Preparation method of tea cattle stomach

A production method and technology of tripe, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of low water loss rate of tripe, affecting appetite, long shelf life, etc. , achieve the effects of low juice loss rate, increase appetite, and gain weight

Pending Publication Date: 2018-08-28
ZHENGZHOU SIBIAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although the obtained tripe of this patent has a low water loss rate and a long shelf life, it has an alkaline taste, poor flavor, discoloration, and affects appetite.

Method used

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  • Preparation method of tea cattle stomach

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Experimental program
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Effect test

Embodiment 1

[0025] A method for preparing tea tripe, comprising the following steps:

[0026] (1) Pretreatment: Wash the fresh hairy tripe with clean water, then soak in clean water for 1 hour, drain and set aside;

[0027] (2) Tenderization: immerse the tripe treated in step (1) in sodium hydroxide solution, soak for 2 hours at room temperature, and then wash with water until pH≤9.5; the concentration of the sodium hydroxide solution is 1.0 g / mL ;

[0028] (3) Flavor enhancement and color protection: Put the hairy belly treated in step (2) into tea water and soak for 40 minutes at room temperature; the preparation method of the tea water includes the following steps: boil Xinyang Maojian in clear water for 3 minutes, The dosage ratio of water and water is 2g: 100mL, naturally cool to room temperature, filter, and obtain;

[0029] (4) Water retention: Put the tripe treated in step (3) into the compound phosphate solution, soak for 3 hours at room temperature, and drain.

[0030] The co...

Embodiment 2

[0032] A method for preparing tea tripe, comprising the following steps:

[0033] (1) Pretreatment: Wash the dried tripe with water, then soak in water for 1.5 hours, drain and set aside;

[0034] (2) Tenderization: immerse the tripe treated in step (1) in sodium carbonate solution, soak for 1 hour at room temperature, and then wash with water until pH≤9.5; the concentration of the sodium carbonate solution is 1.0 g / mL;

[0035] (3) Flavor enhancement and color protection: put the tripe treated in step (2) into tea water, and soak for 60 minutes at room temperature; the preparation method of the tea water includes the following steps: boil Longjing tea in clear water for 4 minutes, and Longjing tea The dosage ratio of water and water is 3g: 100mL, naturally cool to room temperature, filter, and obtain;

[0036] (4) Water retention: Put the tripe treated in step (3) into the compound phosphate solution, soak for 5 hours at room temperature, and drain.

[0037] The composite p...

Embodiment 3

[0039] A method for preparing tea tripe, comprising the following steps:

[0040] (1) Pretreatment: Wash the fresh tripe with water, then soak in water for 1.5 hours, drain and set aside;

[0041] (2) Tenderization: immerse the tripe treated in step (1) in sodium bicarbonate solution, soak for 0.5h at room temperature, and then wash with water until pH≤9.5; the concentration of the sodium bicarbonate solution is 1.5g / mL;

[0042] (3) Flavor enhancement and color protection: put the hair belly treated in step (2) into tea water and soak for 40 minutes at room temperature; the preparation method of the tea water includes the following steps: boil Xinyang Maojian in clear water for 5 minutes, The dosage ratio of water and water is 1.5g: 100mL, naturally cool to room temperature, filter, and obtain;

[0043] (4) Water retention: Put the tripe treated in step (3) into the compound phosphate solution, soak for 5 hours at room temperature, and drain.

[0044] The composite phosph...

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PUM

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Abstract

The invention relates to a food processing method and particularly relates to a preparation method of a tea cattle stomach. The processing method comprises the following steps: firstly, thoroughly cleaning a fresh cattle stomach or a dried cattle stomach with clear water, then soaking the thoroughly cleaned cattle stomach with clear water for 1-3h, and draining off the water for later use; then, soaking the cattle stomach in an alkaline solution at normal temperature for 0.5-2h, and cleaning the soaked cattle stomach with clear water until the pH value is less than or equal to 9.5; subsequently, putting the cattle stomach into a tea solution to be soaked at normal temperature for 30-60min; and finally, putting the cattle stomach into a composite phosphate solution to be soaked at normal temperature for 3-5h, and draining off the water to obtain the tea cattle stomach. The tea cattle stomach prepared by the preparation method provided by the invention is dark-green, free of fading, mellow and rich in smell, clear in tissue structure texture, good in elasticity and toughness, crisp, tender and fragile, free of rotting after long-time boiling, low in juice loss rate and capable of greatly promoting appetite.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing tea tripe. Background technique [0002] Hairy tripe refers to the omasum of cattle. Cattle are typical compound stomach animals. In terms of bioanatomy, the stomach of cattle has four chambers: rumen, reticulum, omasum and abomasum. 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 mucosa, submucosa, sarcolemma and serosa from inside to outside, of which the sarcolemma is the most developed, consisting of two layers of smooth muscle, the inner circular muscle and the outer longitudinal muscle, and the sarcolemma Layers are the main edible part of Maodu. But the bone strength of the sarcolemma is strong. If you take fresh hairy tripe and eat it directly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/70A23L13/40A23L5/41
CPCA23V2002/00A23L5/41A23L13/20A23L13/42A23L13/432A23L13/72A23V2200/14A23V2200/15A23V2200/048A23V2200/24A23V2250/214
Inventor 高富明
Owner ZHENGZHOU SIBIAN TECH CO LTD
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