30 results about "PORK INTESTINE" patented technology

A sausage is composed of, by weight ratio, 80 of pork intestines, 50 of pork blood, 30 of flour, 2 of thirteen spice, 3 of salt, and 2 of vinegar. A manufacturing method of the sausage comprises the steps that 1 pork intestines is soaked for 10 minutes in 1:5 mixed solutions of salt and vinegar, dirty things are picked off, then the pork intestines is soaked in rice washing water for 15 minutes, and then the pork intestines is slightly scrubbed twice in clean water, and peculiar smell is removed; 2 pork blood is placed in 30% salt liquor and stirred through a wood stick, so that the pork blood can not be solidified; 3 flour and water are mixed according to the ratio of 1:4, and salt and thirteen spice are placed in the mixed water and evenly stirred; 4 the pork blood in the step 2 and the flour thick liquid in the step 3 are mixed and evenly stirred; 5 one end of the empty sausage is bundled through a rope, the mixed pork blood and flour thick liquid in the step 4 is poured in the empty sausage, the position, with the distance from the other end of the empty sausage being 4cm, is bundled through a rope, and the sausage is stored for 20 minutes to be solidified; 6 the sausage is placed in warm water and boiled with soft fire, the sausage is pricked through a needle every 10 minutes, so that bubbles come out from the sausage, and the casing of the sausage can not be broken due to expansion, and after 90 minutes, the sausage is cooked thoroughly and then can be eaten. The sausage has the advantages that nutrient is rich, aroma is mellow, the unique aroma generated due to combination of pork intestines and pork blood is provided, and the flavor is peculiar.

The invention provides a five-spice marinated pork intestine formula. The formula comprises the following ingredients by weight: 1000 g of pork intestine, 20 g of welsh onion, 10 g of ginger, 10 g of cooking wine, 20 g of white-peel garlic, 10 g of soy, 3 g of piper nigrum powder, 5 g of salt, 2 g of zanthoxylum bungeanum, 4 g of dried orange peel, 5 g of dry red hot chilli, 3 g of illicium verum, 1 g of monosodium glutamate, and 15 g of plant oil. Prk intestine possesses the efficacies of moisturizing dryness, tonifying deficiency, quenching thirst and stopping bleeding, is applicable to treat weakness and thirst, rectocele, hemorrhoid, hematochezia, constipation and other symptoms. The five-spice marinated pork intestine prepared according to the formula is tender with a crispy crust, mellow in welsh onion fragrance, delicate in fragrance and palatable.

The invention discloses a spiced pork intestine and a making method thereof. The spiced pork intestine is produced from fresh pork intestine, red ginger slices, Chinese prickly ash powder, garlic kernels, celery, red cluster pepper, plant oil, beer, a bone soup, dark soy sauce, a proper amount of refined salt, rock sugar, monosodium glutamate, a proper amount of water, and a seasoning. The making method comprises the following steps: 1, making pork intestine for later use; 2, making a seasoning bag for later use; 3, making the soup for later use; and 4, putting the pork intestine for later use and the seasoning bag for later use in the soup, boiling the pork intestine, the seasoning and the soup with strong fire, and slowly boiling the boiling mixture with weak fire in order to obtain the spiced pork intestine. The spiced pork intestine made in the invention has sweet-scented smell, fragrant and heavy taste, unique flavor, realization of abundant nutrition values due to addition of various nourishing raw materials with reasonable proportions, and certain dietotherapy healthcare effects; and the method has the advantages of simple process, easiness in knowing, production efficiency increase, and suitableness for being promoted and applied.

The invention discloses a cooking method of pork intestines. The cooking method comprises the following steps: step A, selecting 500 to 600 parts of fresh pork intestines; step B, adding maize meal fine powder into the selected pork intestines, repeatedly scrubbing till the surfaces are clean, meanwhile, removing 90 to 97% of grease on the fresh pork intestines, and after that, removing peculiar smell of the fresh pork intestines by use of fermented glutinous rice; step C, adding the fresh pork intestines obtained in the step B into boiled water to blanch for 5 to 15 min; step D, after finish of the step C, dicing the fresh pork intestines obtained in the step C; step E, pouring 50 to 70 parts of edible oil into a pan, adding the diced fresh pork intestines, 5 to 10 parts of rock candy and 5 to 10 parts of bruised ginger, stir-frying, adding 6 to 8 parts of soy sauce, 5 to 15 parts of a fermented glutinous rice liquor and 500 to 600 parts of clear water after finish of stir-frying, cooking for 30 to 35 min, then adding 3 to 5 parts of salt and 5 to 10 parts of red pepper, uniformly stirring and then dishing up, wherein all the materials are weighed in parts by weight. The cooking method can effectively remove peculiar smell and retain suety, and further guarantees roasted pork intestines to be delicious, and crispy and smooth in taste. The invention also discloses the roasted pork intestines and fast-food packaged pork intestines.

