Processing method of sauce stewed pork intestines

A processing method, the technology of pig large intestine, which is applied in the direction of chemical instruments and methods, cleaning intestines, functions of food ingredients, etc., can solve the problems of easy greasy mouth, improper processing, many stains, etc. Reduced greasy feel

CN108617977AInactive Publication Date: 2018-10-09安徽省楚汉食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
Publication Date
2018-10-09
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides a processing method of sauce stewed pork intestines, and relates to the technical field of a food processing method. Through cleaning by a cleaning agent, boiling by boiling water and baking, dirt and fat in the pork intestines can be effectively removed, so that the processed pork intestines are fresh and non-greasy when being eaten; the fat content is reduced; a healthiereffect is achieved. Pickling materials prepared from various beneficial ingredients are used; traditional Chinese medicine ingredients with the effects of clearing away heat, decreasing internal heatand preventing common cold are added; the benefits of sauce stewed pork intestines are increased; the recipe of the stewing materials is also favorable for reducing the oily feeling of the pork intestines during the eating.
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Description

Technical field:

[0001] The invention relates to the technical field of food processing methods, in particular to a processing method for braised pig large intestine with sauce. Background technique:

[0002] Braised vegetables are dishes made by boiling the raw materials that have been initially processed and blanched in a prepared marinade. Generally, it can be divided into three categories: red bittern, yellow bittern, and white bittern; Sichuan bittern is the most common in the country, mostly red bittern. The stewed vegetables in the prior art often have a single taste and lack of flavor due to improper coloring or seasoning, or the coloring is too dark to become black, and the existing stewed vegetables have no specific functionality.

[0003] The pig's large intestine is the internal organ of a pig. It is used to transport and digest food. It has strong toughness and is not as thick as pork belly. It also has a moderate amount of fat. The pig's large intestine is als...

Examples

Embodiment 1

[0023] A processing method for stewed pig large intestine in sauce, characterized in that it comprises the following steps,

[0024] (1) Select 10 kg of pig large intestine, pour cleaning agent into the pig large intestine, rub it repeatedly, and then clean it with water;

[0025] (2) Blanch the cleaned pig large intestine in a boiling water pot for a short while, pick up and wash off the blood stains, and set aside;

[0026] (3) put the blanched pig large intestine into a 180-degree oven for baking, and the baking time is 20 minutes;

[0027] (4) Let the roasted pig large intestine cool down and then perforate it, put the perforated pig large intestine into the marinade for soaking, the soaking temperature is 50 degrees, and the soaking time is 2 hours;

[0028] (5) Heat and boil the soaked pig large intestine together with the marinated material, then simmer on low heat for 1 hour, and then continue soaking in the marinated material to cool for 1 hour after boiling.

[002...

Embodiment 2

[0036] A processing method for stewed pig large intestine in sauce, characterized in that it comprises the following steps,

[0037] (1) Select 10 kg of pig large intestine, pour cleaning agent into the pig large intestine, rub it repeatedly, and then clean it with water;

[0038] (2) Blanch the cleaned pig large intestine in a boiling water pot for a short while, pick up and wash off the blood stains, and set aside;

[0039] (3) Put the blanched pig large intestine into a 200-degree oven for baking, and the baking time is 30 minutes;

[0040] (4) Let the roasted pig large intestine cool down and then perforate it, put the perforated pig large intestine into the marinade for soaking, the soaking temperature is 60 degrees, and the soaking time is 4 hours;

[0041] (5) Heat and boil the soaked pig large intestine together with the marinated material, then simmer on low heat for 2 hours, and then continue soaking in the marinated material to cool for 2 hours after boiling.

[0...

Embodiment 3

[0049] A processing method for stewed pig large intestine in sauce, characterized in that it comprises the following steps,

[0050] (1) Select 10 kg of pig large intestine, pour cleaning agent into the pig large intestine, rub it repeatedly, and then clean it with water;

[0051] (2) Blanch the cleaned pig large intestine in a boiling water pot for a short while, pick up and wash off the blood stains, and set aside;

[0052] (3) Put the blanched pig large intestine into a 190-degree oven for baking, and the baking time is 25 minutes;

[0053] (4) After cooling the roasted pig large intestine, puncture the hole, put the perforated pig large intestine into the marinade for soaking, the soaking temperature is 55 degrees, and the soaking time is 3 hours;

[0054] (5) Heat and boil the soaked pig large intestine together with the marinated material, then simmer on low heat for 2 hours, and then continue soaking in the marinated material to cool for 2 hours after boiling.

[0055...