A safe and effective method for whitening the underarm

Abstract

The application discloses a safe and effective mutton tripe whitening treatment method, and relates to the technical field of mutton tripe whitening. The method comprises the following steps: selecting fresh mutton tripe, removing surface impurities, and then washing and draining; uniformly mixing a composite whitening agent to prepare a treatment liquid with a pH value of 2.0-3.5; completely immersing the mutton tripe in the treatment liquid, and low-temperature soaking until the mutton tripe turns into off-white; performing three-stage step-by-step cleaning on the mutton tripe after step S300, until the pH value of the cleaning liquid is greater than or equal to 6.0, and obtaining whitened mutton tripe; and the three-stage step-by-step cleaning is used for neutralizing and cleaning residual acid on the surface of the mutton tripe. In the step S200, the composite whitening agent comprises food-grade anhydrous ethanol, edible glacial acetic acid and food-grade citric acid; the three-stage step-by-step cleaning is used for neutralizing and cleaning residual acid on the mutton tripe. The mutton tripe composite whitening agent is safe and effective, does not contain toxic components, effectively reduces chemical residues of the mutton tripe while guaranteeing the taste of the mutton tripe, and is simple to operate without the need of complex equipment and cumbersome steps, thereby reducing production cost.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tripe whitening, in particular to a safe and effective tripe whitening treatment method. BACKGROUND

[0002] Tripe is originally black-brown, which is the natural color of the cow's stomach. The white tripe seen on the market is artificially treated to remove the black-brown mucosa layer that affects the taste. Safe white tripe should be yellowish white, tough and not easy to break, and have a slight fishy smell.

[0003] The traditional safe whitening method is physical rubbing method: using materials such as flour, baking soda, vinegar or salt to rub repeatedly, and then scraping off the black skin. This method is time-consuming and labor-intensive.

[0004] The existing chemical whitening method is to use hydrogen peroxide, formaldehyde, industrial caustic soda and other chemicals for soaking. These chemicals can make the tripe white in a short time, but are harmful to human health. Hydrogen peroxide (hydrogen peroxide) soaking, through oxidation bleaching, makes the tripe color pale, but destroys the elasticity, resulting in hard texture and easy to break; eating such tripe can corrode the digestive tract mucosa, and long-term intake may cause gastric ulcer and even cancer. Formaldehyde (formalin) soaking can prevent and increase brittleness, making the tripe swell in size and bright in color; but formaldehyde is a strong carcinogen that can damage the nervous system and liver and kidney function. There is also an industrial caustic soda (caustic soda) soaking method: caustic soda has strong corrosion, which can quickly corrode the black substances on the tripe, while making the tripe swell in size and increase in weight; however, the strong alkali residue in the tripe can burn the esophagus, destroy the nutrients, and long-term consumption can cause chronic poisoning.

[0005] At the same time, the chemical reagents used in such chemical whitening methods are mostly toxic and harmful substances, and the waste liquid produced pollutes the environment, which cannot meet the requirements of green environmental protection. Therefore, it is of great practical significance to develop a green, safe, effective and stable tripe whitening treatment method by using food-grade and green environmental protection chemical raw materials for whitening treatment of tripe, which can ensure food safety and meet the requirements of green environmental protection. SUMMARY

[0006] The purpose of the present application is to provide a safe and effective tripe whitening treatment method, which improves the technical problems of time-consuming and labor-intensive physical rubbing method and poor taste and high chemical residue of tripe caused by harmful chemical whitening agents by using ethanol penetration, double acid synergy, natural bacteriostatic agent and low-temperature three-stage cleaning, while meeting the requirements of green environmental protection.

[0007] To solve the above technical problems, the present application adopts the following technical scheme:

[0008] A safe and effective tripe whitening treatment method, comprising the following steps:

[0009] S100, selecting fresh tripe, removing surface impurities, then rinsing and draining;

[0010] S200, mixing the composite whitening agent uniformly to prepare a treatment liquid with a pH of 2.0-3.5;

[0011] S300, completely immersing the tripe in the treatment liquid, and low-temperature soaking until the tripe becomes milky white;

[0012] S400, performing three-stage ladder cleaning on the tripe treated in step S300 until the pH of the cleaning liquid is greater than or equal to 6.0, to obtain whitened tripe.

