Fresh-returning method suitable for salted cattle stomach

Abstract

The invention relates to a refreshing method suitable for salted cattle stomach, and relates to the technical field of food processing.The refreshing method suitable for the salted cattle stomach comprises the following steps that the salted cattle stomach is cleaned and then subjected to acid soaking and alkali soaking, and first cattle stomach is obtained; the first cattle stomach is subjected to water draining, boiling and thorough cooling, and second cattle stomach is obtained; and performing enzymolysis, soaking and water soaking on the second cattle stomach to obtain the fresh cattle stomach. The fresh-returning method for the salted cattle stomach is provided for the first time, through combined use of cleaning, acid-base soaking, enzymolysis and other processes, process parameters of each step are controlled, and the fresh-returning method for the salted cattle stomach is realized for the first time under the condition that no one process technology is available for independent treatment without tearing off cattle stomach leaves. And the salted cattle stomach state is rapidly recovered to a state that the water content is 1.5 times higher than that of the fresh cattle stomach state, so that the salted cattle stomach has a crisp and tender taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for restoring the freshness of salted tripe. Background Art

[0002] In the field of salt tripe processing, the traditional production process faces a series of significant technical challenges and defects, which not only affect the final quality of the product, but also limit the improvement of production efficiency and market competitiveness. Specifically, the following problems are particularly prominent:

[0003] 1. The product tastes dry and chewy, and the chewiness is too strong: The salt tripe processed by the original process often has a dry texture and a rough taste due to improper moisture control, which seriously affects the consumer's eating experience. This dry taste reduces the overall acceptance of the product and is one of the key issues that need to be solved urgently.

[0004] 2. Failure to effectively restore the fresh state: Traditional technology fails to effectively restore the texture and flavor of salt tripe to a level close to fresh or similar to fresh products, resulting in a large gap in product appearance, taste and nutritional value. This instability directly affects the market competitiveness and consumer satisfaction of the product.

[0005] 3. Excessive use of phosphates affects food safety: In order to improve product texture and extend shelf life, the original technology often adds a large amount of phosphates and other additives. However, this practice is not only inconsistent with the modern concept of food health, but also may pose a potential risk to human health, limiting the long-term market potential of the product.

[0006] 4. High production costs and large resource consumption: The original technology requires a lot of manual participation and input of raw and auxiliary materials in the production process, which not only increases production costs, but also reduces production efficiency, which is not conducive to the company's large-scale development and cost control.

[0007] 5. Poor water retention and low yield: Water retention is one of the important indicators for measuring the quality of salt tripe. The original technology lacked effective water retention measures, resulting in a low product yield (i.e., finished product rate), which further aggravated the production cost problem and limited the increase in output.

[0008] 6. Short shelf life, difficult to meet market demand: The shelf life of salt tripe produced under the original technology is only about 30 days, which is particularly insufficient in the current fast-paced market environment. The short shelf life not only limits the sales radius of the product, but also increases the difficulty of inventory management and logistics transportation.

[0009] In summary, in view of the above technical difficulties, it is particularly urgent to develop a novel method for returning freshness to salted tripe. Summary of the invention

[0010] In order to solve the above problems, the present invention provides a method for restoring the freshness of salted tripe.

[0011] The invention provides a method for restoring the freshness of salted tripe, and the method for restoring the freshness of salted tripe comprises the following steps:

[0012] The salt tripe is washed, and then soaked in acid and alkali to obtain a first tripe;

[0013] Controlling water from the first tripe, boiling and thoroughly cooling the first tripe to obtain a second tripe;

[0014] The second tripe is subjected to enzymatic hydrolysis, fermentation and water soaking to obtain the fresh tripe.

[0015] Furthermore, the cleaning step includes the following process:

[0016] Use running water to wash away the salt stains on the surface of the salt tripe, so that the surface of the tripe can be exposed to water to avoid skin separation later.

[0017] Further, the acid soaking step includes the following process:

[0018] Add white vinegar in a concentration of 3 to 7 wt % of the water weight to the water and stir evenly, then add the washed tripe in a concentration of 25 to 40 wt % of the water weight, soak for 20 to 30 minutes, and stir slowly every 10 minutes during the soaking process.

[0019] Furthermore, the weight of the white vinegar added accounts for 5% of the weight of the water; the weight of the washed tripe added accounts for 1 / 3 of the weight of the water.

