A method for protecting the brittleness of yellow throat

Abstract

The invention discloses a crispness keeping method of Huanghou. The crispness keeping method of Huanghou comprises steps of washing, blanching, salt water immersing, and crispness keeping; study on the key technological parameter: the blanching time of Huanghou is carried out; and appropriate salt immersion liquid concentration and crispness keeping liquid concentration are obtained via a plurality of times of experiments. Water loss of Huanghou processed via the crispness keeping method is storage is low, water retaining capacity after blanching is high; crispness can be maintained after 45 days of storage; the manufacturing cost is low; the technology is simple; and the crispness keeping method is suitable for industrialized production.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for protecting yellow throat from brittleness. Background technique [0002] Yellow throat is a kind of food in Chongqing hot pot. It comes from the large blood vessels of livestock such as pigs and cattle. It is usually the aorta, also known as the heart tube. It is often misunderstood as the esophagus or trachea. It is also divided into hair-made yellow throat in hot pot dishes. The important characteristic of Hexian Yellow Throat in hot pot is its crispness. The length of the pig’s yellow throat is about 60-70 cm, and the bezoar’s throat is available for at least 1 meter. The most commonly eaten yellow throat is part of the blood vessels in pigs. The main component is smooth muscle and the protein content is about 19.1 g / 100 g. The fat content is about 2.97 g / 100 g. It is a high-protein and low-fat animal food, which has a higher nutritional value than the liver and stomach...

AI Technical Summary

Problems solved by technology

However, the traditional method of increasing hair has the following defects: one is that the nutritional content of the yellow throat is severely damaged; the other is that the water loss rate of the yellow throat is relatively large during storage; Old and tough, it tastes like chewing fiber, without meaty feeling

At present, the freshness of yellow throat in the market is extremely short, and the crispness is poor, which greatly affects the edible value of yellow throat. The poor freshness and poor crispness of yellow throat have become the main problems in this industry.

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