[0013] In the application, the composite whitening agent comprises food-grade anhydrous ethanol, edible glacial acetic acid and food-grade citric acid; the solid-liquid ratio of fresh tripe to the treatment liquid is 1:4-6; and the three-stage ladder cleaning is used for neutralization and cleaning of residual acid on the surface of the tripe.

[0014] The application uses a composite whitening agent to whiten fresh tripe (ox lung), the food-grade anhydrous ethanol in the composite whitening agent penetrates the loose keratin layer structure of the tripe, the glacial acetic acid selectively dissolves melanin particles, and the citric acid chelates metal ions to block enzyme browning; for the first time, ethanol penetration enhancement + double-acid synergistic effect is applied to tripe whitening, and the contradiction between whitening and quality preservation is solved through molecular mechanism complementation. The treatment liquid has a pH of 2.0-3.5, which ensures efficient whitening without damaging the protein structure of the tripe, and the treatment liquid can be recycled for 3 times; low-temperature soaking significantly inhibits the activity of matrix metalloproteinase (MMP-2), prevents the cutting of the triple helix structure of collagen, and makes the tripe maintain a "crispy and tender" taste after being cooked; the three-stage ladder cleaning completely eliminates residual acid on the surface and folds of the tripe, reduces the residual whitening agent, and ensures food safety. The tripe composite whitening agent of the application is safe and effective, does not contain toxic ingredients, and is used in combination with the three-stage ladder cleaning process to whiten the tripe, which ensures the taste of the tripe and effectively reduces the chemical residues of the tripe.

[0015] Further, in step S200, the composite whitening agent comprises the following components by volume percentage: food-grade anhydrous ethanol 30-45%, edible glacial acetic acid 5-10%, food-grade citric acid 3-8%, pH adjuster 0.1-0.6%, and the balance is pure water.

[0016] Further, in step S200, the composite whitening agent comprises the following components by volume percentage: food-grade anhydrous ethanol 35-40%, edible glacial acetic acid 6-8%, food-grade citric acid 4-5%, pH adjuster 0.2-0.5%, and the balance is pure water.

[0017] Further, the pH adjuster comprises one or both of malic acid and lactic acid.

[0018] Further, in step S200, a complex bacteriostatic agent is also added to the treatment liquid; the ratio of the mass of the complex bacteriostatic agent to the volume of the treatment liquid is 0.01-0.05:100.

[0019] Further, the complex bacteriostatic agent comprises tea polyphenols and ε-polylysine; the mass ratio of the tea polyphenols to the ε-polylysine is 2.8-3.2:1.

[0020] The complex bacteriostatic agent uses tea polyphenols and ε-polylysine, without adding chemical preservatives such as sodium benzoate; the tea polyphenols inhibit key enzymes for synthesis of aflatoxin, and the ε-polylysine can be decomposed into lysine in the human body; both of them are continuously released in an acidic environment, forming a “bacteriostatic film” covering the folds of the tripe. The bacteriostatic agent reduces the decomposition of collagen by microbial metabolic enzymes, and the elastic retention rate.

[0021] Further, in step S300, the method of low-temperature soaking comprises the following contents: soaking for 10-24 hours in a constant-temperature environment of 5-15°C.

[0022] Low temperature prolongs the penetration time of the treatment liquid to the deep layer of the tissue, avoids over-corrosion on the surface, effectively inhibits the explosive reproduction of microorganisms, and inhibits the activity of histidine decarboxylase, avoiding the reaction of glacial acetic acid and ethanol at high temperature to generate ethyl acetate with an odor. The low-temperature soaking at 5-15°C realizes the dual effects of high-quality structure retention and deep whitening through precise balance of biochemical reaction kinetics without the need for complex equipment.

[0023] Further, in step S400, the three-stage step-by-step cleaning comprises the following contents:

[0024] First-stage cleaning: soaking the tripe in an alkaline solution, standing for 5-8 min, and neutralizing residual acid;

[0025] Second-stage cleaning: using ultrasonic wave-assisted flowing water to rinse for 8-12 min;

[0026] Third-stage cleaning: rinsing 3-5 times in flowing water until the pH value of the cleaning liquid is ≥6.0.

