Fragrant marinated pork intestines and preparation method thereof

Abstract

The invention relates to fragrant marinated pork intestines and a preparation method thereof, and relates to the technical field of food processing.The preparation method comprises the following steps that fresh pork intestines are cleaned and cut into segments, and pork intestine segments are obtained; performing fishy smell removal and water retention treatment on the large intestine sections to obtain first large intestine sections; adding the first pork intestine section into a boiling liquid for boiling to obtain a second pork intestine section; and adding the second pork intestine section into marinating soup for soaking to obtain the fragrant marinated pork intestine. By adopting the method provided by the invention to process the fragrant marinated pork intestines, the fishy smell of the pork intestines can be effectively removed, the loss rate of the pork intestines in a boiling stage is reduced, the pork intestines are endowed with strong marinating fragrance through a cold marinating process, the pork intestines are full and compact in state and chewy, the product yield is improved by 20-30% compared with a traditional marinating process, and the defects in the prior art are overcome.

Description

Technical Field

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

[0002] In the meat processing industry, pig intestines are loved by consumers for their unique taste and flavor. The commercially available fragrant braised pig intestines are usually made using traditional cleaning and braising processes. However, traditional cleaning methods often fail to completely remove the grease and impurities in the pig intestines, resulting in a distinct visceral smell in the product, which affects consumers' eating experience. At the same time, the traditional braising process also has the problem of a low yield rate, usually only 50-60%, which not only increases production costs, but also limits the market competitiveness of pig intestine products.

[0003] In order to improve the cleaning effect and the yield of braised pork intestines, researchers are constantly exploring new processing technologies. Among them, compound phosphates, as a common food additive, are widely used in meat processing to improve the water retention and tenderness of meat. Compound phosphates can increase the water retention of animal muscles, thereby increasing meat production and reducing the loss of nutrients. However, the use of compound phosphates also has certain risks. If used excessively, it will not only make meat products bitter and affect the taste, but may also cause potential harm to human health. Excessive intake of foods containing compound phosphates may lead to an imbalance in the body's calcium-phosphorus ratio, affect the absorption and utilization of calcium, and then cause bone health problems.

[0004] Therefore, in view of the problems existing in the commercially available fragrant braised pork intestines and the risks of using composite phosphates, it is necessary to develop a new type of fragrant braised pork intestines and a preparation method thereof. Summary of the invention

[0005] In order to solve the above problems, the present invention provides a kind of fragrant braised pork intestines and a preparation method thereof.

[0006] In a first aspect, the present invention provides a method for preparing fragrant braised pork intestines, the preparation method comprising the following steps:

[0007] Clean and cut fresh pig large intestine into segments to obtain large intestine segments;

[0008] The pig intestine segment is subjected to a deodorizing and moisture-retaining treatment to obtain a first pig intestine segment;

[0009] Adding the first pig intestine segment into the cooking liquid for cooking to obtain a second pig intestine segment;

[0010] Adding the second pig intestine segment into the braising soup and soaking it to obtain the fragrant braised pig intestine;

[0011] The preparation of the brine includes the following steps:

[0012] When 10-20 parts by weight of vegetable oil is heated to 160-220°C, 0.1-0.2 parts by weight of star anise, 0.1-0.2 parts by weight of cinnamon bark, 0.1-0.2 parts by weight of pepper, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of bay leaf, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.01-0.1 parts by weight of tsaoko, 0.01-0.1 parts by weight of angelica root, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.01-0.1 parts by weight of tsaoko, 0.05-0.1 parts by weight of angelica root, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.05-0.1 parts by weight of tsaoko ... 0.01-0.1 weight parts of sesame, 0.01-0.1 weight parts of cloves and 0.01-0.1 weight parts of white cardamom are poured into a pot and stir-fried, then 100-300 weight parts of clean water are poured in, 10-20 weight parts of salt, 3-6 weight parts of sugar, 4-10 weight parts of cooking wine, 1-2 weight parts of chicken essence and 6-10 weight parts of light soy sauce are added, and the mixture is continuously heated to a boiling state, cooked, and the heat is turned off to reduce the temperature of the braising soup to below 25°C to obtain the braising soup.

