Fresh beef tripe deodorizing liquid, preparation method and deodorizing process

Abstract

This invention relates to the field of food processing, specifically to a deodorizing liquid for fresh beef tripe, its preparation method, and the deodorizing process. The deodorizing liquid comprises the following raw materials: 15-25% onion and garlic paste, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature compound enzyme, 0.01-0.05% flavor protease, and the balance being water. The plant extract is a mixture of perilla, mint, and lemon. The total mass percentage of natural raw materials—onion, garlic, perilla, mint, lemon, and tea polyphenols—exceeds 70%, and the only artificial additives are caramel-flavored ethyl maltol (<0.5%) and low-temperature enzyme (<0.15%), making it green and environmentally friendly.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more specifically, to a deodorizing liquid for fresh beef tripe, its preparation method, and the deodorizing process. Background Technology

[0002] As a digestive organ of cattle, tripe's odor primarily comes from nitrogenous compounds such as trimethylamine, dimethylamine, ammonia, indole, and skatole, which originate from the decomposition of feed proteins and microbial activity, giving it a fishy or fecal smell; sulfur-containing compounds such as hydrogen sulfide, methanethiol, and dimethyl sulfide, which are products of the degradation of sulfur-containing amino acids (methionine and cysteine), giving it a rotten egg smell; lower fatty acids such as butyric acid, hexanoic acid, and valeric acid, which come from fat decomposition or gastric fermentation products, giving it a rancid or sweaty foot smell; aldehydes and ketones such as hexanal and heptanal, which are products of fat oxidation, giving them a grassy or oxidized oil smell; and bile acid residues and blood stains, which are unwashed bile or residual blood from slaughter, resulting in a bitter and metallic odor from residues left during slaughter and processing.

[0003] Industrial deodorizing processes include physical scrubbing, soaking, and enzymatic hydrolysis. Currently, the vast majority of commercially available and recognized deodorizing agents are compound spices such as star anise, cinnamon, pepper powder, angelica root, cardamom, and ginger powder. These natural deodorizing powders generally require high-temperature cooking to achieve their deodorizing effect, and are used in large quantities in industrial production, resulting in high costs. Furthermore, fresh beef tripe requires strict temperature control during processing, necessitating the use of room temperature or ice water. However, natural deodorizing powders (compound spices) are not suitable for low-temperature processing, as their deodorizing effect is poor at low temperatures.

[0004] Another type of deodorizing material is the enzyme-based deodorizing powder. These powders work by breaking down odor-causing proteins through biological enzymes, making them suitable for removing the odor from animal organs and frozen meat. They are simple to use and have a long-lasting effect. However, enzyme preparations require suitable temperature and pH levels to exert their active properties. For example, the optimal temperature for papain is between 55 and 65°C. Within this temperature range, papain exhibits high activity and can efficiently catalyze the hydrolysis of substrates such as proteins. When the temperature is below the optimal temperature, enzyme activity is inhibited to some extent, and the reaction rate slows down. Conversely, at temperatures exceeding 70°C, papain may gradually denature and become inactive, leading to a decrease in catalytic ability. The optimal pH for papain is typically between 5.0 and 7.0. Within this pH range, the active site of papain maintains its optimal conformation, allowing for optimal binding to substrates and catalytic activity, thus exhibiting high enzyme activity. When the pH deviates from this range, enzyme activity is affected to varying degrees. If papain is used to treat fresh tripe, the enzyme activity will be inhibited to some extent, the reaction rate will be limited, and the cost of papain is relatively high.

[0005] Therefore, there is an urgent need to provide a composition for removing the fishy smell from beef tripe suitable for low temperatures. Summary of the Invention

[0006] The purpose of this invention is to provide a deodorizing liquid for fresh beef tripe and its preparation method. It uses natural raw materials such as onion, garlic, perilla, mint, lemon, and tea polyphenols, with a total mass ratio of more than 70%. The only artificial synthetic additives are caramel-type ethyl maltol (<0.5%) and low-temperature enzymes (<0.15%), which is green and environmentally friendly.