The invention relates to an extracting and refining technology for heparin sodium in porcine intestinal mucosa. The extracting and refining technology comprises the following steps: smashing fresh pork intestines into slurry; preserving heat of the slurry for enzymatic hydrolysis; filtering enzymatic hydrolysate to collect filtrate; performing ion exchange adsorption treatment on the filtrate; washing and eluting with a resin; precipitating heparin sodium; drying to obtain crude heparin sodium. By adopting an enzymatic hydrolysis method, the pork intestine slurry can be dissolved more completely and fully, the product quality is effectively enhanced and stabilized, and the heparin sodium yield is increased; meanwhile, the prepared crude product is low in impurity content, and is high in titer.

The present invention discloses a feed for young penaeus vannamei. The feed comprises the following components in parts by weight: 40 parts of wheat germ powder, 35 parts of pork intestine powder, 30 parts of fish meal, 8 parts of casein, 10 parts of corn flour, 4 parts of fructo-oligosaccharides, 5 parts of animal oil, 8 parts of omphisa fuscidentalis hampson, 4 parts of earthworms, 3 parts of bean worms, 5 parts of millipedes, 4 parts of silkworm chrysalis, 1 part of rhizoma polygonati, 1 part of radix stemonae, 0.5 part of radix scutellariae, 1 part of peanut coat, 0.8 part of cortex eucommiae, 0.4 part of melia azedarach branch and leaf, 0.3 part of conyza canadensis, 0.2 part of allicin, 2 parts of compound vitamins, and 5 parts of edible salt. The present invention also provides a preparation method of the feed for the young penaeus vannamei. The feed for the young penaeus vannamei improves appetite, feed intake and disease resistance of the young penaeus vannamei, and thus improves growth speed and survival rate of the young penaeus vannamei.

The invention discloses fish-fragrant agaric beverage and a preparation method thereof. The fish-fragrant agaric beverage is prepared from the following raw materials in parts by weight: 60-65 parts of agaric, 1-1.2 parts of lindera aggregate leaves, 2.2-2.4 parts of rhizoma cibotii, 1.8-2 parts of horsetail, 1.3-1.5 parts of lychee exocarp, 2.4-2.7 parts of pumpkin leaves, 1.8-2 parts of ginseng rhizome, 1.6-1.8 parts of holly root leaves, 4-5 parts of grape seed oil, 50-55 parts of sophora flower buds, 2-3 parts of bamboo salt, 3-4 parts of lemons, 4-5 parts of leaf mustard, 12-14 parts of pork intestines, 15-17 parts of grass carp meat, 0.5-0.6 part of yeast and 7-8 parts of nutritional health-protection liquid. The fish-fragrant agaric beverage tastes delicious and has unique flavor; the added grass carp meat enables the fish-fragrant agaric beverage to taste delicious and contains rich unsaturated fatty acid and selenium elements, so that the fish-fragrant agaric beverage is favorable for blood circulation and can resist aging and cancers; moreover, the grape seed oil contains linoleic acid and proanthocyanidin, so that free radicals can be resisted; meanwhile, the fish-fragrant agaric beverage also contains various traditional Chinese herbal components, so that the effects of warming the middle qi, regulating qi, removing nebula, dispelling rheumatism and clearing heat can be achieved.

The invention relates to a making method of marinated pork intestines. The making method comprises the following making steps: preparing materials, performing cleaning for the first time, performing cleaning for the second time, performing refining cleaning and performing marinating. The marinated pork intestines have the characteristics of being clean, safe and delicious in taste; the pork intestines are cleaned with purely-natural plants, are free from chemical agents, and are free from residues of chemical agents; and the cleaning is safe and hygienic. The pork intestines are marinated withspecial-made red marinating liquid, so that the marinated pork intestines are unique in fragrance, red in color, mellow in taste and good in appearance.

