Rapid flavoring and salt reducing method of green pepper and pork tripe prefabricated dish

Abstract

The invention relates to the technical field of prefabricated vegetable processing, and discloses a quick flavoring and salt reducing method of green pepper pork tripe prefabricated vegetable, which comprises the following steps: selecting fresh pork tripe, and pre-treating the fresh pork tripe to obtain the pre-treated pork tripe; pickling the pretreated pig tripe in a vacuum rolling manner, and then performing pulsed electric field treatment to promote pickling, so as to obtain pickled pig tripe; performing color protection treatment on the green peppers to obtain the green peppers for later use; and mixing the green peppers for later use, the pickled pig tripe and sauce, and finally performing vacuum packaging to obtain the green pepper and pig tripe prefabricated dish. The structure of the pork tripe is destroyed through the ultrasonic-enzymolysis synergistic effect, so that the porosity of the pork tripe is increased, the adsorption rate of flavor substances is improved, the pickling process is accelerated in a vacuum rolling mode, and the salt content of the prefabricated vegetable is reduced through the low-salt pickling material and the low-salt seasoning juice.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of pre-prepared vegetable processing, in particular to a method for rapid flavoring and salt reduction of green pepper and pig stomach pre-prepared vegetable. BACKGROUND

[0002] Pig stomach is the stomach of a pig, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, etc., with a sweet and slightly warm taste, and has the effects of treating asthenia, diarrhea, dysentery, diabetes, frequent urination, and infantile malnutrition. As a common food material, various delicious foods can be cooked with pig stomach. When people want to eat pig stomach, they usually need to buy fresh pig stomach from the market or supermarket and then cook it themselves. However, buying pig stomach on the spot requires self-handling of cleaning and cooking, and the taste of pig stomach is closely related to the processing skills of each person. The taste, color, and flavor of pig stomach prepared by different people vary greatly. If not handled properly, the taste of the whole pig stomach will be bad, or even cannot be eaten, which reduces people's enthusiasm for eating pig stomach. It cannot achieve industrialized production and is difficult to meet people's needs.

[0003] Pig stomach can be pickled to achieve industrialized production of multiple pig stomachs and meet people's needs for instant food. However, pig stomach has a tough texture and a tight pore structure, and conventional pickling and flavoring requires 8-12 hours, and the salt penetration rate is low (traditional process salt content > 4%), resulting in problems such as "outer salty and inner light" and "hard and dry taste".

[0004] In the prior art, pre-prepared vegetable enterprises often use high-salt long pickling or chemical tenderizing agents, which can improve the flavor, but have the following defects: (1) low flavoring efficiency: pig stomach muscle fibers are dense, and traditional pickling relies on diffusion, so the penetration depth of salt and flavoring substances is insufficient, and the central part is light in flavor. (2) Salt content exceeds the standard: high-salt pickling (salt content ≥ 3.5%) does not meet the modern healthy diet trend and masks the natural flavor of the food material. (3) Nutritional and texture damage: chemical tenderizing agents (such as sodium bicarbonate) damage protein structure, leading to vitamin loss, and easy water outflow and soft and rotten taste after reheating. (4) Single flavor: traditional process relies on soy sauce, MSG and other seasonings, lacking natural flavor levels.

[0005] Therefore, it is of great practical significance to provide a low-salt, high-efficiency, and fast-flavoring green pepper and pig stomach pre-prepared vegetable processing method. SUMMARY

[0006] In view of this, the present application provides a method for rapid flavoring and salt reduction of green pepper and pig stomach pre-prepared vegetable, aiming to solve the problems of low flavoring efficiency, excessive salt content, and single nutrition and flavor in the prior art.

[0007] The present application provides a method for rapid flavoring and salt reduction of green pepper and pig stomach pre-prepared vegetable, comprising the following steps: selecting fresh pig stomach, pretreating the fresh pig stomach to obtain pretreated pig stomach; The pretreated pig stomach is pickled by a vacuum kneading and rolling method, and then subjected to pulse electric field treatment to promote pickling, to obtain pickled pig stomach. The green peppers are subjected to color protection treatment to obtain standby green peppers. The standby green peppers, the pickled pig stomach and a seasoning sauce are mixed, and finally vacuum packaged to obtain the green pepper pig stomach pre-prepared dish.