[0007] Another objective of this invention is to provide a deodorizing process in which all steps are carried out at low temperatures, the collagen fibers of the tripe undergo only shallow and moderate hydrolysis, and the internal skeleton is completely preserved, which can maximize the crispness and texture of the tripe. Combined with deodorizing liquid and intermittent ultrasonic treatment, the deodorizing efficiency is high.

[0008] The technical problem solved by this invention is achieved by the following technical solution.

[0009] On one hand, embodiments of the present invention provide a deodorizing liquid for fresh beef tripe, comprising the following raw materials by mass percentage: 15-25% minced onion and garlic, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature complex enzyme, 0.01-0.05% flavor protease, and the remainder is water; The raw materials for the plant extract are a mixture of perilla, mint, and lemon.

[0010] In some embodiments of the present invention, the method for preparing the onion and garlic paste includes the following steps: Sliced ​​fresh onions and fresh garlic are mixed in a mass ratio of 3:1 to 1:1, and then soaked in ice water containing citric acid and vitamin C at 0-4℃ for 2-3 hours. After draining, the mixture is mashed into a paste to obtain onion and garlic paste. Preferably, the mass ratio of fresh onions to fresh garlic is 2:1.

[0011] In some embodiments of the present invention, the method for preparing the plant extract includes the following steps: Fresh perilla leaves, fresh mint leaves, and fresh lemon peels were subjected to a cyclic freeze-thaw process. The frozen and thawed raw material is added to an enzymatic hydrolysate with a pH of 4-5, stirred at 10-15℃ for 1-2 hours, then sonicated for 20-30 minutes, centrifuged, and filtered to obtain the plant extract. The enzymatic hydrolysate contains 0.01% cellulase and 0.006% pectinase; the mass-to-volume ratio of the raw material after freeze-thaw treatment to the enzymatic hydrolysate is 1g:(4-5)mL.

[0012] In some embodiments of the present invention, the mass ratio of fresh perilla leaves, fresh mint leaves, and fresh lemon peel is (0.5-1.5):(0.5-1.5):(0.2-0.8). Preferably, the mass ratio of fresh perilla leaves, fresh mint leaves, and fresh lemon peel is 1:1:0.5.

[0013] A method for preparing a deodorizing liquid for fresh beef tripe, comprising: S1. Add caramel-flavored ethyl maltol to boiling water, stir to dissolve, cool to below 10°C, then add tea polyphenols, stir evenly to obtain a premixed solution; S2, add onion and garlic paste, plant extract and some water to the premixed solution, and disperse evenly by ultrasonication; S3, add the remaining raw materials, ultrasonically disperse evenly, and adjust the pH value to 5.5-6.5 to obtain the deodorizing solution.

[0014] A process for removing the fishy smell from fresh beef tripe, based on the above-mentioned deodorizing liquid for fresh beef tripe, or the deodorizing liquid prepared by the above method, includes the following steps: (1) Trim the fat, dirt and other endogenous foreign matter on the bottom plate of fresh tripe, then rub and rinse it to obtain pre-treated tripe. (2) Keep the temperature of the deodorizing solution at 0-8℃, put the pre-treated tripe into the deodorizing solution, and intermittently sonicate for 10-30 minutes. (3) Rinse with rinsing solution at 0-4℃ for 1-2 minutes, then rinse with water at 0-4℃ for 2-3 minutes, pack into bags and freeze quickly.

[0015] In some embodiments of the present invention, during intermittent ultrasonic treatment, the ultrasonic frequency is 28-40 kHz, the power density is 30-50 W / L, the working mode is: 15 seconds of ultrasonic treatment followed by 5 seconds of pause, and the total treatment time is 10-30 minutes.

[0016] In some embodiments of the present invention, the rinsing solution is a mixture of tea polyphenols, citric acid, perilla extract and water, wherein the mass fraction of tea polyphenols is 0.05%, the mass fraction of citric acid is 0.02%, and the mass fraction of perilla extract is 0.01%.

