Method for making peculiar-smell-free soft crisp ox tripes through ultra-high-pressure modification and high-temperature dry cooking

An ultra-high-pressure, odor-free technology, which is applied in the processing of marinated beef tripe and high-temperature meat products, can solve the problems of reducing the cooking intensity, easily exceeding the usage amount, and destroying the texture of tripe, so as to reduce the intensity of heat sterilization and strengthen the decontamination by dipping Taste, reduce the effect of high temperature hydrolysis

Active Publication Date: 2017-06-30
广东力泰德食品工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply increasing the cooking intensity will lead to the destruction of the texture of the tripe, losing its soft and crispy taste. Adding preservatives to reduce the cooking intensity will bring two problems: 1. The total amount of preservatives that need to be added is large, which is easy to exceed the national standard Allowable amount; 2. The addition of various preservatives will affect the flavor of marinated tripe
In the invention patent CN 103892302 "A Method for Making Beef Tripe Slices" and the invention patent CN 104026612 "A Processing Method for Spicy Beef Tripe", for the production process of ready-to-eat tripe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for producing non-odor soft and crisp tripe through ultra-high pressure modification and high-temperature dry steaming, comprising the following steps:

[0026] (1) Raw material pretreatment: remove excess fat and sundries after cleaning the tripe;

[0027] (2) Ultra-high pressure treatment: Mix the raw materials including pepper, cinnamon bark, star anise, cooking wine, white vinegar and a little white wine evenly, make an impregnation solution and let it stand for use; put the cleaned tripe in a packaging bag, according to the impregnation The quality of the liquid is 10% of the weight of the tripe, and the prepared impregnating liquid is added; after vacuum packaging, it is treated with 200MPa pressure and the holding time is 10 minutes;

[0028] (3) Blanching treatment: Cool the impregnating liquid in step (2) and let it stand for use. Add the tripe processed by ultra-high pressure into the impregnating liquid and heat to boil for 4 minutes; then wash the f...

Embodiment 2

[0033] (1) Raw material pretreatment: remove excess fat and sundries after cleaning the tripe;

[0034] (2) Ultra-high pressure treatment: Mix the raw materials including pepper, cinnamon bark, star anise, cooking wine, white vinegar and a little white wine evenly, make an impregnation solution and let it stand for use; put the cleaned tripe in a packaging bag, according to the impregnation The quality of the liquid is 15% of the mass of the tripe, and the prepared impregnation solution is added; after vacuum packaging, it is treated with 250MPa pressure, and the pressure holding time is 10 minutes;

[0035] (3) Blanching treatment: Cool the impregnating solution in step (2) and let it stand for use. Add the tripe processed by ultra-high pressure into the impregnating solution and heat to boil for 5 minutes; then wash the foam and beef with hot water. Floating objects on the surface of the belly, then rinse with cold water to room temperature;

[0036] (4) High-temperature dr...

Embodiment 3

[0040] (1) Raw material pretreatment: remove excess fat and sundries after cleaning the tripe;

[0041] (2) Ultra-high pressure treatment: Mix the raw materials including pepper, cinnamon bark, star anise, cooking wine, white vinegar and a little white wine evenly, make an impregnation solution and let it stand for use; put the cleaned tripe in a packaging bag, according to the impregnation The quality of the liquid is 40% of the weight of the tripe, and the prepared impregnating liquid is added; after vacuum packaging, it is treated with 150MPa pressure and the pressure holding time is 15 minutes;

[0042] (3) Blanching treatment: Cool the impregnating solution in step (2) and let it stand for use. Add the tripe treated with ultra-high pressure into the impregnating solution and heat to boil for 3 minutes; then wash the foam and beef with hot water. Floating objects on the surface of the belly, then rinse with cold water to room temperature;

[0043] (4) High-temperature dry...

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PUM

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Abstract

The invention provides a method for making peculiar-smell-free soft crisp ox tripes through ultra-high-pressure modification and high-temperature dry cooking, and belongs to the technical field of processing of high-temperature meat products. The method comprises the main steps of cleaning ox tripes, performing ultra-high-pressure treatment, performing blanching, performing draining, applying spices, performing high-temperature dry cooking, performing sterilization and the like. The method disclosed by the invention has the characteristics that after being in vacuum package, the ox tripes and macerating liquor are treated under 100-400MPa for 5-20min, so that the capacity of macerating for removing peculiar smell is strengthened, and the cooking characteristic of the ox tripes is improved; the blanching time is 3-10min, dry powder seasoning is applied onto the surfaces of the drained ox tripes, and vacuum packaging is performed; dry cooking at high temperature of 115-121 DEG C is performed for sterilization. The ox tripe products processed according to the method can be guaranteed to be free from bacteria, the peculiar smell can be reduced, and the mouth feel of the ox tripe products is soft and crisp.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing high-temperature meat products, in particular to a method for producing marinated tripe with no peculiar smell and soft and crisp taste by using ultra-high pressure treatment and dry steaming technology. Background technique [0002] Tripe is one of the main by-products of cattle. It is rich in nutrients and delicious in taste, and is deeply loved by diners. For example, braised tripe and fried tripe in traditional snacks. Yet tripe products on the market are mostly cooked and eaten products now, and there is a lack of convenient and ready-to-eat room temperature preserved tripe products. The main reason is that tripe has a difficult to remove visceral odor, and the cleaning process is cumbersome; secondly, to achieve commercial sterility requires long-term cooking and sterilization, which will inevitably result in soft and rotten texture of tripe...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/70A23L5/20A23B4/00A23B4/005
CPCA23B4/00A23B4/005A23V2002/00A23V2300/46
Inventor 潘见刘贝贝谢慧明张慧娟张璐
Owner 广东力泰德食品工程有限公司
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