Novel processing method of chafing dish beef omasum

A processing method and a technology for mao belly, which are applied in the field of new-type hot pot mao belly processing, can solve the problems of poor edible taste, poor enzymatic hydrolysis effect, poor tenderness and the like

Pending Publication Date: 2016-07-27
四川省阳家私坊食品开发有限公司
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] This invention uses a single enzyme—papain for enzymolysis, and the enzymolysis effect is rel

Method used

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  • Novel processing method of chafing dish beef omasum

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Embodiment 2

[0038] Step 1, pretreatment, choose fresh tripe or dried tripe, wash the tripe with clean water, then soak the tripe in clean water for 4 hours, so that the tripe can fully absorb the water and set aside;

[0039] Step 2, tenderization, according to the compound biological enzyme mass ratio of 2%, add warm water at 40°C and stir well to obtain a biological enzyme solution, add fully water-absorbing hairy tripe according to the ratio of hairy tripe mass:biological enzyme solution mass of 1:3 , soak at 50°C for 15 minutes, remove, and rinse in clean water for 2 minutes, wherein the compound biological enzymes include 5% trypsin, 5% pepsin, and 90% papain according to mass percentage;

[0040] Step 3, soaking, according to the weight ratio of tripe: water is 1:3, add 0.04% sodium tripolyphosphate, then add 0.04% sodium pyrophosphate, stir evenly, and soak for 2 hours at room temperature;

[0041] Step 4, Freeze, remove and drain the soaked tripe, and use liquid nitrogen to quickl...

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Abstract

The invention discloses a novel processing method of chafing dish beef omasum. The method comprises six steps of performing pretreatment, performing tenderization, performing soaking, performing freezing, performing cutting and shaping, and performing quantitative packaging. According to the novel processing method disclosed by the invention, enzymolysis treatment is performed on the beef omasum through adopting complex enzyme, and collagen and elastin, with complicated structures, in the beef omasum are properly decomposed, so that the tenderness of the beef omasum is improved; besides, carboxy groups in protein are released out with sodium tripolyphosphate and sodium pyrophosphate, so that the structure of the protein is loose, a great deal of water is absorbed, the water retention properties of the beef omasum is improved, and the beef omasum is crisp; besides, the beef omasum is frozen to minus 30 DEG C or below at a high speed, so that the rehydration properties of the beef omasum is strengthened, the beef omasum is sufficiently tasteful, and the time that the beef omasum is tasteful is short.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and in particular relates to a novel processing method for hot pot tripe. Background technique [0002] The Maodu tastes crisp and tender, and it is refreshing and slag-free. It is almost a must-have dish in Sichuan hot pot. Speaking of hairy belly, it is actually the third of the four stomachs of a cow. There are many lobes of different sizes in the stomach, and there are thick membranes on the surface of the lobes. There are two types of Maodu available in the market: fresh Maodu and dried Maodu, but they must be hair-processed before they can be eaten. If they are eaten directly in a pot, they will taste like chewing rubber and are difficult to swallow. [0003] The traditional method of making hairy tripe is soaking in caustic soda. The processing technology is very backward, especially in terms of health and safety. There are serious hidden dangers. In the processing ...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/40
Inventor 阳永强王永波
Owner 四川省阳家私坊食品开发有限公司
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