[0017] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects: The deodorizing liquid provided by this invention contains thiosulfinates and citric acid in its onion and garlic paste, which can neutralize the fishy smell in tripe. The caramel-flavored ethyl maltol not only removes the fishy smell but also masks odors. It also complexes the iron ions in the myoglobin of beef tripe, preventing myoglobin from degrading into iron-free porphyrin-globulin complexes, thus maintaining the color and flavor of the meat products. Furthermore, the amount of caramel-flavored ethyl maltol used in this invention is small, leaving almost no residue. Tea polyphenols and perilla have antioxidant effects, which can remove free radicals in tripe, chelate metal ions, and block lipid oxidation chain reactions, resulting in a low TBARS value during frozen storage and extending the shelf life of the tripe. Peppermint and perilla enhance flavor and mask odors; the synergistic effect of these substances achieves a removal rate of over 96% for typical fishy smell substances such as trimethylamine, hydrogen sulfide, hexanal, butyric acid, and indole.

[0018] The deodorizing liquid provided by this invention uses natural raw materials such as onion, garlic, perilla, mint, lemon, and tea polyphenols, which account for more than 70% of the total mass. The only artificial additives are caramel-flavored ethyl maltol (<0.5%) and low-temperature enzymes (<0.15%), making it green and environmentally friendly.

[0019] The deodorizing process provided by this invention involves all steps being carried out at low temperatures. The collagen fibers of the tripe undergo only shallow and moderate hydrolysis, while the internal skeleton is completely preserved. This maximizes the crispness and texture of the tripe. Combined with deodorizing liquid and intermittent ultrasonic treatment, the deodorizing efficiency is high. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0021] It should be noted that, unless otherwise specified, the embodiments and features described in the present invention can be combined with each other. The present invention will now be described in detail with reference to specific embodiments.

[0022] A deodorizing liquid for fresh beef tripe, comprising the following ingredients by weight percentage: 15-25% minced onion and garlic, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature complex enzyme, 0.01-0.05% flavor protease, and the remainder is water; The raw materials for the plant extract are a mixture of perilla, mint, and lemon.

[0023] The preparation method of onion and garlic paste includes the following steps: Sliced ​​fresh onions and fresh garlic are mixed in a mass ratio of 3:1 to 1:1, and then soaked in ice water containing citric acid and vitamin C at 0-4℃ for 2-3 hours. After draining, the mixture is mashed into a paste to obtain onion and garlic paste. Preferably, the mass ratio of fresh onions to fresh garlic is 2:1.

[0024] The preparation method of the plant extract includes the following steps: Fresh perilla leaves, fresh mint leaves, and fresh lemon peels were subjected to a cyclic freeze-thaw process. The frozen and thawed raw material is added to an enzymatic hydrolysate with a pH of 4-5, stirred at 10-15℃ for 1-2 hours, then sonicated for 20-30 minutes, centrifuged, and filtered to obtain the plant extract. The enzymatic hydrolysate contains 0.01% cellulase and 0.006% pectinase; the mass-to-volume ratio of the raw material after freeze-thaw treatment to the enzymatic hydrolysate is 1g:(4-5)mL.

[0025] The mass ratio of fresh perilla leaves, fresh mint leaves, and fresh lemon peel is (0.5-1.5):(0.5-1.5):(0.2-0.8). Preferably, the mass ratio of fresh perilla leaves, fresh mint leaves, and fresh lemon peel is 1:1:0.5.

[0026] Through cyclic freeze-thaw processing, plant cell sap is released. Combined with cellulase and pectinase, ultrasonic extraction at low temperatures effectively extracts the plant's active ingredients, such as perillaldehyde, menthol, and limonene, facilitating subsequent deodorization. The low-temperature extraction process prevents oxidation or volatilization of aroma components, ensuring that the monoterpenes (perillaldehyde and menthol) in perilla and mint do not undergo thermal oxidation or polymerization. The extract has a cooling and herbal aroma that perfectly blends with the meaty fragrance of tripe, enhancing its flavor.

