Processing and preparation method of black hair local pig intestines

Abstract

The invention provides a black hair local pig intestine processing and preparation method, and relates to the technical field of food processing. The flash evaporation device used in the aluminum oxide evaporation process comprises a black hair local pig intestine processing and preparation method, and the method comprises the following specific operation steps: S1, raw material pretreatment: raw material pretreatment sequentially comprises the steps of appearance inspection, ultrasonic cleaning biological enzymolysis and supercritical COdegreasing; s2, performing vacuum pulsation marinating; s3, gradient temperature control curing, wherein the gradient temperature control curing process sequentially comprises three stages of swelling, flavoring and shaping; s4, antibacterial and fresh-keeping treatment, wherein the antibacterial and fresh-keeping treatment process comprises edible film spraying and radio frequency pasteurization; and S5, packaging and storing. Through the steps, the skatole removal rate is larger than or equal to 90%, the degreasing rate is larger than 95%, the marinade penetration depth reaches the intestinal wall center, the salinity difference is smaller than 10%, the shrinkage rate is controlled to be smaller than or equal to 22%, the total number of bacterial colonies is reduced by 2 orders of magnitude, heat-resistant bacillus is inactivated, and the sterilization rate is larger than 99.9%.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for processing and preparing black-haired native pig intestines. Background Technology

[0002] Braised food is a traditional Chinese food. It mainly consists of poultry, livestock meat and offal, game, some aquatic products, and vegetables. These are placed in a prepared braising liquid, brought to a boil over high heat, and then simmered over low heat, allowing the flavor of the braising liquid to slowly penetrate the texture of the ingredients, resulting in a fragrant and delicious braised food.

[0003] Traditional methods for processing and braising pig intestines present the following technical problems: Incomplete removal of fishy odors: Traditional scrubbing relies on the physical adsorption of salt, vinegar, and flour, which cannot completely break down fishy substances (skatole, sulfides). The "offal flavor" that remains after braising needs to be masked with strong spices, which disrupts the flavor balance. Low degreasing efficiency and difficulty in removing fat from the intestinal wall layers by hand washing result in a greasy taste after braising. Alkali-induced swelling risks: Some vendors use caustic soda (NaOH) to soak the large intestine, causing it to swell. This can easily lead to: residual alkali damaging the digestive tract mucosa; muscle fiber disintegration, resulting in a loss of chewiness in the texture. The large intestine has a thick wall, making it difficult for the braising liquid to penetrate to the inner layer. Experiments have shown that after 4 hours of traditional braising, the salinity in the center is only 1 / 3 of that on the surface. The texture is polarized: if it's too mushy, the collagen is overly hydrolyzed due to prolonged braising, resulting in a loss of chewiness; if it's too tough, the tendons and membranes are not softened due to insufficient braising, making it difficult to chew. The folded structure of the large intestine easily harbors bacteria (especially heat-resistant spores), and traditional sterilization methods are insufficient. Boiling at 100℃ cannot inactivate all spores, and refrigeration and sale can easily lead to secondary contamination. Intestinal wall fat oxidizes during storage, producing a rancid smell. Data shows that after refrigeration at 4°C for 3 days, the peroxide value (POV) exceeded the standard in 67% of cases. After being braised, the large intestine is exposed to air, causing the myoglobin to oxidize and turn black, resulting in a poorer appearance. The automation level is low, and washing and degreasing rely on manual labor. Each person can process ≤10kg per hour, and shaping relies on manual binding, which is inefficient. Repeated use of old brine leads to the accumulation of heavy metals (lead, arsenic); the oxidation of animal fats produces aldehydes and ketones, which are carcinogenic. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention provides a method for processing and preparing black-haired native pig intestines, solving the problems of incomplete deodorization, low degreasing efficiency, high shrinkage rate, uneven flavoring, and high microbial risk in traditional processing methods.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for processing and preparing black-haired native pig intestines, comprising the following specific operational steps: S1. Raw material pretreatment, wherein the raw material pretreatment steps are, in sequence, visual inspection, ultrasonic cleaning, bio-enzymatic hydrolysis, and supercritical CO2 degreasing; S2. Vacuum pulsed halogenation; S3. Gradient temperature controlled cooking, wherein the gradient temperature controlled cooking process consists of three stages: swelling, flavoring, and shaping. S4. Antibacterial and preservation treatment, wherein the antibacterial and preservation treatment process includes edible film spraying and radio frequency pasteurization; S5. Packaging and storage.

[0006] Preferably, the ultrasonic cleaning and bio-enzymatic hydrolysis process includes the following specific steps: (1) Put 10 kg of pig intestines into a cleaning tank containing a compound enzyme preparation solution and turn on 40 kHz ultrasonic vibration for 15 minutes. (2) Start the high-pressure spray to flush the intestinal wall folds with water at a pressure of 0.8 MPa; (3) Rinse twice with running water after draining.

