CN107372757A - The cleaning method of cattle and sheep tripe - Google Patents

Abstract

The method for cleaning beef tripe provided by the present invention has simple procedures and does not require too much equipment. It can be directly processed into other products or supplied to consumers.

Description

How to clean beef tripe

technical field

The invention belongs to the technical field of pretreatment of by-products of viscera of cattle and sheep, and in particular relates to a method for cleaning beef tripe, in particular to a method for rapidly cleaning beef tripe by using edible enzymes and acids.

Background technique

Beef tripe includes four stomachs: tumor, net, valve, and abscess. It is an important by-product after slaughtering cattle and sheep. In particular, the rumen and louvers are rich in nutrients and are loved by consumers. However, there are A large number of black film and glands are difficult to clean and remove by ordinary methods. Some unscrupulous traders use caustic soda, formaldehyde, hydrogen peroxide and other non-edible chemical reagents or industrial raw materials to clean, increase hair, and bleach beef tripe, which brings health benefits to consumers. Security risks.

At present, domestic methods for cleaning beef tripe mainly include washing with water, mechanical vibration, friction, etc., but there are defects such as long working hours, high power consumption during the process, high noise, and incomplete cleaning, which are limited in practical application.

Contents of the invention

Alkaline protease is active in the range of pH 6-10, and will be inactivated when the pH is less than 6 or greater than 11. Proteins can be decomposed under suitable pH conditions. Edible alkali is a mixture of sodium carbonate and sodium bicarbonate, which can adjust the pH of the solution, and has the functions of removing fishy smell, degreasing and washing. Acetic acid can be used as an acidity regulator, which has the effect of inhibiting the growth and reproduction of microorganisms, can remove peculiar smell, and has a certain washing effect.

The invention uses edible alkaline protease, edible alkali, and acetic acid to clean the by-products of cattle and sheep viscera such as rumen or louvers, and combines heat treatment and blanching technology to provide a fast and safe cleaning method for food processing enterprises and residents using animal organs . At present, there is no report on the use of enzymes for cleaning animal organs.

An object of the present invention is to solve at least the above problems and/or disadvantages and to provide at least the advantages as will be described hereinafter.

The purpose of the present invention is to solve the problem of difficult cleaning of cattle and sheep tripe, a by-product of slaughtering cattle and sheep, and propose a safe, simple and rapid cleaning method for beef and sheep tripe.

The present invention uses edible alkali, alkaline protease, and acetic acid to treat it respectively when cleaning beef tripe, utilizes edible alkali and acetic acid to adjust the pH value of the cleaning solution, and controls the activity of the enzyme; through the decomposition of alkaline protease, and The cleaning and deodorizing effects of edible alkali and acetic acid can destroy the villi structure of the inner wall of the beef tripe in a short time, making it easy to fall off, so that the cleaning can be done thoroughly; at the same time, the cleaning time can be shortened to remove the peculiar smell.

The present invention is realized by adopting the following technical solutions:

The cleaning method of tripe of beef and morel, it comprises the following steps:

Step 1, preparation of enzyme treatment liquid: add 1-6 parts by weight of alkaline protease to 100 parts by weight of edible alkali solution, and stir evenly to obtain the enzyme treatment liquid. The pH is 8.0-10.0;

Step 2. Enzyme treatment: heat 1.5-4.5 parts by weight of the enzyme treatment solution to 45°C-65°C, then add 1 part by weight of beef tripe to be cleaned for soaking, stop heating, And the soaking time is 20min-90min;

Step 3, reprocessing: removing the black film and the serosa of the beef tripe to be cleaned after the enzyme treatment;

Step 4, acid treatment: add 1 part by weight of the reprocessed beef tripe to be cleaned to 1-5 parts by weight of the acid treatment solution for soaking for 5-30 minutes , the volume concentration of the acid treatment solution is 0.2%-2%;

Step 5, washing the acid-treated beef tripe with clear water.

Preferably, in the method for cleaning beef tripe, in the first step, the edible alkali solution is prepared by adding 0.05-0.5 g of edible alkali per kilogram of water and stirring the solution.

Preferably, in the method for cleaning beef tripe, in the second step, the beef tripe to be cleaned is pretreated, and the pretreatment includes selecting fresh beef tripe that has passed the inspection after slaughter, and trimming off the surface fat. and debris, rinse the inner and outer walls with clean water to remove feces and dirt.

Preferably, in the method for cleaning tripe of beef and sheep, in the step 3, removing black film and removing serosa include:

The enzyme-treated beef tripe to be cleaned is taken out and put into a grinder for grinding, the grinding time is 1-6min, and the black film in the folds is scraped off with a knife;

Use tweezers to pick up and tear off the serous film of the outer layer of the tripe to be cleaned, and then wash it with clean water and drain it.