[0020] Further, the alkali soaking step includes the following process:

[0021] Add edible alkali with a weight concentration of 1 to 3 wt% of the water and baking soda with a weight concentration of 0.5 to 1.5 wt% of the water into the water and stir evenly, then add acid with a weight concentration of 25 to 40 wt% of the water to soak the tripe for 20 to 30 minutes, and stir slowly every 10 minutes during the soaking process.

[0022] Furthermore, the weight of the edible alkali added accounts for 2% of the weight of the water; the weight of the baking soda added accounts for 1% of the weight of the water; and the weight of the washed tripe added accounts for 1 / 3 of the weight of the water.

[0023] Furthermore, the working condition parameters of water control include: water control time is 5-10 minutes; the cooking step includes the following process: adding sufficient water into the pot, adding auxiliary material amount of edible salt with a water content of 1wt%, adding less than half of the weight of the tripe after the water boils, and cooking for 10-15 minutes; the cooling step includes the following process: using tap water to cool the boiled tripe to below 30°C.

[0024] Furthermore, the working condition parameters of the enzymatic hydrolysis include: using papain, bromelain and kiwi protease for joint enzymatic hydrolysis, the weight ratio of the papain, the bromelain and the kiwi protease is 2:1:1, and the protease activities of the papain, the bromelain and the kiwi protease are all 200,000 u / g; the temperature is 20-30°C, and the time is 20-30min.

[0025] Furthermore, the fermentation step includes the following process: adding pure water into a pot, adding edible alkali with a concentration of 3wt% and baking soda with a concentration of 1wt%, and after the auxiliary materials are completely dissolved, adding the liquid into the water and stirring evenly, controlling the temperature at 30-40°C, and processing the tripe with a weight ratio of water: tripe = 2:1 for 50-60 minutes; the water soaking step includes the following process: after the fermentation is completed, pouring the tripe into pure water for rehydration for more than 12 hours.

[0026] Furthermore, the salted tripe is a tripe raw material obtained by washing the tripes of buffalo or cattle, salting and dehydrating them with edible salt, and then refrigerating them.

[0027] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0028] The embodiment of the present invention provides a method for restoring the freshness of salted tripe. The present invention provides a method for restoring the freshness of salted tripe for the first time. By combining the processes of cleaning, acid-base soaking and enzymolysis, and controlling the process parameters of each step, it is achieved for the first time that no other process technology can quickly restore the state of salted tripe to a state with a water content 1.5 times higher than that of fresh tripe without tearing off the tripe leaves for separate processing, so that it has a more tender and crumbly taste. Specifically:

[0029] First: The acid-base soaking method can effectively open the solidified material on the surface of the tripe, giving the tripe a chance to absorb water and recover. It can better restore the salted tripe to the state of fresh tripe than using the alkaline soaking method alone, and can reduce the amount of edible alkali added by 2%. The swelling treatment of the tripe in this state can avoid the consumption of water-retaining agents, avoid the use of limited additives such as phosphates, and reduce the edible cost of raw materials and auxiliary materials. At the same time, this treatment scheme can make the tripe have better "high temperature without water loss", ensure that the tripe does not lose water when boiled, and the taste changes little. The tripe soaked in a single acidic or alkaline solution has a dry taste, too strong chewing feeling and poor taste.

[0030] Second: The connection of processes and the combination of production parameters ensure that the tripe is processed relatively cleanly even though it has many stains. Improper process connection or unreasonable parameter adjustment may cause certain steps to be repeated, thereby increasing the preparation time. The bacterial colonies inside the tripe are almost completely killed during the cooking process. In the back-end processing process, no bacteria will appear under the treatment of 3% edible alkali. At the same time, this treatment process has a good "no-skinning" characteristic, ensuring that the tripe is in a better state before leaving the factory. There are fewer colonies inside the tripe than those produced by the original process, and there is no skinning phenomenon. The shelf life obtained from the test results can be extended by about 1 times.

