Plant-based konjac cattle stomach and preparation method thereof

Abstract

The invention relates to the technical field of konjac food. The invention provides a konjak cattle stomach taking a plant base as a main material and a preparation method of the konjak cattle stomach. The konjak cattle stomach is prepared from the following raw materials in parts by weight: 85 to 95 parts of a konjak cattle stomach blank body, 8.5 to 10.5 parts of red oil, 1.2 to 1.6 parts of monosodium glutamate, 2.5 to 2.9 parts of white sugar, 0.1 to 0.3 part of zanthoxylum oil, 1.2 to 1.4 parts of lemon extract and 0.05 to 0.07 part of sclareolide. The konjak tripe disclosed by the invention is high in toughness, chewy and excellent in mouth feel. The preparation process is simple and convenient, accords with public taste and is beneficial to popularization. On the basis of not adding a large amount of preservatives, the preservation time is effectively prolonged. The invention provides the konjak cattle stomach food which is longer in shelf life and safer and takes a plant base as a main component.

Description

Technical Field

[0001] The invention relates to the technical field of konjac food, in particular to a plant-based konjac tripe and a preparation method thereof. Background Art

[0002] Konjac is rich in carbohydrates, low in calories, and has a higher protein content than potatoes and sweet potatoes, and is rich in trace elements. At the same time, it also contains vitamin A, vitamin B, etc., especially glucomannan. It has the effects of weight loss, lowering blood pressure, lowering blood sugar, detoxification, laxative, cancer prevention and calcium supplementation. At present, the konjac snacks sold on the market are deeply loved by consumers. This kind of snack is not only rich in dietary fiber, but also has a crispy and tender taste.

[0003] However, it takes 15 to 30 days for the current konjac food to be processed and put on the market. The shelf life of existing konjac tripe food is often only 4 to 6 months. This is far from enough for conventional products. Increasing the use of preservatives and other additives is prone to safety issues. Therefore, it is of great significance to provide a plant-based konjac tripe food with a longer shelf life and more safety. Summary of the invention

[0004] The purpose of the present invention is to provide a plant-based konjac tripe and a preparation method thereof, which can effectively prolong the shelf life of the product on the basis of adding a small amount of preservatives.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a konjac tripe, which comprises the following raw materials in parts by weight: 85-95 parts of konjac tripe embryos, 8.5-10.5 parts of red oil, 1.2-1.6 parts of monosodium glutamate, 2.5-2.9 parts of white sugar, 0.1-0.3 parts of pepper oil, 1.2-1.4 parts of lemon extract and 0.05-0.07 parts of sclareolide.

[0007] Preferably, the method for preparing the konjac tripe embryo comprises the following steps:

[0008] (1) konjac flour, tripe slices, water and edible alkali are mixed, and konjac paste is obtained after stirring;

[0009] (2) the konjac tripe paste is cooled and then frozen, and the konjac tripe slices are obtained after slicing;

[0010] (3) soaking the konjac tripe slices in a citric acid solution, then adjusting the pH and boiling, and dehydrating to obtain the konjac embryos.

[0011] Preferably, the mass ratio of the konjac flour, tripe slices, water and edible alkali in step (1) is 80-90:10-20:110-120:0.4-0.45.

[0012] Preferably, the stirring temperature in step (1) is 78-88° C., and the stirring time is 6-10 min.

[0013] Preferably, the temperature after cooling in step (2) is 20 to 30° C., the freezing temperature is -15 to -25° C., the freezing time is 4 to 8 hours, and the thickness of the slices is 0.2 to 0.4 mm.

[0014] Preferably, the mass concentration of the citric acid solution in step (3) is 6-10%, and the soaking time is 35-75 minutes.

[0015] Preferably, the adjusted pH in step (3) is 5.5-5.7, the cooking time is 15-25 min, and the dehydration method is: centrifugation at 500-600 r / min for 10-15 min.

