| 摘要 |
The present invention relates to a processing method for eliminating bad smells from by-products of livestock, which comprises: (S1) a step of removing foreign substances by washing by-products of livestock; (S2) a step of heating 1-20% concentration of vinegar at 10-70°C, adding the washed by-products of livestock, and soaking the by-products of livestock for 50-70 minutes while maintaining the temperature; (S3) a step of removing the remaining vinegar by dipping the soaked by-products of livestock in purified water for 10-30 minutes; (S4) a step of boiling the by-products of livestock, in which the vinegar has been removed, at 90-110°C for 40-60 minutes; (S5) a step of vacuum packing the boiled by-products of livestock; and (S6) a step of sterilizing and freezing the vacuum packed by-products of livestock. According to the processing method of the present invention, unpleasant smells characteristic of internal organs such as abomasum, small intestine and large intestine of pigs and cows, tripe and omasum, which are by-products very excellent in nutrition, and gizzard, which is a chicken by-product, are able to be eliminated, and the chewy texture of the internal organs can be maintained without becoming soft or stiff. [Reference numerals] (AA) Step of washing by-products of livestock; (BB) Step of soaking in vinegar solution; (CC) Step of removing remaining vinegar; (DD) Step of boiling; (EE) Step of vacuum packaging; (FF) Step of sterilizing and freezing |
