Preparation method of high-water-binding-capacity boiling-resistant cattle stomach

Abstract

The invention provides a cattle stomach preparation method which comprises the following steps and a formula: a compound additive formula: the compound additive formula comprises the following components in percentage by mass: 1-1.5% of papain, 0.3-0.8% of sodium pyrophosphate, 1-2% of baking soda, 0.5-0.8% of sodium carbonate decahydrate, 1.5-2% of salt, 0.1-0.3% of sodium alginate, 0.2-0.4% of sodium tripolyphosphate and 0.3-0.5% of glucose; the preparation method comprises the following steps: (1) soaking in ice water: soaking fresh cattle stomach in water at 4-8 DEG C for 1-2 hours, and adding the composite additive at the same time; (2) cooking: cooking the soaked cattle stomach for 20 minutes by using steam of 85 DEG C; 3) first water permeation: washing the cooked cattle stomach in flowing clear water for 10 minutes to remove impurities; and 4) second water permeation: soaking the cattle stomach in alkalescent water with the pH value of 8.2 for 20 minutes to stabilize the fiber structure. The tenderness is revolutionarily improved, and the product is just melted in the mouth.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a preparation method for improving the water retention and boiling resistance of tripe by composite biological treatment and physical modification technology, which is suitable for the production of hot pot ingredients. Background Art

[0002] Tripe, a portion of the cow's stomach, is a popular Sichuan hotpot dish for its uniquely crisp, tender, and crumbly texture, making it a star ingredient. Rich in calcium, phosphorus, iron, thiamine, riboflavin, niacin, and a small amount of taurine, it boasts a nutritious profile. Compared to other foods, its nutrients are more easily absorbed by the body, nourishing the spleen and stomach, and tonifying Qi and blood. It's suitable for those suffering from Qi and blood deficiency and malnutrition.

[0003] At present, there are many ways to process tripe, which can be divided into fresh tripe, dried tripe, salted tripe, freeze-dried tripe, expanded tripe and tripe products. During the processing, the expansion technology of tripe is the key link. The common expansion methods are as follows:

[0004] Water-soaking: The simplest method involves treating the tripe with clean water, leveraging the natural osmosis and diffusion of water molecules to allow them to penetrate the intercellular and intracellular spaces of the dried tripe, restoring the tripe to its fresh state. However, this method has limited effectiveness and cannot meet the high demands for taste and quality.

[0005] Alkali-scaling: Alkali-scaling is the process of treating tripe with edible alkalis such as sodium hydroxide, sodium carbonate, and sodium bicarbonate. This process utilizes an alkaline solution to disrupt the tripe's tissue structure and alter the properties of its proteins, thereby increasing its water retention capacity and modifying its muscle fiber structure, resulting in its unique sensory qualities. However, alkali-scaling can easily lead to nutrient loss in the tripe. If handled improperly, it can impart an alkaline flavor, affecting its flavor and potentially posing a food safety risk. Long-term consumption is also detrimental to health. Furthermore, edible alkali can affect the tripe's water retention and flavor preservation. To address this issue, alkali-scaling is often used in conjunction with water-retaining agents such as complex phosphates.

[0006] Enzyme tenderization: Using active bio-enzyme tenderization technology, such as papain and bromelain, plant-based proteases, they break down the collagen and elastin in the tripe protein, evenly disaggregating its molecular structure and enhancing its tenderness and elasticity. While enzymes are highly effective, specific, gentle, and safe for meat tenderization, they are relatively expensive, and using enzyme tenderization alone has limitations in terms of maintaining the tripe's color and enhancing its flavor.

[0007] In summary, the existing tripe processing technology has many shortcomings in terms of nutrition retention, taste and flavor, appearance and color, and production efficiency. Developing a tripe processing method that can effectively solve the above problems, comprehensively improve the quality of tripe, and is suitable for industrial production has important practical significance and market demand. Summary of the Invention

[0008] In view of the fact that the current traditional process for making tripe mostly adopts alkaline substances (such as soda ash, etc.) or single enzyme treatment, which has problems such as uneven texture and poor taste, the present invention introduces a preparation method of high water-holding and boiling-resistant tripe with good taste and strong boiling resistance.