[0016] Preferably, the preparation method of the red oil comprises the following steps:

[0017] A. Weigh the raw materials according to the mass ratio of 1500-2200 parts of soybean oil, 200-300 parts of scallions, 300-400 parts of ginger, 100-150 parts of onions, 70-80 parts of chili powder, 3-7 parts of star anise, 4-8 parts of cinnamon, 6-8 parts of grass fruit, 3-7 parts of galangal, 3-7 parts of tangerine peel, and 8-12 parts of bay leaves;

[0018] B. Heat soybean oil to 170-190℃, add shallot, ginger and onion, fry and remove shallot, ginger and onion;

[0019] C. Lower the oil temperature to 125-130°C, add chili powder and continue frying;

[0020] D. Lower the oil temperature to 110-115°C, add star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves, remove the star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves after frying to obtain red oil.

[0021] Preferably, the frying time in step B is 8 to 12 minutes, the continued frying time in step C is 5 to 7 minutes, and the frying time in step D is 15 to 25 minutes.

[0022] The present invention also provides a method for preparing the konjac tripe, comprising the following steps:

[0023] (1) red oil, monosodium glutamate, white sugar, prickly ash oil, lemon extract and sclareolide are mixed to obtain a mixture;

[0024] (2) The mixed material and the konjac tripe embryo are mixed and sterilized to obtain the konjac tripe.

[0025] The present invention provides a plant-based konjac tripe and a preparation method thereof. The konjac tripe comprises the following raw materials in parts by weight: 85-95 parts of konjac tripe embryos, 8.5-10.5 parts of red oil, 1.2-1.6 parts of monosodium glutamate, 2.5-2.9 parts of white sugar, 0.1-0.3 parts of pepper oil, 1.2-1.4 parts of lemon extract, and 0.05-0.07 parts of sclareolide. The konjac tripe of the present invention has high toughness, is chewy, and has an excellent taste. The preparation process is simple, conforms to the taste of the public, and is conducive to promotion. On the basis of not adding a large amount of preservatives, the storage time is effectively extended. Provided is a plant-based konjac tripe food with a longer shelf life and greater safety. DETAILED DESCRIPTION

[0026] The invention provides a plant-based konjac tripe, which comprises the following raw materials in parts by weight: 85-95 parts of konjac tripe embryos, 8.5-10.5 parts of red oil, 1.2-1.6 parts of monosodium glutamate, 2.5-2.9 parts of white sugar, 0.1-0.3 parts of pepper oil, 1.2-1.4 parts of lemon extract, and 0.05-0.07 parts of sclareolide.

[0027] In the present invention, the number of portions of the konjac tripe embryos is preferably 88 to 92 portions, and more preferably 90 portions.

[0028] In the present invention, the amount of the red oil is preferably 9 to 10 parts, more preferably 9.5 parts.

[0029] In the present invention, the number of portions of the konjac tripe embryos is preferably 88 to 92 portions, and more preferably 90 portions.

[0030] In the present invention, the amount of MSG is preferably 1.3 to 1.5 parts, more preferably 1.4 parts.

[0031] In the present invention, the amount of white sugar is preferably 2.6 to 2.8 parts, more preferably 2.7 parts.

[0032] In the present invention, the amount of the pepper oil is preferably 0.15 to 0.25 parts, more preferably 0.2 parts.

[0033] In the present invention, the amount of the lemon extract is preferably 1.25 to 1.35 parts, more preferably 1.3 parts.

[0034] In the present invention, the amount of sclareolide is preferably 0.06 parts.

[0035] In the present invention, the preparation method of the konjac tripe embryo comprises the following steps:

[0036] (1) konjac flour, tripe slices, water and edible alkali are mixed, and konjac paste is obtained after stirring;

[0037] (2) the konjac paste is cooled and then frozen, and the konjac tripe slices are obtained after slicing;

[0038] (3) soaking the konjac tripe slices in a citric acid solution, then adjusting the pH and boiling, and dehydrating to obtain the konjac embryos.

[0039] In the present invention, the mass ratio of konjac flour, tripe slices, water and edible alkali in step (1) is preferably 80-90:10-20:110-120:0.4-0.45, and more preferably 85:15:115:0.42.