[0031] Third: Use three enzymes in combination (papain: bromelain: kiwi protease = 2:1:1, the activity of the protease used is 200,000 u / g). Because these enzymes are all low-specific proteolytic enzymes, the active center contains cysteine, and they belong to sulfhydryl proteases, which have the advantages of high enzyme activity, good thermal stability, and natural hygiene and safety. Under low temperature conditions, the enzyme treatment is relatively stable, and the thickness of the tripe is treated differently, ensuring that the protein structure of the tripe can be more decomposed, so that the tripe can have stronger water absorption and swelling characteristics when it is processed at the back end, thereby increasing the weight of the product and reducing the cost of the product. If only papain is used or the protease activity of two of the enzymes is less than 100,000 u / g, the tripe may slow down or speed up the enzymatic hydrolysis due to improper enzyme types or proportions, thereby affecting the preparation time, resulting in uneven taste and weakened water absorption and swelling characteristics. DETAILED DESCRIPTION

[0032] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0034] The invention provides a method for restoring the freshness of salted tripe, and the method for restoring the freshness of salted tripe comprises the following steps:

[0035] The salt tripe is washed, and then soaked in acid and alkali to obtain a first tripe;

[0036] Controlling water from the first tripe, boiling and thoroughly cooling the first tripe to obtain a second tripe;

[0037] The second tripe is subjected to enzymatic hydrolysis, fermentation and water soaking to obtain the fresh tripe.

[0038] The present invention provides for the first time a method for restoring the freshness of salted tripe. By combining the processes of cleaning, acid-base soaking and enzymatic hydrolysis and controlling the process parameters of each step, it is achieved for the first time that the salted tripe can be quickly restored to a state with a water content 1.5 times higher than that of fresh tripe without tearing off the tripe leaves for separate processing, thereby making the tripe have a more crispy and tender taste.

[0039] In some specific embodiments, the cleaning step includes the following process:

[0040] Use running water to wash away the salt stains on the surface of the salt tripe, so that the surface of the tripe can be exposed to water to avoid skin separation later.

[0041] In some specific embodiments, the acid soaking step includes the following process:

[0042] Add white vinegar in a concentration of 3 to 7 wt % of the water weight to the water and stir evenly, then add the washed tripe in a concentration of 25 to 40 wt % of the water weight, soak for 20 to 30 minutes, and stir slowly every 10 minutes during the soaking process.

[0043] In some specific embodiments, the weight of the white vinegar added accounts for 5% of the weight of the water; the weight of the washed tripe added accounts for 1 / 3 of the weight of the water.

[0044] In some specific embodiments, the alkali soaking step includes the following process:

[0045] Add edible alkali with a weight concentration of 1 to 3 wt% of the water and baking soda with a weight concentration of 0.5 to 1.5 wt% of the water into the water and stir evenly, then add acid with a weight concentration of 25 to 40 wt% of the water to soak the tripe for 20 to 30 minutes, and stir slowly every 10 minutes during the soaking process.

[0046] In some specific embodiments, the weight of the edible alkali added accounts for 2% of the weight of the water; the weight of the baking soda added accounts for 1% of the weight of the water; the weight of the washed tripe added accounts for 1 / 3 of the weight of the water.

[0047] In some specific embodiments, the working condition parameters of water control include: the water control time is 5-10 minutes; the cooking step includes the following process: adding sufficient water to the pot, adding auxiliary material amount of edible salt with a water content of 1wt%, adding less than half the weight of tripe after the water boils, and cooking for 10-15 minutes; the cooling step includes the following process: using tap water to cool the boiled tripe to below 30°C.

[0048] In some specific embodiments, the working condition parameters of the enzymatic hydrolysis include: using papain, bromelain and kiwi protease for combined enzymatic hydrolysis, the weight ratio of the papain, the bromelain and the kiwi protease is 2:1:1, and the protease activities of the papain, the bromelain and the kiwi protease are all 200,000 u / g; the temperature is 20-30°C, and the time is 20-30min.

[0049] In some specific embodiments, the fermentation step includes the following process: adding pure water into a pot, adding 3wt% edible alkali and 1wt% baking soda, after the auxiliary materials are completely dissolved, adding the liquid into the water and stirring evenly, controlling the temperature at 30-40°C, and processing the tripe in a weight ratio of water: tripe = 2:1 for 50-60 minutes; the water soaking step includes the following process: after the fermentation is completed, pour the tripe into pure water for rehydration for more than 12 hours.

[0050] In some specific embodiments, the salted tripe is a raw material of tripe obtained by washing buffalo or cattle tripe, dehydrating it with edible salt, and then refrigerating it.

[0051] In some specific embodiments, the above-mentioned method for restoring the freshness of salted tripe includes the following process: raw materials → cleaning → acid soaking → alkali soaking → water control → boiling → cooling → enzymatic hydrolysis → fermentation → water soaking → finished product packaging.

