Preparation method of low-cost high-efficiency tenderized salted cattle stomach

Abstract

The invention discloses a preparation method of low-cost and high-efficiency tenderized salted cattle stomach, and belongs to the technical field of food processing. The method specifically comprises the following steps: desalting salted cattle stomach until the salinity is not higher than 0.3%, soaking the desalted cattle stomach in water or a first sodium carbonate aqueous solution, blanching the rehydrated cattle stomach, soaking the blanched cattle stomach in a second sodium carbonate aqueous solution under an ultrasonic condition, and finally soaking the blanched cattle stomach in water for rehydration to obtain the tenderized salted cattle stomach, wherein the first sodium carbonate aqueous solution and the second sodium carbonate aqueous solution have specific concentrations. According to the invention, the complete appearance of the product in the subsequent tenderization process can be ensured, the tissue structure is compact due to proper blanching, the sensory score of the product is 80.00-94.40, the water holding rate is 71.48-77.06%, the cooking loss is 17.35-21.55%, the weight gain rate is 81.53-118.46%, the shearing force is 2453.36-3397.59 g, and meanwhile, the preparation method is simple, is more suitable for industrial production under specific conditions, and ensures the consistency of the product.

Description

Technical Field

[0001] The invention relates to a low-cost and high-efficiency preparation method of tenderized salted tripe, belonging to the technical field of food processing. Background Art

[0002] Tripe is the leaves of the omasum of cattle. From the cross section, it looks like louvers, so it is also called louver stomach. The leaves of the omasum are crescent-shaped, with milky protrusions on the surface, and the protrusions gradually become smaller from the lobule mouth to the lobule wrinkle mouth, and the density of the protrusions gradually increases. Tripe is rich in protein, and the protein components are mainly collagen and myofibrillar protein. The tripe ingredients commonly used in hot pot are salted tripe that has been expanded. Salted tripe has a tough texture and a fishy smell. The quality of directly blanched food is low. After proper expansion process, it tastes crispy and tender.

[0003] Traditionally, the swelling process of tripe is not standardized, and there are phenomena of misuse and abuse of additives. For example, the use of industrial-grade rather than food-grade sodium hydroxide for swelling has great safety hazards. With the implementation of relevant standards and the improvement of safety awareness of production enterprises, the swelling technology of tripe has gradually become rationalized. Industrial caustic soda and food-grade sodium hydroxide are no longer used. Sodium carbonate has replaced the sodium hydroxide used more. However, the sodium carbonate swelling technology and process still have unreasonable and imperfect problems. For example, there will be epidermal shedding, too tough texture or soft and rotten structure in the swelling process of the product. For enterprises, the benefits brought by the swelling rate must also be considered. CN114831266A discloses a method for tenderizing and swelling tripe and a tripe product, which adopts an alkaline enzyme treatment method, which is divided into three steps of pre-cooking, cooling and shaping, and ice water tenderization. The tenderizing effect of papain is used as a whole, but it has problems such as unreasonable pre-cooking settings and unreasonable papain use conditions. Excessive heat treatment will cause the amino acids in the protein to undergo deamination, desulfurization, and decarbonation reactions, reducing the nutritional value of the protein. CN107156266A discloses a method for maintaining the crispness of salted tripe, which only adds a relatively low amount of soda and baking soda during the alkali fermentation process, but it is difficult to achieve the effect of tenderizing the tripe. Although enzymatic tenderization is performed later, the use of a large amount of enzymes increases the product cost, and enzymatic tenderization cannot solve the benefit problem caused by product swelling.

[0004] Therefore, there is an urgent need for a cost-effective, resource-saving processing technology suitable for tenderizing tripe. Summary of the invention

[0005] To solve the above problems, the present invention provides a low-cost and efficient preparation method of tenderized salted tripe, so as to solve the problems of reduced crispness of tripe after long-term boiling and deterioration of tripe quality during storage (falling of surface film and decreased water holding capacity).

[0006] The present invention provides a method for preparing tenderized salted tripe, comprising the following steps:

[0007] S1. Desalting the salted tripe until the salinity is no more than 0.3%;

[0008] S2, soaking the desalted tripe in water or the first sodium carbonate aqueous solution for rehydration;

[0009] S3, blanching the rehydrated tripe;

[0010] S4, placing the blanched tripe in a second sodium carbonate aqueous solution for fermentation under ultrasonic conditions;

[0011] S5, soaking the tripe treated in S4 in water to obtain the tenderized salted tripe;

[0012] Wherein, the concentration of sodium carbonate in the second sodium carbonate aqueous solution is higher than that in the first sodium carbonate aqueous solution.