[0027] Soaking in an alkaline solution prevents strong acid corrosion of the tissue; ultrasonic cavitation peeling removes residues in the deep layer of the folds; dynamic pH monitoring of the flowing water rinse ensures that the residual acid is <10 ppm. The three-stage step-by-step cleaning forms a closed loop of acid-base neutralization-physical peeling-online monitoring, precisely controlling the residual acid.

[0028] Specific method of the three-stage step-by-step cleaning:

[0029] Step 1, primary neutralization treatment: transfer the soaked tripe to a solution tank containing NaHCO3, and stand for 5-8 minutes; used for neutralizing the strong acid on the surface (pH from 2.5 to 4.0-5.0), preventing ultrasonic cavitation from corroding the tissue.

[0030] Step 2, ultrasonic-water synergistic cleaning: the tripe is laid flat on a perforated conveyor belt (pore diameter 3 cm), ensuring a single layer without overlapping;

[0031] Inject 35-40℃ warm water (liquid level higher than tripe ≥5 cm) into the tank, and start ultrasonic treatment for 8-12 minutes. More than 50,000 micro-bubbles break every second, with an impact force of >50 MPa, used to shake off the mucosa attachments.

[0032] Turbulent flushing section: the tripe passes through a high-pressure spraying area, 0.3 MPa water flow, 30° angle oblique injection, water flow rate ≥2 m / s, carrying the separated impurities into the filter screen recovery system.

[0033] Step 3, end point determination: use a pH electrode to detect the surface of the tripe at 3 random points at the outlet, and if the pH <6.0, return to step 2 for ultrasonic section re-washing.

[0034] Further, the preparation method of the alkaline solution comprises: dissolving sodium bicarbonate in water, stirring uniformly to form an alkaline solution; the mass ratio of sodium bicarbonate to water volume is 0.6-1.0:100.

[0035] Further, the power of the ultrasonic wave is 40-50 kHz.

[0036] Compared with the prior art, the beneficial effects of the present application are:

[0037] The present application first applies ethanol penetration enhancement + dual acid synergistic effect to tripe whitening, ensuring efficient whitening while not damaging the protein structure of the tripe; low-temperature soaking significantly inhibits matrix metalloproteinase activity, making the tripe maintain a "crispy and tender" taste after cooking; the synergistic three-stage cleaning process synergistically whitens the tripe, ensuring the taste of the tripe while effectively reducing chemical residues in the tripe. DETAILED DESCRIPTION

[0038] Example 1

[0039] 5L compound whitening agent, including the following components: 1.9L of food-grade anhydrous ethanol, 0.35L of edible glacial acetic acid, 0.225L of food-grade citric acid, 0.15L of malic acid, and 2.375L of pure water.

[0040] The compounded bacteriostatic agent includes tea polyphenol and ε-polylysine, and the mass ratio of tea polyphenol to ε-polylysine is 3:1.

[0041] A safe and effective method for whitening tripe includes the following steps:

[0042] S100. Select 1kg of fresh tripe, remove surface impurities, rinse and drain.

[0043] S200. Mix the compound whitening agent evenly to prepare a treatment solution with a pH of 3.0; 1.5g of compound antibacterial agent is also added to the treatment solution;

[0044] S300. Completely immerse the tripe in the treatment solution and soak it at a constant temperature of 10℃ for 18 hours until the tripe turns off-white.

[0045] S400. After processing the tripe in step S300, perform a three-stage cleaning process: First-stage cleaning: Dissolve sodium bicarbonate in water at a mass-to-volume ratio of 0.8:100, stir well to form an alkaline solution; immerse the tripe in 5L of alkaline solution and let it stand for 7 minutes to neutralize residual acid on the surface; Second-stage cleaning: Rinse with running water for 10 minutes using 45kHz ultrasonic assistance; Third-stage cleaning: Rinse 4 times in running water until the pH of the cleaning solution reaches 6.5; thus obtaining whitened tripe.

[0046] Example 2

[0047] 4L composite whitening agent, comprising the following components: 1.4L food-grade anhydrous ethanol, 0.24L edible glacial acetic acid, 0.16L food-grade citric acid, 0.08L malic acid, and 2.12L purified water.