[0052] Raw materials: salted tripe, which is the tripe raw material of buffalo or cattle that has been washed, salted and dehydrated with edible salt and stored for a long time (can be made at home or purchased directly);

[0053] Cleaning: Use running water to wash away the salt stains on the surface of the tripe, let the surface of the tripe come into contact with water, and slightly wet it to avoid skin separation later.

[0054] Acid soaking: Take a certain amount of pure water, add 5% concentration of white vinegar to the pure water, stir evenly, then add 1 / 3 of the water to the washed tripe, and soak it for 20-30 minutes. Stir slowly every 10 minutes during the process.

[0055] Alkali soaking: Take a certain amount of pure water, add 2% edible alkali and 1% baking soda, dissolve them in water and stir evenly, then add 1 / 3 of the acid-soaked tripe, soak it for a second time, the soaking time is 20-30 minutes, and stir slowly every 10 minutes during the process;

[0056] Control water: After soaking, you need to take out the tripe and control the water for 5-10 minutes until there is no excess water before cooking;

[0057] Cooking: Add enough water to the pot, add edible salt with an auxiliary amount of 1% water content, add less than half of the water volume of tripe after the water boils, and cook for 10-15 minutes;

[0058] Cool thoroughly: Use tap water to cool the boiled tripe to below 30℃;

[0059] Enzymatic hydrolysis: low-temperature enzymatic hydrolysis and three enzymes are used for product tenderization, the temperature is 20-30℃, and the time is 20-30min;

[0060] Processing: Add a certain amount of pure water, 3% edible alkali and 1% baking soda to the pot, and after the auxiliary materials are completely dissolved, add them into the water and stir evenly. Control the temperature at 30-40°C, and process the tripe at a ratio of water: tripe = 2:1 for 50-60 minutes.

[0061] Soaking in water: After the fermentation is completed, pour the tripe into pure water to rehydrate it for more than 12 hours.

[0062] It should be noted that the component raw materials involved in the method for restoring the freshness of salted tripe provided in an embodiment of the present invention, unless otherwise specified or explained, can be directly commercially available products or homemade according to the methods disclosed in the prior art; the operating steps involved, unless otherwise specified or explained, can be carried out according to the preparation process disclosed in the prior art or using existing equipment, and will not be described one by one here.

[0063] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0064] Example 1

[0065] This example provides a method for restoring the freshness of salted tripe, wherein the salted tripe is the tripe raw material of buffalo or cattle that has been washed, pickled and dehydrated with edible salt, and stored for a long time; the method comprises the following steps:

[0066] Cleaning: Use running water to wash away the salt stains on the surface of the salt tripe, let the surface of the tripe come into contact with water, and slightly wet it to avoid skin separation later;

[0067] Acid soaking: Take a certain amount of pure water, add 5wt% white vinegar, stir evenly, then add 1 / 3 of the water to the washed tripe, and soak for 30 minutes. Stir slowly every 10 minutes during the process.

[0068] Alkali soaking: take a certain amount of pure water, add 2wt% edible alkali and 1wt% baking soda, dissolve them in water and stir evenly, then add 1 / 3 of the acid-soaked tripe, soak for a second time, the soaking time is 30 minutes, and stir slowly every 10 minutes during the process;

[0069] Control water: After soaking, you need to take out the tripe and control the water for 10 minutes until there is no excess water before cooking;

[0070] Cooking: add enough water to the pot, add edible salt with an auxiliary material amount of 1wt% water content, add less than half of the tripe in the water after the water boils, and cook for 10 minutes;

[0071] Cool thoroughly: Use tap water to cool the boiled tripe to below 30℃;

[0072] Enzymatic hydrolysis: papain, bromelain and kiwifruit protease are used for joint enzymatic hydrolysis, the weight ratio of the papain, bromelain and kiwifruit protease is 2:1:1, the protease activities of the papain, bromelain and kiwifruit protease are all 200,000 u / g, the temperature is 25°C, and the time is 25 min;

[0073] Soaking: add a certain amount of pure water, 3wt% edible alkali and 1wt% baking soda to a pot, add the auxiliary materials to the water and stir evenly, control the temperature at 35°C, and soak the tripe at a weight ratio of water: tripe = 2:1 for 60 minutes;

[0074] Water soaking: After the process is completed, pour the tripe into pure water for 24 hours to rehydrate it and obtain fresh tripe.