[0008] Preferably, the pretreatment specifically comprises: after washing the fresh pig stomach, performing ultrasonic enzymatic tenderization treatment.

[0009] Preferably, the washing specifically comprises: after washing with water, sequentially immersing in 2% white vinegar and 0.5% baking soda solution for 15 minutes respectively, and then washing clean with clean water.

[0010] Preferably, the ultrasonic enzymatic tenderization treatment specifically comprises: mixing the pig stomach with a compound enzyme solution, and then performing ultrasonic treatment; the compound enzyme solution comprises papain and neutral protease.

[0011] Preferably, the ultrasonic treatment is performed under the conditions of ultrasonic power of 180-200 W, temperature of 35-45 DEG C and time of 30 minutes.

[0012] Preferably, the vacuum kneading and rolling specifically comprises: mixing the pig stomach after ultrasonic enzymatic tenderization treatment with a pickling solution, and performing kneading and rolling under vacuum conditions; the conditions of the vacuum kneading and rolling are: vacuum degree of-0.06 to-0.10 MPa, kneading and rolling rotation speed of 15-20 r / min, and time of 40-60 minutes.

[0013] Preferably, the conditions of the pulse electric field treatment are: voltage of 30-35 kV, pulse width of 10-15 mu s, and pulse number of 20-24 times.

[0014] Preferably, the color protection treatment is: immersing the green peppers in a mixed solution of citric acid and vitamin C for 3-5 minutes.

[0015] Preferably, the seasoning sauce is a low-salt seasoning sauce, and the low-salt seasoning sauce comprises chicken stock, light soy sauce, lard oil, brown sugar, xanthan gum, nisin and water.

[0016] The application also provides a green pepper pig stomach pre-prepared dish obtained by the method for rapidly flavoring and reducing salt of the green pepper pig stomach pre-prepared dish.

[0017] Compared with the prior art, the application has the following beneficial effects: (1) The present application greatly shortens the pickling time through the synergistic effect of ultrasonic-enzymatic hydrolysis; wherein, the present application destroys muscle fiber membranes through ultrasonic treatment, and cuts collagen and elastin through enzymatic hydrolysis, so that the porosity of the pig stomach is increased, and the adsorption efficiency of flavor substances is improved; (2) The present application improves the pickling efficiency through the vacuum kneading and rolling method, achieves the purpose of rapid flavoring, and further carries out electric field pulse treatment to further destroy the cell structure and promote the penetration of the pickling liquid; (3) The present application uses a low-salt pickling liquid to pickle the pig stomach, uses a low-salt seasoning sauce to season the green pepper pig stomach, and uses other spices to replace part of the salt, which significantly reduces the salt content in the prepared dish compared with the traditional technology. DETAILED DESCRIPTION

[0018] The various illustrative embodiments of the present application will now be described in detail in connection with the following figures. This description is not to be taken in a limiting sense but is made merely for the purpose of providing a full and enabling disclosure of the present application. The best mode contemplated by the inventors of carrying out the present application is set forth in the detailed description hereinafter and particularly pointed out in the claims.

[0019] In addition, for numerical ranges of the present application, it is to be understood that every intermediate value of the upper and lower limits of the range is specifically included. Each smaller range between any stated value or intervening value in any stated range, and any other stated value or intervening value in that stated range, is also encompassed within the application. The upper and lower limits of these smaller ranges can independently be included or excluded in the range.

[0020] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. Although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present application, the preferred methods and materials are described. All documents mentioned herein are incorporated by reference to disclose and describe the methods and / or materials in connection with which the documents are cited. In case of conflict, the present specification will control.

[0021] Various modifications and changes can be made to the specific embodiments of the present application described herein without departing from the scope or spirit of the application. Other embodiments of the application will be apparent to those of ordinary skill in the art from consideration of the description and practice of the application disclosed herein. The description and examples are illustrative of the application and are not intended to limit the scope of the application.

