Cold-eaten thousand-layer pork stomach and preparation method thereof

Abstract

The present application relates to a kind of cold eating thousand layers of Mao belly and its preparation method, it is related to food processing technical field, the preparation method of the cold eating thousand layers of Mao belly includes the following steps: the preparation method of the cold eating thousand layers of Mao belly includes the following steps: step (a) raw material pretreatment: fresh thousand layers of Mao belly raw material is divided into sheet after precooling, clean and ready for use;Step (b) physical-chemical synergistic treatment: the thousand layers of Mao belly raw material obtained in the step (a) is placed in the pretreatment liquid containing trehalose and sodium bicarbonate and is subjected to ultrasonic wave-frozen-thaw cycle treatment;Step (c) seasoning: the thousand layers of Mao belly raw material obtained in the step (b) is seasoned by vacuum tumbling process and seasoning liquid is added to seasoning etc..The present application provides the water retention of the cold eating thousand layers of Mao belly is good, the storage time can reach 90 days or more after 37 ℃ acceleration experiment, solves the short storage time of traditional product, and the problems such as poor water retention.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, and in particular to a cold-eating thousand-layer tripe and a preparation method thereof. BACKGROUND

[0002] As the part of the omental portion of the cow's stomach, tripe is rich in protein, vitamins, and mineral elements such as calcium, phosphorus, and iron, and has the characteristics of crisp and tender taste and rich nutrition, and has been a traditional food material that is deeply loved by consumers. In the catering market, tripe is widely used, whether in traditional hotpot scenarios or in various innovative dishes, tripe occupies an important position.

[0003] In recent years, with the acceleration of people's life pace and the change of consumption concept, the market demand for convenient and diversified instant snack foods has shown a rapid growth trend. As an important branch of instant foods, cold-eating foods are favored by more and more consumers due to their unique taste and convenient eating method. Under this background, developing tripe into cold-eating snack foods not only can meet the needs of consumers for diversified foods, but also has broad market development prospects.

[0004] At present, the common tripe processing technology on the market mainly focuses on the processing of hotpot tripe, and usually adopts alkali swelling, enzyme swelling and other methods to improve the taste and texture of tripe, so that it remains crisp and tender during hotpot cooking. However, these traditional methods have many problems when applied to the processing of cold-eating tripe. For example, although alkali swelling can make tripe swell rapidly and become crisp, it can easily lead to the loss of nutritional ingredients in tripe, and the residual alkali solution may cause potential harm to human health; enzyme swelling is relatively mild and causes less damage to the nutritional ingredients of tripe, but the effect of enzymes is greatly affected by temperature, pH value and other factors, and it is difficult to accurately control during processing, resulting in unstable product quality. At the same time, cold-eating foods require long-term storage at room temperature on the shelf before eating, and the original crispness and other characteristics should be maintained, so the long-term stability of the product is required. SUMMARY

[0005] To solve the above problems, the present application provides a cold-eating thousand-layer tripe and a preparation method thereof.

[0006] In a first aspect, the present application provides a preparation method of a cold-eating thousand-layer tripe, which comprises the following steps:

[0007] Step (a) raw material pretreatment: fresh thousand-layer tripe raw material is cut into pieces after pre-cooling, and cleaned for use;

[0008] Step (b) physical-chemical synergistic treatment: the thousand-layer belly material obtained in step (a) is placed in a pretreatment solution containing trehalose and sodium bicarbonate for ultrasonic-frozen-thaw cycle treatment;

[0009] Step (c) seasoning: the thousand-layer belly material obtained in step (b) is seasoned by adding a seasoning solution through a vacuum tumbling process;

[0010] Step (d) sterilization and packaging: sequentially subjected to pasteurization and ultraviolet irradiation sterilization, and then vacuum packaged to obtain the cold-eating thousand-layer belly.

[0011] Further, the pre-cooling working condition parameters include a temperature of 0-4°C and a time of 10-15 minutes.

[0012] Further, the weight percentage of trehalose in the pretreatment solution is 0.5-1.0%.