[0075] Example 2

[0076] This example provides a method for restoring the freshness of salted tripe, wherein the salted tripe is the tripe raw material of buffalo or cattle that has been washed, pickled and dehydrated with edible salt, and stored for a long time, including the following processes:

[0077] Cleaning: Use running water to wash away the salt stains on the surface of the salt tripe, let the surface of the tripe come into contact with water, and slightly wet it to avoid skin separation later;

[0078] Acid soaking: Take a certain amount of pure water, add 3wt% white vinegar, stir evenly, then add 1 / 3 of the water to the washed tripe, and soak for 20 minutes. Stir slowly every 10 minutes during the process.

[0079] Alkali soaking: take a certain amount of pure water, add 1wt% edible alkali and 0.5wt% baking soda, dissolve them in water and stir evenly, then add 1 / 3 of the acid-soaked tripe, soak for a second time, the soaking time is 20 minutes, and stir slowly every 10 minutes during the process;

[0080] Control water: After soaking, you need to take out the tripe and control the water for 10 minutes until there is no excess water before cooking;

[0081] Cooking: add enough water to the pot, add edible salt with an auxiliary material amount of 1wt% water content, add less than half of the tripe in the water after the water boils, and cook for 10 minutes;

[0082] Cool thoroughly: Use tap water to cool the boiled tripe to below 30℃;

[0083] Enzymolysis: papain, bromelain and kiwifruit protease are used for joint enzymolysis, the weight ratio of the papain, bromelain and kiwifruit protease is 2:1:1, the protease activities of the papain, bromelain and kiwifruit protease are all 200,000 u / g, the temperature is 20°C, and the time is 30 min;

[0084] Soaking: add a certain amount of pure water, 3wt% edible alkali and 1wt% baking soda to a pot, add the auxiliary materials to the water and stir evenly, control the temperature at 35°C, and soak the tripe at a weight ratio of water: tripe = 2:1 for 60 minutes;

[0085] Water soaking: After the process is completed, pour the tripe into pure water for 24 hours to rehydrate it and obtain fresh tripe.

[0086] Example 3

[0087] This example provides a method for restoring the freshness of salted tripe, wherein the salted tripe is the tripe raw material of buffalo or cattle that has been washed, pickled and dehydrated with edible salt, and stored for a long time, including the following processes:

[0088] Cleaning: Use running water to wash away the salt stains on the surface of the salt tripe, let the surface of the tripe come into contact with water, and slightly wet it to avoid skin separation later;

[0089] Acid soaking: Take a certain amount of pure water, add 7wt% white vinegar, stir evenly, then add 1 / 3 of the water to the washed tripe, and soak for 20 minutes. Stir slowly every 10 minutes during the process.

[0090] Alkali soaking: take a certain amount of pure water, add 3wt% edible alkali and 1.5wt% baking soda, dissolve them in water and stir evenly, then add 1 / 3 of the acid-soaked tripe, soak for a second time, the soaking time is 20 minutes, and stir slowly every 10 minutes during the process;

[0091] Control water: After soaking, you need to take out the tripe and control the water for 10 minutes until there is no excess water before cooking;

[0092] Cooking: add enough water to the pot, add edible salt with an auxiliary material amount of 1wt% water content, add less than half of the tripe in the water after the water boils, and cook for 10 minutes;

[0093] Cool thoroughly: Use tap water to cool the boiled tripe to below 30℃;

[0094] Enzymatic hydrolysis: papain, bromelain and kiwifruit protease are used for joint enzymatic hydrolysis, the weight ratio of the papain, bromelain and kiwifruit protease is 2:1:1, the protease activities of the papain, bromelain and kiwifruit protease are all 200,000 u / g, the temperature is 30°C, and the time is 20min;

[0095] Soaking: add a certain amount of pure water, 3wt% edible alkali and 1wt% baking soda to a pot, add the auxiliary materials to the water and stir evenly, control the temperature at 35°C, and soak the tripe at a weight ratio of water: tripe = 2:1 for 60 minutes;

[0096] Water soaking: After the process is completed, pour the tripe into pure water for 24 hours to rehydrate it and obtain fresh tripe.

[0097] Comparative Example 1

[0098] This example provides a method for restoring the freshness of salted tripe, which is different from Example 1 only in that acid soaking is not performed; the remaining steps and parameters are the same.