[0009] The method for preparing tripe of the present invention comprises the following steps and formula:

[0010] Composite additive formula: by mass percentage, comprising papain 1-1.5%, sodium pyrophosphate 0.3-0.8%, baking soda 1-2%, alkali 0.5-0.8%, salt 1.5-2%, sodium alginate 0.1%-0.3%, sodium tripolyphosphate 0.2%-0.4%, glucose 0.3%-0.5%;

[0011] Preparation steps:

[0012] 1) Soaking in ice water: Soak the fresh tripe in water at 4-8°C for 1-2 hours, and add the composite additives to allow the composite additives to fully penetrate into the tripe;

[0013] 2) Steaming: Steam the soaked tripe for 20 minutes at 85°C to quickly set the shape;

[0014] 3) First watering: Rinse the steamed tripe in running water for 10 minutes to remove impurities;

[0015] 4) Second water soaking: Soak the tripe in slightly alkaline water with a pH of 8.2 for 20 minutes to stabilize the fiber structure.

[0016] Optimally, the papain acts as a core tenderizer, specifically hydrolyzing the collagen and elastin fibers in the tripe tissue, effectively destroying the dense connective tissue structure, improving the tenderness and palatability of the tripe, and ensuring that the tissue integrity is maintained during subsequent processing. Papain hydrolyzes its peptide bonds, reducing the toughness of the tripe tissue, making the tripe easier to chew during subsequent processing and consumption. The active center of papain binds to the tripe fibrin and, under a suitable temperature and pH environment, catalyzes the decomposition of the fibrin into small molecular polypeptides and amino acids, achieving a tenderizing effect. The mass percentage of papain is within the range of 1-1.5%, which can effectively tenderize the tripe while avoiding excessive softening and loss of the crisp and tender taste due to excessive enzyme dosage.

[0017] Optimally, the sodium pyrophosphate and sodium tripolyphosphate act as complex phosphates, acting synergistically on the tripe tissue. Their functions include: (a) disrupting protein cross-linking and increasing the solubility of myofibrillar protein by chelating metal ions; (b) significantly improving the water retention capacity of the tripe and reducing water loss during the cooking process; and (c) enhancing the emulsification and gelling properties of muscle protein, thereby imparting and maintaining the elasticity and toughness required for the tripe product. The sodium pyrophosphate and sodium tripolyphosphate chelate the metal ions in the tripe, changing the ionic environment inside the tripe, thereby improving the tripe's ability to retain water. At the same time, sodium pyrophosphate and sodium tripolyphosphate can interact with the proteins in the tripe, changing the spatial structure of the proteins and increasing the degree of cross-linking between protein molecules, thereby achieving the effects of locking in moisture and increasing elasticity. The mass percentage of sodium pyrophosphate is 0.3-0.8%, and the mass percentage of sodium tripolyphosphate is 0.2-0.4%. The two work synergistically, effectively locking in moisture and increasing elasticity while avoiding the impact of excessive phosphate addition on the flavor and safety of the tripe.

[0018] Optimally, the baking soda plays a dual role in the method: (a) neutralizing the acidic fishy substances that may be present in the tripe, achieving the purpose of removing the fishy smell and foreign matter; (b) its weak alkalinity helps to moderately expand and slightly damage the fiber structure of the tripe, while adjusting the pH value of the environment, and working in conjunction with other components, ultimately significantly improving the crispness and tenderness of the finished tripe. The baking soda can undergo an acid-base neutralization reaction or other chemical reaction with the fishy substances contained in the tripe, thereby effectively removing the fishy smell; and the alkaline environment created by the baking soda inside the tripe can promote changes in the cell structure of the tripe, making it easier for the tripe to absorb water during the cooking process, thereby achieving the effect of increasing crispness; the mass percentage of the baking soda is between 1-2%, which can fully exert the effect of removing fishy smell and increasing crispness without causing the tripe to have an overly strong alkaline taste.