[0048] The compound antibacterial agent includes tea polyphenols and ε-polylysine, with a mass ratio of 2.8:1.

[0049] A safe and effective method for whitening tripe includes the following steps:

[0050] S100. Select 1kg of fresh tripe, remove surface impurities, rinse and drain.

[0051] S200. Mix the composite whitening agent evenly to prepare a treatment solution with a pH of 2.0; 0.8g of [unspecified ingredient] is also added to the treatment solution.

[0052] Compound antibacterial agents;

[0053] S300. Completely immerse the tripe in the treatment solution and soak it at a constant temperature of 8°C for 15 hours until the tripe turns off-white.

[0054] S400, the belly after step S300 is treated, and three-stage ladder cleaning is carried out: first-stage cleaning: according to the mass ratio of sodium bicarbonate to water volume 0.7:100, sodium bicarbonate is dissolved in water, stirred uniformly, and an alkaline solution is formed; the belly is soaked in 5L of the alkaline solution, and is placed for 6min, and surface residual acid is neutralized; second-stage cleaning: 42kHz ultrasonic wave is used to assist water flushing for 9min; third-stage cleaning: water flushing is carried out for 3 times in flowing water, until the pH value of the cleaning solution is 6.0; and the whitened belly is obtained.

[0055] Example 3

[0056] 6L of the composite whitening agent comprises the following components: 2.4L of food-grade anhydrous ethanol, 0.48L of edible glacial acetic acid, 0.3L of food-grade citric acid, 0.3L of lactic acid and 2.52L of pure water.

[0057] The composite bacteriostatic agent comprises tea polyphenol and epsilon-polylysine, and the mass ratio of tea polyphenol to epsilon-polylysine is 3.2:1.

[0058] A safe and effective belly whitening treatment method, comprising the following steps:

[0059] S100, select 1kg of fresh belly, rinse and drain after removing surface impurities;

[0060] S200, the composite whitening agent is uniformly mixed to prepare a treatment solution with a pH value of 2.5; 2.4g of the composite bacteriostatic agent is further added to the treatment solution;

[0061] S300, immerse the belly in the treatment solution, and soak for 21 hours in a constant-temperature environment of 12℃, until the belly becomes milky white;

[0062] S400, the belly after step S300 is treated, and three-stage ladder cleaning is carried out: first-stage cleaning: according to the mass ratio of sodium bicarbonate to water volume 0.9:100, sodium bicarbonate is dissolved in water, stirred uniformly, and an alkaline solution is formed; the belly is soaked in 5L of the alkaline solution, and is placed for 8min, and surface residual acid is neutralized; second-stage cleaning: 48kHz ultrasonic wave is used to assist water flushing for 11min; third-stage cleaning: water flushing is carried out for 4 times in flowing water, until the pH value of the cleaning solution is 7.

[0063] Example 4

[0064] 5L of the composite whitening agent comprises the following components: 1.5L of food-grade anhydrous ethanol, 0.25L of edible glacial acetic acid, 0.15L of food-grade citric acid, 0.2L of malic acid, 0.3L of lactic acid and 2.6L of pure water.

[0065] The composite bacteriostatic agent comprises tea polyphenol and epsilon-polylysine, and the mass ratio of tea polyphenol to epsilon-polylysine is 3:1.

[0066] A safe and effective method for whitening belly pork, comprising the following steps:

[0067] S100, select 1 kg of fresh belly pork, remove surface impurities, rinse and drain;

[0068] S200, mix the composite whitening agent uniformly to prepare a treatment solution with a pH of 3; 1.5 g of a compounded bacteriostatic agent is also added to the treatment solution;

[0069] S300, immerse the belly pork completely in the treatment solution, soak for 17 hours in a constant temperature environment of 15°C, until the belly pork turns milky white;

[0070] S400, after the belly pork is treated in step S300, perform three-stage ladder cleaning: first-stage cleaning: dissolve sodium bicarbonate in water according to a mass ratio of sodium bicarbonate to water volume of 1.0:100, stir uniformly to form an alkaline solution; immerse the belly pork in 5 L of the alkaline solution, stand for 5 min to neutralize surface residual acid; second-stage cleaning: use 40 kHz ultrasonic wave assisted flowing water to rinse for 8 min; third-stage cleaning: rinse in flowing water for 3 times until the pH value of the cleaning solution is 7.5; obtain the whitened belly pork.

