Cooking method of pork intestines, roasted pork intestines and fast-food packaged pork intestines

Abstract

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.

Description

technical field [0001] The invention relates to the technical field of food cooking, in particular to a method for cooking sausages, roasted sausages and fast food packaged sausages. Background technique [0002] Whether it’s gluttonous meals or street food, your tongue must be familiar with the five basic tastes: sour, sweet, bitter, salty, and umami. I’m afraid that they are indispensable for any meal. As a reminder, scientifically speaking, spiciness is not a taste, but a feeling, a burning sensation, and a pain. If you like spicy food, it is because you like the burning pain. Maybe you will still argue that there are other tastes such as astringency, numbness, metallic taste, etc., but those are just the feelings mixed with the basic taste, or the taste mixed with the basic taste and pain, numbness and other tastes and feelings. . The basic sense of taste mentioned here is simply the experience of the direct interaction between the chemical substances in the food and t...

AI Technical Summary

Problems solved by technology

[0006] In addition, in order to add flavor to the roasted sausage, there are usually a lot of spices (such as star anise, cinnamon, etc.) added during the firing process in the roasted sausage packaging bag. The aroma of the roasted fat sausage in the bag is too strong, thus covering the aroma of the roasted fat sausage itself, so that the taster cannot taste the original flavor of the roasted fat sausage