[0022] With respect to the terms "comprising", "including", "containing", "having" and the like, these terms are used inclusively and are open ended, that is, these terms do not exclude additional, unrecited elements or method steps.

[0023] The application provides a method for rapid flavoring and salt reduction of green pepper and pig stomach prefabricated dishes, which comprises the following steps: Fresh pig stomachs are selected, and the fresh pig stomachs are pretreated to obtain pretreated pig stomachs; The pretreated pig stomachs are pickled in a vacuum kneading and rolling mode, and then subjected to pulse electric field treatment to promote pickling, to obtain pickled pig stomachs; The green peppers are subjected to color protection treatment to obtain standby green peppers; The standby green peppers, the pickled pig stomachs and a seasoning sauce are mixed, and finally vacuum packaged to obtain the green pepper and pig stomach prefabricated dishes.

[0024] Fresh pig stomachs are selected, and the fresh pig stomachs are pretreated to obtain pretreated pig stomachs; In the application, the pretreatment specifically preferably comprises the following steps: after the fresh pig stomachs are washed, the pig stomachs are subjected to ultrasonic enzymatic tenderization treatment.

[0025] In actual production, the pig stomachs can be cut into appropriate sizes after being washed according to actual needs, and then subjected to ultrasonic enzymatic tenderization treatment.

[0026] In the application, the washing specifically comprises the following steps: after being washed with water, the pig stomachs are sequentially immersed in 2% white vinegar and 0.5% baking soda solution for 15 minutes, and then washed with clean water.

[0027] In the application, the ultrasonic enzymatic tenderization specifically comprises the following steps: the pig stomachs are mixed with a compound enzyme solution, and then subjected to ultrasonic treatment; the compound enzyme solution comprises papain and neutral protease.

[0028] In the ultrasonic enzymatic tenderization treatment, the mass ratio of the pig stomachs to the compound enzyme solution is 1:1.5, the mass fraction of papain in the compound enzyme solution is 0.1% of the mass of the pig stomachs, and the mass fraction of neutral protease in the compound enzyme solution is 0.05% of the mass of the pig stomachs.

[0029] In the application, the ultrasonic treatment is preferably performed under the following conditions: the ultrasonic power is 180-200 W, the temperature is 35-45 DEG C, and the time is 30 minutes; further preferably, the ultrasonic power is 190-200 W, the temperature is 35-40 DEG C, and the time is 30 minutes.

[0030] The pretreated pig stomachs are pickled in a vacuum kneading and rolling mode, and then subjected to pulse electric field treatment to promote pickling, to obtain pickled pig stomachs; In the application, the vacuum kneading and rolling is specifically preferred to be: mixing the ultrasonic enzyme hydrolysis tenderized pig stomach with the pickling liquid, and placing the mixture in a vacuum condition for kneading and rolling; the conditions of the vacuum kneading and rolling are preferably: vacuum degree is-0.06~-0.10 MPa, kneading and rolling rotation speed is 15~20 r / min, and time is 40~60 minutes; further preferably, the vacuum degree is-0.06~-0.08 MPa, the kneading and rolling rotation speed is 18~20 r / min, and the time is 40~50 minutes.

[0031] The pickling liquid of the application comprises edible salt, white granulated sugar, sodium glutamate g, I+G (disodium inosinate), ginger juice, garlic juice, white pepper powder, cooking wine and water, and the application does not specially limit the mass ratio thereof, and the amount of different raw materials can be adjusted according to the taste on the basis of ensuring a small amount of edible salt, in the examples of the application, the edible salt, white granulated sugar, sodium glutamate g, I+G (disodium inosinate), ginger juice, garlic juice, white pepper powder, cooking wine and water are prepared into a pickling liquid according to a mass ratio of 10:8:5:1:0.5:0.3:2:10:100. Among them, the mass ratio of edible salt to pig stomach is 1:10.

