阅读说明：本技术 一种脆皮肥肠的加工方法 (Processing method of crispy fat sausage ) 是由 裴仕国 于 2019-11-14 设计创作，主要内容包括：本发明公开了一种脆皮肥肠的加工方法,选择白色、肉厚的肥肠；用青杆白菜叶卷成球状放入肥肠一端,用手捏住肥肠一端拉动白菜叶卷成的球直至肥肠另一端,取出白菜叶卷成的球,在换新鲜的青杆白菜叶,再将水管插入肥肠一端,用水冲洗肥肠内部,再将肥肠内面翻转成外面,放入盆内,加入醋、菜油轻轻搓揉清洗,然后用水清洗,把肥肠翻转还原,放在砧板上,用刀背对肥肠拍打后,猛火将水烧翻后放入切割后的肥肠块煮制,取出,在锅内放入油猛火烧翻,转中火再放入肥肠块油炸2-4分钟取出即可。本发明没有苦味,表皮脆内部泡。(The invention discloses a processing method of crispy fat sausage, which selects white fat sausage with thick meat; rolling green stem cabbage leaves into balls, putting the balls into one end of a fertilizer intestine, pinching one end of the fertilizer intestine by hands to pull the balls rolled by the cabbage leaves to the other end of the fertilizer intestine, taking out the balls rolled by the cabbage leaves, replacing fresh green stem cabbage leaves, inserting a water pipe into one end of the fertilizer intestine, washing the interior of the fertilizer intestine with water, turning the inner surface of the fertilizer intestine to the outside, putting the fertilizer intestine into a basin, adding vinegar and vegetable oil, slightly rubbing and washing, then washing with water, turning and restoring the fertilizer intestine, putting the fertilizer intestine on a chopping board, beating the fertilizer intestine with a knife back, boiling the water with strong fire, putting the cut fertilizer intestine blocks into the boiled fertilizer intestine blocks, taking out the fertilizer intestine blocks, putting oil into the pot, turning over with strong fire, putting the fertilizer intestine blocks into the medium fire, frying for 2-4 minutes, and taking out the fertilizer intestine blocks. The invention has no bitter taste, and the skin is crisp and the inner part is foamed.)

1. The processing method of the crispy fat sausage specifically comprises the following steps:

selecting materials; selecting white and thick fat intestines;

(2) cleaning; rolling green stalk Chinese cabbage leaves into balls, placing the balls at one end of the sausage, pinching one end of the sausage with hands, pulling the balls formed by rolling the cabbage leaves to the other end of the sausage, taking out the balls formed by rolling the cabbage leaves, replacing fresh green stalk Chinese cabbage leaves, repeating the steps for 3-5 times, inserting a water pipe into one end of the sausage, washing the inside of the sausage with water, turning the inner surface of the sausage to the outside, placing the sausage into a basin, adding vinegar and vegetable oil, slightly rubbing and washing the fresh green stalk Chinese cabbage leaves, then washing the fresh green stalk Chinese cabbage leaves with water, and turning and reducing the sausage for later use;

(3) beating: placing the cleaned fat intestines on a chopping board, and beating the fat intestines for 2-4 times by using a knife back for standby;

(4) segmenting: cutting the flapped fat intestines into squares of 5-7cm by a knife for later use;

(5) cooking; boiling water over with strong fire, putting the cut fat intestine blocks, boiling for 6-8 minutes, taking out after the fat intestine blocks are cooked for seven minutes, adding soy sauce and salt, and stirring uniformly for later use;

(6) frying; putting the oil into a pot, turning over the oil with strong fire, turning the oil to the middle fire temperature of 160-.

2. The method for processing a crispy sausage according to claim 1, wherein said green stem cabbage leaf is a leaf of a downy cabbage.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method of crispy fat sausage.

Background

Disclosure of Invention

The invention aims to overcome the defects and provide a processing method of a crispy fat sausage which has no bitter taste and has crispy skin and internal bubbles.

The purpose of the invention and the main technical problem of solving the invention are realized by adopting the following technical scheme:

the invention relates to a processing method of crispy fat sausage, which comprises the following steps:

(1) selecting materials; selecting white and thick fat intestines;

(2) cleaning; rolling green stalk Chinese cabbage leaves into balls, placing the balls at one end of the sausage, pinching one end of the sausage with hands, pulling the balls formed by rolling the cabbage leaves to the other end of the sausage, taking out the balls formed by rolling the cabbage leaves, replacing fresh green stalk Chinese cabbage leaves, repeating the steps for 3-5 times, inserting a water pipe into one end of the sausage, washing the inside of the sausage with water, turning the inner surface of the sausage to the outside, placing the sausage into a basin, adding vinegar and vegetable oil, slightly rubbing and washing the fresh green stalk Chinese cabbage leaves, then washing the fresh green stalk Chinese cabbage leaves with water, and turning and reducing the sausage for later use;

(3) beating: placing the cleaned fat intestines on a chopping board, and beating the fat intestines for 2-4 times by using a knife back for standby;

(4) segmenting: cutting the flapped fat intestines into squares of 5-7cm by a knife for later use;

(5) cooking; boiling water over with strong fire, putting the cut fat intestine blocks, boiling for 6-8 minutes, taking out after the fat intestine blocks are cooked for seven minutes, adding soy sauce and salt, and stirring uniformly for later use;

(6) frying; putting the oil into a pot, turning over the oil with strong fire, turning the oil to the middle fire temperature of 160-.

The green stem Chinese cabbage leaf is selected from vegetable leaf with floss.

Compared with the prior art, the invention has obvious beneficial effects, and the technical scheme can show that: cleaning in step (2) of the invention; rolling green stalk Chinese cabbage leaves into balls, placing the balls at one end of the sausage, pinching one end of the sausage with hands, pulling the balls formed by rolling the cabbage leaves to the other end of the sausage, taking out the balls formed by rolling the cabbage leaves, replacing fresh green stalk Chinese cabbage leaves, repeating the steps for 3-5 times, inserting a water pipe into one end of the sausage, washing the inside of the sausage with water, turning the inner surface of the sausage to the outside, placing the sausage into a basin, adding vinegar and vegetable oil, slightly rubbing and washing the fresh green stalk Chinese cabbage leaves, then washing the fresh green stalk Chinese cabbage leaves with water, and turning and reducing the sausage for later use; as the cabbage leaves are selected from the vegetable leaves with fluff, the vegetable leaves fluff brings out the dirty things in the intestines of the fat sausage, thus realizing no bitter taste; beating: placing the cleaned fat intestines on a chopping board, and beating the fat intestines for 2-4 times by using a knife back for standby; the flapped internal tissues of the fat intestine are soft, so that the crispy internal bubble on the surface is realized.

Detailed Description