Chicken sausage and preparation method thereof

Abstract

The invention provides chicken intestines. The chicken intestines comprise the following raw materials in parts by weight: 70-75 parts of chicken intestines; 10-12 parts of first-grade soybean oil; 10-12 parts of a boiled oil spicy hot pot condiment; 5-7 parts of white granulated sugar; 1-2 parts of edible salt; 0.5-1 part of monosodium glutamate; 0.2 to 0.4 part of zanthoxylum oil; 0.2 to 0.4 part of whey ferment powder; and 0.1-0.15% of a sucrose fermentation product. Through cooperation of the components and the raw materials, the finally prepared chicken sausage can be stored at normal temperature, and is stable in quality and good in taste. The prepared leisure chicken sausage is packaged by an aluminum foil bag, is sterilized at high temperature, tastes chewy and chewy, is spicy, hot, fresh and fragrant in flavor, can realize continuous batch production, is high in product quality stability, and can reach 9 months in shelf life.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a chicken intestine and a preparation method thereof. Background Art

[0002] The main nutrients of chicken intestines are protein and cellulose. In addition, chicken intestines also contain a certain amount of B vitamins, vitamin C, vitamin A, and trace elements such as calcium and iron. Chicken intestines are also a traditional Chinese medicine material that can promote blood and water metabolism, have a diuretic and edema-reducing effect, and improve enuresis and spermatorrhea.

[0003] Chicken intestines are a by-product of livestock and poultry slaughtering enterprises. After being split and cleaned with professional equipment, they are used for stir-frying, shabu-shabu, hot pot and barbecue. Due to the small output of chicken intestines, the processing cost of chicken intestines is high, and the output rate after being used as dishes is low. In addition, due to the concept of small-stomach chicken intestines, there are relatively few dishes and products related to chicken intestines.

[0004] Therefore, it is very necessary to provide a method for realizing the mass production of chicken intestines to produce a casual instant product that can be circulated at room temperature and has a certain shelf life. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a chicken intestine. The chicken intestine provided by the present invention can be stored for a long time at room temperature, has stable quality and good taste.

[0006] The present invention provides a chicken intestine, comprising the following raw materials in parts by weight:

[0007] 70-75 servings of chicken intestines;

[0008] 10-12 parts of first-grade soybean oil;

[0009] 10-12 portions of spicy hot pot ingredients with clear oil;

[0010] 5-7 parts of white sugar;

[0011] 1-2 parts of edible salt;

[0012] 0.5-1 portion of MSG;

[0013] 0.2-0.4 parts of pepper oil;

[0014] 0.2-0.4 parts of whey fermentation powder;

[0015] Sucrose fermentation product 0.1~0.15.

[0016] Preferably, the following raw materials are included in parts by weight:

[0017] 71-74 servings of chicken intestines;

[0018] 10-11 parts of first-grade soybean oil;

[0019] 10-11 portions of spicy hot pot ingredients with clear oil;

[0020] 5-7 parts of white sugar;

[0021] 1-2 parts of edible salt;

[0022] MSG 0.6-0.9 parts;

[0023] 0.25-0.35 parts of pepper oil;

[0024] 0.25-0.35 parts of whey fermentation powder;

[0025] Sucrose fermentation product 0.11~0.14.

[0026] The present invention provides a method for preparing chicken intestines as described in the above technical solution, comprising the following steps:

[0027] A) opening the chicken intestines and placing them on a sieve, cleaning them, and removing abnormal parts to obtain pretreated chicken intestines;

[0028] B) blanching the pretreated chicken intestines, then cooling and cutting them to obtain cut chicken intestines;

[0029] C) Mixing first-grade soybean oil, spicy hot pot ingredients, white sugar, edible salt, monosodium glutamate, pepper oil, whey fermentation powder, sucrose fermentation product and the cut chicken intestines, rolling and kneading in a vacuum; and then packaging and sterilizing.

[0030] Preferably, the cleaning in step A) specifically comprises:

[0031] First, rinse the foreign matter on the surface of the chicken intestine with clean water, then rub it with flour, and rinse it again with clean water;

[0032] The abnormal part is a black and hard part.

