Study On Ultra-high Pressure Modification And Halogen Processing Technology Of Frozen Tripe

As a traditional Chinese food,Halogenated beef tripe is the unique flavor of smooth muscle meat product.The traditional halogen tripe emphasizes on soft brittle taste and no odor.And it's traditional process promised for only short time sale,which limits the scope of sales.If a commercial sterile high-temperature halogen tripe according to traditional process were followed,soft crisp taste may loss and a serious odor may appear.Kept for more than 3 months at room temperature,the meat will become too soft to eat.Thus there is no supply of high-temperature tripe products on the market.In order to develop a kind of low-odor,soft crisp taste halogen tripe which can be stored at room temperature,the author started related research about the ultra-high pressure(UHP)modification technology and cooking process to reduce the odor of beef tripe,enhance the crisp and effective sterilization.The main research conclusions are as follows:(1)UHP can reduce the smell of beef tripe,enhance the soft brittle tasteAfter 200 MPa-10 min UHP process and high temperature cooking,the author analyzed the halogen tripe and found that:The yield and tenderness had increased,and the cooking loss and shear force of the frozen tripe had decreased by 11.04% and 17.40% respectively compared with the non-UHP group.Soft brittle taste had improved significantly,brittleness had increased by 15.41%,hardness and chewiness had decreased by 11.89% and 37.01% separately.After 300 MPa-10 min UHP process and high temperature cooking,the author analyzed the obtained halogen tripe.The GC-MS data showed that the content of the odorous substances such as heptaldehyde and propanal was significantly decreased,and the total content of the odorant substance was reduced by 86.37%.There's no cooking flavor and dirty taste any more.(2)High temperature dry steam can realize commercial sterility and inhibit erosionAfter high temperature cooking,tripe immersed in the brine will easy to erosion during storage.After the application of powdered halogen material on surface,and cooked at 115~121?/10~20 min,the obtained halogen tripe can reach the commercial aseptic,soft brittle taste and the degree reduction of hydrolysis during the storage.Accelerated culture for a week,115?-16 min dry steamed halogen tripe has the highest sensory score.(3)Optimizing treatment processes ensure halogen tripe quality in 180 dThe optimum condition of halogen tripe were pressure of 200 MPa for 10 min,cooked at 118? for 10 min by high temperature dry steam.The product can maintain complete shape,no odor smell,safety and health through 180 days of normal temperature storage period.Sensory evaluation showed that smell and taste were really good.