum into composite phosphate with the pH value of 8.5-9.0, and performing water retention for 8-15 hours to obtain water-retention beef omasum; finally, adding the water-retention beef omasum into 0.001wt%-0.02wt% of a sucrose fatty acid ester solution for retaining the freshness to obtain the immersed beef omasum. The method is simple, high in weight gain rate, low in water loss and long in storage time, the quality guarantee period of the immersed beef omasum can reach more than 20 days under refrigeration conditions of 0-4 DEG C, and the prepared beef omasum is crisp, tender and dissolvable in mouth feel, can not become tough after being cooked for a long time, and has a good development value.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making hairy tripe. Background technique [0002] Hair tripe is a part of tripe (cow stomach), specifically the louver part of beef tripe. Cattle are typical compound stomach ruminants, and the stomach of a cow is composed of rumen, reticulum, omasum and abomasum in terms of bioanatomy. The inner layer of the stomach wall of the omasum is folded to form hundreds of leaves, which are arranged like louvers, so the omasum is also called the louver belly, and the hairy belly is also called the cow louver. The stomach wall of the omasum consists of mucosal layer, submucosal tissue layer, sarcolemmal layer and serosal layer from the inside to the outside, of which the sarcolemma layer is the most developed, consisting of two layers of smooth muscle, the inner circular muscle and the outer longitudinal muscle, and the sarcolemma It is the main edible part of Maodu. However, the bone ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 朱建飞唐春红
Owner CHONGQING TECH & BUSINESS UNIV
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