| With the improvement of China’s comprehensive strength and rapid development of economy.people’s consumption level is increasing day by day.consumer demand for meat foods gradually develop to the direction of more varieties, high quality and more convenientespecially beef and cattle by-products which in western countries are regarded as a symbol of identity and status of food,begin to appear on the dining table of ordinary people.Tripe, the stomach of bovine,is the by-product of the cattle. With unique flavor,tripe is loved by consumers and is one of the traditional hot pot dishes.Cattle by-products in processing industry is rich resources in our country,and widely used in food,feed and biochemical products.However,the overall comprehensive utilization rate is low.Our country is rich in animal husbandry,we should make full use of cattle raw materials to develop the characteristics of small packages.multi-species and health convenience foods.This article mainly focus on processing technology of tripe dry products.different flood process, the development of convenient halogen products and storage qualityof tripe, laying the foundation for the adaptation of industrial production.The results of the study are as follows:(1) The main nutrients of fresh tripe were tested for the nutritional value evaluation and product development, at the same time to pave the way to next steps. The resuts showed that protein content14.16%,crude fat content 1.64%,moisture content 83.34%, pH 6.30.(2) The processing of dried tripe.Tripe was dried at 60℃ for 7 h by energy-saving heat pump drying equipmen which was designed by supervisor.(3) The determination of optimal dilation process.Weight gain rate, sensory evaluation and shear force were tested to evaluate the dilation effect of different flood agent (add edible acid, edible alkali, papain, and water,etc). The experimental results showed that the weight gain rate,sensory score and shear strength by using the alkali liquor dilation was superior to other flood process,and the best alkali concentration was 2%,the soaking time was 1h.(4) The influence of different spices recipe for marinating tripe was studied with sensory score as the indicator. The results showed that the sensory score of formula 4 was higher than the other 5 groups, and the adding proportion of angelica, astragalus, star anise, fennel, amomum fruit.Chinese prickly ash.amomum.cloves.bay leaf.good ginger.pepper.dried ginger was 6:3:6:3:3:4:6:3:3:3:4:5.(5) The optimization of marinating process.The influence of different concentration of salt, cooking wine, soy sauce, sugar, marinating time, soaking time and drying time on the product quality was studied with hardness,elasticity,chewiness,shear force,the production rate, water activity and sensory score as index, and the amount of salt.soy sauce.cooking wine and sugar was optimized by the orthogonal design method based on the single factor experiment. Experimental results showed the optimal process condition was:the salt content 1.5%, soy sauce3%,sugar2%, rice wine 2%, marinating time 6 min, soaking time 9 min and drying time 25 min, in this condition the tripe sensory score and product yield were better than the other groups.(6) The influence of different storage conditions on the quality of tripe halogen was studied. With protein content, crude fat content, pH value and TVB-N, TBA and total number of colonies as index, the vacuum packing halogen was tested after storeded in the 4℃ and room temperature respectively. Experimental results showed that with the extension of storage time.the TVB-N,TBA and pH value in tripe halogen gradually rose stored at 4℃ and room temperature, while the protein, crude fat content decreased. The total number of colonies was not detected before 20d, and it was 70cfu/g under room temperature at 25d, while the total number of colonies was only 20cfu/g at 4℃ for 30d. And stored at room temperature, the total number of colonies,TVB-N value and associates were significantly higher than that of 4℃ storage.But marinating tripe product quality indexes did not exceed the state’s safety indicators after stored under room temperature and 4℃ for 30d. The results showed that 4 ℃ is more suitable for tripe halogen storage. |
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