[0099] This example provides a method for restoring the freshness of salted tripe, wherein the salted tripe is the tripe raw material of buffalo or cattle that has been washed, pickled and dehydrated with edible salt, and stored for a long time; the method comprises the following steps:

[0100] Cleaning: Use running water to wash away the salt stains on the surface of the salt tripe, let the surface of the tripe come into contact with water, and slightly wet it to avoid skin separation later;

[0101] Alkali soaking: take a certain amount of pure water, add 2wt% edible alkali and 1wt% baking soda, dissolve them in water and stir evenly, then add 1 / 3 of the washed tripe in water and soak for 30 minutes. Stir slowly every 10 minutes during the process.

[0102] Control water: After soaking, you need to take out the tripe and control the water for 8 minutes until there is no excess water before cooking;

[0103] Cooking: add enough water to the pot, add edible salt with an auxiliary material amount of 1wt% water content, add less than half of the tripe in the water after the water boils, and cook for 10 minutes;

[0104] Cool thoroughly: Use tap water to cool the boiled tripe to below 30℃;

[0105] Enzymatic hydrolysis: papain, bromelain and kiwifruit protease are used for joint enzymatic hydrolysis, the weight ratio of the papain, bromelain and kiwifruit protease is 2:1:1, the protease activities of the papain, bromelain and kiwifruit protease are all 200,000 u / g, the temperature is 25°C, and the time is 25 min;

[0106] Soaking: add a certain amount of pure water, 3wt% edible alkali and 1wt% baking soda to a pot, add the auxiliary materials to the water and stir evenly, control the temperature at 35°C, and soak the tripe at a weight ratio of water: tripe = 2:1 for 60 minutes;

[0107] Water soaking: After the process is completed, pour the tripe into pure water for 24 hours to rehydrate it and obtain fresh tripe.

[0108] Comparative Example 2

[0109] This example provides a method for restoring the freshness of salted tripe, which differs from Example 1 only in that no alkaline soaking is performed; the remaining steps and parameters are the same.

[0110] This example provides a method for restoring the freshness of salted tripe, wherein the salted tripe is the tripe raw material of buffalo or cattle that has been washed, pickled and dehydrated with edible salt, and stored for a long time; the method comprises the following steps:

[0111] Cleaning: Use running water to wash away the salt stains on the surface of the salt tripe, let the surface of the tripe come into contact with water, and slightly wet it to avoid skin separation later;

[0112] Acid soaking: Take a certain amount of pure water, add 5wt% white vinegar, stir evenly, then add 1 / 3 of the water to the washed tripe, and soak for 30 minutes. Stir slowly every 10 minutes during the process.

[0113] Control water: After soaking, you need to take out the tripe and control the water for 8 minutes until there is no excess water before cooking;

[0114] Cooking: add enough water to the pot, add edible salt with an auxiliary material amount of 1wt% water content, add less than half of the tripe in the water after the water boils, and cook for 10 minutes;

[0115] Cool thoroughly: Use tap water to cool the boiled tripe to below 30℃;

[0116] Enzymatic hydrolysis: papain, bromelain and kiwifruit protease are used for joint enzymatic hydrolysis, the weight ratio of the papain, bromelain and kiwifruit protease is 2:1:1, the protease activities of the papain, bromelain and kiwifruit protease are all 200,000 u / g, the temperature is 25°C, and the time is 25 min;

[0117] Soaking: add a certain amount of pure water, 3wt% edible alkali and 1wt% baking soda to a pot, add the auxiliary materials to the water and stir evenly, control the temperature at 35°C, and soak the tripe at a weight ratio of water: tripe = 2:1 for 60 minutes;

[0118] Water soaking: After the process is completed, pour the tripe into pure water for 24 hours to rehydrate it and obtain fresh tripe.

[0119] Comparative Example 3

[0120] This example provides a method for restoring the freshness of salted tripe, which is different from Example 1 only in that the weight ratio of the papain, the bromelain and the kiwi protease in the enzymatic hydrolysis process is 1:4:1; the remaining steps and parameters are the same.

[0121] Comparative Example 4

[0122] This example provides a method for restoring the freshness of salted tripe, which differs from Example 1 only in that during the fermentation process, the concentrations of edible alkali and baking soda are changed to twice that of the example; the remaining steps and parameters are the same.