[0013] In the present invention, pre-cooking will reduce the weight-increasing effect of sodium carbonate soaking, but rehydration before pre-cooking can improve the weight-increasing effect without affecting the tenderness. Ultrasonic treatment combined with sodium carbonate treatment can also moderately improve the weight-increasing effect.

[0014] Furthermore, before step S1, the salted tripe is cleaned and washed. The selection and removal of impurities refers to screening and grading the salted tripe thawed to a central temperature of 0°C, removing the raw materials that are easy to peel and removing impurities attached to the surface; the selected salted tripe is washed to remove the brown pigment attached to the surface keratin layer, and at the same time reduce the fishy smell caused by irritating volatile substances.

[0015] Furthermore, cleaning includes but is not limited to ultrasonic cleaning.

[0016] Furthermore, in step S2, when the tripe is soaked in water for rehydration, the rehydration time is 20-40 minutes.

[0017] Further, in step S2, when the tripe is soaked in the first sodium carbonate aqueous solution for rehydration, at least one of the following is included:

[0018] (1) the concentration of the first sodium carbonate aqueous solution is 1-9 g / L;

[0019] (2) The volume ratio of the mass of the tripe to the first sodium carbonate aqueous solution is 1:(2-4); the most preferred ratio is 1:3 in the following embodiments;

[0020] (3) The rehydration time is 20-40 min.

[0021] Further, in step S3, the blanching comprises at least one of the following:

[0022] (1) The blanching method includes boiling at a constant temperature;

[0023] (2) The blanching temperature is 70-90° C.;

[0024] (3) The blanching time is 3-7s.

[0025] Further, in step S4, the sending process includes at least one of the following:

[0026] (1) The temperature of the fermentation treatment is 40-60° C.;

[0027] (2) The treatment time is 30-50 minutes;

[0028] (3) In the fermentation process, the volume ratio of the mass of the tripe to the second sodium carbonate aqueous solution is 1:(2-4); the most preferred ratio is 1:3 as described in the following embodiments.

[0029] Further, in step S4, the sending process includes at least one of the following:

[0030] (1) the concentration of the second sodium carbonate aqueous solution is 15-30 g / L;

[0031] (2) The power of the ultrasound is 200-300W;

[0032] (3) The ultrasonic time is 5-30 seconds per treatment for 5 minutes.

[0033] Furthermore, in step S4, at least one of the following is included:

[0034] (1) Soak at 20-30℃;

[0035] (2) Soaking time is 20-40 minutes;

[0036] (3) The volume ratio of the mass of the tripe to water is 1:(2-4); the most preferred ratio is 1:3 as described in the following examples.

[0037] Furthermore, the preparation method specifically comprises the following steps:

[0038] S1. Desalting the salted tripe until the salinity is no more than 0.3%;

[0039] S2, soaking the desalted tripe in a 5g / L sodium carbonate aqueous solution for 30 minutes for rehydration, wherein the volume ratio of the tripe mass to the sodium carbonate aqueous solution is 1:3;

[0040] S3, blanching the rehydrated tripe at 80°C for 5s;

[0041] S4, placing the blanched tripe in a 20 g / L sodium carbonate aqueous solution at 50° C. for 44 min; the ultrasonic conditions are 240 W, 10 s every 5 min, and the volume ratio of the tripe mass to the sodium carbonate aqueous solution is 1:3;

[0042] S5. Soak the tripe of S4 in water at 20-30° C. for 30 min, with the volume ratio of the tripe mass to the water being 1:3, to obtain the tenderized salted tripe.

[0043] The second object of the present invention is to provide a tenderized salted tripe prepared by the above preparation method.

[0044] The prepared expanded salted tripe has increased palatability, is tender and elastic, has no peeling skin and no peeling papillae on the tripe surface, has less destructiveness to nutrients, and significantly improves the problems of peeling skin, incomplete surface structure and poor tenderness caused by long-term soaking in sodium carbonate. The sensory score of the product is 80.00-94.40, the water holding rate is 71.48-77.06%, the cooking loss is 17.35-21.55%, the weight gain is 81.53-118.46%, and the shear force is 2453.36-3397.59 g.

[0045] Beneficial effects of the present invention:

[0046] (1) The present invention adds an optimal proportion of sodium carbonate during the soaking and rehydration stage, which not only reduces the impact of appearance deterioration caused by high concentration, but also promotes water to penetrate into the tissue to assist in the subsequent swelling process, while reducing the dehydration caused by subsequent pre-cooking.