[0013] Furthermore, the weight ratio of the vegetable oil, the star anise, the cinnamon bark, the pepper, the fennel, the bay leaf, the cinnamon bark, the nutmeg, the grass fruit, the angelica dahurica, the cloves, the white cardamom, the water, the salt, the sugar, the cooking wine, the chicken essence and the light soy sauce is 15:0.2:0.2:0.2:0.1:0.1:0.08:0.05:0.05:0.05:0.02:0.02:200:15:5:5:2:8.

[0014] Furthermore, the length of the large intestine segment is 2.0cm-3.0cm.

[0015] Furthermore, the step of removing the fishy smell and retaining water from the pig intestine segment to obtain the first pig intestine segment includes the following process:

[0016] The pig intestine segment is immersed in a bubble cleaning device for deodorization and water retention treatment, the mass ratio of the pig intestine segment to clean water is 1:2, and then sodium bicarbonate, trehalose and sodium citrate are added to the water; wherein the weight ratios of the sodium bicarbonate, the trehalose and the sodium citrate to water are 0.5% to 2%, 0.1% to 0.5% and 0.1% to 0.5% respectively, and the treatment time is 0.5h-2h. After the treatment, the pig intestine is taken out, drained and rinsed with clean water to obtain the first pig intestine segment.

[0017] Furthermore, the weight ratios of the sodium bicarbonate, the trehalose and the sodium citrate to water are 0.8%, 0.5% and 0.2% respectively.

[0018] Furthermore, the step of adding the first pig intestine segment into the cooking liquid for cooking to obtain the second pig intestine segment comprises the following process:

[0019] Boil 150-300 parts by weight of clean water, then add 2-4 parts by weight of stir-fried sugar color, 0.5-2 parts by weight of gardenia, 0.5-2 parts by weight of ginger, and 0.1-1 parts by weight of angelica dahurica, and continue to boil for 1-5 minutes to obtain the boiling liquid;

[0020] The first pig intestine segment is added into the cooking liquid, boiled again, and then cooked on low heat for 20 minutes to 40 minutes; after the cooking is completed, the pig intestine is taken out and drained to obtain the second pig intestine segment.

[0021] Furthermore, the weight ratio of the clean water, the fried sugar color, the gardenia, the ginger, and the angelica dahurica is 300:2:1:0.5:0.5.

[0022] Furthermore, the working condition parameters of the immersion include: a immersion temperature of 0-4°C and a immersion time of 6-12h.

[0023] In a second aspect, the present invention provides a fragrant braised pork intestine, which is prepared by the method for preparing the fragrant braised pork intestine described in any one of the first aspects.

[0024] The above technical solution provided by the embodiment of the present invention has at least the following advantages compared with the prior art:

[0025] The embodiment of the present invention provides a fragrant braised pork intestine and a preparation method thereof. The method provided by the present invention is used to process the fragrant braised pork intestine, which can effectively remove the fishy smell of the pork intestine and reduce the loss rate of the pork intestine in the cooking stage. The pork intestine is endowed with a strong braised aroma through the cold brine process, and the pork intestine is plump, firm and chewy. The product yield is 20% to 30% higher than that of the traditional brine process, which makes up for the shortcomings of the prior art. Specifically:

[0026] 1. The present invention adopts a bubble cleaning method, using the generated micro-nano bubbles to rise in the liquid to form a bubble cloud, which increases the turbulence of the water and thus enhances the cleaning effect; at the same time, when the bubbles contact the surface of the pig intestine, an explosion phenomenon will occur, and the foreign matter attached to the surface will be knocked off by the shock wave generated at the moment of the explosion; at the same time, the added sodium bicarbonate and sodium citrate can denature the protein and change its structure, thereby reducing or eliminating the fishy substances on the surface of the pig intestine, and the alkaline substance can dissolve some water-insoluble fishy substances, making them easier to be washed away.