[0019] Optimally, the main function of the soda lye is to adjust the pH value of the solution system in the ice water soaking step, and optimize it to the weak alkaline range (preferably pH 7.5-8.5) where papain activity is optimal, thereby significantly enhancing the catalytic efficiency of papain and the tenderizing effect on the tripe tissue. The main component of the soda lye can react with the acidic substances in the soaking and processing of the tripe, accurately adjust the pH value of the system, provide a suitable alkaline catalytic environment for papain, and significantly increase the activity of papain; when the pH value is in the appropriate range after soda lye adjustment, the active center conformation of papain is more stable, and it can more efficiently bind to the substrate and catalyze the reaction, thereby improving the tripe tenderizing efficiency; the mass percentage of the soda lye is 0.5-0.8%, which can adjust the pH value of the system to a range that is conducive to papain to play a role, while avoiding the destruction of the nutritional components and taste of the tripe due to excessive alkalinity.

[0020] Optimally, the core role of the salt in the method is to regulate the osmotic pressure balance: (a) promoting the penetration of the effective ingredients in the composite additive into the interior of the tripe tissue; (b) maintaining a suitable osmotic pressure environment inside and outside the tripe cells, which helps to maintain the relative integrity and water balance of the cell structure during processing and prevent excessive swelling or shrinkage. The salt regulates the osmotic pressure balance inside and outside the tripe, prompting the tripe to absorb water and additives more evenly during the ice water soaking process; at the same time, the salt ions can react with the protein in the tripe, changing the protein's hydration layer and charge distribution, enhancing the binding force between the protein and water molecules, and further improving the tripe's water holding capacity and water retention. The mass percentage of the salt is 1.5-2%. This concentration can effectively regulate the osmotic pressure, ensure the moisture content and taste of the tripe, and will not make the tripe too salty.

[0021] Optimally, the sodium alginate acts as a hydrophilic colloid, and its functions are: (a) forming a protective hydrated film on the surface of the tripe to enhance surface stickiness; and (b) effectively bonding tiny tissue fragments that may be loose on the surface of the tripe. The sodium alginate can form a continuous and strong gel film on the surface of the tripe. This film is tightly attached to the surface of the tripe, effectively blocking damage to the tripe's epidermis by external factors and reducing the occurrence of tripe peeling during processing and transportation. At the same time, the sodium alginate gel film also has a certain water-retention effect, which helps maintain the moisture content and fresh taste of the tripe. The mass percentage of the sodium alginate is 0.1%-0.3%. Within this content range, it can form a good protective film without forming a noticeable foreign body sensation on the surface of the tripe or affecting the flavor of the tripe.

[0022] Optimally, the glucose provides multiple auxiliary functions in the method: (a) as a humectant, its hydroxyl groups help bind water molecules, assisting the phosphate in improving the tripe's water-holding capacity; (b) during the subsequent cooking process, it participates in the Maillard reaction, forming favorable color and flavor precursors, balancing the overall flavor; and (c) its mild sweetness can mask potential off-flavors. On the one hand, the glucose can bind with the water in the tripe to form a stable hydrated state, assisting other water-locking ingredients in improving the tripe's water-holding capacity; on the other hand, during the processing and cooking of the tripe, glucose can participate in flavor-forming reactions such as the Maillard reaction, interacting with substances such as amino acids in the tripe to produce unique aroma components and achieve a balanced flavor. The glucose is added in an amount of 0.3% to 0.5% by weight, effectively assisting in water-locking while imparting an appropriate flavor to the tripe, avoiding excessive sweetness or unpleasant flavors caused by excessive glucose content.