[0047] (2) The present invention adds a blanching process to the processing method to ensure that the appearance of the product is intact during the subsequent tenderization process, and the appropriate degree of blanching makes the tissue structure dense and improves the taste of the product.

[0048] (3) The present invention processes the tripe at an optimal temperature and sodium carbonate ratio and adopts appropriate ultrasonic conditions to help destroy the collagen and muscle fibers in the tissue structure, thereby bringing a more crisp and tender taste.

[0049] (4) The process involved in the present invention is simple, the additives are green and clean, the processed tripe is of good quality, and has broad application and promotion prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 is a process flow chart in an embodiment of the present invention;

[0051] Figure 2 This is a comparison chart of the weight gain rate of tripe under different tenderizing conditions;

[0052] Figure 3This is a comparison chart of the weight gain rate of tripe under rehydration treatment and ultrasound-assisted tenderization treatment;

[0053] Figure 4 This is a comparison chart of the shear force of tripe under different tenderizing conditions;

[0054] Figure 5 This is a comparison chart of the shear force of tripe under rehydration treatment and ultrasound-assisted tenderization treatment;

[0055] Figure 6 This is a comparison chart of the water holding rate of tripe under different tenderizing conditions;

[0056] Figure 7 This is a comparison chart of the water holding rate of tripe after rehydration treatment and ultrasound-assisted tenderization treatment;

[0057] Figure 8 This is a comparison chart of the cooking loss rate of tripe under different tenderizing conditions;

[0058] Fig. 9 It is a comparison chart of the cooking loss rate of tripe under rehydration treatment and ultrasound-assisted tenderization treatment;

[0059] Fig.10 It is a comparison chart of sensory scores of different treatment groups. DETAILED DESCRIPTION

[0060] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0061] The term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0062] Example 1

[0063] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0064] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0065] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0066] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0067] (5) Tenderization and water retention: put the pre-cooked tripe into a 15g / L sodium carbonate solution and soak at 50°C for 30 minutes;

[0068] (6) Rehydration and brittleness enhancement: Soak the tenderized tripe in clean water at room temperature for 30 minutes. Figure 1 .

[0069] Example 2

[0070] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0071] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0072] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0073] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0074] (5) Tenderization and water retention: put the pre-cooked tripe into a 15g / L sodium carbonate solution and soak at 55°C for 30 minutes;

[0075] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0076] Example 3

[0077] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0078] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0079] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0080] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0081] (5) Tenderization and water retention: put the pre-cooked tripe into a 15g / L sodium carbonate solution and soak at 60°C for 30 minutes;

[0082] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0083] Example 4

[0084] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0085] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate until the salinity is less than 0.3%;

[0086] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0087] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0088] (5) Tenderization and water retention: put the pre-cooked tripe into a 15g / L sodium carbonate solution and soak at 50°C for 50 minutes;

[0089] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0090] Example 5

[0091] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0092] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0093] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0094] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0095] (5) Tenderization and water retention: put the pre-cooked tripe into a 20g / L sodium carbonate solution and soak at 50°C for 30 minutes;

[0096] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0097] Example 6

[0098] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0099] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0100] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0101] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0102] (5) Tenderization and water retention: put the pre-cooked tripe into a 25g / L sodium carbonate solution and soak at 50°C for 30 minutes;

[0103] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0104] Example 7

[0105] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0106] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0107] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0108] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0109] (5) Tenderization and water retention: put the pre-cooked tripe into a 30g / L sodium carbonate solution and soak at 50°C for 30 minutes;

[0110] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0111] Example 8

[0112] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0113] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0114] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0115] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0116] (5) Tenderization and water retention: put the pre-cooked tripe into a 20 g / L sodium carbonate solution and soak at 50°C for 44 min;

[0117] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0118] Example 9

[0119] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0120] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0121] (3) Soaking and rehydrating: Place the cleaned tripe in a 1 g / L sodium carbonate solution and soak for 30 min at room temperature for rehydration;

[0122] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0123] (5) Tenderization and water retention: put the pre-cooked tripe into a 20 g / L sodium carbonate solution and soak at 50°C for 44 min;

[0124] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0125] Example 10

[0126] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0127] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0128] (3) Soaking and rehydrating: Place the cleaned tripe in a 3 g / L sodium carbonate solution and soak for 30 min at room temperature for rehydration;