[0027] 2. Use the cold brine process to change the texture and flavor of the pig intestines through the dual effects of salt and temperature, reduce the loss of water in the pig intestines themselves, and give the pig intestines a rich brine flavor. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0030] In a first aspect, the present invention provides a method for preparing fragrant braised pork intestines, the preparation method comprising the following steps:

[0031] Clean and cut fresh pig large intestine into segments to obtain large intestine segments;

[0032] The pig intestine segment is subjected to a deodorizing and moisture-retaining treatment to obtain a first pig intestine segment;

[0033] Adding the first pig intestine segment into the cooking liquid for cooking to obtain a second pig intestine segment;

[0034] Adding the second pig intestine segment into the braising soup and soaking it to obtain the fragrant braised pig intestine;

[0035] The preparation of the brine includes the following steps:

[0036] When 10-20 parts by weight of vegetable oil is heated to 160-220°C, 0.1-0.2 parts by weight of star anise, 0.1-0.2 parts by weight of cinnamon bark, 0.1-0.2 parts by weight of pepper, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of bay leaf, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.01-0.1 parts by weight of tsaoko, 0.01-0.1 parts by weight of angelica root, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.01-0.1 parts by weight of tsaoko, 0.05-0.1 parts by weight of angelica root, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.05-0.1 parts by weight of tsaoko ... 0.01-0.1 weight parts of sesame, 0.01-0.1 weight parts of cloves and 0.01-0.1 weight parts of white cardamom are poured into a pot and stir-fried, then 100-300 weight parts of clean water are poured in, 10-20 weight parts of salt, 3-6 weight parts of sugar, 4-10 weight parts of cooking wine, 1-2 weight parts of chicken essence and 6-10 weight parts of light soy sauce are added, and the mixture is continuously heated to a boiling state, cooked, and the heat is turned off to reduce the temperature of the braising soup to below 25°C to obtain the braising soup.

[0037] The method provided by the present invention is used to process fragrant braised pork intestines, which can effectively remove the fishy smell of pork intestines and reduce the loss rate of pork intestines in the cooking stage. The cold brine process is used to give the pork intestines a strong brine aroma, and the pork intestines are plump, firm and chewy. The product yield is improved by 20% to 30% compared with the traditional brine process, which makes up for the shortcomings of the existing technology.

[0038] In some specific embodiments, the weight ratio of the vegetable oil, the star anise, the cinnamon bark, the pepper, the fennel, the bay leaf, the cinnamon bark, the nutmeg, the grass fruit, the angelica dahurica, the cloves, the white cardamom, the water, the salt, the sugar, the cooking wine, the chicken essence, and the light soy sauce is 15:0.2:0.2:0.2:0.1:0.1:0.08:0.05:0.05:0.05:0.02:0.02:200:15:5:5:2:8.

[0039] In some specific embodiments, the length of the large intestine segment is 2.0 cm-3.0 cm.

[0040] In some specific embodiments, the step of removing the fishy smell and retaining water from the pig intestine segment to obtain the first pig intestine segment comprises the following process:

[0041] The pig intestine segment is immersed in a bubble cleaning device for deodorization and water retention treatment, the mass ratio of the pig intestine segment to clean water is 1:2, and then sodium bicarbonate, trehalose and sodium citrate are added to the water; wherein the weight ratios of the sodium bicarbonate, the trehalose and the sodium citrate to water are 0.5% to 2%, 0.1% to 0.5% and 0.1% to 0.5% respectively, and the treatment time is 0.5h-2h. After the treatment, the pig intestine is taken out, drained and rinsed with clean water to obtain the first pig intestine segment.

[0042] In some specific embodiments, the weight ratios of the sodium bicarbonate, the trehalose and the sodium citrate to water are 0.8%, 0.5% and 0.2%, respectively.