[0040] In the present invention, the stirring temperature in step (1) is preferably 78 to 88° C., more preferably 83° C., and the stirring time is preferably 6 to 10 min, more preferably 8 min.

[0041] In the present invention, the temperature after cooling in step (2) is preferably 20 to 30°C, more preferably 25°C, the freezing temperature is preferably -15 to -25°C, more preferably -20°C, the freezing time is preferably 4 to 8h, more preferably 6h, and the thickness of the slices is preferably 0.2 to 0.4mm, more preferably 0.3mm.

[0042] In the present invention, the mass concentration of the citric acid solution in step (3) is preferably 6-10%, more preferably 8%, and the soaking time is preferably 35-75 minutes, more preferably 55 minutes.

[0043] In the present invention, the adjusted pH in step (3) is preferably 5.5-5.7, more preferably 5.6, the cooking time is preferably 15-25 min, more preferably 20 min, and the dehydration method is preferably: centrifugation at 500-600 r / min for 10-15 min, more preferably: centrifugation at 550 r / min for 12-13 min.

[0044] In the present invention, the preparation method of the red oil comprises the following steps:

[0045] A. Weigh the raw materials according to the mass ratio of 1500-2200 parts of soybean oil, 200-300 parts of scallions, 300-400 parts of ginger, 100-150 parts of onions, 70-80 parts of chili powder, 3-7 parts of star anise, 4-8 parts of cinnamon, 6-8 parts of grass fruit, 3-7 parts of galangal, 3-7 parts of tangerine peel, and 8-12 parts of bay leaves;

[0046] B. Heat soybean oil to 170-190℃, add shallot, ginger and onion, fry and remove shallot, ginger and onion;

[0047] C. Lower the oil temperature to 125-130°C, add chili powder and continue frying;

[0048] D. Lower the oil temperature to 110-115°C, add star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves, remove the star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves after frying to obtain red oil.

[0049] In the present invention, the amount of soybean oil is preferably 1700 to 2000 parts, more preferably 1850 parts.

[0050] In the present invention, the number of portions of the onion is preferably 220 to 280 portions, and more preferably 250 portions.

[0051] In the present invention, the amount of ginger is preferably 320 to 380 parts, more preferably 350 parts.

[0052] In the present invention, the number of onions is preferably 110 to 140, and more preferably 125.

[0053] In the present invention, the amount of chili powder is preferably 72 to 78 parts, more preferably 75 parts.

[0054] In the present invention, the amount of star anise is preferably 4 to 6 parts, more preferably 5 parts.

[0055] In the present invention, the amount of cinnamon bark is preferably 5 to 7 parts, more preferably 6 parts.

[0056] In the present invention, the amount of the amomum villosum is preferably 6.5 to 7.5 parts, more preferably 7 parts.

[0057] In the present invention, the amount of kaempferia galanga is preferably 4 to 6 parts, more preferably 5 parts.

[0058] In the present invention, the number of portions of tangerine peel is preferably 4 to 6 portions, more preferably 5 portions.

[0059] In the present invention, the amount of the bay leaves is preferably 9 to 11 parts, more preferably 10 parts.

[0060] In the present invention, the temperature in step B is preferably 175-185° C., more preferably 180° C.; the frying time is preferably 8-12 min, more preferably 10 min.

[0061] In the present invention, the temperature in step C is preferably 126-129° C., more preferably 127-128° C.; the time for continued frying is preferably 5-7 minutes, more preferably 6 minutes.

[0062] In the present invention, the temperature in step D is preferably 111-114° C., more preferably 112-113° C.; the frying time is preferably 15-25 min, more preferably 20 min.

[0063] The present invention also provides a method for preparing the plant-based konjac tripe, comprising the following steps:

[0064] (1) red oil, monosodium glutamate, white sugar, prickly ash oil, lemon extract and sclareolide are mixed to obtain a mixture;

[0065] (2) The mixed material and the konjac tripe embryo are mixed and sterilized to obtain the konjac tripe.