[0023] Optimally, in the ice water soaking step, the composite additive is added in the following manner: at the initial stage of soaking the tripe in 4-8°C water, all the additive components in the formula are added to the water at once and stirred thoroughly to ensure that the additives are evenly dispersed and dissolved in the entire soaking liquid, so that all ingredients can simultaneously and fully penetrate into the tripe tissue. The composite additive is added to the water at the beginning of the soaking and stirred evenly. The stirring speed is controlled at 50-100 revolutions per minute and the stirring is continued for 5-10 minutes to ensure that the composite additive is fully dissolved and evenly dispersed in the water. By evenly distributing the composite additive in the soaking water, it can be ensured that all parts of the tripe fully and evenly absorb the additive during the soaking process, thereby improving the consistency and stability of the processing effects such as tenderizing, locking in moisture, and increasing crispness of the tripe.

[0024] Optimally, in the second water permeation step, the slightly alkaline water is obtained by adding an appropriate amount of alkaline substance to clean water to accurately adjust its pH value to 8.2; the alkaline substance is preferably a diluted food-grade sodium hydroxide solution, because it is easy to accurately control and has no residual odor; other edible alkaline regulators can also be selected, such as sodium carbonate (soda ash) solution, but it is necessary to ensure that the pH value of the final soaking liquid is stable within the range of 8.2, so as to achieve the effect of stabilizing the fiber structure of the tripe, neutralizing residual acidic substances, and optimizing the final taste and texture, while avoiding tissue damage due to excessively high pH. During the adjustment process, a precision pH meter is used to monitor the pH value of the solution in real time, and the adjustment speed is controlled to increase the pH value by no more than 0.2 per minute to avoid the local alkalinity of the solution being too strong due to too fast pH adjustment, which damages the fiber structure of the tripe; after the adjustment is completed, the solution temperature is controlled at 20-25°C. At this temperature and slightly alkaline environment of pH 8.2, the hydrogen bonds, ionic bonds and other forces in the fiber structure of the tripe are optimized, thereby effectively stabilizing the fiber structure of the tripe and improving the crispness and toughness of the tripe.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1. Comprehensive Nutritional Preservation: This invention precisely controls pH, temperature, and pressure during processing, effectively preventing the loss of essential nutrients like calcium and phosphorus from tripe due to improper processing conditions, thereby maintaining their content in the tripe to the greatest extent possible. Furthermore, optimized processing procedures and process parameters significantly reduce the loss of vitamins like thiamine, riboflavin, and niacin during processing, fully preserving the nutritional content of the tripe and improving its nutritional value, thereby better meeting consumer demand for nutritious and healthy foods.

[0027] 2. Excellent taste and flavor: Utilizing innovative fermentation and processing techniques, the tripe maintains a crisp and tender texture while also possessing enhanced elasticity and chewiness, achieving an overall enhanced taste. Unlike traditional alkali fermentation, which can easily impart an alkaline flavor to the tripe, this invention utilizes a scientific processing method to avoid odor, preserving the tripe's original fresh and fragrant flavor to the greatest extent possible, providing consumers with a superior taste experience.

[0028] 3. Excellent appearance quality: The present invention uses a unique processing method to effectively prevent the tripe from fading during the processing, maintains the original natural color and luster of the tripe, makes the appearance more attractive, greatly improves the product's commodity value, and enhances market competitiveness.

[0029] 4. Reduced safety risks: Abandoning the high-concentration chemical alkali treatment method that may have safety hazards in traditional alkali fermentation, the safe and green processing raw materials and processes are adopted to eliminate food safety risks at the source, protect the health of consumers, and meet the strict requirements of the modern food industry for safety and health.