[0043] In some specific embodiments, the step of adding the first pig intestine segment into the cooking liquid for cooking to obtain the second pig intestine segment comprises the following process:

[0044] Boil 150-300 parts by weight of clean water, then add 2-4 parts by weight of stir-fried sugar color, 0.5-2 parts by weight of gardenia, 0.5-2 parts by weight of ginger, and 0.1-1 parts by weight of angelica dahurica, and continue to boil for 1-5 minutes to obtain the boiling liquid;

[0045] The first pig intestine segment is added into the cooking liquid, boiled again, and then cooked on low heat for 20 minutes to 40 minutes; after the cooking is completed, the pig intestine is taken out and drained to obtain the second pig intestine segment.

[0046] In some specific embodiments, the weight ratio of the clean water, the fried sugar color, the gardenia, the ginger, and the angelica dahurica is 300:2:1:0.5:0.5.

[0047] In some specific embodiments, the working condition parameters of the immersion include: a immersion temperature of 0-4° C. and a immersion time of 6-12 h.

[0048] In some specific embodiments, the preparation of the above-mentioned fragrant braised pork intestines includes the following process:

[0049] Step (1): Wash the fresh pig large intestine raw material, and then cut it into 2.0cm-3.0cm segments.

[0050] Step (2): immerse the pig intestine segment of step (1) in a bubble cleaning device for deodorization and water retention treatment, wherein the mass ratio of the pig intestine segment to clean water is 1:2, and then add sodium bicarbonate, trehalose and sodium citrate to the water, wherein the weight ratios of sodium bicarbonate, trehalose and sodium citrate to water are 0.5% to 2%, 0.1% to 0.5% and 0.1% to 0.5% respectively, and the treatment time is 0.5h-2h. After the treatment, the pig intestine is taken out, drained and rinsed with clean water.

[0051] Step (3): add water to the sandwich pot, wait for the water to boil, add fried sugar color, gardenia, ginger, and angelica dahurica and cook for 1-5 minutes, then add the pig intestines treated in step (2) to the pot, boil again, and cook on low heat for 20-40 minutes. After cooking, remove the pig intestines and drain the water.

[0052] Step (4): To prepare the brine, add vegetable oil into a sandwich pot, and when the oil temperature reaches 160°C-220°C, add 0.1-0.2 parts of star anise, 0.1-0.2 parts of cinnamon, 0.1-0.2 parts of pepper, 0.05-0.1 parts of fennel, 0.05-0.1 parts of bay leaves, 0.05-0.1 parts of cinnamon, 0.05-0.1 parts of nutmeg, and 0.01-0.1 parts of tsaoko. , 0.01-0.1 parts of Angelica dahurica, 0.01-0.1 parts of cloves, and 0.01-0.1 parts of white cardamom are poured into the pot and stir-fry for 1-2 minutes. Then pour in water, add 10-20 parts of salt, 3-6 parts of sugar, 4-10 parts of cooking wine, 1-2 parts of chicken essence, and 6-10 parts of light soy sauce. Continue heating until boiling, simmer on low heat for 10-30 minutes, turn off the heat, and reduce the temperature of the stew to below 25°C.

[0053] Step (5): Add the pig intestines processed in step (3) into the braising soup prepared in step (4), so that the braising soup completely submerges the pig intestines, and soak them in a 0-4°C cold room for 6-12 hours.

[0054] Step (6): bag the braised pork intestines and perform vacuum packaging to obtain the fragrant braised pork intestines.

[0055] In a second aspect, the present invention provides a fragrant braised pork intestine, which is prepared by the method for preparing the fragrant braised pork intestine described in any one of the first aspects.

[0056] It should be noted that the components and raw materials involved in the fragrant braised pork intestines and the preparation method thereof provided in the embodiments of the present invention, unless otherwise specified or explained, can be directly commercially available products or can be homemade according to the methods disclosed in the prior art; the operating steps involved, unless otherwise specified or explained, can be carried out according to the preparation process disclosed in the prior art or using existing equipment, and will not be described one by one here.