The invention discloses an amaranth and herbal medicine diet therapy formula and a preparation method. The diet therapy formula is composed of amaranth roots 120 g, liquorice 20 g, pork intestines 150 g, cooking wine 5 ml, salt 4 g, oil 10 ml, soybean sauce 2 g and bruised ginger 5 g. Amaranth roots 120 g are cleaned after the impurities are removed and cut into segments, liquorice 20 g is cut into segments, amaranth roots and liquorice are together put into a pot, water 500 ml is added in the pot, decocting is performed for 30 minutes, and medicine liquor is taken for standby application; the pork intestines 150 g are washed for multiple times to remove the mucus, put into a boiled water pot to be blanched for a while, dragged, then washed for multiple times with clean water to be cleaned up and cut into segments; the oil 10 ml is added into the pot and heated to be hot, the pork intestines 150 g are put into the pot to be stir fried, the soybean sauce 2 g and the bruised ginger 5 g are added into the pot until the pork intestines are cooked, the cooking wine 5 ml and the salt 4 g are put into the pot, the pork intestines are cooked to be tasty, the amaranth root and liquorice medicine liquor 30 ml is put into the pot, the pork intestines are stewed to be tasty, and the pork intestines are out of the pot. The amaranth and herbal medicine diet therapy formula mainly treats urocystitis and difficulty and pain in micturition.

The invention discloses a peach and Amomum tsaoko longevity cake. The peach and Amomum tsaoko longevity cake is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice flour, 6-7 parts of highland barley flour, 4-8 parts of nutrition additive, 7-8 parts of pelvetia silquosa, 5-10 parts of squid meat paste, 6-10 parts of peach, 7-8 parts of fresh mushroom, 2-3 parts of celery, 5-8 parts of pork intestine fun, 8-9 parts of pea seedling, 3-7 parts of seaweed sauce, 7-12 parts of lotus leaf tea, 13-14 parts of Amomum tsaoko, 4-5 parts of cherry tomato, 0.8-1.2 parts of sweet wormwood, 2-2.5 parts of Climacium dendroides, 2-3 parts of honeysuckle, 1.3-2 parts of Boschniakia rossica, 1.4-2.1 parts of sunglow, and 1.3-2 parts of lemongrass. The cake has rich mouthfeel, contains multiple health-care ingredients, is added with lemongrass, Boschniakia rossica, sweet wormwood and the like, and has the efficacies on harmonizing stomach, ventilating, refreshing the brain, tonifying the kidney, strengthening yang, lubricating the intestines, fitting the body and the like, so that the cake has a good health-care effect.

The invention provides casing bean curd and a manufacturing method thereof. The casing bean curd comprises a casing which is prepared from a pork intestine and soft bean curd with which the casing is filled. The manufacturing method of the casing bean curd comprises the following steps: cooking soybean milk thoroughly, namely boiling the soybean milk, and continuously cooking the soybean milk for 10-15 minutes at the temperature of 100 DEG C; manufacturing the casing, namely selecting the pork intestine, cleaning the pork intestine, and soaking and cooking the pork intestine in water at the temperature of 100 DEG C over slow fire for 5 minutes to enable the pork intestine to shrink; filling the soybean milk, namely hermetically tightening one end of the manufactured casing, pouring the soybean milk manufactured in the first step into the casing, keeping the soybean milk at the temperature of below 40 DEG C, adding a food-grade vegetable protein coagulator or glucono-delta-lactone, performing uniform stirring, and then hermetically tightening one end, from which the soybean milk is poured of the casing; forming the bean curd, namely, continuously cooking the casing filled with the soybean milk in the water at the temperature of 100 DEG C for 5-10 minutes to coagulate the vegetable protein coagulator or the glucono-delta-lactone in the soybean milk.

The invention discloses a traditional Chinese medicinal composition for treating chocolate cyst. The traditional Chinese medicinal composition is prepared from the following medicines by weight: 13g of Chinese angelica, 12g of cistanche deserticola, 6g of waxgourd seed, 11g of platycladi seed, 20g of cornu bubali, 10g of willow root, 15g of pork intestines, 20g of fresh bovine blood, 1g of dark plum, 200g of washing water of rice, 15g of ginger, 10g of diaphragma juglandis, 20g of lard oil, 30g of wheat bran. A preparation method comprises the following steps: wrapping 6g of waxgourd seed, 11g of platycladi seed, 20g of cornu bubali and 10g of willow root with the pork intestines, adding 200g of washing water of rice for decocting, keeping boiling for 20 minutes and filtering liquid medicine to obtain liquid medicine A; sequentially adding 13g of Chinese angelica and 10g of diaphragma juglandis into the liquid medicine A, decocting to boiling, and keeping boiling for 20 minutes; finally, simultaneously adding 12g of cistanche deserticola and 1g of dark plum, and filtering liquid medicine to obtain an oral medicine.