[0030] 5. Improved production efficiency: The processing method involved in the present invention is easy to operate, the process is easy to control, and can realize standardized and large-scale production, greatly improve production efficiency, reduce production costs, and is suitable for the needs of industrial production. It provides strong technical support for the large-scale development of the tripe industry and is conducive to promoting technological upgrading and industrial innovation in the tripe processing industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The present invention is a flow chart of the method for preparing the high water-holding and boiling-resistant tripe. DETAILED DESCRIPTION

[0032] Example 1:

[0033] See also Figure 1 The method for preparing tripe of the present invention comprises the following steps and formula:

[0034] The composite additive is prepared. The formula of the composite additive is as follows: calculated by mass percentage, it contains 1% papain, 0.3% sodium pyrophosphate, 1% baking soda, 0.5% alkali, 1.5% salt, 0.1% sodium alginate, 0.2% sodium tripolyphosphate, and 0.3% glucose.

[0035] Preparation steps:

[0036] 1) Soaking in ice water: Soak the fresh tripe in water at 4°C for 1 hour, and add the composite additives to allow the composite additives to fully penetrate into the tripe;

[0037] 2) Steaming: Steam the soaked tripe for 20 minutes at 85°C to quickly set the shape;

[0038] 3) First watering: Rinse the steamed tripe in running water for 10 minutes to remove impurities;

[0039] 4) Second water soaking: Soak the tripe in slightly alkaline water with a pH of 8.2 for 20 minutes to stabilize the fiber structure.

[0040] Example 2:

[0041] A method for preparing tripe, comprising the following steps and a formula:

[0042] The composite additive is prepared. The formula of the composite additive is as follows: calculated by mass percentage, it contains 1.5% papain, 0.8% sodium pyrophosphate, 2% baking soda, 0.8% alkali, 2% salt, 0.3% sodium alginate, 0.4% sodium tripolyphosphate, and 0.5% glucose.

[0043] Preparation steps:

[0044] 1) Soaking in ice water: Soak the fresh tripe in water at 8°C for 2 hours, and add the composite additives to allow the composite additives to fully penetrate into the tripe;

[0045] 2) Steaming: Steam the soaked tripe for 20 minutes at 85°C to quickly set the shape;

[0046] 3) First watering: Rinse the steamed tripe in running water for 10 minutes to remove impurities;

[0047] 4) Second water permeation: Soak the tripe in slightly alkaline water with a pH of 8.2 for 20 minutes to stabilize the fiber structure. The papain acts as a core tenderizer, and its function is to specifically hydrolyze the collagen and elastin fibers in the tripe tissue, effectively destroying the dense connective tissue structure, improving the tenderness and palatability of the tripe, and ensuring that the tissue integrity is maintained during subsequent processing. The sodium pyrophosphate and sodium tripolyphosphate act synergistically on the tripe tissue as complex phosphates. Their functions include: (a) destroying protein cross-linking and improving the solubility of myofibrillar protein by chelating metal ions; (b) significantly improving the water retention capacity of the tripe and reducing water loss during the cooking process; (c) enhancing the emulsification and gelation properties of muscle protein, thereby giving and maintaining the elasticity and toughness required for the tripe product.

[0048] Example 3:

[0049] A method for preparing tripe, comprising the following steps and a formula:

[0050] Formula of composite additive: by mass percentage, it contains 1.1% papain, 0.4% sodium pyrophosphate, 1.2% baking soda, 0.6% alkali, 1.6% salt, 0.15% sodium alginate, 0.25% sodium tripolyphosphate, and 0.4% glucose.

[0051] Preparation steps:

[0052] 1) Soaking in ice water: Soak the fresh tripe in water at 5°C for 1.5 hours, and add the composite additives to allow the composite additives to fully penetrate into the tripe;

[0053] 2) Steaming: Steam the soaked tripe for 20 minutes at 85°C to quickly set the shape;

[0054] 3) First watering: Rinse the steamed tripe in running water for 10 minutes to remove impurities;

[0055] 4) Second water permeation: soak the tripe in slightly alkaline water with a pH of 8.2 for 20 minutes to stabilize the fiber structure. The baking soda plays a dual role in the method: (a) neutralizes the acidic fishy substances that may be present in the tripe, achieving the purpose of removing fishy smell and foreign matter; (b) its weak alkalinity helps to moderately expand and slightly destroy the fiber structure of the tripe, while adjusting the pH value of the environment, and working in conjunction with other components to ultimately significantly improve the crispness and tenderness of the finished tripe. The main function of the baking soda is to adjust the pH value of the solution system in the ice water soaking step, and optimize it to the weak alkaline range where papain activity is optimal (preferably pH 7.5-8.5), thereby significantly enhancing the catalytic efficiency of papain and the tenderizing effect on the tripe tissue.