[0057] The present invention will be further described below in conjunction with specific examples. It should be understood that these examples are intended only to illustrate the present invention and are not intended to limit the scope of the present invention. The experimental methods in the following examples that do not specify specific conditions are usually measured according to national standards. If there is no corresponding national standard, then the conditions recommended by the manufacturer are followed.

[0058] Example 1

[0059] This example provides a fragrant braised pork intestine, and the preparation of the fragrant braised pork intestine includes the following process:

[0060] Step (1): clean the fresh pig large intestine raw material, and then cut it into 2.0 cm-3.0 cm segments;

[0061] Step (2): immersing the pig intestine segment of step (1) in a bubble cleaning device for deodorization and water retention treatment, wherein the mass ratio of the pig intestine segment to clean water is 1:2, and then adding sodium bicarbonate, trehalose, and sodium citrate to the water, wherein the weight ratios of sodium bicarbonate, trehalose, and sodium citrate to water are 0.5%, 0.1%, and 0.1%, respectively. The treatment time is 2 hours. After the treatment, the pig intestine is taken out, drained, and rinsed with clean water;

[0062] Step (3): adding 300 parts by weight of water into a sandwich pot, and after the water is boiled, adding 2 parts by weight of stir-fried sugar color, 1 part by weight of gardenia, 0.5 parts by weight of ginger, and angelica dahurica and boiling for 1 minute, and then adding the pig intestines treated in step (2) into the pot, re-boiling, and then boiling on low heat for 20 minutes; after the boiling is completed, the pig intestines are removed and drained;

[0063] Step (4): For the preparation of the braising soup, 15 parts by weight of vegetable oil are added into a sandwich pot. When the oil temperature reaches 160° C., 0.1 parts by weight of star anise, 0.1 parts by weight of cinnamon, 0.1 parts by weight of pepper, 0.05 parts by weight of fennel, 0.05 parts by weight of bay leaf, 0.05 parts by weight of cinnamon bark, 0.05 parts by weight of nutmeg, 0.01 parts by weight of tsaoko, 0.01 parts by weight of angelica dahurica, 0.01 parts by weight of cloves and 0.01 parts by weight of white cardamom are poured into the pot and stir-fried for 1 minute. Then, 200 parts by weight of water are poured into the pot, and 10 parts by weight of salt, 3 parts by weight of sugar, 4 parts by weight of cooking wine, 1 part by weight of chicken essence and 6 parts by weight of light soy sauce are added, and the mixture is continuously heated to a boiling state. The mixture is simmered over low heat for 10 minutes, and then the heat is turned off to reduce the temperature of the braising soup to below 25° C.

[0064] Step (5): adding the processed pig intestines in step (3) to the brine prepared in step (4) so ​​that the brine completely submerges the pig intestines, and soaking the pig intestines in a 0-4°C cold room for 6 hours;

[0065] Step (6): bag the braised pork intestines and perform vacuum packaging to obtain the fragrant braised pork intestines.

[0066] The yield rate of the fragrant braised pork intestines obtained in this example is shown in Table 1, and the sensory test evaluation thereof is shown in Table 2.

[0067] Example 2

[0068] This example provides a fragrant braised pork intestine, and the preparation of the fragrant braised pork intestine includes the following process:

[0069] Step (1): clean the fresh pig large intestine raw material, and then cut it into 2.0 cm-3.0 cm segments;

[0070] Step (2): immersing the pig intestine segment of step (1) in a bubble cleaning device for deodorization and water retention treatment, wherein the mass ratio of the pig intestine segment to clean water is 1:2, and then adding sodium bicarbonate, trehalose, and sodium citrate into the water, wherein the weight ratios of sodium bicarbonate, trehalose, and sodium citrate to water are 2%, 0.5%, and 0.5%, respectively, and the treatment time is 0.5h. After the treatment, the pig intestine is taken out, drained, and rinsed with clean water;