[0007] Preferably, the equipment used in the ultrasonic cleaning bio-enzymatic hydrolysis section is a double-layer stainless steel tank with an inner pore diameter ≤2mm, a bottom ultrasonic transducer plate with a frequency of 40kHz, and a side wall spray pipe. The cleaning tank contains a compound enzyme preparation solution with a lipase content of 0.5g / L, a protease content of 0.3g / L, a pH value of 6.5, and a temperature of 45℃. The pH value is adjusted by edible citric acid.

[0008] Preferably, the equipment used in the supercritical CO2 degreasing section is a pressure-resistant tank with a pressure resistance of 20 MPa, a CO2 circulation pump, and a fat collector. The pressure-resistant tank has a working pressure of 15 MPa and a working temperature of 35°C. The CO2 circulation pump generates a CO2 flow rate of 20 L / min, and the dynamic circulation extraction lasts for 30 minutes.

[0009] Preferably, the equipment used in the vacuum pulse braising step is a vacuum pulse braising kettle, and the braising liquid formula is angelica, licorice, nutmeg, cardamom, amomum, hawthorn, lemongrass, fennel, star anise, cinnamon, bay leaf, green Sichuan pepper, red Sichuan pepper, small red chili, Erjingtiao pepper, nutmeg, clove, cumin, and rock sugar.

[0010] Preferably, the equipment used in the gradient temperature-controlled cooking step is a PLC temperature controller and a braising pot with three heating zones. During the swelling stage, the temperature is 60±1℃, the time is 30min, and the braising pot speed is 10 revolutions per minute. During the flavoring stage, the temperature is 75±1℃, the time is 60min, and the braising pot is reversed and stirred once every 15min. During the shaping stage, the temperature is 90±1℃, the time is 20min, and after the shaping stage is completed, the temperature needs to be rapidly reduced to 70℃.

[0011] Preferably, the device used in the edible film spraying stage is a conveyor belt and a high-pressure nozzle with an atomizing particle size of 50μm. The film-forming liquid in the edible film spraying stage contains 8% collagen liquid, 0.2% tea polyphenols and 0.05% nisin. The specific process of edible film spraying is as follows: the braised pig intestines are placed on a conveyor belt at a speed of 0.5m / min, and the high-pressure nozzle atomizes and sprays the liquid onto the surface of the braised pig intestines to form a film. Then, the film is dried with cold air at 10°C for 3 minutes.

[0012] Preferably, the device used in the radio frequency pasteurization stage is a 27.12MHz radio frequency source and a stainless steel conveyor belt. The electric field strength of the radio frequency source is 15V / cm, the speed of the stainless steel conveyor belt is 1m / min, the center temperature is controlled at 72℃±1℃, and the time is 90s.

[0013] Preferably, the packaging and storage method involves filling the bag with a mixture of N2:CO2 in a ratio of 7:3, storing it at a temperature below 4°C, and ensuring that the residual oxygen content in the bag is <0.5%.

[0014] Preferably, the appearance inspection in the raw material pretreatment includes whether the raw material is fresh or frozen pig intestine, whether it has an odor, whether it has blood clots, whether it is damaged, and whether its color is abnormal.

[0015] This invention provides a method for processing and preparing black-haired native pig intestines. It has the following beneficial effects: The use of ultrasonic cleaning, bio-enzymatic hydrolysis, and supercritical CO2 degreasing technology results in a skatole removal rate of ≥90%, a degreasing rate of >95%, and preservation of collagen integrity.

[0016] Vacuum pulsed braising allows the braising liquid to penetrate to the center of the intestinal wall, with a salinity difference of less than 10%.

[0017] The gradient temperature-controlled cooking process keeps the shrinkage rate of pig intestines at ≤22%, which is much lower than the shrinkage rate of >35% in traditional processes.

[0018] The application of edible film spraying and radio frequency pasteurization technology forms an antibacterial and antioxidant film, reducing the total number of colonies by two orders of magnitude, inactivating heat-resistant spores, and achieving a sterilization rate of >99.9%. Attached Figure Description

[0019] Figure 1 This is a flowchart of a method for processing and preparing black-haired native pig intestines proposed in this invention. Detailed Implementation

[0020] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0021] like Figure 1 As shown, this embodiment of the invention provides a method for processing and preparing black-haired native pig intestines, including the following specific steps: S1. Raw material pretreatment, the raw material pretreatment steps are visual inspection, ultrasonic cleaning, bio-enzymatic hydrolysis and supercritical CO2 degreasing; S2. Vacuum pulsed halogenation; S3. Gradient temperature controlled maturation, the gradient temperature controlled maturation process consists of three stages: swelling, flavoring, and shaping; S4. Antibacterial and preservation treatment, which includes edible film spraying and radio frequency pasteurization; S5. Packaging and storage.