[0071] Example 5

[0072] 5 L of the composite whitening agent includes the following components: 2.25 L of food-grade anhydrous ethanol, 0.5 L of edible glacial acetic acid, 0.4 L of food-grade citric acid, 0.2 L of pH malic acid, 0.1 L of lactic acid, and 1.55 L of pure water.

[0073] The compounded bacteriostatic agent includes tea polyphenol and ε-polylysine, and the mass ratio of tea polyphenol to ε-polylysine is 3:1.

[0074] A safe and effective method for whitening belly pork, comprising the following steps:

[0075] S100, select fresh belly pork, remove surface impurities, rinse and drain;

[0076] S200, mix the composite whitening agent uniformly to prepare a treatment solution with a pH of 3.5; 2.5 g of a compounded bacteriostatic agent is also added to the treatment solution;

[0077] S300, immerse the belly pork completely in the treatment solution, soak for 24 hours in a constant temperature environment of 5°C, until the belly pork turns milky white;

[0078] S400, the step S300 processed belly, for three-stage ladder cleaning: first cleaning: according to the mass ratio of sodium bicarbonate and water volume is 0.6:100, sodium bicarbonate is dissolved in water, stirring evenly, forming an alkaline solution; The belly is soaked in 5L alkaline solution, standing for 8min, neutralizing the surface residual acid; Secondary cleaning: using 50kHz ultrasonic assisted water flushing 12min; Three cleaning: in the flowing water washing 5 times, to the cleaning liquid pH value 7.0; Get whitening belly.

[0079] Comparative example 1

[0080] 200g fresh belly, 3% hydrogen peroxide 40℃ soak 1h, rinse with water for 10min.

[0081] Comparative example 2

[0082] 200g fresh belly, with flour and salt scrub 30min, the mass ratio of flour and salt is 1:2, 80℃ blanching.

[0083] Comparative example 3

[0084] 200g fresh belly, 5% citric acid (pH=1.8), 25℃ soak 6h, rinse with water for 10min.

[0085] Comparative example 4

[0086] 200g fresh belly, 50℃ 1% baking soda solution soak 40min, rinse with water for 10min.

[0087] Comparative example 5

[0088] Buy 200g commercial whitening belly.

[0089] The method of application examples 1-5 and comparative examples 1-5 is used to whiten fresh belly, and the situation of the whitened belly is shown in table 1.

[0090] Table 1 whitening fresh belly by the method of examples 1-5 and comparative examples 1-5

[0091]

[0092] From table 1, the belly of examples 1-5 is whitened, the whiteness is 76.8~83.5, which is lower than the belly of comparative example 1 soaked by hydrogen peroxide and the commercial belly of comparative example 5, but is significantly higher than the belly of comparative example 2 scrubbed by flour and salt, the belly of comparative example 3 soaked by 5% citric acid, and the belly of comparative example 4 soaked by 1% baking soda solution; It shows that the method of the application has better effect on whitening belly.

[0093] The elastic modulus of the whitened tripe in examples 1-5 is 0.39-0.42 MPa, which is obviously higher than the elastic modulus of the whitened tripe in comparative examples 1, 3-5, and is also higher than the physical whitening method in comparative example 2, indicating that the whitening method of the whitened tripe in the application has better taste than other chemical whitening methods.

[0094] The microbial amount of the whitened tripe in examples 1-5 is 5.3x10^2-1.2x10^3, which is obviously lower than that in comparative examples 1-5, indicating that the whitening method of the whitened tripe in the application has better bacteriostatic effect.

[0095] The residual amount of the whitened tripe in examples 1-2 and 4 is less than 5 mg / kg, which meets the international standard of acid residue ≤42 mg / kg, and is obviously better than 185 mg / kg in comparative example 3; the residual amount of ethanol in examples 3 and 5 is only 8 mg / kg and 12 mg / kg, respectively; the residual amount of hydrogen peroxide in comparative example 1 is 38 mg / kg, which can corrode the mucosa of the digestive tract; the residual amount of histamine in comparative example 4 is 85 mg / kg, which has serious food safety risks; the residual amount of formaldehyde in the commercially available whitened tripe in comparative example 5 is 16 mg / kg, which contains a strong carcinogen. It is indicated that the whitened tripe in the application is safer to eat.