[0071] Step (3): adding 300 parts by weight of water into a double-layer pot, and after the water is boiled, adding 1.5 parts by weight of stir-fried sugar color, 1.5 parts by weight of gardenia, 1.0 parts by weight of ginger, and 0.4 parts by weight of angelica dahurica, and cooking for 5 minutes, and then adding the pig intestines treated in step (2) into the pot, re-boiling, and cooking on low heat for 40 minutes; after the cooking is completed, the pig intestines are removed and drained;

[0072] Step (4): for preparing the braising soup, add 20 parts by weight of vegetable oil into a double-layer pot, and when the oil temperature reaches 220°C, pour 0.2 parts by weight of star anise, 0.2 parts by weight of cinnamon, 0.2 parts by weight of pepper, 0.1 parts by weight of fennel, 0.1 parts by weight of bay leaf, 0.1 parts by weight of cinnamon, 0.1 parts by weight of nutmeg, 0.1 parts by weight of grass fruit, 0.1 parts by weight of angelica, 0.1 parts by weight of cloves, and 0.1 parts by weight of white cardamom into the pot and stir-fry for 2 minutes, then pour in 300 parts by weight of water, add 20 parts by weight of salt, 6 parts by weight of sugar, 10 parts by weight of cooking wine, 2 parts by weight of chicken essence, and 10 parts by weight of light soy sauce, continue heating to boiling state, cook on low heat for 10 minutes, turn off the heat, and reduce the temperature of the braising soup to below 25°C.

[0073] Step (5): adding the processed pig intestines in step (3) to the brine prepared in step (4) so ​​that the brine completely submerges the pig intestines, and soaking the pig intestines in a 0-4°C cold room for 12 hours;

[0074] Step (6): bag the braised pork intestines and perform vacuum packaging to obtain the fragrant braised pork intestines.

[0075] The yield rate of the fragrant braised pork intestines obtained in this example is shown in Table 1, and the sensory test evaluation thereof is shown in Table 2.

[0076] Example 3

[0077] This example provides a fragrant braised pork intestine, and the preparation of the fragrant braised pork intestine includes the following process:

[0078] Step (1): clean the fresh pig large intestine raw material, and then cut it into 2.0 cm-3.0 cm segments;

[0079] Step (2): immersing the pig intestine segment of step (1) in a bubble cleaning device for deodorization and water retention treatment, wherein the mass ratio of the pig intestine segment to clean water is 1:2, and then adding sodium bicarbonate, trehalose, and sodium citrate to the water, wherein the weight ratios of sodium bicarbonate, trehalose, and sodium citrate to water are 1.0%, 0.5%, and 0.2%, respectively. The treatment time is 2 hours. After the treatment is completed, the pig intestine is taken out, drained, and rinsed with clean water;

[0080] Step (3): adding 300 parts by weight of water into a sandwich pot, and after the water is boiled, adding 3 parts by weight of fried sugar color, 2 parts by weight of gardenia, 1 part by weight of ginger, and 0.5 parts by weight of angelica dahurica and boiling for 1 minute, and then adding the pig intestines treated in step (2) into the pot, re-boiling, and then boiling on low heat for 20 minutes; after the boiling is completed, the pig intestines are taken out and drained;

[0081] Step (4): For the preparation of the braising soup, 20 parts by weight of vegetable oil are added into a sandwich pot. When the oil temperature reaches 180° C., 0.2 parts by weight of star anise, 0.1 parts by weight of cinnamon bark, 0.1 parts by weight of pepper, 0.08 parts by weight of fennel, 0.05 parts by weight of bay leaf, 0.05 parts by weight of cinnamon bark, 0.05 parts by weight of nutmeg, 0.02 parts by weight of tsaoko, 0.02 parts by weight of angelica dahurica, 0.02 parts by weight of cloves and 0.02 parts by weight of white cardamom are poured into the pot and stir-fried for 1 minute. Then 300 parts by weight of water are poured into the pot, and 20 parts by weight of salt, 5 parts by weight of sugar, 6 parts by weight of cooking wine, 1 part by weight of chicken essence and 6 parts by weight of light soy sauce are added. The mixture is continuously heated to a boiling state, and simmered over low heat for 15 minutes. The heat is then turned off to reduce the temperature of the braising soup to below 25° C.