[0066] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0067] Example 1

[0068] A method for preparing plant-based konjac tripe comprises the following steps:

[0069] (1) take raw material according to the mass ratio of 90 parts of konjac flour, 10 parts of tripe slices, 110 parts of water, and 0.45 part of edible alkali, and standby;

[0070] (2) mixing konjac flour, tripe slices, water and edible alkali, and stirring at 78° C. for 10 min to obtain konjac tripe paste;

[0071] (3) cooling the konjac tripe paste to 20° C., then freezing it at −25° C. for 4 h, and slicing it to obtain konjac tripe slices with a thickness of 0.4 mm;

[0072] (4) soaking the konjac tripe slices in a citric acid solution with a mass concentration of 10% for 35 minutes, then adjusting the pH to 5.5 and boiling for 25 minutes, and dehydrating by centrifugation at 500 r / min for 10 minutes to obtain konjac embryos;

[0073] (5) weighing raw materials according to the mass ratio of 2200 parts of soybean oil, 300 parts of scallions, 300 parts of ginger, 100 parts of onions, 80 parts of chili powder, 7 parts of star anise, 8 parts of cinnamon, 6 parts of tsaoko, 3 parts of galangal, 3 parts of tangerine peel, and 12 parts of bay leaves;

[0074] (6) Heat soybean oil to 190°C, add scallions, ginger and onions, fry for 8 minutes, then remove the scallions, ginger and onions;

[0075] (7) Lower the oil temperature to 130°C, add chili powder, and continue frying for 5 minutes;

[0076] (8) lowering the oil temperature to 115° C., adding star anise, cinnamon, tsaoko, kaempferia galanga, tangerine peel and bay leaves, frying for 15 min, then removing the star anise, cinnamon, tsaoko, kaempferia galanga, tangerine peel and bay leaves to obtain red oil;

[0077] (9) weighing raw materials according to the mass ratio of 95 parts of konjac tripe embryo, 8.5 parts of red oil, 1.2 parts of monosodium glutamate, 2.5 parts of white sugar, 0.3 parts of pepper oil, 1.4 parts of lemon extract, and 0.05 parts of sclareolide for later use;

[0078] (10) adding red oil, monosodium glutamate, white sugar, prickly ash oil, lemon extract and sclareolide to obtain a mixture;

[0079] (11) The mixed material and the konjac tripe embryo are mixed, and after sterilization, a plant-based konjac tripe food is obtained.

[0080] Example 2

[0081] A method for preparing plant-based konjac tripe comprises the following steps:

[0082] (1) take raw material according to the mass ratio of 80 parts of konjac flour, 20 parts of tripe slices, 120 parts of water, and 0.4 part of edible alkali, and standby;

[0083] (2) mixing konjac flour, tripe slices, water and edible alkali, and stirring at 88° C. for 6 min to obtain konjac tripe paste;

[0084] (3) cooling the konjac tripe paste to 30° C., then freezing it at −15° C. for 8 h, and slicing it to obtain konjac tripe slices with a thickness of 0.2 mm;

[0085] (4) soaking the konjac tripe slices in a 6% citric acid solution for 75 minutes, then adjusting the pH to 5.7 and boiling for 15 minutes, and dehydrating by centrifugation at 600 r / min for 15 minutes to obtain konjac embryos;

[0086] (5) weighing raw materials according to the mass ratio of 1500 parts of soybean oil, 200 parts of scallions, 400 parts of ginger, 150 parts of onions, 70 parts of chili powder, 3 parts of star anise, 4 parts of cinnamon, 8 parts of tsaoko, 7 parts of galangal, 7 parts of tangerine peel, and 8 parts of bay leaves;

[0087] (6) Heat soybean oil to 170°C, add shallots, ginger and onions, fry for 12 minutes, then remove the shallots, ginger and onions;

[0088] (7) Lower the oil temperature to 125°C, add chili powder, and continue frying for 7 minutes;

[0089] (8) lowering the oil temperature to 110° C., adding star anise, cinnamon, tsaoko, kaempferia galanga, tangerine peel and bay leaves, and frying for 25 min. Then, remove the star anise, cinnamon, tsaoko, kaempferia galanga, tangerine peel and bay leaves to obtain red oil;