[0027] A method for preparing a deodorizing liquid for fresh beef tripe, comprising: S1. Add caramel-flavored ethyl maltol to boiling water, stir to dissolve, cool to below 10°C, then add tea polyphenols, stir evenly to obtain a premixed solution; S2, add onion and garlic paste, plant extract and some water to the premixed solution, and disperse evenly by ultrasonication; S3, add the remaining raw materials, ultrasonically disperse evenly, and adjust the pH value to 5.5-6.5 to obtain the deodorizing solution.

[0028] A process for removing the fishy smell from fresh beef tripe, based on the above-mentioned deodorizing liquid for fresh beef tripe, or the deodorizing liquid prepared by the above method, includes the following steps: (1) Trim the fat, dirt and other endogenous foreign matter on the bottom plate of fresh tripe, then rub and rinse it to obtain pre-treated tripe. (2) Keep the temperature of the deodorizing solution at 0-8℃, put the pre-treated tripe into the deodorizing solution, and intermittently sonicate for 10-30 min. During intermittent sonication, the ultrasonic frequency is 28-40 kHz, the power density is 30-50 W / L, and the working mode is: sonicate for 15s, stop for 5s, and the total treatment time is 10-30 min. (3) Rinse with rinsing solution at 0-4℃ for 1-2 minutes, then rinse with water at 0-4℃ for 2-3 minutes, pack into bags and freeze quickly.

[0029] The rinsing solution is a mixture of tea polyphenols, citric acid, perilla extract and water, with a mass fraction of 0.05% for tea polyphenols, 0.02% for citric acid and 0.01% for perilla extract.

[0030] The features and performance of the present invention will be further described in detail below with reference to embodiments.

[0031] Example 1 Prepare the ingredients based on the following formula: 20% onion and garlic paste, 40% plant extract, 3% tea polyphenols, 0.3% caramel-flavored ethyl maltol, 0.08% low-temperature complex enzyme, 0.03% flavor protease, and the remainder is water.

[0032] Preparation of onion and garlic paste: Mix sliced ​​fresh onions and fresh garlic in a 2:1 mass ratio, add to ice water containing citric acid (0.1wt%) and vitamin C (0.02wt%) at 0-4℃, soak for 2-3 hours, drain, and mash into paste to obtain onion and garlic paste.

[0033] Preparation of plant extract: Fresh perilla leaves, fresh mint leaves, and fresh lemon peel were prepared in a mass ratio of 1:1:0.5. The fresh perilla leaves, mint leaves, and lemon peel were subjected to a freeze-thaw cycle: placed in a freezer at -20℃ ± 2℃ for 24 hours, then removed and transferred to a cold storage at 4℃ ± 1℃ for slow thawing for 12 hours. The thawed raw materials were then placed back in a freezer at -20℃ for 12 hours, and then thawed at 4℃ for 6 hours (a total of two freeze-thaw cycles were completed).

[0034] Following a mass-to-volume ratio of 1g:4mL for the freeze-thawed raw material to the enzymatic hydrolysate, the freeze-thawed raw material was added to the enzymatic hydrolysate with a pH of 4-5. The mixture was stirred (50-80 rpm) at 10-15℃ for 2 hours, with the pH checked every 30 minutes. If the pH rose above 5.0, a trace amount of citric acid was added to bring it back to 4.5. The mixture was then sonicated for 30 minutes. The resulting mixture was transferred to a refrigerated centrifuge rotor (pre-cooled to 4℃) and centrifuged at 12000 × g for 15 minutes. After centrifugation, three layers were formed: the upper layer contained a small amount of oil (which could be skimmed off), the middle layer was a clear extract (the target product), and the bottom layer was a precipitate of cell debris. The middle layer was collected to obtain the plant extract. The enzymatic hydrolysate contained 0.01wt% cellulase and 0.006wt% pectinase.