[0022] The specific process of ultrasonic cleaning of the bio-enzymatic hydrolysis component includes the following steps: (1) Put 10 kg of pig intestines into a cleaning tank containing a compound enzyme preparation solution and turn on 40 kHz ultrasonic vibration for 15 minutes. (2) Start the high-pressure spray to flush the intestinal wall folds with water at a pressure of 0.8 MPa; (3) Rinse twice with running water after draining.

[0023] After rinsing, the skatole residue is ≤25μg / kg, which is less than the national standard limit of 50μg / kg.

[0024] The equipment used in the ultrasonic cleaning bio-enzymatic hydrolysis section is a double-layer stainless steel tank with an inner pore diameter ≤2mm, a bottom ultrasonic transducer plate with a frequency of 40kHz, and a side wall spray pipe. The cleaning tank contains a compound enzyme preparation solution with a lipase content of 0.5g / L, a protease content of 0.3g / L, a pH value of 6.5, and a temperature of 45℃. The pH value is adjusted by edible citric acid.

[0025] The equipment used in the supercritical CO2 degreasing section consists of a pressure-resistant tank with a pressure resistance of 20 MPa, a CO2 circulation pump, and a fat collector. The working pressure of the pressure-resistant tank is 15 MPa, and the working temperature is 35℃. The CO2 flow rate generated by the CO2 circulation pump is 20 L / min, and the dynamic circulation extraction time is 30 minutes.

[0026] After supercritical CO2 degreasing treatment, the residual fat rate is 5.2% ± 0.8% (compared to >28% for traditional processes).

[0027] The equipment used in the vacuum pulse braising step is a vacuum pulse braising kettle. The braising liquid formula consists of angelica, licorice, nutmeg, cardamom, amomum, hawthorn, lemongrass, fennel, star anise, cinnamon, bay leaves, green Sichuan pepper, red Sichuan pepper, small red chili, Erjingtiao pepper, nutmeg, cloves, cumin, and rock sugar.

[0028] The temperature fluctuation of the brine is ≤±1℃, and the temperature is controlled by the jacketed water circulation; the salinity of the intestinal center is measured at the end of each cycle (target value 2.8%-3.2%).

[0029] The equipment used in the gradient temperature-controlled maturation step is a PLC temperature controller and a braising pot with three heating zones. During the swelling stage, the temperature is 60±1℃, the time is 30min, and the braising pot speed is 10 revolutions per minute. During the flavoring stage, the temperature is 75±1℃, the time is 60min, and the braising pot is reversed and stirred once every 15min. During the setting stage, the temperature is 90±1℃, the time is 20min, and after the setting stage is over, the temperature needs to be quickly reduced to 70℃.

[0030] The physiological changes during the swelling stage are that collagen absorbs water and swells; the physiological changes during the flavoring stage are that the intermuscular spaces of the muscle fibers expand and permeate; and the physiological changes during the setting stage are that the gelatin solidifies and forms an elastic texture.

[0031] The equipment used in the edible film spraying stage is a conveyor belt and a high-pressure nozzle with an atomizing particle size of 50μm. The film-forming liquid in the edible film spraying stage contains 8% collagen liquid, 0.2% tea polyphenols and 0.05% nisin. The specific process of edible film spraying is as follows: the braised pig intestines are placed on a conveyor belt at a speed of 0.5m / min, and the high-pressure nozzle atomizes and sprays the liquid onto the surface of the braised pig intestines to form a film liquid. Then, the film is dried with cold air at 10℃ for 3 minutes.

[0032] The radio frequency pasteurization stage uses a 27.12MHz radio frequency source and a stainless steel conveyor belt. The electric field strength of the radio frequency source is 15V / cm, the speed of the stainless steel conveyor belt is 1m / min, the center temperature is controlled at 72℃±1℃, and the time is 90s.

[0033] After radiofrequency pasteurization, the inactivation rate of thermostable Bacillus is >99.99%, and the lipid oxidation value (POV) is <0.15g / 100g (national standard limit 0.25).

[0034] The packaging and storage method involves filling the bag with a N2:CO2 mixture in a ratio of 7:3, storing it at a temperature below 4°C, and ensuring that the residual oxygen content in the bag is <0.5%.

[0035] Shelf life is 21 days at 4℃, and the taste remains unchanged after thawing and reheating.

[0036] The visual inspection during raw material pretreatment includes checking whether the raw material is fresh or frozen pig intestine, whether it has an odor, whether it has blood clots, whether it is damaged, and whether its color is abnormal.