[0033] Preferably, the blanching in step B) comprises: pre-boiling for 5 to 8 minutes at a water temperature of 95 to 98°C.

[0034] Preferably, the cooling in step B) is performed at 0-4°C, and the temperature is reduced to below 10°C.

[0035] Preferably, the cutting in step B) is cutting into pieces of 3 to 6 cm.

[0036] Preferably, the vacuum tumbling in step C) comprises:

[0037] Soybean oil, spicy hot pot ingredients and pepper oil were added to the chicken intestines and vacuum rolled for 10 minutes; then white sugar, edible salt, monosodium glutamate, whey fermentation powder and sucrose fermentation product were added and vacuum rolled for 20 minutes; the vacuum degree of the vacuum rolling was -0.090 MPa; the stirring speed was 12 rpm.

[0038] Preferably, the sterilization in step C) includes a temperature of 120° C., a constant temperature of 8 minutes, and a pressure controlled at 0.27-0.29 MPa.

[0039] The present invention provides a chicken intestine product, comprising the chicken intestine described in any one of the above technical solutions or the chicken intestine prepared by any one of the preparation methods of the above technical solutions.

[0040] Compared with the prior art, the present invention provides a chicken intestine, comprising the following raw materials in parts by weight: 70-75 parts of chicken intestine; 10-12 parts of first-grade soybean oil; 10-12 parts of clear oil spicy hot pot ingredients; 5-7 parts of white sugar; 1-2 parts of edible salt; 0.5-1 part of monosodium glutamate; 0.2-0.4 parts of pepper oil; 0.2-0.4 parts of whey fermentation powder; 0.1-0.15 parts of sucrose fermentation product. The present invention combines the above components and raw materials so that the finally prepared chicken intestine can be stored at room temperature, with stable quality and good taste. The leisure chicken intestine prepared by the present invention is packaged in aluminum foil bags and sterilized at high temperature. It has a strong and chewy taste, a spicy and fresh flavor, can be produced in batches continuously, has high product quality stability, and a shelf life of up to 9 months. DETAILED DESCRIPTION

[0041] The present invention provides a chicken intestine and a method for preparing the same. Those skilled in the art can refer to the contents of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0042] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0043] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0044] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0045] The present invention provides a chicken intestine, comprising the following raw materials in parts by weight:

[0046] 70-75 servings of chicken intestines;

[0047] 10-12 parts of first-grade soybean oil;

[0048] 10-12 portions of spicy hot pot ingredients with clear oil;

[0049] 5-7 parts of white sugar;

[0050] 1-2 parts of edible salt;

[0051] 0.5-1 portion of MSG;

[0052] 0.2-0.4 parts of pepper oil;

[0053] 0.2-0.4 parts of whey fermentation powder;

[0054] Sucrose fermentation product 0.1~0.15.

[0055] In some embodiments of the present invention, the following raw materials are included in parts by weight:

[0056] 71-74 servings of chicken intestines;

[0057] 10-11 parts of first-grade soybean oil;

[0058] 10-11 portions of spicy hot pot ingredients with clear oil;

[0059] 5-7 parts of white sugar;

[0060] 1-2 parts of edible salt;

[0061] MSG 0.6-0.9 parts;

[0062] 0.25-0.35 parts of pepper oil;

[0063] 0.25-0.35 parts of whey fermentation powder;

[0064] Sucrose fermentation product 0.11~0.14.

[0065] The present invention does not limit the sources of the whey fermentation powder and sucrose fermentation product, and they can be commercially available.

[0066] Whey fermentation powder and sucrose fermentation products are natural composite seasonings with certain antiseptic functions. The sources of the above two materials are not limited and they can be purchased commercially. The general names in the industry are whey fermentation powder and sucrose fermentation products. Whey fermentation powder is a product produced by fermenting glucose and whey powder with recognized safe and edible bacteria. Sucrose fermentation is a solid seasoning made by fermenting natural sucrose and yeast extract with food probiotics.

[0067] The invention combines the components and raw materials so that the finally prepared chicken intestines can be stored at room temperature, have stable quality and good taste.