[0123] Test Case

[0124] In this example, the moisture content and sensory evaluation of the fresh tripe obtained above were carried out, and fresh tripe was used as a basic control. The test results are shown in Tables 1 and 2.

[0125] Table 1 Moisture content

[0126]

[0127]

[0128] Table 2 Sensory test evaluation results

[0129] Test samples Good condition Good condition Good condition Fresh tripe Good condition Good condition Good condition Example 1 Good condition Good condition Good condition Example 2 Good condition Good condition Good condition Example 3 Good condition Good condition Good condition Comparative Example 1 Good condition Good condition Good condition Comparative Example 2 Good condition Good condition Good condition Comparative Example 3 Good condition Good condition Good condition Comparative Example 4 Good condition Good condition Good condition

[0130] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for restoring the freshness of salted tripe, characterized in that: The method for restoring freshness of salted tripe comprises the following steps: The salt tripe is washed, and then soaked in acid and alkali to obtain a first tripe; Controlling water from the first tripe, boiling and thoroughly cooling the first tripe to obtain a second tripe; The second tripe is subjected to enzymatic hydrolysis, fermentation and water soaking to obtain the fresh tripe.

2. The method for restoring the freshness of salted tripe according to claim 1, characterized in that: The cleaning step includes the following process: Use running water to clean the salt stains on the surface of the salt tripe, so that the surface of the tripe can be in contact with water to avoid skin separation later.

3. The method for restoring the freshness of salted tripe according to claim 2, characterized in that: The acid soaking step comprises the following process: Add white vinegar in a concentration of 3 to 7 wt % of the water weight to the water and stir evenly, then add the washed tripe in a concentration of 25 to 40 wt % of the water weight, soak for 20 to 30 minutes, and stir slowly every 10 minutes during the soaking process.

4. The method for restoring the freshness of salted tripe according to claim 3, characterized in that: The weight of the added white vinegar accounts for 5% of the weight of the water; the weight of the added cleaned tripe accounts for 1 / 3 of the weight of the water.

5. The method for restoring the freshness of salted tripe according to claim 1, characterized in that: The step of alkali soaking comprises the following process: Add edible alkali with a weight concentration of 1 to 3 wt% of the water and baking soda with a weight concentration of 0.5 to 1.5 wt% of the water into the water and stir evenly, then add acid with a weight concentration of 25 to 40 wt% of the water to soak the tripe for 20 to 30 minutes, and stir slowly every 10 minutes during the soaking process.

6. The method for restoring the freshness of salted tripe according to claim 5, characterized in that: The weight of the edible alkali added accounts for 2% of the weight of the water; the weight of the baking soda added accounts for 1% of the weight of the water; the weight of the washed tripe added accounts for 1 / 3 of the weight of the water.

7. The method for restoring the freshness of salted tripe according to claim 1, characterized in that: The working condition parameters of water control include: the water control time is 5-10 minutes; the cooking step includes the following process: adding a sufficient amount of water into the pot, adding edible salt with an auxiliary material amount of 1wt% water content, adding less than half the weight of the tripe after the water boils, and cooking for 10-15 minutes; the cooling step includes the following process: using tap water to cool the boiled tripe to below 30°C.

8. The method for restoring the freshness of salted tripe according to claim 1, characterized in that: The working condition parameters of the enzymatic hydrolysis include: using papain, bromelain and kiwifruit protease for combined enzymatic hydrolysis, the weight ratio of the papain, bromelain and kiwifruit protease is 2:1:1, and the protease activities of the papain, bromelain and kiwifruit protease are all 200,000 u / g; the temperature is 20-30°C, and the time is 20-30min.

9. The method for restoring the freshness of salted tripe according to claim 1, characterized in that: The steps of issuing the system include the following processes: Add pure water into a pot, add 3wt% edible alkali and 1wt% baking soda, dissolve the auxiliary materials completely, add them into the water and stir evenly, control the temperature at 30-40°C, and process the tripe in a weight ratio of water: tripe = 2:1 for 50-60 minutes; the water soaking step includes the following process: after the soaking is completed, pour the tripe into pure water for rehydration for more than 12 hours.

10. The method for restoring the freshness of salted tripe according to claim 1, characterized in that: The salted tripe is a tripe raw material obtained by washing the tripes of buffalo or cattle, salting and dehydrating them with edible salt, and then refrigerating them.

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