[0056] Example 4:

[0057] A method for preparing tripe, comprising the following steps and a formula:

[0058] Formula of composite additive: by mass percentage, it contains 1.4% papain, 0.7% sodium pyrophosphate, 1.8% baking soda, 0.7% alkali, 1.9% salt, 0.2% sodium alginate, 0.3% sodium tripolyphosphate, and 0.45% glucose.

[0059] Preparation steps:

[0060] 1) Soaking in ice water: Soak the fresh tripe in water at 7°C for 1.8 hours, and add the composite additives to allow the composite additives to fully penetrate into the tripe;

[0061] 2) Steaming: Steam the soaked tripe for 20 minutes at 85°C to quickly set the shape;

[0062] 3) First watering: Rinse the steamed tripe in running water for 10 minutes to remove impurities;

[0063] 4) Second water permeation: Soak the tripe in slightly alkaline water at a pH of 8.2 for 20 minutes to stabilize the fiber structure. The glucose provides multiple auxiliary functions in this method: (a) as a humectant, its hydroxyl groups help bind water molecules, assisting the phosphate in increasing the tripe's water-holding capacity; (b) during the subsequent steaming process, it participates in the Maillard reaction, forming favorable color and flavor precursors, balancing the overall flavor; and (c) its mild sweetness can mask potential off-flavors. In this second water permeation step, the slightly alkaline water is obtained by adding an appropriate amount of alkaline substance to clean water and precisely adjusting its pH to 8.2. The alkaline substance is preferably a diluted food-grade sodium hydroxide solution, as it is easy to precisely control and leaves no residual off-flavor. Other edible alkaline regulators, such as sodium carbonate (soda ash) solution, may also be used, but the pH of the final soaking solution must be kept stable within the range of 8.2 to stabilize the tripe's fiber structure, neutralize residual acidic substances, and optimize the final taste and texture, while avoiding tissue damage caused by excessively high pH.

[0064] The preparation method of this invention significantly optimizes the edible quality and processing performance of tripe through the synergistic effect of multiple components and refined process control. This results in a revolutionary improvement in tenderness, with the tripe tissue softening rate increased by over 40%, resulting in a melt-in-your-mouth texture with no fiber residue. The crispy and springy texture is also enhanced, with the weight loss rate after steaming reduced to ≤8%. The yield and appearance are also improved, with the peeling rate controlled within 3%, and the burr integrity greater than 95%. The method also removes residual additives, with a sodium salt residue of less than 0.1 mg / g, meeting food safety standards.

[0065] It should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the technical solution. Although the applicant has described the present invention in detail with reference to the preferred embodiments, ordinary technicians in this field should understand that those modifications or equivalent substitutions of the technical solution of the present invention cannot depart from the purpose and scope of the technical solution of the present invention and should be covered by the scope of the claims of the present invention.

Claims

1. A method for preparing high water-holding and boiling-resistant tripe, characterized in that: The following steps and recipes are included: Composite additive formula: by mass percentage, comprising papain 1-1.5%, sodium pyrophosphate 0.3-0.8%, baking soda 1-2%, alkali 0.5-0.8%, salt 1.5-2%, sodium alginate 0.1%-0.3%, sodium tripolyphosphate 0.2%-0.4%, glucose 0.3%-0.5%; Preparation steps: 1) Soaking in ice water: Soak the fresh tripe in water at 4-8°C for 1-2 hours, and add the composite additives to allow the composite additives to fully penetrate into the tripe; 2) Steaming: Steam the soaked tripe for 20 minutes at 85°C to quickly set the shape; 3) First watering: Rinse the steamed tripe in running water for 10 minutes to remove impurities; 4) Second water soaking: Soak the tripe in slightly alkaline water with a pH of 8.2 for 20 minutes to stabilize the fiber structure.