[0129] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0130] (5) Tenderization and water retention: put the pre-cooked tripe into a 20 g / L sodium carbonate solution and soak at 50°C for 44 min;

[0131] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0132] Embodiment 11

[0133] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0134] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0135] (3) Soaking and rehydrating: Place the cleaned tripe in a 5 g / L sodium carbonate solution and soak for 30 min at room temperature for rehydration;

[0136] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0137] (5) Tenderization and water retention: put the pre-cooked tripe into a 20 g / L sodium carbonate solution and soak at 50°C for 44 min;

[0138] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0139] Example 12

[0140] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0141] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0142] (3) Soaking and rehydrating: Place the cleaned tripe in a 7 g / L sodium carbonate solution and soak for 30 min at room temperature for rehydration;

[0143] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0144] (5) Tenderization and water retention: put the pre-cooked tripe into a 20 g / L sodium carbonate solution and soak at 50°C for 44 min;

[0145] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0146] Example 13

[0147] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0148] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0149] (3) Soaking and rehydrating: Place the cleaned tripe in a 9 g / L sodium carbonate solution and soak for 30 min at room temperature for rehydration;

[0150] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0151] (5) Tenderization and water retention: put the pre-cooked tripe into a 20 g / L sodium carbonate solution and soak at 50°C for 44 min;

[0152] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0153] Embodiment 14

[0154] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0155] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0156] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0157] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0158] (5) Tenderization and water retention: the pre-cooked tripe was placed in a 20 g / L sodium carbonate solution and ultrasonically assisted with sonication at 50°C for 44 min, with an ultrasonic condition of 240 W and 5 s every 5 min;

[0159] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0160] Embodiment 15

[0161] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0162] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0163] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0164] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0165] (5) Tenderization and water retention: the pre-cooked tripe was placed in a 20 g / L sodium carbonate solution and ultrasonically assisted for 44 min at 50 °C, with an ultrasonic condition of 240 W and 10 s every 5 min;

[0166] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0167] Example 16

[0168] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0169] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0170] (3) Soaking and rehydrating: Place the cleaned tripe in clean water and soak at room temperature for 30 minutes to rehydrate;

[0171] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0172] (5) Tenderization and water retention: the pre-cooked tripe was placed in a 20 g / L sodium carbonate solution and ultrasonically assisted with sonication at 50°C for 44 min, with an ultrasonic condition of 240 W and 30 s every 5 min;

[0173] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0174] Embodiment 17

[0175] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0176] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0177] (3) Soaking and rehydrating: Place the cleaned tripe in a 5 g / L sodium carbonate solution and soak for 30 min at room temperature for rehydration;

[0178] (4) Blanching and shaping: Place the washed and soaked tripe in a constant temperature water bath at 80°C and blanch for 5 seconds.

[0179] (5) Tenderization and water retention: the pre-cooked tripe was placed in a 20 g / L sodium carbonate solution and ultrasonically assisted for 44 min at 50 °C, with an ultrasonic condition of 240 W and 10 s every 5 min;

[0180] (6) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0181] Comparative Example 1

[0182] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0183] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0184] (3) Tenderization and water retention: put the cleaned tripe into clean water and soak it at 25°C for 30 minutes;

[0185] (4) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0186] Comparative Example 2

[0187] (1) Selecting and removing impurities: Selecting and removing impurities from the salted tripe, removing the peeled raw materials and unqualified raw materials;

[0188] (2) Cleaning and deodorizing: Clean the selected salted tripe until it is no longer turbid, and desalinate to a salinity of 0.3%;

[0189] (3) Tenderization and water retention: Place the cleaned tripe into a 20 g / L sodium carbonate solution and soak at 25°C for 44 min;

[0190] (4) Rehydration to enhance crispness: Soak the tenderized tripe in clean water at room temperature for 30 minutes.

[0191] Comparative Example 3

[0192] The tripe was prepared according to the method in the literature (Chen Yuru, Yang Jing, Huang Suhong, et al. Optimization of the swelling process of tripe and research on its moisture distribution and tissue structure changes [J]. Food Industry Science and Technology, 2020, 41(18): 157-163,169. DOI: 10.13386 / j.issn1002-0306.2020.18.025.). The specific parameters were as follows: after washing the tripe, soak it in a 1.03% sodium carbonate solution at 43°C for 2.3 hours, and then rinse it with clean water and soak it for 2 hours.

[0193] Test Case

[0194] The tripe finally obtained by the embodiment and the comparative example are compared as follows:

[0195] The salted tripes used in the examples and comparative examples are all buffalo salted tripes, and the examples 1-17 are respectively denoted as S1-S17. The comparative examples are denoted as CK1, CK2, and CK3.

