Salted omasum crispness keeping method

Abstract

The invention discloses a salted omasum crispness keeping method. The method includes: cleaning omasum with clear water, and draining to dry; adopting prepared sodium carbonate decahydrate and sodium bicarbonate mixture for alkaline soaking, taking out, clearing thoroughly, and blanching; adopting a gradient warm water method for cooling, and adopting papain for enzymolysis; after salt solution rinsing and soaking, adding prepared compound phosphate solution for crispness keeping. The salted omasum is long in storage period and low in nutrition damage, is in healthy creamy white color, plump, moderate in viscosity and free of sliminess and is not evidently decreased in size after scalding, crispy in taste and high in moisture retention rate. In addition, after storage for 45 days, the salted omasum is free of cowy flavor and spoilage and is still highly elastic and crispy in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for protecting crispiness of salted tripe. Background technique [0002] The hairy tripe is the omasum part of the cow's stomach. It is arranged like a blind, so it is also called the blind tripe. The gastric 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 and consists of two layers of smooth muscle, the inner circular muscle and the outer longitudinal muscle. This layer is The main edible part of tripe. Hairy belly is rich in protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin and other nutrients. It is sweet and flat in nature and taste, white in color, crisp and refreshing in taste, easy to digest, and has the effects of nourishing spleen and stomach, nourishing qi and blood, nourishing deficiency and essence,...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing hot pot tripe production methods use traditional workshop-style caustic soda (sodium hydroxide) to soak water to make the tripe absorb water and swell. The processing technology is very backward, and there are serious hidden dangers in terms of hygiene and safety.

In addition, in the processing and production of hot pot tripe, there are often individual processors or unscrupulous traders who add formalin and related external disinfectants such as boric acid, potassium permanganate, etc. to protect crispness and freshness, resulting in a large amount of harmful and poisonous hot pot tripe. Chemical substances that seriously endanger human health

The above-mentioned hot pot tripe processing method is universal. If modern food processing technology is not applied in time to transform the traditional hot pot tripe processing industry, then this low-level and unsafe hot pot tripe processing method will ruin the hot pot industry.

[0004] CN1498551A discloses a safe processing method and technology of hot pot tripe. According to the biological characteristics of the tripe, four kinds of food enzyme combinations are selected to carry out enzymatic swelling treatment on the tripe, and then the pH value is adjusted with edible acid. Obtained a kind of hot pot tripe with beautiful appearance, crisp and tender taste, heat resistance after cooking, hygienic and safe, but also because of the high preparation cost, it cannot be promoted on the market

CN103340422B discloses a method for making tripe. The tripe is watered with lye with a pH greater than 12, and then the compound phosphate immersed in the tripe is used for water retention. The method for making tripe in the invention is simple and easy to gain weight. High rate, low water loss rate, long storage time, but because the pH value of the alkali used in the water is too high, the nutrients inside the tripe are corroded and destroyed in large quantities

CN106071932A discloses a kind of processing method of fresh hair tripe, and its key technology is to sprinkle food-grade sodium bicarbonate powder on the surface of fresh hair tripe and put it into a tumbler to roll and knead, allowing sodium bicarbonate to penetrate into the fresh hair tripe, and at the same time Packaged after soaking in a compound phosphate solution, although the fresh hairy tripe made by the present invention has the characteristics of low water loss rate during storage, strong water retention capacity after rinsing, and crisp and tender taste, but its shelf life is relatively short , this defect has not been resolved through the above steps

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