[0035] The low-temperature complex enzyme is a 1:1 mixture of neutral and alkaline proteases from Nanning Pangbo Biotechnology Co., Ltd. The flavor protease is Novozymes' Flavorzyme® 1000L.

[0036] Based on the above formula, prepare the deodorizing liquid according to the following steps: S1. Add caramel-flavored ethyl maltol to boiling water, stir to dissolve, cool to below 10°C, then add tea polyphenols, stir evenly to obtain a premixed solution; S2, add onion and garlic paste, plant extract and some water to the premixed solution, and disperse evenly by ultrasonication; S3, add the remaining raw materials, ultrasonically disperse evenly, and adjust the pH value to 5.5-6.5 to obtain the deodorizing solution.

[0037] Example 2 The difference from Example 1 is that the formula for the deodorizing liquid is as follows: 15% minced onion and garlic, 30% plant extract, 2% tea polyphenols, 0.1% caramel-flavored ethyl maltol, 0.05% low-temperature complex enzyme, 0.01% flavor protease, and the remainder is water.

[0038] The preparation methods for the remaining raw materials and deodorizing liquid are the same as those in Example 1.

[0039] Example 3 The difference from Example 1 is that the formula for the deodorizing liquid is as follows: 25% minced onion and garlic, 50% plant extract, 5% tea polyphenols, 0.5% caramel-flavored ethyl maltol, 0.1% low-temperature complex enzyme, 0.05% flavor protease, and the remainder is water.

[0040] The preparation methods for the remaining raw materials and deodorizing liquid are the same as those in Example 1.

[0041] Example 4 The difference from Example 1 is that the formula for the deodorizing liquid is as follows: 25% minced onion and garlic, 30% plant extract, 5% tea polyphenols, 0.1% caramel-flavored ethyl maltol, 0.1% low-temperature complex enzyme, 0.01% flavor protease, and the remainder is water.

[0042] The preparation methods for the remaining raw materials and deodorizing liquid are the same as those in Example 1.

[0043] Example 5 The difference from Example 1 is that the formula for the deodorizing liquid is as follows: 15% minced onion and garlic, 50% plant extract, 2% tea polyphenols, 0.5% caramel-flavored ethyl maltol, 0.05% low-temperature complex enzyme, 0.05% flavor protease, and the remainder is water.

[0044] The preparation methods for the remaining raw materials and deodorizing liquid are the same as those in Example 1.

[0045] Comparative Example 1 The difference from Example 1 is that the deodorizing liquid contains only caramel-flavored ethyl maltol and water, and the mass fraction of caramel-flavored ethyl maltol is the same as that in Example 1.

[0046] Comparative Example 2 The difference from Example 1 is that the deodorizing liquid contains only plant extract and water, and the mass fraction of the plant extract is the same as the mass fraction of caramel-type ethyl maltol in Example 1.

[0047] Comparative Example 3 The difference from Example 1 is that no caramel-flavored ethyl maltol is added to the deodorizing solution, while the other components are the same as in Example 1.

[0048] Comparative Example 4 The difference from Example 1 is that the deodorizing liquid does not contain low-temperature complex enzymes and flavor proteases, while the other components are the same as in Example 1.

[0049] Comparative Example 5 The difference from Example 1 is that no tea polyphenols are added to the deodorizing liquid, while the other components are the same as in Example 1.

[0050] Experimental Example Based on the above embodiments and comparative examples, the deodorizing solutions were used as the working deodorizing solutions. The tripe was treated to remove the odor according to the following steps: (1) Trim the fat, dirt and other endogenous foreign matter on the bottom plate of fresh tripe, then rub and rinse it to obtain pre-treated tripe. (2) Keep the temperature of the deodorizing solution at 0-8℃, put the pre-treated tripe into the deodorizing solution, and intermittently sonicate for 20 minutes. During intermittent sonication, the ultrasonic frequency is 30 kHz, the power density is 50 W / L, and the working mode is: sonication for 15 seconds, pause for 5 seconds, with a total treatment time of 20 minutes. In actual production, the solution is replenished every half hour, that is, 40 mL of the prepared deodorizing solution is added, and ice water is added to 1000 mL. The deodorizing solution is changed every three hours. This is one cycle, and the production process repeats this cycle.