[0196] The expanded tripe prepared in the examples and comparative examples were subjected to weight gain test, water holding rate test, cooking loss test, shear force test and sensory evaluation.

[0197] Method for determining weight gain rate: After removing the visible impurities on the surface of the salt tripe, weigh it and record the weight m 0 After that, follow the process of washing - pre-boiling - lye soaking - washing, weigh again and record the weight m 1 ,

[0198] but:

[0199] Water holding capacity test method: weigh the swollen tripe and record the weight m 1 , put it into a centrifuge tube with cotton on the bottom, put it into a centrifuge, and centrifuge it at 3000g for 10 minutes at 4℃. After centrifugation, record the weight m 2 ,

[0200] but:

[0201] Cooking loss rate test method: weigh the expanded tripe and record the weight m 1 , put it in boiling water, blanch it for 15 seconds, cool it to room temperature, and record the weight m 3 ,

[0202] but:

[0203] Shear force determination method: After the processed tripe is blanched in boiling water for 15 seconds, it is cut into uniform samples with a width of 2 cm in the direction of the tripe leaves, and tested using the TA-XT Plus Texture Analyser HDP / BSW tool. The blade is parallel to the short side of the rectangular sample, and the muscle fiber is perpendicular to the blade. The measurement conditions are: pre-test and mid-test speeds of 1.5 mm / s, post-test speed of 10 mm / s, trigger type of automatic, trigger force of 20 g, and drop distance of 20 mm.

[0204] Sensory evaluation method: The following table is the sensory scoring standard. 10 trained personnel were selected to conduct scoring in the sensory laboratory.

[0205] Sensory scoring criteria:

[0206]

[0207] The prepared tripe of the embodiment and the comparative example were tested, and the test results are as follows:

[0208] The processing parameters of the embodiments and comparative examples are shown in Table 1. By changing the rehydration conditions, blanching conditions, sodium carbonate tenderization conditions and tenderization ultrasonic conditions, the quality evaluation results of the tripe are shown in Table 2.

[0209] Table 1 List of process parameters of embodiments and comparative examples

[0210]

[0211]

[0212] Table 2 Effects of different sodium carbonate treatment conditions on weight gain rate, water holding rate, cooking loss and texture of tripe

[0213]

[0214]

[0215] Among them, the sensory score can best illustrate the palatability of the tenderization degree of the product. It can be seen that both comparative examples 1 and 2 scored below 70 points, indicating that the tenderization effect cannot be achieved by using clean water and room temperature sodium carbonate treatment. Although the sensory score of comparative example 3 reached 80.10, the processing time was relatively long. The use of optimized process parameters can not only reduce the tenderization time of tripe, but also improve the edible quality of the product.

[0216] The shear force of tripe obtained under different process parameters is as follows Figure 4 , Figure 5 As shown, the shear force can reflect the texture characteristics of the tripe, namely its crispness and tenderness. It can be seen that the shear force value of comparative example 1 is significantly higher than that of the other treatment groups. At the same time, combined with the sensory score, it can be seen that too high a shear force means that the tripe is tougher, requires more force to chew, and is not easy to chew. At the same time, a smaller shear force indicates that the tripe is soft and rotten, and being too soft means that the tripe has lost its crispness. The shear force values ​​of the embodiments fall within the range of 2453.36 to 3397.59 g. It can be seen that the tripe within this shear force range brings better sensory quality. More importantly, compared with S1-S8, S9-S17 significantly improved the weight gain rate without changing the sensory quality.

[0217] Based on the results of S1-S8, the S9-S17 experiments were conducted by changing the rehydration conditions and the ultrasonic-assisted tenderization conditions. It can be seen that compared with S8, changing the rehydration conditions and the ultrasonic-assisted tenderization conditions can increase the weight gain rate of the product. Among them, S17 has the best effect, with the weight gain rate increased by about 18.84% ( Figure 2-3 ), but had no negative impact on sensory scores and shear force, indicating that the rehydration process before blanching and the ultrasonic-assisted process of sodium carbonate tenderization are helpful to improve the economic benefits of the product.

[0218] like Figure 6 and Figure 7 As shown, the water holding rate of the comparative product is found to be no significant difference between the embodiment and the comparative example. Figure 8 and Fig. 9 The cooking loss rates of the examples and the comparative examples are shown, from which it can be seen that in all the examples, the cooking loss of the tripe treated with rehydration or ultrasound is slightly increased, which is also related to the increase in weight gain rate. The cooking loss rate of the tripe treated with rehydration and ultrasound at the same time is also significantly reduced, indicating that this process can improve the cooking loss of the product and improve the water retention of the tripe.