[0013] Further, the weight percentage of sodium bicarbonate in the pretreatment solution is 0.1-0.4%.

[0014] Further, the ultrasonic-frozen-thaw cycle treatment step includes:

[0015] S1: ultrasonic treatment at 350-480 W ultrasonic power for 10-20 minutes;

[0016] S2: freezing at -15 to -10°C for 20-30 minutes and returning to room temperature;

[0017] S3: sequentially repeating the S1 step and the S2 step for 3-5 times.

[0018] Further, the ultrasonic power is 420 W, and the freezing temperature is -12°C.

[0019] Further, the working condition parameters of the vacuum tumbling process include a vacuum degree of -0.06 MPa, a duty cycle of 1:2, a temperature of 20-25°C, and a time of 20-25 minutes.

[0020] Further, the seasoning solution is composed of 5:3:0.2:1 by weight of chili oil, rattan pepper oil, ethyl maltol, and yeast extract.

[0021] Further, the amount of the seasoning solution added is 1-3 wt% of the thousand-layer belly material obtained in step (b).

[0022] In a second aspect, based on the same inventive concept, the present application provides a cold-eating thousand-layer belly, which is prepared by the preparation method of any one of the first aspect.

[0023] The technical solution provided by the embodiment of the present application has at least the following advantages compared with the prior art.

[0024] The embodiment of the present application provides a cold-eating thousand-layer pork tripe and a preparation method thereof. The cold-eating thousand-layer pork tripe has good water retention, and the storage time of the accelerated experiment at 37 DEG C can reach more than 90 days, solving the problems of short storage time and poor water retention of traditional products. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical scheme and advantages of the embodiments of the present application clearer, the technical scheme in the embodiments of the present application will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0026] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present application can be purchased from the market or prepared by existing methods.

[0027] The present application will be further described below in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present application and not used to limit the scope of the present application. The experimental methods in the following examples without specific conditions are generally determined according to national standards. If there is no corresponding national standard, the international standard, the conventional condition or the condition suggested by the manufacturer is used.

[0028] Example 1

[0029] The present example provides a cold-eating thousand-layer pork tripe, and the processing and preparation method thereof comprises the following steps:

[0030] Step (a) raw material pretreatment: fresh thousand-layer pork tripe raw material is pre-cooled at a temperature of 2 DEG C for 12 minutes, then cut into pieces and cleaned for standby;

[0031] Step (b) physical-chemical synergistic treatment: the thousand-layer pork tripe raw material obtained in step (a) is placed in a pretreatment aqueous solution containing 0.8wt% trehalose and 0.2wt% sodium bicarbonate for ultrasonic-frozen-thaw cycle treatment; wherein the ultrasonic-frozen-thaw cycle treatment step comprises:

[0032] S1: ultrasonic treatment for 15 minutes at an ultrasonic power of 420W;

[0033] S2: freezing at -12 DEG C for 25 minutes and recovering to room temperature;

[0034] S3: repeating the S1 step and the S2 step in turn for 4 times;

[0035] Step (c) seasoning: the thousand-layer belly material obtained in step (b) is seasoned by adding a seasoning liquid through a vacuum tumbling process; wherein the working condition parameters of the vacuum tumbling process include: vacuum degree -0.06 MPa, duty cycle 1:2, temperature 22℃, time 24 minutes; the seasoning liquid is composed of chili oil, wu jiao oil, ethyl maltol and yeast extract with a weight ratio of 5:3:0.2:1; the addition amount of the seasoning liquid accounts for 2wt% of the thousand-layer belly material obtained in step (b);

[0036] Step (d) sterilization and packaging: sequentially subjected to pasteurization and ultraviolet irradiation sterilization, and then vacuum packaged to obtain the cold-eating thousand-layer belly.