[0082] Step (5): adding the processed pig intestines in step (3) to the brine prepared in step (4) so ​​that the brine completely submerges the pig intestines, and soaking the pig intestines in a 0-4°C cold room for 18 hours;

[0083] Step (6): bag the braised pork intestines and perform vacuum packaging to obtain the fragrant braised pork intestines.

[0084] The yield rate of the fragrant braised pork intestines obtained in this example is shown in Table 1, and the sensory test evaluation thereof is shown in Table 2.

[0085] Comparative Example 1

[0086] This example provides an existing commercially available fragrant braised pork intestines, the yield of which is shown in Table 1, and the sensory test evaluation thereof is shown in Table 2.

[0087] Comparative Example 2

[0088] This example provides a fragrant braised pork intestine and a preparation method thereof, which differs from Example 3 only in that: the pork intestine segment of step (1) is immersed in a bubble cleaning device for deodorization and water retention treatment, the mass ratio of the pork intestine segment to clean water is 1:2, and then sodium bicarbonate, trehalose and sodium citrate are added to the water, wherein the weight ratios of sodium bicarbonate, trehalose and sodium citrate to water are 1.0%, 0.5% and 0.2% respectively, and the treatment time is 1 hour. After the treatment, the pork intestine is fished out, drained and rinsed with clean water; the remaining steps and parameters are the same.

[0089] The yield rate of the fragrant braised pork intestines obtained in this example is shown in Table 1, and the sensory test evaluation thereof is shown in Table 2.

[0090] Comparative Example 3

[0091] This example provides a fragrant braised pork intestine and a preparation method thereof, which differs from Example 3 only in that: the pork intestine segment of step (1) is immersed in a bubble cleaning device for deodorization and water retention treatment, the mass ratio of the pork intestine segment to clean water is 1:2, and then sodium bicarbonate, trehalose and sodium citrate are added to the water, wherein the weight ratios of sodium bicarbonate, trehalose and sodium citrate to water are 1.0%, 0.5% and 0.2% respectively, and the treatment time is 4 hours. After the treatment, the pork intestine is fished out, drained and rinsed with clean water; the remaining steps and parameters are the same.

[0092] The yield rate of the fragrant braised pork intestines obtained in this example is shown in Table 1, and the sensory test evaluation thereof is shown in Table 2.

[0093] Table 1 Yield

[0094] Test Group Yield rate (%) Example 1 60％ Example 2 68％ Example 3 80％ Comparative Example 1 55％ Comparative Example 2 72％ Comparative Example 3 78％

[0095] Table 2 Sensory test evaluation results

[0096]

[0097]

