A method for producing soft and crisp beef tripe without peculiar smell by ultra-high pressure modification and high temperature dry steaming

Abstract

The invention provides a method for making peculiar-smell-free soft crisp ox tripes through ultra-high-pressure modification and high-temperature dry cooking, and belongs to the technical field of processing of high-temperature meat products. The method comprises the main steps of cleaning ox tripes, performing ultra-high-pressure treatment, performing blanching, performing draining, applying spices, performing high-temperature dry cooking, performing sterilization and the like. The method disclosed by the invention has the characteristics that after being in vacuum package, the ox tripes and macerating liquor are treated under 100-400MPa for 5-20min, so that the capacity of macerating for removing peculiar smell is strengthened, and the cooking characteristic of the ox tripes is improved; the blanching time is 3-10min, dry powder seasoning is applied onto the surfaces of the drained ox tripes, and vacuum packaging is performed; dry cooking at high temperature of 115-121 DEG C is performed for sterilization. The ox tripe products processed according to the method can be guaranteed to be free from bacteria, the peculiar smell can be reduced, and the mouth feel of the ox tripe products is soft and crisp.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing high-temperature meat products, in particular to a method for producing marinated tripe with no peculiar smell and soft and crisp taste by using ultra-high pressure treatment and dry steaming technology. Background technique [0002] Tripe is one of the main by-products of cattle. It is rich in nutrients and delicious in taste, and is deeply loved by diners. For example, braised tripe and fried tripe in traditional snacks. Yet tripe products on the market are mostly cooked and eaten products now, and there is a lack of convenient and ready-to-eat room temperature preserved tripe products. The main reason is that tripe has a difficult to remove visceral odor, and the cleaning process is cumbersome; secondly, to achieve commercial sterility requires long-term cooking and sterilization, which will inevitably result in soft and rotten texture of tripe...

AI Technical Summary

Problems solved by technology

Simply increasing the cooking intensity will lead to the destruction of the texture of the tripe, losing its soft and crispy taste. Adding preservatives to reduce the cooking intensity will bring two problems: 1. The total amount of preservatives that need to be added is large, which is easy to exceed the national standard Allowable amount; 2. The addition of various preservatives will affect the flavor of marinated tripe

In the invention patent CN 103892302 "A Method for Making Beef Tripe Slices" and the invention patent CN 104026612 "A Processing Method for Spicy Beef Tripe", for the production process of ready-to-eat tripe, long-time steaming is used to achieve flavor and sterilization As a result, this will not only lose the soft and crispy taste of tripe, but also the production cycle will be longer, and the specific sterilization requirements and storage period will not be clarified

[0008] There are few studies on the change of cooking characteristics of fresh meat after ultra-high pressure treatment. Chang Haijun et al. studied the effect of ultra-high pressure treatment on the cooking loss rate of beef, and found that the water holding capacity of beef decreased after ultra-high pressure treatment, which led to an increase in cooking loss.