[0032] The application replaces part of the salt content with ginger juice, garlic juice and other materials, stimulates the taste receptors through pungent components, enhances the salty and fresh perception, and reduces the actual salt content.

[0033] In the application, the conditions of the pulse electric field treatment are preferably: voltage is 30~35 kV, pulse width is 10~15 μs, and pulse number is 20~24 times; further preferably, the voltage is 30~32 kV, the pulse width is 12~15 μs, and the pulse number is 20~22 times.

[0034] The application further destroys the cell structure of the pig stomach through pulse electric field treatment, and promotes the penetration of the pickling liquid.

[0035] The green peppers are subjected to color protection treatment to obtain standby green peppers; In the application, the color protection treatment is preferably: soaking the green peppers in a mixed solution of citric acid and vitamin C for 3~5 minutes; specifically, the concentration of citric acid in the mixed solution is 0.1%, and the concentration of vitamin C is 0.05%.

[0036] Further, the color protection treatment is more preferably soaking the green peppers in a mixed solution of citric acid and vitamin C at a temperature of 80℃ for 3~5 minutes, and then quickly cooling in ice water after soaking, and draining for standby use.

[0037] In the present application, the sauce is preferably a low-salt sauce, which preferably comprises chicken stock, light soy sauce, lard oil, brown sugar, xanthan gum, nisin, and water, and further preferably, the low-salt sauce is prepared by mixing chicken stock, light soy sauce, lard oil, brown sugar, xanthan gum, and water in a mass ratio of 50:30:20:1:200, stirring uniformly after heating to 60℃, and adding 0.03% nisin after cooling.

[0038] The standby green peppers, the pickled pig stomach, and the sauce are mixed, and finally vacuum-packed to obtain the green pepper pig stomach pre-prepared dish.

[0039] Specifically, the pickled pig stomach and the standby green peppers are first mixed in a mass ratio of 3:1 to obtain a green pepper pig stomach mixture, and then mixed with the sauce in a liquid-to-material ratio of 1:0.5, stirred uniformly, and vacuum-packed.

[0040] The present application also provides a green pepper pig stomach pre-prepared dish obtained by the rapid flavoring and salt reduction method of the green pepper pig stomach pre-prepared dish.

[0041] Example 1 (1) Fresh pig stomachs are selected, washed with clean water to remove impurities and blood water on the surface, and then sequentially soaked in 2% white vinegar and 0.5% baking soda solution for 15 minutes, and then washed with clean water. After that, the pig stomachs are mixed with a compound enzyme solution in a mass ratio of 1:1.5, and then subjected to ultrasonic treatment; wherein the compound enzyme solution comprises papain and neutral protease, the papain in the compound enzyme solution accounts for 0.1% of the mass of the pig stomachs, the neutral protease accounts for 0.05% of the mass of the pig stomachs, the ultrasonic treatment power is 180W, the temperature is 35℃, and the time is 30 minutes; (2) The pig stomachs treated in step (1) are mixed with a pickling solution, and then subjected to vacuum kneading and rolling for pickling, the vacuum kneading and rolling conditions are: vacuum degree of -0.06MPa, kneading and rolling rotation speed of 15r / min, and time of 40 minutes, and after the kneading and rolling, pulse electric field treatment is performed under the conditions of voltage of 30kV, pulse width of 10μs, and pulse number of 20 times to improve the pickling effect, and the pickled pig stomachs are obtained; wherein the pickling solution is prepared by mixing edible salt, white sugar, sodium glutamate, I+G (disodium inosinate), ginger juice, garlic juice, white pepper powder, cooking wine, and water in a mass ratio of 10:8:5:1:0.5:0.3:2:10:100, and the mass ratio of edible salt to pig stomachs is 1:10; (3) fresh green peppers are selected, washed and cut into pieces, then soaked in a mixed solution of citric acid and vitamin C at 80°C for 3-5 minutes, quickly cooled in ice water after soaking, and drained for standby use; the concentration of citric acid in the mixed solution is 0.1%, and the concentration of vitamin C is 0.05%; (4) chicken stock, soy sauce, cooking oil, brown sugar, xanthan gum and water are mixed in a mass ratio of 50:30:20:1:200, heated to 60°C and stirred uniformly, 0.03% nisin is added after cooling, to prepare a seasoning sauce, then the green peppers obtained in step (3) and the pickled pork stomach obtained in step (2) are mixed in a mass ratio of 1:3, then the mixed green pepper pork stomach and the seasoning sauce are mixed in a liquid-solid ratio of 1:0.5, and finally vacuum packaging is performed to obtain the green pepper pork stomach pre-prepared dish.