[0096] The yield of the whitened tripe in the application is 96.2%, which is obviously higher than that in comparative examples 1-4.

[0097] In summary, the whitened tripe in the application uses food-grade ethanol and acetic acid and citric acid as a composite whitening agent, and cooperates with low-temperature soaking and a three-stage cleaning process, which can efficiently whiten the tripe, and the whitened tripe has better taste and higher safety.

[0098] Comparative example 6

[0099] 5L composite whitening agent, including the following components: 0.35L of edible acetic acid, 0.225L of food-grade citric acid, 0.15L of malic acid, and 4.275L of pure water.

[0100] The composite bacteriostatic agent includes tea polyphenol and ε-polylysine, and the mass ratio of tea polyphenol to ε-polylysine is 3:1.

[0101] The whitening treatment method of tripe, the steps and the numerical parameters are the same as those in example 1.

[0102] Comparative example 7

[0103] 5L composite whitening agent, including the following components: 1.5L of food-grade anhydrous ethanol, 0.4L of edible acetic acid, 0.2L of malic acid, 0.3L of lactic acid, and 2.6L of pure water.

[0104] The complex bacteriostatic agent comprises tea polyphenols and epsilon-polylysine, and the mass ratio of tea polyphenols to epsilon-polylysine is 3:1.

[0105] The steps and numerical parameters of the tripe whitening treatment method are the same as those of Example 1.

[0106] Comparative Example 8

[0107] 5L complex whitening agent comprises the following components: 1.9L of food-grade anhydrous ethanol, 0.35L of edible glacial acetic acid, 0.225L of food-grade citric acid, 0.15L of malic acid, and 2.375L of pure water; and no complex bacteriostatic agent.

[0108] The steps and numerical parameters of the tripe whitening treatment method are the same as those of Example 1.

[0109] Comparative Example 9

[0110] The components and amounts of the complex whitening agent and the complex bacteriostatic agent are the same as those of Example 1.

[0111] A safe and effective tripe whitening treatment method comprises the following steps:

[0112] S100, select 1kg of fresh tripe, rinse and drain after removing surface impurities;

[0113] S200, mix the complex whitening agent uniformly to prepare a treatment solution with a pH of 3.0; the treatment solution further comprises 1.5g of a complex bacteriostatic agent;

[0114] S300, completely immerse the tripe in the treatment solution, and soak for 6 hours in a constant temperature environment of 30℃ until the tripe turns milky white;

[0115] S400, the same as step 4 of Example 1.

[0116] Comparative Example 10

[0117] The components and amounts of the complex whitening agent and the complex bacteriostatic agent are the same as those of Example 1.

[0118] A safe and effective tripe whitening treatment method comprises the following steps:

[0119] S100-S300 are the same as Example 1.

[0120] S400, rinse the tripe treated in step S300 with running water for 15min.

[0121] Fresh tripe is whitened by the methods of Example 1 and Comparative Examples 6-10, and the results are shown in Table 2.

[0122] Table 2 The method of Example 1 and Comparative Examples 6-10 whitens fresh tripe, and the condition of the tripe after whitening

[0123]

[0124] As can be seen from Table 2, compared with Example 1, Comparative Example 6 lacks ethanol, resulting in a decrease in whiteness of 15.2: the lack of ethanol causes the treatment solution to fail to penetrate to the deep layer of the cuticle; the elastic modulus decreases by 0.12 MPa: glacial acetic acid / citric acid is locally enriched on the surface, corroding collagen fibers; due to the lack of the auxiliary antibacterial effect of ethanol, the colony count rises to 1.5 x 10 4 CFU / g.

[0125] Comparative Example 7 lacks the synergistic effect of the two acids, and the excess of glacial acetic acid results in insufficient whiteness: a single glacial acetic acid cannot chelate metal ions, and the dissolution of melanin is not complete; the elastic modulus decreases by 0.22 MPa: 15% glacial acetic acid promotes the hydrolysis of collagen; due to the swelling and rupture of the tissue, the yield sharply decreases to 82.3%.