[0219] Fig.10The difference in sensory quality between the embodiment and the comparative example is shown. The color difference of the tripe in different treatment groups is not obvious, and the fishy smell of the product can be reduced after swelling under appropriate conditions. It can be seen that compared with the comparative example, the embodiment can improve the tissue structure and taste of the tripe. And compared with S1-S8, the elasticity of the tripe in the tissue structure of S9-S17 is increased, and the edible quality is improved.

[0220] In conclusion, the above results all prove the rationality of the process settings of soaking and rehydration, blanching and shaping, and ultrasonic-assisted tenderization and water retention. Under the optimal process parameters, the sensory quality and texture characteristics of the tripe product can be significantly improved. The present invention uses sodium carbonate as a tenderizer, which can improve the sensory quality of the product under the condition of reducing production costs, and improve the market consumption and industrial production of tripe products.

[0221] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A method for preparing tenderized salted tripe, characterized in that: The following steps are involved: S1. Desalting the salted tripe until the salinity is no more than 0.3%; S2, soaking the desalted tripe in water or the first sodium carbonate aqueous solution for rehydration; S3, blanching the rehydrated tripe; S4, placing the blanched tripe in a second sodium carbonate aqueous solution for fermentation under ultrasonic conditions; S5, soaking the tripe treated in S4 in water to obtain the tenderized salted tripe; Wherein, the concentration of sodium carbonate in the second sodium carbonate aqueous solution is higher than that in the first sodium carbonate aqueous solution.

2. The preparation method according to claim 1, characterized in that: Before step S1, the step of removing impurities and washing the salted tripe is included.

3. The preparation method according to claim 1, characterized in that: In step S2, when the tripe is soaked in water for rehydration, the rehydration time is 20-40 minutes.

4. The preparation method according to claim 1, characterized in that: In step S2, when the tripe is soaked in the first sodium carbonate aqueous solution for rehydration, at least one of the following is included: (1) the concentration of the first sodium carbonate aqueous solution is 1-9 g / L; (2) the volume ratio of the mass of the tripe to the first sodium carbonate aqueous solution is 1:(2-4); (3) The rehydration time is 20-40 min.

5. The preparation method according to claim 1, characterized in that: In step S3, the blanching comprises at least one of the following: (1) The blanching method includes boiling at a constant temperature; (2) The blanching temperature is 70-90° C.; (3) The blanching time is 3-7s.

6. The preparation method according to claim 1, characterized in that: In step S4, the issuing process includes at least one of the following: (1) The temperature of the fermentation treatment is 40-60° C.; (2) The treatment time is 30-50 minutes; (3) During the fermentation process, the volume ratio of the mass of the tripe to the second sodium carbonate aqueous solution is 1:(2-4).

7. The preparation method according to claim 1, characterized in that: In step S4, the issuing process includes at least one of the following: (1) the concentration of the second sodium carbonate aqueous solution is 15-30 g / L; (2) The power of the ultrasound is 200-300W; (3) The ultrasonic time is 5-30 seconds per treatment for 5 minutes.

8. The preparation method according to claim 1, characterized in that: In step S4, at least one of the following is included: (1) Soak at 20-30℃; (2) Soaking time is 20-40 minutes; (3) The ratio of the mass of tripe to the volume of water is 1:(2-4).

9. The preparation method according to claim 1, characterized in that: The preparation method specifically comprises the following steps: S1. Desalting the salted tripe until the salinity is no more than 0.3%; S2, soaking the desalted tripe in a 5g / L sodium carbonate aqueous solution for 30 minutes for rehydration, wherein the volume ratio of the tripe mass to the sodium carbonate aqueous solution is 1:3; S3, blanching the rehydrated tripe at 80°C for 5s; S4, placing the blanched tripe in a 20 g / L sodium carbonate aqueous solution at 50° C. for 44 min; the ultrasonic conditions are 240 W, 10 s every 5 min, and the volume ratio of the tripe mass to the sodium carbonate aqueous solution is 1:3; S5. Soak the tripe of S4 in water at 20-30° C. for 30 min, with the volume ratio of the tripe mass to the water being 1:3, to obtain the tenderized salted tripe.

10. Tenderized salted tripe prepared by the preparation method according to any one of claims 1 to 9.

Images