Preferably, in the method for cleaning beef tripe, in step 4, the acid treatment solution is prepared by adding 2-20ml of acetic acid per kg of water.

Preferably, in the method for cleaning beef tripe, in the fifth step, washing with water includes: putting the reprocessed beef tripe to be cleaned into clean water with a mass ratio of 1:2-6 After soaking for 3-6 hours, remove and drain.

The method for cleaning beef tripe provided by the present invention has simple procedures and does not require too much equipment. It can be directly processed into other products or supplied to consumers.

Other advantages, objectives and features of the present invention will partly be embodied through the following descriptions, and partly will be understood by those skilled in the art through the study and practice of the present invention.

detailed description

The present invention will be described in further detail below, so that those skilled in the art can implement it with reference to the description.

It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

The invention provides a method for cleaning tripe of beef and morel, which comprises the following steps:

A raw material pretreatment

Select the fresh beef tripe that has passed the inspection after slaughter, trim off the surface fat and sundries, wash the inner and outer walls with clean water, and remove feces and dirt;

B enzyme treatment

Prepare edible alkali into a solution with a pH of 8.0-10 (add 0.05-0.5 g of edible alkali per kilogram of water and stir to dissolve), then add 1-6 g of alkaline protease (enzyme activity 200,000 U/g) into each kilogram of alkaline solution and stir Evenly, prepare enzymatic hydrolysis solution, heat to 45°C-65°C, add to the container according to the mass ratio of enzymolysis solution: beef tripe = 1.5-4.5:1, and enzymatically treat beef tripe, and the enzymatic hydrolysis time is 20-90min , without heating during the period, so that the water will cool down naturally;

C to black film

After the enzyme treatment, pick up the tripe, put it into a grinder, and grind it for 1 to 6 minutes to remove the black film on the surface. For the black film that has not been removed in some wrinkles, use a knife to scrape it clean; if there is no grinder, you can also use it Scrape off directly with a knife;

D. Remove the serosa layer

The outermost layer of beef tripe is the serosal layer, which is easy to adhere to foreign matter, and it is closely combined with the muscle layer, which is not conducive to subsequent processing and taste. Remove the serosa layer, that is, use tweezers to pick up the white transparent film, tear it off, and then wash with water and drain the water;

E. Acetic acid neutralization

Prepare glacial acetic acid into a solution of 0.2% to 2% (add 2 to 20 ml of acetic acid per kg of water), and place the beef tripe with black film removed in the acetic acid solution according to the mass ratio of solid to liquid ratio of 1:1 to 5. Soak at room temperature for 5-30 minutes to neutralize the residual lye in the tripe and inactivate the enzyme;

F. Soak in water

Soak the neutralized beef tripe in clean water for 3 to 6 hours according to the mass ratio of material to water ratio of 1:2 to 6, to dissolve and remove the residual acid and formed salt, and soak until the color of the tripe turns white, The texture is soft, pick it up and wash it again with clean water, and drain the water.

The cleaning method of beef tripe provided by the present invention has simple process and does not require too many equipments. Directly process other products, or supply to consumers. See Table 1 for the quality indicators of the tripe before and after cleaning.

Table 1 Quality indicators of beef tripe before and after cleaning

Example 1:

A. Raw material pretreatment

Trim the rumen of 20kg fresh beef that meets hygienic standards to remove fat, fascia and sundries on the surface of the raw meat, and rinse it with clean water for 3 times to ensure that there is no feces;

B. Enzyme treatment

Take 40kg of drinking water, add 16g of edible alkali, stir to dissolve, prepare edible alkali into a solution with a pH of about 10, then add 60g of alkaline protease to the solution and stir evenly, prepare an enzymatic hydrolysis solution, and heat to 50°C; Add the enzymatic hydrolysis liquid to the pretreated tripe, carry out enzymatic treatment on the tripe, enzymatic hydrolysis for 80 minutes, do not heat during the period, let the water cool down naturally;

C. To remove black film

After the enzyme treatment, pick up the tripe, put it into a grinder, and grind it for 5 minutes to remove the black film on the surface, and scrape off the unremoved black film in some wrinkles with a knife;

D. Remove the serosa layer

Use tweezers to pick up the white transparent film, tear it off, then wash with water and drain;

E. Acid neutralization

Take 40kg of drinking water, add 800ml of glacial acetic acid, make 2.0% solution of acetic acid, put the tripe with black film removed in the acetic acid solution, soak for 25min at room temperature, to neutralize the residual lye in the tripe and blunt it. enzyme;

F. Soak in water

Take 100kg of clean water, soak the neutralized tripe in clean water for 6 hours to dissolve and remove the residual acid and formed salt, soak until the tripe turns white and pick up when the texture is soft, then wash with water and drain the water That's it. The quality index after the tripe cleaning is shown in Table 2.

