PROCESS FOR DEHYDRATING TRIPE AND / OR ROMINOUS MEAT OF RUMINANT ANIMALS, BY FREEZE-DRYING

Abstract

Process for dehydrating tripe and / or omasum meat from ruminant animals, comprising: providing fat-free tripe and / or omasum meat; chopping the meat into pieces; pre-cooking the meat pieces with a citric acid-based bleaching solution at 93°C for at least 15 minutes; cooking the pre-cooked meat pieces in 2.5 parts water to 1 part meat pieces at 121°C for 60 minutes; mechanically softening the cooked meat pieces; freezing the meat pieces from -30 to -40°C for 10 to 12 hours; applying a vacuum to the meat pieces while maintaining freezing from -28 to -33°C at a pressure below 80 Pa for 1 to 2 hours; Dehydrate the pieces of meat by maintaining freezing from -28 to -33ºC, at 23 to 26 Pa of pressure, for 10 to 14 h; and continue dehydrating the pieces of meat by increasing the temperature from 48 to 53ºC, at 23 to 26 Pa of pressure, for 2 to 4 h.