[0126] Comparative Example 8 lacks the antibacterial agents tea polyphenol and ε-polylysine to inhibit microorganisms, resulting in a sharp increase in the colony count to 4.2 x 10 4 CFU / g:

[0127] The histidine decarboxylase produced by microbial metabolism causes histamine to accumulate to 12 mg / kg; microbial metabolites cause the surface to turn yellow, and the whiteness decreases slightly.

[0128] Comparative Example 9 uses high-temperature soaking at 30°C, and histamine accumulates to 85 mg / kg; high temperature accelerates the denaturation of surface proteins, reduces light scattering, and causes the whiteness to decrease by 12.7; high temperature causes the tripe to shrink and lose water, and the yield sharply decreases to 87.5%.

[0129] Comparative Example 10 lacks the three-stage cleaning, and only uses water flushing for 15 min to remove the acid solution in the tissue folds, and the acid residue exceeds the standard to 152 mg / kg; the residual acid continuously hydrolyzes collagen, causing the elastic modulus to decrease to 0.33; the acid residue forms a mirror reflection, resulting in a false high whiteness.

[0130] In summary, the ethanol penetration, the synergistic effect of the two acids, the antibacterial agent, and the low-temperature three-stage cleaning of the present application form an inseparable process closed loop, which synergistically whitens the tripe, ensures the taste of the tripe, and effectively reduces the chemical residues of the tripe.

Claims

1. A safe and effective method for whitening underarms comprising, The method comprises the following steps: S100, picking fresh tripe, removing surface impurities, and then rinsing and draining; S200, mixing the composite whitening agent uniformly to prepare a treatment solution with a pH of 2.0-3.5; S300, completely immersing the tripe in the treatment solution and low-temperature soaking until the tripe turns milky white; S400, performing three-stage ladder cleaning on the tripe treated in step S300 until the pH of the cleaning solution is greater than or equal to 6.0 to obtain whitened tripe; The composite whitening agent comprises food-grade anhydrous ethanol, edible glacial acetic acid, and food-grade citric acid; the solid-liquid ratio of fresh tripe to the treatment solution is 1:4-6; and the three-stage ladder cleaning is used for neutralizing and cleaning residual acid of the tripe; In step S200, the composite whitening agent comprises the following components in percentage by volume: food-grade anhydrous ethanol 30-45%, edible glacial acetic acid 5-10%, food-grade citric acid 3-8%, pH adjuster 0.1-0.6%, and the balance being pure water; The treatment solution further comprises a compounded bacteriostatic agent; the ratio of the mass of the compounded bacteriostatic agent to the volume of the treatment solution is 0.01-0.05:100; The compounded bacteriostatic agent comprises tea polyphenol and ε-polylysine, and the mass ratio of the tea polyphenol to the ε-polylysine is 2.8-3.2:1; In step S300, the method of low-temperature soaking comprises the following contents: soaking for 10-24 hours in a constant-temperature environment of 5-15°C.

2. The safe and effective underarm whitening treatment method of claim 1, wherein, In step S200, the composite whitening agent comprises the following components in percentage by volume: food-grade anhydrous ethanol 35-40%, edible glacial acetic acid 6-8%, food-grade citric acid 4-5%, pH adjuster 0.2-0.5%, and the balance being pure water.

3. The safe and effective underarm whitening treatment method of claim 1, wherein, The pH adjuster comprises one or both of malic acid and lactic acid.

4. The safe and effective underarm whitening treatment method of claim 1, wherein, In step S400, the three-stage ladder cleaning comprises the following contents: First-stage cleaning: immersing the tripe in an alkaline solution and standing for 5-8 min to neutralize residual acid on the surface; Second-stage cleaning: using ultrasonic wave-assisted flowing water to rinse for 8-12 min; Third-stage cleaning: rinsing 3-5 times in flowing water until the pH of the cleaning solution is greater than or equal to 6.

0.

5. The safe and effective underarm whitening treatment method of claim 4, wherein, The preparation method of the alkaline solution comprises: dissolving sodium bicarbonate in water, stirring uniformly, and forming an alkaline solution; the ratio of the mass of sodium bicarbonate to the volume of water is 0.6-1.0:

100.

6. The safe and effective underarm whitening treatment method of claim 4, wherein, The power of the ultrasonic wave is 40-50 kHz.

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