[0068] The invention realizes batch production of chicken intestines through washing, blanching, cooling, cutting, vacuum tumbling, packaging, sterilization and other operation procedures and utilizes relevant equipment and process technology to prepare a leisure instant product that can be circulated at room temperature and has a certain shelf life.

[0069] The present invention provides a method for preparing chicken intestines as described in the above technical solution, comprising the following steps:

[0070] A) opening the chicken intestines and placing them on a sieve, cleaning them, and removing abnormal parts to obtain pretreated chicken intestines;

[0071] B) blanching the pretreated chicken intestines, then cooling and cutting them to obtain cut chicken intestines;

[0072] C) Mixing first-grade soybean oil, spicy hot pot ingredients, white sugar, edible salt, monosodium glutamate, pepper oil, whey fermentation powder, sucrose fermentation product and the cut chicken intestines, rolling and kneading in a vacuum; and then packaging and sterilizing.

[0073] The method for preparing chicken intestines provided by the present invention firstly places the chicken intestines on a sieve, washes them, removes abnormal parts, and obtains pre-treated chicken intestines; preferably, the method specifically comprises: placing the opened chicken intestines on a sieve, first washing foreign matters on the surface of the chicken intestines with clean water, then rubbing and washing them with a small amount of flour, and then washing them again with clean water until they are clean. And picking out the black, hard and abnormal parts.

[0074] The pretreated chicken intestines are blanched; the blanching method of the present invention comprises: pre-cooking for 5 to 8 minutes at a water temperature of 95 to 98°C.

[0075] Specifically, it may include pre-cooking for 5 minutes, 6 minutes, 7 minutes or 8 minutes; or a range between any two of the above.

[0076] The water temperature of the present invention may specifically include: 95° C., 96° C., 97° C., 98° C.; or a range value between any two of the above.

[0077] After blanching, remove the chicken intestines and cool them in 0-4℃ ice water. When the temperature drops below 10℃, remove them and drain them for later use.

[0078] The blanching method of the present invention has the following effects: firstly, the chicken intestine loses water after high-temperature blanching, and has a crisp and elastic taste; secondly, the chicken intestine has a very high initial bacteria content, and hot water blanching kills most of the microorganisms, thereby ensuring product quality and safety.

[0079] The cooled and drained chicken intestines are promptly cut into segments using equipment or manually, with the length required to be controlled between 3 and 6 cm; specifically, it can be 3 cm, 4 cm, 5 cm, 6 cm; or a range between any two of the above.

[0080] Mix first-grade soybean oil, spicy hot pot ingredients, white sugar, edible salt, MSG, pepper oil, whey fermentation powder, sucrose fermentation product and cut chicken intestines, and roll them in a vacuum.

[0081] According to the present invention, the vacuum tumbling comprises:

[0082] Soybean oil, spicy hot pot ingredients and pepper oil were added to the chicken intestines and vacuum rolled for 10 minutes; then white sugar, edible salt, monosodium glutamate, whey fermentation powder and sucrose fermentation product were added and vacuum rolled for 20 minutes; the vacuum degree of the vacuum rolling was -0.090 MPa; the stirring speed was 12 rpm.

[0083] It is packaged in aluminum foil bags, specification: 10g / bag, and vacuum sealed; the sterilization includes a temperature of 120°C, a constant temperature of 8 minutes, and a pressure control of 0.27-0.29mpa;

[0084] The present invention creatively adopts vacuum tumbling technology to evenly mix and penetrate seasonings, natural preservatives and chicken intestines, combines vacuum packaging and high-temperature sterilization to further evenly diffuse flavor substances, and completely kills microorganisms, thereby establishing a complete anti-corrosion fence system to ensure stable product quality within the shelf life.

[0085] The present invention provides a chicken intestine product, comprising the chicken intestine described in any one of the above technical solutions or the chicken intestine prepared by any one of the preparation methods of the above technical solutions.

[0086] The present invention has clearly described the above-mentioned chicken intestines, which will not be repeated here.