[0042] Example 2 (1) fresh pork stomach is selected, washed with water to remove impurities and blood water on the surface, then sequentially soaked in 2% white vinegar and 0.5% baking soda solution for 15 minutes respectively, then washed with clean water, then mixed with a compound enzyme solution in a mass ratio of 1:1.5, and then subjected to ultrasonic treatment; the compound enzyme solution comprises papain and neutral protease, the concentration of papain in the compound enzyme solution is 0.1% of the mass of the pork stomach, the concentration of neutral protease is 0.05% of the mass of the pork stomach, the ultrasonic treatment power is 190W, the temperature is 35°C, and the time is 30 minutes; (2) the pork stomach treated in step (1) is mixed with a pickling solution, then vacuum kneading and rolling are performed, the vacuum kneading and rolling conditions are: vacuum degree -0.10MPa, kneading and rolling rotation speed 20r / min, time 50 minutes, then subjected to pulse electric field treatment under the conditions of voltage 32kV, pulse width 12μs, and pulse number 22 times to improve the pickling effect, to obtain the pickled pork stomach; the pickling solution is prepared by mixing edible salt, white sugar, sodium glutamate, I+G (disodium inosinate), ginger juice, garlic juice, white pepper powder, cooking wine and water in a mass ratio of 10:8:5:1:0.5:0.3:2:10:100, and the mass ratio of edible salt to pork stomach is 1:10; (3) fresh green peppers are selected, washed and cut into pieces, then soaked in a mixed solution of citric acid and vitamin C at 80°C for 3-5 minutes, quickly cooled in ice water after soaking, and drained for standby use; the concentration of citric acid in the mixed solution is 0.1%, and the concentration of vitamin C is 0.05%; (4) chicken stock, soy sauce, lard oil, brown sugar, xanthan gum and water are mixed according to the mass ratio of 50:30:20:1:200, heated to 60℃ and stirred uniformly, 0.03% of nisin is added after cooling, to prepare the sauce, then the green pepper obtained in step (3) and the pickled pork belly obtained in step (2) are mixed according to the mass ratio of 1:3, then the mixed green pepper pork belly and the sauce are mixed according to the liquid-material ratio of 1:0.5, finally vacuum packaging is performed to obtain the green pepper pork belly pre-prepared dish.

[0043] Example 3 (1) Fresh pork belly is selected, and the pork belly is washed with clean water to remove impurities and blood water on the surface, and then sequentially soaked in 2% white vinegar and 0.5% baking soda solution for 15 minutes respectively, and then washed with clean water, and then mixed with a complex enzyme solution according to a mass ratio of 1:1.5, and then ultrasonic treated after mixing; wherein the complex enzyme solution comprises papain and neutral protease, the papain in the complex enzyme solution is 0.1% of the mass of the pork belly, the neutral protease is 0.05% of the mass of the pork belly, the ultrasonic treatment power is 200W, the temperature is 45℃, and the time is 30 minutes; (2) The pork belly treated in step (1) is mixed with a pickling liquid, and then vacuum kneading and rolling is performed for pickling, the vacuum kneading and rolling conditions are: vacuum degree is-0.08MPa, kneading and rolling rotation speed is 18r / min, time is 40 minutes, and then pulse electric field treatment is performed under the conditions of voltage of 35kV, pulse width of 15μs, and pulse number of 24 times to improve the pickling effect, to obtain the pickled pork belly; wherein the pickling liquid is prepared by mixing edible salt, white sugar, sodium glutamate, I+G (disodium inosinate), ginger juice, garlic juice, white pepper powder, cooking wine and water according to the mass ratio of 10:8:5:1:0.5:0.3:2:10:100, and the mass ratio of edible salt to pork belly is 1:10; (3) Fresh green peppers are selected, washed and cut into blocks, and then soaked in a mixed solution of citric acid and vitamin C at a temperature of 80℃ for 3-5 minutes, and then quickly cooled in ice water and drained for standby use; wherein the concentration of citric acid in the mixed solution is 0.1%, and the concentration of vitamin C is 0.05%; (4) chicken stock, soy sauce, lard oil, brown sugar, xanthan gum and water are mixed according to the mass ratio of 50:30:20:1:200, heated to 60℃ and stirred uniformly, 0.03% of nisin is added after cooling, to prepare the sauce, then the green pepper obtained in step (3) and the pickled pork belly obtained in step (2) are mixed according to the mass ratio of 1:3, then the mixed green pepper pork belly and the sauce are mixed according to the liquid-material ratio of 1:0.5, finally vacuum packaging is performed to obtain the green pepper pork belly pre-prepared dish.