[0090] (9) weighing raw materials according to the mass ratio of 85 parts of konjac tripe embryos, 10.5 parts of red oil, 1.6 parts of monosodium glutamate, 2.9 parts of white sugar, 0.1 parts of pepper oil, 1.2 parts of lemon extract, and 0.07 parts of sclareolide for later use;

[0091] (10) adding red oil, monosodium glutamate, white sugar, prickly ash oil, lemon extract and sclareolide to obtain a mixture;

[0092] (11) The mixed material and the konjac tripe embryo are mixed, and after sterilization, a plant-based konjac tripe food is obtained.

[0093] Example 3

[0094] A method for preparing plant-based konjac tripe comprises the following steps:

[0095] (1) take raw material according to the mass ratio of 85 parts of konjac flour, 15 parts of tripe slices, 115 parts of water, and 0.42 part of edible alkali, and standby;

[0096] (2) mixing konjac flour, tripe slices, water and edible alkali, stirring at 83° C. for 8 min to obtain konjac tripe paste;

[0097] (3) cooling the konjac tripe paste to 25° C., then freezing it at −20° C. for 6 h, and slicing it to obtain konjac tripe slices with a thickness of 0.3 mm;

[0098] (4) soaking the konjac tripe slices in a citric acid solution with a mass concentration of 8% for 55 minutes, then adjusting the pH to 5.6 and boiling for 120 minutes, and dehydrating by centrifugation at 550 r / min for 13 minutes to obtain konjac embryos;

[0099] (5) weighing raw materials according to the mass ratio of 1850 parts of soybean oil, 250 parts of scallions, 350 parts of ginger, 125 parts of onions, 75 parts of chili powder, 5 parts of star anise, 6 parts of cinnamon, 7 parts of tsaoko, 5 parts of galangal, 5 parts of tangerine peel, and 10 parts of bay leaves;

[0100] (6) Heat soybean oil to 180°C, add shallot, ginger and onion, fry for 10 min, then remove the shallot, ginger and onion;

[0101] (7) Lower the oil temperature to 128°C, add chili powder, and continue frying for 6 minutes;

[0102] (8) lowering the oil temperature to 113° C., adding star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves, frying for 20 min, then removing the star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves to obtain red oil;

[0103] (9) weighing raw materials according to the mass ratio of 90 parts of konjac tripe embryo, 9.5 parts of red oil, 1.4 parts of monosodium glutamate, 2.7 parts of white sugar, 0.2 parts of pepper oil, 1.3 parts of lemon extract, and 0.06 parts of sclareolide for later use;

[0104] (10) adding red oil, monosodium glutamate, white sugar, prickly ash oil, lemon extract and sclareolide to obtain a mixture;

[0105] (11) The mixed material and the konjac tripe embryo are mixed, and after sterilization, a plant-based konjac tripe food is obtained.

[0106] Test example

[0107] The konjac tripe food prepared in Example 1 was put into a small plastic bag for sale, sterilized and vacuum packed, and sealed to be sample 1. The konjac tripe food prepared in Example 2 was packaged according to the above-mentioned treatment method and numbered as sample 2. The konjac tripe food prepared in Example 3 was packaged according to the above-mentioned treatment method and numbered as sample 3.

[0108] The day when samples 1 to 3 were packaged was recorded as day 0, and the number of colonies in each sample was tested every 15 days thereafter. After the 180th day, the number of colonies was tested every 7 days, and after the 270th day, the number of colonies was tested every 3 days. 5 CFU / g, it is judged to have exceeded the shelf life. The shelf life of each sample is shown in Table 1.

[0109] Table 1

[0110] Group Sample 1 Sample 2 Sample 3 Shelf life (days) 303 319 306

[0111] Conclusion: The plant-based konjac tripe of the present invention effectively prolongs the storage time without adding a large amount of preservatives, and significantly prolongs the shelf life of the product.