[0087] The present invention provides a chicken intestine, comprising the following raw materials in parts by weight: 70-75 parts of chicken intestine; 10-12 parts of first-grade soybean oil; 10-12 parts of clear oil spicy hot pot ingredients; 5-7 parts of white sugar; 1-2 parts of edible salt; 0.5-1 part of monosodium glutamate; 0.2-0.4 parts of pepper oil; 0.2-0.4 parts of whey fermentation powder; 0.1-0.15 parts of sucrose fermentation product. The present invention cooperates with the above components and raw materials, so that the finally prepared chicken intestine can be stored at room temperature, with stable quality and good taste. The leisure chicken intestine prepared by the present invention is packaged in an aluminum foil bag and sterilized at high temperature. It has a strong and chewy taste, a spicy and fresh flavor, can be produced in a continuous batch, has high product quality stability, and a shelf life of up to 9 months.

[0088] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0089] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0090] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0091] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0092] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0093] In order to further illustrate the present invention, a chicken intestine and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0094] Example 1

[0095] Chicken sausage ingredients:

[0096] 70 servings of chicken intestines;

[0097] 10 parts of first-grade soybean oil;

[0098] 12 servings of spicy hot pot ingredients with clear oil;

[0099] 5 parts of white sugar;

[0100] 1 part edible salt;

[0101] 0.5 parts of MSG;

[0102] 0.2 parts of pepper oil;

[0103] 0.3 parts of whey fermentation powder;

[0104] 0.1 part of sucrose fermentation product.

[0105] preparation:

[0106] Cleaning: Place the opened chicken intestines on the sieve, first rinse the foreign matter on the surface of the chicken intestines with clean water, then rub with a small amount of flour, and rinse again with clean water until it is clean. And pick out the black, hard and abnormal parts;

[0107] Blanching: Pre-cook the cleaned chicken intestines in a water bath for 5 to 8 minutes, with the water temperature at 95 to 98°C.

[0108] Cooling: After blanching, remove the chicken intestines and cool them in ice water at 0-4℃. When the temperature drops below 10℃, remove and drain for later use.

[0109] Cut into sections: After cooling and draining, the chicken intestines should be cut into sections by equipment or manually in a timely manner, with the length required to be controlled at 3 to 6 cm;

[0110] Vacuum tumbling

[0111] A. Premixing of auxiliary materials: Mix the oily auxiliary materials and powdered auxiliary materials weighed in proportion evenly;

[0112] B. Rolling and kneading: First, add the cut chicken intestines into the rolling and kneading tank, add the oily auxiliary materials and roll them for 10 minutes in a vacuum. In the second step, add the powdered auxiliary materials and roll them for 20 minutes in a vacuum. Ensure that all auxiliary materials are evenly dispersed.

[0113] Packaging: Packed in aluminum foil bags, specification: 10g / bag, and vacuum sealed;

[0114] Sterilization: The packaged products are sterilized under pressure in a sterilizer with the temperature controlled at 120°C for 8 minutes and the pressure controlled at 0.27-0.29 MPa.

[0115] Example 2

[0116] Chicken sausage ingredients:

[0117] 72 servings of chicken intestines;

[0118] 12 parts of first-grade soybean oil;

[0119] 12 servings of spicy hot pot ingredients with clear oil;

[0120] 6 parts of white sugar;

[0121] 1.5 parts of table salt;

[0122] 0.8 parts of MSG;

[0123] 0.3 parts of pepper oil;

[0124] 0.35 parts of whey fermentation powder;

[0125] 0.15 parts of sucrose fermentation product.

[0126] preparation:

[0127] Cleaning: Place the opened chicken intestines on the sieve, first rinse the foreign matter on the surface of the chicken intestines with clean water, then rub with a small amount of flour, and rinse again with clean water until it is clean. And pick out the black, hard and abnormal parts;

[0128] Blanching: Pre-cook the cleaned chicken intestines in a water bath for 5 to 8 minutes, with the water temperature at 95 to 98°C.

[0129] Cooling: After blanching, remove the chicken intestines and cool them in ice water at 0-4℃. When the temperature drops below 10℃, remove and drain for later use.