[0037] Example 2

[0038] The example provides a cold-eating thousand-layer belly, and its processing and preparation method comprises the following steps:

[0039] Step (a) raw material pretreatment: fresh thousand-layer belly material is pre-cooled at a temperature of 2℃ for 12 minutes, and then cut into pieces and cleaned for standby;

[0040] Step (b) physical-chemical synergistic treatment: the thousand-layer belly material obtained in step (a) is subjected to ultrasonic-frozen-thaw cycle treatment in a pretreatment aqueous solution containing 0.8wt% trehalose and 0.2wt% sodium bicarbonate; wherein the step of ultrasonic-frozen-thaw cycle treatment comprises:

[0041] S1: ultrasonic treatment at 350W ultrasonic power for 20 minutes;

[0042] S2: frozen at -15℃ for 20 minutes and restored to room temperature;

[0043] S3: repeat the S1 step and the S2 step for 4 times in turn;

[0044] Step (c) seasoning: the thousand-layer belly material obtained in step (b) is seasoned by adding a seasoning liquid through a vacuum tumbling process; wherein the working condition parameters of the vacuum tumbling process include: vacuum degree -0.06 MPa, duty cycle 1:2, temperature 22℃, time 24 minutes; the seasoning liquid is composed of chili oil, wu jiao oil, ethyl maltol and yeast extract with a weight ratio of 5:3:0.2:1; the addition amount of the seasoning liquid accounts for 2wt% of the thousand-layer belly material obtained in step (b);

[0045] Step (d) sterilization and packaging: sequentially subjected to pasteurization and ultraviolet irradiation sterilization, and then vacuum packaged to obtain the cold-eating thousand-layer belly.

[0046] Example 3

[0047] The example provides a cold-eating thousand-layer pork tripe, and a processing and preparation method thereof includes the following steps.

[0048] Step (a) raw material pretreatment: fresh thousand-layer pork tripe raw material is pre-cooled at a temperature of 2°C for 12 minutes, then cut into pieces, and cleaned for standby;

[0049] Step (b) physical-chemical synergistic treatment: the thousand-layer pork tripe raw material obtained in step (a) is placed in a pretreatment aqueous solution containing 0.8wt% trehalose and 0.2wt% sodium bicarbonate for ultrasonic-frozen-thawing cycle treatment; wherein the ultrasonic-frozen-thawing cycle treatment step includes:

[0050] S1: ultrasonic treatment for 10 minutes at an ultrasonic power of 480W;

[0051] S2: freezing at -10°C for 30 minutes and recovering to room temperature;

[0052] S3: repeating the S1 step and the S2 step for 4 times in turn;

[0053] Step (c) seasoning: the thousand-layer pork tripe raw material obtained in step (b) is seasoned by vacuum tumbling process with seasoning liquid; wherein the working condition parameters of the vacuum tumbling process include: vacuum degree of -0.06MPa, duty cycle of 1:2, temperature of 22°C, and time of 24 minutes; the seasoning liquid is composed of chili oil, kuzhuang oil, ethyl maltol and yeast extract with a weight ratio of 5:3:0.2:1; the addition amount of the seasoning liquid is 2wt% of the thousand-layer pork tripe raw material obtained in step (b);

[0054] Step (d) sterilization and packaging: sequentially subjected to pasteurization and ultraviolet irradiation sterilization, and then vacuum packaged to obtain the cold-eating thousand-layer pork tripe.

[0055] Comparative Example 1

[0056] The difference between this example and Example 1 is only that the physical-chemical synergistic treatment in step (b) is adjusted as follows: the thousand-layer pork tripe raw material obtained in step (a) is placed in a pretreatment aqueous solution containing 0.8wt% trehalose and 0.2wt% sodium bicarbonate for ultrasonic treatment, and ultrasonic treatment is performed for 15 minutes at an ultrasonic power of 420W, repeated for 4 times.

[0057] Comparative Example 2

[0058] The difference between this example and Example 1 is only that the physical-chemical synergistic treatment in step (b) is adjusted as follows: the thousand-layer pork tripe raw material obtained in step (a) is placed in a pretreatment aqueous solution containing 0.8wt% trehalose and 0.2wt% sodium bicarbonate for freeze-thawing treatment, and freezing is performed at -12°C for 25 minutes and recovered to room temperature, repeated for 4 times.