The invention provides a making method of stewed hawthorn pork intestines in casserole and solves the technical problems that materials for an existing making method are too traditional and have single nutrition and the like. The making method of the stewed hawthorn pork intestines in casserole comprises following steps: 1, cleaning of pork intestines: high-quality pork intestines are selected, inside of the pork intestines is turned out firstly, oil and impurities are cleaned up by scissors, starchy flour and salt are added, the pork intestines are rubbed with slight force, then the pork intestines are washed with hot water and are rubbed and washed repeatedly, the outer layer is turned back after the inner layer is washed, the starchy flour and salt are put on the outer layer for repeated rubbing and washing, and finally, the pork intestines are washed with hot water once for standby application; 2, preparation of raw materials: old ginger, dried hawthorn, pepper and dried chili arecleaned and put in a clean gauze bag for standby application; 3, stewing of the pork intestines: the cleaned pork intestines are put in a casserole, water, the raw materials in the gauze bag, light soy sauce, white rice wine and rock candy are added simultaneously, and all the materials are stewed for 2-4 h; 4, discharge out of the casserole: before the food is discharged out the casserole, an appropriate amount of salt is added and high fire is adopted to thicken juice, then the food is discharged out of the casserole, and the stewed hawthorn pork intestines in casserole are obtained. The stewed hawthorn pork intestines in casserole have the advantage of rich nutrients.

The invention relates to the technical field of bait, in particular to bait for trapping a catfish, which is strong in fishy flavor, strong in penetrating power and good in fishing effect and can sufficiently attract more fish schools within a short period of time. The bait for trapping the catfish is prepared according to the following specific steps: proportionally weighing pork intestine powder, mealworm powder, chicken intestinal powder, duck intestine powder, freshwater shrimp powder, snail powder, bloodworm powder, corn flour, Cyperus rotundus, vegetable protein powder, aqueous fragrant powder, eating-promoting agent powder for fish, stimulant powder for fish, hungry-promoting agent powder for fish, spray powder, goat milk powder and binder powder, mixing, putting a mixture into a stirrer, stirring for 50-60 minutes, taking out, putting the mixture into a dryer, drying, taking out, naturally airing, putting the mixture into the stirrer, stirring for 40 minutes, putting the mixture into an expander for expanding, cooling, and packaging the mixture. The bait for trapping the catfish has the advantages as follows: the bait has strong fragrance and has strong fishy flavor after being put into water, and the strong fishy flavor quickly generate strong penetrating power to stimulate taste buds of the catfishes, so that a large number of fish schools are attracted to eat and people can fish the catfishes conveniently.

The invention discloses a traditional Chinese medicine composition for treating migraine without aura. The composition is prepared from the following medicinal materials by weight: 100g of radix achyranthis bidentatae, 7g of radix ginseng rubra, 3g of rhizoma alismatis, 12g of chicken brain, 5g of cordyceps sinensis, 8g of radix paeoniae alba, 8g of cape jasmine, 10g of radix scutellariae, 6g of Chinese yam, 5g of rheum officinale, 15g of horse bone marrow, 12g of prawn, 14g of pleurotus eryngii, 100ml of yellow rice wine, 30g of pork intestines, 12g of beardie mucus, 1 vinegar jar, 8g of schizonepeta spike, 7g of roasted sanguisorba officinalis, 5g of roasted medicated leaven and 15g of sesame oil. The traditional Chinese medicine composition has a good curative effect on migraine without aura. When the composition is taken by patients with nausea for one day, the symptom of 78 percent of patients disappears, the symptom of 89 percent of patients is greatly improved, and the rest is not changed; and the symptom of 87 percent of patients with vomiting symptom disappears.