[0130] Cut into sections: After cooling and draining, the chicken intestines should be cut into sections by equipment or manually in a timely manner, with the length required to be controlled at 3 to 6 cm;

[0131] Vacuum tumbling

[0132] A. Premixing of auxiliary materials: Mix the oily auxiliary materials and powdered auxiliary materials weighed in proportion evenly;

[0133] B. Rolling and kneading: First, add the cut chicken intestines into the rolling and kneading tank, add the oily auxiliary materials and roll them for 10 minutes in a vacuum. In the second step, add the powdered auxiliary materials and roll them for 20 minutes in a vacuum. Ensure that all auxiliary materials are evenly dispersed.

[0134] Packaging: Packed in aluminum foil bags, specification: 10g / bag, and vacuum sealed;

[0135] Sterilization: The packaged products are sterilized under pressure in a sterilizer with the temperature controlled at 120°C for 8 minutes and the pressure controlled at 0.27-0.29 MPa.

[0136] Example 3

[0137] Chicken sausage ingredients:

[0138] 75 servings of chicken intestines;

[0139] 10 parts of first-grade soybean oil;

[0140] 10 servings of spicy hot pot ingredients with clear oil;

[0141] 6 parts of white sugar;

[0142] 2 parts of table salt;

[0143] 1 part MSG;

[0144] 0.4 part of pepper oil;

[0145] 0.4 parts of whey fermentation powder;

[0146] Sucrose fermentation product 0.15.

[0147] preparation:

[0148] Cleaning: Place the opened chicken intestines on the sieve, first rinse the foreign matter on the surface of the chicken intestines with clean water, then rub with a small amount of flour, and rinse again with clean water until it is clean. And pick out the black, hard and abnormal parts;

[0149] Blanching: Pre-cook the cleaned chicken intestines in a water bath for 5 to 8 minutes, with the water temperature at 95 to 98°C.

[0150] Cooling: After blanching, remove the chicken intestines and cool them in ice water at 0-4℃. When the temperature drops below 10℃, remove and drain for later use.

[0151] Cut into sections: After cooling and draining, the chicken intestines should be cut into sections by equipment or manually in a timely manner, with the length required to be controlled at 3 to 6 cm;

[0152] Vacuum tumbling

[0153] A. Premixing of auxiliary materials: Mix the oily auxiliary materials and powdered auxiliary materials weighed in proportion evenly;

[0154] B. Rolling and kneading: First, add the cut chicken intestines into the rolling and kneading tank, add the oily auxiliary materials and roll them for 10 minutes in a vacuum. In the second step, add the powdered auxiliary materials and roll them for 20 minutes in a vacuum. Ensure that all auxiliary materials are evenly dispersed.

[0155] Packaging: Packed in aluminum foil bags, specification: 10g / bag, and vacuum sealed;

[0156] Sterilization: The packaged products are sterilized under pressure in a sterilizer with the temperature controlled at 120°C for 8 minutes and the pressure controlled at 0.27-0.29 MPa.

[0157] Comparative Example 1

[0158] If vacuum tumbling is not used, the rest is the same as in Example 1. The result is that edible salt, white sugar and seasoning auxiliary materials cannot be effectively penetrated, the crispness of the product taste will be lost to a certain extent, and secondly, more water will be released from the bag after sterilization.

[0159] Comparative Example 2

[0160] If whey fermentation powder and sucrose fermentation product are not added, the rest is the same as Example 1. First, it has a certain impact on the shelf life of the product, mainly because the above two materials have a certain natural preservative and antibacterial effect, which can effectively control the reproduction of initial bacteria in the raw materials during the production process; secondly, it has an impact on the stability of product quality. Both materials are microbial fermentation products, and the product pH is acidic. The pH value in the bag can be stabilized in a relatively acidic range during the shelf life, which has a certain effect on the stability of the color and flavor of the product.

[0161] A good rating means: crispy taste, spicy and fresh, with unique flavor;

[0162] B is rated as good in terms of crispy taste, spicy and fragrant, and sweet and palatable;

[0163] C evaluation is generally manifested as: firm mouthfeel, poor chewing, average flavor, and unharmonious taste;

[0164] D is a poor evaluation, characterized by rough taste and fishy flavor.