[0051] (3) Stir and rinse with 0-4℃ rinsing solution for 2 minutes, then rinse with 0-4℃ water for 3 minutes, pack and freeze quickly.

[0052] The rinsing solution is a mixture of tea polyphenols, citric acid, perilla extract and water, with a mass fraction of 0.05% for tea polyphenols, 0.02% for citric acid and 0.01% for perilla extract.

[0053] After processing the tripe using the above steps, it was thawed and subjected to sensory evaluation. The evaluation criteria and results are shown in Tables 1 and 2.

[0054] Table 1

[0055] Table 2

[0056] From Tables 1 and 2, we can conclude that... Example 1: The components are in a balanced ratio, resulting in a synergistic effect. The amount of caramel-type ethyl maltol is moderate, producing a pleasant caramel aroma that is not overpowering; the five-fold deodorization mechanism (enzymatic hydrolysis + acid-base neutralization + complexation masking + antioxidant + flavor masking) is fully utilized, completely removing the fishy smell and retaining only the pure meat aroma.

[0057] Example 2: The concentration of each component is lower, and the deodorizing effect is slightly lower than that of Example 1.

[0058] Example 3: All components were at a high level, resulting in excellent deodorizing effect. However, the caramel aroma was slightly prominent at 0.5% ethyl maltol (4.2 points). Some sensitive evaluators felt that the caramel flavor was "slightly strong," which slightly affected the purity of the aroma.

[0059] Example 4: The deodorizing effect is good, but the plant extract is too low, resulting in insufficient herbal fragrance, and the ethyl maltol is too low, resulting in a weak caramel aroma.

[0060] Example 5: 50% plant extract brings a rich herbal aroma, and 0.5% ethyl maltol enhances the caramel aroma, but the low enzyme content results in a slightly weaker enzymatic deodorizing effect.

[0061] Comparative Example 1: Only ethyl maltol (0.3%) of the caramel aroma type acted alone, resulting in a single deodorizing mechanism (only complexation masking). Although ethyl maltol can partially mask the fishy smell, it cannot break down the fishy substances.

[0062] Comparative Example 2: Only perilla-mint-lemon extract (40%), without ethyl maltol and enzymes. The herbal aroma masking and antioxidant effects of the plant extract are limited, and it cannot effectively decompose sulfur-containing fishy substances, leaving a noticeable fishy residue.

[0063] Comparative Example 3: Lacking the complexing masking effect of ethyl maltol, but retaining onion and garlic paste, plant extracts, tea polyphenols, and enzymes. Enzymatic hydrolysis broke down most of the fishy-smelling substances, leaving a slight fishy residue.

[0064] Comparative Example 4: Lacking enzymatic hydrolysis, it relies solely on the chemical decomposition, masking, and antioxidant effects of onion and garlic paste, plant extracts, tea polyphenols, and ethyl maltol. The odor-causing substances trapped within the tissue cannot be released, resulting in a pronounced fishy smell.

[0065] Comparative Example 5: Lack of antioxidant effects from tea polyphenols. Initially, the deodorizing effect was acceptable (3.5 points for fishy smell), but during processing, oil oxidation accelerated, producing new aldehyde-based fishy-smelling substances. Simultaneously, the lack of tea polyphenols led to decreased stability of ethyl maltol, slightly weakening the caramel aroma.