The invention discloses a feed for carps and a preparation method of the feed. The feed comprises the following raw materials in parts by weight: 50-60 parts of wheat bran, 40-50 parts of soybean meal, 30-40 parts of minced rice, 3-5 parts of fish meal, 5-8 parts of pork intestine powder, 10-15 parts of sweet potato, 7-10 parts of tomatoes, 5-7 parts of pears, 3-5 parts of pumpkin seeds, 1-3 parts of pine needles, 0.5-1 part of fineleaf schizonepeta herb, 0.5-1 part of semen cuscutae, 0.1-0.3 part of EM bacteria, 0.1-0.3 part of brown sugar and 5-10 parts of water. The feed disclosed by the invention is rich in nutrients, reasonable in proportion, low in cost and capable of increasing the growth speed of the carps and improving the disease resistance of the carps.

The invention provides an instant pork dish and a preparation method thereof. The instant pork dish comprises a foodstuff bag and a seasoning bag; the foodstuff bag is mainly composed of pork, blood sausage, pork liver, pork intestine, bean curd, pickled Chinese cabbage, edible salt, ginger, onion, lard oil and water; the seasoning bag is composed of onion segments, pepper, soy sauce and chili powder. The instant pork dish provided by the invention is fermented and then filled and sterilized; the instant pork dish can be eaten after heating; the instant pork dish is capable of keeping the unique taste and flavor of Northeast instant pork dish; people can conveniently eat; the trouble of dish preparation can be avoided for the consumers; the time of preparing and cooking can be saved; the instant pork dish has long shelf life.

The invention discloses a medicine for treating the migraine with aura. The medicine is prepared from, by weight, 5-20 g of radix paeoniae alba, 5-15 g of pseudo-ginseng, 20-30 g of pork Intestines, 6-12 g of chrysanthemum, 8-12 g of semen cuscutae, 6-18 g of aloe, 6-12 g of codonopsis pilosula, 7-12 g of highland barley, 10-15 g of salmon roes, 6-12 g of soybean milk, 3-15 g of hop, 4-14 g of agaric, 6-15 g of mung beans, 10-15 g of green onion slurry, 10-15 g of ginger juice and 12-15 g of azone in one prepared bamboo cylinder.

The invention discloses a traditional Chinese medicine composition for treating hair skin epifolliculitis. The traditional Chinese medicine composition is prepared from following raw material medicines: 3-7 g of abelmoschus manilhot leaves, 6-8 g of honey suckles, 5-7 g of rhizoma coptidis from Sichuan, 2-6 g of mint, 1-3 g of cortex phellodendri, 3-5 g of hibiscus syriacus bark, 1-4 g of radix isatidis, 4-8 g of szechwan Chinaberry fruits, 1-3 g of frankincense, 2-4 g of coix seeds, 5-9 g of radix curcuma, 3-7 g of radix sophorae flavescentis, 15-20 g of sesame oil, 20-50 g of pork intestines, 8-12 g of bovine bone marrow, 6-12 g of duck blood, 15-40 ml of beer, 8-15 g of downy grape roots, 15-20 g of ginger juice and a prepared chayote.

The invention discloses a rice-stuffed sausage and a preparation method thereof. With glutinous rice as a main raw material, the glutinous rice is soaked in water with indicalamus leaves. The indicalamus leaves not only can bring a delicate fragrance, but also can provide polyphenol substances and a potassium element and infiltrate into the rice when cooked, so that improvement of the heat-resisting function of a human body is facilitated. Meanwhile, pork intestines have the efficacies of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding; and the prepared rice-stuffed sausage is unique in flavor, suitable for people of all ages, abundant in nutrient, and good in taste, and has a certain diet healthcare function.

The invention relates to a Ictalurus punctatus casting bait, which comprises the following components: fresh scallop powder, loach powder, duck intestine powder, vivipara powder, pork blood powder, pork intestine powder, Lemna minor powder, bone meal, milk powder, hunger promoting agent powder for fish, contrastimulant powder for fish, swelling powder, feeding promoting agent powder for fish, superactive adhesive powder, soybean protein powder, sorghum gluten powder and sweet potato powder. The Ictalurus punctatus casting bait is prepared from the following steps: combining all the powder together; putting into a blender for stirring for 100min; putting into a dryer, wherein the temperature in the dryer is controlled to be 55-65DEG C, the baking time is 1-2h, and the dryness of the dried materials is 65-75%; taking out for cooling and then putting into the blender again for stirring for 70min; taking out and putting into a bulking machine for bulking, wherein the temperature of the bulking machine is controlled to be 60-75DEG C, the bulking time is 1h, and the dryness of the bulked materials is 80-90%; and taking out and cooling the materials, then packing.