Table 2 tripe quality index after cleaning

Example 2:

A. Raw material pretreatment

Trim the rumen of 20kg fresh sheep that meets the hygienic standard to remove the fat, fascia and sundries on the surface of the raw meat, and rinse it with clean water for 3 times to make the surface free of feces and sundries;

B. Enzyme treatment

Take 60kg of water, add 6g of edible alkali, stir and dissolve, prepare edible alkali into a solution with a pH of about 9, then add 60g of alkaline protease to the solution and stir evenly, prepare an enzymatic hydrolysis solution, and heat to 60°C; pretreat step A Add the enzymatic hydrolysis solution to the morel, carry out enzymatic treatment on the morel, enzymolysis for 30 minutes, do not heat during this period, let the water cool down naturally;

C. To remove black film

After the enzyme treatment, pick up the sheep tripe and place it on a flat chopping board, with the black film facing upward, and quickly scrape off the black chorion on the surface of the sheep tripe under the external force of the knife;

D. Remove the serosa layer

In order to facilitate the immersion of the seasoning into the muscle layer during the subsequent processing, the serosa layer of the sheep tripe is removed, that is, the white transparent film is picked up with tweezers, torn off, and then washed with water and drained;

E. Acid neutralization

Take 50kg of water, add 300ml of acetic acid, make 0.6% solution of acetic acid, put the sheep tripe with black film removed in the acetic acid solution, soak for 15 minutes at room temperature, to neutralize and passivate the residual lye in the sheep tripe enzyme;

F. Soak in water

Take 50kg of clean water, soak the neutralized sheep tripe in clean water for 3 hours to dissolve and remove the residual acid and formed salt, soak until the sheep tripe becomes white in color, and when the texture is soft, pick up and drain the water. See Table 3 for the quality indicators before and after cleaning the hickory tripe.

Table 3 Quality indicators before and after cleaning the tripe

Although the embodiment of the present invention has been disclosed as above, it is not limited to the use listed in the specification and implementation, it can be applied to various fields suitable for the present invention, and it can be easily understood by those skilled in the art Therefore, the invention is not limited to the specific details without departing from the general concept defined by the claims and their equivalents.

Claims (6)

1. the cleaning method of tripe of beef and morel is characterized in that, comprises the following steps: Step 1, preparation of enzyme treatment liquid: add 1-6 parts by weight of alkaline protease to 100 parts by weight of edible alkali solution, and stir evenly to obtain the enzyme treatment liquid. The pH is 8.0-10.0; Step 2. Enzyme treatment: heat 1.5-4.5 parts by weight of the enzyme treatment solution to 45°C-65°C, then add 1 part by weight of beef tripe to be cleaned for soaking, stop heating, And the soaking time is 20min-90min; Step 3, reprocessing: removing the black film and the serosa of the beef tripe to be cleaned after the enzyme treatment; Step 4, acid treatment: add 1 part by weight of the reprocessed beef tripe to be cleaned to 1-5 parts by weight of the acid treatment solution for soaking for 5-30 minutes , the volume concentration of the acid treatment solution is 0.2%-2%; Step 5, washing the acid-treated beef tripe with clear water. 2. The method for cleaning beef tripe as claimed in claim 1, characterized in that, in said step 1, said edible alkali solution is prepared by adding 0.05-0.5 g of edible alkali in every kilogram of water and stirring the solution. 3. The method for cleaning beef tripe as claimed in claim 1, characterized in that, in said step 2, said beef tripe to be cleaned is pretreated, and said pretreatment includes selecting fresh cattle and sheep that have passed the inspection after slaughter The belly is trimmed to remove surface fat and sundries, and the inner and outer walls are rinsed with clean water to remove feces and dirt. 4. the method for cleaning beef tripe as claimed in claim 1, is characterized in that, in described step 3, removing black film and removing serosa treatment comprises: The enzyme-treated beef tripe to be cleaned is taken out and put into a grinder for grinding, the grinding time is 1-6min, and the black film in the folds is scraped off with a knife; Use tweezers to pick up and tear off the serous film of the outer layer of the tripe to be cleaned, and then wash it with clean water and drain it. 5. The method for cleaning beef tripe as claimed in claim 1, characterized in that, in said step 4, said acid treatment solution is prepared by adding 2-20ml of acetic acid in every kg of water. 6. The method for cleaning beef tripe as claimed in claim 1, characterized in that, in the step 5, cleaning with clear water comprises: putting the reprocessed beef tripe to be cleaned into a mass ratio of 1: Soak in clean water of 2-6 hours for 3-6 hours, remove and drain.