[0098] The foregoing is merely a specific embodiment of the present invention, which enables those skilled in the art to understand or implement the present invention. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for preparing fragrant braised pork intestines, characterized in that: The preparation method comprises the following steps: Clean and cut fresh pig large intestine into segments to obtain large intestine segments; The pig intestine segment is subjected to a deodorizing and moisture-retaining treatment to obtain a first pig intestine segment; Adding the first pig intestine segment into the cooking liquid for cooking to obtain a second pig intestine segment; Adding the second pig intestine segment into the braising soup and soaking it to obtain the fragrant braised pig intestine; The preparation of the brine includes the following steps: When 10-20 parts by weight of vegetable oil is heated to 160-220°C, 0.1-0.2 parts by weight of star anise, 0.1-0.2 parts by weight of cinnamon bark, 0.1-0.2 parts by weight of pepper, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of bay leaf, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.01-0.1 parts by weight of tsaoko, 0.01-0.1 parts by weight of angelica root, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.01-0.1 parts by weight of tsaoko, 0.05-0.1 parts by weight of angelica root, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of fennel, 0.05-0.1 parts by weight of cinnamon bark, 0.05-0.1 parts by weight of nutmeg, 0.05-0.1 parts by weight of tsaoko ... 0.01-0.1 weight parts of sesame, 0.01-0.1 weight parts of cloves and 0.01-0.1 weight parts of white cardamom are poured into a pot and stir-fried, then 100-300 weight parts of clean water are poured in, 10-20 weight parts of salt, 3-6 weight parts of sugar, 4-10 weight parts of cooking wine, 1-2 weight parts of chicken essence and 6-10 weight parts of light soy sauce are added, and the mixture is continuously heated to a boiling state, cooked, and the heat is turned off to reduce the temperature of the braising soup to below 25°C to obtain the braising soup.

2. The method for preparing the fragrant braised pork intestine according to claim 1, characterized in that: The weight ratio of the vegetable oil, the star anise, the cinnamon bark, the pepper, the fennel, the bay leaf, the cinnamon bark, the nutmeg, the grass fruit, the angelica dahurica, the cloves, the white cardamom, the water, the salt, the sugar, the cooking wine, the chicken essence and the light soy sauce is 15:0.2:0.2:0.2:0.1:0.1:0.08:0.05:0.05:0.05:0.02:0.02:200:15:5:5:2:

8.

3. The method for preparing the fragrant braised pork intestine according to claim 1, characterized in that: The length of the large intestine segment is 2.0cm-3.0cm.

4. The method for preparing the fragrant braised pork intestine according to claim 1, characterized in that: The step of removing the fishy smell and retaining water from the pig intestine segment to obtain the first pig intestine segment comprises the following process: The pig intestine segment is immersed in a bubble cleaning device for deodorization and water retention treatment, the mass ratio of the pig intestine segment to clean water is 1:2, and then sodium bicarbonate, trehalose and sodium citrate are added to the water; wherein the weight ratios of the sodium bicarbonate, the trehalose and the sodium citrate to water are 0.5% to 2%, 0.1% to 0.5% and 0.1% to 0.5% respectively, and the treatment time is 0.5h-2h. After the treatment, the pig intestine is taken out, drained and rinsed with clean water to obtain the first pig intestine segment.

5. The method for preparing the fragrant braised pork intestines according to claim 4, characterized in that: The weight ratios of the sodium bicarbonate, the trehalose and the sodium citrate to water are 0.8%, 0.5% and 0.2% respectively.

6. The method for preparing the fragrant braised pork intestines according to claim 1, characterized in that: The step of adding the first pig intestine segment into the cooking liquid for cooking to obtain the second pig intestine segment comprises the following process: Boil 150-300 parts by weight of clean water, then add 2-4 parts by weight of stir-fried sugar color, 0.5-2 parts by weight of gardenia, 0.5-2 parts by weight of ginger, and 0.1-1 parts by weight of angelica dahurica, and continue to boil for 1-5 minutes to obtain the boiling liquid; The first pig intestine segment is added into the cooking liquid, boiled again, and then cooked on low heat for 20 minutes to 40 minutes; after the cooking is completed, the pig intestine is taken out and drained to obtain the second pig intestine segment.

7. The method for preparing the fragrant braised pork intestines according to claim 6, characterized in that: The weight ratio of the clean water, the fried sugar color, the gardenia, the ginger and the angelica dahurica is 300:2:1:0.5:0.

5.

8. The method for preparing the fragrant braised pork intestines according to claim 1, characterized in that: The working condition parameters of the immersion include: the immersion temperature is 0-4° C., and the immersion time is 6-12 hours.

9. A kind of fragrant braised pork intestines, characterized in that: The fragrant braised pork intestines are prepared by the preparation method described in any one of claims 1 to 8.

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