Maodu is the flap stomach part of cattle stomach, and cattle is a ruminant with compound stomach, which has four stomach chambers: rumen, reticulum, flap stomach and abomasum. The inner layer of the stomach wall of the flap stomach folds to form hundreds of leaves, which are arranged like louvers, so the flap stomach is also called louver belly, and the hairy belly is also called beef louver. The stomach wall of flap stomach is composed of mucosa, submucosa tissue, sarcolemma and serosa from inside to outside, among which the sarcolemma is the most developed, which consists of two layers of smooth muscle: the inner circular muscle and the outer longitudinal muscle.
Maodu is rich in protein, fat, calcium, phosphorus, thiamine, riboflavin, nicotinic acid and other nutrients. Beef tripe is one of the by-products of cattle. Although there are many traditional famous dishes such as "fried tripe", the sales volume has been low, and slaughterhouses usually treat it as waste. Since the rise of Chongqing beef omasum hotpot in 1980, the sales volume of beef omasum has increased year by year. In the late 1980s, the demand in Chongqing was in short supply, but in 1993, the supply in China still exceeded the demand.
Dried beef omasum:
Originally, drying reduced the water content, reduced the volume and weight of raw materials, which was convenient for storage and transportation. However, in practice, it was found that the sensory evaluation indexes of dried beef omasum were greatly improved compared with those of fresh beef omasum without drying. By comparing the color, texture, smell and taste of three kinds of beef omasum, it is found that the beef omasum has its obvious advantages.
There are two drying methods: salting method and cooking method. In Inner Mongolia, Guizhou, Henan, Xinjiang and other places in China, the salting method is mostly used, and the imported beef omasum is mostly cooked. The dried hairy belly has the following characteristics: it becomes dry and hard due to a large amount of water loss; The chemical composition and nutrition are basically unchanged, and it still has edible value; Dehydration is not complete, aroma and flavor are greatly reduced, but it still remains. Dried beef omasum must be frozen as soon as possible, and it should be kept at low temperature before it swells to avoid spoilage.