[0112] As can be seen from the above embodiments, the present invention provides a plant-based konjac tripe and a preparation method thereof, wherein the konjac tripe comprises the following raw materials in parts by weight: 85-95 parts of konjac tripe embryos, 8.5-10.5 parts of red oil, 1.2-1.6 parts of monosodium glutamate, 2.5-2.9 parts of white sugar, 0.1-0.3 parts of pepper oil, 1.2-1.4 parts of lemon extract, and 0.05-0.07 parts of sclareolide. The konjac tripe of the present invention has high toughness, is chewy, and has an excellent taste. The preparation process is simple, conforms to the taste of the public, and is conducive to promotion. On the basis of not adding a large amount of preservatives, the storage time is effectively extended. A plant-based konjac tripe food with a longer shelf life and greater safety is provided.

[0113] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A plant-based konjac tripe, characterized in that: The invention comprises the following raw materials in parts by weight: 85-95 parts of konjac tripe embryos, 8.5-10.5 parts of red oil, 1.2-1.6 parts of monosodium glutamate, 2.5-2.9 parts of white sugar, 0.1-0.3 parts of pepper oil, 1.2-1.4 parts of lemon extract and 0.05-0.07 parts of sclareolide.

2. The konjac tripe food according to claim 1, characterized in that The preparation method of the konjac tripe embryo comprises the following steps: (1) konjac flour, tripe slices, water and edible alkali are mixed, and konjac tripe paste is obtained after stirring; (2) the konjac tripe paste is cooled and then frozen, and the konjac tripe slices are obtained after slicing; (3) soaking the konjac tripe slices in a citric acid solution, then adjusting the pH and boiling, and dehydrating to obtain the konjac embryos.

3. The konjac tripe according to claim 2, characterized in that The mass ratio of the konjac flour, tripe slices, water and edible alkali in step (1) is 80-90:10-20:110-120:0.4-0.

45.

4. The konjac tripe according to claim 3, characterized in that The stirring temperature in step (1) is 78-88° C., and the stirring time is 6-10 min.

5. The konjac tripe according to claim 4, characterized in that The temperature after cooling in step (2) is 20 to 30° C., the freezing temperature is -15 to -25° C., the freezing time is 4 to 8 hours, and the thickness of the slices is 0.2 to 0.4 mm.

6. The konjac tripe according to claim 5, characterized in that The mass concentration of the citric acid solution in step (3) is 6-10%, and the soaking time is 35-75 minutes.

7. The konjac tripe according to claim 6, characterized in that The adjusted pH in step (3) is 5.5-5.7, the cooking time is 15-25 minutes, and the dehydration method is: centrifugation at 500-600 r / min for 10-15 minutes.

8. The konjac tripe according to claim 7, characterized in that The preparation method of the red oil comprises the following steps: A. Weigh the raw materials according to the mass ratio of 1500-2200 parts of soybean oil, 200-300 parts of scallions, 300-400 parts of ginger, 100-150 parts of onions, 70-80 parts of chili powder, 3-7 parts of star anise, 4-8 parts of cinnamon, 6-8 parts of grass fruit, 3-7 parts of galangal, 3-7 parts of tangerine peel, and 8-12 parts of bay leaves; B. Heat soybean oil to 170-190℃, add shallot, ginger and onion, fry and remove shallot, ginger and onion; C. Lower the oil temperature to 125-130°C, add chili powder and continue frying; D. Lower the oil temperature to 110-115°C, add star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves, remove the star anise, cinnamon, tsaoko, galangal, tangerine peel and bay leaves after frying to obtain red oil.

9. The konjac tripe according to claim 8, characterized in that The frying time in step B is 8 to 12 minutes, the frying time in step C is 5 to 7 minutes, and the frying time in step D is 15 to 25 minutes.

10. The method for preparing the konjac tripe food according to any one of claims 1 to 9, characterized in that: The steps include: (1) red oil, monosodium glutamate, white sugar, prickly ash oil, lemon extract and sclareolide are mixed to obtain a mixture; (2) The mixed material and the konjac tripe embryo are mixed, and after sterilization, a plant-based konjac tripe food is obtained.