[0165]

[0166] After the finished products of Examples 1 to 3 prepared by the present invention were placed in an environment with a temperature of 36±1°C and a humidity of ≥60% for 120 days, the overall quality of the products was good. According to the relevant calculation formula of the accelerated shelf life test (ASLT), the chicken intestines prepared by the present invention can be stored for 275 days in a sanitary, cool, ventilated and dry place (usually determined to be 25°C).

[0167] θs(T1)=θs(T2)*Q10ΔT / 10

[0168] Where: θs(T1)—shelf life of the product at a specified temperature;

[0169] θs(T2)—shelf life of the product at a specific temperature;

[0170] Q10 - In most reactions, Q10 is generally 2, that is, the reaction rate doubles for every 10°C increase in temperature;

[0171] ΔT=T2-T1—Difference between specific temperature and specified temperature

[0172] According to the formula, the shelf life of the product at 25°C is:

[0173] θs(25℃)=θs(37℃)*Q10ΔT / 10=150*2 1.2 =275.

[0174] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A chicken intestine, characterized in that: The invention comprises the following raw materials in parts by weight: 70-75 servings of chicken intestines; 10-12 parts of first-grade soybean oil; 10-12 portions of spicy hot pot ingredients with clear oil; 5-7 parts of white sugar; 1-2 parts of edible salt; 0.5-1 portion of MSG; 0.2-0.4 parts of pepper oil; 0.2-0.4 parts of whey fermentation powder; Sucrose fermentation product 0.1~0.

15.

2. The chicken intestine according to claim 1, characterized in that The invention comprises the following raw materials in parts by weight: 71-74 servings of chicken intestines; 10-11 parts of first-grade soybean oil; 10-11 portions of spicy hot pot ingredients with clear oil; 5-7 parts of white sugar; 1-2 parts of edible salt; MSG 0.6-0.9 parts; 0.25-0.35 parts of pepper oil; 0.25-0.35 parts of whey fermentation powder; Sucrose fermentation product 0.11~0.

14.

3. A method for preparing chicken intestines according to claim 1 or 2, characterized in that: The steps include: A) opening the chicken intestines and placing them on a sieve, cleaning them, and removing abnormal parts to obtain pretreated chicken intestines; B) blanching the pretreated chicken intestines, then cooling and cutting them to obtain cut chicken intestines; C) Mixing first-grade soybean oil, spicy hot pot ingredients, white sugar, edible salt, monosodium glutamate, pepper oil, whey fermentation powder, sucrose fermentation product and the cut chicken intestines, rolling and kneading in a vacuum; and then packaging and sterilizing.

4. The preparation method according to claim 3, characterized in that: The cleaning in step A) specifically comprises: First, rinse the foreign matter on the surface of the chicken intestine with clean water, then rub it with flour, and rinse it again with clean water; The abnormal part is a black and hard part.

5. The preparation method according to claim 3, characterized in that: Step B) the blanching comprises: pre-boiling for 5 to 8 minutes at a water temperature of 95 to 98°C.

6. The preparation method according to claim 3, characterized in that: The cooling in step B) is performed at 0-4°C, and the temperature is reduced to below 10°C.

7. The preparation method according to claim 3, characterized in that: The cutting in step B) is to cut into pieces of 3 to 6 cm.

8. The preparation method according to claim 3, characterized in that: Step C) the vacuum tumbling comprises: Soybean oil, spicy hot pot ingredients and pepper oil were added to the chicken intestines and vacuum rolled for 10 minutes; then white sugar, edible salt, monosodium glutamate, whey fermentation powder and sucrose fermentation product were added and vacuum rolled for 20 minutes; the vacuum degree of the vacuum rolling was -0.090 MPa; the stirring speed was 12 rpm.

9. The preparation method according to claim 3, characterized in that: Step C) The sterilization includes a temperature of 120° C., a constant temperature of 8 minutes, and a pressure controlled at 0.27-0.29 MPa.

10. A chicken intestine product, characterized in that: The invention comprises the chicken intestines as described in any one of claims 1 to 2 or the chicken intestines prepared by any one of the preparation methods of claims 3 to 9.

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