Making technique of beef tripe

A processing technology, pure water technology, applied in the direction of processed meat, meat processing equipment, food preservation, etc., can solve the problems affecting the health of consumers, hidden dangers of health and safety, and short preservation time of Melaleuca belly. The use of additives, the effect of improving quality, improving crispness and meatiness

Inactive Publication Date: 2018-10-26
重庆市凯鸿食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process of the Melaleuca tripe, in order to improve the hair-making efficiency, the merchants use industrial alkali solution to soak it, so that the Melaleuca tripe can quickly absorb water and swell, so that the Melaleuca tripe has a crisp and tender taste when eating, and even, in Formalin and related topical disinfectants such as boric acid and potassium permanganate are added during the process of making Melaleuca tripe to preserve crispness and freshness, resulting in a large amount of harmful and toxic chemicals remaining in Melaleuca tripe, which is harmful to human body and seriously endangers human health , there are serious safety hazards in terms of health and safety
[0004] After the Melaleuca tripe is processed, preservatives need to be added to prolong the preservation time, but preservatives are chemical additives that seriously affect the health of the eaters
Because of the short preservation time of Melaleuca tripe, Melaleuca tripe needs to be transported by air after the production is completed, and the transportation cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of mille-feuille tripe processing technology, comprises the following steps:

[0032] S1, hair removal treatment: during hair removal treatment, thaw the raw material of Melaleuca tripe, and then put it in a centrifugal hair removal machine for hair removal, during the hair removal process, spray water with a temperature of 110°C into the centrifugal hair removal machine;

[0033] S2. Cooking: boil the Melaleuca tripe processed in step S1, the cooking temperature is 100°C, and the cooking time is 1 hour;

[0034] S3, soaking for the first time; the Melaleuca tripe processed in step S2 is placed in water for soaking, the mass ratio of water and Melaleuca tripe is 10:3, and an edible alkali solution is added to the water to adjust the pH to 10, and the soaking time is 1 hour. Stir continuously during the soaking process;

[0035] S4, cutting; after cutting, the Melaleuca tripe is strip-shaped with a width of 2.5 mm;

[0036] S5, soaking again; place the Melaleuca...

Embodiment 2

[0040] A kind of mille-feuille tripe processing technology, comprises the following steps:

[0041] S1, hair removal treatment: during hair removal treatment, thaw the raw material of Melaleuca tripe, and then put it in a centrifugal hair removal machine for hair removal, during the hair removal process, spray water with a temperature of 110°C into the centrifugal hair removal machine;

[0042] S2. Cooking: boil the Melaleuca tripe processed in step S1, the cooking temperature is 100°C, and the cooking time is 1 hour;

[0043] S3, soaking for the first time; the Melaleuca tripe processed in step S2 is placed in water for soaking, the mass ratio of water and Melaleuca tripe is 10:3, and an edible alkali solution is added to the water to adjust the pH to 10, and the soaking time is 1 hour. Stir continuously during the soaking process;

[0044] S4, cutting; after cutting, the Melaleuca tripe is strip-shaped with a width of 2.5 mm;

[0045] S5, soaking again; place the Melaleuca...

Embodiment 3

[0049] A kind of mille-feuille tripe processing technology, comprises the following steps:

[0050] S1, hair removal treatment: during hair removal treatment, thaw the raw material of Melaleuca tripe, and then put it in a centrifugal hair removal machine for hair removal, during the hair removal process, spray water with a temperature of 110°C into the centrifugal hair removal machine;

[0051] S2. Cooking: boil the Melaleuca tripe processed in step S1, the cooking temperature is 100°C, and the cooking time is 1 hour;

[0052] S3, soaking for the first time; the Melaleuca tripe processed in step S2 is placed in water for soaking, the mass ratio of water and Melaleuca tripe is 10:3, and an edible alkali solution is added to the water to adjust the pH to 10, and the soaking time is 1 hour. Stir continuously during the soaking process;

[0053] S4, cutting; after cutting, the Melaleuca tripe is strip-shaped with a width of 2.5 mm;

[0054] S5, soaking again; place the Melaleuca...

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PUM

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Abstract

The invention discloses a making technique of beef tripe, comprising the steps of S1, removing hair; S2, boiling; S3, soaking for the first time; S4, cutting; S5 soaking again; S6, packaging the beeftripe processed in the step S5, wherein purified water accounts for 30-40% of total mass of package; S7, disinfecting the beef tripe packaged in the step S6 under the pressure of 500-600 Pa for 8 min.The beef tripe made by means of the making technique has the advantages of rarity of hardening in long-term boiling, low shrinkage, good crispiness with zero formation of bits, and long preservationtime.

Description

technical field [0001] The invention relates to the technical field of mille-melae tripe processing, in particular to a mille-layer tripe processing technology. Background technique [0002] Melaleuca, refers to the omasum of cattle. From left to right, they are rumen (hair belly), reticulum (money belly, gourd), double omasum (louver, Sandan, Melaleuca) and abomasum (mushroom ,Mushroom head). [0003] Since 1985, hot pot has become the main catering variety in Chongqing, and the market demand for Qianmaodu has begun to increase. In the production process of the Melaleuca tripe, in order to improve the hair-making efficiency, the merchants use industrial alkaline solution to soak it, so that the Melaleuca tripe can quickly absorb water and swell, so that the Melaleuca tripe has a crisp and tender taste when eaten, and even, in Formalin and related external disinfectants such as boric acid, potassium permanganate, etc. are added in the process of making Melaleuca tripe to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L5/10A23B4/00A22C17/00
CPCA22C17/00A23B4/00A23L5/13A23L13/20
Inventor 李清木
Owner 重庆市凯鸿食品有限公司
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