The invention relates to a bait for fishing turtle, composed of duck blood powder, chicken powder, lamb liver powder, lamb lung powder, pork intestine powder, duckweed powder, atomized powder, feeding agent powder for fish, hormone stimulant powder for fish, diffusant powder for fish, edible buckling powder, wire drawing powder, milk powder, amino acid powder and wheat protein powder. The powders are combined together by proportion, placed into a stirring machine to be stirred for 180 minutes and then taken out and placed into a drying machine, the temperature of the drying machine is controlled to be 70-80 DEG C, drying time is 2-4 hours, the dryness of the material to be dried is controlled to be 80-90%, the material is taken out, cooled and then placed into the stirring machine to be stirred for 120 minutes, the material is taken out and placed into a buckling machine to be buckled, the temperature of the buckling machine is controlled to be 65-75 DEG C, buckling time is 1-2 hours, the dryness of the material to be buckled is controlled to be 75-85%, the material is taken out and cooled, and packaging is carried out.

Disclosed pickled sausage ingredients comprise salt, sugar, wine, monosodium glutamate, Chinese prickly ash, rhizoma kaempferiae, anise, vanilla, dried tangerine or orange peel, cinnamon, lemongrass, fennel, amomum tsao-ko and rhizoma chuanxiong. A pickling method of the pickled sausage comprises the following steps: selecting pork intestines with the same standard caliber as sausage casings, conducting slicing by a slicer, and manually extruding and packing the pickled lean meat into the sausages to ensure the shape of the meat in the sausages; bundling the pork intestines manually after the pork intestines are filled with lean meat, and manually conducting extruding to a vacuum state after bundling, so as to keep the size of the pork intestines uniform; and after the filled lean meat sausages are bundled, by an operator, movig the lean meat sausages to a low-temperature and ventilated cooling and hanging workshop for cooling and hanging for 7-15 days. The invention relates to the technical field of pickled product processing. According to the salted sausage, the sausage ingredients and the salting method of the salted sausage, an existing manual fixing method can be replaced by using a limiting assembly, an operator can conveniently conduct other operations, and operation inconvenience can be reduced.

The invention provides a preparation method for casing tofu. Casings prepared by pork intestines and soft beancurd loaded in the casings are included. The preparation method includes the following steps: a step of soya-bean milk boiling, namely the step of boiling the soya-bean milk, and performing continuous boiling for 10-15 min at 100 DEG C; a step of casing preparation, namely the step of selecting the pork intestines, and putting the pork intestines into water with 100 DEG C to boil for 5 min with gentle fire after washing the pork intestines clean so that the pork intestines can be tightened; a step of soya-bean milk loading, namely the step of sealing and tightening one ends of the prepared casings, filling the soya-bean milk prepared by the step one into the casings, maintaining the temperature of the soya-bean milk below 40 DEG C, adding food grade vegetable protein coagulant or sodium gluconate fat to perform uniform stirring, and sealing and tightening the ends of the casings that are filled with the soya-bean milk; and a step of bean curd molding, namely the step of putting the casings loaded with the soya-bean milk into the water with 100 DEG C to perform continuous boiling for 5-10 min so that the vegetable protein coagulant or the sodium gluconate fat in the soya-bean milk to solidify and mole.

A preparation method of baits for catching crucian by interlinked hooks adopts the following ingredients by weight percent: 8-10% of chicken intestine meal, 7-9% of sheep intestine meal, 5-7% of pork intestine meal, 6-8% of ragworm meal, 6-8% of red worm meal, 12-14% of white fish meal, 2-4% of asafetida meal, 3-5% of fishy spice meal, 2-4% of fiber drawing meal, 3-5% of strength bond meal, 2-4% of contrastimulant meal for fish, 8-10% of animal albumin meal and 20-28% of wheat gluten meal. The preparation method comprises the following steps: proportionally combining the above meal, placing the meal into a stirrer to be stirred for 110min, taking out the meal to be placed into a dryer, controlling the temperature of the dryer to range from 60 DEG C to 65 DEG C and the drying time to be 1-3h, controlling the dryness of the dried substances to be 75-85%, taking out the meal to be placed into the stirrer again to be stirred for 110min after cooling, taking out the meal to be placed into a swelling machine to be swelled, controlling the temperature of the swelling machine between 80 DEG C and 90 DEG C and the swelling time to be 1h, controlling the dryness of the swelled substances to be 85%-95%, taking out and packing the substances after cooling.