[0066] The embodiments described above are some, but not all, embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

Claims

1. A deodorizing liquid for fresh beef tripe, characterized in that, By weight percentage, it includes the following raw materials: 15-25% minced onion and garlic, 30-50% plant extract, 2-5% tea polyphenols, 0.1-0.5% caramel-flavored ethyl maltol, 0.05-0.1% low-temperature complex enzyme, 0.01-0.05% flavor protease, and the remainder is water; The raw materials for the plant extract are a mixture of perilla, mint, and lemon.

2. The deodorizing liquid for fresh beef tripe according to claim 1, characterized in that, The method for preparing the onion and garlic paste includes the following steps: Mix sliced ​​fresh onions and fresh garlic in a ratio of 3:1 to 1:1 by weight, add them to ice water containing citric acid and vitamin C at 0-4℃, soak for 2-3 hours, drain, and mash into a paste to obtain onion and garlic paste.

3. The deodorizing liquid for fresh beef tripe according to claim 1, characterized in that, The mass ratio of fresh onions to fresh garlic is 2:

1.

4. The deodorizing liquid for fresh beef tripe according to claim 1, characterized in that, The preparation method of the plant extract includes the following steps: Fresh perilla leaves, fresh mint leaves, and fresh lemon peels were subjected to a cyclic freeze-thaw process. The freeze-thawed raw material is added to an enzymatic hydrolysate with a pH of 4-5, stirred at 10-15℃ for 1-2 hours, then sonicated for 20-30 minutes, centrifuged, and filtered to obtain the plant extract. The enzymatic hydrolysate contains 0.01% cellulase and 0.006% pectinase; the mass-to-volume ratio of the raw material after freeze-thaw treatment to the enzymatic hydrolysate is 1g:(4-5)mL.

5. The deodorizing liquid for fresh beef tripe according to claim 4, characterized in that, The mass ratio of fresh perilla leaves, fresh mint leaves, and fresh lemon peel is (0.5-1.5):(0.5-1.5):(0.2-0.8).

6. The deodorizing liquid for fresh beef tripe according to claim 5, characterized in that, The mass ratio of fresh perilla leaves, fresh mint leaves, and fresh lemon peel is 1:1:0.

5.

7. A method for preparing a deodorizing liquid for fresh beef tripe as described in any one of claims 1-6, characterized in that, It includes: S1. Add caramel-flavored ethyl maltol to boiling water, stir to dissolve, cool to below 10°C, then add tea polyphenols, stir evenly to obtain a premixed solution; S2, add onion and garlic paste, plant extract and some water to the premixed solution, and disperse evenly by ultrasonication; S3, add the remaining raw materials, ultrasonically disperse evenly, and adjust the pH value to 5.5-6.5 to obtain the deodorizing solution.

8. A process for removing the fishy smell from fresh beef tripe, characterized in that, The deodorizing liquid for fresh beef tripe according to any one of claims 1-6, or the deodorizing liquid prepared by the preparation method according to claim 7, comprises the following steps: (1) Trim the fat, dirt and other endogenous foreign matter on the bottom plate of fresh tripe, then rub and rinse it to obtain pre-treated tripe. (2) Keep the temperature of the deodorizing solution at 0-8℃, put the pre-treated tripe into the deodorizing solution, and intermittently sonicate for 10-30 minutes. (3) Rinse with rinsing solution at 0-4℃ for 1-2 minutes, then rinse with water at 0-4℃ for 2-3 minutes, pack into bags and freeze quickly.

9. The process for removing the fishy smell from fresh beef tripe according to claim 8, characterized in that, During intermittent ultrasound treatment, the ultrasound frequency is 28-40 kHz, the power density is 30-50 W / L, and the working mode is: ultrasound for 15 seconds, pause for 5 seconds, with a total treatment time of 10-30 minutes.

10. The process for removing the fishy smell from fresh beef tripe according to claim 8, characterized in that, The rinsing solution is a mixture of tea polyphenols, citric acid, perilla extract and water, with the mass fraction of tea polyphenols being 0.05%, the mass fraction of citric acid being 0.02%, and the mass fraction of perilla extract being 0.01%.

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