2. The method for preparing the high water-holding and boiling-resistant tripe according to claim 1, characterized in that: The papain serves as a core tenderizer, and its function is to specifically hydrolyze collagen and elastin fibers in the tripe tissue, effectively destroy the dense connective tissue structure, improve the tenderness and palatability of the tripe, and ensure that the tissue integrity is maintained in subsequent processing.

3. The method for preparing the high water-holding and boiling-resistant tripe according to claim 1, characterized in that: The sodium pyrophosphate and sodium tripolyphosphate act as composite phosphates, synergistically acting on the tripe tissue, and their functions include: (a) By chelating metal ions, it disrupts protein cross-linking and improves the solubility of myofibrillar proteins; (b) significantly improve the water retention capacity of tripe and reduce water loss during the cooking process; (c) Enhance the emulsification and gelling properties of muscle protein, thereby giving and maintaining the elasticity and toughness required for tripe products.

4. The method for preparing the high water-holding and boiling-resistant tripe according to claim 1, characterized in that: The baking soda performs dual functions in the method: (a) neutralize the acidic odor substances that may be present in the tripe to achieve the purpose of removing the fishy smell; (b) Its weak alkalinity helps moderate expansion and slightly destroys the fiber structure of the tripe, while adjusting the pH value of the environment and working synergistically with other components, ultimately significantly improving the crispness and tenderness of the finished tripe.

5. The method for preparing boiled tripe with high water holding capacity according to claim 1, characterized in that: The main function of the baking soda is to adjust the pH value of the solution system in the ice water soaking step, optimizing it to the weak alkaline range where papain activity is optimal, thereby significantly enhancing the catalytic efficiency of papain and the tenderizing effect on tripe tissue.

6. The method for preparing boiled tripe with high water holding capacity according to claim 1, characterized in that: The core role of the salt in the method is to regulate the osmotic balance: (a) promoting the penetration of each effective ingredient in the composite additive into the interior of the tripe tissue; (b) Maintaining a suitable osmotic pressure environment inside and outside the tripe cells helps to maintain the relative integrity of the cell structure and water balance during processing, and prevent excessive swelling or shrinkage.

7. The method for preparing boiled tripe with high water holding capacity according to claim 1, characterized in that: The sodium alginate is a hydrophilic colloid, and its function is: (a) forming a protective hydration film on the surface of the tripe to enhance surface viscosity; (b) Effectively bond tiny tissue fragments that may be loose on the surface of the tripe.

8. The method for preparing boiled tripe with high water holding capacity according to claim 1, characterized in that: The glucose provides multiple auxiliary functions in the method: (a) As a moisturizing agent, its hydroxyl groups help bind water molecules and assist phosphates in improving the water-holding capacity of tripe; (b) During the subsequent cooking process, it participates in the Maillard reaction to form good color and flavor precursors, balancing the overall flavor; (c) Its mild sweetness can mask potential off-flavors.

9. The method for preparing boiled tripe with high water holding capacity according to claim 1, characterized in that: In the ice water soaking step, the composite additive is added in the following manner: in the initial stage of soaking the tripe in 4-8°C water, all the additive components in the formula are added to the water at one time and stirred thoroughly to ensure that the additives are evenly dispersed and dissolved in the entire soaking liquid, so that all the ingredients can simultaneously and fully penetrate into the tripe tissue.

10. The method for preparing boiled tripe with high water holding capacity according to claim 1, characterized in that: In the second water permeation step, the slightly alkaline water is obtained by adding an appropriate amount of alkaline substance to clean water and accurately adjusting its pH value to 8.2; the alkaline substance is preferably a diluted food-grade sodium hydroxide solution to ensure that the pH value of the final soaking liquid is stable within the range of 8.2.

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