[0059] Test Example

[0060] This example aims to test the water retention rate of the cold-eating thousand-layer tripe obtained in the above Examples 1-3 and Comparative Examples 1-2, and to conduct sensory evaluation after 90 days of accelerated experiment at 37℃.

[0061] Test method:

[0062] 1) Water retention rate test: according to the standard GB 5009.3-2016 "Determination of moisture in food", centrifugation at 4℃ at 4000r / min for 15min, water retention rate = (sample weight after centrifugation / sample weight before centrifugation) x 100%;

[0063] 2) Sensory evaluation criteria:

[0064] 1. Accelerated condition: storage in a 37℃ constant temperature box, relative humidity 75%;

[0065] Evaluation index: total bacterial count was detected every day;

[0066] End point determination: when the total bacterial count ≥104CFU / g, it was the end point of storage time.

[0067] The test results are shown in Table 1.

[0068] Table 1

[0069]

[0070] Various embodiments of the present application can exist in a range of forms; it should be understood that the description in a range form is merely for the convenience and brevity, and should not be understood as a hard restriction on the scope of the present application; therefore, it should be considered that the described range has specifically disclosed all possible sub-ranges and single values within the range. For example, it should be considered that the range description from 1 to 6 has specifically disclosed sub-ranges, such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6, etc., as well as single numbers within the described range, such as 1, 2, 3, 4, 5 and 6, regardless of the range. In addition, whenever a numerical range is indicated in this document, it refers to any cited number (fraction or integer) within the indicated range.

[0071] The above description is only a specific embodiment of the present application, enabling those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features applied herein.

Claims

1. A method for preparing cold-served layered tripe, characterized in that, The preparation method of the cold-served thousand-layer tripe includes the following steps: Step (a) Raw material pretreatment: Fresh tripe is pre-cooled, cut into slices, and cleaned for later use; Step (b) Physical-chemical co-processing: The tripe raw material obtained in step (a) is placed in a pretreatment solution containing trehalose and sodium bicarbonate for ultrasonic-freeze-thaw cycle treatment. Step (c) Seasoning: The tripe raw material obtained in step (b) is seasoned by adding seasoning liquid through a vacuum tumbling process; Step (d) Sterilization and packaging: The tripe is pasteurized and then sterilized by ultraviolet irradiation, followed by vacuum packaging to obtain the cold-serving thousand-layer tripe. The pre-cooling working conditions include: temperature of 0~4℃ and time of 10~15 minutes; The pretreatment solution contains 0.5% to 1.0% trehalose by weight. The pretreatment solution contains 0.1% to 0.4% sodium bicarbonate by weight. The steps of the ultrasonic-freeze-thaw cycle treatment include: S1: Perform ultrasonic treatment at 350~480W ultrasonic power for 10~20 minutes; S2: Freeze at -15~-10℃ for 20~30 minutes and then return to room temperature; S3: Repeat steps S1 and S2 3 to 5 times in sequence.

2. The method for preparing cold-served layered tripe according to claim 1, characterized in that, The ultrasonic power is 420W and the freezing temperature is -12℃.

3. The method for preparing cold-served layered tripe according to claim 1, characterized in that, The working conditions of the vacuum tumbling process include: vacuum degree of -0.06MPa, duty cycle of 1:2, temperature of 20~25℃, and time of 20~25 minutes.

4. The method for preparing cold-served layered tripe according to claim 1, characterized in that, The seasoning liquid is composed of chili oil, Sichuan pepper oil, ethyl maltol and yeast extract in a weight ratio of 5:3:0.2:

1.

5. The method for preparing cold-served layered tripe according to claim 1, characterized in that, The amount of the seasoning liquid added accounts for 1 to 3 wt% of the tripe raw material obtained in step (b).

6. A type of cold-served layered tripe, characterized in that, The cold-served layered tripe is prepared using the preparation method of cold-served layered tripe according to any one of claims 1 to 5.

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