[0037] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for processing and preparing black-haired native pig intestines, characterized in that: The specific operating steps include the following: S1. Raw material pretreatment, wherein the raw material pretreatment steps are, in sequence, visual inspection, ultrasonic cleaning, bio-enzymatic hydrolysis, and supercritical CO2 degreasing; S2. Vacuum pulsed halogenation; S3. Gradient temperature controlled cooking, wherein the gradient temperature controlled cooking process consists of three stages: swelling, flavoring, and shaping. S4. Antibacterial and preservation treatment, wherein the antibacterial and preservation treatment process includes edible film spraying and radio frequency pasteurization; S5. Packaging and storage.

2. The method for processing and preparing black-haired native pig intestines according to claim 1, characterized in that: The specific process of ultrasonic cleaning and bio-enzymatic hydrolysis includes the following steps: (1) Put 10 kg of pig intestines into a cleaning tank containing a compound enzyme preparation solution and turn on 40 kHz ultrasonic vibration for 15 minutes. (2) Start the high-pressure spray to flush the intestinal wall folds with water at a pressure of 0.8 MPa; (3) Rinse twice with running water after draining.

3. The method for processing and preparing black-haired native pig intestines according to claim 2, characterized in that: The ultrasonic cleaning bio-enzymatic hydrolysis section uses a double-layer stainless steel tank with an inner pore diameter ≤2mm, a bottom ultrasonic transducer plate with a frequency of 40kHz, and side wall spray pipes. The cleaning tank contains a compound enzyme preparation solution with a lipase content of 0.5g / L, a protease content of 0.3g / L, a pH value of 6.5, and a temperature of 45℃. The pH value is adjusted by edible citric acid.

4. The method for processing and preparing black-haired native pig intestines according to claim 3, characterized in that: The equipment used in the supercritical CO2 degreasing section includes a pressure-resistant tank with a pressure resistance of 20 MPa, a CO2 circulation pump, and a fat collector. The pressure-resistant tank operates at a pressure of 15 MPa and a temperature of 35°C. The CO2 circulation pump generates a CO2 flow rate of 20 L / min, and the dynamic circulation extraction lasts for 30 minutes.

5. The method for processing and preparing black-haired native pig intestines according to claim 4, characterized in that: The equipment used in the vacuum pulse braising step is a vacuum pulse braising kettle, and the braising liquid formula is angelica, licorice, nutmeg, cardamom, amomum, hawthorn, lemongrass, fennel, star anise, cinnamon, bay leaf, green Sichuan pepper, red Sichuan pepper, small red chili, Erjingtiao pepper, nutmeg, clove, cumin, and rock sugar.

6. The method for processing and preparing black-haired native pig intestines according to claim 5, characterized in that: The equipment used in the gradient temperature-controlled maturation step is a PLC temperature controller and a braising pot with three heating zones. During the swelling stage, the temperature is 60±1℃, the time is 30min, and the braising pot rotates at 10 revolutions per minute. During the flavoring stage, the temperature is 75±1℃, the time is 60min, and the braising pot is reversed and stirred once every 15min. During the shaping stage, the temperature is 90±1℃, the time is 20min, and after the shaping stage is completed, the temperature needs to be rapidly reduced to 70℃.

7. The method for processing and preparing black-haired native pig intestines according to claim 6, characterized in that: The edible film spraying stage uses a conveyor belt and a high-pressure nozzle with an atomizing particle size of 50μm. The film-forming liquid in the edible film spraying stage contains 8% collagen liquid, 0.2% tea polyphenols and 0.05% nisin. The specific process of edible film spraying is as follows: the braised pig intestines are placed on a conveyor belt at a speed of 0.5m / min, and the high-pressure nozzle atomizes and sprays the liquid onto the surface of the braised pig intestines to form a film. Then, the film is dried with cold air at 10°C for 3 minutes.

8. The method for processing and preparing black-haired native pig intestines according to claim 7, characterized in that: The radio frequency pasteurization stage uses a 27.12MHz radio frequency source and a stainless steel conveyor belt. The electric field strength of the radio frequency source is 15V / cm, the speed of the stainless steel conveyor belt is 1m / min, the center temperature is controlled at 72℃±1℃, and the time is 90s.

9. The method for processing and preparing black-haired native pig intestines according to claim 8, characterized in that: The packaging and storage method involves filling the bag with a N2:CO2 mixture in a ratio of 7:3, storing it at a temperature below 4°C, and ensuring that the residual oxygen content in the bag is <0.5%.

10. The method for processing and preparing black-haired native pig intestines according to claim 9, characterized in that: The visual inspection during the raw material pretreatment includes checking whether the raw material is fresh or frozen pig intestine, whether it has an odor, whether it has blood clots, whether it is damaged, and whether its color is abnormal.

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