The present invention provides a manufacture method of a pork sausage. The pork sausage is characterized by being prepared from the following raw materials in the following percentages: 15-20% of leanpork, 5-8% of fat pork, 40-45% of starch, 3-4% of minced ginger, 4-5% of sesame oil, 1-2% of pepper powder, 3-4% of thirteen spices, 4-5% of eggs, 1-2% of monosodium glutamate, 15-20% of self-compound seasoning materials and sausage casing bags or pork intestine sausage casings. The pork sausage is prepared by the specially prepared ingredients, and refreshing, smooth, crisp and tender, overflowing in gravy, full of mouthfeel and long in aftertaste. Firstly, the lean pork and fat pork are cut into small blocks, then the starch, minced ginger, sesame oil, eggs, monosodium glutamate, pepper powder, and small pork blocks are stirred together, the self-compound seasoning materials are added, the materials are stirred for 10-15 min, the stirred materials are even and present paste, then the stirred evenly meat stuffing is injected in the sausage casing bags or pork intestine sausage casings to obtain the sausage, and finally the sausage is placed in the self-compound seasoning materials tobe cooked to be well-done.

The invention provides a method for quickly cleaning pork intestines, and relates to the technical field of food processing. The method comprises the following steps: preparing materials, namely soaking intestines with salt and white vinegar; primarily cleaning, namely removing dirts and grease; and finely cleaning which matches cleaning composition with an intermittent vacuum rolling process, wherein the cleaning composition includes a glucose derivative A and has a molecular formula of C16H18N2O6 and the molecular weight of 322.31. According to the cleaning method, the pork intestines are cleaned by adopting a mode of cleaning composition matched with a vacuum rolling process, so that the foreign odor and grease on the surfaces of the pork intestines can be effectively removed, the elasticity and chewiness of the intestines can be improved, the texture of the intestines can be improved, the cholesterol can be decomposed, and the cholesterol content and taking greasy taste of the intestines can be reduced; and the cleaned intestines are glossy in appearance and free of foreign odor, foul smell or exudate, and are not sticky to hands, so that eaters can obtain better sensory experience.

The invention relates to the technical field of convenient food, in particular to stir-fried pork intestines and a preparation method thereof. Through the mixture ratio control on pork intestines, green peppers, dried chillis, peppers, garlic, green onions, red oil, chilli bean, cooking wine, white sugar, gourmet powder, sesames and edible oil, the stir-fried pork intestines are rich in taste, and have various flavors such as spiciness and sweetness, and has sweet taste after after being chewed; with the combination of the processing through the preparation method, the prepared stir-fried pork intestines are delicious, can increase the appetite of an eater, and have full fragrant crisp flavor in the mouth, the nutritive value is reserved to a greater degree, and the stir-fried pork intestines have the fragrant crisp flavor from inside to outside, and is crispy and tender in the mouth.

The invention relates to a preparation method of casting bait for fishing catfishes. The casting bait for fishing catfishes comprises the following raw materials in percentage by weight: 7-21 percent of freshwater shrimp meal, 6-18 percent of pork blood flour, 2-6 percent of lobster meal, 3-9 percent of red worm meal, 4-12 percent of chicken intestine meal, 2-4 percent of pork intestine meal, 3-5 percent of sachet powder, 3-5 percent of fishy sachet, 2-4 percent of hunger-accelerating agent, 5-7 percent of fish exhilarant powder, 6-8 percent of fish appetitive agent powder, 4-6 percent of bond powder, 15-25 percent of wheat protein powder and 2-6 percent of goat milk powder. The preparation method of the casting bait for fishing catfishes comprises the following steps: combining all the raw materials together according to a certain proportion and putting in a stirrer to stir for 120 minutes; taking out and putting in a drier at a controlled temperature of 55-65 DEG C to dry for 1-2 hours; controlling the dryness of the dried substances to be 70-80 percent; taking out, cooling and again putting in the stirrer to stir for 120 minutes; taking out and putting in a bulking machine at a controlled temperature of 65-85 DEG C to bulk for 1-2 hours; controlling the dryness of the bulked substances to be 85-95 percent; and taking out, cooling and packaging.