[0044] It should be pointed out finally that the above embodiments are only used to illustrate the technical solutions of the present application but not to limit it. Although the present application has been described in detail with reference to the above embodiments, it should be understood by those skilled in the art that the specific embodiments of the present application can be modified or replaced equivalently without departing from the spirit and scope of the present application, and any modification or equivalent replacement without departing from the spirit and scope of the present application should be covered in the protection scope of the claims of the present application.

Claims

1. A method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe, characterized in that: The following steps are involved: Selecting fresh pig tripe, and pre-treating the fresh pig tripe to obtain a pre-treated pig tripe; The pretreated pork tripe is pickled by vacuum rolling, and then subjected to pulse electric field treatment to promote pickling, thereby obtaining pickled pork tripe; Performing color protection treatment on the green pepper to obtain spare green pepper; The spare green pepper, pickled pork tripe and seasoning are mixed, and finally vacuum-packed to obtain the green pepper and pork tripe pre-prepared dish.

2. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 1, characterized in that: The pretreatment specifically comprises: washing the fresh pig stomach and then performing ultrasonic enzymatic tenderization treatment.

3. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 2, characterized in that: The cleaning is specifically as follows: after washing with water, soak in 2% white vinegar and 0.5% baking soda solution for 15 minutes each, and then rinse with clean water.

4. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 2, characterized in that: The ultrasonic enzymatic tenderization treatment specifically comprises: mixing the pig stomach with a compound enzyme solution, and then performing ultrasonic treatment; the compound enzyme solution comprises papain and neutral protease.

5. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 4, characterized in that: The ultrasonic treatment conditions are as follows: ultrasonic power of 180-200 W, temperature of 35-45° C., and time of 30 minutes.

6. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 1, characterized in that: The vacuum kneading is specifically as follows: the pork belly tenderized by ultrasonic enzymatic hydrolysis is mixed with the pickling liquid, and kneaded under vacuum conditions; the vacuum kneading conditions are: vacuum degree of -0.06~-0.10MPa, kneading speed of 15~20r / min, and time of 40~60 minutes.

7. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 1, characterized in that: The conditions of the pulse electric field treatment are: voltage of 30-35 kV, pulse width of 10-15 μs, and pulse number of 20-24 times.

8. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 1, characterized in that: The color protection treatment comprises the following steps: placing the green pepper in a mixed solution of citric acid and vitamin C and soaking it for 3 to 5 minutes.

9. The method for quickly tasting and reducing salt in a prepared dish of green pepper and pork tripe according to claim 1, characterized in that: The seasoning sauce is a low-salt seasoning sauce, which comprises chicken bone broth, light soy sauce, oyster sauce, rock sugar, xanthan gum, nisin and water.

10. The green pepper and pork tripe pre-prepared dish obtained by the method for quickly tasting and reducing salt content of the green pepper and pork tripe pre-prepared dish according to any one of claims 1 to 9.